Christmas Cookies

Yum! Today I made 5 batches of vegan organic Christmas cookies each with some whole wheat flour. Recipe links are below. YUM!

Chocolate Chip Cookies

Jam Cookies

Coconut Balls – pdf recipe

Peanut Butter Cookies – pdf recipe

Pistachio Sugar Cookies – I halved Vegnews.com’s recipe and added shortening and whole wheat flour. Next year I will use almonds instead of pistachios.

  • 1/2 cup Earth Balance Buttery Spread
  • 1/4 cup Spectrum Organic Shortening
  • 1/2 cup sugar
  • 3 tablespoons water
  • 1/2 tablespoon vanilla
  • 1 1/4 cup white flour
  • 1/2 cup Daisy Organic Whole Wheat Pastry flour
  • 1/2 cup pistachios (ground)
  • 1/3 cup tapioca flour
  • 1/4 teaspoon salt

When I was little, my mom would make strawberry shortcake for dinner one or two times during the very short local strawberry season. It was, of course, one of my favorite meals. She made the shortcakes with Bisquick, rolled them out, and cut them in perfect circles. They were not very sweet. I am  usually too lazy to roll out dough. Although this recipe is a bit more caky, it tastes like the shortcakes that I remember and is quite yummy!

Mix flour, salt, sugar, baking powder together in a medium bowl. Cut in the butter. (I am not talented enough to cut/mix with knifes so I use my fingers to mix well.) Mix milk, egg, and vanilla. Add to dry ingredients and mix well. Add a bit of milk as needed to create a thick batter (thicker than cake mix). Spray 8×8 glass baking dish with high heat canola oil. Spread batter into dish. Sprinkle with about 1/2 tablespoon sugar. Bake at 400 for 20-25 min. Allow to cool. Top with fruit.

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This recipe is based on Your Vegan Mom’s recipe. It is so quick, easy, and yummy you will want to make these year round. They remind me of Reese’s Peanut Butter Cups.

  • 1 cup Cheerio-like cereal
  • 3/4 cup smooth natural peanut butter, salted
  • 1/2 cup powdered sugar
  • 4 ounces of vegan chocolate (I use 1 and 1/3 bar of Chocolove 73%)

Use a food processor to pulverize the cereal. Add peanut butter and powdered sugar and process until mixed and starting to form a ball. Make 24 small 3/4 inch round balls. Place on a plate and put in the freezer for 30 minutes or more. Melt chocolate in a double broiler. I use a glass 1 cup measuring cup with a handle and hang it over a pan of water. Once chocolate is melted, remove from heat and allow to cool for a few minutes. Place a piece of wax paper on a cookie tray. Remove balls from the freezer and shape into eggs (or leave as balls). Drop eggs one at a time into the chocolate. Use a fork to lift the egg, allow to drip, scrape the bottom of the fork on the edge of the glass to remove excess, and carefully slide onto wax paper. When all eggs are dipped, put the tray in the freezer. If you have extra chocolate, you can redip eggs after they cool to make the chocolate thicker. This photo shows a double dipped egg. I doubled dipped about half my eggs with this amount of chocolate. Once chocolate has hardened, remove eggs from wax paper and store in an airtight container in the refrigerator.

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Vegan Jam Cookies

jamcookieThis recipe is based on a thumbprint cookie recipe, and these cookies have become one of my favorites over the years. I like that they add a bit of natural color to the cookie tray.

Combine shortening, sugar, “egg,” and vanilla. Mix well. In a separate bowl, combine flours and salt. Add the dry mixture to the wet mixture and stir. Use your hands to further mix the dough. Roll the dough into 1″ balls and place on an ungreased cookie sheet. Press your thumb into the center of each cookie to make a well for the jam. Fill each cookie with about 1 teaspoon of jelly. Bake at 375º for 12-14 minutes until just barely starting to brown around the edges. Do not over cook. Cool for a few minutes on the cookie sheet, and then remove to cool on a cookie rack. Makes about 16 cookies.

**Note about the flour: I use a locally milled flour, Daisy’s Organic Whole Wheat Pastry Flour. On the bag it says to use an extra 2 tablespoons for each cup of  flour in the recipe. So when I make these cookies I actually use a total of 1 cup and 2 tablespoons. Depending on your flour you may need to add 1-2 tablespoons of flour to achieve a consistency that you can roll.

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DSC01742Happy Thanksgiving!! I am very excited that I was able to make a yummy vegan pumpkin pie. Previously, I made a pumpkin pie using tofu and did not like the consistency. I made this recipe with both a Hubbard and a Long Island Cheese Pumpkin, and I preferred the dense consistency of the Hubbard. The spices at the amounts shown are mild.

  • 1 9-inch unbaked pie crust
  • 2 cups of puréed pumpkin
  • 2/3 cup plain soy milk
  • 1/2 cup sugar
  • 3 1/2 TB cornstarch
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • ½ teaspoon salt
  • ¼ tsp. nutmeg
  • ¼ tsp ginger
  • small pinch of cloves (optional)

DSC01736To make puréed pumpkin: Cut the pumpkin into sections. Scrape out seeds. Steam for 15-30 minutes until tender (time depends on pumpkin type). Let cool. Scrape the pumpkin from the skin. Food process until smooth.

Preheat oven to 350 degrees. Combine all ingredients in the food processor. Mix well. Pour into unbaked pastry shell, place in the oven, and lay a piece of tin foil over the pie. Bake for about 1 hour. Uncover and bake for an additional 20 minutes. Cool completely on a cooling rack, cover, and refrigerate for overnight before serving.

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bananabreadI have made Susan’s delicious Blueberry-Banana Bread (from FatFree Vegan Kitchen) a bunch of times. It is so moist and fabulously fat free. I highly recommend it. Yesterday, I was in the mood for traditional banana bread. Below is my traditional version of Susan’s recipe. So easy, yummy, and healthy!

  • 2 tablespoons of fresh lemon juice
  • 1/3 cup soymilk
  • 3 large bananas
  • 1 teaspoon vanilla
  • 1/3 cup vegan sugar
  • 2 cups whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 3/4 cup of chopped walnuts
  1. Pour the lemon juice into the soymilk and let stand until it curdles.
  2. In a large bowl, mash the bananas.  Add the soymilk/lemon juice, sugar, and vanilla. Mix well.
  3. In a separate bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
  4. Add the dry ingredients to the banana mixture and stir.
  5. Fold in the walnuts.
  6. Preheat oven to 350F.
  7. Spray a loaf pan with high-heat canola oil. Scrape the mix into the pan.
  8. Bake for an hour. Let cool for about 5 minutes before removing from the pan.

Topped with earth balance organic buttery spread this is irresistible.

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puddingI found Soyatoo Soy Whip at my health food store, and oh my, is it yummy (and expensive)! But as soon as I tasted it, I wanted to put it on chocolate pudding. So . . .

  • 2 tablespoons cornstarch
  • 1/3 cup vegan sugar
  • ¼  cup cocoa powder
  • ¼ teaspoon salt
  • 2 cups unsweetened soymilk (If you have sweetened, cut back on the sugar a bit.)
  • 2 teaspoons vanilla
  • 1 tablespoon Earth Balance Buttery Spread

Mix the sugar, cornstarch, cocoa powder, and salt in a 2 quart saucepan. Gradually blend in the soymilk. Whisk together. Cook over medium low heat (4 out of 10 on my stove). Whisk frequently for the first 6-7 minutes. Then stir constantly with a wooden spoon (the kind with a flat side to scrape the bottom works best) until thick for another 7-9 minutes. Total cook time 13-16 minutes. Remove from heat and add the vanilla and butter. Stir well. Let cool for at least 10 minutes and stir occasionally while cooling. Pour into serving dishes. Place in the fridge and chill for about 2 to 3 hours. Makes about 2 cups.

Making this pudding does take some time (about 20 min) and focus (not to burn it), but I find the stirring very relaxing and the end result is well worth the effort. There are many pudding recipes that call for tofu, and I am sure they are wonderful. Since the soymilk I buy comes in quarts, I always find myself with soymilk that needs to be used up so this is pudding is an easy and yummy way use all of my soymilk. To make vanilla pudding, omit the cocoa powder and add 2 more teaspoons of vanilla.

1/2 cup (a quarter of the recipe) has 144 calories, 5 grams of fat, 1 gram of saturated fat, and 4.5 grams of protein.

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Get ready to say “yum”! This vegan chocolate peanut butter pie will WOW even your most hesitant nonvegan friends. And it is the easiest thing you could ever make.

  1. Melt chocolate chips.
  2. Put one pack of tofu into food processor or blender; bend until smooth.
  3. Add melted chocolate; blend.
  4. Scoop into the pie crust.
  5. Scrape the food processor as best as you can – no need to wash between layers.
  6. Put second pack of tofu into food processor; blend until smooth.
  7. Add peanut butter and sugar; blend well.
  8. Scoop onto the chocolate layer.
  9. Sprinkle with chocolate chips.
  10. Refrigerate for at least 4 hours.

This is not a low calorie treat. One twelth of this pie (as shown) contains 334 calories, 20 grams of fat, 6 grams of saturated fat, and 10 grams of protein. One twelth sounds like a small piece, but this pie is rich and a small piece is plenty. Enjoy!

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chocstraw1

We do not buy into the whole commercialism of the day, but . . . it is a great excuse to make vegan chocolate covered strawberries. To make: Wash berries, cut off stems, dry berries on a clean towel. Break vegan chocolate bar (we like organic Chocolove) into squares and place in a glass one cup measuring cup with a handle. Hang the handle over a pan of water (to make a small double boiler, similar to this photo) and bring the water to a slow boil. Once chocolate is melted, remove measuring cup from pan. Dip strawberry into chocolate and scoop out gently with a fork, scrap the fork on the measuring cup to save the drippy chocolate, and place strawberry on wax paper. You may need to remelt chocolate if it gets chunky. Cool in fridge. YUM!

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donut3My husband was a donut addict for many of our nonvegan years. He has been wanting vegan, whole wheat, baked, low oil donuts for a long time, not an easy request. Today I had success with a recipe that I adapted from VegWeb. These are cake style donuts and remind me of Entenmann’s chocolate covered donuts. They are quite delicious! I don’t have a donut pan, but they taste the same without the hole and are much easier to glaze.

  • 1 3/4 cups whole wheat pastry flour
  • 2 teaspoon baking powder
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2 tablespoons high heat canola oil
  • ½ cup unsweetened applesauce
  • scant 1/3 cup vegan sugar
  • 1 “egg” (prepared Ener-g Egg Replacer)
  • 2/3 cup soy milk
  1. Combine flour, baking powder, nutmeg, and salt in a small bowl.
  2. In a separate medium sized bowl, mix oil, applesauce, and sugar.
  3. Add egg substitute and milk. Stir well.
  4. Add flour mixture to wet mixture. Stir well.
  5. Preheat oven to 350º.
  6. Spray high heat canola oil on a regular muffin tin.
  7. Spoon batter into the tin divide evenly between 12 muffin spots.
  8. Bake for 20 minutes.  Let cool 5 minutes before removing.donut2
  9. Cool on a rack.

Vegan Chocolate Glaze/Icing

  • 2 tablespoons vegan butter
  • 2 tablespoons soy milk
  • 1 cup powdered sugar
  • 4-6 tablespoons of cocoa powder

Melt vegan butter until just barely liquid. Add milk to butter and mix. Mix powdered sugar and cocoa powder in a separate bowl. Add butter/milk mixture to powered mixture. Mix well. Let stand for at least 5 minutes until spreadable consistency (if in a hurry put it in the freezer for a few minutes). Once donuts are cool, spread glaze over them. I glazed the bottom of the muffin shape so that the glaze had a flat surface.

A 50 gram vegan chocolate glazed donut  has 157 calories, 4.5 grams of fat, and 0 saturated fat. Compared to a 60 gram Entenmann’s chocholate covered donut with 300 calorie, 20 grams of fat, and 13 grams of saturated fat – these vegan donuts are almost HEALTHY!!

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