Vegan Cinnamon Espresso Chocolate Chip Cookies

2/3 cups all-purpose flour
1/8 tsp baking powder
1/4 tsp ground cinnamon
1/8 tsp salt
2 tbsp + 2 tsp vegan butter
1 tbsp instant espresso powder
1/3 cup powdered sugar
2 tbsp + 2 tsp packed brown sugar
1/2 cup semisweet chocolate chips (dairy-free)
2 tsp granulated sugar for sprinkling

Preheat the oven to 350 degrees F. Line 1 large baking sheet with Silpat or parchment paper.
In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.
Using a mixer, beat vegan butter and espresso powder until well combined. Add powdered sugar and brown sugar, and beat until combined. Mix in the flour mixture in four portions. If dough seems too dry to scoop, add 1 to 2 tsp water. Stir in chocolate chips.
Scoop about 2 tablespoons dough at a time. Roll each scoop in a small plate of sugar. Place each scoop, round side up, on the prepared baking sheets, about 2 inches apart. For crisp cookies, gently flatten the dough with the palm of your hand. For soft cookies, leave as is. Bake about 12 to 14 minutes, or until the edges are browned. Let cool and serve. Makes eight 3-inch cookies.

From Chloe's Kitchen

Vegan Enchiladas Suizas

Sauce:
12 oz can tomatillos
17 oz can diced green chiles
1 medium onion, chopped
4 garlic cloves, chopped
1 cup vegan sour cream
1 tbsp cilantro
1/4 tsp sea salt
1/8 tsp pepper
Filling:
1/2 cup boiling water
1 cup Bob's Red Mill textured vegetable protein
2 tbsp canola oil, divided
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 tsp sea salt
1/4 tsp pepper
12 Flour tortillas
1/4 cup Daiya vegan mozzarella cheese shreds

Place textured vegetable protein in a bowl and steep in boiling water. Set aside.
Prepare the sauce by blending together tomatillos, green chiles, onion, garlic, sour cream, cilantro, salt, and pepper in a blender. Pour into a large saucepan. Heat thoroughly.
In a large skillet, heat one tablespoon of oil over medium heat. Saute peppers until softened. Remove from heat and stir in textured vegetable protein.
Using a brush, coat both sides of each tortilla using remaining oil. Stack them up, and then place in a large plastic ziplock bag. Do not close bag. Place in microwave and cook for 1 minute.
Pour one cup of sauce into a 13 by 9-inch baking dish. Scoop about two tablespoons of the peppers mixture into each tortilla. Roll up, and place seam-side down in the baking dish. Repeat 11 times. Pour remaining sauce over them, and then sprinkle cheese evenly on top.
Place baking dish in oven and cook for 10 minutes.

Vegan Chocolate Hazelnut Ice Cream

13.5oz can coconut milk (1 3/4 cups)
1/4 cup Frangelico
2 tbsp sugar
1/8 tsp salt
3 tbsp cocoa powder

Blend all ingredients and process in ice cream maker according to manufacturer's instructions.

From http://chocolatecoveredkatie.com/2012/03/06/ferrero-rocher-ice-cream/

Vegan Stevia/Sugar Mix Blended Latte

1/2 cup unsweetened soymilk (45 cal)
1/2 tbsp instant espresso powder
1/2 tsp cocoa powder
3/4 cup ice (I use 6 moon shaped cubes)
1 tbsp sugar (45 cal)
1 tbsp stevia in the raw

Blend soymilk, espresso, cocoa, sugar, and stevia until dissolved. (Preferably in a Vitamix.) Next add ice cubes and blend until smooth. Blend in additional 1/2 tbsp stevia if desired. 90 calories. Makes 1 serving

Altered from Chloe's Vegan Desserts Cookbook

Vegan brownies

1 cup flour
1 cup sugar
1/4 cup + 2 tbsp cocoa powder
1/2 tsp baking powder
1/2 tsp salt
1/2 cup water
1/2 cup applesauce
1/2 tsp vanilla extract

Preheat the oven to 350 degrees F.
Stir together the flour, sugar, cocoa powder, baking powder and salt. In a measuring cup, mix water, applesauce, and vanilla. Pour into flour mixture and mix until well blended. Pour into 8x8 inch baking pan.
Bake for 20 minutes until the top is baked through, a little wet in the middle is okay. Let cool for at least 10 minutes before cutting into squares. A little gummy, but good flavor for fat free brownies.

Going to try this recipe next, hopefully will be less gummy:
http://ofcoursevegan.com/2013/08/29/recipe-chewy-vegan-brownies/