1/4 cup + 1 tbsp unbleached flour
1/4 tsp cinnamon
1/8 tsp baking soda
1/8 tsp salt
3 tbsp vegan butter
1/4 cup brown sugar
1 tbsp sugar
3/4 tsp vanilla extract
3/4 tsp water
1/2 cup rolled oats
1/4 cup shredded coconut
2 tbsp chocolate chips
Sift together dry ingredients and set aside. In a stand mixer, beat vegan butter, sugars, vanilla, and water until combined. Slowly beat in flour mixture. Fold in oats, coconut, and chocolate chips. Using a cookie scoop, place dough on a cookie sheet lined with silpat, leaving 4 inches between each scoop. Bake for 12 to 14 minutes at 350 degrees F.
Slightly altered from Chloe's Vegan Desserts
Thursday, January 29, 2015
Monday, January 26, 2015
Vegan Pancakes
1/3 cup unbleached flour (150 calories)
1 tsp baking powder
1/8 tsp salt
1/8 tsp cinnamon
1/4 cup water
1 tbsp maple syrup, plus extra for serving
vegan butter for serving
Sift together dry ingredients. Whisk together water and maple syrup. Mix maple syrup mixture into dry ingredients until just combined.
Heat a lightly oiled skillet over medium high heat. Pour half of batter. Flip when small bubbles appear in the center of the pancake. Cook 1 more minute and remove from heat. Repeat with rest of batter. Serve pancakes with warm maple syrup. Makes 2 small pancakes
2/3 cup unbleached flour
2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/2 cup water
2 tbsp maple syrup, plus extra for serving
vegan butter for serving
Pour a third of batter. Makes 3 medium pancakes
Slightly altered from Chloe's Kitchen
1 tsp baking powder
1/8 tsp salt
1/8 tsp cinnamon
1/4 cup water
1 tbsp maple syrup, plus extra for serving
vegan butter for serving
Sift together dry ingredients. Whisk together water and maple syrup. Mix maple syrup mixture into dry ingredients until just combined.
Heat a lightly oiled skillet over medium high heat. Pour half of batter. Flip when small bubbles appear in the center of the pancake. Cook 1 more minute and remove from heat. Repeat with rest of batter. Serve pancakes with warm maple syrup. Makes 2 small pancakes
2/3 cup unbleached flour
2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/2 cup water
2 tbsp maple syrup, plus extra for serving
vegan butter for serving
Pour a third of batter. Makes 3 medium pancakes
Slightly altered from Chloe's Kitchen
Tuesday, January 13, 2015
Vegan Chocolate Chip Cookies
1/4 cup + 1/2 tbsp flour
3/8 tsp cornstarch
1/8 tsp baking soda
1/16 tsp salt
2 tbsp vegan butter
1 1/2 tbsp brown sugar
1 1/2 tbsp sugar
1 1/2 tsp water
3/8 tsp vanilla extract
1 tbsp vegan chocolate chips
Makes 6 cookies
1/2 cup + 1 tbsp flour (225 calories)
3/4 tsp cornstarch (8 calories)
1/4 tsp baking soda
1/8 tsp salt
1/4 cup vegan butter (400 calories)
3 tbsp brown sugar (135 calories)
3 tbsp sugar (135 calories)
1 tbsp water
3/4 tsp vanilla extract
2 tbsp vegan chocolate chips (160 calories)
Whisk together flour, cornstarch, baking soda, and salt. Set aside.
In a stand mixer, beat vegan butter, brown sugar, sugar, water, and vanilla until fluffy. Slowly beat in flour mixture until incorporated and mix in chocolate chips.
On a large baking sheet lined with silpat, use a cookie scoop to place rounded tablespoons of dough on sheet leaving 2 inches between each scoop.
Bake at 350 degrees F for 9 minutes until the edges are golden. Let cool on the pan and serve.
Makes 12 cookies. 89 calories per cookie.
Slightly altered from http://chefchloe.com/sweets/chocolate-dipped-ice-cream-sandwiches.html
1 cup + 2 tbsp flour (450 calories)
1/2 tbsp cornstarch (16 calories)
1/2 tsp baking soda
1/4 tsp salt
1/2 cup vegan butter (800 calories)
1/4 cup + 2 tbsp brown sugar (270 calories)
1/4 cup + 2 tbsp sugar (270 calories)
1 tbsp water
1/2 tbsp vanilla extract
1/4 vegan chocolate chips (320 calories)
Makes 24 cookies
3/8 tsp cornstarch
1/8 tsp baking soda
1/16 tsp salt
2 tbsp vegan butter
1 1/2 tbsp brown sugar
1 1/2 tbsp sugar
1 1/2 tsp water
3/8 tsp vanilla extract
1 tbsp vegan chocolate chips
Makes 6 cookies
1/2 cup + 1 tbsp flour (225 calories)
3/4 tsp cornstarch (8 calories)
1/4 tsp baking soda
1/8 tsp salt
1/4 cup vegan butter (400 calories)
3 tbsp brown sugar (135 calories)
3 tbsp sugar (135 calories)
1 tbsp water
3/4 tsp vanilla extract
2 tbsp vegan chocolate chips (160 calories)
Whisk together flour, cornstarch, baking soda, and salt. Set aside.
In a stand mixer, beat vegan butter, brown sugar, sugar, water, and vanilla until fluffy. Slowly beat in flour mixture until incorporated and mix in chocolate chips.
On a large baking sheet lined with silpat, use a cookie scoop to place rounded tablespoons of dough on sheet leaving 2 inches between each scoop.
Bake at 350 degrees F for 9 minutes until the edges are golden. Let cool on the pan and serve.
Makes 12 cookies. 89 calories per cookie.
Slightly altered from http://chefchloe.com/sweets/chocolate-dipped-ice-cream-sandwiches.html
1 cup + 2 tbsp flour (450 calories)
1/2 tbsp cornstarch (16 calories)
1/2 tsp baking soda
1/4 tsp salt
1/2 cup vegan butter (800 calories)
1/4 cup + 2 tbsp brown sugar (270 calories)
1/4 cup + 2 tbsp sugar (270 calories)
1 tbsp water
1/2 tbsp vanilla extract
1/4 vegan chocolate chips (320 calories)
Makes 24 cookies
Friday, January 9, 2015
Vegan Baked Kabocha Squash Bowl
1 large kabocha squash, about 6.5" diameter
water
filling of choice, optional (e.g. soup, gratin)
In a 7" square casserole dish, fill with 0.5" water. Cut squash in half and remove seeds. Place squash bottom in casserole dish and stem half (cap) on top and bake at 375 degrees F for 45 minutes. Remove from oven and leave as is until cool to touch. Place filling in squash if using and reheat a few minutes if desired or serve as is.
water
filling of choice, optional (e.g. soup, gratin)
In a 7" square casserole dish, fill with 0.5" water. Cut squash in half and remove seeds. Place squash bottom in casserole dish and stem half (cap) on top and bake at 375 degrees F for 45 minutes. Remove from oven and leave as is until cool to touch. Place filling in squash if using and reheat a few minutes if desired or serve as is.
Wednesday, January 7, 2015
Vegan Okonomiyaki (Vegetable Pancake)
1 tbsp Ener-G egg replacer (30 cal)
1/2 cup + 2 tbsp water, divided
1/4 cup + 3 tbsp unbleached flour (175 cal)
1 packet konbu dashi (1/2 tbsp) or 1 packet vegetable bouillon powder (1/2 tbsp)
1 tsp baking powder
1/4 tsp salt (omit if using vegetable bouillon powder)
2 tsp canola oil, divided (80 cal)
2 cups cabbage, shredded (35 cal)
3 slices vegan bacon or 2 hickory smoked tofurky slices (100 cal)
or 2 seasoned aburaage slices + hickory smoke, optional
1 tbsp okonomi sauce (omit if using vegetable bouillon powder)
1 tbsp vegan mayo + 1 tsp sriracha, optional (40 cal) (omit if using vegetable bouillon powder)
1 tsp aonori seaweed flakes (omit if using vegetable bouillon powder)
Cabbage sauce (if using vegetable bouillon powder, recipe below)
Whisk egg replacer in 2 tbsp water and set aside. Sift together flour, dashi, baking powder, and salt. Stir together 1 tsp of oil, remaining 1/2 water, and egg replacer mixture. Add wet mixture to dry mixture, whisking until smooth. Mix in cabbage until just combined.
On medium heat, spread 1/2 tsp canola oil on a large nonstick pan with a silicone brush. On high heat, scoop half of the cabbage mixture in a large ladle and spoon onto the frying pan and if using place 3 slices of vegan bacon on top.
After 2 minutes, lift the okonomiyaki and spread 1/2 tsp canola oil with a silicone brush. Lower heat to medium, flip it, and cook for an additional 3 minutes.
After removing from heat, top with okonomi sauce, vegan mayonnaise, and aonori or cabbage sauce.
Makes 1 large serving. 460 calories.
3 tbsp Ener-G egg replacer
1 1/2 cups + 6 tbsp water, divided
1 cup + 2 tbsp unbleached flour
3 packets konbu dashi or 3 packets vegetable bouillon powder
1 tbsp baking powder
3/4 tsp salt (omit if using vegetable bouillon powder)
3 tsp + 3 tsp canola oil, divided
6 cups cabbage, shredded
9 slices vegan bacon or 6 hickory smoked tofurky slices
or 6 seasoned aburaage slices + hickory smoke, optional
3 tbsp okonomi sauce (omit if using vegetable bouillon powder)
3 tbsp vegan mayo + 1 tbsp sriracha, optional (omit if using vegetable bouillon powder)
1 tbsp aonori seaweed flakes (omit if using vegetable bouillon powder)
Cabbage sauce (if using vegetable bouillon powder, recipe below)
Makes 3 large servings
1/4 cup Ener-G egg replacer
2 1/2 cups water, divided
1 3/4 cup unbleached flour
4 packets konbu dashi or 4 packets vegetable bouillon powder
4 tsp baking powder
1 tsp salt (omit if using vegetable bouillon powder)
4 tsp + 4 tsp canola oil, divided
9 cups cabbage, shredded
12 slices vegan bacon or 4 hickory smoked tofurky deli slices
or 4 seasoned aburaage slices + hickory smoke, optional
1/4 cup okonomi sauce (omit if using vegetable bouillon powder)
1/4 vegan mayo + 4 tsp sriracha, optional (omit if using vegetable bouillon powder)
4 tsp aonori seaweed flakes (omit if using vegetable bouillon powder)
Cabbage sauce (if using vegetable bouillon powder, recipe below)
Whisk egg replacer in 1/2 cup water and set aside. Sift together flour, dashi, baking powder, and salt. Stir together 4 tsp of oil, remaining 2 cups of water, and egg replacer mixture. Add wet mixture to dry mixture, whisking until smooth. Mix in cabbage until just combined.
On medium heat, spread 1/2 tsp canola oil on a large nonstick pan with a silicone brush. On high heat, scoop cabbage mixture into a large ladle and spoon onto the frying pan and if using place 3 slices of vegan bacon on top.
After 2 minutes, lift the okonomiyaki and spread 1/2 tsp canola oil with a silicone brush. Lower heat to medium, flip it, and cook for an additional 3 minutes.
Repeat with remaining batter.
After removing from heat, top with okonomi sauce, vegan mayonnaise, and aonori or cabbage sauce.
Makes 6 servings. 307 calories per serving.
http://www.uptonsnaturals.com/products/
http://www.rikenvitamin.jp/products/dashi/sozairyoku/konbudashi.html
http://www.amibrand.co.jp/products/?id=1378088177-309816&ca=3&p=
Cabbage Sauce (for leftover shredded cabbage)
2 tbsp canola oil (leftover from bowl for silicone brush)
2 cloves garlic, diced
4 cups cabbage, shredded
1/2 cup unbleached flour
4 tsp nutritional yeast
1/4 cup low sodium soy sauce
2 cups low sodium vegetable broth
2 tsp sage
2 tsp thyme
1 1/2 tsp onion powder
water, optional
In a large pan over medium heat, add oil and garlic. Saute for 1 minute, add cabbage, and stir well to coat in oil. Cook for a few minutes, stirring occasionally. Top cabbage with flour, nutritional yeast, and soy sauce. Stir well until evenly coated. Add vegetable broth and stir until thickened. Mix in spices. Add a little water at a time to thin if desired.
1/2 cup + 2 tbsp water, divided
1/4 cup + 3 tbsp unbleached flour (175 cal)
1 packet konbu dashi (1/2 tbsp) or 1 packet vegetable bouillon powder (1/2 tbsp)
1 tsp baking powder
1/4 tsp salt (omit if using vegetable bouillon powder)
2 tsp canola oil, divided (80 cal)
2 cups cabbage, shredded (35 cal)
3 slices vegan bacon or 2 hickory smoked tofurky slices (100 cal)
or 2 seasoned aburaage slices + hickory smoke, optional
1 tbsp okonomi sauce (omit if using vegetable bouillon powder)
1 tbsp vegan mayo + 1 tsp sriracha, optional (40 cal) (omit if using vegetable bouillon powder)
1 tsp aonori seaweed flakes (omit if using vegetable bouillon powder)
Cabbage sauce (if using vegetable bouillon powder, recipe below)
Whisk egg replacer in 2 tbsp water and set aside. Sift together flour, dashi, baking powder, and salt. Stir together 1 tsp of oil, remaining 1/2 water, and egg replacer mixture. Add wet mixture to dry mixture, whisking until smooth. Mix in cabbage until just combined.
On medium heat, spread 1/2 tsp canola oil on a large nonstick pan with a silicone brush. On high heat, scoop half of the cabbage mixture in a large ladle and spoon onto the frying pan and if using place 3 slices of vegan bacon on top.
After 2 minutes, lift the okonomiyaki and spread 1/2 tsp canola oil with a silicone brush. Lower heat to medium, flip it, and cook for an additional 3 minutes.
After removing from heat, top with okonomi sauce, vegan mayonnaise, and aonori or cabbage sauce.
Makes 1 large serving. 460 calories.
3 tbsp Ener-G egg replacer
1 1/2 cups + 6 tbsp water, divided
1 cup + 2 tbsp unbleached flour
3 packets konbu dashi or 3 packets vegetable bouillon powder
1 tbsp baking powder
3/4 tsp salt (omit if using vegetable bouillon powder)
3 tsp + 3 tsp canola oil, divided
6 cups cabbage, shredded
9 slices vegan bacon or 6 hickory smoked tofurky slices
or 6 seasoned aburaage slices + hickory smoke, optional
3 tbsp okonomi sauce (omit if using vegetable bouillon powder)
3 tbsp vegan mayo + 1 tbsp sriracha, optional (omit if using vegetable bouillon powder)
1 tbsp aonori seaweed flakes (omit if using vegetable bouillon powder)
Cabbage sauce (if using vegetable bouillon powder, recipe below)
Makes 3 large servings
1/4 cup Ener-G egg replacer
2 1/2 cups water, divided
1 3/4 cup unbleached flour
4 packets konbu dashi or 4 packets vegetable bouillon powder
4 tsp baking powder
1 tsp salt (omit if using vegetable bouillon powder)
4 tsp + 4 tsp canola oil, divided
9 cups cabbage, shredded
12 slices vegan bacon or 4 hickory smoked tofurky deli slices
or 4 seasoned aburaage slices + hickory smoke, optional
1/4 cup okonomi sauce (omit if using vegetable bouillon powder)
1/4 vegan mayo + 4 tsp sriracha, optional (omit if using vegetable bouillon powder)
4 tsp aonori seaweed flakes (omit if using vegetable bouillon powder)
Cabbage sauce (if using vegetable bouillon powder, recipe below)
Whisk egg replacer in 1/2 cup water and set aside. Sift together flour, dashi, baking powder, and salt. Stir together 4 tsp of oil, remaining 2 cups of water, and egg replacer mixture. Add wet mixture to dry mixture, whisking until smooth. Mix in cabbage until just combined.
On medium heat, spread 1/2 tsp canola oil on a large nonstick pan with a silicone brush. On high heat, scoop cabbage mixture into a large ladle and spoon onto the frying pan and if using place 3 slices of vegan bacon on top.
After 2 minutes, lift the okonomiyaki and spread 1/2 tsp canola oil with a silicone brush. Lower heat to medium, flip it, and cook for an additional 3 minutes.
Repeat with remaining batter.
After removing from heat, top with okonomi sauce, vegan mayonnaise, and aonori or cabbage sauce.
Makes 6 servings. 307 calories per serving.
http://www.uptonsnaturals.com/products/
http://www.rikenvitamin.jp/products/dashi/sozairyoku/konbudashi.html
http://www.amibrand.co.jp/products/?id=1378088177-309816&ca=3&p=
Cabbage Sauce (for leftover shredded cabbage)
2 tbsp canola oil (leftover from bowl for silicone brush)
2 cloves garlic, diced
4 cups cabbage, shredded
1/2 cup unbleached flour
4 tsp nutritional yeast
1/4 cup low sodium soy sauce
2 cups low sodium vegetable broth
2 tsp sage
2 tsp thyme
1 1/2 tsp onion powder
water, optional
In a large pan over medium heat, add oil and garlic. Saute for 1 minute, add cabbage, and stir well to coat in oil. Cook for a few minutes, stirring occasionally. Top cabbage with flour, nutritional yeast, and soy sauce. Stir well until evenly coated. Add vegetable broth and stir until thickened. Mix in spices. Add a little water at a time to thin if desired.
Vegan Torani Neapolitan Soy milk
1 cup unsweetened soy milk (80 cal)
1 pump (2 tsp) Torani signature strawberry syrup (34 cal)
1 pump (2 tsp) Torani banana syrup (27 cal) or vanilla syrup (+3 cal)
1 pump (2 tsp) Torani chocolate milano syrup (34 cal)
5 drops stevia
In a cup, stir until syurps have dissoved. 175 calories; 95 calories from sugar
http://www.torani.com/about/faqs/chart/print
1 pump (2 tsp) Torani signature strawberry syrup (34 cal)
1 pump (2 tsp) Torani banana syrup (27 cal) or vanilla syrup (+3 cal)
1 pump (2 tsp) Torani chocolate milano syrup (34 cal)
5 drops stevia
In a cup, stir until syurps have dissoved. 175 calories; 95 calories from sugar
http://www.torani.com/about/faqs/chart/print
Friday, January 2, 2015
Vegan Pizza Hummus
15oz can garbanzo beans, unsalted and drained
1/2 cup nutritional yeast
1/2 tbsp dry basil
1/2 tsp salt
1/2 tsp lemon juice
8oz can Hunts basil garlic tomato sauce (Or 3/4 cup + 2 tbsp plain tomato sauce, and add a little extra basil and garlic)
3 tbsp olive oil
garlic powder for topping
Combine all ingredients in a food processor and blend very well, until there are no chunks left. (I used a Cuisinart.) Scoop into a serving dish, and serve with chips, raw veggies, or whatever else strikes your fancy. Or use as a spread for sandwiches or toasted bread. (If you like your hummus cold, chill in the fridge before serving.) Fridged in a closed container, this’ll keep at least a few days. Sprinkle with garlic powder before serving.
Slightly altered from http://chocolatecoveredkatie.com/2012/01/30/melty-pizza-hummus/
1/2 cup nutritional yeast
1/2 tbsp dry basil
1/2 tsp salt
1/2 tsp lemon juice
8oz can Hunts basil garlic tomato sauce (Or 3/4 cup + 2 tbsp plain tomato sauce, and add a little extra basil and garlic)
3 tbsp olive oil
garlic powder for topping
Combine all ingredients in a food processor and blend very well, until there are no chunks left. (I used a Cuisinart.) Scoop into a serving dish, and serve with chips, raw veggies, or whatever else strikes your fancy. Or use as a spread for sandwiches or toasted bread. (If you like your hummus cold, chill in the fridge before serving.) Fridged in a closed container, this’ll keep at least a few days. Sprinkle with garlic powder before serving.
Slightly altered from http://chocolatecoveredkatie.com/2012/01/30/melty-pizza-hummus/
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