Inside The Vegan Kitchen
Each week, we bring you a different vegan recipe for you to try and enjoy - tell us what you think, or send us your own! <3
Share the Love...of Soup! Valentine's Pink/Purple Cauliflower Soup
Love is in the air! Hmmm...or is that the smell of soup? If you're looking for a way to show that special someone (or someones: mom, dad, siblings, husband, girlfriend, great aunt twice removed?) how much they mean to you, ditch the sweets in favor of this totally healthy and shockingly colored culinary delight. Purple cauliflower soup (with this amazing recipe from http://kblog.lunchboxbunch.com), will surely wow your loved ones and be a memorable dish (without any guilt!)
Ingredients:
1 head purple cauliflower, remove tough stem/leaves, break into pieces
1 medium russet potato, peeled and chopped
1 cup water from boiling veggies
1 cup plain soy creamer
1-2 tsp maple syrup (optional)
1 medium shallot, sliced
2 tsp olive oil for sauté
2-3 Tbsp apple cider vinegar
Spices:
3 dashes cayenne
pinch paprika
1/4 tsp lemon pepper spice
1/2 tsp pink salt (add more or less to taste)
(note: you can spice however you'd like. Garlic would be another nice accent to add.)
parsley & cauliflower florets as garnish
DIRECTIONS:
1. Saute the sliced shallots in the olive oil for 2-3 minutes until caramelized. Set aside.
2. Boil a pot of salted water. Add the cauliflower in pieces - and add the peeled/chopped potato. Cook until tender (do not over cook). Drain water - reserve at least 1 cup. (Yes the water will be blue
3. Add the cauliflower, potato, shallots (and oil from shallots), soy creamer, spices, maple and salt. Do not add the vinegar yet. Blend on medium in a Vitamix or food processor until smooth.
4. Add in the vinegar. You will watch the color intensify to a pinkish tone. Blend on low. Do a taste test and add in more pink salt if needed.
5. Your soup will be warm enough to serve right away. Or store in fridge and reheat.
(photo and recipe credit: kblog.lunchbox.com)
Ingredients:
1 head purple cauliflower, remove tough stem/leaves, break into pieces
1 medium russet potato, peeled and chopped
1 cup water from boiling veggies
1 cup plain soy creamer
1-2 tsp maple syrup (optional)
1 medium shallot, sliced
2 tsp olive oil for sauté
2-3 Tbsp apple cider vinegar
Spices:
3 dashes cayenne
pinch paprika
1/4 tsp lemon pepper spice
1/2 tsp pink salt (add more or less to taste)
(note: you can spice however you'd like. Garlic would be another nice accent to add.)
parsley & cauliflower florets as garnish
DIRECTIONS:
1. Saute the sliced shallots in the olive oil for 2-3 minutes until caramelized. Set aside.
2. Boil a pot of salted water. Add the cauliflower in pieces - and add the peeled/chopped potato. Cook until tender (do not over cook). Drain water - reserve at least 1 cup. (Yes the water will be blue
3. Add the cauliflower, potato, shallots (and oil from shallots), soy creamer, spices, maple and salt. Do not add the vinegar yet. Blend on medium in a Vitamix or food processor until smooth.
4. Add in the vinegar. You will watch the color intensify to a pinkish tone. Blend on low. Do a taste test and add in more pink salt if needed.
5. Your soup will be warm enough to serve right away. Or store in fridge and reheat.
(photo and recipe credit: kblog.lunchbox.com)
"Mother's Day" 5 Minute Vegan Pancakes
Photo Credit: http://clumbsycookie.blogspot.com
Mother's Day can sneak up on you from out of nowhere! Don't get caught off-guard without a way to show your mom how special she is and how thankful you are. Forget the cheesy (and expensive!) material gifts: set aside whichever weekend day you can and make a homemade card and a special brunch for the lady who made your life possible! These easy-to-make and oh-so-delicious pancakes are sure to make mom feel appreciated...and full :)
Ingredients:
• 1 cup flour (whichever kind you prefer)
• 1 tablespoon sugar (I used organic cane sugar)
• 2 tablespoons baking powder
• 1/8 teaspoon salt
• 1 cup soymilk
• 2 tablespoons vegetable oil
1. Set out all your ingredients.
2. Set a burner to medium heat and spray pan with non-stick cooking spray (repeat for each pancake).
3. Combine the 4 dry ingredients (flour, sugar, baking powder -- two Tablespoons, not two Teaspoons as some have suggested, salt) in a bowl.
4. Add the soy milk and vegetable oil to your mixture.
5. Mix until smooth.
6. Now the pan should be ready for your batter, so spoon one pancakes' worth of the mixture into the pan.
7. Flip [carefully] when you see bubbles in the middle of the pancake, or if the edges are looking stiffened.
8. Repeat until the batter is gone, and try not to eat them all while you're cooking them.
Prep Time: 5 min Cook Time: 10 min Servings: Depends on size of the pancakes ;)
Ingredients:
• 1 cup flour (whichever kind you prefer)
• 1 tablespoon sugar (I used organic cane sugar)
• 2 tablespoons baking powder
• 1/8 teaspoon salt
• 1 cup soymilk
• 2 tablespoons vegetable oil
- Fresh Fruit (whatever kind your mom likes :) )
1. Set out all your ingredients.
2. Set a burner to medium heat and spray pan with non-stick cooking spray (repeat for each pancake).
3. Combine the 4 dry ingredients (flour, sugar, baking powder -- two Tablespoons, not two Teaspoons as some have suggested, salt) in a bowl.
4. Add the soy milk and vegetable oil to your mixture.
5. Mix until smooth.
6. Now the pan should be ready for your batter, so spoon one pancakes' worth of the mixture into the pan.
7. Flip [carefully] when you see bubbles in the middle of the pancake, or if the edges are looking stiffened.
8. Repeat until the batter is gone, and try not to eat them all while you're cooking them.
Prep Time: 5 min Cook Time: 10 min Servings: Depends on size of the pancakes ;)
Bangin' "Change the World" Vegan Hummus Recipe ;)
I was told recently that sometimes the candidness of tone which I use when talking with others about my views on animal rights can be "off-putting". I was told that I should focus more on sharing recipes to change people's minds about animal cruelty, rather than speaking out vocally about the cruelty of factory farming, and that when consumers purchase factory farmed meat, they are voting with their dollar in favor of factory farming. I disagree. I think that while hummus is a delicious staple of the vegan diet (and, increasingly, for non-vegan folks too), it is important to be aware of both sides of the coin; exposing the truth of factory farming and the ways that our society and consumers support it, even if it is an uncomfortable conversation, is a very important one to have. You never know whether it will be the delicious hummus recipe that turns people on to veganism, or the conversation about how consumers must assume responsibility for their purchases that will turn them off to factory-farmed meat. Both are equally as important to put out there. And, since I've done more than my share this week of the latter, I'll toss out this recipe for the former, just to have all the bases covered :)
Ingredients:
4 garlic cloves, minced
1 teaspoon salt
2 cans garbanzo beans, drained (set the juice aside - you'll need it later)
2/3 cup tahini, stirred
1/4 cup lemon juice
1/2 cup olive oil
DIRECTIONS:
1. Combine all ingredients except the garbanzo bean juice in a food processor. Add the juice a bit at a time until the desired consistency is achieved. If you've added all the liquid and the hummus is still a bit too solid, add water a teaspoon at a time until the desired consistency is achieved. spoon into a dish, serve and enjoy!
Prep Time: 10 minutes; Cook Time: 0 minutes; Servings: Yields about 4 Cups
Ingredients:
4 garlic cloves, minced
1 teaspoon salt
2 cans garbanzo beans, drained (set the juice aside - you'll need it later)
2/3 cup tahini, stirred
1/4 cup lemon juice
1/2 cup olive oil
DIRECTIONS:
1. Combine all ingredients except the garbanzo bean juice in a food processor. Add the juice a bit at a time until the desired consistency is achieved. If you've added all the liquid and the hummus is still a bit too solid, add water a teaspoon at a time until the desired consistency is achieved. spoon into a dish, serve and enjoy!
Prep Time: 10 minutes; Cook Time: 0 minutes; Servings: Yields about 4 Cups
Easy Black Bean Burritos
photo credit: www.sophistimom.com
This is another "old standby" recipe for vegans on the run and for surprise dinner guests. Easy to make, easy on the wallet, and always delicious, burritos are always a delicious and healthy dinner idea (or you can put scramble in them and eat 'em for breakfast!)
INGREDIENTS
1 can Black Beans Hot sauce and/or salsa to taste
1 avocado, cubed 4 vegan flour tortillas
2 cups cooked brown rice 1 Tablespoon + 4 tsp Olive Oil
1 bunch spinach, chopped 1/4 teaspoon each of salt, pepper, and chili powder
1 bunch Cilantro, chopped
1 small white onion, diced
1 large tomato, diced
DIRECTIONS:
1. Heat olive oil in large skillet over medium heat. Add onions and saute for a few minutes, then add tomato, beans, and spices, stirring until evenly mixed. Cook for
5-10 minutes, stirring ooccasionaly and reducing heat if necessary. Remove from skillet and place in a covered bowl.
2. FOR EACH BURRITO: Layer rice, bean mixture, lettuce, avocado, cilantro, and hot sauce in a "line" across the center of a tortilla, each layer on top of the other, and
leaving a bit of space at each end of the line so that the burrito may be wrapped securely. Fold the ends inward and then roll the burrito closed. Place burrito in the
same skillet with 1/2 teaspoon olive oil and let cook until brown on one side; flip and do the same for the other side. Place on plates and enjoy!
INGREDIENTS
1 can Black Beans Hot sauce and/or salsa to taste
1 avocado, cubed 4 vegan flour tortillas
2 cups cooked brown rice 1 Tablespoon + 4 tsp Olive Oil
1 bunch spinach, chopped 1/4 teaspoon each of salt, pepper, and chili powder
1 bunch Cilantro, chopped
1 small white onion, diced
1 large tomato, diced
DIRECTIONS:
1. Heat olive oil in large skillet over medium heat. Add onions and saute for a few minutes, then add tomato, beans, and spices, stirring until evenly mixed. Cook for
5-10 minutes, stirring ooccasionaly and reducing heat if necessary. Remove from skillet and place in a covered bowl.
2. FOR EACH BURRITO: Layer rice, bean mixture, lettuce, avocado, cilantro, and hot sauce in a "line" across the center of a tortilla, each layer on top of the other, and
leaving a bit of space at each end of the line so that the burrito may be wrapped securely. Fold the ends inward and then roll the burrito closed. Place burrito in the
same skillet with 1/2 teaspoon olive oil and let cook until brown on one side; flip and do the same for the other side. Place on plates and enjoy!
Healing Soup
photo credit: http://fruitsveggieslife.wordpress.com/
Okay so I wanted to name this "Healing Soup" because, well, why not? When I'm feeling sick, this soup always seems to do the trick for me, at the very least lifting my spirits, and leaving me with a clean, energized feeling that comes from eating whole, nutritious foods (even we vegans can get a little nutty with the processed stuff). Mind over matter sometimes does the trick, and some delicious, nutrient-rich soup that's easy to make (even when you're feeling bedridden with the cold or flu) couldn't hurt, either ;)
INGREDIENTS
- Water (enough to fill a large saucepan half way)
- one package Extra Firm Tofu, cut into cubes
- one bunch Kale, Yu Choy, Bok Choy, and/or any of your favorite greens. chopped
-1/2 Onion (White or Red), sliced
- 5/10 Mushrooms, sliced
- 2 medium Carrots, sliced circle-wise
- 2 bunches Udon Noodles if desired (usually sold in packs of 6)
- Braggs Liquid Aminos, Salt, and Pepper to taste.
DIRECTIONS:
1. In a large saucepan, bring water to boil. Add Braggs Liquid Aminos , salt, and pepper to desired "broth" taste
2. Add all remaining ingredients and reduce heat. Allow to simmer as long as desired (the more you simmer the soup the more flavorful it will be!). Serve warm and enjoy!
INGREDIENTS
- Water (enough to fill a large saucepan half way)
- one package Extra Firm Tofu, cut into cubes
- one bunch Kale, Yu Choy, Bok Choy, and/or any of your favorite greens. chopped
-1/2 Onion (White or Red), sliced
- 5/10 Mushrooms, sliced
- 2 medium Carrots, sliced circle-wise
- 2 bunches Udon Noodles if desired (usually sold in packs of 6)
- Braggs Liquid Aminos, Salt, and Pepper to taste.
DIRECTIONS:
1. In a large saucepan, bring water to boil. Add Braggs Liquid Aminos , salt, and pepper to desired "broth" taste
2. Add all remaining ingredients and reduce heat. Allow to simmer as long as desired (the more you simmer the soup the more flavorful it will be!). Serve warm and enjoy!
Old Fashion Vegan Pumpkin Cookies
INGREDIENTS
DIRECTIONS:
Pumpkin Puree:
- 2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 teaspoon sea salt
- 1 cup raw sugar
- 1/2 cup brown sugar
- 1/2 cup vegan margarine, softened
- 2 cups pumpkin puree
- 1 tablespoon applesauce
- 1 teaspoon vanilla extract
DIRECTIONS:
Pumpkin Puree:
- Carve out the top and scoop out the pumpkin seeds with a spoon.
- Cut the pumpkin into two inch squares
- Place pieces in pot and cover with water. Bring to a boil.
- Cook until soft.(about 1 hour)
- . Remove from heat. Allow to cool or chill with cold water
- Scoop out the 'flesh' into a food processor. Discard skins. Blend until smooth.
- 1 PREHEAT oven to 350 degrees F.
- 2 Grease baking sheets.
- 3 COMBINE flours, baking soda, baking powder, cinnamon, nutmeg, ginger, clove and salt in medium bowl.
- 4 Beat sugar and vegan margarine or butter in large mixer bowl until well blended.
- 5 Beat in pumpkin, applesauce and vanilla extract until smooth.
- 6 Gradually beat in flour mixture.
- 7 Drop by rounded tablespoon onto prepared baking sheets.
- 8 BAKE for 15 to 18 minutes or until edges are firm.
- 9 Cool on baking sheets for 2 minutes;
- 10 remove to wire racks to cool completely.
- 11 Drizzle glaze over cookies.
- 12 FOR GLAZE: COMBINE 2 cups sifted powdered sugar, 3 tablespoons soymilk, 1 tablespoon melted vegan butter or margarine and 1 teaspoon vanilla extract in small bowl until smooth.
Vegan Drop Biscuits
Click Image for photo source
I just realized today that months of our gravy recipe being online, we never added the biscuits. These are awesome in a pinch as they are easy to prepare, quick to cook and just all around delicious.
INGREDIENTS
DIRECTIONS
Cooking time: 20 minutes - Serves: 6
INGREDIENTS
- 2 cups unbleached all purpose flour
- 3 teaspoons baking powder
- 1 teaspoon sea salt
- 1/4 cup margarine or veggie shortening (I use Earth Balance or sometimes just vegetable oil)
- 3/4- 1 cup soy milk
- 1 teaspoon apple cider vinegar
DIRECTIONS
- Preheat oven to 450.
- Combine and mix dry ingredients. Mix in we ingredients until combined. Be careful not to overmix.
- Drop into greased cookie sheet
- Bake for 12-18 minutes.
Cooking time: 20 minutes - Serves: 6
Vegan Banana Bread
Now that fall is approaching and it's starting to cool down, why not some fine vegan banana bread to warm your spirits. (Original Recipe found Here)
INGREDIENTS
- 3 Bananas, mashed
- 1/4 Cup (vegan) Butter, softened
- 1/2 Cup Brown Sugar, packed
- 1/4 Cup Granulated Sugar
- 1 1/2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1 Cup All Purpose Flour
- 1/2 Cup Soft Whole Wheat Flour
- 1/4 teaspoon Salt
DIRECTIONS
- Preheat the oven to 350ºF.
- Mash the bananas well and combine them with the butter and the sugars to cream.
- Add the salt, baking powder and baking soda to combine.
- Stir in each of the flours, mixing until just moistened.
- Bake in a slightly greased and flour dusted loaf pan for 35-40 minutes of until a cake tester comes out clean.
- Let rest for a few minutes before removing from the pan to cool on a wire rack.
Vegan Pesto Recipe
Just to say it simply, vegan pesto is awesome. You can use it for all sorts of things like pasta, sandwhiches and wraps. Plus, nothing beats the smell of fresh basil. It lights up the whole house. I've been making this recipe for years. The nutritional yeast isn't really required, plus there are variants out there that allow you to use different types of nuts, though I've never tried that. I did try once, however, to put it over raw zucchini which was disappointingly not very good. Try it out!
INGREDIENTS
INGREDIENTS
- 1/3 cup pine nuts
- 2/3 cup olive oil
- 5 cloves garlic
- 1/3 cup nutritional yeast
- 1 bunch fresh basil leaves
- salt and pepper to taste
- Blend garlic and pinenuts together in a food processor, then blend in the basil.
- Finally add olive oil and nutritional yeast and process until smooth. Season with salt and pepper.
Vegan French Toast
When I first went vegan, one of the things I found myself missing was french toast so I set out to make a vegan vesion of it. Since this was the time before the internet was everywhere and accessible from any gadget within arms length, I had to go scouring through recipe books to find something suitable. It seemed every recipe called for tofu. I don't know if you've ever tried this, but I just couldn't stand it. I tried several different versions and couldn't find anything that resembled non-vegan french toast. After a few years of this I was about to give up. Then I bought a book called "The Vegan Sourcebook". Not only is it delicious, but it also opened me up to the world of Nutritional Yeast. I gave the book away to a friend years back, but here is essentially the same recipe.
INGREDIENTS
1 cup *vanilla* soy milk or use reg soy milk & add a drop of vanilla when you whisking all together
2 Tbsp unbleached white flour (The vegan sourcebook called for Whole Wheat Pastry Flour)
1 Tbsp agave or other sweetener (not needed if you use sweet milk)
1 Tbsp nutritional yeast
1 tsp cinnamon
4 bread slices (I used french bread)
DIRECTIONS
1. Mix together all ingredients (Minus the bread of course) and let the mix sit for a few minutes, while you heat up a lightly greased skillet .
(The skillet is ready when you flick a drop of water on it, and it spitters across the surface.)
2. Dip bread slices in mixture, coating both sides, and lay on skillet. Flip the toast when it is lightly browned & brown other side.
3. (Optional) If you'd like, you can also top with your favorite fruits, cover with earth balance and maple syrup or experiment with different toppings. Enjoy!
Cook Time: 5-10 minutes; Prep Time: 10 minutes; Serves: 1-2
INGREDIENTS
1 cup *vanilla* soy milk or use reg soy milk & add a drop of vanilla when you whisking all together
2 Tbsp unbleached white flour (The vegan sourcebook called for Whole Wheat Pastry Flour)
1 Tbsp agave or other sweetener (not needed if you use sweet milk)
1 Tbsp nutritional yeast
1 tsp cinnamon
4 bread slices (I used french bread)
DIRECTIONS
1. Mix together all ingredients (Minus the bread of course) and let the mix sit for a few minutes, while you heat up a lightly greased skillet .
(The skillet is ready when you flick a drop of water on it, and it spitters across the surface.)
2. Dip bread slices in mixture, coating both sides, and lay on skillet. Flip the toast when it is lightly browned & brown other side.
3. (Optional) If you'd like, you can also top with your favorite fruits, cover with earth balance and maple syrup or experiment with different toppings. Enjoy!
Cook Time: 5-10 minutes; Prep Time: 10 minutes; Serves: 1-2
Southern Hospitality Fried Tofu
Here at VPO, we're in the mood for some tasty end-of-summer dishes. And in our minds (and mouths), nothing seems to go better with corn on the cob, roasted red potatoes and salad greens than a couple of yummy pieces of delicious, fried up southern-style tofu. This classic menu item outlives the end of summer and is great paired with other comfort food side dishes all the way through to winter's end:
INGREDIENTS:
1 package super firm tofu (16oz size)
1 cup Franks Red Hot Sauce
Ener-G egg replacer and water mixture (equal to 2-3 eggs)
2 cups all purpose flour
3 tsp baking powder
2 tsp pepper/salt mix
1/2 tsp paprika
1 tsp Italian seasoning
Canola Oil
DIRECTIONS:
1. In a large frying pan, heat the oil.
2. Cut tofu into 1/3-inch thick slices (Cut in half again if desired).
3. Season with mixture of paprika, salt, pepper, and italian seasoning
4. Dip the tofu first in a bowl containing a mixture of the Frank's and egg replacer (mix this first separately and then add the Frank's). Coat well
5. Next, dip each slice in a bowl containing a mixture of the flour, baking powder, salt, pepper, italian seasoning and paprika
6. Place each slice in the frying pan (make sure there is enough oil so that each piece is completely submerged - you want both sides to cook at the same time).
7. Cook for 5-10 minutes or until golden brown.
Cook Time: 5-10 minutes; Prep Time: 10 minutes; Serves: Varied (depends on how hungry you are!)
INGREDIENTS:
1 package super firm tofu (16oz size)
1 cup Franks Red Hot Sauce
Ener-G egg replacer and water mixture (equal to 2-3 eggs)
2 cups all purpose flour
3 tsp baking powder
2 tsp pepper/salt mix
1/2 tsp paprika
1 tsp Italian seasoning
Canola Oil
DIRECTIONS:
1. In a large frying pan, heat the oil.
2. Cut tofu into 1/3-inch thick slices (Cut in half again if desired).
3. Season with mixture of paprika, salt, pepper, and italian seasoning
4. Dip the tofu first in a bowl containing a mixture of the Frank's and egg replacer (mix this first separately and then add the Frank's). Coat well
5. Next, dip each slice in a bowl containing a mixture of the flour, baking powder, salt, pepper, italian seasoning and paprika
6. Place each slice in the frying pan (make sure there is enough oil so that each piece is completely submerged - you want both sides to cook at the same time).
7. Cook for 5-10 minutes or until golden brown.
Cook Time: 5-10 minutes; Prep Time: 10 minutes; Serves: Varied (depends on how hungry you are!)
SUPERFOOD ALERT: "Jumpstarter" Goji Berry Smoothie
While there are a whole host of comfort food recipes that have been veganized throughout the years, one of the main principles of veganism is to be in balance with the world around you and to have a plant-based, whole foods diet. So skip the french fries and cola or the sugary breakfast cereals or waffles drowning in earth balance and maple syrup (just because it happens to be vegan doesn't mean it's good for you!) and go through your day feeling your best with a little help from some big-benefit superfoods! We've posted this delicious goji berry smoothie to help you get your day off to a great start:
INGREDIENTS:
1 cup orange juice (remember, the calcium-enriched one has vitamin D3 which is NOT vegan so be careful)
5 -10 ice cubes (depending on desired consistency)
1 cup dried goji berries
2 bananas
DIRECTIONS:
1. Put all ingredients in a blender
2. Blend for 1-2 minutes. Serve and enjoy!
Cook Time: 0 minutes; Prep Time: 2 minutes: Servings: About 2
INGREDIENTS:
1 cup orange juice (remember, the calcium-enriched one has vitamin D3 which is NOT vegan so be careful)
5 -10 ice cubes (depending on desired consistency)
1 cup dried goji berries
2 bananas
DIRECTIONS:
1. Put all ingredients in a blender
2. Blend for 1-2 minutes. Serve and enjoy!
Cook Time: 0 minutes; Prep Time: 2 minutes: Servings: About 2
Vegan Golden Sweet Cornbread Recipe
For cornbread to go with the chili! This stuff comes out pretty sweet so you if you'd like, can reduce the sugar or swap for agave nectar.
INGREDIENTS
DIRECTIONS
Prep Time: 10 Min Cook Time: 25 Min Serves: 4-6
INGREDIENTS
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2/3 cup raw sugar
- 1 teaspoon sea salt
- 3 1/2 teaspoons baking powder
- 1 egg substitute (we used ener-g egg replacer.)
- 1 cup soy milk
- 1/3 cup vegetable oil
DIRECTIONS
- Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
- In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg-sub, soy milk and vegetable oil until well combined. Pour batter into prepared pan.
- Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Prep Time: 10 Min Cook Time: 25 Min Serves: 4-6
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"Magic Summertime" Chili
This recipe holds a lot of magic for me, as Billy made it for me on one of our most special and magical dates :) Whenever we cook it I am instantly transported back to a peaceful summer evening where we are eating this delicious chili before heading off to a free play in a nearby park; relaxing in my backyard, taking in the smells and sounds of summer and talking excitedly about the future, sharing good jokes and lots of smiles.
Haha but enough about that, let's get this recipe started so you can create some magic of your own :)
Also, keep an eye out for the cornbread recipe, coming soon! <3
INGREDIENTS:
Haha but enough about that, let's get this recipe started so you can create some magic of your own :)
Also, keep an eye out for the cornbread recipe, coming soon! <3
INGREDIENTS:
- 1 can black or pinto beans, drained
- 1 can kidney beans, drained
- 1 can diced tomatoes
- 1/2 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 2 tbsp olive oil
- 1/4 cup vegetable broth
- 2 tbsp chili powder
- 1/2 tsp salt
- 1/2 tsp pepper
- dash cayenne pepper (optional)
- dash red pepper flakes (optional)
*Optional: add 1 tofurkey sausage, 1 cup TVP or any other meat substitute. Feel free to experiment.
DIRECTIONS:- In a medium to large soup pot, sautee the onion, bell pepper and garlic in the olive oil. Add tomatoes, vegetable broth and chili powder and stir.
- Reduce heat to medium low and add beans. Stir occasionally and cook for at least 20 minutes. Of course, the longer you cook chili the better, but if you're pressed for time, 20 minutes is fine. Add protein/meat substitute(optional), water and salt and pepper 10 minutes before done cooking
- For a spicier chili, add extra cayenne and red pepper flakes.
Prep Time: 10 Min Cook Time: 20+ Min Servings: 6
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Amazing Vegan Chocolate Cake Recipe
I've been making this cake and frosting combination for years now and it's a surprise that I've waited this long to share it. I originally found these recipes on www.vegweb.com and modified them to my own liking. I use less sugar than the original recipe for the cake calls for and made a couple other small adjustments. I think anyone who loves vegan sweet treats definitely needs to try this out. A perfect cake for those fence sitters who think delicious vegan goodies can't exist (really though... it's 2011, do people really still believe that vegan food can't be good? Get with the times already!) It comes out very moist and stays moist if you keep it in a cake bin, or an escake pod, or whatever these locking cake cases are called (they are called Snap N Lock Cake Cases apparently). The frosting comes out like fudge, and is especially good when you split the batter between two 9in cake pans so you can layer it.
Easy Vegan Chocolate Cake
INGREDIENTS:
3 cups unbleached white flour 1 1/2 cups raw sugar 6 tablespoons cocoa powder 2 teaspoons baking soda 1 teaspoon salt 2 cups water 3/4 cup vegetable oil 2 tablespoons vinegar (I use apple cider vinegar) 2 teaspoons vanilla DIRECTIONS: 1. Preheat oven to 350 degrees F. 2. Thoroughly mix dry ingredients first (flour, sugar, cocoa powder, baking soda, and salt). 3. Mix in wet ingredients (water, vegetable oil, vinegar, and vanilla). Continue mixing until you obtain an even batter (no lumps). 4. Pour into a cake pan and bake for approximately 40 minutes. Serves: 12 slices, Prep. time: 15 minutes Cook time 40 min (Original Recipe) |
Vegan Chocolate Frosting
INGREDIENTS:
1 cup raw sugar 6 tablespoons corn starch 4 tablespoons cocoa 1/2 teaspoon salt 1 cup water 2 tablespoons oil 1/2 teaspoon vanilla DIRECTIONS: 1. Mix sugar, cornstarch, salt, and cocoa in a medium sauce pan. Whisk in the water. 2. Heat over medium until it gets thick and starts to boil. Boil for 1-2 minutes. (Make sure you don't boil too long, or it will set like taffy.) 3. Remove from heat and stir in oil and vanilla. Cool and spread on cooled cake. Enjoy! Makes: enough frosting for 1 cake, Preparation time: 10 min. (Original Recipe) |
Dr. Bronner's All-Purpose House Cleaner Recipe
It''s great in the shower. It's wonderful by the sink. Heck, it's even great for your teeth! So why wouldn't everyone's favorite time-trusted all-purpose body cleanser be just as awesome at scrubbing up your house? We've tried out this nifty little concoction around the VPO headquarters, and we're pleased to say that our favorite scent of Dr. Bronner's is just as refreshing out of the shower as it is in.
INGREDIENTS:
15 oz water
3 Tablespoons Dr. Bronner's Castile Soap (any fragrance, or unscented for those with allergies)
20-30 drops tea tree oil
DIRECTIONS:
1. Fill a 16oz spray bottle with the water. Add the Dr. Bronner's and tea tree oil.
2. Shake well and spray on kitchen, bathroom, and other hard surfaces around the house. Wipe off with a damp cloth.
INGREDIENTS:
15 oz water
3 Tablespoons Dr. Bronner's Castile Soap (any fragrance, or unscented for those with allergies)
20-30 drops tea tree oil
DIRECTIONS:
1. Fill a 16oz spray bottle with the water. Add the Dr. Bronner's and tea tree oil.
2. Shake well and spray on kitchen, bathroom, and other hard surfaces around the house. Wipe off with a damp cloth.
Melt-In-Your-Mouth Blueberry Lavender Truffles
We made a batch of these for the Worldwide Vegan Bakesale and - !!! Holy Toledo these things are good, and we daresay they will make their way into heavy dessert rotation here at the VegPress HQ. With a flavor that's juuust sweet enough, and all the sophistication and decadence of a "classy" dessert, these treats involve a combination of superfoods that will leave you feeling delightfully refreshed, rather than that heavy, weighed down, why-did-i-eat-that feeling associated with heavier, sugary sweets. These are a great idea for summer parties and are DELICIOUS with a glass of wine, champagne, or a Knudsen spritzer served in a fancy glass for all you straight-edgers out there ;).
INGREDIENTS:
1 cup dried blueberries 1/2 cup water, divided
1/2 cup cocoa powder 1 Tablespoon Agave nectar
1 tsp lavender cocoa powder for dusting
pinch of salt 2 cups vegan dark chocolate chips
DIRECTIONS:
1. Put blueberries, cocoa powder, lavender, and salt into a blender and puree. stream in 1/4 cup of the water slowly.
2. Add 1/2 of the agave nectar and sample for desired sweetness; if a sweeter taste is desired, add the remaining nectar, or omit if preferred.
3. The consistancy should be moist enough to scrape from the blender and easily roll into form-holding balls; if more moisture is needed, add the remaining water slowly and continue to mix.
4. Put filling in a storage container in the fridge for at least 1 hour.
5. Remove mixture from fridge. Line a small cookie sheet or cake tin with waxed paper and roll mixture into balls the size of 2 teaspoons and place balls on sheet. Place sheet in freezer to set for 5-10 minutes.
6. In a small bowl, pour some cocoa powder for dipping the balls and place next to the stove for easy access.
7. Melt the dark chocolate chips on the stove in a small pot on low heat. Be VERY careful as it is VERY easy to burn chocolate! when chocolate is melted, dip balls into chocolate by balancing them on two forks and lowering them into the pot. Place each ball immediately into the small bowl with cocoa powder and roll until thoroughly coated, then place again on the waxed baking sheet. Do this with each ball.
8. Place the sheet back into the fridge until ready to serve, or store the truffles in a sealed container in the fridge for up to 2 weeks.
Serves: Roughly 12-16 Truffles; Prep Time: 1.5 - 2 hours; Cook Time: 0 minutes
INGREDIENTS:
1 cup dried blueberries 1/2 cup water, divided
1/2 cup cocoa powder 1 Tablespoon Agave nectar
1 tsp lavender cocoa powder for dusting
pinch of salt 2 cups vegan dark chocolate chips
DIRECTIONS:
1. Put blueberries, cocoa powder, lavender, and salt into a blender and puree. stream in 1/4 cup of the water slowly.
2. Add 1/2 of the agave nectar and sample for desired sweetness; if a sweeter taste is desired, add the remaining nectar, or omit if preferred.
3. The consistancy should be moist enough to scrape from the blender and easily roll into form-holding balls; if more moisture is needed, add the remaining water slowly and continue to mix.
4. Put filling in a storage container in the fridge for at least 1 hour.
5. Remove mixture from fridge. Line a small cookie sheet or cake tin with waxed paper and roll mixture into balls the size of 2 teaspoons and place balls on sheet. Place sheet in freezer to set for 5-10 minutes.
6. In a small bowl, pour some cocoa powder for dipping the balls and place next to the stove for easy access.
7. Melt the dark chocolate chips on the stove in a small pot on low heat. Be VERY careful as it is VERY easy to burn chocolate! when chocolate is melted, dip balls into chocolate by balancing them on two forks and lowering them into the pot. Place each ball immediately into the small bowl with cocoa powder and roll until thoroughly coated, then place again on the waxed baking sheet. Do this with each ball.
8. Place the sheet back into the fridge until ready to serve, or store the truffles in a sealed container in the fridge for up to 2 weeks.
Serves: Roughly 12-16 Truffles; Prep Time: 1.5 - 2 hours; Cook Time: 0 minutes
Your Basic Tofu Scramble
Nothing says "Good Mornin', Sunshine!" better than a heaping plate of tofu scramble! This versatile dish is typically served up as a more delicious version of eggs, and healthier with zero cholesterol (not to mention the awesome fact that it's 100% cruelty-free!). Serve it up with a side of greens and beans, biscuits and gravy, on toast with Daiya cheese or with beans and soyrizo and Frank's Red Hot for a delicious tex-mex flavor. We're posting a bare-bones recipe we like to use as a base that can be used for different variations, but tastes great all on it's own as well. This tasty dish is great for breakfast-in-bed with your special someone or make it in large quantities for a weekend brunch party with your vegan (and non-vegan!) friends!
INGREDIENTS:
2 tablespoons olive oil or canola oil 2 cloves garlic, crushed
1 block extra-firm tofu 4 tablespoons nutritional yeast (optional)
2-4 tablespoons curry powder (to taste) 2 teaspoons paprika
2 tablespoons soy sauce (or Bragg's) salt and pepper to taste
1 tablespoon Earth Balance Buttery Spread
DIRECTIONS:
1. Open package of tofu and drain all water. In a medium mixing bowl and using a fork (and knife if needed) or your clean hands, mash the tofu until it becomes small crumbles.
2. Mix in the oil, soy sauce, garlic, paprika and nutritional yeast; mix until distributed evenly throughout the tofu.
3. Add in the curry powder, one tablespoon at a time, until desired spiciness is achieved; add salt and pepper to taste.
4. in a large skillet, add the Earth Balance and set to medium-high heat. When the spread has melted, put the scramble mixture in the pan and let cook for 10-15 minutes, stirring occasionally. Remove from heat and enjoy your brunch :)
Serves: Roughly 2-3; Prep Time: 5-10 minutes; Cook time: 10-15 minutes
INGREDIENTS:
2 tablespoons olive oil or canola oil 2 cloves garlic, crushed
1 block extra-firm tofu 4 tablespoons nutritional yeast (optional)
2-4 tablespoons curry powder (to taste) 2 teaspoons paprika
2 tablespoons soy sauce (or Bragg's) salt and pepper to taste
1 tablespoon Earth Balance Buttery Spread
DIRECTIONS:
1. Open package of tofu and drain all water. In a medium mixing bowl and using a fork (and knife if needed) or your clean hands, mash the tofu until it becomes small crumbles.
2. Mix in the oil, soy sauce, garlic, paprika and nutritional yeast; mix until distributed evenly throughout the tofu.
3. Add in the curry powder, one tablespoon at a time, until desired spiciness is achieved; add salt and pepper to taste.
4. in a large skillet, add the Earth Balance and set to medium-high heat. When the spread has melted, put the scramble mixture in the pan and let cook for 10-15 minutes, stirring occasionally. Remove from heat and enjoy your brunch :)
Serves: Roughly 2-3; Prep Time: 5-10 minutes; Cook time: 10-15 minutes
Good Ol' Greens and Beans
This is a staple food of the vegan diet; we here at VegPress like to refer to it as "The Ol' Standby". Delicious, healthy and easy, this dish cooks up in no time, can be enjoyed by itself or served up as a hearty side dish to any meal. Also, there are many different variations that can be made; you can swap the collard greens or broccoli rabe for kale, cannellini beans or black beans instead of red, red onion instead of white, or add some quinoa or couscous to round it out - tasty and filling!
INGREDIENTS:
2 tablespoons olive oil 1 bunch kale, chopped (use stalks or omit according to preference)
1 small white onion, chopped 1 can organic dark red kidney beans, drained
2 cloves garlic, crushed 1 tablespoon black sesame seeds
1 tablespoon lemon juice pepper and iodized salt to taste
1 tablespoon soy sauce (or Bragg's)
DIRECTIONS:
1. In a large skillet (preferrably cast iron or stainless steel), heat the olive oil, onions, and garlic on medium high heat until oil starts to sizzle. Add kidney beans and cook 2-3 minutes, stirring occasionally.
2. Add kale, sesame seeds, lemon juice, pepper and salt, continuing to stir occasionally, and cook another 5 minutes, until kale becomes a bright, vibrant green and everything is well-coated in the oil. Remove from heat and serve immediately - enjoy!
Serves: Roughly 3-4; Prep Time: 5 minutes; Cook Time: 5-10 minutes
INGREDIENTS:
2 tablespoons olive oil 1 bunch kale, chopped (use stalks or omit according to preference)
1 small white onion, chopped 1 can organic dark red kidney beans, drained
2 cloves garlic, crushed 1 tablespoon black sesame seeds
1 tablespoon lemon juice pepper and iodized salt to taste
1 tablespoon soy sauce (or Bragg's)
DIRECTIONS:
1. In a large skillet (preferrably cast iron or stainless steel), heat the olive oil, onions, and garlic on medium high heat until oil starts to sizzle. Add kidney beans and cook 2-3 minutes, stirring occasionally.
2. Add kale, sesame seeds, lemon juice, pepper and salt, continuing to stir occasionally, and cook another 5 minutes, until kale becomes a bright, vibrant green and everything is well-coated in the oil. Remove from heat and serve immediately - enjoy!
Serves: Roughly 3-4; Prep Time: 5 minutes; Cook Time: 5-10 minutes
Chunky Mango Salsa
Spring is here! And what better way to celebrate than with this light, colorful, and SUPER yummy dish! This is a very simple go-to recipe in the VegPress kitchen, and is delicious served on top of burritos, as a side dish to tofu scramble or over savory baked tofu, as an exotic companion to veggie fish ham or may wah chicken, or next to its classic compadre, the tortilla chip!
INGREDIENTS:
1 ripe mango 1 tsp lime juice
1 medium vine ripe tomato fresh cilantro
1 small red onion
DIRECTIONS:
1. Using a sharp kitchen knife, slice the fruit off of the mango on each of the four sides, avoiding the hard seed in the center. Take the four slices and cut 1/2 inch scores in it across the fleshy side, both horizontally and vertically, making 1/2 inch cubes. Push up on the skin side so that the flesh of the fruit sticks up like a porcupine. Remove the fruit either by hand or with the knife into a small mixing bowl.
2. Chop the onion, tomato, and cilantro (cut cilantro to taste) and toss in the mixing bowl with mango.
3. Sprinkle lime juice over the salsa and toss well. Either serve immediately or refridgerate - OLE!
Serves: Varied; Prep Time: 5-10 minutes; Cook Time: 0 minutes
INGREDIENTS:
1 ripe mango 1 tsp lime juice
1 medium vine ripe tomato fresh cilantro
1 small red onion
DIRECTIONS:
1. Using a sharp kitchen knife, slice the fruit off of the mango on each of the four sides, avoiding the hard seed in the center. Take the four slices and cut 1/2 inch scores in it across the fleshy side, both horizontally and vertically, making 1/2 inch cubes. Push up on the skin side so that the flesh of the fruit sticks up like a porcupine. Remove the fruit either by hand or with the knife into a small mixing bowl.
2. Chop the onion, tomato, and cilantro (cut cilantro to taste) and toss in the mixing bowl with mango.
3. Sprinkle lime juice over the salsa and toss well. Either serve immediately or refridgerate - OLE!
Serves: Varied; Prep Time: 5-10 minutes; Cook Time: 0 minutes
Vegan Gravy
After trying for years to find even a decent vegan gravy recipe I finally found one. I found a variation of this through a web search and fine-tuned it to something I've been quite happy with.
INGREDIENTS:
1/2 cup vegetable oil 3-6 cloves of garlic, squashed and minced very well
1/4 cup white onion, chopped 1/2 cup all-purpose white flour
4 teaspoons nutritional yeast 4 tablespoons Braggs liquid amminos (or soy sauce)
2 cups water salt and pepper to taste
1/2 teaspoon sage (optional)
DIRECTIONS:
1. Measure the vegetable oil into a small saucepan. Cook the garlic and onion in it for about two minutes on medium or medium-low heat, until the onion is a bit tender and translucent.
2. Add the flour, yeast, and braggs to make a paste. Add the water gradually, stirring constantly. Bring the gravy to a boil on medium to medium-high heat, stirring constantly -- the gravy has to boil for it to thicken. Add pepper. Stir in the sliced mushrooms, if desired. Add salt, if desired.
3. If the gravy is too thin for your taste, add one or two tablespoons of flour or small amounts of cornstarch to thicken it and add home-made-looking lumps. Use a wire whisk to eliminate lumps.
Serves: Roughly 3-6; Prep Time: 2 minutes; Cook Time: 10-12 minutes
Notes:
The original recipe states that refrigeration works well but not recommended to freeze, though I've freezed and thawed the gravy on several occasions and it's come out just fine. Just throw it back into a pot, cook on medium heat, stirring constantly until thawed and add water to reconstitute. As shown, recipe makes roughly a quart. Recipe can be halved. When preparing this recipe and any other food you enjoy, please use organically-grown vegetables, fruits, grains, and flavorings.
INGREDIENTS:
1/2 cup vegetable oil 3-6 cloves of garlic, squashed and minced very well
1/4 cup white onion, chopped 1/2 cup all-purpose white flour
4 teaspoons nutritional yeast 4 tablespoons Braggs liquid amminos (or soy sauce)
2 cups water salt and pepper to taste
1/2 teaspoon sage (optional)
DIRECTIONS:
1. Measure the vegetable oil into a small saucepan. Cook the garlic and onion in it for about two minutes on medium or medium-low heat, until the onion is a bit tender and translucent.
2. Add the flour, yeast, and braggs to make a paste. Add the water gradually, stirring constantly. Bring the gravy to a boil on medium to medium-high heat, stirring constantly -- the gravy has to boil for it to thicken. Add pepper. Stir in the sliced mushrooms, if desired. Add salt, if desired.
3. If the gravy is too thin for your taste, add one or two tablespoons of flour or small amounts of cornstarch to thicken it and add home-made-looking lumps. Use a wire whisk to eliminate lumps.
Serves: Roughly 3-6; Prep Time: 2 minutes; Cook Time: 10-12 minutes
Notes:
The original recipe states that refrigeration works well but not recommended to freeze, though I've freezed and thawed the gravy on several occasions and it's come out just fine. Just throw it back into a pot, cook on medium heat, stirring constantly until thawed and add water to reconstitute. As shown, recipe makes roughly a quart. Recipe can be halved. When preparing this recipe and any other food you enjoy, please use organically-grown vegetables, fruits, grains, and flavorings.
Vegan Double-Chocolate Cookies
We whipped up a batch of these yummy cookies earlier this week in the VegPress kitchen during a midnight cookie baking party - and of COURSE we couldn't wait until morning to try one (or five, haha whoops!). These are easy to make and even easier to polish off in a single sitting if you're baking with friends, and are DELICIOUS with a glass of your favorite non-dairy milk (we recommend vanilla hemp milk or vanilla coconut milk - compliments the chocolatey flavor quite nicely). We got a yield of 28 cookies out of this recipe, so you'll have plenty for yourself and plenty to share with others!
INGREDIENTS:
2.25 C all-purpose flour 2 tsp unsweetened cocoa powder
2 tsp baking powder 2/3 C agave nectar
1 tsp baking soda 1/2 C black strap molasses
1 tsp salt 1/2 C canola oil
1.5 C vegan sugar 2/3 C vegan semi-sweet chocolate chips
TOPPING: vegan powdered sugar (optional)
DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Mix the dry ingredients (flour, baking powder, baking soda, salt, sugar, cocoa powder) in a medium mixing bowl and set aside.
3. Mix the wet ingredients (agave nectar, molasses, and canola oil) in a medium mixing bowl. Stir in chocolate chips.
4. Pour wet ingredients into the dry and mix until evenly blended. There should be no "white lumps".
5. Using your hands, form dough into balls and place on ungreased cookie sheets. Leave some spacing as cookies will flatten and expand in the oven.
6. Cook for 10 - 12 minutes, then take out and let cool.
7. Dust with vegan powdered sugar. Place on plate, pour some non-dairy milk and enjoy! :)
Serves: Roughly 25-30 cookies; Prep Time: 10 minutes; Cook Time: 10-12 minutes
INGREDIENTS:
2.25 C all-purpose flour 2 tsp unsweetened cocoa powder
2 tsp baking powder 2/3 C agave nectar
1 tsp baking soda 1/2 C black strap molasses
1 tsp salt 1/2 C canola oil
1.5 C vegan sugar 2/3 C vegan semi-sweet chocolate chips
TOPPING: vegan powdered sugar (optional)
DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Mix the dry ingredients (flour, baking powder, baking soda, salt, sugar, cocoa powder) in a medium mixing bowl and set aside.
3. Mix the wet ingredients (agave nectar, molasses, and canola oil) in a medium mixing bowl. Stir in chocolate chips.
4. Pour wet ingredients into the dry and mix until evenly blended. There should be no "white lumps".
5. Using your hands, form dough into balls and place on ungreased cookie sheets. Leave some spacing as cookies will flatten and expand in the oven.
6. Cook for 10 - 12 minutes, then take out and let cool.
7. Dust with vegan powdered sugar. Place on plate, pour some non-dairy milk and enjoy! :)
Serves: Roughly 25-30 cookies; Prep Time: 10 minutes; Cook Time: 10-12 minutes
Easy Vegan Mac And Cheese
Some comfort foods are SO good, they weasel their way into our hearts (and stomachs!) well after the last winter snow has melted and find their way onto our spring dinner tables and at our summer (vegan!) barbeques - and of COURSE mac and cheese makes the grade! This all-season dish is a crowd pleaser that makes a great entree as well as summer side dish. Make it with shells, tri-color pasta, or any of your favorite noodles. This recipe serves 6, but if you aren't expecting company you can cook a smaller amount of pasta and freeze the leftover sauce to use on nachos, over brocolli, or a whole host of other delicious "cheesy" dishes - the cruelty-free way! <3
INGREDIENTS:
1 1/2 cups soy or almond milk 1 tablespoon garlic powder
1 cup water 1 tablespoon salt
1/3 cup soy sauce or Bragg's Liquid Aminos 1 cup canola oil
1 1/2 cups nutritional yeast 1 1/2lbs vegan pasta noodles
1 tablespoon paprika
3-8 oz firm tofu (depending upon how thick you like your sauce)
DIRECTIONS:
1. Preheat oven to 350 degrees
2. Put all ingredients EXCEPT FOR NOODLES in a blender - blend until smooth
3. In a large pot, boil the noodles until tender, then drain
4. Put noodles in large casserole dish - pour sauce over top and bake in oven until top is just crispy, about 15 minutes - ENJOY! :)
Serves: Roughly 6-8; Prep time: 5 minutes; Cook Time: About 15 minutes
INGREDIENTS:
1 1/2 cups soy or almond milk 1 tablespoon garlic powder
1 cup water 1 tablespoon salt
1/3 cup soy sauce or Bragg's Liquid Aminos 1 cup canola oil
1 1/2 cups nutritional yeast 1 1/2lbs vegan pasta noodles
1 tablespoon paprika
3-8 oz firm tofu (depending upon how thick you like your sauce)
DIRECTIONS:
1. Preheat oven to 350 degrees
2. Put all ingredients EXCEPT FOR NOODLES in a blender - blend until smooth
3. In a large pot, boil the noodles until tender, then drain
4. Put noodles in large casserole dish - pour sauce over top and bake in oven until top is just crispy, about 15 minutes - ENJOY! :)
Serves: Roughly 6-8; Prep time: 5 minutes; Cook Time: About 15 minutes
Delicious Vegan Chocolate Chip Cookies
These cookies come out delicious! Make sure your ingredients are at room temperature before use. No big deal if they aren't, but the results are much better if they are!
DRY INGREDIENTS: WET INGREDIENTS:
2 cups unbleached flour 1/2 cup canola or vegetable oil
2 teaspoons baking powder 1 teaspoon vanilla
1/2 teaspoon salt 1/4 cup water
cinnamon(optional)
vegan chocolate chips
1 cup vegan sugar (to be mixed with wet ingredients)
DIRECTIONS:
1. Preheat oven to 350 degrees F. In a large bowl, mix together flour, baking powder, salt, and cinnamon. Stir in the chocolate chips. Shape a well in the center and set aside.
2. In a medium mixing bowl, add together sugar and oil and mix well. Add the vanilla followed by the water and mix well. Add the wet ingredients to the well in the dry ingredients. Mix it well but be sure not to overdo it. Add more chips if necessary - depending upon how much chocolate you like :).
3. Spoon onto ungreased cookie sheets and bake for 8-12 minutes (these bake up quick!).
4. Take them out when they are done and, using a spatula, place on wire cooling racks to cool
5. Get the soy (or almond or hemp) milk ready and enjoy when ready!
Serves: Roughly 2 dozen; Prep Time: 10 minutes; Cook Time: 10 to 12 minutes
DRY INGREDIENTS: WET INGREDIENTS:
2 cups unbleached flour 1/2 cup canola or vegetable oil
2 teaspoons baking powder 1 teaspoon vanilla
1/2 teaspoon salt 1/4 cup water
cinnamon(optional)
vegan chocolate chips
1 cup vegan sugar (to be mixed with wet ingredients)
DIRECTIONS:
1. Preheat oven to 350 degrees F. In a large bowl, mix together flour, baking powder, salt, and cinnamon. Stir in the chocolate chips. Shape a well in the center and set aside.
2. In a medium mixing bowl, add together sugar and oil and mix well. Add the vanilla followed by the water and mix well. Add the wet ingredients to the well in the dry ingredients. Mix it well but be sure not to overdo it. Add more chips if necessary - depending upon how much chocolate you like :).
3. Spoon onto ungreased cookie sheets and bake for 8-12 minutes (these bake up quick!).
4. Take them out when they are done and, using a spatula, place on wire cooling racks to cool
5. Get the soy (or almond or hemp) milk ready and enjoy when ready!
Serves: Roughly 2 dozen; Prep Time: 10 minutes; Cook Time: 10 to 12 minutes