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Ginger Cookies (Vegan)

We’re ready to welcome the flavors of fall with these ginger cookies. These treats are great to make with family and friends, or as an activity with your kids. They’re also vegan and can easily be made gluten-free, so everyone can enjoy them.

 

Ingredients:

2 ¼ cups flour
¾ cup neutral oil (canola, sunflower)
¼ cup molasses
2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp vanilla extract
¼ tsp salt
3 T water
1 T flax seed
Demerara sugar for topping

 

Instructions:

Blend your flax seeds in a blender or food processor. Add your water and allow the mixture to sit in the refrigerator for 15 minutes. This will make a “flax egg” for your recipe.

Preheat your oven to 375°.

Prepare 2 large baking sheets by lining them with parchment paper. Set them aside.

Add your flour, spices, baking soda, and salt into a medium sized bowl. Stir it to combine the ingredients and set aside.

In a large bowl, add your sugar, molasses, flax egg, and vanilla extract. Stir until they are combined.

Add your dry ingredients to your wet ingredients and stir until combined.

Pour some of your demerara sugar in a small bowl.

Form your cookie dough into balls about 1 inch wide and press the top of the cookie into the demerara sugar.

Set your cookies on your prepared baking sheets as you go, about 2 inches apart from each other.

Bake your cookies for 9 minutes and allow them to cool completely before serving. Enjoy!

 

Greek Chickpea Salad (Vegan)

This chickpea salad is perfect for packing into lunchboxes or to make when it’s just too hot outside to cook. It’s flavorful and packed with nutrients to make you feel full and satisfied. This salad is also vegan, which makes it perfect as a refreshing side dish for dinners and get-togethers.

 

Ingredients:

1 15 ounce can of chickpeas
1 can or jar of kalamata olives
1 cucumber
½ of a red onion
3 T parsley
2 cloves garlic
3 T olive oil
3 T balsamic vinegar
2 T salt (or to taste)
½ tsp black pepper

 

Instructions

Drain and rinse your canned chickpeas. Put them in a large mixing bowl and set aside. You will continue to add ingredients to the bowl as you go.

Drain your kalamata olives. Cut them in half lengthwise and add them to your mixing bowl.

Peel your cucumber and remove the seeds. Dice it into small pieces and add it to your bowl.

Dice your red onion. Add it to your bowl.

Mince your parsley and add it to your bowl.

Finely mince your garlic cloves and add them to your bowl.

Add your olive oil, balsamic vinegar, salt, and black pepper to your bowl and mix until well combined.

Chill for 1-2 hours in the refrigerator and serve cold. Enjoy!

PB&J Cookie Bars (Vegan)

The classic peanut butter and jelly gets reimagined for dessert. These cookie bars are chock-full of rich peanut and sweet fruity flavor, just like your favorite childhood sandwich. These dessert bars can be made vegan for everyone to enjoy and they’re sure to fly right off the plate.

 

Ingredients:

9 T unsalted butter (vegan or regular)
⅔ cup peanut butter
1 cup brown sugar
1 ¼ cup granulated sugar
1 tsp vanilla extract
1 ½ cups flour
½ tsp salt
½ tsp baking powder

 

For the topping:

4 sheets of graham crackers
1 T butter
1 T peanut butter
1 jar of jelly or jam

 

Instructions:

Preheat your oven to 350°

Grease an 8×8 or 9×9 pan with butter or line it with parchment paper

Melt your butter in a small pot over medium heat.

When your butter has melted, add the peanut butter, and mix until combined.

Transfer your mixture into a large bowl.

Add your brown sugar, granulated sugar and vanilla extract to the bowl and stir until combined.

In a separate smaller bowl, add your flour, salt, and baking powder. Mix until combined.

Pour your dry ingredients into your wet ingredients and stir until they’ve just come together. Be careful not to overmix.

Pour the batter into your prepared pan and create an even layer of batter with a spatula.

Bake for 25 to 30 minutes, or until the sides become golden brown and a toothpick inserted in the center comes out clean. Allow it to cool for 10-15 minutes before adding any toppings.

While your cookie is baking, you can make the topping.

Heat a tablespoon of butter in a small bowl or saucepan. You can use a microwave or a stovetop.

Crush your graham crackers into crumbs and add them to the bowl.

Add a tablespoon of peanut butter to the bowl.

Stir the ingredients to combine them. This can be done with a fork or spoon, but it’s much easier when done with your hands.

Once your cookie has cooled, you can begin topping it.

Spread an even layer of jelly or jam over the top of the cookie, about ½ an inch thick.

Sprinkle a layer of your graham cracker topping on top of the jam, making sure to cover all the visible jam.

Cut it into squares and enjoy!

 

Peach Icebox Cake (Vegan)

Refreshing cold desserts are a great relief from the summer heat. This peach icebox cake can help you beat the heat and satisfy your sweet tooth. Using locally grown peaches and just a few ingredients from your pantry, this treat is simple to make and easy for everyone to enjoy.

Ingredients:

8 peaches
1 box vegan graham crackers
1 (15 oz) can of full-fat coconut milk

For the pudding:

Coconut milk + 2 T coconut cream
¼ cup sugar
½ T cornstarch
1 tsp vanilla extract

For the whipped cream:

Coconut cream
¼ cup sugar
1 T vanilla extract
1 tsp cornstarch

 

Put your can of coconut milk in the refrigerator for 3 to 4 hours before making your icebox cake. This will separate the coconut milk and coconut cream.

Peel, pit and slice your peaches. Set them aside.

Open your can of coconut milk. There will be a distinct layer of coconut cream at the top of the can. Scoop the coconut cream into a separate bowl and pour the coconut milk into a small pot. Take 2 tablespoons of the coconut cream and put it in the coconut milk, stirring to combine.

Set your coconut cream aside in the refrigerator.

Cook your pot of coconut milk over medium heat. Add the sugar, vanilla, and cornstarch to the pot. Whisk it constantly to dissolve the cornstarch and it thickens to pudding consistency. This will take 10-15 minutes.

Remove your coconut cream from the refrigerator to make your coconut whipped cream.

In a medium mixing bowl, add the coconut cream, sugar, vanilla extract, and cornstarch.

Whip the coconut cream using a hand mixer until soft peaks form.

Gather your coconut whipped cream, peaches, pudding, and graham crackers to assemble your cake.

In an 8×8 pan, add a layer of graham crackers to the bottom.

Pour your coconut pudding on top of the graham crackers.

Add a layer of peaches, saving some for the decoration on top.

Place another layer of graham crackers on top of the peaches.

Smooth the coconut cream on top of the graham crackers.

Top the cake with peaches and crumbled graham cracker pieces.

Refrigerate your icebox cake for 2 to 3 hours before serving. Enjoy!

 

Vegan Sloppy Joes

Sloppy joes remind us of summer cookouts or lazy dinners on the back porch when the heat of the day has faded away. We’ve recreated this classic dish using textured vegetable protein, a vegan protein that’s tasty and affordable, so everyone can have a bite. It comes together in just 20 minutes and goes great on your favorite sandwich bread. I hope you enjoy!

Ingredients:

6 ounces of dry TVP (textured vegetable protein – find it in the grocery aisle)
6 ounces of water
15 ounce can of tomato sauce
1 bell pepper (any color)
½ of a white onion
2 cloves of garlic
1 T olive oil
1 T salt
1 T ground pepper
3 T brown sugar
4 T chili powder
1 ½ T dijon mustard
2 T worcestershire sauce

 

Instructions:

Measure out 6 ounces of dry TVP and put it in a medium sized bowl.

Measure 6 ounces of boiling water and add it to your TVP. Cover it and set it aside. Your TVP should almost triple in size as it absorbs the water.

Mince your garlic cloves and dice your onions. Dice your bell pepper.

Cook your onions, bell peppers and olive oil in a medium sized pot until the onions are translucent. Add your garlic and cook until fragrant.

Add your tomato sauce, dijon mustard, worcestershire sauce and brown sugar into the pot. Stir over medium heat until combined and allow it to cook for 2-3 minutes while stirring occasionally.

Scoop your TVP into the pot and stir to combine it with your sauce.

Add your salt, pepper and chili powder to the sauce and stir to combine.

Allow the mixture to simmer on medium heat before serving.

When you’re ready to serve, spoon your TVP sloppy joes onto your favorite bun and enjoy!

 

Bean and Cheese Dip (Vegan)

Summer is in the air and outdoor get-togethers are a wonderful way to enjoy the company of friends and family. This bean and cheese dip is easy to make and it’s a tasty crowd-pleaser everyone can enjoy. Serve it alongside tortilla chips and dig in!

This recipe is easy to make vegan by using dairy-free cheese on top of the beans. We used Field Roast™ Chao vegan cheese in this dish and it came out wonderfully. When melting the vegan cheese, it may not melt at the same rate as regular cheese so use your own judgement to determine when yours dip is ready. You can also make this recipe ahead of time if needed. Instead of melting the cheese on top of the beans, simply store it in the fridge and bake the dip for 30 to 35 minutes before serving. I hope you enjoy this recipe!

Ingredients:

15 oz can of black beans
½ cup vegetable stock
¼ white onion
1 garlic clove
2 T fresh cilantro
½ T lime juice
½ T olive oil
¼ Tsp chili powder
¼ Tsp cumin
¼ Tsp salt (or to taste)
5 oz shredded cheese (vegan or regular)


Instructions:

Drain and rinse your black beans. Set them aside using the empty can or a separate bowl.

Finely mince your onion and garlic.

Pick the leaves off your cilantro, avoiding the stems. Mince the cilantro leaves and set them aside.

Add your olive oil, onion, and garlic to a medium sized saucepan. Cook on low to medium heat until your onions are translucent, and the garlic is fragrant.

Add your cumin and chili powder to the saucepan and stir to combine for one minute. This will allow the spices to release more flavor.

Add your black beans and vegetable stock and stir.

Cover the saucepan and allow the beans to cook on medium heat for 6 minutes.

Uncover the beans and smash them until they become soft and spreadable. You can do this using a fork, a large spoon, or a potato masher.

Add your minced cilantro, lime juice and salt.

Cook the beans uncovered for 2 minutes on medium heat, stirring occasionally.

Transfer the beans to your desired serving dish and spread it evenly on the bottom.

Sprinkle your shredded cheese on top in an even layer.

Melt the cheese in the oven by baking it for 15 to 20 minutes at 250°.

Serve with tortilla chips and enjoy!

 

Strawberry Shortbread Sandwich Cookies (Vegan)

Local strawberries have arrived at the Co-op and the possibilities for scrumptious strawberry desserts are endless. We decided to make these adorably delicious sandwich cookies using freshly sliced strawberries and vegan ingredients so everyone can have a bite. Serve them for dessert or as a sweet treat on a sunny afternoon

 

Ingredients:

For the cookies:

2 ½ cups all-purpose flour
¾ cups powdered sugar
1 ¼ cups softened vegan butter (unsalted)
½ tsp vanilla extract
1 T water

 

For the filling:

½ cup vegetable shortening or soft vegan butter (unsalted)
2 cups powdered sugar
1.2 tsp vanilla extract
½ T water
10-12 thinly sliced strawberries

 

Instructions:

Preheat your oven to 325°. Prepare two baking sheets with parchment paper and set aside.

In a large mixing bowl, add your flour and powdered sugar. Mix them to combine.
Add your softened vegan butter and vanilla.

Mix the dough with a hand mixer on medium speed until the dough is blended together. It will be
crumbly but just barely stick together.

Add your tablespoon of water. This will help prevent the dough from crumbling too much when you roll it and cut out your cookies.

Roll out your dough into a ¼ inch thick sheet. Make sure your rolling pin and surface are floured well to keep the dough from sticking. You can also roll the dough between two sheets of parchment paper if desired.

Use the cookie cutter of your choice to cut out your cookie shapes. Place your cookies on the prepared baking sheet.

You may continue rolling and cutting out cookies using the leftover dough. Depending on the size of your cookie cutter, you should have about 24 cookies. Make sure you have an even number of cookies to sandwich them in the final step.

Bake the cookies for 14-16 minutes, or until the bottom of the cookies are slightly golden brown. Allow the cookies to cool for 30 minutes.

While your cookies are cooling, you can make your filling.

In a medium sized bowl, add your powdered sugar, vanilla extract and water.

With a hand mixer, mix them on low speed until combined. Set aside.

Slice your strawberries and set them aside.

To assemble your sandwich cookies, spread about a tablespoon of frosting on the inside of each cookie. You can do this using a butterknife or a pastry bag.

For half of the cookies, place 2-3 slices of strawberry on top of the filling to create a layer.

Gently press another cookie on top of the cookies with strawberries inside. The filling will create a glue to hold the cookies together and keep the strawberry in place.

After you’ve assembled your cookies, place them in the refrigerator to help the filling set.

These cookies will hold up for 24 hours in the refrigerator if made ahead. Enjoy!

Lime Bars (Vegan)

A sweet and tangy treat is a great way to celebrate the warmer weather. These bars are a summertime twist on a springtime favorite, the lemon bar. They’re tart with just the right balance of sweetness, and they’re perfect for enjoying while sitting in the sunshine. I hope you enjoy these delicious lime bars!

These lime bars are vegan, substituting eggs and butter for coconut milk and vegan butter. You can also use melted coconut oil or vegetable shortening in your crust recipe. If you’re gluten-free, substituting your flour for gluten-free all-purpose flour will work wonderfully in this recipe. I wouldn’t recommend using a different non-dairy milk in this recipe. Canned coconut milk has a high fat content compared to other non-dairy milks, which helps the filling set and gives it a silky texture.

 

Ingredients:

For the crust:
1 cup melted vegan butter
½ cup sugar
2 cups all-purpose flour
¼ tsp salt

 

For the filling:
½ cup lime juice (about 4 limes)
2 T lime zest (roughly the zest from 2 limes)
1 ¼ cup full-fat coconut milk (one 13-14 oz can)
1 ½ cup sugar
6 T cornstarch
¼ tsp vanilla extract

 

Instructions:

Preheat your oven to 350°.

Grease the bottom and sides of your chosen pan. You can use an 8×8 square pan, a 10-inch springform pan, or a 10-inch cake pan for this recipe.

Melt your vegan butter. You can do this in a small microwave safe bowl or over the stovetop.

Add your flour, sugar, salt, and melted vegan butter. Mix them to combine. Your dough will be thick and moldable.

Press the dough into the bottom of your pan. Spread it out and pat it down to create an even layer in your pan.

Let your crust bake in the oven for 18-20 minutes. When it’s done baking, set it aside until your filling is ready. Don’t turn off your oven, as you’ll need it in the final steps of this recipe.

While your crust is baking, you can begin making your lime filling.

In a large saucepan on medium heat, add your coconut milk, lime juice, lime zest, sugar, and vanilla extract. Stir it to combine.

Add your cornstarch and mix it well until it’s dissolved into your filling mixture.

Stir the filling constantly over medium heat with a whisk. This will keep the cornstarch from settling at the bottom of your pot and help it cook evenly. Continue this for 5 to 8 minutes, until the filling begins to thicken.

Your filling is ready when it becomes thick and gelatinous. It will be difficult to stir, and it will no longer simmer over the stove.

When your filling is done, pour it on top of your crust. Spread it out evenly and smooth out the top. You can also tap the pan on top of your counter to release any air bubbles trapped inside of the filling.

Bake your lime bars for 15 minutes at 350°.

When your lime bars have finished baking, allow them to cool at room temperature for 30 minutes.
Once cooled, transfer your lime bars to the refrigerator to help them set. They will need to chill for at least 3 hours before serving or chilled overnight.

Cut them into squares or slices and enjoy!

 

Tabbouleh (Vegan)

Warmer weather calls for a refreshing salad and this tabbouleh fits the bill. It’s bursting with bright spring flavors and fresh herbs. This dish is wonderful as a side at your spring barbecues or picnics for everyone to enjoy.

 

Ingredients:

1 cup dry bulgur wheat
2 large Roma tomatoes
1 cucumber
½ large white onion
1 bunch fresh parsley
1 handful fresh mint
2 T olive oil
4 T lemon juice
Salt and pepper to taste

 

Instructions:

In a small pot, bring 2 cups of water to a boil.

In a bowl, wash your bulgur wheat and drain the water from it. You can use a sieve, cheesecloth, or a colander with very small holes.

In a large bowl, add your bulgur wheat and boiling water. Cover it and set it aside to soak up the water for 6 to 8 minutes, until most of the water is absorbed.

Squeeze the excess water from the bulgur with a cheesecloth cloth or with clean hands.

Put the bulgur wheat back in your bowl and set it in the refrigerator to cool.

Finely dice your cucumber, tomato, and onion. Set aside.

Finely chop your parsley and mint. Set aside.

Remove your cooled bulgur wheat from the refrigerator and add your chopped vegetables and herbs.

Add your salt and pepper. I recommend using 2 T of salt and 1 T of pepper, but you can customize it to your taste.

Add your olive oil and lemon juice. Stir until all the ingredients are well combined.

Serve your tabbouleh as a side or enjoy it on its one as a refreshing snack. Enjoy!

 

Hummingbird Cake (Vegan)

Ring in spring with a delicious homemade hummingbird cake. This cake is sweet and moist with fruity flavors that get everyone excited for the warmer weather coming our way. It’s perfect for sharing or entertaining at any picnic or backdoor patio. On top of that, it just happens to be vegan so everyone can enjoy a slice of this scrumptious cake.

 

This cake is vegan and doesn’t call for many special ingredients. If you’re gluten-free, you can substitute the flour for gluten-free all-purpose flour. Additionally, if you have an allergy to walnuts or coconuts, these ingredients are easy to leave out. Omitting the pineapple and banana from this recipe will drastically change it’s flavor, so I don’t recommend removing these ingredients. If you’d like to boost the sweetness and fruity flavor of this cake, you can use applesauce instead of oil. However, the oil adds a richness to the cake and helps it bake more evenly. This cake is very moist and if you use applesauce, you may need to give the cake an extra 10 to 20 minutes to bake depending on the depth of your pan. To keep it from burning on top, place a sheet of aluminum foil over the cake after the standard baking time.

 

When baking this cake, you can use several different kinds of pans. I used a loaf pan for this recipe, but a round cake pan will work wonders as well. The batter makes enough to fit into two 6 inch cake pans, one 8 inch cake pan or a standard loaf pan. I recommend using a pan that is shallow when baking this cake. This cake is very moist and it will not bake evenly in a deep pan.

 

For the cake:

2 cups all purpose flour
1 tsp baking powder
1 ½ tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp allspice
1 cup brown sugar (¾ Cup if your bananas are extremely ripe)
1 cup mashed ripe banana (about 2 large bananas or 3 small bananas)
½ cup crushed pineapple or pineapple chunks
¼ cup pineapple juice
1 T vanilla extract
¼ cup neutral oil (or applesauce)
2 T apple cider vinegar

Optional:

⅓ Cup coarsely chopped pecans
⅓ Cup shredded coconut

 

For the frosting:

½ cup vegan cream cheese (vegan butter or vegetable shortening)
2 cups powdered sugar
1 T vanilla extract
2 T dairy-free milk

 

Instructions:

Preheat your oven to 375° and prepare a large loaf pan or another dish by greasing it with oil, vegan butter or lining it with parchment paper.

In a large bowl, combine your flour, baking powder, baking soda, salt, cinnamon, and allspice. Mix them to combine.

Peel your bananas. Add them to a medium sized bowl and mash them until there are no lumps.

Add your sugar, pineapple juice, oil and vanilla into the medium bowl and mix until combined.

Add your wet ingredients into your dry ingredients.

Add your pecans and shredded coconut. Mix until combined. Be careful not to overmix and stop when the dough no longer has dry spots of flour visible.

Transfer the dough into your prepared pan and bake for 25 to 30 minutes, or until a fork inserted in the cake comes out clean.

Depending on the thickness of your pan, your cake may need longer. Shallower pans may only need 25 minutes while thicker pans may need up to 40 to 45 minutes.

When your cake is done baking, remove it from the oven and allow it to cool for 1 to 2 hours before icing it.

While you wait for the cake to cool, you can make your frosting.

In a large bowl, add your vegan cream cheese. You can also use vegan butter or vegetable shortening in this recipe.

Add your vanilla extract and dairy-free milk to the bowl.

With a hand mixer, mix the ingredients until they are combined.

Add your powdered sugar in batches and mix using the hand mixer on medium speed. This will ensure that you don’t throw a cloud of powdered sugar back onto yourself while mixing.

After all the sugar is incorporated, mix the frosting on high speed until it becomes smooth and fluffy, which may take about 2 to 3 minutes.

Place your frosting on your cooled cake however you’d like. You can use a piping bag, a knife or a spoon to decorate it.

Enjoy!