VEGAN Mexican Hot Chocolate Snickerdoodles

I LOVE Mexican hot chocolate dark, rich & spicy! And who doesn't LOVE a chewy snickerdoodle?  With this recipe the best of both collide in your mouth! You will love this vegan  chocolatey goodness!!! 

Vegan Mexican Hot Chocolate Snickerdoodles

Ingredients

1/2 cup canola oil

1 cup sugar

1/4 cup pure maple syrup

3 tablespoons almond milk (Or your preferred non-dairy milk)

2 teaspoons vanilla extract

1 2/3 cups flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon cayenne

1/2 cup cinnamon sugar (1/2 c sugar mixed with 1tsp cinnamon)

Directions

Preheat oven to 350 F. Line 2 large baking sheets with parchment paper.

In a medium mixing bowl, whisk together the oil,  sugar, syrup, and milk. Mix in extracts.

Sift in remaining ingredients, stirring as you add them. Once all ingredients are added mix until you’ve got a pliable dough.

Roll dough into walnut sized balls. Then roll them in the cinnamon sugar. With fingers slightly flatten into 2 inch discs. Transfer to baking sheet at least 2 inches apart.

 Bake for 10 minutes.  Remove from oven and let cool for 5 minutes, then immediately transfer to a cooling rack to cool completely.

Makes 4 dozen cookies

Enjoy with a glass of your favorite non-dairy milk!!  Thanks to The PPK for the inspiration behind this fabulous cookie!

VEGAN Coconut Curry Vegetables

Since we have returned from Thailand I cannot help but indulge at least once a week
and attempt to recreate one of those delectable meals. 

We've always loved coconut - in any form young, new, water, milk, dry, shredded, au natural, candied, salted it doesn't matter if it's coconut based chances are, we will LOVE it.

We were feeling like a little curry tonight, so while Sea enjoyed his shrimp currry

my veggie plate was amazing!

 

Sorry I didn't take a pic of my plate :( not so Vegan but you get the picture (hee-hee)

 

I get my chili paste & curry from Chelsea Market.  They have a fabulous Thai restaurant that also sells all things/products direct from Thailand.  I try to stock up when I am able to go.  This is Massaman Curry which is green Thai Chili and is SUPER HOT!!!

 

 

 The coconut milk I use is the light variety from TJ's

 

I also add the same amount in Vegetable stock and this lightens the heat a bit,

but it still packs a punch.

 

 

decide which veggies you're going to use (I just grabbed what I had in the fridge)

 

 

Once your curry is at a slight boil add them in and let simmer for 10 minutes

 

So easy and ooooh so satisfying!!!

 

VEGAN Spiced Pumpkin Donut Holes

Oooohhh Yes!  I don't know what it is about donut holes that makes them seem so harmless...
Eating an entire donut - no, not so appealing.  But a little donut hole hmmmmm 
These are so good that ......

SERIOUSLY you will not be able to stop popping these light fluffy balls of warm spicy goodness! 

You have been warned!! 

 

Spiced Pumpkin Donut Holes
*Gluten Free Option

Ingredients
1 tbsp ground flaxseed
2 tbsp warm water
1/4 cup almond milk (or any non-dairy)
1/4 tsp apple cider vinegar
1-3/4 cup flour (may substitute with an all-purpose gluten free flour)
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp freshly grated nutmeg
pinch of ground cloves
1/2 cup sugar
2 tbsp Smart Balance margarine (or other vegan fat)
1 tsp vanilla
1/2 cooked pumpkin puree (canned pumpkin is ok)
spiced sugar: 1/2 cup sugar + 2-1/2 tsp cinnamon + 1/2 tsp freshly grated nutmeg

Directions
In a small bowl mix together flaxseed and water. In another bowl mix the soy milk with the vinegar. Set aside.  In a medium sized bowl add the flour, baking powder, baking soda, salt and spices.
In a large bowl beat the sugar and margarine until evenly mixed then add the flaxseed mixture and beat until creamy. Add the vanilla, pumpkin and soy milk mixture and stir.  Slowly add the dry ingredients in 3 batches mixing just until combined with each addition.
Heat several 2 inches of oil in a heavy bottomed pot slowly over medium low heat. Set a cooling rack with paper towels to drain oil over a baking sheet near the frying area. If you have a frying thermometer begin frying donuts when the oil reaches 365-370F. Gently drop 3-4 holes at a time into the hot oil using  a small ice cream scoop, or form balls using 2 spoons. Rotate the donuts with a slotted spoon after 1 minute. Remove, drain and allow to cool slightly before tossing in spiced sugar.

Dry Ingredients

Mix until the margarine and sugar are combined, it won't be creamy :)

 

I started off using the ice cream scoop, but I feel the balls were still to large,

so I switched to the 2 spoon method

 

 

 

 

Soft and fluffy!

 

I hope you give this recipe a try. then grab some hungry friends and enjoy these tasty delights!

 This recipe was inspired by Bon Appetit's Pumpkin donut hole recipe. 

 

VEGAN Black Bean Burger

This was my first attempt at a vegan burger.  It was complete success.

This was a true test!  We were invited to an impromptu BBQ at a friends place and I KNEW there would be slim to no options for me, period.  AND I didn't want to just eat a cold thrown together salad or plain sad veggie platter....

I wanted to lay into a burger just like my carnivorous friends were about too. 
So, I adapted this recipe from Chef Chloe and I LOVE IT!!!

Black Bean Burgers

Ingredients

Olive oil

1 onion, finely chopped
2 tbsp minced garlic

15oz black beans

1 small carrot, peeled and finely diced (about ½ cup)

½ cup cornmeal

½ cup Gluten-free flour (or bread crumbs)

1 tablespoon chili powder

1 teaspoon sea salt

½ cup chopped fresh cilantro

¼ cup water

Directions

 In a large nonstick skillet, heat 2 tbsp oil over medium heat. Add onions and let cook until tender and slightly caramelized, about 20 minutes. Transfer onions to a large bowl.

Add beans, carrots, garlic, cornmeal, flour (or breadcrumbs), chili powder, salt, cilantro, and water to the bowl of onions. Use a large spoon or your hands to mash it all together. If the mixture is too dry to hold together, add more water, 1 tbsp at a time.
Using your hands, form the bean mixture into patties, to match the size of the buns.
Heat 2 tbsp oil over medium-high heat, and pan-fry patties about 3 minutes on each side, until lightly browned and crisp. Add more oil to the skillet as needed. Drain patties on paper towels.
Makes: 4 medium sized burgers.

I sauteed the carrots and the garlic to soften before adding them to the mixture

once you add the black beans the mixture comes right together and...

I thought it would be a little stickier, but it wasn't and ended up being quite easy to handle

Let me know if decide to try them.  Most likely you have most of these ingredients in your pantry.  Go for it!!  Here in Brooklyn our Farmer's market has a bakery that brings fresh baked goods and they sell nice vegan buns!! Tastey!!



VEGAN Sweet Potato Oatmeal Casserole

In this new journey in my life as a vegan and to eat cleaner in general, I have noticed that the most challenging meal of the day for me to plan for is breakfast! 

I know.... it shouldn't be that difficult, right? 

But those of you who know us....  know that my daily routine begins

"...lights, camera, action" BEFORE 7:00am! 

 

And most meals here at HQ do not support a vegan lifestyle, so that means

I'm carrying at least my breakfast to the dining room (3 blocks away) practically everyday! 

 

So, here I am building my arsenal of easy, tasty vegan breakfasts.

Hope you all love this one as much as me and Sea!

 

 

Sweet Potato Oatmeal Breakfast Casserole

Ingredients:

1/2 cup regular oats
2 cups organic almond milk (or milk of choice)
2 small sweet potatoes, peeled, chopped (made 2 cups raw or 1.5 cups cooked)
1 tbsp chia seeds (if you omit, you may have to reduce the milk)
2 tsp pure vanilla extract
1 tsp ground cinnamon
½ tsp nutmeg
¼ tsp salt
2 tbsp pure maple syrup

 Crunchy Topping:

1/3 cup chopped pecans (or nuts of choice)

2 tsp Smart balance (or coconut oil)
2 tbsp flour
1/4 cup brown sugar

Directions:

1. Preheat oven to 400° F. Pierce each sweet potato several times with the tines of a fork. Place the sweet potatoes on a rimmed baking sheet lined with foil. Bake until tender, about 45 minutes. Once cooled peel and mash with a fork (or potato masher if your fancy).

 

 

 

 

2. In a small pot combine the oats, milk, and chia seeds. Whisk well and bring to a boil. Reduce heat to low-medium and cook for about 5-7 minutes, stirring frequently.

3. Add the mashed sweet potato into the pot and stir in the cinnamon, maple syrup, nutmeg, vanilla, and salt to taste. Adjust seasonings to taste. Cook on low for 3-5 minutes.

 

I had forgotten to add the chia seeds!!!

 

4. For the crunchy topping: mix together the pecans, flour, Smart Balance, and brown sugar with a fork until very crumbly. 

 

 

 

5. Pour the oatmeal mixture into a baking dish and spread it out evenly, then sprinkle crunchy topping to cover the casserole.   Bake, uncovered, for 20 minutes at 350° F.  Set oven to BROIL for the last 2 minutes, watch very closely.

Makes 3-4 servings.

 

 

 

Enjoy!!  Thanks again to Angela for the inspiration behind this one!

 

Hey Everyone!

So, now that I'm back from my super LONG hiatus.... I've decided to hit the ground running this month by joing the VEGAN MoFo crew!!  haha! :)
October is the "Vegan Month of Food" and I am happy to take on the challenge to post some new recipes I've tried or at least plan on attempting.

Hope you all enjoy this one!

 

Vegan Coconut Cream Cupcakes

*Gluten-Free Option Noted

Cupcakes:

1 1/4 cup all purpose flour* (sub: gluten-free all purpose flour plus 1tsp xanthum gum)
2 Tablespoons cornstarch* (sub: arrowroot starch)
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup coconut milk (I use the "light" cans from TJ's)
1 tsp apple cider vinegar
1/3 cup canola oil
3/4 cup granulated sugar
2 1/4 teaspoons vanilla

Directions:
Combine milk and vinegar and allow to sit for a few minutes. 
Sift dry ingredients together in a mixing bowl and set aside. 
In a separate bowl combine the milk/vinegar, sugar, oil, vanilla and stir well.
Slowly add the wet mixture into the dry, and beat for 2 minutes until smooth.
Fill cupcake liners about 3/4 way full.

Bake 20-22 min at 350 degrees

Makes 12 cupcakes

 Frosting:
1/2 cup coconut oil
2 cups confectioner’s sugar
1 1/2 tsp vanilla
1/4 cup coconut milk
Directions:
Beat coconut oil until broken down and creamy. 2-3 mins. Add sugar and mix well 3-5 minutes until well blended. Add vanilla and milk and beat until fluffy 5-7 minutes.

ENJOY!!!!!

 

RAW VEGAN Overnight Oats

Hello my friends!!!

Well, I am trying my first vegan recipe for the month and it actually turned out MUCH yummier than I imagined!    I don't know how much longer I will be able to do it raw - since it's getting colder in NYC already, but for you west coasters, this may be right up your alley!!

Raw Vegan Overnight Oats

1/3 cup Rolled oats
1 Tbsp chia seeds
2/3 cup non-dairy milk
1 tsp maple syrup
Fresh fruit of choice
Nuts (optional)

Makes 1 serving

Directions:

Place all ingredients - minus the fruit - in a mason jar, give it a quick stir and place the lid on top.  Leave the sealed jar in the fridge overnight.  In the morning, pop the top and add whatever fresh fruit you have on hand.  I only had cantelope in the fridge, and you can top it with nuts for some extra good fat.

Thanks to Angela @ Oh She Glows for the inspiration!  She has many breakfast porridge recipes that I am dying to try now that the colder months have arrived!

Happy Vegan MoFo