Sunny-Side-Up Apricot Danishes

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Sunny-Side-Up Apricot Danishes ~ From Vegetate, Vegan Cooking & Food Blog

“A cloudy day is no match for a sunny disposition.” β€” William Arthur Ward

This absolutely scrumptious recipe is from vegan recipe genius Hannah Kaminsky’s Vegan Desserts, page 112.

These devilish little danishes were made from homemade puff pastry topped with a sweet vegan cream cheese and fresh summer apricots and baked into buttery, flaky perfection. I am proud/ashamed to say that Keith and I ate 6 of these in one sitting! We just couldn’t help ourselves. It had been decades since I had a cheese danish, so I had a lot of lost time to make up for. πŸ˜‰

Homemade puff pastry takes several hours of rising so plan to make this one about 8 hours in advance, but it is soooo worth the wait, and the actual work time is minimal.

Danish Fact: Danishes originated in Austria, not Denmark.

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Paradise Sunset Parfaits

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Vegan Paradise Sunset Parfaits ~ From Vegetate, Vegan Cooking & Food Blog

“What is life? It is the flash of a firefly in the night. It is the breath of a buffalo in the wintertime. It is the little shadow which runs across the grass and loses itself in the sunset.” — Crowfoot

These Paradise Sunset Parfaits are a great summertime treat from Hannah Kaminsky’s yummy cookbook Vegan Desserts, page 96. There are so many layers in this sunset. From bottom to top: caramelized pineapple, mango mousse, macerated (boozy) raspberries, and vegan whipped cream. This nice, cool dessert would taste great at any time of day, not just at sunset! πŸ˜‰

Parfait Fact: The word parfait is French and literally means “something perfect.”

Persimmon Blondies

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Persimmon Blondies ~ From Vegetate, Vegan Cooking & Food Blog

“If it be not ripe, it will draw a man’s mouth awry, with much torment, but when it is ripe, it is as delicious as an apricot.” ― Captain John Smith (who’s life was twice saved by Pocahontas) on persimmons

From the inspiring cookbook Vegan Desserts, by Hannah Kaminsky, page 151. This “best-blondie-everrrr” recipe uses hachiya persimmons, five-spice powder, chocolate chips, and walnuts. We ate these every day for both breakfast AND dessert until they were gone because they were so yummy. I only wish persimmons were in season year-round so we could make these more often.

Captain Smith’s quote above is true, too! Hachiya persimmons should be eaten when they are very soft. If you’ve ever taken a bite out of a crunchy one you will know what starchiness and bitterness are all about, but if you let them ripen in a paper bag until they are nice and mushy you will taste pure heaven.

Rum Raisin Brownies

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Rum Raisin Brownies ~ From Vegetate, Vegan Cooking & Food Blog

These uber dark and rich brownies have a bit of everything in them… cocoa powder, chocolate chips, coffee powder, soy yogurt, cinnamon, rum, vanilla, and raisins! I love rum in any dish. πŸ˜‰ We made brownie sundaes with the leftovers the next day. This recipe is from Hannah Kaminsky’s wonderful cookbook Vegan Desserts, page 158.