Indulge

PP Fresh Plum & Nectarine Oatmeal Muffins

Chef: Vicki Brett-Gach; AnnArborVeganKitchen.com

Makes: 12 muffins

Prep time: 15 min

Cook time: 25 min

Total Time: 40 min



INGREDIENTS

  • 2 plums, unpeeled, diced

  • 1 nectarine, unpeeled, diced

  • 4 ripe bananas, mashed

  • 2 cups rolled oats

  • 1 cup unsweetened applesauce

  • 2 tablespoons ground flaxseed meal

  • 2 teaspoons cinnamon

  • 1 1/2 teaspoons pure vanilla extract

  • 1 1/2 teaspoons lemon juice

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon baking soda

DIRECTIONS

  1. Preheat oven to 350 degrees. Line muffin pans with parchment paper liners or have a silicone muffin pan available.

  2. In a large mixing bowl, stir together all ingredients until just combined.

  3. Divide batter evenly into muffin cups, and bake about 25 minutes, or until tops are almost golden and feel just about firm to the touch.

  4. Remove muffins from the oven, and place on cooling racks.

TIPS

  1. Serve warm or at room temperature.

  2. Extras freeze well, and can be warmed up later in the week

Arbor Vegan Kitchen on Facebook (https://www.facebook.com/AnnArborVeganKitchen) and follow her Ann Arbor Vegan Kitchen blog at https://annarborvegankitchen.com for new recipes as soon as they are published

Vicki's Logo.jpg
Print Friendly and PDF

PP Sugar Free Raspberry Apple Crisp

Artistic Vegan Surgar Free Raspberry Apple Crisp.jpg

Chef: Christa Clark; Artistic Vegan

Makes: 4 Servings

Prep Time: 15 minutes

Cook Time: 30 to 40 minutes

Total Time: 45 to 55 minutes



INGREDIENTS

• 2 Apples– Peeled, cored & diced fine

• 2 Cups Raspberries

• ½ Ripe Banana

• ½ Cup Medjool Dates, (Soaked in boiling water for 5 minutes, reserve water)

• 1 Cup Old Fashioned Oats (or GF Oats)

• 1 ½ tsp Cinnamon Powder

DIRECTIONS

1. Preheat the oven to 350° F. Lightly grease preferred deep baking dish.

2. Add the apples and raspberries to your baking dish.

3. In a food processor or blender combine the soaked dates and water along with the banana. Process until relatively smooth, some chunks are okay.

4. Add oats and cinnamon powder to the banana and date mixture. Stir to combine.

5. With wet hands press this sticky mixture on top of the berries and apples.

6. Bake for 30 minutes to 40 minutes.

7. Remove from the oven, transfer to a cooling rack and allow to rest briefly.

8. Serve warm, perhaps with banana nice cream and a fresh berry or chilled.

Artistic Vegan Logo.jpg

Christa is a passionate plant-based food blogger and author of The Artistic Vegan Cookbook. Christa offers cooking classes on YouTube with the Artistic Vegan Show sharing her love of food from her kitchen to yours.

Visit her at:












Print Friendly and PDF

PP Apple Cider Sorbet

Vicki Apple Cider Sorbet.jpg

Chef: Vicki Brett-Gach, Ann Arbor Vegan Kitchen

Makes: 1 quart

Prep: 10 minutes

Note: You will need an automatic ice cream machine



INGREDIENTS

  • 2 c fresh apple cider

DIRECTIONS

  1. Carefully pour apple cider into the bowl of an automatic ice cream machine

  2. Process according to manufacturer’s instructions until desired texture is achieved.

  3. Enjoy immediately, or harden further in freezer for an hour or more.

Arbor Vegan Kitchen on Facebook (https://www.facebook.com/AnnArborVeganKitchen) and follow her Ann Arbor Vegan Kitchen blog at https://annarborvegankitchen.com for new recipes as soon as they are published.

Vicki's Logo.jpg
Print Friendly and PDF

PS T's Dreamy Chocolate Sauce & Hagenburger's Dessert Nacho Foodie Bar

Timaree Hagenburger Fruit Pizza.jpg

Chef:  Timaree Hagenburger, The Nutrition Professor
Makes:  12 oz
Prep Time:  Date & Cashew Soaking (at least 30 minutes) Measuring and blending: 3 minutes
Total Time:  33 minutes

 

T's Dreamy Chocolate Sauce

INGREDIENTS

  • 5 Medjool dates (pits removed, soaked in ¾ c water)
  • 1 T cashews (soak with dates)
  • 2 T unsweetened cocoa/cacao powder
  • ½ c cooked black beans
  • ¼ t cinnamon
  • ½ t vanilla
  • Extra water on hand to add during blending for desired consistency

DIRECTIONS

  1. In a high-powered blender (e.g. Vitamix or Blendtec), combine all ingredients, including the soaking water for the dates/cashews, and blend until silky smooth. 
  2. Add extra water, a T or so at a time, (up to 5 T total), to achieve the right consistency, (a semi-thick sauce rather than a stiff dip).  

PS Hagenburger's Dessert Nacho Foodie Bar

INGREDIENTS


Chip Options:
Sweet Cinnamon Chips /Pizza Crust

  • Whole grain lavash bread
  • 1-2 T of almond or soy milk
  • ½ t cinnamon
  • 2 T coconut sugar or date sugar

Apple Chips

  • 2 apples (your choice) cored and thinly sliced (leave peel on)

Pineapple Chips

  • 1 small to large pineapple sliced into “chip size” pieces, just thick enough to hold the toppings.

Fruit Toppings

  • Fresh fruit, diced small - strawberries, peaches, nectarines, kiwi, mango,
  • Fresh or frozen berries -  Blueberries, blackberries, raspberries, pomegranate arils
  • Banana slices (cut in half or quartered)

Nut Toppings

  • Almonds, pecans, walnuts, hazelnuts are my favorites!

 

DIRECTIONS

Sweet Cinnamon Chips/Pizza Crust

  1. Preheat oven 375 degrees.
  2. Brush with a little almond or soy milk.
  3. Dust with cinnamon and coconut/date sugar.
  4. Cut into triangles. (Skip this step if making a pizza.)
  5. Place on a parchment lined cookie sheet.
  6. Bake for 5 minutes, just until crispy-don’t let them burn.

Apple Chips

  1. Wash apple thoroughly and core.
  2. Thinly slice (thick enough to hold toppings)

Pineapple Chips

  1. Remove the peeling from the pineapple (you could leave on if you choose; pretty, but not edible)
  2. Core pineapple (you can retain the core, if you choose)
  3. Thinly slice (thick enough to hold toppings)
  4. Slice into “chip size pieces”

Once chips/pizza crust are made top with your choice of fruits and nuts.  ~OR~ create a bar and let guests construct their own.  Serve immediately.  Your guests will love this colorful, healthy and delicious indulgence!

 

TIPS

  1. A fun way to share this yummy sauce with your family and friends, while celebrating some of the incredible summer fruits at local Farmers’ Market, is to set up a Dessert Nacho Foodie Bar!  Let your imagination run wild when you select whole plant based delectable toppings.
  2. Store in a squeeze bottle, at the back of the refrigerator.
  3. If you don’t have a squeeze bottle, pour some of the sauce into a sandwich sized zip-top bag, removing as much air as possible before sealing.  Then, just cut the very tip of one of the lower corners off (don’t make the hole too big) and use that as a disposable pastry bag!

Timaree Hagenburger, MPH, RD, EP-c, cherishes opportunities to connect her knowledge and passion for food, cooking, physical activity & good health with those who follow her.  Her style is marked by a blend of fun and practicality, as she offers strategies and inspiration for finding pleasure in preparing and partaking in nourishing meals.  Relish in Timaree’s love for whole plant based nutrition on TheNutritionProfessor.com

Nurtrition Professor Logo #1.jpg

Timaree’s innovative and engaging cookbook, The Foodie Bar Way:  One Meal.  Lots of options.  Everyone’s Happy; provides incredible options to delight everyone.  Available as a Ebook or a full-color, 303 page, printed book, at www.FoodieBars.com.

Nutrition Professor Logo #2.jpg
Print Friendly and PDF

PS Creamy Apple Cinnamon Rice Pudding

Vicki Rice Pudding.jpg

Chef:  Vicki Brett-Gach; Ann Arbor Vegan Kitchen
Makes:  6 Servings
Prep Time:  5 minutes
Cook Time:  For rice 20-45 minutes depending on type of rice
Total Time:  25-50 minutes

 

 

 

INGREDIENTS

  • 3 c cooked brown rice
  • 2 ½ c coconut milk
  • 1 apple, peeled and diced
  • 1/3 c maple syrup 
  • (1/3 c date paste can be used)
  • 1 t cinnamon
  • 1 t vanilla

DIRECTIONS

  1. Mix together all ingredients in a heavy saucepan, and bring just to a boil, stirring occasionally.  
  2. Immediately reduce heat, cover and allow to simmer for approximately 10 minutes, or until the rice is soft and creamy.
  3. Remove cover and continue to simmer for 10 more minutes, until apples are just about tender. 
  4. Turn off heat and allow to rest briefly. 
  5. Serve warm or chilled.

Arbor Vegan Kitchen on Facebook (https://www.facebook.com/AnnArborVeganKitchen) and follow her Ann Arbor Vegan Kitchen blog at https://annarborvegankitchen.com for new recipes as soon as they are published.

Vicki's Logo.jpg
Print Friendly and PDF

PS Maple-Raisin-Date Truffles

laura Theodore Maple Raisin Date Truffles.jpg

Chef:  Laura Theodore, The Jazzy Vegetarian
Makes:  10 to 12 Truffles
Prep Time:  5 minutes, plus 1 hr refrigeration

INGREDIENTS

  • 9 lg Medjool dates, pitted
  • 1/3 c raisins
  • 1/4 c raw unsweetened shredded dried coconut
  • 1 T maple syrup
  • 2 T unsweetened cocoa powder
  • Unbleached parchment paper to line pan

DIRECTIONS

  1. Put the dates, raisins, coconut and maple syrup in a high-performance blending appliance and process to the consistency of soft dough.
  2. Transfer the date mixture to a medium-sized bowl.
  3. Using a cookie scoop, spoon out a heaping T of the date mixture, and roll it into a ball.
  4. Continue in this manner to form 10 to 12 truffle balls.
  5. Put the cocoa powder in a small bowl.  Roll the truffles in the cocoa powder until coated and place on the prepared baking sheet.  
  6. Refrigerate 1 hr. 
  7. Store in an airtight container in the refrigerator.  Truffles will keep up to 3 days. 

With her love for good food, compassion for animals and enthusiasm for great music, multi-talented author, Laura Theodore,  truly is the Jazzy Vegetarian.  Experience the JazzyVegetarian @ www.jazzyvegetarian.com, www.lauratheodore.com, www.vegan-ease.com
Streaming Online Television Channel:  www.jazzyvegetariantv.com
Social Media:  https://www.facebook.com/JazzyVegetarian/
Youtube:  https://www.youtube.com/user/thejazzyvegetarian

Laura Theodore Book logo.jpg
Print Friendly and PDF

PP Trollkrem (Troll Cream)

Marla Rose Troll Kreme.jpg

Chef:  Marla Rose, Vegan Street
Makes: 1-2 Servings
Prep Time:  10 minutes

INGREDIENTS

  • 6 T aquafaba (I used chickpea water)
  • ½ t cream of tartar
  • ¼ c organic sugar
  • 6 T lingonberry or your favorite fruit spread (Lingonberry is traditional)
  • ½ t pure vanilla extract

DIRECTIONS

  1. In a mixer, add your aquafaba and cream of tartar and beat on high for two minutes using the whisk attachment. 
  2. One T at a time over about five minutes, add the sugar and jam/spread until fluffy incorporated.
  3. Add vanilla, beat on high.
  4. Add the rest of the ingredients.
  5. When all are added, beat for another minute or two until you have one big bowl or two smaller bowls of fluff.
  6. Enjoy!
Marla Rose Troll Kreme #2.jpg

*Trollkrem, literally Troll Cream, a Norwegian mousse-like dessert that somehow is supposed to evoke trolls!
Marla Rose and John Beske hatched the idea for the original VeganStreet.com in 1997. Vegan Street conveyed the sense of community and spirit of optimism they felt about compassionate living. Through combining their convictions about veganism with their passions for writing, communications and the arts, they began to carve out their perfect vehicle to express it with -- VeganStreet.com.

 

Print Friendly and PDF

PS Four-Ingredient Chocolate Chip Oatmeal Cookies

Laura Theodore 4 Ingredient Oatmeal Choc Cookies.jpg

Chef:  Laura Theodore, The Jazzy Vegetarian
Makes:  16 to 18 cookies
Prep Time:
Cook Time:
Total Time:

 

 

INGREDIENTS

2 lg, rip bananas
1 ¼ c rolled oats
1/3 c raisins
1/3 c vegan dark chocolate chips

DIRECTIONS

Preheat the oven 375 degrees F.  
Line a large baking sheet with unbleached parchment paper.
Put the bananas in a medium-sized bowl and mash with a potato masher or large fork until smooth.
Add oats, raisins and chocolate chips; stir to combine.
Using a cookie scoop or large spoon, dropping a heaping T of the cookie batter onto the lined baking sheet, gently flattening it with a rubber spatula or clean fingertip.  Continue this manner with the remaining cooking dough.
Bake for 13 to 17 minutes, or until the edges are golden brown and cookies are almost set.
Transfer the cookies to a wire rack and let cool for 10 minutes.
Store in an airtight container in the refrigerator.  Cookies will keep for about 3 days.

With her love for good food, compassion for animals and enthusiasm for great music, multi-talented author, Laura Theodore,  truly is the Jazzy Vegetarian.  Experience the JazzyVegetarian @ www.jazzyvegetarian.com, www.lauratheodore.com, www.vegan-ease.com
Streaming Online Television Channel:  www.jazzyvegetariantv.com
Social Media:  https://www.facebook.com/JazzyVegetarian/
Youtube:  https://www.youtube.com/user/thejazzyvegetarian

Laura Theodore Book logo.jpg
Print Friendly and PDF

PP or PS Raspberry Ganache Tartlets

Prescription Kitchen Raspberry Tarts.jpg

Chef:  Cathy Katin-Grazzini, CathysKitchen Prescription.com
Makes:  2 ½ c
Prep Time:  30 minutes 

 

 

 

INGREDIENTS

Ganache

  • 1½ c date paste*
  • 1 pkg silken or soft tofu, drained well
  • 2 -2½ t naturally fermented shoyu (fermented aged soy sauce) or tamari
  • ½ c cacao or cocoa powder
  • 1 T vanilla extract or seeds from 1 vanilla bean
  • 1/8 t chipotle powder or other ground chili (or to taste)
  • 1 pkg fresh raspberries

*To make date paste, pit 2 c of dates (any variety), add ¼ c water and microwave 2 minutes or simmer on stove top 5 minutes until re-hydrated & well softened.  Blend in a food processor, adding a minimal amount of water only if needed to facilitate creating a puree.  Scrape down sides and continue to process until completely smooth and uniform.  

*If only using the ganache, Plant Perfect

Nut Crust for Tartlets

  • 1 c walnuts or pecans
  • 1-2 T date paste (enough to have nuts adhere into a crust)

*Plant Strong if using nut tartlet crust

DIRECTIONS

Ganache

  1. Combine all ingredients in a food processor, run, scraping down sides.  The longer it runs, the smoother, lighter the ganache.  Taste to correct for sweetness, spiciness, saltiness as needed.
  2. Use immediately or refrigerate for 1 hour for denser texture.  If texture becomes too dense, just add a T or 2 of water and reprocess.  

Nut Crust for Tartlets

  1. In a food processor pulse walnuts or pecans enough to break them into breadcrumb size.  (Don’t go beyond or you’ll have nut butter.)
  2. Add just enough date paste for the walnuts to adhere into a crust.  
  3. In your tart, tin, lay down plastic wrap, then press enough walnut-date mixture into the contours of your tin to create a base layer.
  4. Refrigerate to stiffen.

To Construct Tartlets

  1. Add ganache by spoon or pastry bag into the tartlet crust.
  2. Refrigerate to harden slightly. 
  3. To serve, gently push up bottom on larger tins and pull out by the plastic.
  4. For smaller tins, gently pull tartlet out by the plastic lining, place raspberry on each tartlet and plate. 

TIPS

  1. More water will create a looser date paste and softer ganache which may be appropriate for parfaits, for example. 
  2. To pipe decoratively, on the other hand, ganache should be stiff and therefore a dense, stiff date paste is preferable. 
  3. Take your time with creating a uniform paste for the smoother it is, the silkier the ganache.  Date paste freezes well. 
  4. Ganache will last about a week in the frig.

Cathy Katin-Gazzini, a seasoned plant-based nutritional coach and chef, teaches the profound health benefits of plant-based nutrition, without oil, by working with patients to prevent, treat and often reverse their chronic disease conditions through lifestyle counseling, group immersion programs and her empowering cooking classes.  Visit Cathy at cathyskitchenprescription.com, https://www.facebook.com/cathyskitchenprescription/, https://twitter.com/CathysKitchenRx and https://www.instagram.com/cathyskitchenprescription.

Cathy's Logo.jpg
Print Friendly and PDF

PS Cheesecake Pops

Chef:  Del Sroufe
Makes:  9 ice pops
Prep Time:  5 minutes
Soak Time:  4 hours (cashews & dates)
Freeze Time:  3 hours (ice pops)

 

 

INGREDIENTS

  • ½ c raw cashews
  • 1 c Medjool dates, pitted
  • 1 c strawberries or blue berries, or raspberries; fresh or frozen
  • 2 T fresh lemon juice

DIRECTIONS

  1. Put the cashews and dates in a bowl, cover with water, and soak for at least 4 hours or overnight.
  2. Drain and reserve the soaking liquid.  
  3. Transfer the cashews and dates to a blender, along with the berries and lemon juice. 
  4. Puree until smooth and creamy, adding enough of the soaking liquid to make a creamy consistency.
  5. Spoon the puree into freezer pop molds, cover, and place craft sticks in the molds.
  6. Freeze until firm, about 3 hours.
  7. To remove the pops from the molds, rinse the molds under cool water for 30 seconds,
  8. Remove the lid, and gently pull the pops from the molds.  
  9. Serve immediately or store frozen in zip-top bags.

TIPS

  1. To make vanilla cheesecake pops, leave out the berries and add 2 T more cashews, ¼ c water, and 1 t pure vanilla extract to blender.
  2. Removing the pops from the molds can take a little effort and a little patience. The first time I made freezer pops I thought that hot water was the best way to get the pops out of the mold.  Instead, I made a mess.  Practice patience in the kitchen and teach your kids the same.  You will be rewarded with a better treat for your efforts.
  3. Sugar-free dessert may not taste sweet enough for those first starting to eat a healthier diet.  It can take several weeks for your taste buds to down-regulate.  If your kids, or you, are not enjoying sugar-free choices like this one, start by replacing half of the dates with an equal amount of maple syrup and then slowly reducing the amount of maple syrup while increasing the amount of dates in subsequent batches.

Chef Del Sroufe teaches cooking classes at local venues like Whole Foods, Community Recreation Centers, and The Wellness Forum.   Sroufe is the author of The China Study: Quick & Easy Cookbook, The China Study Family Cookbook, Better Than Vegan, and Forks Over Knives—The Cookbook, a vegan cookbook companion to the acclaimed documentary Forks Over Knives. Learn more at www.chefdelsroufe.com.

Print Friendly and PDF

PP Mixed Berry Oatmeal Muffin Cups

Chef:  Vicki Brett-Gach
Makes:  12 muffins
Prep Time:  10 minutes
Cook Time:  25 minutes
Total Time:  35 minutes

INGREDIENTS

  • 4 ripe bananas, mashed
  • 1 c unsweetened applesauce
  • 2 c rolled oats
  • 2 T ground flaxseed meal
  • 1 t cinnamon
  • 1 ½ t baking powder
  • ½ t baking soda
  • 1 ½ t pure vanilla extract
  • 1 ½ t apple cider vinegar
  • 2 c frozen mixed berries

DIRECTIONS

  1. Preheat oven to 350 degrees.  Line muffin pans with parchment paper liners or use a silicone muffin pan.
  2. In a large mixing bowl, stir together all ingredients until just combined.
  3. Divide batter evenly into muffin cups and bake about 25 minutes, or until tops are almost golden and feel just about firm to the touch.  
  4. Remove muffins from the oven and place on cooling racks.
  5. Serve warm or at room temperature.  

TIPS

  1. Extras freeze well.
  2. Can be warmed up later in the week.

VICKI BRETT-GACH is a Certified Vegan Lifestyle Coach and Educator.  Connect with Ann Arbor Vegan Kitchen on Facebook (https://www.facebook.com/AnnArborVeganKitchen) and follow her Ann Arbor Vegan Kitchen blog at https://annarborvegankitchen.com for new recipes as soon as they are published.

 

Print Friendly and PDF

PP Apple Sauce Cinnamon Muffins

Chef:  Terri Edwards
Makes:  12 muffins
Prep Time: 10-15 minutes
Cook Time:  25 minutes

 

 

 

 

 

INGREDIENTS

  • 2 c whole wheat flour
  • 1 t baking powder
  • 1 t baking soda
  • ½ t salt
  • 1 t cinnamon
  • ½ t ground allspice
  • ½ c brown sugar or date past (see below)
  • 15 oz natural applesauce
  • ½ c water
  • 1 t vanilla
  • 1 t apple cider vinegar
  • ½ c raisins
  • ½ c apple, diced

DIRECTIONS

  1. Preheat oven to 350 degrees
  2. In a large bowl, mix together all dry ingredients:  whole wheat flour, baking powder, baking soda, salt, cinnamon, allspice, brown sugar/date paste.
  3. In medium bowl, whisk together applesauce, water, vanilla, vinegar, and brown sugar/date paste.
  4. Pour well-blended wet mixture into a larg
  5. e bowl with dry ingredients.
  6. Peel and dice ½ c apples, add to bowl, along with raisins and mix well.
  7. Spoon batter into a silicon muffin baking non-stick pan or paper muffin cups.  I recommend the silicon pan because these seem to stick to paper cups after baking.  Place in oven and bake for 25 minutes.
  8. Remove from oven, allow to cool and serve. 

Date Paste Recipe

  1. Soak ½ c of dates in ½ c of water overnight or approximately 8 hours
  2. Remove dates from water and set the water aside. 
  3. Puree dates in food processor or blender.
  4. Add a few T of soaking water to the date puree and continue to blend.  Blend until the date paste is creamy.
  5. Add more soaking water if needed.  

TERRI EDWARDS is a Licensed Food for Life Instructor and Educator.  Connect with Terri at her blog EatPlant-Based.com & blog.eatplant-based.com for her latest recipes and plant-based living tips. Follow her on FaceBook at (https://www.facebook.com/EatPlantBased/

 

Print Friendly and PDF

PP Fluffy Blueberry Muffins (No oil/Low fat)

Chef:  Alena & Lars Schowalter
Prep Time: 10 minutes
Cook time: 20 minutes
Serves: 12

INGREDIENTS

  • 2 c rolled oats, ground
  • 12 dates, pitted
  • ¾ c plant milk (180 g)
  • ¾ c water (180 g)
  • 1.5 T ground flax seed
  • ¾ c applesauce (180 g)
  • 1 c blueberries (100 g)
  • 1 T baking powder
  • ½ t cinnamon
  • ½ t vanilla

DIRECTIONS

  1. Put flax seed, plant milk, water, and dates into a bowl and set aside.
  2. Preheat oven to 400° and prepare muffin forms or pan.
  3. In a large bowl, add all of the dry ingredients: oat flour, baking powder, and spices.
  4. Put the flax-date mixture as well as the applesauce in a blender and create a nice even mix.
  5. Pour mixture into your dry ingredients and stir until everything is moistened. Then, fold in the blueberries.
  6. Lastly, pour the batter into your muffin cups and bake on 400° for 20 minutes. Remove from oven and let cool before eating.

Hailing from Germany, Alena and Lars are our first “International Chefs”.  You can find more healthy & delicious oil-free, whole food plant-based recipes at http://nutriciously.com/ where we provide you with useful tips on how to transition to a healthy vegan diet, jumpstart your health with actionable steps, and finally lose some pounds without starving yourself! Be sure to Be sure to say"Hi"on Facebook  https://www.facebook.com/nutriciously or Twitter, https://twitter.com/nutriciously and get your daily dose of inspiration

Print Friendly and PDF

PS: Chocolate Chip Banana Oatmeal Bites

Chef:   Vicki Brett-Gach
Makes:  18 to 22 cookies
Prep Time:  8 minutes
Cook Time:  14 minutes
Total Time:  22 minutes

INGREDIENTS

  • 2 ripe bananas
  • ½ c unsweetened applesauce
  • ¾ t apple cider vinegar
  • ¾ t vanilla
  • 1 c rolled oats
  • 1 T ground flax seeds
  • ½ t cinnamon
  • ¾ t baking powder
  • ¼ t baking soda
  • ¼ c pitted dates, chopped
  • 1/4c dried apricots, chopped
  • 2 T vegan chocolate chips (Optional)
  • 2 T  raw pecans, chopped

DIRECTIONS

  1. Preheat oven to 350 degrees
  2. In a large bowl, mash bananas.  Add applesauce, apple cider vinegar, and vanilla.  To the banana mixture, add the oats, ground flax seeds, cinnamon, baking powder, and baking soda.  Combine well.
  3. Stir in dates, apricots, chocolate chips, and pecans.
  4. On parchment-paper lined baking sheet, drop heaping tablespoons of the batter.  Bake for 14 minutes.  Allow to cool briefly before serving.  

VICKI BRETT-GACH is a Certified Vegan Lifestyle Coach and Educator.  Connect with Ann Arbor Vegan Kitchen on Facebook (https://www.facebook.com/AnnArborVeganKitchen) and follow her Ann Arbor Vegan Kitchen blog at http://annarborvegankitchen.com for new recipes as soon as they are published.

 

Print Friendly and PDF

PS: Dark Chocolate Holiday Bark

Chef:  Vicki Brett-Gach

Makes: 8 servings
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 1 hour and 10 minutes

INGREDIENTS

  • 5 oz of vegan dark chocolate
  • 2 T raw pecans, chopped
  • 2 T raw hazelnuts, chopped
  • 1 T dried apricots, diced
  • 1 T unsweetened dried cranberries
  • 2 T candied ginger, diced

DIRECTIONS

  1. Line a baking sheet with a silicone baking mat (like Silpat) or with parchment paper.
  2. In a double boiler heat the chocolate until just melted. Stir until smooth.
  3. Meanwhile, toast the pecans and hazelnuts briefly in a small skillet over medium heat. Don't allow the nuts to burn. Remove from heat.
  4. Spread the chocolate evenly on the prepared baking sheet into a 6 x 8-inch rectangle. Sprinkle with the toasted pecans and hazelnuts, and then the apricots and cranberries. Finally sprinkle with the candied ginger. Press ever so lightly to make sure it all touches the chocolate.
  5. Allow the bark to sit at room temperature for about an hour, or until firm. Break bark into pieces, and serve.

VICKI BRETT-GACH is a Certified Vegan Lifestyle Coach and Educator.  Connect with Ann Arbor Vegan Kitchen on Facebook (https://www.facebook.com/AnnArborVeganKitchen) and follow her Ann Arbor Vegan Kitchen blog at http://annarborvegankitchen.com for new recipes as soon as they are published.

 

Print Friendly and PDF

PS: Holiday Gingersnap Pepperment Muffins

Chef:  Brandi Doming; Vegan 8
Makes:  10  muffins
Prep Time:  10 minutes
Cook Time: 15-20 minutes
Total Time:  25-30 minutes


INGREDIENTS


Dry Ingredients

  • 1 c + 2 T whole wheat pastry flour
  • 1/4 c+ 2 T oat flour (I ground up my own oats for a rougher texture, just make sure to measure after grinding. Grind about 1/2 c regular oats into a fine flour and then measure)
  • 3/4 c + 2 T organic sugar (I tried coconut sugar and it was not sweet enough with these measurements, so adjust accordingly if you use it)
  • 1 1/2 t baking powder
  • 1 T ground cinnamon
  • 1 1/2 to 2 t roasted ground ginger (depending on how spicy you want it, regular ginger will work, it just won't be quite as spicy)
  • 3/4 t ground allspice
  • just under 1/2 t fine sea salt
  • couple of T of crushed peppermint candies (optional)

Wet Ingredients

  • 1/2 c+ 1 T "lite" unsweetened coconut milk (or soymilk)
  • 3 T applesauce 
  • 3 T almond butter
  • 3 T blackstrap molasses (unsulphered will work too I'm sure)
  • 1 1/2 t vanilla extract
  • 1 1/2 T apple cider vinegar

DIRECTIONS

  1. Pre-heat the oven to 350 degrees. Line a muffin pan with Reynolds Stay-brite liners...these work phenomenal and will not stick whatsoever. Paper liners may stick to the muffins. 
  2. Sift together or use a mesh strainer to combine all the dry ingredients into a medium sized bowl.
  3. Whisk very well until thoroughly combined and no lumps remain. Stir in the peppermint candies, if using.
  4. In a small coffee mug, combine the milk, apple sauce, almond butter, molasses and vanilla and whisk well. Now whisk in the apple cider vinegar and immediately pour into the dry ingredients.
  5. Stir with a spoon just until combined, being careful not to over mix.
  6. Carefully spoon the batter into the prepared muffin pan, filling up 10 liners.
  7. Bake for 15 minutes, or until a few dry crumbs on a toothpick remain when inserted in the center of a muffin. 
  8. Bake for 15-20 minutes. Mine took exactly 19 minutes with a few dry crumbs on a toothpick and were perfect. Do not over bake, or they will be dry!
  9. Let them cool for 10 minutes and then remove from the pan. It is best to let them cool completely, as they will be tender warm.
  10. Sprinkle crushed peppermint on top of the muffins once they have completely cooled.

TIP

  1. If you don't want to put any peppermint candies in the actual muffins, you can just sprinkle them on top after they have cooled completely after coming out of the oven. I did this with one of the batches and loved it! Just a touch of peppermint!

Follow BRANDI @ http://thevegan8.com/ You’ll find lots of baked goods here, as I’ve been a baker all my life, it’s my passion!  Hope you love the recipes!  Share remarks on Instagram , tag me @thevegan8 and be sure to use my tag #thevegan8 or share them on my Facebook page https://www.facebook.com/TheVegan8/

 

Print Friendly and PDF

PS: Vegan Street Holiday Brownies

Vegan Street:  Marla Rose
Makes:  8 x 8 pan, 9 large or 16 small brownies.
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time:  1 hour

INGREDIENTS

  • 1 T ground flax seed
  • 3  T chickpea aquafaba (juice in can)
  • ½ c pure maple syrup
  • ¼ c brown rice syrup
  • 1 ¼ c gluten-free all-purpose flour blend or regular flour
  • ½ c Fair Trade cocoa powder
  • 2 t baking soda
  • 1/8 t salt
  • 3/4 c sweet potato purée 
  • 1 T pure vanilla extract
  • ¼ t peppermint extract
  • ½ c, plus two T Fair Trade non dairy chocolate chips, divided
  • 1 - 2 full size, vegan candy canes (not a mini and not a giant one), crushed

DIRECTIONS

  1. Preheat the oven to 325 degrees. Line a 8-X-8 baking pan with parchment paper or lightly grease. 
  2. In a cup, mix together the flax and aquafaba with a small whisk or fork. Allow to sit for 15 minutes in the fridge. 
  3. In a small saucepan, heat together the maple syrup and brown rice syrup over low heat until integrated and more liquid-y. 
  4. In a medium bowl, combine all your dry ingredients – the flour, cocoa powder, baking soda and salt. In another bowl, mix together the syrups, extract, flax mix and sweet potato purée. Pour the wet into the dry ingredients; fold in ½ c of the non-dairy chocolate chips. (If the syrup is still warm, this will melt the non-dairy chocolate chips, which is fine.)
  5. Mix together until you have a smooth, thick batter. Spoon into your prepared pan and top with reserved non-dairy chocolate chips.
  6. Bake for 20 minutes. Turn down to 180 degrees and bake for five minutes. Sprinkle the crushed candy canes and bake 10 more minutes. Allow to cool. 

Marla Rose and John Beske hatched the idea for the original VeganStreet.com in 1997.  Vegan Street conveyed the sense of community and spirit of optimism they felt about compassionate living. Through combining their convictions about veganism with their passions for writing, communications and the arts, they began to carve out their perfect vehicle to express it with -- VeganStreet.com.

 

 

 

Print Friendly and PDF

PS: Date and Nut Bites

Chef:  Jessica Meyers Altman; Garden Fresh Foodie
Makes: 23
Prep Time:  15 minutes

INGREDIENTS

Bites

  • 1 c dates, soaked in warm water for 10 minutes drained
  • ½ c dried cranberries or cherries, soaked in warm water for 10 minutes and drained
  • 1 c raw almonds
  • 1 c raw pecans
  • ¾ t ground cinnamon
  • ¾ t ground ginger
  • 1/8 t sea salt (about a pinch)

Toppings

  • Raw coconut
  • Raw hemp seeds

DIRECTIONS

  1. Place all ingredients into a food processor and pulse until mixture comes together and can be pressed into a ball.
  2. Roll date/nut mixture into bite-sized shapes.  If you moisten your hands, the mixture will stick less.  As an alternative, you could shape these into small bars for something different.
  3. Roll into toppings if desired.
  4. Place on freezer tray, freeze for a few hours until firm, and store. 
  5. These bites are great straight from freezer, or fridge.  They’re best served cold, but can be room temp, too.  I love them as a post-workout snack, dessert, or fast, grab-and-go breakfast treat.

TIP

  1. Be sure not to get cranberries/cherries dried with added sugars (I get my cranberries at our local food co-op and dry my own cherries).  Often, the natural varieties are soaked in apple juice.  When I dry my cherries at home, I add nothing

Jessica Meyers Altman
Associate Professor of Whole Food Nutrition & Living

"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has."  Margaret Mead

Garden Fresh Foodie blog: www.gardenfreshfoodie.com 
Instagram www.instagram.com/gardenfreshfoodie
Facebook: www.facebook.com/gardenfreshfoodie
Twitter: www.twitter.com/gardenfreshfood
Pintrest: www.pintrest.com/gardenfreshfood

Jessica Meyers Altman Byline pic.jpg
Print Friendly and PDF

PP: Pumpkin Pudding Pie

Chef:  Vicki Brett Gach
Makes:  1-9 to 10“  pie
Prep Time:  5 minutes
Cooking Time:  40-50 minutes
Total Time:  45-55 minutes
Refrigerate at least an hour after cooling

INGREDIENTS

  • 1 15-oz can cooked pumpkin 
  • 1 c unsweetened soy milk
  • 1/3 c organic brown sugar
  • 1/3 c sucanat or organic whole cane sugar
  • 3 T organic cornstarch
  • 3/4 t cinnamon
  • 1/2 t pumpkin pie spice
  • 1/8 t nutmeg
  • 1 t vanilla extract

DIRECTIONS

  1. Preheat oven to 375 degrees. 
  2. In a blender process all ingredients together until combined well. Pour mixture into a ceramic pie dish.
  3. Bake 40 to 50 minutes, or until center is set. Remove from oven, and cool on wire rack for 1 hour.
  4. Refrigerate for at least 1 hour. Serve chilled.

VICKI BRETT-GACH is a Certified Vegan Lifestyle Coach and Educator.  Connect with Ann Arbor Vegan Kitchen on Facebook (https://www.facebook.com/AnnArborVeganKitchen) and follow her Ann Arbor Vegan Kitchen blog at https://annarborvegankitchen.com for new recipes as soon as they are published.

 

Print Friendly and PDF

PS: Holiday Gluten Free Sugar Cookies

Chef:  Brandi Doming; Vegan 8                                                                                                                 Makes:  18 cookies
Prep Time:  20 minutes
Cook Time:  8 minutes
Total Time:  28 minutes

Plant Strong; not recommended for those eating plant perfect.

INGREDIENTS

  • 4 ½ T coconut sugar, powdered (54 g, finely ground, see directions)
  • 1 c + 2 T blanched almond flour (128g, see Note below on brands)
  • 7 T potato starch, not potato flour (70g, I use Bob’s Red Mill).
  • ¼ c + 2 T white rice flour (60 g, make sure it is not the sticky white rice flour, just regular)
  • ½ t aluminum-free baking powder (I use double-acting)
  • Scant ½ t fine sea salt
  • ½ c pure maple syrup (120 ml)
  • ¼ c + 2 T raw cashew butter (make sure to use raw and no other added ingredients for it to work correctly 
  • In the recipe, I make my own, see below)
  • 2 ½ t vanilla extract
  • Optional:  organic sprinkling sugar for topping if desired

Note:  To have the results turn out as I have here, make sure to use a kitchen scale, it is so important with gluten-free baking to get the right amounts, as even a couple of tablespoons off can alter results.  Also, I did multiple trials of these cookies, so if you sub, it’s at your own risk, I cannot guarantee results, these were very challenging to create. The almond flour absolutely cannot be subbed, as it gives the main source of moisture to the cookies since these have no added oil.  It’s very important to use a finely ground blanched almond flour for the cookie texture to turn out right.  They will not be soft likely if you us an almond meal or grind your own.  I recommend King Arthur brand or the Kroger brand called Simple Truth.

DIRECTIONS

  1. Preheat your oven to 350 degrees and line 2 dark metal cookie sheets with parchment paper.  Lighter color pans or aluminum left these with too soft of bottoms.
  2. First, you will need to blend up your coconut sugar down to a fine powder.  I did this in my Vitamix in about 15 seconds.  This gives better distribution of sweetness, and visual, to the cookies since coconut sugar granules are very gritty.  It did not work in my food processor, so use a high-powered blender or coffee grinder.  Beware, it will get very powdery!  So leave the lid on a few seconds to let it settle first.  Add the sugar to a large bowl, making sure to scrape it all out.  
  3. Measure all your flours with a kitchen scale for accurate results.  When measuring almond flour or starches, fluff them first to rid lumps and then scoop up with your cup and gently pat down to make sure there are no gaps, then level off.  Add the almond flour, potato starch, rice flour, baking powder and salt to the bowl of sugar.  Whisk very well until everything is well incorporated and no lumps remain.  I jab my whisk around to break up lumps.
  4. In a separate medium bowl, add the syrup, cashew butter and vanilla.  (make sure if your cashew butter has firmed up, then warm it to a really smooth consistency before measuring.  It should be smooth like a really soft butter cream frosting.   Make sure to level off the measuring cup for accurate results.)  Whisk until it’s a completely smooth liquid.  Pour over the dry ingredients slowly while stirring together the batter with a spoon.  Stir the batter for several minutes, making sure all the flour is incorporated and it becomes really thick and stiff.   Try not to eat all the batter, it is that good.
  5. Using a tablespoon, scoop out a heaping tablespoon of dough and roll into 18 balls and place on the two pans.  It is a sticky dough, but can be rolled into balls with your hands.  Use a small piece of parchment paper to place over each cookie and press down each ball down to ¼ inch thickness, no less or they will be too thin.  Mae sure to press down around the whole cookie evenly into a round shape.  Sprinkle with sprinkling sugar, if desired, for a festive touch.
  6. Note:  I noticed these cool more done/faster with crispier bottoms when cooed on a dark metal pan, versus a light thick aluminum pan, so keep that in mind.  Use a dark metal pan if possible, I preferred the results on a dark metal sheet pan (with parchment paper).   Bake for about 8 minutes in cold weather and 10 minus for warmer/humid weather.  If using a thick aluminum pan, it will likely take closer to 10 minutes for the bottoms to cook enough.  The tops should have poofed up and the edges have a slight crackled effect. Keep in mind, ovens vary.  So, remove them once they have poofed up nicely with slight cracked edges.  They will seem slightly under cooked at first, but still cook as they cool, that is the nature of potato starch.  Let them cool on the pan for 10 minutes as they will be too delicate to remove right away, then using a thin spatula, remove them to cool completely on a wire rack.  Once completely cooled, store in a sealed container, so they don’t dry out.  These are best when consumed within the first day, as they start to dry out by the next day because of the starch and no oil factors.  They are still good the next day, just not as moist.  Another reason why it’s important not to over bake.  

Follow BRANDI @ http://thevegan8.com/ You’ll find lots of baked goods here, as I’ve been a baker all my life, it’s my passion!  Hope you love the recipes!  Share remarks on Instagram , tag me @thevegan8 and be sure to use my tag #thevegan8  or share them on my Facebook page.

Brandi's byline pic.jpg
Print Friendly and PDF