Vegan Chocolate Crinkle Cookies

Vegan Chocolate Crinkle Cookies
(Makes about 3 Dozen)

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How about a perfect cookie for the holiday! If you need a little something for Santa, yourself or to give as a gift, have I got the perfect cookie for you. This cookie is very decadent and will bake to gooey perfection. And…Who can’t resist the look of a crinkle cookie? Doesn’t it look like winter, as if the snow just collected right on top of them? 😊
I hope you try this one, it is so simple. I place them in the freezer to harden up a bit, mostly because I’m too impatient to wait 2 hours in the fridge or overnight. However, you can certainly make these ahead and skip the freezer part, by storing them in the fridge instead. I reference it makes about 3 dozen because I made exactly 35 cookies. When I wrote this recipe out I anticipated 1/2 cup of chocolate chips but ended using only 1/4 cup. Hope you enjoy!

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Ingredients:
2/3 Cup Earth Balance (vegan butter), softened –room temp.
2/3 Cup Light Brown Sugar
¼ Cup Sugar
2 Tbsp Applesauce
2 Tsp Vanilla Extract
1 Cup All-Purpose Flour
2/3 Cup Cocoa Powder
1 Tsp Baking Powder
1 Tsp Baking Soda
¼ Tsp Salt
¼ Cup Mini Chocolate Chips (I use Enjoy Life brand)
½ Cup Powdered Sugar

Directions:
-Oven should be pre-heated to 375 degrees F.
-In a bowl cream together butter (E.B.) and both sugars-brown/granulated. I beat at low speed with my hand mixer until mixture is creamed together.
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-To the sugar mixture add: vanilla extract and applesauce then cream together again until combined.
-In a separate bowl – sift (or I prefer to just whisk) together: flour, cocoa powder, baking powder/soda and salt until combined.
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-Add wet mixture to dry mixture and slowly combine – I found that using a silicon type spatula works the best.
The mixture should look creamy like icing.
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-Cover with plastic wrap and place mixture in the freezer for 30 minutes.
-Spoon out about a tablespoon or use a small cookie scoop (works the best) into the palm of your hand.
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Make a small well or hole with your index finger. Add the chocolate chips and seal together.
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Roll to form a ball.
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Place your powdered sugar in a separate small bowl. Finally, roll your cookie dough ball into the sugar.
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-Bake for 7-8 minutes to perfection. Cookies will be soft chewy and gooey in the center.
I’ve baked for as long as 11 minutes for a crisper cookie.

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Vegan Chocolate Crinkle Cookies

  • Servings: 3 Dozen
  • Difficulty: Easy
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Credit: http://www.veganrescue.com

Ingredients:
2/3 Cup Earth Balance (vegan butter), softened –room temp.
2/3 Cup Light Brown Sugar
¼ Cup Sugar
2 Tbsp Applesauce
2 Tsp Vanilla Extract
1 Cup All-Purpose Flour
2/3 Cup Cocoa Powder
1 Tsp Baking Powder
1 Tsp Baking Soda
¼ Tsp Salt
¼ Cup Mini Chocolate Chips (I use Enjoy Life brand)
½ Cup Powdered Sugar

Directions:
-Oven should be pre-heated to 375 degrees F.
-In a bowl cream together butter (E.B.) and both sugars-brown/granulated. I beat at low speed with my hand mixer until mixture is creamed together.
-To the sugar mixture add: vanilla extract and applesauce then cream together again until combined.
-In a separate bowl – sift (or I prefer to just whisk) together: flour, cocoa powder, baking powder/soda and salt until combined.
-Add wet mixture to dry mixture and slowly combine – I found that using a silicon type spatula works the best.
The mixture should look creamy like icing.
-Cover with plastic wrap and place mixture in the freezer for 30 minutes.
-Spoon out about a tablespoon or use a small cookie scoop (works the best) into the palm of your hand. Make a small well or hole with your index finger. Add the chocolate chips and seal together. Roll to form a ball. Place your powdered sugar in a separate small bowl. Finally, roll your cookie dough ball into the sugar.
-Bake for 7-8 minutes to perfection. Cookies will be soft chewy and gooey in the center.
I’ve baked for as long as 11 minutes for a crisper cookie.

PB&C Layered Cake ~ Vegan

PB&C Layered Cake ~ Vegan
(Peanut Butter and Chocolate layered cake)

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I am looking forward to summer and it is almost here! We’ve had so much rain lately. This recipe is rich and moist. A few weeks ago we celebrated our little girls 12th birthday (time flies, doesn’t it?). I promise this recipe is not MY obsession with the peanut butter and chocolate combo, it was Jasmine’s idea and birthday request. First the brownies and now this cake – she does tend to go with what she knows. Enjoy!

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Ingredients:
2 ½ Cups Cake Flour
½ Cup Cocoa Powder
1 ½ Tsp Baking Soda
½ Tsp Salt
2 Cups Sugar
1 Tsp Apple Cider Vinegar
1 1/3 Cup Non-Dairy Milk
½ Cup Shortening, softened (I use Earth Balance)
1 ½ Tsp Vanilla extract
½ Cup Hot Water
½ to 1 Cup Semi-Sweet Chocolate Chips, optional

Frosting/Icing:
Vegan Cream Cheese (Tofutti’s) – I used 1 (8oz tub)
Peanut Butter – about 1 cup
Powdered Sugar – about 2/3 Cup
Vanilla Extract to taste

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Directions:
-Pre-heat oven 350 degrees. Grease (2) two (8-inch) round pan – Earth Balance (Vegan Butter) or cooking spray, if you prefer.
-Combine dry ingredients then mix in softened shortening.
-Add wet ingredients and stir in to combine using a spoon, adding Chocolate chips last.
-Pour into prepared baking pans and bake for 40 minutes.
-Remove from pans and let cake cool completely. Cut each into two pieces to make four layers.
Icing: -Combine ingredients to combine. Spread evenly onto each layer. Enjoy!

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Vegan Bread Pudding

Vegan Bread Pudding
[Makes 1 (9×13 baking dish) ~ Serves about 12-15 depending on slices]

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This bread pudding is delish! This recipe was inspired by our little one and her science fair project. Yes, it’s that time of year again – Science Fair experimentation time. I think they strategically plan for it in January so kids can plan and execute their experiments during winter break. Both Josh and Jasmine every year seem to do a food related experiment, maybe I have an influence on them afterall.? This year Jasmine’s experiment involved bread baking/rising etc. Long story short the experiment resulted with about 6-8 loaves of bread over the last couple weeks. (Note to Self: Type out written Bread Recipe for Jasmine) she used one of my bread recipes. 🙂 So with that said, this recipe utilized one of her day old loaves of bread. I also used cashew milk, I feel like cashew milk is the skim milk of the non-dairy world… Maybe the low calories makes me feel better about the dessert too. 😉 Any non-dairy milk should suffice, cashew milk just happened to be what we had available this day. If you ever end up with 6 loaves like use there are options: freezing, croutons, bread crumbs and yes…Bread Pudding. Enjoy!

Jasmine making her bread… 🙂
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Ingredients:
1 Loaf (9×5 size loaf pan-about 8-12 cups) Day of Bread, cubed
2 Cups Warm Water
2 Cups Non-Dairy Milk
¼ Cup Corn Starch
2 Tbsp Vanilla Extract
3 Tsp ground Cinnamon
1 ½ Cup Brown Sugar
½ Cup Demerara Natural Sugar (any sugar should work fine)
1 ½ Cups Pecans, chopped (optional)
1 Cup Raisins, optional
¼ Tsp ground Nutmeg
¼ Tsp Salt

Directions:
-Whisk together corn starch and warm water until dissolved.
-Add Non-Dairy Milk, Vanilla Extract, Cinnamon, Sugar(s), Nutmeg, Salt and Pecans to corn starch mixture. Stir to combine and let stand for about 10-15 minutes.
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-Grease 9x13x2 inch dish (using earth balance butter or a non-stick cooking spray).
Cubed Bread
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-Add cubed bread to baking dish and pour mixture to combine. If using raisins add to bread now. Press down on bread or stir to be sure each piece has been moistened.
Let mixture stand for about 30 minutes before baking. Preheat oven during this time 350 degrees.
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-Bake for 1 hour and let stand before serving. Be sure to reheat leftovers – better served warm! Enjoy!

Our household seems to not be a fan of raisins, so I added raisins only to 1/4 of the dish. This is my piece with raisins. 🙂

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Vegan Bread Pudding

  • Servings: 12-15
  • Difficulty: Easy
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Credit: https://veganrescue.com/

Ingredients:
1 Loaf (9×5 size loaf pan-about 8-12 cups) Day of Bread, cubed
2 Cups Warm Water
2 Cups Non-Dairy Milk
¼ Cup Corn Starch
2 Tbsp Vanilla Extract
3 Tsp ground Cinnamon
1 ½ Cup Brown Sugar
½ Cup Demerara Natural Sugar (any sugar should work fine)
1 ½ Cups Pecans, chopped (optional)
1 Cup Raisins, optional
¼ Tsp ground Nutmeg
¼ Tsp Salt

Directions:
-Whisk together corn starch and warm water until dissolved.
-Add Non-Dairy Milk, Vanilla Extract, Cinnamon, Sugar(s), Nutmeg, Salt and Pecans to corn starch mixture. Stir to combine and let stand for about 10-15 minutes.
-Grease 9x13x2 inch dish (using earth balance butter or a non-stick cooking spray).
-Add cubed bread to baking dish and pour mixture to combine. If using raisins add to bread now. Press down on bread or stir to be sure each piece has been moistened.
Let mixture stand for about 30 minutes before baking. Preheat oven during this time 350 degrees.
-Bake for 1 hour and let stand before serving. Be sure to reheat leftovers – better served warm! Enjoy!

Raw Energy Bites!

Raw Energy Bites
(Makes 60+ Bites) ~ Vegan, Raw, Gluten-Free, Soy-Free, Dairy-Free

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These creamy and decadent bites are a Superfood must try! The ideal fuel for pre/post workout and an excellent snack on the go. This is a kid-friendly super treat; it was hard to eat just one. 🙂 They can be chopped into bite-size pieces or cut into larger pieces for a great breakfast bar. These Energy bites will hopefully satiate your hunger; personally they were very satisfying and filling. Let me know what you think. Enjoy!

Ingredients:
1 Cup Whole Raw Cashews, soaked
1 Cup Whole Walnuts, soaked
½ Cup Pumpkin Seeds, soaked
¼ Cup Sunflower Seeds, soaked
¼ Cup Raw Coconut Butter
¼ Cup Raisins (1 oz)
12-15 Pitted Dates, chopped
2 Tbsp Sesame Seeds
1 Tbsp Goji Berries
1/3 Cup finely Shredded Coconut
1 Tbsp Chia Seeds
½ Tsp Himalayan Pink Salt, fine
1/3 Cup Coconut Oil

Directions:
-Soak Nuts/Seeds listed above (soaked) overnight – drain/rinse.
-Pulse together to combine the first five ingredients – nuts/seeds and coconut butter in a food processor.
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-Add remaining ingredients and pulse to combine.

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(I chop the Dates before tossing in the food processor (a) to be sure they are pitted (b) so they get better incorporated)
Exhibit A below – I found a pit!
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-Add parchment/wax paper to an 11×7 brownie pan. Turn out mixture and press evenly.
-Refrigerate for a few hours to overnight.
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-Remove from brownie pan and cut into bite-size pieces. Today I made 66 pieces.
Enjoy!
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For the Raw Coconut Butter in this recipe – I used two of these little packs that equal 1/4 Cup if you’ve seen these in stores.
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Raw Energy Bites

  • Servings: 66 Bites ~ Vegan, Raw, Gluten-Free, Soy-Free, Dairy-Free
  • Difficulty: Easy
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Credit: https://veganrescue.com/
Ingredients:
1 Cup Whole Raw Cashews, soaked
1 Cup Whole Walnuts, soaked
½ Cup Pumpkin Seeds, soaked
¼ Cup Sunflower Seeds, soaked
¼ Cup Raw Coconut Butter
¼ Cup Raisins (1 oz)
12-15 Pitted Dates, chopped
2 Tbsp Sesame Seeds
1 Tbsp Goji Berries
1/3 Cup finely Shredded Coconut
1 Tbsp Chia Seeds
½ Tsp Himalayan Pink Salt, fine
1/3 Cup Coconut Oil

Directions:
-Soak Nuts/Seeds listed above (soaked) overnight – drain/rinse.
-Pulse together to combine the first five ingredients – nuts/seeds and coconut butter in a food processor. -Add remaining ingredients and pulse to combine.
(I chop the Dates before tossing in the food processor (a) to be sure they are pitted (b) so they get better incorporated)
-Add parchment/wax paper to an 11×7 brownie pan. Turn out mixture and press evenly.
-Refrigerate for a few hours to overnight.
-Remove from brownie pan and cut into bite-size pieces. Today I made 66 pieces.

Cinnamon Toast!! ~ Breakfast

Cinnamon Toast!
(Serves 2-4) ~ Vegan, Dairy-Free, (Can be Soy-Free/Gluten-Free)

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Toasting to Tuesday! I’ve always struggled with the perfect ‘French Toast’ – every version I’ve had has always been, meh… from restaurants to even versions I’ve made. I’ve just never been a fan of that soggy center that seems to be a recurring theme with every version. I’ve even tried making versions previously where I only ‘dip’ one side and nothing. Enter Cinnamon Toast! Back in the day I’ve made the quick pan kind with a slather of butter and a quick sprinkle of cinnamon and sugar, I think my dad still makes it this way, lol. This recipe is a little more thought out. Man, I just remembered…there was this restaurant in Philly – called Vegan Commissary that had some amazing vegan breakfast options – they have since closed sadly 😦 but they had some delicious Cinnamon toast too. I’ve attempt different versions of cinnamon toast including some catastrophes of burnt bread, like the pan version previously mentioned. This recipe is one my favorite attempts. I actually leave the topping sit on top of the bread a few minutes before placing them in the oven to let the mixture seep in a bit – (see the piece above next to the syrup in the pic). I love how the bottom of the bread gets perfectly toasted while the top is crusted with cinnamony caramelized ‘buttery’ goodness. Use thicker slices or gluten-free bread for different variations. Enjoy!
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Ingredients:
6 Slices of Bread
¼ Cup of Earth Balance (Vegan Butter), softened
3 Tbsp Sugar (I use Pure Cane Sugar)
¼ Tsp Pure Vanilla Extract
½ Tbsp Cinnamon

Directions:
-Preheat oven 375 degrees F.
-Combine Vegan Butter, Sugar, Vanilla and Cinnamon until combined.
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-Spread evenly on one side of bread only – edge to edge (here you can use Gluten-Free Bread for a GF version.
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-Place on Baking sheet, keeping spread side face up. Bake for 7 minutes.

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-Remove from oven quickly and let stand for a couple minutes before slicing and serving. That’s it -Enjoy!
(You can add/dip in syrup for a “French Toast-like” version or eat as is).
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Cinnamon Toast

  • Servings: 2-4 ~ Vegan, Dairy-Free
  • Difficulty: easy
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Credit: https://veganrescue.com/

Ingredients:
6 Slices of Bread
¼ Cup of Earth Balance (Vegan Butter), softened
3 Tbsp Sugar (I use Pure Cane Sugar)
¼ Tsp Pure Vanilla Extract
½ Tbsp Cinnamon

Directions:
-Preheat oven 375 degrees F.
-Combine Vegan Butter, Sugar, Vanilla and Cinnamon until combined.
-Spread evenly on one side of bread only – edge to edge (here you can use Gluten-Free Bread for a GF version.
-Place on Baking sheet, keeping spread side face up. Bake for 7 minutes. Remove from oven quickly and let stand for a couple minutes before slicing and serving. That’s it -Enjoy! (You can add/dip in syrup for a “French Toast-like” version or eat as is).

Mock “Tuna” Salad ~ Today as a “Tuna” Melt

Mock “Tuna” Salad ~ Today as a “Tuna” Melt
(Serves 4) ~ Vegan, Gluten-Free, Dairy-Free
Vegan Tune Melt - VeganRescue.com
This is an oldie but a goodie. I make this recipe a lot! It is truly the perfect lunch item for me. I love it on a salad, in a wrap or on a sandwich. I made my Eggless “Egg” Salad the other day and so many people enjoyed it that it made me think of my Mock Tuna which I make so often… now why is it that you haven’t you gone vegan yet? Today I make this as a “Tuna” Melt… Oh my gosh. This is truly a masterpiece of ooey gooey deliciousness! Get your napkin out, and maybe a bib, enjoy!
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Mock Tuna Melt:
Bread slices: Whole Wheat, GF, Sourdough or Ezekiel Bread are all nice options here. Daiya Cheddar Cheese – Slices or my new favorite-their block cut off one slice.
Earth Balance (Vegan Butter)
1 Small Tomato, sliced
1-2 Pieces Romaine Lettuce
Mock Tuna – a couple tablespoons – recipe to follow.

Directions: Like a good grilled “cheese”…
-Spread both sides of bread slices with earth balance, place down onto pan.
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-Layer with Mock Tuna, Tomato, Daiya Slice(s) then top with bread slice.
-Turn heat on medium heat, grill for about 2 ½ minutes. Flip over turn heat off then allow it to cook on opposite side for another 2 minutes. -Sometimes I’ll open it up and add some romaine lettuce. -Slice and enjoy!
Mock “Tuna” Salad
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Ingredients:
1 (15oz can) Chickpeas (Garbanzo Beans) or 1 ½ Cup Cooked
2 Dill Pickle Spears, minced
1 Celery Rib, minced
3 Tbsp or up to ¼ Cup Red Onion, minced (soaked in ice water for 10 mins)
2 Tsp Dijon Mustard
½ Tsp Salt
1 Tsp Fresh Ground Pepper
1/3 Cup Vegenaise (or ¼ Cup)
(Optional, ½ Tbsp Nutritional Yeast and Tamari Soy Sauce is really nice I this recipe too, about 2 Tsp)

Directions:
-Drain the chickpeas but save that brine – it’s magical stuff!
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-Two ways to mash the chickpeas: Mash with a fork or every now and again I pull out the mini chopper, both seem to work fine.
Fork:
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Chopper:
Chickpeas

-Soak the onions in cold water, this optional but will take the bite out of raw onions. -Combine remaining ingredients in a bowl.
[Note: For extra creamy tuna salad use the 1/3 cup although ¼ cup is just enough sometimes I add a splash of soy sauce. There are times I’m out of nutritional yeast, like today… and it tastes perfectly fine without it. I make this recipe so often that honestly sometimes I add it and sometimes I don’t. There are times I omit the onions altogether too. See what you like and enjoy!]

GO Vegan!! – Up close and very personal! 🙂
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Mock “Tuna” Salad ~ “Tuna” Melt

  • Servings: 4-6
  • Difficulty: Easy
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Credit: https://veganrescue.com/

Mock Tuna Melt:
Bread slices: Whole Wheat, GF, Sourdough or Ezekiel Bread are all nice options here. Daiya Cheddar Cheese – Slices or my new favorite-their block cut off one slice.
Earth Balance (Vegan Butter)
1 Small Tomato, sliced
1-2 Pieces Romaine Lettuce
Mock Tuna – a couple tablespoons – recipe to follow.

Directions: Like a good grilled “cheese”…
-Spread both sides of bread slices with earth balance, place down onto pan.
-Layer with Mock Tuna, Tomato, Daiya Slice(s) then top with bread slice.
-Turn heat on medium heat, grill for about 2 ½ minutes. Flip over turn heat off then allow it to cook on opposite side for another 2 minutes. -Sometimes I’ll open it up and add some romaine lettuce. -Slice and enjoy!

Mock “Tuna” Salad

Ingredients:
1 (15oz can) Chickpeas (Garbanzo Beans) or 1 ½ Cup Cooked
2 Dill Pickle Spears, minced
1 Celery Rib, minced
3 Tbsp or up to ¼ Cup Red Onion, minced (soaked in ice water for 10 mins)
2 Tsp Dijon Mustard
½ Tsp Salt
1 Tsp Fresh Ground Pepper
1/3 Cup Vegenaise (or ¼ Cup)
(Optional, ½ Tbsp Nutritional Yeast and Tamari Soy Sauce is really nice I this recipe too, about 2 Tsp)

Directions:
-Drain the chickpeas but save that brine – it’s magical stuff!
-Two ways to mash the chickpeas: Mash with a fork or every now and again I pull out the mini chopper, both seem to work fine.
-Soak the onions in cold water, this optional but will take the bite out of raw onions. -Combine remaining ingredients in a bowl.
[Note: For extra creamy tuna salad use the 1/3 cup although ¼ cup is just enough sometimes I add a splash of soy sauce. There are times I’m out of nutritional yeast, like today… and it tastes perfectly fine without it. I make this recipe so often that honestly sometimes I add it and sometimes I don’t. There are times I omit the onions altogether too. See what you like and enjoy!]


Eggless “Egg” Salad

Eggless “Egg” Salad
(Serves 4) – Vegan, Gluten-Free, Dairy-Free, Egg-Free
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This recipe is so simple and delicious… I’m pretty sure you guys are starting to notice a trend throughout my posts – simple simple. I love easy dishes and this recipe takes no time at all. I typically like to mention a couple add-ins or swaps because sometimes you may not have certain ingredients on hand: capers and/or nutritional yeast would be nice additions to this recipe or you can swap the pickle with (1-2 Tbsp) of Relish instead. You can spice it up with Chili Powder or freshen it up with Dill. Enjoy!

Ingredients:
1 (14oz Pkg) Extra Firm Tofu, drained/pressed
¼ Tsp Turmeric
¼ Tsp Smoked Paprika
1 Dill Pickle Spear, chopped finely
1 Celery Rib, minced
½ Tsp Salt
½ Tsp Fresh Ground Pepper
1 Tsp Dijon Mustard
½ Cup Vegenaise (Vegan Mayo)

Directions:
-In dry sauté pan warm Tofu through mashing down with wooden spatula for a couple minutes.
-Add Turmeric and Paprika then mix through.
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-Combine tofu mixture in bowl with remaining ingredients.
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-Serve on a roll or in a lettuce wrap/cup for completely gluten-free option. Enjoy!

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Another reason to be vegan! Eggless Egg Salad – you won’t miss the period.
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Eggless 'Egg' Salad

  • Servings: 4 ~ Vegan, Gluten-Free, Dairy-Free, Egg-Free
  • Difficulty: Easy
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Credit: https://veganrescue.com/
Ingredients:
1 (14oz Pkg) Extra Firm Tofu, drained/pressed
¼ Tsp Turmeric
¼ Tsp Smoked Paprika
1 Dill Pickle Spear, chopped finely
1 Celery Rib, minced
½ Tsp Salt
½ Tsp Fresh Ground Pepper
1 Tsp Dijon Mustard
½ Cup Vegenaise (Vegan Mayo)

Directions:
-In dry sauté pan warm Tofu through mashing down with wooden spatula for a couple minutes.
-Add Turmeric and Paprika then mix through.
-Combine tofu mixture in bowl with remaining ingredients. Serve on a roll or in a lettuce wrap/cup for completely gluten-free option. Enjoy!

Corn Fritters with Mayoketchup Sauce

Corn Fritters with Mayoketchup Sauce
(Serves 4-6) – Vegan, Dairy-Free, Gluten-Free (use GF AP Flour)
Vegan Corn Fritters with Mayoketchup
The kids are visiting family this week. They love to squeeze in a few weeks in the summer visiting family but then we are left missing them. 😦 Typically when it is just Seth and I, we can very quickly fall into the routine of rice and beans for dinner…every day! Just as we are creatures of habit…I made a bag of Black Eyed Peas and a pot of brown rice. I prepared corn fritters to add with the rice and beans.
Originally I wanted to make and share this recipe last week on National Corn Fritter day (07/16). I missed it so I’ll share it today – National Junk Food Day, I don’t quite count this as junk food…although it is fried.
These Corn Fritters are fluffy, slightly sweet and scrumptious. While thinking of a sauce to pair with the fritters I had a nostalgic moment. Mommy frequently made Sorullos (Sorullitos) [I’ll share this recipe one day soon] when we were kids – these are basically a Puerto Rican style corn fritter sticks made from corn meal – typically an appetizer or side and ALWAYS served with Mayoketchup (which is exactly what it sounds like, lol). Please try this tasty treat. Enjoy!
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Ingredients:
1 (16oz Pkg) Frozen Corn, thawed (3 Cups)
1 Cup All Purpose Flour
½ Tbsp Baking Powder
2 Tsp Potato Starch
1 Tbsp Sugar
¼ Tsp Cayenne Pepper
½ Tsp Smoked Paprika
½ Tsp Salt
¼ Tsp Cream of Tartar
¾ Cup Non-Dairy Milk (Soymilk)
Oil for Frying

Directions:
-Heat oil (Vegetable or Canola) to 365-370 degrees.
-Combine all dry ingredients – whisk together to combine.
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-Add Soymilk and thawed Corn, stir to combine.
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-Drop Corn Fritter batter into hot oil. – I use a small cookie scoop to evenly scoop and drop the batter in.
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-Cook until golden – about 5-6 minutes, flipping halfway through cooking.
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-Remove and drain on a paper towel. Enjoy!

Mayoketcup Sauce
1/3 Cup Vegenaise
1/3 Cup Ketchup
1 Garlic Clove, minced
¼ Tsp Sriracha, optional
-Stir together all ingredients to combine. Refrigerate any unused sauce.
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Vegan Corn Fritters with Mayoketchup

  • Servings: 4-6 ~ Vegan, Dairy-Free, Gluten-Free (use GF AP Flour)
  • Difficulty: Easy
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Ingredients:
1 (16oz Pkg) Frozen Corn, thawed (3 Cups)
1 Cup All Purpose Flour
½ Tbsp Baking Powder
2 Tsp Potato Starch
1 Tbsp Sugar
¼ Tsp Cayenne Pepper
½ Tsp Smoked Paprika
½ Tsp Salt
¼ Tsp Cream of Tartar
¾ Cup Non-Dairy Milk (Soymilk)
Oil for Frying

Directions:
-Heat oil (Vegetable or Canola) to 365-370 degrees.
-Combine all dry ingredients – whisk together to combine.
-Add Soymilk and thawed Corn, stir to combine.
-Drop Corn Fritter batter into hot oil. – I use a small cookie scoop to evenly scoop and drop the batter in.
-Cook until golden – about 5-6 minutes, flipping halfway through cooking. Remove and drain on a paper towel. Enjoy!

Mayoketcup Sauce
1/3 Cup Vegenaise
1/3 Cup Ketchup
1 Garlic Clove, minced
¼ Tsp Sriracha, optional

-Stir together all ingredients to combine. Refrigerate any unused sauce.

Raw Fennel & Grapefruit Almond Salad

Fennel & Grapefruit Almond Salad
(Serves 2) – Vegan, Gluten-Free, Raw, Dairy-Free, Soy-Free
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Need a Quick Salad for Two?… This salad is very refreshing and crisp. It can be eaten as a side salad for dinner or perfect for lunch too. Crazy this little salad filled me up last night, but I did leave room for a piece of strawberry/peach cheesecake. 🙂 The fennel [fennel may be an acquired taste for some, you’ve been warned, lol] is crunchy and the licorice flavor of the fennel goes well with the slightly sweet slightly bitter grapefruit. The parsley adds a nice freshness and I love the almonds in this salad which add another layer of texture and sweetness…Mmm, creamy raw almonds. Enjoy!
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Yummy in my tummy!
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Ingredients:
2 Tbsp Extra Virgin Olive Oil
1 Tbsp Apple Cider Vinegar
1 Tsp Raw Agave Nectar
1 Fennel Bulb, sliced thin (abt 1/8 if using a mandolin)
1/4 of a Red Onion, sliced thin
¼ Tsp Celery Seed, optional
1 Serving of Raw Almonds (abt 25 almonds), chopped
1 Grapefruit, peeled/segmented – cut slices in thirds or half
1 Handful Fresh Parsley, chopped

Directions:
-In a large bowl whisk together Olive Oil, Vinegar and Agave. Add remaining ingredients and toss to coat. I just let the salad sit for 10 mins. or so for the flavors to combine. That’s all to it.. oh and be sure to rinse your fennel after slicing. I rinse them in my colander similar to leeks.  🙂 Enjoy!

Slicing Grapefruit:
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Toss together to combine:
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Fennel 🙂
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Raw Pineapple Coconut Cheesecake

Raw Pineapple Coconut Cheesecake
(Serves 12-16) – Vegan, Gluten-Free, Raw, Dairy-Free, Soy-Free
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This cheesecake is deliciously creamy with a great texture. It seems there were some mixed feelings about this cheesecake, I’m thinking because of the acidity. I really enjoyed it as did Jasmine, I thought it was fresh and light. My husband although he liked the flavor he didn’t care for the acidity too much. If it makes you feel better coconut oil is neutral, young coconuts are alkaline while the pineapple is acidic, so I like to think there is some balance. 🙂 More raw cheesecake recipes to come. You be the judge, enjoy!
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Ingredients
Cheesecake:
1 Cup Raw Cashews, soaked
1 Pineapple, peeled/cored, chopped
1 Young Coconut (Meat Only)
1 ½ Cup Finely Raw Shredded Coconut
½ Cup Coconut Oil, slightly melted (room temp. it’s summertime here!)
3 Tbsp Raw Agave Nectar

Crust:

1 ½ Cup Walnuts
1 Cup Pitted Dates (about 20)
2 Tbsp Coconut Oil
1 Tbsp Raw Agave Nectar

Directions:
-In a food processor pulse pineapple, coconut meat and cashews until blended. Add remaining ingredients and continue to blend until smooth.
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Notes: If you have a high speed blender with a large capacity, just blend all the cheesecake ingredients in the blender). However, I used the food processor in combination with my nutribullet. I blended the mixture in my nutribullet in batches until smooth.
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-For the Crust: Pulse together in a food processor until combined. The mixture should stick together.
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-Press crust in bottom of springform pan. Add cheesecake mixture on top – smooth and refrigerate until firm. I refrigerated overnight.

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