Butterscotch Chocolate Chip Cookies

Recipe moved to Little Things Are Big click here to be linked

Easy Vegan Apple Pie Bites

Recipe moved to Little Things are Big (click here)

Vegan Summer Citrus Salad

Recipe moved to Little Things Are Big Click Here

Vegan Summer Cool Down Drink List

I'm hot, I mean heat hot, but my husband would argue that I am also hot to look at, but that's a totally different thing. Anyway......My girls and I are spending much of our time in the backyard cooling down with lemonade or homemade popsicles, but I am looking for some new cool down drinks. Here is my list of drinks to try on hot summer days!

Cherry Limeade Mocktail
Tropical Papaya Strawberry Avocado Shake
Vegan Thandai
Mojito Iced Tea
Vegan Shake (Supposed to taste like a Frosty----not sure what that tastes like, but the recipe sound delish)
 Orange Grape Juice

For after the kidlets are in bed
Jalapeno Watermelon Limeade

Vegan Oatmeal Raisin Coconut Cookies

moved to littlethingsarebig.com

Vegan Blueberry Muffins

This recipe originally posted over on my private blog Little Things are Big, but since it is the holiday weekend I thought I would just show the recipe over here. Take a moment to marvel in this vegan blueberry wonder. Now, wipe the drool off of your chin and get thee to t he kitchen.



Preheat oven to 400 degrees.
1 1/4 c soy milk
1/4 c vegetable oil
1 tsp vanilla
1 1/2 tsp EnerG Egg Replacer mixed with 2 T warm water
2 c flour
2/3 c vegan sugar
3 tsp baking powder
1/2 tsp salt
1 c frozen organic (cuz you can) blueberries

1. Mix dry ingredients.
2. Mix wet ingredients.
3. Combine and mix with a hand mixer until it is the consistency of the lovechild of cake batter and cookie dough.
4. Add blueberry and gently mix.
5. Fill a dozen lined muffin cups and bake for about 20 minutes or until a toothpick inserted into the center comes out clean.

Kick A$$ Cinnamon Cocoa Banana Baked Oatmeal

Moved to Little Things Are Big

Almost-Raw, Vegan Banana Almond Butter Chocolate Chip Ice Cream

In a perfect world without calorie guilt I would eat some combination of banana, almond butter and chocolate chips every day. 

Full disclosure: I have been known to sprinkle vegan chocolate chips on my almond butter banana toast in the mornings, add them to a bowl of oatmeal topped with almonds and bananas, or just dip a banana in almond butter and roll in chocolate for a killer afternoon (relatively healthy) sugar bomb.
 
This weekend I had some quickly languishing bananas lying around but couldn’t be bothered to make banana bread (which, for the record is awesome with almonds and chocolate chips). However a raw banana ice cream recipe I had tried a couple of months ago intrigued me so I gave it a shot.

Making raw ice cream was a lovely and wholesome idea, but I didn’t have time to make raw almond milk, and in a moment of weakness I said “screw it” and threw in some chocolate chips and almond butter for a twist on my favorite breakfast.

Feel free to take this recipe and switch up the add-ins. Next go round I plan to add in a little instant espresso and hazelnuts. Toasted coconut and macadamia nuts would be divine as would cinnamon and cocoa powder.

With no refined sugar and a lot of good-for-yous this is definitely something you can take more than a few bites of and not feel the least bit guilty.

Breakfast anyone?

6 bananas
3/4 cup almond milk (soy or rice are ok too)
1/2 cup full-fat coconut milk
2 Tbs maple syrup 
2 pinches salt
4 Tbs almond or peanut butter 
1 tsp vanilla extract
1/2 cup vegan chocolate chips
1/4 roughly chopped peanuts (I also love almonds)

1. In a blender or food processor combine bananas, almond milk, coconut milk, maple syrup, almond butter and vanilla extract.

2. Blend until very smooth. Transfer to a bowl and put into the freezer for about 30 minutes or until it is very cold and little ice crystals have formed around the edges. It will be a bit slushy.

3. Scrape mixture into an ice cream maker (my favorite is just a cheap Cuisinart that you can pick up for $60) and freeze according to the instructions.

4. About 10 minutes before the ice cream is done (it will be very thick but still have a little movement), add the chocolate chips and almonds.

5. When done transfer to a container and freeze for a minimum of 6 hours or, ideally, overnight.

6. Let thaw for about 10 minutes before serving.

{Kate}

The Best Vegan Chocolate Cupcake Recipe on the Planet

.Happy Birthday to my witty, smart, beautiful blogging partner Maria Rose!

When I first started baking dairy and egg free I wasn’t convinced that a baked good could be nearly as decadent or rich without the usual culprits. One bite of these epic cupcakes from a recipe by vegan baking goddesses Isa Chandra Moskowitz and Terry Hope Romero, and I was hooked.

These delightful, tender, chocolaty cupcakes are divine paired with some fluffy vegan “butter”cream. I added a little bit of espresso powder into the batter to make the flavor even more chocolaty. Look for the Medaglia D’oro brand.

I love the vegan buttercream, but if you want to opt for something a little different go for a Coconut Whipped Cream instead. Flavored with a little almond extract and cocoa powder, you will have your friends licking their fingers and singing and dancing your praises as a vegan baking goddess.

I guarantee that you will fall  in love with these cupcakes and never wax poetic about the butter version again.

Basic (Vegan) Chocolate Cupcake Recipe

from Vegan Cupcakes Take Over the World

Makes 12 cupcakes

1 cup soy milk

1 tsp apple cider vinegar

1 Tbs espresso powder

3/4 cup granulated sugar

1/3 cup canola oil

1 tsp vanilla extract

1/2 tsp almond extract, chocolate extract, or more vanilla extract

1 cup all-purpose flour

1/3 cup cocoa powder, Dutch-processed or regular

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1. Preheat oven to 350°F and line a muffin pan with paper or foil liners.
2. Whisk together the soy milk, vinegar and espresso powder in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. 
3. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
4. Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

* For more excellent vegan baking recipes check out my list of the best Vegan Baking Cookbooks.

{Kate}

The Best Vegan Baking Cookbooks + Birthday Week Kickoff

When I met Maria I was smitten. Never mind that we lived entirely different lives, or that on the surface we didn't have much in common. Maria, a brilliant artist, vegan mom of two beautiful little girls and married to a wonderful husband, was a far cry from my wild single girl, meat eating, slightly crazy self.

Suffice to say it didn't take long for us to realize that while on the surface we seemed polar opposites in reality we were made for each other. A few months into our friendship we finally asked the inevitable question of "When is your birthday."

Lo and behold all was revealed...

We were Aries soul sistas born just 3 days (and a few years) apart. Mine is today, the 15th, and hers is Thursday, the 18th.

Now it all made sense.

Fast forward a year and Maria has impacted my life in more way than one. Most of all her vegan lifestyle inspired me to clean up my diet and look at my lifestyle in a more compassionate way. I credit her with helping me feel more alive, more vibrant, and centered...

...so what on earth to get a woman like that for her birthday?

A vegan baking book, of course! (Let's just hope she doesn't read this.)

Bake and Destroy is one of the mode anticipated baking books of 2013. It's as much of an entertaining read as an excellent set of killer and often irreverent recipes for all kinds of delectable treats.

New for 2013, Whole Grain Baking blends the holy grail of healthy and decadent.

The Joy of Vegan Baking is next on my list of must-have cookbooks.

The latest sensation on the vegan baking scene Chloe's Vegan Desserts is a fantastic addition to your vegan cookbook repertoire.

The icons of vegan cuisine, Issa Chandra and Terry Hope Romeo compiled 75 rock star recipes for iconic desserts in Vegan Pie in the Sky.

Gluten-free baking goddess Jennifer Katzinger was baking gluten-free and vegan way before it was trendy. Her recipes from the Flying Apron are tried and true.

Babycakes Covers the Classics is must have on the list of anyone who wants to delved into vegan baking. The gluten-free bit is just a bonus.

{Kate}

Best Tasting Vegan Protein Powders + Top Vegan Protein Smoothies

Chocolate Almond Breeze Smoothie from LoveAndLemons.com

As a distance runner I had all but given up hope that I would ever find a decent tasting vegan protein powder. Chalky, dry, odd tasting and slimy, the old school supplements made drinking a smoothie more of a chore than a treat. 

Last year my world was transformed by two of new vegan protein powders: Vega and Raw Protein. 

Vega is the brainchild of Brendan Brazier, a professional vegan endurance athlete who was frustrated when he could only find whey-based or soy-based protein powders to supplement his diet while training. The story of how Vega came to be is an epic adventure (read about it here), but suffice to say the end result is one of the most spectacular protein powders on the market (vegan or not). 

This is one powerful blend of plant protein free of dairy, gluten and soy and chock full of a hundred other good-for-yous like antioxidants, greens, probiotics and no sugar. The three flavors--chocolate, vanilla chai and berry--are robust and there is no chalky residue to glue your mouth together. Blended with a little almond milk and a banana, there is no better post-workout pick me up.

I came across Raw Protein when I started experimenting with a raw food diet. Made from raw, organic sprouts and with 17 grams of protein per 22g, I was pleasantly surprised with the raw, vegan, organic, gluten free, probiotic formula, which is smooth and has a lovely flavor. It comes in chocolate, vanilla, chai and original flavor. The vanilla makes an epic Thai Tea Coconut Protein Smoothie.

I spend a lot of my time running and following those runs with protein smoothies so I have had a lot of hit or miss smoothies in my time. Here are a few of my favorites. If it doesn't call for protein powder I just add a scoop of whatever seems appropriate.

Decadent Chocolate Almond Smoothie from LoveandLemons.com

Fall Favorite Pumpkin Pie Smoothie from OhSheGlows.com

Fresh and Clean Vegan Mango Coconut Green Smoothie from KitchenTreaty.com

For a Different Kind of Workout: Aphrodisiac Super Smoothie from Lifeologia.com

Chocolate and Cinnamon are SO GOOD in this Mexican Chocolate Breakfast Smoothie from OhMyVeggies.com

A Childhood Favorite Grown Up: Orange Julius Smoothie from GirlMakesFood.com

{Kate}

Easter Bread Making 101: Veganized Italian Pandolce

Recipe moved to littlethingsarebig.com

Raw Halvah Cookies: The Ultimate Energy Ball

Recipe moved to Little Things Are Big

Thai Tea Coconut Protein Smoothie: An afternoon pick me up

recipe moved to littlethingsarebig.com

Vegan Dulce de Leche

Photo Courtesy of FancyFoodFancy

Dulce de leche is an ethereal combination of milk and sugar that has been slowly cooked until the sugars caramelize. It famously hails from Argentina and is widely loved all across Latin America.

Producing a vegan version of it wasn't too tough because (as I noted in the Essential Vegan Baking Guide) you can easily swap full-fat coconut milk (the canned version, not the non-dairy milk) for cream. This simple recipe combines all of the moody flavors of traditional dulce de leche and adds a bonus layer of coconut to the mix.

The result is a thick spread that tastes like caramel with an unmistakable hint of vanilla an irresistibly creamy texture. It is likely one of the most divine things I have ever eaten.

Three ingredients and a few hours of patience are all you need to create vegan dulce de leche, which is amazing on ice cream, sandwiched between sugar cookies, stirred into coffee, or slathered on a piece of toast or muffin for breakfast. 

1.5 15oz cans full fat coconut milk (one full and the other just the coconut cream on top)

3/4 cup dark brown sugar

pinch kosher salt

1/2 tsp vanilla extract

1. In a medium saucepan combine the coconut milk and coconut cream. (You can use the liquid from the can you use for the coconut cream for a smoothie.)
2. Add the brown sugar, whisk to combine and bring to a low simmer over medium-high heat. Once it begins to bubble, turn down to very low heat. Stir frequently and scrape the sides of the pan with a heat-proof spatula.
3. Cook for about 45 minutes until sauce is very thick and reduces by about half of its original volume.
4. Add salt and vanilla and whisk to combine. Remove from the heat and pour through a sieve if you detect any lumps.
5. Cool completely and then transfer to a container. It will keep in the fridge for a couple of weeks.

Easy Vegan Chocolate Chip Cookie

I recently had someone tell me that vegan calories didn't count....hmmmm.....I am not really sure about that, but I suppose that you can feel a little bit better about vegan chocolate chip cookies than the alternative.

Here is the chocolate chip cookie recipe I have been fiddling with for ages:
2 1/4 c flour
1/2 tsp salt
1 tsp baking soda
3 tsp EnerG Egg Replacer +4 Tbs. warm water (whisk together separately and then add). A box of this stuff lasts a long time and it works in place of eggs. Best stuff I know of...no they didn't pay me for that.
1 c vegan margarine
3/4 c brown sugar
3/4 c sugar
2 1/4 tsp pure vanilla extract, not imitation (while imitation is the sincerest form of flattery, it is no substitute)
1-2 c vegan chocolate chips (you could also mix in oatmeal, pecans, raisins, or whatever sounds good to you just no more than two cups of chips and other stuff total).

1. Pre-heat oven to 375 F.
2. Mix the flour, baking soda and salt in a large bowl.
3. Cream the sugars and the vegan margarine. Add the vanilla and egg replacer to the sugar mixture, mix it all together.
4. Combine the wet and dry and mix thoroughly. I like to use a hand mixer.
5.Once all combined add the chocolate chips and anything else you want.
6. Drop by rounded spoonful on an un-greased cookie sheet and bake for 9-12 minutes.

Now add a glass of your favorite vegan milk!

~Maria Rose

Essential Guide to Vegan Baking Substitutions

Baking is enough of a mystery to most cooks, and vegan baking seems downright scary when faced with the conundrum of replacing butter, eggs, cream and milk.

As a professional pastry chef used to cooking with mass quantities of dairy and eggs, I felt a bit lost when I first started eating vegan. After some pretty big flops and a lot of research I discovered a few tips and tricks of the trade.

The Rooted Vegan Guide to Baking takes the mystery out substitutions. The best part? You can do it with a few basic grocery store provisions.

A couple of quick notes:
When experimenting I always cut the recipe in half to make sure everything works together so I don't waste ingredients if the recipe flops.

If you don't feel like turning your kitchen into a lab experiment check out vegan cookbooks. Babycakes Bakery in NYC, Chloe Coscarelli's newest book Vegan Desserts, and Vegan Pie in the Sky by Issa Chandra are some of my favorites.

I always keep this handy print out from PETA on my refrigerator door for a quick reference.

THE ROOTED VEGAN GUIDE TO BAKING

EGGS
Products like Energ Egg Replacer and Ground Flax Seeds are awesome, but you can also use basic baking soda or baking powder. The important thing is to know the role of the egg (binding or leavening) and pick the right replacement.

Leavening = light and fluffy = muffins, quick breads, cakes
1 egg =
2 tsp baking soda + 2 Tbs warm water
2 tsp baking powder + 1 Tbs vinegar (white or apple cider)
1 Tbs ground flaxseed + 3 Tbs warm water (mix until light and frothy)

Binding = dense and thick = cookies, crackers
1 egg =
EnerG Egg Replacer -- 1 1/2 tsp Egg Replacer + 2Tbs warm water
2 Tbs cornstarch + 2Tbs water
2 Tbs potato starch + 2 Tbs water

Custards and Quiches = creme brulee, pots de creme
1 egg = 1/4 cup pureed soft tofu
For firmer like the chocolate torte - 1/4 pureed firm tofu

MILK
Milk adds a light texture and rich flavor to baked goods. Use the unsweetened version.

Soy or Coconut Milk = creamy texture
Almond or Rice Milk = light texture

Buttermilk is unique because the acidity when combined with baking powder or soda helps to leaven the baked good, giving it a fluffy texture. Add 2 Tablespoons of vinegar or lemon juice per cup of non-dairy milk.

Cream is thicker and denser than milk. You need to replace not just the liquid, but also the fat content. Don't substitute straight non-dairy milk. Instead use full-fat canned coconut milk or blend up one-part soaked cashews and one-part water until smooth.

BUTTER
Butter, which gives baked goods their rich, ethereal flavor, is the easiest ingredient to replace as there are a lot of excellent vegan margarines on the market. You can substitute one for one with:

Earth Balance Buttery Spread
Earth Balance Coconut Spread

COCONUT OIL: THE HOLY GRAIL
My all time favorite butter substitute is unrefined coconut oil. It mimics the thickness and creaminess of butter and imparts a slight coconut flavor to your cookies, cakes, muffins and quick breads. Coconut oil is also excellent for pie crusts because it flakes just like butter. It is a bit pricey, but if you aren't making an army of baked goods every week the flavor is worth the money.

When using coconut oil in baked goods (with the exception of pie crust) you want to soften it just a tad to eliminate the little bits of solid oil. I microwave the oil in 10 second increments until it is the consistency of softened vegan margarine.

HONEY
Honey helps baked goods brown and also adds a little extra moisture. Agave nectar and maple syrup are excellent substitutions, but you need to cook them down and simmer some of the water out to create a thicker syrup. If you don't have time add an extra couple of teaspoons of flour to help absorb some of the additional liquid.

{Kate}

Best Vegan Slow Cooker Recipes 2013

Photo courtesy of OlivesforDinner.com

All week we have lauded praises for the slow cooker, how easy it is to toss a few ingredients together turn it on, forget about it for several hours, and voila! a gorgeous mess of savory vegan goodness with minimal effort.

There are only few days in the week and we don’t have time to get to all of our favorites, so here is a roundup of the best, brightest, and most interesting slow cooker recipes in our repetoire.

Recipe we would most like to try.
Vegan Slow Cooker Pizza

Recipe for a cold, snowy Sunday night after indulging all weekend.
Hot and Sour Soup

Recipe that will stick to our ribs for a long day of snowshoeing.
Vegan Crockpot White Bean & Pumpkin Lasagne

Recipe we will get out of bed for.
Slow Cooker Pumpkin Pie Oatmeal

Recipe that seems too good to be true.
Vegan Crockpot Chocolate Cake

Recipe for dessert that we would likely eat for breakfast.
Vegan Crockpot Blueberry Rice Pudding

Recipe to make and freeze for company.
Chana Masala (Indian Chickpea Curry)

Recipe that reminds us of our childhood.
Slow Cooker Sloppy Lentils

{Kate}

Vegan Flourless Chocolate Torte with Rosewater and Black Pepper

As a professional pastry chef one of my failsafe desserts for special occasions was a flourless chocolate torte (FCT). Most chefs turn their nose up at the FCT because they believe that it should have died with grunge music in the '90s. However, just like Pearl Jam and Soundgarden, it will always hold a dear place in my heart

Laden with butter, cream and eggs, it was difficult to know where to start in "veganizing" this classic, but I discovered a decent and workable recipe that uses tofu and pumpkin puree in place of the eggs and dairy, and coconut oil (or canola oil if you can't find it) to replace the fat.

The recipe was a good start, but after the first taste test I knew it needed some changes to make it truly shine when pitted against a classic FCT.

This tote takes time and patience, but is very simple to make. If you think you "can't bake" try just this once. If you follow every single step as closely as possible, I can all but guarantee that you will succeed.

The first step in a successful baking project is to make sure your oven is at the proper temperature. Not having the proper oven temp is one of the biggest mistakes people make when they bake. Most ovens bake either 10 degrees hotter or 10 degrees colder, so buy yourself an oven thermometer.

The second step for a successful cake: Don't try to make it without a springform pan. It will NOT work in a regular cake pan. If you only have a cake pan, you can still attempt to make it, but it won't come out in one clean piece.

Third step: Add salt. It might seem strange to add salt to a dessert recipe, but trust me, salt is a key ingredient to every sweet. It works as a flavor enhancer, and will take your desserts to the next level. You don't want to overdo it, but a pinch or two will forever change the way you bake.

Espresso is key in chocolate recipes because it bring out some of the wonderful bitterness and robust quality of the chocolate, adding another depth of flavor.

The rose water and black pepper are optional, but if you can find rose I highly recommend using it. The flavor adds a subtle, exotic note to the chocolate. Black pepper adds an unexpected jolt of spiciness.

Let me know how your baking adventure turns out. I am always open for suggestions or modifications to make these recipes better.

Happy baking!

Makes 12 servings

1 cup vegan dark chocolate chips (I use the Enjoy Life brand)
1 cup coconut oil or canola oil
1 14-ounce package extra firm tofu, drained
1 1/2 cups sugar
1 cup unsweetened cocoa powder
1 cup pumpkin pureé
2 tablespoons apple cider vinegar
1 tablespoon espresso or strong coffee (You can find Medaglia D'Oro at Wal-Mart!)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 tsp kosher salt
1/2 tsp rose extract
1/2 tsp almond extract
1/2 tsp ground black pepper

1. Preheat oven to 375 degrees. Grease and line a 9-inch round springform pan with parchment paper.
2. In a small saucepan over medium heat combine chocolate and margarine. Cook, whisking to prevent the bottom from burning until melted and smooth. Cool chocolate a little. You want it to be slightly warm.
3. In a food processor combine tofu and melted chocolate mixture. Process until combined, about 2 minutes. The mixture will look curdled at first, but let it process until smooth. Add sugar, cocoa powder and pumpkin puree and process for about 1.5 minutes or until smooth. You will need to scrape down the sides.
4. In a small bowl, whisk together baking power and soda. Add vinegar and water and whisk until smooth.
5. Add mixture to the chocolate batter and process until completely smooth. Add rose extract and ground black pepper.
6. Pour batter into springform pan and smooth out the top with a spatula. Place on a sheet pan in the middle of the oven and bake for about 55-65 minutes or until the cake has risen, the top is set and the edges look a little dry. You want it to jiggle in the middle a little like Jello.
7. Cool cake in the pan for about 10 minutes. Run a knife around the top to loosen so the sides don't stick and then cool completely at room temp.
8. Cover the cake with plastic wrap, put into the refrigerator overnight. This is important because the cake needs to set up properly.
9. Remove cake from fridge, run a knife around sides of the pan pan, remove sides, and invert cake onto a serving plate. Remove parchment paper and slice cake into 12 servings. Top with fresh raspberries and coconut whipped cream.

{Kate}

Dark Hot Chocolate with Coconut Whipped Cream

 I have a little disclaimer, this hot chocolate is dark and only for those who truly appreciate chocolate. I mean, if you simply like chocolate you'll probably like this too, but you could save yourself some time by squeezing vegan chocolate syrup into warm soy milk. This recipe is for the serious.



Vegan Dark Hot Chocolate
Since this is a Valentine's Week recipe I made it for 2, but this recipe easily doubles.

2 T cocoa powder
2 c vanilla almond milk (other vegan milk would work too)
1/2 c vegan chocolate chips
1 tsp vanilla (more if you like)
pinch -o- salt

1. Warm the milk in a pot over medium heat.
2. Slowly whisk in the  cocoa powder until it is well mixed.
3. Add the chocolate chips, stirring until melted.
Add the vanilla and salt. Serve hot with a dollop of coconut cream, recipe follows.

Serves 2

Coconut Whipped Cream
1 can of coconut milk, set in the fridge to separate the cream from the water
2 tsp agave
1/2 tsp vanilla

1. Open the coconut milk and spoon out the thick white coconut cream into a mixing bowl. Discard the water or let your pe-schooler drink it like I did.
2. Add the agave and vanilla.
3. Using a handmixer, beat until fluffy. A minute or so.
4. Spoon into hot chocolate. We also use with blueberries, on pancakes, in coffee, etc.

Makes about 2/3 c





~Maria Rose