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brown sugar vegetarian recipes

How To Make Your Own Balsamic Ketchup

February 3 2020 Oh My Veggies 

I have a deep love and appreciation for ketchup. (You’ve seen my Cranberry Chipotle Ketchup recipe, right?) So naturally, when I saw that Heinz was introducing a ketchup made with balsamic vinegar, I decided that I needed to try it immediately. And then I found out it wasn’t available everywhere; it seemed the stores I frequent are not stores that carry it. Obviously, I had to try to make it myself. Obviously! I adapted this balsamic ketchup recipe from Serious Eats’ Homemade Ketchup. Are you ready to make ketchup? Let’s get started! You will need these things: 2 tbsp olive oil 1 medium onion, chopped 1 garlic clove, minced 1 (28 oz) can tomato puree 1/­­2 cup packed brown sugar 1/­­4 cup balsamic vinegar 1 tbsp tomato paste 1/­­2 tsp kosher salt 1/­­2 tsp ground mustard 1/­­8 tsp ground cloves, for that certain je ne sais quoi (yes, the “quoi” in ketchup is cloves--of this, I am certain) 1/­­8 tsp allspice 1/­­8 tsp cayenne pepper Heat the oil in a medium saucepan over medium heat. Add the onion and sauté until just beginning to brown, about 8 minutes, stirring occasionally. Add minced garlic and cook an additional 30 seconds. Add the tomato […]

Mushroom Gravy, Savory Stuffing, Fudge Brownie Pie, and 8 Other Plant-Based Swaps for Your Thanksgiving Feast

November 25 2019 Meatless Monday 

Mushroom Gravy, Savory Stuffing, Fudge Brownie Pie, and 8 Other Plant-Based Swaps for Your Thanksgiving FeastThanksgiving is a time for family, giving, and gratitude. But its also the time for stuffing...and starches, and birds, briskets, casseroles, cranberry sauce, gravy, dressings, and desserts! But as we know from Thanksgivings past, the entire family doesnt always agree, especially when it comes to the food on the dining room table.  So, whether your guests prefer dark meat, white meat, or no meat, its important that your Thanksgiving spread accommodates everyone. Fortunately, the classic Thanksgiving fixings can be made completely plant-based without compromising tradition or taste. Weve compiled a collection of simple plant-based Thanksgiving swaps that allow everyone -- from the newly vegan to the traditional omnivore -- to enjoy the holiday feast, together. Mushroom Gravy from Trader Joes Sometimes your secret recipe is store bought. We wont tell. Trader Joes has an impressive Organic Savory Vegan Gravy made with onion, garlic, coconut milk, tamari, mushrooms, and a whole bunch of seasonings and zero work for you. Oh, its also gluten free. Roasted-Garlic Smashed Potatoes from Minimalist Baker The secret to incredibly light and fluffy dairy-free mashed potatoes isnt much of a secret. After boiling and mashing your potatoes (you can use a potato masher or hand mixer; if you use the latter, be careful not to overmix), fold in non-dairy butter and a whole head of roasted garlic to pump up the decadence.  Super Savory Vegan Stuffing from The Cheeky Chickpea A Thanksgiving spread is judged not on its turkey, but rather the quality of its stuffing. We scoured the internet to find the most satisfying stuffing recipe available. Chopped mushrooms, wild rice, bell peppers, vegetable bouillon, plant-based sausage, cubed up bread, and Thanksgiving seasonings -- fennel, garlic, parsley, fresh rosemary -- make this stuffing simply irresistible. Cinnamon Sugar Sweet Potato Casserole from Eat With Clarity Oh, sweet potato casserole; you sit innocently on the Thanksgiving table masquerading as a member of the main meal, but we all know youre our pre-dessert dessert...with your delightful topping of crushed pecans, coconut sugar, oats, and marshmallows. But the sweet and creamy nature of this indulgent side dish is a necessary counterbalance to all the punchy herbs and spices. This recipe adds another dimension to the traditional sweet potato casserole by using non-dairy milk, ground flax seeds, and melted coconut oil. Roasted Root Vegetables with a White Balsamic Glaze from Healthy World Cuisine No bacon necessary for these magical root vegetables. The recipe suggests fennel, carrots, and Cipollini onions, but you can add any of your favorite seasonal vegetables. Curried Green Bean Casserole from Omnivore’s Cookbook A spin on the classic, this curried green bean casserole adds a new dimension to the Thanksgiving table. Traditional green bean casseroles typically rely on a can of condensed cream of mushroom soup and a topping of bread crumbs and fried onion straws. This recipe is just as easy to make, but offers your taste buds so much more! No-Meat Loaf from Nora Cooks Turkey doesnt always have to be the star of the Thanksgiving spread. Meatloaf traditionally plays a supporting role, but this holiday season let it take center stage with this smoky, savory plant-based chickpea loaf. After its covered with a tangy ketchup glaze and baked in the oven, its look and texture become indistinguishable from its meaty counterpart. Cranberry Jam from Delish Theres something extraterrestrial-looking about the maroon cylinder of congealed cranberry sauce that you always find sitting menacingly next to the gravy boat. Its Thanksgiving, you deserve better. Treat your family (and yourself) with this simple-to-make four-ingredient cranberry jam. All you need is fresh cranberries, sugar, water, orange zest, and about twenty minutes. Your dinner rolls, stuffing, and other Thanksgiving starches will thank you. Chipotle Whole-Roasted Cauliflower with Caper Vinaigrette from Goya Need an alternative centerpiece for your Thanksgiving meal? Look no further than this elegant whole roasted cauliflower with a smoky chipotle finish. Top your cauliflower steaks with a tart and briny caper vinaigrette for a perfect alternative to the big bird. Chocolate Fudge Brownie Pie from Sweet Vegan Sara Some people eat to live, others eat to get to dessert. Your patience has paid off. This plant-based chocolate fudge brownie pie looks sinful, but it really isnt. The crust uses a combination of almond flour, rolled oats, date sugar, and flax eggs (coagulated flax seeds), while the filling is as healthy as hummus, using chickpeas, nondairy milk, date paste, cocoa powder, rolled oats, and vegan chocolate chips. Creamy Coconut Pumpkin Pie from Loving It Vegan What makes this pumpkin pie filling so much more luxurious than the rest? A rhinestone-studded crust? Nope, this pie gets its extra decadent flare from a can of full-fat coconut milk. Fold in some brown sugar, maple syrup, pumpkin pie spice, and a little bit of cornstarch, and youve got yourself the ultimate Thanksgiving dessert.   Invite your friends and family to try (and share) these plant-based Thanksgiving swaps. If youre looking for more meatless recipe inspiration, check out our recipe gallery. The post Mushroom Gravy, Savory Stuffing, Fudge Brownie Pie, and 8 Other Plant-Based Swaps for Your Thanksgiving Feast appeared first on Meatless Monday.

Raspberry Pretzel Thumbprints

November 22 2019 Isa Chandra Moskowitz 

Raspberry Pretzel Thumbprints Photo by Joshua Foo Makes 2 dozen These cookies will satisfy all of your cravings: sweet, salty, chocolatey, fruity and the desire to spend an hour making cookies. No, it really isn’t that complicated. A little extra work will get you this super special unforgettable little baby angel of a cookie. They’re basically a holiday treat no matter what time of year you make them! These are called thumbprint but secret: it’s actually a pinkyprint. This recipe is from I Can Cook Vegan. Ingredients 1/­­2 cup canola oil 3/­­4 cup granulated sugar 1/­­3 cup brown sugar 1/­­4 cup unsweetened non-dairy milk 1 1/­­2 teaspoons vanilla extract 1 2/­­3 cup all purpose flour 3 tablespoons cornstarch 1 teaspoon baking powder 1/­­4 teaspoon salt 1 cup thin pretzel sticks 3/­­4 cup seedless raspberry jam 1/­­2 cup chocolate chips Directions 1 – Preheat oven to 350 F. Lightly grease two large baking sheets. 2 – In a large bowl beat together oil, sugar, brown sugar, milk and vanilla. Sift in flour, cornstarch, baking powder and salt. Stir to form a thick, stiff dough.  3 – Spread pretzels onto a large cutting board and cover with parchment paper. Roll a rolling pin over them to crush them into bits and pieces.  4 – Scoop walnut sized pieces, moisten your hands and roll into a ball. Then place them into the pretzel pieces, rolling around so that the pretzels pieces adhere. Place on prepared cookie sheets about 1 1/­­2 inches apart. 5 – Use your pinky to make a deep indent in the center of each cookie. Use a teaspoon to fill each indent with about a teaspoon of jam. Bake for 14 to 16 minutes, until golden on the edges and lightly browned on the bottoms. 6 – Place cookies on a cooling rack to cool. Wait until completely cool to proceed. 7 – Place cooling rack of cookies over the sink. Using a microwave or double boiler, melt chocolate chips. Let melted chocolate cool a bit, then drizzle over cooled cookies while they are still on the cooling rack, and let the excess fall into the sink for easy cleaning. Let the chocolate set in a cool room or in the fridge for 30 minutes or so.

Cranberry Spice Oatmeal Cookies

November 22 2019 Isa Chandra Moskowitz 

Cranberry Spice Oatmeal Cookies Picture by VK Rees Makes 2 dozen Oatmeal cookies just remind you of home. If you come from a home that deprived you of chocolate chip cookies. Just kidding! These are gorgeous little clusters of oats studded with ruby cranberries. Crispy on the edges, chewy inside with a hint of spice.  Just the perfect thing for the holidays if you can forget about the war on Christmas and enjoy a cookie for a minute. This recipe is from Superfun Times. Notes ~ If you dont have pumpkin pie spice, 3/­­4 teaspoon ground ginger, 3/­­4 teaspoon ground cinnamon and a pinch of cloves oughta do it! Ingredients 1/­­3 cup refined coconut oil, softened at room temp 1/­­3 cup packed brown sugar 1/­­3 cup granulated sugar 3 tablespoons unsweetened almond milk or your fave non-dairy milk 1 tablespoon organic cornstarch 2 teaspoons pure vanilla extract 1/­­2 cup all-purpose flour 1/­­2 teaspoon baking soda 1 1/­­2 teaspoons pumpkin pie spice 1/­­2 teaspoon salt 1 1/­­2 cups rolled oats 1/­­2 cup dried sweetened cranberries 1/­­2 cup chopped walnuts Directions Preheat oven to 350 F. Lightly grease 2 large baking sheets.  In a large mixing bowl, use a handmixer or strong fork to cream together oil and sugars. Mix in the vanilla. Add the cornstarch and milk, and mix until the cornstarch is dissolved.  Sift in the flour, baking soda, spices and salt and mix to combine. Add the oats, cranberries and nuts, and use your hands to form a stiff dough. Scoop cookies out with a tablespoon or server, using about two tablespoons of dough per cookie. Place about 2 inches apart. Flatten a little with your hand. Bake for 10 to 12 minutes, until edges are lightly browned. Remove from oven and cool for about 5 minutes then transfer to cooling rack to cool completely.

Very Berry Quinoa Salad with Cinnamon Toasted Pecans

November 18 2019 Meatless Monday 

This salad is light and fresh yet has plenty of protein from the quinoa and pecans. Fresh summer berries are little powerhouses of vitamins and are super kid-friendly. The toasted pecans take this dish to the next level. This recipe comes to us from The Meatless Monday Family Cookbook by Jenn Sebestyen. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 - For the Quinoa: - 1 cup (173 g) tri-color dry quinoa, rinsed well with cold water (or any color quinoa) - 1 1/­­4 cups (295 ml) water   - For the Cinnamon Toasted Pecans: - 1 1/­­2 tablespoons (30 g) pure maple syrup - 1 tablespoon (9 g) coconut sugar or (15 g) brown sugar -  1/­­2 teaspoon ground cinnamon - Pinch of salt - 1 cup (110 g) pecan halves - 1 teaspoon coconut oil   - For the Salad: - 6 cups (330 g) mixed baby salad greens - 2 cups (weight will vary) fresh mixed berries (blueberries, blackberries, raspberries, strawberries, etc.)   - For the Maple Dijon Vinaigrette: - 3 tablespoons (45 g) Dijon mustard - 2 tablespoons (40 g) pure maple syrup, or to taste - 2 tablespoons (28 ml) apple cider vinegar -  1/­­2 teaspoon salt, or to taste -  1/­­2 cup (120 ml) extra-virgin olive oil   For the Quinoa: Combine the quinoa and water in a small pot and bring to a boil. Cover, reduce the heat to medium-low, and simmer for 12 to 15 minutes until the quinoa is tender and the liquid is absorbed. Fluff with a fork.   For the Cinnamon Toasted Pecans: Line a large plate with parchment paper and set aside. In a small bowl, whisk together the maple syrup, sugar, cinnamon, and salt. Add the pecans and stir to coat evenly. Heat the coconut oil in a nonstick skillet over medium heat. Pour the pecans in the skillet, spreading them out in an even layer. Cook for 4 to 5 minutes, stirring frequently, until toasted. Nuts can burn quickly, so dont walk away at this point! Youll know the pecans are done when you start to smell them. Pour them out onto the parchment-lined plate and spread in an even layer. Let them cool. They will crisp up as they cool.   For the Salad: Combine the mixed baby greens, mixed berries, cooked quinoa, and toasted pecans in a large salad bowl. Mix well. To serve, divide among 4 bowls and drizzle with the Maple Dijon Vinaigrette.   For the Maple Dijon Vinaigrette: In a small bowl, whisk together all the ingredients until smooth. Heat the coconut oil in a nonstick skillet over medium heat. Pour the pecans in the skillet, spreading them out in an even layer. Cook for 4 to 5 minutes, stirring frequently, until toasted. Nuts can burn quickly, so dont walk away at this point! Youll know the pecans are done when you start to smell them. Pour them out onto the parchment-lined plate and spread in an even layer. Let them cool. They will crisp up as they cool.   Swap it! Try using romaine, red leaf lettuce, or arugula instead of the mixed baby greens to change it up. The post Very Berry Quinoa Salad with Cinnamon Toasted Pecans appeared first on Meatless Monday.

Overnight Apple Peanut Butter Oatmeal

October 7 2019 Meatless Monday 

This apple peanut butter oatmeal is made with whole grains, healthy fats, and fruit – what better way to start your day? Plus, using a slow cooker to make multiple servings saves time every morning of the week. This recipe comes to us from Oldways and The Peanut Institute . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 - 1 cup steel cut oats - 1/­­4 cup light brown sugar - 1 teaspoon vanilla extract - 1/­­2 teaspoon ground cinnamon - 1/­­4 teaspoon salt - 1/­­4 cup creamy peanut butter - 2 medium apples, peeled, cored, and cut into 1/­­2-inch pieces   Coat the inside of a 5-6 quart slow cooker with cooking spray. Combine the oats, brown sugar, vanilla extract, cinnamon, salt, and 3 1/­­4 cups water in the slow cooker. Add the peanut butter and whisk to incorporate. Stir in the apples, cover, and cook on low heat for 8 hours. Incorporate the somewhat crusty oatmeal stuck to the sides and bottom by stirring for 2-3 minutes. Serve warm. Active time: 10 minutes Total: 8 hours The post Overnight Apple Peanut Butter Oatmeal appeared first on Meatless Monday.

How to Roast Summer Vegetables

June 17 2019 Oh My Veggies 

We’ve listed the most common summer veggies here along with instructions for preparation and approximate cooking times. You can season these vegetables with salt and pepper alone, or use our suggested additions to fancy things up a little. All of these veggies should be roasted on rimmed baking sheets. We like to coat them with non-stick cooking spray or olive oil from a mister too because sometimes vegetables have a tendency to stick even after being tossed in olive oil. Most additions can be added either before or after the vegetables are done roasting, although garlic is usually best when added before, while tapenades, basil, cilantro, parsley and marinara sauce are best added after. Summer Squash (Zucchini, Crookneck Squash, etc.) Start by: Trimming ends, cutting into thick slices and tossing with olive oil, salt, and pepper. Cook at: 400 degrees for 25 minutes, stirring halfway through cooking time. Try adding: Pesto and pine nuts, fresh herbs, garlic, balsamic vinegar, sun-dried tomato tapenade. Tomatoes Start by: Cutting into 1-inch pieces and tossing with olive oil, salt, and pepper. Cook at: 375 degrees for 30 minutes, stirring halfway through cooking time. Try adding: A few pinches of brown sugar, garlic, capers, kalamata olives, […]

Greek Yogurt Banana Muffins

March 11 2019 Meatless Monday 

Mashed bananas and Greek yogurt replace butter in this healthier muffins that are equally appropriate for breakfast, snack or dessert. Cinnamon and brown sugar give these muffins a dark, moist sweetness. This recipe comes to us from Heather of Mmm is for Mommy. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 12 - 3 ripe bananas, mashed - 2 eggs - 1/­­2 cup canola oil - 1/­­2 cup fat free plain Greek yogurt - 1/­­2 cup brown sugar, lightly packed - 2 teaspoons pure vanilla extract - 1 cup whole wheat flour - 1/­­2 cup white cake or pastry flour - 1 teaspoon baking soda - 1/­­2 teaspoon salt - 1/­­2 teaspoon cinnamon Preheat the oven to 350 degrees. Prepare a muffin tin with muffin liners or nonstick cooking spray. Place the bananas in a large mixing bowl and mash them well with a fork. Beat the eggs, oil, yogurt, brown sugar and vanilla into the mashed bananas. Add the whole wheat flour, cake or pastry flour, baking soda, salt and cinnamon to the banana mixture and beat until just blended and the flours are incorporated. Spoon the batter in even portions into the 12 lined muffin cups. Bake for 20-25 minutes, or until the muffins are golden and cooked through. The post Greek Yogurt Banana Muffins appeared first on Meatless Monday.

Persimmon Cranberry Bread

January 21 2019 Meatless Monday 

This brown sugar persimmon bread is seasoned warmly with cinnamon, nutmeg and cloves with a few tangy cranberries thrown in to excite the palate. This breakfast bread can serve double duty as dessert because it goes equally well with ice cream and coffee. This recipe comes to us from Kristina of FormerChef.com. Serves 20 - a little oil or nonstick cooking spray, for preparing the pans - 2.5 cups ripe persimmon, peeled, seeded and quartered - 4 cups flour - 2 teaspoon baking soda - 2 teaspoon baking powder - 1 teaspoon salt - 1 teaspoon ground cinnamon - 1/­­2 teaspoon ground cloves - 1/­­2 teaspoon ground nutmeg - 4 eggs - 3/­­4 cup white sugar - 3/­­4 cup brown sugar - 1 cup oil - 1 cup dried cranberries Preheat an oven to 350 degrees. Prepare two 9 inch loaf pans with a light coating of oil or nonstick cooking spray. Blend the persimmons in a food processor or blender, until pureed to a pulp, adding a little water if persimmons are firm. Stir the flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg together in a large bowl. Set aside. In a separate large mixing bowl, whisk together the eggs, white sugar and brown sugar. Reserve 1/­­2 cup persimmon pulp and set aside. Add the oil and remaining 1 1/­­2 cups persimmon pulp to the egg sugar mixture. Whisk until combined. Stir in the dried cranberries. Slowly add in the flour mixture to the persimmon cranberry mixture, 1 cup at a time, stirring, until it is thoroughly combined. Pour equal amounts of batter into the 2 prepared loaf pans. Make a small well in the center of each loaf and spoon the reserved persimmon pulp along the top of each loaf as decoration. Bake for about an hour, or until a toothpick inserted comes out clean. The post Persimmon Cranberry Bread appeared first on Meatless Monday.

Tomato Cobbler

December 17 2018 Meatless Monday 

A savory cobbler is the perfect winter dish! Its comforting and packed with familiar tomatoes, which boast just the vitamin C boost you may need during the cold months! This recipe comes to us from Colavita.   Serves 4 - For the tomato base: -  - 1 medium size vidalia onion - 1 tbsp Extra Virgin Olive Oil - 3 garlic cloves, minced - 2 packs of diced tomatoes - 1 pint cherry or grape tomatoes - 1 tbsp aged white wine vinegar - 1 tbsp brown sugar - 1 tsp kosher salt - 1/­­2 tsp ground black pepper - 1 tsp fresh thyme leaves plus a few sprigs for garnish   - For the biscuits: -  - 1-3/­­4 cups all-purpose flour - 2/­­3 cup polenta - 2 tbsp granulated sugar - 1 tbsp baking powder - 1/­­2 tsp kosher salt -  1/­­4 cup + 2 tbsp Olive Oil - 1-1/­­2 cups buttermilk - 1 cup shredded cheddar cheese   For the cobbler:   Chop half the amount of cherry tomatoes in half. Sauté the onion in a large oven-safe skillet over medium heat for 5-6 minutes or until tender. Add all the tomatoes to the skillet (chopped, whole and diced) along with the minced garlic. Cook for 10 minutes, until the whole tomatoes burst and reduce. Add the vinegar, brown sugar, salt, pepper and thyme leaves. Mix well. Set aside while you prepare the biscuit dough.   For the biscuits:   Place the flour, polenta, sugar, baking powder and salt in a large bowl. Mix thoroughly. Add the buttermilk, olive oil, and shredded cheese and mix just until it comes together. Do not over mix the dough. Use an ice-cream scoop to scoop out the biscuit dough and place on top of the tomato mixture. Place the biscuits about 1-2 inches apart because they will spread. Bake for about 35 minutes or until the biscuits are golden brown and the tomato mixture is bubbling. Let sit for 10-15 minutes and serve warm. Garnish with extra sprigs of thyme. Enjoy!   The post Tomato Cobbler appeared first on Meatless Monday.

Gluten Free Maple Coffee Cake

December 3 2018 Meatless Monday 

Chickpea flour is an excellent gluten-free substitute for wheat flour and it has the added bonus of being made from nutrient-packed pulses! So this coffee cake is a treat for sure, but one that is packed with fiber and relatively low in sugar. This recipe comes to us from USA Pulses.   Serves 16 - For the Cake: - 1 cup all-purpose gluten free flour - 1 1/­­2 cups chickpea flour - 1 1/­­2 tsp baking powder - 1/­­2 tsp baking soda - 2 tsp cinnamon - 1/­­2 tsp salt - 1/­­2 cup granulated sugar - 1/­­2 cup maple syrup - 1/­­2 cup unsalted butter, room temperature (1 stick is 1/­­2 cup) - 2 teaspoons vanilla extract - 2 large eggs - 1 1/­­2 cups buttermilk   - For the Crumble: - 1/­­2 cup chickpea flour - 1/­­4 cup brown sugar - 1/­­4 cup unsalted butter, room temperature - 1/­­4 cup gluten-free old-fashioned oats - 1 tsp cinnamon - 1/­­2 tsp nutmeg - 1/­­4 tsp salt   Pre-heat the oven to 350 degrees and lightly grease and flour an 8×8 baking dish. In a small bowl, whisk together the chickpea flour, gluten-free flour, baking powder, baking soda, cinnamon and salt. In a mixing bowl, combine the butter, sugar and maple syrup. Mix on medium speed for 2 minutes. Add the vanilla extract and the eggs, one at a time, to the mixing bowl. Scrap down the sides and mix to incorporate between each addition. Mix in half of the flour mixture, then the buttermilk, then the remaining flour. Continue to mix until the batter is just combined. Pour the mixture into the prepared baking dish. To make the crumble, combine all ingredients in a bowl. Use your fingers or a fork to mix it together into a crumbly mixture. Sprinkle evenly on top of the cake batter then bake for 40-45 minutes until a toothpick inserted in the center comes out clean. Allow cake to cool slightly before serving. The post Gluten Free Maple Coffee Cake appeared first on Meatless Monday.

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.

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.

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.

Peanut Butter Chocolate Chip Cookies

November 22 2019 Isa Chandra Moskowitz 

Peanut Butter Chocolate Chip Cookies Makes 2 dozen Just like most 8 year olds, peanut butter chocolate chip has always been my comfort cookie. It takes only about 10 of these to make all my problems go away. These are about as peanutbuttery (yes that’s a word) that I could get them without them turning into a big old spoonful of peanut butter. This recipe is from Superfun Times. But it had a different pic! Notes ~Use creamy natural peanut butter for these. The only ingredients should be peanut butter and salt. If you use something else I bet they’d still be good, but I can’t guarantee it, so just listen to me and follow the directions for once in your life. Ingredients 3/­­4 cup refined coconut oil softened at room temperature 3/­­4 cup creamy natural peanut butter 1/­­2 cup granulated sugar 1/­­2 cup packed brown sugar 1/­­4 cup unsweetened almond milk, or preferred non-dairy milk 2 teaspoons pure vanilla extract 1 1/­­2 cups all-purpose flour 1 tablespoon cornstarch 1 teaspoon baking powder 1/­­4 teaspoon salt 1 cup semisweet chocolate chips Directions Preheat oven to 350 F. Line two cookie sheets with parchment paper.  In a large mixing bowl, use electric mixers to beat together oil and peanut butters. Beat in the sugars until fluffy. Add the milk and vanilla. Sift in 3/­­4 cup of the flour along with the cornstarch, baking powder and salt. Beat until smooth. Add the chocolate chips then use your hand to mix the batter the rest of the way, until well combined.  Place about 2 tablespoons of batter on the trays, a few inches apart. Lightly flatten with your hand. Bake for about 10 minutes, until golden on the edges. Let cool on baking sheets for a few minutes, then transfer to a cooling rack to cool completely.

Chocolate Nut Cookies

October 11 2019 VegKitchen 

These nutty chocolate cookies have a nice crackle top highlighted by the use of powdered sugar. If you need a nice big batch of easy little cookies, these are a good choice. Makes about 4 dozen 1/­­2 cup Earth Balance or other vegan buttery spread 1/­­2 cup dry unsweetened cocoa powder 1 cup light brown sugar, firmly packed 1/­­2 cup plain or vanilla nondairy milk 2 cups whole wheat pastry flour 1 1/­­2 tsp baking powder 1/­­4 tsp salt 2 tsp cinnamon 1/­­2 tsp ground nutmeg or allspice 1/­­2 cup walnuts, very finely chopped 1 cup semisweet chocolate chips powdered sugar for topping Preheat the oven to 350°F. The post Chocolate Nut Cookies appeared first on VegKitchen.

Recipe | Brown Sugar Peach French Toast Cups

August 30 2019 Oh My Veggies 

I know I post a lot of recipes with peaches. And I fully intended to make this recipe with blueberries or blackberries. Blueberries and blackberries! Two fruits that I’ve completely neglected on my blog. But a little nagging voice in my head kept saying, “No! Use peaches! Peaches will be better!” Usually the voice in my head is too busy singing Poison songs to get involved in my cooking process, so I figured I better listen. If nagging inner voice can take a break from “Every Rose Has Its Thorn” on endless repeat for hours at a time, this must be important! So I went with peaches. Again. I promise, next summer will be the summer of blueberries. Blueberry everything! All summer! You have my word. And my word? It’s gold. If you’ve been reading Oh My Veggies for a while, maybe you remember my Sweet Potato French Toast Cups recipe. I wanted to do that again, but with fruit. The thing I love most about making little individual French toasts in muffin tins is that they’re portion-controlled and easy to freeze. Bake ’em, freeze ’em, and heat ’em in the microwave for breakfast. It doesn’t get much easier than […]

Brioche Bagels

June 12 2019 Vegan Dad 

Brioche Bagels I recently saw brioche bagels at the grocery store and, quite frankly, they looked terrible. I was pretty sure I could make a vegan version that was so much better than whatever Loblaws was peddling. I was right! These are tender and absolutely delicious toasted with jam, or as a sandwich. They are the perfect addition to any brunch or lunch. The recipe is a Reinhart adaptation and mashup. You can also make two 1 lb sandwich loaves if that is more your thing.  INGREDIENTS Makes 8 large bagels Sponge - 2.25 oz bread flour - 8 g instant yeast - 4 fl oz lukewarm plain soy milk Dough - 2 oz cooked sweet potato - 4.5 fl oz plain soy milk (cold), or aquafaba* - 14.75 oz bread flour - 1 oz sugar - 1.25 tsp (10 g) salt (or generous .25 tsp (4 g) if using salted butter) - 4 oz vegan butter, at room temperature** Poaching Liquid - enough water the fill your pot about 1.5 high - 1 tbsp baking soda - 1 tbsp brown sugar * I did not find any difference between soy milk or aquafaba in a blind taste test. **You need a butter that will firm up when cold. I used home-made and Melt with great results. METHOD 1. Whisk together the sponge ingredients in a stand mixer bowl until smooth. Cover and let rise for 45 mins. 2. Blend together sweet potato and milk (or aquafaba) with an immersion blender in a small container (I use a pyrex 1 cup liquid measuring cup) until very smooth. Whisk into the sponge. 3. Add the flour, sugar, and salt, Use the dough hook to bring the ingredients together into a rough dough. Make sure all the ingredients are incorporated. Let rest for 5 mins. 4. With the dough hook running on medium speed, add the vegan butter about 2 tbsp at a time, waiting for it to be incorporated into the dough before adding more. The dough will start out tough but will soften as it takes on more fat. 5. Once the butter is incorporated, knead the dough for 5-7 mins, or until smooth.  6. Shape into a ball, place in a lightly oiled bowl, cover, and let rise for 60 mins.  7. Divide the dough into 8 equal pieces. Shape each piece into a ball.  8. Line a large baking sheet with lightly oiled parchment paper. 9. Pinch though the centre of the ball with your thumb and forefinger, then shape into a ring. (I find this method best because the final bagel is delicate and this allows it to withstand the poaching process without breaking apart).  10. Place the shaped dough rings on the prepared sheet, mist with oil, cover with plastic wrap, and immediately refrigerate for 8 hours, or overnight. The bagels will have risen and firmed up in the cold. 11. When you are ready to bake, preheat the oven to 450 degrees. Get the poaching liquid simmering in a large pot.  12. Add as many bagels as will comfortably fit in your pot (usually four), top side down (they should float). Poach for no more than 30 seconds, then flip over. Poach for no more than 30 seconds more, then transfer back to the prepared baking sheet. Repeat with remaining bagels. 13. Bake for 8 mins, then rotate the pan. If the bottoms of the bagels are browning too much, you can at this time place the baking sheet on top of an empty baking sheet to insulate the bottom. Bake for another 6-8 mins until golden.  14. Let cool and serve!

Vegan Pear Upside Down Cake

February 25 2019 Vegan Richa 

Vegan Pear Upside Down CakeVegan Pear Upside Down Cake. This amazing Vegan Upside Down Cake needs just 1 Bowl and 40 mins. Use other fruits for variation. Vegan Nutfree Soyfree Recipe. Glutenfree option.  Jump to Recipe I had some pears leftover after entertaining my niece recently and whipped up this upside down cake that she could take along. For some reason hubbs isn’t fond of pears and lately they’ve started giving me headaches if eaten raw. Go figure. But everything works out for everyone in this cake! A gooey caramelized top, soft delicious cake, a dollop of whipped coconut cream.  The pears are sliced and arranged on the bottom of a pan. Maple syrup or brown sugar helps them caramelize during baking. Then a simple vanilla batter on top. Bake until done, then serve with some whipped coconut cream or vanilla ice cream and a sprinkle of cinnamon. Delish! Use the same method to make pineapple upside down cake or use peaches or apple.Continue reading: Vegan Pear Upside Down CakeThe post Vegan Pear Upside Down Cake appeared first on Vegan Richa.

Cranberry Upside-Down Cake

December 24 2018 VegKitchen 

Cranberry Upside-Down Cake This delicious and very pretty cake was contributed by Dynise Balcavage from The Urban Vegan: 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine.* It’s a lovely dessert to serve at for winter holiday meals, but you need not wait for a special occasion to make and enjoy it. Serves: 8 1/­­2 cup Earth Balance margarine, softened, divided 3/­­4 cup vegan brown sugar 12-ounce bag fresh cranberries 1 1/­­2 cups flour (I use half whole wheat pastry flour, half white spelt) 1 cup vegan sugar 1 tablespoon baking powder 1 tablespoon soy flour 1 cup soy milk 1 teaspoon vanilla 1/­­4 teaspoon lemon oil or 1 tablespoon lemon zest, chopped very fine Preheat oven to 350°F. Grease a 9-inch round cake pan. In a small saucepan over medium heat, melt together 1/­­4 cup of the Earth Balance and all the brown sugar. Pour into oiled cake pan and arrange cranberries evenly on top. In a large bowl, mix flour, granulated sugar, baking powder, and soy flour. In a medium bowl, mix milk, vanilla, lemon oil or zest, and remaining 1/­­4 cup Earth Balance). Using a mixer, blend the wet ingredients into the dry ingredients and mix well. Spoon the cake […] The article Cranberry Upside-Down Cake appeared first on VegKitchen.

Vegan Gingerbread Latte Recipe

December 12 2018 Vegan Richa 

Vegan Gingerbread Latte RecipeCreamy Warming Vegan Gingerbread Latte. 5 Ingredients! This vegan version of the Starbucks gingerbread latte has fresh ginger, homemade gingerbread spice and amazing flavor. Can be made caffeine-free. Vegan Glutenfree Recipe  Jump to Recipe  These cold months, all those cheery songs, a fireplace, and all it needs is a big mug of gingerbread latte! This latte is super quick to put together and needs just 5 Ingredients! Simmer some coffee with fresh ginger, dark brown sugar or molasses + sweetener of choice, gingerbread spice (that I make from scratch). Once the flavors have melded, add frothed nondairy milk and heat up. Strain and done! Omit the coffee for a caffeine free latte. Just some warming fresh ginger, gingerbread spice, and molasses!Continue reading: Vegan Gingerbread Latte RecipeThe post Vegan Gingerbread Latte Recipe appeared first on Vegan Richa.

Butternut Squash Pasta

December 3 2018 Meatless Monday 

How better to enjoy seasonal winter squash than with pasta! Make this dish rich by using heavy cream in the sauce, or lighten it up with almond milk. This recipe comes to us from Christopher Mohs of Pumpernickel&Rye.   Serves 4 - 1 1/­­2 lbs. butternut squash (cubed) - 1 lb. trottole pasta - 1/­­4 cup dark brown sugar - 3 tbsp olive oil - 1/­­4 tsp salt - 1/­­4 tsp pepper - 3 tbsp heavy cream (or substitute almond milk) - 1/­­4 cup pumpkin seeds - 1 tbsp fresh thyme plus sprigs for garnish   Preheat the oven to 350 degrees F. In a bowl, combine the butternut squash, dark brown sugar, olive oil, salt, and pepper and toss to coat the squash evenly. Pour into a roasting dish, cover with aluminum foil and roast for 45 - 60 minutes. In the last 20 minutes of roasting, boil and cook the pasta. When the pasta has cooked, strain and return pasta to the cooking pot, remove the roasted butternut squash from the oven and place a 1/­­4 of the butternut squash into the pot with the pasta (these are chunky bits for the final dish). Put the remaining squash in a blender and puree until smooth; add the heavy cream (or almond milk) and give one quick blitz. Pour the pureed squash along with fresh thyme and pumpkin seeds to the pasta and stir to combine and coat the pasta. Serve and enjoy! The post Butternut Squash Pasta 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.

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.   


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