We all need a little sweetness in our lives sometimes. Every once in a while, you should be able to fully enjoy a sweet, gooey, chocolatey and delicious dessert without any feelings of guilt and remorse. With the holidays around the corner, finding vegan desserts that actually taste good and have some redeeming nutritional qualities can be difficult. Look no further! For all you vegan dessert lovers out there, bring this recipe to your next holiday gathering and even the carnivores will be licking their plates clean. Chunky Peanut Chocolate Chip Blondie’s
Prep Time: 10 min
Cook Time: 30-35 min
Yields: 12 or 15 servings
Ingredients:
1 1/4 cup Sucanat or other dry sweetener
1/4 cup Safflower Oil
3/4 cup Silken Tofu
1/4 cup Soy Milk
1 tablespoon Vanilla Extract
1 1/4 cup Whole Wheat Pastry Flour
3/4 teaspoon Baking Powder
1/4 teaspoon Sea Salt
1/2 cup roughly chopped roasted and salted Peanuts
1/2 cup Vegan Chocolate Chips
Directions:
1) Pre-heat oven to 350 degrees.
2) Mix together all the dry ingredients, except the peanuts and chocolate chips, in a large bowl and set aside.
3) In a blender, combine all the wet ingredients until creamy.
4) Pour the wet ingredients into the dry ingredients and combine.
5) Gently fold in the peanuts and chocolate chips.
6) Pour mixture into a well oiled 7×11-baking tin.
7) Bake for 30-35 minutes or until a toothpick inserted into the blondie comes out clean.
8) Let cool for about 10 minutes before cutting into 12 or 15 squares
I have always been a fan of vegan baking because whether you're a vegan or not, vegan baking is often healthier than traditional baking because you're not including loads of butter or lard and other unhealthy animal products. Baking vegan reduces your burden on the planet because you're using all plant-based ingredients. And with the use of some new ingredients and techniques, it's delicious. Why not give vegan baking a try this year? You might be really impressed with the outcome.
Vegan Baked Goods
1. Vegan Chocolate Chip Cookies
With this recipe for vegan chocolate chip cookies,
all the ingredients must be at room temperature. This is very important in order to produce a soft and chewy end product. Also, unlike traditional baked goods, when you sneak a peak to check on them in the oven they won't look like they are finished. Nevertheless, do not extend the baking time past what the recipe says. Just remove them and place them on a cooling rack so that they can set. If you over cook them, they can get a bit dry and the carob chips may burn, which would ruin the cookies. If you've ever had carob chips, you know that they're a flavorful vegan substitute for chocolate chips, which are made using milk.
2. Vegan Popcorn Balls
Care2's recipe for vegan popcorn balls makes enjoying this fall snack legal in the vegan world. According to Care2 typically these delights are loaded with corn syrup, sugar, and/or butter. For a healthier alternative with a similar taste, try this recipe. These are great for the kids as well.
3. Vegan Chocolate Cake
I saw this recipe for vegan chocolate cake on Get Fresh With Sara Snow and I just couldn't wait to try it. It's a bit labor intensive but with a glass of vegan wine in hand, this is a blast to make. The recipe uses really high quality ingredients and in the end it comes out pretty healthy, the perfect sweet treat.4. Pumpkin Pie Brownies
This recipe for Pumpkin Pie Brownies comes from Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero. The recipe is so delicious and the pumpkin adds a seasonal touch. I'd choose an exotic brownie any day over the likes of a tired old pumpkin pie.5. Vegan Pumpkin Cheesecake
Coming from a variety of the Cannabis plant that contains the lowest amount of THC, the psychoactive ingredient contained in marijuana, hemp seeds are fast becoming one of the most popular healing foods out there. With more protein than milk or eggs, it's easier to digest than both of them. It contains tons of Omega 3 and 6 essential fats, more Omega 3 essential fats than any fish. And most importantly, it makes one delicious cheesecake. Vegan Pumpkin Cheesecake
3/4 cup shelled hemp seeds
1 cup warm water
1/2 cup maple syrup
16 oz firm tofu
1 cup organic pumpkin puree
1 tsp vanilla
1/2 tbsp lemon juice
1 tbsp Arrow root
1 graham cracker crust (recipe to follow)
3/4 cup shelled hemp seeds
1 cup warm water
1/2 cup maple syrup
16 oz firm tofu
1 cup organic pumpkin puree
1 tsp vanilla
1/2 tbsp lemon juice
1 tbsp Arrow root
1 graham cracker crust (recipe to follow)
Method
1. Preheat oven to 350 degrees.
2. In blender, puree shelled hemp seeds with water until smooth.
3. Add remaining ingredients and blend.
4. Pour mixture into graham cracker pie shell, and bake for about 30 minutes.
Graham Cracker Crust
1 1/2 cups graham cracker crumbs
2 to 3 tbsp oil
3 tbsp water
1 dash salt
Method
1. Mix together all the ingredients in a medium bowl.
2. Use your fingers or the back of a spoon to press the mixture evenly into the bottom of a pie plate or cheesecake pan.
Recipe: Recipezaar
6. Bread for the Holidays
Often times bread is vegan, if you don't use your obvious perpetrators like butter, eggs, lard, etc. This is one of my favorite bread recipes because it's easy and it's a people pleaser. Finding good bread these days is pricey and often times no matter the cost, the taste pales in comparison to the homemade variety. Your best bet is to make your own. Accompany all your festive meals with fresh bread for the holidays. Here are step by step directions for making your own focaccia.7. Vegan Gingerbread Cookies
Vegan Gingerbread Cookies1/2 cup sugar
1 tsp powdered ginger
1 tsp cinnamon
1-1/2 tsp baking soda
1/4 tsp salt
1/3 cup molasses
1/3 cup soy milk
2-1/4 cups whole wheat pastry flour
Method
1. Preheat oven to 275 degrees. Lightly mist two or three baking sheets with vegetable oil spray, then dust with flour.
2. Mix the sugar, ginger, cinnamon, baking soda, and salt in a large bowl. Add the molasses and soy milk and mix well. Add 1 cup of flour and mix well. Mix in enough of the remaining flour to make a very stiff dough (if mixing by hand, knead the dough to thoroughly mix the flour).
3. On a floured surface, roll out a portion of the dough with a flour-dusted rolling pin to 1/16-inch thickness. Cut the dough into shapes with flour-dusted cookie cutters.
4. Transfer the cookies to the baking sheets. Bake until the edges are dry, about 20 minutes.
5. Allow to cool on a baking sheet for 5 minutes, then transfer with a spatula to a wire rack to cool
