Friday, May 8, 2009

My Birthday Recipe Creations, burnt almond fudge ice cream and taco salad

My Special Birthday Recipe Creations

Looking for The Peaceful Kitchen Recipes:
Integrative Healing Clinic

Mexican Salad created after my favorite Mexican fast food restaurant

I created some exciting recipes for my birthday dinner in April. Since January I had been craving my favorite dessert from my unhealthy college days "Burnt Almond Fudge Pie with Caramel topping."

I planned the menu for my birthday dinner and it was a big hit! My sister took the photos of the food for me so I could share them with you.

The Mexican Salad contains:

Creamy Cilantro Dressing

Sweet Pulled Seitan

Black Beans w/ sauteed garlic, onion and spices

Mexican Rice
topped with tofu sour cream, guacamole and salsa!

These recipes will be coming out in the May/June recipe collection and they are not to be missed, they are AMAZING replicas of the famous mexican restaurant!!

Burnt Almond Fudge Ice Cream Pie topped with Soywhip and Carmel Sauce

I could not have hoped for a more decadent, delicious replica of my favorite dessert. This was pure HEAVEN!!! It is exactly as I remember.....only dairy free.

You can certainly make this soy free by using almond milk, be careful what milk you choose to use or it will not be creamy enough.  Do not use rice milk, flax milk, oat milk or any other light milk.  Hemp milk will work as well as almond milk.

I must note that the soywhip was melting because we had just topped it with hot carmel but I think you can see how absolutely fabulous this pie was!!
This ice cream recipe is so amazing it is actually firm like you find in grocery store ice cream. It is rich, chocolatey and as creamy as ice cream can possibly be!! You do not want to miss this recipe. This ice cream can be made into your favorite flavor. Strawberry, Peach, Vanilla, Butter Pecan, you name it.

Vegan Burnt almond Fudge Ice Cream Recipe

The new May/June recipe collection will have some amazing recipes. Hot out of The Peaceful Kitchen last night:

A replica of a famous Italian restaurant's Minestrone soup!
Also a delicous, low fat Blueberry scone recipe!

Monday, May 4, 2009

Spring Creations

Spring Creations at The Peaceful Kitchen

Paradise Cake

I created this recipe for a family party and it was a HIT, everyone LOVED IT! My mother decided it needed to be called Paradise Cake.....

This luscious cake was made with homemade coconut pudding that was then added to a beautiful vanilla cake recipe. The Whip Topping has homemade cream cheese, Soy whip and pinapple. It was absolutely delicious! This recipe will be added to the website the end of May.

Chocolate Streusel Cake

This decadent cake is a light, moist cake with chocolate and turbinado crumble swirled throughout with a thick cinnamon crumb on top.

It was a hit at our Girl's Night Out party a few weeks ago. The cake is very moist and the subtle chocolate flavor adds a fun twist to crumb cake that chocolate lovers enjoy.

Don't miss out on the upcoming recipe collections, they have some delicious, exciting recipes!!

Apricot Tempeh Coleslaw

This is a fun, spring recipe with a delicious twist on an old favorite....apricot preserves.

It has sauteed tempeh, purple grapes and cabbage in a non-dairy mayonaise with apricot dressing.

Take this to your next BBQ, it is sure to be a crowd pleaser!

Creamy Tempeh Salad

This is a fun salad recipe, it can be used to make Tempeh salad sandwiches or it can just be eaten on a bed of romaine lettuce. This salad has sauteed tempeh, cucumber, tomato halves and is smothered in a delicious non-dairy mayonaise sauce.