All posts tagged: Isa Chandra Moskowitz

Lemon mousse pie

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I have made this pie only once so far, but I already know it will be one I will be making lots of times again 🙂 Made this when we had friends over for dinner, and everyone loved it! Beware: making this pie requires advance preparation (soaking the cashews and cooling the pie and the topping in the fridge so it can stiffen). You need a large springform pan (23 cm / 9 inch). Ingredients vegan lemon mousse pie For the crust 1 + 1/4 cup finely grated vegan crackers (230 g or about 7 packs of double crackers, I usually use kamut crackers). 3 tbs sugar 4 tbs melted cocount oil 1 tbs soy milk For the pie 1/2 cup cashews, soaked until very soft (I ususally leave these to soak overnight) 400 ml coconut milk 1/2 cup almond or soy milk 1/2 ts agar agar powder 2/3 cup sugar 3 tbs coconut oil 1/2 cup fresh lemon juice 2 tbs lemon zest 2 ts vanilla extract For the topping 3/4 cup water 1 tbs …

Vegan chocolate cream

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This is a very simple and straightforward recipe for chocolate cream. You can use it as topping for cupcakes, on top of pies, or in smaller portions as a dessert on its own. And it’s without refined sugar, you can choose between maple syrup or agave syrup, whichever you like best! Important though is that it requires advance preparation. That is, it needs some time in the fridge to set. At least half an hour, but better still an hour is best to make it stiff, espcially if you want to use it for cupcake topping. Silken tofu is very smooth tofu. It is much softer and ‘creamy’ than regular tofu. You can easily cut regular tofu into cubes, this doesn’t work with silken tofu. In Belgium, I’ve only seen it available in organic shops. Ingredients vegan chocolate cream 1 package silken tofu (400g), drained of excess liquid 1/4 cup soy milk 2 tbs agave or maple syrup 1 ts vanille extract 12 ounce (370g) vegan black chocolate chips Preparation Crumble the silken tofu in a blender. …

Frangipane muffins (almond) with apricot jam

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These are definitely one of my favourite muffins, and I have yet to encounter the first person who doesn’t like them (except for the odd person here and there who doesn’t like jam filling)! Frangipane cakes are available in practically every bakery in Belgium, so the almond cake is very well known around here. Most often, they are also filled with apricot jam. These vegan frangipane muffins have a lighter texture than the traditional (non-vegan) frangipane cakes sold in Belgian bakeries. A perfect muffin to convince those that remain skeptic of vegan baking and insist that you need eggs or dairy for traditional baking recipes. Not! You can easily replace the traditional sugar with the same amount of coconut sugar, giving you a dark brown coloured muffin. Ingredients frangipane muffins with apricot jam (vegan) 1 cup + 2 tbs all-purpose flower 1 + 1/2 ts baking powder 1/2 ts salt 1/3 cup almond meal 1/3 cup canola oil 3/4 cup (coconut) sugar 1/4 cup yofu (soy yoghurt) 2/3 cup almond (or soy) milk 1 ts vanille extract 2 ts almond extract 12 ts …

Coconut lime muffins

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These are my new favourites! I’ve only made these coconut lime muffins once so far, but I’m sure I will be making them many more times again! A pretty straightforward classic muffin recipe, with a tropical twist. Close your eyes and think lime cocktails, beaches with coconut trees, and enjoy your muffin 🙂 Ingredients coconut lime muffins (vegan) 1 cup all-purpose flower 1/2 ts baking powder 1/2 ts baking soda 1/4 ts salt 1/3 cup coconut oil 3/4 cup sugar 1 cup coconut milk 1/4 cup soy milk 1 ts vanille extract 1 ts coconut extract 1 tbs or more grated lime zest 1 cup dried shredded coconut Preparation Preheat the oven to 180° (350°). Put paper liners in a muffin tin (12 muffins). In a small bowl, mix the dry ingredients: flour, baking powder, baking soda and salt. Melt the coconut oil in a small saucepan. In a large bowl, mix the sugar with the melted coconut oil. Add the wet ingredients: coconut milk, soy milk, vanilla extract, coconut extract and lime zest. Add the dry ingredients …

Lemon corn waffles

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These waffles have a nice light texture, and a subtle touch of corn. I made them with the heart shaped waffle iron. Ingredients vegan lemon corn waffles Makes 10 waffles (like in the photo, totalling 50 heart waffles). Feel free to replace the sugar with another sweetener (or you could also try leaving it out altogether). 3/4cup (165g) all purpose flour 2 ts baking powder 1 ts baking soda 1/2 ts salt 2/3 cup (75g) cornmeal +++++++++++++ 3 tbs canola oil (or corn oil if you have that) 2 cups (475 ml) soy milk 4 tbs soy yoghurt zest and juice from 2 lemons 4 tbs sugar Making vegan lemon corn waffles Grease the waffle iron with a little bit of canola oil. Preheat the waffle iron. In a large bowl, mix the dry ingredients: flour, baking powder, baking soda, salt, and cornmeal. In another large bowl, mix the wet ingredients: oil, soy milk, soy yoghurt, lemon juice and lemon zest and sugar. Mix the dry ingredients with the wet ingredients. Bake the waffles according to the instructions of your waffle …

Pumpkin waffles

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It’s that time of the year! Pumpkins! As you could see in one of our previous posts, we have dozens of pumpkins from our garden. Luckily pumpkins are very versatile and can be used in anything from soups to desserts to baking. I like these pumpkin waffles a lot: light and crispy! Feel free to replace the sugar with another sweetener (or you could also try leaving it out altogether). I either use freshly made pumpkin puree, or a portion that I prepared previously and stored in the freezer, on those occasions that I don’t have the time to cut and clean the pumkin.   Ingredients vegan pumpkin waffles Makes 6 double waffles (like the one in the photo) 1 + 3/4 cup (275g) all purpose flour 2 1/2 ts baking powder 1/2 ts baking soda 1/2 ts salt 2 ts ground cinnamon 1 ts grated or ground ginger 1/2 ts ground or grated nutmeg 1/4 ts ground cloves +++++++++++++ 2 cups (475 ml) soy milk 2 cups (425g) pumpkin puree (= a small hokkaido pumpkin, see photo) 5 …

Oat raisin banana waffles

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These are rather savoury waffles, but sweet nonetheless. These vegan waffles are without normal sugar, but made with maple syrup. Ingredients (makes 5 double waffles – like the one in the photo) 130g regular flour 2 ts baking powder 1 ts baking soda 1 1/4 ts ground cinnamon 1/4 ts ground nutmeg 1/2 ts salt 90g small rolled oats 1 ripe banana 350ml soy milk 3tbs maple syrup 3 tbs canola oil 115g raisins Making oat raisin banana waffles Grease the waffle iron with a little bit of canola oil. Preheat the waffle iron. In a large bowl, mix the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, salt and oats. In another large bowl, mash the banana well with a fork. Mix the banana with the wet ingredients: soy milk, maple syrup and vegetable oil, till only very small lumps of banana left. Mix the dry ingredients with the wet ingredients. Fold in the raisins. Bake the waffles according to the instructions of your waffle iron (in our case, being 6 minutes on the nearest highest heating level)     The …