Easy vegan chocolate chip cookies

These chocolate chip cookies are vegan and only use 1/2 a cup of sugar!

Makes: 12

Ingredients:

  • 1 cup all purpose flour.
  • 1/2 tsp baking soda.
  • Pinch of salt.
  • 1/4 cup cane sugar.
  • 1/4 cup brown sugar.
  • 1/4 cup mini vegan chocolate chips.
  • 3-4 tbsp plant milk.
  • 2 tbsp coconut oil.
  • 1 tsp vanilla extract.

Directions:

Preheat the oven to 325F. Combine all the ingredients in an electric mixer until dough forms. Roll the dough into 12 balls and place evenly onto a greased baking sheet. Bake for 10-12 minutes. Let cool at least 10 minutes before serving.

Delicata squash rings

Delicata is a very small yellow and green squash. It tastes so good as lightly breaded and baked rings!

Serves: 3-4

Ingredients:

  • 1 delicata squash.
  • 1/2 cup all purpose flour.
  • 1/2 cup vegan mayo or sour cream.
  • 1/3 cup vegan buttermilk (plant milk with 1 tbsp lemon juice).
  • 1 tbsp yellow or Dijon mustard.
  • 1 1/2 cups panko bread crumbs.
  • 2 tbsp freshly chopped parsley (or 1 tsp dried parsley).

Directions:

Preheat the oven to 400F. Get out 3 bowls. In bowl one add the flour. I’m bowl two add the vegan mayo, vegan buttermilk, and mustard. In bowl three add the panko bread crumbs and parsley. Set aside the bowls. Now slice the squash into rings and remove the seeds. First dip the rings in the flour and evenly coat. Next dip it in the second bowl with the mayo and buttermilk mixture. Lastly evenly coat it with the Panko breadcrumbs and parsley mixture. Place on a baking sheet and bake at 400F for 10 minutes. Flip over and bake another 10 minutes.

Sautéed polenta

Polenta is delicious with just salt, pepper, and hot sauce! It’s texture is like grits almost and it’s quiet creamy.

Serves:1

Ingredients:

  • 3 slices of polenta.
  • Salt and pepper.
  • Hot sauce.

Directions:

Heat a pan to medium-high and add som oil to the pan. Add the polenta and season with the salt and pepper on both sides. Serve with hot sauce and enjoy!

Blistered Shishito peppers

These peppers are far from spicy! They are sweet and savory and perfect with lemon juice and sea salt! Although I love spicy foods, these peppers were pretty good!

Serves: 4

Ingredients:

  • 1 bag of fresh shishito peppers, rinsed.
  • Lemon wedges.
  • 1 tbsp oil.
  • Sea salt.

Directions:

Heat a large skillet to high with the oil. Add the peppers and toss often until blistered. Serve with lemon wedges and salt.

•notes•

  • These are best eaten fresh as they get soggy at room temperature.
  • Another delicious addition to these peppers is cilantro!

Vegan gyros

These gyros are one of my favorite recipes to make when I have vegan “meat” on hand. They are simple, savory, yet light because of the veggies and herbs I’ve added.

Serves: 1

Ingredients:

  • 1 pita, sliced in half and lightly toasted.
  • 1/2 lb of light life vegan ground “meat” (or use any vegan ground “meat”).
  • 1/4 tsp dried oregano.
  • 1/4 tsp dried basil.
  • 1/4 tsp dried parsley.
  • 1/4 tsp dried thyme.
  • 1/4 tsp ground cumin.
  • 1/4 tsp ground coriander.
  • Sea salt and black pepper to taste.
  • 1/4 tsp garlic powder.
  • 1/4 tsp onion powder.

For stuffing the pita:

  • Red bell pepper, chopped.
  • Fresh dill.
  • Chopped black olives.
  • Bib lettuce.
  • Vegan Tzatziki sauce.

Directions:

Heat some oil in a pan at medium high heat. Mix together the vegan ground “meat”, all the dried herbs, cumin, coriander, salt, and pepper. Roll into 5-6 balls and add to the pan. Cook for 5 minutes flipping over often. When fully cooked remove from the heat. Fill the pita halves with the bell pepper, dill, olives, lettuce, and vegan tzatziki. Fill with 2-3 of the “meat” gyros. Enjoy!

Vegan butternut squash queso

This is queso is SO good you would never know it contains butternut squash! the squash gives it a creamy texture and ”cheesy” flavor that you will love!

Makes: about 3-4 cups.

Ingredients:

  • 2 cups butternut squash, boiled until fork tender, peeled, and remove the seeds.
  • 1/2 tsp sea salt.
  • 1/2 tsp black pepper.
  • 1/2 tsp garlic powder.
  • 1 tbsp vegan butter.
  • 1 jalapeño, chopped, seeded.
  • 1/2 an onion, finely chopped.
  • 1 garlic clove, minced.
  • 1/2 cup vegan milk (i love plain oat milk).
  • 1/4 cup vegan cheddar cheese shreds.
  • 1/2 cup vegan mozzarella shreds.
  • 1 tbsp tapioca starch.

Directions:

blend together the butternut squash, salt, pepper, and garlic powder until smooth. in a pan on medium, sauté the jalapeño, onion, and minced garlic. add the sautéed veggies to the butternut squash mixture and blend again. add back to the pan and stir in the vegan cheese and tapioca starch. cook until thick then serve with tomato and cilantro.

The best vegan chocolate chip cookies!

Ingredients:

• 1/2 cup (1 stick) vegan butter.

• 1/2 cup brown sugar.

• 1/4 cup cabe sugar.

• 3 tbsp plant milk.

• 2 tsp vanilla extract.

• 1 1/2 cups flour.

• 1/2 tsp baking soda.

• 1/4 tsp sea salt.

• 1/2-1 cup vegan chocolate chips.

directions:

preheat oven to 350•f.
in an electric mixer, cream together the vegan butter, brown sugar, and cane sugar. add the flour and mix. then add the plant milk, vanilla, baking soda, and salt.
when well mixed use a spatula to fold in the chocolate chips.roll the dough into 15 balls. arrange on a greased baking sheet. bake at 350•f for 12-15 minutes. let cool for 5 minutes.

store in an airtight container. should keep for 5-6 days or more.

Gan

Cheesy mushroom pastry (v)

Ingredients:

• 1 pastry sheet of dough
• 3-4 mushrooms, finely chopped
• freshly chopped dill
• 2 vegan cheese slices (i used provolone).
• melted vegan butter or olive oil.

directions:

cut pastry into 2 squares. Roll up the edges and fill with the mushrooms and dill. top with a vegan cheese slice. Brush with vegan butter or olive oil. bake at 350f for 20 minutes.

Pumpkin pie bites (v)

Ingredients:

•4 tbsp pumpkin puree
•1/4 cup coconut flour or oat flour
•8 pitted medjool dates
•pinch each of: cinnamon, cloves, ginger, nutmeg, allspice, and cardamon (optional).
•1/4 tsp flax seeds or chia seeds


directions:

blend all ingredients in a food processor for a few seconds. use your hands and roll mixture into a few balls. i used whole cloves as stems (take stems of before eating).

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