Posts Tagged ‘vegan’

I finally got around to making my first recipe from Vegan Cookies Invade Your Cookie Jar! I made these Mexican Chocolate Snickerdoodles! These cookies have a unique cracked cinnamon, sugar top and a spicy kick following their sweet chocolate flavor.

Ingredients:

• 1/2 cup sugar
• 1 tsp ground cinnamon
• 1/2 cup canola oil
• 1 cup sugar
• 1/4 cup pure maple syrup
• 3 Tbsp nondairy milk
• 2 tsp vanilla extract
• 1 2/3 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp cayenne

Preheat oven to 350*F. Mix 1/2 cup sugar and 1 tsp cinnamon and spread on a dinner plate. In large mixing bowl mix oil, 1 cup sugar, syrup, and milk with a fork. Mix in vanilla extract. Sift in the remaining ingredients. Mix until dough is pliable. Roll the dough into walnut sized balls and pat the dough onto the sugar/cinnamon plate to flatten it into a 2-inch discs. Transfer the dough balls to a baking sheet covered in parchment paper sugar side up (sticky, non-sugar side down) about 2 inches apart. Bake 10 minutes, remove and let cool on wire rack.

The cayenne pepper in these cookies was definitely unique, but a little too spicy for my liking. I also overcooked some of the cookies, so next time I may pull them out of the oven a little sooner so that they stay soft. If you’re looking for a delicious cookie that is unlike any other, give these Mexican Snickerdoodles a try!

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Tonight I went with Mediterranean cuisine for dinner: pitas, tabbouleh, and lentils! The lentils were the very first recipe I have made from Mediterranean Diabetes Cookbook! The tabbouleh comes from a previous recipe on Eat Chic, which can be found here. The cold tabbouleh paired with the hot lentils and warm pita made the perfect delicious combination for dinner; not to mention it just so happened that it’s also all vegan!

Ingredients:

• 1 cup dry lentils
• 2 1/2 cup water
• 1 can diced tomatoes
• 1/2 yellow onion, chopped
• 1 tsp salt
• 1/4 tsp pepper
• 1 tsp ground coriander
• 1/4 cup cilantro, chopped

Heat 1 cup lentils and 1 1/2 cup water in a saucepan until boiling. Reduce heat and simmer for 30 minutes. In a large saucepan, combine lentils, tomatoes, onion, salt, coriander, and 1 cup water. Bring to a boil and allow to simmer for 30 minutes. Serve hot with pitas, rice, or couscous. I omitted the cilantro from my recipe because I wasn’t really in the mood for cilantro, but I may add some in to my leftovers for later!

Can’t wait to enjoy leftovers for lunch tomorrow!

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This morning I cooked up some Sunday morning brunch to start the week off right! Before I retire my Eat Drink and Be Vegan cookbook to the shelf for a while I decided to make one last recipe. Since I had some left over Celestial Crème from last weekend, I decided to make crepes so that I could use the rest of the crème as a topping!

Ingredients

• 1 1/2 Tbsp ground flax seed
• 1 1/2 cup plain soy milk (or regular skim milk)
• 1/2 tsp vanilla extract
• 4 Tbsp canola oil
• 1 cup spelt flour*
• 1/8 tsp sea salt
• Oil to coat pan
• 1-2 cups strawberries, thinly sliced (you can use any fruit you like)

In small bowl whisk together flax seed and milk. In large bowl combine flour and salt. Add wet mixture to dry mixture and whisk to combine. Oil a nonstick skillet and place over medium heat. Scoop 1/4 cup of batter onto pan and immediately remove from heat as you move the pan around to spread the batter to make a large circle. Return pan to heat and allow to cook about 1 minute until crepe is dry on top and easy to flip.

Using a wide spatula flip crepe and cook on other side for another minute. Continue making crepes until batter is all used up. Fill half of the crepe with fruit and fold over. Top with Celestial Crème. Recipe makes about 10 small crepes. These crepes are really yummy and super easy!

You can also use this recipe to make savory crepes filled with cheese, veggies, and herbs. Just omit the vanilla extract in the recipe above. I may use my extra crepes for a savory lunch or dinner crepe later in the week!

*Note: spelt is a non-hybrid primitive relative of our present day wheat that dates back more than 9,000 years. Spelt has a unique nutty flavor and because of its high water solubility, its vital nutrients are quickly absorbed into the body. Spelt flour can be used as a substitute to any recipe calling for wheat flour.

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Baking cookies is the ideal way to spend a Monday night if you ask me. Last night I baked some vegan Oatmeal Raisin Cookies, using a recipe from (you guessed it), Eat Drink and Be Vegan!

If you haven’t noticed yet I tend to grab a different cookbook off of my shelf every couple of weeks and run with it. My idea of a relaxing night is lounging in front of the TV with a good cookbook to plan my meals and recipes for the next couple of weeks. Using one cookbook at a time just makes my life easier, and this way none of my cookbooks get neglected or dusty on the shelves!

Ingredients:

• 3/4 cup + 1 Tbsp spelt flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 cup quick oats
• 1/4 cup unrefined sugar
• 1/4 cup raisins
• 1/2 tsp cinnamon
• 1/4 tsp allspice
• 1/4 tsp sea salt
• 1/4 cup pure maple syrup
• 1/2 tsp molasses
• 1 1/2 tsp vanilla extract
• 1/4 cup canola oil

Preheat oven to 350*F. In a bowl combine flour, baking powder, and baking soda. Add oats, sugar, raisins, cinnamon, allspice, and salt. Stir to combine. In a separate bowl combine syrup, molasses, and vanilla; then add oil to incorporate. Add wet mixture to dry ingredients and stir to combine. Line baking sheet with parchment paper and spoon batter onto baking sheets; flatten slightly. Bake for 11 minutes. Remove from oven and allow to cook 1 more minute on pan before transferring to cooling rack. Makes about a dozen cookies.

With all of the wholesome ingredients and spices, these cookies were packed with flavor! They are even boyfriend-friendly; it couldn’t have been more than 20 minutes after I baked these that half of them magically disappeared from the kitchen! Next time I am going to double the recipe to ensure there are some left over for me!

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Sunday morning called for pancakes! I was feeling adventurous so I went with a recipe for Raspberry Cornmeal Pancakes out of Eat Drink and Be Vegan!

Ingredients:

• 1 Tbsp flax seed
• 1 cup + 2 Tbsp soy milk
• 3/4 cup + 2 tbsp oat flour
• 1/2 cup cornmeal
• 1/8 tsp sea salt
• 1 Tbsp baking powder
• 1/4 tsp almond extract
• 1 1/2 Tbsp canola oil
• 1 cup fresh raspberries

In small bowl combine flax seed and milk; set aside. In large bowl combine flour, cornmeal, and salt. Sift in baking powder and stir to combine well. Add almond extract and oil to flax mixture. Combine wet mixture with dry ingredients, stir to mix. Gently stir in raspberries. Lightly coat a non-stick pan with oil and heat to medium-high. Reduce heat to medium before scooping batter into pan to form pancakes. Cook for several minutes until small bubbles form on edges. Flip and cook other side for another 2-3 minutes until golden brown. Recipe makes about 9 medium pancakes.

Instead of the standard maple syrup, I decided to top my pancakes with Celestial Cream, another recipe from Eat Drink and Be Vegan and sprinkled finished them off with a pinch of cinnamon and nutmeg.

Celestial Cream Ingredients:

• 1/2 cup pure maple syrup
• 1/2 cup Earth Balance Buttery Spread
• 1 1/2 tsp vanilla extract
• 12 oz silken tofu
• 1/4 tsp sea salt.

In small sauce pan, heat maple syrup and margarine on low heat and stir until margarine melts. Add vanilla, tofu, and salt. Blend ingredients together in a blender or with a hand blender until smooth. Use cream on top of pancakes, waffles, pies, cakes, or any of your favorite desserts!

The pancakes were of course delicious, although they do take a bit longer to cook than non-vegan pancake, but well worth the wait! The cream was incredible! I was truly shocked at how delicious this was considering it was made from tofu! It tasted like frosting over my pancakes; absolutely mouthwatering! I froze the extra cream to use at a later date. With a topping this good, I am going to have to make pancakes every weekend!

What’s your favorite unique pancake topping?

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