Sound crazy?? Well Avocado and lime are like the creamy and tangy in any successful tea cookie combo. Add in the creaminess of the cream cheese, sweetness of the powdered sugar & sea salt to draw out the “dulce” and you’ve got a fluffy, light and unique treat. You’ll be surprised at how it rivals your favorite handheld desserts!

• 1/2 large avocado
• 1/2 cup vegan butter, room temperature
• 4 ounces vegan cream cheese, room temperature
• 1 cup powdered sugar
• zest of 1 lime
• 2 tablespoons fresh lime juice
• 1 teaspoon vanilla extract
• 2 cups flour (gluten free if desired)
• 1/2 teaspoon baking powder
• Coarse sea salt

Preheat oven to 375ºF.

In a mixing bowl, sift together flour and baking powder.

In another bowl, cream together avocado, butter, cream cheese, and powdered sugar until smooth.  Mix in lime juice, lime zest and vanilla.  Then slowly add in flour mixture until everything is completely incorporated.

With a teaspoon, drop spoonfuls of cookie dough onto sheet pan lined with parchment paper. Smaller dollops, like kisses, will come out nice and crispy.

Bake for 12 to 15 minutes, until cookies are golden around the edges. Sprinkle lightly with sea salt and enjoy!

For those of us who don’t dine on turkey at Thanksgiving, it’s the sides that really get us in a tizzy. Even folks who do look forward to the bird really load up on their favorite holiday side dishes. Who doesn’t love stuffing, mashed potatoes and gravy? Well, below I’ve compiled some great traditional as well as non-traditional sides that will keep you happy and stuffed through to Cyber Monday!

Maple Chipotle Sweet Potato Bisque

• 4-5 small/medium sweet potatoes
• 1 cup plain soymilk (keep extra on hand if you want to thin out the soup a bit)
• 1 chipotle pepper in adobo
• 1/4 cup maple syrup
• 1/2 cup vegan sour cream
• 4 tablespoons softened vegan butter
• Salt and pepper to taste

Wash and peel sweet potatoes, then cube and boil until fork tender. Add cooked sweet potatoes in a large bowl.

In a food processor or using an immersion blender pulse the soymilk and chipotle together. In a saucepan bring the soymilk and chipotle mixture to a simmer on low. Then add the maple syrup, sour cream, butter and salt and pepper to the milk mixture. Pour the soymilk mixture over the cooked sweet potatoes and again use the  immersion blender or a hand mixer to mix the ingredients together.

Pumpkin Empanadas

Dough

• 1 cup water
• 1/4 cup sugar
• 1 teaspoon salt
• 2 (1/2 ounce) packages dry yeast (4 1/2 teaspoons)
• 1/8 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 3 cups all purpose flour, divided in half
• 3/4 cup vegetable shortening

Filling

• 2 tablespoons vegan butter
• 1 cup firmly-packed dark brown sugar
• 1 cup pumpkin puree (not pumpkin pie filling)
•  1 – 1 1/2 teaspoons Pumpkin Pie Spice
• Grated orange zest, to taste

Garlic Rosemary Mashed Potatoes

• 5 medium baking potatoes peeled and coarsely chopped
• 1 teaspoon salt
• 5 tablespoons vegan butter, at room temperature
• 1/2 cup vegan sour cream, at room temperature
• 1 tablespoon olive oil
• 1-2 teaspoons finely minced garlic
• 1 teaspoon rosemary
• 1-2 tablespoon soymilk, at room temperature or warmed
• Salt and pepper
• 1 tablespoon chives, for garnish

In a medium pot, cook the potatoes in salted water until tender, about 15 minutes. Drain the potatoes and return them to the saucepan.

In a medium saucepan, sauté the garlic and rosemary in the olive oil until slightly brown.  Add this to the potatoes along with the butter and sour cream.

Mash the potatoes with a potato masher or hand mixer until the ingredients are blended. Add the milk, 1 tablespoon at a time, until the potatoes are the desired consistency. Taste and add salt and pepper, if needed. Garnish with chives.

Cornbread, Herb & Apple Sausage Stuffing

• 1 tablespoon olive oil
• 1 large onion
• 1 cup celery, chopped
• 1 package Field Roast vegan apple sausage, chopped into bite sized chunks
• 4 cups vegan cornbread
• 1 cup vegetable broth
• ½ teaspoon of each: dried sage, thyme, and savory, with a pinch of rosemary
• Salt and pepper
• Chinese sesame oil for brushing

Fry onion and celery in oil until translucent but still crunchy.  Add in the sausage.

Remove from heat and add bread crumbs, pour broth and remaining ingredients over, and stir well while heating on low.

Place stuffing in an 8-inch square pan. Lightly brush the top with sesame oil and cover with foil, baking for 350 degrees for 30 to 60 minutes, depending on desired crispiness.

MMMM, ’tis the season for yummy sweets and tasty treats! And sweet potato is quite a star this time of year so while it’s fab for a dinner veggie, it makes for some pretty awesome sweet appetizers and desserts. You may want to name these “gone in 60 seconds” puffs!

• 1/2 cup sweet potatoes, mashed or pureed
• 1/4 cup vegan cream cheese, softened
• 1 tablespoon brown sugar
• 1 tablespoon fresh lemon juice
• Kosher salt
• 1 package of vegan puff pastry dough (1 use sheet only), thawed
• 1/3 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1/4 cup vegan butter, melted

Preheat the oven to 350 degrees F.

In a small bowl, mash the sweet potatoes with a fork, and mix in the cream cheese, brown sugar if using, lemon juice, and pinch of salt until creamy. Cut the puff pastry sheet into 4 rectangles, then cut each rectangle in half and then cut the halves into 2 triangles. Place a heaping teaspoon of sweet potato filling in the center of each of 4 triangles. Fold the dough over on each, as if you were making ravioli, and pinch the edges together. Cook’s Note: Use a tiny bit of water if the dough is too dry to seal.

Continue making little triangles with the rest of the dough, 16 total. Place the triangles on a parchment-lined baking sheet and into the preheated oven. Bake the puffs until golden, about 10 to 12 minutes. Meanwhile, in a shallow bowl, mix together the sugar, cinnamon, and pinch of salt. While still warm, brush the puffs with melted butter, and then gently toss in the cinnamon-sugar mixture.

MMMMMM, who can resist a piece of cake? Who can resist the delicious combo of chocolate and peanut butter?  Now imagine combining all 3 in a decadent but not to rich cake! Perfect for all sorts of celebrations or just baking up on a lazy Sunday afternoon ; ) And it’s easy to make gluten free as well by using gluten free flour!

Classic Yellow Cake

• 1 cup vegan butter
• 2 1/2 cups white sugar
• 3 egg replacers
• 1 1/2 teaspoons vanilla extract
• 2 1/2 cups vegan buttermilk (1 cup plain soy milk with 1 teaspoon of apple cider or coconut water vinegar, set aside to curdle for at least 15 minutes)
• 3 3/4 cups all-purpose flour
• 2 1/4 teaspoons baking powder
• 2 1/2 teaspoons baking soda

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9×13 inch pans. Sift together the flour, baking powder and baking soda. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg replacers one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour batter into prepared pans.

Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Chocolate Mocha Buttercream

• 1/2 cup solid vegetable shortening (Earth Balance shortening is good)
• 1/2 cup (1 stick) vegan butter, softened
• 3/4 cup cocoa or three 1 oz. vegan unsweetened chocolate squares, melted
• 1 teaspoon vanilla extract
• 4 cups sifted confectioners’ sugar (approximately 1 lb.)
• 3-4 tablespoons cold brewed strong coffee

Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Peanut Buttercream Icing

• 1/3 cup solid vegetable shortening (Earth Balance shortening is good)
• 1/3 cup vegan butter
• 3/4 cup peanut butter
• 1 teaspoon vanilla extract
• 4 cups (approx. 1 lb.) confectioners’ sugar, sifted
• 4-6 tablespoons soy milk

Cream shortening and butter with electric mixer. Add peanut butter and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk, one tablespoon at a time, and beat at medium speed until light and fluffy.

Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.

To make the cake:

Once your cakes have cooled, level them and brush any excess crumbs away. Ice the top of your bottom layer with a generous amount of the peanut buttercream icing. Stack the next layer of cake on top and ice generously with the mocha chocolate buttercream icing, making sure to cover all sides well.

Slice and enjoy!

Spring is here and that means light meals as well as fruity sweet treats. For upcoming spring holiday parties and dinners, who can resist bananas foster? But who wants to deal with the mess or the anxiety of getting an ice cream dish served perfectly? Well, bananas foster cupcakes are the answer! Light, sweet and delicious, check out our vegan version below!

For the bananas
*3/4 cup unsalted vegan butter
*1/2 cup brown sugar packed
*1/2 teaspoon cinnamon
*2 firm, ripe bananas, thinly sliced
*2-6 tablespoons dark rum
*1/2 teaspoons vanilla extract

For the cupcakes
*2 1/2 cups all-purpose flour
*1 teaspoon baking soda
*1/4 teaspoon salt
*3/4 cup butter, softened
*1 1/2 cups granulated sugar
*3 egg replacers (EnerG is best)
*1 teaspoons vanilla extract
*1/2 teaspoons dark rum
*3/4 cup vegan sour cream

To make the bananas

In a saute pan over medium heat, combine the butter, brown sugar, and cinnamon. Cook until butter melts and sugar is dissolved, about 4 to 5 minutes. Add the banana slices and cook until tender, turning once for 1 to 2 minutes per side. In a small bowl, stir the rum and vanilla together. Turn off the burner and add the rum mixture to the pan. Using a long match or bbq lighter, light the alcohol by placing the flame just in the outer edge of the pan. Stand as far back as possible. The flame should extingish in a few seconds. Gently shake the pan from side to side to coat the bananas with the sauce. Spoon the bananas into a bowl and set aside.

For the cupcakes

Preheat oven to 350 degrees. In a large bowl, cream butter and sugar with electric mixer until light and fluffy. In a medium bowl, combine the flour, baking soda, and salt. Add egg replacers, vanilla, rum and banana mixture. Mix well. Add flour mixture alternately with sour cream; blend thoroughly but do not overmix. Pour into prepared cupcake pans. Bake 20 – 25 minutes or until toothpick inserted comes out clean. Cool for 1- minutes in pan on rack. Remove and cool completely before frosting.

For the frosting:

*1/4 cup unsalted vegan butter, softened
*4 ounces vegan cream cheese, softened
*2-3 tablespoons homemade or store bought vegan caramel sauce
*4-6 cups confectioners or powdered sugar
*1-2 tablespoons vegan creamer
*1-2 teaspoons of cinnamon

In a large mixing bowl, beat the softened butter and cream cheese together until fluffy; add the caramel sauce and beat until fully incorporated. Slowly add confectioners sugar into the bowl, 1/2 cup at a time and beating after each addition. Continue adding the sugar until you have a thick frosting of your preferred consistency. If the frosting becomes too thick, add a tablespoon or more of vegan creamer to thin out.

Mmmmm, nothing looks prettier on a holiday tablescape like a well decorated cake or a classic holiday pie.  This is the time of year for full on baking frenzies so to complement your cookies and candies, it’s almost a requirement to have cakes, pies and holiday breads along with them.  Be it to enjoy with your family or to share with friends at work or at parties, check out the following recipes and get bakin’

Classic Cherry Pie

• 1 double crust pie crust pastry for 9 inch pie tin
• 4 tablespoons quick-cooking tapioca
• 1/8 teaspoon salt
• 1 cup white sugar
• 4 cups pitted cherries
• 1/4 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 1 1/2 tablespoons vegan butter

Preheat oven to 400 degrees F. Place bottom crust in piepan. Set top crust aside, covered.

In a large mixing bowl combine tapioca, salt, sugar, cherries and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil lined cookie sheet.

Bake for 50 minutes in the preheated oven, until golden brown.

Chocolate Mousse Pie

• 2 cups semisweet chocolate chips
• 1 quart, plus 3 tablespoons vegan heavy cream (recipe below)
• 1 tablespoon chocolate creme liqueur
• 1 teaspoon vanilla extract
• 3 cups powdered sugar
• 1 premade vegan pie shell
• Chocolate chips, for topping

Preheat oven to 350 degrees F.

Prick holes to bottom of pie shell. Bake in oven for 11 minutes or until golden brown. Let cool.

In a medium saucepan over medium-low heat, add chocolate chips, 3 tablespoons heavy cream and chocolate liqueur. Cook until smooth, about 1 minute. Add vanilla extract. Mix and let cool.

In a mixing bowl combine sugar and 1 quart heavy cream. Whip as if you were making whipped cream. Slowly fold the chocolate sauce into the cream.

Next pour the mousse mixture into the pie shells. Add chocolate chips to the top of the pies. Wrap the pie and freeze for a few hours or overnight.

Vegan heavy Cream – 1 block of extra firm silken tofu (boxed, not the kind in water that you find in the refrigerated section) and 1/2 cup of plain soy milk. Blend in blender until thick and creamy and there are no more lumps

Holiday Yule Log

• 2/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 5 egg replacers
• 3/4 cup white sugar
• 2 (1 ounce) squares unsweetened chocolate
• 2 tablespoons water
• 2 tablespoons coffee-flavored liqueur
• 2 tablespoons white sugar
• 1/4 teaspoon baking soda
• confectioners’ sugar for dusting

Filling & Frosting

• 4 (1 ounce) squares semisweet baking chocolate
• 1 (8 ounce) package vegan cream cheese, softened
• 3 cups confectioners’ sugar
• 1/2 teaspoon vanilla extract
• 1 tablespoon coffee flavored liqueur

Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 10×15 inch jellyroll pan and line with parchment paper. Sift flour with baking powder and salt and set aside.
In a large mixing bowl, beat the egg replacers on high for several minutes until they are fluffy. Gradually add in the sugar, beating 1 to 2 minutes more or until very thick. Gently, but thoroughly, fold in the flour mixture.

Melt the chocolate in a small saucepan over low heat. In a small bowl, combine the 2 tablespoons of water with the 2 tablespoons coffee liqueur and the remaining 2 tablespoons sugar and the baking soda, then gradually stir into the melted chocolate until smooth. Quickly, but thoroughly, fold chocolate mixture into batter.

Pour batter into prepared 10×15 inch pan. Bake at 350 degrees F for 18 to 20 minutes, or until a toothpick inserted into the cake comes out clean. Lightly sift an even layer of confectioners sugar over a cloth napkin. Flip the cake out of its pan onto the prepared cloth as soon as it comes from the oven. Carefully peel away parchment paper. Lightly dust top of cake with confectioners sugar, then trim away crisp edges. Starting with one of the short sides of the cake, immediately roll the cake up in the cloth, jellyroll style, and cool thoroughly on a rack.

For the Filling and Frosting: In a small saucepan over low heat, melt the chocolate. Remove from heat and let cool to lukewarm. In a medium bowl, beat the cream cheese with the confectioners sugar until smooth, then blend in the vanilla extract and coffee liqueur. Blend in the melted chocolate. Unroll the cake and spread about 1/3 of the filling evenly over the surface. Roll the cake back up.
Arrange cake roll on serving tray, then frost generously, swiping with an icing spatula to form the long ‘bark line’ design. Swipe ends of cake in a circular motion to simulate the tree-rings of a cut log. Decorate log as desired decorative items.

White Chocolate Candy Cane Cupcakes
Cupcakes

• 2 ounces vegan white chocolate, melted
• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup soy milk
• 1 teaspoon pure vanilla extract
• 1 teaspoon pure peppermint extract
• ½ cup (1 stick) vegan butter, room temperature
• 1 cup granulated sugar
• 1 egg replacer
• 1 egg white ( 1 Tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped again)

Frosting

• ½ cup vegan butter
• ½ cup vegan shortening
• 1 teaspoon vanilla
extract
• ¼ cup soy creamer (plain or vanilla)
• 3 cups confectioner’s sugar, sifted

Topping:
10 to 12 soft peppermint candies, coarsely chopped

Preheat oven to 350 degrees F. Prepare one standard 12-cup muffin pan; line with paper cupcake liners.

To Make Cupcakes:

In top of a double boiler over hot water, melt white chocolate. Remove from heat and set aside to cool. Or, place the chocolate in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted; do not overheat as chocolate will burn easily. Set aside to cool slightly.

In a medium mixing bowl, combine flour, baking powder, and salt; whisk together to mix.  Set aside.

In a small mixing bowl, stir the milk, vanilla extract, and peppermint extract together. Set aside.

In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy.

With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.

Add egg replacer and vegan egg white, beating until thoroughly mixed.

With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended.  Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended.

Remove the bowl from the mixer. Using a large rubber spatula, gently fold the melted and cooled white chocolate into the batter.

Spoon the batter into the cupcake liners. Fill about 2/3 full, using about ¼ cup of batter per cup.

Bake, rotating pan halfway through, 18 to 20 minutes, or until the cakes are just firm and spring back when gently pressed, and a toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Cool slightly in cupcake pan, and turn out of pan when cool enough to handle. Cool cupcakes completely on a wire cooling rack before frosting and topping with candy. Sprinkle candy on cake, frost and sprinkle more candy on top of the frosting ; )

To Make Frosting:

Cream butter & shortening until fluffy. Add sugar and beat for about 3 minutes. Add in the vanilla, then slowly add in the soy creamer. Mix until well incorporated and fluffy.

Maple Cupcakes

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 teaspoon ground ginger
• 1 stick vegan butter, softened
• 1/2 cup light-brown sugar
• 2 egg replacers
• 1 1/4 cup maple syrup
• 2 teaspoon vanilla extract
• 1/2 cup vegan buttermilk (1 cup plain soy milk with 1 teaspoon of apple cider vinegar, set aside to curdle for at least 15 minutes)
• 1/2 cup walnuts or pecans, finely chopped

Heat oven to 350 degrees F. Sift together the flour, baking powder, baking soda, salt, and ginger. Set aside. Beat the butter and sugar together using a mixer set on medium speed in a large bowl until fluffy. Beat in the eggs, syrup, and vanilla. Stir in flour mixture by thirds, alternating with the buttermilk. Stir in nuts. Fill 18 lined muffin cups and bake until a tester comes out clean, about 20 minutes. Cool completely before frosting (recipe below).

Maple Frosting

• 1 cup vegan butter, softened
• 3 ounce vegan cream cheese, softened
• 2/3 cup dark-brown sugar
• 1/4 teaspoon salt
• 3/4 cup maple syrup
• 3/4 teaspoon vanilla extract
• 1 cup confectioners’ sugar

Beat the butter, cream cheese, brown sugar, and salt in a medium bowl with a mixer set on medium speed until light and fluffy, about 3 minutes. Continue beating, and add the maple syrup and vanilla. Gradually add the confectioners’ sugar, increase the speed to high, and beat until light and fluffy, about 1 minute. Chill for 1 hour before using.

Pumpkin Gingerbread

• 3 cups sugar
• 1 cup vegetable oil
• 4 egg replacers
• 2/3 cup water
• 1 (15 ounce) can pumpkin puree
• 2 teaspoons ground ginger
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1/2 teaspoon baking powder

Preheat oven to 350 degrees F. Lightly grease two 9×5 inch loaf pans.

In a large mixing, combine sugar, oil and egg replacers; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
Bake in preheated oven until toothpick comes out clean, about 1 hour.

Drunk Eggnog Bread

2 1/4 cups all-purpose flour
3/4 cup sugar
1 cup vegan eggnog or soy creamer
3 tablespoons vegetable oil
2 tablespoons rum
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 egg replacer
1/2 cup chopped pistachio

Glaze:
1/2 cup powdered sugar
2 teaspoons vegan eggnog or soy creamer
1 teaspoon rum or 1/2 teaspoon rum extract

Heat oven to 350F. Grease the bottom only of a large loaf pan. In a bowl combine all the ingredients except the nuts. Mix together till all the ingredients are mixed together being mindful no to over mix. Add in the nuts and fold. Bake in the over for 1 hour. Remove and place on a wire rack for 10 minutes before removing from pan. Cool completely before drizzling the Rum glaze.

Glaze:
Mix all ingredients until smooth and thin enough to drizzle.

Yay!! It’s that time of year where everywhere we go there are treats galore and where gifting home made sweets is more than welcomed.  Baking with family and gifting to friends is a quintessential holiday tradition. So each week in December, I’ll be offering up an assortment of holiday recipes and this week, it’s cookies!!

As my gift to you, please enjoy this week’s treats!

Classic Gingerbread Cookies

• 3 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon grated nutmeg
• 1/4 teaspoon ground cloves
• 3/4 cup dark brown sugar (packed)
• 3/4 cup unsalted soy butter, cut into small chunks
• 1/4 cup unsulfured molasses
• 1/4 cup rice syrup

Ener-G for 1 egg (or any egg replacer enough for 1 egg), prepared as per package directions
Sift flour, baking soda, salt and spices together. Place margarine and sugar in a large bowl. Mix well until smooth. Add molasses, rice syrup, and Ener-G. Mix well. Add flour mixture. Mix well. Take dough out of bowl and shape it into a large disk. Wrap in plastic wrap. Chill overnight.
Preheat oven to 350 degrees. Lightly grease a cookie sheet. Roll out dough to 1/8″ thickness. Cut cookies out. Place cookies on the cookie sheet. Bake for 12-14 minutes. Cool on sheet for several minutes than transfer to wire rack. When cooled, may be iced if desired.
*Note: If you can’t wait until the next day, chill at least an hour or more. Can also be baked in a pan, in one piece.

Classic Sugar Cookies

• 4 cups sifted flour
• 1 cup soy butter
• 2 cups sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• Ener-G Egg for 3 eggs (or any egg replacer enough for 3 eggs), beaten well
• 1 teaspoon vanilla

Mix & sift flour, baking powder and salt; set aside.
In separate large mixing bowl, cream margarine. Add sugar and cream well. Add Ener-G Egg and blend well. Add vanilla and stir in flour mixture. Beat well. Cover with waxed paper and refrigerate for 1/2 hour or overnight.
Preheat oven to 400 degrees. Roll on floured board to 1/4 inch thick. Cut out cookies and add any optional decorations. Bake on ungreased cookie sheet for 10 minutes or until browned lightly. Makes approximately 3 dozen.

Mexican Wedding Cakes

• 1 cup soy margarine
• 1/2 cup powered sugar
• 1 teaspoon vanilla
• 2 cups flour
• 1/2 cup pecans, finely chopped
• Powdered sugar

Preheat oven to 325 degrees.
Cream margarine, the 1/2 cup powdered sugar and vanilla in medium bowl. Combine flour and pecans in a separate bowl. Stir into mixture in medium bowl. Shape dough into 1 inch balls and place on ungreased baking sheet.
Bake in 325 degree oven for 20 to 25 minutes until lightly browned.
Roll warm cookies in powdered sugar; cool on wire rack. Roll again in powdered sugar.

Candy Cane Shaped Cookies

• 2 1/2 cup flour
• 1/4 teaspoon salt
• 1 cup margarine
• 1 cup powered sugar
• Substitute equivalent of 1 egg
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 1/4 teaspoon liquid red food coloring

Pre-heat oven to 350° F.
Mix flour and salt together, set aside.
In a large bowl, with an electric mixer, beat margarine until creamy, gradually beat in powered sugar and continue beating until light and fluffy. Beat in egg replacer, vanilla, and peppermint extracts then lower mixer speed and gradually mix in the flour mixture, beating just until blended. Remove slightly more than half of the dough from the bowl and set aside. Add the red food coloring to the remaining dough and beat until evenly mixed and colored.
For each candy cane, scoop out 1 teaspoonful of the plain dough and 1 teaspoonful of pink dough. Roll each dough portion between your hands to make a 4 inch rope. Twist the ropes around each other like a Barber Pole and shape into a cane shape. Arrange cookies on a greased baking sheet, about 1 inch apart. Bake for about 8 minutes until firm to the touch.

And don’t forget to pick up your copy of
The Healthy Voyager’s
Winter Wonderland Holiday E-Cookbook for only $3!
Click here to purchase!

Enjoy on Meatless Monday

Over the years I have offered up some of my favorite recipes. This year I’ve compiled them all into one post and added a few extras. This way you have a variety of sides, entrees, desserts and beverages to choose from in 1 place.  Vegan, gluten free or just looking for a few healthier options, you can find it all right here. Who knows, you might want to make a few different menus for the whole weekend so have at it!!

Happy Thanksgiving!!

xoxo~The Healthy Voyager

Appetizers & Salads

Raspberry Cranberry Pecan Salad

1 cup raspberries
1/3 cup balsamic vinegar
2/3 cup extra virgin olive oil
10 cups mesclun greens
2 cups dried cranberries
8 to 10 clementines or 4 to 5 oranges, peeled and separated into segments
1 cup caramelized pecans
1 Red onion, thinly sliced

To make vinaigrette, combine raspberries, balsamic vinegar and olive oil in a blender Mix until smooth. Using a very large salad bowl, gently toss the mesclun greens and cranberries. Add the clementines or oranges as well as the onions. Just before serving, add the pecans and toss with just enough raspberry vinaigrette to lightly coat the greens.

Cheesy Stuffed Mushrooms
18 large stuffing mushrooms
2 tablespoons olive oil
1 red pepper
1 green pepper
1 small yellow onion
1/2 red onion
1/4 cup dried cranberries
1/4 cup pecans
1 teaspoon minced garlic
1 1/2 teaspoon dried oregano
salt and pepper to taste
1/2 cup Shredded vegan mozzarella cheese, for topping

Remove the stems from the mushrooms and chop. Roughly chop the peppers and onions. Add the olive oil to a skillet over medium heat and add the mushroom stems, peppers and onions. Add the garlic powder, oregano, salt and pepper and saute for at least thirty minutes until caramelized slightly. Meanwhile, chop to pecans. During the last five minutes of cooking, add the pecans and cranberries. Then, add the mixture to a food processor and pulse until the mixture has combined into a paste. Preheat the oven to 400 degrees F and stuff the mushrooms with the filling and place on a oiled cookie sheet. Top with cheese. Bake for twenty minutes, or until the tops are slightly browned.

Butternut Squash Soup
1 butternut squash
1 large yam
1 onion
1 leek
10 cups vegetable stock
4 large red potatoes cubed (soaked and drained)
1 large yam cubed (soaked and drained)
1 can chickpeas (drained and soaked)
4 tablespoons of maple syrup
1 tsp salt
1/2 to 1 teaspoon cinnamon
1/2 teaspoon a pepper
1 tablespoon extra virgin olive oil

Preheat oven to 350° F

Cut squash in half and remove seeds. Rub inside of both squash halves with oil and roast for 45 minutes.

Roast whole bulb of garlic for 30 minutes. Add oil to pot and turn burner to low. Julienne onion, dice leek, and add to pot. Cook on low for as long as possible without burning. 15 to 30 minutes.
Cube yam and potatoes and place in a bowl of water. Soak for 10 minutes to remove starch.

Once onions have caramelized, add vegetable stock to pot. Add potatoes and yam.

Rinse and soak chickpeas in water for 10 minutes and bring soup to a boil.

Drain and add chickpeas. Add salt, pepper, cinnamon, and maple syrup.

When garlic has finished roasting, peel it and add to soup. When butternut squash has finished roasting, scoop squash from peel into the soup.
Simmer soup for 30 minutes or until potatoes and yam are soft. Stirring occasionally.

Remove from heat and blend soup in the pot with a hand blender. Once smooth and creamy, let soup cook for a few more minutes.
Add more maple syrup, salt, and pepper if needed. To make it spicy, add 1/ 8 to 1/4 teaspoon of cayenne pepper.

Serve with garlic toast and garnish with a sprinkle of cayenne, parsley, or both.

Sides

Pumpkin Stuffing
1 medium sugar pumpkin
6 Granny Smith apples – peeled, cored and chopped
1 cup chopped walnuts
1 (16 ounce) can whole berry cranberry sauce
1 (20 ounce) can pineapple chunks, drained
3/4 cup packed brown sugar
1/2 cup golden raisins
1/2 cup dark rum (optional)
2 teaspoons minced fresh ginger root
1 tablespoon freshly grated nutmeg
1 tablespoon ground cinnamon

Preheat oven to 350 degrees F. Position rack in the center of the oven.
Cut out top of pumpkin, and set aside. Scoop out seeds with a metal spoon.
In a large bowl, stir together the apples, walnuts, cranberry sauce, pineapple, brown sugar, raisins, and rum. Season with ginger, nutmeg, and cinnamon, and mix well. Spoon the mixture into the cleaned pumpkin, and replace top.

Set pumpkin directly on a baking stone or a thick baking sheet. Bake for 1 hour in the preheated oven, or until pumpkin begins to soften. Remove from heat, and stir, scraping the sides gently, so that some pieces of pumpkin fall into the apple mixture. Serve & enjoy ; )

Sage & Onion Cornbread Stuffing
1 tablespoon olive oil
1 large onion, chopped
1 cup celery and tops, chopped
3/4 lb. cornbread cubes
1 and 1/2 cup vegetarian broth
1/2 teaspoon EACH of sage, thyme, savory and dried rosemary
salt and freshly-ground black pepper to taste

Saute the onion and celery in a large lightly-oiled or non-stick frying pan in the oil until softened, adding a little broth if necessary to keep from sticking. Remove from heat and add the remaining stuffing ingredients. The bread should be moist. Mix well. Grease loaf or tube pans, or a casserole dish, with Asian sesame oil. Pack in the stuffing. Brush with more sesame oil. Cover with foil. Bake at 325-375 degrees for about 1 hour.

Mushroom Gravy
1/2 onion, chopped
1 clove garlic
1 tablespoon vegetable oil
1 cup sliced mushrooms
2 tablespoon whole-wheat pastry flour
1 cup water or vegetable stock
1 T soy sauce
1/2 teaspoon molasses
1/4 teaspoon each: savory and thyme
Dash of pepper

In a medium saucepan over medium-high heat, saute onion and garlic in oil until soft. Add mushrooms and cook 5 minutes over low heat. Stir in flour; cook over medium heat for 2 minutes. Add water or stock, soy sauce, and molasses. Cook, stirring, until thickened, about 3 to 4 minutes. Season with herbs and pepper. For a richer flavor, replace part of the oil with vegan margarine.

Green Bean Casserole
Beans
2 quarts water
1 tablespoon table salt
1 1/2 pounds fresh green beans, trimmed and cut into bite-size pieces

Bring the water to boil in a large pot. While it’s heating, cut up the beans. Add the salt and beans to the boiling water. Cover and cook for 6 minutes. Drain beans in a colander, and then spray for a minute with cold water to stop the cooking. Let them drain in the colander, shaking every now and then to get off all the water.

Sauce
10 ounces mushrooms (use a combination of any you like)
3 cloves garlic, minced
generous pinch cayenne pepper
Salt to taste
Fresh pepper to taste
2 tablespoons flour
3/4 cup vegetable broth
1 tablespoon dry sherry
3/4 cup soy creamer

Trim and discard the mushroom stems and chop the mushrooms into pieces. Spray a non-stick pan with canola oil and heat it. Add the mushrooms, garlic, cayenne, salt, and pepper. Cook until mushrooms are very soft and exude their juices. Whisk the flour into the vegetable broth and add to the mushrooms along with the sherry. Simmer, stirring, until mixture thickens. Add the soy creamer and simmer until thick, about 5 to 10 minutes. Adjust the seasonings and stir in the beans.

Topping
1 1/2 slices whole grain bread
1 tablespoon vegan butter
1/8 teaspoon salt
1/16 teaspoon freshly ground black pepper
1 3-ounce can of French fried onions
Put the bread, margarine, salt, and pepper into a food processor and pulse until crumbly. Pour into a bowl and add the onions. Stir to combine.

To assemble casserole
Put the green beans into an oiled casserole dish and top with the onion mixture. Bake at 425 F for about 15 minutes. If you are not serving this right away, refrigerate the topping separately. Bring to room temperature before sprinkling the topping on the casserole and baking for about 20 minutes or until hot throughout.

Cranberry Fruit Confetti
2 cups whole fresh cranberries
2 large sweet apples, cored and chopped
2 cups raisins
30 dates, pitted and chopped
2 large persimmons, diced
1 cup pecans, toasted and chopped
2/3 cup toasted pine nuts

Leaving the peels on, wash apples thoroughly, and pulse-chop in food processor until finely minced. Transfer to a large mixing bowl.
Add remaining ingredients to the bowl with the cranberries and toss to distribute evenly. This fruit dish can be made several hours ahead. Serves 8 – 10 as a side dish.
Note: If you decide make this dish a day ahead, don’t add the cranberries until just a few hours before serving. They have a tendency to lose some of their delightful tang.

Creamed Lemony Broccoli
3/4 cup water
3 to 4 tablespoons lemon juice
1/4 cups + 2 tablespoons water
1/2 to 3/4 teaspoons salt or to taste
1 to 2 tablespoons extra virgin olive oil

Garnish
1 slice lemon
Parsley sprig

Put prepared broccoli into a 4-quart (4 liter) saucepan. Add 3/4 cup water, cover, and bring to a boil over high heat. Turn heat down to low, and steam 4 to 5 minutes or until broccoli is just tender.
Transfer broccoli to the food processor. Add lemon juice, water, salt, and olive oil and process until pureed but still textured. Adjust seasoning to taste. Remove to an attractive serving bowl and garnish with a twisted slice of lemon and a sprig of parsley.

Note: For a low fat version, eliminate the extra virgin olive, and add extra water if mixture is too thick.

Carrot & Parsnip Ragout
4 large carrots, sliced
4 large parsnips, sliced
1 1/2 cup water
Salt to taste
Dash of nutmeg

Combine carrots, parsnips, and water in a 3-quart (3 liter) saucepan. Cover and bring to a boil over high heat. Turn heat down and steam until softened, about 5 to 7 minutes.
Using a slotted spoon, transfer cooked carrots and parsnips to a food processor. Add 1/2 to 1 cup water, salt to taste, and a dash of nutmeg. Process to a smooth puree, adding more water if needed.

Garlic Mashed Potatoes
7 potatoes
1/3 cup vegetable broth
2/3 cup water
2 cups chopped onions
4 tablespoons nutritional yeast
1/3 cup soymilk
5 pressed garlic cloves
1 tablespoon dairy-free margarine
2 teaspoons of rosemary
Salt
Pepper

Boil potatoes and onions in a large saucepan for 15-20 minutes covered with water and vegetable broth, or until potatoes soft.
Drain potatoes and onions. Mash.

Add soymilk, nutritional yeast, pressed garlic, butter, rosemary, salt and pepper. Mix together until well incorporated.

Sweet Potato Fries
9 sweet potatoes, peeled and sliced
1/2 cup agave
3 tablespoons grated fresh ginger
2 tablespoons coconut oil
1 teaspoon ground cardamom
1/2 teaspoon ground black pepper

Preheat oven to 400 degrees

In a large bowl, combine the sweet potatoes, agave, ginger, oil, cardamom and pepper. Transfer to a large cast iron frying pan. Bake for 20 minutes.
Turn the mixture over to expose the pieces from the bottom of the pan. Bake for another 20 minutes, or until the sweet potatoes are tender and caramelized on the outside.

Entrees

Mushroom Wellington
Filling:
1/4 cup basmati rice
1 lemon, zest only
1 onion, finely chopped
2 1/4 cup brown cap mushrooms, sliced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh tarragon
salt and freshly ground black pepper

Pastry:
9oz ready-rolled puff pastry
vegan gravy, to serve

Cook the rice and lemon zest in a pan according to packet instructions, until tender. Drain well.

Heat the onion and mushrooms and fry for 3-4 minutes, or until softened. Stir in the cooked rice, herbs and cranberries until well combined. Season, to taste, with salt and freshly ground black pepper.

For the pastry, cut an 8in x 12in rectangle from the puff pastry. Spoon the rice mixture down the centre of the pastry. Bring the sides of the pastry together and seal with oil or melted vegan butter. Chill for 30 minutes.

Bake in the oven for 30 minutes, or until crisp and golden-brown. To serve, place one slice of the Wellington onto each of six serving plates. Top with gravy.

Seitan Turkey
1 cup onion (or shallots), diced
2 tablespoon safflower oil, plus additional for oiling pan
1 tablespoon garlic, minced
2 teaspoon ginger, minced
4 cups vegetable stock or water
2/3 cup nutritional yeast flakes
1/4 cup tamari or soy sauce
1 tablespoon toasted sesame oil
1 teaspoon dried thyme
1 teaspoon rubbed sage
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
4 1/2 cups vital wheat gluten
3/4 cup unbleached flour

In a non-stick skillet, sauté the onion in the safflower oil, over low heat, for 7 minutes or until lightly browned. Add the garlic and ginger and sauté an additional 2 minutes. Remove the skillet from the heat. Transfer the sautéed onion mixture to a blender or food processor. Add the vegetable stock, nutritional yeast flakes, tamari, toasted sesame oil, thyme, sage, salt, and pepper, and process for 2-3 minutes or until smooth. Transfer half of the wet ingredients to a small bowl and set aside. In a large bowl, place the vital wheat gluten and flour, and stir well to combine. Add some of the remaining wet ingredients to the dry ingredients, stir well to combine, and continue to add the remaining liquid, as needed, to form a firm dough. Using your hands, knead the dough in the bowl for 2 minutes.

Using a little safflower oil, lightly oil (or spray with a fine mist) a 9x5x3-inch loaf pan. Stretch the dough slightly and then press it into the loaf pan. Pour the half of the reserved wet ingredients over the top of the roast. Bake at 350 degrees for 45 minutes, then remove the loaf pan from the oven and pour the remaining reserved wet ingredients over the top of the roast. Reduce the oven temperature to 325 degrees and return the roast to the oven. Bake an additional 20-25 minutes or until all of the liquid is absorbed and the roast is very firm to the touch. Remove the loaf pan from the oven and set aside for 10 minutes to cool slightly. Transfer the roast to a cutting board and using a sharp knife, cut into slices of desired thickness. Transfer the slices to a large platter for service. Serve with vegan gravy.

Stuffed Acorn Squash
2 acorn squash
2 tablespoons vegan butter
Salt and pepper
1/2 cup couscous
1 tablespoon extra-virgin olive oil
1 onion, finely chopped
3/4 pound meatless ground beef or cooked chickpeas
1/2 cup chopped walnuts, toasted
1/4 cup dried cranberries

Preheat the oven to 400°. Cut the squash in half crosswise and scoop out the pulp and seeds. Trim the ends so each half will stand upright. Place both halves in a baking pan, flesh side up, and pour hot water into the pan to reach about halfway up the squash. Add 1/2 tablespoon butter to the center of each squash and season with salt and pepper. Loosely cover the pan with foil. Bake the squash until tender when pierced with a fork, 45 minutes to 1 hour.

Prepare the couscous according to the package directions and set aside. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 4 minutes. Push the onion aside, add the meat, season with salt and pepper and cook through, about 5 minutes. Stir in the walnuts, cranberries and couscous; season with salt and pepper.

Remove the squash from the oven and, using a spatula, carefully transfer each half to a plate. Pour out any excess liquid from the centers. Divide the couscous among the squash.

Desserts

Maple-Pecan Pumpkin Pie
2 egg replacers, prepared
1 (16 oz) can pumpkin
1/2 cup sugar
1/4 cup pure maple syrup
1 teaspoon pecan extract
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1 cup soymilk
1/4 cup cornstarch
1  unbaked vegan pie crust
Maple Pecans (below)

Prepare pie shell. Preheat oven to 350 F.

In large bowl or blender, beat egg replacer lightly. Beat in remaining ingredients, except for Maple Pecans, blending well to combine. Pour into pie crust.
Put pan onto a baking sheet (in case of drips). Bake for 60 minutes, or until a knife inserted in the center comes out clean.
Cool on wire rack and add maple pecans on top

Maple Pecans
Makes 1 cup
4 ounces pecan halves (about 1 cup)
2 tbsp. pure maple syrup
1 tbsp. sugar

Position a rack in the center of the oven and preheat to 350°F

Spread the pecans in a roasting pan and bake until lightly toasted, about 8 minutes.
Pour the maple syrup over the nuts and toss to coat well. Bake, stirring occasionally, until the nuts have absorbed most of the syrup, about 7-10 minutes.
Pour the nuts into a bowl. Toss with a spoon, gradually adding the sugar, until the nuts are coated with the sugar. Cool slightly and break apart any nuts that are sticking together. Pour onto a baking sheet and cool completely before placing on pie.

Apple Pound Cake
2 cups sugar
1 1/2 cups vegetable oil
3 egg replacers
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups chopped, peeled tart apples
1 cup chopped almonds
1/2 cup raisins

Apple Cider Glaze:
1/2 cup apple cider or apple juice
1/2 cup packed brown sugar
2 tablespoons vegan butter

In a mixing bowl, combine sugar, oil, eggs and vanilla; mix well. Combine the flour, baking soda, salt, cinnamon and nutmeg; add to egg mixture and mix well. Stir in apples, almonds and raisins. Pour into a greased and floured 10-in. fluted tube pan.

Bake at 350 degrees F for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool for 15 minutes before removing from pan to a wire tack to cool completely.
In a saucepan, combine glaze ingredients; cook over low heat until sugar is dissolved. Prick top of cake with a fork; drizzle with glaze.

Sweet Potato Pie
3 large sweet potatoes
3 tablespoons oil or non-dairy margarine
1/2 cup hot soy milk
2 egg replacers
1/2 cup fructose
1/2 teaspoon sea salt
1/2 teaspoon vanilla
1/4 teaspoon nutmeg
1 unbaked vegan pie crust

Steam the sweet potatoes until tender, then peel and mash.

Preheat the oven to 350°F.

Place the oil in the hot soymilk, and add to the sweet potatoes. Beat until soft and creamy.
Add the beaten egg replacer, fructose, sea salt, vanilla, and nutmeg to the sweet potato mixture, and mix well.
Pour the filling into the crust, and bake for 30 minutes.

Beverages

Butterscotch Cocoa
3/4 oz Butterscotch Schnapps
3/4 oz Coffee Liqueur
5 oz Vegan Hot Cocoa  (prepared)

Mix ingredients in coffee mug, and top with vegan whipped cream.

Fizzy Apple
2 oz Apple Juice
4 oz Soda Water

Pour the apple juice into the old-fashioned glass filled previously with 3 to 5 ice cubes and add the soda. Stir before you serve.

Enjoy on Meatless Monday

Sadly, we’ve come upon that time to say goodbye to summer. But we’ve still got one big holiday weekend left before we need to pack our bathing suits away and bring out the sweaters. Check out past Labor Day recipes right here. This year I’ve decided on a desserts only post. It’s your final summer weekend so why not live it up, right? In addition, these are all no-bake to save you time as well as keep you cool ; ) Here are a few treats to make your last, long, summer weekend just a tad bit sweeter!

Chillin’ Chocolate Peanut Butter Cake

2 1⁄2 cups vegan heavy whipping cream (recipe below)
1 bag (10 oz) vegan peanut butter chips
18 whole chocolate vegan graham crackers

Heat 2⁄3 cup of whipping cream until steaming. Add chips; whisk until smooth. Slowly whisk in remaining cream. Chill 15 minutes.  Then beat with mixer just until soft peaks form. Arrange 3 crackers, side by side, long edges touching, on serving plate. Spread evenly with 1⁄2 cup cream mixture. Repeat for 4 more layers; add 1 more layer crackers. Chill 1 hour. Chill remaining cream.

Once chilled, spread top and sides of cake with cream. Chill 4 hours or up to 2 days. Decorate with peanut butter chips, if desired. Slice with a serrated knife using a sawing motion.

Vegan Heavy Whipping Cream Recipe

1/2 block of silken tofu (extra firm)
3/4 cup vanilla soymilk
1/4 + 1/8 cup vanilla soy powder
1 tablespoon agave
1 1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup coconut oil
1 tablespoon lemon juice

Blend together tofu, milk and milk powder. Let stand 5 min. to fully dissolve. Then blend in sweetener and extracts. On high speed, slowly drizzle oil into mixture. Continue slowly adding lemon juice. Refrigerate. This will continue to thicken in fridge.

Strawberry Stack Cakes

1 pt fresh strawberries, rinsed & sliced
One frozen poundcake, not thawed (Amy’s has a great vegan poundcake in chocolate, lemon poppy seed & orange)
12 or 16 oz vegan whipped cream (recipe above) or vanilla frosting

Cut cake in half horizontally. With cookie cutter, cut out 4 rounds from each half; cut each round into 3 layers. Then spread 1 Tbsp frosting/cream on each of 2 layers from one stack; top each with 4 strawberry slices. Reassemble, ending with unfrosted round. Repeat with remaining stacks.

Heat remaining frosting, stirring often, to melt. Spoon on stacks. Chill 10 minutes to set. Top with rest of berries.You’ ll need a 2 1/2-in. round biscuit or cookie cutter and a baking sheet. Slice enough strawberries to make 1 1/4 cups.

Dipped Oreo Pops

10 lollipop sticks
10 Oreo cookies or Newman O’s
1 1/2 cups (9 oz)  vegan semisweet chocolate chips
1 1/2 Tbsp solid vegetable shortening (Earth Balance is best)
Rainbow sprinkles

Line a baking sheet with wax paper. Insert a lollipop stick into cream filling of each cookie. Melt chocolate and shortening in a small bowl in a double boiler; stir until smooth. Dip 1 cookie pop into melted chocolate, letting top of cookie rest on bottom of bowl for support. Spoon melted chocolate over cookie to coat. Transfer to lined baking sheet, using a fork to support pop from underneath if needed. Sprinkle decor onto the dipped cookie. Let stand until set. Repeat with remaining cookie pops, remelting chocolate as needed.

Peaches & Ice Cream Ginger Pie

12 whole vegan cinnamon graham crackers (2 squares each)
5 Tbsp vegan butter, softened
1⁄3 cup chopped crystallized ginger
11⁄2 cups organic peach spreadable fruit jam
8 cups (4 pt) vegan vanilla (or peach) ice cream
1 firm-ripe peach

Coat a 9-in. pie plate with nonstick spray or vegan butter. Pulse graham crackers in food processor until fine crumbs form (13⁄4 cups). Add butter and 2 Tbsp crystallized ginger; pulse until crumbs are moistened. Press firmly on bottom and up sides of pie plate. Freeze 30 minutes until firm. Meanwhile, stir spreadable fruit and remaining crystallized ginger in a bowl. Scoop 1⁄2 the ice cream into crust to cover, placing scoops close together. Spread 1 cup ginger-peach mixture over top; cover and refrigerate rest. Freeze pie 1 hour, or until firm. Top with scoops of remaining ice cream. Freeze 3 hours until hard, or wrap airtight and freeze up to 2 weeks. Up to 1 day ahead: Peel, pit and thinly slice peach. Stir into reserved ginger-peach mixture. Cover and refrigerate until serving pie. About 20 minutes before serving: Transfer pie to refrigerator to thaw slightly. Spoon on ginger-peach sauce.

Chilled Lava Shake

1 1/2oz. Light Rum (optional if you want a non-alcoholic beverage)
2 oz. Pineapple Juice
1 oz. Cream of Coconut
1/2 Banana
1/4 cup Strawberry Puree (recipe below)
1/2 cup crushed ice
Combine all ingredients in a blender. Blend 20 – 30 seconds. Pour strawberry puree into a glass and then follow with the blended mixture. This creates the “melted lava” look.

Strawberry Puree
2 cups fresh or frozen strawberries
1/4 cup organic sugar
water as needed

Mash strawberries and sugar together and heat in a sauce pan over medium heat. stir until blended and syrupy, add water if it is too stiff.

Enjoy your last summer weekend of 2010!!

I love a good challenge. So when the gals at Healthy Bitch Daily gave me three ingredients and said make us a damn good recipe. I said, Bring it on, bitches! The players? Avocado, mint and strawberry. The result? A delicious dessert that persuaded me to skip dinner altogether.

I have made raw vegan chocolate pudding in the past with avocados so I immediately thought of mint chocolate pudding. And what’s better in chocolate pudding then chunks of strawberries?! Umm, nothing. This recipe is also gluten free with a low glycemic index, and can be made raw (sub raw cocoa powder and raw agave). A decadent summertime dessert suitable for all special diets!

1 pitted and peeled avocado
3 tablespoons cocoa powder
1/3 cup agave nectar
1/2 teaspoon sea salt
2 teaspoons vanilla extract
1/2 teaspoon mint extract flavoring
1/2 cup water (add small amounts incrementally if more is necessary to blend)
Fresh strawberries, washed and sliced
5 to 6 fresh mint leaves

In a blender, mix all of the ingredients until creamy, no chunks. Scoop into serving bowls and garnish with fresh strawberry slices and mint leaves. Enjoy!

P.S. You can also freeze the mousse for later for a deliciously divine frozen delight

As featured on Healthy Bitch Daily: Recipes