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Tuesday, December 15, 2020

Vegan Danish Butter Cookies

Do you remember those Royal Dansk Butter cookies? They came in a round blue tin and are really popular around the holidays. A very simple cookie but they have so much flavor. They came in different shapes and some of them had coarse sugar on them. I actually preferred them without the sugar. They are so nice with a coffee too.

My friend Rosi asked me if I could make them. I said sure, I would try and set out to make them. I asked Google for help. The very first recipe I came across and tried was a cookie winner. The recipe is by Wallflower Kitchen. 

One strange thing about these delictable goodies is the original have coconut in them. I never would have guessed that, but the Wallflower Kitchen recipe has no coconut. Another strange thing is the longer they sit, the more they taste like the really Royal Dansk cookie. http://wallflowerkitchen.com/vegan-danish-butter-cookies/

I really, really recommend getting a scale to measure grams. Different ingredients measure differently so getting a scale is ideal.

I've rambled long enough. Let's get to the recipe shall we. Here is what you will need. 

200 grams of vegan butter room temp

130 grams of confectioners sugar 

310 grams of all purpose flour

1 tbsp corn starch mixed with 2 tbsp water

2 1/2 tsp vanilla

if needed 1 or 2 tbsp almond milk 

Preheat oven to 350 degrees.

In a medium bowl, mix butter and sugar until nice and smooth.

Mix in the remaining ingredients except the almond. You will only need this if the cookie dough is too thick. I added it both times and even added two tbps the second time and made them and this was a perfect amount. 

You can use a piping bag with a flower tip or you can use a cookie scoop and flatten the cookie with the back of a measuring cup or something with a flat bottom. 

I used a cookie scoop and flattened them. I baked them for 12 minutes. Once the edges start to brown, they are done. Every oven is different so you will have to watch them.

Let them cool and enjoy.





Friday, December 11, 2020

Vegan White Chocolate Lemon Oat Cookies

The first cookie of Christmas. If you love lemon and white chocolate, you will love these cookies. 

So, when I bought vegan white chocolate to make that White Chocolate Party Mix, I had to buy it online and it only came in packages of three. It was a pretty good price too. Under $20 but what am I supposed to do with so much white chocolate. ha ha 

I went on Pinterest to search for white chocolate recipes. Several time, these white chocolate lemon cookies kept popping up. I looked at all of them and came up with my own vegan version. None of them had oats so I added some of those too. 

I always like lots of lemon so if my measurements are to much, you can always cut back on the extract. 

If you do not have extract, you can use two or three teaspoons of fresh lemon juice and some of the zest. Maybe like a teaspoon. 

Let's get to it shall we. Here is what you will need.

1/2 cup room temperature vegan butter

1 cup organic sugar

1 golden flax egg 

1/2 tsp vanilla extract

1 to 1 1/2 tsp lemon extract (or two or three tsp fresh lemon)

1 1/2 cups all purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 cup vegan white chocolate (I really recommend King David but you do you)

1/2 cup oats

Preheat your oven to 350 degrees. 

In a large bowl, mix the butter and sugar until nice and creamy.

Add the flax egg, and extracts and mix again until nice and combined.

Add about half of the flour and mix. Add the remaining flour and mix. 

The cookie dough is going to be really thick so with a heavy duty spatula, very carefully stir in the white chocolate and oats and stir to combine. 

Using cookie scoop which I also recommend, scoop level scoopfuls onto a parchment lined baking tray. Bake at least 8 - 10 minutes. Depends on your oven. Ten minutes was perfect for my cookies. Just keep an eye on them. The edges should be very lightly browned. Remove from the oven and let them sit for just a minute then transfer to a parchment lined counter and let them cool completely. 

The cookie scoop yielded 4 dozen.

Enjoy. 



Wednesday, December 9, 2020

Vegan White Chocolate Party Mix

 Have you ever had white chocolate party mix? When I first tried it over 20 years ago, I would have sworn I was not going to like it because I was not a big fan of white chocolate. But put the neutral tasting cereals together with salty pretzels and vegan Unreal Dark Chocolate gems all tossed together and coated in white chocolate and you have one of the best unique treats ever. 

Everyone loves this mix and it is so easy to make. I know I say that about everything, but that's how I like recipes, easy to make. 

Make multiple batches of this mix and put in mason jars and give them out as Christmas gifts. Everyone will love you for it. 

For the pretzels, I break them up to make small bits. Makes it easier to gobble up.

Let's get to it. Here is what you will need for a half batch:

1 1/2 cup pretzel pieces

3 cups toasted O's cereal

2 1/2 cups wheat square or a vegan corn chex cereal

1 package of Unreal Dark Chocolate Gems 

1 cup salted peanuts if no one is allergic

12 ounces of King David white chocolate (I've not tried this with any other vegan white chocolate so I have no idea how it will work)

1 1/2 tbsp neutral oil

1 very large bowl for mixing

Toss everything except the white chocolate and oil into the bowl. 

Melt the chocolate in the microwave at half power for 30 second intervals. Be sure to stir between each interval.

Once the chocolate is melted, add the oil and stir to combine. 

Pour over the ceral mix and give it a really good stir making sure everything gets coated. 

Pour over a parchment lined baking tray spreading evenly and let it sit until the chocolate is set. Or you can put it in the fridge for about an hour. 

Store in an air tight container and enjoy.



Sunday, November 29, 2020

Vegan No Yeast Bread

 Have I ever mentioned that I am terrified of yeast? For real, I am. Not sure why either. My daughter on the other hand jumps right into baking yeast bread with no problem. And her bread is really good too. 

Anyway, I came across this recipe by Gemma at Bigger Bolder Baking for a no yeast bread. Now, Gemma is not vegan but she gives vegan options for her recipes. So, when I watched her video on this bread, I said to myself, "I think I can make this". So, with lots of hesitation, I made it and it turned out perfectly. I couldn't believe it. My first loaf of bread. ha ha

Now, I want to share my version of this vegan no yeast bread. Here we go. Here is what you will need. 

1 cup oats, (I used quick oats)

1 cup vegan plain, unsweetened yogurt

1 cup plain, unsweetened plant milk

1/4 cup a neutral oil

1/4 cup agave

1 flax egg

1 1/3 cup whole wheat flour

1 cup all purpose flour

2 1/4 tsp baking powder

1/4 tsp baking soda

1 1/4 tsp salt

In a large bowl, combine the oats, yogurt, milk, oil, agave and flax egg and let it sit for at least 35 minutes, 45 minutes is best. 

Pre-heat your oven to 375 degrees and make sure your loaf pan is ready before the next step. 

In another bowl, combine the flours, baking powder, baking soda and salt. 

Add the yogurt/oat mix to the dry ingredients. Mixing until you see no more dry flour. Do not over mix as that will toughen your bread. 

Spread your batter into a lightly oiled loaf pan and smooth the top making it even.

This part is optional: you can add some whole oats on top of the bread to make it look pretty. 

Bake for 50 to 55 minutes. Insert a toothpick in the center to make sure your bread is ready. If the toothpick comes out clean, your bread is done. Remove from the oven and let cool for about 15 minutes. Carefully remove the loaf of bread from the loaf pan and set it on a cooling wrack for at least an hour. 

Slice it up and serve. I had mine with vegan butter and homemade raspberry chia jam. Enjoy. 





Tuesday, November 17, 2020

Vegan Apple Oat Bars

My favorite fruit pie has always been apple. French apple, Dutch apple or just a regular lattice top apple pie, I love them all. I have to admit though, I have never been all about the crust. I mean, don't get me wrong, I do like the crust but the filling is the best part. Don't you think?

Crusts can also be really difficult to make too. At least for me they are. That's why these bars are perfect for when you want a fruit bar/pie type of dessert. The crust is truly a no brainer. I promise you it is. 

Another great thing about this recipe is you can use nearly any fruit for the filling. I've used frozen wild blueberries, fresh apricots and now granny smith apples. Next up are peaches. I really can't wait for that one. Someone also told me they used plums and it turned out great. 

Let's get to the recipe, shall we. Here is what you will need.

1 c all purpose flour

3/4 oats (I used quick oats)

1/4 cup sugar

1/4 cup brown sugar

1/2 cup room temperature vegan butter

2 cups of apple diced about 1/2 inch

1/3 cup sugar

2 tbsp cornstarch

1 heaping tsp cinnamon

Preheat oven to 350 degrees

Line an eight inch square pan with parchment and set aside.

The crust: In a medium bowl combine the flour, oats, 1/4 cup white and brown sugars and butter. Mash everything with the back of a fork until crumbly making sure everything is nice and combined.

Remove one cup of the crust and set aside for the topping. 

Pour the remaining crumbles into the bottom of your 8x8 inch square pan and press evenly ensuring the entire bottom is covered with the crust. Set aside. 

In another bowl or the same bowl, combine the apples, 1/3 cup sugar and corn start. Stir to combine and pour over the crust.

Sprinkle the reserved 1 cup crust over the top of the apples evenly. Bake for about  40 - 50 minutes. 

Let cool before removing from the pan. Slice, serve and enjoy.🍏🍏🍏🍏



Wednesday, November 11, 2020

Vegan Cheeseburger Helper

Hello Everyone!! Hope you are all staying safe during these crazy times we are living in.

When I was looking for easy one pot meals to make I came across this vegan cheeseburger helper by Sarahs Vegan. https://youtu.be/dNfmYa3aowU I was never one for those helper meals. They really grossed me out. Anyway, I wanted to try something new and this was easy enough to make. I also figured since it is homemade, it just had to be better than that box stuff. Man was I right. This stuff is so good and really does taste like a cheeseburger. 

This recipe is also really great for meal prepping. One batch is good for like three or four lunches. It also heats up really nicely. 

When I first made this, I used one package of Gardein crumbles. In the video I used Beyond Fiesta crumbles. Both are really great but if I had to choose, I'd go with the Gardein crumbles.

For the beef style broth, I used Better Than Bouillon No Beef. I added 2 tsps to the water. You can also use vegetable broth. 

Let's get to the recipe shall we. Here is what you will need:

1 pkg of Gardein crumbles or your choice of vegan crumbles

1 medium onion diced

3-4 cloves of garlic minced

2-3 tbsp organic ketchup

1 tbsp yellow mustard

1 tbsp vegan worchestshire sauce 

1 tsp onion powder

1 tsp garlic powder

1 tsp paprika

1 tsp dried parsley

2 1/2 cups beef style broth

1 cup plain unsweetened plant milk

12 ounces of pasta, elbow macaroni is best in my opinion

1 - 2 cups of your favorite vegan cheddar shreds.

In a large skillet with a lid over medium heat, add the Gardein crumbles and stir around for a bit. If they are frozen, cook until heated through. 

Add the onion and saute until tender. You can add a little water if anything is sticking. Add the garlic and let it cook for just a minute.

Add the ketchup, mustard, worcestershire sauce and spices and stir to combine. 

Add the beef style broth, milk and pasta. Stir around. Bring to a boil, reduce the heat, cover and simmer for about 15 minutes.

The liquid should be mostly absorbed by the pasta.  

Add the cheese and stir until melted. 

Enjoy!!!



Tuesday, November 3, 2020

Vegan Breakfast Pizza

Hey everyone!!! I know it's been a really long time since my last post. I had no intention of staying away for so long, but you know it's 2020 and everything is messed up. 

If you know me, you know I love a big Sunday morning breakfast. I always have and this pizza is now in my meals to have on Sunday. Not every Sunday, but maybe every couple of months. I promise you this gravy is so freaking good. OMG!!!

I won't bore you with any other details so let's get to it. 

The crust is easy. It's just crescent dough rolled out in a rectangle. You can roll out two, four or the entire package. Bake according to package directions. Do not over bake because it will need to go back into the oven to heat everything up and melt the cheese. 

For the gravy you will need:

1 package of Beyond breakfast patties 6 count thawed

2 tbsp of all purpose flour

1 1/2 - 2 cups plain unsweetened plant milk (I used almond)

salt & pepper to taste

In either a stainless steel or cast iron skillet, crumble up and cook the sausage. Once it's cooked, sprinkle the flour it and whisk around to make sure the rawness of the flour gets cooked. 

Once the flour is cooked, add the plant milk a little at a time and whisking as you go. Eventually you will have a nice thick breakfast gravy that you will want to eat right out of the pan. When the gravy is done, set aside.

The tofu scramble. This is how I make my scramble but you can make it however you like and this is for half of a package. The refrigerated ones that are like 14 or 15 ounces. 

In a non stick pan that has been heated on medium, crumble and squeeze the tofu into the pan and let it cook for a few minutes to let the water evaporate. 

Once the tofu has cooked for a few minutes, add the following:

1 tbsp nutritional yeast

1 tsp Italian seasoning

1/2 tsp garlic powder

1/2 tsp onion powder

1/8 tsp turmeric

1/8 tsp black salt (kala namak)

1 tbsp tamari

a sprinkling of black pepper

Combine all of these ingredients with the tofu. 

Time for assembly. The gravy is like the sauce so layer the crescent dough crust with some of the gravy. Add some of the tofu scramble and some of your favorite vegan shredded cheese. Return to the oven to let everything heat through and let the cheese melt and enjoy. I now you will.