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Tuesday, October 1, 2013

Almond Joy Cookies

I made these cookies twice last week! They are so good. Before going vegan almond joy candy bars were my favorite. These cookies are chewy and delicious and fill my chocolate, coconut and almond cravings perfectly. Here is what you need:

2 cups flour
1/4 cup cocoa powder
1 cup shredded unsweetened coconut
1/2 cup vegetable shortening 
1/2 cup Earth Balance or your favorite non-dairy butter substitute
1 tsp baking soda 
1 tsp salt
3/4 cup brown sugar
3/4 cup of sugar
3 tsp vanilla extract
3tsp egg replacer powder mixed with 6 TBS water
1 cup chocolate chips 
1/2 cup of almonds, chopped
1/2 cup almonds whole

Preheat oven to 350 degrees. Str together the flour, cocoa powder, coconut, salt and baking soda in a large bowl and set aside.

In another bowl beat together Earth Balance, shortening, sugar, vanilla and egg replacer powder mixture. 

Add in the dry ingredients to the wet and mix until combined. Stir in chocolate chips and chopped almonds.

Form cookies on the sheet and one whole almond on top of each cookie. Bake 7 minutes, remove from heat and cool. Enjoy

Makes about 20 cookies

Friday, September 13, 2013

Mac n Cheese


I have my nieces this weekend and we are doing a vegan cooking school. Two years ago, the week before I went vegan, we did a cooking camp at my house and we made mac n cheese with ham in it. The girls were in heaven and it was my last hooray so to speak. I felt awful that whole week. I had already committed to changing the way I eat before they came, but the menus were planned and the shopping done. This year we decided to have cooking school again this time it's vegan cooking school! We don't have a whole week this time since school is in, but we do have a whole weekend. We took extra caution to plan meals my 3 year old niece would eat since she does not like veggies and will be eating the older girls cooking while her parents are out of town. It was of course decided that we needed to make mac n cheese again. I would say it was a hit. Everyone ate seconds and Ava ( the 3 year old) asked for and ate most of her third plate. This is definitely a kid friendly dish and super easy to make. Mom's please don't shake your head at me I also fed them a huge salad and everyone but Ava ate the salad.
Here is what you need:

1 1/2 lbs macaroni noodles
1 1/2 cups soy milk
1 1/2 cups nutritional yeast flakes
1 cup water
1 cup oil
3 oz tofu ( not silken tofu)
1 Tbs. garlic powder
1 Tbs. paprika
2 tsp. salt
1 dollop of mustard

Boil water in a large pot and cook pasta according to directions on box. Preheat oven to 350 degrees. Place all ingredients ( minus the macaroni) in the blender and process until smooth. I use my Blendtec  and the sauce button. Pour "cheese" sauce over the cooked pasta. Bake until the top of the pasta is slightly browned and crispy, about 15 minutes. Enjoy!

Sunday, August 18, 2013

Cornbread

This is the only cornbread recipe that I have ever made that came out right. I found the recipe on food.com and adapted it slightly to fit what I had on hand. This is literally the best cornbread I think I have ever had! Here is what you need:

3 tsp Ener G egg replacer powder
6 Tbs water
1 cup unbleached flour
1 cup cornmeal
1/4 cup sugar
4 tsp baking powder
3/4 tsp salt
1 cup soymilk
1/4 cup oil                                                  
                                          
Preheat the oven to 425°F. Spray an 8x8 baking dish with Pam. Mix together the Ener G powder and the water until frothy. Stir in the rest of the ingredients and mix until combined. Pour into pan and bake for 25 minutes. Enjoy!
 

Friday, August 16, 2013

Homemade Ranch Dressing

1 cup of tofu sour cream
1/2 cup grapeseed oil veganise
2 Tbs dill weed

Mix together and enjoy

Thursday, August 15, 2013

Potato Pancakes

A few weeks ago I had Potato Pancakes at Ethos Vegan Kitchen and while they were good they tasted a bit sweet. Ever since that day I have been thinking about what I would have done differently. Now don't get me wrong the potato pancakes at Ethos are delicious, but they are more pancakes with potatoes in them than cakes made of potatoes. I set out to make the perfect potato pancake. I even invited my mom over for breakfast so that I would have the non veg perspective on these. The recipe made 10 and we ate each and every one of them! They turned out really well, here is what you need:
 
2 cups shredded potatoes
1/2 cup diced onion
1 Tbs Freeze dried chives or 3 Tbs fresh chives, chopped
1 1/2 tsp Ener G egg replacer powder
2 Tbs water
3 oz shredded vegan cheese
Olive oil ( for cooking)
 
In a larger bowl mix the egg replacer powder and water together until frothy. Mix in the rest of the ingredients. Heat some olive oil in a large skillet and add the potato mixture in the shape of patties. Cook until golden brown on both sides. Serve with homemade ranch dressing.
 
 

Thursday, August 1, 2013

Chickpea Salad

This year for my birthday my mom gave me one of her mixing bowls I have been coveting for 25 plus years. She has had the bowl as long as I can remember and as a young girl I always dreamed it would be mine. I always thought it was special when she would let me use it growing up and knowing my love for the bowls she gifted them to me.
July was also a special month for me because I hit my 2 year vegaversary. I went to lunch yesterday at Ethos in Winter Park to celebrate. While the food was good- I kept thinking: my food is just as good! 
One thing is for sure the longer you cook veg the better it gets! This is a take on "tuna salad" from the Happy Herbivore cookbook. I didn't have some of the ingredients they called for so I rolled up my sleeves and put on my thinking cap. Here is what you need:

1 can of chickpeas, drained and rinsed 
1 stalk of celery, finely diced
1/2 small onion , finely diced
1/4 cup chopped olives ( green or black)
1 tsp smoked salt
Pepper to taste
Veganise ( the amount needed depends on how wet you want your salad)

In a mixing bowl mash the chickpeas with a fork. Add in the rest of the ingredients and mix. Serve immediately or chill first if desired. Enjoy!

Tuesday, July 23, 2013

Veggie Pot Pie

Before going vegan I would eat chicken pot pie at least once a month; it was one of my favorite foods. It hit me this week that I could totally make it without the chicken- so I did! I'm not sure why it took me almost two years to figure it out, but I will say I won't let that happen again . Here is what you need: 
2 pre-made crusts ( be careful to check for animal products when buying I didn't see any in the Publix brand. 
1/2 bag of frozen peas and carrots
1 onion, diced
8 oz mushrooms, sliced
1/2 cup of tofu 
1/8 cup of non-dairy milk
1 Tbs olive oil
1/2 Tbs diced garlic 
1-2 potatoes, diced and cooked ( can used can potatoes in a hurry)
1-2 veggie bouillon 

In a blender puree the tofu and non-dairy milk. 

Preheat oven to 400 degrees and pre-bake your bottom crust ( about 10-12 minutes)

Sautée your onion, mushrooms  and garlic in the olive oil, once onions are translucent add in the frozen veggies, tofu mixture, bouillon cubes and potatoes. Cook for a minute or two to heat through. Pour into pre-baked crust and cover with remaining crust. Poke a couple of vents into the top crust and bake until golden brown (10-12 minutes). Enjoy!