Living Vegan For Dummies - Alexandra Jamieson [99]
Pepper Chip Cookies
This recipe is a nice spin on the old favorite: chocolate chip cookies. These morsels offer a savory hint of black pepper and soy sauce — in a good way! If you take these cookies to a party, everyone who tries them will have a new perspective on what a vegan eats and will want to try more.
Preparation time: 20 minutes
Baking time: 10 minutes
Yield: 2 dozen cookies
2 cups flour (unbleached white, wheat, or spelt)
1 teaspoon baking soda
1/4 teaspoon naturally brewed soy sauce (tamari, shoyu, or Bragg’s Liquid Aminos)
1 1/4 cup rapadura sugar
3/4 cup vegan margarine, softened
1 teaspoon pure vanilla extract
1/3 cup soft tofu
3/4 teaspoon freshly ground black pepper
1 cup vegan chocolate chips
1 Preheat the oven to 375 degrees.
2 In a large mixing bowl, sift together the flour and baking soda, and then set aside.
3 Using a food processor, blend together the soy sauce, sugar, margarine, vanilla extract, tofu, and black pepper until smooth.
4 Add the soy sauce mixture and the chocolate chips to the flour mixture and stir until combined.
5 Drop tablespoons of dough onto a parchment paper–lined cookie sheet and bake for 10 minutes.
6 Allow to cool slightly before removing from the cookie sheet.
Per serving: Calories 162 (From Fat 65); Fat 7g (Saturated 2g); Cholesterol 0mg; Sodium 123mg; Carbohydrate 23g; Dietary Fiber 0g; Protein 2g.
Chocolate Chick Blondies
These gluten-free bars are dense and full of nutrition. The chickpeas (also known as garbanzo beans) offer substantial protein and replace the flour normally found in dessert bars. After you cut them, these squares can be individually wrapped and frozen for quick snacking later. Make a double batch and freeze half for a road trip, picnic, or upcoming potluck.
Preparation time: 5 minutes
Baking time: 25 minutes
Chilling time: 30 minutes
Yield: 6 to 8 servings
Canola, sunflower, or unrefined coconut oil (for oiling pan)
One 15-ounce can chickpeas, drained and rinsed
1/2 cup agave syrup, rapadura sugar, or brown rice syrup
1/2 cup applesauce
1/4 cup almond or peanut butter (crunchy is best)
2 teaspoons vanilla extract
1/3 cup ground flaxseeds or flaxseed meal
2 tablespoons brown rice flour
1/2 teaspoon baking powder
1/2 cup vegan chocolate chips
1 Preheat the oven to 350 degrees.
2 Lightly coat an 8-inch square baking pan with oil.
3 Combine the remaining ingredients, except the chocolate chips, in a food processor. Process until smooth, scraping the sides a few times.
4 Pour the batter into the pan and stir in the chocolate chips.
5 Bake for 25 minutes.
6 Cool to room temperature, and then refrigerate for at least 30 minutes before slicing into 8 squares.
Per serving: Calories 343 (From Fat 130); Fat 14g (Saturated 2g); Cholesterol 0mg; Sodium 158mg; Carbohydrate 50g; Dietary Fiber 5g; Protein 7g.
Double Chocolate Brownies
Thank heaven that chocolate is vegan! These rich brownies are indistinguishable from their dairy- and egg-heavy relatives. These brownies are cholesterol-free, and each bite gives your body a little healthy bonus from the fiber-rich flaxseeds.
Preparation time: 25 minutes
Baking time: 25 to 30 minutes
Yield: 9 servings
1/4 cup canola or unrefined coconut oil (melted), plus extra for oiling pan
6 tablespoons water
2 tablespoons ground flaxseeds or flaxseed meal
1/4 cup applesauce
1 cup agave, brown rice, or maple syrup
1 teaspoon pure vanilla extract
1 cup whole-wheat pastry flour
3/4 cup cocoa powder
1/4 teaspoon salt
1/2 teaspoon baking soda
1 cup vegan chocolate chips
1 Preheat the oven to 350 degrees.
2 Grease a 9-inch square baking pan with a little oil and set aside.
3 In a small saucepan, heat the water over medium heat until just simmering. Add the ground flaxseeds and whisk to combine. Cook for 1 minute and remove from the heat. Set aside.
4 In a medium-sized mixing bowl, combine the 1/4 oil, applesauce, agave, heated