Vegan Vanilla Cream-Chocolate Pudding Parfaits

 

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Author: Laura Theodore

Yield: 6 servings

Ingredients

Vanilla Cream

• ½ block (7 to 8 ounces) extra-firm regular tofu, drained and broken into chunks
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract

Chocolate Pudding

• ½ cup nondairy milk
• 3 tablespoons maple syrup
• ½ block (7 to 8 ounces) extra-firm regular tofu, drained and broken into chunks
• 1 teaspoon vanilla extract
• ⅔ cup 55% cacao vegan dark chocolate chips, plus 6 more for garnish

Instructions

1. To make the vanilla cream, put all of the vanilla cream ingredients into a blender and process until completely smooth. Transfer the vanilla cream mixture to a medium-sized bowl.
2. To make the chocolate pudding, put the nondairy milk and maple syrup into a small saucepan and bring to a simmer over medium-low heat. Put the tofu, vanilla and chocolate chips into the blender in the order listed. As soon as the nondairy milk mixture begins to bubble, immediately pour it over the tofu-chocolate chip mixture in the blender. Process for 1 minute, or until completely smooth.
3. To assemble the parfaits, start with six mini-martini glasses or small parfait glasses. For each serving, spoon about one-sixth of the vanilla cream into the bottom of the glass, then top with about one-sixth of the chocolate pudding, and garnish with a single chocolate chip. Repeat with the remaining glasses to make 6 servings in all. Refrigerate for 6 hours, or until completely chilled, before serving. Covered and stored in the refrigerator, leftover pudding will keep for about 2 days.

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Divine Chocolate Mousse Cake

 

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This delectable little chocolate cake is so delicious, you will have folks asking for more, more, more! If you do not already have 6-inch round cake pans, I highly recommend adding them to your baking equipment, as they are very handy for making a variety of petite cakes. Even though this cake has many steps (and takes extra time to prepare), the spectacular results are well worth the effort!

Author: Laura Theodore

Yield: 8 to 10 servings

Ingredients

MOUSSE FROSTING

• ¾ cup chocolate flavored nondairy milk (I like cashew milk for this)
• 1 block (14 to 16 ounces) extra-firm regular tofu, drained
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon vanilla extract
• 3 tablespoons vegan powdered sugar
• 1 cup (55% cacao) vegan dark chocolate chips, plus 30 to 35 more for decorating the cake

CAKE

• 1 tablespoon flaxseeds
• 1 cup plus 2 tablespoons whole wheat flour
• ⅔ cup vegan cane sugar
• 3 tablespoons unsweetened cocoa powder
• ¾ teaspoon baking soda
• ⅛ teaspoon sea salt
• ¾ cup plus 31/2 tablespoons nondairy milk
• 21/2 tablespoons “extra-light” olive oil (see note)
• ½ teaspoon vanilla extract

FILLING

• 3 heaping tablespoons raspberry preserves, plus more as needed

Instructions

1. To make the frosting, heat the nondairy milk in a small saucepan over medium-low heat until small bubbles appear on the surface and the nondairy milk is simmering hot.
2. Put the tofu, olive oil, vanilla extract and powdered sugar into a blender, then add 1 cup of chocolate chips. Pour in the simmering nondairy milk and immediately process for 30 seconds to 1 minute, or until completely smooth. Spoon the mixture into a small bowl, cover and refrigerate until completely chilled (about 3 to 4 hours) before frosting your cake.
3. To make the cake, preheat the oven to 350 degrees F. Liberally coat three 6-inch round cake pans with vegan margarine. (If you are not using nonstick cake pans, line the bottom of each pan
4. with parchment paper and liberally coat the parchment paper with vegan margarine.)
5. Put the flaxseeds into a high-performance blending appliance and process into fine flour. Put the flaxseed flour, whole wheat flour, cane sugar, cocoa powder, baking soda and sea salt into a large bowl and stir with a dry whisk to combine. Add the nondairy milk, olive oil and vanilla and stir with a large spoon to incorporate.
6. Divide the cake evenly among the three prepared cake pans. Bake for 16 to 20 minutes or until a toothpick inserted into the center of each cake comes out clean. Put the cake pans on wire racks, and run a table knife around the perimeter of each cake to loosen the sides. Let cool for 15 minutes. Turn the cakes out onto the wire racks. (If you are using parchment paper, gently
7. and very carefully remove the parchment paper.) Let cool for at least 2 hours before frosting the cakes.
8. To frost the cakes, line the perimeter of a pretty plate with strips of parchment paper. Put one cake layer in the center of the plate. Spoon half of the raspberry preserves over the first cake layer and spread in an even layer using an offset spatula. Spoon about one-quarter of the frosting over the raspberry preserves and gently spread it in an even layer, over the preserves, using the spatula. The frosting layer will be very thick.
9. Put the second cake layer on the frosting and gently press down, so the cake will adhere. Spoon the remaining half of the raspberry preserves over the second cake layer and spread in an even layer using an offset spatula. Spoon about one-quarter of the frosting over the raspberry preserves and gently spread it in a thick, even layer over the preserves, using the spatula.
10. Position the third cake layer on the frosting and gently press down, so the cake will adhere. Spoon the remaining frosting over the top and sides of the cake and gently spread it evenly over the top and sides, using an offset spatula (once again, the frosting layer will be very thick). Decorate in a pleasing manner with the reserved chocolate chips.
11. Refrigerate for at least 2 hours and make certain to serve the cake well-chilled. Covered and stored in the refrigerator, the cake will keep for 3 days. (It actually tastes better the longer it stands in the refrigerator!)

Notes

CHEF’S NOTE: If desired, you may use extra-virgin olive oil in place of the light olive oil, but the cake will be slightly denser in texture.

Recipe byLaura Theodore, from Jazzy Vegetarian's Deliciously Vegan. Published by Scribe Publishing, ©2018, reprinted by permission.

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Christina Pirello

I got to know Christina Pirello through her PBS show Christina Cooks. I remember discovering it for the first time and feeling super excited that there was actually a vegan cooking show on television. Christina’s vibrant personality and abundance of energy shown through as she cooked up deliciously healthy plant-based meals.

In Christina’s newest cookbook Back to the Cutting Board, she shares more than 100 “Luscious Plant-Based Recipes to Make You Fall in Love (Again) with the Art of Cooking.” These are nourishing meals made with fresh whole food ingredients that just about anyone will love, regardless of their dietary preference.

Healing with Nutrition

At the age of twenty-six, Christina was diagnosed with stage four leukemia. She was able to heal herself with through nutrition, using plant-based foods and the philosophy of macrobiotics. In Back to the Cutting Board, she shares some of the knowledge she gained during her healing journey with us.

Christina explains the theory of yin and yang, and how it relates to food. She also explains the five-element theory and how the energies of fire, earth, metal, water, and tree can be using in cooking. Each recipe is labeled with the elements that it corresponds to, making it easy to put the theory into practice.

Cooking with Back to the Cutting Board

Christina also shares her cooking knowledge with us in Back to the Cutting Board. She shares cooking tips along with her lists of pantry essentials and must-have kitchen tools. There’s even a lesson on knife skills, so that you can become a pro at chopping veggies in no time.

And then, of course, there’s the food. The recipes in Back to the Cutting Boardinclude soups, sides, mains, and desserts, and they prove that healthy food isn’t boring or bland. Christina cooks using techniques that optimize the natural flavors of ingredients, transforming them in delicious masterpieces.

Often, omnivores think that healthy vegan food is too “weird” for them to try. But there’s nothing weird here! Who can turn down a slice of Sweet Onion Galette, a plate of Veggie Hot Pot with Biscuit Topping, a bowl of Creamy Mushroom Soup, or a piece of Mocha Cake with Chocolate Ganache? All of the dishes in Back to the Cutting Boardare easily recognizable, using easy-to-find ingredients.

Chapters in Back to the Cutting Board include:

• Back to the Cutting Board
• On to the Meals
• Oh, Those Veggies
• Senstational Soups
• Whole Grains: The Staff of Life
• Essential Proteins
• Killer Desserts that Won’t Kill You

If you’re new to plant-based cooking or are looking for some healthy vegan recipes to add to your collection, Back to the Cutting Board is the book for you!

Pumpkin Squares

 

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Pumpkin pie filling atop a flaky biscuit crust is so homey and appealing. I prefer these creamy little squares to a traditional pumpkin pie. Bite-size, rich, and spicy, these are perfect with a hot cup of tea as a cozy treat. Easier to make than a pie, this is the perfect stepping-stone to pie making.

Author: Christina Pirello

Recipe type: Dessert

Yield: 12 to 16 bars

Ingredients

BISCUIT CRUST

• 1½ cups whole wheat pastry or sprouted whole wheat flour
• ¼ cup avocado or extra-virgin olive oil, plus more for the pan
• 2 tablespoons coconut sugar
• 1 teaspoon baking powder
• Pinch sea salt
• ¼ to ½ cup unsweetened almond, soy, or other nondairy milk

PUMPKIN FILLING

• 2 cups unsweetened pureed sugar pumpkin or butternut squash
• 1 cup unsweetened almond, soy, or other nondairy milk
• ¼ cup Suzanne’s Specialties brown rice syrup
• 2 tablespoons agar flakes
• 1 teaspoon pure vanilla extract
• ½ teaspoon ground ginger
• ¼ teaspoon ground cinnamon
• ¼ teaspoon freshly grated nutmeg
• Pinch sea salt
• 2 tablespoons kuzu root or arrowroot powder, dissolved in ¼ cup cold water

PECAN TOPPING

• ¼ cup Suzanne’s Specialties brown rice syrup
• 1 cup coarsely minced pecan pieces

Instructions

1. To make the crust: Preheat the oven to 350°F. Lightly oil a 9- or 10-inch square baking dish.
2. Combine the flour, oil, coconut sugar, baking powder, and salt in a food processor fitted with the metal blade. Pulse 40 to 50 times, or until the mixture is the texture of wet sand. Slowly add the milk through the feed tube, and pulse until the mixture gathers into a ball. Press the dough evenly into the prepared dish.
3. Bake for 12 minutes. Set aside, leaving the oven on.
4. To make the filling: Combine the squash or pumpkin, milk, brown rice syrup, agar flakes, vanilla, ginger, cinnamon, nutmeg, and salt in a saucepan. Cook over low heat, stirring frequently, until the agar dissolves, 15 to 20 minutes. Stir in the kuzu root mixture and cook, stirring, until the mixture thickens, about 3 minutes. Spoon the filling evenly over the partially baked crust.
5. To make the topping: Cook the brown rice syrup in a small pot over high heat until it foams. Stir in the pecan pieces, then spoon the pecan mixture over the filling.
6. Bake for 30 minutes, or until the edges of the filling are set. The center will still be soft but will set as it cools. Cool completely before cutting into bars. These will keep, in a tightly sealed container, for 2 to 3 days.

Notes

From Back to the Cutting Board by Christina Pirello. Reprinted with permission.

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Rigoni di Asiago

My first Rigoni di Asiago review was for their new dairy-free chocolate spread and since then, I’ve also gotten the chance to try their Dolcedi.  Now I’m lucky enough to try out their Fiordifrutta organic fruit spreads.

It will probably come as no shock that I like Rigoni di Asiago because each time I have tried their products I have been blown away.  Not just because they taste good but because they use the simplest of ingredients and techniques to create delicious products.

When I was asked if I wanted to give their Fiordifrutta organic fruit spreads a try, I jumped at the chance.  Why?  Because for the longest time I had been craving a peanut butter and jelly sandwich.  Yup.  I just wanted a good old PB & J.  The reason I hadn’t had one for the longest time was because the jelly/jam I found at the store just wasn’t all that great.  It was either full of less than stellar ingredients, didn’t taste that good or had loads of sugar.  My mother-in-law makes her own jam that is phenomenal, but because I only see her a few times a year, my stash gets low quick.

Enter Fiordifrutta.

I got to try their Fig, Strawberries & Wild Strawberries, and Apricot spreads, but there are plenty of other options.  They are fantastic!  The only ingredients in these spreads are fruit, pectin, and apple juice.  That’s it!  They aren’t overly sweet, and they are PERFECT on a peanut butter and jelly sandwich!  I also used them in my baked oatmeal bars and I couldn’t resist trying out my PB & J bites with the Strawberries & Wild Strawberries spread.  Both were simply amazing.

You can find Fiordifrutta Organic Spreads online at places like Amazon, Vitacost, WalMart, Jet, or Thrive Market.  You can also use their store locator to see if any stores near you carry it.

PB & J Bites

 

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Ingredients

• ½ cup creamy peanut butter OR almond butter
• ½ cup coconut butter, NOT coconut oil
• 2 tbsp coconut oil
• 2-3 tbsp maple syrup
• ¼ cup Rigoni di Asiago Fiordifrutta spread, your favorite flavor
• 1 silicone mold or ice cube tray or mini muffin tin

Instructions

1. In a small saucepan, combine the peanut butter, coconut butter, coconut oil, and 2 tablespoons of maple syrup. Heat everything over medium heat and taste and adjust the level of sweetness as needed.
2. If you’re using a mini muffin tin line it with paper cups. You don’t have to do that if you’re using a mold or ice cube tray. Take the peanut butter off the stove and let it cool for a minute. Then pour a small amount, no more than half a teaspoon, in the bottom of your molds or tins. Swirl it around so it coats the entire bottom. Place the tin or mold in the freezer for 5 minutes.
3. Remove from the freezer and add another half teaspoon of peanut butter to the bottom and freeze for another five minutes.
4. Remove again and add about 1 tsp of the Fiordifrutta to the mold or tin. Then top the spread with the rest of the peanut butter. Let the bites harden in the freezer for about 30 minutes.
5. Pop the bites out of the mold and eat right away or store in an airtight container in the fridge or freezer. Let the bites sit out for a few minutes before eating.

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I’m a total chocoholic, so wen I was offered a copy of Chocolate Every Day by Bennett Coffey and Kyleen Keenan, I jumped at the chance to review it. Chocolate every day? Sign me up!

Chocolate Every Day

Chocolate Every Day is full of over 85 recipes for vegan treats using my favorite ingredient – chocolate! The recipes are all gluten and refined sugar free, and a lot of them call for healthy ingredients such as nutrient-rich fats, and superfoods like maca and lacuma, making them healthy treats that you really can enjoy every day.

We can thank Bennett Coffey and Kyleen Keenan for Chocolate Every Day. They’re two chocoholics from Martha’s Vineyard who opened their own vegan café and chocolate shop called Not Your Sugar Mamas. If I lived close by, I’d probably be there every day. But since I’m a few states away, I’ll have to settle for making their treats at home with the help of the cookbook.

Health Benefits of Cacao

In Chocolate Every Day, Bennett and Kyleen share some of the health benefits of cacao. Since cacao contains theobromine and phenylethyalamine, it’s both an antidepressant and a “love drug.” The magnesium found in cacao is know to promote heart health and balance brain chemistry, and it can provide relief from menstrual cramps. It’s also loaded with antioxidants, which help fight disease and keep the body’s cells healthy.

Chocolate Every Day also includes tips for getting started with cacao, as well as of kitchen essentials and ingredients to have on hand. They also include helpful info for deciphering confusing food labels. There’s also a mini Bean to Bar lesson, to explain just how those bitter beans become irresistible treats.

Chocolatey Recipes

Then, of course, there are the recipes. You’ll find recipes for drinks, snacks, raw desserts and treats, baked goodies, and frozen treats. If you’re anything like me, you’ll find yourself drooling over the mouthwatering photos of such goodies as Salted Caramel Double Chocolate Pie, Chocolate Cream Pie, Fudgesicles, and Chocolate Banana Bread.

Chapters in Chocolate Every Day include:

• All About Chocolate
• Getting Started with Cacao
• Cacao Kitchen Essentials
• Cacao Drinks and Elixers
• Morning Snacks
• Raw Candies and Treats
• Raw Desserts
• Baked Goods
• Frozen Goodness

Almond Joy Bars

If you’re a chocoholic like me, you need Chocolate Every Day! While you wait for your copy to arrive, get started with this recipe for scrumptious vegan Almond Joy Bars!

Vegan Almond Joy Bars from Chocolate Every Day

 

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Chocolate and coconut are an irresistible pairing, especially for Bennett’s husband, who is a huge fan of these bars. Before Bennett started making these, her husband would eat buckets of ice cream at night, but now, he instead savors one of these extremely satisfying and seemingly decadent bars, replacing refined sug- ars and dairy with better-for-you ingredients. It’s a win-win. Bennett is happy her husband’s eating healthier and he still finds joy (no pun intended) in an after- dinner treat.

Author: Bennett Coffey & Kyleen Keenan

Yield: 6 bars

Ingredients

For the Bars:

• ½ cup unsweetened shredded coconut
• ⅓ cup coconut nectar
• ¼ cup finely chopped almonds
• Pinch sea salt
• 12 whole raw almonds

For the Chocolate Coating

• ¼ cup raw cacao butter, coarsely chopped
• ¼ cup coconut butter
• ⅓ cup raw cacao powder
• ⅓ cup pure maple syrup
• ½ teaspoon pure vanilla extract or powder
• 
  

Instructions

1. Make the bars: Line a rimmed baking sheet with parchment paper. Set aside.
2. In a medium bowl, stir together the coconut, coconut nectar, chopped almonds, and salt. Using your hands, shape the mixture into six 2½-inch- long bars and place on the prepared baking
3. sheet. Press 2 whole almonds on top of each bar. Place the bars in the freezer to firm up, about
4. minutes.
5. While the bars are freezing, make the chocolate coating: In a small saucepan over medium-low heat, stir together the cacao and coconut butters until fully melted. Remove from the heat and add the cacao powder, maple syrup, and vanilla, and whisk until smooth. Allow the chocolate to cool for 15 minutes, or until it’s room temperature.
6. The chocolate will be somewhat thick.
7. Remove the bars from the freezer and spoon the chocolate over each bar to coat. Place them in the refrigerator to set for 20 minutes. Store in an airtight container in the refrigerator for up to
8. weeks.

Notes

FromCHOCOLATE EVERY DAY: 85+ Plant-Based Recipes for Cacao Treats that Support Your Health and Well-Being by Bennett Coffey and Kyleen Keenan, published by Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. Copyright © 2018 by Bennett Coffey and Kyleen Keenan.

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Jazzy Vegetarian

I first discovered Jazzy Vegetarian on PBS several years ago, and I loved how Laura Theodore made vegan cooking so easy – and fun, too! The show is now in its sixth season, and Laura is still cooking up deliciously easy vegan meals.

Jazzy Vegetarian’s Deliciously Vegan

Laura’s new book Jazzy Vegetarian’s Deliciously Vegan is the companion book to the show, and it’s loaded with 175 mouthwatering recipes. I got a sneak peak at the book a few months ago, and I’ve been anxiously waiting it’s release. It’s finally here, and I’m glad that I can share it with you today!

In Jazzy Vegetarian’s Deliciously Vegan, you’ll find dishes for breakfast, lunch, dinner, and dessert, as well as snacks, sauces, dressings, and party fare. Laura’s recipes are easy to make, and they use ingredients that are easy to find in any grocery store. A lot of the dishes are veganized versions of Laura’s family favorites, and they’re omnivore approved. You’ll find recipes for such delicious dishes as Banana Walnut Muffins, Tex-Mex Salad Bowl, Sensational Stuffed Manicotti, and Devine Chocolate Mousse Cake.

Laura includes lots of plant-based tips in the book, including lists of ingredients to keep in your pantry, how to bake without eggs, and how to substitute cheese and cream in recipes. She also includes menus for different events, such as a New Year’s Eve soirée, a summer jamboree, and a weekend brunch, to make party planning easy.

Chapters in Jazzy Vegetarian’s Deliciously Vegan Include:

• Festive Morning Favorites
• Sunny Smoothies
• Nibbles, Noshes and Quick Bites
• Sauces, Dressings and Tasty Toppings
• Marvelous Muffins and Quick Breads
• The Daily Green
• Soup’s On!
• Brunch or Light Supper
• Pasta Love
• Elegant Entrées
• Jazzin’ Up Veggies and Grains
• Cakes, Crumbles, Cookies and Crisps
• Puddings, Pies, Tarts and Treats

Mini Raspberry Cheeze-Cakes

These Mini Raspberry Cheeze-Cakes are super easy to make, and they’re perfect for springtime gatherings. Your guests won’t miss the dairy!

I have many more recipes from the Jazzy Vegetarian’s Deliciously Vegan bookmarked. I’m looking forward to trying the Potato and Spinach Frittata, Cauliower-Leek Soup with Sweet Paprika, Fusilli-Broccoli Bowls with Walnut “Cream” Sauce, and Lasagna Muffin Cups.

Mini Raspberry Cheeze-Cakes

 

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Delicate and delightful, but not too sweet, these cheezy cakes showcase fresh raspberries nestled in a tofu cheese-like filling, with an easy-to-prepare, gluten-free, flourless fruit and nut crust. So good.

Author: Laura Theodore

Yield: 12 mini cakes

Ingredients

CRUST

• ½ cup raisins
• ½ cup chopped pecans
• ½ cup unsweetened shredded dried coconut

FILLING

• 1 block (14 to 16 ounces) extra-firm regular tofu, well drained
• 1 aseptic box (12 to 12½ ounces) firm silken tofu, well drained
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract

TOPPING

• 5 teaspoons maple syrup, divided
• ⅓ cup apricot preserves
• 2 teaspoons water
• 36 fresh raspberries

Instructions

1. Preheat the oven to 350 degrees F. Thoroughly coat a 12-cup standard muffin tin with vegan margarine.
2. To make the crust, put the raisins, pecans and coconut into a high-performance blending appliance and process until the mixture forms soft dough. Transfer the dough to a plate. Put 1
3. heaping tablespoon of the dough into each of the prepared muffin cups and gently press it into the bottom of the cup to make a crust. Continue in this manner to make 12 crusts. Pre-bake the
4. crusts for 6 minutes. Put the tin on a wire rack and let cool for 10 to 15 minutes before adding the filling.
5. Once the crusts have cooled, put the filling ingredients into a high-performance blending appliance and process until very smooth. Divide the filling evenly among the 12 muffin cups,
6. smoothing out the top as you go. Bake for 24 to 26 minutes, or until the filling is almost set.
7. Put the pan on a wire rack and loosen the sides of each mini-cake with a knife. Drizzle ¼ teaspoon of maple syrup over the top of each mini-cake. Let cool 10 minutes, then carefully remove each mini-cake from the muffin cup, and place it on the wire rack to cool for 15 minutes.
8. While the mini-cakes cool, put ⅓ cup apricot preserves, the remaining 2 teaspoons maple syrup and 2 teaspoons of water into a small bowl and briskly whisk until combined. Spoon about 11/2 heaping teaspoons of the mixture over the top of each mini-cake. Artfully press 3 raspberries into the top of each mini-cake. Refrigerate at least 4 hours before serving. Loosely covered and
9. stored in the refrigerator, the mini-cakes will keep for 1 day.

Notes

Recipe and photo byLaura Theodore, from Jazzy Vegetarian's Deliciously Vegan. Published by Scribe Publishing, ©2018, reprinted by permission.

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All amounts are approximate: use more or less depending on what you have. About a half tablespoon of melted chocolate makes a thin 2 to 2 1/2-inch / 5 to 6-cm thin confection, but figure in a little bit of extra chocolate for chocolate that sticks to the spoon. If the leftover melted chocolate is streaked with white, warm it with a few small chunks of solid chocolate to “temper” it. Tempered chocolate sets fast, so you will have to add the toppings quickly. If the melted chocolate is not tempered, it will stay liquid for an hour, at least.

Vegan Mendiants

 

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Mendiants are small chocolate disks topped with candied fruits and nuts.

Author: Fran Costigan

Yield: 12 Thin Mendiants

Ingredients

• 3 ounces / 85 grams dark chocolate (70 to 72%), melted and kept warm in a water bath
• 6 walnuts, halved or quartered
• 10 blanched almonds, coarsely chopped
• ½ ounce / 12 grams candied ginger, slivered or cubed
• 1¼ ounces / 35 grams any dried fruit, slivered or cubed if large
• ¼ ounce / 5 grams pine nuts (about 24)

Instructions

Preparation

1. Line a baking sheet with plastic wrap or parchment paper.
2. Drop a tablespoonful of the chocolate onto the sheet and use the back of a spoon to spread it into a thin round about 2 to 2½ inches / 5 to 6 cm in diameter. Keep the thickness of the round as even as possible. Make only 6 at a time to ensure that the chocolate doesn’t set before the toppings are added.
3. For each mendiant, arrange a walnut half, a couple of pieces of almond, some of the ginger, a piece of another dried fruit, and 2 or 3 pine nuts on top of the chocolate, creating your own design. Repeat the process until you have used all of the melted chocolate, nuts, and fruits. Allow the mendiants to harden at room temperature. You can speed the process by placing the tray in the refrigerator.

Serving

1. Mendiants (even made from leftovers) deserve to be served on an elegant tray. These are perfect party confections, or a lovely snack to enjoy at tea time. (Sip from a tea cup, not a mug!)

Keeping

1. Store the mendiants in an airtight container in the refrigerator for up to four days.

Notes

Recipe reprinted with permission from Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts, by Fran Costigan (Running Press 2013). Photo credit: © Kate Lewis

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This recipe is basically a Choose-Your-Own-Adventure of Maple-Nut Cookies. In the recipe video and images, I used a mix of pumpkin seeds, cashews, and chocolate chips. Choose your own favorite mix-ins to make these cookies your own!

The thing I love about these cookies, besides the recipe’s flexibility, is how quick they are to make. They only take about 22 minutes to mix, scoop, and bake.

About the Flour in this Recipe

These Vegan Maple Cookies are made using white whole wheat flour. White wheat is actually a variety of wheat, and white wheat flour is pretty easy to find in most regular grocery stores.

I prefer this type of flour for baking, because it brings a little bit of whole grain to these cookies, but the wheat taste is very, very mild. They do not taste like whole wheat cookies.

If you’re having trouble tracking down white wheat flour, don’t worry! All-purpose white flour will work, as well. You can also mix half white flour and half whole wheat flour. See? Flexible!

Let’s make some Maple-Nut Cookies!

Maple syrup and a touch of brown sugar team up to give these cookies a sweet, earthy flavor. They’re perfect with a little crunch from the nuts/seeds. And if you like chocolate chips, go for it!

You can use any combination of nuts/seeds/chips you like, as long as it adds up to 1/2 cup (8 tablespoons) total. If you do go for chocolate chips, I’d recommend not using more than 1/4 cup of them. I love chocolate, but too much in these cookies overpowers the maple flavor. In the video below, I use 2 tablespoons chocolate chips, 2 tablespoons pumpkin seeds, and 4 tablespoons cashew pieces.

The post Maple-Nut Cookies with any Mix-Ins You Like appeared first on Chic Vegan.

Four-Ingredient Chocolate Chip Oatmeal Cookies

 

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Author: Laura Theodore

Yield: 16-18 cookies

Ingredients

• 2 large, ripe bananas
• 1¼ cups rolled oats
• ⅓ cup raisins
• ⅓ cup vegan dark chocolate chips

Instructions

1. Preheat the oven 375 degrees F. Line a large baking sheet with unbleached parchment paper.
2. Put the bananas in a medium-sized bowl and mash with a potato masher or large fork until smooth. Add the oats, raisins and chocolate chips; stir to combine.
3. Using a cookie scoop or large spoon, drop a heaping tablespoonful of the cookie batter onto the lined baking sheet, gently flattening it with a rubber spatula or clean fingertips. Continue in this manner with the remaining cookie dough.
4. Bake for 13 to 17 minutes, or until the edges are golden brown and cookies are almost set. Transfer the cookies to a wire rack and let cool for 10 minutes. Stored in an airtight container in the refrigerator, cookies will keep for about 3 days.

Notes

Recipe from Laura Theodore's Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet © Laura Theodore (Jazzy Vegetarian, LLC 2015), reprinted by permission. Photo by David Kaplan.

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Chai spices are a delightful addition to your next chia pudding! I love the warming, spicy flavors in a good mug of chai tea, and here it’s converted into breakfast form.  The cool part about this Chai Spiced Chia Pudding is that it contains no refined sugar. It’s date-sweetened, so it’s decadent enough to serve as a dessert but healthy enough to eat for breakfast.

More chia goodness: Cherry-Vanilla Chia Seed Pudding, Cranberry-Chia Bubble Tea, Chia Seed Citrus Cooler

Chia pudding is very filling, so if you do decide to serve this as a dessert, you can get most likely get two servings out of the recipe below. Or eat the whole thing for dessert. I don’t judge – in fact, I’ve done it many times.

It does take a long time for chia pudding to set up. Chia pudding has a texture similar to tapioca, but smaller. You don’t have to cook your Chai Spiced Chia Pudding, but you do need to give the chia seeds time to drink in all of the liquid. They’ll plump up considerably, and you’ll have a thick, spoonable pudding when it’s ready to serve.

If you’re planning to serve this as a dessert, throw the ingredients together in the morning. For breakfast, stir it up the night before, so it will be ready to eat when you wake up.

Chai Chia Pudding

 

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Chai spices are the key to this rich, flavorful Chai Chia Pudding that's a perfect breakfast for one or dessert for two. It only takes about five minutes to throw together!

Author: Becky Striepe

Recipe type: breakfast

Yield: 2 servings

Ingredients

• 1 cup soy milk (or your favorite vegan milk)
• ½ teaspoon ground ginger
• ½ teaspoon cinnamon
• ¼ teaspoon ground cardamom
• pinch of ground cloves
• pinch of black pepper
• 1 date
• 3 tablespoons chia seeds

Instructions

1. Blend the soy milk, spices, and dates until you have a smooth mix.
2. Pour into a pint jar, and add the chia seeds. Stir well to combine. Seal the jar, and give it a good shake before sticking it into the fridge.
3. Refrigerate overnight and enjoy in the morning!

Notes

The 2 hour "cooking time" is really just the time that the pudding needs to set in the fridge. You don't have to be there for that!

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