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Vegan Recipe: Oatmeal Peanut Butter Chocolate Chip Cookies

By Kyle Eslick | Filed Under Vegan

Here is a great vegan recipe for a loaded cookie.  It combines oatmeal, peanut butter, and chocolate chips to make a delicious cookie.

Vegan Oatmeal Peanut Butter Chocolate Chip Cookies Recipe

Ingredients:

  • 1/2 cup oats
  • 1/4 cup plus 2 tablespoons flour – spoon and sweep, don’t pack
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1/4 cup (packed) golden brown sugar
  • 2 tablespoons granulated sugar
  • 2 tablespoons applesauce
  • 1/4 cup natural type peanut butter (Jif would be fine too)
  • 1/4 cup peanuts (salted is fine)
  • 1/3 cup bittersweet chocolate chips or 1/3 cup chopped up good quality chocolate

Directions:

  1. Preheat oven to 375 degrees F.
  2. Grind oats in processor.
  3. Add flour, baking soda and salt and pulse to mix.
  4. Stir oil and both sugars together in a medium bowl. It’s okay to do this with a spoon – no need to pull out the electric mixer.
  5. Beat in applesauce, peanut butter and vanilla.
  6. Add flour mixture and stir until blended.
  7. Stir in walnuts and chocolate chips.
  8. Using about 2 tablespoons of dough, form dough into balls and place on ungreased baking sheet.
  9. Flatten slightly.
  10. Bake until edges are golden brown, about 12-14 minutes, Cool on sheets 5 minutes.
  11. Transfer to racks; cool completely. Cookies will firm up as they cool.

[Recipe Courtesy of Cookie Madness]

Gluten Free Recipe: Peanut Butter Chocolate Chip Cookies

By Kyle Eslick | Filed Under Gluten Free, Vegan

Here is a great recipe for peanut butter chocolate chip cookies that is advertised as both gluten free and vegan friendly!   Give it a try and let us know your thoughts in the comments below!

Vegan/Gluten Free Peanut Butter Chocolate Chip Cookies

Ingredients:

  • 1 1/2 T. flax seed meal
  • 3 T. water (I actually used 2 T. water and 1 T. club soda. Not sure if it matters in this recipe or not.)
  • 1 c. creamy peanut butter (the kind that does not separate into oil and nuts is best)
  • 1 c. sugar
  • 1 T. corn starch (I’m sure another starch type would also work)
  • 1/2 c. chocolate chips

Directions:

  1. In a small bowl or ramekin, use a fork to whisk together the flax meal and water.  Allow to sit 3-4 minutes.
  2. In a large mixing bowl, combine the peanut butter and sugar. When the egg replacer has gelled, add it to the mix. 
  3. Mix well. The mix should be pretty stiff.
  4. Stir in the chocolate chips as gently as you can.
  5. Refrigerate the cookie dough for 15-30 minutes.
  6. Turn the oven to 350 degrees F to preheat.
  7. Scoop the chilled cookie dough into small balls using a normal eating-sized spoon.
  8. Place the cookie dough balls onto a baking sheet about 2 inches apart from each other. (The cookies will mostly stay the same size and shape as they are when you put them on the sheet.)
  9. Bake cookies at 350 degrees for around 15 minutes. You want to take them out once the tops are getting brown. The cookies may still seem soft at this point, but they will harden as they cool.
  10. Let the cookies cool for 10 – 15 minutes.

[Recipe Courtesy of Aprovechar]

Vegan Recipe: Mexican Lasagna Casserole

By Kyle Eslick | Filed Under Vegan

Here is a Mexican lasagna casserole recipe that was made specifically for vegans.

Vegan Mexican Lasagna/Casserole Recipe

Ingredients:

  • 10+ small corn tortillas
  • 1/2-1 package frozen spinach
  • 1 package/box frozen vegan crumbles (Morningstar or Boca), or 2 cups TVP
  • 1/2 package frozen roasted corn (plain corn would be fine, but Trader Joe’s sells a great roasted one)
  • 2 cans beans (we used red pinto and black)
  • 1 onion, chopped
  • 6-10 tomatoes, chopped
  • 1-2 containers salsa
  • 1/2-1 package shredded Vegan Gourmet cheddar cheese (optional)
  • 1 large can Hatch green chili peppers
  • Tofutti sour cream, for garnishing (optional)
  • Olives, for garnishing (optional)

Directions:

  1. Layer all but the last four ingredients until you’ve used them all up – you could use more tortillas, but they’d make it drier since they pretty much dissolve into the casserole.
  2. Cover with the large can of Hatch green chili peppers.
  3. Sprinkle with Vegan Gourmet cheddar cheese. You could put more chilis or vegan cheese in as layers.
  4. Crumbled tofu and/or rice would work nice as layers, too.
  5. Cover and cook for an hour at 375F, uncover and cook for an additional 20-30 minutes.
  6. Serve atop Baked Tortillas.
  7. Garnish with Tofutti sour cream and/or olives (we used jalapeño stuffed olives).

[Recipe Courtesy of Do Life Right]

Gluten Free Recipe: Buttermilk Cake with Berries

By Kyle Eslick | Filed Under Dairy Free, Gluten Free, Vegan

Here is an interesting recipe for buttermilk cake with berries that is advertised as being gluten free, dairy free, egg free, soy free, and of course Vegan!

Gluten Free/Dairy Free and Vegan Buttermilk Cake with Berries Recipe

Ingredients:

  • 3/4 c. hemp milk mixed with 1/4 c. apple cider vinegar (Hemp milk is richer and thicker than most milk replacers.)
  • 2 teaspoons flax meal dissolved in 2 T club soda and 1 t olive oil (replacer for 2 eggs)
  • 2 1/2 c. gluten-free flour mix (I used 1 c. white rice flour, 3/4 c. teff, 1/2 c. tapioca starch, and 1/4 c. cornmeal)
  • 1 tablespoon baking powder
  • 1/2 cup dark brown sugar (demerara)
  • 1/2 teaspoon salt
  • 1/4 cup unrefined coconut oil
  • zest of 2 lemons
  • 1 cup of raspberries (or more—yes, please!)
  • 3 tablespoons raw sugar
  • 1 teaspoon large grain salt

Directions:

  1. Preheat oven to 400F degrees, racks in the middle.
  2. Grease and flour (or line bottom with parchment paper) one 11-inch tart/quiche pan.
  3. Prepare the ‘buttermilk’ by mixing the hemp milk and vinegar in a bowl or measuring cup.  Allow it to sit for about 10 minutes.
  4. In a small bowl or ramekin, prepare the flax gel, and allow it to sit for 3-4 minutes.
  5. Using the microwave or the stove top, heat the coconut oil until it has melted, and allow it to cool a bit.
  6. Combine the flours, baking powder, and sugar and salt in a large bowl.
  7. In a separate, smaller bowl whisk together the flax gel and the buttermilk, whisk in the melted coconut oil, and the lemon zest.
  8. Pour the buttermilk mixture over the flour mixture and stir until just combined – try not to over mix.
  9. Spoon the batter into the prepared pan, pushing out toward the edges.
  10. Drop the berries across top.
  11. Sprinkle with the sugar and then the salt.
  12. Bake for about 23-27 minutes or until cake is set (or a toothpick in the center comes out clean), and a touch golden on top.
  13. We preferred the texture of this once it had cooled nearly all the way.
  14. With raspberries getting moldy so easily, I would suggest storing the cooled cake, covered, in the refrigerator unless it will be entirely consumed the first or second day.

[Recipe Courtesy of Aprovechar]

Low Fat Recipe: Vegetarian Enchiladas

By Kyle Eslick | Filed Under Low Fat, Vegetarian Recipes

Here is an incredible vegetarian recipe for low fat enchiladas.

Low Fat Vegetarian Enchiladas Recipe

Ingredients:

  • 8 corn tortillas
  • 1/2 cup chopped zucchini
  • 1/2 cup chopped yellow squash
  • 1 chopped tomato
  • 1/4 cup chopped onion
  • 1 garlic clove, chopped
  • 4 ounces green chilies
  • 5 ounces corn, drained
  • 7 ounces pinto beans, drained
  • 10 ounces enchilada sauce (1 can, I used red sauce)
  • 1 cup shredded low-fat Mexican cheese (I use Weight Watchers brand)
  • 1 teaspoon fat free sour cream

Directions:

  1. Spray skillet with Pam, sauté onion and garlic on medium heat until slightly brown.
  2. Add zucchini and yellow squash.
  3. Sauté zucchini and squash on medium for about 5-8 minutes.
  4. Add green chiles, tomato, corn and beans.
  5. Add salt and pepper to your liking. (Might also add a couple of dashes of Lowry’s Seasoned Salt)
  6. Continue to sauté vegetables for another 3-5 minutes.
  7. Add 1/4 cup of the enchilada sauce.
  8. Cover and simmer on low for about 10 minutes.
  9. Remove vegetables from heat and spoon into tortillas. Roll and place seam-side down in a glass casserole dish.
  10. Cover enchiladas with the rest of the sauce and then sprinkle the cheese over the top.
  11. Place dish in oven on 350 for about 15 minutes until cheese had melted.
  12. Serve with a teaspoon of fat free sour cream on top and enjoy!

[Recipe Courtesy of Recipe Zaar]

Vegan Recipe: Chili

By Kyle Eslick | Filed Under Vegan

If you are on a vegan diet and want a good chili recipe, here is one that comes highly recommended.

Vegan Chili Recipe

Ingredients:

  • 1 15-oz can of Kidney Beans (w/ juices)
  • 1 15-oz can of Navy Beans (w/ juices)
  • 1 15-oz can of Diced Tomatoes (w/ juices)
  • 1 15-oz Can of Corn
  • 1 C. Dried Cranberries
  • ¼ C. Dried Cherries
  • Chili Powder
  • Cumin
  • Kosher Salt
  • Pepper
  • Crushed Red Peppers
  • 1 ½ C. Uncooked Long Grain Wild Rice

Directions:

  1. Combine all ingredients in a large stockpot and simmer for an hour, or until the flavors have combined and the rice is cooked.

[Recipe Courtesy of Truth from Fiction]

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