It’s been a while since I’ve posted some delicious vegan sweet treat recipes. I truly hope you’ll enjoy these rich vegan espresso chocolate chip cookies as much as the friend I baked these for did. 🙂
You’ll need the following ingredients:
2 cups all purpose flour
3 tablespoons espresso coffee ground up finely
1 cup vegan margarine
1/4 teaspoon salt
1/2 a teaspoon of cinnamon (go wild here — if you love cinnamon .. go for 3/4 of a teaspoon) ** optional – if you don’t care for cinnamon, feel free to omit it
1/2 teaspoon baking powder
1 cup powdered sugar
1/2 cup packed brown sugar
1 1/2 cup semisweet dairy-free chocolate chips
Preheat oven to 350 degrees. Line your baking sheets with parchment paper.
In one bowl whisk together baking powder, cinnamon (optional), flour and salt.
In another bowl whisk the butter (make sure it’s room temperature) with espresso powder until well combined. I love my KitchenAid – it does a perfect job each time! Proceed to add in the powdered and brown sugar; making sure they combine well!
Slowly mix in and incorporate the flour mixture. A little at a time (I’d say about 1/4 cup at a time). Stir in chocolate chips.
I use a cookie dough scooper to try to ensure that my cookies will all be uniform in size. If you don’t have one – just use a regular tablespoon and spoon out a heaping tablespoon of cookie dough.
Spread evenly on cookie sheet (don’t forget the parchment paper). Space out about 2 inches apart.
Bake between 12-14 minutes. I find 12 minutes in my oven works perfectly. A good indicator is when the edges are browned some what.
Allow the cookies to cool and serve up with a glass of cashew or almond milk!
From my Vegan kitchen to yours! I sure hope these hit the sweet tooth spot!
Anabelle Taub, PA (Your Pet-Friendly Real Estate Broker)
As a fairly new member to the Vegan community I love “veganizing” recipes, and I equally have a penchant for comfort food. Tonight I made a delicious eggless cesar salad dressing which will satisfy the palate of both carnivores and vegetarians alike.
Here’s the recipe:
2 hearts crispy romaine lettuce
1/2 to 3/4 cup extra virgin olive oil
juice of 2 lemons (fresh is always better)
couple cloves minced garlic (plus one or two extra to rub on day’s old bread for broiling when cutting up to pieces – crouton size)
2 tablespoons dijon mustard (I would taste the dressing, and add a tiny bit more if you like the taste)
pinch of salt
fresh ground black pepper
Combine all in a blender, and blend away. If you prefer the dressing cold, then cool in the fridge for at least an hour and then drizzle all over (make sure if you don’t use the dressing right away to shake the jar first) crispy romaine lettuce.
I toasted bread I bought a couple of days ago in the broiler on high, rubbed some fresh garlic on it before placing in the oven. Make sure you watch the bread so it doesn’t burn. A couple of minutes is all you need. When cool to the touch, cut up into crouton size pieces and enjoy the freshet cesar salad you’ve probably had in a long time.
An added bonus — a glass of wine. Now this is what I call a perfect Thursday night! Off to read a good book. Good night, everyone. — Anabelle.
For my fellow Vegan neophytes traveling to Las Vegas — if you’re searching for some rock solid Vegan restaurant recommendations, I got these from a very reliable fellow Vegan, Eddie Mcdonald (Tribute Recordings owner) a Vegas native. If you happen to eat at any of these joints please let me know how you liked them. There’s even a super surprising option (see below).
Violette’s Vegan for comfort food
Veggie House for 100% vegan asian cuisine
Vegenation for simple menu with quality food in a hip downtown location
Go Raw for the raw vegan
Get ready for this one … also all the restaurants at Wynn properties are vegan friendly
Hi, there… Thanks for stopping by! For those of you who don’t know me, my name is Anabelle Taub. There are two things I have a penchant for — real estate and Vegan cooking. By day time I am known as the South Florida pet-friendly agent, and by night time I find myself experimenting with lots of different gluten-free Vegan recipes. I am so excited to share this creamy cashew milk recipe with you (the great news is that you may make it as creamy or NOT as you like, you can play around with the flavors as well). Use this delicious cashew milk as you would any other nondairy milk (the creamy version can be used for thickening sauces).
Here is what you’ll need:
approximately 2/3 cup whole raw cashews
1.5 to 3 cups of cold water
2 tsp. agave or maple syrup
1 to 2 whole vanilla beans (optional)
Easy instructions (non-creamy version):
Place the cashews in a glass bowl and cover with water. Soak for 2-4 hours.
Drain the cashews and place them in a high speed blender (I prefer the Vitamix) with 1 cup of the cold water. Blend for a minute or so.
Add the agave syrup and the second cup of water, blend for another minute or so.
Add the last cup of water, and blend for another minute or so.
Pour into a jug (I prefer the vintage glass milk bottles, which you can find on Amazon. In fact, they have the 8 oz. sets so you can have them prepared ahead of time if you’re on the run like I am in the mornings) with a lid and refrigerate, or you may serve immediately over some crushed ice.
Follow steps above, and use maple syrup and or my FAVORITE — I place two hole vanilla beans in the bottle and leave it there. Play it up, once with both the maple syrup and the other with both ingredients.
For a creamy version:
Follow the above plain version instructions, except that you will only use 1.5 cups of cold water when blending. You will find this version to yield a rich and thick liquid which you may use for any recipe which calls for cream. NOTE: If you will use this cream for soups, or pasta sauces, please don’t use the sweet version.
Please let me know how you’ve enjoyed this recipe. It’s my sincere hope that you will love this recipe!
When I have unexpected company, and need to make a quick vegan cookie to serve with tea or coffee, this 3 ingredient (well 4 – if you count the cinnamon I sprinkle on top of the cookies). This recipe is a subtle (not too sweet — but is sure to satisfy your sweet tooth) Middle Eastern delight. These cookies are a staple in most Israeli and Moroccan homes! I bake these often. I even bake these at open houses!
The aroma emitted while baking is so comforting, and will make your home smell inviting. They go perfect with tea with fresh mint, or even coffee (with soy or almond milk, of course! — cow milk — well, not so much). I also love that prep and bake time together will not take more than 20 minutes from start to finish! Even the most inexperienced baker or cook can make these. I promise they won’t disappoint.
Yield: 40 cookies (I cut the recipe in half when I only need a small amount for 3 to 4 people).
5 cups of all-purpose flour (sift into bowl, 1 cup at a time)
1 cup (100 grams) powdered sugar (only powdered sugar works for this recipe)
1 1/2 cups canola oil or vegetable oil ( NO olive oil)
Cinnamon (optional) to lightly sprinkle on top of cookies before they go in the oven – personally I think this ingredient adds to the cookie! A little goes a long way
Preheat oven at 350 degrees Farenheit/180 degrees Celsius.
Sift dry ingredients into bowl. Add the oil. With clean and washed hands, gently mix the ingredients together. You’ll be gently kneading the soft dough in the bowl. You’ll want to do this for about a minute or two, until most of the dough is formed (some may break up — that’s perfectly OK). The cookie dough will be soft, so don’t think you’re doing something wrong.
I use a cookie dough scooper thing (see pic below). You can buy one at Michael’s or Amazon for about $4. But if you don’t have one don’t fret! Roll into circular shapes (about the size of a truffle) and when you place it on a cookie sheet lined with parchment paper (if you don’t have parchment paper, spray cookie sheet with non-stick spray), make sure you space it out about 3/4 of an inch between each cookie. You should be able to fit 19 to 20 cookies on a larger size cookie sheet. Once you place all the truffle sized dough out (for the dough that breaks apart in the bowl, just collect it all with your hands and form into small balls — again about the size of a truffle) — gently press the dough down to flatten it. Be gentle but don’t be afraid to do so. You can use a fork as well. Then, if you have a small sifter, sprinkle a little bit of cinnamon on each cookie. I use a tea infuser spoon (see pic below). I just gently tap on it and the cinnamon ever so gently is sprinkled on top of the cookies — it’s such a lovely touch (a discrete addition that adds lots of flavor not to mention smells amazing when baking.
Bake for 12 minutes. I find that if you bake for longer, the cookie once cooled, will become to hard. Now the first time I made these, I touched the cookie and it felt too soft, so I baked for a few minutes (thus, read above sentence). 12 minutes is just right! Take out of oven, and allow to completely cool. If not serving right away, once cooled, store in an air tight container!
By the way — if you’re making the full batch (i.e. 40 cookies), use two cookie sheets and you can bake them both at the same time. I wasn’t sure how that would work out, until I took a leap of faith, and tried it, and the two cookie sheets with 40 cookies came out amazing.
From my Vegan kitchen to yours. I hope you’ll enjoy these cookies!!
I made these Vegan candied nuts for friends and family this past Christmas, and while I am not a fan of sweets (I prefer carbs such as fresh-baked bread!), these candied nuts were to die for!! So much so that I had requests from across the ocean asking for the recipe. They are super easy to make, and it will literally take you 20 minutes in total to make them (including roasting time).
You’ll need 4 cups of assorted nuts. I used one cup each of cashews, pecans, and almonds (I didn’t have a fourth nut available — but feel free to use walnuts, which would go great with this recipe).
Ingredients: (Note 1 cup = 120 grams)
1 cup pecan halves
1 cup walnut halves
1 cup whole cashews
1 cup whole almonds
1/2 cup (100 g) firmly packed brown sugar
1/4 cup nondairy butter, completely melted (melt at 10 second intervals in the microwave, or my preferred method, over a low flame on the stove). I used earth balance, see pic below
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves (I didn’t have ground cloves to I substituted with 1/4 tsp of cinnamon)
Preheat oven at 400 degrees Farenheit (where the heck is the degree symbol on my key board….?) or 200 degrees Celsius.
Line a baking sheet with parchment paper (highly suggested — don’t use foil paper, it won’t taste good if sticks to the nuts)
In mixing bowl mix nuts (while the butter is melting)
In a small bowl mix together all of the ingredients, including the melted butter
Add wet ingredient mixture to the bowl with nuts, and mix well with a wooden spoon until nuts are well coated
Spread evenly in a layer on the baking sheet (lined with parchment paper)
Bake for 8 to 10 minutes (I needed the 2 extra minutes, so mine took 10 minutes to roast), checking often to prevent burning. I tossed the nuts twice while they were roasting
Remove from oven, and allow to cool completely before breaking apart. I put divided the nuts in small gift food bags for friends and tied a ribbon on them. But if you’re making them for yourself, store them in a glass mason jar (or plastic food storage container)
This by far has to be one of my favorite protein packed gluten-free Greek dish which satisfies vegans and non-vegans alike. So if you’re looking for a delicious vegan gigante baked bean dish with tomatoes, I hope the following recipe satisfies your palate.
1 3/4 cups or 14 oz. or 400 g Greek gigantes or large dried white beans aka giant beans
2/3 cup or 1/4 pint or 150 ml extra virgin olive oil
2 or 3 onions, chopped
1 celery stick, thinly sliced
2 carrots, peeled and cubed
3 garlic cloves, thinly sliced
1 tsp or 5 ml dried thyme, and if you like oregano (I don’t!) add a tsp of this as well
NOW THIS IS MY PREFERENCE — fresh tomatoes that are going soft in your fridge (peeled, of course), but for those who don’t have a preference (I think fresh over canned is always better) use 14 oz. or 400 g chopped tomatoes
2 tablespoons or 30 ml tomato puree (paste) diluted in about 1 1/4 cups or 300 ml hot water
1/2 tsp or 2.5 ml sugar (to reduce acidity)
3 tablespoons (I am not great at measuring, I just eye ball it – so use as much or as little as you like) of finely chopped parsley
salt and ground black pepper to taste
Place the beans in a large bowl, cover with plenty of cold water, then leave to soak overnight. The next day, drain and rinse beans under cold water and drain again.
Tip the beans into a large pan, pour in plenty of cold water to cover, then bring to the boil. Cover the pan and cook the beans until they are almost tender. Gigantes are not like other beans – they cook quickly, so keep testing them after they have been cooking for 30 or 40 minutes. If you over cook them, they will disintegrate.
When the beans are cooked, tip them into a colander and drain, discarding the cooking liquid, and set them aside. Preheat oven to 180 degrees Celsius or 350 degrees Farenheit.
Heat the olive oil in the clean pan, add the chopped onions and saute until light golden. Add the celery, carrots, garlic and dried herbs and stir with a wooden spatula until the garlic emits the most amazing aroma ( I love the smell of garlic infused in olive oil over the stove).
Stir in the tomatoes, cover and cook for 10 minutes. Pour in the diluted tomato puree, then return the beans the pan. Stir in the sugar and parsley (leave some parsley for garnish when serving) with a generous amount of salt and pepper ( I don’t measure, just eyeball it).
Tip the bean mixture into a baking dish and bake for 30 minutes, check the beans once or twice and adding more hot water if they look dry. The surface should be lightly scorched and sugary.
Enjoy! #govegan and nourish your body with wholesome food.
I absolutely love sharing my vegan recipes, which are mock ups of their counterpart recipes which call for meat. When I am sick with the flu, or when Miami experiences cold fronts (yes, I know – sounds funny, right? I mean the 10 days out of the year when the temperature calls for coats and boots…) Anyhoo, if you’ve ever wondered on how to make the vegan version of the infamous Jewish chicken soup aka Jewish penicillin, here’s my recipe (I guarantee you you’ll be asked for seconds!). Quick disclaimer: I rarely measure unless I am baking, and use my senses of smell, taste and touch when cooking – and of course when deciding on portions, I typically just eye-ball amount of each ingredient.
Serving size (will be enough for two people for one or two days). If you need more, just double up on the ingredients.
Ingredients and directions (super easy, I promise!):
One onion (finely chopped)
1 zucchini (I buy my veggies at a local Russian market in Hallandale, and they carry Israeli zucchini which are so full of flavor and smaller in size – but any zucchini will do) – I like my veggies cubed into small pieces, but that’s completely optional
2 small potatoes, cut up in cubes
1 to 2 celery sticks with the leaves (the leaves add so much flavor — finely chopped)
Vegan chicken consomme (I use Osem, it’s a Jewish product found in most local S. Florida supermarkets – I am sure you can buy it online, but you can also use vegetable consomme or look for a vegan chicken consomme product in your local health food store). I use 2 heaping tablespoons.
1 teaspoon of curry (optional – but I think it adds that extra umph!) Make sure you use a teaspoon, NOT a tablespoon.
Black pepper (just a pinch or two…)
Eggless soup noodles (I like the tiny small ones — but you have to read the ingredients, because most soup noodles are made with eggs – and since eggs come out of a chicken’s behind, who wants that in their soup?)
So let’s get cooking:
Heat up the pot, drizzle some olive oil, and then add the onions, saute for a minute or two (you want the onions to be translucent and not to brown up), then add the celery and saute for another minute, then add the rest of the veggies, saute for a couple more minutes (never allowing the vegetables to brown up – you just want to bring out a bit of their flavors and let them marry each other so top speak). Then, add filtered water and fill up to about 3/4 of the height of the pot – so 3/4 full) and cook for 40 minutes on medium to low heat. Then, add the seasoning as indicated above. Add a cup of the eggless soup noodles and cook for another 10 minutes. Turn the burner off. Let the soup rest for a good 10 to 15 minutes. Stir and serve! I am sure you’ll go for seconds.
Feel free to leave me a comment below if you have any questions. In case you’d like to see what the Osem vegan chicken consomme look like here it is. A quick tip for you: if you see the word Parve on any Jewish food products, they are usually vegan or vegan friendly products.
Winter is approaching…. What better time than to make a delicious a vegan version of the Jewish dish known as cholent? Not sure how to make it? Think you’ll miss the meat? Think again! I promise you’ll enjoy the non-meat version more than you think! I usually serve it with a big bowl of yummy salad with a super easy homemade vegan honey mustard salad.
For those of you who don’t know what cholent is, it’s an old Jewish stew recipe, which is easily adapted to a vegetarian or vegan version.
Let’s get cooking… (May I suggest you enjoy a glass of spirit while making this!):
2 cups beans of your choosing: I used 1 cup white beans and 1 cup red beans (I use the above combination, but I also add garbanzo beans in the mixture)
1/2 cup barley
1/2 cup wheat grains (smoked wheat; alternately, use wheat berries)
1-2 cups of squash / pumpkin cut to large cubes (optional)
5-6 garlic cloves
oil for frying
3 medium-large potatoes
7-8 bay leaves
1 teaspoon whole coriander seeds
1 teaspoon whole cumin seeds
1/2 teaspoon ground white pepper
1 1/2 teaspoon salt
2 teaspoons sweet paprika
Rinse the legumes in water over night. I actually prefer and recommend to leave them in water for 2-3 nights (replacing the water 2-3 times a day).
Fry the onion/s in the olive oil until slightly golden.
Add the legumes and potatoes, pour water until it properly covers everything. Let boil.
Once boiled, add the spices and the squash, mix well and cook in low temperature for 20-30 minutes.
Add remaining ingredients.
Add the wheat grains into the center of the stew.
Now the important part:
Make sure the water covers all the ingredients in the pot. Place the pot in the oven (yes yes, the pot with all the ingredient in the oven…) at a temperature of 120 Celsius or 250 Fahrenheit. Leave it in the oven for 8-9 hours until most of the water has been absorbed.
It’s OK if there’s a little bit more water in the pot. Just make sure the legumes are soft and thoroughly cooked.
Have a question about this recipe? I’ll be glad to answer you. Feel free to leave a question below in the comment section.
Ever wonder how to make a delicious and exact tasting vegan version of the popular honey mustard dressing? Oh, do I have the recipe for you! Super easy to make. Adjust -meaning double or triple the amount of each ingredient according to the amount of salad you’ve chopped up. This is a gluten free recipe, so enjoy and drizzle as much as desired on your salad.
Let’s get started…
1 tablespoon good quality dijon or grainy mustard
1 tablespoon agave
1 tablespoon olive oil
1 tablespoon water
Whisk the ingredients till fully incorporated. Pour over your salad and add salt and pepper as desired.
Enjoy! I know I do, and I never feel there’s a difference. It tastes exactly as the honey version.