How It All Vegan!: Irresistible Recipes for an Animal-Free Diet (28 page)

1½ tsp baking powder

½ tsp salt

¾ cup maple syrup

¼ cup apple juice
or
water

cup oil

2 tsp vanilla extract

½ cup walnuts, chopped (optional)

Preheat oven to 350°F. In a large bowl, sift together the flour, cocoa powder, baking powder, and salt. Add the maple syrup, juice, oil, vanilla, and walnuts and mix together gently until “just mixed.” Spoon into a lightly oiled 8x8 pan and bake for 25-30 minutes. Test with a knife to see if done. Makes 6 large brownies.

CHOCOLATE PEANUT BUTTER CUPS

For years, the idea of making your own peanut butter cups seemed a laborious task. Now thanks to the efforts of vegan pioneers, recipes like this are only a little harder than making ice cubes.

½ cup margarine

¾ cup peanut butter
or
other nut butter (e.g., cashew)

¾ cup graham wafer crumbs

¼ cup dry sweetener

1 cup chocolate
or
carob chips

¼ cup soy milk

¼ cup nuts, chopped

12 cupcake paper liners

In a small saucepan on medium heat, melt the margarine. Once liquefied, stir in the peanut butter, graham crumbs, and sweetener until well incorporated. Spoon about 2 tablespoons of the peanut mixture into muffin tins lined with cupcake paper liners (the liners are important). In a different small saucepan on medium heat, melt the chocolate and milk together until completely melted, stirring often. Spoon over top of the peanut butter cups. Garnish with nuts and allow to set in the fridge for 6-8 hours before serving. Makes 12 cupcakes.

CHOCOLATE RICE CRISPY SQUARES

Children and adults of all ages will appreciate this crispy, sticky, taste sensation. Bask in the nostalgia of your childhood.

1 cup dry sweetener

1 cup corn syrup

1 cup peanut butter
or
nut butter

6 cups puffed rice
or
other puffed grain

2 cups chocolate or carob chips

In small saucepan on medium heat, mix together the sweetener and corn syrup until hot and bubbly. Remove from heat and add the nut butter, stirring together until well mixed. In a large bowl, add the puffed rice and chips. Stir in the nut butter mixture and mix together well. Pour mixture into a 9x13 pan, press flat, and let cool for 1 hour before cutting into squares. Makes 6 large or 12 small squares.

CHOCOLATE CHIP BARS

Please, oh please lock me up so I can eat my way to freedom, straight through these fantastic chocolate chip bars.

3½ cups flour

1½ tsp baking powder

½ tsp baking soda

½ tsp salt

1½ cups dry sweetener

1 cup oil

1 tsp vanilla extract

1 cup soy milk
or
water

1 cup chocolate
or
carob chips

Preheat oven to 350°F. In a large bowl, stir together the flour, baking powder, baking soda, salt, and sweetener. Add the oil, vanilla, milk, and chocolate chips and mix together gently until “just mixed.” Pour mixture into a 9x13 pan and bake for 25-30 minutes. Test with a knife to see if done. Let cool 10 minutes before cutting into bars. Makes 12 bars.

DELIGHTFUL DATE SQUARES

Also known as the “matrimonial square,” this recipe overflows with wholesome goodness, given the oats and the dates, which are full of iron. Date squares are a prestigious confection perfect for those unexpected occasions when royalty comes a knocking.

Filling:

1 cup water

2 cups pitted dates, chopped

½ tsp salt

Crust:

4 cups rolled oat flakes

2 cups flour

1 cup dry sweetener

½ tsp salt

½ tsp baking powder

½ tsp baking soda

1 tsp cinnamon

1 cup margarine

¼ cup oil

¼ cup water (optional)

Preheat oven to 350°F. In a small saucepan, bring the water to boil, then reduce to medium heat and add the dates and½ a teaspoon of the salt, and simmer until the dates are soft and will mix easily with the water. Remove from heat and set aside to cool.

In a large bowl, stir together the oat flakes, flour, sweetener, salt, baking powder, baking soda, and cinnamon. Add the margarine and oil and stir together until well combined. If the crust is too dry, add the optional water.

Press half of the crust mixture into the bottom of a 9x13 pan. Spread the date mixture over top, spreading out with the back of a large spoon. Sprinkle the remaining crust mixture over top. Bake for 25-40 minutes, until the top is lightly browned and tender. Crust will harden when it cools, so cut into squares before it gets too difficult! Makes 12 bars.

GRANOLA BARS

1 cup granola (
HEAVENLY HASHBROWNS
)

1 cup coconut, shredded

1 cup rolled oat flakes

1 cup flour

¾ tsp baking powder

pinch of salt

½ cup sweetener

½ cup raisins

flax or psyllium egg replacer (to equal 1 egg)

½ cup oil

2 tbsp sesame seeds

Preheat oven to 350°F. In a large bowl stir together the granola, coconut, oat flakes, flour, baking powder, and salt. Stir in the sweetener, raisins, egg replacer, and oil. Mix together well. Spread mixture into a 8x8 pan. Sprinkle top evenly with sesame seeds. Bake for 18-20 minutes.

MAPLE NUT ORBS

Absolutely delicious. A healthy treat requiring only a few ingredients. You’ll make these often! For chocolate orbs, add ½ cup cocoa powder to the dough.

1 cup nut butter (e.g., peanut, cashew, tahini)

-½ cup maple syrup

1 cup oat bran

½ cup wheat germ

1 cup sesame seeds

½ cup coconut, shredded

In a food processor, blend together the nut butter and maple syrup. Add the oat bran, wheat germ, and sesame seeds and blend until it has a stiff, dough-like consistency. You can either roll the dough into 14 individual orbs, and then roll them in coconut and chill, or spread the dough onto a square pan and sprinkle with coconut, chill, and cut into squares. Makes 14 orbs.

GINGER SNAPS

This temptation was Hansel and Gretel’s downfall. But fear not, these snaps hold no hidden traps. No need to proceed gingerly!

2½ cups flour

1 tsp baking powder

1 tsp baking soda

½ tsp salt

¾ cup maple syrup

¼ cup molasses

½ cup oil

5 tbsp fresh ginger, grated

Preheat oven to 350°F. In a large bowl, stir together the flour, baking powder, baking soda, and salt. Add the maple syrup, molasses, oil, and ginger. Stir together gently until “just mixed.” Scoop spoon-sized portions onto a lightly oiled cookie sheet and bake for 12-15 minutes. Makes 6 large or 12 small cookies.

CLASSIC CHOCOLATE CHIP COOKIES

A vegan version of the kind of cookies that Grandma used to make. Serve with a big cold glass of soy milk.

¾ cup dry sweetener

½ cup margarine

½ cup oil

3 tbsp water

2 tsp vanilla extract

2 ¼ cups flour

1 tsp baking soda

½ tsp salt

1-1½ cups chocolate chips

Preheat oven to 375°F. In a small bowl, stir together the sweetener, margarine, oil, water, and vanilla. In a large bowl, mix together the flour, baking soda, and salt. Add the margarine mixture and the chocolate chips and mix together well. Scoop spoon-sized portions onto an unoiled cookie sheet and bake for 8-10 minutes or until the edges are browned. Let cool before removing from cookie sheet. Makes 6 large or 12 small cookies.

BANANA OATMEAL COOKIES

These oatmeal cookies are no plain jane treats. In fact, their sensation is in their subtlety.

2 bananas, mashed

½ cup applesauce

¾ cup dry sweetener

1 tsp vanilla extract

2½ cups flour

2½ cups rolled oat flakes

1 tsp cinnamon

1 tsp baking soda

1 cup raisins

½ cup chocolate
or
carob chips

Preheat oven to 350°F. In a food processor or small bowl, mix together the bananas, applesauce, sweetener, and vanilla. In large bowl, stir together the flour, oat flakes, cinnamon, and baking soda. Add the banana mixture and mix together well. Add the raisins and chips and mix together again. Scoop spoon-sized portions onto a lightly oiled cookie sheet and bake for 12-15 minutes. Makes 6 large or 12 small cookies.

SPICY OATMEAL RAISIN COOKIES

Delicately flavoured with herbs and spices, the uniqueness of these cookies intrigues all.

3 cups rolled oat flakes

1 cup flour

½ tsp salt

1 tsp baking soda

1 tsp cinnamon

1 tsp nutmeg

1 tsp ground ginger

1 tsp cumin

½ tsp dried cardamom

½ tsp pepper

dash of cayenne pepper

1 banana, mashed

½ cup dry sweetener

2 tbsp oil

1 cup sour soy milk (soy milk + 1 tsp vinegar)

¾ cup raisins

½ cup chocolate
or
carob chips (optional)

Preheat oven to 375°F. In a large bowl, stir together the oat flakes, flour, salt, baking soda, cinnamon, nutmeg, ginger, cumin, cardamom, pepper, and cayenne. Add the mashed banana, sweetener, oil, sour milk, raisins, and chocolate chips to the oat mixture and mix together gently until “just mixed.” Scoop spoon-sized portions onto a lightly oiled cookie sheet and bake for 8-10 minutes. Makes 6 large or 12 small cookies.

COOTIE’S COCONUT COOKIES

These are best straight from the oven, but they’re nice and chewy when cold, too.

2 bananas, mashed

1 tsp vanilla extract

½ cup sweetener

½ cup oil

3 tsp coconut
or
soy milk

1 cup flour

1 tsp baking soda

1 tsp cinnamon

1 cup rolled oat flakes

1 cup coconut, shredded

Preheat oven to 350°F. In a blender or food processor, blend together the mashed bananas, vanilla, sweetener, oil, and milk. In a large bowl, sift together the flour, baking soda, and cinnamon. Stir in the oat flakes and then fold in the banana mixture, stirring well. Mix in the shredded coconut. Scoop spoon-sized portions onto a lightly oiled cookie sheet and bake for 15-20 minutes. Makes 12 large or 24 small cookies.

APRICOT & ALMOND TEA COOKIES

Truly delectable. An elegant cookie suitable for all occasions.

2 cups flour

¾ tsp baking powder

½ tsp baking soda

½ tsp salt

1¼ cups rolled oat flakes

½ cup sweetener

1 cup almonds, chopped

1 cup dried apricots, chopped

½ cup oil

¼ cup soy milk

1 tbsp vanilla extract

Preheat oven to 350°F. In a large bowl, sift together the flour, baking powder, baking soda, and salt. Add the oat flakes, sweetener, almonds, apricots, oil, milk, and vanilla. If the mixture is too dry, add a splash of water (but you don’t want them gooey). Scoop spoon-sized portions onto a lightly oiled cookie sheet and bake for 12-15 minutes. Makes 12 large or 24 small cookies.

AUNTIE BONNIE’S KAMISH BREAD COOKIES

These cookies are a Kramer family favourite that we’ve adapted. They freeze well and are great for tea parties or munching when you’re feeling nibbly.