DESSERTS AND SNACKS

CHOCOLATE CHIP OATMEAL NUT COOKIES
(Emily's favorite)

1/3 cup cashew butter, almond butter, or peanut butter
2 tablespoons canola oil
1 cup sugar or Sucanat (granulated cane juice)
1/3 cup soymilk
1 teaspoon pure vanilla extract
1 cup whole-wheat pastry flour or unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup rolled oats
1/2 cup dairy-free chocolate chips (try Sunspire brand)
1/2 cup chopped macadamia nuts or walnuts

1. Preheat oven to 425 degrees F. Oil a large baking sheet; set aside.

2. Whisk together first five ingredients until very smooth. Add remaining ingredients, and stir to combine (be sure to mix in thoroughly the baking soda and salt -- you may want to stir these into the flour first).

3. Drop batter by large spoonfuls onto prepared baking sheet. Bake for about 8 minutes, or until tops just begin to crack. Remove sheet from oven; wait 10 minutes before transferring cookies to a plate or wire rack.
 

Billy’s Ultimate Chocolate Chip Cookies
Contributed by Bill McCarthy
Vegan

2 cup whole wheat flour
2 tsp. baking soda
One 12 oz. bag of vegan chocolate chips
1 ripe banana
1/3 cup ground flaxseed, that was soaked a few hours in 1/3
cup water
¼ cup black strap molasses
2/3 cup water or vanilla rice milk
1 tsp. vanilla
1/2 tsp baking powder
1/2 tsp baking soda

-Preheat oven to 375 F.
-In a large bowl combine the dry ingredients.
-Blend the following for about 30 seconds:
Water
Banana
Vanilla
Molasses
Saturated flax seed
-Pour the liquid ingredients into the dry and mix into a moist, thick, even consistency, add more water if necessary.
-Coat a large baking sheet with oil.
-With a soup spoon, scoop even amounts of batter onto the sheet, slightly flattening the scoops.
-Bake for 10 minutes, until the tops of the cookies are golden.  Beware of burning the bottoms of the cookies.

A Chocoholic’s Dream Cake
Contributed by Julie Hartman
Vegan

Cake Recipe:
½ cup unfiltered apple juice
2 cups unbleached white flour
1 cup whole-wheat pastry flour   1 Tbs. baking powder
1 cup unsweetened cocoa powder
2 tsp. baking soda       1 tsp. ground cinnamon
1 tsp. salt         1 ½ cups soy milk
1 ¼ cups maple syrup      ¾ cup canola oil
2 Tbs. vanilla extract       1 Tbs. cider vinegar

-Preheat oven to 350.
-In a large bowl combine both flours, cocoa powder, baking powder, baking soda, cinnamon, and salt.
-Place apple juice in a blender. Add soy milk, maple syrup, canola oil, vanilla extract, and vinegar and blend thoroughly. Gradually add this mixture to flour mixture and mix well with a rubber spatula.
-Pour batter into 9 x 13 in. cake pan.  Bake until cake pulls away from sides and is firm with a little spring to the touch—about 25 to 30 minutes.  Once cake is cool, cover with chocolate icing.

Lemon-Poppy Seed Muffins
Submitted by Chuck Demaio
Vegan

2 ½ cup whole wheat pastry flour
¼ cup poppy seeds
2 Tbs. flax seeds
1 tsp. baking soda
2 tsp. non-aluminum baking powder
¼ tsp. salt
1 cup water
½ cup frozen apple juice, thawed
1/3 cup fresh lemon juice (remove lemon zest before
juicing)
1/3 cup canola oil
1/3 cup pure maple syrup
2 Tbs. lemon zest (yellow part only)
tsp. vanilla extract

-Preheat oven to 375 F.  Lightly oil muffin cups with canola oil of non-stick cooking spray.
-Stir together flour, poppy seeds, baking powder, and salt.
-Place flax seeds in a dry blender and grind them into a powder.  Add ½ cup water and blend until the mixture is gummy.  Add remaining ½ cup water, apple juice concentrate, lemon juice, oil, maple syrup, lemon zest, and vanilla.  Process until frothy: 1 – 2 minutes.
-Pour liquid mixture into flour mixture and stir just until everything is moistened.  Do not over-stir!
-Spoon batter immediately into muffin cups almost to the top.  Bake on center rack in oven about 18 – 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
 

SUPER BREAKFAST SHAKE
(Lisa's favorite)

• 1 bag of frozen fruit (mixed or just one fruit)

• 1 ripe banana

• 1 cup soymilk or ricemilk

• 1 Tbsp sugar (or 1/4 cup orange juice)

• 1 tsp vanilla

Quick Vegan Pancakes
Contributed by Bill McCarthy
Vegan
Preheat a non-stick skillet to medium-high heat.
Mix in a bowl:
- 2 c. w. wheat flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
Blend into milk:
-1 c water (or rice/soy milk)
- 1 banana
- 2 Tbs flax seed
- 3 Tbs black strap molasses
Mix the wet ingredient into the dry.  Add water if the mixture is too thick.
Lightly oil the skillet.
Spoon on the batter, flattening if necessary.
Cook on the first side until holes appear, flip and brown the other side.
 
 

MUSHROOM AND CELERY SHERRY SAUCE

• = lb. fresh mushrooms, sliced 2 Tbsp. margarine

• 1-2 stalks celery, chopped fine 2 Tbsp. whole wheat flour

• 1-2 cups of soy milk < cup sherry (or to taste)

Salsa Ranchera
Contributed by Kathy Wisniewski
Vegan

(makes 4 cups)

1 med white onion, quartered
3lb ripe med tomatoes, cored.  1/2 cup olive oil
1/2 c. chopped fresh cilantro
3 Tbs. red-wine vinegar
1 fresh serrano chile, chopped with seeds

-Heat oven to 400 degrees
-Arrange 2 onion quarters and 2 lbs. of tomatoes in small roasting pan and drizzle with 1/4 cup oil.
-Arrange remaining 1 lb. of tomatoes in small baking pan and drizzle with remaining oil
-Bake both pans in upper and lower thirds of oven, switching positions of pans after 45 min, until browned,
1-1/2 hrs.
-Remove roasting pan and continue baking small pan of tomatoes until blackened, about 30 min more.
-Transfer all roasted tomatoes (do not peel) and onions with a slotted spoon to a food processor, discarding liquid in pans. pulse until coarsely chopped. -chop remaining 2 onion quarters and stir together with tomato mixture, serrano, cilantro, and vinegar.
-Season with salt and chill, covered at least 8 hours to blend flavors.
-Bring to room temp before serving.

1 head romaine lettuce
3 scallions, chopped fine
1 bunch (or pre-washed package) fresh spinach
1 celery stalk, chopped fine
1bundle fresh broccoli, chopped to small florets
¾   cup raisins
1 medium red onion, diced
¾   cup pecans
½  bell pepper, chopped
handful sunflower or sesame seeds
1large carrot, grated
garlic powder, black pepper, &
1 large tomato, sliced
low sodium salt, to taste

-Wash and prepare all vegetables.
-Layer the bottom of a large salad bowl with a 1 ½  inch layer of coarsely chopped romaine lettuce.
-Next, add a 1 inch layer of coarsely chopped spinach.
 -Sprinkle red onion, bell pepper, carrots, and celery over the spinach.  Ring the entire bowl with broccoli florets.  Place tomato slices in concentric circles inside broccoli ring.
-When ready to serve add the raisins.
-Then, place the pecans in concentric circles.  Top with sunflower seeds and scallions.
-Serve with honey Dijon dressing or vegan creamy garlic dressing or just toss lightly with extra virgin olive oil and seasoned rice vinegar.
 

PASTA WITH SZECHWAN PEANUT DRESSING
(Krista's favorite)

• 8 ounces pasta

• 2 cups broccoli florets

• Szechwan Peanut Dressing:

2 Tbsp chunky peanut butter
1/2 cup hot vegetable stock
1 tsp soy sauce
2 Tbsp rice vinegar
2 cloves of garlic, minced
1/2 tsp dry crushed pepper (or 1 tsp if you like it spicy)

• 2 cups cherry tomatoes, cut in halves

• chopped green onions (optional)

Decoratively add broccoli, tomatoes and chopped green onions.
This recipe is from The 15-Minute Vegetarian Gourmet by Paulette Mitchell.
 
 

KASHI NUT LOAF
(Mylan's favorite)

• 1 cup low-fat soy milk or rice milk 1 Tbsp. dried parsley

• 3 tsp. Ener-G Egg Replacer 2 Tbsp. reduced sodium soy sauce

• 2 cups cooked kashi 1 tsp. dried basil

• 2 cups bread crumbs < tsp. dried sage

• 1 cup chopped walnuts (optional) < tsp. paprika

• 1 cup finely chopped onions dash of coarse ground black pepper

• 1 cup finely chopped celery < tsp. reduced sodium salt

Curried Cabbage and Lentils
Contributed by Julia Fauci
Vegan

2 garlic cloves   1 onion
1 cup cooked lentils  1 can crushed tomatoes
1 head of cabbage
curry powder, salt, pepper, and tamari to taste

-Fry 2 cloves of garlic and 1 onion in a small amount of olive oil until tender.
-Add a can of crushed tomatoes or peeled fresh tomatoes if desired.
-Add a cup of cooked lentils and loads of curry powder to taste.
-Salt and pepper or tamari can also be added if desired.
-Quarter a head of cabbage and steam the quarters until tender.
-Pour the lentil/curry mixture over a steamed cabbage quarter.
-Serve immediately.

Bulgur with Asian Accents
Contributed by Mylan Engel

Makes 5 cups

1 ¼ cup bulgur (available at Duck Soup)
2 cups radish sprouts
1 bunch scallions, trimmed and chopped
¼ cup rice-wine vinegar
1 ½ Tbs. reduced-sodium soy sauce
1 Tbs. sesame oil
1 Tbs. finely chopped fresh ginger
1 ½ tsp. Chinese chili paste with garlic (I used Thai chili paste)
1 tsp. honey (or other sweetener)
¼ cup cashews

-Bring 1 2/3 cups water to boil; stir in bulgar, remove from the heat cover and set aside for about 30 minutes.
-Spread the bulgur out on a baking sheet to cool to room temperature, about 15 minutes.
-In a serving bowl, combine the bulgur, sprouts and scallions.
-In a small bowl, whisk together vinegar, soy sauce, sesame oil, ginger, chili paste and honey.
-Pour over the salad and toss well.
-Garnish with cashews and serve.
 
 

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