Ingredients
Directions
In high speed blender or food processor combine all ingredients sans molasses. Blend until smooth, adding a little milk as needed to get the blender/processor going.
Drizzle desired amount of molasses into blender/processor and swirl with spoon. Remove to bowl and enjoy!
Serves 1
Ingredients
Directions
Preheat oven to 350° F.
Using extra Earth Balance, generously grease a madeleine baking pan (with 12 spaces). Coat lightly with flour.
In a small saucepan, set Earth Balance over a gentle flame to melt. Once melted remove from heat and set aside.
In a small bowl, combine sugar and lemon zest, and rub with your fingers until thoroughly moistened. Set aside.
In a separate small bowl, combine flour, baking powder, and salt. Set aside.
In a medium mixing bowl, combine Egg Replacer powder, water, lemon juice and vanilla, and whisk until foamy. Slowly whisk in sugar / lemon zest mixture. Add flour mixture and whisk. Add melted Earth Balance, and stir to make a smooth batter.
Divide dough between the 12 madeleines. Each one will have just over a tablespoonful of dough in the center of the depression.
Bake for 12 - 15 minutes, until golden brown. Use a silicon or offset spatula to loosen madeleines, and turn out onto wire rack covered with parchment paper.
Sprinkle with powdered sugar.
Enjoy!!
Ingredients
Directions
Preheat oven to 350° F.
Line baking sheet(s) with parchment paper.
In a mixing bowl, combine oil, coconut sugar, Egg Replacer, baking soda and salt. Stir until well blended, then stir in water and vanilla extract. Stir until the coconut sugar is pretty well dissolved. Mixture will be thin and watery. Stir in Pamela’s GF Baking Mix and oat flour, then add chocolate chips. Drop mixture onto prepared baking sheets and bake for 10-12 minutes, or until set. Set baking sheet onto a wire rack and let cookies cool on the pan. Enjoy!!
Makes 12-15
Ingredients
Directions
In high speed blender or food processor combine all ingredients. Blend until smooth (you might need to add some water to get the blender/processor going). Serve Nice Cream into dishes of choice and enjoy!
Serves 2
Related Recipes: Coconut Blueberry Bliss Nice Cream, Cranberry Orange Mango Nice Cream.
Ingredients
Directions
In high speed blender or food processor combine all ingredients minus coconut for garnishing. Blend until smooth; you might need to add a little milk or creamer to get the blender/processor going. Serve Nice Cream into dishes of choice and top with coconut garnish if desired (I was out of shredded coconut so just crumbled some frozen coconut on top :)
Related Recipes: Cranberry Orange Mango Nice Cream, Peanut Butter Nice Cream, Nana Bars.
Ingredients
1 ½ cups unbleached, all-purpose flour
1 cup granulated sugar
1 Tablespoon EnerG Egg Replacer Powder
1 ¼ teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
pinch of ground nutmeg
½ cup cold pressed vegetable oil
½ cup unsweetened almond milk
¼ cup water
1 ½ teaspoons vanilla extract
½ teaspoon almond extract
Requires a special pan:
Directions
Preheat oven to 350° F.
Stir dry ingredients together in a large mixing bowl. Make a well in the center and add oil, almond milk, water and extracts. Stir or blend until smooth. Spray pan with non-stick cooking spray. Fill each cavity about ⅔ full of batter. Bake for 18 to 20 minutes, or until golden brown and a toothpick inserted in the center of one of the cakes comes out clean. Use a thin, flexible spatula to loosen the cakes and turn them out onto a wire rack (flat side down) to cool completely. Fill and frost as desired.
Twinkie Filling
Ingredients
4 Tablespoons Earth Balance Whipped Organic Buttery Spread
2 cups powdered sugar
pinch of salt
½ teaspoon vanilla extract
a few drops almond extract
about 2 Tablespoons soy creamer or unsweetened almond milk
Directions
Combine Earth Balance, powdered sugar, salt and extracts in a mixing bowl. Use an electric mixer if available, for optimal fluffiness. Blend in enough creamer or almond milk to achieve desired texture.
Assembly
Put frosting into a piping bag equipped with a long, straight tip (just about any tip will do, but nothing fancy is required). Use the tip to poke and (gently) fill three holes from the underside, being careful not to pierce the cake all the way through or overfill to bursting. Alternately, use a chopstick to make a hole from one end almost to the other (eclair style). Gently insert tip and carefully fill. Enjoy!!
Makes 12 - 15
Ingredients
Directions
In microwave or double boiler, melt all ingredients together. Stir until smooth and serve over pancakes, waffles, ice cream and more!
Tip! For a lighter syrup add more coconut oil :)
Related Recipes: Fluffy Peanut Butter Pancakes, Oatmeal Pancakes, Peanut Butter Nice Cream.
Ingredients
Chia Jello
Nice Cream
Chia Jello
In small saucepan whisk ingredients together. Stir constantly over medium-low heat until mixture thickens. Refrigerate overnight.
Nice Cream
In high speed blender or food processor combine all ingredients. Blend until smooth. Serve Nice Cream into dishes of choice and top with chia syrup if desired.
Chia Syrup
Combine 2 tsp OJ concentrate with reserved chia jello. Mix. Spoon syrup over nice cream.
Ingredients
*Note: If you’re as much of a peanut butter junkie as I am, try adding a tbsp of peanut butter to the chocolate shell ;) If not, feel free to leave it out.
Tools
Directions
Step 1: Line dishes with plastic wrap. Place in freezer.
Step 2: Melt chocolate, coconut oil, and peanut butter (if desired) together in microwave or double boiler.
Step 3: Spoon a little chocolate into cooled dishes. Using a spoon, build chocolate up the sides. Return to freezer.
Step 4: Make nice cream. Pour nice cream into dishes (make sure to leave enough room at the top for final chocolate coating!)
Step 5: Spoon chocolate on top of nice cream and gently turn at an angle to coat evenly. Sprinkle with toppings. Freeze for 2 hours.
Step 6: Using plastic wrap, remove Nana Bars from dishes. Gently peel off plastic wrap and enjoy!
Note: Leftover Nana Bars can be kept in the freezer stored in a tupperware container or wrapped in foil :)
Chia Pudding
Nice Cream
Extra Thick Chia Pudding
Chia Pudding
In small saucepan whisk all ingredients together. Stir constantly over medium-low heat until mixture has thickened into a thick “pudding”. Refrigerate overnight. At this point chia pudding should be very thick (more sludge than pudding) and is ready to be used to make delicious Nice Cream!
Nice Cream
In high speed blender or food processor combine all ingredients. Blend until smooth (you might need to add a little milk or creamer to get the blender/processor going.) Serve Nice Cream into dishes of choice and top with sea salt and cinnamon.
Tip! Try substituting the peanut butter for other nut or seed butters! I highly recommend subbing sunflower seed butter for a delightful experience :)
Serves 2
Last week, while at Veggie Fest Chicago, I tried Trader Joe’s Sunflower Butter. For the very first time. It was like: “where have you been all my life?!” Seriously delicious. So of course I got some when I returned home to share with my girls. This morning, I opened up the jar and was hit, simultaneously, by the most wonderful aroma, and by an irresistible inspiration. There are many, many things I’m going to do with this butter. First up: Sunflower Chocolate Chip Cookies. This is my first pass, and the recipe will evolve. I’m already thinking of a few things to do differently next time (which will probably be soon!). But for now, my tastebuds are about to take a walk on the sunny side. Here’s what I did today:
Ingredients
Directions
Preheat oven to 350° F.
Line baking sheets with parchment paper.
In a medium mixing bowl, place Earth Balance, sunflower butter, sugars, egg replacer, baking soda, salt, and vanilla. Blend by hand for a minute or two until well blended and smooth. Stir in water. Fold in flour, and chocolate chips, if desired. Drop mounds of dough two or three inches apart on prepared baking sheets. Bake for 10 - 12 minutes until set, then remove baking sheet from oven and place on a wire rack to cool.
Tip: For denser cookies, roll the mounds of dough into balls then press with the tines of a fork that has been dipped in granulated sugar (like peanut butter cookies). Bake and cool as directed. Enjoy!
Makes about a dozen cookies.
Edit: They might turn green! Sunflower seeds have chlorogenic acid (naturally occurring in plant leaves and stems, etc., and also in the seeds of the sunflower plant). The chlorogenic acid reacts with baking soda and possibly baking powder to produce a green pigment as they cool.
Related Recipes: Vegan Chocolate Clouds, Dirty Vegan Chocolate Chip Cookies.
Ingredients
Directions
Preheat oven to 350° F.
Grease and flour bundt pan (or spray with non-stick cooking spray).
Combine flour, egg replacer, cocoa, baking powder, baking soda, salt, cinnamon and sugars in a medium bowl. Make a well in the center, and add applesauce, oil, water and vanilla extract. Blend together until smooth, about 2 minutes by hand. Pour into prepared cake pan and bake for 30 - 35 minutes, or until toothpick inserted comes out clean. Invert pan on a wire rack to remove cake. Cool completely and frost as desired.
Vanilla Icing
1 cup powdered sugar
½ tsp vanilla extract
almond milk or soy creamer (1 to 2 tablespoons)
Place powdered sugar into a small mixing bowl. Add vanilla and whisk in just enough almond milk or soy creamer to make a thick, pourable icing. Pour over cake.
Chocolate Ganache
1 cup vegan chocolate chips
1 Tablespoon coconut oil
In microwave or over a double boiler, melt chocolate chips and coconut oil together. Pour over cake.
Ingredients
Directions
Line an 8 or 9 inch pan (preferably square) with parchment paper or foil.
Stovetop
In medium size saucepan combine chocolate, condensed milk and salt Melt together on medium-low heat, stirring continuously. Continue until melted and smooth. Remove from heat. Stir in vanilla extract; stir in nuts if desired. Spread mixture into prepared pan. Refrigerate until firm (about 2 hours). Remove from pan; loosen paper. Cut fudge into squares.
Microwave
Combine chocolate, condensed milk and salt in large microwave safe container. Microwave on high for 1 minute. Stir. Continue to microwave for 30 seconds at a time, stirring after each interval, until melted and smooth. Stir in vanilla extract; stir in nuts if desired. Spread mixture into prepared pan. Refrigerate until firm (about 2 hours). Remove from pan; loosen paper. Cut fudge into squares.
Makes about 60 pieces.
Tip: Try substituting ½ tsp of the vanilla for other extracts like almond, orange, or peppermint for more exotic flavors!
Ingredients
Directions:
Preheat oven to 350° F.
Line a large baking sheet with parchment paper.
In a mixing bowl, combine Earth balance, sugars, Egg Replacer powder, salt, baking soda, and vanilla. Stir by hand until well blended, about 2 minutes. Stir in water. Fold in flour, then add crushed Joe Joe’s and chocolate chips.
Gently mound about 3 Tablespoons of dough together for each cookie, and place 3 inches or so apart on the parchment paper lined cookie sheet. Bake for 12 minutes, or until bottoms are lightly browned. Transfer pan to a wire rack, and let cookies cool for a bit before trying to remove them. Cool on pan, or transfer to wire racks to cool completely. Enjoy!!
Note: for a special treat, add 2 tablespoons of good quality peanut butter along with the chocolate chips and swirl into the batter.
Makes 9 large cookies.
Photo by Akia Scott
Ingredients
Directions
Preheat oven to 425° F.
Set pie crust on cookie sheet. In a large mixing bowl, combine egg replacer and water. Blend on low speed, or whisk by hand until well combined. Add pumpkin puree, condensed milk, spices, and salt. Mix until well blended. Pour into crust. (Tip! At this time you can cover pie crust edges with foil to prevent over-browning) Bake 15 minutes then reduce temperature to 350° F. and bake for 30 minutes more, or until a knife inserted 1-inch from the edge comes out clean. (If desired, remove foil during last 10 minutes of baking to achieve a deeper brown on the crust.) Cool in pan on wire rack. Serve warm or cold.
Butternut Squash Pie
Make pie as directed, substituting the pumpkin puree with butternut squash puree.
Ingredients
Directions
Preheat oven to 350° F.
Grease mini cake or cupcake pan.
Combine flour, egg replacer, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a medium bowl and set aside. In a large mixing bowl, combine sugar, applesauce, vegetable oil and water. Blend together until smooth, about 2 minutes. Stir in dry ingredients just until blended. Bake for 18-22 minutes, or until golden brown. Cool completely and frost as desired.
Makes about 8 mini cakes or 12 cupcakes.
Vanilla Icing
1 cup powdered sugar
½ tsp vanilla extract
almond milk or soy creamer (1 to 2 tablespoons)
Place powdered sugar into a small mixing bowl. Add vanilla and whisk in just enough almond milk or soy creamer to make a thick, pourable icing. Pour over cakes.
Chocolate Ganache
1 cup vegan chocolate chips
1 Tablespoon coconut oil
In microwave or over a double boiler, melt chocolate chips and coconut oil together. Pour over cake.
Related Recipes: Vegan Chocolate Applesauce Cake, Vegan Twinkies.
Ingredients
Directions
Preheat oven to 350° F.
Line baking sheet with parchment paper.
Cream sugar, butter and vanilla together. Add in flour and with fork and/or fingers knead until smooth. Shape dough into an 8-inch log. On cookie sheet cut dough into rounds ½ inch thick. Spread rounds out on cookie sheet. Bake 10-12 minutes, or until edges are very lightly browned. Immediately after removing shortbread from oven place turtles onto hot rounds. Place pan on wire rack to cool. Optional: drizzle melted white chocolate over cookies.
Ingredients
Directions
Preheat oven to 325° F.
Line baking sheets with parchment paper.
Pour coconut into a mixing bowl. Add the condensed milk to make a stiff dough. (Note: condensed milk becomes denser as it ages, so you may need less than the whole can for this step.) Add vanilla and almond extracts. Drop by rounded spoonfuls onto prepared cookie sheets. Bake 12-15 minutes, or until lightly golden. Cool in pan on wire rack. Carefully peel cookies off parchment paper (they tend to be a little sticky!).
Ingredients
2 squares (1 oz. each) unsweetened chocolate, melted and slightly cooled
1/3 cup coconut oil
1/2 cup coconut sugar
1 tablespoon EnerG egg replacer
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup water
1 cup flour
1 cup vegan semi-sweet chocolate chips
Directions
Preheat oven to 350° F.
Stir coconut oil and melted chocolate together until smooth. Add coconut sugar, egg replacer powder, baking soda, salt, vanilla and almond extracts and stir to blend well. Stir in water. Stir in flour, then chocolate chips. Use hands or two spoons to shape dough gently into mounds of about a tablespoonful of dough, and space 2 inches apart on a parchment lined baking sheet. Bake for 10-12 minutes until set. Let cool slightly on baking sheet, then transfer to wire racks to cool completely. Enjoy!
Related Recipes: Dirty Vegan Chocolate Chip Cookies, Sunflower Butter Cookies.
Ingredients
*May be substituted with dark brown sugar
Directions
Preheat oven to 350° F.
Line baking sheet with parchment paper.
Combine all ingredients except water, flour, and chips, and stir together until well blended. Add water and blend until absorbed. Stir in flour, then chocolate and peanut butter chips. Drop spoonfuls onto the baking sheet, about 2 inches apart. Bake for 10 to 12 minutes, until very lightly browned. Cool for a few minutes on baking sheet, then remove to a wire rack (if available) to cool completely.
