Yowsa. That’s all.

Vegan Gnocchi Mac n’ Cheese
Recipe inspired by The Cutting Edge of Ordinary

Ingredients

1 lb purchased or homemade gnocchi (Racconto makes a good Whole Wheat version)
2 tbs Earth Balance
2 tsp garlic, minced
1 tbs all purpose flour
3/4 cup non-dairy milk
1 tsp Dijon mustard
1/4 cup Daiya mozzarella style shreds
1/4 cup Daiya cheddar style shreds
1/3 cup vegan Parmesan
salt and white pepper to taste

Directions

• Preheat oven to 375°F
• Prepare Gnocchi according to package directions
• Drain and place gnocchi in a single layer in a 1-1/2 quart shallow baking dish that has been sprayed with  non-stick spray
• Melt butter in a medium saucepan over medium heat
• Stir in garlic and cook until fragrant, about 30 sec.
• Whisk in flour until it thickens and bubbles, then whisk in milk and Dijon
• Continue to whisk mixture and cook until slightly thickened, about 3-5 min.
• Combine cheeses and add small handfuls to the milk mixture, stirring until melted before adding the next handful
• Once all cheese is melted, season sauce with salt and pepper
• Pour sauce over gnocchi and sprinkle Parmesan over the top
• Bake until gnocchi puffs and cheese is slightly golden and bubbly, about 25 min.
• Let gnocchi rest about 5 min. before serving

Yield: Serves 2-3

Last weekend my husband and I visited good friends of ours that have recently had a baby (a super cute one, at that!). We thought it might be nice to make dinner for the busy new parents and this pie was what I brought for dessert.

When I was trying to decide what to make I had three objectives:

1. Need to be able to make it the night before (which also means it must travel well)
2. Needs to be sort of a universal crowd-pleaser
3. Needs to be delicious

Obviously, that’s sort of a tall order. However, as I was thumbing through Vegan Pie in the Sky, I came across this little slice of heaven and knew it was just what the doctor ordered. If you’ve got an occasion coming up or are just in the mood for something yummy, give this one a try.

Vegan Grasshopper Pie
Recipe courtesy of Vegan Pie in the Sky

Ingredients

1 3/4 cups finely ground vegan chocolate wafer cookies (Newman’s Own makes a good one)
3 tbs sugar
4 tbs Earth Balance
1 tbs plain soy or almond milk

1/2 cup whole unroasted cashews, soaked in water for 2-8 hrs or until very soft
1 (13 oz) can coconut milk at room temp.
1/4 cup creme de menthe
1/2 cup plain unsweetened almond milk
1/2 tsp agar powder
2/3 cup sugar
1/4 cup coconut oil
2 tsp vanilla extract
1/2 tsp mint extract
4-6 drops green food coloring

1/4 cup semi-sweet chocolate chips
2 tsp coconut oil

Directions

• Preheat oven to 350°F and lightly spray a 9-inch pie plate w/non-stick cooking spray
• In a mixing bowl, combine the cookie crumbs and sugar
• Drizzle in the butter and use a spoon to blend the mixture thoroughly to moisten the crumbs, then drizzle in the milk and stir again to form a crumbly dough
• Pour the crumbs into the pie plate
• Press crumbs into the sides of the plate first, then work down to the bottom
• Bake for 10 min.
• Set aside to cool
• Drain the cashews and place them in a food processor or blender
• Blend with the coconut milk and creme de menthe until totally smooth
• In the meantime, stir together the almond milk and agar powder in a small 2 qt saucepot
• Bring the mixture to a boil, stirring consistently
• Boil for 30 seconds, then lower the heat so that you’re just getting small bubbles and cook for about 5 min., stirring occasionally
• Whisk in the sugar, add the coconut oil and mix until melted
• With the food processor running, stream the hot mixture in until thoroughly blended with the cashew mixture
• Add the vanilla, mint and food coloring and pulse to combine
• Transfer the mixture to the prepared crust and refrigerate until set, about 4-6 hours
• When the pie is almost set, melt the chocolate chips in a bowl and stir in the coconut oil to melt
• Transfer the melted chocolate to a plastic bag
• Snip a tiny corner off the bag and drizzle the chocolate all over the pie
• Return to the fridge to set for at least 20 min. (to bring out the full flavor of the mint and mellow the coconut flavor, chill overnight)
• Serve with vegan whipped cream

Yield: One 9-inch pie

Admittedly, taco salad is one of those things you don’t really need a recipe for. If you want to make it vegan and healthy-ish though, it might just come in handy.

This is my variation on Isa Chandra‘s Big Fat Taco Salad from Appetite for Reduction. As usual, I fattened it up just a hair but I didn’t monkey with what I think was one of the most important parts (and what makes it possible for you to eat this without it being covered in cheese and/or sour cream), her fresh tomato salsa dressing. That stuff is aces.

Tinker as necessary and enjoy!

Vegan Taco Salad
Recipe courtesy of Appetite for Reduction

Salad Ingredients

4 cups shredded romaine lettuce
1 (15 oz) can black beans, drained and rinsed
4 oz baked tortilla chips
1/2 cup chopped fresh cilantro
6 0z vegan Chorizo sausage
1/2 cup diced red onion

1 cup Guacamole (fresh or store bought)

Dressing Ingredients

1 lb tomatoes (~3 average size), diced small
1/4 cup chopped fresh cilantro
1 clove garlic, minced
1 tbs red wine vinegar
2 tsp cayenne hot sauce
freshly ground black pepper
1/8 tsp salt

Salad Directions

• Add a small amount of oil to a skillet and cook Chorizo over medium-high heat for about 2 min.
• Layer salad in four big bowls: lettuce, beans, salsa, Chorizo, chips, onion, guac and cilantro

Dressing Directions

• Place diced tomatoes immediately in a mixing bowl so that not much liquid escapes on your cutting board
• Add remaining ingredients to the bowl and use your hands to mash everything up well
• Let sit for 10 minutes or so to let flavors meld (while you prepare and arrange the salad works well)
• Chill remaining dressing in a tightly sealed container for up to 5 days

Yield: Serves 4

It couldn’t be a more perfect day for truffles, right?

I made these over the weekend for my sweetheart (and myself, of course) and the way we’re  savoring every last one of them, you’d think they had flecks of gold in them or something. They’re absolutely delicious and come courtesy of Chloe Coscarelli – the phenomenal vegan chef behind some of the most popular recipes on this blog (strawberry shortcake cupcakes, black bean burgers, etc.) While I was pirating this recipe from her site, I also noticed that she’s got a cookbook coming out next month. It will be mine.

Maybe best of all, since these are vegan it’s 100% a-ok to eat the cookie dough raw. No eggs means no risk of salmonella poisoning (and happy chickens!). I promise, you won’t miss them.

Happy Valentine’s Day!

Vegan Cookie Dough Truffles
Recipe courtesy of ChefChloe.com

Ingredients

1/2 cup Earth Balance
3/4 cup packed light brown sugar
1/4 tsp salt
1 tbs vanilla extract
2 tbs water
1 1/4 cups all-purpose flour
1/3 cup semi-sweet mini chocolate chips
12 oz semi-sweet chocolate*

*note on the semi-sweet chocolate: most is vegan, but certainly not all. Read the ingredients label to be sure.

Directions

• Line two baking sheets with parchment paper
• Using a mixer, beat margarine, brown sugar, salt, vanilla and water until combined
• Add flour and beat until incorporated
• Fold in mini chocolate chips
• Cover dough and refrigerate for 1 hr
• Roll chilled dough into 1 in. balls with the palms of your hands
• Place on prepared baking sheets and then freeze for 15 min. or so
• Melt the remaining 12 oz of chocolate and let cool to room temp.
• Remove one tray of cookie dough balls from the freezer and dip each ball into the melted chocolate. Remove using two forks
• Place the coated balls back on the baking sheet and transfer to the fridge to chill about 20 min.
• Repeat with second tray of cookie dough balls
• Store in the refrigerator

Yield: ~45 truffles

If you don’t like peanut butter cups, I don’t get you.

This recipe is courtesy of The Kind Diet by Alicia Silverstone and she offers them up as a delicious alternative to good old fashioned (non-vegan) Reese’s. They’re definitely yummy but be warned: they will not be kind to your waistline (350+ cals a pop!). If you whip up a batch of these, share the love!

Vegan Peanut Butter Cups
Recipe courtesy of The Kind Diet

Ingredients

1/2 cup Earth Balance
3/4 cup crunchy peanut butter (unsweetened/unsalted)
3/4 cup graham cracker crumbs (~10 graham cracker squares)
1/4 cup maple sugar or other granulated sweetener
1 cup vegan, semi-sweet chocolate chips*
1/4 cup non-dairy milk
1/4 cup chopped peanuts, pecans or almonds

*I think these could use a least another 1/2 cup of chocolate chips and 1/8 cup of milk. Just my 2 cents.

Note: I read somewhere that adding some rice crispies to the peanut butter mixture makes for a yummy variation here. Just an idea.

Directions

• Line a 12 cup muffin tin with paper liners, set aside
• Melt the butter in a small saucepan over medium heat
• Stir in peanut butter, graham cracker crumbs and maple sugar and mix well
• Remove mixture from heat and evenly divide among the muffin cups (about 2 tbs per cup)*
• Combine the chocolate and milk in another small pan
• Stir over medium heat until the chocolate has melted
• Spoon the chocolate evenly over the peanut butter mixture
• Top with chopped nuts and place in fridge to set at least 2 hrs before serving

*I’ve made these twice now and I firmly believe that it would be best to place these in the fridge for 15-30 min. before melting and applying the chocolate. When the pb mixture is still very warm, it’s really hard to get the chocolate to spread evenly over the top rather than pool down into the center.

Yield: 1 dozen

Much like the chocolate chip cookies I posted the other day, these little babies have a totally “normal,” delicious taste. Unlike the chocolate chip cookies I posted the other day, you actually could call these healthy. How bout that?!

These are from a great vegan blog, Oh She Glows. The author based them on a classic snickerdoodle recipe from Joy of Baking. I’d say she did a pretty great job!

Vegan Snickerdoodles
Recipe courtesy of Oh She Glows

Ingredients

1 cup whole wheat pastry flour (or all-purpose flour)
1/3 cup + 1 tbs white sugar
1/4 tsp cream of tartar
1/2 tsp baking soda
pinch of cinnamon
1/2 tsp vanilla extract
1/2 flax egg (1/2 tbs ground flaxmeal + 1.5 tbs warm water)
1/4 cup Earth Balance
Cinnamon Sugar (1 tbs sugar + 1 tbs cinnamon, mixed)

Directions

• In a small bowl, mix the 1/2 flax egg. Set aside
• In a medium bowl, cream the sugar, Earth Balance and vanilla until incorporated
• Add in the flax egg and beat for about 60 seconds
• In another bowl, whisk the dry ingredients together (minus cinnamon sugar)
• Add the dry mixture to the wet mixture and stir well
• Use your hands to knead together the dough. Shape into a ball and wrap in plastic wrap. Refrigerate for 1 hour
• When the hour has passed, preheat the oven to 375°F and take about 1.5 tbs of dough and shape into a ball
• Roll in cinnamon sugar and then press the ball with a fork to flatten slightly
• Repeat with remaining dough
• Bake for 10-12 min. (10 for chewy, 12 for crispy)
• Cool on cooling racks

Yield: ~ 1 dozen cookies

Since I went vegan I’ve tested out several vegan chocolate chip cookie recipes from cookbooks and veg blogs, etc. I’ve found that it is common with vegan cookie recipes that they also take it one step further and try to alter the ingredients to create a “healthier” cookie. As a result, every single recipe so far has tasted just like the average person might expect a healthy, vegan chocolate chip cookie to taste – which is to say, not so hot.

So, this year I decided to try something different and attempt to “veganize” a classic recipe for chocolate chip cookies. No whole wheat flours, no weird binders. Not even a flax egg. I’m happy to say it worked! And I make no apologies. This is a cookie. By definition, a treat. It is not good for you but it is vegan and it will taste the way your mouth expects a chocolate chip cookie to taste. Can I get an Amen?

Vegan Chocolate Chip Cookies
Recipe inspired by The Betty Crocker Cookbook via CulinaryCory.com

Ingredients

1 cup white sugar
1 cup (light) brown sugar
2/3 cup Earth Balance, softened
2/3 cup vegetable shortening
2 Ener-G eggs
2 tsp. vanilla
3 cups unbleached white flour
1 tsp. baking soda
1 tsp. salt
12 oz. semisweet chocolate chips*

*Most semisweet chocolate chips are naturally vegan. Read the ingredients list to be sure.

Directions

• Preheat oven to 350ºF
• Beat sugars, butter and shortening with and electric mixer until light and fluffy
• Add the eggs and vanilla until combined
• Slowly add the flour, baking soda and salt (do not overmix)
• Carefully fold in the chocolate chips with a spoon until well combined
• Using a cookie dough scoop (or 1 tbs), drop the cookies onto ungreased cookie sheets about 2 in. apart
• Bake for 6 to 8 min., rotating the trays halfway through
• Remove from the oven and allow the cookies to cool as long as possible on the cookie sheet before transferring to cooling racks (the longer they’re on the sheet, the softer they’ll be)

Helpful Tip: I found that these taste significantly better the next day. If you can, store them in an airtight container after they’ve cooled completely and serve the next day. It makes for a much more dense and chewy cookie.

Yield: ~3 1/2 dozen cookies

This is the pumpkin pie I made for Thanksgiving this year. It tasted as good as it looks (unless, of course, you don’t think it looks good, in which case, it tasted better than it looks)!

I’m not actually all that hip on pumpkin pie but it was a special request from my mom so I took the plunge. It also gave me an excuse to buy Vegan Pie in the Sky, which you should run out and do immediately.

Vegan Pumpkin Pie
Recipe courtesy of Vegan Pie in the Sky

Crust Ingredients

1 1/2 cups all-purpose flour
2 tbs sugar
1/2 tsp salt
1/2 cup cold nonhydrogenated shortening
4 tbs or more ice water
2 tsp apple cider vinegar

Filling Ingredients

3 cups pumpkin puree
1/2 cup pure maple syrup
1/2 cup plain unsweetened soy milk
4 tsp canola oil
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
pinch of ground cloves
1/2 tsp salt
2 tbs cornstarch
1 tsp agar powder*

*For the life of me, I cannot find agar powder around St. Louis. I ground up agar flakes in a coffee grinder to make “powder” and it worked fine.

Crust Directions

• Sift together flour, sugar and salt. Cut in the shortening to form a crumbly dough
• Stir together 4 tbs of the ice water and vinegar, then drizzle a third of it over the flour mixture. Gently mix to moisten, drizzle in another third of the liquid and mix to moisten. Repeat with remaining mixture until dough forms a soft ball when pressed together. If it hasn’t come together yet, sprinkle in another tbs of water (or more) until the dough can be gathered into a ball
• Wrap in plastic wrap and refrigerate for an hour
• When you’re ready, roll out the crust into a circle about 12 in. in diameter and transfer onto a pie plate, gently pressing in, if necessary
• Trim any overhanging dough, leaving about 1 1/2 in
• Crimp the edges as desired

Filling Directions

• Preheat oven to 350°F
• In a blender or food processor, pulse together filling ingredients until very smooth
• Pour filling into the pie shell
• Bake for 60 to 65 min, until center looks semi-firm
• Check edges of crust after about 40 min. If edges are browning too rapidly, carefully remove the pie and apply crust protectors to the edges*
• Remove pie from oven and transfer onto cooling rack for 30 min, then chill for at least 4 hours before slicing
• Serve with non-dairy whipped cream or ice cream

*you can use aluminum foil for this

Yield: One 9 in. pie

This is a recipe I bummed off my fabulous friend, Teri. Her son has an extreme allergy to dairy and eggs, so she and I talk vegan tips and tricks on the regular. I’ve actually been jonesing for some cinnamon rolls for quite a while, but haven’t had the time or energy to make any of the recipes I’ve found (the dough for one of them actually required something like six hours in prep time before it was even ready to bake – not happenin’). She mentioned these out of the blue a few weeks ago and I finally got around to making them this past weekend. Consider the spot hit, my friend.

The best part about these is how super quick and easy they are to whip up. I’m talking 15 minutes from start to finish. More than enough time for a weekday morning before school or work.

Quick Vegan Cinnamon Rolls
Recipe courtesy of my friend, Teri

Ingredients

1 roll, original Pillsbury Crescents
Earth Balance spread
cinnamon/sugar mix
1/2 cup powdered sugar
water

Directions

• Preheat oven to 350°F
• Unroll crescents onto an ungreased, non-stick baking sheet (keep dough intact, one big sheet)
• Spread Earth Balance on dough and top with cinnamon/sugar mix (all to taste)
• Roll dough back up and slice into 1 – 1/2 in. pieces
• Space rolls evenly on baking sheet and bake for ~10 min. Remove as soon as they begin to brown
• Meanwhile add very small amount of water to the powdered sugar and stir to combine. Continue adding water in small amounts until desired consistency is achieved
• Let rolls sit for a few minutes before applying icing

Yield: ~10 mini cinnamon rolls

Here’s another recipe from my recent vacay menu. We were the King & Queen of sweets for breakfast last week and this one was top notch.

Like the key lime pie, this one also comes from Isa Chandra, though this time it was from one of her books, Vegan Brunch, instead of her blog. Clearly, she rocks the house.

As you might expect, this would be an excellent addition to any breakfast or brunch menu. Enjoy!

Vegan Coffee Cake
Recipe Courtesy of Vegan Brunch

Ingredients

(Topping)
1 cup flour
1/3 cup brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 cup canola oil, plus up to 2 tbs more, if needed

(Cake)
3/4 cup non-dairy milk
1 tsp apple cider vinegar
1/3 cup sugar
1/2 cup canola oil
1 tsp vanilla
1 1/4 flour
2 tsp baking powder
1/2 tsp salt

Directions

• Preheat oven to 375°F and lightly grease an 8 in. round springform pan or 8 in. square pan. In a small bowl, add milk for the cake and the vinegar; set aside to curdle
• For the topping, mix together flour, sugar, cinnamon and nutmeg in a small mixing bowl. Drizzle in canola oil by the tablespoon, using your fingers to swish around the mixture until crumbs form. Alternate drizzling and mixing until all the oil is used and large crumbs have formed
• For the cake, mix together the milk mixture, sugar, canola oil and vanilla in a large mixing bowl. Sift in the flour, baking powder and salt and mix until smooth
• Pour the cake batter into the prepared pan. Evenly sprinkle on the topping and pat it down lightly
• Bake for 35 to 40 min. or until a knife inserted through the center comes out clean
• Let cool for at least an hour (or as long as you can stand) before slicing and serving