Sorry for the crummy photo, the light in my kitchen is really dim so I had to use the flash on my phone! Scones: Cinnamon Raisin, Vanilla Pear, & Pumpkin Walnut Start with: 4 cups all purpose flour 6 tsp baking powder 1/2 tsp salt 2 tbs vegan sugar 1¾ to 2 cups non-dairy milk of your choice (plain/original flavor and unsweetened is best for this recipe) Mix this all together and work it into a dough using a whisk/fork/mixer/your hands. Once it’s thoroughly mixed, divide it into thirds. Put each third into a bowl - each of these will make one small batch of scones. For cinnamon raisin add ⅓ cup baking raisins, cinnamon to taste, and about 1/6 cup vegan margarine. Mix thoroughly. For vanilla pear add 1 tsp vanilla extract and about 1/6 cup vegan margarine. Slice pears and add them to the top of the scone. Sprinkle some sugar on the tops of the pears. (If the pear is soft enough, you could also mush it up and use it to replace the margarine) For pumpkin walnut add 1/6 cup pureed pumpkin and ⅓ cup nuts. You can also add nutmeg, cloves, cinnamon, ginger, etc. to taste. Use a spoon to place dough balls onto cookie sheet. Bake for 10-12 minutes at 450˚F or until the bottoms are browned. PS: If you want to switch up the flavors and all three flavors you decide on use margarine, you can just mix that into the original batch; I only did it after dividing because I replaced the margarine in the pumpkin walnut with pumpkin puree.

Sorry for the crummy photo, the light in my kitchen is really dim so I had to use the flash on my phone!

Scones: Cinnamon Raisin, Vanilla Pear, & Pumpkin Walnut

Start with:

Mix this all together and work it into a dough using a whisk/fork/mixer/your hands. Once it’s thoroughly mixed, divide it into thirds. Put each third into a bowl - each of these will make one small batch of scones.

Use a spoon to place dough balls onto cookie sheet. Bake for 10-12 minutes at 450˚F or until the bottoms are browned.

PS: If you want to switch up the flavors and all three flavors you decide on use margarine, you can just mix that into the original batch; I only did it after dividing because I replaced the margarine in the pumpkin walnut with pumpkin puree.


1 year ago with 6 notes
Vegan Chocolate Hazelnut Spread (it’s kind of like nutella ok) What you’re going to need: 12oz vegan chocolate ¼ cup vegan margarine Anywhere from 1 to 1¼ cups hazelnut milk Some sugar, about 2 tbsp or to taste A double boiler or some creativity A good knife (unless your chocolate is in morsel/chip form) Here’s what you’re going to do: Put some water on to boil in the bottom part of your double boiler. If you don’t have one you can take a big pan and fill it with water and put a little pan inside of it like I did. Or you can skip this step entirely. While your water is boiling, chop up your chocolate so it’ll melt better. If it’s thick, it’s going to take a good knife. If your grocery store is a fancy pants grocery store you may be able to find vegan chocolate chips, in which case, you can skip this step, too. Add the hazelnut milk and margarine to the top part of your double boiler, or into the smaller pot and put the smaller pot into the bigger pan, and let the margarine melt. Once the margarine is melted, slowly add your chocolate and sugar if you choose. Mix while it melts until everything is thoroughly combined and then remove from heat. If you skipped step 1, just heat up the milk/margarine in a small pot or pan. Once it’s hot enough, take it off the heat and add chocolate/sugar, and mix well. Once it’s thoroughly mixed, pour it into a jar or other sealable container. At this point it should be more like a sauce than a spread, so it needs to be put in the fridge for a little while. Once it’s cooled, spread on toast, or bananas, or in between cake layers, or on pancakes, or on waffles, or use a spoon to eat it, or your fingers…..  PS. This recipe was originally a ganache recipe. If you want to *actually* replicate vegan nutella, there are plenty of recipes online, but this one is bound to be a lot more budget-friendly (you don’t need to buy hazelnuts or own a food processor) and it’s damn quick and easy, too.

Vegan Chocolate Hazelnut Spread (it’s kind of like nutella ok)

What you’re going to need:

Here’s what you’re going to do:

  1. Put some water on to boil in the bottom part of your double boiler. If you don’t have one you can take a big pan and fill it with water and put a little pan inside of it like I did. Or you can skip this step entirely.
  2. While your water is boiling, chop up your chocolate so it’ll melt better. If it’s thick, it’s going to take a good knife. If your grocery store is a fancy pants grocery store you may be able to find vegan chocolate chips, in which case, you can skip this step, too.
  3. Add the hazelnut milk and margarine to the top part of your double boiler, or into the smaller pot and put the smaller pot into the bigger pan, and let the margarine melt.
  4. Once the margarine is melted, slowly add your chocolate and sugar if you choose. Mix while it melts until everything is thoroughly combined and then remove from heat.
  5. If you skipped step 1, just heat up the milk/margarine in a small pot or pan. Once it’s hot enough, take it off the heat and add chocolate/sugar, and mix well.
  6. Once it’s thoroughly mixed, pour it into a jar or other sealable container. At this point it should be more like a sauce than a spread, so it needs to be put in the fridge for a little while.
  7. Once it’s cooled, spread on toast, or bananas, or in between cake layers, or on pancakes, or on waffles, or use a spoon to eat it, or your fingers….. 

PS. This recipe was originally a ganache recipe. If you want to *actually* replicate vegan nutella, there are plenty of recipes online, but this one is bound to be a lot more budget-friendly (you don’t need to buy hazelnuts or own a food processor) and it’s damn quick and easy, too.


1 year ago with 173 notes
XVX Ginger Snaps This is the recipe. I used applesauce instead of canola oil, but that is a personal preference. If you are planning on cutting it into shapes, freeze your dough for an hour or so or chill it overnight, otherwise it will be a completely unworkable mush. If you don’t have the time/patience for this, follow the instructions on the recipe page to make regular vegan ginger snaps.

XVX Ginger Snaps

This is the recipe. I used applesauce instead of canola oil, but that is a personal preference.

If you are planning on cutting it into shapes, freeze your dough for an hour or so or chill it overnight, otherwise it will be a completely unworkable mush. If you don’t have the time/patience for this, follow the instructions on the recipe page to make regular vegan ginger snaps.


1 year ago with 10 notes
Vegan “Moon Cookies” This is a holiday cookie I grew up eating every December. This recipe was taken from my grandmother’s cookbook, and as far as I know, is a family recipe. Ingredients: 1/2 cup or 1 cup soft margarine (start with 1/2 cup and add in more if necessary) 1/4 cup vegan sugar 1/2 tsp. salt 2 tsp. vanilla 2 cups sifted all purpose flour 1 cup finely ground walnuts (I find that this kind of cheese grater does the best job, but you could also use a coffee grinder or food processor.) Mix margarine & sugar until creamy. Add salt, vanilla, flour, & walnuts. Mix well. Shape into crescents about 2.5” long and 1/2” thick Place on ungreased cookie sheet Bake at 350 degrees fahrenheit for 11 minutes or until lightly browned. While cookies are still warm, roll in confectioner’s sugar, cool before storing. Best if made 24 hours before serving and left to sit in confectioners sugar.

Vegan “Moon Cookies”

This is a holiday cookie I grew up eating every December. This recipe was taken from my grandmother’s cookbook, and as far as I know, is a family recipe.

Ingredients:

  1. Mix margarine & sugar until creamy. Add salt, vanilla, flour, & walnuts. Mix well.
  2. Shape into crescents about 2.5” long and 1/2” thick
  3. Place on ungreased cookie sheet
  4. Bake at 350 degrees fahrenheit for 11 minutes or until lightly browned.
  5. While cookies are still warm, roll in confectioner’s sugar, cool before storing.
  6. Best if made 24 hours before serving and left to sit in confectioners sugar.

1 year ago with 42 notes
Vegan Challah (Or as close as you can get, I guess…) This is a modified and reduced version of a traditional recipe. Since it has been reduced from a very large recipe, you may need to make your own adjustments. Ingredients 1.5 tbs active dry yeast 1 1/3 cups water ½ cup sugar 1 tsp salt 5½ cups flour 1 egg replacer (1/4 c applesauce works well) 2½ tbs oil Glaze Olive oil Nutritional yeast (optional, gives it a flavor similar to an eggwash flavor; for sweeter loaves similar to Hawaiian bread, leave this out) Poppy/sesame seeds (optional) In a bowl, dissolve yeast in warm water, add 2 tsp. sugar and let stand to activate yeast. Add remaining sugar, salt, oil, & egg replacers and mix well. Gradually add flour, 1-2 cups at a time, mixing after each addition. As mixture becomes stiff, use floured hands and begin kneading. Knead for 7-8 minutes. Let rise in bowl until doubled in size - about one hour. Separate challah into halves. Divide dough into thirds and braid, place on greased pan/baking sheet. Allow to rise again until larger in size (about ½ an hour). Preheat oven to 350°. Mix nutritional yeast and olive oil until combined, brush on loaves & sprinkle with seeds. Bake 45 minutes until brown. Remove from pans and cool on racks.

Vegan Challah (Or as close as you can get, I guess…)

This is a modified and reduced version of a traditional recipe. Since it has been reduced from a very large recipe, you may need to make your own adjustments.

Ingredients

Glaze

In a bowl, dissolve yeast in warm water, add 2 tsp. sugar and let stand to activate yeast. Add remaining sugar, salt, oil, & egg replacers and mix well. Gradually add flour, 1-2 cups at a time, mixing after each addition. As mixture becomes stiff, use floured hands and begin kneading. Knead for 7-8 minutes. Let rise in bowl until doubled in size - about one hour. Separate challah into halves. Divide dough into thirds and braid, place on greased pan/baking sheet. Allow to rise again until larger in size (about ½ an hour). Preheat oven to 350°. Mix nutritional yeast and olive oil until combined, brush on loaves & sprinkle with seeds. Bake 45 minutes until brown. Remove from pans and cool on racks.


1 year ago with 18 notes
Giant Cinnamon Roll Cake Modified from a non-vegan recipe. End product is great as a coffee cake or birthday cake! Dough: ⅓ cup warm water ⅓ cup non-dairy milk of choice (I used rice milk) 1 Tbsp active dry yeast ½ cup (4oz) margarine 3 Tbsp sugar ⅔ cups applesauce 1 tsp salt ½ tsp grated nutmeg 3 cups all purpose flour (or flour of your choice) Filling: 5 Tbsp very soft margarine½ cup sugar ½ cup brown sugar 2 tsp ground cinnamon 1 ½ tsp orange zest (optional) pinch of salt Icing: 1 cup powdered sugar 2 Tbsp non-dairy milk of your choice 1/2 tsp vanilla extract Whisk together the water, applesauce, sugar and yeast in a large bowl. Set aside for 5-10 minutes, or until it gets a little bubbly and foamy. Heat the milk and margarine in a small saucepan over medium heat until the margarine is melty and soft. Make sure it’s not too hot, just warm. Whisk the milk & margarine mixture into the yeast mixture and combine. Add the salt and nutmeg and whisk until blended. Add a cup of flour and give the dough a stir to combine. Add the remaining flour and mix until a dough begins to form. Transfer the dough to a well floured surface and knead for about 5 minutes, or until smooth and slightly elastic, adding small amounts of flour as needed to keep it from sticking. Place the dough into a large, buttered bowl and allow to rise in a warm place for 1 to 1 1/2 hours, or until doubled in size. Filling: Meanwhile, whisk together the white sugar, brown sugar, cinnamon, orange zest and salt in a small bowl for the filling and set aside. Once the dough has risen, gently deflate it and return it to a large floured surface (a clean kitchen counter works best for this step). Shape into a rectangle and using a rolling pin, roll it out to 9 x 30in. Smear your very soft butter across the surface of the dough. Sprinkle your sugar filling evenly over the buttered dough. Roll the dough so that it is a 30in long roll. Cut in half length-wise, then lightly pinch together the open parts so the cinnamon sugar doesn’t spill out too much. In a well greased or parchment lined 9 to 10 inch springform or cake pan, begin to coil one half of the roll around itself starting from the center. Pinch together the end of that half to the other half and continue coiling that around until you have one big spiral. (I found the easiest way to do this was to put one end of one of the rolls into the center of the pan, and then to turn the pan while coiling the dough around itself) Set the pan aside and allow the dough to rise for about 30 minutes, or until puffy. Preheat the oven to 350F and cook for about 30 minutes, or until golden brown and cooked through. Transfer to a plate (this part’s tricky… figure it out yourself) and let it cool. Whisk together the powdered sugar, milk and vanilla until a smooth icing forms. Drizzle over the baked cinnamon roll after it has cooled for 10 minutes or so. Enjoy :3

Giant Cinnamon Roll Cake

Modified from a non-vegan recipe. End product is great as a coffee cake or birthday cake!

Dough:

  • ⅓ cup warm water
  • ⅓ cup non-dairy milk of choice (I used rice milk)
  • 1 Tbsp active dry yeast
  • ½ cup (4oz) margarine
  • 3 Tbsp sugar
  • ⅔ cups applesauce
  • 1 tsp salt
  • ½ tsp grated nutmeg
  • 3 cups all purpose flour (or flour of your choice)

Filling:

  • 5 Tbsp very soft margarine½ cup sugar
  • ½ cup brown sugar
  • 2 tsp ground cinnamon
  • 1 ½ tsp orange zest (optional)
  • pinch of salt

Icing:

  • 1 cup powdered sugar
  • 2 Tbsp non-dairy milk of your choice
  • 1/2 tsp vanilla extract
  1. Whisk together the water, applesauce, sugar and yeast in a large bowl. Set aside for 5-10 minutes, or until it gets a little bubbly and foamy.
  2. Heat the milk and margarine in a small saucepan over medium heat until the margarine is melty and soft. Make sure it’s not too hot, just warm. Whisk the milk & margarine mixture into the yeast mixture and combine. Add the salt and nutmeg and whisk until blended.
  3. Add a cup of flour and give the dough a stir to combine. Add the remaining flour and mix until a dough begins to form. Transfer the dough to a well floured surface and knead for about 5 minutes, or until smooth and slightly elastic, adding small amounts of flour as needed to keep it from sticking. Place the dough into a large, buttered bowl and allow to rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
  4. Filling: Meanwhile, whisk together the white sugar, brown sugar, cinnamon, orange zest and salt in a small bowl for the filling and set aside.
  5. Once the dough has risen, gently deflate it and return it to a large floured surface (a clean kitchen counter works best for this step). Shape into a rectangle and using a rolling pin, roll it out to 9 x 30in. Smear your very soft butter across the surface of the dough. Sprinkle your sugar filling evenly over the buttered dough.
  6. Roll the dough so that it is a 30in long roll. Cut in half length-wise, then lightly pinch together the open parts so the cinnamon sugar doesn’t spill out too much.
  7. In a well greased or parchment lined 9 to 10 inch springform or cake pan, begin to coil one half of the roll around itself starting from the center. Pinch together the end of that half to the other half and continue coiling that around until you have one big spiral. (I found the easiest way to do this was to put one end of one of the rolls into the center of the pan, and then to turn the pan while coiling the dough around itself)
  8. Set the pan aside and allow the dough to rise for about 30 minutes, or until puffy. Preheat the oven to 350F and cook for about 30 minutes, or until golden brown and cooked through. Transfer to a plate (this part’s tricky… figure it out yourself) and let it cool. Whisk together the powdered sugar, milk and vanilla until a smooth icing forms. Drizzle over the baked cinnamon roll after it has cooled for 10 minutes or so. Enjoy :3

1 year ago with 2 notes
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