Vegan Dessert Bars
30 May 2011 2 Comments
in Vegan Recipes, Vegetarian Recipes Tags: baking, chocolate, comfort food, cookies, dessert, entertaining, snack, vegan, vegetarian
These are amazing! I have been making and impressing people for years with them!!! And we all know that I rarely repeat a recipe so these must be amazing hahah
Vegan Blondies / Dessert Bars
25 squares-ish
- 1 5/8 sticks of Earth Balance, melted (Love that they make the sticks of Earth Balance!!)
- 1 pound light brown sugar
- 3 vegan egg replacer
- 1 teaspoon vanilla
- 2 3/4 cups white flour
- 2 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped nuts (I use half pecans and half walnuts)
- 1 12 ounce bag vegan chocolate chips
- In a bowl, combine melted Earth Balance and brown sugar. Let cool.
- Pre-heat oven to 350F.
- Add the egg replacer and the vanilla, mix well.
- In another bowl, add the dry ingredients together, mix and then add to the liquid mixture. Mix everything thoroughly.
- Spread into a greased 13″x9″ pan.
- Bake for 30 minutes or until golden brown. Let cool and cut into squares, and enjoy!!!
All Gone!!
Kim’s Vegan Sugar Cookies
28 Apr 2011 2 Comments
in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: almond milk, comfort food, cookies, cream, dessert, Ener-G, entertaining, guest post, snack, soy, Tofutti, vegan, vegetarian
My wonderful friend and reader, Kim, has shared some really great recipes with me in the past. I am super excited to have her Guest Post here 
These cookies look absolutely amazing!!!! I think these would be great for any holiday or event as they are so versatile!! YUM!!!!
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So I always find family holidays a bit tough because they always revolve around candy and sweet baked goods. So every year I usually try out a new recipe of some sort to see how it comes out and to test it on my family. My goal is to find the perfect vegan holiday recipe that not only will I enjoy, but my family will as well (and they are picky eaters). So I found this recipe in VegNews and decided to give it a go. Not only did it come out fantastic but my family can’t get enough of them. My Grandmother and myself were up to our elbows in cookies for Easter, with frosting everywhere. We spent a good amount of time trying to design the perfect cookie to be photographed, but got so tired by the end of the night that we only shot a few cookies and decided that we would just slap some frosting on the rest for the family. They are so delicious that we didn’t think the family would mind or notice. Hope that you enjoy this recipe as much as me and my family does.
Vegan Sugar Cookies
For the cookies:
1 1/2 cups sugar
1 cup vegan margarine, softened
3 teaspoons ener-g egg replacer, mixed with 1/4 cup water
2 teaspoons vanilla
1 cup vegan sour cream
4 1/3 cups flour
2 teaspoons lemon zest
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
For the frosting:
1/4 cup vegan margarine
3 cups powdered sugar
1 teaspoon vanilla
2 teaspoons soymilk (I use almond milk)
1 teaspoon lemon zest
(for the frosting I think they messed up the amount of milk. It makes
a crumbly consistency so i usually follow it and once it’s mixed I
slowly pour in more milk until it becomes a nice smooth frosting)
- To prepare cookies, preheat oven to 350. In a large bowl cream margarine and sugar until fluffy. Add egg replacer, vanilla, and sour cream and mix well.
- In a separate bowl, mix flour, lemon zest, baking powder, baking soda and salt. Add dry mixture to wet
- Mix for 1 to 2 minutes or until combined then roll dough into large ball, wrap with plastic wrap, and refrigerate for 30 minutes
- Remove dough from fridge and roll out 1/2 inch thick on floured board. Cut using cookie cutters. Bake for 8 to 10 minutes until golden. Allow to cool before frosting.
- For frosting mix all ingredients with mixer on medium speed until creamy and soft (will need to add more milk I have yet to calculate how much I usually add so just eye it)
- This makes a lot of cookies and I usually put the dough in the freezer while each batch is in the oven so that while your waiting the dough doesn’t get too soft ( just don’t leave it too long or else you will have iced cookie dough)
And be warned these are addicting, be prepared to eat at least 5 before you even offer them to anyone else because they are that good. My grandmother ate at least 2 handfuls by Easter and she doesn’t usually eat that much sweets.
My 30th Birthday!
19 Apr 2011 Leave a Comment
in New York Highlights, Raw Desserts and Treats Tags: cake, chocolate, cookies, dessert, entertaining, snack, vegan, vegetarian
I LOVE Birthdays and I turned 30 last week! SO of course a fun reason to celebrate!
On Friday Night we celebrated at Friday Night Yoga Social! FNYS is an AMAZING class I teach with two unbelievable, inspiring and beautiful teachers and friends; Mimi and Angie. It was so perfect to be able to celebrate with many of our students and friends, such a special night as always! If you are ever in NYC on a Friday Night, come to our fun class!!
Saturday was more fun party time And of course since this was my party, there had to be yummy vegan food!
Terri’s delivered their SUPER YUMMY sandwiches. Michael and I LOVE all their Vegan sandwiches but seem to never get enough of the Vegan Bacon Cheddar Chicken Ranch sandwiches. See my review here from when they first opened. It was great to see all these non-vegans Loving these scrumptious sandwiches too, always fun of course! Sorry, I didn’t take any pictures. But go there yourself and try these sandwiches out, so good!
I also had a crudité platter from Whole Foods. Of course a crudité platter would not normally get a honorable mention but this one was special because it had a super yummy Vegan Caramelized Onion Dip. The catering guy at Whole Foods Union Square, Mark, was Super awesome and so helpful! We went around the whole store to score the best vegan dip for the platter. Perfection!
I love my sweets and since it was a birthday party, there had to be a cake and then of course some more desserts 
I brought the deelish vegan brownie bites, chocolate chip cookies and oatmeal raisin cookies from BabyCakes. And the cake, oh the cake…. one of our faves, Chocolate Peanut Butter Bomb Cake from Vegan Treats… we bought it at Atlas since Vegan Treats is in PA, but they sell their AMAZING cakes and treats all over the city so thank goodness not hard to come up with. (pic below)
Then on another night Michael took me to Pure Food & Wine to celebrate just the two of us YUM!! And of course this meal had to end with the amazing Mint Sundae. (pic below)
Thanks to everyone who came out to celebrate with me and who sent Birthday Wishes!! Lots of love all around!!
Chocolate Peanut Butter Bomb Cake
Ugh Oh! This is a dangerous cake to have leftovers of! YUM!!
Mint Sundae from Pure Food & Wine
Party Time! Fun Vegan Snack/Apps Ideas
21 Jan 2011 1 Comment
in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: comfort food, cookies, dessert, dip, entertaining, h'orderves, quick and easy, raw, snack, vegan, vegetarian
I am super excited about the Jets game this weekend!!! I wanted to share some past ideas for fun snack ideas to serve for the big game (or really any party ) I know that sometimes we can end up at a party without any good vegan grub (potato chips don’t count!) so I like to always be prepared and bring something fun with me
Have a great weekend! Go J-E-T-S!!
Cheesy Baked Penne with Cauliflower and Crème Fraîche VEGAN Version! SO GOOD!
Sweet Potato Fries with Raspberry Dipping Sauce
Beet Ravioli with Herb Cheese Filling
Vegan Eggplant Pecan Pesto Dip
Chocolate-Covered Katie’s Banana Butter
Raw Fudge Brownies with frosting
31 Oct 2010 5 Comments
in Raw Desserts and Treats, Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: agave, almond butter, brownie, cacao, carob, chocolate, coconut oil, cookies, dessert, flax, frosting, goji, hemp, protein powder, quick and easy, raw, superfood, vegan, vegetarian
The fudge brownies are delicious! The frosting on top really added to how yummy they were. It gave the brownies 2 different textures, awesome! I love how amazing raw desserts can be. Make a batch of these and keep them in the fridge. All you need is little slices, just a taste is enough. These will stay great for over a week.
Raw Fudge Brownies
adapted from Raw Lou Lou
1 Tablespoon melted cacao butter
2 Tablespoons cacao nibs
2 Tablespoons cacao powder
1/2 teaspoon hemp protein powder
1 Tablespoon carob powder
1 cup soaked macadamia nuts
2 Tablespoons ground flax seeds
1 handful goji berries
2 Tablespoons almond nut butter
1 Tablespoon coconut oil
1 1/2 Tablespoons agave
1/4 teaspoon cinnamon
Blend all of the above in a Vitamix or a food processor. Press into a loaf baking pan and set in fridge.
Chocolate Frosting
1 avocado
1 Tablespoon agave
1 teaspoon vanilla extract
1 Tablespoon cacao powder
Blend all of the above together and spread on top of the fudge brownie mix and leave to set in the fridge. Enjoy!
Before Frosting
with the yummy frosting!
Chocolate Banana Oatmeal Cookies
24 Aug 2010 3 Comments
in Vegan Recipes, Vegetarian Recipes Tags: almond milk, banana, chocolate, comfort food, cookies, dessert, entertaining, oat, quick and easy, snack, soy, vegan, vegetarian
One of my fabulous readers, Kim sent me this deelish cookie recipe! They came out so great! Plus these were super simple and fast to make. This is a recipe you can whip up any time in no time
I ended up quadrupling the recipe to bring to Prema & Alex’s engagement party. I never even mentioned they were vegan and all the boys couldn’t get at them fast enough. Always so nice to see that! Some people hear that something is vegan and are immediately turned off. Have them taste them first and then let them know just how amazing vegan food can be! YUM!
Thanks Kim!!!
Chocolate Banana Oatmeal Cookies
Prep: 10 min
Cook time: 25 min
Makes 16 cookies
Recipe from Susan Sarandon (love her!!)
1 cup oat flour (I use half white flour and half whole wheat flour)
¾ cup old fashioned rolled oats
½ teaspoon baking powder
1/3 teaspoon baking soda
1/2 cup raw sugar
1/3 cup canola oil
1/3 cup plain soy milk
½ teaspoon vanilla extract
½ banana, cut into small pieces (I mash them, it makes the cookies more moist)
¼ cup walnuts (optional), chopped
1/3 semisweet chocolate chips (dark chocolate tastes good as well)
Preheat oven to 350°. Combine first 5 ingredients (up until sugar) in a bowl. Whisk together oil, soy milk, and vanilla in a separate bowl. Add wet mixture to dry ingredients; stir to combine. Fold in banana, walnuts, and chocolate chips.
Line baking sheet with parchment paper or grease the pan. Scoop dough onto pan. Bake 20-25 minutes or until golden brown, turning baking sheet halfway through. Let cool and enjoy.
For a healthier cookie:
Honey, or agave syrup can be used to replace sugar. Dried fruits or nuts can be used in place of chocolate chips as well.
Parent’s Dinner Party – Dessert Time!
12 Aug 2010 1 Comment
in Home Cooking, Raw Desserts and Treats, Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: agave, Ani Phyo, apple sauce, banana, chocolate, Cobbler, coconut oil, comfort food, cookies, dates, dessert, entertaining, snack, vegan, vegetarian
Although the meal was sooo good, dessert is always our favorite time! I made a deelish Fresh Mango Coconut Cobbler, my Mom brought yummy home-made vegan cookies and my Mother in Law brought amazing Jacques Torres Dark Chocolate and fresh fruit! How fabulous!!!
Thank you for coming over and sharing a wonderful meal with us!
Raw Mango Cobbler Goodness
Mom's Cookies
Decadent!!
Cobbler Filling
Fresh Mango Coconut Cobbler
Adapted from Ani Phyo
Cobbler Crust:
3 cups pecans, dry
1 teaspoon vanilla extract
3/4 teaspoon sea salt
1/2 cup pitted dates
For the crust, process pecans, vanilla, and salt in food processor with S blade. Add pitted dates and process until mixed well.
Sprinkle half of the cobbler crust onto the bottom of your pie dish, and set aside.
Cobbler Filling:
3 to 4 ripe mangos, peel, seed, slice (about 2 cups)
1 batch Orange Coconut Syrup, below
Place sliced mango into a large mixing bowl and toss with Orange Coconut Syrup.
Cobbler Coconut Syrup:
1/3 cup pitted dates
1/3 cup agave
3 Tablespoons coconut oil
1/2 teaspoon vanilla
2/3 cup water, as needed
Place all ingredients into blender, adding water as needed to make a smooth syrup. Pour syrup into bowl with mango, and mix well.
Scoop coated mango onto cobbler crust. Top with half of remaining cobbler crust and serve!
Will keep for 3-5 days in refrigerator. Try as a delicious way to start your day!
Mom’s Banana Nut Bread Cookies
adapted from vegweb.com
1 1/4 cup flour (unbleached, all purpose)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1 teaspoon cinnamon
1/4 cup canola oil
1/4 cup apple sauce
1/2 teaspoon vanilla
1 mashed banana
1 teaspoons baking powder
handful of walnuts, crushed
Preheat oven to 350 degrees.
Mix together flour, baking soda, cinnamon and salt in a small – medium bowl and set aside.
In a large bowl, mix together oil, sugar, and vanilla. Mix in mashed banana and baking powder.
Add ingredients in the small bowl and stir well.
Once it is well stirred, lightly mix in the crushed handful of walnuts.
Drop by tablespoons onto lightly greased cookie sheet. Bake 15-18 minutes
Banana Macadamia Cookies
07 Jul 2010 1 Comment
in Raw Desserts and Treats, Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: banana, cookies, dessert, quick and easy, raw, snack, vegan, vegetarian
I love raw cookies! Not sure if it gets much simpler than these, only 4 ingredients! Super fast and simple to make. Just put them in the D and enjoy! SO fudgey and deeelish! These are great for a snack and work perfectly for on-the-go
Perfect for my raw cleanse!!
Before the Dehydrator
Banana Macadamia Cookies
1 cup raisins
1 cup walnuts
1 cup macadamia nuts, chopped
1 cup ripe bananas
In food processor blend raisins and walnuts until smooth. Add in macadamia nuts and bananas. Spoon into rounds onto the sheet and dehydrate for 8 to 10 hours. Enjoy!!
Meltaway Peppermint Patties
26 May 2010 3 Comments
in Raw Desserts and Treats, Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: chocolate, cocoa, coconut, cookies, dates, dessert, entertaining, maple syrup, quick and easy, raw, snack, vegan, vegetarian
I love Coconut, Chocolate and Mint! YUM!!!!! If you are not into mint just leave it out and enjoy the chocolate coconut goodness! This was super simple and fast to make and more importantly to enjoy!! Love that! Keep these babies cold and they are perfect for these already super hot summer days!
Meltaway Peppermint Patties
recipe adapted from Elaina Love
Mint layer:
3 cups dry, raw shredded coconut
1/3 cup maple syrup
1/2 tsp. mint extract or 3 drops peppermint essential oil
Chocolate or carob layer:
3 cups dry, raw shredded coconut
1/3 cup maple syrup or date paste (made by blending dates and water)
1/8 cup organic cocoa powder or raw carob powder (add until mixture reaches desired color)
1/2 tsp. vanilla extract
1/8 tsp. Celtic sea salt
1: Blend the first 3 cups of coconut in a dry blender on low speed with the lid off. Use a spatula to keep things moving until it becomes the consistency of butter. Make sure you do not blend so long as to separate all the oil from the coconut. This step is tricky, and takes a good blender like a Vitamix. If you don’t have a Vitamix, you can still do this step, although you may need to separate the coconut into 2 batches.
2: Remove the coconut and put in a mixing bowl. Add the sweetener and mint extract. use a spatula to mix well. Set aside.
3: Blend the coconut for the chocolate layer. Mix the coconut by hand with the rest of the ingredients in a bowl.
4: Separate the chocolate mixture into 2 halves. Take one half, and press it into the bottom of a 4 x 4 baking dish or Tupperware. Put it in the freezer for 5 minutes until it is solid.
5: Remove your dish from the freezer and add all of the mint layer. Place in the freezer again for a couple of minutes.
6: Add the second half of the chocolate mixture to the top of the mint layer. Freeze again until solid or refrigerate.
7: Pop the meltaways out of the container by twisting or using a spatula to pry up. Place on a cutting board and cut your candies into whatever shape you like using a sharp, thin knife. Enjoy and store in the refrigerator.
Natural Gourmet Institute Friday Night Dinner
07 Mar 2010 4 Comments
in New York Highlights, Vegan Recipes, Vegetarian Recipes Tags: comfort food, cookies, dessert, entertaining, salad, soup, vegan, vegetarian
YUM!!
Over the years I have taken several fabulous classes at Natural Gourmet Institute. They also offer a Friday Night Dinner at which the “Chef Instructors and students
of our Chef’s Training Program pour their expertise and enthusiasm into a three-course vegetarian dinner”. We wanted to check this out and this last Friday we got to go! It was great! They transformed the classrooms into communal tables with candles and flowers but the highlight of the evening was the meal! It was so deelish. Sorry, I did not take any pictures, but at least you will be able to drool over the menu It is a great deal and was super fun. At the end of the meal the chefs come out to explain the meal and answer questions. It was great to meet them and to applaud the people who created such an amazing feast!
They change the menu every week so I know we will be going back soon enough. Our entire meal was vegan (yeah!) but even if there is a vegetarian part of the meal, there will always be a vegan alternative.
Check out the menu!
Roasted Butternut Squash Soup (this was so good! they had roasted the butternut before pureeing, so it gave it this great carmelized flavor)
Bitter Greens Salad with Pecans, Shallots, Spicy, Smoky Dressing (of course I have had my fair share of salads, but this one was amazing! The smoky flavor was so different and deelish!)
Tempeh Scallopini with Portobello Risotto, Roasted Asparagus, Pepper Coulis (YUM!! The Risotto was made with a brown basmatti and was sooo creamy. The tempeh was insane and the asparagus were perfect!)
Maple Pecan Cookie, Vanilla Bean Sorbet, Caramel Crème, Strawberry Coulis (we loved the whole meal, but for me, dessert is typically the highlight and this one was amazing! the cookie was so sweet and mapley! ahhh! the vanilla bean sorbet was made out of young coconut and the caramel creme was divine!)
Can you tell that I enjoyed our meal?? I want to plan another night out there, who’s in??
Prix Fixe: $40.00 (includes tax)
6:30 p.m. seating
BYOB
Reservations required: 212-645-5170 (ext. 0)
