Recipes

Snickerdoodles from Abby Kiowes

Snickerdoodles from Abby Kiowes

Deel op Facebook Print Recipe

Ingredients

Instructions

  • Prepare the Ener-G Egg by following the package instructions (1 1/2 tsp powder whisked with 2 Tbs hot water until foamy), and add it to the Earth Balance and sugar mixture.
  • Whip (or whisk) it all up until it’s light a fluffy.
  • Whisk the dry ingredients together.
  • Add 2/3 of the dry ingredients to the whipped mixture and whip until combined.
  • Add in the remaining flour and mix by hand.
  • Cover the dough with plastic wrap and refrigerate for 1 hour.
  • Preheat oven to 375º F.
  • When the dough is chilled, line a cookie sheet with parchment paper.
  • Using a #40 ice cream scoop, make balls of dough (each ball will be made with 2 Tbs of dough, if you don’t have a #40 scoop).
  • Roll each ball in cinnamon sugar.
  • Using a fork (or whatever you want), squish the dough out into cookie shapes.
  • Bake at 375º F for 10 minutes for chewy cookies, 12 minutes for crunchy.
  • Remove from oven and let sit for 30 seconds.
  • They’ll be very soft when they come out of the oven, but that’s just fine!
  • Gently remove cookies from the baking sheet and let cool for a few minutes on a wire rack before serving.
————————————————————————————————–
Course; Coockies / Biscuit / Dessert
Diets; Vegan

Tuile Cookies

Tuile Cookies

Deel op Facebook Print Recipe

Ingredients

Instructions

  • Grind the flax seed to a powder in a spice grinder.
  • Whisk with water and set aside.
  • Use 2 Tbs of this mixture for the tuile cookies.
  • Preheat oven to 375°F.
  • Whip the Earth Balance and sugar until light and fluffy.
  • Once the Earth Balance is soft enough it should whip up just fine.
  • Add flax egg, extract, and salt.
  • Whip until you see medium to stiff peaks.
  • Gently fold in flour and mix until well combined.
  • Your batter is ready, so prepare your workstation.
  • You can buy specialized tuile templates in lots of different shapes, but a piece of clean cardboard works just as well.
  • You can do circles, squares, rectangles, flowers, stars – anything!
  • Put your template down on your silpat and add a glob of batter.
  • Using your offset spatula, carefully spread the batter out to fill the template, remove the excess batter.
  • Lift the template up to remove it.
  • You’re cookies are ready to go in the oven.
  • Bake the cookies for 8-10 minutes or until edges are golden brown.
  • You may need to experiment with baking time to reach the ideal balance between strength and pliability.
  • I recommend not making more than 2-3 cookies at a time.
  • You’ll need to shape them immediately after they come out of the oven, and since they harden quickly, it’s difficult to shape more than 2 or 3 in one go.
  • It’s also important to completely cool the baking sheet between each batch.
  • Dump the hot baking sheet in the sink and spray it down with cold water.
  • Dry thoroughly before the next batch.
  • When they come out of the oven, let them sit on the cookie sheet for 15-30 seconds.
  • Gently remove them with a spatula and shape them immediately (Be careful, dont burn your fingers).
  • You can make all sorts of shapes.
  • You can make cones, cylinders, and tacos from circular template.
  • Use regular paper, rolled into cylinders and cones and taped, to make the other shapes.
  • Once cool the shape will set.
  • Now you can fill them with almond soy pudding and fresh strawberries or add them to ice cream, fill them with vegan pastry cream, stuff them with berries or custard, dip them in chocolate–whatever.
————————————————————————————————–
Course; Coockies / Biscuit / Dessert
Diets; Vegan

Avocado Lime Tea Cookies

Avocado Lime Tea Cookies

Deel op Facebook Print Recipe

Ingredients

Instructions

  • Preheat oven to 375º.
  • Cream earth balance, cream cheese, avocado, and sugar together.
  • Add zest and lime juice, and beat until light and fluffy .
  • Gently fold in flour, 1/2 cup at a time.
  • Measure out 1 Tbs balls of dough.
  • Roll between your palms to form a sphere, then flatten into discs.
  • Arrange on a lightly greased cookie sheet.
  • The dough will not spread when baked.
  • Bake for 15 minutes.
  • Remove from oven and cool on a rack.
————————————————————————————————–
Course; Coockies / Biscuit / Dessert
Diets; Vegan

Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

Deel op Facebook Print Recipe

Ingredients

Instructions

  • Preheat oven to 350°F.
  • In a large mixing bowl, beat margarine, brown sugar, sugar, and vanilla until light and fluffy.
  • Add egg replacer eggs and beat until well blended.
  • In another bowl, combine flour, cinnamon, baking soda, and salt.
  • Gradually add to margarine mixture until well blended.
  • Stir in oats, raisins, and nuts (if using).
  • On a baking sheet lined with parchment paper (or a nonstick cookie sheet) drop the dough by 1/4 cupfuls and pat down slightly.
  • Bake for 15-17 minutes or until edges begin to brown.
  • Let stand for 3 minutes before removing from baking sheet.
  • Makes 2 dozen giant cookies.
  • For smaller cookies, drop the dough by tablespoons onto the baking sheet.
  • Bake for 10-12 minutes or until edges begin to brown.
————————————————————————————————–
Course; Coockies / Biscuit / Dessert
Diets; Vegan

Banana & Coconut Vegan French Toast

Banana & Coconut French Toast

This delicious vegan French toast is made with ripe bananas, creamy coconut milk, and warm spices, creating a rich and flavorful breakfast treat.
Couverts4
Deel op Facebook Print Recipe

Equipment

  • blender or food processor
  • shallow bowl
  • Frying pan or griddle
  • spatula

Ingredients

Instructions

  • Place all ingredients (except the bread) into a food processor or blender.
  • Blend until smooth and well combined.
  • Pour the batter into a shallow bowl and refrigerate for a few minutes.
  • Cut the bread into thick slices.
  • Heat a pan or griddle over medium-high heat and brush it with coconut oil.
  • Dip each bread slice into the batter, ensuring it is fully coated.
  • Place the coated bread slices onto the griddle and cook until golden brown on both sides.
  • Serve with your favorite toppings such as maple syrup, fresh fruit, or shredded coconut.

Notes & Wine Advice

Serving Tip:

Top with fresh berries, a drizzle of maple syrup, or shredded coconut for extra flavor.

Wine Advice:

Pair with a refreshing sparkling rosé or a light coconut-based cocktail for a tropical brunch experience.

Nutrition values

Calories: 280 kcal | koolhydraten: 45 g | Eiwitten: 5 g | Vet: 10 g | Suiker: 1 g
————————————————————————————————–
Course; Bread / Dessert / Fruit
Cuisine; International / Global
Diets; Dairy-Free / Vegan

Pumpkin & Spice Quick Bread

Pumpkin & Spice Quick Bread

Deel op Facebook Print Recipe

Ingredients

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • Grease and flour a loaf pan.
  • In a large bowl, mix together flours, sugar, soda, baking powder, salt, and all the spices.
  • Next, in a small bowl, stir together pumpkin, oil, syrup, and water.
  • Add the wet mixture to the dry mixture, combining until everything is just moistened and forms a thick batter.
  • Fold in chopped nuts.
  • Pour the batter into the prepared loaf pan and place in the center rack of the oven.
  • Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
  • Place on a wire rack and let cool for 10-15 minutes.
  • Using a butter knife or flat spatula, gently loosen the bread from the sides of the pan, and tip it out.
  • Set the loaf on the wire rack to finish cooling.
————————————————————————————————–
Course; Bread / Dessert
Diets; Vegan

Gluten-Free Pumpkin Spice Quick Bread

Gluten-Free Pumpkin Spice Quick Bread

Enjoy the warm, cozy flavors of fall with this gluten-free pumpkin spice quick bread, packed with aromatic spices and crunchy nuts!
Couverts8
Deel op Facebook Print Recipe

Equipment

  • Large mixing bowl
  • Small mixing bowl
  • loaf pan
  • Wire rack
  • spatula
  • Measuring cups

Ingredients

Instructions

  • Preheat the oven to 350°F (175°C) and grease a loaf pan.
  • In a large bowl, mix together the flours, sugar, baking soda, baking powder, salt, and spices.
  • In a separate small bowl, combine the pumpkin purée, oil (or applesauce), maple syrup, and water.
  • Add the wet mixture to the dry ingredients, stirring just until combined into a thick batter.
  • Fold in the chopped nuts.
  • Pour the batter into the prepared loaf pan and place it on the center rack of the oven.
  • Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the loaf cool in the pan for 10-15 minutes on a wire rack.
  • Gently loosen the bread from the sides of the pan using a butter knife or spatula, then transfer it to the wire rack to cool completely.

Notes & Wine Advice

Serving Tip:

Serve warm with a spread of dairy-free butter or a drizzle of honey for an extra indulgence.

Wine Advice:

Pair with a light dessert wine like Moscato or a warm spiced apple cider for a cozy autumn treat.

Nutrition values

Calories: 280 kcal | koolhydraten: 38 g | Eiwitten: 4 g | Vet: 13 g | Suiker: 18 g
————————————————————————————————–
Course; Bread / Breakfast / Dessert
Cuisine; International / Global
Diets; Dairy-Free / Gluten-Free / Vegetarian

Creamy One-Ingredient Banana Ice Cream

Creamy One-Ingredient Banana Ice Cream

This one-ingredient banana ice cream is naturally sweet, creamy, and unbelievably delicious! No added sugar or dairy needed!
Couverts2
Deel op Facebook Print Recipe

Equipment

Ingredients

Instructions

  • Peel the bananas and cut them into 1-inch pieces.
  • Place the banana slices into an airtight container and freeze overnight until solid.
  • Once frozen, remove from the freezer and break the pieces apart.
  • Transfer the banana slices to a blender or food processor.
  • Blend for 2-3 minutes until smooth and creamy, stopping occasionally to scrape down the sides.
  • Serve immediately for a soft-serve texture, or transfer back into an airtight container and freeze for a firmer consistency.

Notes & Wine Advice

Serving Tip:

For extra flavor, mix in cocoa powder, peanut butter, or cinnamon before blending!

Wine Advice:

Pair with a sweet Moscato or a lightly chilled Riesling for a refreshing dessert pairing.

Nutrition values

Calories: 105 kcal | koolhydraten: 27 g | Eiwitten: 1 g | Vet: 0.3 g | Suiker: 14 g
————————————————————————————————–
Course; Dessert / Fruit / Ice cream
Cuisine; International / Global
Diets; Dairy-Free / Fat free / Low Calorie / Sugar Free / Vegan / Vegetarian

Vegan Peanut Butter Chocolate Chip Cookie Dough Ice Cream

Vegan Peanut Butter Chocolate Chip CookieDough Ice Cream

Deel op Facebook Print Recipe

Ingredients

ICE CREAM

COOKIE DOUGH

Instructions

  • The night before, place your ice cream churning bowl in the freezer to properly chill.
  • Also, make sure you soak your cashews overnight OR for at least 6 hours.
  • Be sure to drain before adding to blender.
  • Add all ice cream ingredients to blender and blend until creamy and smooth, scraping down sides as needed. Use the “liquify” or “puree” setting if you have it.
  • Make sure it is completely creamy and blended.
  • Chill mixture in the freezer for 1.5-2 hours, or in the fridge overnight.
  • Add chilled mixture to ice cream maker and churn according to manufacturer’s instructions – about 45 minutes.
  • It should look like soft serve. If for some reason it doesn’t thicken enough, put the mixture (still in the ice cream churning bowl) and pop it back in the freezer to thicken before churning once more.
  • In the meantime, add vegan butter, peanut butter, brown sugar and vanilla to a mixing
  • bowl and use a mixer or wooden spoon to combine. Add flour a little at a time and
  • stir until thick and slightly crumbly.
  • Add in a little coconut or other non-dairy milk to add moisture.
  • Lastly, add chocolate chips and stir once more.
  • Transfer to fridge or freezer to chill.
  • Once the ice cream is thick like soft serve, add in 3/4 of the cookie dough, crumbling t with your hands as you add it in.
  • Then transfer to a freezer-safe container and sprinkle in the last bits of cookie dough for extra texture.
  • Cover well and freeze for at least 4-6 hours or until firm.
  • Set out for 15-20 minutes before serving to soften.
  • Will keep for up to 1 week, though best when fresh.
————————————————————————————————–
Course; Dessert / Ice cream
Diets; Vegan

Vegan Beetroot Chocolate Cupcakes

Vegan Beetroot Chocolate Cupcakes

These moist and chocolatey vegan beet cupcakes are packed with nutrients and natural sweetness from roasted beets!
Couverts12 Cupcakes
Deel op Facebook Print Recipe

Equipment

  • Muffin pan
  • Paper cupcake liners
  • Large mixing bowls
  • Blender or grater
  • Sifter
  • Hand or stand mixer
  • Whisk
  • Cooling rack

Ingredients

Instructions

  • Preheat oven to 375°F (190°C).
  • Remove stems and roots from the beets, scrub clean under water, and wrap in foil with a drizzle of canola oil.
  • Roast the beets for 1 hour or until a knife easily pierces through them.
  • Let cool completely in the fridge.
  • Once cooled, peel and grate or puree the beets in a blender with a little water or orange juice.
  • Measure ½ cup of beet puree and set aside.
  • Line a muffin pan with paper liners.
  • In a large bowl, whisk together almond milk and vinegar; let sit for 5 minutes to curdle.
  • Add sugar, oil, vanilla extract, and beet puree, then beat until the mixture becomes foamy.
  • In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
  • Slowly mix the dry ingredients into the wet mixture, using a hand or stand mixer, until no lumps remain.
  • Fill cupcake liners ¾ full with batter.
  • Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cupcakes cool completely on a cooling rack before serving.
  • Dust with cocoa powder before serving.

Notes & Wine Advice

Serving Tip:

For an extra treat, top these cupcakes with vegan chocolate ganache or whipped coconut cream.

Wine Advice:

Pair with a sweet dessert wine like Port or a light-bodied red wine such as Pinot Noir.

Nutrition values

Calories: 180 kcal | koolhydraten: 30 g | Eiwitten: 3 g | Vet: 7 g | Suiker: 15 g
————————————————————————————————–
Course; Cupcakes-Brownies / Dessert / Superfood
Cuisine; International / Global
Diets; Dairy-Free / Vegan / Vegetarian