Vegan Pumpkin Brownies
Pumpkin brownies are chocolaty, gooey and absolutely delicious. No one will ever guess that they are secretly healthy. Plus they are easy to make and it can all be done in one bowl.
VEGAN RECIPES
Pumpkin brownies are chocolaty, gooey and absolutely delicious. No one will ever guess that they are secretly healthy. Plus they are easy to make and it can all be done in one bowl.
Continue reading “Pumpkin Brownies (Vegan and Gluten Free)” →
This is everything that is great about a peanut butter and jelly sandwich in a cookie. They are soft, sweet and delicious. The best part is that these cookies are guilt free.
Continue reading “Peanut Butter and Jelly Thumbprint Cookies (Vegan and GF)” →
Warm sweet summer fruit with a crispy topping. This dessert is so simple to make, but is so delicious. It is perfect with a big scoop of vegan vanilla ice cream.
Continue reading “Peach Blueberry Crisp – Vegan and Gluten Free” →
This carrot cake bread has all the flavor of carrot cake in a healthy quick bread. This bread is sweet and a little spicy just like the traditional recipe. It has all of the great flavor without all of the fat and calories.
Continue reading “Oatmeal Carrot Cake Bread (Vegan and Gluten Free)” →
There is nothing like the smell of banana bread baking in the oven. This banana bread is moist, sweet and delicious. It tastes so good warm from the oven with butter melting over it.
Cold, creamy and chocolaty. These fudge popsicles are the perfect summer treat.
Continue reading “Fudge Popsicles – Vegan and Gluten Free” →
This is my daughter’s recipe. SHe loves to cook and she came up with this all on her own. She has also started her own blog, so here is the link if you want the recipe for the wontons. They are crispy, sweet and delicious, plus they are super easy to make.
The wild blackberries are all ripe where we live. This was just one of the three baskets that we picked. Needless to say we have a ton of berries already and there are a lot more to pick in the next few weeks. After a few hours of picking, we decided to make cobbler. Blackberry cobbler is on of my Dad’s favorite desserts, so he was super happy. The cobbler is great as is or with vegan vanilla ice cream.
6-8 cups of fresh or frozen berries (just use your favorite ones)
1/4 c sugar (use a little more or less depending on how sweet you like your berries)
3 TBSP flour
Cobbler Topping:
2 cups of unbleached flour
1/2 C sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
8 TBSP non hydrogenated vegetable shortening or Earth Balance
3/4 cup of soy or almond milk
Preheat the oven to 375. Lightly grease a large baking dish. In the dish combine the berries, sugar and flour.
For the topping: In a large mixing bowl mix together the flour, sugar, baking powder, baking soda and salt. Add in the shortening and mix it in with your fingers until it feels course. Add in the milk and mix it in with a fork just until it is combined. It should be a wet dough. Spoon the dough on top of the berries. Bake the cobbler about 25 minutes until the top is lightly browned. Remove it from the oven and let it cool at least 10 minutes before serving.
We have a strawberry farm close to us, so for a few weeks we had tons of strawberries. We actually bought so many that I had to freeze some because we could’t eat them all. I made this pie to help use some of the berries and it was a delicious way to use them. The crust was nice and flaky and was filled with fresh sweet strawberries. I topped the pie with a little granola just to give it a little crunch. The basic recipe for this pie actually came off the bottom of an old pie dish that my mom had.
1 9 or 10 inch pie shell (here is my recipe for vegan pastry dough from a previous post or you can use store-bought)
About 2 quarts of fresh strawberries, washed and sliced in quarters
1 1/3 cups of water divided
3 TBSP of cornstarch or arrowroot powder
1 cup of sugar
1/2 cup of granola (optional for topping)
vegan whipped cream (optional for topping)
To blind bake the pie crust:
Preheat the oven to 375. Place prepared dough in the pie pan and trim it to fit. Cover the bottom with parchment and then cover it with pie weights or some dried beans to keep it form puffing up while it is baking. Bake the pie crust about 15-20 minutes until it is golden brown. Remove from the oven and let it cool completely.
For the filling:
Dissolve the cornstarch or arrowroot in 1/3 cup of water. Mash about 1 cup of the berries in a small bowl. Bring 1 cup of water to a boil in a medium saucepan and add in the mashed berries. Let boil of a few minutes and then add in the sugar. Stir until all the of the sugar has dissolved. Add in the cornstarch mixture and stir until it becomes clear. Remove from the heat, strain out the pieces of strawberry and let cool completely.
Once the glaze is cool mix it with the rest of the strawberries. Pour it into the crust and then refrigerate the pie for at least 30 minutes. Top with granola just before serving.
There is almost nothing better than soft, chewy cookies and a glass of cold soy milk. These oatmeal raisin cookies are so good, but without the guilt of regular cookies. You can always replace the raisins with chocolate chips, which would be equally delicious.
Makes about 16 cookies (if you don’t eat a lot of the dough)
1 cup whole wheat flour
1 cup unbleached flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 cup rolled oats
1/2 cup Earth Balance butter at room temperature
3/4 cup of sugar
1 tsp vanilla
2 TBSP peanut butter
1/4 cup unsweetened apple sauce
1-2 TBSP soy milk (as needed)
Preheat the oven to 350. Sift together the whole wheat flour, unbleached flour, baking soda, cinnamon and salt. Add in the oats and mix.
In another bowl or in a mixer cream the Earth Balance and the sugar together until it is light and fluffy. Add in the vanilla, peanut butter, applesauce and mix again until it is well combined. Add in the dry ingredients and mix just until the dough comes together. If it is a little too dry add in 1-2 tablespoons of soy milk.
Drop heaping tablespoons of the cookie dough unto an ungreased baking sheet at least 3 inches apart. Press the dough down a little. Bake the cookies for about 10 minutes. Transfer the cookies to a cooling rack to cool completely.