brown sugar - vegetarian recipes

Try it! You will enjoy it!

Caribbean Greens and Beans Soup

Matcha Butter Balls + Changes

Vegan Sheet Pan fajitas Dinner with Chipotle Garlic Sauce – Tacos or Bowl

Couscous Salad with Tangy Dressing










brown sugar vegetarian recipes

Grilled Butternut Squash with Tabasco Glaze and Crunchy Spicy Seeds

October 8 2018 Meatless Monday 

This simple preparation of butternut squash is anything but. Grilling the squash develops its sweetness and adds a hint of smoky flavor, while a spicy-sweet glaze and cooling yogurt round out the flavors and the delightful crunch of the squashs seeds finish off the dish. This recipe comes to us from Stiltsville Fish Bar. Serves 4 For the Butternut Squash: 1 Whole Butternut Squash 2 tbsp. Honey 1 tbsp. Extra Virgin Olive Oil 1/­­2 tbsp. Salt 1/­­4 tbsp. Black Pepper 7 Fresh Thyme Sprigs, chopped   For the Crunchy Seeds: Reserved seeds from Butternut Squash 1 tsp. Extra Virgin Olive Oil 1/­­4 tsp. Tabasco 1/­­4 tsp. Salt   For the Tabasco Glaze: 2 tbsp. Honey 1 tbsp. Brown Sugar 1 tbsp. Tabasco 4 tbsp. Red Wine Vinegar   To Serve: 1 cup Fat-Free Greek Yogurt 3 tbsp. Tabasco Glaze   Preheat oven to 350° F. Then, cut squash in half down the center, length-ways, and scoop out the seeds and set to the side for toasting (recipe below). Trim ends off and cut 1-inch thick slices, creating half-moon shapes. Place in a large bowl and add honey, salt, pepper, thyme and olive oil. Toss until all pieces are coated well. Place on a sheet pan and roast for 30 to 40 minutes or until tender. Clean all the flesh off the squash seeds and place in a bowl with oil, Tabasco and salt. Toss all ingredients together well and toast in the oven for about 12 to 14 minutes or until golden brown. Remove from the oven and keep at room temperature until needed for garnish. In a small sauce pan, whisk together honey, Tabasco, brown sugar and vinegar over medium heat. Cook and reduce by half. Remove from heat and reserve at room temperature until needed. Turn on grill to high heat and lightly oil grill or spray with oil. Place roasted squash on grill and re-heat over the flame. Grill evenly on both sides. Smooth Greek yogurt evenly over a serving plate with the back of spoon. Stack the grilled butternut squash on top of each other, then drizzle Tabasco glaze on top of squash and sprinkle with toasted seeds. Garnish with fresh thyme. The post Grilled Butternut Squash with Tabasco Glaze and Crunchy Spicy Seeds appeared first on Meatless Monday.

Blueberry and Banana Muffins

September 19 2018 Oh My Veggies 

These muffins will bring happiness to the young and old. When I first tasted it, I was reminded of the muffins that my grandmother cooked for me when I was little. Personally, I like it a lot when my muffins are golden brown; it gives a really delicious taste. Prep Time: 20 minutes Cooking: 25 minutes Total: 45 minutes Servings: 15 muffins Ingredients 2 cups whole wheat flour 1 teaspoon baking powder 1 teaspoon baking soda 1/­­2 teaspoon salt 1/­­4 teaspoon cinnamon 4 bananas peeled and pounded 3/­­4 cups brown sugar 1/­­4 cup melted coconut oil 1/­­2 cup milk 2 teaspoons vanilla extract 1 cup blueberries Preparation Mix the first 5 ingredients in a bowl and the other ingredients in another bowl. Mix the dry ingredients gently with the wet ingredients, and mix until combined. Gently add the blueberries. Fill the muffin cups up to 3/­­4 of the mold. Bake at 350° F until a toothpick comes out clean--about 25 minutes.

Wagon Wheel Cake

April 12 2018 Vegan Dad 

Wagon Wheel Cake This cake is insane. Its massive, probably too sweet, has 5 separate elements, and is totally awesome!  Of course, my health conscious mother never bought us Wagon Wheels when my brothers and I were young, and oh, how we jealously pined for them when other kids brought them to school for lunch! When Vegan Mom and I were dating (and not yet vegan) in university, we used to keep ourselves motivated to study through the positive reinforcement of Viva Puffs. This cake evokes all of those memories, and is simply a lot of fun to make and eat.  INGREDIENTS - about 1 1/­­2 cups raspberry jelly Cake INGREDIENTS - 227g all purpose flour - 65g cocoa - 1 1/­­2 tsp baking soda - 3/­­4 tsp baking powder - 1/­­2 tsp salt - 1 1/­­4 cup soy milk - 1 tbsp apple cider vinegar - 1/­­4 cup water - 1 cup sugar - 1/­­2 cup canola oil - 1 tbsp vanilla METHOD Preheat oven to 350 degrees 1. Grease two 10 inch round cake pans.  Cut out two circles of parchment paper to fit in the bottom of the pans.  Put the parchment papers in the bottom of the pans and grease it.  Flour both pans. 2. Sift flour, cocoa, baking powder, baking soda, and salt into a bowl.  In a separate bowl, whisk chocolate soy milk and vinegar together.  Add remaining ingredients and whisk well to blend. 3. Add dry ingredients and gently whisk until blended.  Dont overdo it. 4. Divide batter evenly between the two pans. 5. Bake for 22-24 mins, or until a toothpick comes out clean. 6. Cool on wire racks for 10 mins, then flip the pans over the remove the cake.  Remove the parchment paper.  Let them fully cool. Graham Cookie Layer INGREDIENTS - 3/­­4 cup all purpose flour - 3/­­4 cup whole wheat flour - 2 tbsp dark brown sugar - 1/­­8 tsp salt - 1/­­2 tsp cinnamon - 1/­­2 tsp baking powder - 1/­­4 cup vegetable shortening - 1/­­4 cup maple syrup - 2 tbsp soy milk METHOD 1. Mix together dry ingredients. Cut in vegetable shortening with a pastry cutter to the size of small peas.  2. Add syrup and soy milk and bring together into a ball. Add a tiny splash more soy milk if needed. 3. Divide dough into two equal pieces. Roll and trim each into a 10 circle on a piece of parchment paper, using the cake pan as a guide. Dont worry, you can trim it more after it is baked.  4. Place each piece of parchment/­­dough circle on a baking sheet. Place in the fridge to cool for 30 mins. 5. Heat the oven to 350 degrees. Bake one the middle and upper rack for 10 mins, rotating and switching the racks after 5 mins. Cookies should dry on the top and only very, very lightly brown. Do not over bake. 6. Remove from pans (parchment and all) to a cooling rack. When cooled, trim as needed with a small sharp knife using the cake pan as a guide.  Marshmallow (from Plantified) INGREDIENTS - 3/­­4 cup salt free aquafaba - 1/­­2 tsp xanthan gum - 1 tbsp vanilla extract - 1 1/­­2 cups sugar - 2 tsp agar powder - 2 tbsp glucose syrup - 1/­­3 cup water METHOD 1. In a large bowl, whisk aquafaba and xanthan gum to stiff peaks with a hand mixer. Whisk in vanilla. Set aside. 2. Bring the sugar, agar, glucose, and water to boiling in a small saucepan over medium heat. Bring to 250 F, stirring regularly/­­constantly to keep the mixture from sticking to the bottom of the pan. Be patient. The sugar will quickly jump in temperature, plateau, then rise again. Resist cranking the heat to hurry the process along. 3. Slowly stream the hot sugar mixture into the aquafaba, constantly whipping it in with the hand mixer. When the sugar mixture is fully incorporated, keep whipping the mixture until it returns to room temperature (more or less--the bottom of the bowl should not feel warm). You can do all this with a stand mixer, but I find that the sugar mixture likes to get caught up around the top of the beater, so using a hand mixer is better).  Ganache INGREDIENTS - 1/­­2 cup light coconut milk - 200g bittersweet vegan chocolate chips - 2 tbsp margarine METHOD 1. Heat coconut milk to bubbling in a small saucepan over medium heat.  2. Remove from heat and add chocolate chips and margarine.  Stir until everything is melted and smooth.  Set aside to cool completely.  TO MAKE THE CAKE! 1. Bake and cool the cake. Level the top of the cake, if necessary (i.e. make sure it is flat and not domed).  2. Bake and cool the graham cookie layer. Trim to fit on top of the cake (you can do this while the cookie is still slightly warm if you want).  3. Place one of the cake layers on a serving platter. Spread 3/­­4 cup of raspberry jelly on top. Place one of the graham cookies on top of the jam.  4. Repeat step 3 with the remaining cake, jelly, and graham cookie, and set aside. 5. Make the marshmallow. The marshmallow will set fairly quickly, so be prepared. Spread 7/­­8 of the marshmallow on top of the cake/­­jam/­­cookie layer in your serving platter. Put the second cake/­­jam/­­cookie layer on top of the marshmallow (making sure the cookie side is down and the cake layer on top). Gently press down and use an icing spatula to smooth the sides. Use the remaining 1/­­8 of the marshmallow to aid in this endeavour.  6. Let the marshmallow fully set. I like to put the cake in a cool place for this step because it makes the ganache step easier. 7. Make the ganache and let cool to room temperature. 8. Spread a thin layer of ganache over the entire cake, like you would a crumb coat of butter cream. Set aside in a cool place (the fridge) to set. 9. Use the remaining ganache to cover the cake. Set aside in a cool place to set.

Apple Molasses Bran Muffins

November 13 2017 Meatless Monday 

Golden delicious apples, raisins and walnuts provide diverse textures to these harvest muffins, while brown sugar and molasses incorporate a sweetness that is dark, slightly spicy and quintessentially autumn. Health is kicked up a notch as bran adds extra fiber and substituting apple sauce for butter lowers the fat in this delectable breakfast bread. This recipe comes to us from Patrice of Circle B Kitchen. Serves 12 - 1/­­2 cup baked applesauce - or - 1/­­2 cup applesauce with 1 apple*, cored, diced and mixed in - 1/­­4 cup light brown sugar, firmly packed - 1 large egg, beaten lightly - 1 cup Greek yogurt - 1/­­4 cup dark molasses - 1/­­2 cup raisins - 1/­­2 cup walnuts, chopped - 1 cup all-purpose flour - 1 teaspoon baking soda - 1/­­4 teaspoon salt - 1/­­2 teaspoon cinnamon - 1 cup millers bran** *Golden Delicious apples work best here. **Found at natural food stores, health food stores and in the grain or cereal section of most supermarkets. Preheat the oven to 400 degrees. Prepare a 12 cup muffin tin with a layer of butter or non-stick cooking spray. In a large bowl with an electric mixer, mix together the applesauce and brown sugar until the mixture is light and fluffy. Beat in the egg, yogurt and molasses until all are well incorporated. Stir in the raisins and chopped walnuts. In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon and bran.  Add the flour mixture to the yogurt apple mixture and stir the batter until it is just combined, but still lumpy. Spoon the batter evenly into the 12 prepared muffin cups. Bake for 15-20 minutes, or until the muffins are golden brown and spring to the touch. Turn the muffins out onto a rack and let cool. The post Apple Molasses Bran Muffins appeared first on Meatless Monday.

Vegan Peanut Butter Sandies

October 22 2017 Vegan Thyme 

Vegan Peanut Butter Sandies This cookie isn't your typical peanut butter cookie--no fork tine and crosshatched business required. Which is good, because having to maneuver a fork over balls of dough poses challenges for me right now. Simple baking only. One handed baking and cooking only. It's okay. These peanut butter cookies surprised me. They have a light, crumbly texture--even with the addition of my natural chunky style peanut butter. By my own insistence that I get back to baking, I stumbled upon this recipe in the New York Times for cookie inspiration. Julia Moskin was on a mission to recreate this cookie from City Bakery in New York. There are seventy-five comments regarding the cookie making attempts. I read them all (because why not). To make vegan, I simply used flax egg--with so few ingredients, it's really a very easy cookie to make/­­adapt. (I will admit that though I love a peanut butter cookie, just the thought of the measuring cup after sort of makes me not pursue it as regularly as I'd like.) What an insane concern. As a fan of peanut butter of all stripes, these have been worth the effort. I made them using my small cookie baking scoop. You will thank yourself later when you can't resist having another one.   Took a little tumble a few weeks ago, and like THAT, I was in a cast. Broke my wrist, needed surgery, blah, blah, blah. The whole thing has been an awakening for me. My fifties so far have proven to be, well. . . I'm ready to skip into my sixties and forget this decade is all I'm saying. I'm not sugar-coating here nor do I need be reminded of how much worse it could have been. Were it not for my sister, my dear friends and my oh-so-patient husband, this ordeal may have been my undoing. We were on a hike, on a beautiful fall afternoon--the crispest, coolest Saturday we've had all year, then. . . DH saw me go down. Wrist was in a bit of a twisted and unnatural state at the end of my arm as I struggled to stand up, then came OMG! I broke my wrist! (and other choice words). Luckily I: 1) did not break my dominant hand 2) have an amazing orthopedic surgeon who saw to it that I was tended to per his direction in the ER and then subsequently operated on said fracture, and 3) had both a wonderful urgent care and hospital staff who utterly and completely took excellent care of me despite my cries, screams and moments of near passing out--and then made sure I was passed out to properly tend to the break: thank you!     Other knitters/­­crocheters and bakers and people in general have had similar wrist break experiences. I know because I have read about them ALL. My first thought was: WHAT ABOUT KNITTING AND CROCHET: OMG! By my second week, there were fewer tears and woe is me-ing, and I finally picked up my needles and held them in my hand for the first time.  Knitting Shoulder Cozy by Churchmouse Yarns. Using Lion Brand Shawl in a Ball. The Puppy. . .The Runt--a fitting term of endearment as we have realized: we definitely have a runt. She weighs in at under forty pounds and. . .we are past our six month mark. Her sister weighed almost sixty by this point. She is just adorable and smart and loves, loves, loves her very big sissy. Though I think there are times when she wonders: when will I get that big? Actually, she's perfect just the way she is. Vegan Peanut Butter Sandies *adapted from NYT /­­ Julia Moskin makes appx. 24 cookies with small 1" cookie scoop 1/­­2 cup vegan butter 1/­­4 cup plus 2 T. brown sugar 1/­­4 cup plus 2 T. granulated sugar 1/­­2 t. fines sea salt 1 cup chunky natural peanut butter (I used Smuckers) 2 T. ground flaxseed + 4 T. water + 1 T. olive oil whisked (to replace egg) 1 cup all purpose flour *extra sugar and salt for dusting Preheat oven to 350. Get your cookie sheet ready with parchment paper. In medium bowl, cream together the sugar and vegan butter--then add peanut butter and flax egg--mix well. Then add salt and flour and mix until just combined--don't over mix. Scoop out in small 1' cookie mounds. They won't spread so no worries on crowding. Then sift together 2 T. sugar and 1 t. sea salt or flake salt in a small bowl and lightly sprinkle over each cookie before baking. Bake for 15 minutes--you want them to brown a bit around edges.   

Grilled Portobello Burgers with Garlic Mayo

September 11 2017 Meatless Monday 

These portobello mushrooms are marinated in a homemade barbecue spice mix and grilled until tender. When served, they are loaded up with sweet grilled red onions and savory garlic and chive mayonnaise. This recipe comes to us from our friends at The Mushroom Council. Makes 4 burgers - Marinade - 2 teaspoons chili powder - 1 teaspoon dark or light brown sugar - 1 teaspoon fine sea salt - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika -  1/­­2 teaspoon ground black pepper - 1/­­3 cup extra virgin olive oil   - Burgers - 4 portobello mushrooms, stems and gills removed - 1/­­3 cup mayonnaise - 1 teaspoon chopped chives -  1/­­4 teaspoon garlic powder -  1/­­4 teaspoon fine sea salt - 1 small red onion, sliced (keep rings intact) - 4 buns - 4 lettuce leaves - Olive oil for grilling Directions Mix all marinade ingredients in a small bowl. Place mushrooms on a baking sheet. Drizzle marinade over mushrooms and rub liberally to coat all sides. Let sit for 15 minutes. Preheat grill to high heat. To make garlic mayo, stir together mayonnaise, chives, garlic powder and salt in a small bowl. Refrigerate until ready to serve. Brush grill grate with olive oil. Place mushrooms and onion rings on grill. Cook for 5 to 7 minutes on each side, until both are darkened and tender. To serve, spread bottom of each bun with mayonnaise, top with lettuce and a few onion rings. Add mushroom and cover with top bun. The post Grilled Portobello Burgers with Garlic Mayo appeared first on Meatless Monday.

Vegan Chocolate Dipped Eclipse Shortbread Cookies

August 20 2017 Vegan Thyme 

Vegan Chocolate Dipped Eclipse Shortbread Cookies We're in the 'path of totality' so I thought I'd bake some cookies. Who needs an eclipse to be inspired to bake? Not me, but the idea of something coated in chocolate to munch on while the sun disappears tomorrow is where I was going. (Apparently this is kinda a big deal and maybe the first and last one I'll witness in my fifty-some years of living on this planet! So we'll call it a BIG DEAL!) The dough will come together in under fifteen minutes or so. It requires about two hours of chilling (and I will tell you the dough is quite solid after this chill)--you'll need a sharp knife to cut into the quarter-inch thick sliced miracles. There's a bit of cinnamon in the mix to add a little zing to the flavor with all the chocolate happening. Also, there's coffee for good measure and then, THEN, the chocolate dipping thing happens. These are so crunchy and melt-in-your-mouth, you'll love 'em. (We had to taste-test before the eclipse!)   See you after the eclipse St. Louis! Vegan Chocolate Dipped Eclipse Shortbread Cookies (makes about 20 cookies--double recipe if you'd like more) 1 cup unbleached all-purpose flour 1/­­2 t. ground cinnamon pinch of salt 1/­­4 cup vegan butter, room temperature 1/­­4 cup vegan shortening 1/­­4 cup brown sugar 1/­­4 cup sugar 2 t. coffee granules 2 t. warm water (to mix in with the coffee) 1/­­2 t. vanilla extract 2 t. ground flaxseed plus 2 T. water AND 1 t. light flavored olive oil (egg replacement) 1/­­8 cup chocolate chips melted For dipping sauce: 1/­­2 cup chocolate chips 1 1/­­2 T. shortening In a medium bowl, sift dry ingredients together. In another bowl, mix together the butter, shortening and sugars until light and fluffy. Add the flax egg, melted chocolate chips, vanilla extract and coffee mix, blend until well mixed. Then add the dry ingredients and mix until a soft dough forms. (Your dough will be a little sticky, but just flour the counter before you roll it into a log--about six inches long.) Wrap in plastic and place in fridge for about 2 hours until firm.  Preheat oven to 350. Remove the dough and slice into 1/­­4" slices and place about an inch apart on cookie sheet. Bake for 10-12 minutes--until the cookies are just getting a little color around the edges.  Allow to cool completely. While cookies cool, prepare the dipping sauce. (I used the "20 seconds at a time in microwave" to melt the chocolate/­­shortening for dipping.) Dip cookies and place on parchment. Enjoy! Store in the fridge for best results once the dipping edge has solidified. 

Pulled Jackfruit BBQ Sandwiches

July 3 2017 Robin Robertson's Global Vegan Kitchen 

Pulled Jackfruit BBQ Sandwiches Not only does jackfruit lend itself well to shredding for that pulled effect, but its also great at soaking up the zesty barbecue sauce, making it an ideal candidate for these hearty sandwiches. Look for canned water-packed jackfruit in Asian markets or well-stocked supermarkets (be sure not to get the kind packed in syrup). If jackfruit is unavailable, substitute your choice of chopped seitan, steamed crumbled tempeh, or chopped or shredded mushrooms (portobellos or oyster mushrooms are especially good here). Pulled Jackfruit BBQ Sandwiches - 1 tablespoon olive oil - 1 yellow onion, minced - 1 (16-ounce) can water-packed jackfruit, drained and shredded or thinly sliced - 1 tablespoon tamari soy sauce -  1/­­4 teaspoon smoked paprika - Salt and ground black pepper - 1 1/­­2 cups barbecue sauce, store-bought or homemade (recipe follows) - 4 sandwich rolls, split and toasted - Heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the jackfruit and cook until softened, about 10 minutes. Stir in the soy sauce and season with the paprika and salt and pepper to taste. Add as much of the barbecue sauce as desired, stirring to mix well. Use a fork (or two) to break up the jackfruit. If hard pieces remain, remove them to a cutting board and finely chop, then return them to the skillet. Cook for about 10 minutes to heat through and blend the flavors. Pile the jackfruit mixture onto the toasted sandwich rolls. Serve hot. Text excerpted from VEGANIZE IT! (C) 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.   Barbecue Sauce - 1 tablespoon grapeseed or sunflower oil - 1 yellow onion, minced - 3 garlic cloves, minced - 1 (28-ounce) can tomato sauce or puree - 1 canned chipotle chile in adobo sauce, minced - 1/­­2 cup pure maple syrup or dark brown sugar - 1/­­4 cup water - 1/­­4 cup cider vinegar - 1/­­4 cup tamari - 1/­­2 teaspoon salt - 1/­­2 teaspoon ground black pepper - 1/­­2 teaspoon liquid smoke - Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook for 5 minutes, until the vegetables soften. Add the tomato sauce, chipotle, maple syrup, water, vinegar, tamari, salt, and pepper, stirring to mix well. Simmer for 20 minutes, or until the sauce reduces to the desired consistency. Near the end of the cooking time, stir in the liquid smoke, then taste and adjust the seasonings, adding more salt, maple syrup, or vinegar if needed to balance the flavors. Text excerpted from VEGANIZE IT! (C) 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. The post Pulled Jackfruit BBQ Sandwiches appeared first on Robin Robertson.

Grilled Mushroom Caesar Salad

May 30 2017 Vegan Dad 

Grilled Mushroom Caesar Salad This is a recipe I developed over two years ago that never saw the light of day. With BBQ season now upon us I thought would dust it off. There is perhaps nothing I love more that a marinated, grilled oyster mushroom. And certainly e veryone will think youre a fun guy when you make this traditional side salad as the main meal--all done on the barbecue! INGREDIENTS Dressing: ?      1/­­2 cup (125 mL) soy milk (more as needed) ?      1/­­2 cup (125 mL) vegan mayonnaise ?      2 tsp (10 mL) freshly squeezed lemon juice ?      2 small cloves garlic, minced ?      1 tbsp minced capers ?      1/­­2 tsp each light soy sauce, brown sugar ?      1/­­4 tsp each apple cider vinegar, mustard powder, onion powder ?      1 tsp miso ?      pinch ground ginger ?      salt and pepper to taste Salad: ?      2 small hearts of romaine lettuce ?      1/­­4 cup (60 mL) freshly squeezed lemon juice ?      2 tbsp (30 mL) olive oil ?      seasoned salt ?      16 large shitake mushrooms, stems removed ?      3/­­4 lb (375 g) oyster mushrooms, stems on ?      1/­­2 cup (125 mL) croutons METHOD Oil grill and preheat barbecue to med-high  Dressing:  1. In a medium bowl, whisk together dressing ingredients. Season to taste with salt and pepper and thin with more soy milk to get desired consistency.  Salad:  1. Slice romaine in half lengthwise, leaving core intact.  2. In a medium bowl, whisk together lemon juice, oil, salt and cayenne. Lightly brush over cut side of romaine. Set romaine aside on a tray.  3. Place mushrooms (cut oyster mushrooms into smaller pieces if needed) in remaining lemon juice mixture in a baking tray. Toss to coat. Season with seasoned salt. Let marinate for 15 mins  4. Place romaine cut-side down on grill. Place mushrooms on grill. Barbecue romaine for about 3 mins on the oiled side, and mushrooms, about 3-5 mins per side.  5. Set each romaine half on a plate. Divide shitake mushrooms evenly among the plates. Remove stems from oyster mushrooms and divide among the plates. Scatter with croutons. Drizzle with dressing. Serve.

A Nutritionist’s Guide to Sweeteners

March 21 2017 Oh My Veggies 

From brown sugar to maple syrup to stevia, our nutritionist shares the details you need to know on the most popular sweeteners.

Pumpkin-Pecan-Apple Pie

November 22 2016 Robin Robertson's Global Vegan Kitchen 

Pumpkin-Pecan-Apple Pie I actually started out making an apple pie and a pumpkin pie when I began thinking about how everyone has their favorite kind of pie and how tricky it must be to please everyone in a family where someone wants pumpkin pie, another wants apple pie, and still another prefers pecan pie.  With company coming for dinner, I didn’t want to risk an experiment gone bad, so I made a basic apple pie to hedge my bets, freeing me to make a three layer Thanksgiving pie to (hopefully!) please everyone at the table.  (photo by Elissa Free) I didn’t actually use a recipe, so I’ve had to reverse-engineer what I did for this post.  But basically, just proceed with your favorite pumpkin pie recipe and then add a couple layers of thinly sliced apples (seasoned for apple pie filling). Cover and bake (I cover it so the apples don’t dry out and to help them cook.  Then uncover and top with some gooey pecan halves (you can coat them in your favorite caramel topping, glaze, or date syrup — I did mine in kind of a hybrid date syrup-glaze combo. And then bake a few more minutes (uncovered) to meld all the flavors and finish browning the crust. After chilling a couple hours (mainly to set the pumpkin layer) the pie is ready to slice.  When I made it, everyone else seemed to like getting a little bit of each of the three kinds of pie in every bite.  I guess that makes me more of a purist because I preferred eating one layer at a time, to experience the three pies on their own. Whichever way you decide is best, I hope you enjoy this pie.  Happy ThanksLiving everyone!   Pumpkin-Pecan-Apple Pie 1 (9-inch) vegan pie crust Pumpkin Layer: 1 (15-ounce) can solid-pack pumpkin 1 cup light brown sugar 1 tablespoon cornstarch 2 teaspoons pumpkin pie spice Apple Layer: 2 or 3 apples (try Honeycrisp) 1/­­2 cup sugar 1 tablespoon cornstarch 2 teaspoons lemon juice 1 teaspoon ground cinnamon Pecan Layer: 3 tablespoons dark brown sugar 1 tablespoon water 1/­­4 cup date syrup 1/­­2 teaspoon vanilla extract 1 cup toasted pecan halves   Preheat the oven to 400°F. Arrange the crust in a deep-dish pie plate, crimping the edges. Set aside. In a large bowl, combine the pumpkin, brown sugar, cornstarch, and pumpkin pie spice. Stir until well mixed. Scrape the pumpkin mixture into the pie crust, and spread it evenly with a rubber spatula. Set aside. Peel, halve, and core the apples, then cut them into very thin slices (about 1/­­8-inch thick) and place them in a large bowl.  Add the sugar, cornstarch, lemon juice, and cinnamon, and stir gently to coat the apple slices. Arrange the apple slices on top of the pumpkin filling, layering the apples in a circle, overlapping the slices, beginning at the outer edge and ending at the center of the pie. Cover the pie loosely with foil and bake for 45 minutes.  While the pie is baking, make the pecan layer.  In a small saucepan, combine the brown sugar, water, date syrup, and vanilla, stirring over low heat until smooth and well blended.  Stir in the pecans and coat well until the pecans are glazed with the mixture.  Remove from the heat to cool. Remove the baked pie from the oven, remove the foil, and beginning at the center, arrange the pecans in a circle on top of the apples.  Return the pie to the oven for 10 to 15 minute or until the crust is nicely browned.  Cool on a rack for about 1 hour, then refrigerate until chilled before serving.   Serves 8     The post Pumpkin-Pecan-Apple Pie appeared first on Robin Robertson.

Garbanzo Bread (or buns)

October 21 2016 Vegan Dad 

Garbanzo Bread (or buns) I developed this recipe to get rid of the many cans of beans I had sitting in my fridge, drained of their precious aquafaba. The beans up the protein content of the bread and enrich the dough, giving it a wonderfully soft texture and more delicate crumb. Although the sponge does smell rather beany, the chickpeas are indistinguishable in the final loaf. I always make a double recipe (in two separate bowls) and bake four loaves, or two loaves and a dozen buns. (And I apologize for my idiosyncratic measurements. Thats just how I roll.)  INGREDIENTS Makes 2 loaves or 12 buns Sponge - 1lb 1oz flour (see note below*) - heaping tbsp instant yeast - 1/­­2 can unsalted chickpeas + warm water to make 20oz Dough - all the sponge - 11oz flour - 1/­­3 cup packed brown sugar - 3oz oil - 2 1/­­4 tsp salt METHOD 1. Make the Sponge: Whisk together flour and yeast. Place your blender container on your scale, add the chickpeas, then the water to make 20oz. Blend until very smooth. Add to the flour and mix with a wooden spoon until blended. It will take a little elbow grease. Cover and let sit for an hour. 2. Make the Dough: add the remaining ingredients to the sponge and bring into a dough. Knead for 5-7 mins, or until smooth. 3. Let rise in a lightly oiled bowl for an hour, or until doubled in size.  4. Punch dough down. If Making Bread: divide into two, shape into loaves, and let rise in 1.5 lb loaf pans. Bake at 350 for 38-40 mins. If Making Buns: divide into 12 pieces and shape into boules. Flatten into pucks and let rise on a large baking sheet (or two) lined with parchment paper. Brush with soy milk and bake at 400 degrees for 15-17 minutes.  *NOTE: You can use hard baking flour, all purpose flour, or a mix of the two. All purpose flour gives the bread a country loaf feel and is perfect for hamburger and hotdog buns (and makes a great loaf too). When I use hard flour, I usually slash the tops of the loaves (and the hamburger buns) before baking (as you can see in the picture).  You can also use whole wheat flour but may have to add more water to the final dough. 

Pumpkin Oatmeal Raisin Cookies

October 8 2016 Vegan Dad 

Pumpkin Oatmeal Raisin Cookies The sudden proliferation of pie pumpkins in the grocery store has let to some experimentation in the kitchen. Accuse me of jumping on the pumpkin spice bandwagon if you must, but these cookies are irresistible with their perfect blend of chewy and crispy.  INGREDIENTS Makes at least 24 cookies - 75g minute oats - 150g all purpose flour - 1 tsp baking soda - 1/­­2 tsp salt (omit if using salted margarine/­­butter) - 1/­­2 tsp cinnamon - 1/­­4 tsp nutmeg - 125g margarine or vegan butter - 105g packed brown sugar - 90g white sugar - 3 tbsp cooked pumpkin (see note below)* - 2 tbsp unsalted chickpea  aquafaba - 1 tsp vanilla extract - 1 cup raisins METHOD Preheat oven to 350 degrees. Line two baking pans with parchment paper.  1. Whisk together dry ingredients in a medium bowl. 2. Cream together margarine/­­butter with sugars in a separate medium bowl with an electric hand mixer. Add pumpkin and blend well. Add aquafaba and blend well. The mixture will be thick and fluffy. Blend in the vanilla.  3. Add dry ingredients and mix until just combined.  Mix in raisins. 4. Drop rounded tablespoons of batter on to the prepared baking sheets. This is a very wet dough, so a cookie scoop is the way to go. I use the 3/­­4 oz scoop. The picture will firm up as the oatmeal soaks up some liquid, so you can let it sit for 30 minutes or more if you want.  5. Bake in batches until golden, about 16-18 minutes. NOTE: baking time will be less on a dark baking sheet. 6. Let cool on the pan for 5 mins, then transfer to a wire rack until cool. *NOTE: Microwaving is the way to go here. Cut the pumpkin in half and scoop out the seeds. Place cut side down on a plate and microwave until flesh if soft and coming away from the skin. Allow to cool before using, and keep the leftovers in a sealed container for other recipes. 

Pad Thai Zoodle Salad

July 25 2016 Meatless Monday 

Thai food lends itself well to meatless meals, but who wants to eat a hot dish at the peak of summer? This zoodle salad is the perfect solution – it’s cool, tangy and refreshing and a great way to use up summer’s vegetable bounty! This recipe is part of Meatless Mondays No-Cook Summer Recipe video series. Serves 2-4 - 1/­­4 cup tamari or soy sauce - 2 tbsp brown sugar - 2 tbsp lime juice - 2 tbsp rice vinegar - 1 tbsp sesame oil - 1 clove garlic, minced - 1 block extra-firm tofu, cubed - 1 large zucchini - 1 red pepper, julienned - 1 small bunch green onions, chopped - 1 cup pre-shredded carrots - 1/­­2 cup bean sprouts - Chopped peanuts, to garnish Mix tamari or soy sauce, brown sugar, lime juice, vinegar, sesame oil and garlic. Add cubed tofu, set aside to marinate for at least 1/­­2 hour. Spiralize zuchinni into a large bowl. Add red pepper, carrots and bean sprouts. Drain tofu from marinade, reserving liquid. Add reserved liquid to bowl containing zoodles and toss to combine. Add tofu and top with green onions and peanuts before serving. The post Pad Thai Zoodle Salad appeared first on Meatless Monday.

Baked Applesauce

October 30 2017 Meatless Monday 

When apples hit their peak season they hardly need any brown sugar to sweeten a rustic applesauce like this one. You neednt even take off the apples skins to enjoy this cinnamon sauce on oatmeal, pancakes or straight from a bowl. This recipe comes to us from Patrice of Circle B Kitchen. Serves 12 - a light nonstick cooking spray, for preparing the pan - 8-9 baking apples (3 pounds), cut in half and cored 1/­­4 cup brown sugar 1/­­4 tsp ground cinnamon - pinch of salt - 2 – 3 tablespoons water, if needed Preheat the oven to 375°F. Prepare 2 shallow baking pans with a light layer of nonstick cooking spray. Place the apple halves, cut side down, on the baking sheets and cover tightly with aluminum foil. Bake the apples for about 30-40 minutes, or until tender. Set aside to cool. When the apples are cool enough to handle, slip the fruits from their skins. Place the baked apples back into the pan, scraping any pulp from the peels. Discard the apple skins. While the apples are still warm, mash them with a fork, stirring in the brown sugar, cinnamon a pinch of salt and a bit of water (if needed) to help scrape up any brown bits in the pan and to lighten the texture of the applesauce. Enjoy warm, room temperature or cold. The post Baked Applesauce appeared first on Meatless Monday.

Apple Cranberry Oatmeal Bread

October 9 2017 Meatless Monday 

Applesauce and oatmeal are the basis of this hearty breakfast bread. Those breakfast flavors come together with cinnamon, cloves and dried cranberries, topped with a brown sugar nut streusel. This recipe comes to us from Patrice of Circle B Kitchen. Serves 12 For the nut streusal: - 1/­­4 cup light brown sugar - 1/­­4 cup walnuts or pecans, chopped - 1/­­4 teaspoon ground cinnamon For the Apple Cranberry Oatmeal Bread: - 2 eggs - 1 1/­­4 cups unsweetened applesauce - 1/­­3 cup canola oil - 1/­­4 cup plain yogurt - 1 1/­­4 cup all purpose flour - 1/­­2 cup sugar - 1 1/­­2 teaspoons baking powder - 3/­­4 teaspoon cinnamon - 1/­­2 teaspoon baking soda - 1/­­2 teaspoon salt - 1/­­4 teaspoon ground nutmeg - pinch ground cloves - 1/­­4 cup dried cranberries - 1/­­4 cup raisins - 1 cup old fashioned oats Preheat an oven to 350 degrees. Prepare a loaf pan with a light layer of butter and flour. Toss the brown sugar, nuts and cinnamon together in a small bowl. Set aside. Whisk the eggs, sugar, applesauce, oil and yogurt together in a medium bowl. Whisk the flour, baking powder, cinnamon, baking soda, cinnamon, salt, nutmeg and cloves together in a separate large bowl. Stir in the oats. Toss the dried cranberries and raisins with 1/­­2 teaspoon of the flour mixture in a separate small bowl. Set aside. Pour the wet ingredients over the dry and fold with a spatula until just combined, taking care not to over mix. Fold in the fried fruit, taking care to ensure the fruit is evenly distributed in the batter. Pour the batter into the prepared loaf pan. Scatter the nut streusel mixture over the top, pressing it into the batter with your fingers. Place the loaf pan in the oven and bake 50-60 minutes, or until a sharp knife comes out clean. Cool for 10 minutes, then run a knife along the edges. Invert the loaf onto a plate, cut into slices and enjoy! The post Apple Cranberry Oatmeal Bread appeared first on Meatless Monday.

Pressure Canner Beans in Tomato Sauce

September 7 2017 Vegan Dad 

Pressure Canner Beans in Tomato Sauce My kids like to take these beans in a thermos to school for lunch (often with veggie dogs cut up into them for what we call Beans and Weens). With a pressure canner you can easily make your own at home without having to soak a single bean.  Below is a basic recipe that you can adjust according to your size of jar, the number of jars you want to make, and your tastes. When cooking dried beans in a jar in a pressure canner you want 1 part dried beans to 3 parts liquid. So, in the recipe below, 1 cup of beans is cooked in 3 cups of liquid in a 4 cup (1 quart) jar. If you are using pint jars (2 cup) then use 1/­­2 cup of dried beans to 1.5 cups of liquid. As for the liquid/­­sauce, do whatever suits your tastes. If you are canning 7 one quart jars, you need 21  cups of liquid. Its best to have at least 8 cups of water so the beans cook properly, but you can play around with other ingredients. Less sugar, more tomato, for example. More sugar, less tomato sauce +  a cup or two of ketchup + mustard + chilli powder+ hot sauce = beans in BBQ sauce (as an example). Making the liquid a little on the salty side is OK because the beans will soak it up. Have made a few batches of bland beans that needed salt when served, so I lean towards the 4 tbsp side of things now. Finally, if you have ever canned before then you know that leakage can be a problem. I have found that this problem can be ameliorated by doing 2 things: 1. leaving enough headspace in your jar; 2. realizing that fingertip tight can be pretty darn tight. Inevitably, some sauce will leak out of the jars during processing. Not to worry. Take the rings off and wipe down the entire jar before storing.  INGREDIENTS Makes 7 quart (4 cup) jars - 8oz/­­227g/­­1 cup dried navy beans x 7 - 2 tbsp oil - 1 large onion, small dice - 4 garlic cloves, minced - 2  48 fl oz cans tomato juice - 8 cups water - 2 cups packed brown sugar - kosher salt to taste (2 to 4 tbsp) METHOD Sterilize your jars. Prepare your pressure canner. 1. Heat oil over medium heat in a large pot. Saute onion for 5-7 mins, until translucent. Add garlic and cook for 1 min. 2. Add tomato juice, water, sugar, and salt. Bring to boiling. 3. While sauce is heating, add 8oz/­­227g of dried beans to each sterilized jar. 4. Ladle hot sauce into the jars, leaving a good 1 of head space. If you are short on liquid, top up with boiling water. Top with lids and tighten the rings as much as you can with your fingertips. 5. Process the jars per your pressure canners instructions at 11 lbs of pressure for 90 minutes. Remove canner from the heat and let pressure drop before removing the jars. 

chocolate chip cookies recipe | eggless choco chip cookies recipe

July 16 2017 hebbar's kitchen 

chocolate chip cookies recipe | eggless choco chip cookies recipechocolate chip cookies recipe | eggless choco chip cookies recipe with step by step photo and video recipe. there are several variations and contrasting choco chip cookies recipes, however this recipe is a eggless version. traditionally the recipe batter contains brown sugar, flour , butter and generous amount of choco chips. the other variation include the usage of oats, nuts and even vegan version. Continue reading chocolate chip cookies recipe | eggless choco chip cookies recipe at Hebbar's Kitchen.

Stovetop Peach-Blueberry Crumble

May 30 2017 Robin Robertson's Global Vegan Kitchen 

Stovetop Peach-Blueberry Crumble With summer on the horizon, fresh fruit desserts are back on the menu.  I especially love the combination of peaches and blueberries.  One of my favorite ways to serve them is with this easy crumble that is best served warm with a scoop of vegan vanilla ice cream. Similar to a fruit crisp, this Peach-Blueberry Crumble is made in a skillet on a stovetop instead of in the oven. The basis of the crumble topping is healthful, toothsome oatmeal. Yum. Stovetop Peach-Blueberry Crumble (Recipe from Cook the Pantry (C) 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC.) Ingredients - 1 1/­­2 pounds firm, ripe peaches (5 to 6 peaches) - 1 tablespoon lemon juice - 1/­­2 cup granulated sugar - 2 tablespoons cornstarch - 1 cup fresh or frozen blueberries - 1 cup old-fashioned or quick-cooking oats - 1/­­2 cup light brown sugar - 1/­­4 teaspoon salt - 1/­­2 teaspoon ground cinnamon - 1/­­2 cup cold vegan butter (Earth Balance), diced Preparation Halve and cut the peaches, then cut them into thin slices and place in a large bowl. Add the lemon juice, sugar, and cornstarch and toss well to combine. Gently fold in the blueberries. Transfer the fruit mixture to a 10-inch skillet (cast iron is preferable) and set aside. In a food processor, combine the oats, brown sugar, cinnamon, and salt and pulse to combine and break down the oats somewhat. Add the butter and pulse until the pieces of butter are the size of peas. Sprinkle the topping mixture evenly over the fruit. Cover and cook over medium heat until hot and bubbly, about 12 minutes. Turn off heat, remove the lid, and let stand for another 5 minutes to cool slightly. Serve warm or at room temperature.   The post Stovetop Peach-Blueberry Crumble appeared first on Robin Robertson.

Rainbow Pad Thai

March 23 2017 Meatless Monday 

The theme of the 2017 Careers through Culinary Arts Program (C-CAP) Meatless Monday Recipe Contest was Oodles of Noodles and it challenged teen chefs to create innovative, meatless noodle recipes. This recipe is the Virginia regional winner and comes from Cashé Clark of Virginia Beach Technical and Career Center. Serves 6 - For the Pad Thai: - 8 oz pad Thai noodles - 2 medium-sized carrots, spiralized - 1 zucchini, spiralized - 1 red pepper, julienned -  1/­­2 yellow onion, julienned -  1/­­2 cup red cabbage, thinly sliced -  1/­­2 cup fresh bean sprouts - 1 tablespoon sesame oil - 1 tablespoon vegetable oil - 2 large eggs beaten -  1/­­2 cup peanuts, shelled, unsalted, and dry roasted -  1/­­4 cup fresh basil, chopped - 2 limes(optional), wedged into 4 pieces - For the Sauce: - 6 tablespoons vegan fish sauce (recipe below) - 6 tablespoons light brown sugar -  1/­­4 cup white vinegar - 2 tablespoons soy sauce - 2 tablespoons sambal oelek (chili paste) - For the Vegan Fish Sauce: -  1/­­2 cup shredded wakame seaweed - 2 cups water - 2 large cloves garlic, crushed but not peeled - 1 teaspoon black peppercorn - 1/­­3 cup mushroom soy sauce - 1 teaspoon red miso paste To Prepare the Pad Thai Place uncooked noodles into a large bowl of cold water to soak for 15 minutes or until tender. Put all ingredients for the sauce in bowl and stir until all ingredients are combined. Combine carrots, zucchini, red peppers, yellow onion, red cabbage, and bean sprouts in a large bowl and set aside. Heat sesame oil over medium high heat in a large wok, add vegetables and stir fry for five minutes or until tender crisp. Transfer vegetables into a large bowl and set aside. Drain the noodles. Set aside. Add vegetable oil to wok, add reserved noodles to hot wok and stir fry quickly, for a minute or two using tongs to toss. Add the sauce and stir fry for two minutes, or until the sauce begins to thicken and stick to the noodles. Push the noodles aside in the wok. Pour the eggs into the wok on the cleared side and let sit for about 30 seconds. Toss well with the tongs. The egg mixture will stick to the noodles and everything will start getting sticky Add in the vegetables, toss together and remove from heat. Stir in peanuts and herbs. Serve immediately with lime; if desired. To Prepare the Vegan Fish Sauce Combine wakame, garlic, peppercorns, and water in a medium sauce pot and bring to a boil. Lower heat and simmer for 20 minutes. Strain and return the liquid back to the pot. Add soy sauce, bring back to a boil and cook until mixture is reduced and almost unbearably salty. Remove from heat and stir in miso. The post Rainbow Pad Thai appeared first on Meatless Monday.

Rich and Creamy Hot-Chocolate Mix

November 28 2016 Vegetarian Times 

Dark brown sugar and real vanilla bean heighten the complex flavors of dark chocolate in this decadent beverage mix.  1  Combine first 5 ingredients in food processor. Scrape seeds from vanilla-bean halves with small, sharp knife. Add seeds to processor. Blend mixture in six 10-second intervals, or until chocolate is finely ground, rapping sides of work bowl with wooden spoon between pulses to settle ingredients.  2  Transfer mixture to 3-cup jar; add vanilla-bean-pod halves. Seal and store at room temperature. 3  To prepare Hot Chocolate: Bring 1 cup milk or nondairy milk and 1/­­4 cup Hot-Chocolate Mix to a low boil, whisking often to blend. Reduce heat to medium-low, and simmer gently 45 seconds, or until thickened and smooth, whisking constantly.  

Apple Ginger Steel-Cut Oats

October 31 2016 Oh My Veggies 

Juicy apple chunks are simmered up in a mixture of brown sugar and cinnamon, then served atop ginger-infused steel cut oats to make this warming and healthy fall breakfast.

Pumpkin Brioche Cinnamon Rolls

October 15 2016 Vegan Dad 

Pumpkin Brioche Cinnamon Rolls This recipe is a bit fussy but I thought I would post it anyway. The idea was to create a cheaper and easier brioche using margarine (instead of Earth Balance which I think has a weird taste, or homemade vegan butter). The problem is that margarine does not firm up in the fridge the way butter does, so the final dough is tricky to work with. Also, you need to keep the ingredients cold so the margarine does not melt. The xanthan gum gives the dough some structure, and flouring the dough before rolling helps as well. Dont worry if the rolls look a bit sloppy before they prove, as you can see from the pic it will all work out in the end. If this sounds like too much trouble, just use vegan butter and forget the xanthan gum.  INGREDIENTS Sponge - 2.25 oz bread flour - 2 tsp instant yeast - 4 oz lukewarm soy milk Dough - 8 oz  very cold  margarine - 6 oz cooked pumpkin, cold (see note below*) - 4 oz cold soy milk - 16 oz bread flour - 2 tbsp sugar - 1/­­2 tsp salt - 1 tsp xanthan gum (optional) Filling - 2 tbsp cooked pumpkin, cold - 1 tbsp margarine - 1/­­2 cup brown sugar - 2 tsp cinnamon - 1 tsp ground ginger - 1/­­4 tsp nutmeg - 1/­­8 tsp allspice Icing - 2 tbsp soy milk (more if needed) - 1 1/­­2 c icing sugar METHOD Sponge 1. Mix together sponge ingredients until four is well hydrated. Cover and let sit for 45 mins. Dough 1. Measure out the margarine and place it in the freezer.  2. Add  pumpkin, soy milk, flour, salt to the sponge and bring together into a dough with the paddle attachment. Let the dough sit for 5 mins.  3. Using the paddle attachment on a mixer, add in 1/­­4 of the butter at a time, waiting until the previous amount has been fully incorporated before adding more. The final dough will be smooth, satiny, and very soft. 4. Switch to the dough hook and knead in the xanthan gum. The dough should gather in a ball around the hook. 5. Transfer dough to a baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate overnight.  6. On baking day: Line a large baking sheet with parchment paper. Roll/­­pat the dough on a well-floured surface into a 18 x 14 rectangle. Flour the top of the dough if needed.  7. Whisk pumpkin and margarine together. Mix in sugar and spice. Spread on to the dough, leaving a 1 space on the long side.  8. Roll up along the ling edge, ending at the 1 space. Cut into 12 1.5 pieces, tuck the piece of dough with filling on it to the bottom and place on the baking sheet.  9. Cover with plastic wrap and let rise a room temperature for about 2 hours, or until about doubled in size.  10. Preheat oven to 400 degrees. Bake for 15-18 mins, until golden. 11. Make the icing. Mix together soy milk and icing sugar. It should be thick but able to be drizzled off the end of a spoon. Add more soy milk as needed.  12. Let cool for 10 mins on the baking sheet, then drizzle the icing over the rolls. Let fully cool before eating.  *NOTE: Microwaving is the way to go here. Cut the pumpkin in half and scoop out the seeds. Place cut side down on a plate and microwave until flesh if soft and coming away from the skin. Allow to cool in the fridge before using, and keep the leftovers in a sealed container for other recipes. 

Little Vegan Chocolate Chip Pumpkin Spice Cookies (Gluten Free!)

September 24 2016 Vegan Thyme 

Little Vegan Chocolate Chip Pumpkin Spice Cookies (Gluten Free!) Named so for their little bite-sized appeal, these cookies are a powerful reminder that even if it's an unbearable 90 degrees in St. Louis (and has been so since like May!), fall is really just around the corner. The fact that my oven has been on the fritz since about the same time means my kitchen magic has, too. Thank god for husbands who will stay home while one works to answer the door when oven repairmen appear, to steadfastly refuse to let said person leave unless it has been undeniably tested beyond a reasonable doubt that said oven is FULLY functional because, godforbid, should said WIFE come home and even for one minute NOT be able to work her oven because we had that happen already and to say life was pretty miserable for awhile without the oven is an understatement, well. . . it was.  I am happy to report, things are MUCH better here now.   Little Vegan Chocolate Chip Pumpkin Spice Cookies (GF) *makes 12 cookies 3/­­4 cup plus 2 T. gluten free flour (I used Bob's Red Mill 1:1) 1/­­4 C sugar 3 T. brown sugar 4 T. vegan butter 1 1/­­2 t. ground flax seed plus 2 T. water with 1 T. olive oil (for the egg) 2 T. pumpkin puree 2 T. pecan pieces 1/­­3 C chocolate chips 1/­­2 t. vanilla extract 1/­­2 t. ground cinnamon 1/­­2 t. ground nutmeg 1/­­2 t. ground ginger 1/­­4 t. ground allspice 1/­­4 t. fine sea salt 1/­­4 t. baking soda 1/­­4 t. baking powder Sift all dry ingredients (including spices) together in a medium bowl. Set aside. Then mix your vegan egg (flax seed mixture) in a small bowl and set aside. Put butter, sugars, pumpkin puree, vanilla extract in a medium bowl and mix well until smooth and creamy. Add the flax seed mixture to this. Slowly add the dry ingredient mixture to the wet mixture while also adding the pecans and chocolate chips--mix just until all dough is wet. Place the dough in the fridge for about 30 minutes. Preheat oven to 400. Using a cookie scoop, place cookie dough about 2" apart on cookie sheet. Bake for 10 minutes. Remove from oven, allow to cool. Enjoy!

Sloppy Joes

May 13 2016 Vegan Dad 

Sloppy Joes Ive done a few versions of Sloppy Joes but the kids never really liked any of them. This recipe is a nice compromise--some lentils, some mushrooms, some veggie ground round--that we all love. INGREDIENTS - 1/­­3 cup brown lentils, cooked - 1/­­4 cup olive oil - 2 medium onions, diced - 2 celery ribs, minced - 2 clove garlic, minced - 1 green pepper, chopped - 3 cups chopped cremini mushrooms - 1 tsp oregano - 1 pkg veggie ground round (340g) - 1 cup ketchup - 1 5.5oz can tomato paste - 11 oz (i.e. 2 cans) water - 1/­­3 cup red wine vinegar - 2 tbsp hoisin sauce - 2 tbsp brown sugar - 1 tbsp Montreal Steak Spice, ground - Tabasco sauce or Sriracha to taste - salt and black pepper to taste METHOD 1. Cook the lentils until soft but not mushy, about 25 mins. 2. Heat oil in a saucepan over medium heat. Sauté onions, celery, garlic, and green pepper for 5-7 mins, until soft and onions are translucent. 3. Add mushrooms and oregano and cook for another 5-7 mins, until mushrooms have released their water cooked down a bit. 4. Add the lentils and the rest of the ingredients and mix well. Bring to bubbling, then reduce heat, cover, and simmer for 20 mins. If too runny for your liking, simmer with the lid off. 5. Serve on toasted buns (I like them open faced).


You will enjoy these as well ...

Found an error?
Help to fix it! Tell it us!



Our sites missing something? Suggest new content or features!



Have you any comments?
Send it us!