Sandra Sellani co-author of The 40-Year-Old Vegan Cookbook (bit.ly/2JVMLBL) has two sweet desserts just in time for Valentine's Day today at 1230 PST/330 EST.
Posted by Jane Velez-Mitchell on Sunday, February 12, 2017
We had some audio issues at the beginning of this live presentation – sorry for the inconvenience! That’s live programming for you!
I find this dish to be comforting, even though it is not heated, because it combines beautiful seasonal colors and the creamy goodness of nut-milk to give you that same feeling of love you get from a bowl of cooked oatmeal. Muesli is ideal for busy people because it can be made in five minutes. We know that oats help us reduce cholesterol and that’s always important at this stage of life. The crunch nuts and creamy coconut milk will remind you that healthy food and comfort food can go hand in hand. You can add type of dried or fresh fruit and nuts your heart desires. These are a few of my favorites because they make me think of the holidays. Sometimes I also top this with blackberries and pomegranate arils. Enjoy.
Cheese – if there’s one thing that keeps people afraid of going vegan, this is it. I’ve heard so many people say, “I can’t become vegan because I could never give up the cheese.” It’s an understandable lament because cheese is so much a part of our childhood and our comfort food dishes. But vegans and wanna-be vegans alike can rejoice. There are several cheese on the market that taste like the real thing. One of the most amazing cheese substitutes is from a company called Miyoko’s Creamery. My biggest issue with this product is that I want to eat the entire box in one setting. In this recipe, I use their double cream chive product, made from cashews. The creaminess and flavor will astound you. You can literally eat it right out of the package and be satisfied, but you will, as I was, be tempted to use it in recipes. This is my first recipe using the product and the results are so delicious. While I do make my own vegan cheese, let’s face it, it takes time which many of us don’t have. The other big benefit to vegan cheese is that it has no cholesterol. If you’re over 40, you want to keep that number below 200. Miyoko’s Creamy is helping us to eat delicious food while being healthy at the same time. If your store doesn’t carry the brand, you can order online. I have a feeling, however, that this product is going to be in mainstream supermarkets very soon. And while you’re using this great spread, make sure you use a quality bread. Another favorite brand is Genesis 1:29 bread, boasting 16 grains and seeds from 13 lands. Your mouth is going to be very happy.
The bread is dense and moist but not super sweet, which I like for a morning meal (although this makes a great mid-day snack as well). The cinnamon glaze sounds and tastes decadent, but it’s made from coconut yogurt. I top it with chopped pecans for a little crunch to wake you up! The result is a satisfying yet healthy breakfast option.
Sweet or savory? It’s your call. These pumpkin fennel muffins put you in the driver’s seat – you can swing either way depending on how you serve them. Try them with maple syrup to bring out the sweetness of the pumpkin, or use a pat of Earth Balance vegan spread to bring out the black-licorice taste of the fennel. Or, if you’re feeling undecided like me, use both. You just can’t make a bad call on this one. Do serve them warm to up the yumminess factor. These are super moist and keep well in the fridge for up to a week, if they last that long. Decisions, decisions.