Last weekend my husband and I visited good friends of ours that have recently had a baby (a super cute one, at that!). We thought it might be nice to make dinner for the busy new parents and this pie was what I brought for dessert.

When I was trying to decide what to make I had three objectives:

1. Need to be able to make it the night before (which also means it must travel well)
2. Needs to be sort of a universal crowd-pleaser
3. Needs to be delicious

Obviously, that’s sort of a tall order. However, as I was thumbing through Vegan Pie in the Sky, I came across this little slice of heaven and knew it was just what the doctor ordered. If you’ve got an occasion coming up or are just in the mood for something yummy, give this one a try.

Vegan Grasshopper Pie
Recipe courtesy of Vegan Pie in the Sky

Ingredients

1 3/4 cups finely ground vegan chocolate wafer cookies (Newman’s Own makes a good one)
3 tbs sugar
4 tbs Earth Balance
1 tbs plain soy or almond milk

1/2 cup whole unroasted cashews, soaked in water for 2-8 hrs or until very soft
1 (13 oz) can coconut milk at room temp.
1/4 cup creme de menthe
1/2 cup plain unsweetened almond milk
1/2 tsp agar powder
2/3 cup sugar
1/4 cup coconut oil
2 tsp vanilla extract
1/2 tsp mint extract
4-6 drops green food coloring

1/4 cup semi-sweet chocolate chips
2 tsp coconut oil

Directions

• Preheat oven to 350°F and lightly spray a 9-inch pie plate w/non-stick cooking spray
• In a mixing bowl, combine the cookie crumbs and sugar
• Drizzle in the butter and use a spoon to blend the mixture thoroughly to moisten the crumbs, then drizzle in the milk and stir again to form a crumbly dough
• Pour the crumbs into the pie plate
• Press crumbs into the sides of the plate first, then work down to the bottom
• Bake for 10 min.
• Set aside to cool
• Drain the cashews and place them in a food processor or blender
• Blend with the coconut milk and creme de menthe until totally smooth
• In the meantime, stir together the almond milk and agar powder in a small 2 qt saucepot
• Bring the mixture to a boil, stirring consistently
• Boil for 30 seconds, then lower the heat so that you’re just getting small bubbles and cook for about 5 min., stirring occasionally
• Whisk in the sugar, add the coconut oil and mix until melted
• With the food processor running, stream the hot mixture in until thoroughly blended with the cashew mixture
• Add the vanilla, mint and food coloring and pulse to combine
• Transfer the mixture to the prepared crust and refrigerate until set, about 4-6 hours
• When the pie is almost set, melt the chocolate chips in a bowl and stir in the coconut oil to melt
• Transfer the melted chocolate to a plastic bag
• Snip a tiny corner off the bag and drizzle the chocolate all over the pie
• Return to the fridge to set for at least 20 min. (to bring out the full flavor of the mint and mellow the coconut flavor, chill overnight)
• Serve with vegan whipped cream

Yield: One 9-inch pie

Admittedly, taco salad is one of those things you don’t really need a recipe for. If you want to make it vegan and healthy-ish though, it might just come in handy.

This is my variation on Isa Chandra‘s Big Fat Taco Salad from Appetite for Reduction. As usual, I fattened it up just a hair but I didn’t monkey with what I think was one of the most important parts (and what makes it possible for you to eat this without it being covered in cheese and/or sour cream), her fresh tomato salsa dressing. That stuff is aces.

Tinker as necessary and enjoy!

Vegan Taco Salad
Recipe courtesy of Appetite for Reduction

Salad Ingredients

4 cups shredded romaine lettuce
1 (15 oz) can black beans, drained and rinsed
4 oz baked tortilla chips
1/2 cup chopped fresh cilantro
6 0z vegan Chorizo sausage
1/2 cup diced red onion

1 cup Guacamole (fresh or store bought)

Dressing Ingredients

1 lb tomatoes (~3 average size), diced small
1/4 cup chopped fresh cilantro
1 clove garlic, minced
1 tbs red wine vinegar
2 tsp cayenne hot sauce
freshly ground black pepper
1/8 tsp salt

Salad Directions

• Add a small amount of oil to a skillet and cook Chorizo over medium-high heat for about 2 min.
• Layer salad in four big bowls: lettuce, beans, salsa, Chorizo, chips, onion, guac and cilantro

Dressing Directions

• Place diced tomatoes immediately in a mixing bowl so that not much liquid escapes on your cutting board
• Add remaining ingredients to the bowl and use your hands to mash everything up well
• Let sit for 10 minutes or so to let flavors meld (while you prepare and arrange the salad works well)
• Chill remaining dressing in a tightly sealed container for up to 5 days

Yield: Serves 4

Here’s another recipe from my recent vacay menu. We were the King & Queen of sweets for breakfast last week and this one was top notch.

Like the key lime pie, this one also comes from Isa Chandra, though this time it was from one of her books, Vegan Brunch, instead of her blog. Clearly, she rocks the house.

As you might expect, this would be an excellent addition to any breakfast or brunch menu. Enjoy!

Vegan Coffee Cake
Recipe Courtesy of Vegan Brunch

Ingredients

(Topping)
1 cup flour
1/3 cup brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 cup canola oil, plus up to 2 tbs more, if needed

(Cake)
3/4 cup non-dairy milk
1 tsp apple cider vinegar
1/3 cup sugar
1/2 cup canola oil
1 tsp vanilla
1 1/4 flour
2 tsp baking powder
1/2 tsp salt

Directions

• Preheat oven to 375°F and lightly grease an 8 in. round springform pan or 8 in. square pan. In a small bowl, add milk for the cake and the vinegar; set aside to curdle
• For the topping, mix together flour, sugar, cinnamon and nutmeg in a small mixing bowl. Drizzle in canola oil by the tablespoon, using your fingers to swish around the mixture until crumbs form. Alternate drizzling and mixing until all the oil is used and large crumbs have formed
• For the cake, mix together the milk mixture, sugar, canola oil and vanilla in a large mixing bowl. Sift in the flour, baking powder and salt and mix until smooth
• Pour the cake batter into the prepared pan. Evenly sprinkle on the topping and pat it down lightly
• Bake for 35 to 40 min. or until a knife inserted through the center comes out clean
• Let cool for at least an hour (or as long as you can stand) before slicing and serving