Grandma made a buttery version of these cookies every holiday and now my Mom has followed suit. At holiday time I used to sneak these cookies off of the dessert tray, even before dinner was served! This jazzy nondairy version is every bit as good as Grandmas’…and no one will EVER know it’s vegan!
- 1 cup homemade oat flour (SEE NOTE 1)
- 1/2 cup ground walnuts (SEE NOTE 2)
- 2 tablespoons vegan confectioner’s sugar
- 6 tablespoons cold vegan margarine
- 1 teaspoon vanilla
- 2 to 2 ½ teaspoons cold nondairy milk
- ½ cup confectioner’s sugar
- Preheat the oven to 350 degrees F. Line a large cookie sheet with unbleached parchment paper.
- Put the oat flour, walnuts and 2 tablespoons sugar in to a medium mixing bowl. Whisk together. Add the cold margarine and vanilla. Combine using a dough blender or large fork. Add the cold nondairy milk 1 teaspoon at a time, until the mixture becomes the consistency of soft dough.
- Form into a log. Put the dough log in the refrigerator and chill for 20 to 30 minutes, or until almost firm to the touch.
- Slice into 1/4 inch slices. Place on the cookie sheet and form each cookie into a crescent shape. Bake for 7 minutes, then turn the heat down to 300 degrees F. Bake 10 to 12 minutes more, or until slightly golden around the edges.
- Meanwhile, pour the confectioner’s sugar into a medium size bowl.
- Remove the cookies from the oven, cool 4 minutes, then roll each cookie in additional confectioner’s sugar. Place on a pretty serving tray.
- Store leftover cookies covered in the refrigerator.
NOTE 1: To make oat flour, place 1 ½ cups rolled oats in a blender and process until consistency of coarse crumbs. Proceed with recipe as directed.
NOTE 2: For ground walnuts, place 3/4 cups chopped walnuts into a blender and process until consistency of coarse crumbs. Proceed with recipe as directed.
If the words “raw food” sound harsh to you, you probably have not yet been introduced to Arnold Kauffman. Bursting with positive energy, Arnold, who runs a raw food cafe called “Arnold’s Way” in Lansdale, PA, has devoted over a decade to the raw food way of life and has inspired many others to follow in his footsteps. His colorful array of smoothies, pies, souls, and pizzas reveal the variety of delicious foods that can be made from natural, vegetarian ingredients – without any cooking at all. WHYY’s Friday Arts meets with Arnold as he explains the logic behind the diet and its numerous health benefits.
- 2 Bananas
- 1 Apple
- 1 Pear
- 1 oz Dates (optional)
- 3-4 leaves of greens
- 16 oz of water
- Mix in a blender
This dense sauce can be made in minutes using sun dried tomatoes in olive oil and the best part is that there is no cooking! Watch Mary Ann Esposito make No-Cook Sun-Dried Tomato Sauce at CiaoItalia.com!
- 1 tablespoon salted capers, rinsed
- 1 cup oil-packed sun-dried tomatoes
- 4 tablespoons dry red wine
- Coarsely ground black pepper to taste
- Pulse everything in a food processor until it is a paste consistency.Store in an airtight jar in the refrigerator.
- Use on cooked pasta when there’s “no time” for simmering sauce.
This brown sugar roasted butternut squash recipe is great for a holiday side dish. Food blogger Jenna Weber shares her suggestions for other ways to incorporate this squash recipe into other meals in a full post on the Fresh Tastes blog.
- 2 lbs peeled & cubed butternut squash (about 1 average sized squash)
- 2 tbsp brown sugar
- salt to taste
- Preheat your oven to 400 degrees.
- Lay your cubed squash out on a parchment paper lined sheet tray and sprinkle the brown sugar over top.
- Toss gently and roast for about 40 minutes, until deeply caramelized and tender.
- Remove from the oven and sprinkle a generous pinch of sea salt on top. Serve.
Though corn soup is often served with a cream or chicken stock, you will prefer this vegan version. Marc Matsumoto explains why this vegan soup is better than a chicken or cream stock in a full post on the Fresh Tastes blog.
- 6 ears sweet corn
- 10 ounces cherry tomatoes
- 1 medium leek about 10 ounces
- 2 tablespoons olive oil
- 1-2 cups soy milk
- 2 teaspoons salt
- 1/4 teaspoon white pepper
- Strip the corn off the cob with a sharp knife straight into a bowl to catch the juices along with the corn. Run the back of the knife along each stripped cob to extract as much pulp as you can.
- Cut each stripped cob in half, and add them to a pot with 6 cups of water. Boil the cobs for 1 hour to make a corn stock. Remove the cobs and measure out 4 cups of liquid, add water if you don’t have enough.
- I the meantime, drizzle the tomatoes with a generous amount of olive oil, and then salt and pepper. Toss to coat and place them in a 350 degree oven until shriveled and caramelized (about 20-30 minutes)
- Add 3/4 of the corn to a blender or food processor and purée until smooth. Strain the purée through a fine mesh sieve back into the bowl with the rest of the corn and set aside.
- Clean the leek and slice it as thinly as possible. There’s often grit trapped between the leaves, so I usually drop the sliced leeks into a colander and submerge it in a bowl of water to let the grit settle to the bottom. Drain and dry the leeks with a salad spinner or paper towels, then add them to a pot with the 2 tablespoons of olive oil.
- Sauté the leeks until they are a quarter of their original volume and they are starting to brown. Add the 4 cups of corn stock, boil for 10 minutes, and then add to a heatproof food processor or blender and puree. Be very careful when blending hot liquids as the sudden release of steam has a tendency to blow the lid off of blenders. Start it at a low speed with the lid covered with a towel, and then slowly increase the speed.
- Add the blended leek mixture back into the pot a long with the corn and corn juice. Add 1-2 cups (depending on how thick you want it) of soy milk and bring to a boil. Add the salt and white pepper and adjust after tasting.
- This soup is delicious hot or cold. To serve, just ladle the soup into bowls and use a spoon to carefully place a few roasted tomatoes on top of the soup. Drizzle a little of the olive oil from the roasted tomatoes onto the soup and serve.
(From PBS Series)
A fabulous vegan chocolate ice cream recipe from Alice Currah of SavorySweetLife.com. See the full post at Kitchen Explorers.
- One 14-ounce can coconut milk
- 1/3 cup sugar or 1/3 cup agave syrup
- 2 tablespoons unsweetened cocoa powder
- Whisk the coconut milk, sugar/agave, and cocoa powder until well mixed.
- Pour the mixture into your ice cream machine bowl and follow the manufacturer’s directions.
- Freeze the ice cream immediately after churning.
Coconut milk can often be found in the Asian section of your local grocery store. I use Chaokoh brand. No not substitute a light coconut milk for the regular. Otherwise the texture of your ice cream will be icy.
(From PBS Series)
Cut down the cholesterol without losing any flavor in this vegan stuffed shells recipe from Jenna Weber of Eat, Live, Run. See the full post at the Fresh Tastes Blog.
- 2 tablespoons olive oil
- 1.5 teaspoon salt
- 1 teaspoon oregano
- 16 ounces extra firm tofu
- 2 cloves garlic
- 1 tablespoon nutritional yeast
- 10 ounces frozen spinach, defrosted
- 1 box jumbo shells
- 1 jar of your favorite marinara sauce
- Drain the tofu and pat dry with paper towels. Crumble into the bowl of a food processor or high-speed blender along with olive oil, salt, oregano, garlic and nutritional yeast. Process on high until smooth and “ricotta-like”.
- Add the defrosted spinach to the blended tofu mixture.
- Cook shells in boiling salted water until el dente. Drain
- Preheat oven to 350 degrees. Pour about ½ cup pasta sauce into the bottom of a 9 x 13 inch pan. Stuff shells with 2 T of filling and place in pan, seam side down. Repeat until all shells have been stuffed.
- Pour remaining pasta sauce over shells, cover with foil and bake for 30 minutes. Serve!