Vegan Breakfast Cookies

 

Makes 30 cookies

Recipe can be halved.

Ingredients: 

2 - 3 ripe bananas 

2 cups of rolled oats 

1 TBS maple syrup (optional)

3 TBS ground flaxseeds (optional) 

1/2 cup of nuts/seeds, chopped
(almonds and pumpkin seeds - pepitas)

1/4 cup raisins or other dried fruits, cranberries, cherries 

1/3 cup dark chocolate chips (optional) 

4 TBS of nut butter , peanut or almond (or tahini) 

1 tsp vanilla extract 

1 tsp baking powder 

1/2 tsp cinnamon (optional) 

1/4 tsp salt 

splash of plant milk (if necessary) 

 

Directions: 

Preheat oven to 180C - 350F. 

1) Mash the bananas with a fork. 

2) Add the rolled oats and remaining ingredients and mix well. 

3) Mix well until dough holds together. If it seems dry, add a bit of plant based milk. 

4) Line a baking sheet with parchment paper. 

5) Using a tablespoon or small cookie scoop, place on the baking sheet and flatten. 

6) Bake for 18-22 minutes till lightly browned and set. 

Check the bottom of a cookie to make sure they are not too dark. 

Almond Chocolate Chip Cookies

 

Makes 12-14

Ingredients: 

2 cups of almond flour 

1/4 tsp sea salt 

1/4 tsp baking soda 

1/4 cup coconut oil, melted and cooled 

1/4 cup maple syrup 

1/2 cup vegan chocolate chips * See note

12-14 whole almonds to garnish 

Directions: 

1. Preheat oven to 150C (300 F). 

2. Line a baking tray with parchment paper. 

3. Mix together the almond flour, salt and baking soda. 

4. Stir in the coconut oil and maple syrup. 

5. Fold in the chocolate chips. 

6. Use a small cookie scoop or a tablespoon and make a ball. Slightly press the cookies down before baking. Press an almond on each cookie for garnish. 

7. Bake for 12-14 minutes until lightly browned. 

Notes: 

The chips can be halved and you can make some with chocolate and some without. 

Thai Pumpkin Soup with Coconut Milk

 

Pumpkin simmering in stock.

Serves 4 

Ingredients: 

2 TBS olive oil 

1 brown onion (or 1/2), diced 

2 tsp minced garlic

2 tsp minced ginger 

2 or 3 TBS red curry paste 

1 kg of pumpkin chopped into 1/2" inch pieces (1.5 cm) 

4 cups vegetable stock 

400 ml (1 can) coconut milk 

juice of 1 lime (about 2 TBS) 

Directions: 

1. Heat the oil in a large saucepan over medium heat. 

2. Saute the onion until translucent and soft. Add the minced garlic, ginger and curry paste
and cook for 1 - 2 minutes. 

3. Add the chopped pumpkin and stock.  Bring to a boil, then reduce the heat and simmer for 20 minutes. 

4. Add the coconut milk and lime juice and cook for a further 5 minutes. 

5. Allow to cool slightly before pureeing in a food processor or with a stick blender. 

Notes: 

You can use coconut cream if you prefer a thicker consistency. 

You can adjust the spice by adding more curry paste. 

If you find the soup is too spicy, add more coconut milk or vegetable stock.  

Reference: bakeplaysmile.com website.  (for more notes)

Lentil and Sweet Potato Stew

 

Serves 2-3 

This recipe is from www.deliciouseveryday.com. 

A few modifications were made and notes were added. It is an easy stew to put together and it has a sweet taste with the potatoes. The smoked paprika gives it an amazing flavor. 

Ingredients: 

2 carrots peeled and sliced 

2 TBS olive oil

1 yellow or white onion finely chopped (use less if you prefer) 

3 cloves of garlic, peeled and minced 

2 fresh tomatoes, chopped (or  1 can of chopped tomatoes, drained) 

4 bay leaves (dried) 

1 large sweet potato, peeled and chopped into bite sized pieces 

1 cup of dry lentils (I used Green), rinsed well and soaked for 8 hours *

1/2 tsp smoked paprika 

1 tsp salt 

1/2 tsp ground black pepper 

1 tsp dried oregano 

4 cups of vegetable broth (add more if needed) 

1 cup of fresh spinach, packed 

1/4 cup of fresh chopped parsley 

Directions: 

1. Heat the olive oil in a large pot.  Add the carrots and saute on medium for about 5 minutes . 

2. Add the onion and garlic and cook until tender (about 2 minutes). 

3. Add the tomatoes and bay leaves and saute for a few minutes. 

4. Add the sweet potatoes and soaked lentils. 

5. Add the paprika, salt, pepper and oregano. 

6. Add the 4 cups of vegetable broth. Add more if the stew is too thick. 

7. Simmer the stew for 30-40 minutes until the sweet potatoes are tender. 

8. Add the spinach and parsley and stir till spinach is wilted, but still bright green. 

9. Serve with crusty bread or Turkish bread 

Notes: 

This recipe is best with dry lentils as they have a nice finished texture. 

Rinse the lentils first, and then put them in a bowl and cover with plenty of water. If you don't have time to soak them for 8 hours or even just a few hours, rinse them well before adding them to the broth, and check them to test for doneness. It could take about 10 minutes longer.  

Nonni's Raisin Muffins

 

Makes 10-12 

Both my Italian and Ukrainian grandmothers made these muffins for us. You can make them in the mini muffin pans for little snacks for toddlers. The brown sugar gives them a rich dark color with a molasses flavor. They are delicious with a bit of butter. 

To make these vegan, substitute vegan butter and an egg replacer.

Ingredients: 

1/2 cup unsalted butter (room temperature) 

2/3 cup brown sugar 

1 extra large egg 

1 tsp vanilla 

1 1/2 cups seedless raisins or sultanas 

1 1/2 cups water 

1 1/2 cups plus 2 TBS plain flour 

1 tsp baking powder 

1 tsp baking soda 

Directions: 

Gently boil the raisins and water together in a small pot for 20 minutes, on medium heat. Cool. 

Cream the butter, sugar, egg and vanilla. Add the dry ingredients and mix well. Add the cooled raisins/water mixture, stirring gently just until blended. Do not overmix. 

Spoon into greased muffin pans and bake at 350F/180C for 15-20 minutes till golden brown. 

Let cool in tins before removing them. 

Reduce baking time if using the mini muffin pans. 

Healthy Dog Treats

Ingredients:

2 cups of rolled oats, or oat flour

1/2 cup natural peanut butter (no added sugar or xylitol)

1/2 cup soft fruit or vegetables 

(cooked apple, carrots, sweet potato, pumpkin or one banana). 

Directions: 

Preheat oven to 200F (105C) 

If using oatmeal, place it in a food processor and blend it until the oats are mostly ground. This is how you can make your own oat flour.

Add the banana and peanut butter and process until the dough comes together. If it seems too dry, add more peanut butter or more banana. Shape into a ball and roll out to 1/4" thick. 

Cut out your shapes using a cookie cutter, or just cut into squares. Re-roll edges and bits. 

Place on two cookie sheet and bake until the dog treats are dry and crisp (about 1 1/2 to 2 hours). 

Keep checking on them every so often. The cooking time will depend on how thick you rolled them out. Less time will be needed if the treats are thinner. Watch carefully so they do not get too dark. 

Once the treats are fully dehydrated, they can be stored at room temperature for a few weeks. Once cooled, they should 'snap' when broken in two pieces. 

Makes about 60 treats when cut into 1" squares.

A convection oven works well and helps to dry out the biscuits. 

Dog Treats

  
  

Gingerbread Cookies (Vegan)

 

Makes 8 - 10 cookies

Ingredients: 

100g/ 1 cup of almond flour 

1/2 tsp powdered ginger 

1/4 tsp cinnamon

1/4 tsp allspice 

1 1/2 TBS of molasses 

2 TBS maple syrup 

1.5 TBS of coconut oil 

Directions: 

1.  Stir the almond flour and spices together.  Add the molasses, maple syrup and coconut oil and mix till dough holds together. 

2. Using a tablespoon, roll the dough into balls. 

3. Place on a cookie sheet, lined with parchment paper.  Using a fork, press lightly to create a cross-hatch design.  

4. Bake at 180C/350F for about 10 minutes until golden. The cookies will be soft and chewy. 

5. Cool on baking sheets for 5 minutes, and move to a rack to cool. 

Store in an airtight container for 5 days. These will stay about 2 weeks in the fridge or 3 months in the freezer.