Sunday, September 7, 2008

Gratuitous Dessert Photos

Sorry to tempt you with photos and no recipes, but I wanted to share these shots with you. First up, my sister-in-law made these lovely bumble berry tarts (I provided the vegan cream for the top) for us to enjoy. Don't you love it when people think of the vegans? In the foreground are non-vegan lemon curd tarts. I'll bet it would be pretty easy to make a vegan lemon curd. I will have to get the recipe off her and share it someday.

Second, a peach pie Vegan Mom made on our summer vacation. I didn't think I needed to post a pie recipe since you can easily Google one.

10 comments:

Jenn said...

If you are interested here's a recipe I used, found it somewhere and fiddled with it:

3/4cup water
3/4 cup lemon juice (organic lemons)
1 1/2 cup sugar
4T cornstarch
1/8 tsp salt 6 T soy creamer - or whole fat soy milk
2T Earth Balance

Combine the first 4 ingredients and then when thickened the last two. I didn't but I am sure you could, use the zest of the lemons too.

Janet said...

There's a great lemon bars recipe in "joy of vegan baking" that would also work well I bet... lemme know if you want me to shoot off that recipe (it has tofu and lemon and sugar as I recall... maybe some arrowroot).

Beth said...

Really impressed by vegan mom's presentation!!!

Lenora said...

A feast for the eyes! Kuddos to Sis-in law and mom! :D

Astra Libris said...

I just discovered your blog, and I am so delighted that I did! Your photos are beautiful, and you have such a wealth of all sorts of glorious vegan recipes... I'm looking forward to trying your chocolate pudding cake soon! :-)

Joanna said...

That pie is so beautiful. Tell your wife "great job!" The lattice top is perfect.

nom said...

i made bryanna's vegan lemon curd a little while ago, and it was the stuff dreams are made of. the recipe is halfway down this page... http://veganfeastkitchen.blogspot.com/2006/07/leftovers-for-lunch-making-vegan.html

becka said...

Oh yum....yum! I think I know where the blueberries and blackberries I have waiting in my freezer will be going tonight....

Bianca said...

Those are beautiful! And I don't mind food porn sans recipe. I'd rather drool over other people's pics than make the stuff myself anyway...it's kind of like having someone else feed you.

Anonymous said...

This is Bryanna's recipe and it's great!

BRYANNA’S VEGAN LEMON CURD
Makes 2 c.
This makes a lovely cake filling—not too sweet, so it contrasts with the icing. It’s important to use freshly-squeezed juice in this recipe. (Use leftovers on scones or as a tart filling.)

1 c. lemon juice
1/2 c. water
1 and 1/2 c. granulated vegan white sugar (organic, if possible)
4 T. cornstarch (you can get organic cornstarch now)
1/8 tsp. salt
grated zest of 2 organic lemons
6 T. full fat soymilk, nut milk, or organic nondairy creamer
2 T. Earth Balance

In a blender, whiz together the juice, water, sugar, cornstarch and salt. Pour into a heavy saucepan with the zest. Whisk over medium heat, stirring constantly, until it comes to a full boil. Boil 1 minute, not stirring. ( OR microwave in a Pyrex bowl 2 minutes, whisk, then 2 minutes more.) It should be thickened and turning clear. Remove from heat. Add soymilk or alternate and Earth Balance. Blend well with the whisk. Cool the curd, then refrigerate in a covered container. It thickens as it cools.