BANANA EVERYTHING COOKIES FROM VEGAN COOKIES TAKE OVER THE WORLD
By Isa Chandra Moskowitz and Terry Hope Romero I made these a little while ago and everyone at work went mental over them. I ommitted the walnuts due to my nut allergy but these are mega tasty nom noms.
Provided by cakeinmyface
Categories Dessert
Time 25m
Yield 20 cookies
Number Of Ingredients 11
Steps:
- preheat oven to 350 degrees, lightly grease 2 baking sheets.
- In a mixing bowl mash the banana well. You can use a fork for this but your hands work well too. Add the oil sugar and vanilla, mix with a strong fork. Add the flour, baking soda and cinnmon and mix until the dry ingredients are just moistened. Add the oatmeal walnuts and chocolate chips and mix well. Isa recommends using your hands for mixing in the oatmeal to ensure that the oats get moist. If the dough is quite slippery you may wish to add a few tablespoons of extra flour. This just depends on how big your banana is.
- Clean your hands and roll the dough into balls slightly smaller than a golf ball, flatten it a bit in your hands and place each ball about 2 inches apart on the cookie sheet. Bake for 10-12 minutes until lightly browned. Let the cookies cool on the cookie sheet for 2 mins then transfer them to a cooling rack.
CITRUS GLITTERS (FROM VEGAN COOKIES TAKE OVER THE WORLD)
From vegan cookies take over the world by Isa Chandra Moskowitz and Terry Hope. These have the consistency of shortbread; I had to stop my husband snaffling them all. They went down well with a cup of earl grey tea. I substituted the almond milk for soya milk due to my nut allergy; I also added the juice of half a lemon and reduced the sugar by a tablespoon according to my taste
Provided by cakeinmyface
Categories Dessert
Time 22m
Yield 24 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Line two baking trays with baking paper. Spoon Demerara sugar onto a plate and put to one side.
- Use a hand mixer to cream the shortening and sugar until fluffy mix in almond milk and citrus zest, juice and vanilla.
- Add the remaining ingredients and mix on medium speed until a pliable dough forms it will look crumbly but will come together easily in your hands.
- Roll heaped tablespoons pf dough into balls. Press each ball into the Demerara sugar to flatten it, coating one side only. Place the cookies sugar side up on baking sheets. Bake for 10-12 minutes until lightly golden at the edges.
Nutrition Facts : Calories 107.8, Fat 4.4, SaturatedFat 1.2, Sodium 32.3, Carbohydrate 16.4, Fiber 0.4, Sugar 8.4, Protein 1
VEGAN MAC DADDY (VEGANOMICON)
Isa Chandra Mosckowitz and Terry Hope Romero are the queens of keen vegan cooking. Their mac & cheese recipe is a kid pleaser and a big dose of down home comfort for all ages. If you don't own Veganomicon, find a copy and you'll see why you should.
Provided by joop9182
Categories Macaroni And Cheese
Time 45m
Yield 8-12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. When the pasta is ready, drain and set aside.
- Meanwhile, prepare the Cheezy Sauce.
- Whisk the broth and flour in a measuring cup with a fork until dissolved.
- Saute the oil and garlic in a saucepan over medium-low heat about 2 minutes, stirring often and being careful not to burn the garlic.
- Add the thyme, salt, and pepper, and cook for about 15 seconds. Add the broth, turmeric, and nutritional yeast, raising the heat to medium. Use a whisk and stir constantly. The mixture will start bubbling and thickening in about 3 minutes; if it doesn't, turn the heat on a bit higher.
- Once the mixture starts bubbling and thickening, stir and cook for about 2 more minutes.
- Add the lemon juice and mustard and stir well. The mixture should resemble a thick, melty cheese.
- Taste for salt (you may need more), turn off the heat, and cover the pan to keep it warm.
- Now that the sauce is ready, begin assembling:.
- Crumble the tofu into an 11x13 inch baking dish. Mash the tofu with your hands until it resembles ricotta cheese. Mix in the salt, olive oil, and lemon juice.
- Add 1/2 cup Cheezy Sauce to the tofu and stir.
- Add the pasta to the tofu, along with 3 more cups of sauce, and stir well.
- Smooth the top of the pasta mixture and press it down with a spatula to level it.
- Pour the remaining sauce over the pasta and smooth again.
- Bake for 30 minutes; the top of the macaroni should be slightly browned.
- Let sit for 20 minutes to cool and firm up.
- ************.
- For even more comfort food deliciousness, top it with toasted breadcrumbs before going into the oven.
- Make it even more nutritious with the addition of 4 cups of your favorite greens, chopped small - Spinach is divine.
- I try to use less fat when I cook. Reducing the oil with the tofu mixture to just a scant teaspoon was still perfectly delicious.
Nutrition Facts : Calories 318.7, Fat 9.1, SaturatedFat 1.5, Sodium 452.8, Carbohydrate 45.8, Fiber 5.7, Sugar 1.7, Protein 16.2
CHICKPEA CUTLETS
Make and share this Chickpea Cutlets recipe from Food.com.
Provided by emily.soulliere
Categories Beans
Time 27m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mash the chickpeas and oil together until no whole chickpeas remain.
- Add remaining ingredients and knead for 3 minutes until strings of gluten have formed.
- Preheat large nonstick skillet over medium heat.
- Divide dough into four equal pieces. Flatten each piece and stretch to roughly 4x6 inches.
- Add a thin layer of olive oil to to the pan. Place cutlets in the pan and cook on each side for 6 to 7 minutes. They are ready when lightly brown and firm to the touch.
Nutrition Facts : Calories 193.6, Fat 8.2, SaturatedFat 1.2, Sodium 781.7, Carbohydrate 24.6, Fiber 3.6, Sugar 1.1, Protein 5.9
VEGAN, GLUTEN-FREE BUCKWHEAT PANCAKES
This recipe is from the book Vegan Brunch by Isa Chandra Moskowitz. Feel free to sub all quinoa flour for the corn flour or vice-versa if you don't have both on hand. I have also used chickpea flour. Whatever you do, just don't use cornmeal; it's much coarser than corn flour.
Provided by Prose
Categories Breakfast
Time 25m
Yield 8 pancakes, 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix dry ingredients in a large mixing bowl (flours, flax seeds, baking powder, cinnamon, and salt).
- Create a well in the center and add the remaining (wet) ingredients. Use a fork to mix well for about a minute. Let the batter rest for about 10 minutes and preheat a large skillet over medium-high heat.
- When pan is hot, spray with cooking spray and use an ice cream scooper to pour batter and form pancakes. The pancake will form little air bubbles, but not as much as "normal," so don't worry. Cook for 2 1/2-3 minutes, then flip and cook for 2 minutes more.
Nutrition Facts : Calories 193.9, Fat 9, SaturatedFat 0.8, Sodium 437.8, Carbohydrate 26.4, Fiber 2.8, Sugar 7.8, Protein 3.7
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