Ingredients
Directions
In microwave or double boiler, melt all ingredients together. Stir until smooth and serve over pancakes, waffles, ice cream and more!
Tip! For a lighter syrup add more coconut oil :)
Related Recipes: Fluffy Peanut Butter Pancakes, Oatmeal Pancakes, Peanut Butter Nice Cream.
Ingredients
Chia Jello
Nice Cream
Chia Jello
In small saucepan whisk ingredients together. Stir constantly over medium-low heat until mixture thickens. Refrigerate overnight.
Nice Cream
In high speed blender or food processor combine all ingredients. Blend until smooth. Serve Nice Cream into dishes of choice and top with chia syrup if desired.
Chia Syrup
Combine 2 tsp OJ concentrate with reserved chia jello. Mix. Spoon syrup over nice cream.
Ingredients
*Note: If you’re as much of a peanut butter junkie as I am, try adding a tbsp of peanut butter to the chocolate shell ;) If not, feel free to leave it out.
Tools
Directions
Step 1: Line dishes with plastic wrap. Place in freezer.
Step 2: Melt chocolate, coconut oil, and peanut butter (if desired) together in microwave or double boiler.
Step 3: Spoon a little chocolate into cooled dishes. Using a spoon, build chocolate up the sides. Return to freezer.
Step 4: Make nice cream. Pour nice cream into dishes (make sure to leave enough room at the top for final chocolate coating!)
Step 5: Spoon chocolate on top of nice cream and gently turn at an angle to coat evenly. Sprinkle with toppings. Freeze for 2 hours.
Step 6: Using plastic wrap, remove Nana Bars from dishes. Gently peel off plastic wrap and enjoy!
Note: Leftover Nana Bars can be kept in the freezer stored in a tupperware container or wrapped in foil :)
Ingredients
Directions
Prepare brussels sprouts to package directions. In saute pan, combine oil / Earth Balance and garlic together over medium heat. Add in brussels sprouts and sesame oil and toss together. Saute for 2-3 minutes, allowing flavors to meld. Remove to serving dish and garnish with sesame seeds if desired.
Ingredients
Directions
Combine dry ingredients. Stir to mix well, then make a well in the center. In a separate bowl, stir some of the milk, warmed, together with the peanut butter, and if solid, the coconut oil, until smooth. Stir in the rest of the milk, the water, vanilla, and almond extract (if using). Add mixture to the dry ingredients, and stir gently to blend. If desired, stir in chocolate chips.
Heat griddle or pan, lightly greased with coconut oil. Use a ¼ cup measuring cup to drop batter onto hot griddle. Cook until underside seems golden brown (it will show around the bottom edges). Flip pancakes and continue cooking until golden brown on both sides. Repeat with remaining batter, using coconut oil to lightly grease the grill between batches.
Makes 10 - 12 fluffy, delicious pancakes.
Tip: For Peanut Butter (caramelized) Banana pancakes, place a few thin slices of banana on the grill then pour ¼ cup of batter over for each pancake. Proceed as directed above. Wipe grill with a damp paper towel between batches to avoid making “burnt banana” pancakes!! :-) Serve with chocolate peanut butter syrup and extra caramelized bananas.
Chocolate Peanut Butter Syrup
Combine all ingredients in a bowl atop a double boiler. Make sure that no steam escapes around the sides of the bowl. Turn off heat and stir until syrup is completely melted and pourable. Enjoy!!
Chia Pudding
Nice Cream
Extra Thick Chia Pudding
Chia Pudding
In small saucepan whisk all ingredients together. Stir constantly over medium-low heat until mixture has thickened into a thick “pudding”. Refrigerate overnight. At this point chia pudding should be very thick (more sludge than pudding) and is ready to be used to make delicious Nice Cream!
Nice Cream
In high speed blender or food processor combine all ingredients. Blend until smooth (you might need to add a little milk or creamer to get the blender/processor going.) Serve Nice Cream into dishes of choice and top with sea salt and cinnamon.
Tip! Try substituting the peanut butter for other nut or seed butters! I highly recommend subbing sunflower seed butter for a delightful experience :)
Serves 2
Ingredients
Directions
Combine all ingredients (minus oil). Mash well and form into 1-inch balls. Heat oil in skillet and pan fry “meatballs”, turning as necessary to brown on all sides. Serve warm with couscous and tomato or red pepper sauce.
Ingredients
Directions
Preheat oven to 400° F.
Line baking sheet with parchment paper.
Spoon 2-3 meatballs onto middle of each square of puff pastry. Using finger, line edges of pastry with water. Fold squares in half to make a triangular shape. Using fork crimp edges of pastry together. Take fork and prick tops of pastries. Transfer to baking sheet and bake for 20 to 25 minutes or until tops and bottoms are golden brown. Overbake, rather than underbake these. Allow pastries to cool for 10 minutes on pan before serving.
Makes 8-12 pastries.
Tip: Have leftover filling? Try adding some grilled veggies and serve in sub sandwiches.
Last week, while at Veggie Fest Chicago, I tried Trader Joe’s Sunflower Butter. For the very first time. It was like: “where have you been all my life?!” Seriously delicious. So of course I got some when I returned home to share with my girls. This morning, I opened up the jar and was hit, simultaneously, by the most wonderful aroma, and by an irresistible inspiration. There are many, many things I’m going to do with this butter. First up: Sunflower Chocolate Chip Cookies. This is my first pass, and the recipe will evolve. I’m already thinking of a few things to do differently next time (which will probably be soon!). But for now, my tastebuds are about to take a walk on the sunny side. Here’s what I did today:
Ingredients
Directions
Preheat oven to 350° F.
Line baking sheets with parchment paper.
In a medium mixing bowl, place Earth Balance, sunflower butter, sugars, egg replacer, baking soda, salt, and vanilla. Blend by hand for a minute or two until well blended and smooth. Stir in water. Fold in flour, and chocolate chips, if desired. Drop mounds of dough two or three inches apart on prepared baking sheets. Bake for 10 - 12 minutes until set, then remove baking sheet from oven and place on a wire rack to cool.
Tip: For denser cookies, roll the mounds of dough into balls then press with the tines of a fork that has been dipped in granulated sugar (like peanut butter cookies). Bake and cool as directed. Enjoy!
Makes about a dozen cookies.
Edit: They might turn green! Sunflower seeds have chlorogenic acid (naturally occurring in plant leaves and stems, etc., and also in the seeds of the sunflower plant). The chlorogenic acid reacts with baking soda and possibly baking powder to produce a green pigment as they cool.
Related Recipes: Vegan Chocolate Clouds, Dirty Vegan Chocolate Chip Cookies.
Ingredients
Directions
Preheat oven to 350° F.
Grease and flour bundt pan (or spray with non-stick cooking spray).
Combine flour, egg replacer, cocoa, baking powder, baking soda, salt, cinnamon and sugars in a medium bowl. Make a well in the center, and add applesauce, oil, water and vanilla extract. Blend together until smooth, about 2 minutes by hand. Pour into prepared cake pan and bake for 30 - 35 minutes, or until toothpick inserted comes out clean. Invert pan on a wire rack to remove cake. Cool completely and frost as desired.
Vanilla Icing
1 cup powdered sugar
½ tsp vanilla extract
almond milk or soy creamer (1 to 2 tablespoons)
Place powdered sugar into a small mixing bowl. Add vanilla and whisk in just enough almond milk or soy creamer to make a thick, pourable icing. Pour over cake.
Chocolate Ganache
1 cup vegan chocolate chips
1 Tablespoon coconut oil
In microwave or over a double boiler, melt chocolate chips and coconut oil together. Pour over cake.
Ingredients
*To make pancakes vegan, replace buttermilk with almond milk and add 1 tablespoon EnerG Egg Replacer powder to dry ingredients.
Directions
Combine dry ingredients in a large mixing bowl. Stir together with a wire whisk until well mixed. Stir in remaining (wet) ingredients. Set aside for 10 minutes. Heat oiled griddle or skillet to medium hot. Test by sprinkling lightly with water. When pan is hot, stir batter briefly and drop ¼ cup of batter for each pancake onto oiled griddle. Cook until underside is lightly browned, then flip over with a spatula and cook the other side. If necessary, add additional flour or milk to batter to achieve preferred thickness and texture. Serve pancakes hot with butter or margarine and syrup.
Makes 10-12 pancakes.
Tip: Try with my Homemade Apple Syrup :-)
Ingredients
Directions
Combine all ingredients (except butter) in a small saucepan. Stir to dissolve sugar and cornstarch. Turn heat on to medium and bring to a boil, stirring frequently. Remove from heat. Stir in butter or margarine and serve warm over pancakes or waffles.
Tip: Feeling adventurous? Try replacing the apple juice with pear juice :-)
Ingredients
Directions
Line an 8 or 9 inch pan (preferably square) with parchment paper or foil.
Stovetop
In medium size saucepan combine chocolate, condensed milk and salt Melt together on medium-low heat, stirring continuously. Continue until melted and smooth. Remove from heat. Stir in vanilla extract; stir in nuts if desired. Spread mixture into prepared pan. Refrigerate until firm (about 2 hours). Remove from pan; loosen paper. Cut fudge into squares.
Microwave
Combine chocolate, condensed milk and salt in large microwave safe container. Microwave on high for 1 minute. Stir. Continue to microwave for 30 seconds at a time, stirring after each interval, until melted and smooth. Stir in vanilla extract; stir in nuts if desired. Spread mixture into prepared pan. Refrigerate until firm (about 2 hours). Remove from pan; loosen paper. Cut fudge into squares.
Makes about 60 pieces.
Tip: Try substituting ½ tsp of the vanilla for other extracts like almond, orange, or peppermint for more exotic flavors!
Ingredients
Directions:
Preheat oven to 350° F.
Line a large baking sheet with parchment paper.
In a mixing bowl, combine Earth balance, sugars, Egg Replacer powder, salt, baking soda, and vanilla. Stir by hand until well blended, about 2 minutes. Stir in water. Fold in flour, then add crushed Joe Joe’s and chocolate chips.
Gently mound about 3 Tablespoons of dough together for each cookie, and place 3 inches or so apart on the parchment paper lined cookie sheet. Bake for 12 minutes, or until bottoms are lightly browned. Transfer pan to a wire rack, and let cookies cool for a bit before trying to remove them. Cool on pan, or transfer to wire racks to cool completely. Enjoy!!
Note: for a special treat, add 2 tablespoons of good quality peanut butter along with the chocolate chips and swirl into the batter.
Makes 9 large cookies.
Ingredients
Directions
Thaw meatballs in microwave per package directions. In large saucepan combine all other ingredients and cook over medium heat until hot. Gently stir in thawed meatballs and heat through. Serve over noodles or use as filling in sub sandwiches.
Serves 6
Vegan Tofu Omelet w/ Baby Spinach & Kalamata Olives
Ingredients
Tools
Directions
Combine all ingredients in blender or food processor. Blend until smooth. Pour a portion of the tofu mixture into a preheated skillet, greased with a little oil or margarine, or sprayed with non-stick cooking spray. Spread mixture evenly with spatula or the back of a spoon. Cook for 3-5 minutes, gently moving the sides of the omelet away from the pan every so often to prevent sticking. Add fillings of choice (our favorite is baby spinach and kalamata olives). Fold omelet in half and carefully slide onto plate. Repeat with the rest of the mixture, greasing pan in between each omelet.
Makes 3-4
Related Recipes: Potato Omelets, Cottage Style Scrambled Tofu.
Ingredients
Noodles
Broccoli
“Cheese” Sauce (adapted from J. Kenji López-Alt's Vegan Nacho Sauce)
Directions
Bring a large pot of water with salt and olive oil to a boil, and prepare the noodles according to package directions.
Meanwhile, in a separate saucepan over medium-low heat, saute potato in sunflower oil until heated through. Add onions and continue to saute gently until the onions are translucent, and the potato is softened and almost cooked through (about 5 minutes). Add the chipotle pepper and spices, and stir to combine completely. Add the cashews and saute for a few minutes. Add the almond milk and water, and the vegan bouillon cube. Bring to a simmer, stirring occasionally. Remove from heat and transfer to a heat tolerant blender. Cover and blend until smooth. Strain mixture, if desired, for added smoothness.
Drain pasta when just tender (al dente), reserving ½ cup of the water, and set aside. Use the reserved ½ cup of water to cook the broccoli along with the vegan bouillon cube until just tender. Use a spatula to break up the florets if they are very large.
Stir the cooked macaroni noodles into the broccoli. Gently stir in the sauce, until well combined. Garnish with additional lemon pepper, if desired, and serve hot. Enjoy!
Serves 6-8
French Onion Tofu Burger on English Muffin w/ Guacamole & Lemon Pepper
Ingredients
Directions
Drain tofu and crumble into mixing bowl. Add bread crumbs, spices and Bragg's Aminos. Knead with hands or potato masher until mixture is well combined. Roll mixture between hands to form a ball. Gently flatten into patty shape. Cook patties on medium heat for 2-3 minutes each side, or until golden brown.
Makes 6-8
Uncooked Tex-Mex Tofu Burgers
*Tip: Want gluten-free Tofu Burgers, or just don't have bread crumbs? Try substituting 1 cup finely crushed cereal flakes like corn or rice! We like using Nature's Path Heritage Flakes (though those aren't gluten-free, just tasty :-)
Ingredients
Directions
Drain beans. Combine all ingredients sans ground “beef”. Bring to a low simmer. Stir in “beef” and heat through. Serve over rice or with corn bread.
Photo by Akia Scott
Ingredients
Directions
Preheat oven to 425° F.
Set pie crust on cookie sheet. In a large mixing bowl, combine egg replacer and water. Blend on low speed, or whisk by hand until well combined. Add pumpkin puree, condensed milk, spices, and salt. Mix until well blended. Pour into crust. (Tip! At this time you can cover pie crust edges with foil to prevent over-browning) Bake 15 minutes then reduce temperature to 350° F. and bake for 30 minutes more, or until a knife inserted 1-inch from the edge comes out clean. (If desired, remove foil during last 10 minutes of baking to achieve a deeper brown on the crust.) Cool in pan on wire rack. Serve warm or cold.
Butternut Squash Pie
Make pie as directed, substituting the pumpkin puree with butternut squash puree.
