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Tuesday, October 20, 2015

Pumpkin Thyme Sauce

The fall season brings pumpkin-flavored everything! It always inspires me to come up with creative ways to incorporate pumpkin into dishes. This versatile staple will allow you to include pumpkin in any meal.

The recipe makes about two cups of pumpkin sauce. It is great as a pasta sauce, pizza sauce, or even a dipping sauce!

1 15oz can pumpkin purée
1/4 c water
2 tbsp non-dairy butter
2 tsp dried thyme leaves
1/2 tsp garlic powder
1/2 tsp black pepper
1/4 tsp salt
1/4 tsp nutmeg

On medium heat, melt the butter in a saucepan. Add the seasonings and water and allow to simmer. Stir in the pumpkin purée. Constantly stir sauce for eight minutes. For a thinner sauce, add more water. Enjoy!

  • For a creamier sauce, add 1/2 c alfredo sauce.
  • For some added flavor, substitute water for low sodium vegetable broth.
  • If you are not too fond of thyme, use rosemary instead.
Pumpkin Thyme Sauce over Spaghetti.

Monday, August 31, 2015

Yellow Curry Rice Balls

This crispy, savory snack is my last entry in the So Delicious and Go Dairy Free Snackable Recipe Contest! For more details, check it out here.

This is a delightful Thai-inspired twist on an Italian appetizer. Arancini are stuffed rice balls usually filled with meat, tomato sauce, and cheese. The balls are coated in breadcrumbs and fried. I knew I wanted to make something just as delicious, but with a twist. Knowing how well Thai yellow curry pairs with jasmine rice, I decided to combine the two. Instead of having a curry filling, these rice balls are completely infused with that rich yellow curry flavor. The coconut and curry powder on the crust really enhances the overall flavor of these currylicious balls.

This vegan recipe may have a lot of ingredients, but it is not as complicated as it looks. It is a fun process making these and the end result will be well worth it!

Yellow Curry
1 - 11 oz So Delicious® Dairy Free culinary coconut milk
1 large carrot, finley diced 
1/2 large potato, diced
1/2 medium white or yellow onion, diced 
1 tbsp ginger, minced
1 tsp garlic powder
1 tsp sugar
3/4 tsp curry powder
3/4 tsp salt
1/2 tsp turmeric powder

Rice Balls
2 1/4 c jasmine rice, cooked
1 1/2 c jasmine rice, cooked and blended
3/4 c Panko breadcrumbs
1/4 c + 2 tbsp sweetened shredded coconut
1 tbsp curry powder

In order to prepare the curry, first sauté the onion and ginger in a saucepan. Lower the heat to low-medium and add the coconut milk, seasonings, carrots, and potatoes. Cover the saucepan and allow the curry to simmer. Check every 5 minutes and stir. Once the potatoes are soft, uncover the saucepan and allow the curry to thicken. Once it has thickened up, remove from heat, allow to cool, and refrigerate it for at least one hour. This will allow the curry to thicken a little further.

To prepare the rice balls, combine the cooked rice, the blended rice, and the chilled curry. Make sure to use a strong spoon (or your hands) to mix the thick mixture. Once the curry is fully infused, set it aside. Combine the Panko breadcrumbs, shredded coconut, and curry powder in a small bowl and set aside. 

Have a bowl of cold water for your hands when forming the rice balls, this will help prevent the rice balls from sticking to your hands. You do not want to immerse your hand in the water. Instead, place your finger tips of one hand in the water and use that to coat your palm.

Use a tablespoon and measure out two tablespoons per ball. Roll the mixture into a ball and set on a baking sheet that has been lined with plastic wrap. There will be approximately 28-30 balls. 

Take the breadcrumb and coconut mixture and roll each rice ball. After coating the ball once, sprinkle some water on it to moisten it up and coat the ball again. This double coat will guarantee a crispy exterior. Deep fry the yellow curry rice balls until golden brown (2.5 to 3 minutes a batch). Place the golden fried rice balls in a pan lined with paper towel (to absorb excess oil). Once cooled, enjoy!

  • For a bright flavor, top with cilantro.
  • Serve with a sweet chili sauce for a delightful kick.
  • Trader Joe's has great organic Jasmine rice in the freezer section. Use all three bags for this recipe.

Sunday, August 30, 2015

Veganlicious Banana Pudding

A healthier vegan twist on a decadent southern classic!

This simply sweet snack is a So Delicious and Go Dairy Free Snackable Recipe Contest entry. Read about the contest here.

Growing up, my mom would make a lot of banana pudding. I was always amazed at how delicious and effortless it would be. Her quick and easy recipe requires instant pudding mix and a tub of chemically-laden whipped topping. I was inspired to create something just as simple, without all of the preservatives and artificial flavors. The So Delicious® coconut-based whipped topping and cultured coconut milk are essential in making this dessert both easy and healthy. The recipe is the perfect serving for two (or one with a big sweet tooth).

2 - 6 oz So Delicious® Dairy Free vanilla cultured coconut milk
1/4 c simple syrup
2 tbsp water
1 tbsp cornstarch
1/4 tsp vanilla extract

2 medium bananas, sliced
10 vanilla wafers, vegan
1/2 c So Delicious® Dairy Free CocoWhip

For pudding, combine the cultured coconut milk, simple syrup, and vanilla in a saucepan on medium low heat. Dissolve the cornstarch in water in a separate container. Once the mixture is heated, add the liquid cornstarch and stir constantly to avoid lumps. As soon as the pudding thickens, take off heat and allow to cool.

In order to ensure your layers are even, separate the pudding into three parts and the other ingredients in half. In your serving dish, layer the pudding, banana, wafers, CocoWhip, pudding, banana, wafers, pudding, and finish it off with the remaining CoCoWhip. Chill for one hour. This will allow for all the flavors to fuse. Enjoy!

  • Whole Foods has some great organic vanilla wafers!
  • Use your favorite cookie instead of the wafers, for a fun twist.

Vegan Chai Boba Milk Tea

This simple, sippable snack is a So Delicious and Go Dairy Free Snackable Recipe Contest entry. Check out the details here.

Boba milk tea (aka pearl milk tea or bubble tea) is a delicious, creamy, sweet treat. The boba of boba milk tea are simply tapioca pearls. These small, gelatinous balls are plant-based and gelatin-free. Beat the heat with something cool, refreshing, and cruelty-free! 

1 c water
3/4 c Chai tea, strong
1/4 c tapioca pearl
5 tbsp So Delicious® Dairy Free creamer, french vanilla
3 tbsp simple syrup
6-8 ice cubes

Boil the cup of water in a small saucepan. Lower the temperature to medium-high heat and add the tapioca pearls. Allow the pearls to simmer for 5 minutes while the pot is covered. Uncover and stir. Once soft, place the pearls in a cold water bath for 30 seconds. Strain.

Combine the Chai tea, creamer, and simple syrup. Chill. In a glass, add boba, ice, and chilled liquid mixture. Serve with a wide bubble tea straw.


Saturday, August 29, 2015

Cheezy Stuffed Mushrooms

This cheezy snack is my first entry in So Delicious and Go Dairy Free Snackable Recipe Contest! For more details, feel free to check it out here

Stuffed mushrooms are a great vegan snack with thousands of filling possibilities. My inspiration for this particular filling is pepper jack cheese. I love the creaminess of the cheese paired with the heat of the peppers. Unfortunately, dairy-free pepper jack cheese can be hard to come by. This cheezy filling has just enough heat and pairs perfectly with the mushrooms!

8 oz pkg baby bella or white mushrooms
1/2 c So Delicious® Dairy Free almond milk, original
1/3 c mixed bell pepper, finely diced
1/4 c water
2 tbsp cornstarch
2 tsp nutritional yeast
1 tsp hot chili sauce
1 tsp garlic salt
1/2 tsp garlic, minced
cilantro, garnish

Preheat oven to 350 degrees F.

For cheezy filling, sauté peppers and garlic in a saucepan on high heat. Lower to low-medium heat and add almond milk, nutritional yeast, chili sauce, and salt. Stir well. Mix cornstarch and water in a separate container and add to cheezy mixture. Constantly stir until the sauce thickens. Once thick, take off heat.

To prepare mushrooms, remove stems and wipe each one with a moist paper towel. This will minimize the excess water that comes out when the mushrooms cook. Spoon the cheezy sauce into the mushrooms. Depending on the size of the mushroom, you may have extra cheezy sauce.

Bake for 10-12 minutes until the mushrooms are cooked. Top with some cilantro. Enjoy hot or cold! 


  • This cheeze sauce is very versatile! Great for nachos, mac n' cheeze, and even a sandwich spread.
  • For added texture, top the stuffed mushrooms with Panko breadcrumbs before putting in the oven.