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)
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.
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.
After a long work week (found the perfect Miami luxury pet friendly rental for a client and his 100 pound dog today), it’s time to unwind, and enjoy what is sure to be a delightful weekend. There aren’t any vegan bakeries in Aventura (I’d travel to Hollywood, FL too), so I have resorted to trying one vegan baking recipe a week. Alas…. these gorgeous and yummy Middle Eastern cookie (see above picture). SUPER EASY to make. You don’t have to have a penchant for baking to pull these off. I used to different fillings for my cookies, but feel free to use one or all. Up to your palate!
Ingredients and Directions:
3 cups of self rising flour (unbleached)
1 stick of vegan butter (I use the soy free kind I find at my local health food store)
1/2 cup hot water
Homemade jam (use the store kind if you have too, but making your own is super easy and much healthier – not to mention won’t have preservatives or as much sugar)
Vegan Nutella or vegan chocolate spread (If you live in S. Florida, just hop over to your local Kosher market and ask for a Parve chocolate spread)
Incorporate all ingredients. Adding the water a bit a time so you don’t burn yourself. Hot water works best, but doesn’t have to be boiling water. With your hands knead away. Knead some more, and just a little bit more, until you have formed a dough ball in your hand that’s not sticky. If it is, no worries, just add a tiny bit of flour and that should solve it for you.
On a clean counter top or large cutting board, place your dough, and divide it into 2 or three balls (depending on which fillings you will be using – you could make three of these and give one away to your neighbor or someone you really like). Lightly flour your baking roller, and knead each ball down in a flat position.
Now you’re ready to fill in your favorites… For one of them I used date paste. The other, I used a homemade vegan Nutella, and for the third one I used a copious amount of homemade jam (took me 10 minutes to make).
Roll up each dough (sealing along the long side and ends).
Make about an inch to inch and half of diagonal piercing (just look at the photo above, you’ll see what I mean) through each roll. Don’t cut all the way to the end. Just make enough of a diagonal cross pierce to allow for an air pocket.
Bake at 180 · C or 350 · F, until golden brown (20-25 minutes depending on your oven). Make sure to line your backing sheet with baking paper.
Allow to cool for a bit (when their still warm to the touch but NOT hot) and lightly sprinkle powdered sugar, and cut into individual cookies (follow the diagonal pierce you made)
and VOILA! their ready to serve. I serve them with fresh mint tea.
Enjoy! Who said vegans don’t enjoy themselves? It’s the weekend, live it up.