Amazing Chocolate Chip Cookies

cookies
Amazing Chocolate Chip Cookies
Yields 12
Print
Prep Time
10 min
Cook Time
9 min
Prep Time
10 min
Cook Time
9 min
Ingredients
  1. 1 cup dairy free spread
  2. 1 teaspoon vanilla essence
  3. 3/4 cup caster sugar
  4. 3/4 cup brown sugar
  5. 1 tablespoon milled flax
  6. little cold water to mix with the flax
  7. 2 dessertspoons apple cider vinegar
  8. 1 teaspoon salt
  9. 1 teaspoon baking soda
  10. 1 teaspoon baking powder
  11. 2 1/4 cups flour
  12. 1/2 cup vegan chocolate chips or vegan chocolate broken up into small pieces
  13. non-dairy milk - if needed
Instructions
  1. Preheat oven to 190 degrees celsius (375 degrees fahrenheit)
  2. Mix together butter, vanilla essence, caster sugar and brown sugar.
  3. In a separate bowl mix the flax with a little cold water, just enough to make a paste, and add to the mixture.
  4. Add the apple cider vinegar and beat until combined.
  5. In a separate bowl, whisk together salt, baking soda, baking powder, and flour.
  6. Add the dry ingredient mixture to wet ingredients about 1/2 cup at a time, mixing all the time. Add the non-dairy milk if needed to create a dough.
  7. Once the dough reaches a uniform consistency fold in 1/2 cup (or more) chocolate chips.
  8. Roll out the dough and use a cutter to cut out the cookies, or just use a tablespoon as a measure and create the cookie shape in your hands.
  9. Bake for 9-10 minutes.
Notes
  1. Add 1/2 cup desiccated coconut to the mixture for a deliciously crunchy coconut taste!
Eat Plants Not Animals http://www.eatplantsnotanimals.com/

Creamy Chia Pudding

chia seed pudding
Creamy Chia Seed Pudding
Serves 2
This versatile dish can be eaten for breakfast, as a snack or dessert and can be dressed up with different toppings.
Print
Ingredients
  1. 1 1/2 cups non-dairy milk (I like Koko coconut milk)
  2. 1 1/2 tbsp maple syrup
  3. 1/2 tsp vanilla extract
  4. 1/2 cup and 2 tbsp chia seeds
  5. Any topping you like, such as fresh blueberries
Instructions
  1. Combine everything except the chia seeds in your blender.
  2. Pour into a large glass container and stir in the chia seeds.
  3. Place the container in your fridge to thicken up (around 8-10 hours), stirring after around 10 minutes to ensure the chia seeds are evenly distributed.
  4. Once the chia pudding has thickened up you can serve with a topping or layered with fresh fruit.
Adapted from rawfoodrecipes.com
Eat Plants Not Animals http://www.eatplantsnotanimals.com/

Chocolate Chip Cupcakes

vegan cupcakes
Chocolate Chip Cupcakes
Serves 6
Print
Prep Time
5 min
Cook Time
20 min
Prep Time
5 min
Cook Time
20 min
Ingredients
  1. ¼ cup and 2 tbsp non-dairy milk
  2. 1 ½ tsp egg replacer powder
  3. 1 tsp apple cider vinegar
  4. 1 ¼ cup and 1 tbsp all-purpose flour, sifted
  5. 1 tsp baking powder
  6. ½ tsp baking soda
  7. ¾ cup sugar
  8. ½ cup (108 grams) room temperature vegan spread
  9. 2 tsp vanilla extract
  10. ¼ tsp almond extract
  11. 1/8 tsp salt
  12. ½ cup non-dairy milk (to add near the end)
  13. Sprinkle of dairy free choc chips
Instructions
  1. Preheat your oven to 375F (191C). In a small mixing bowl whisk together the non-dairy milk, egg replacer powder or flax meal and apple cider vinegar until smooth. Allow the mixture to sit for about 10 minutes so the mixture thickens slightly.
  2. In a medium mixing bowl, whisk together the sifted all-purpose flour, baking powder and baking soda. Set aside. Note: It's important to sift the flour so clumps are eliminated and some air is incorporated into it, enabling maximum rise.
  3. In another mixing bowl cream the sugar and Vegan Butter together by beating them until fluffy, about 2 minutes. Beat in the vanilla extract, almond extract and salt followed by the non-dairy milk and egg replacer mixture from Step 1 until well incorporated.
  4. Mix the batter together
  5. Now mix in about half of the flour followed by the ½ cup non-dairy milk, followed by the rest of the flour until just incorporated.
  6. Stir in the non-dairy chocolate chips.
  7. Pour the batter into a cupcake mould lined with cupcake liners so the mixture is half the way up to the top of the cupcake liner. Lift the cupcake mould a few inches off the counter and drop it to settle any air bubbles. Bake for around 20 minutes or until an inserted toothpick comes out clean.
Adapted from www.veganbaking.net
Eat Plants Not Animals http://www.eatplantsnotanimals.com/

Double Chocolate Cookies

vegan chocolate cookies
Double Chocolate Cookies
Yields 20
Truly delicious vegan chocolate cookies!
Print
Prep Time
10 min
Cook Time
9 min
Prep Time
10 min
Cook Time
9 min
Ingredients
  1. 1 cup dairy free spread
  2. 1 cup dairy free cocoa powder
  3. 1 teaspoon vanilla essence
  4. 3/4 cup sugar
  5. 3/4 cup brown sugar
  6. 1/2 cup unsweetened apple sauce
  7. 1 teaspoon salt
  8. 1 teaspoon baking soda
  9. 1 teaspoon baking powder
  10. 2 1/4 cups flour
  11. 1/2 cup vegan chocolate chips or vegan chocolate broken up into small pieces
Instructions
  1. Preheat oven to 190 degrees celsius (375 degrees fahrenheit)
  2. Mix together butter, vanilla, sugar and brown sugar and applesauce and beat until combined.
  3. In a separate bowl, mix together the salt, baking soda, baking powder, cocoa powder and flour.
  4. Add dry ingredient mixture to wet ingredients about 1/2 cup at a time, mixing all the while.
  5. Once dough reaches a uniform consistency fold in 1/2 cup (or more) chocolate chips.
  6. Roll out the dough and use a cutter to cut out the cookies.
  7. Bake for 9-11 minutes.
Notes
  1. You can make your own apple sauce by boiling a chopped and peeled apple in a little water then blending once the apple has softened.
  2. Add 1/2 cup desiccated coconut to the mixture for a deliciously crunchy coconut taste!
Eat Plants Not Animals http://www.eatplantsnotanimals.com/

Oat Milk

oat milk
Oat Milk
Yields 3
Print
Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 1 cup steel-cut oats
  2. 3 cups filtered water
  3. 1.5-2 tbsp pure maple syrup (or other liquid sweetener or pitted dates), to taste
  4. 1 tsp pure vanilla extract
  5. scant 1/4 tsp fine grain sea salt (enhances flavour)
  6. 1/4 tsp ground cinnamon (optional, but nice)
Instructions
  1. Rinse and drain 1 cup of steel-cut oats. Place oats into a bowl and cover with water. Soak for around 20 minutes. You can soak longer (even overnight) if desired.
  2. After soaking, rinse and drain the oats very well.
  3. Scoop oats into your blender and add 3 cups water. Add more water if you wish, the more water you add the thinner your milk will be.
  4. Cover with lid and turn the blender on a low speed, increasing the speed gradually, and blend at the highest speed for about 8-10 seconds only. You don’t need to completely pulverize the oats.
  5. Place a fine sieve over a large bowl and pour the oat milk very slowly into the sieve. You might have to do this in a couple batches depending on the size of your sieve.
  6. With a spoon, gently push down on the oat pulp so the milk flows through. This helps push the milk into the bowl, leaving the oat pulp behind in the sieve.
  7. Scoop the oat pulp into a small bowl and set aside. Clean out your blender and sieve with a good rinse of water until no pulp residue remains.
  8. Place sieve over top of your blender and pour the milk in once again and strain.
  9. Rinse out the bowl and sieve once again. Strain the milk through the sieve into the bowl (optional). If you don’t want to strain again, add in your mix-ins and blend on low.
Notes
  1. Try mixing in 1.5 tbsp maple syrup, 1 tsp vanilla, 1/4 tsp fine grain sea salt (enhances sweetness) and 1/4 tsp cinnamon.
  2. The milk will settle so give it a good shake before using. It will last in the fridge for around 4-5 days.
Adapted from ohsheglows.com
Adapted from ohsheglows.com
Eat Plants Not Animals http://www.eatplantsnotanimals.com/

Quick Crepes/Pancakes

vegan pancakes
Quick Crepes
Serves 6
Print
Prep Time
5 min
Cook Time
15 min
Prep Time
5 min
Cook Time
15 min
Ingredients
  1. 1 and ½ cups whole wheat flour (200 grams)
  2. 3 tablespoons brown sugar (less if you prefer a more savoury crepe)
  3. 1 teaspoon baking powder
  4. 1 and ½ cups soy milk (375 milliliters)
  5. 1 tablespoon extra virgin olive oil
  6. 1 teaspoon vanilla extract (optional)
  7. Salt to taste
Instructions
  1. Set out all your ingredients.
  2. Set a stove element with a pan to medium heat.
  3. Combine the 4 dry ingredients (flour, sugar, baking powder, salt) in a bowl.
  4. Add the soya milk and vegetable oil to your mixture.
  5. Mix until smooth.
  6. Now the pan should be ready for your batter, so spoon one pancakes’ worth of the mixture into the pan.
  7. Flip when you see bubbles in the middle of the pancake, or if the edges are looking stiffened.
  8. Repeat until the batter is gone.
Notes
  1. Enjoy with vegan chocolate sauce!
Adapted from simpleveganblog.com
Eat Plants Not Animals http://www.eatplantsnotanimals.com/

Chocolate Chip Cookies

vegan choc chip cookies
Chocolate Chip Cookies
Yields 20
Print
Prep Time
10 min
Cook Time
9 min
Prep Time
10 min
Cook Time
9 min
Ingredients
  1. 1 cup dairy free spread
  2. 1 teaspoon vanilla essence
  3. 3/4 cup caster sugar
  4. 3/4 cup brown sugar
  5. 1/2 cup apple sauce
  6. 1 teaspoon salt
  7. 1 teaspoon baking soda
  8. 1 teaspoon baking powder
  9. 2 1/4 cups flour
  10. 1/2 cup vegan chocolate chips or vegan chocolate broken up into small pieces
Instructions
  1. Preheat oven to 190 degrees celsius (375 degrees fahrenheit)
  2. Mix together butter, vanilla essence, caster sugar and brown sugar.
  3. Add the apple sauce and beat until combined.
  4. In a separate bowl, whisk together salt, baking soda, baking powder, and flour.
  5. Add dry ingredient mixture to wet ingredients about 1/2 cup at a time, mixing all the time.
  6. Once the dough reaches a uniform consistency fold in 1/2 cup (or more) chocolate chips.
  7. Roll out the dough and use a cutter to cut out the cookies, or just use a tablespoon as a measure and create the cookie shape in your hands.
  8. Bake for 9-10 minutes.
Notes
  1. Add 1/2 cup desiccated coconut to the mixture for a deliciously crunchy coconut taste!
  2. Make your own applesauce by chopping 2 lb. (900g) of apples. Put them in a large pot filled with water that is at least an inch (2.5 cm) deeper than the apples. Boil until the apples are soft. With a bit of unsweetened apple juice or apple cider vinegar and 1-2 tbsp brown sugar, blend until smooth.
Adapted from http://www.onegreenplanet.org/vegan-recipe
Eat Plants Not Animals http://www.eatplantsnotanimals.com/

Potato & Kale Patties

potato patties
Potato & Kale Patties
Yields 11
Print
Ingredients
  1. 2 large sweet potatoes or 4 small potatoes - roasted or boiled, then mashed
  2. 2 cups kale
  3. ½ cup coriander leaves
  4. 1 tsp garam masala
  5. 1½ cups chickpea flour (or plain flour)
  6. 1 tbsp grated ginger
  7. ½ to 1 tsp cayenne
  8. 1/2 tsp turmeric
  9. Salt to taste
  10. 1 tbsp vegetable oil
Instructions
  1. Chop the kale and coriander in a food processor along with some salt. Let it stand about 15 minutes, then squeeze out any excess water.
  2. Mix the kale and coriander with the mashed sweet potatoes, ginger, garam masala, turmeric, cayenne and salt as needed. Add the chickpea or plain flour, ¼ cup at a time, until the potato mixture is firm enough to form patties. It will still be pretty soft, but it’s ready when a ball formed by rolling the mixture between your palms remains firm.
  3. Heat the oil in a non-stick or cast-iron skillet.
  4. To form the patties, divide the mixture into 12 portions. Wet the palms of your hands with some water and shape each portion into a flat, round patty about 2 inches across.
  5. Drop each patty, right after you shape it, into the skillet. Cook each side until golden-brown, on medium heat. Do not crowd the pan. You might have to do this in batches.
  6. Remove the patties to a plate.
Adapted from www.onegreenplanet.org/vegan-recipe
Eat Plants Not Animals http://www.eatplantsnotanimals.com/