Desserts

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PUMPKIN PIE    (by Alicia Silverstone)
Ingredients:

• 16 oz. can pureed pumpkin
• ½ cup maple syrup
• ½ tsp. salt
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
• ½ tsp. ground cloves
• 1 tsp. ground allspice (optional)
• ½ tsp. ground nutmeg (optional)
• 3 Tbsp. cornstarch
• 1 package (12 oz.) silken tofu
• 9 inch unbaked pie shell

Directions:
Preheat oven to 425 degrees.
Blend all the ingredients together until very creamy and smooth.  Pour into pie shell.
Bake at 425 degrees for 15 minutes.
Lower the heat to 350 degrees and bake for another 50-60 minutes.
Chill and serve.

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Mini Pumpkin Butterscotch Muffins   (adapted from allrecipes.com)   Servings: 48      Calories: 70

• 1 ¾ cups all-purpose flour
• ¾ cup brown sugar
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• ½ tsp ground nutmeg
• 1 tsp baking soda
• ¼ tsp baking powder
• ½ tsp salt

Mix above in a large bowl

• 2 eggs
• ½ cup melted butter (can substitute ¼ cup melted butter and ¼ cup applesauce)
• 1 (16 oz) canned pumpkin

Whisk together in a separate bowl.  Mix the flour mixture with the egg mixture.  Then stir in the butterscotch chips.

• 1 (6oz) package butterscotch chips

Fill each part of the greased muffin pan to ¾ full.  Bake 350 degrees for 10-12 minutes. Makes 48 mini-muffins

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​Vegan Apple Crisp  (Recipe from Minimalist Baker)        Serves: 10
A delicious vegan apple crisp, naturally sweetened and made in 1 bowl! Tender, caramelized apples under a crispy, pecan-oat topping.  Fall comfort food at its best!
​
Ingredients:
FILLING

• 8 medium-large organic apples (4 tart (like granny smith), 4 sweet (like honey crisp) 
• 1 lemon, juiced (~ 2 Tbsp)
• 2/3 cup coconut sugar (or sub organic cane sugar)
• 1 1/2 tsp ground cinnamon
• 3 Tbsp cornstarch 
• 1/4 cup fresh apple juice (or water)
• 3/4 tsp fresh grated ginger or 1/2 tsp ground ginger
• pinch nutmeg

TOPPING

• 1 cup rolled oats
• 1/2 cup almond meal
• 1/2 cup unbleached all purpose flour*
• 1/2 cup coconut sugar (or sub organic cane sugar)
• 1/2 cup muscovado sugar (or sub organic brown sugar)
• 1/2 cup pecans, roughly chopped
• 1/4 tsp sea salt
• 1 tsp ground cinnamon
• 1/2 cup melted coconut oil or olive oil 

Directions:

1. Preheat oven to 350 degrees F.
2. Peel apples, quarter, remove cores, and use a paring knife to thinly slice lengthwise (see photo).
3. Add to a large mixing bowl and top with remaining filling ingredients. Toss to combine. Add to a 9x13 (or similar size) baking dish.
4. Rinse and wipe out your mixing bowl and add all topping ingredients. Stir to combine, then use fingers to break down any clumps of muscovado sugar. Pour over apples in an even layer.
5. Bake for 50 minutes to 1 hour (uncovered), or until the filling is bubbly, the apples are very fork tender (especially in the center of the dish), and the topping is deep golden brown.
6. Let rest at least 30 minutes before serving. This is delicious with coconut whipped cream or vanilla bean coconut ice cream.
7. Best when fresh, though leftovers keep covered in the refrigerator up to 3 days, or in the freezer up to 1 month. Reheat in the microwave, or in a 350 degree F oven until warmed through.

*To keep this recipe gluten free, ensure your oats are gluten free and sub the unbleached all purpose with a gluten free flour blend, such as Bob’s Red Mill Gluten Free 1:1 Baking Flour.

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Cranberry Apple Crisp   (tasteofhome.com)

Ingredients:

• 3 cups chopped peeled tart apples
• 2 cups fresh or frozen cranberries
• ¾ to 1 cup sugar
• 3 Tbsp all purpose flour

Topping:

• 1 ½ cups quick-cooking oats
• ½ cup all purpose flour
• ½ cup packed brown sugar
• ½ cup butter, melted (can also use vegan butter)
• ½ cup chopped pecans or walnuts

Directions:
Combine apples, cranberries, sugar and flour.  Pour into a grated 11X7 inch baking dish.  In a bowl, mix topping ingredients until crumbly; sprinkle over apple mixture.  Bake at 350 degrees for 50-55 minutes or until tender.  
Serves: 6-8

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​Pecan Pear Muffins  (adapted from tasteofhome.com)

Ingredients:

• 3 cups all purpose flour
• 1 cup sugar
• 2 tsp baking soda
• 2 tsp cinnamon
• 1 tsp ground ginger
• ½ tsp salt
• 2 eggs (can substitute egg replacer)
• ¾ cup canola oil
• 1 tsp vanilla extract
• 4 cups peeled, chopped fresh pears
• 1 cup chopped pecans or walnuts

Directions:

1. In a large bowl, combine the flour, sugar, baking soda, cinnamon, ginger and salt.
2. In another bowl, combine the eggs, oil and vanilla and stir into dry ingredients just until moistened.
3. Fold in the pears and pecans.
4. Fill paper lined muffin cups two-thirds full.  Bake at 350 degrees F for 25-30 minutes. Cool on rack before serving.

Serves: 24  Calories: 200

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​Vegan Apple Carrot Muffins  (allrecipes.com)
Ingredients:

• ½ cup brown sugar
• ¼ cup white sugar
• 2 ½ cups all purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 3 tsp ground cinnamon
• 2 cups finely grated carrots
• 2 large apples, peeled, cored and shredded
• 6 teaspoons egg replacer (dry)
• 1 ¼ cup apple sauce
• ¼ cup vegetable oil
• (walnuts can be added if desired)

Directions:

1. Preheat oven to 375 degrees.  Grease muffin cups or line with paper muffin liners.
2. In a large bowl, combine brown sugar, white sugar, flour baking soda, baking powder, salt and cinnamon.  Stir in carrot and apple; mix well.
3. In a small bowl whisk together egg substitute, applesauce and oil.  Stir into dry ingredients.
4. Spoon batter into prepared pans.
5. Bake in preheated oven for 20 minutes.  Let muffins cool in pan for 5 minutes before removing from pans to cool completely.

Servings: 12  Calories: 215

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Pumpkin Gooey Butter Cake  (adapted from foodnetwork)

Cake:
1 (18 ¼ oz) package yellow cake mix
1 egg
8 Tbsp butter melted
Combine the above and mix well with an electric mixer.  Pat the mixture into the bottom of a lightly greased 13X9” baking pan.


Filling:
1 (8oz) package cream cheese, softened
1 (15 oz) can pumpkin puree
3 eggs
1 tsp vanilla
2 tsp cinnamon
1 tsp ginger (Leave the ginger out for the substitutions listed below)
½ tsp nutmeg
1 (16 oz) box powdered sugar (this could be reduced to 12 oz)
​
Beat cream cheese and pumpkin until smooth.  Add the eggs, vanilla and butter and beat together.  Next add the powdered sugar and spices.  Mix well.  Spread pumpkin mixture over cake batter and bake at 350 degrees for 40-50 minutes.  Make sure not to over bake as the center should be a little gooey.  Chopped pecans could be added to the top if desired.

Servings:  8

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BEET CAKE  -  A great Valentine's Day cake!   
​(from Marilyn’s recipes)

​Ingredients:

• 3 eggs beaten
• 2 tsp. vanilla
• 1 cup oil
• 1 cup sugar
• 1 1/2 cup mashed cooked beets (or 3 cups shredded fresh beets)
• 2 cups flour
• ½ cup cocoa
• ½ tsp. salt
• 1 1/2 tsp. baking soda
• 1 tsp baking powder
• 1 tsp. cinnamon can be added (optional)

Beat eggs, sugar, oil, and vanilla until fluffy.  In a separate bowl, combine flour, cocoa, baking soda and salt.   Add to egg mixture.  Add beets.  Beat for 2 minutes at medium speed.  Chopped nuts can be added if desired.  Pour into greased 9X13 pan or 2 9” round pans. Bake at 350 degrees for 25-30 minutes or until done.
Frosting:  Combine 1 lb. powdered sugar, 8 oz. pkg. cream cheese, ¼ cup butter and 1 tsp. vanilla.  Mix and spread on cooled cake.
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Blackberry, Apple & Gingerbread Crumble   (wallflowerkitchen.com)
Ingredients:
Filling-
2 apples peeled and cubed
1 cup blackberries
1 Tbsp coconut sugar or brown sugar
3 Tbsp water
Crumble
1 ½ cup ground almonds (almond flour)
3 Tbsp olive oil
1 tsp blackstrap molasses
1 Tbsp coconut sugar or brown sugar
1 ½ tsp ground ginger
1 tsp pumpkin pie spice mix
 ¼ tsp salt

Instructions:

1. Preheat oven to 350 F
2. Add the fruit, sugar and water to saucepan.  Simmer for 5-8 minutes until soft
3. Meanwhile, make the crumble by adding all the crumble ingredients, except the oil and mix together.  Add the oil, a tablespoon at a time, until the mixture begins to clump together.
4. Once the fruit is soft, add to a baking dish and top with the crumble mixture.
5. Bake for 8-10 minutes until the topping is crisp and golden.
6. Serve with a scoop of coconut milk ice cream and enjoy!

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Cranberry Oatmeal Cookies  (tasteofhome.com)

Ingredients:

• 1 cup butter softened
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups all purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ tsp baking soda
• 2 cups quick-cooking oats
• 1 cup raisins
• 1 cup coarsely chopped fresh or frozen cranberries
• 1 Tbsp grated orange peel
• 1 package (10 to 12 oz) white baking chips

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1. In a large bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.  Combine the flour, baking powder, salt and baking soda; add to the creamed mixture.  Stir in the oats, raisins, cranberries and orange peel.  Stir in baking chips.
2. Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheets.  Bake at 375 degrees for 10-12 minutes or until the edges are lightly browned.  Cool on wire racks.  Yield: 6 dozen.

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Pear Cranberry Upside Down Cake   (native food celebration cookbook)
Ingredients:
½ cup brown sugar
¼ cup vegan margarine
½ cup pecan halves
4 whole Bartlett pears
2 Tbsp vegan margarine
2 cups fresh cranberries
1 12 cups unbleached flour
2 12 tsp baking powder
½ sea salt
⅓ cup safflower or sunflower oil
¾ cup organic sugar
7 oz silken tofu, firm
½ cup orange juice
1 whole orange zested                                                                                              1 tsp vanilla extract

Directions:

1. Preheat oven to 350 degrees.
2. Mash brown sugar and margarine into the bottom of an 8x8 or 9" round baking pan.
3. Place pecan halves randomly on bottom.
4. Peel pears, slice in quarter and remove core, then slice into eighths.
5. Heat 2 Tbsp of vegan margarine in skillet and saute skin side up for 1 to 2 minutes on each side.
6. Arrange sauteed pears on bottom of baking dish.
7. Pour cranberries evenly over top of pears and make sure to fill the gaps between pear slices with cranberries.
8. In a bowl, mix together the flour, baking powder and salt.
9. Puree the rest of the ingredients in a blender.
10. Mix liquid into dry ingredients and spoon batter evenly over parts.
11. Bake for 35 to 40 minutes.
12. Let cool, then invert on serving plate and gently tap to loosen cake.

Serves: 8

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​Vegan Carrot Cake with Cashew Cream Cheese Frosting  (connoisseurusveg.com)

​Ingredients:
For the cake:

• ¾ cup canola oil
• ¾ cup crushed pineapples, drained
• ½ cup unflavored non-dairy milk
• 2 Tbsp ground flaxseed
• 2 tsp vanilla extract
• 2 ½ cups whole wheat pastry flour (or all purpose flour)
• ½ cup granulated sugar (organic)
• ½  cup brown sugar
• 2 tsp baking soda
• 2 tsp cinnamon
• 1 tsp powdered ginger
• ½ tsp ground nutmeg
• ½ tsp ground cloves
• 1 tsp salt
• 2 ½ cups finely shredded carrots.
• 1 cup chopped walnuts

For the Cashew Cream Cheese Frosting:

• 2 cups raw cashews (soaked in water 4-8 hours and drained
• ⅓ cup maple syrup
• 2 Tbsp lemon juice
• 1 tsp vanilla extract
• ½ tsp sat

Directions:

1. Preheat oven to 350 degrees F.  Oil and line the bottoms of 2 9” round cake pans with parchment paper.
2. In a small bowl, stir together the oil, milk, pineapple flaxseed and vanilla.  Allow the mixture to sit for at least 10 minutes.
3. Meanwhile, stir the flour, sugars, baking soda, cinnamon, ginger, nutmeg, cloves, and salt together in a large mixing bowl.
4. Add the wet mixture to the dry, and stir just until blended, being careful not to over mix.  Fold in the carrots and walnuts.
5. Distribute the batter among the two prepared pans, smoothing out the tops with a spatula.
6. Bake until a toothpick inserted into the center of a cake comes out clean, about 45 minutes
7. Transfer the cake pans to a cooling rack and allow them to cool completely.
8. While the cake layers cool, make the cashew cream cheese frosting.  Place all ingredients in the bowl of a food processor and blend until smooth, stopping to scrape down the sides of the bowl as needed.
9. When the cake layers are cool, carefully remove them from the pans and peel off the parchment paper.  Invert one of the layers on a plate, and slather the top with half of the cashew cream cheese frosting.  Top with the other layer, also inverted, and slather the top with the remaining frosting. Slice and serve.

Serves: 8

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Moist Vegan Carrot Cake with Lemon Buttercream Frosting  (lovingitvegan.com)

Ingredients:
For the Cake:
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp cinnamon
1 tsp nutmeg
1 ½ cup grated carrots
1 ½ cup brown sugar
2 flax eggs
½ cup olive oil
1 tsp vanilla
1 Tbsp. apple cider vinegar
1 cup chopped walnuts (optional)


​For the Lemon Buttercream Frosting:

• 3 ¾ cup powdered confectioners’ sugar
• 3 Tbsp. vegan butter or coconut oil
• 1 tsp vanilla extract
• 2 tsp apple cider vinegar
• 3-4 Tbsp. fresh lemon juice

Directions:

1. Preheat the oven to 350 degrees F.  Grease two 8 inch cake tins and line the bottoms with parchment paper.
2. Sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg into a mixing bowl.  
3. Add the grated carrot and brown sugar.
4. Prepare the flax eggs, by mixing 2 Tbsp. Flaxseed meal with 6 Tbsp. water and allow to sit for five minutes.
5. In the meantime, add the oil, vanilla and apple cider vinegar to the mixing bowl.  
6. Add the flax eggs.
7. Mix everything together in the mixing bowl.
8. If your batter is too dry at this point (and only if it is too dry to mix) then add in a little non-dairy milk, only as much as you need to get the batter to a wet enough consistency so that it can mix properly.
9. Lastly add the chopped walnuts if you desire.
10. Divide the mixture between the two 8 inch cake tins.
11. Place into the oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
12. Allow the cakes to cool completely on a cooling rack.
13. While the cakes are cooling, prepare your frosting.
14. Add the powdered sugar, vegan butter, vanilla, apple cider vinegar and 3 Tbsp. lemon juice to an electric mixer bowl.  Start mixing on low speed.
15. If your frosting is too thick then add in more lemon juice a drop at a time as needed to get your frosting mix to the perfect consistency.  If your frosting ends up too thin add more powdered sugar.
16. Add frosting to the top of one of the layers.  Add the other layer on top and completely frost the top and sides of the cake.  
17. Sprinkle crushed walnuts on top and serve.

Serves: 10

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Carrot Ginger Bran Muffins  (delish.com) 

Ingredients:

• ¾ cup all purpose flour
• ½ cup wheat bran
• ½ cup dark brown sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½  tsp ginger
• ½ tsp cinnamon
• 6 Tbsp vegetable oil
• ¼ cup apple sauce
• 1 large egg (can substitute flax egg replacer)
• ½ cup shredded carrots
• 1 Tbsp minced crystallized ginger
• 2 tsp grated fresh ginger

Directions:
Preheat oven to 375 degrees F.  Place 8 paper liners in the cups of a muffin pan and set aside.  Combine the flour, bran, sugar, baking powder, baking soda, salt, ground ginger, and cinnamon in a medium bowl and set aside.
Whisk together the vegetable oil, applesauce, and egg in a large bowl.  Add the carrots, crystallized ginger, and fresh ginger and stir to combine.
Add the dry ingredients to the egg mixture and stir until just combined.  Divide the batter equally among the prepared muffin cups.
Bake until the tops spring back when lightly touched.  20-25 minutes. Cool on a wire rack.
Serves: 8

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BLUEBERRY ZUCCHINI MUFFINS  (adapted from allrecipes.com)

1 ½ cups flour (can use half whole wheat and half unbleached if desired)
¼  cup white sugar
¼  cup brown sugar
1 tsp. baking soda
1 tsp. ground cinnamon
½ tsp. salt
½ cup olive oil (can substitute applesauce for less calories)
¼ cup milk (can substitute almond, soy or coconut milk)
1 egg
1 ½ tsp. vanilla extract
1 cup shredded zucchini
1 cup fresh blueberries
½ cup chopped pecans
 
Preheat oven to 350 degrees F.  Grease 12 muffin cups or line with paper liners.

Combine flour, white sugar, brown sugar, baking soda, cinnamon, and salt together in a bowl.  Whisk olive oil, milk, egg and vanilla extract in a separate bowl until smooth; stir into flour mixture until batter is just moistened.  Fold zucchini, blueberries and pecans into batter. Fill prepared muffin cups ⅔ full with batter.

Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
 
Serves 12    Calories 227 

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Savory Lemon & Herb Baked Tofu   (connoisseurus.veg)

Ingredients:

• 3 Tbsp soy sauce or tamari
• 2 Tbsp lemon juice
• 2 tsp olive oil
• ½ tsp garlic powder
• ½ tsp dried thyme
• ½ tsp sage
• ½ tsp black pepper
• 1 (14oz) package extra firm tofu, drained and pressed for at least 30 minutes

Instructions:

1. Stir the soy sauce, lemon juice, olive oil, garlic powder, thyme, sage and pepper together in a shallow dish.  Cut the tofu into cubes, slabs, or whatever shape you like, and place the pieces into the dish. Spoon the marinade over the top and allow the tofu to marinate for 30 minutes at room temperature, turning the pieces halfway through.
2. Preheat the oven to 400 degrees
3. Line a baking sheet with parchment paper and arrange the tofu pieces in a single layer on top.  Reserving any excess marinade.
4. Bake for 15 minutes, then flip the tofu pieces and spoon any reserved marinade over them.  Bake for another 15-20 minutes, until the marinade has dried up and the tofu pieces have shrunk a bit and taken on a chewy texture.
5. Enjoy the tofu immediately or store it in a sealed container or bag in the refrigerator for 2-3 days.

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​Vegan Orange Cranberry Scones  (delscookingtwist.com)

Ingredients for the scones:

• 2 cups all purpose flour
• 1 Tbsp baking powder
• ¼ cup sugar
• ½ tsp salt
• 1 tsp cinnamon (optional)
• ¼ cup coconut oil
• Zest of one orange
• 1 cup fresh or dried cranberries or dried blueberries, divided 
• 1 cup coconut milk, full-fat and unsweetened

Ingredients for the glaze:

• ¾ cup powdered sugar
• ¼ tsp cinnamon
• ¼ tsp pumpkin spice
• 1 tsp maple syrup
• 1 tsp coconut milk, bull-fat
• 1 Tbsp orange juice
• ½ orange zest

Directions:

1. In a large mixing bowl, combine flour, baking powder, sugar, salt and cinnamon.
2. Stir coconut oil into the dry ingredients, and mix by hand until it becomes a crumbly dough.
3. Stir in coconut milk, using a wooden or rubber spatula.
4. Toss with the cranberries (or blueberries) & mix until just combined.  Do not overmix.
5. Turn the bowl onto a baking tray lined with parchment paper, and pat the dough into an approximately 7 inch round and 2 inch thick  Refrigerate for 20 minutes.
6. Preheat the oven to 400 F
7. Cut the chilled dough into 6 wedges, detaching each of them from the center and leaving space in between so they don’t stick together while baking.
8. Bake for 25 minutes.  Cool completely.
9. In the meantime, prepare the glaze:  in a small bowl, combine all the ingredients until you get a thick and smooth batter.  Spoon over the cooled scones.

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The Best Vegan & Gluten Free Chocolate Chip Cookies   (makingthymeforhealthy.com)
Ingredients:

• ⅓ cup solidified coconut oil (or vegan butter)
• ½ cup coconut sugar
• 2 tsp vanilla extract
• 2 Tbsp almond milk
• 1 cup almond flour (not almond meal)
• 1 cup oat flour
• ½  tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ½ cup dark chocolate hips

Directions:

1. Preheat oven to 350 degrees, line baking sheet with parchment paper or silicone mat.
2. Combine coconut oil and coconut sugar.  Mix on high for 1 minute then add vanilla extract and almond milk.  Continue to mix for another 30 seconds.
3. With the mixer running, add the almond flour first.  Next add the oat flour, baking soda, baking powder, and salt.  Continue to mix for about 20 seconds, until a dough forms. Using a spatula, scrape down the sides and bottom of the bowl in between mixing to assure all of the ingredients are combined.  If the dough appears dry and crumbly, try allowing it to mix for longer. It it is still crumbly, try adding a tablespoon of milk. Stir in the chocolate chips at the end with a spatula.
4. Scoop out about 1 ½ Tbsp of dough at a time.  Arrange them on the baking sheet about 2” apart.  Bake 12-13 minutes. Allow to cool for at least 15 minutes before serving.  

Yields: 18 cookies

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Soft & Chewy White Chocolate Macadamia Nut Cookies   (livewellbakeoften.com)
Ingredients:

• 2 ¾ cup all purpose flour (spooned & leveled)
• 1 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter, softened to room temperature (coconut oil can be substituted)
• 1 cup brown sugar
• ½ cup granulated sugar
• 2 large eggs room temperature (substitute 2 Tbsp flax meal + 6 Tbsp water mixed together)
• 2 tsp pure vanilla extract
• 1 ½ cup white chocolate chips (1 package)
• 1 ½ cup chopped macadamia nuts

Directions:

1. In a large mixing bowl, whisk together the flour, baking soda, and salt.  Set aside
2. In the bowl of a stand mixer or electric mixer, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes until well combined.  Add the eggs & vanilla extract one at a time and mix until fully combined.
3. Slowly mix in the dry ingredients & continue mixing until just combined, then mix in the white chocolate chips & chopped macadamia nuts, making sure to stop and scrape down the sides of the bowl as needed.
4. Cover the cookie dough tightly & transfer to the refrigerator to chill for at least 2 hours.
5. Preheat oven to 350 degrees.  Line baking sheets with parchment paper or silicone baking mats.
6. Scoop 1 ½ Tbsp of dough and place 2 inches apart.  Bake 9-12 minutes.
7. Cool for 5-10 minutes then transfer the cookies to a wire rack to finish cooling.

Yield: 4 dozen cookies.​

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Curry Vege-Chicken Sandwiches  (Marilyn’s recipe)

Ingredients:  

• 1 small Worthington frozen chicken roll (thawed and mashed)
• 1 small can crushed pineapple drained (in its own juice)
• 1 small can mandarin oranges (drained and cut small)
• 1 small can water chestnuts (drained & finely chopped)
• 6 green onions (finely chopped)
• 1 cup finely chopped celery
• 2-3 tsp curry powder (to taste)
• ½ - 1 tsp salt (to taste)
• ½ tsp ground black pepper
• ½ cup Vegenaise (or more until it is the right consistency)

Directions:
Mix all ingredients together.  Chill before using in sandwiches.  This is very good in croissants, rye bread or sourdough bread.

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Vegan Coconut Almond Macaroons   (single-veganista.com)
​
Ingredients:

• 4 cups unsweetened shredded coconut flakes (Bob's Red Mill is a good brand)
• 1 cup canned coconut milk, full fat
• ⅓ cup pure maple syrup
• ⅓ cup slivered almonds
• ¼ cup spelt, oat, coconut, almond or all purpose flour
• 1 ½ tsp vanilla extract
• Pinch of salt
• 7 oz vegan chocolate chips

Directions:

1. Preheat oven to 350 F
2. Line a baking sheet with parchment paper
3. Ina medium size mixing bowl, combine the coconut, coconut milk, syrup, almonds, flour, vanilla and salt, mix well.  Using a Tablespoon measuring spoon, scoop out rounded tablespoons, making sure to pack it well. This last part is very important, or your macaroons may tend to fall apart.  Place packed mounds on cookie sheet, about 1 inch apart. Bake for 20-25 minutes until golden. Cool completely.
4. Warm the chocolate over a double boiler until melted.  Dip the bottoms of the macaroons into the melted chocolate.  Drizzle remaining chocolate on the top using a spoon. Refrigerate 7-10 minutes until set.
5. Store macaroons covered or in an airtight container, will last up to 4-5 days.  To keep fresher longer, store in an airtight container in the refrigerator.​

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Vegan Lemon Sugar Cookies   (adapted from geniuskitchen.com)
Ingredients:

• ¾ cup coconut oil or crisco
• 1 cup sugar
• 1 egg replacer (1 tsp egg replacer mixed with 2 Tbsp water)
• 2 tsp vanilla extract
• ¼ cup lemon juice
• Zest of one lemon
• ½ tsp salt
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• 2 ½ cups flour

​Instructions:

1. Preheat oven to 375 F and line two baking sheets with parchment paper
2. In a small bowl, mix together all purpose flour, baking powder, baking soda and salt; set aside.
3. In a large bowl, mix together coconut oil or crisco and sugar until combined, then add the egg replacer.  Add the vanilla extract, lemon juice and lemon zest, then mix in the dry until combined.
4. Scoop cookies, the size you wish, and roll tops in sparkling sugar.  Place 2 inches apart on baking sheets and bake until edges are just golden, about 12 minutes.  Cool on baking sheets for 5 minutes then remove to a cooling rack.

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Vegan Russian Tea Cakes  (thespruceeats.com)

Ingredients:

• 1 cup confectioners sugar
• 1 ½ tsp vanilla extract
• 1 cup coconut oil
• ½ tsp salt
• 2 ½ cups all purpose flour (gluten free flour could be substituted)
• 1 cup finely chopped almonds (could substitute walnuts or pecans)
• 1 additional cup confectioners sugar (for rolling)

Directions:

1. Preheat oven to 350 F
2. In a large mixing bowl, cream together the confectioners sugar, vanilla extract, and coconut oil until creamy.
3. Add the chopped nuts to the mixture, then gradually mix in the flour.  Your dough will be crumbly but easily formed into a ball when worked slightly with hands.
4. Form into balls, about 1 ½ inches in diameter and place onto an ungreased cookie sheet.  Do not flatten.
5. Bake for about 12 minutes or until ever so lightly golden brown on edges.  Remove from oven and cool on cookie sheet about 15 minutes. Roll generously in confectioner’s sugar until very well coated.  ​

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Marilyn’s Vegan Gingersnap Cookies  

Ingredients:

• ¾  cup turbinado sugar
• ¾ cup shortening (such as butter flavored Crisco)
• ¼ cup molasses
• 2 tsp soda
• 1 egg
• 1 Tbsp ground ginger
• 1  tsp cinnamon
• ½ tsp salt
• 2 cups flour
• ⅓ cup chopped dried ginger

Directions:

1. Preheat oven to 350 degrees
2. Sift dry ingredients together
3. Place shortening into mixing bowl and beat until creamy.  Gradually beat in the sugar, then the egg, and dark molasses.  Add dry ingredients and mix.  Add the chopped dried ginger and mix again.  Form into 1 inch balls.  Roll in sugar and place 2 inches apart on ungreased baking sheet
4. Bake about 10 minutes.  Cool cookies on wire rack.  Store in an airtight container.  ​

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AVOCADO ROSEMARY LIME BARS  (From allrecipes.com)

2 cups all purpose flour
½ cup sugar
2 Tbsp. minced fresh rosemary
2 limes zested and juiced
½ cup butter
1 cup sugar
4 eggs
1 avocado - peeled, pitted and mashed

• Preheat oven to 350 degrees.  Grease a 9X13 inch baking dish.
• Mix flour, ½ cup sugar, rosemary, and lime zest together in a bowl.  Cut butter into flour mixture with a pastry cutter until clumps are small.  Set aside 1 cup of the flour mixture for later use.
• Press remaining flour mixture in an even layer into the bottom of the prepared baking dish.
• Bake in preheated oven until the crust sets, about 10 minutes.
• Mix ½ cup of the reserved flour mixture with 1 cup sugar, lime juice, eggs, and mashed avocado in a bowl until mostly smooth.  Spread over the baked crust.  Top with remaining ½ cup of the reserved flour mixture.
• Bake in oven until set.  About 25 minutes.  Cool completely before cutting into 48 bars.  Cover with plastic and refrigerate.

81 calories/serving

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Serves 12    Calories 227 

BLUEBERRY ZUCCHINI MUFFINS  (adapted from allrecipes.com)

1 ½ cups flour (can use half whole wheat and half unbleached if desired)
¼  cup white sugar
¼  cup brown sugar
1 tsp. baking soda
1 tsp. ground cinnamon
½ tsp. salt
½ cup olive oil (can substitute applesauce for less calories)
¼ cup milk (can substitute almond, soy or coconut milk)
1 egg
1 ½ tsp. vanilla extract
1 cup shredded zucchini
1 cup fresh blueberries
½ cup chopped pecans

Preheat oven to 350 degrees F.  Grease 12 muffin cups or line with paper liners.

Combine flour, white sugar, brown sugar, baking soda, cinnamon, and salt together in a bowl.  Whisk olive oil, milk, egg and vanilla extract in a separate bowl until smooth; stir into flour mixture until batter is just moistened.  Fold zucchini, blueberries and pecans into batter. Fill prepared muffin cups ⅔ full with batter.

Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

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BLUEBERRY APPLE CRISP  (adapted from allrecipes.com)

Crust:

• 2 cups whole wheat flour (can substitute 2 cups ground almonds or pecans for gluten intolerant)
• 1 ½ cup rolled oats
• 1 cube cold butter cubed
• ½ cup brown sugar
• 1 tsp ground cinnamon
• ¼ tsp. salt

Place in bowl with an electric mixer on medium speed until the mixture is pea-size and crumbly, 3-5 minutes.  Refrigerate until ready to use.

Filling:

• 4 apples - peeled, cored and sliced
• 5 cups fresh or frozen blueberries
• ⅓ cup brown sugar
• 2 Tbsp. whole wheat flour
• 1 lemon, zested & juiced
• 1 tsp. ground cinnamon
• ½ tsp. ground nutmeg

Serves 12  Calories 375

Preheat oven to 375 degrees F.  Grease a 9X13 inch baking dish with butter.  Combine apples, blueberries, and all filling ingredients in a large bowl.  Transfer to prepared baking dish.  Sprinkle crumble mixture over fruit mixture.  Bake in preheated oven until topping is browned and fruit is bubbly; 35-45 minutes.

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RHUBARB STRAWBERRY CRUNCH (adapted from allrecipes.com)

⅔ cup sugar
3 Tblsp flour
4 cups sliced fresh strawberries
4 cups diced rhubarb
1 tsp cinnamon
zest of one juicing orange

In a large bowl, mix the above.  Place the mixture in a 9X13 inch baking dish.

Topping: 
3/4 cup flour (or use ground almonds)
½ cup brown sugar
¾ cup butter
¾ cup rolled oats

Mix above until crumbly, using a pastry cutter.  Crumble on top of the rhubarb and strawberry mixture.
Bake at 375 degrees for 45 minutes, or until crisp and lightly browned.

Servings: 10-12     Calories: 240

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STRAWBERRY JAM   (adapted from Bon Appetit)

1 lb. fresh (or frozen, thawed) hulled, quartered strawberries
1/3 cup sugar
1 large Granny Smith apple, peeled, coarsely grated
1 Tblsp. fresh lemon juice

Combine 1 lb. strawberries and ⅔ cup sugar in a large heavy skillet.  Stir in the coarsely grated apple.  Cook over medium-low heat, stirring and breaking up strawberries, until sugar dissolves.  Simmer until jam is thickened, 10-15 minutes.  Stir in 1 Tbls. fresh lemon juice.  Transfer to a bowl or jar; let cool.  Cover and chill until set, about 2 hours.  Keep chilled; serve within 2 weeks.   
Makes about 1 ½ cups

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Watermelon Cupcakes   (justapinch.com)

Ingredients:

• 1 ½ cup flour
• ¾ cup sugar
• 2 eggs
• ½ cup unsalted butter
• ½ cup sour cream
• 2 tsp baking powder
• ⅔ cup watermelon juice
• ½ cup watermelon pulp (well squeezed)

Icing:

• ½ cup unsalted butter (softened)
• 1 pkg (8 oz) cream cheese softened
• 1 box (2 lbs) confectioners sugar
• ½ cup watermelon pulp (well squeezed)
• Watermelon juice to taste​

Directions:
Cream softened butter & sugar, then add egg, sour cream & mix.  Add dry ingredients. Add juice and mix. Gently stir in pulp with a spoon. You can add more if you want more texture.
Pour into lined cupcake pan.  Place in 350 degree pre-heated oven for about 18-22 minutes.

For the Icing:  Cream butter & cream cheese.  Add confectioners sugar. Add pulp.  Make sure the pulp is squeezed out well or your icing consistency may be runny.  Ice the cooled cupcakes.

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Apple Coffee Cake (gluten free)   (theroastedroot.com)
Ingredients:

• 2 large eggs
• ¼ cup coconut oil
• ½ cup honey or pure maple syrup
• ½ tsp cider vinegar or lemon juice
• 2 cups Bob’s Red Mill almond meal/flour
• ½ tsp baking soda
• ¼ tsp sea salt

Apple-Cinnamon Walnut Topping:

• 1 cup granny smith apple peeled and finely chopped
• ¼ cup coconut oil softened
• ¼ cup coconut sugar
• 2 Tbsp. ground cinnamon
• ½ cup raw walnuts chopped

Instructions:

1. Preheat the oven to 350 degrees F.  Lightly oil an 8 inch square baking pan and line with parchment paper.
2. Add all of the ingredients for the cake to a blender or food processor.  Blend until well combined (note: the batter will be very thick). Transfer the cake batter to the prepared baking pan and smooth into an even layer.
3. Stir together the ingredients for the apple-cinnamon walnut topping in a bowl until well combined.  Distribute the topping over the coffee cake, gently pressing the apples into the cake batter.
4. Bake for 25 minutes in the preheated oven.  Turn off the heat and keep the coffee cake in the oven an additional 15 minutes, until the center feels firm when poked.  Remove from the oven and allow cake to cool 30 minutes before cutting and serving.

 

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​STRAWBERRY JAM   (adapted from Bon Appetit)

1 lb. fresh (or frozen, thawed) hulled, quartered strawberries
1/3 cup sugar
1 large Granny Smith apple, peeled, coarsely grated
1 Tblsp. fresh lemon juice

Combine 1 lb. strawberries and ⅔ cup sugar in a large heavy skillet.  Stir in the coarsely grated apple.  Cook over medium-low heat, stirring and breaking up strawberries, until sugar dissolves.  Simmer until jam is thickened, 10-15 minutes.  Stir in 1 Tbls. fresh lemon juice.  Transfer to a bowl or jar; let cool.  Cover and chill until set, about 2 hours.  Keep chilled; serve within 2 weeks.   
Makes about 1 ½ cups

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RHUBARB STRAWBERRY CRUNCH (adapted from allrecipes.com)

⅔ cup sugar
3 Tbsp flour
4 cups sliced fresh strawberries
4 cups diced rhubarb
1 tsp cinnamon
zest of one juicing orange

In a large bowl, mix the above.  Place the mixture in a 9X13 inch baking dish.

Topping: 
3/4 cup flour (or use ground almonds)
½ cup brown sugar
¾ cup butter
¾ cup rolled oats

Mix above until crumbly, using a pastry cutter.  Crumble on top of the rhubarb and strawberry mixture.
Bake at 375 degrees for 45 minutes, or until crisp and lightly browned.

Servings: 10-12     Calories: 240

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