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That’s So Vegan

This recipe comes from VegNews magazine’s online Recipe Club, which delivers recipes directly to your inbox—for free! Check out other recipes by Hannah Kaminsky at bittersweetblog.wordpress. com.

Banana Mango Cream

This sweet mango and banana cream will make you forget all about dairy versions of ice cream.

2 bananas, peeled and cut into small

medallions

1 ripe mango, peeled and diced

3 TB. soy, hazelnut, almond, or rice milk

Yield: 3 servings

Prep time: 2 hours, 10 minutes

Serving size: ½ cup

1. Arrange banana medallions on a plate and cover with plastic wrap. Freeze for at least 2 hours or until solid.

2. Remove frozen bananas from the plate with a fork, and place in a blender. Add mango and milk, and pulse to blend for 2 to 4 minutes or until desired consistency is reached. Serve immediately.

Variation: You can omit the mango, reduce the milk to 1 tablespoon, and make a simple banana cream, or keep the milk at 3 tablespoons and add vegan chocolate chips and have a banana chocolate chip cream.

That’s So Vegan

If you want a harder, more dairy ice cream-like experience, put the blended cream back in the freezer in the bowls you’ll serve it in and allow it to harden for 30 minutes to an hour.

Chocolate-Chip Cookies

These chewy, light vegan cookies are our veganized version of a popular nonvegan chocolate-chip cookie.

¾ cup vegetable shortening

1¼ cups firmly packed brown sugar

2 TB. soy milk

1 TB. vanilla extract

Egg replacer to equal 2 eggs, prepared

according to pkg. directions

1¾ cups cake flour

1 tsp. salt

¾ tsp. baking soda

1 cup vegan chocolate chips

1 cup chopped pecans, macadamia nuts, or

walnuts (optional)

Yield: 3 dozen cookies

Prep time: 20 minutes

Cook time: 8 to 10 minutes per batch

Serving size: 1 cookie

1. Preheat the oven to 400°F.

2. In a large mixing bowl, combine vegetable shortening, brown sugar, soy milk, and vanilla extract. Using an electric mixer on medium speed, blend for about 2 minutes or until well blended.

3. Stir in prepared egg replacer, scraping the bottom of the bowl to ensure you get all egg replacer into the mixture. Add cake flour, salt, and baking soda, and stir to combine.

4. Fold in chocolate chips and pecans (if using).

5. Drop dough by the tablespoon 2 inches apart onto an ungreased cookie sheet. (Keep cookies small to maintain shape, or they tend to break up.) Bake for 8 to 10 minutes. Do not overbake.

6. Allow cookies to cool on a cooling rack while you repeat with rest of dough.

That’s So Vegan

Almost all semisweet chocolate chips are vegan, but check the label for any hidden nonvegan ingredients like nonsoy lecithin.

Ginger-Molasses Cookies

These chewy, lightly sugar-coated cookies are a good source of iron, thanks to the molasses, and they help your kids learn to love ginger.

¾ cup vegan margarine or shortening

1 cup plus 2 tsp. sugar

Egg replacer equal to 2 eggs, prepared

according to pkg. directions

¼ cup molasses

1 tsp. cinnamon

1½ tsp. ground ginger

½ tsp. ground cloves

2 tsp. baking soda

2 cups unbleached all-purpose flour

Yield: 2 dozen cookies

Prep time: 20 to 30 minutes

Cook time: 8 to 10 minutes per batch

Serving size: 1 cookie

1. Preheat the oven to 400°F.

2. In a large bowl, and using an electric mixer on medium-high speed, combine margarine and 1 cup sugar for about 2 minutes or until smooth.

3. Add prepared egg replacer, molasses, cinnamon, ginger, cloves, and baking soda. Beat again until well blended.

4. Add flour and fold in with a wooden spoon or rubber scraper until combined.

5. Place remaining 2 teaspoons sugar in a small bowl.

6. Roll dough into balls about the size of a golf ball and then roll in sugar lightly to coat. Place cookies 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes.

7. Allow cookies to cool on a cooling rack while you repeat with rest of dough.

Vegan Vocab

To fold means to blend