1 1/2 cups flour
1 cup sugar
3/4 cup cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
5 tablespoons vegetable oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla

Chocolate Chip Filling

8 ounce non-dairy cream cheese
1 1/2 teaspoons Ener G Egg Replacer
2 tablespoons warm water
1/3 cup sugar
6 ounces vegan chocolate chips
1/3 cup finely chopped walnuts or pecans

Preheat oven to 350° F.

In large bowl, sift flour through salt. In a food processor, blend water through vanilla. Add flour mixture and pulse until well blended.
In another bowl, using a hand mixer or electric stand mixer, blend until frothy, egg replacer and water. Add cream cheese and sugar and beat until well blended. Stir in chocolate chips.
Fill 18 paper-lined cupcake cups half full of batter.
Top each with 1 tablespoon of chocolate chip filling and 1/2 teaspoon nuts.
Bake for 25 minutes, or until top springs back when gently pressed.

Makes 18 cupcakes

1 1/4 cups firmly packed brown sugar
1/2 cup vegetable oil
1 1/2 teaspoons Ener-G-Replacer
2 tablespoons warm water
2 teaspoons vanilla
1 cup non-dairy milk
1 tablespoon fresh lemon juice or white vinegar
1 1/2 cups diced rhubarb
1/2 cup chopped pecans or walnuts
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Topping
1 tablespoon non-dairy butter, melted
1/3 cup sugar
1 teaspoon cinnamon

Preheat oven to 400°

Blend 1 1/2 teaspoons Ener-G-Replacer with the warm water in a blender until frothy.
Mix lemon juice with the non-dairy milk. Let mixture stand for 5 minutes.
In a food processor, mix well sugar through milk mixture. Add rhubarb and pecans or walnuts, then pulse for 5 seconds.
In a separate bowl combine flour through salt. Add to rhubarb mixture until just blended. Spoon batter into 18 paper lined muffin cups, filling them 2/3 full.

Topping
Combine all ingredients in a small bowl. Scatter mixture over filled cups and press lightly into batter.
Bake in oven for 25 minutes or until muffins are lightly browned.

1 soft, mashed banana
3/4 cup rolled oats (not instant)
Pinch of salt
1/4 cup walnuts or pecans, chopped
1/4 cup craisins, reconstituted in water, then drained
2 tablespoons unsalted almond, peanut or your favorite nut butter

Preheat oven to 350°

Mix all of the ingredients together in a medium-size bowl. Spoon by tablespoon onto a cookie sheet fitted with parchment paper. Flatten each mound slightly.
Bake for 25 minutes. Remove from oven. Cool on a rack.

Makes 9 – 12 cookies

Note: Chocolate chips may be substituted for the craisins. Nuts can be roasted whole, then chopped, for a more intense flavor. Great breakfast treat!

2 cups unbleached all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/3 cup canola oil
4 ripe bananas, mashed
1/4 cup water
1 teaspoon vanilla extract
1 cup dried cranberries, soaked in hot water to cover, then drained
1 cup walnuts or pecans, toasted (or not)

Preheat oven to 350°F.

Lightly grease muffin tins or use paper cupcake liners.
In a medium-size bowl, mix the flour, baking soda, and
salt together.
In a large bowl, beat the sugar and oil together, then
add the mashed bananas. Stir in the water and vanilla and
mix thoroughly. Add the flour mixture, along with the
drained cranberries and nuts. Stir to mix.
Fill each muffin tin halfway with the batter. Bake for 20-30 minutes,
until they are golden brown and a toothpick inserted into the center comes out clean.

Yields 24 medium muffins

1 medium butternut squash
1 medium onion, cut into small wedges, about 1 inch wide
2 tablespoons canola oil
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon sage, dried
1/4 teaspoon freshly ground black pepper
1/2 cup dried cranberries
1 cup toasted pecans or walnuts, optional

Preheat oven to 400°.

Peel squash. (A sturdy vegetable peeler works best.)
Using a heavy knife, cut the squash in half lengthwise.
Scoop out and discard the seeds.
Cut squash into 1 inch cubes.
Place in a medium mixing bowl.
Add the onion, canola oil, salt, nutmeg, sage, and pepper.
Mix the vegetables and spices until well coated.
Place the squash mixture in a shallow roasting pan.
Roast until the vegetables are tender and golden brown, about
45 minutes, stirring occasionally.
The squash should be firm, but not mushy.
Remove the pan from oven and add the cranberries and nuts, if using.
Toss lightly to blend.

Serves 4-6

Note: Oregano can be substituted for the sage.

201411-xl-kale-salad-with-root-vegetables-and-apple

 

 

 

 

 

 

Ingredients for Salad
Bunch of kale, coarsely chopped, large part of stems removed
Baby spinach, torn or chopped
Shredded carrots

Ingredients for Dressing
1/4 cup freshly squeezed lemon juice
1 garlic clove, finely chopped
1/4 cup walnut oil
1/4 cup olive oil
Pinch of red pepper flakes
Salt and pepper, to taste
4 tablespoons Parmesan cheese substitute
4 tablespoons walnuts or pecans, toasted and coarsely chopped

Mix lemon juice with chopped garlic and pepper flakes.
Add walnut oil and olive oil. Mix vigorously.
Add salt and pepper to taste.
Stir in Parmesan cheese substitute and nuts.

Place salad in a bowl. Pour dressing over it and toss.

Serves 4

Note: Cheese substitute may be omitted. Just adjust seasonings to modify the acidity of the lemon juice. This salad has infinite possibilities.

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1 cup non-hydrogenated, nondairy butter, cold
8 ounce package nondairy cream cheese
2 cups unbleached all-purpose flour
1/4 teaspoon salt
1/3 cup nondairy sour cream
1/2 cup granulated sugar
1 tablespoon ground cinnamon
1 cup finely ground walnuts or pecans
1 cup fruit jam or preserves (apricot, strawberry, or raspberry)

Preheat oven to 350°F.

Cut the butter and cream cheese into small pieces.
In the food processor, pulse together the flour, salt, butter,
cream cheese and sour cream until the dough comes together.
Shape the mixture into 4 equal round circles. Wrap each circle
in plastic wrap and chill for at least 2 hours or up to 2 days.
Line 2 cookie sheets with parchment paper. (You may use
ungreased cookie sheets, but the jam mixture tends to ooze onto
the cookie sheet making it difficult to clean.)
In a bowl, combine the sugar, cinnamon, and walnuts or pecans. Set aside.
Lightly flour a work surface, and roll each circle into a 9 inch round, keeping the other circles chilled until ready to use.
Spread each circle of dough with a light layer of the jam. Sprinkle 1/4 of the sugar/nut filling and press lightly into the jam.
With a pizza cutter or a sharp knife, cut each round into 12 wedges or triangles.
Roll the wedges from the wide end to the narrow end, ending up with the point on the outside of the cookie.
Place on the prepared baking sheets with the point side down.
Bake on the center rack of the oven for 30-35 minutes, or until lightly golden.

Cool on wire racks

Yield: 3 dozen cookies

1 1/2 cups sugar
3/4 cup unsweetened applesauce
2 tablespoons plus 1/2 cup water, divided
2 teaspoons ground flaxseed
2 teaspoons vanilla extract
1 1/3 cups unbleached all-purpose flour
3/4 cup unsweetened cocoa powder
3/4 teaspoon baking powder
pinch of salt
1 cup vegan semi-sweet chocolate chips
1 cup pecans or walnuts, optional

Preheat oven to 350°F.

Fit with parchment paper an 11 inch x 7 inch brownie pan.
In a medium-size bowl, stir together the sugar, applesauce, and
2 tablespoons water.
In a food processor or a small bowl, combine the ground flaxseed
with 1/2 cup water.
Add the flaxseed mixture and the vanilla to the applesauce mixture.
Stir to combine.
In a large bowl sift the flour, cocoa, baking powder and salt.
Add the chocolate chips and nuts, if using, and stir.
Add the applesauce mixture to the flour mixture.
Stir just to combine.
Pour into the prepared pan. Bake for 33 minutes.
Brownies should be moist.

Yield: 12-15 brownies