vegan

Vegan + Gluten-Free Tiramisu

When is tiramisu ever a bad idea? Answer- never. This is one of our “special occasion” desserts because it takes a little more time to prep, but it makes the perfect breakfast cake for the day after ;) And the day after that.

Scroll below for ingredients and cooking instructions!

vegan gluten-free tiramisu
vegan gluten-free tiramisu
vegan gluten-free tiramisu
vegan gluten-free tiramisu
vegan gluten-free tiramisu
vegan gluten-free tiramisu
vegan gluten-free tiramisu

Ingredients:

Vanilla Cake

18 pitted medjool dates (about 1.5 cups packed)

2 Mocha Rickaroons

1.5 cups water

1.75 cups oat flour

1.5 tbsp baking powder

1 tsp vanilla bean powder (or vanilla extract)

Coffee Sauce

1 cup of very strong coffee

2 tbsp turbinado sugar

Cream Layer

1 cup raw cashews

1/2 cup non-dairy milk (we used almond)

3 tbsp maple syrup

1 tsp vanilla extract

14 oz can chilled coconut milk (must be refrigerated overnight so the coconut fat separates from the coconut water!)

1 tbsp cocoa powder

Instructions:

  1. Preheat oven to 350F

  2. In a high speed blender, combine the water and medjool dates. Blend until smooth.

  3. Add the rest of the cake ingredients. Blend just until combined. Do no over blend or the cake will come out gummy.

  4. Pour the batter into an 8-inch square or round pan that is either greased or lined with parchment paper. Spread evenly.

  5. Bake for 30-35 minutes at 350F.

  6. Cool completely, and turn off the oven.

  7. While the cake is cooling, bring a pot of water to a boil on the stove and toss in the cashews. Boil for 10 minutes or until the cashews are soft.

  8. In a high speed blender, combine cooked cashews, milk, maple syrup and vanilla extract. Blend until smooth.

  9. Remove your can of coconut cream from the fridge and scoop out the hardened coconut fat from the top. Leave the coconut water below. Add the cream to a mixing bowl and beat it until it becomes soft and fluffy. We used a hand mixer on a medium/high setting for about 3-5 minutes. Once the coconut cream becomes fluffy, gently fold in the cashew mixture. Store in the fridge until ready for use.

  10. Combine your strong coffee and turbinado sugar in a pot and bring to a boil. Lower it to a simmer so it doesn’t burn, but so the mixture develops a syrup-like texture. Simmer for about 10 minutes then remove from heat. (If you don’t want to add any sugar to the recipe, just use really strong coffee in the next step.)

  11. Once the cake has cooled completely, slice it into fingers about 1” wide. You should get about 18-20 fingers from the pan. Lay half of them flat on the pan, covering the entire bottom. Drizzle half the coffee sauce over all the fingers so they have a strong coffee flavor. Take the cream out of the fridge and pour half over the coffee soaked lady fingers. Make sure there is enough left for the top! Lay the next layer of lady fingers down, use the rest of the coffee sauce, and cover it with the rest of the cream. Using a metal sieve sprinkle cocoa powder over the entire thing.

  12. Refrigerate for at least 2 hours so the flavors have a chance to “set”.

  13. Serve chilled with your favorite cup of coffee or tea!

Quick & Easy Lunchtime Tacos

If you prefer to spend an hour making your lunch, this recipe is not for you. We like to call this one “I really hope I have cooked rice in the fridge.” When you’re running short on time pre-cooked rice is a HUGE lifesaver. Bonus if it’s already flavored ;)

Ingredients:

  • Tomato flavored rice (cook short grain brown rice in regular amount of water and a cup of your favorite red salsa!)

  • Any chopped greens from the bottom of your veggie drawer (we had kale today)

  • Fillers (we had mushrooms so we sautéd those in olive oil, but you can use any beans, squash, tofu, etc.)

  • Corn tortillas

  • Trader Joe’s Salsa Verde

  • Trader Joe’s Vegan Garlic Dip

Vegan recipe
Vegan lunch
Vegan tacos

Cooking Instructions:

  1. Wash and cut a handful of mushrooms. Sauté them in olive oil over medium heat until they’re soft.

  2. Wash and chop a handful of greens. We had kale in our fridge so that’s what we cooked with. Toss your chopped greens into the pan with the mushrooms. Cover the pan with a lid so the greens cook down faster. Add a tbsp of water and they’ll cook down even faster!

  3. Toss a handful of *pre-cooked rice into the same pan with another tbsp of water. Cover with a lid and steam everything together for 1 minute.

  4. Broil corn tortillas in oven on low for 1 minute.

  5. Make the tacos! Pull your tortillas out of the oven, slather some TJ’s vegan garlic sauce on top, and start piling the rice mixture on. Top with salsa verde if you’re feeling more flavor!

*Pre-cooked rice: cook 2 cups of short grain brown rice in 3 cups of water and 1 cup of red salsa for 45 minutes. The cooking time will depend on how chunky your salsa is so keep an eye on the rice and use a wooden spoon to scrape the bottom of the pot to prevent burning.