3 1/2 cups whole wheat flour (may substitute partial amounts of other flours)
1 cup sugar
2 tablespoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
3/4 teaspoon nutmeg
1/4 teaspoon cloves
2 1/2 cups pumpkin
1 cup water
1/2 cup oil
1/4 cup molasses
1 bag chocolate chips
Preheat oven to 400°. Whisk together dry ingredients. Add wet ingredients. Bake in greased or lined muffin cups for 10–15 minutes.
Makes 24
Original recipe source
Showing posts with label Snacks and treats. Show all posts
Showing posts with label Snacks and treats. Show all posts
Saag dip
1 large or 2 small avocados
4 cups fresh spinach
1/2 tablespoon lemon juice
1 teaspoon minced garlic
1/4 teaspoon curry powder
1/8 teaspoon fresh ginger
pinch of chili powder
pinch of cumin
1/2 teaspoon salt
Combine all in food processor, scraping down sides as needed.
Serves 4
Total time: 5 minutes
Original recipe source
———
Serving suggestions: Serve with naan and aloo gobi.
4 cups fresh spinach
1/2 tablespoon lemon juice
1 teaspoon minced garlic
1/4 teaspoon curry powder
1/8 teaspoon fresh ginger
pinch of chili powder
pinch of cumin
1/2 teaspoon salt
Combine all in food processor, scraping down sides as needed.
Serves 4
Total time: 5 minutes
Original recipe source
———
Serving suggestions: Serve with naan and aloo gobi.
Soy yogurt
1 quart soy milk
1 probiotic capsule
jam
Add 1 probiotic capsule to 1 quart soy milk and shake or mix well. Put jam in the bottom of half-pint jars (optional) and fill the rest of the way with milk. Do not cover jars. Place in Instant Pot, cover, set to venting, and push yogurt button. Set to 12 hours.
After time is up, remove from pot and let come to room temperature before covering and refrigerating.
Serves 6
Total time: 12 hours
Original recipe source
1 probiotic capsule
jam
Add 1 probiotic capsule to 1 quart soy milk and shake or mix well. Put jam in the bottom of half-pint jars (optional) and fill the rest of the way with milk. Do not cover jars. Place in Instant Pot, cover, set to venting, and push yogurt button. Set to 12 hours.
After time is up, remove from pot and let come to room temperature before covering and refrigerating.
Serves 6
Total time: 12 hours
Original recipe source
Peanut butter chocolate chip oatmeal cookies
2/3 cup peanut butter
1/4 cup oil
2 cups brown sugar
2/3 cup plant milk
2 teaspoons vanilla
1 teaspoon baking soda
2 cups oats
1 1/3 cups chocolate chips
Heat oven to 375°F. Whisk together all ingredients through salt. Stir in flour. Add oats and chocolate chips. Scoop onto greased or parchment-lined cookie sheets. Bake about 10 minutes.
Makes 4 dozen
Recipe adapted from Fix-It and Forget-It Vegetarian Cookbook by Phyllis Pellman Good
1/4 cup oil
2 cups brown sugar
2/3 cup plant milk
2 teaspoons vanilla
1 teaspoon baking soda
1/2 teaspoon salt
2 cups whole wheat flour2 cups oats
1 1/3 cups chocolate chips
Heat oven to 375°F. Whisk together all ingredients through salt. Stir in flour. Add oats and chocolate chips. Scoop onto greased or parchment-lined cookie sheets. Bake about 10 minutes.
Makes 4 dozen
Recipe adapted from Fix-It and Forget-It Vegetarian Cookbook by Phyllis Pellman Good
Clafoutis
12 oz. silken tofu
2 tablespoons cornstarch
1 teaspoon vanilla
1/2 teaspoon almond extract
1/2 cup plant milk
1 cup sugar
1 cup whole wheat flour
2 14-ounce cans tart cherries in water, drained
or 1 1/2 12-ounce bags frozen cherries, or other fruit
Preheat oven to 375°F. Lightly grease a 9x13" pan.
Blend up first five ingredients until smooth. Whisk together sugar and flour in a mixing bowl; add tofu mixture and mix. Add fruit. Transfer mixture to pan.
Bake about 45 minutes, until mostly firm. Let cool about 10 minutes before eating.
Total time: 60 minutes
Recipe adapted from Happy Herbivore Abroad
2 tablespoons cornstarch
1 teaspoon vanilla
1/2 teaspoon almond extract
1/2 cup plant milk
1 cup sugar
1 cup whole wheat flour
2 14-ounce cans tart cherries in water, drained
or 1 1/2 12-ounce bags frozen cherries, or other fruit
Preheat oven to 375°F. Lightly grease a 9x13" pan.
Blend up first five ingredients until smooth. Whisk together sugar and flour in a mixing bowl; add tofu mixture and mix. Add fruit. Transfer mixture to pan.
Bake about 45 minutes, until mostly firm. Let cool about 10 minutes before eating.
Total time: 60 minutes
Recipe adapted from Happy Herbivore Abroad
Sushi rice / onigiri
2 cups rice
4 cups water
1/3 cup rice or white vinegar
3 tablespoons sugar
1 teaspoon salt
Cook rice in water. Bring vinegar, sugar, and salt to a boil. Whisk until sugar is dissolved. Stir into cooked rice. For onigiri, let cool, then form into balls.
Makes 7–8 large onigiri
Total time: 45–60 minutes
Original recipe source
4 cups water
1/3 cup rice or white vinegar
3 tablespoons sugar
1 teaspoon salt
Cook rice in water. Bring vinegar, sugar, and salt to a boil. Whisk until sugar is dissolved. Stir into cooked rice. For onigiri, let cool, then form into balls.
Makes 7–8 large onigiri
Total time: 45–60 minutes
Original recipe source
Molasses cake
Dry ingredients
1 1/2 cups whole wheat flour
1/2 cup oat flour
2/3 cup brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
Wet ingredients
1 cup plant milk
1/4 cup molasses
1/4 cup applesauce
1 teaspoon vanilla
Glaze ingredients
1 cup powdered sugar
1 teaspoon vanilla
1–2 tablespoons plant milk
Preheat oven to 350°F. Whisk together dry ingredients. Add wet ingredients and mix. Pour into prepared pan (bundt or other). Bake about 30–35 minutes, until pick comes out clean.
Turn cake from pan after about 15 minutes, if you like. When mostly cool, poke cake with fork. Mix up glaze and pour over cake.
Serves 8
Total time: 1 hour, plus cooling
1 1/2 cups whole wheat flour
1/2 cup oat flour
2/3 cup brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
Wet ingredients
1 cup plant milk
1/4 cup molasses
1/4 cup applesauce
1 teaspoon vanilla
Glaze ingredients
1 cup powdered sugar
1 teaspoon vanilla
1–2 tablespoons plant milk
Preheat oven to 350°F. Whisk together dry ingredients. Add wet ingredients and mix. Pour into prepared pan (bundt or other). Bake about 30–35 minutes, until pick comes out clean.
Turn cake from pan after about 15 minutes, if you like. When mostly cool, poke cake with fork. Mix up glaze and pour over cake.
Serves 8
Total time: 1 hour, plus cooling
Lemon poppyseed cake
Dry ingredients
1 1/2 cups whole wheat flour
1/2 cup oat flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon nutritional yeast
2 tablespoons poppy seeds
Wet ingredients
1 cup plant milk
1/4 cup agave nectar
2 tablespoons applesauce
1 teaspoon lemon extract
Glaze ingredients
1 cup powdered sugar
2 tablespoons lemon juice
Preheat oven to 350°F. Whisk together dry ingredients. Add wet ingredients and mix. Pour into prepared pan (bundt or other). Bake about 30–35 minutes, until pick comes out clean.
Turn cake from pan after about 15 minutes, if you like. When mostly cool, poke cake with fork. Mix up glaze and pour over cake.
Serves 8
Total time: 1 hour, plus cooling
Pumpkin bread with maple glaze
Bread ingredients
1/4 cup plant milk
1/4 teaspoon lemon juice
1 15-ounce can pumpkin (or 2 cups)
1 cup brown sugar
1 teaspoon vanilla
1 1/2 tablespoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/4 teaspoon turmeric
1/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups whole wheat flour
1/2 cup walnuts
Glaze ingredients
1 cup powdered sugar
2 teaspoons maple syrup
1 teaspoon cinnamon
1 teaspoon vanilla
pinch salt
~1 tablespoon plant milk
Preheat oven to 350°. In medium bowl, whisk together milk and lemon juice. Add all remaining ingredients except flour and whisk well. Stir in flour and walnuts.
Put batter in lightly greased or parchment-lined bread pan (9" loaf pan or glass meatloaf pan). Bake 1 hour, until toothpick comes out clean.
Make glaze by whisking together all ingredients, using as much milk as necessary to form a thick glaze.
Makes 1 9" loaf
Total time: 75 minutes
1/4 cup plant milk
1/4 teaspoon lemon juice
1 15-ounce can pumpkin (or 2 cups)
1 cup brown sugar
1 teaspoon vanilla
1 1/2 tablespoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/4 teaspoon turmeric
1/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups whole wheat flour
1/2 cup walnuts
Glaze ingredients
1 cup powdered sugar
2 teaspoons maple syrup
1 teaspoon cinnamon
1 teaspoon vanilla
pinch salt
~1 tablespoon plant milk
Preheat oven to 350°. In medium bowl, whisk together milk and lemon juice. Add all remaining ingredients except flour and whisk well. Stir in flour and walnuts.
Put batter in lightly greased or parchment-lined bread pan (9" loaf pan or glass meatloaf pan). Bake 1 hour, until toothpick comes out clean.
Make glaze by whisking together all ingredients, using as much milk as necessary to form a thick glaze.
Makes 1 9" loaf
Total time: 75 minutes
Blueberry muffins
1 cup whole wheat flour
1 cup oat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/3 cup sweetener of choice
1/2 cup applesauce
2 teaspoons vanilla
1 cup plant milk
1 cup blueberries
Preheat oven to 400°F. Prepare 12 muffin cups. Mix dry ingredients. Add remaining ingredients. Divide batter between cups. Bake about 20–25 minutes, until tops are brown.
Serves 10–12
Total time: 35 minutes
Original recipe source
1 cup oat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/3 cup sweetener of choice
1/2 cup applesauce
2 teaspoons vanilla
1 cup plant milk
1 cup blueberries
Preheat oven to 400°F. Prepare 12 muffin cups. Mix dry ingredients. Add remaining ingredients. Divide batter between cups. Bake about 20–25 minutes, until tops are brown.
Serves 10–12
Total time: 35 minutes
Original recipe source
Black forest ice cream
1 12-ounce bag frozen sweet cherries
1–2 frozen bananas (optional)
2 tablespoons cocoa powder
1/4 cup plant milk
2–4 tablespoons sweetener (agave)
Microwave cherries for about 30 seconds and bananas for about 20 seconds. Add to blender with remaining ingredients. Blend.
Serves 2–4
Total time: 5 minutes
Original recipe source
1–2 frozen bananas (optional)
2 tablespoons cocoa powder
1/4 cup plant milk
2–4 tablespoons sweetener (agave)
Microwave cherries for about 30 seconds and bananas for about 20 seconds. Add to blender with remaining ingredients. Blend.
Serves 2–4
Total time: 5 minutes
Original recipe source
Baba ganoush
2 large eggplants
1 tablespoon garlic
1/4 cup tahini
1/4 cup lemon juice
salt to taste
Slice eggplant into 1/4" rounds (about 12 each). Sprinkle with salt and let sit in colander in the sink about 10 minutes. Rinse and dry between two towels.
Prepare two baking sheets with parchment paper. Arrange eggplant slices on sheets. Broil each sheet 10 minutes, turning eggplant over in the middle.
Place towel over baking sheet and let sit about 5 minutes. Pull skins off eggplant rounds and put in food processor. Add remaining ingredients and process until smooth.
Make about 3 cups
Total time 45 minutes
Original recipe source
———
Serving suggestions: Spread on toast or sandwiches, use as a dip for veggies, pita bread, etc.
1 tablespoon garlic
1/4 cup tahini
1/4 cup lemon juice
salt to taste
Slice eggplant into 1/4" rounds (about 12 each). Sprinkle with salt and let sit in colander in the sink about 10 minutes. Rinse and dry between two towels.
Prepare two baking sheets with parchment paper. Arrange eggplant slices on sheets. Broil each sheet 10 minutes, turning eggplant over in the middle.
Place towel over baking sheet and let sit about 5 minutes. Pull skins off eggplant rounds and put in food processor. Add remaining ingredients and process until smooth.
Make about 3 cups
Total time 45 minutes
Original recipe source
———
Serving suggestions: Spread on toast or sandwiches, use as a dip for veggies, pita bread, etc.
Chocolate muffins
2 cups whole wheat flour
1/2 cup sugar or other sweetener
1/4 cup cocoa powder
1 1/2 teaspoons baking soda
3/4 cup applesauce
1 tablespoon balsamic vinegar
1 teaspoon vanilla
1/2 cup chocolate chips (optional)
1/2 cup nuts (optional)
1/2 cup raisins or dried cranberries (optional)
Preheat oven to 350°F. Prepare 18 muffin cups.
Combine dry ingredients. Add wet ingredients and stir well. Add optional chocolate chips, nuts, and/or raisins.
Fill muffin cups 3/4 full. Bake about 15 minutes, or until toothpick comes out clean.
Serves 16–18
Total time: 25 minutes
1/2 cup sugar or other sweetener
1/4 cup cocoa powder
1 1/2 teaspoons baking soda
3/4 cup applesauce
3/4 cup water
1 tablespoon molasses1 tablespoon balsamic vinegar
1 teaspoon vanilla
1/2 cup chocolate chips (optional)
1/2 cup nuts (optional)
1/2 cup raisins or dried cranberries (optional)
Preheat oven to 350°F. Prepare 18 muffin cups.
Combine dry ingredients. Add wet ingredients and stir well. Add optional chocolate chips, nuts, and/or raisins.
Fill muffin cups 3/4 full. Bake about 15 minutes, or until toothpick comes out clean.
Serves 16–18
Total time: 25 minutes
Ranch hummus
2 cans chickpeas (3 cups)
1/2 cup water
1/4 cup chopped onion OR 3 green onions OR 1/2 teaspoon onion powder
2 tablespoons nutritional yeast
2 tablespoons apple cider vinegar
2 tablespoons lemon juice
2 tablespoons tahini
1 tablespoon parsley
1/2 teaspoon garlic powder
1/2 teaspoon dill
1 1/2 teaspoons salt
Combine all ingredients in food processor.
Total time: 10 minutes
Original recipe source
1/2 cup water
1/4 cup chopped onion OR 3 green onions OR 1/2 teaspoon onion powder
2 tablespoons nutritional yeast
2 tablespoons apple cider vinegar
2 tablespoons lemon juice
2 tablespoons tahini
1 tablespoon parsley
1/2 teaspoon garlic powder
1/2 teaspoon dill
1 1/2 teaspoons salt
Combine all ingredients in food processor.
Total time: 10 minutes
Original recipe source
Oatmeal raisin cookie bites
1/3 cup oats
1/2 cup raisins
1/2 cup walnuts
1/4 teaspoon cinnamon
Run oats through food processor. Add remaining ingredients. Process until dough holds together when squeezed. Add water 1/2 teaspoon at a time if needed.
Squeeze and roll into balls.
Makes 8
Total time: 5 minutes
Original recipe source
1/2 cup raisins
1/2 cup walnuts
1/4 teaspoon cinnamon
Run oats through food processor. Add remaining ingredients. Process until dough holds together when squeezed. Add water 1/2 teaspoon at a time if needed.
Squeeze and roll into balls.
Makes 8
Total time: 5 minutes
Original recipe source
Chocolate brownie bites
1/4 cup walnuts
1/4 cup almonds (or more walnuts)
2/3 cup dates
1/2 teaspoon vanilla
2 tablespoons cocoa powder
Combine all ingredients in food processor until mixture holds when pressed together. Add water a few drops at a time if necessary. Roll into balls and store in refrigerator.
Makes 10
Total time: 15 minutes
Original recipe source
1/4 cup almonds (or more walnuts)
2/3 cup dates
1/2 teaspoon vanilla
2 tablespoons cocoa powder
Combine all ingredients in food processor until mixture holds when pressed together. Add water a few drops at a time if necessary. Roll into balls and store in refrigerator.
Makes 10
Total time: 15 minutes
Original recipe source
Raspberry oatmeal cookies
1 1/2 cups oats
2 bananas
splash of milk, any sort
1 cup frozen raspberries
Preheat oven to 350°F. Combine banana and half of oats in blender with milk. Add remaining oats and raspberries and pulse until just combined and still chunky. (Alternately, mash up bananas with oats and fold in raspberries.)
Drop spoonfuls of batter onto greased baking sheet. Bake 18–20 minutes, until cookies hold together when lifted up.
Makes 12+
Total time: 30 minutes
Original recipe source
2 bananas
splash of milk, any sort
1 cup frozen raspberries
Preheat oven to 350°F. Combine banana and half of oats in blender with milk. Add remaining oats and raspberries and pulse until just combined and still chunky. (Alternately, mash up bananas with oats and fold in raspberries.)
Drop spoonfuls of batter onto greased baking sheet. Bake 18–20 minutes, until cookies hold together when lifted up.
Makes 12+
Total time: 30 minutes
Original recipe source
Carrot cake muffins
3 cups white whole wheat flour
2 teaspoons baking soda
2 teaspoons baking powder
1 tablespoon cinnamon
1/4 cup sugar
2 carrots (or 10 baby carrots)
1 can pineapple
1 cup raisins
Heat oven to 350°F. Whisk together dry ingredients. Combine carrots and pineapple (with juice) in blender; wet chop to speed 6 until carrots and pineapple are shredded. Add blended mixture and raisins to dry ingredients; mix.
Spoon into 24 prepared muffin cups (these muffins stick to paper cups). Baked for about 20 minutes, until pick comes out clean.
Makes 24
Total time: 30 minutes
Original recipe source: cookbook
2 teaspoons baking soda
2 teaspoons baking powder
1 tablespoon cinnamon
1/4 cup sugar
2 carrots (or 10 baby carrots)
1 can pineapple
1 cup raisins
Heat oven to 350°F. Whisk together dry ingredients. Combine carrots and pineapple (with juice) in blender; wet chop to speed 6 until carrots and pineapple are shredded. Add blended mixture and raisins to dry ingredients; mix.
Spoon into 24 prepared muffin cups (these muffins stick to paper cups). Baked for about 20 minutes, until pick comes out clean.
Makes 24
Total time: 30 minutes
Original recipe source: cookbook
Cheese sauce
2 potatoes, peeled or not
1 carrot
1/4 onion
1/2 cup cashews
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon lemon juice
3 tablespoons nutritional yeast
Boil potatoes, carrot, and onion about 15 minutes or until soft. Save 1.5 cups cooking water. Add veggies and water to blender with remaining ingredients. Blend well. Serve with 8–12 ounces cooked pasta.
Sauces 8–12 ounces of pasta.
Total time: 30 minutes
Original recipe source
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Serving suggestions
Pasta
Mixed with chili as a dip
Walnut-prune bites
1/2 cup prunes
1/3 cup walnuts
2 teaspoons rolled oats
2 tablespoons flaked coconut
Combine prunes, walnuts, and oats in food processor until they come together and form a paste. Form into 10–12 balls (if it won't form balls easily, process longer). Roll in flaked coconut. Store in refrigerator.
Total time: 15 minutes
1/3 cup walnuts
2 teaspoons rolled oats
2 tablespoons flaked coconut
Combine prunes, walnuts, and oats in food processor until they come together and form a paste. Form into 10–12 balls (if it won't form balls easily, process longer). Roll in flaked coconut. Store in refrigerator.
Total time: 15 minutes
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