Chocolate Mousse Pie

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Here’s a recipe that will impress your sweetie pie, or heck– just impress yourself!  A no-bake chocolate cookie crust filled with super easy, super rich and delicious chocolate mousse.

The secret is buying the best darn vegan-friendly chocolate you can afford! This is a dessert I pull out every so often for a special occasion or to share with non-vegans who doubt whether a non-dairy dessert can measure up to what they are used to.

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Personally, I never truly appreciated chocolate until I enjoyed it without dairy and additives and the other junk it is often processed with.

Chocolate Mousse Pie

Adapted from “The Joy of Vegan Baking” by Colleen Patrick-Goudreau

Ingredients:
1 cup nondairy semisweet chocolate chips, chunks or bar cut into small chunks
12 oz silken tofu (soft or firm)
½ cup nondairy milk
½ teaspoon vanilla extract

Pinch sea salt

Vegan cookie pie shell, homemade or store bought

Melt chocolate in double boiler or in microwave until smooth and pourable. Puree tofu, milk, salt and vanilla in food processor until well blended. Stream slightly cooled but pourable chocolate into the tofu mixture and blend immediately until fully incorporated. Transfer to pie shell and refrigerate at least 4 hours.

Simple Cinnamon Rolls

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I love home-cooked breakfast on Sundays. I woke this morning thinking about the other half of a double batch of pizza dough I whipped up yesterday. The dough was what my Nana would describe as “happy”– full of air, fluffy and nearly bursting through the wrap, eager to get into whatever creative plan I would soon hatch.

So inspired, I came up with this delicious treat. The scent of warm cinnamon and buttery brown sugar wafting through the house is irresistible.

Ingredients:

1 batch pizza dough (homemade or store-bought, my whole wheat version shown here)

1/4 cup flour for rolling

1/4 cup dairy-free buttery spread (such as Earth Balance), softened, plus extra for pan

1 big tablespoon cinnamon

1/2 teaspoon nutmeg (optional)

1/2 cup packed brown sugar

1/2 cup finely chopped nuts

Note: Ingredients amounts are flexible. If you like more cinnamon, by all means, pile it on. That goes for sugar, nuts, raisins, chocolate–whatever you like. You can’t mess this up. It’s your creation!

Method:

Grease a 9 inch cake pan with buttery spread until well-coated.

dough

Lightly flour a clean surface and roll the dough into a rectangle about 1/2 inch thick, checking underneath periodically, adding flour as needed to prevent sticking.

Spread the margarine to cover the dough to the edges. Sprinkle sugar, cinnamon and nuts evenly and pat down to adhere to dough.

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Roll the long side tightly to form a log shape. With a very sharp knife, cut into 1 to 1/2 inch thick slices and place side by side in the cake pan. Brush with additional margarine if desired.

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Bake at 375 degrees for 15-20 minutes, until sugar is bubbly and rolls are lightly browned.

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Serve with vanilla glaze if desired:

1 cup powdered sugar, sifted

2-3 tablespoons non-dairy milk

1/2 teaspoon vanilla

Blend together well and drizzle over rolls

Vegan Frangipane-Raspberry Strudel

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I got to thinking about frangipane and how I hadn’t enjoyed it since way back in my culinary school days. I remembered fondly the rich, creamy sweetness wrapped in a crisp pastry pillow encrusted with sugared almond slices.

I was inspired by this memory to try my hand at a vegan pastry with all the flavor but none of the dairy contained in the classical French preparation.

I was in a hurry to put my theory into action, so I picked up ready-made (accidentally vegan) puff pastry sheets from my grocer’s freezer and set to work.

I let the sheets thaw at room temperature (about 75 degrees) for 45 minutes, until they could be handled easily, but not completely soft. I set my oven to 400 degrees and started making my filling.

I just needed a creamy ingredient to loosen up the almond paste and make it  spreadable, so I chunked the paste  into my food processor with a bit of cashew cream I happened to have leftover in the fridge.

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I processed the two ingredients until very creamy, the consistency of soft frosting.

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I spread a nice thick layer of the frangipane then topped it with raspberry pie filling. I made a second pastry, for good measure– topping the filling with chocolate chips.

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My pastry forming skills are more than a little rusty but I managed it into a shape that looked right, then dabbed a bit of soy milk on top, followed by sliced almonds and sugar. The most important goal, for me, was getting it into the oven 🙂

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I allowed the pastry to bake for 30-40 minutes, until brown and crispy on top and bottom.

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It turned out every bit as good as I had imagined.

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Pepperidge Farm Frozen Puff Pastry sheets, although not exactly a health food, are one of those accidentally vegan products that comes in handy for creating a special treat on the fly.

The frangipane filling was tasty and sweet, but not overly so due to the addition of the unsweetened cashew cream (about 1/2 cup altogether). If I had it in the cabinet I might have bumped up the almond flavor just a bit with some extract, but all in all this quick and easy pastry was a great success!

 

 

Vegan Apple Crisp

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I remember when I first became aware there was such a thing called apple crisp. And it wasn’t at home. It was in my elementary school lunchroom. This exotic dessert was warm and sweet and cinnamon-y, with this outrageously crispy topping…so way over and above apple pie. It made an impact on me!

I am sure the recipe originated in somebody’s grandma’s kitchen. Most warm apple desserts do 😉 But, I was ever after held captive by that crispy sweet crust of oats and pecans and brown sugar atop those sweet-tart warm apples.

I hope you enjoy this version, from America’s Test Kitchen, slightly modified by the substitution of vegan margarine for the butter called for in the original recipe:

Apple Crisp

Topping:

¾ cup all-purpose flour
¾ cup pecans, chopped fine
¾ cup oats, rolled
½ cup brown sugar, light
¼ cup sugar
½ tsp. cinnamon
½ tsp. salt
8 tbsp. Earth Balance, non-dairy baking stick, melted and cooled

Filling:
1 ½ cups apple cider
1 tbsp. lemon juice
4 pounds apples, golden delicious, peeled, cored, halved and cut into 1/2 inch-thick wedges
⅓ cup sugar
¼ tsp. cinnamon
2 tbsp. Earth Balance, non-dairy baking stick
1. Preheat oven to 450 degrees fahrenheit . Set oven rack in middle position. Mix together topping with margarine until moistened and crumbly.

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2.Bring cider to simmer in 12-inch skillet over medium heat and cook until reduced to 3/4 cup, about 7 minutes. Transfer to liquid measuring cup and stir in lemon juice.

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3.Toss apples with sugar and cinnamon in bowl. Melt butter in now-empty skillet over medium heat. Add apples and cook, stirring often, until they begin to soften and become translucent, 10 to 15 minutes. (do not fully cook apples). Off heat, gently stir in cider mixture.

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4.Transfer apple mixture to 13 x 9 inch casserole dish (or individual dishes as shown), sprinkle evenly with topping, breaking up any large chunks.

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Bake until fruit is tender and top is deep golden brown, about 20 minutes.

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5.Reheat in 425 degree oven until slightly warm, about 5 minutes.

Serving suggestion:  Top with vanilla non-dairy ice cream and this fantastic

vegan caramel sauce

from our fellow blogger, Larice at feedingyourbeauty.com.

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Oh, yeah!!!

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Pumpkin Spice Muffins

muffinsThese tasty muffins are standard in my seasonal recipe rotation. They are moist and richly flavored with cinnamon, nutmeg, allspice and ginger.

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This is a quick and easy recipe, too, from my favorite vegan chef, Isa Chandra Moskowitz of The Post Punk Kitchen. Here is a link to the recipe, Best Pumpkin Muffins.

I like to bake the muffins and let them rest for a few hours. It actually seems to more fully develop the flavor of the spices. These also freeze very well. Enjoy!

Double Chocolate Brownies

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My very favorite dessert is and has always been chocolate brownies. This recipe takes the cake! I finally found a rich, fudge, dark chocolate brownie experience spiked with coffee, that rivals even conventional recipes. I am serious. Try this recipe for yourself!

Dark Chocolate Brownies

Recipe courtesy The Sticky Fingers Bakery Cookbook

by Doran Petersan 

Ingredients:

  • ⅔ cup Coffee, brewed
  • 1 tbsp. Earth Balance non-dairy margarine for baking
  • 2 ounces dark chocolate, chopped
  • 19.6 ounces sugar, weighed
  • 4 ounces Cocoa, weighed
  • 1 ½ teaspoons Sea salt
  • ⅔ cup Canola oil
  • ⅔ cup Water
  • 1 tbsp. Vanilla
  • 11 ounces All-purpose flour
  • 1 teaspoon baking powder
  • ¾ cup chocolate chips

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1. Preheat oven to 350. Grease a 9 x 13 inch baking pan.:
2. Using a double boiler, heat coffee, margarine and dark chocolate, stirring until chocolate is melted and ingredients are thoroughly combined.:
3. In bowl of a stand mixer, combine sugar, cocoa powder and salt and mix together with paddle attachment.:
4. Add oil, water and vanilla and mix to combine.:
5. Add coffee mixture and mix to combine.:
6. In a separate bowl, mix together the flour and baking powder. Stir in the chocolate chips. Add the dry ingredients to the wet ingredients and mix until ingredients are incorporated.:
7. Pour the batter into the prepared baking pan and bake for 45-55 minutes until toothpick comes out clean. Cool completely before cutting.:
Yield:  12 really big brownies or 24 small

 

Soup and Bread

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It occurs to me that there are two foods I can simply never do without–soup and bread.  I will never tire of a hot, comforting bowl–be it a thick, hearty stew or a thin, savory broth as long as I have a nice chunk of bread to sop in it.

The best soups and the best breads are those made at home. Here are a couple simple recipes worth trying for yourself.

Easy Olive Oil Bread

Creamy Chick’n & Mushroom Soup

from EpicureanVegan.Wordpress.com

INGREDIENTS:

1 Tbs olive oil
2 large cloves garlic, minced
1 small onion, diced
2 celery stalks, chopped fine
12-oz pkg Beyond Meat Chicken-Free Strips, cubed
4 C (about 18) mushrooms, quartered
5 C vegetable broth
3/4 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1 tsp onion powder
1/2 C vegan sour cream
3 Tbs flour
1/2 C nutritional yeast
1/4 C unsweetened, plain almond milk
3/4 tsp Herbs de Provence

DIRECTIONS:

In a large soup pot, heat the olive oil and add the garlic. Saute 2 minutes, then add the onion and celery. Cook for 5-7 minutes, or until the vegetables soften.

Add the broth and let simmer over medium heat for 10 minutes. Toss in the chick’n and mushrooms and let cook for 10 minutes.

In a small bowl, whisk together the sour cream, flour, nutritional yeast, seasonings and almond milk; stir into the soup. Season with Herbs de Provence. Let simmer a few minutes until it thickens. Serve and enjoy!

 

 

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Easy Homemade Pizza Dough

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When I have a bit of extra time, usually on weekends, and a little forethought, I whip up a batch of homemade pizza dough. This super simple recipe by Chloe Coscarelli, makes a nice, smooth, fluffy dough that bakes up almost like a pan pizza crust. I always mix a double batch, so I have dough left over for Cinnamon Rolls.

You can play with the flour ratios. I used half whole wheat and half white, to make it a little healthier. You just need to get started about 2 hours before you plan to eat the pizza.

Easy Pizza Dough

Source: Chloe’s Kitchen

  • 1 package Active dry yeast
  • 1 cup Water
  • 2 ½ cups All-purpose flour, or 1/2 white, 1/2 whole wheat
  • 1 tbsp. Olive oil
  • 1 tsp. Salt
  • 1 tbsp. Maple Syrup

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bowl

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1. Blend ingredients with dough hook until smooth. Placed dough in well-oiled bowl and rotate
2. Place in warm place until doubled (1-1 1/2 hours). Place dough on lightly floured surface and shape into a disk.
3. Knead for 5 minutes, using the steering wheel technique. Use immediately or cover tightly with plastic wrap and refrigerate or freeze.
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Top Ten Vegan Dessert Recipes

 

Chocolate Ganache Cake

You asked for it and here it is! The Monster List of Vegan Desserts! Enjoy!

 

ganache  Dark Chocolate Ganache Cake

IMG_4153 Best Chocolate Chip Cookies

Dutch Apple Pie Dutch Apple Pie

IMG_4164 Key Lime Pie

IMG_3330 Chocolate Brownies

IMG_4841 Vanilla Cake

IMG_0860 Chocolate Mousse Pie

IMG_3989 Pineapple Upside-Down Cake

cake Carrot Cake (reduced fat, sugar)

brownies Dark Chocolate Brownies (reduced fat, sugar)

 

 

Best Chocolate Chip Cookies

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When I Google a recipe I narrow my search by starting with the word “best”. When it comes to vegan recipes this strategy has always turned out really well for me. Within mere seconds, I discovered this excellent recipe from Daily Rebecca and now it is the only one I use for chocolate chip cookies.

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I made just one modification by adding one flax egg (1 tbsp. ground flax meal and 3 tbsp. water, let stand for 15 minutes in fridge).

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These freeze perfectly and in fact taste pretty delicious frozen, too!

 

Pineapple Upside-Down Cake

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Sometimes life seems upside-down, but I’ll tell you what puts everything in perspective: a new baby!! I have the honor of baking the cake for my daughter’s baby shower this weekend and this is what she requested–cravings and all 😉

Like most people, when I need a recipe fast–even though I have a collection of cookbooks I go straight to the great Google in the sky. Unfortunately, this time, I didn’t find any vegan versions of this classic cake that made me want to go out on a limb and try an unproven recipe. Some of the photos I found were downright horrific!

Okay, so I put on my thinking cap: What’s so special about pineapple upside-down cake? Well, of course, it’s the syrupy sweet brown sugar and pineapple on top.

I went straight to Paula Deen for this part of my cake. She is the reigning expert on good old-fashioned southern cooking in my book. It’s so simple:

Sprinkle a good quantity of dark brown sugar ( about 3/4 cup) on the bottom of the cake pan.  Melt 1/4 cup of Earth Balance non-dairy margarine and drizzle over. Lay down pineapple rings and maraschino cherries to cover surface area.

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Ok, I got that part. Next, for the cake. What’s so special about the cake part? Well, as I recall the cake isn’t especially rich, it’s more like a lightly sweet sponge. I took my favorite vegan almond sponge cake recipe from Chloe Coscarelli and substituted pineapple juice for the water and voila!

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I set out to test my theory.

First of all, the scent of this cake in the oven was intoxicating. I LOVE almond flavor and in this recipe it really permeates the cake. As promised, the recipe yielded a lightly sweet but delicious sponge cake balanced by the ultra-brown sugary, buttery topping.

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The result: Absolutely delicious! I can’t wait to make it for our guests to celebrate the impending arrival of Baby Cora!

Almond Sponge

Source: Chloe Coscarelli
(Servings: 8)

1 ½ cups Flour
1 cup Sugar
1 tsp. Baking soda
½ tsp. Salt
¾ cup Water (substitute pineapple juice)
½ cup Canola oil
2 tbsp. Vinegar (white or ac)
1 tbsp. Almond extract

Lightly grease 9 inch round. Wet into dry, whisk just until combined. Bake at 350 degrees for 28-30 minutes, rotating halfway through. Note: with the topping, I found it took an extra 10-15 minutes to bake all the way through.

 

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Kat, Brandon and Baby Rayna

 

Vanilla Cake

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Here is a basic vanilla cake recipe that is as suitable for a dressed-down potluck as for a formal wedding.

Vanilla Cake

recipe courtesy Chloe Coscarelli

3 cups Flour
2 cups Sugar
2 tsp. Baking soda
1 tsp. Salt
1 ¾ cups Soy milk
1 cup Canola oil
¼ cup Apple cider vinegar
1 tbsp. Vanilla

Method:

1. Preheat oven to 350. Grease two 9-inch cake pans lightly and line bottoms with parchment.:

2. Whisk together dry ingredients in a large bowl and set aside.

3.  Whisk together wet ingredients and add to dry, mixing with a spoon just until well-blended.

Bake 20-25 minutes, until pick inserted in center comes out clean with just a few crumbs adhering. Invert and cool completely on wire rack.

Buttercream Frosting

Recipe courtesy Isa Chandra Moscowitz

½ cup Vegetable Shortening
½ cup Earth Balance Non-Dairy Margarine
3 ½ cups Confectioners Sugar
1 ½ tsp. Vanilla
¼ cup Soy milk

Method:

1. Beat fats together in stand mixer. Add sugar and beat 3 minutes.
2. Add soy milk and vanilla and beat 5-7 minutes until fluffy.

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Fudgy Vegan Brownies

Here is a simple no-fail brownie recipe I use regularly. It’s made with handy pantry staples and whips up in no time. I hope you enjoy it and see the video below for detailed demonstration.

Fudgy Vegan Brownies

Recipe courtesy Brian McCarthy

1 ¼ cups Flour
1 ½ cups Sugar, scant
¾ cups Cocoa
¾ teaspoon Cornstarch
⅜ teaspoon Baking powder
1 ⅛ teaspoons Kosher salt
¾ cups Non-dairy milk
¾ cups Canola oil
1 ½ teaspoons Vanilla

Set oven to 350  degrees fahrenheit. Combine wet ingredients in large mixing bowl. Whisk dry ingredients separately then add them to wet, blending well. Pour into parchment-lined 8 x 8 inch baking pan and bake for 30-45 minutes.

Here’s a video I put together to demonstrate the recipe:

 

French Bread (Gluten free)

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I am so impressed with this recipe I found online, I have to share it. As you may know, there are a few gluten free french bread options in your grocer’s freezer, but the brands in my neighborhood markets include eggs.

Happily, I came across this recipe–that not only turned out two fragrant, delicious loaves of bonafide French bread, but it was also quick and easy. Once I got all the ingredients gathered together, the whole project took about an hour (including rise time)!

The loaves look pretty rustic and bumpy, because the dough is not formable with the hands, per say, like gluten flour doughs. It is scooped carefully into the molds. However, it rises and bakes up like a dream!

French Bread Recipe

from bookofyum.com

 

Cinnamon Applesauce Muffins (gluten-free, soy-free, vegan)

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The best part about this recipe is it’s simplicity. Many gluten-free recipes read like a science project, but this one has only a couple ingredients you may not already have in the pantry:  brown rice flour and garbanzo bean flour (besan).

I could hardly wait for the muffins to cool. The aroma was heavenly, like spicy gingerbread. The flavor and texture did not disappoint, either. Sweet and flavorful, these muffins make a perfect snack or a light breakfast.

Cinnamon Applesauce Muffins

recipe courtesy Allyson Kramer (www.allysonkramer.com)

  • 1 cup applesauce (unsweetened)
  • 1/4 cup olive oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon blackstrap molasses
  • 1 teaspoon salt
  • 1/2 cup sugar
  • 1 1/3 cup + 2 tablespoons besan/chickpea flour
  • 1/2 cup superfine brown rice flour (reg. works too)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 cup nondairy milk
  • 2 teaspoons lemon juice
  • 1 teaspoon cinnamon

Preheat your oven to 375 ºF. Line 12 muffin tins with paper liners, or grease a non-stick pan lightly. In a large mixing bowl, whisk together the applesauce, olive oil, vanilla extract, molasses, salt and sugar until well blended. Gradually add in the rest of the ingredients, one by one in the order given. Mix vigorously using a whisk about 100 strokes, or until very well mixed.

Drop 1/3 cup batter into each muffin tin and place onto middle rack of the oven. Bake 25 minutes. Let cool on wire rack.

Carrot Cookies with Orange Icing

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One thing you may not know about me is that I have a great fondness for food nostalgia and vintage cookbooks. I like to attempt now and then to give a vegan makeover to a classic recipe from my childhood.

I chose one of my very favorite cookies my mom used to make. Whenever we saw that Tupperware canister on the counter, we knew what we would find inside. And they always went too fast.

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I substituted Earth Balance dairy-free products and flax eggs. I bumped up the health value by just a little bit, substituting whole wheat pastry flour and Sucanat for the sugar. The result is a tender, crisp little cookie cake topped with sweet orange frosting. I actually like them better than the original. Don’t tell Mom 🙂

Carrot Cookies with Orange Icing

adapted from The Betty Crocker Recipe Card Library 1971

1/2 cup dairy-free buttery stick, softened

1/2 cup vegan shortening

3/4 cup Sucanat ( or sugar)

*2 flax eggs (other other egg substitute)

1 cup mashed cooked carrots

2 cups whole wheat pastry flour

2 teaspoons baking powder

1/4 to 1/2 teaspoon salt, depending on whether the butter substitute contains salt

3/4 cup shredded unsweetened coconut

Orange icing (recipe below)

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Heat oven to 400 degrees.

*If using flax eggs, whisk together 2 tablespoons ground flax meal and 6 tablespoons water. Refrigerate for at least 15 minutes while preparing remaining ingredients. This will create an egg-like consistency.

1.  Sift together the flour, baking powder and salt. Set aside.

2.  Cream together the shortening, butter substitute and sugar until smooth. Add egg substitute then  carrots and stir until well blended.

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3.  Stir in flour mixture then fold in coconut.

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4.  Drop by teaspoonfuls about 2 inches apart onto lightly greased cookie sheet.

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5.  Bake 10-12 minutes or until no imprint remains when touched lightly. Immediately remove from baking sheet to cool. Frost with orange icing. 4 dozen cookies.

Orange Icing

3 tablespoons soft butter substitute (such as Earth Balance)

1 1/2 cups sifted confectioners’ sugar

2 teaspoons grated orange peel

1 tablespoon fresh squeezed orange juice

Blend butter and sugar. Stir in orange peel and juice. Beat until smooth.

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Chewy Peanut Almond Butter Cookies

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Do vegans suffer a life of selfless denial? I should say not–with all the fantastic recipe sites at our fingertips, not to mention all the inspiring blog posts we enjoy on WordPress!

I found this yummy recipe at food.com. It turns out a rich, sweet, chewy cookie. The almond butter is a nice addition–and I used dark brown sugar, but you could use either light or dark.

prep

Ingredients:

1/3 cup peanut butter
1/3 cup almond butter
1/3 cup margarine
2/3 cup brown sugar
1 1/2 teaspoons Ener-G Egg Substitute
2 tablespoons water
2 tablespoons soymilk
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt

Directions:

Preheat oven to 375°F (190°C). Mix water and egg replacer together in a small bowl, set aside.

In big mixing bowl cream together peanut butter, almond butter, sugar and margarine.

Mix in soy milk, egg replacer and vanilla.

Sift in flour and baking powder into mixture. Add in salt.

Place cookies 2 inches apart onto lightly greased cookie sheets.

Bake for 8 to 15 minutes in the preheated oven, or until edges are lightly browned, but center is still a bit soft, as it will harden as cookies cool.

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Chocolate Chip Muffins

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A vegan’s life is such bliss! To enjoy the bounty of the earth, without guilt, without hesitation, with compassion. Most vegans, in my experience, are very much in love with food.

As someone who has wrestled with weight and body image issues for most of my life, I can tell you, it is so gratifying to let that go–finally. As I become more fully conscious, through my yoga and meditation practice, more in touch with and in tune with my body’s needs, I begin to have a sense of what to eat and what not to eat, based on how it makes me feel–before and after.

One thing I have realized, my body does not like a high-fat diet. But, my palate enjoys a sweet tasting chocolate treat at regular intervals. Enter, the low-fat, vegan muffin. A nice compromise when deciding whether that vegan cupcake from Whole Foods, slathered with the greasy, weirdly dry icing is really worth it.

This, I can live with. These muffins are lightly sweet and wholesome tasting. Go ahead, eat two. It’s still gonna be less calories than the alternative. Please enjoy this recipe, borrowed from Madhuram’s Eggless Cooking http://www.egglesscooking.com.

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Vegan Chocolate Chip Muffins
5.0 from 3 reviews
Print
Prep time:20 Mins
Cook time:25 Mins
Yields:8 Muffins
Very easy to bake, these vegan chocolate chip muffins will become your “go-to” vegan muffin recipe.

WET INGREDIENTS:
  • 1 CupAlmond Milk
  • 1 TeaspoonApple Cider Vinegar
  • 1/4 CupUnsweetened Applesauce
  • 1/4 CupCoconut Oil
  • 1 TeaspoonVanilla Extract
DRY INGREDIENTS:
  • 2 CupsWhole Wheat Pastry Flour
  • 1/2 CupWhite Sugar
  • 1 TablespoonBaking Powder
  • 1/2 TeaspoonSalt
ADD-ONS:
  • 1/2 CupVegan Chocolate Chips
  • 1/2 CupChopped Nuts (Optional)
SUBSTITUTES:
PROCEDURE:
  1. Preheat oven to 350F/180C for 15 minutes. Lightly grease a muffin tin or line it with paper liners.
  2. In a small bowl mix together the milk and vinegar and set aside for about 5 minutes or until it curdles.
  3. In a large bowl, whisk together the dry ingredients and make a well in the center.
  4. To it add the milk mixture, applesauce, oil and vanilla extract. Mix together until the batter is just moistened. Fold in the chocolate chips and nuts, if using.
  5. Scoop out about 1/3rd cup of batter in each muffin cup. Bake for about 25-27 minutes or until a toothpick inserted in the center of a muffin comes out clean. Mine was done in 25 minute
Vegan Chocolate Chip Muffins
5.0 from 3 reviews
Print
Prep time:20 Mins
Cook time:25 Mins
Yields:8 Muffins
Very easy to bake, these vegan chocolate chip muffins will become your “go-to” vegan muffin recipe.

WET INGREDIENTS:
  • 1 CupAlmond Milk
  • 1 TeaspoonApple Cider Vinegar
  • 1/4 CupUnsweetened Applesauce
  • 1/4 CupCoconut Oil
  • 1 TeaspoonVanilla Extract
DRY INGREDIENTS:
  • 2 CupsWhole Wheat Pastry Flour
  • 1/2 CupWhite Sugar
  • 1 TablespoonBaking Powder
  • 1/2 TeaspoonSalt
ADD-ONS:
  • 1/2 CupVegan Chocolate Chips
  • 1/2 CupChopped Nuts (Optional)
SUBSTITUTES:
PROCEDURE:
  1. Preheat oven to 350F/180C for 15 minutes. Lightly grease a muffin tin or line it with paper liners.
  2. In a small bowl mix together the milk and vinegar and set aside for about 5 minutes or until it curdles.
  3. In a large bowl, whisk together the dry ingredients and make a well in the center.
  4. To it add the milk mixture, applesauce, oil and vanilla extract. Mix together until the batter is just moistened. Fold in the chocolate chips and nuts, if using.
  5. Scoop out about 1/3rd cup of batter in each muffin cup. Bake for about 25-27 minutes or until a toothpick inserted in the center of a muffin comes out clean. Mine was done in 25 minutes.

Chock-Full of Chocolate Cookies

IMG_1954If you’ve been reading my blog for awhile, you know there is no need for deprivation in a vegan lifestyle. Holiday treats are no exception to this rule.

Now, don’t get me wrong…I come up against plenty of temptation, with most of my family members and many other individuals in my daily life that are non-vegan. It seems everywhere I turn there is a plate or basket of some sort of cookie or candy or festively decorated sugary doodad being generously offered at this time of year.

And like a lot of vegans–I wasn’t born this way. I have my share of pleasant holiday food memories. But there are so many reasons to say no to those foods that contain animal secretions. I simply refuse to endorse or support the dairy industry, no matter how small a role it may be as simply the consumer of a cookie. That is how a vegetarian became a vegan. If you want to know why I feel so strongly about this, check out the following website:  http://www.chooseveg.com/dairy.asp

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Decadent, sweet, chocolate treats are essential in my enjoyment of the holiday season. These cookies fit the bill, without breaking the caloric bank. They have a little less fat than some recipes out there, but they are easy to make with common pantry staples, they contain plenty of delicious chocolate and are absolutely egg and dairy-free.

Chocolate Chip Cookies

from “Vegan Planet” by Robin Robertson

2 cups unbleached, all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup firmly packed light brown sugar

1/4 cup pure maple syrup

1/2 cup corn oil

Egg replacer for 2 eggs

1 teaspoon vanilla extract

1 1/2 cups semi-sweet vegan chocolate chips

1/2 cup chopped nuts of your choice (optional)

Method:

Preheat oven to 350 degrees F. Lightly oil two baking sheets.

In a medium bowl, combine wet ingredients and brown sugar and mix until well blended. Set aside. Combine dry ingredients, then add half of dry ingredients to wet, mixing just until combined. Add remaining dry ingredients, then fold in the chocolate chips and nuts (if using). Drop by spoonfuls onto prepared baking sheets, about 2 inches apart.

Bake until golden brown, 15-18 minutes. Let cool completely before storing in an airtight container. Makes about 2 dozen cookies, depending on the size of your spoon.

Dark Chocolate Brownies

This is by far the best vegan brownie recipe I have found. I’ve been through a lot of cookbooks. To put it best…I judge a cookbook by the strength of its dessert section. I believe a diet must always allow for sweets and never be too restrictive.

When I come across a cookbook with all fruit desserts, I snap it shut and move on. That’s just me. I will always eat healthy, but I will never be overly virtuous.

Rip Esselstyn gets it! The recipes in his cookbook, The Engine 2 Diet provide a great balance between good sense and enlightened indulgence.

His recipes are extremely low fat and no-fat, but in the case of this recipe, thankfully, he allows for an abundance of naturally occurring cocoa butter in the form of a most generous allotment of chocolate chips. Thank you, Rip!

These beauties are everything a brownie should be: moist and fudgy with a dark cocoa edge that refuses to take a back seat to sugar.

When it comes to chocolate, vegans must be ever so cautious in label reading, because even some of the brands we trust have slipped milk fat into their formulas. A final note: Never pinch pennies when it comes to chocolate. You won’t regret it.

 Dark Chocolate Brownies

Ingredients

Makes about 20 brownies

1/2 cup light brown sugar, packed

1/2 cup raw sugar

1 cup unsweetened applesauce

1 tbsp egg substitute mixed with 1/4 cup water

1/4 cup + 2 tbsp soy milk

1 1/2 tsp vanilla extract

1 1/2 tsp apple cider vinegar

1 1/2 cups whole wheat pastry flour

3/4 cup cocoa powder

1 tsp baking soda

1/2 tsp sea salt

1 1/2 cups (dairy-free) 60% chocolate chips or chunks (Ghirardelli offers a dairy free 60% product)

Directions

Preheat oven to 375 deg F. Combine the sugars and applesauce with an electric or handheld mixer. Beat in the Ener-G mixture, soy milk, vanilla, and vinegar. Combine the dry ingredients (except chocolate chips) in a separate bowl. Gradually add the dry mixture to the wet ingredients, then stir in the chocolate chips. Pour the batter into a sprayed 9×13 inch baking dish. Bake for 16-20 minutes, until a toothpick inserted into the center comes out clean.