Directions
Now that I’ve been doing some vegan baking, I am learning that one of the most important parts of baking this way is what you use to bind the cookies. I’ve previously posted my Super-Substituted Banana Bread and A List of Cooking & Baking Substitutes, and here is a fantastic recipe for oatmeal cookies made with several substitutes. (I am going to try to make peanut butter ones soon, too…)
Ingredients
Directions:
We had some VERY ripe bananas just before we left for our trip to Gatlinburg, so I put the in the freezer (my mom’s idea) to save to make banana bread with. The bananas smelled so sweet, so I changed up my usual recipe a bit and even tried out some new substitutes as well.
Mix together in large bowl:
Combine in small bowl:
Then add to the small bowl:
Pour the contents of the small bowl into the larger one and mix thoroughly.
Pour into a greased 9×13 pan and sprinkle about 2 Tbsp of the flax seed over the top of the loaf.
Bake at 350 F for 60-65 minutes.
While cooling, sprinkle a little bit of cinnamon/sugar over the top of the loaf.
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Egg Substitute (each equals 1 egg)
Oil Substitutes
I admit it: I am lazy when it comes to beans. I only use canned beans. But that doesn’t mean I don’t buy dried, because I do, I just don’t use them. They sadly sit in my pantry, gathering dust. I found this great post at $5 Dinners about the best way to cook dried beans. I think now that I know a good method, I’ll probably do it more often. My biggest worry is that my recipes won’t taste the same if I use dried beans. However, I will no longer be using high-sodium ingredients. That is a huge benefit.
Here is a quick and easy soup recipe made with canned beans. Next time I’ll try making it with dried beans and see how it goes.
Michelle’s Souper Easy Black Bean Soup
Ingredients
Directions:
This is souper easy and very tasty!
These chocolate chip cookies are dairy-free, and are VERY delicious!
Michelle’s Chocolate and Peanut Butter Chip Cookies
Ingredients:
2 cups unbleached flour
2 tsps baking powder
1/2 tsp.salt
1 tsp cinnamon
1/3 bag mini chocolate chips
1/3 bag peanut butter chips
1 cup raw sugar
1/2 cup canola or vegetable oil
1 teaspoon vanilla
1/4 cup water
Directions:
Preheat oven to 350 and put in baking sheets.
In a large bowl mix flour, baking powder, salt, cinnamon. Add chips. Make a well in the center and set aside.
In a medium size bowl mix sugar and oil. Add the vanilla and then add the water. Mix it well.
Add the wet to the well in the dry. Mix it well but be careful not to overwork it.
Spoon onto ungreased cookie sheets and gently flatten with a glass. Put them in the oven.
Bake for 10-12 minutes (you may need to check the bottoms to make sure they are not too brown.)
The cookies are done when they seem a little bit softer then you want them to be. They will harden up some as they cool.
Let them sit on the pan for 2 minutes before transferring them to the racks.
Makes Two Dozen
I subscribe the Living on a Dime Newsletter, and here are a few recipes from it for
After we make our annual trip to the orchard, I will definitely try these out!
6 apples, peeled and sliced
1/2 cup butter or margarine, softened
1 cup brown sugar
1/2 cup oatmeal
1/2 cup flour
1 tsp. cinnamon and/or nutmeg
1/2 cup water
Preheat oven to 350°. Arrange apples in well-greased baking dish. Blend all remaining ingredients except water. Spread evenly over top of apples. Pour water over the topping. Bake 45 minutes until apples are tender and top is crisp. Serves 6.
4 large apples, cored and sliced
3 Tbsp. butter or margarine
1/3 cup brown sugar
1/2 tsp. ground cinnamon
Cut apples into 1/4 inch slices. Heat butter in a large skillet. Put the apples, brown sugar, and cinnamon in the skillet and cover. Over medium-low heat, cook apple slices 7-10 minutes or until they begin to soften and the syrup thickens. Serve coated with excess syrup on top. Serves 4.
For those of your who are interested, a friend of mine recently discovered that some Duncan Hines cakes be made vegan. VeganBob wrote a post explaining how to bake box cake mixes to make vegan cakes:
The only “trick” is to use applesauce instead of eggs (1.5 tablespoon of applesauce = 1 egg) and soymilk if they call for milk (a lot don’t). Applesauce acts in the same role in getting the right consistency and fluffiness that eggs do…
I highly recommend the red velvet cakes (with cream cheese frosting from Pillsbury, which is accidentally vegan as well)! You can find vegan icings by Pillsbury right next to the Duncan Hines cake mixes! Chocolate, Vanilla, Cream Cheese frostings are all available.
Dairy-Free Duncan Hines Mixes/Products
- Devil’s Food
- Yellow
- Lemon Supreme
- Butter Recipe Golden
- Swiss Chocolate
- Spice
- Fudge Marble
- Pineapple Supreme
- Butter Recipe Fudge
- German Chocolate
- Red Velvet
- Dark Chocolate Fudge
Punky has been asking to make lemonade for weeks; so we finally bought a bag of lemons at the store the other day. However, we decided to go an extra step and make a Lemon Slushy and mini-ice pops.
Fresh Lemon Slushy Recipe
We took the leftover slushy and put it into an ice cube tray with toothpicks to make little ice pops.
Ma Torg is hosting a Vegan Recipe Swap, and this week’s theme is Grains.
Here is my submission:
Ingredients:
* 2 1/4 pounds of fresh spinach, chopped, washed, drained
* 1 spring onion, chopped
* 1/3 cups of olive oil
* 1 1/3 cup of water
* 1 1/3 cups of long-grain rice
* 5 1/4 cups of water
* sea salt
* freshly ground pepper
* juice of 1 lemon (about 2 tablespoons)
Preparation:
In a stock pot, sauté the chopped spring onion in the oil over medium heat for 8-10 minutes. Add spinach and 1 1/3 cups of water and cook until the spinach wilts, about 5-7 minutes. Add rice and 5 1/4 cups of water, bring to a boil, and cook for 15 minutes, stirring occasionally. Stir in lemon juice and salt, cook for another 5 minutes and remove from heat. Stir, cover, and let sit for 20 minutes until the dish “melds.”
Serve with wedges of lemon and freshly ground pepper.
I don’t have a photo, but this is delicious and works as a main dish OR a side dish.
I found a recipe on someone’s blog (but I can’t remember who!) and then tweaked it a little bit. It was REALLY good! I love lentils when the weather is cold, and this was perfect for a snowy night.
Lentil Stew and Crispy Garlic Potatoes
Stew:
1 onion, chopped
1 bag of lentils (one pound)
1 vegan boullion cube
1 can of corn with liquid
1/2 cup tomato sauce
1 Tbsp (or more) of Curry
1 1/2 cups water
Saute the onions and then mix in the rest of the ingredients. Bring to a boil and then simmer for about half an hour or until most of the liquid is absorbed.
Potatoes:
Cut up 1 or 2 large potatoes into small slices and then brown in a skillet with 2 Tbsp of butter or margarine, stirring occasionally.
Add a few cloves of garlic, minced, and stir.
When the potatoes are browned and crispy, they are done.
Last Step:
Pour the stew into bowls and then top with the crispy potatoes. YUM!
If this is similar to a recipe that you blogged, let me know, and I’ll give you credit!
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