CHOCOLATE CHIP COOKIES
4.5 teaspoons Ener-G Egg Replacer
6 tablespoons of water
1 cup non dairy butter, (I used two sticks of Earth Balance vegan buttery sticks)
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 teaspoons vanilla extract
2 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
a whole bag of Ghiradelli chocolate chips (or other brand)
- preheat oven 375 degrees
-whip the egg replacer and water and set aside
-in large bowl cream the butter, sugar, brown sugar, and vanilla
-add egg replacer and whip till very smooth and creamy with electric mixer
-in separate bowl mix dry ingredients
-combine dry into wet and mix and then add chips.
- bake 10 minutes, then let cool on cookie sheet 2 minutes, then transfer to wax paper.
Danny Romero’s version from “The Joy of Vegan Baking” by Colleen Patrick-Goudreau
Wednesday, June 30, 2010
Tuesday, June 29, 2010
Vegan Dessert Recipes, Part 7
OATMEAL CHOCOLATE CHIP MUFFINS
1-1/2 cups whole wheat flour
1-1/2 cups rolled oats
1-1/2 tablespoons baking powder
3/4 teaspoon salt
1-1/2 teaspoons cinnamon
3/4 cup plain soymilk
3/4 cup maple syrup
6 tablespoons olive oil
1 cup walnuts, crushed (I like mine crushed pretty finely)
1 cup chocolate chips
Preheat oven to 400 degrees. Lightly grease a 12-cup muffin tin.
In a large bowl, mix together dry ingredients. Add soymilk, maple syrup, and oil. Stir just until moistened, then fold in walnuts and chocolate chips.
Spoon mixture into prepared muffin tin. Fill the cups pretty much to the brim - these will rise a little but not a ton. Bake for about 20 minutes, or until they pass the toothpick test.
Submitted by Tamara McFarland. Modified from recipe in VegNews magazine.
1-1/2 cups whole wheat flour
1-1/2 cups rolled oats
1-1/2 tablespoons baking powder
3/4 teaspoon salt
1-1/2 teaspoons cinnamon
3/4 cup plain soymilk
3/4 cup maple syrup
6 tablespoons olive oil
1 cup walnuts, crushed (I like mine crushed pretty finely)
1 cup chocolate chips
Preheat oven to 400 degrees. Lightly grease a 12-cup muffin tin.
In a large bowl, mix together dry ingredients. Add soymilk, maple syrup, and oil. Stir just until moistened, then fold in walnuts and chocolate chips.
Spoon mixture into prepared muffin tin. Fill the cups pretty much to the brim - these will rise a little but not a ton. Bake for about 20 minutes, or until they pass the toothpick test.
Submitted by Tamara McFarland. Modified from recipe in VegNews magazine.
Monday, June 28, 2010
Vegan Dessert Recipes, Part 6
Gluten-Free Lemon and Jelly Cookies
2 1/2 cups blanched almonds (dry), ground finely in food processor
2/3 cup corn flour or cornmeal
1 tsp salt
1/3 cup yellow flaxmeal (light colored)
1/2 cup + 2 tsp agave syrup
2 tsp lemon extract
1 tsp vanilla extract
1 tsp fresh squeezed lemon juice (optional)
fruit sweetened jelly, jam, or fruit preserves of choice
1. Spray a large cookie sheet with a good vegetable oil spray and preheat the oven to 350.
2. In a mixing bowl, add all the ingredients(except for the jelly) in the given order. Mix well.
3. Drop dough on cookie sheet with a teaspoon and flatten with a fork.
4. After flattening, go back to each cookie pressing with either your thumb or the bottom of a spoon, creating a little crater in each cookie. Add a small amount of jelly inside the indentation, but not too much or it will overflow and spill out during the baking.
5. Bake for 10 to 15 minutes or until slightly golden around the edges. Check often to prevent burning.
5. Let cool for 5 minutes before removing from the cookie sheet.
Makes about 2 dozen
If stored in a sealed tupperware like container they become more moist over time and the flavor intensifies.
*This recipe can be adapted with many different nuts, combinations and flavors.
Submitted by Valerie McGowan
2 1/2 cups blanched almonds (dry), ground finely in food processor
2/3 cup corn flour or cornmeal
1 tsp salt
1/3 cup yellow flaxmeal (light colored)
1/2 cup + 2 tsp agave syrup
2 tsp lemon extract
1 tsp vanilla extract
1 tsp fresh squeezed lemon juice (optional)
fruit sweetened jelly, jam, or fruit preserves of choice
1. Spray a large cookie sheet with a good vegetable oil spray and preheat the oven to 350.
2. In a mixing bowl, add all the ingredients(except for the jelly) in the given order. Mix well.
3. Drop dough on cookie sheet with a teaspoon and flatten with a fork.
4. After flattening, go back to each cookie pressing with either your thumb or the bottom of a spoon, creating a little crater in each cookie. Add a small amount of jelly inside the indentation, but not too much or it will overflow and spill out during the baking.
5. Bake for 10 to 15 minutes or until slightly golden around the edges. Check often to prevent burning.
5. Let cool for 5 minutes before removing from the cookie sheet.
Makes about 2 dozen
If stored in a sealed tupperware like container they become more moist over time and the flavor intensifies.
*This recipe can be adapted with many different nuts, combinations and flavors.
Submitted by Valerie McGowan
Sunday, June 27, 2010
Vegan Dessert Recipes, Part 5
PEANUT BUTTER CHOCOLATE PILLOWS
Chocolate dough:
1/2 cup canola oil
1 cup sugar
1/4 cup pure maple syrup
3 tablespoons non-dairy milk
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/3 cup unsweetened dutch processed cocoa powder
2 tablespoons black unsweetened cocoa or more dutch processed unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Filling:
3/4 cup natural salted peanut butter, crunchy or creamy style
2/3 cup confectioner’s sugar
2 to 3 tablespoons soy creamer or non-dairy milk
1/4 teaspoon vanilla extract
In a large mixing bowl combine oil, sugar, maple syrup, non-dairy milk and vanilla extract and mix until smooth. Sift in flour, cocoa powder, black cocoa if using, baking soda and salt. Mix to form a moist dough.
Make the filling. In another mixing bowl beat together peanut butter, confectioner’s sugar, 2 tablespoons of soy creamer and vanilla extract to form a moist but firm dough. If peanut butter dough is too dry stir in remaining tablespoon of non-dairy milk. If dough is too wet knead in a little extra powdered sugar.
Preheat oven to 350°F. Line baking sheet with parchment paper.
Shape the cookies. Create the centers of the cookies by rolling the peanut butter dough into 24 balls. Scoop a generous tablespoon of chocolate dough, flatten into a disc and place a peanut butter ball in the center. Fold the sides of the chocolate dough up and around the peanut butter center and roll the chocolate ball into an smooth ball between your palms. Place on a sheet of waxed paper and repeat with remaining dough.
Place dough balls on lined baking sheets about 2 inches apart and bake for 10 minutes. Remove sheet from oven and let cookies cool for 5 minutes before moving to a wire rack to complete cooling. Store cookies in tightly covered container. If desired warm cookies in a microwave for 10 to 12 seconds before serving.
Submitted by Tamara McFarland (I think this is an Isa Chandra Moskowitz recipe, possibly from the book, 'Vegan Cupcakes Take Over Your Cookie Jar'.)
Chocolate dough:
1/2 cup canola oil
1 cup sugar
1/4 cup pure maple syrup
3 tablespoons non-dairy milk
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/3 cup unsweetened dutch processed cocoa powder
2 tablespoons black unsweetened cocoa or more dutch processed unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Filling:
3/4 cup natural salted peanut butter, crunchy or creamy style
2/3 cup confectioner’s sugar
2 to 3 tablespoons soy creamer or non-dairy milk
1/4 teaspoon vanilla extract
In a large mixing bowl combine oil, sugar, maple syrup, non-dairy milk and vanilla extract and mix until smooth. Sift in flour, cocoa powder, black cocoa if using, baking soda and salt. Mix to form a moist dough.
Make the filling. In another mixing bowl beat together peanut butter, confectioner’s sugar, 2 tablespoons of soy creamer and vanilla extract to form a moist but firm dough. If peanut butter dough is too dry stir in remaining tablespoon of non-dairy milk. If dough is too wet knead in a little extra powdered sugar.
Preheat oven to 350°F. Line baking sheet with parchment paper.
Shape the cookies. Create the centers of the cookies by rolling the peanut butter dough into 24 balls. Scoop a generous tablespoon of chocolate dough, flatten into a disc and place a peanut butter ball in the center. Fold the sides of the chocolate dough up and around the peanut butter center and roll the chocolate ball into an smooth ball between your palms. Place on a sheet of waxed paper and repeat with remaining dough.
Place dough balls on lined baking sheets about 2 inches apart and bake for 10 minutes. Remove sheet from oven and let cookies cool for 5 minutes before moving to a wire rack to complete cooling. Store cookies in tightly covered container. If desired warm cookies in a microwave for 10 to 12 seconds before serving.
Submitted by Tamara McFarland (I think this is an Isa Chandra Moskowitz recipe, possibly from the book, 'Vegan Cupcakes Take Over Your Cookie Jar'.)
Saturday, June 26, 2010
Vegan Dessert Recipes, Part 4
MAGIC CHOCOLATE CAKE
1 1/2 cups unbleached flour
3/4 cup unrefined sugar
1/2 teaspoon salt
1 teaspoon baking soda
3 tablespoons cocoa powder
1 teaspoon vanilla
1/3 cup vegetable oil
1 tablespoon vinegar
1 cup cold water
Preheat the oven to 350 degrees F. Combine the flour, sugar, salt, baking soda, and cocoa powder in a large bowl and stir with a fork until mixed. Make a well in the center and add the vanilla, oil, vinegar, and water. Stir with a fork until well mixed. Bake in the preheated oven for 30 minutes, or until a toothpick inserted in center comes out clean.
Cool completely, then frost with Chocolate Cream Frosting (below).
CHOCOLATE CREAM FROSTING
2 tablespoons vegan margarine
1 1/3cups powdered sugar
1/3 cup cocoa
1/2 teaspoon vanilla
2-4 tablespoons water
Cream the vegan margarine in a small bowl, then add the sugar, cocoa, vanilla, and enough water to make a thick but spreadable frosting.
From ’The Peaceful Palate’ by Jennifer Raymond.
Tamara's notes: “I have never mixed this in the baking pan like Jennifer suggests; I always just use a mixing bowl. Also, I often double the recipe to make a 9x13 cake.”
1 1/2 cups unbleached flour
3/4 cup unrefined sugar
1/2 teaspoon salt
1 teaspoon baking soda
3 tablespoons cocoa powder
1 teaspoon vanilla
1/3 cup vegetable oil
1 tablespoon vinegar
1 cup cold water
Preheat the oven to 350 degrees F. Combine the flour, sugar, salt, baking soda, and cocoa powder in a large bowl and stir with a fork until mixed. Make a well in the center and add the vanilla, oil, vinegar, and water. Stir with a fork until well mixed. Bake in the preheated oven for 30 minutes, or until a toothpick inserted in center comes out clean.
Cool completely, then frost with Chocolate Cream Frosting (below).
CHOCOLATE CREAM FROSTING
2 tablespoons vegan margarine
1 1/3cups powdered sugar
1/3 cup cocoa
1/2 teaspoon vanilla
2-4 tablespoons water
Cream the vegan margarine in a small bowl, then add the sugar, cocoa, vanilla, and enough water to make a thick but spreadable frosting.
From ’The Peaceful Palate’ by Jennifer Raymond.
Tamara's notes: “I have never mixed this in the baking pan like Jennifer suggests; I always just use a mixing bowl. Also, I often double the recipe to make a 9x13 cake.”
Friday, June 25, 2010
Vegan Dessert Recipes, Part 3
KEY LIME CHEESECAKE
1 package silken tofu
8 ounces non-dairy cream cheese
1/2 cup brown sugar
1 teaspoon vanilla
4 teaspoons lime zest, divided
Juice of 3 limes
2 teaspoons agar agar flakes
1 prepared pie crust
1-1/2 cups non-dairy whipped cream
1. Preheat oven to 350 degrees. In a food processor, combine tofu, cream cheese, brown sugar, vanilla, 3 teaspoons lime zest, and lime juice until smooth. Add agar agar and blend for about 1 minute.
2. Add tofu mixture to pie crust and bake about 30 minutes. Turn off the oven, and allow to sit in the oven for another 40 minutes. Remove from oven and allow to cool, then top with non-dairy whipped cream. Sprinkle remaining lime zest and serve.
Submitted by Tamara McFarland
1 package silken tofu
8 ounces non-dairy cream cheese
1/2 cup brown sugar
1 teaspoon vanilla
4 teaspoons lime zest, divided
Juice of 3 limes
2 teaspoons agar agar flakes
1 prepared pie crust
1-1/2 cups non-dairy whipped cream
1. Preheat oven to 350 degrees. In a food processor, combine tofu, cream cheese, brown sugar, vanilla, 3 teaspoons lime zest, and lime juice until smooth. Add agar agar and blend for about 1 minute.
2. Add tofu mixture to pie crust and bake about 30 minutes. Turn off the oven, and allow to sit in the oven for another 40 minutes. Remove from oven and allow to cool, then top with non-dairy whipped cream. Sprinkle remaining lime zest and serve.
Submitted by Tamara McFarland
Thursday, June 24, 2010
Vegan Dessert Recipes, Part 2
STRAWBERRY, PEACH, RASPBERRY CRISP WITH GINGER AND ORANGE ZEST
2 cups peaches, sliced
1/2 cup fresh raspberries
2 cups fresh strawberries, sliced
1 tablespoon grated ginger
2 teaspons orange zest
4 tablespoons sucanat
Topping:
1/2 cup - whole grain flour
1/2 cup - rolled oats
1/2 cup - Sucanat
1/2 cup - finely chopped pistachios and walnuts
6 Tablespoons - melted vegan butter and/or coconut oil
1/2 teaspoon -salt
Preheat oven to 350F.
Arrange sliced fruit, ginger, orange zest, and sucanat in an 8 inch square baking dish. Mix all the ingredients for the topping in a bowl and sprinkle on top of strawberries, covering the top fully. Bake the crisp until the juices are bubbly, and the topping is golden brown. This takes about 35-40 minutes.
Let cool slightly and serve warm as such or with ice cream or whipped cream. Store leftover crisp in the refrigerator, tightly covered, for up to 2 days. Slightly warm before serving.
Submitted by Holly Young
2 cups peaches, sliced
1/2 cup fresh raspberries
2 cups fresh strawberries, sliced
1 tablespoon grated ginger
2 teaspons orange zest
4 tablespoons sucanat
Topping:
1/2 cup - whole grain flour
1/2 cup - rolled oats
1/2 cup - Sucanat
1/2 cup - finely chopped pistachios and walnuts
6 Tablespoons - melted vegan butter and/or coconut oil
1/2 teaspoon -salt
Preheat oven to 350F.
Arrange sliced fruit, ginger, orange zest, and sucanat in an 8 inch square baking dish. Mix all the ingredients for the topping in a bowl and sprinkle on top of strawberries, covering the top fully. Bake the crisp until the juices are bubbly, and the topping is golden brown. This takes about 35-40 minutes.
Let cool slightly and serve warm as such or with ice cream or whipped cream. Store leftover crisp in the refrigerator, tightly covered, for up to 2 days. Slightly warm before serving.
Submitted by Holly Young
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