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Healthy Deep Dish Cookie Pie

Healthy Deep Dish Cookie Pie
And than a warm chocolate chip cookie? If you answered, “Katie, is better than a warm chocolate chip cookie,” you’ve obviously never met a cookie pie. (Above, topped with a super-healthy ice cream recipe I’ll post next week.) This pie is everything you’d want in a cookie. Except, oh yes, it happens to be ! I could sit here and tell you about how I was in charge of dessert for our neighborhood Memorial Day party. But really, you don’t want to know all of this, do you? Side note: If you make 1/4 of the recipe, you can put it in a mini springform pan for a baby pie, like the one above. (gluten-free!) One of my Special Diet Recipes . 2 cans white beans or garbanzos (drained and rinsed) (500g total, once drained) 1 cup quick oats (or certified-gf quick oats) 1/4 cup unsweetened applesauce 3 tbsp oil (canola, veg, or coconut) 2 tsp pure vanilla extract 1/2 tsp baking soda 2 tsp baking powder 1/2 tsp salt 1 and 1/2 cups brown sugar (EDIT: click for a Sugar-Free Version .) 1 cup chocolate chips

Vegan Macaroni & Cheese This is VN's signature Macaroni & Cheese, and we absolutely couldn't live without it. Serve it to your omni friends and family members and watch as they convert under the influence of the nutritional yeast-free cheese sauce. We honestly make this recipe at least once a month—it's just that delicious! Oh, and there's the added bonus of sneaking in a few veggies, which makes this comfort food more than just a pretty plate. What You Do:In a large pot, bring the water and salt to a boil. Photo courtesy of Hannah Kaminsky

Vegan Chocolate-Crusted Pumpkin Pie nutritional information Makes 1 9-inch pie (serves 8) Tweak the holiday pie tradition with a chocolate crust and pumpkin filling that’s thickened with cornstarch, not eggs. Crust 1 ¼ cups all-purpose flour ¼ cup unsweetened cocoa powder ½ cup confectioners’ sugar 1 stick Earth Balance margarine, cubed ¼ tsp. vanilla extract Filling 1 ½ cups Oven-Roasted Pumpkin Purée or 1 15-oz. can puréed pumpkin 1 cup almond milk 2 Tbs. lemon juice ½ cup light brown sugar ¼ cup cornstarch 1 tsp. ground ginger 1 tsp. baking powder ½ tsp baking soda ½ tsp. ground cinnamon ⅛ tsp. ground cloves 6 Tbs. 1. 2. 3. 4. 5. 6. October 2012 p.71

Random Vegan Recipes Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. Pour the tomatoes and their liquid into the work bowl of a food processor. Using quick on/off pulses, process the tomatoes just until they are finely chopped. (Longer processing will aerate the tomatoes, turning them pink.) Stir the penne into the boiling water. Bring the water back to a boil, stirring frequently. Meanwhile, heat the olive oil in a large skillet over medium heat. Just before the pasta is done, fish the garlic cloves out of the sauce and pour in the cream. Remove the pot from the heat, sprinkle 3/4 cup of the soy parm over the pasta, and toss to mix. Back to top Calamondin (or Lemon) Pie with Oatmeal Cookie Crust I started making this pie years ago, while visiting my parents for the winter holidays. In November, their citrus trees start producing more fruit than my parents can use, so by December they’re giving fruit away by the bagful. And since my father has a big sweet-tooth (which E. and I have inherited), he’s always looking for ways to transform those lemons, oranges, and other citrus into sugary desserts. One year, he wanted a lemon pie, and my parents, being the gracious hosts that they are, suggested that I make it for him. But it’s a history that keeps evolving. I developed a new crust for the pie this year, based on an oatmeal cookie recipe, and I really believe that this is the best fat-free crust that I’ve ever had. Fat-Free Oatmeal Cookie Pie Crust Ingredients Instructions Preheat oven to 375 F. Put the oats into a food processor or blender and process until finely ground. Put it in the oven and cook for 8-10 minutes, until it it is crisp but not overdone. Calamondin Pie Filling

Easy Sweet Potato Veggie Burgers! With Avocado Crave a veggie burger. One with Panko-crusted edges - infused with tender sweet potato and creamy, rustic white beans. Tall stacked on a toasted grain bun - crisp romaine leaves sprawling out the sides. These Sweet Potato Tahini Bean Burgers are super easy to make. How-to video added Oct 2014!.. Valentine's Day came and went just as it usually does. "A salad of baby greens, roasted baby beets, tangerines, smoked almond crusted ‘goat cheese’ flirting with a creamy shallot dressing" -RFD menu They were 'almond crusted' a slight smokiness to them. How was your VDay? And those tender crispy balls from RFD really inspired me to post one of my favorite easy veggie burger recipes. So today, I woke up. Easy Burger. I pan-fry. And I don't think I have to remind you how incredibly healthy sweet potatoes and beans are. The Patty. I served the patties with tender sliced avocado, a crisp bed of romaine lettuce, a circle of onion, some Dijon mustard and some pepper and olive oil over top. Kathy Patalsky

breakfast | VeganYumYum | Page 4 Yeah, I’d never heard of a blueberry grunt, either. Until I became friends with Sandy. Every since we became friends, I couldn’t use the word “blueberry” without her saying “Mmmm, blueberry grunt…” eyes half-closed and smiling. I knew it was one of her favorite desserts, but I couldn’t bring myself to make something called a grunt. Until, that is, I had four cups freshly picked blueberries. A grunt is in the cobbler family, and it’s a traditional East Coast maritime dessert. Blueberry is a popular flavor for grunts, but I imagine you can use pretty much any berry or fruit. Recipes for grunts are all pretty standard, I adapted and veganized this simple recipe. Blueberry Grunts Makes four individual grunts, or one large Blueberry Filling Four Cups Fresh Blueberries (or frozen) 3/4 Cup Sugar 1 Tbs Lemon Juice 1/2 Cup Water 1/2 tsp Each Cinnamon and Nutmeg, optional (I left them out) Add all of the ingredients for the blueberry filling into a large skillet.

Blueberry Hand Pies I was thinking about you today. I was thinking about how badly you want to make mini pies, but how you don’t have mini pie tins, and therefore you’ve been walking around depressed due to your lack of mini pies. So I came up with a soultion for you! Hand pies! You can use whatever filling you want. Blueberry Hand PiesMakes 8-10 pies 1 Recipe Pate Brisee 1 10 oz Bag Frozen Blueberries 2 Tbs Sugar 2 Tbs Cornstarch Preheat oven to 425º. Make and chill dough (click on the link in the ingredients for directions). Cut two rectangles out of the dough. Roll out a rectangle again to its final thickness, about 1/8″ thick. Trim the dough again into a neat rectangle. Prick one half of the dough with a fork, and place two tablespoons of filling on the other half. Fold the dough over the filling and press closed with your fingers to seal. Repeat these steps, rolling, cutting and filling, until you run out of dough.

The Best-Ever Chocoholics Cheesecake A cheesecake to love and to honour – ‘Life with chocolate is divine !’. So here I have gotten the best of all the cheesecakes I have tried and tested, and have created this with chocoholics in mind and heart – it’s cholesterol-free and it rocks. Find out for yourself, make it and come back and let me know what you think. Easy to make too ! Makes around 8 portions, depending on size. 13 vegan Digestive biscuits (You may use any plain, sweetened wholemeal biscuit that is vegan if you are unable to find vegan Digestives if you are in the States or Canada you may use Graham Crackers)½ cup of walnuts½ cup of vegan butter, or coconut oil melted2 tbsp unsweetened cocoa powder1 tsp coffee powder1 heaped tbsp icing sugar, or confectioner’s sugar powderzest of an orange or tangerine2 tbsp Kahluaa pinch of salt If you live in the UK, the Coop stock vegan Digestive biscuits ( and also Marks & Spencer Digestive bicuits are vegan.

Mouthwatering Berry Cheesecake This recipe is delicious, rich, creamy and decadent. I made it in readiness for Valentine’s Day, which, as it happens, is also my birthday. Full of goodness, nutritious and delicious, it worked wonderfully – the delicate chocolate soft layer on the top just gave it that extra edge. Serves around 12 portions 10 plain digestive biscuits (or vegan Graham crackers – both Pangea ( and Food Fight ( carry them1 cup raw almonds½ cup pitted dates1 tbsp virgin coconut oil (I used Biona Organic)6-8 raspberries 2 cups pre-soaked raw cashew nuts1 cup pre-soaked raw almonds½ cup agave or maple syrup3 cups raspberries (I used slightly thawed frozen ones)¼ cup cold water1 tbsp virgin coconut oil ½ cup dark chocolate1½ tbsp virgin coconut oil Extra raspberries for decoration First pre-soak the cashew nuts and almonds for your filling in spring water for a couple of hours. Now it’s date time ! Last touch is the rasberries.