Desserts
Raw Coconut Chunk Cookies
A nice little Earth Day walk yesterday brought me to Small Ritual coffee shop in White Rock, a little non-profit business with awesome soy lattes. They were selling cute bags of coconut at the counter from a company called Gathering Place Trading based in Cortes Island, B.C., a super conscious operation that’s all about about where their products come from, and even go so far as to specify their methods of transport on their website. The manager of the coffee shop avidly told me how this amazing coconut was harvested properly, maintaining its oils and nutrients without pasteurization. Sounded good, so I decided to get a bag for just over $4 and make myself some cookies.
Raw Chocolate Cherry Malt Shake
Our very talented friend, Julie Beyer, who you might remember from last Spring’s Whole Food Challenge, wanted to share with us her recipe for a Raw Chocolate Cherry Malt Shake. We of course said, YES!
Blueberry Soy Yogurt Popsicles
These were so easy to make, and sooo yummy! I picked up the popsicle molds at the dollar store for $2.50 each and then I was just three ingredients away from delicious, dairy-free yogurt pops.
Vanilla Macaroons from Grounded Nutrition
I wish I could take credit for this absolutely delicious (and healthy) vegan macaroon recipe but alas, due praise goes to Holistic Nutritionist and LIfestyle Coach, Whitney Calibaba from Grounded Nutrition. Grounded Nutrition was created out of Whitney’s desire to inspire the world with her passion for natural living and eating. She strives to restore you to your natural inheritance of a vibrant body, clear mind, and enlivened spirit. Cleansing, rebuilding, and maintaining your body will allow abundant, lifelong wellness.
Rustic Apple Galette
Now I must confess, I made a grave mistake while veganizing this recipe for a Rustic Apple Galette. That is perhaps why this slice looks more lumpy and pie like than it should, though I am still posting because it was absolutely delicious and I am confident that it would have been equally pleasing to the eye had I followed the instructions exactly. I foolishly substituted wax paper for parchment paper – don’t do this! About five minutes after I put the galette in the oven, I started to smell burning wax, because it was burning!
Vegan Banana Coconut Ice Cream
Whoever invented this technique of processing frozen bananas into creamy, decadent goodness is a genius! Unfortunately, it wasn’t us, but we did combine the following ingredients to create a delightfully tropical version of the classic soft serve we grew up on. Other delicious additions are nut butters, cocoa powder, chopped nuts or maple syrup.
A Very Potent Love Potion: Raw Mayan Chocolate Drink
Raw organic cacao contains high amounts of antioxidants, and the alkaloid theobromine, that positively effect your brain chemistry, and make you feel good. Theobromine originates from the Greek prefix, ‘Theo’ referring to the ‘study of God’, and ‘Bromine’ originating from the Greek word ‘brosi’, meaning ‘food’. So theobromine, literally translates to ‘Food of the Gods’. It is no wonder the Mayans would use chocolate as a means to enlightenment. Read more about cacao in its raw natural state here.
Chocolate Zucchini Muffins!
Recently, the only vegan muffin in White Rock became unavailable when Small Rituals, a cute local coffee shop, shut their doors. The muffin itself wasn’t fantastic, but if you’ve read the post ‘Vegan in the Burbs’ you’ll understand that I’m in a ‘beggers can’t be choosers’ position out here!
Ninjabread Men – Amazing Vegan Gingerbread!
One of the biggest hits of the Get Baked! holiday bake sale were Jessica’s ninjabread men, which she created from a veganized gingerbread recipe and some DIY ninja cookie cutters. Here are her instructions on how you can create your own stealth vegan variation of this favourite holiday treat.
Easy Vegan Chocolate Cake
Looking for an easy vegan chocolate cake recipe? Well look no more! This recipe was created from a few different sources including ‘Are You Sure That’s Vegan?‘. It is simple, moist and delicious-just look at it!
Bird’s Nest Cookies
Our friend and amazing vegan chef Laura Beaulac, sent us this recipe from Nature’s Recipes written by Farah Moolji Nazarali. It is a brilliant vegan version of the grandmother classic. Remember to get jam made with pectin, not gelatin with no added refined sugar. These vegan cookies, along with a cup of tea and a good book make for a perfect afternoon.
Vegan Vanilla Cupcakes with Chocolate Avocado Icing
The yummiest vanilla cupcakes ever! Topped with a smooth and decadent avocado icing…
Vegan Chocolate Chip Cookies
I found this recipe on Vegweb.com while in search of a vegan version of the classic chocolate chip cookie. I followed it almost exactly:
2 cups unbleached flour
2 tsps baking powder
1/2 tsp.salt
1 cup vegan chocolate chips
1 cup raw sugar
1/2 cup canola or vegetable oil
1 teaspoon vanilla
1/4 cup water
Directions:
VERY IMPORTANT-make sure all ingredients are at room temperature. It will work if they’re not at room temp but it works MUCH better if they are. Also while your oven is pre-heating put the cookie sheets you are going to use on top of the oven so they get preheated as well. Preheat oven to 350.
In a large bowl mix flour, baking powder and salt. Add chips. Make a well in the center and set aside.
In a medium size bowl mix vegan sugar and oil. Mix it well. Add the vanilla and then add the water. Mix it well. Add the wet to the well in the dry. Mix it well but be careful not to overwork it. Spoon onto ungreased cookie sheets. Put them in the oven. Bake for 5 minutes and then flip and rotate the sheets (top to bottom,and 180 degree rotation). Bake another 4 minutes and check them.
The cookies are done when they seem a little bit softer then you want them to be. They will harden up some as they cool.
When they are done, move them to wire cooling racks. If they split or come apart when you try to remove them let them sit on the pan for 2 minutes before transferring them to the racks.
Here’s what I changed:
I used only a 1/2 cup of raw sugar and substituted a 1/2 cup of brown rice syrup to make 1 cup.
I also used a 1/2 cup of melted earth balance instead of oil.
They turned out really well! Slightly golden tops, chewy centres and gooey chocolate chips in every bite. Make sure to follow the detailed baking instructions as it seemed to make all the difference in the evenness and consistency of the cookies.
~The Vegan Project
Vegan Blueberry Crepes
This recipe is a variation of the one that was featured in our My Vegan Valentine article for Granville Online Magazine.