Bring recipes from our kitchen to yours. These recipes from our books and dinner parties will delight your friends, family, and guests.
- 2 cups flour
- 2 cups organic cane sugar
- 3/4 cup unsweetened raw cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup water
- 1/2 cup soymilk
- 1/4 cup vegetable oil
- 1 teaspoon pure vanilla extract
- 1/2 cup chopped pecans (optional)
1 cup granulated sugar
- 6 tablespoons unsalted non-hydrogenated, non-dairy butter at room temperature
- 1 teaspoon fine sea salt
- 2/3 cup soy creamer
- Preheat the oven to 350°F.
- Grease a 13 by 9-inch baking pan.
- Heat the sugar over medium-high heat, whisking continuously.
- Continue to cook the sugar until it reaches a dark amber color.
- Then, whisk in the salt, and add the butter all at once.
- Whisk until the batter is completely incorporated into the sugar.
- Remove the pan from the heat and pour in the creamer.
- Continue to whisk until it forms a smooth sauce.
- Allow to cool while the brownies are baking.
- Stir together the flour, sugar, cocoa powder, baking powder, and salt.
- Add the water, soymilk, vegetable oil, and vanilla extract.
- Mix until well blended.
- Spread the batter evenly in the pan and sprinkle with pecans, if desired.
- Bake for 25 to 30 minutes or until a tester inserted in the middle comes out cleanly.
- Let cool in the pan, then spread salted caramel sauce on top.
- Cut and serve.
This entry was posted in recipes and tagged brownie, dessert, salt, salted caramel, vegan. Bookmark the permalink.
- 1½ cups all-purpose flour
- 1½ cups whole-wheat flour
- ¼ cup granulated sugar
- 1 teaspoon fine sea salt
- 1½ cups (3 sticks) chilled nondairy butter, cubed
- 1/3 cup chilled vegetable shortening
- 6 tablespoons ice water
- 2 tablespoons nondairy butter
- 5 cups diced peeled Granny Smith apples
- ½ cup packed brown sugar
- ¼ cup toasted pecans
- 1 teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon minced candied ginger
- To make the pastry, combine the flours, granulated sugar, and salt in a food processor and pulse until well combined.
- Add the cold vegan butter and shortening and pulse until the mixture forms balls of dough roughly the size of peas.
- Slowly add the water and pulse to combine. When the dough is ready, it should stick together.
- Flour a workspace and divide the dough in half.
- Flatten each ball into a disk and wrap in plastic wrap.
- Refrigerate for 1 hour.
- Preheat the oven to 375°F.
- Line two baking sheets with parchment and set aside.
- To make the filling, melt the butter in a large skillet over medium heat.
- Add the apples, brown sugar, pecans, cardamom, nutmeg, and cloves and stir to combine.
- Cook until the nondairy butter is melted and the apples are soft, about 2 minutes.
- Remove from the heat and stir in the candied ginger.
- Allow the apple filling to cool to room temperature.
- Once the apple mixture is cool, strain to remove most of the liquid.
- Remove one of the dough disks from the refrigerator.
- Roll out the dough on a floured surface until it is about 1/8 inch thick.
- Using a 5-inch cookie cutter, cut out 6 pie crusts.
- Place the crusts on the prepared baking sheet and top with several spoonfuls of the apple mixture, leaving space around the edges of the crust to seal the dough.
- Fold the dough over and press the edges together. Use a fork to create a fluted seal along the edge.
- Cut vents in the top of each pie.
- Repeat with the second disk of dough and the remaining apple filling.
- Bake until the crusts turn light brown, 20 to 30 minutes.
- Allow to cool for several minutes before serving.
This entry was posted in recipes and tagged apple, dessert, pice, recipe, snack, tart, vegan. Bookmark the permalink.
With all of the toppings of an antipasti platter, this filling pizza makes a hearty dinner on its own.
Eggplant and Squash Pizza
- 2 12-inch pizza crusts
- 2 teaspoons olive oil
- 1 teaspoon salt
- 2 medium zucchini, cut into ¼-inch slices
- 2 small eggplants, cut into ¼-inch slices
- ½ small yellow onion, sliced into rings
- 1 cup halved cherry tomatoes
- Pizza sauce
- 3 tablespoons minced fresh oregano
- Vegan mozzarella, optional
- Preheat the oven to 425°F.
- Rub each piece of dough with 1 teaspoon of extra virgin olive oil and sprinkle with ½ teaspoon of the salt.
- Bake until lightly browned, 8 to 10 minutes.
- Meanwhile, heat a grill or stovetop grill pan.
- Grill the zucchini, eggplants, onions and tomato halves.
- Spread pizza sauce over each crust and add the grilled vegetables.
- Sprinkle with vegan mozzarella, if using.
- Return to the oven and continue to bake until the crusts are crisp, 6 to 8 minutes, rotating the pans if necessary.
- Top the pizzas with the fresh oregano. Serve hot.
This entry was posted in recipes and tagged eggplant, pizza, recipe, squash, vegan, zucchini. Bookmark the permalink.
- 1 tablespoon ground flaxseed
- 2 1/2 tablespoons water
- 1 cup all-purpose flour
- 1 teaspoon sugar
- 1/4 cup Dutch cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup and 1 tablespoon nondairy milk
- 4 tablespoons nondairy butter, melted
- 1 teaspoon apple cider vinegar
- 1 tablespoon coconut oil
- Beet juice for coloring, optional
- Whisk together the flaxseed and water and set aside to make a flax "egg."
- Add the dry ingredients and stir together.
- In a separate bowl, add the nondairy milk and apple cider vinegar to create faux buttermilk.
- Add one tablespoon melted coconut oil, melted butter and then the flax "egg."
- Mix the wet ingredients.
- Carefully mix together the wet and dry ingredients.
- Add beet juice until desired color is reached, if using.
- Mix slowly until just combined.
- Lightly oil a skillet and heat on medium-high so that a drop of water sizzles on the pan.
- Pour 4 inch rounds of batter into the pan.
- Bubbles should form after 1 to 2 minutes then flip and cook for another 90 seconds.
This entry was posted in recipes and tagged batter, brunch, chocolate, pancakes, red velvet, vegan. Bookmark the permalink.
Strawberry Rhubarb Mini Pie with Vegan Vanilla Ice Cream
I was going to share with you my recipe for strawberry rhubarb pie, but I came across this great gluten-free one from Melissa at Gluten-Free If You Please. Just substitute a yummy vegan crust from nutritionista Meghan Telpner and agave for honey in the tart wash. Enjoy!
Top off the mini pies with a scoop of vegan vanilla ice cream.
- 1 cup soy milk, divided
- 2 tablespoons arrowroot
- 2 cups soy creamer
- ¾ cup sugar
- 1 tablespoon vanilla extract
- In a small bowl, combine ¼ cup soy milk with arrowroot and set aside.
- Mix the soy creamer, remaining ¾ cup soymilk, and sugar together in a saucepan.
- Bring to a boil over low heat.
- When the mixture begins to simmer, take off heat and immediately pour in the arrowroot cream. This will cause the liquid to thicken noticeably.
- Add the vanilla extract.
- Set the ice cream mixture aside to cool, then place in refrigerator.
- The ice cream mixture should be well chilled before adding to ice cream machine.
- Freeze according to your ice cream maker’s instructions.
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