Cookbook Review: The Diabetes Prevention and Management Cookbook (& Recipe)

May 9, 2013 Leave a Comment

With diabetes on a rapid rise in Western cultures, and from first hand experience with it in my family, I was happy to review:
TheDiacook

The Diabetes Prevention and Management Cookbook: Your 10-Step Plan for Nutrition and Lifestyle, recently published this year. I really wish there had been books of this quality years ago, when my Mother was alive. It would have been invaluable for her health. Not covering just recipes, but also why and what to eat, how to be healthier and what to watch for with diabetes. Especially helpful were the sections on how to eat meals balanced and just why some foods are better but also what to avoid. I passed the book on to a friend whose mother in law is diabetic and am hoping she will get a lot of use out of it.

On the recipes…there is a wide variety, some featuring meat, but many are plant-based friendly. As well, those featuring meat actually have normal sized portions. And better, the recipes watch sodium, saturated fat and use whole grains.

ChocPudding

Creamy Chocolate Banana Pudding (From page 368)

Ingredients:

  • ¼ cup unsweetened cocoa powder
  • 3 Tbsp cornstarch
  • 2 Tbsp granulated sugar
  • 2 cups milk (used unsweetened almond milk)
  • 2 Tbsp Erythritol sweetener (or equivalent of 2 Tbsp sugar, using favorite sugar replacement)
  • 2 tsp pure vanilla extract
  • 2 bananas, sliced or diced

Directions:

Using a fine sieve, sift cocoa powder, cornstarch and sugar into a medium saucepan.

Gradually whisk in milk until smooth. Cook over medium heat, whisking constantly, until misture comes to a full boil and thickens. Remove from heat and stir in Erythritol and vanilla.

Divide between 4 custard bowls, chill in refrigerator for at least 2 hours.

Just before serving, top pudding with banana slices.

Serves 4.

~Sarah

FTC Disclaimer: We received a review copy of this book.

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Filed Under: Book Reviews, Cookbooks, cooking, Dessert Tagged With: , , , , , , , , , , , , , ,

How My Garden Grows: Fun Seed Time

May 4, 2013 6 Comments

While I am not sure if Walker quite understands gardening yet, he does love the results. The ones where he gets to pick goodies fresh from the garden! And I know Alistaire will be right behind him this summer….trying to wedge in for a few berries if he can. But I can at least try to show them how it is done, so Walker joins me while I dig and plant. He got a say in what we would grow in “his” garden. Which it seems has become a set of containers in a sunny area of the yard, against one of the fences.

What got this set in motion was reading a copy of How Does My Garden Grow?, which I had seen at the library. Maybe my garden/yard could be classier but then would it be as much fun? Let kids be kids……and this book will give you so many ideas of fun projects. Like growing potatoes in burlap bags. Or using whatever you have on hand as containers….

Howdoesmygardengrow

So we planted organic heirloom corn in a well recycled cat sand bucket (it has been a rock and weed hauler for a few years – holes drilled in bottom, small rocks on top, then potting soil). The white bucket is behind my well used planters. The pavers came with the house, I found them a few years back buried halfway in the ground, along the fence. Why the previous owner had left them there? Who knows, she had some odd things going on in her yard. If the corn takes, once it is growing, I will stake it gently to bamboo stakes.

Pool4

For our second project, we got frugal! I remembered seeing a Pin a few months back of raised gardens made with a kid’s swimming pool. I can say that yes, it works, and it is easy and cheap!

Pool1

We picked up a 4′ foot wide kiddie pool, that is about 7″ high. Using a cordless drill with a wider bit I gently did a number of drainage holes in the bottom. Then I figured out a spot to park the pool in, and leveled it as quickly as I could (it already had yard fabric and bark mulch on top, from 2011, in a bid to quash weeds). Then we added in a number of small rocks on the bottom, for better drainage. I used about 4½ cubic feet of potting soil and “garden soil”, mixed together. I would avoid heavier “topsoil”. Containers do better with lighter soil.

Cost wise? The pool was about $11. Try building a wood one for that price! The soil we can use over and over, and add in homemade compost every spring to keep it rich.

Pool2

We planted ghost (white) pumpkins, globe zucchini, finger carrots (they grow 3″ to 4″ long) and more – along with some marigolds Walker picked out today. To mark where we planted seeds, I used wooden stir sticks that I wrote on with a permanent marker.

Pool3

As summer comes closer, I am hoping the boys will get excited to watch their plants grow. Hopefully the animals don’t eat them all!

The only downside was Walker thought we were getting a swimming pool to…swim in ;-) I told him that he needed a bigger one ;-)

~Sarah

Filed Under: Book Reviews, children, Gardening Tagged With: , , , , , ,

Cookbook Review & Strawberry Rhubarb Cobbler

April 10, 2013 7 Comments

3cooker

While I am not cool enough to own a Triple Slow Cooker, I do love slow cookers and have a mid size one (a Crock-Pot 4-Quart). Perusing through Triple Slow Cooker Entertaining: 100 Plus Recipes and 30 Party Plans was fun. This was one of the memory trippers for me, thinking back to the table of slow cookers at every church potluck. Those women would have done nearly anything to have a triple slow cooker back then. If I entertained more, I’d snap one up, it would be fun. But no, you don’t need a fancy cooker, use the one you have on hand, for these recipes, but do use a smaller cooker (4 quart or smaller).

The book starts off with a primer on cookers, then has 30 party plans, be it for holidays or gatherings, to get you started, then the recipes take up the rest. There are ideas for pretty much anyone. I of course wandered back to the dessert section (as if I wander anywhere else in cookbooks first?) and whadda my eyes see? A rhubarb and strawberry cobbler that was deconstructed (that sounds so hipster…ouch). It’s spring and how well does that dessert fit in? Perfectly!

I love rhubarb. Really love it, that sour taste is something I can never get enough of. Did I mention I inherited 2 plants in our backyard when we bought our home years ago…but this spring? I was wandering last week through one of the plant sections at a favorite store and saw on the ground…a flat of rhubarb starts, for a measly $1.50 each! I planted 4 more, under my kitchen window :) Rhubarb freezes well and grows in cruddy soil..so if you see some, plant it!

RH3

 

So while dreaming about my bumper crops in the coming years, I got to work:

SR1

I adapted the recipe to be vegan, which was easy enough to do, with 2 quick subs, one of which was my now favorite “cream” substitute  So Delicious Barista Creamers. I also used white whole wheat flour instead of all-purpose flour. The biscuits were quite tasty this way, so no fears on changing up the recipe! I have listed my changes in “( )”, after the called for ingredients.

And yeah, it was good.

SR2

Strawberry Rhubarb Dessert (from pages 176-177)

Ingredients:

Fruit Filling:

  • 4 cups strawberries, hulled and cut in half (1 lb or so)
  • 2 cups rhubarb, 1″ slices (12 ounces or so)
  • ¾ cup granulated sugar
  • ¼ cup all-purpose flour (used white whole wheat flour)
  • 2 Tbsp cornstarch
  • Pinch salt

Biscuits:

Directions:

Spritz a medium slow cooker stoneware with oil (or light oil with fingers).

In a medium bowl, combine strawberries, rhubarb, sugar, flour, cornstarch and salt. Transfer to prepared stoneware.

Cover and cook on Low for 4 to 5 hours or on High for 2 to 2½ hours, until fruit is tender. Turn to Warm for serving.

About 30 minutes before serving, preheat oven to 400°, and line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, 3 tsp of the sugar, baking powder and salt. Using your fingertips, cut in butter (Buttery Stick) until mixture resembles course crumbs. Using a fork, stir in cream (Barista Creamer) until a soft dough forms.

Divide dough into 8 dollops and place about 2 inches apart on prepared baking sheet. Sprinkle the remaining sugar evenly over the dollops of dough.

Bake for 18 to 20 minutes or until golden brown.

To serve, spoon fruit mixture into bowls and place a crust dollop on top of each.

PS:

While the recipe notes to serve warm, I enjoyed chilling the fruit mixture first, and then serving a warm “biscuit” with the cold fruit. Yum!

~Sarah

FTC Disclaimer: We received a review copy of the book. We used products sent to us in the making of this recipe as well. 

Filed Under: baking, Book Reviews, Cookbooks, cooking, Dessert

Book Review: 175 Best Mini Pie Recipes (W/ Recipe)

April 9, 2013 7 Comments

I am feeling like this should be a week of cookbook reviews! With my brother visiting recently, I had a hungry mouth to share in recipe tasting so I delved into my pile of books waiting for me – and got baking!
175BestPies

Don’t be like Sarah. Lose your fear of pie crust as early on as you can. Sure it is hard work (all that rolling), but yum…..sweet pies? Savory pies? An entire section devoted to vegetarian savouries? Many of the other recipes boasting gluten-free and vegan options? All of that, and full color photos await you in 175 Best Mini Pie Recipes: Sweet to Savory.

Fear of pie crust you ask? OK, maybe you didn’t, but hey….anyhow, my Mom was always so good at crusts, I not so much. They seemed so intimidating growing up. All that rolling (yeah, OK, I was lazy). Of course she used luscious really bad for you trans fat shortening…but it was a different era then. With a food processor and arm muscles from working out, making pie crust isn’t daunting and can actually be …easy! But I have also found that cutting corners on fat (be it vegan or dairy) doesn’t make for a tender crust. So while fun to make, this is a treat. A real treat, once in a rare time! So enjoy that hand pie, slowly, and be sure to lick the sugar off your fingers after….

HP1

Hand Pie Dough (Page 27)

(Recipe is written according to the book, with vegan options after dairy ingredients)

Ingredients:

  • 3 cups all-purpose flour
  • 1 Tbsp granulated sugar
  • 1 tsp baking powder
  • ½ tsp fine sea salt
  • 7 ounces cold butter or Earth Balance Buttery Stick, cubed
  • 2/3 cup buttermilk or plain milk (non-dairy or dairy) + 1 tsp apple cider vinegar

Directions:

In a food processor fitted with the metal blade, pulse flour, sugar, baking powder and salt to combine.

Scatter butter/Buttery Stick overtop and pulse several times, until pieces are the size of peas.

Drizzle half the buttermilk over flour mixture and pulse 5 times to combine. Add more buttermilk 1 Tbsp at a time, pulsing after each addition, just until dough begins to hold together in moist clumps.

Transfer to a large piece of plastic wrap and shape into a ball. Flatten into a disk and wrap tightly in plastic. Refrigerate for at least 1 hour.

Makes about 1¼ pounds dough.

Note:

This can be made ahead and refrigerated for up to two days or frozen for up to one month. If frozen, thaw overnight in the refrigerator before using.

HP2

Apple Hand Pies (Mom’s Mini Apple Pies, pages 56-57)

(Recipe is written according to the book, with vegan options after dairy ingredients)

Filling:

  • 1 Tbsp unsalted butter or Earth Balance Buttery Stick, for vegan version
  • 3 apples, peeled and chopped (preferably crisp apples)
  • ¼ cup granulated sugar
  • 2 tsp freshly squeezed lemon juice
  • ¼ cup packed light brown sugar
  • 1 Tbsp all-purpose flour
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground allspice
  • 1/8 tsp fine sea salt

Cinnamon Sugar:

  • ½ cup granulated sugar
  • ½ tsp ground cinnamon

Also:

  • 1 recipe Hand Pie Dough
  • 1 large egg + 1 Tbsp water, lightly beaten or ¼ cup water for vegan version

Directions:

Filling -

In a medium skillet over medium heat, melt butter (or buttery stick). Add apples, granulated sugar and lemon juice. Cook, stirring often, 4 to 5 minutes. Drain off liquid and transfer tpo a medium bowl. Add brown sugar, flour, cinnamon, ginger, allspice and salt and toss to blend. Set aside to cool completely.

Cinnamon Sugar -

In a small bowl, combine sugar and cinnamon. Set aside.

Pies -

Line 2 rimmed baking sheets with parchment paper.

Divide dough into halves. Roll out to 1/16th inch thick. (My technique is rolling the dough between 2 layers of parchment paper, then doing the final rolling with the top layer removed.)

Cut out 16 5″ circles, re-rolling the scraps as needed. Set on the prepared baking sheets. Brush the edges of the circles with the egg wash or water, place about 2 Tbsp filling in the center of each circle, fold over and seal, pressing the tines of a fork around to seal/crimp. Brush the tops of the pies with more egg wash or water, sprinkle the cinnamon sugar all over.

Place baking sheets in freezer for 30 minutes. Meanwhile, heat oven to 375°. Place oven racks in upper and lower thirds.

Use tip of a sharp knife to cut 3 slits in top of each pie. Bake for 25 to 30 minutes, switching positions of baking sheets halfway through, until puffed and golden brown and filling is bubbling. Let cool on baking sheets on wire racks. Serve warm or at room temperature.

Makes about 16 pies.

Note:

The pies can be fully assembled and frozen for up to one month. Freeze on baking sheets, then transfer to zip-top bags and seal. Bake as directed above.

~Sarah

FTC Disclaimer: We received a review copy of the book for potential review.

Filed Under: baking, Book Reviews, Cookbooks, Dessert Tagged With: , , , , , , , , , , , , , , ,

Cookbook Review: Vegan Secret Supper (W/ Recipe & Giveaway!)

April 8, 2013 15 Comments

VSS

I was intrigued when I received a copy of Vegan Secret Supper: Bold & Elegant Menus from a Rogue Kitchen. It is a playground for inspiration and the unusual. Many of the recipes are presented as a course for a dinner, giving instructions on how to plate, and more. A book for those who love to cook and to entertain. The pantry staples section of recipes are worth the book alone: vegan cheese sauces, condiments, chutney, sauces, reductions and so much more.

Oh…and hand crafted soda extracts:

Soda1

As I served glasses of Lavender Lime Sodas to Kirk and my brother, Dave, I got a whole bunch of yuk-yukking from them. The kind of “Oh great, now Sarah is making soda. Hipster alert!!” Har har you two. I loved the delicate floral essence of the lavender, a nice use for the bounty from my many plants. Do be sure to use culinary lavender and that chemicals were not used on it. In fact, there are also ginger beer and root beer concentrate recipes. Once you realize just how easy it is to make your own soda…well, you might fall in love with it. And here is the thing – I don’t normally care for pop. It is too carbonated, too sweet and too full of junk (preservatives). Even when I can find a quality brand, the carbonation bothers my stomach. But as I read the book, my mind kept wandering back to soda. I thought of years ago when I was a barista and making Italian sodas. Those were not over carbonated, due to seltzer water. So I decided I had to try this crazy blend of flavors.

And? Perfect.

Just the right sweetness and just a bit of the bubbly! I actually had the thought that the syrup would be wonderful added to sparkling wine (say Champagne) in summer.

Soda2

Lavender Lime Soda Concentrate (From page 185)

Ingredients:

  • ¾ cup agave nectar
  • ½ cup fresh lime juice (about 3 limes)
  • 2 Tbsp dried lavender flowers (culinary varieties only)

Directions:

In a pot on medium-high heat, bring agave nectar and lime juice to a boil. Boil for 6 minutes. Remove from heat. Add lavender seeds and let steep for 20 minutes. Strain (a fine mesh strainer works well).

Store in a bottle, in the refrigerator.

To make soda, use 1 Tablespoon concentrate per 8 ounces sparkling water (seltzer water), served over ice.

Makes about ¾ cup syrup.

~Sarah

The Giveaway!

Having enjoyed reading and using this cookbook, I’d like to share my copy with a reader! Enter using the Rafflecopter link below:

a Rafflecopter giveaway

FTC Disclaimer: We received a review copy of VSS for potential review. We are hosting the giveaway of this book ourselves.

Filed Under: Book Reviews, Cookbooks, Drinks, Plant Based Diet Tagged With: , , , , , , , , , , , ,

Small Plates & Sweet Treats: Gluten-free Banana Carrot Pecan Muffins

April 2, 2013 6 Comments

Ooh-la-la…..awhile back I got a package delivered, in it was a copy of Small Plates and Sweet Treats: My Family’s Journey to Gluten-Free Cooking, from the Creator of Cannelle et Vanille:

smallplates

I had won a giveaway that was hosted by Gluten Free Travelette on her blog, and the publisher sent me a copy of the book. I love what I see as “counter-top cookbooks”, which would be the modern version of “coffee-table books”. The ones with lush photography and great writing, that draw a reader in. This isn’t what I would consider every-day dining, but more special occasion. Recipes that will have the reader questioning what they thought gluten-free meant. The book has only one recipe containing xantham gum, which I found wonderful. I would agree with her stand on it, just not a big fan of it and guar gum in baking. The book is omnivore but not necessarily meat-centric. If anything, it is used in small amounts. The recipes are presented seasonally, showcasing fresh vegetables and fruits that are ripe during those months. Each season has a section of small plates (the savory dishes) and a dessert section.

GF1

I looked over at a pile of bananas on my counter while reading, when I had reached Spring Sweet Treats. They were at the “Use me up” stop and well, the guys rarely say no to banana bread. Or muffins for that matter.

GF2

Gluten-free Banana Carrot Pecan Muffins (banana, carrot & quinoa bread, page 215)

Ingredients:

  • 1½ cups ripe bananas, mashed (3 to 5, depending on size)
  • 3 whole large eggs
  • ¾ cup granulated sugar
  • ¾ cup olive oil
  • 2 tsp pure vanilla extract
  • ½ cup quinoa flour
  • ½ cup brown rice flour
  • ½ cup almond meal (see below)
  • 3 Tbsp tapioca starch
  • ½ tsp fine sea salt
  • ½ tsp baking soda
  • ¼ tsp ground cinnamon
  • ½ cup finely chopped pecans
  • ¾ cup finely grated carrots

Directions:

Preheat oven to 350°, line 18 muffin cups with premium liners (such as Wilton ColorCups or Reynolds StayBrite).

In a medium mixing bowl whisk the bananas through vanilla.

Add the quinoa flour through cinnamon to a large mixing bowl.

Add the wet to the dry, stir until mixed. Fold in pecans and carrots.

Divided between the papers (they will be full), bake for 15 to 21 minutes, until golden on top and a toothpick comes out clean. Let cool on a wire rack for 10 minutes, then transfer to the rack. Store covered once cooled.

Makes 18 muffins.

Notes:

Why do I always recommend the fancy liners? They don’t stick to the baked goods! Ever line a muffin pan with cheap paper liners, bake low-fat muffins and half the muffin sticks to the paper? Not fun. So pay a bit more and never be frustrated again. No matter how special-needs your recipe is. Gluten-free recipes sometimes need a little love, so the liners are great – and hey, no cleanup after for your pans ;-)

OK, almond meal. You can use the dried leftovers from making almond milk or just grind almonds in your food processor. Do what is easiest!

The recipe can be prepared as a loaf, in a loaf pan. Spread in a greased loaf pan, bake for 45 to 55 minutes, or until done. Let cool fully before slicing.

~Sarah

Filed Under: baking, Book Reviews, Cookbooks, cooking Tagged With: , , , , , , , , , , , ,

Book Review: Raw Essence (with recipes)

March 25, 2013 4 Comments

Rawessencebook

RawEssence: 165 Delicious Recipes for Raw Living was released last week, and lucky me, I had a copy show up about two weeks ago. I couldn’t decide what to try, first world problem I know, the majority of the recipes all sounded good – and the lush photography made it even harder. If you love eating raw, you must get a copy of this book!

But….knowing me, I ended up in the dessert section. I kept wandering back to the Sugar Pie on page 194-195. Which brings me to something:

If you are over a certain age (gah, am I in that crowd now?), there was a time when Brazil Nuts were hounded on for being “unhealthy”. This was mostly due to just how high in fat the nuts are (and they are really seeds if you will). And yes, they are fattening, no doubt about that, but what the 80′s low-fat craze left out was that was that the fat was a good fat. Brazil nuts are something to not over indulge in, but to enjoy in your diet in small amounts. And oh do they produce an amazing nut butter! But do be careful, while Brazil nuts are a source of many wonderful things, indulge in a few every day, but don’t go over board. So…having said that, enjoy this pie but remember, s small slice goes far. It is rich and filling. The pie lasts a long time, up to 10 days in the refrigerator for 4 months if frozen. And that is the beauty of raw desserts – you actually ‘fill up’ and don’t mindlessly keep eating.

SP3

This was a three-part recipe, but none of the steps were hard nor time-consuming. Having fresh date paste in the refrigerator is a great time saver, it is a wonderful fat and sugar substitute for a lot of recipes (use it for oil in muffins!). The paste is  in both the crust and the filling, so make it ahead….or be like me, washing my food processor 3 times in a row ;-)

SP4

Date Paste (From page 25)

Ingredients:

  • 2½ cups pitted dates (used Medjool)
  • 1½ cups filtered water

Directions:

Soaking: In a container (used a small mixing bowl), cover dates with water and let soak for 2 hours. Press down thoroughly so all dates are moistened. Cover with a weight, if necessary.

Once dates are thoroughly softened, place them along with their soaking water in the food processor and mix until a paste obtained that is as uniform, sticky and smooth as possible.

Store for up to 3 months in the refrigerator.

Notes:

It only took a minute or so in my food processor to make a smooth paste. I used Medjool dates, from Costco’s produce department, which are very soft to start with. Harder dates may need a longer soak time.

SP1

Coco-Pecan Crust (from page 195)

Ingredients:

  • 1½ cups pecans
  • 1 cup shredded unsweetened coconut
  • 3 Tbsp date paste
  • 1 tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground cardamom
  • ¼ tsp ground cloves (I left this out)
  • ¼ tsp ground nutmeg
  • 1/8 tsp sea salt

Directions:

In a food processor, reduce pecans to powder.

Add remaining ingredients and blend into a crust of even consistency that can be formed into a ball.

Keeps up to 2 weeks in the refrigerator in an airtight container.

Makes one 9″ crust.

Note:

For easy pie removal, line a glass or metal pie pan with plastic wrap, then pack in the crust mixture with hands. Pat down firmly with the back of a metal measuring cup. Chill until ready to fill.

SP2

Sugar Pie (from page 195)

Ingredients:

  • 1 coco-pecan crust
  • 3 cups Brazil nuts
  • ¾ cup date paste
  • 3 Tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  • 1/8 tsp sea salt
  • 1/3 cup melted coconut oil

Directions:

(While I followed the directions in the book, even with our powerful Vitamix Blender, if I were to make the filling again, I would just mix it all up in the processor and skip using the blender. The filling is thick and really works the blender hard.)

In a food processor, reduce Brazil nuts to a butter that is as liquid and creamy as possible

Pour mixture into blender. Add date paste, maple syrup, vanilla and salt. Reduce to a smooth paste of even consistency.

While blender is running, incorporate melted coconut. Continue blending until mixture is creamy and of even consistency.

Pour mixture into crust. Refrigerate pie for 3 hours to allow it to set.

Makes 1 9″ pie, 8 to 12 servings.

Keep covered and refrigerated for up to 10 days, or stored in freezer for up to 4 months (wrap slices individually).

~Sarah

FTC Disclaimer: We received a copy of the book for potential review.

Filed Under: cooking, Dessert, Cookbooks, Book Reviews, Raw, Vitamix Recipes, Plant Based Diet Tagged With: , , , , , , , , , , , , , ,

Vegan Coconut Condensed Milk

March 12, 2013 8 Comments

As I read through my copy of 150 Best Desserts in a Jar, I realized that this was a glorious cookbook. Indulgent, luxurious and so not how I should be eating.And all 150 recipes are presented in jars. If there is one thing I don’t lack in, it is mason jars in many shapes and sizes.

150dessertsjars

This for me…was a dream cookbook – 2 or 3 years ago. Heavy whipping cream loitered in the corner, whispering to me “Hey you, come on…no one will know. I have an ice-cold mixing bowl waiting for us“. OK, maybe it didn’t really happen that way. But after reading the recipes many times I wasn’t sure I could review the book as there were few viable recipes for me. Although who I am lying to? The recipe that called for whipped cream-crumbled Oreos-sour cream with a ton of sugar-then frozen? That was hard to turn away from. Except for I know that whip cream is just liquid butter ;-) Keeps me honest.

Anyhow, I decided to look at the book and see if there were recipes I might adapt to a vegan/plant-based way (which, no, this book is not an easily adaptable book). And what I picked out was not a dessert, but more a sweet smoothie. The only issue was it called for sweetened condensed milk, which is from a can – and yes, is dairy (there are vegan options out there….but they are ummm…weird). And well….I went and cried on Facebook for help and was rewarded with a link to a recipe for making it at home vegan. Thank you Rhonda for posting that link. I decided to try the recipe out using the slow cooker method. I have a medium slow cooker and I needed 2 cups worth, so I doubled the recipe. Yes, it takes time. A lot of passive time. Put it on and ignore at least, so there is that. And it can be done organic simply. No thickeners or gums either!

VCM1

Vegan Coconut Condensed Milk

Ingredients:

Directions:

Add to a medium size slow cooker. Turn to high, cook uncovered for 10 to 15 hours and on, whisking periodically, till reduced to 2 cups. You can put this on before bed, leave it on overnight and watch it the next day, for best results. It thickens up when cooled in the refrigerator. Use for any recipe calling for sweetened condensed milk.

Makes 2 cups.

VCM2

The condensed milk turned out wonderfully. It was everything a girl could hope for. But……

Chocdrink

What I used it in? Ouch. Ford (The Teen) liked it and drink his glass, but wow, it was sweet. So sweet I could only take one sip. Chocolate milk + condensed sweetened milk + pears + pear juice + ice. It didn’t need the sweetened milk, the chocolate milk was plenty! I was let down by the recipe but maybe it is because I expect more out of blender drinks (I like mine thick and frosty). The ice was lost in it. Oh well, I was happy enough that while my recipe failed for the drink, the condensed milk was a huge success. I’ll pass the book to my barista, she loves cooking as much as I do (she is one of the women who gets all my cookbooks after I am done). It wasn’t the right fit for me…still, it was a pretty cookbook.

~Sarah

FTC Disclaimer: We received a review copy of the cookbook.

Filed Under: Book Reviews, Cookbooks, cooking, Plant Based Diet Tagged With: , , , , , , , , , , ,
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