No-Bake Cashew Dream Bars (Vegan, Dairy-Free, Soy-Free)

These bars are smooth and sweet with a hint of vanilla and lemon.  And, the date-sweetened pecan crust adds just the right amount of crunch.  Dreamy, am I right?  

Besides the ingredients, you'll need a food processor/blender, 5X8 dish, and a freezer.  No baking required!  The hardest part about this recipe is digging in too early -- and there's nothing wrong with that. ;)  But, as with many things, patience yields the best result.

Ingredients:

For the crust:
4 pitted dates
3/4 cup pecan halves
1 tablespoon coconut oil
1/8 teaspoon salt
2 teaspoons agave syrup (sub maple syrup)

Remaining ingredients:
2 cups raw cashews, soaked overnight
1/2 cup water (sub coconut milk for extra creaminess)
1/3 cup agave syrup (sub maple syrup)
1/3 cup coconut oil, melted into liquid form
 --Note: do not sub any other type of oil as this is what keeps the bars solid
1/4 cup lemon juice
2 teaspoons vanilla extract
1 teaspoon lemon zest *optional*

Instructions:

Following these instructions exactly will provide the best results.

1. Prepare the crust: In a food processor/blender, blend the dates until they are broken down into small pieces.  Add in the pecan halves, coconut oil, salt and agave syrup and process until the mixture is sticky (about 30 seconds).
2. In a 5x8 dish, lined with parchment paper, press the pecan-date crust mixture evenly into the bottom of the lined dish.  Note: you could probably pull off no parchment paper, but parchment paper helps keep the crust together upon removal from the dish. 
3. Place the dish/crust into the freezer to set while working on the next steps.
4. Rinse and drain the soaked cashews.
5. In a food processor/blender, blend the soaked cashews, water, agave syrup, coconut oil, lemon juice, vanilla extract, and optional lemon zest for 3 to 5 minutes and until the mixture is smooth.
6. Pour the creamy cashew mixture onto the crust and evenly spread throughout with a spatula.  Gently tap the dish against a counter or hard surface for an even smoother top.
7.  Freeze the bars for 4-5 hours.
8.  When you are ready to eat the bars, cut the bars into squares immediately after removing the bars from the freezer.
9.  Remove the number of bars you plan to serve from the dish to a serving dish and allow them to rest at room temperature for 20 minutes (unless you're into the ice cream thing).  If you aren't serving all of the bars, place the extra bars in an airtight container (to avoid freezer burn) and refreeze for up to a few weeks.
10.  Serve with your favorite fruits and enjoy!  If you have leftover thawed bars, refrigerate the bars in an airtight container for up to 5 days.

#halahbakes

Rose Orange Blossom Pudding - Mahalabia (Vegan, Dairy-Free)

This pudding is a veganized version of the Middle Eastern Muhallebi/ Mahalabia/ Mehalabya!   This pudding is usually made with milk and cream so I really challenged myself to find a good alternative.  With research, I found that the best alternative milk to use is rice milk as it allows for a creamy texture.  I also found that coconut cream added a richness that made this pudding extra delicious!

The traditional flavors are usually rose water (my personal favorite) or orange blossom water.  You can find both of these waters at your local Middle Eastern, Halal, or Indian grocery store.  If you can't find these or aren't a fan of those flavors, you can easily Americanize this by adding in vanilla instead of rose water or orange blossom water.  

Ingredients:

4 cups rice milk (divided into 1 cup and 3 cups)
3/4 cups granulated sugar
8 tablespoons cornstarch
1 can coconut cream
2 cardamom pods *optional*
1 tablespoon rose water (or, sub orange blossom water)
--Note: both can be found at your local Middle Eastern, Halal, or Indian grocery store
Nuts, Fruits, Toasted Coconut, Rose Syrup *optional*

Instructions:

Following these instructions exactly will provide the best results.

1. In a bowl, combine 1 cup of the rice milk with the cornstarch.  Mix into a smooth paste.  Set aside.
2. In a saucepan, whisk the remaining 3 cups of rice milk, granulated sugar, coconut cream, and optional cardamom pods.  Bring this mixture to a boil over medium heat while stirring slowly and consistently.
3. Slowly add in the cornstarch mixture, making sure to stir vigorously.
4. Continue stirring slowly and consistently for 12-15 minutes and until the mixture thickens.
5. Remove the pudding from the stove and stir in either 1 tablespoon of rose water or 1 tablespoon of orange blossom water.  *I personally enjoy the flavor of rose water more. **Also, don't get carried away with the rose water / orange blossom water...a little goes a long way!
6. Divide the pudding into small serving bowls or glasses.  Let cool for 15 minutes and top each serving bowl/glass with saran wrap (this prevents a pudding shell from forming on top).
7.  Refrigerate the pudding for 4+ hours and until set.
8.  Enjoy by serving and eating with nuts, toasted coconut, rose syrup, or your favorite fruit!  If you have any leftovers, these are stored well in the fridge, with saran wrap, for up to 3-5 days (as long as there is no fruit on top).

#halahbakes

Cheater Chocolate Mousse (Vegan)

Veganizing a tasty chocolate mousse is actually easier than you thought!  You'll need three ingredients, a blender, and refrigerator.  That's it.  Not only does this chocolate mousse taste delicious with fruits, toasted nuts, and toasted coconut, but it also can be used as a pie filling.  Ultimately though, this mousse is so easy to make that it feels like you are cheating on the real chocolate mousse!

Ingredients:

1 package silken tofu at room temperature 
Notes: --it MUST be silken
             --firm silken tofu gives you a thicker mousse
             -- soft silken tofu gives you a lighter mousse
1/2 cup dairy-free chocolate, melted
1 tablespoon agave syrup (or, sub maple syrup)
Nuts, Fruits, Coconut *optional*

Instructions:

Following these instructions exactly will provide the best results.

1. Drain the room temperature silken tofu and pat dry.
2. In a blender, blend the silken tofu, melted chocolate, and agave syrup until smooth.
3. Pour the mousse into your desired container(s) and refrigerate for at least 2 hours.
4. Decorate the mousse with your favorite toppings like fruits, nuts, or coconut.
5. Enjoy!  If you have any leftovers, store in the fridge for up to a few days.

#halahbakes

Spanakopita (Vegan, Dairy-Free)

Growing up, my sister would make us Spanakopita (or, Greek Spinach and Feta Pie) on special occasions.  I loved it, and even ate it when I was allergic to feta cheese.  Why care about a skin rash when it tasted so good? :p

A couple years back, I became aware that you CAN make Spanakopita vegan AND dairy free.  Besides solving my allergy situation, I could also feed this to my vegan dad!  

This recipe is modeled off of the Vegan Word's recipe.  It required quite a few steps, but it was well worth the time.  Try it, fall in love, and repeat!

Ingredients:

10 sheets phyllo pastry
3 tablespoons oil or tahini for brushing the phyllo pastry
1 tablespoon oil
15 cups fresh spinach (about one large Costco pack), steamed, cooled, and drained (squeeze out any excess amounts of water)
1 onion, diced into small pieces
2 cloves garlic, chopped into fine pieces
3 tablespoons fresh dill, chopped
2 tablespoons fresh mint, chopped
6 green onions, chopped, making sure the white parts are chopped finely
1/2 teaspoon nutmeg
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon ground chili pepper *optional*

Vegan Feta (to prepare beforehand)
1/2 pack drained extra firm tofu, crumbled into feta size pieces
1 tablespoon miso
1 tablespoon rice vinegar
1.5 tablespoons lemon juice
1 tablespoon dried oregano
1 tablespoon  dried thyme
3 tablespoons nutritional yeast
2 teaspoons tahini

Vegan Ricotta (to prepare beforehand or while cooking) 
1/2 pack drained extra firm tofu, pat dried with a towel
1/4 cup cashews
1 teaspoon lemon juice
1 teaspoon oil
1 garlic clove
2 tablespoons nutritional yeast
1/2 teaspoon salt

Instructions:

Following these instructions exactly will provide the best results.

1. Prepare the vegan feta by mixing the miso, rice vinegar, lemon juice, oregano, thyme, nutritional yeast, and tahini in a separate bowl.  Gently pour the sauce over the crumbled tofu, mix, and marinate in the fridge for at least 8 hours.
2. Prepare the vegan ricotta, by blending the tofu, cashews, lemon juice, oil, garlic, salt, and nutritional yeast until it forms a thick paste.  Set aside.
3. When the cheeses are ready, you can now begin assembling your spanakopita!  Start by preheating your oven to 350 degrees and greasing a 9x13 baking pan with oil or tahini.
4. Layer the first phyllo sheet into the tray and brush oil or tahini over the sheet.  Layer another phyllo sheet on the top of that and brush again with oil or tahini.  Repeat until you have done this for five phyllo sheets.
5. Bake the five phyllo sheets for 10 minutes in the oven.  Then, set aside.
6. In a fry pan, warm 1 tablespoon of oil.  Add the onions and saute until lightly golden brown.
7. Add the garlic, dill, mint, green onions, nutmeg, salt, pepper, and optional ground chili pepper to the fry pan.  Sautee with the onions for about 3 minutes.  Then, remove from heat and set aside.
8. In a large bowl, mix the spinach, fry pan mixture, vegan feta, and vegan ricotta until well combined.
9.   Spread the spinach mixture evenly over the pre-baked phyllo dough layers.

10. Place a phyllo sheet over the spinach mixture and brush oil or tahini over the sheet.  Then, layer another phyllo sheet on top of that and brush again with oil or tahini.  Repeat until you have done this for five phyllo sheets.
11.  Cut through the top layers of the phyllo sheets and spinach mixture, making serving size squares. Do not cut through the bottom layers of the pre-baked phyllo sheets.  This makes it easy to cut clean pieces prior to serving.
12.  Bake for 15 minutes at 350 degrees, and broil for one to two minutes to get a nice lightly golden brown color on top (watch the spanakopita carefully as ovens all vary)!
13.  Remove from the oven, and allow to cool for 20 minutes.  Cut through the bottom layers of the dough, following the square lines made previously.
14.  Serve and eat while warm or at room temperature.
15.  Store any leftovers in the fridge for 2-3 days, making sure to reheat in an oven prior to serving.

#halahbakes