Wrapped Up In Books


Vegan recipe overload

I’ll start this post with a preface that its purpose is more for myself and E than anyone else on the world-wide internets.  Regardless, they’re all seriously easy vegan-friendly recipes that anyone can make, especially if you’re crunched for time.  Open your notebooks and write these all down.  I wish I had photos that could substantiate my claim for their deliciousness!

Chocolate Cupcakes

This recipe yields a dozen-ish cupcakes.

  • 3 cups all-purpose flour
  • 2 cups sugar (a lot, I know)
  • 1/2 cup cocoa powder (I use Dutch-processed)
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups cold water
  • 1 cup vegetable oil (again, I know this is a lot!)
  • 1 tablespoon vanilla extract
  • 1 1/2 cups semisweet vegan chocolate chips
  • Vegan frosting, your choice of flavour

Preheat your oven to 350°F.  Sift the flour and the next 4 ingredients into a medium-sized bowl.  Mix 2 cups cold water, oil, and vanilla in a large bowl, then whisk in the flour mixture.  Mix in the chocolate chips.  Bake these for about 25 minutes, or until a toothpick comes out clean.  Let cool for 30 minutes or so, then frost.  These can sit out for probably 2-3 days before getting wonky, but I’ll bet they’ll be gone before then.

Choco-Gingerbread Cookies, from vegcooking.com

I cannot recall how many cookies this makes for me (I make them bigger than is suggested) – you’ll probably need 2 cookie sheets to cover your bases.

  • 1 1/2 cups plus 1 tablespoon all-purpose flour
  • 2 teaspoons of ground ginger
  • 1 heaping teaspoon (or even a tablespoon) of cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1 tablespoon cocoa powder (again, Dutch-processed)
  • 8 tablespoons of softened vegan margarine – I use Fleischman’s
  • 1 tablespoon freshly grated ginger root
  • 1/2 cup dark brown sugar, packed
  • 1/4 cup molasses
  • 1 teaspoon baking soda dissolved in 1 1/2 teaspoons of boiling water (this acts as an egg substitute)
  • 1 cup semisweet vegan chocolate chips
  • 1/4 cup granulated sugar (try an organic cane sugar – it’s that much healthier than white sugar)

In a medium bowl, whisk together the flour, ground giner, cinnamon, cloves, nutmeg, and cocoa.  Set aside.  Beat together the margarine and grated ginger root until well blended.  Add in the brown sugar until combined.  Add the half of the flour mixture.  Beat in the baking soda mixture, then add the other half of the flour mixture.  Stir in the chocolate chips then let it sit in your fridge for an hour. 

Preheat your oven to 325°F.  Roll the dough into tablespoon-sized balls, then roll each ball in the granulated sugar.  The recipe suggests baking on parchment-lined cookie sheets, but I’ve never done it – just Pam your sheets and you’ll be golden.  Bake until the surfaces crack slightly; this takes about 13-15 minutes.

Vegan Macaroni & Cheese Casserole (yes, it can be done!), from the Guide to Cruelty-Free Eating)

 Have ready 3 1/2 cups (dry) elbow macaroni, cooked

Sauce:

  • 1/2 cup vegan margarine
  • 1/2 cup flour
  • 3 1/2 cups boiling water
  • 2 tablespoons soy sauce (or a strange yet very nutritious thing called Bragg’s Liquid Aminos)
  • 1 1/2 teaspoons salt
  • 1 1/2 fresh crushed garlic
  • pinch of turmeric
  • 1/4 cup vegetable oil
  • 1 cup nutritional yeast flakes (I used to get these at a bulk store in Kensington – I think they’re more common than you’d think)

Preheat your oven to 350°F.  In a saucepan, melt margarine over low heat.  Beat in flour with a whisk and continue to beat over a medium flame until the mix is smooth and bubbly.

Whip in the boiling water, soy sauce, salt, garlic, and turmeric – it’s useful to use an immersion blender for this.

Cook the sauce until it thickens and bubbles, then whip in the oil and nutritional yeast flakes.

Mix part of the sauce with the pasta and put in a casserole dish.  Pour the remainder of sauce on top.

Bake for 15 minutes, then put it under the broiler for a few minutes (not more than 4 minutes) until the top isn’t so mushy-looking.

Vegan pancakes from vegcooking.com

Note that I’ve divided the recipe in half because while I am capable of eating 4 pancakes in a sitting, 8 I will acknowledge as a more full-blown gluttony.

  • 1/2 cup all purpose flour (if you don’t mind, you can use whole wheat flour – they’re admittedly less tasty this way, but it’s clearly the healthier option)
  • 1/2 tablespoon sugar
  • 1 tablespoon baking powder
  • pinch of salt
  • 1/2 cup soy milk (use either original or vanilla for this – coming from experience, I do not advise using chocolate soy milk)
  • 1 tablespoon of vegetable oil, plus Pam or oil for the frying pan

This one’s super easy.  Mix the first 4 ingredients together in a medium-sized bowl, then add in the soy milk and veg oil.  Add in chopped nuts or chocolate chips, or whatever you like to jazz it up.  Cook these for about 2 or 3 minutes per side over medium heat.  Top with some real maple syrup and you’ve got yourself a great brekkie.

Well, there you have it, kiddos.  Enjoy your vegan carbs – I’ll be sure to add more recipes as I come across them!

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