The Best Chocolate Chip Cookies in the World
a) mix these with
mixer:
b) 1 c margarine, cold
1 cup margarine
1 1/2 c brown sugar, tightly packed
3/4 cup sugar
OR
1 RIPE (spotted black) banana,
5-6 tablespoons water
3-5 tsp. vanilla
2 tsp vanilla 2 T water/soymilk
2 c flour
add these and mix again: 1 tsp baking powder
3 1/2 cup flour
2 1/2 c oats (put 3/4 in blender)
1 tsp baking soda
2 1/2 c chocolate chips
1 tsp salt
add last:
2 c (about 1 bag) chocolate chips
a)
Once mixed (probably lastly with hands) form into cookies and place on
ungreased cookie sheet and bake 8-10 minutes in PREHEATED oven at 350 degrees.
b)
Cream margarine and add sugar. Add
banana, vanilla, then water/soymilk. Keep
mixing in figure-8 strokes and add dry bit by bit (flour and baking powder
previously whisked together, then oats, then choc. chips).
Should be very dry. Bake
10-12 mins. on ungreased sheet (not longer!) at 375 degrees.
Note: If banana isn’t ripe enough, cover mash with juice of 1/2 lemon
for 15 mins).
Amanda's Super Fly Oatmeal Brown Sugar Cookies
1/2 cup melted
margarine
1 cup flour
1/2 cup brown sugar
1 cup fine oatmeal
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon soda in 2 tablespoons cold water
Mix all together.
Drop with teaspoon on cookie sheet. Bake at 350 - 375 degrees for 5-10 minutes.
Mud Pies (easy vegan chocolate
cake)
1 cup sugar
1 1/2 cup flour
3 tablespoons cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon vinegar
1 teaspoon vanilla
6 tablespoons oil
1 cup water
Sift together in an
ungreased 8x8x2 pan the sugar, flour, cocoa, soda and salt. Make 3 grooves in
the flour mixture. Into one pour the vinegar, into the next the vanilla, and in
the third, the oil. Pour the water over all of it, and stir with a fork until
the lumps are gone. Bake at 350 degrees for 25-30 minutes.
**For the Boris and Natasha Special, just add peanut butter...
Chocolate Fudge Frosting
1/2 cup cocoa
1/2 cup milk free margarine
1/4 cup water
1 teaspoon vanilla
Mix all ingredients
except vanilla. Bring to a full rolling boil and boil 1 minute, or until mixture
forms soft ball in cold water. Add vanilla and beat until creamy.
Or, No-Cook Chocolate Icing
1/2 cup shortening
8-10 tablespoons water
1/2 teaspoon salt
1/2 cup cocoa
Fudgey Brownies
2 1/3 cups
all-purpose flour
1 cup water, soy or rice milk
1/2 cup vegan margarine
2/3 cup cocoa
2 cups sugar (preferably natural sugar)
1/2 teaspoon salt
1 tsp vanilla
2 1/2 tsp baking powder
optional: 1/2 cup walnuts, pecans, or non-dairy chocolate chips
Preheat oven to 350º.
Mix 1/3 cup flour with 1 cup of water.
Cook until thick and cool completely.
Melt the margarine, then add the cocoa and stir until smooth.
Cool. Beat sugar, salt, and
vanilla into the cooled flour mixture, then add cocoa mixture.
Mix together baking powder and the rest of the flour, then add to above
ingredients. Add optional
ingredients. Bake in an oiled 9x13
pan for 20 to 25 minutes.
Doughnuts
2 cups sifted flour
1/2 cup sugar
3 teaspoons baking powder
1 teaspoon nutmeg
Ener-G Egg Replacer, equivalent to 1 egg
3/4 cup soy milk
3 tablespoons oil
powdered sugar (optional)
Sift together dry
ingredients. Add egg replacer, soy milk and oil. Stir with fork until smooth.
Heat 1 inch deep oil to 365 degrees. Drop dough by teaspoonfuls into hot oil.
Turn after a few seconds until browned on both sides, turning once more. Drain
on paper towel. You can either eat them plain or coat them with powdered sugar.
If you don't know the temperature of your oil, make sure it's not too
hot, or the donut hole will still be raw inside and brown on the outside.
Baked Banana Halves
p.71
The Single Vegan
2 T vegan margarine
2 bananas
2 t lemon juice
2 T sugar in the raw
pinch cinnamon
cashews
Heat the margarine
in a baking dish in a 400°F oven for about 5 min. Slice bananas in half
lengthwise and turn halves in the margarine so they are well coated.
Sprinkle the halves with lemon juice, sugar, cinnamon, and cashew pieces.
Bake in the oven for about 15 min. Serve immediately.
Chocolate Chip Banana Bread (yum yum!)
1/4 c. soymilk
6 T canola oil
3-4 RIPE bananas, mashed
1 c. sugar
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
lots of choc.chips!
Preheat oven to
350`; oil baking pan. Mix dry, add rest and mix again. Bake 20-25 mins.
Ginger Molasses Cookies
(perfect for
fall/winter)
1 c. brown sugar
1/4 c. oil
1/4 c. (or more) applesauce
1/4 c. molasses
2 c. flour
2 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
3/4 tsp. (generous!) cloves
3/4 tsp. (generous!) ginger
Preheat oven to
375`. Cream (and I mean CREAM) marg.
and sugar; add oil, applesauce and molasses.
Mix dry. Combine. Roll into balls and roll in sugar. Bake for 10-12 mins.
Three Penny Chocolate Cake
3 T. cocoa
1 c. sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
1 tsp. vinegar
5 T. vegetable oil
1 c. water
Mix dry ingredients.
Mix wet. Add and blend. OK
to leave some lumps. Bake in greased tin at 350’ until done.
I recommend slicing it into two parts, top and bottom, and spreading
raspberry jam in the middle. Sandwich
two parts together, top with frosting.
Almond Butterscotch Bars
The Vegan Chef
1 T. Ener-G Egg Replacer
1 C. natural cane sugar (Sucanat)
1/4 C. light safflower oil
1 t. vanilla
3/4 C. whole wheat pastry flour
1 t. baking powder
1/2 t. salt
1/3 C. sliced almonds
In a bowl, combine
the water and egg replacer, and whisk for 1 minute or until very frothy. Add the
Sucanat, oil, and vanilla, and whisk well to combine. In another bowl, sift
together the flour, baking powder, and salt. Add the dry ingredients to the wet
ingredients and stir well to combine. Gently fold the almonds into the batter.
Pour the batter into a greased 9x9-inch square pan. Bake at 350 degrees for 25
minutes. Be careful not to overbake, the top and edges will appear dry and brown
while the center will remains a little soft. Cut into 12 squares while still
warm. Allow to cool completely before storing in an airtight container.
Caramel Pear Walnut Tart
The Vegan Chef
Filling:
Crust:
5 pears
1 1/2 C. unbleached flour
3-4 T. lemon juice
1 1/2 T. unbleached cane sugar
1/2 C. unbleached cane sugar
pinch of salt
1 1/2 T. unbleached flour
1/3 C. (Spectrum Naturals Spread, non-
3/4 t. cinnamon
hydrogenated spreadable margarine)
1/2 t. cardamom
3 T. cold water
1/4 t. ground ginger
1/2 C. chopped walnuts
To prepare the
crust: in a food processor, place the flour, sugar, and salt, and pulse a few
times to combine. Add the Spectrum Spread and water, process until dough pulls
away from the sides and forms a ball. Place a 10-inch tart pan on a cookie
sheet. Using your fingers, press the dough evenly over the bottom and up the
sides of the tart pan. Set aside.
To prepare the
filling: begin by peeling the pears and slice each one in half. Use a melon
baller or spoon to remove the core and parts of the stem. Thinly slice the
pears, and as you do so, with your fingers, wipe a little lemon juice on each
one to prevent discoloration. Arrange the sliced pears in two circular patterns
inside the prepared tart shell. Using your fingers, wipe a little additional
lemon juice over the arranged pears. In a small bowl, stir together the sugar,
flour, cinnamon, cardamom, and ginger. Sprinkle the sugar mixture evenly over
the pears. Sprinkle the walnuts evenly over the top of the sugared pears. Bake
at 375 degrees for 40-45 minutes or until pears are tender.
Triple Berry Tart
The Vegan Chef
Filling:
Tart Dough:
1 C. apple juice or
water
3/4 C. unbleached flour
1/2 C. brown syrup
3/4 C. whole wheat pastry flour
1 T. water
1/4 C. unbleached cane sugar
2 T. agar-agar
1/8 t. salt
1/2 t. ground ginger
1/4 C. light safflower oil
1/2 t. ground nutmeg
4-6 T. apple juice or water
1/4 t. salt
1 T. brown rice syrup
2 T. arrowroot
1 t. water
2 T. orange juice
1 1/2 C. blackberries
1 1/2 C. blueberries
1 1/2 C. raspberries
Begin by preparing
the tart dough: In a bowl, stir together both types of flour, sugar, and salt.
Stir in the safflower oil until it resembles coarse crumbs. Gradually stir in
enough of the apple juice to form a soft ball of dough. Remove 1/4 of the dough
and set aside. Place the remaining dough between two sheets of waxed paper. Roll
dough to an 11-inch circle. Peel off the top piece of waxed paper and flip the
dough into a 9-inch tart pan. Press the dough into the bottom and up the edges
of the tart pan. Set aside. Place the remaining dough between two sheets of
waxed paper and roll out evenly. Cut the dough into 12 cut-outs, using a small
heart-shaped cookie cutter or use a knife to cut small triangles. Transfer
cut-outs to a non-stick cookie sheet. Bake the tart shell at 350 degrees for 15
minutes and the cut-outs for 8 minutes. In a small bowl, stir together the brown
rice syrup and water. Brush the cut-outs and the rim of the tart shell with the
brown rice syrup mixture and bake an additional 5 minutes. Set aside to cool.
To prepare the
filling: In a saucepan, combine the apple juice, brown rice syrup, agar-agar,
ginger, nutmeg, and salt. Bring to a boil, reduce heat, and cook, stirring
constantly, for 5 minutes to dissolve the agar-agar. In a small bowl, stir
together the arrowroot, orange juice, and water. Whisk the arrowroot mixture
into the agar-agar mixture.
Continue to cook
until thickened and glossy in appearance. Remove from heat. Place all of the
berries in a bowl, pour the agar-agar mixture over the berries, and toss gently
to combine. Chill for 15 minutes. Transfer berry mixture to the prepared tart
shell and chill completely. Randomly place cut outs on top of the tart before
serving. Remove outer tart pan ring and place on a platter before serving.
Non-Dairy Chocolate Pudding
The Vegan Chef
1/4 C. unbleached cane sugar
3 T. cocoa powder or carob powder
2 T. cornstarch
2 t. vanilla
In a double boiler,
place the soy milk, sugar, cocoa powder, and cornstarch, and whisk well to
combine. Bring the mixture to a boil, while stirring constantly, and cook an
additional 1-2 minutes or until thickened. Remove from heat and stir in the
vanilla. Transfer the pudding to a glass bowl, small individual glass bowls, or
to small individual airtight containers. Allow the pudding to chill several
hours before serving. The pudding can be topped with a tofu whipped topping,
sliced fresh fruit, or nuts if desired.
*Variation - to make
a fruit flavored pudding, prepare the pudding in the same manner as above but
omit the cocoa powder. Stir in 1 C. of sliced fruit and add more sugar if needed
to adjust the sweetness of the pudding. Other flavorings may also be used, such
as almond, lemon, mint, or maple.
Macaroons
No Cholesterol Passover
Recipes by Deborah Wasserman and Charles Stahler
8 oz shredded
coconut
2 ripe bananas, peeled and mashed
Mix ingredients
together. Spoon onto oiled baking sheet and shape into pyramids.
Bake at 350 until slightly browned. (Makes about 10)
Chocolate Mousse
1 bag vegan dark chocolate chips, melted with soymilk
1/2c. coffee
1 tsp. vanilla flavoring
2 T maple syrup
Put in blender.
Adjust proportions. Chill.