Yummy, homemade vegan food! The best way to live a happy and nurturing life, starts with the food that we put into our bodies and how we treat those that are weaker than us.
Whisk ground flax seed and water together and let sit.
Combine all dry ingredients
In a separate bowl, mix liquids and flax mixture
Pour wet into dry and stir until combined
Grease molds if needed
With a piping bag or a ziploc bag with a corner cut, fill the molds as per the picture below.
Bake for 10 minutes.
Let sit for 2 minutes before removing them from the molds.
Let cool before dipping them into the glaze of your choice (but they are still really good eaten warm without any).
For glaze:
Either glaze you use, you just need to combine all ingredients until incorporated.
Maple Glaze:
1/2 cup of powdered sugar
1/4 cup of real maple syrup (don’t use the cheap stuff from the grocery store as it is too thick and your glaze will not turn out right. Real maple syrup is runny and the perfect consistency)
1/2 tsp of maple or almond extract (optional and either is good)
Sugar Glaze:
1/2 cup of powdered sugar
2-3 tsp of non dairy milk
1/2 tsp of vanilla extract
Send me some ideas for next time. Just remember, anything you can make I can probably make vegan.
I NEED COOKIES! Okay, well, I don’t need them, it’s more of a want. Actually, I don’t even want them, I just want to make them. I know, I’m an odd one.
So how do you make a good sugar cookie without eggs or butter? Impossible right? I thought so too. I have a perfect recipe but I need to tweak it a little bit so that I can use cookie cutters on it. As far as plain old circle, buttery, fluffy sugar cookies though. This one is awesome!
What do I need?
3 cups of AP flour
1 cup room temperature coconut oil
liquid from one can of white beans (garbanzo, pinto, cantellini beans)
1 cup of sugar
1.5 tsp of vanilla extract
2 tsp baking powder
How do I do this?
Preheat the oven to 350
Cream coconut oil and sugar together
Add vanilla extract and bean liquid to the sugar and coconut oil mix
In a separate bowl, mix together the powdered ingredients
Add dry ingredients to the wet ingredients 1/3 at a time
Mix thoroughly
Separate evenly (or don’t, who cares unless you are trying to impress someone) and shape into balls. Flatten them with your hands slightly and add to a baking sheet. I like to preheat my sheet while the oven is heating up. Look at picture for how I have mine flattened.
lol, you can see finger marks!
Bake for 10-13 minutes depending on thickness. I look for a slight brown around the edges. Timing has to be a little more perfect if it is cookie cutter cookies that are getting iced. Too light and they will bend, too dark and they will crumble.
EAT!
Send me some ideas for next time. Just remember, anything you can make, I can probably make vegan.
The fruit and veggie box strikes again! Again I get a new root veggie that I have not used before but have seen many times. So what is jicama?
I automatically inspect new foods the same way. I cut it open, smell it, taste it, feel it. So, jicama looks like a big, brown turnip and it smells and tastes almost like an apple.
Biscotti (/bɪˈskɒti/; Italian pronunciation: [bisˈkɔtti]; English: twice-cooked), known also as cantucci, are Italian almond biscuits that originated in the city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo. (from Wikipedia)
Knowing the good stuff
Biscotti is a great cookie all around. Coffee or tea, they are by far the most perfectly paired cookie to either drink. The crispness of the twice baked cookie makes for the best cookie to dunk! Come on guys, live on the edge and dunk those cookies in your tea!
What you will need:
1 cup of flour
1 1/2 Tbsp of unsweetened cocoa powder
1/2 tsp of baking powder
1/3 cup of sliced almonds
1/3 cup of dark chocolate or vegan semi sweet chocolate chips
1 – 1 1/2 tsp orange zest
3 1/2 Tbsp water
4 Tbsp sugar or granulated stevia
1 Tbsp vegetable oil
1/4 tsp almond extract
Let’s get baking!
Preheat the oven to 350°F
Toast your almonds in the preheating oven. You will be able to smell when they are good to go, about 8 minutes.
Whisk flour, baking powder, cocoa powder, and orange zest until completely combined. I like to keep my orange zest in longer pieces as opposed to finely diced. It gives you a big punch of citrus flavor once in a while.
My favorite zest tool. (Thank you Pampered Chef!)
Look at that beautiful orange zest!!!
Make a little well in the middle and add your sugar into the well.
Mix oil,water, and almond extract together and pour over the sugar.
Stir from the center of the bowl (as if you were making pasta). This incorporates the liquids into the dry mix better and more evenly.
Time to get messy! Once the mixture gets less sticky, get your hands in there (it’s the best part of baking).
Add in your chocolate chips and toasted almond slices.
Separate the dough into two pieces, about 2 inch wide flattened logs and place them about 3-4″ apart on a baking sheet. Tip: use parchment paper if you don’t feel like having more dishes to wash.
Bake for 20 minutes (adjust time and temps according to your elevation).
When you gently push on the dough after the 20 minutes, it should be firm.
Take the baked logs out of the oven to cool for 5-10 minutes or until easily sliced with a very sharp serrated knife. You want something sharp because of the almonds and the dryness of the cookie. If your knife isn’t sharp enough… well… that’s the way the cookie crumbles!
Reduce the oven temp to 320°.
Cut the slightly cooled log to 1/2 inch slices.
Put back on the baking sheet on the sliced side down.
Bake for 10 minutes, flip to the other sliced side, bake for another 10 minutes.
Take your biscotti out of the oven and let cool for a few minutes so that it gets that hardness to it that you look for in a good biscotti (or be like me and eat it straight out of the oven and burn your mouth on the molten lava chocolate chips. Ouch!).
Use an air tight container to store them or a Ziploc bag (make sure you press as much of the air out as possible) or they will get stale. They should be good for about 5-7 days, not that they will last that long.
Have an idea for something that you want me to make? Let me know and comment below!
Jen's Vegan Kitchen 