Tag Archives: vegan

Gluten-free vegan three-ingredient peanut butter cookies

18 Jul

I had a gluten-free friend visiting Chicago for a few days last week, and my roommate actually went vegan (vs. her vegetarian/sort of veganism before).  I also came home from a two week trip to France and was itching to bake, but had very few things in the pantry.  BUT I did have these things:

  • Peanut butter (I love the natural Jif stuff, but you can use whatever you want, chunky or smooth)
  • White sugar
  • Flaxseed (You can also use an egg if you aren’t vegan)
These cookies won't make you slim, but the photo is real shady

These cookies won’t make you slim, but the photo is real shady

The recipe for this is just about the easiest.  It’s one of very very few recipes that I’ve completely memorized, and it takes maybe 5 minutes to put together.  That’s a lie because it takes a few minutes for the flax gel to set, but if you have an egg it takes 5 minutes, with flaxseed maybe 7.

So mix your flaxseed gel, 1 TB flaxseed to 2 TB warm water, and let it sit.

I'm running out of puns.  I need to start being systematic and stop being so FLAXadaisical about these captions

I’m running out of puns. I need to start being systematic and stop being so FLAXadaisical about these captions

Then mix your peanut butter, sugar, and flaxseed in a bowl.

These cookies will be really POURtable

These cookies will be really POURtable

A one-bowl recipe?  Sign me up!  (I realize I used two bowls but you don’t need to).

I wish I could have Anthony Ray over to help me back sometime.  Then his stage name would make even more sense.

I wish I could have Anthony Ray over to help me back sometime. Then his stage name would make even more sense.

Scoop by tablespoons onto your silpat (I love these!), and flatten them with a fork to get that peanut-butter cookie-criss cross shape.  Sprinkle with extra sugar, and/or if you want, press a chocolate chip into the top (still with the non-vegan chocolate chips so roommate didn’t eat those).

Baking is so, so baller.

Baking is so, so baller.

These cookies definitely make a good imPRESSion

These cookies definitely make a good imPRESSion

Bake at 350 for however long you want, until it smells good.  My first batch were in for 8 minutes, and then I started washing dishes and cleaning the house and I forgot about the second batch which was in for maybe 16?  18?  and they were still delicious.

You kids have it so good nowadays.  Back in my day, I had to walk upchill both ways to cool off my cookies, none of this wire-rack gadgetry.

You kids have it so good nowadays. Back in my day, I had to walk upchill both ways to cool off my cookies, none of this wire-rack gadgetry.

P1000463

Recipe (from various sources on the internet, once)

1 c peanut butter (pick your fave)

1 c white sugar

1 TB flaxseed OR 1 egg

optional: splash of vanilla, chocolate chips

 

Preheat oven to 350.

Mix 1 TB flaxseed with 2 TB warm water and let sit for a few minutes until thickened.

Mix all ingredients in a bowl.

Drop by tablespoons onto cookie sheets.

Press with a fork to flatten (these won’t flatten otherwise and then middle will be far less cooked)

Bake 6-18 minutes, your preference.  Let cool on sheets for a little bit before transferring to wire racks, if you do that.

HEALTHIEST vegan chocolate chip cranberry cookies

30 Jun

I was feeling sort of heavy and rained on yesterday (we had a DELICIOUS apple fritter from glazed and infused at lunch) and I felt like a) baking (b/c of rain) and b) something healthy (because of heavy).  So I wrangled up my ingredients and took an extremely loose interpretation of a recipe I found on the internet for these incredible cookies.  I love them, partly because there’s only 1/4 c of brown sugar in them.  I think you could sub anything for the flour, especially coconut flour (use 1 c instead of 1.5) or whole wheat + oat bran.

If I dance around and put everything on the counter in a rhythm, it's like everything is going to the kitchen sync

If I dance around and put everything on the counter in a rhythm, it’s like everything is going to the kitchen sync

So what did I do for “healthy” cookies?  I threw in an avocado and a banana instead of butter/oil and more sugar.

First, your flax gel- as usual, 1 TB ground flaxseed to 2 TB water, let set.

I'm imagining a vegan cooking show counterpart to the star of Argo, Ben Afflax

I’m imagining a vegan cooking show counterpart to the star of Argo, Ben Afflax

Most cookie recipes start with creaming the butter and sugar together.  So for us, we’re going to use a fork and mash the avocado and banana together, and add a little bit of brown sugar (really not that necessary, could sub half as much maple syrup or honey).

2013-06-12_20-43-21_927

This is Avocado-ive of earlier scenes involving mashing things

This is Avocado-ive of earlier scenes involving mashing things

You want to mash until there’s no big chunks: some little chunks are fine.  Don’t forget your splash of vanilla.  You can wait a few more minutes and do the dry before mixing in the flax gel, or just do it now.  No big deal!

For the dry, whisk together your oats, flour, ground flax seed, baking soda, pumpkin pie spice (yum!).  I never include salt in cookies, oh well.  Often recipes say sift together, I don’t have a sifter, but for anyone who does, you just mix the other things and then stir in the oats.

I am such a spice girl

All you need is positivity…I am such a spice girl

Then mix those dry ingredients in with your wet.

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ACTION SHOT!  My brother's giving me a camera for my birthday because I'm so frustrated with this phone.

ACTION SHOT! My brother’s giving me a camera for my birthday because I’m so frustrated with this phone.

Since ‘one banana’ and ‘half a large avocado’ are variable measures, this batter will be somewhere between perfect and very very wet.  So just add in more flour a tablespoon at a time until it feels like wet cookie batter (I ended up using just under a cup and a quarter).  Then put in all your goodies: I did more cranberries, fewer chocolate chips because I ran out, and a bunch of walnuts.

These goodies are driving me up the wall/nuts!

These goodies are driving me up the wall/nuts!

These babies don’t spread out much so you can easily fit a dozen tablespoon scoops of cookie on a sheet.  Partway through cooking (or before you put em in the oven) use a fork to flatten them a bit.

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Speaking of would-be celebrity chef names, how great would Cookeane be? I guess maybe they exist, just somewhere only they know

You can’t really tell when they’re done- just until it smells really good in your kitchen!  I took about 13 minutes and checked at 9.

2013-06-12_22-36-30_624 2013-06-12_21-37-03_349

Vegan cranberry chocolate chip cookies (adapted very loosely from this recipe on allrecipes)

Ingredients:

1 medium banana

1 large avocado (you won’t use all of it)

3 TB ground flaxseed, divided

1 tsp vanilla

1/4 c brown sugar

1 1/2 c flour (or any substitute)

1/2 tsp baking soda

1/2 tsp pumpkin pie spice

1/2 c oats

1/2 c dried cranberries

1/2 c chocolate chips

1/2 c walnuts

Preheat oven to 350 F.

Mix 1 TB flaxseed with 2 TB warm water, set aside.

Mash entire banana with slices of avocado until you have about 1 cup (I used 3/4 of a medium avocado).

Mix in the brown sugar, flaxseed mix, and vanilla.

Separately, mix 1 c flour, baking soda, pumpkin pie spice, and oats.

Add wet ingredients to dry, mix.  If too wet (likely) add flour 1 TB at a time until it seems like wet cookie dough (but not pancake batter/muffin batter).

Mix in chocolate chips, cranberries, walnuts, whatever else you want (sunflower seeds?)

Drop by tablespoonfuls on cookie sheet, slightly flatten with a fork, and bake for 9-14 minutes or until it smells good and edges are lightly browned.

“vegan” pumpkin cinnamon rolls

23 Jun

A couple years ago, I read Jonathan Safran Foer’s book Eating Animals.  It didn’t have too much effect on my life at the time (I was dating a vegan and in Vietnamese culture you eat vegan after a family member dies for awhile anyways), but it’s echoed since then in the form of my friend Edward , who became vegan after reading it during a visit to me.  A few months after that, I visited him in Seattle and made these bomb cinnamon rolls.  They’re just incredible, you can’t tell they’re vegan, and sometimes when people find out they’re completely incredulous.  But you have to make them while watching TV/doing laundry/blogging because they take about THREE HOURS (maybe 20-30 minutes of active time).

The story was to explain why I sometimes do vegan baking.  My math big brother is also vegan, so I sometimes bring in baked goods and he can have them.  These cinnamon rolls are the first vegan thing I ever baked.

That said, I failed this time because I didn’t have any Earth Balance in my house, and my roommate shops at Costco so it’s hard to justify buying it when we have something like five pounds of butter sitting in the freezer.

It's around 3:14 but it's not pumpkin pi time... it's pumpkin cinnamon roll time!

It’s around 3:14 but it’s not pumpkin pi time… it’s pumpkin cinnamon roll time!

First, mix your yeast with your hot water.  It’s a packet to a tablespoon, and it smells awful, and you need to do it asap to give the yeast time to do their thang.  Then turn on your oven.  Basically to whatever temperature- I did 350 because it’s the default.  The point is to heat up the oven, and then after a few minutes you turn it off so you have a “warm place free from drafts” for your dough to rise in.

While you’re waiting for your yeast to chitchat and the oven to warm up, you can prep the rest of your ingredients/workplace.  Mix up the pumpkin, melted margarine (oops), sugar (only a heaping tablespoon!), and soy milk.  That’ll mix with your yeast in a few minutes.  Meanwhile, clean your countertop or table, then sprinkle a bunch of flour all over it.  Put 3/4 cup of flour in a bowl nearby with a tablespoon.

The skeptical Canadian was always suspicious of canned pumpkin.  "You say that's pure, eh?"

The skeptical Canadian was always suspicious of canned pumpkin. “You say that’s pure, eh?”

There's no plaid at this prep school, but there are lots of flour prints

There’s no plaid at this prep school, but there are lots of flour prints

Sift together the flour and spices and salt (I skipped this because I was using salted butter) (Also I skipped this step because I don’t sift things).  Point being, measure out your stuff.

By now you can turn off your oven, hopefully it’s around 150 in there.  Crack it open while you mix your wet ingredients with the yeast, then add the dry.

Pumpkin puree, there ain't no mountain high enough to keep me from gettin to you, babe.  Even if that mountain is covered in spices.

Pumpkin puree, there ain’t no mountain high enough to keep me from gettin to you, babe. Even if that mountain is covered in spices.

I just used a fork- you’ll get very sticky dough.  Just keep mixing it until it’s smooth.  Then it’s KNEADING TIME.  Throw that dough onto your floured surface, and start tossing flour on it a tablespoon at a time.  Knead, knead, turn, flour, knead, knead, turn, etc. for about ten minutes.  Honestly I’m awful at kneading so I won’t tell you how to do it, just try.

I'm just such a commitmentphobe- I hate being kneady.

I’m just such a commitmentphobe- I hate being kneady.

It’ll be a beautiful soft ball, a little sticky but not nearly as much as you started, and if you poke it it’ll gently bounce back slowly.

It's so beautiful, I might start crying.  Even BALLing.

It’s so beautiful, I might start crying. Even BALLing.

Throw it in a lightly oiled bowl, cover it with a towel, and chuck it in your heated-then slightly cooled oven.  Close that up and let sit for an hour, or until it’s doubled in size.  I was productive played a lot of Candy Crush during that time.

After that hour, pull it out, punch it down, cover, and re-flour your surface.  Clean up all your bowls etc. and prepare the filling while you let it sit.

If we crossed Hansel and Gretel with a scandalous show about vampires, could we call it Struesel Blood?

If we crossed Hansel and Gretel with a scandalous show about vampires, could we call it Struesel Blood?

Filling is a standard streusel- I suggest doubling the recipe.  Sugar, brown sugar, cinnamon, flour, and cut in chilled pieces of margarine until it looks like coarse crumbs, or in my case, until you’re sick of cutting it up.

Now you can uncover your dough, throw it on your floured surface, and roll it out.  You really won’t need extra flour because it’s already oiled so it won’t stick to your rolling pin.

It doesn't have all the bells and whistles, but this version of pinball is way older than that newfangled version the kids are playing in them arcades nowadays

It doesn’t have all the bells and whistles, but this version of pinball is way older than that newfangled version the kids are playing in them arcades nowadays.

Roll it out to a giant rectangle- it’ll be pretty thin (like 1/4 inch) but it’s pretty easy to make a rectangle.  Then sprinkle your filling all over it, and start rolling it up tight, from the long edge.

2013-06-05_18-37-46_756

Though a rolling stone gathers no moss, a rolling pastry gathers lots of filling.

Then pinch the ends and seam to keep in the filling, and cut it up- I do cut in half, then cut each half in thirds, and then those in half to make 12 “even” sized pieces.

If you cut me, I will bleed deliciousness. So be careful to not lose too much filling on these.

If you cut me, I will bleed deliciousness. So be careful to not lose too much filling on these.

Now tuck them all in an oiled 9″ dish (circle or square) and cover it.  Let sit for about half an hour.

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It's ALLLLLIIIIIIIVE

It’s ALLLLLIIIIIIIVE

Actual bake time, for all that waiting, is happily quite short: 20 minutes in a 375 degree oven.  Top it with a quick icing, made by mixing lots of powdered sugar, a little vanilla, and some warm water:

Time to cop a powder(ed sugar)

Time to cop a powder(ed sugar)

As with Chicago, all lines lead to the gLoop

As with Chicago, all lines lead to the gLoop

Cool, drizzle, and eat!

2013-06-05_19-47-24_997

Recipe from Don’t Eat Off the Sidewalk, just slightly modified:

Combine:

1 package yeast

1/4 c warm water

Turn on your oven.  Let the yeast sit for 5-10 minutes while you mix:

3/4 c pumpkin

1/4 c soy milk

1/4 c melted margarine

1 heaping TB sugar

And sift together:

2 1/2 c flour

1/4 tsp each nutmeg, ginger

1/2 tsp cinnamon

Turn off your oven.  Mix the yeast, the wet ingredients, and the dry ingredients until smooth.  On a floured surface, knead the dough for ten minutes, adding

3/4 c flour

a tablespoon at a time, until soft and slightly sticky.  Put into an oiled bowl, cover, and leave in the oven for 1 hour, until doubled in size.

Pull it out of the oven, punch down, cover, and let sit for another five minutes.

Combine:

6 TB each white sugar, brown sugar

4 TB flour

1 TB cinnamon

in a bowl.  Cut in:

4 TB chilled margarine

until mixture resembles coarse crumbs.

Roll out your dough to a 9″ by 12″ rectangle.  Cover with the filling, then roll up tightly from the long end.  Pinch to seal seam and ends, cut into 12 1″ pieces, and place into a greased 9″ baking dish.  Cover and let rise for half an hour or until doubled in size.

Bake at 375 for 20 minutes.

Mix:

3/4 c powdered sugar

1/2 tsp vanilla

1 1/2 TB hot water

with a fork- you’ll get a thick, drizzle-able mixture (add more water if you can’t drizzle).  Drizzle over your cinnamon rolls.  Delicious!

Vegan carrot cake cupcakes

30 Apr

I brought in treats for seminar today.  Sometime soon I’ll do a math post, I promise!  But right now it’s time for vegan carrot cake cupcakes!

I was feeling way lazy last night and didn’t want to figure out how to make vegan cream cheese frosting/buy ingredients that would slowly go to waste like my coconut flour has.  So I bought the cream cheese flavored frosting in the plastic tin, which is so awful but is still frosting and is also vegan.  I think next time I’m feeling lazy I’ll just add more flour and maybe some pineapple to this recipe and make cookies instead.

Do was feeling lonely so he thought he'd try to hang out with the other notes on the scale.  He said "sup, re, me?"  But they were just like fa la la and ignored him.  It was sad.

Do was feeling lonely so he thought he’d try to hang out with the other notes on the scale. He said “sup, re, me?” But they were just like fa la la and ignored him. It was sad.

Anyways.  As usual, you’ll want to add your water to your flaxseed in a 2:1 ratio first to give the flaxseed time to soak it up and turn ‘eggy’.  The flaxseed bag says 3:1 and the recipe said 1:1 but I think 2:1 is the best.

Reflax, don't do it, when you want to go to it.  Guys I just looked up the lyrics to that song and its meaning.  I had NO IDEA.  Go look right now.

Reflax, don’t do it, when you want to go to it. Guys I just looked up the lyrics to that song and its meaning. I had NO IDEA. Go look right now.

Next, shred up all your carrots.  I hadn’t made carrot cake earlier because I didn’t have a food processor and I just find it so grating to grate carrots.  The grater attachment on the food processor works great!

Processing... processing...

Processing… processing…

I ended up cutting the recipe in half because I am way lazy and also own only one cupcake tin.  But as I write it below it makes about 18 cupcakes or an actual cake.

Mix up your dry ingredients: flour, spices, NOT SUGAR.  I like using a whisk because a beater will make all the flour turn into dust in the air, and a fork won’t get the baking soda/powder mixed in enough and you’ll eat a bite of your baked good and have a bit hit of baking soda and it will be awful.  I have done this many times because I don’t want to clean a whisk.

When you whisk upon a star, you're probably dead because they are very hot.

When you whisk upon a star, you’re probably dead because they are very hot.  But if you aren’t, I bet your goods bake instantly!

Then mix up your flax gel, oil, sugar, and then add the carrots and some vanilla.

The easiest thing you'll have to do in life is choosing to whisk it all or walk away.  I don't know why you would walk away because you're in the middle of baking right now.

The easiest thing you’ll have to do in life is choosing to whisk it all or walk away. I don’t know why you would walk away because you’re in the middle of baking right now.

You should care so much if these are in your cake or not.  Care it!

You should care so much if these are in your cake or not. Care it!

Mix up your batter (it’ll be wet), throw in some walnuts, and fill your cupcake cups about 2/3 full, or use around 1/4 c batter for each one.  I have a nonstick pan, or you can use liners, or you can grease and flour like we’ve done before.  Stick it in an oven for about 16 minutes, or until a toothpick comes out dry.

These are more like 1/4 cup-cakes

These are more like 1/4 cup-cakes

Then put on your artificially flavored cardiac arrest-spread, I mean frosting, and enjoy!

 

Recipe adapted from hellyeahitsvegan because I can’t read:

Mix:

6 TB flaxseed meal

12 TB water

and let sit.  Grate 2 large carrots to make 2 c shredded carrots.

Then whisk together:

2 1/4 c flour

1 tsp baking powder

1.5 tsp baking soda

1 tsp cinnamon

.5 tsp each nutmeg, cloves, allspice (I like it spicy)

Separately, in a big bowl, mix:

1.5 c sugar

flaxseed gel you made earlier

1 c oil

Then add in your

2 c shredded carrots

1 tsp vanilla

And mix until moistened.  Add in your dry ingredients, mix until moistened, and finally throw in

1 c walnuts

Put about 1/4 c in each cupcake slot, until 2/3-3/4 full.  Then bake at 350 for 16-20 minutes, or until toothpick comes out clean.  Frost with whatever you’d like (I used store-bought frosting)

 

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