Sunny-Side-Up Apricot Danishes


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.

Paradise Sunset Parfaits


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


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.

Purple Cow Ice Cream Floats


Purple Cow Ice Cream Floats ~ From Vegetate, Vegan Cooking & Food Blog

“I never saw a purple cow. I never hope to see one. But I can tell you anyhow I’d rather see than be one.” – A well-known poem by Gelett Burgess, written in 1895.

Ambrosia in a pint glass! These delightful delovely delicious floats are made using grape ice cream and vanilla cream soda. The easy-to-make ice cream recipe is from Hannah Kaminsky’s brilliant book, Vegan A La Mode, page 94. It is made using coconut milk, so it is soy-free. We used an organic, natural cream soda. These went down fast. πŸ˜‰

Cherry Cola Ice Cream


Cherry Cola Ice Cream ~ From Vegetate, Vegan Cooking & Food Blog

This uber-rich and incredibly delicious ice cream recipe is from the inspired cookbook Vegan A La Mode, by Hannah Kaminsky, page 80. We made this in our indispensable Gelato Pro Ice Cream Maker, which is made in Italy and is self-cooling so you don’t need to put any part of the machine into the freezer, which usually takes up precious freezer space.

This is a fun recipe to make, as you get to create your own cola simple syrup to use. It’s also bursting at the seams with ripe, fresh summer cherries, and has the creaminess of coconut milk to boot.

We served this piled high on gluten-free sugar cones.