Summer Fruit Galette (v/gf)

Vegan Summer Fruit Galette

Was that you at the farmer’s market the other day? The one who was spellbound by nature’s bounty? The one who bought entirely too many cherries, peaches, plums, berries? I know, I know. They were calling your name and you simply could not resist. Lucky for you, I have just the recipe to make use of that delicious summer fruit.

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Confession. Somehow I managed to survive 38 years on this planet with no knowledge of the galette. For those of you in the same camp, a galette (French) or crostata (Italian) is a free-form, rustic version of a tart, with the dough edges folded up around the filling. They can be sweet or savory. As it turns out, they can also be vegan and gluten-free! This galette crust recipe is buttery, flaky perfection. A plant-based pastry that can rival the best of them. Strap on your apron, channel your inner Julia Child and get ready to make an amazing dessert.

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Just one note before you begin. While cooking is forgiving, baking is not. Measurements should be precise for consistent results. It’s a good idea to use a kitchen scale when measuring flour. One cup of flour weighs 140 grams, so you’ll need 350 grams for this recipe. If you don’t have a kitchen scale, then at least spoon the flour into a measuring cup and level it off with a knife. If you scoop the flour straight out of the bag using a measuring cup, it will result in too much flour. And as with any recipe, read through the entire recipe before you begin. There is some refrigeration/freezer time involved with this crust.

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Pumpkin Pecan Cake (v/gf)

Vegan Pumpkin Pecan Cake

It’s pumpkin-everything season. Pumpkin Spice Latte. Pumpkin Pie. Pumpkin Soup. Pumpkin carving. Pumpkin candles. And my latest obsession, Pumpkin Cream Rooibos Tea. And here’s one more for ya—Pumpkin Pecan Cake. This is a have-a-friend-over-for-coffee kind of cake. She’ll never guess it’s vegan and gluten-free. She’ll ask you for the recipe. You’ll top off her coffee (or pumpkin cream tea) and chat away.

Pumpkin Pecan Cake (vegan, gluten-free) 8The best way I can describe this dessert is a cross between carrot cake and coffee cake. It’s very moist and has a pumpkin seed-pecan crumb topping that steals the show. With about 300 calories and 17 grams of fat per serving, it’s definitely a TREAT. People too often assume vegan equals healthy. Just because it’s vegan doesn’t mean you should have a second piece. A single piece is definitely worth the splurge, though.

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Fried Ice Cream (v/gf)

Vegan Fried Ice Cream

I generally try to keep it pretty healthy here. Not today. This recipe for vegan fried ice cream (with a gluten-free option) is all about SPLURGING. It’s a special occasion dessert. One to pull out for birthdays, anniversaries and such. Or maybe you’ve just had a really bad week and you could use a little food joy.

Fried Ice Cream #vegan #gluten-free  (6)During college, I was a server at a Mexican restaurant chain called Chi-Chi’s. Fried Ice Cream was a popular menu item. If you’ve ever been a server, then you’re familiar with the term “sidework”. Sidework is a term for the tasks servers are assigned to do in addition to their basic duties. There was no worse sidework than cleaning the dessert station. I HATED it. Imagine a freezer full of crispy coated ice cream balls next to a station with a deep fryer and containers of strawberry sauce, chocolate sauce and honey. Plus the whipped cream, cherries, and cinnamon-sugar fried tortillas. By the end of the day, it was always a giant sticky mess. And it took forever to clean. Maybe that’s the reason I never made fried ice cream at home. Until now.

Fried Ice Cream #vegan #gluten-free  (8) Fried Ice Cream #vegan #gluten-free  (5)The process itself really isn’t too bad. It’s the freezer time that makes it so involved—a two step freezing process that requires some patience. The frying step takes the least time, but is essential to creating a warm, crispy shell. Obviously, if you have a deep fryer, it will come in very handy for this recipe. If you don’t, you can use a large pot, which is what I did.

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Coconut Lemon Tart (v/gf)

Vegam Coconut Lemon Tart

I wonder if other countries get carried away with national flag-themed food the way we do in the U.S. Do a search for “Fourth of July desserts” on Pinterest and you’ll get a smorgasbord of inventive red, white and blue creations. I’m gonna take a wild guess and assume we do this better than anyone else. Because we are obnoxious Americans. We are loud and proud. We love our flag. And we love food. So what’s better than food that resembles our flag? (The answer is a lot of things are better than that, but let’s go with it for today.)

Coconut Lemon Tart (5) - vegan, gluten-free

The raspberries and blueberries on this Coconut Lemon Tart are a subtle nod to Old Glory. A simple, understated reflection of our national colors that doesn’t require layering vanilla ice cream, raspberry sorbet and blue cake. Ain’t nobody got time for that.

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Apple Tart (vegan, gf)

Vegan Apple Tart

This Apple Tart is SO GOOD! It has a 5-ingredient crust with a buttery, shortbread-like flavor and texture. The filling and glaze are equally simple and impressive. The end result is a beautiful, healthy dessert with a perfect balance of sweet and tart flavors. A crowd-pleaser that will quickly disappear long before you’ve had a chance to mention it’s vegan and gluten-free.

Lemon Bars (vegan, gf)

Vegan Lemon Bars

I know, I know – ANOTHER dessert post. Believe me, I’m well aware. I’ll be sure to get back to more entrée recipes soon. A while back, I …

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Apple Pie (vegan, gf)

Vegan Apple Pie

If you’ve been following along, you know about my vegan superhero crush on Dreena Burton, author of several cookbooks, including my favorite, Let Them Eat Vegan! I’ve tried a …

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Peach Crisp (vegan)

Vegan Peach Crisp

As we say goodbye (unofficially) to yet another beautiful summer, I’m squeezing in every drop of fresh, juicy summer fruit I can find. Like peaches. The apple harvest …

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