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Gluten Free Recipe: Dark Chocolate Mint Sorbet

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

Here is an incredible gluten free recipe that is also soy free, dairy free, and vegan!  If you give this a try, let us know how it was in the comments below!

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.

Vegan Recipe: Vanilla Cupcakes with Chocolate Frosting

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

Here is a recipe for vanilla cupcakes with chocolate frosting. It is advertised as being gluten free, sugar free, as well as being a vegan recipe.

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]

Vegan Recipe: Pancakes

By Kyle Eslick | Filed Under Vegan

Pancakes for Vegans?  That is right.   Here is a recipe for pancakes that Vegans can enjoy!

Vegan Pancakes Recipe

Ingredients:

  • 1 cup white all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons sugar
  • 1 teaspoon vanilla
  • 1 egg replacer
  • 1 cup soymilk
  • 2 tablespoons vegetable oil

Directions:

  1. Mix wet ingredients in a medium sized bowl.  Mix dry ingredients in a larger bowl.
  2. Pour wet ingredients into dry – mix well until smooth consistency.
  3. Drop onto medium heat (preheated) pan.  Flip over when each pancake begins to bubble on top.
  4. Serve with vegan buttery spread (if desired) and maple syrup.

Vegan Recipe: Chocolate Peanut Butter Cookies

By Kyle Eslick | Filed Under Vegan

Here is a vegan recipe for delicious chocolate peanut butter cookies that I thought some of you might enjoy.

Chocolate Cookie Dough Ingredients:

  • 3.5oz vegan spread
  • 3oz sugar
  • A pinch of salt
  • 2oz self rising flour
  • 4oz of whole wheat flour
  • 1/2 cup of cocoa powder (sorry I’m an Imperial girl living in a metric world – my wires get crossed)
  • 2tsp vanilla extract

Chocolate Cookie Dough Directions:

  1. Cream spread and sugar together and then knead in the rest of the ingredients to form a nice ball of dough. Set aside.

Peanut Butter Dough Ingredients:

  • 1/2 cup of peanut butter
  • 1/2 a cup of flour
  • 1 tsp vanilla extract

Peanut Butter Dough Directions:

  1. Knead it until a soft dough ball forms.
  2. Add the flour is small amounts until the right texture is achieved, as in you can roll wee peanut butter balls.
  3. Take a chunk of the chocolate dough and roll a ball in your hands, then flatten out to make a small cup shape.
  4. Put a peanut butter ball in the middle and curl the chocolate around until peanut butter is completely hidden.
  5. Flatten out and add to a pan.

[Recipe Courtesy of Lyvvie's Limelight]

Vegan Recipe: German Chocolate Cookies

By Kyle Eslick | Filed Under Vegan

Here is an excellent vegan recipe for German chocolate cookies that has received a lot of great feedback.

Ingredients:

  • 1 ½ cups unbleached wheat flour
  • ½ cup (or a bit more) Dutch process cocoa (I highly recommend Perugina, which is the best cocoa I’ve ever found – try Draeger’s or other upscale markets, or the Internet)
  • ½ teas. salt
  • 1 teas baking soda
  • ¼ cup sugar (use more if you want sweeter cookies)
  • ½ cup brown sugar (or more for sweeter cookies)
  • 2/3 cup vegetable shortening (I bought organic stuff from Whole Foods)
  • ½ teas vanilla
  • ½ cup (or more) “fruit juice concentrate” (I used grape, but feel free to use apple, orange or any other kind you choose – it’s found in the frozen section)
  • 2/3 cup unsweetened, shredded coconut (I used a brand named Let’s Do Organic from Whole Foods that has 40% less fat)
  • 2/3 (or more) cup roughly chopped walnuts (can substitute pecans or other nuts of your choice or don’t use any if you’re nut phobic)
  • 2/3 cup (or more) chocolate chips (I used Whole Foods’ “365” brand of “dark chocolate mini chunks” – 70% cocoa – what worked great)
  • (optional) a little orange juice

Directions:

  1. Preheat oven to 350 degrees
  2. In a food processor, add the flour, sugars, salt, baking soda and pulse to mix for a couple seconds. Next, add the shortening, vanilla and fruit juice concentrate. Pulse until mixed (won’t take long). Add the coconut and pulse for a few seconds or until mixed in.
  3. Taste to see if you’re happy with the level of sweetness. If you want it sweeter, add a bit more fruit juice concentrate. Remove to a bowl and stir in the nuts and chips.
  4. At this point, you can stir in a little orange juice – like a tablespoon or so – to make the batter easier to shape.
  5. You can use a non-stick cookie sheet or a cookie sheet and nonstick spray. My preference is to use a sheet with a Silpat, which is a terrific French silicone mat used for baking. Find it in good housewares stores (Williams Sonoma, etc.) or online.
  6. Scoop about ¼ cup (or whatever size you like) of dough per cookie and shape/press it a little into a round, flat shape. Since the batter isn’t that fatty, these won’t spread a lot, but still leave, say, ½ inch between cookies.
  7. Bake for around 12 minutes or until you start smelling them. If your oven does convection, that’s better for baked goods.

[Recipe Courtesy of Peninsula Eatz]

Wheat Free Recipe: Vegan Brownies

By Kyle Eslick | Filed Under Vegan, Wheat Free

Looking for a recipe that is both wheat free and can be eaten by vegans?   Here is the recipe for you!

Wheat Free Vegan Brownies Recipe

Ingredients:

  • 1 1/4cupssweet rice flour
  • 1cupbrown sugar
  • 1cupwhite sugar
  • 1cupwater
  • 1/2cupvegan butter, melted plus
  • vegan butter, for greasing pans
  • 1cupsemi-sweet chocolate chips
  • 3/4cupcocoa powder
  • 1teaspoonsalt
  • 1teaspoonvanilla
  • 1/2teaspoonbaking powder

Directions:

  1. Preheat oven to 350 degrees.
  2. Heat 1 cup water and 1/4 cup sweet rice flour in a saucepan until it forms a paste.Set aside to cool.
  3. Mix remaining cup of Sweet Rice Flour, baking powder, cocoa powder and salt.
  4. Stir in vanilla and melted vegan butter.
  5. Stir in sugar and Flour/water paste, then chocolate chips.
  6. Pour into greased pan and bake approx 45 minutes.

[Recipe Courtesy of Plain Cook]

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