Ingredients (use vegan versions):
1/2 cup margarine (Earth Balance)
1 cup white sugar
1 cup brown sugar
1/2 cup soy milk
4 tablespoon unsweetened cocoa powder
1/2 cup peanut butter
1 1/2 teaspoon vanilla extract
3 cups quick cooking oats
Directions:
1. In a large pot, bring margarine, sugar, milk and cocoa to a boil. Stirring constantly, let boil for ONLY 1 minutes until mixture is completely melted. Do not over boil or they will not set.
2. Take mixture off heat and stir in peanut butter and vanilla until completely melted. Stir in oats.
3. Drop teaspoonfuls of the mixture into mufin papers and allow to cool and set. When cool, take them out of the papers and turn cookies over to dry the bottoms. I generally place them all in the freezer at this point since they are so yummy COLD and it helps them to set best. Letting them set initially in the paper cups gives them more shape and are therefore more asthetically appealing.
Sunday, October 26, 2008
Banana Pecan Pancakes
Hello Deliciousness! Hello reason to never become an omnivore again....banana pecan pancake delight! Now that I know how to make these, I will probably never go out for breakfast anywhere other than my kitchen! For the Maple "Butter" If you don't do honey, then try substituting agave nectar or just leave the honey out completely with no substitutions.
Maple "Margarine" just doesn't seem nearly as sexy and yummy as Maple "Butter", so I am sticking with that :)
Ingredients
2 cups soy milk
2 TBSP white vinegar
1 1/2 small bananas, mashed
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
4 tablespoons sugar
1/2 cup pecans, toasted and finely ground (not chopped)
1/2 stick margarine ( I use Erth Balance), melted
3 more bananas, peeled and sliced in 1/4-inch circles
Maple "Butter", recipe follows
Confectioners' sugar, to garnish
Candied Pecans, to garnish
Maple "Butter":
2 sticks margarine (Earth Balance) softened
1/4 cup pure maple syrup
2 tablespoons honey
1 piece parchment or greaseproof paper
In a mixing bowl, using a spatula mash the butter with the maple syrup and honey until well blended. Roll it up in the paper, like a tube and twist the ends. Chill in the refrigerator for 30 minutes.
Directions
Preheat the oven to 200 degrees F.
In a small bowl, mix the soy milk together with the vinegar. I know that this seems ODD, but it is how we create the 'mock buttermilk' effect.
Next, in a large mixing bowl whisk the soy milk/vinegar mixture, mashed bananas, and vanilla together so they are well combined. In a separate bowl mix the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in the pecans, most of the melted butter and whisk until batter is smooth. Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking.
Using a ladle pour the batter into the pan, (see note below), cook the pancakes on 1 side until they are set, and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest.
To serve, slice the maple-honey butter, layer it between the stack of pancakes and place in the oven to melt for 1 1/2 minutes. Sprinkle with confectioner's sugar and candied pecans.
*Cook's note: The trick to perfect round pancakes is pouring all the batter in the same spot and letting it roll out to a complete circle.
Yield: 6 servings
Maple "Margarine" just doesn't seem nearly as sexy and yummy as Maple "Butter", so I am sticking with that :)
Ingredients
2 cups soy milk
2 TBSP white vinegar
1 1/2 small bananas, mashed
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
4 tablespoons sugar
1/2 cup pecans, toasted and finely ground (not chopped)
1/2 stick margarine ( I use Erth Balance), melted
3 more bananas, peeled and sliced in 1/4-inch circles
Maple "Butter", recipe follows
Confectioners' sugar, to garnish
Candied Pecans, to garnish
Maple "Butter":
2 sticks margarine (Earth Balance) softened
1/4 cup pure maple syrup
2 tablespoons honey
1 piece parchment or greaseproof paper
In a mixing bowl, using a spatula mash the butter with the maple syrup and honey until well blended. Roll it up in the paper, like a tube and twist the ends. Chill in the refrigerator for 30 minutes.
Directions
Preheat the oven to 200 degrees F.
In a small bowl, mix the soy milk together with the vinegar. I know that this seems ODD, but it is how we create the 'mock buttermilk' effect.
Next, in a large mixing bowl whisk the soy milk/vinegar mixture, mashed bananas, and vanilla together so they are well combined. In a separate bowl mix the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in the pecans, most of the melted butter and whisk until batter is smooth. Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking.
Using a ladle pour the batter into the pan, (see note below), cook the pancakes on 1 side until they are set, and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest.
To serve, slice the maple-honey butter, layer it between the stack of pancakes and place in the oven to melt for 1 1/2 minutes. Sprinkle with confectioner's sugar and candied pecans.
*Cook's note: The trick to perfect round pancakes is pouring all the batter in the same spot and letting it roll out to a complete circle.
Yield: 6 servings
Monday, October 20, 2008
Perfect Peanut Butter Cookies!
Delicious peanut butter cookies the way you remember them! Take these up to the NEXT level but using my vegan nutella recipe to turn them into SANDWICH cookies!
1 1/4 cups firmly packed light brown sugar
3/4 cup smooth peanut butter
1/2 cup shortening/vegan soy butter mixture (1/4 cup vegan soy butter, 1/4 cup vegetable shortening)
2 tablespoons of vanilla
1 heaping tablespoon of unsweetened applesauce
1 3/4 cups unbleached all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
Directions:**Note on the peanut butter and vegan soy butter: I use Smart Balance peanut butter, natural unsweetened PB may not taste good in this recipe! For margarine, I use Smart Balance Light because the flavor is great.
Mix your brown sugar, peanut butter, margarine/shortening mixture in a large mixing bowl either by hand or with an electric mixer until smooth. Add in the applesauce, mix again.
Next, put in your flour, vanilla, baking soda and salt. Mix until well blended.Take a rounded teaspoon and spoon onto a cookie sheet (I put wax paper over what I am cooking on) and use a fork, pressing once on each side of the cookie to get the nice fork lines in it.
Bake at 375 degrees Fahrenheit for 8 to 10 minutes, depending on your oven. Be careful not to overbake. The key to these cookies is taking them out of the oven BEFORE they brown and letting them set out of the heat. It makes for the soft goodness factor In my oven this is exactly 8 minutes. It is important to let them cool for several minutes before attempting to take off of the sheet, it gives them time to harden.
Enjoy!
1 1/4 cups firmly packed light brown sugar
3/4 cup smooth peanut butter
1/2 cup shortening/vegan soy butter mixture (1/4 cup vegan soy butter, 1/4 cup vegetable shortening)
2 tablespoons of vanilla
1 heaping tablespoon of unsweetened applesauce
1 3/4 cups unbleached all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
Directions:**Note on the peanut butter and vegan soy butter: I use Smart Balance peanut butter, natural unsweetened PB may not taste good in this recipe! For margarine, I use Smart Balance Light because the flavor is great.
Mix your brown sugar, peanut butter, margarine/shortening mixture in a large mixing bowl either by hand or with an electric mixer until smooth. Add in the applesauce, mix again.
Next, put in your flour, vanilla, baking soda and salt. Mix until well blended.Take a rounded teaspoon and spoon onto a cookie sheet (I put wax paper over what I am cooking on) and use a fork, pressing once on each side of the cookie to get the nice fork lines in it.
Bake at 375 degrees Fahrenheit for 8 to 10 minutes, depending on your oven. Be careful not to overbake. The key to these cookies is taking them out of the oven BEFORE they brown and letting them set out of the heat. It makes for the soft goodness factor In my oven this is exactly 8 minutes. It is important to let them cool for several minutes before attempting to take off of the sheet, it gives them time to harden.
Enjoy!
Shortbread Cookies
1 lb (a whole tub) of vegan margarine
1 cup of sugar (a very fine grain)
1 teaspoon good vanilla
3 1/2 cups flour
1/4 teaspoon salt
Directions:Cream vegan margarine and sugar together. Add vanilla and cream some more. Add flour then salt and mix till just mixed.T urn out onto a floured counter and press into a disc shape. Wrap in plastic and refrigerate for 30 minutes.
Preheat the oven to 350 Fahrenheit. After refrigeration, on a well floured surface, roll dough out to about 1/2 inch thick. Cut out into desired shapes and back for 20-25 minutes.
This is a really good basic recipe. You can dip the finished product in chocolate or roll them in cinnamon and sugar before baking.
1 cup of sugar (a very fine grain)
1 teaspoon good vanilla
3 1/2 cups flour
1/4 teaspoon salt
Directions:Cream vegan margarine and sugar together. Add vanilla and cream some more. Add flour then salt and mix till just mixed.T urn out onto a floured counter and press into a disc shape. Wrap in plastic and refrigerate for 30 minutes.
Preheat the oven to 350 Fahrenheit. After refrigeration, on a well floured surface, roll dough out to about 1/2 inch thick. Cut out into desired shapes and back for 20-25 minutes.
This is a really good basic recipe. You can dip the finished product in chocolate or roll them in cinnamon and sugar before baking.
Comforting Cornbread
1 cup organic corn meal
1 cup unbleached flour
1 cup rice or soy milk
1/2 cup sugar or sugar substitute
1/3 cup of vegetable, corn, or canola oil
3 teaspoon Ener-G Egg Replacer
4 tablespoon water
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions:Preheat oven to 375 degrees.Mix water and Ener-G Egg Replacer until there are no white lumps or residue. put to side. Mix dry ingredients in a med to lg mixing bowl. (If you use a vegan sugar substitute, note that not all subs are 1:1)
Mix in soymilk, oil, then egg replacer. mix well. Grease baking pan with oil or vegan margarine. I use a medium cast iron skillet for my vegan cornbread and swear that it comes out better.Pour mix in pan and bake for 20-25 min or until you can poke the center with a toothpick and it comes out clean. Slice and enjoy.
Vegan Nutella!!!
Here’s the recipe. It’s a bit of a pain, but it’s worth it. Mmm..Heaven!! Eat this on bread, with peanut butter, in between cookies, on broccolli..whatever! It makes everything amazing!
4 ounces hazelnuts
2 tablespoons vegetable oil
2 tablespoons powdered sugar
4 tablespoons cocoa powder
1/2 teaspoon vanilla extract
12 ounces semisweet chocolate, chopped
3 tablespoons soy milk
4 tablespoons water
Toast the hazelnuts on a baking sheet at 450 degrees until the outer shell flakes off. While the hazelnuts are baking, combine the cocoa powder and sugar in a small bowl. Add the water and mix until it becomes a paste. Set it aside. In a metal bowl over a saucepan of simmering water, melt the chunks of semisweet chocolate and set aside. Remove the hazelnuts from the oven and peel them once they have cooled. Put them in a blender or food processor along with the oil, and blend until they have become hazelnut butter. Add the cocoa paste and blend more. Add the melted chocolate and blend again. By now, it should be a rough paste. To smooth it out, add in the soymilk and blend until the paste becomes smooth and spreadable. Voila…nutella.
4 ounces hazelnuts
2 tablespoons vegetable oil
2 tablespoons powdered sugar
4 tablespoons cocoa powder
1/2 teaspoon vanilla extract
12 ounces semisweet chocolate, chopped
3 tablespoons soy milk
4 tablespoons water
Toast the hazelnuts on a baking sheet at 450 degrees until the outer shell flakes off. While the hazelnuts are baking, combine the cocoa powder and sugar in a small bowl. Add the water and mix until it becomes a paste. Set it aside. In a metal bowl over a saucepan of simmering water, melt the chunks of semisweet chocolate and set aside. Remove the hazelnuts from the oven and peel them once they have cooled. Put them in a blender or food processor along with the oil, and blend until they have become hazelnut butter. Add the cocoa paste and blend more. Add the melted chocolate and blend again. By now, it should be a rough paste. To smooth it out, add in the soymilk and blend until the paste becomes smooth and spreadable. Voila…nutella.
Mashed Sweet Potato Goodness
I never imagined that I could make mashed sweet potatoes without anything that even resembles dairy. This great alternative uses maple syrup, and the end product is just as sweet and creamy as the original. the trick is to use really quality maple syrup. This dish is perfect for Thanksgiving!
2 lbs sweet potatoes (2-3 large), peeled
1/2 cup pure maple syrup
1 1/2 tsp Chinese Five Spice Blend
1/2 tsp Garam Masala
1/2 tsp salt
3/4 cup chopped pecans, toasted
Chop sweet potatoes into 1" cubes, place in a large saucepan, and add water to cover. Boil the sweet potatoes until tender, about 20 minutes. Drain and set aside. In a small saucepan, heat the maple syrup, Chinese Five Spice Blend, Garam Masala, and salt. Simmer for 1-2 ninutes. Mash the sweet potatoes. Add the syrup and mix well. Sprinkle with pecans and serve.
2 lbs sweet potatoes (2-3 large), peeled
1/2 cup pure maple syrup
1 1/2 tsp Chinese Five Spice Blend
1/2 tsp Garam Masala
1/2 tsp salt
3/4 cup chopped pecans, toasted
Chop sweet potatoes into 1" cubes, place in a large saucepan, and add water to cover. Boil the sweet potatoes until tender, about 20 minutes. Drain and set aside. In a small saucepan, heat the maple syrup, Chinese Five Spice Blend, Garam Masala, and salt. Simmer for 1-2 ninutes. Mash the sweet potatoes. Add the syrup and mix well. Sprinkle with pecans and serve.
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