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  1. Vegan Brownies Seriously, who can pass up a plate of fudgy brownies?! These vegan brownies are fudgy, chewy, and uber chocolatey. Plus they’re quick and easy, and made with everyday ingredients! TOTAL TIME: 30 MINS PREP TIME: 10 MINS COOK TIME: 20 MINS INGREDIENTS: 1/4 cup pureed or well-mashed avocado 1/4 cup avocado oil or extra-virgin olive oil 1 cup white whole wheat flour (or all-purpose flour) 1/2 cup unsweetened cocoa powder 3/4 cup cane sugar (or granulated sugar) 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup water (I like to instead use 1/2 cup brewed coffee + 1/4 cup water) 1 1/2 cups vegan chocolate chips DIRECTIONS: Preheat oven to 350 degrees F (180 degrees F). Grease an 8-inch square pan with cooking spray. In a large mixing bowl, whisk together the pureed avocado and olive oil until smooth. Add in the flour, cocoa powder, sugar, baking soda, salt, and water (or coffee + water). Stir until smooth. Fold in 1 cup of the chocolate chips. Pour into the prepared pan and spread the batter evenly throughout the pan. Sprinkle with an additional 1/2 cup of dark chocolate chips on top. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out mostly clean (there may be some melted chocolate chips in there). If you overbake, the brownies will have a cake-like texture. Remove and let the brownies sit out for at least 20 minutes before serving. Cut and serve, or cover and store for up to 3 days. gimmesomeoven.com
  2. Coconut Vanilla Macaroons In a pinch? These creamy macaroons can be made in 15 minutes flat. Guilt Free Coconut Vanilla Macaroons – homemade, coconut desserts that melt in your mouth. Light, organic, healthy and easy to make. {Vegan + Gluten Free} Prep Time 5 min Cook Time 15 min Ingredients 2 cups unsweetened shredded coconut 1 cup unsweetened almond milk 4 tbsp raw cane sugar 1 tbsp coconut flour 1 tbsp almond flour 1 tsp vanilla extract Instructions Preheat the oven to 350°. Line a baking sheet with parchment paper. In a heavy saucepan over medium heat, whisk together the coconut milk, and sweetener (do not boil, just heat) Add flours and stir until combined evenly and clump free. Now increase heat and boil this mixture. Boil for approximately 3 minutes (or until thick). Remove from heat and stir in vanilla and shredded coconut. Scoop mixture by spoonfuls onto the baking sheet (approximately 1 tbsp) Bake for about 15 minutes, or until golden brown. Cool then eat! nikkisplate.com
  3. Soft-Baked Vegan Sugar Cookies Brighten up the day with these rainbow-colored cookies. Makes 14, 3½ inch cookies. Ingredients 2 cups unbleached, all-purpose flour 1 teaspoon baking powder ¾ teaspoon baking soda 1 teaspoon sea salt* 3 tablespoons sprinkles 1 cup organic cane sugar ½ cup neutral vegetable oil such as Sun Coco ¼ cup water 1 teaspoon apple cider vinegar ½ teaspoon vanilla extract Instructions In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add the sprinkles to the flour mixture and toss to coat. In a separate bowl, whisk together sugar with oil, water, apple cider vinegar, and vanilla extract until smooth and incorporated. Add wet ingredients to the flour mixture and stir until well combined. Cover bowl with plastic wrap and refrigerate the dough for one hour. (You can skip this step, but it keeps the cookies from spreading too much when baked.) Preheat the oven to 375 F. Line two rimmed cookie sheets (one half sheet if you have it) with parchment paper. Remove dough from the refrigerator and use an ice cream scoop or 2 tablespoon measuring spoon to portion dough into small mounds. Press down gently on the mounds with your palm to flatten slightly. Fill one sheet with 12 cookies and use remaining dough on second sheet. (Keep the second sheet refrigerated while the first batch bakes.) Bake for 8 to 10 minutes. The cookies should be puffed up and very lightly browned on the bottom (but not on the edges or tops). Remove from oven and allow to cool on the pan for 2 minutes before removing to a cooling rack. Repeat with remaining sheet. Cookies will deflate slightly while cooling. Store in an airtight container for up to 5 days. Notes * I use a fairly coarse sea salt as the default seasoning in most of my recipes. If you use a finer salt, I'd recommend starting out with a ½ teaspoon and working your way up from there. themostlyvegan.com
  4. Vegan Strawberries and Cream Cupcakes Cap off an afternoon of strawberry picking (or grocery shopping) by whipping up a dozen of these fruity cupcakes. Prep Time 20 mins Cook Time 20 mins Total Time 40 mins Servings: 15 -16 cupcakes Ingredients Cupcakes 1 cup coarsely chopped strawberries 1/2 cup melted Earth Balance butter measure when melted 2 teaspoons vanilla extract 1/2 teaspoon almond extract 1 cup white sugar 1 tablespoon apple cider vinegar 1 teaspoon baking soda 2 tablespoons cornstarch 1/4 teaspoon salt 1 and 3/4 cup white flour Frosting 1/2 cup Earth Balance Butter 1 & 1/2 to 2 cups powdered sugar 1 teaspoon vanilla extract 1/2 teaspoon almond extract 1-2 teaspoons vanilla almond milk Optional: extra strawberries for garnish Instructions Preheat the oven to 350 degrees F. Grease a muffin tin with nonstick spray, fill with muffin liners, and then lightly grease the liners. In a blender or food processor, pulse the chopped strawberries a few times to get a thick puree. Add to a bowl with butter. Melt the butter, measure it in melted form to reach 1/2 cup, and then let cool to room temperature. Add in the vanilla extract, almond extract, sugar, and apple cider vinegar. In another bowl add the baking soda, cornstarch, salt and flour. Stir. Add wet to dry and mix until combined. Fill the muffin cavities 2/3rds the way full and then bake for 20-25 minutes or until a toothpick comes out clean when inserted into the center. Remove and allow to completely cool. Meanwhile, prepare the frosting by beating straight out of the fridge butter with 1 cup powdered sugar until smooth. Add in the extracts and 1/2 to 1 more cup of powdered sugar (more powdered sugar for a thicker frosting and less for a lighter frosting). Beat until smooth slowly adding milk as needed to get to the right consistency. Frost the cupcakes and garnish with a sliced strawberry if desired. chelseasmessyapron.com
  5. Vegan Chocolate Pudding Upgrade the boxed stuff with this coconut milk and cacao version. This super easy, 4 ingredient paleo and vegan chocolate pudding is so rich, creamy, and chocolatey that you won't believe it's dairy free, healthy, and refined sugar free! Top with coconut whipped cream for a perfectly dreamy chocolate dessert. Prep Time: 2 minutes Cook Time: 5 minutes Total Time: 7 minutes Servings: 6 servings Ingredients 1 1/2 cups organic coconut cream from a can* 1/2 cup raw cacao powder or unsweetened cocoa powder, sifted 6 Tbsp pure maple syrup 6-8 Tbsp depending on how sweet you want it 2 tsp pure vanilla extract generous pinch fine grain sea salt Instructions In a small saucepan over low heat, whisk together the coconut cream, cacao, and maple syrup (start with 6 Tbsp, or even less if you want a very dark chocolate pudding) until smooth. I used a small whisk to get everything nice and smooth. The coconut cream will melt and the maple and cacao should combine well to create a smooth silky mixture. Continue to cook and stir over low/med heat for about 2 minutes, or until the mixture just begins to come to a boil with small bubbles. Remove from heat at this point, and stir in the salt and vanilla. Taste, and add a bit more maple if you'd like a sweeter pudding. You can pour the mixture into individual containers/bowls to chill and set, or simply in one larger bowl only and divide later on. Cover and refrigerate until set, or overnight for a thick creamy pudding. Makes about 4 servings. I love my pudding with a big dollop of coconut whipped cream on top! Enjoy! Recipe Notes *You can use this canned coconut cream, or you can use the thick part of a chilled, separated can of coconut milk. For this particular recipe, I used the Thai Kitchen full fat canned coconut milk, just the cream part. Calories: 272kcal Fat: 21g Saturated fat: 19g Sodium: 5mg Potassium: 349mg Carbohydrates: 21g Fiber: 3g Sugar: 12g Protein: 3g Vitamin C 1.7% Calcium: 38% Iron: 2.4% paleorunningmomma.com
  6. Peanut Butter Caramel Rice Krispies Forget marshmallows — these sweet treats are made sticky with fresh maple syrup. Prep Time: 10 Total Time: 35 Yield: 9 ingredients 3/4 cup brown rice syrup 1/4 cup maple syrup 1/3 cup creamy peanut butter* 1 teaspoon vanilla extract 6 cups rice crisp cereal peanut butter drizzle 2 tablespoons creamy peanut butter 1 teaspoon maple syrup (or other liquid sweetener) 1–2 teaspoons water, to thin, if needed instructions Line an 9×9 square pan with parchment or wax paper.** Place the brown rice syrup and maple syrup in a large pot over medium heat. Bring to a rolling boil and cook for 1 minute, stirring often, being careful not to burn. Turn off heat and whisk in the peanut butter and vanilla, until smooth. Stir in the rice crisp cereal until thoroughly combined (can also mix in a large bowl, which I find to be easier. Simply add rice crisps to a large bowl and stir in the liquid until well combined. Scoop into pan and spread out evenly. Press down with lightly wet fingers or a spatula. Place in freezer to set for 10 minutes while you make the Peanut Butter Drizzle. In a separate small microwaveable bowl, mix together the peanut butter and maple syrup. Microwave in 30 second intervals just to warm, for easier mixing. Add 1 teaspoon water at a time, if needed. Mix until super smooth! Remove krispies from freezer and drizzle on the peanut butter. Place back in the freezer for 10 minutes or until firm. Slice into squares. Bars will hold their shape quite well at room temperature, but they can be stored in the fridge too. Wrap up leftovers and store in the fridge for 5 to 7 days, or in the freezer for up to 1 month. These get even better the next day, enjoy! notes *Can sub peanut butter for almond butter or sunflower seed butter. **An 8×8 square pan is fine too; they will just be a little thicker! theglowingfridge.com
  7. Vegan Dark Chocolate Tofu Cheesecake with Peanut Butter Pretzel Crust When it comes to cheesecake, a solid crust is a no-brainer — and this crunchy pretzel crust is next level. Creamy vegan chocolate tofu cheesecake with a sweet and salty peanut butter pretzel crust. Absolutely to die for & almost no bake! Recipe type: Vegan, Gluten Free, Dessert Prep time: 20 mins Cook time: 10 mins Total time: 30 mins INGREDIENTS For the peanut butter pretzel crust: 100 pretzels, gluten free if desired (about 4 heaping cups or 6.5 ounces) 1/2 cup creamy natural peanut butter 2 tablespoons coconut oil (or vegan buttery stick), melted 1 tablespoon coconut palm syrup or maple syrup For the filling: 1 package (1 pound) Nasoya organic silken tofu 12 ounces vegan dark chocolate (72% is great) 1 teaspoon vanilla extract 2 tablespoons of fresh coffee (to enhance chocolate flavor) Optional: 1-2 tablespoons pure maple syrup, to enhance sweetness, if desired INSTRUCTIONS Preheat oven to 350 degrees. In the bowl of a food processor, add in pretzels and pulse until they are finely ground and resemble a crumbly flour, about 1 minute. Next add in creamy peanut butter, melted coconut oil and coconut palm syrup. Pulse again for 30 seconds until well combined. Dump into a 9-inch spring foam pan and use your hands to spread crust evenly towards the sides, pressing firmly as you go. Once your crust is ready, bake for 10 minutes. Allow crust to cool while you make the filling. First melt the chocolate in a small saucepan over low heat, stirring frequently until smooth and completely melted. Set aside. Make the filling by adding silken tofu, melted chocolate, vanilla and coffee to a clean bowl of a food processor or high powdered blender. Blend until creamy and smooth. Taste and add maple syrup if necessary to enhance the sweetness. Pour over crust, spread evenly towards the sides and smooth the top. Cover and refrigerate for 1-2 hours, or overnight. Cut into 12 slices. Enjoy with fresh berries and coconut whipped cream! ambitiouskitchen.com
  8. No-Bake Lemon Tarts Toss aside the store-bought crust and make your own with cashews, coconut, and lemon zest. Prep Time 20 minutes Chill Time 2 hours Total Time 2 hours 20 minutes Servings 3 mini tarts Calories 357 kcal Ingredients For the crust 1 cup shredded coconut ¾ cup raw cashews 2 tablespoons coconut oil melted 2 tablespoons maple syrup 2 tablespoons lemon juice 1 teaspoon lemon zest For the filling 1 cup raw cashews soaked in cold water for at least 4 hours ½ cup lemon juice ⅓ cup coconut oil ¼ cup canned coconut milk ¼ cup maple syrup 1 tablespoon lemon zest 1 teaspoon vanilla extract ¼ teaspoon sea salt Instructions Lightly grease three 4.75” tart pans or one 9” tart pan with coconut oil. For the crust, combine the shredded coconut and cashews in a food processor or high powered blender and pulse to combine and break up the cashews into smaller bits. Add the coconut oil, maple syrup, lemon juice, and lemon zest and pulse to combine, until it’s fully moistened and sticks together. Press evenly along the bottom and up the sides of your prepared pan/s. Set aside. In the same food processor or blender (no need to wash between), combine all of the ingredients in the filling. Turn the food processor or blender on medium-high and blend for 2 to 4 minutes, or until the mixture is silky smooth and creamy. Scrape down the sides as necessary. You may need to add a bit more coconut milk or lemon juice to get it to blend smoothly if your blender isn’t super high-powered. Once it’s smooth, taste and adjust the maple syrup or lemon juice if desired, depending on your tastes. Pour the filling into the prepared crust and smooth the top. Place in the refrigerator for at least 2 hours to set before serving. Serve chilled, and keep any leftovers in the refrigerator (or freezer for longer storage). bakerita.com
  9. Vegan Chocolate Chip Cookies You'll want to sneak a spoonful of this egg-free cookie dough (shh, we won't tell!). Thick and chewy vegan chocolate chip cookies. These are wonderful! prep 10 mins cook 10 mins inactive 15 mins total 35 mins yield 16 cookies Ingredients 1/2 cup coconut oil, solid (be sure it is not melted at all) 1 and 1/4 cups light brown sugar, packed 2 teaspoons vanilla extract 1/4 cup coconut milk (I like to use the thicker Thai variety, but any coconut milk will work) 1/4 cup unsweetened applesauce 2 and 1/4 cups all-purpose flour (be sure not to pack your flour) 1 teaspoon baking soda 1/2 teaspoon salt 2 cups chocolate chips (use vegan chocolate chips if vegan), divided Flaky sea salt, optional Instructions Preheat oven to 375 degrees (F). Line a large baking sheet with parchment paper; set aside. In a large bowl whisk together the coconut oil, brown sugar, and vanilla, beating until well combined. Add in the coconut milk and applesauce and whisk until well combined; set aside. In a separate bowl combine the flour, baking soda, and salt; whisk well to combine. Add the dry ingredients into the wet mixture and, using a wooden spoon or very sturdy spatula, stir until ingredients are combined. The batter will be very thick! Fold in 1 and 3/4 cups of the chocolate chips. Scoop three tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookies for spreading. Bake for 9 to 10 minutes, or until the edges are golden and the centers have set. Press remaining chocolate chips on top of warm cookies, and sprinkle with sea salt, if using. Cool cookies on the baking sheet for 15 minutes before transferring them to a cooling rack. Notes If the dough appears too sticky, add a little more flour, one tablespoon at a time; if the dough appears too dry, add a tablespoon of coconut milk. goodhousekeeping.com
  10. Basil-Berry Lemonade Sorbet Infused with a homemade basil syrup, Daphne Oz's berry sorbet is seriously refreshing. Freshen up your weeknights with this pretty-in-pink sorbet YIELDS: 6 servings PREP TIME: 0 hours 5 mins TOTAL TIME: 0 hours 20 mins Ingredients 1 c. sugar 1 c. lightly packed fresh basil 6 c. frozen mixed berries 3/4 c. lemon juice (from about 4 lemons) Directions In medium saucepan, combine sugar and 1 cup water. Heat on high until sugar dissolves, stirring occasionally. Add basil. Remove from heat, cover and let stand 15 minutes. Strain syrup into medium bowl, discarding basil. Refrigerate until cold. In blender, puree frozen berries, lemon juice and cooled basil syrup until smooth. Transfer to metal 8-inch square baking pan. Cover with plastic wrap and freeze only until firm enough to scoop (about 2 hours). If sorbet is too hard to scoop, let stand at room temperature until slightly thawed. Nutritional information (per serving): About 195 cals, 1 g protein, 53 g carbs, 1 g fat, 4 g fiber. goodhousekeeping.com
  11. Cauliflower Cheese Pie "This cauliflower cheese pie is made with a delicious potato crust." The crust for this delicious pie is made from grated potatoes. Lots of Cheddar cheese goes… Ingredients 4 servings 2 cups shredded potatoes 1/4 cup grated onion 1 egg, beaten 1 teaspoon salt 1 tablespoon all-purpose flour 1 1/2 tablespoons olive oil 1 tablespoon vegetable oil 1 onion, chopped 2 cloves garlic, minced salt and pepper to taste 1/2 teaspoon dried basil 1/2 teaspoon dried thyme 1 head cauliflower, coarsely chopped 1 1/2 cups shredded Cheddar cheese 2 eggs, beaten 1/4 cup milk 1/4 teaspoon paprika Directions Preheat oven to 400 degrees F (200 degrees C). Grease a shallow 9 inch baking dish or pie pan. To make crust: Use a cheese cloth to squeeze extra liquid from the grated potatoes. In a medium size mixing bowl, combine potato, onion, egg, salt and flour. Transfer the mixture to the prepared pie pan, and pat it down with a rubber spatula or your fingertips. Bake for 30 minutes. Brush the crust with oil, and bake for another 10 minutes. Remove crust from oven, and reduce the oven's temperature to 350 degrees F (175 degrees C). To make the filling: In a large frying pan over a high heat, heat the oil until hot. Reduce the temperature to medium and saute onion, garlic, basil, thyme, salt, pepper and paprika in the hot oil; cook for 8 to 10 minutes. Stir the cauliflower into the pan and cook for 15 minutes. Spread 1/2 of the cheese onto the potato crust. Spoon the vegetables on top of the cheese. Sprinkle the remaining cheese over the sauteed vegetables. Beat the milk and eggs together in a small bowl, and then pour over the vegetables and cheese. Sprinkle paprika over the mixture. Bake for 35 to 40 minutes, or until the custard is set and the top of the pie is slightly browned. Per Serving: 428 calories; 26.9 g fat; 28.5 g carbohydrates; 21 g protein; 185 mg cholesterol; 953 mg sodium allrecipes.com
  12. Easy Vegetable Pot Pie "This pie takes only a few minutes of preparation time. The filling is made using a can of cream soup and a can of mixed vegetables mixed with a little thyme. The kids are sure to love this savory pastry." Pull what you need from the freezer or pantry from this one. Frozen pie crust, a can of cream… Ingredients 6 servings 1 (10.75 ounce) can condensed cream of potato soup 1 (15 ounce) can mixed vegetables, drained 1/2 cup milk 1/2 teaspoon dried thyme 1/2 teaspoon ground black pepper 2 (9 inch) frozen prepared pie crusts, thawed 1 egg, lightly beaten Directions Prep 5 m Cook 40 m Ready In 45 m Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper. Spoon filling into bottom pie crust. Cover with top crust, and crimp edges to seal. Slit top crust, and brush with beaten egg if desired. Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving. Per Serving: 380 calories; 21.1 g fat; 40.8 g carbohydrates; 6.1 g protein; 35 mg cholesterol; 873 mg sodium allrecipes.com
  13. Pear and Gorgonzola Cheese Pizza "A very interesting appetizer pizza. Sounds strange, but everyone will love the unique combination of fragrant pears and distinctive Gorgonzola." Here's an appetizer that's exciting and unique! Fresh pears and Gorgonzola cheese star as… Ingredients 8 servings 1 (16 ounce) package refrigerated pizza crust dough 4 ounces sliced provolone cheese 1 Bosc pear, thinly sliced 2 ounces chopped walnuts 2 1/2 ounces Gorgonzola cheese, crumbled 2 tablespoons chopped fresh chives Directions Prep 10 m Cook 15 m Ready In 25 m Preheat oven to 450 degrees F (230 degrees C). Place pizza crust dough on a medium baking sheet. Layer with Provolone cheese. Top cheese with Bosc pear slices. Sprinkle with walnuts and Gorgonzola cheese. Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and crust is lightly browned. Remove from heat. Top with chives and slice to serve. Per Serving: 287 calories; 12.9 g fat; 31 g carbohydrates; 11.6 g protein; 19 mg cholesterol; 585 mg sodium allrecipes.com
  14. Pita Pizza "As an appetizer or light lunch, these mini pizzas are easy to make and use readily available ingredients. Blue cheese adds a unique flavor, and pita bread is the perfect crust." As an appetizer or light lunch, these mini pizzas are easy to make and use readily available… Ingredients 6 pita breads 1 (6.5 ounce) can tomato sauce 1 (4 ounce) can sliced black olives, drained 1 ounce diced pimento peppers, drained 2 small tomatoes, thinly sliced 4 ounces shredded mozzarella cheese 4 ounces blue cheese, crumbled 1 pinch dried basil 1 pinch dried oregano 1 pinch crushed coriander seed Directions Prep 5 m Cook 8 m Ready In 13 m Preheat oven to 425 degrees F (220 degrees C). Warm pitas in the preheated oven or in a microwave for 1 minute, or until soft. Spread lightly with tomato sauce, pressing to flatten while spreading. Sprinkle with black olives, pimento peppers, tomatoes, mozzarella cheese, blue cheese, basil, oregano and coriander. Spread the pitas on a large baking sheet and place in the preheated oven 8 minutes, or until the pita bread has reached desired crispness. Serve whole, or cut into slices. Per Serving: 158 calories; 5.7 g fat; 19.5 g carbohydrates; 7.5 g protein; 13 mg cholesterol; 514 mg sodium allrecipes.com
  15. Easy Vegetarian Red Beans Lasagna This recipe is really easy, quick, delicious, and only requires a few ingredients. This exciting twist on lasagna features beans, Gruyere cheese, and a delicious bechamel… Ingredients Original recipe yields 4 servings 1 tablespoon olive oil 1 small onion, chopped 1 clove garlic, minced 1 (15 ounce) can red beans, drained 1 (14.5 ounce) can diced tomatoes, drained ½ red bell pepper, chopped 1 teaspoon dried basil 1 teaspoon dried oregano salt and pepper to taste 3 tablespoons butter 3 tablespoons all-purpose flour 1 ½ cups cold milk ½ cup grated Parmesan cheese 4 no-boil lasagna noodles 4 ounces shredded Gruyere cheese Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Step 2 Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in garlic, and cook until heated through. Mix in red beans, tomatoes, and red bell pepper. Season with basil, oregano, salt, and pepper. Continue cooking 10 minutes, stirring occasionally. Step 3 Melt the butter in a saucepan over medium heat, and gradually mix in flour until smooth. Slowly stir in the milk. Mix in Parmesan cheese, and continue to cook and stir until slightly thickened. Step 4 Spread 1/2 the red bean mixture in a 9x9 inch casserole dish, and top with 2 lasagna noodles. Layer with remaining bean mixture and remaining noodles. Cover with the sauce, and top with Gruyere cheese. Step 5 Bake 20 minutes in the preheated oven, or until lightly browned. Prep: 20 mins Cook: 35 mins Total: 55 mins Per Serving: 496 calories; 27 g total fat; 71 mg cholesterol; 800 mg sodium. 39.9 g carbohydrates; 23.9 g protein allrecipes.com
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