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Raspberry Chocolate Chunk Cookies

Ingredients (use vegan versions):

* 1 cup flour
* 2/3 cup vegan brown sugar, packed
* 6 tablespoon soy non-hydrogenated vegan margarine
* 2/3 cup oatmeal
* 2/3 cup coconut
* 2 3oz vegan Cloud 9 Red Raspberry Chocolate bars, broken in chunks
* 1 teaspoon vanilla
* 2 teaspoon baking powder
* dash salt
* vegan soymilk

Directions:

Cream softened margarine with brown vegan sugar. Add all other ingredients except soy milk. Pour
soy milk into batter, maybe about 1/3 cup to start, and mix. Add soy milk as needed until
batter is blended but still thick. Don’t over mix.

Drop blobs of the batter onto a cookie sheet,. You should have about 18 cookies. Cook in a
preheated oven, 350 degrees until cookies are golden, about 15 minutes.

Serves: 18 - 20

Blueberry Scones

Ingredients (use vegan versions):

* 1/2 cup granulated vegan sugar
* 3 tablespoon cold non-hydrogenated vegan margarine
* Ener-G Egg Replacer (equivalent to one egg)
* 1 cup all purpose flour
* 1 1/2 teaspoon baking powder
* 1/3 cup vegan sour cream (or vegan plain yogurt)
* 1/2 cup fresh or frozen blueberries

Directions:

In a food processor, combine vegan sugar, margarine, egg
replacer and vanilla; pulse on and off just until the
mixture is crumbly. Add flour, baking powder and vegan sour
cream; pulse on and off just until everything is combined.
Stir in the blueberries.

Drop the batter on baking sheet in 8-10 equal amounts.

Bake in centre of the oven for 12-15 minutes or until scones are golden.

Serves: 8 - 10 scones

Preparation time: 20 min

Easy Peanut Butter Pie

Ingredients (use vegan versions):

* 1 1/2 cups of chocolate or regular vegan graham cracker crumbs
* 1 tablespoon oil
* 4 + 2 tablespoons vegan maple syrup
* 1 package extra firm, silken tofu (such as Mori-Nu brand)
* 8 ounces tofu cream cheese
* 2/3 cup dry sweetener (sucanat, etc.)
* 1/2 cup peanut or almond butter
* 1 teaspoon vanilla extract

Directions:

Preheat oven to 350 F. Coat pie pan with cooking spray.

Mix graham cracker crumbs, oil, and 4 tablespoons maple
syrup together and press into the pie pan.

Place remaining ingredients into a food processor and puree
until smooth and pour into the crust.

Bake for 30 minutes. Let cool for 30 minutes and then
refrigerate several hours or overnight before serving.

Perfect Carrot Cake

Ingredients (use vegan versions):

* 3 cup grated carrots
* 1 cup water
* 1/2 cups vegetable oil (can use a blend of any of the following: safflower, sunflower, canola, or vegetable oil)
* 1 1/4 cups vegan maple syrup
* 1 1/2 teaspoons ground cinnamon
* 1 1/2 teaspoons ground allspice
* 1 teaspoon nutmeg
* 1 pinch cardamom (optional)
* 1/2 teaspoon ground cloves
* 1 cup rye flour (really needs the rye flour)
* 1 cup wheat flour (can use white instead)
* 1 cup white flour
* 1 1/2 teaspoon baking soda
* 1 1/2 teaspoons salt

Directions:

Preheat oven to 350 degrees.

Oil and lightly flour a 9 inch square
baking pan, a 10+ inch angel food pan, a
10+ inch round spring form with a hollow
inner tube, or a 10+ inch Bundt ban. I
prefer the Bundt pan for aesthetics,
even cooking, frosting and presentation.
Mix carrot, water. oil, vegan maple syrup,
spices and salt.

In a separate bowl combine and mix dry
ingredients.

Add dry ingredients to the carrot mixture.

Mix until well blended.

Pour batter into baking pan and bake for
45 minutes, or until an inserted knife
comes out clean.

Let cool, then frost or glaze.

Serves: 9 - 12

Preparation time: 25 min

Low-Fat Wheat-Free Carob Brownies

Ingredients (use vegan versions):

* 1 large, very ripe banana
* 1/3 cup soya flour
* 2/3 cup porridge oats
* 4 tablespoon pure vegan maple syrup
* Egg replacer equivalent of 2 eggs (I use Orgran No Egg)
* 1/2 teaspoon vanilla essence
* 4 tablespoon pure carob syrup (pekmez)
* 1/2 cup carob powder
* pinch of salt
* 1/4 cup chopped walnuts
* 1/8 cup sultanas or raisins
* 1/2 tablespoon tahini

Directions:

Pre-heat oven to 180� (350�)

Use a hand blender to blend the oats
into a powder/flour.
Mash the banana in a large mixing
bowl. Add all the other ingredients
and mix well. The mixture
should be sticky but not too wet.
Depending on the size/ripeness of the
banana and the type of egg replacer
you use, you may need to adjust
wet/dry ingredients to achieve the
correct texture.

Spoon the mixture equally between 18
paper cake cases and bake for 20-25
minutes. Leave to cool and enjoy!

Approx. nutritional info per brownie
(natural fluctuation will occur) :

65 Calories, 2g fat (0.2g saturated),
11.4g carbohydrates, 1.6g protein,
2.2g fibre

Also contains lots of B vitamins,
magnesium (19mg), phosphorus (36mg)
and calcium (24mg)!

Serves: 18 brownies

Preparation time: 45 min

Lemon Poppy Seed Cake

Ingredients (use vegan versions):

* 3/4 cup poppy seeds
* 1/3 cup lemon juice
* grated peels of 3 lemons
* 3/4 cup apple juice
* 3/4 cup (canola) oil
* 3/4 cup (pure) vegan maple syrup
* 3 cups whole wheat pastry flour (I’m sure white flour is fine)
* 1 1/2 teaspoon baking soda
* 3/4 teaspoon sea salt (or regular salt)

Directions:

Mix dry ingredients. Mix wet ingredients. Fold gently together.
Pour into greased and floured 13 x 9 x 2 inch pan. Bake in preheated
350 degree (F) oven for 1/2 hour or until toothpick comes clean.

This is a light, not too sweet lemon cake with a lovely snappy crunch
from the poppyseeds. Makes a nice tea cake as is.

Evolution Cookies

Ingredients (use vegan versions):

* 2 1/4 cups whole wheat pastry flour
* 1/3 cup carob or cocoa powder
* 1 teaspoon baking soda
* 1/2 teaspoon sea salt
* 1 cup Spectrum Spread ( non-hydrogenated vegan margarine), or just plain soy margarine if you eat
* hydrogenated oil…
* 3/4 cup raw vegan sugar
* 3/4 cup sucanat, or raw vegan sugar with molasses added
* 1 teaspoon vanilla extract
* 2 eggs’ worth of Ener-G Egg Replacer
* 1 package carob or chocolate chips
* some coffee (I use decaf, you don’t have to.)

Directions:

Preheat oven to 375 degrees. Stir together the flour,
carob or cocoa powder, baking soda and salt in the nearest,
cleanest large bowl you can find. Throw in the margarine,
vegan sugar, Sucanat, and vanilla. Take your Ener-G Egg Replacer and mix
it in with coffee insted of water. Throw that in too. Stir
it all around like your spoon’s on fire. See how it’s a
little dry? Throw in splashes of coffee until it looks
right. It should be velvety and perfect-looking. Put in your
carob or chocolate chips. Mix it all around again. Eat some
of the dough. Feed some to (or throw some at) the person
nearest you. Mmmmmmmm.

Okay, now you’re ready to cook them. Put some dough-how big
do you like your cookies? however much you like-onto a
cookie sheet, not too close together cause they spread like
crazy. Bake for 15 minutes or until it looks right. Oooh and
aaah over them a bit, they should look like perfect
storebought bakery cookies. Eat them, enjoy, and have
tons’o'fun.

I call these Evolution Cookies because they seem to be the
highest form of cookie evolution. You can do anything to
them and they always turn out beyond awesome. So what are
you reading this for? Go make some!

Serves: 10 huge cookies

Preparation time: 25 min

Awesomely Smooth Chocolate Pudding

Ingredients (use vegan versions):

* 6 tablespoon good quailty unsweetened cocoa
* 1/3 cup sucanant
* 2 1/2 tablespoon arrowroot powder
* 3 tablespoon brown rice syrup
* 2 cups regular Edensoy vegan soymilk
* 1 teaspoon vanilla extract (optional)

Directions:

In cooking pan, mix dry ingredients thoroughly to get any
lumps out. Add soy milk and brown rice syrup. Put pan over
med-low heat and stir briskly. Continue to stir constantly
as pudding heats up. When pudding begins to bubble
and thicken, remove from heat and continue to stir until it
is completely smooth. (Don’t overcook or it will become
pasty.) Add vanilla if desired. Eat warm (yum) or chilled.

Note: Arrowroot is a little tricky because it often becomes
lumpy during the early stage of cooking, but the pudding
should become as smooth as silk as it thickens and as long
as you stir thoroughly. If pudding bubbles quickly or sticks
to bottom of pan, your heat is too high.

Serves: 4

Preparation time: 15 min

Mmm Mmm Good Cake

Ingredients (use vegan versions):

* 2 cups flour, sifted
* 1/2 teaspoon baking soda, also sifted
* 1/2 teaspoon salt
* 1tsp cinnamon
* 1 teaspoon nutmeg
* 1 cup vegan brown sugar
* 1 cup soy/rice/almond/milk (whatever kind you prefer)
* 3 teaspoon vinegar
* 1 teaspoon vanilla
* 2 or 3 medium apples, sliced
* raisins, nuts (optional, but good)

Directions:

Preheat oven to 350. Sift flour, baking soda into one
bowl. Set aside.

In blender, mix apples, milk, vinegar,
vanilla, vegan sugar, spices, & salt (I mix in spices, vanilla, &
salt in blender with liquids to make sure that it’s all fully
incorporated. You can mix in the salt & spices with the
other dry ingredients if you like). Blend until smooth &
creamy. Mix into bowl with dry ingredients. Add raisins,
nuts.

If making a cake, pour into 13×9 pan (greased &
floured– I use Pam nonstick spray). Not sure how many muffins this
makes. Bake for 30-40 minutes.

This is a kind of spice/apple cake, but I have altered it to make a chocolate
cake as well (just replace spices with some cocoa powder and omit
raisins). My family usually does not like my eggless
baking, but they very much enjoy this cake. It’s not as
heavy as other eggless cake recipes I have tried.

Munchys Oatmeal Rasin Spice Cookies

Ingredients (use vegan versions):

* 1 cup all purpose flour
* 1/2 cup whole wheat pastry flour
* 1 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 1 teaspoon ground cloves
* 1/2 teaspoon salt
* 3 cups rolled oats
* 3 teaspoon Ener-G vegan egg replacer
* 4 teaspoon water
* 1 cup non-hydrogenated vegan margarine (soy garden or earth balance)
* 1 1/2 cups Turbinado vegan sugar
* 1 teaspoon vanilla extract
* 1/2 cup vegan soymilk
* 1 cup raisins

Directions:

1. Preheat oven to 350 degrees F (175
degrees C).

2. In a medium mixing bowl combine the
flour, baking soda, cinnamon, cloves,
salt and rolled oats. Set aside.

3. Whisk the egg replacer and water
until frothy. Add the margarine, sugar,
vanilla and soy milk. Stir until
combined ( it might be a little lumpy
but that’s totally okay).

4. Add the dry ingredients and mix
together. Fold in the raisins.

5. Drop by rounded teaspoonfuls onto a
lightly greased cookie sheet.

6. Bake 10-12 minutes until light and
golden. Do not over bake. Let them cool
for 2 minutes before removing from
cookie sheets. Transfer to a cooling
rack to cool completely. Store in an
airtight container.

Serves: 36

Preparation time: 50 min

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