EASY VEGAN GINGERBREAD COOKIES

Gingerbread Cookies

 

Holiday favorite cookies made vegan and better.

 

2 ¼ cups Brown Sugar

1 tablespoon Cinnamon

1 tablespoon Nutmeg

1 tablespoon Ginger

1 teaspoon Baking Soda

½ cup Soymilk

3 ½ cups Flour

½ cup (1 stick) Melted Vegan Butter or Oil

 

Preheat oven at 325° and spray cookie sheet with cooking spray.

Mix brown sugar, spices, and baking soda together.

Add flour and mix. Then add melted vegan butter or oil.

Mix until well blended and dough can be kneaded (add more flour if dough is too sticky).

Roll dough flat to about ¼” thickness and cut shapes. Or roll into balls and flatten balls with fork or spoon. Place shapes or balls on the cookie sheet about 2 inches apart.

Bake for 10-15 minutes.

Makes 30-40 cookies.

 

QUICK AND EASY VEGAN WHIPPED CREAM

QUICK AND EASY VEGAN WHIPPED CREAM

 

1 8 OUNCE CONTAINER VEGAN CREAM CHEESE

4 TABLESPOONS OF SUGAR

2 TEASPOONS OF VANILLA

Mix all together until smooth and creamy.

"EGG" NOG

VEGAN EGGNOG

PART ONE:

¾ CUP SILKEN TOFU DRAINED AND WELL BLENDED

2 TABLESPOONS EGG SUBSTITUTE POWDER

1 TABLESPOON CORNSTARCH

1/3 CUP CANE SUGAR

PINCH OF SALT

2-1/2 CUPS SOY MILK

2 TEASPOONS VANILLA

Mix tofu, egg substitute, cornstarch, sugar and salt with a whisk until well blended.  Whisk in milk and vanilla.  Heat over medium heat until boiling stirring often.  Reduce heat and cook 10 minutes stirring constantly until mixture coats a spoon.  Cover, remove from heat and place the pan in a pot of cold water.  When cool refrigerator at least 2 hours, but no longer than 24 hours. 

 

PART TWO:

1 cup soy vanilla yogurt   or vegan sour cream      

2 tablespoons of cane sugar

1 teaspoon vanilla

4 teaspoon nutmeg

Just before serving, blend all these ingredients together.  Mix into part one mixture. This will be a milk shake consistency.   Add ½ cup of rum if desired. (You can also use rum extract—2 tablespoons of rum extract added to 1/3 cup soymilk) Top with vegan whipped cream if desired.

QUICK AND EASY VEGAN WHIPPED CREAM

 

1 8 OUNCE CONTAINER VEGAN CREAM CHEESE

4 TABLESPOONS OF SUGAR

2 TEASPOONS OF VANILLA

Mix all together until smooth and creamy.

 

DOG TREATS--PEANUT BUTTER BARS

PEANUT BUTTER BARS DOG TREATS

 

5 CUPS OF FLOUR

½ TEASPOON OF BAKING SODA

½ CUP OF COOKING OIL (NOT PALM OIL)

¾ CUP PEANUT BUTTER

2 TEASPOONS VANILLA

1-1/4 CUP SOYMILK

½ CUP PUMPKIN

Preheat oven to 325°.  Spray cookie sheet with cooking spray.

Mix all ingredients into a large bowl until you get kneadable dough.  Take handfuls of dough and knead into balls.  Flatten each ball with hands or rolling pin until desired thickness.  Cut into irregular squares. Place each square on a cookie sheet about 2 inches apart.  Bake for 30 minutes until browned and hard on top.  Makes about 4 dozen.  Keep in refrigerator.

DOG TREATS--PUFF BALLS

PUFF BALL DOG TREATS

 

2 CUPS FLOUR

1 CUP SOYMILK

2 TEASPOONS BAKING POWDER

¼ CUP VEGAN PARMESAN CHEESE (GOVEGGIE® PURPLE PACKAGE)

¾ CUP PEANUT BUTTER

Preheat oven to 325°.  Spray a cookie sheet with cooking spray.

Mix all ingredients in a bowl until dough is kneadable. (not sticky).  Take about 2 tablespoons of dough and roll into balls with your hands.  Place each ball on cookie sheet.  Bake about 30 minutes until hard. Makes about 3 dozen treats.

OLD FASHIONED POTATO PANCAKES

OLD FASHIONED POTATO PANCAKES

 

1-1/2 POUNDS OF POTATOES PEELED

1 PACKAGE (1 CUP) SILKEN TOFU DRAINED AND BLENDED UNTIL SMOOTH

1/3 CUP FINELY CHOPPED ONION (IF DESIRED)

¼ CUP FLOUR

1 TEASPOON SALT

 

Blend all ingredients in a food processor. Heat a skillet or electric frypan until drops of water sizzle. Spray with cooking spray.  Use about ¼ cup mixture per pancake.  Cook until set around edges then flip with pancake turner and cook until done—flattening with turner as they cook.  Takes about 2 minutes for each side.  Continue to spray pan as needed.  Keep pancakes warm while you cook the others.  Serve with Earth Balance® buttery spread and pancake syrup or applesauce as desired. 

STUFFED SHELLS

STUFFED SHELLS

Quick and simple to make.

1 BOX JUMBO SHELLS COOKED AL DENTE. Add a little olive oil to water to keep shells from sticking together.  Drain and cool.

1 jar vegan pasta sauce 25 ounce (Muir Glen® or Field Day® have vegan varieties)

1 recipe Ricotta (see below)

1 cup of chopped spinach

¼ cup GoVeggie® vegan parmesan cheese (purple package)

1 teaspoon basil

1 teaspoon oregano

1 teaspoon salt

1 teaspoon pepper

Vegan mozzarella shreds (GoVeggie® purple package, Follow Your Heart®, Daiya®)

Preheat oven to 350°. Spray a large baking pan with cooking spray. Spread a light layer of pasta sauce on the pan.

Mix ricotta with spinach, parmesan, and spices.  Spoon into each shell, placing each shell on the cooking pan when filled.  Top with remaining pasta sauce and shredded cheese.  Bake 45 minutes, until hot and bubbly. 

 

VEGAN “RICOTTA”

 

Vegan ricotta is hard to find, but you can easily make your own.  This is great to use in lasagna, manicotti, and on pizzas.

4 cups soy milk (I use Silk® as it is GMO free)

8 ounce   container  GoVeggie®  Vegan cream cheese (purple package)

1 teaspoon salt

3 tablespoons white vinegar

Pour the milk into a pot and whisk the cream cheese in until the mixture is smooth.  Stir in the salt.  Bring the mixture, using medium heat, to a full boil, stirring often.  Turn off the heat and stir in vinegar.  Let this sit for several minutes.  The mixture will separate into thick parts and milky parts. Meanwhile, set a large fine sieve over a deep bowl. 

When the mixture has separated enough, pour it into the sieve and allow it to drain in the bowl at room temperature for about a half hour.  The longer you let it drain, the thicker the ricotta.  When done, transfer the ricotta into a bowl and put into the refrigerator.  It will keep for about 5 days.  You can save the liquid “whey” and use it in other recipes.

You can add chopped cooked spinach, basil, parsley and vegan parmesan cheese to the ricotta to use in lasagna or manicotti.

 Vegan easy, vegan better.

SHORTBREAD COOKIES

VEGAN SHORTBREAD COOKIES

2 CUPS FLOUR

1-3/4 CUP CANE SUGAR (OR USE ¾ CUP STEVIA AND 1 CUP CANE SUGAR)

¾ CUP (1-1/2 STICKS) EARTH BALANCE ® BUTTERY SPREAD

1 CUP SOYMILK

 

Preheat oven to 350°.  Spray cookie sheet with cooking spray.

Mix all ingredients in a bowl.  Take about a 2 tablespoons of dough and roll into balls.  Place each ball on the prepared cookie sheet about 2 inches apart.  Bake for about 20-25 minutes until golden brown.  Let cool a few minutes before removing from cookie sheet.  Makes about 2 dozen cookies.

CHOCOLATE CHIP COOKIES

CHOCOLATE CHIP COOKIES

2-1/2 CUPS FLOUR

1 CUP ORGANIC BROWN SUGAR

1 CUP CANE SUGAR (USE ORGANIC OR FLORIDA CRYSTALS IS ALSO VEGAN) OR YOU CAN USE ½ CUP STEVIA AND ½ SUGAR.

1 TEASPOON VANILLA

1 TEASPPON BAKING SODA

½ CUP (1 STICK) MELTED EARTH BALANCE® BUTTERY STICKS

¾ CUP SOYMILK OR VEGAN MILK

1 BAG ENJOY LIFE® VEGAN CHOCOLATE CHIPS

 PREHEAT OVEN TO 375°

Mix dry ingredients together in a bowl.  Add remaining ingredients, mix until well blended.  Spray a cooking sheet with cooking spray (like Pam®).  Place tablespoons of batter on cookie sheet about 2 inches apart. Bake 10-15 minutes until golden brown. Let cool a few minutes before removing from cookie sheet.  Makes about 3 dozen cookies.