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]

You are reading Vegan Recipe: Oatmeal Peanut Butter Chocolate Chip Cookies. This post is the property of Recipe Bay © 2008.

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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]

You are reading Gluten Free Recipe: Peanut Butter Chocolate Chip Cookies. This post is the property of Recipe Bay © 2008.

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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]

You are reading Vegan Recipe: Mexican Lasagna Casserole. This post is the property of Recipe Bay © 2008.

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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]

You are reading Gluten Free Recipe: Buttermilk Cake with Berries. This post is the property of Recipe Bay © 2008.

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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]

You are reading Low Fat Recipe: Vegetarian Enchiladas. This post is the property of Recipe Bay © 2008.

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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]

You are reading Vegan Recipe: Chili. This post is the property of Recipe Bay © 2008.

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Dairy Free Vegetarian Pizza Recipe

Pizza Ingredients:

• 1 large, high-quality flatbread or pizza dough shell
• 1 cup Cantare® Traditional Olive Tapenade
• 1 large sweet onion, thinly sliced
• 1 cup mushrooms, thinly sliced
• 4 cloves garlic, chopped
• 2 tbsp. olive oil
• 2 large tomatoes, sliced
• Kosher salt and freshly cracked black pepper to taste

Pizza Directions:

1. Preheat oven to 425°F.
2. Sauté onions, mushrooms and garlic in olive oil over medium heat until onions soften.
3. Set aside to cool.
4. Spread the pizza shell with tapenade.
5. Sprinkle with sautéed vegetables and add a layer of tomatoes.
6. Season over all with salt and freshly cracked black pepper.
7. Drizzle the tomatoes with olive oil and transfer the pizza directly to the oven rack.
8. Cook for 10 minutes or until crust is golden-brown.

[Recipe Courtesy of Sam's Club]

You are reading Dairy Free Recipe: Vegetarian Pizza. This post is the property of Recipe Bay © 2008.

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Vegan Banana Bread Recipe

Ingredients:

• 1 cup oat flour
• 1 cup barley flour
• 1 cup amaranth flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/4 cup canola oil
• 3/4 cup honey
• 3 ripe bananas, mashed (1 1/2 cups)
• Juice of 1/2 a lemon
• 1/2 teaspoon nutmeg (nutmeg is not a nut)
• 3/4 cup flax seed meal
• 1/2 cup raisins

Directions:

1. Preheat oven to 350 degrees.
2. Combine oat flour, barley flour, amaranth flour, baking soda, and salt, and set aside.
3. Using an electric mixer set on medium, combine canola oil, and honey.
4. Add bananas, lemon juice, and nutmeg. Once thoroughly mixed, add flax seed meal, then raisins.
5. Add dry ingredients to wet, and mix until just combined.
6. Grease a loaf pan, sprinkle with a little flour, tapping out the extra.
7. Transfer batter to loaf pan.
8. Bake in center of oven 45 minutes, rotating once halfway through until golden brown on top.
9. Let cool in pan about 5 minutes, before transferring to a cooling rack.
10. Let rest at least half an hour before slicing.

[Recipe Courtesy of Allergy Cookbook]

You are reading Vegan Recipe: Banana Bread. This post is the property of Recipe Bay © 2008.

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Ingredients:

• 5 cups water
• 6 peppermint tea bags
• 2 cups sugar
• 1 cup cocoa powder
• 1 dash sea salt
• 1/2 teaspoon peppermint extract (optional for extra minty flavor)

Directions:

• Boil the water in a large pot. Steep the tea bags for 5 minutes. Remove them.
• Stir in the sugar, cocoa, and salt.
• Simmer the mixture over medium heat about two minutes or until all ingredients are dissolved.
• Add the peppermint extract.
• Remove from heat and allow to cool completely.
• Pour mixture into airtight container and refrigerate until completely chilled.
• Freeze in an ice cream maker according to manufacturer’s directions.
• If sorbet is still too liquidy, freeze in an airtight container for a few hours.
• If sorbet becomes too hard in the freezer, crush it up and stir it with a fork.

You are reading Gluten Free Recipe: Dark Chocolate Mint Sorbet. This post is the property of Recipe Bay © 2008.

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Vanilla Cupcakes with Chocolate Frosting Recipe

Ingredients:

• 2/3 cup soymilk
• 1/4 cup canola oil
• 3/4 cup agave nectar
• 2 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 1/4 cup tapioca flour
• 2 tablespoons flax seed meal
• 1/3 cup almond meal
• 1/2 cup rice flour
• 1/2 cup quinoa flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup margarine
• 1/2 cup agave nectar
• 2 teaspoons vanilla
• 1/3 cup cocoa powder
• 1/2 cup non-dairy powdered milk

Cupcakes Directions:

1. Preheat Oven to 325.
2. Line Muffin Pan with 9 Liners and fill 3 remainin mufin cups with a little bit of water.
3. Mix together soy milk, canola oil, vanilla and almond extract and agave nectar.
4. Add flours, baking powder, baking soda, and salt one by one and mix for 1-2 minutes. Mixture will be thin.
5. Fill 9 muffin cups approximately 2/3 full.
6. Bake for 20 to 22 minutes until toothpick inserted into center of cupcake comes out clean.
7. Let cool in pan for 1 hour to allow agave to set.

Frosting Directions:

1. Mix together margarine, agave, and vanilla until smooth.
2. Add cocoa powder (sift if necessary).
3. Add powdered soy milk.
4. If mixture is too watery, add more powdered soy milk. If too thick, add more agave until desired consistency is reached.
5. Frost cupcakes and enjoy!

[Recipe Courtesy of Recipe Zaar]

You are reading Vegan Recipe: Vanilla Cupcakes with Chocolate Frosting. This post is the property of Recipe Bay © 2008.

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