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Vegan Peanut Butter, Oatmeal, and Banana Cookies

Ingredients:

• 1/3 cup Peanut Butter
• 2 bananas (overripe is fine)
• 1 teaspoon Simply Organic Vanilla Extract
• 2 tablespoons Almond Milk (we made with homemade NutraMilk) 
• 2 tablespoons maple syrup (or Agave Nectar)
• 2 1/2 cups quick cooking oatmeal (or rolled)
• Optional: Dash of SunRidge Farms Cinnamon
• 1/4 cup Bobs Red Mills Organic Flour
• 1 Large Mixing Bowl
• 1 Cookie Sheet
• 1-2 Forks

Directions:

1. In the large mixing bowl: mash bananas with a fork until smooth. Add peanut butter, soy milk, vanilla, and maple syrup and mix well. Add remaining ingredients and stir until well combined.
2. Drop spoonfuls of dough onto an ungreased cookie sheet and bake 13-16 minutes at 350 degrees, or until done.

Original Article: Sugar-Free Vegan Peanut Butter, Oatmeal and Banana Cookies

Vegan Apple Pie

Ingredients

• 8-10 medium apples – peeled and cored
• 1/4 cup of sugar + 1 tablespoon for the cinnamon sugar
• 3 teaspoons of cinnamon + 1 teaspoon for the cinnamon sugar
• Juice from half of a lemon
• 2 teaspoons of coconut oil
• 1 tablespoon of melted vegan butter or coconut oil
• Vegan pie crust recipe See Instructions

US Customary - Metric

Instructions

1. Make the pie crust first. Vegan Apple Pie Crust Recipe
2. Preheat the oven to 350°
3. In a large bowl mix the 1/4 cup of sugar, 3 teaspoons of cinnamon, and lemon juice until the apple are evenly coated.
4. Heat the oil in a large skillet on medium heat. When the oil is hot add the apples and saute until they’re just soft. You don’t want them to be mushy, so don’t overcook them.
5. Use a slotted spoon to transfer the apples to the pie pan that’s lined with pie crust. Cover the crust with the top layer of pie crust. If you cover with a solid piece of crust cut three slits in the top so steam can escape while baking.
6. Bake for 50 minutes. Remove the pie from the oven and brush evenly with melted butter or coconut oil. Sprinkle with a little cinnamon sugar (whisk the tablespoon of sugar and teaspoon of cinnamon together) and bake for another 10 minutes or until the crust is a nice golden brown.
7. Let it cool for at least 15 minutes before cutting.

Recipe Notes

Place the pie pan on a cookie sheet when baking in case of spillage.

Original Article: HOMEMADE APPLE CINNAMON PIE

Vegan Chocolate Oatmeal Cookie

Ingredients

• Note: Make the flax eggs first so they have time to thicken.
• 1 tablespoon of ground flaxseed + 3 tablespoons of water
• Dry ingredients:
• 1 and ½ cups of whole wheat flour
• 1 cup of whole oats
• 1 teaspoon of baking soda
• 1 teaspoon of ground sea salt
• Wet ingredients:
• ½ cup of coconut oil
• ½ cup of brown sugar
• ½ cup of raw or regular white sugar
• 1 teaspoon of vanilla
• Additional ingredients:
• ¼ cup of water plus 2 to 3 tablespoons
• 1 cup of vegan chocolate chunks or chips
• 1 cup of walnut pieces (optional)

Instructions

1. Preheat the oven to 350° and line a baking sheet with parchment paper so the cookies don’t stick and for easier cleanup.
2. Whisk the flaxseed and water together with a fork and set aside.
3. In a medium bowl whisk the flour, oats, baking soda, and sea salt together and set aside.
4. In a large mixing bowl beat the coconut oil, sugar, flax egg, and vanilla together with a paddle on medium speed until the mixture is thick and creamy.
5. Add the flour mixture to the mixing bowl and beat on a slow speed. Add the water and beat until the dough is thick and sticks together well. Fold in the chocolate chips and the walnuts until evenly distributed.
6. Scoop out heaping tablespoons of cookie dough onto the baking sheet. Separate each cookie an inch apart. Bake for 10 to 11 minutes or until the cookies just begin to brown. Don’t overbake or you’ll get a hard cookie.
7. Cool on the baking sheet for five minutes and transfer the cookies to a cooking rack until the bottoms are completely cool.
8. Store in an airtight container for up to a week or freeze for sixty days.

Original Article: CRISPY VEGAN CHOCOLATE CHUNK OATMEAL COOKIES

Vegan Apple Pie Crust

Ingredients

• 12 tbsp of chilled vegan butter (I use Earth Balance)
• 8 tbsp of chilled vegan shortening (I use Earth Balance) SEE NOTE
• 3 cups of all-purpose flour plus extra for dusting the rolling surface
• 1 tablespoon of sugar
• 1 teaspoon of salt
• 1 teaspoon of apple cider vinegar
• 6-10 tablespoons of ice water

Instructions

1. Cut the butter and shortening into small cubes, put them in a bowl and place them in the freezer while you’re measuring out the rest of the ingredients.
2. Put the flour, butter, shortening, sugar, salt, and vinegar in a mixing bowl and mix on medium speed until the butter and shortening start to break up and the mixture looks lumpy and sandy. Add one tablespoon of water at a time until the dough starts to form a ball.
3. Remove the dough from the bowl and knead into a disc on a floured surface. Fold the disc in half and knead. Repeat one or two more times until the dough sticks together in a ball. Cover with plastic wrap and refrigerate for an hour.

Original article: HOW TO MAKE FLAKY VEGAN PIE CRUST

H.O.P.E. What You Eat Matters (2018) - Full Documentary (Subs: AR/EN/ES/...

Vegan Dosa (Indian)

Cuisine: south indian

Servings: 15 Servings

Author: Hebbars Kitchen

Ingredients (1 cup = 250 ML)

• 1 cup ragi flour / finger millet / kezhvaragu / nachani / mandua
• 1 cup rava / semolina / suji
• ½ cup rice flour
• ½ cup vegan curd / yogurt
• 1 inch ginger finely chopped
• 1 green chilli finely chopped
• few curry leaves chopped
• 2 tbsp coriander finely chopped
• 1 onion finely chopped
• 1 tsp cumin / jeera
• ½ tsp pepper crushed
• 1 tsp salt
• 3½ cup water
• oil for roasting

Instructions

1. firstly, in a large mixing bowl take 1 cup ragi flour, 1 cup rava, ½ cup rice flour.
2. also add ½ cup curd, 1 inch ginger, 1 green chilli, few curry leaves, 2 tbsp coriander, 1 onion, 1 tsp cumin, ½ tsp pepper and 1 tsp salt.
3. add 1-2 cup water and mix well to form a lump free batter.
4. rest the batter for 15-20 minutes.
5. add 1½ cups of water or as required and prepare a flowing consistency batter.
6. now carefully pour the dosa batter over hot tawa.
7. sprinkle ½ or 1 tsp of oil from the top.
8. once the dosa roasts to golden brown, flip over and cook.
9. finally, fold the dosa and serve instant ragi dosa immediately with mint chutney.

Watch the video HERE

notes:

• firstly, adding curd is optional, however, it enhances the flavour of dosa.
• also, add enough water to get the pouring consistency else your dosa will not be crispy.
• most noteworthy, if your dosa is not crisp or turning very thick, do not worry. just add a half cup of water and give a good mix.
• finally, instant ragi dosa tastes great when served hot.

Reference: https://hebbarskitchen.com/instant-ragi-dosa-recipe-finger-millet/

Chinese glutinous rice ball (元宵）

Ingredients:

Drinking water

Glutinous rice flour 600g

Organic adzuki bean 400g

Organic brown sugar 200g

Vegetable oil

Sweet osmanthus

Serves: 6

Preparation:

1. Wash the organic adzuki beans a few times. Soak the adzuki beans for 6 hours or over night.

2. Put the adzuki beans in a cooking pot, add water to submerge the beans, and then add a little more water. Boil the adzuki beans until the beans soak up all the water and melt when being pressed. Constantly stir the beans to avoid them sticking to the pot.

3. Use a blender to mesh the boiled beans to paste. Add in the organic brown sugar and some vegetable oil. Mix it well. This is the filling of the rice ball.

4. Shape the filling into balls of the size of a walnut.

5. Put the glutinous rice flour in a flat container. Take a few of the filling balls and put them in a small sieve. Quickly dip them in water. Then put them on top of the glutinous rice flour. Shake the flat container to let the filling balls roll in the rice flour. Then, put the balls back to the sieve, dip them in water and roll them in the rice flour again. Repeat this process 3-5 times.

6. Heat water in a pot until the water is boiling. Add the rice balls to the boiling water. Boil until the rice balls float on the water.

7. Take the rice balls together with some soup from the pot and put them into bowls. Sprinkle some sweet osmanthus and serve.

Vegan Coconut Macaroons

Ingredients:

3 cups quick oats

2 cups brown sugar

1 cup shredded coconut

½ cup vegan margarine

½ cup soy or almond milk

4–6 tablespoons of cocoa

1 teaspoon vanilla

Preparation:

1. Put the vegan margarine, soy/almond milk, and brown sugar in a cooking pot. Heat and constantly stir until it starts to boil. Let it boil for 30 seconds. Let it sit for a while to cool.

2. Put the oats, shredded coconut, and cocoa in a container. Add the vanilla to the cooled mixture made in step 1 and mix well. Add the mixture to the container and mix everything together very well.

3. Make macaroons by shaping pieces of the mixture into shapes of cookies.

4. Put them in the refrigerator to cool until they become solid. 

Moldovan Chocolate Roll

Ingredients:

6 cups crumbled vegan sweet biscuits

1 cup brown sugar

1 cup corn syrup

1 cup vegan margarine

2–3 cups crushed walnuts

4–6 tablespoons cocoa

½ teaspoon vanilla

Preparation:

1. Mix the crumbled vegan sweet biscuits, brown sugar, crushed walnuts, and cocoa in a container.

2. Put the vegan margarine together with the corn syrup, brown sugar and vanilla in a cooking pan. Heat and constantly mix until it boils for 1-3 minutes. And then let sit for a while to cool down.

3. Add the caramel mixture in the cooking pan to the biscuit mixture made in step 1. Mix them well with your hand.

4. Wrap the mixture tightly in plastic wraps in the shape of rolls. Put the wraps in refrigerator until they become solid. 

5. Remove the plastic wraps and cut the rolls to slices.