AFC NEAPOLITAN ICE-CREAM
My father’s favorite ice-cream, Neapolitan three flavors in one carton. Well, I made an animal-free Neapolitan all rolled into one. I didn’t keep the flavors separate. But it tastes the same to me. The memory of Neapolitan gets activated when I eat it. Maybe some day I’ll figure out how to do layers. I’m not even sure if they still do them. This one’s for you Dad!! With hugs and kisses on top!!
Makes 3 cups
GINGER GOLD CHEW CUPCAKES
Golden raisins, crystallized ginger, sliced almonds, smoky soy protein, bananas mixed with oats, flour, flax, sugar brown & white, coriander, turmeric, powder gums and apple cider vinegar. Topped with brown sugar and baked to rise to new heights in culinary diet fare!
Except for the sliced almonds, no fat. Sugar content is low in comparison to most baked goods, offsetting the glycemic index with the apple cider vinegar added protein and complex carbs.
One muffin is a meal!
Right out of the oven you think you’re eating a caramelized butter cake with pockets of soft banana contrasted with crispy coriander sugared dough. Later the melt is muted, exposing all the textures and flavors!
No need for margarine or spreads!
Makes 12 cupcakes and 1, 8 inch round cake
Blueberry Pumpkin Chew Cupcakes
Okay, now that you’ve been introduced to the chew in previous recipes, we’re going to take this deeper into chew territory where the chew gets tougher.
This is a dense pudding chew. Different yes. Delightful yes. Filling, satisfying. Whipped plant cream anyone? Company coming? Yes.
Right from the oven, still warm, equals a Native Indian pudding chew. Room temperature, several hours later, and the tough emerges triumphant.
Serve with dipping sauces: Grade A maple syrup or Smokey Orange Marmalade Syrup. Top with plant whip cream, sprinkle with chopped cilantro and Walk On Water!
Or, eat that TOUGH all by itself. Cold. Hint of cigar, believe it or not!
Makes 12 plus 1 custard cup
AFC Blueberry Walnut Chew Cupcakes
These styled cupcakes are all about the chew. Yes, they’re heavier than what you’re accustomed to – mostly air – and mostly air tastes good. These are different. Not your run of the mill cupcake. These have distinction on their side and something else no other cupcake possesses: A Chew. Yes. It’s all about the Chew. It’s all in the Chew. The Chew is where it’s at.
A new Chew via a different texture. Not the same as old. Better. The Chew Cupcake is superior.
Soft, warm mouth-feel even when they’re chilled.
Cupcake Supremacy. Yes. No doubt The Chew Cupcake is superior to all cupcakes.
Makes 18 cupcakes
FRUIT AND NUT CHOCOLATE CHEW CUPCAKES
Before taste-testing I only had one question for Steve. Muffin or cupcake? What do you think? Upon tasting he said, “a muffcake”. Half muffin half cake. Later I changed it to chew cakes – that was the distinguishing feature.
Not a pudding cake, not an air-stuffed bakery bought cake. Homemade, dry enough, moist enough, dense enough, flavorful enough, whereby you don’t taste the flour, crispy enough. Buckwheat adds something; I just don’t know what – yet!
Steve added, “and P.S. it tastes great.” Steve already warned me to put his ChewCakes aside for today’s game as the Browns take on the undefeated Patriots at Foxboro!
On his way out to the grocery store I hollered to him, “you better get some Tofutti cream cheese to have with them”.
Makes 12 cupcakes
ORANGE PECAN CORN CHEW CUPCAKES
For some time now I wanted to add a corn bread chew cupcake to my collection. Seeings though I’m not fond of the strong maize flavor of corn meal I decided to use real corn – in a can – that doesn’t have that strong maize flavor.
And this is the result: an orange pecan corn chew cake with coriander, tarragon, smoke, allspice and extra virgin olive oil! Yes, Steve likes them – “Those cupcakes are good, really good; that’s a nice chew, very nice chew!”
Makes 15 chew cupcakes
RED VELVET CRANBERRY OAT PIE
Old Fashioned Oats, a little Tapioca, beet root powder, cocoa, cranberries and coriander! Versatile meal pie – breakfast, lunch, after dinner, midnight snack!
Serves 8 or more
CARAMELIZED COMICE PEAR PUDDING
It’s difficult to cook pears and have them taste like pears, since the flavors are so subtle. We add just enough flavoring and seasoning to let you know the pear was not lost in the cooking of it. Yes. That is noteworthy! Serve alone, warm or chilled with or without whip topping!
PINEAPPLE PECAN DATE PIE
Fresh pineapple, pecans and dried date filling with brown sugar, orange, spice and smoke. In a gingersnap cookie pie crust! Chilled and topped with dairy free whip topping!
Makes almost 5 cups filling for 9 inch pie
SMOKY BALSAMIC CHERRY PIE with a sweet and smoky ginger cinnamon crust!
Wow. Walk On Water special. I never had a cherry pie like this. I could have eaten the whole thing myself! Roman. I’m feeling a Roman connection! Don’t forget to savor the crust! And the cherries? Don’t leave out any ingredients, even if you think it won’t work – it will and does!
BERRY BIG STRAWBERRIES AND CREAM
Fresh over-sized strawberries served with a sweet dip of dairy-free sour cream with orange marmalade, brown sugar, fresh cilantro – and just a twist or two of pink Himalayan salt! A simple celebration that looks and tastes like you take your strawberries and cream seriously!
Serves a small party as dessert or an introduction
COMICE SAFFRON PEAR PIE – GOAT
Fresh Comice pears with brown sugar, saffron, cinnamon and orange zest with a touch of white Balsamic baked in a brown sugar and balsamic THIN SKIN pastry dough! Everybody will eat this fine crust!
HOLIDAY NOG AND APPLE CIDER PIE
Ever wonder why the people over at Kraft foods didn’t expand the JELL-O brand? They make a gelatin, a pudding and a pie filling for cream pies. For three separate desserts. Why didn’t anyone try to combine the qualities of gelatin with the qualities of pudding? Well, tradition never stopped AFC Global from experimenting with a new concept. Here are the results! Combining a juice with the cream produces a gelatin-like cream. You don’t need the actual gelatin nor agar to produce something unique yet familiar and enjoyable!
Oh, and served in a carob cookie cider pie crust! Topped with dairy free whip cream!
Makes 1, 9 inch pie
BAKED APPLES STUFFED WITH FROZEN CUSTARD
These bakers can be used for applesauce by removing all the pulp after they’ve been baked and combining it with the juices left in the baking dish. Or, they can be stuffed after they’re baked and chilled with a frozen custard, then drizzled with a Creamy Orange Ginger Sauce, then sprinkled with Crystallized Ginger Pine Nut Topping as we did here – this time!
CHUNKY BAKED APPLESAUCE
One ingredient: apples. That’s all it takes to make the perfect applesauce! Serve as condiment, side dish accompaniment, or as dessert!
Makes 3 cups
BLUEBERRY PUDDING JAM
Do you like pudding? Do you like jam? Then how about a pudding jam? Amply spread it on your favorite toasted breads or spoon it over your favorite dairy free ice-cream! It sounds good because it is good! Blueberries, pineapple and prunes cooked with almond milk, cinnamon and coriander. Thickened with unmodified potato starch for a smooth gelatinous texture!
Makes 4 cups
APPLE RUM WALNUT RAISIN PIE – with spaetzle top crust
Apple, rum, walnut, raisin filling baked in a sweet yellow pea dough infused with rum, topped with a spaetzle-type crust. Not your run of the mill apple pie!
CRANBERRY COCONUT FROZEN CUSTARD
Smooth as custard. Rich as cream. Perfect scoop. An easy make!
Makes 3-1/2 cups
14 oz. can whole cranberry sauce – I used Ocean Spray
11 oz. container SO Delicious Dairy Free Culinary CoconutMilk – Original, chilled till thick
1/2 c. Rich’s COFFEE RICH Non-Dairy Creamer
16 oz. POM Blueberry Pomegranate juice
2 T. vanilla – I used imitation
1 c. light brown sugar
1-1/2 t. malic acid
1 t. guar gum powder
2 t. xanthan gum powder
1/2 t. pink Himalayan salt
Combine cranberries, culinary coconutmilk and Rich’s creamer in food processor and process till smooth.
Add pomegranate juice, brown sugar, vanilla and malic acid and process again till smooth.
Add guar gum, xanthan gum and salt, then process again, this time till thickened. Let set for about 10 minutes, then process again till silky smooth and thickened.
Transfer to covered containers and freeze till ready to use.
Notes: If your freezer is as cold as the Arctic, then remove the frozen custard from freezer a few minutes before serving. If necessary soak container in a pot of hot water for a few minutes or place container in microwave for 1 minute or till the rock solid firmness softens enough to scoop it.
APPLE CRUMBLE CRUST PIE
A bottomless apple-crusted pie topped with a walnut, brown sugar and saffron crumble. Baked till bubbly and crisp, then drizzled with a cinnamon citric glaze, and finished with a sugar dusting!
Makes 19 inch pie – serves 6-8
AFC CHEW CUPCAKES / Mint Carob Chocolate Chip ©
This is my decadent cupcake! Eat it like a popover!
Makes 2 dozen
ROYAL RIVIERA PEAR CHOCOLATE RUM CHEW CUPCAKES
Chocolate chew cupcakes with riviera pears, ginger and dark rum. A fine chew with fine flavors! At the upscale end of the CUPCAKE CHEW LINE! Dairy-free whip cream to top it if you wish!
Makes 15 cupcakes
POACHED PEARS AND BEETS ÀLA CREME
Whole pears poached in the oven in a walnut-maple syrup baste. Then pan-poached along with cubed beets by their own juices with a mix of fig and raspberry spreads and fresh lime. Served with a Vanilla Coconut Lime Sauce!
Serves 6 or more
Bourbon Barbecue Apple Shortcake
Red and green apple slices cooked in bourbon whiskey, Guy Fieri Brown Sugar barbecue sauce and Grade A maple syrup. Spooned over toasted English muffin. Topped with veg whipped cream and a sprinkle of cinnamon! A perfect variation to the traditional strawberry shortcake!
Makes 3 servings
CHOCOLATE COVERED STRAWBERRIES
A special occasion calls for a special dessert! Animal-free of course! Happy Easter to you and yours. For those who don’t celebrate Easter, then celebrate something else that’s special to you!!
Makes a bunch
Pistachios, dates, saffron, espresso coffee, fresh lemon and orange define these pearls of the desert! Tea, coffee or wine beverage completes the experience!
Makes about 7 dozen
SMOKY MAPLE WALNUT ICE-CREAM
One word: DIVINE!
Makes 4-1/3 cups
STRAWBERRY CASHEW ICE-CREAM
Simply made, simply delicious!
Makes 6 cups
CHOCOLATE ESPRESSO NUT ICE-CREAM
Extra rich – just like old-fashioned ice-cream. Yet, unlike the old-style that was made from fat, this ice-cream contains protein in addition to the fat! The teeny bits of espresso make this fine dessert pop, whether served chilled or frozen!
Makes 2-3/4 cups
JUICY FRUIT BOWL
Vinegar and sugar bring out the juicy in fruit – with just enough sea salt and fresh basil to make this dessert sing! Strawberries, bananas, coconut and celery in a sweet and sour apricot glaze. Garnished with fresh cilantro!
Makes 4-1/2 cups
A fresh strawberry shortcake using a crumpet for the biscuit. Topped with strawberries flavored with maple syrup and orange zest. Instead of the traditional whipped cream, we top with Jif Whip chocolate peanut butter whipped further with a high fat coconut milk! Garnished with fresh basil!
MINI ALMOND DONUTS
Marzipan, almond crumbles, puree of dates, fresh lemon and maple syrup. And how about some Marsala wine, ginger and coriander? Why not when it all tastes so good? Then roll these precious nuggets in ginger powdered sugar too? Yup!
Makes 7 dozen
JAMAICAN ME CRAZY FLAN
Do you like cocoa, coffee, coconut, caramel? Then you’ll love this smok’n Jamaican Me Crazy flan!
SMOKED ALMOND TRUFFLE ICE-CREAM
Nutty, smoky, salty, sweet. The texture of a decadent truffle – all wrapped up in an animal-free ice-cream. Enjoy the pleasure while it lasts. Then save some for tomorrow – you’ll be glad you did!
Makes 4-1/2 cups
KAMUT INDIAN STYLE PUDDING
This stove-top Indian pudding swaps in Kamut flour and swaps out the cornmeal, creating a perfect grainy texture that is the hallmark of Indian pudding. Big, bold spicy flavors, soft, melt in your mouth textures! Oregon sweet cherries and cashew butter are the surprise ingredients!
Makes 4-1/2 cups or 9, 1/2 cup servings
FRUIT SALAD DESSERT
Canned pineapple tidbits, baby red grapes, fresh orange segments and banana tossed with a brown sugar sweetened veg whipped cream and fresh basil. Topped with orange zest, nutmeg, more basil and a sprinkling of freshly ground sea salt! A refreshing way to end a meal, or serve as the fruit and the dessert – in one – for a breakfast buffet!
BLUEBERRY CHOCOLATE CUSTARD
Blueberries, dark cocoa and cream of coconut. Topped with red wine submerged into the center of each serving, and a tiny bit of sea salt. Finished with Veg whipped cream, orange zest and shaved chocolate. Melt in your mouth custard!
Glazed Baked Royal Riviera Pears
Baking the pears with a glaze enhances the pear flavor, bringing the entire experience to new levels of enjoyment. The glaze melts in your mouth along with the pear. Spectacular!