Cashew Butter Brownies

Ingredients

1/3 cup spectrum shortening

1/2 cup oats

1 can chickpeas or cannellini beans, drained and rinsed

1/2 cup maple syrup

1/3 cup cocoa

1 teas vanilla

1 teas baking powder

1/2 cup cashew butter mixed with 2 Tbs powdered sugar, set aside for topping

Directions

Mix it all up, except cashew butter mixture, in a food processor until smooth. Spread in lightly oiled 8×8 pan. Swirl onto top the cashew butter mixture. Bake for 20 to 30 minutes at 350.

Pancakes

I have been making these multiple times per week for over two years. Definitely a favorite! I keep the dry ingredients mixed up in a big container so its as easy as using Bisquick.

1 cup + 2 Tbs flour
1 Tbs sugar
2 teas baking powder
1/4 teas salt
1 cup rice milk
2 Tbs canola oil
chocolate chips (optional for some/mandatory for others)

Mix in a bowl and cook on a griddle sprayed with canola oil. Flip and serve.

Chocolate Biscuits

I get the feeling that my daughter’s main course for school lunch is desert. I can’t blame her. I survived on swiss cake rolls and doritos for lunch growing up. No matter how hungry I was, I just couldn’t stomach a warm moist sandwich. The chickpea chocolate chip cashew butter oatmeal cookies made me feel better about desert for lunch, but her new school discourages nuts. This newly found recipe is the perfect solution and tastes delicious. No one will guess they contain chickpeas!

Ingredients

1/3 cup spectrum shortening

1/2 cup oats

1 can chickpeas, drained and rinsed

1/2 cup maple syrup

1/3 cup cocoa

1 teas vanilla

1 teas baking powder

Directions

Mix it all up in a food processor until smooth. Drop onto cookie sheet lined with parchment paper. Bake for 10 to 12 minutes at 350.

Smores Cookie Bars

Smores Cookie Bars

1 2/3 cup flour (I mix regular and wheat flour)

1 teas baking soda

1/2 teas salt

1/4 cup spectrum shortening*

1/8 cup canola oil*

1/8 cup rice or soy milk*

1 baby jar pears (pear sauce)*

1 cup brown sugar

1/2 cup sugar

1 teas vanilla

2 1/2 cups oats

8 oz chocolate (use enjoy life choc chunks)

6 oz mini marshmallows (used cut up big vegan marshmallows)

Mix all of the ingredients except chocolate and marshmallows. Add more rice or soy milk if needed to get a moist cookie dough. Line 8×8 pan with parchment paper. Press half the cookie dough into the bottom of the plan. Layer with marshmallows and most of the chocolate. Top with remaining cookie dough and chocolate, pressing down. Bake at 350 for 25 to 35 min (until knife comes out clean).

*note: for a non-vegan recipe, these 4 ingredients can be replaced with 1/2 cup melted unsalted butter and 2 eggs. Recipe is adapted from http://www.spoonforkbacon.com

Teddy Bear Bread

This is an easy and fun bread invented by my daughter’s wonderfully creative preschool teacher.

Ingredients
Trader Joes refrigerated pizza dough (plain – not the herby one)
Directions
Shape the dough into several balls – a big one for the body, smaller one for the head, then ears, legs and arms if you choose.
Place on a greased cookie sheet and bake at 425 until its a golden brown and cooked all the way through (30 minutes or more).
Of course, this can be made into all sorts of shapes including soft pretzel shapes.

Options: Could be served with vegan cream cheese or use the macaroni and cheese-less sauce for a dipping sauce. Or make into a wreath shape and stuff with some brown sugar to make a kings cake.

Vegan Donuts!

Thanks to my daughters fabulous pre-school teachers, I have some new fun vegan recipes. Here is one for mini-donuts. These are delicious!
Ingredients
2/3 cup soy milk (or cashew milk; rice milk not recommended)
1/2 teas lime juice
1 cup flour
1/3 cup plus 1 tbsp sugar
1 1/2 teas baking powder
1/4 teas salt
3 tbsp canola oil
1/2 teas vanilla (or maple syrup)
Directions
Mix all ingredients with a spoon until the big lumps are gone. Carefully spoon (or pipe into using a plastic bag with a tip cutoff) into baby cakes mini donut maker or mini donut pans. If using the mini pans, bake at around 350 for 10 to 12 minutes.

options: roll in or sprinkle with powdered sugar, or frost by dipping into one of the cake frosting recipes.

Vegan Quiche

Ingredients
1 premade pie crust (365 brand frozen)
2 Tbl sunflower or safflower oil
1 med to large onion
3 cups chopped broccoli and cauliflower
1 grated carrot
1 lb extra firm tofu
1/2 cup rice milk
1 to 2 teas salt

Directions
Press tofu between paper towels w a weighted plate on top for 15 mins. Saute onions in oil until soft. Then add vegetables and sauté and steam with 2 Tbl water until soft. In blender or food processor, blend the tofu and rice milk until smooth. Mix with vegetables and add salt to taste. Pour into crust and bake for 30 mins at 425.

Pumpkin Oatmeal Chocolate Chip Cookies

Ingredients

  • 1 cup flour
  • ½ cup old fashioned oats
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • ¾ cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • ¼ cup canola oil
  • 1 tablespoon maple syrup
  • ¼ cup enjoy life chocolate chips

Instructions

  1. Preheat oven to 350° F.
  2. Stir together dry ingredients in a mixing bowl.
  3. Mix together wet ingredients in a separate mixing bowl.
  4. Combine wet and dry ingredients.
  5. Stir in ¼ cup chocolate chips. Mix well.
  6. Drop rounded tablespoons onto cookie sheet.
  7. Cookies won’t spread very much so you can space them about 1 inch apart.
  8. Bake for 15-16 minutes.
  9. Move cookies to a wire rack and cool completely before eating or transferring to a storage container for later consumption.

These also make delicious bars.

adapted from this recipe: http://www.eatingbirdfood.com/2012/09/vegan-pumpkin-oatmeal-chocolate-chip-cookies/

Pumpkin Bread

This bread is surprisingly flavorful given that it doesn’t have the usual spices in it. its also very moist.

Ingredients

1 3/4 cups flour
1 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup pumpkin puree
1/2 cup veg oil (or 1/4 cup oil plus 1/4 cup pear sauce)
1/2 cup plain unsweetened rice milk
1 to 2 Tbs maple syrup

Directions

Preheat oven to 350 degrees. Grease an 8×4 in loaf pan. Mix dry ingredients. Then add in wet ingredients and mix. Pour batter in 4×8 loaf pan and bake for 45 minutes or until toothpick inserted comes out clean. Remove from oven and cover tightly w/ aluminum foil and allow to steam for 10 minutes. then tent foil to cool completely.

Cashew Butter Blondies

This is a new favorite that I adapted from a detoxinista recipe.

Ingredients
1 cup cashew butter (or nut butter)
1/3 cup maple syrup
1 Tbs vegetable oil (or 1 egg)
1/4 teaspoon sea salt
1/2 teaspoon baking soda
1/2 cup dark chocolate chips

Directions
Preheat oven to 350 and grease an 8″ square pan.
Mix all ingredients, adding chocolate chips last.
Poor batter into pan and bake at 350 for 20 to 25 minutes. Cool and cut into squares. Store in refrigerator or freezer.