Farmers Market Potato Salad (Vegan)

Hi Veggie Horizons! Did you miss me? I missed you! My new job (as Communications Director for Scenic Pittsburgh) has consumed my life. I also have no camera, so you all are stuck with iPhone pictures until I get a new one. But, instead of listing my myriad of excuses, why don't we dive right in? How about a nice summer recipe?

Farmers Market Potato Salad

This five ingredient recipe is tremendously simple and a perfect way to use those delicious farmer's market tomatoes. This tasty salad is a staple in my home. I much prefer to the traditional mayonnaise laden potato salads. Added benefit? It holds up well at room temperature so you don't have to worry about poisoning everyone at the block party.

Ingredients

1/2 lb small potatoes (like Trader Joe's teeny tiny potatoes), boiled until soft

1 large yellow tomato, cut into eighths

1 cup cherry tomatoes

1/2 cup kalamata olives

1-2 tbs extra-virgin olive oil

1-2 tsp fresh (or dried) oregano

Salt and pepper to taste

Directions

Combine all ingredients a large bowl. Serve at room temperature.
 

Not-So-Red-Velvet Cupcakes with Old-Fashioned Velvet Icing

Posted by Nichole Leigh

Hi there Veggie Horizons readers! Things have been cra-a-a-zy in the Burgh. Yours truly has had every little moment of her free time absorbed by a myriad of exciting (non-food) related writing projects. Most notably, I've started an organization called Write On Pittsburgh, and have been taking on freelance work like wildfire!

But that doesn't mean that I haven't missed you, and it doesn't mean I haven't been cooking. I've actually been saving this recipe since Valentine's day (embarrassing, I know). However, these cupcakes are so good that there's no reason not to make them this weekend!

Not-So-Red Velvet Cupcakes with Velveteen Icing

These are likely to be the moistest, most delicately flavored red velvet cupcakes you'll ever eat. The heaping helping of vanilla and 'just-right' amount of cocoa is inspiring. On top of the taste (pun intended) the icing is creamy, and doesn't harden when chilled like buttercream. The lack of artificial food coloring means that they're not particularly red, but I doubt anyone will stop stuffing their faces long enough to care. Once again, the recipe is adapted from Vegan Cupcakes Take Over the World. Recipe makes 12 cupcakes.

Ingredients:

1 cup almond milk
1 tsp apple cider vinegar
1 1/4 cup flour
1 cup sugar
2 tbs cocoa
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup canola oil
2 tbs red food coloring or 1 3/4 tbs cherry juice + 1/4 tbs cornstarch (I used my very own homemade food coloring, recipe to come)
2 tsp vanilla extract
1/4 tsp almond extract
1 tsp chocolate extract 

Directions

1. Preheat oven to 350F (175C) and line a cupcake tin.

2. In a medium-sized bowl, combine the almond milk and vinegar and set aside to curdle.

3. In another bowl, mix together the flour, sugar, cocoa, baking powder, baking soda and salt. Set aside. 

4. Add the oil, food coloring and extracts to the curdled soy milk and whisk well to combine. Sift the dry ingredients into the wet and fold to combine, mixing just until large lumps disappear. 

5. Pour into liners and bake 18-20 minutes. 

6. Top with the Velveteen Icing (recipe follows)

Old-Fashioned Velvet Icing

I love this icing so much that I am thinking about abandoning buttercream entirely. It's so smooth, silky, and utterly delicious. It's for spreading, not piping, but don't let that stop you!

Ingredients

2 tbs all purpose flour
1/2 cup almond milk
1/4 cup non-hydrogenated vegetable shortening
1/4 cup non-hydrogenated vegetable margarine

2 tsp vanilla extract
1 cup superfine or castor sugar

Directions
1. In a small saucepan over medium heat, whisk together the flour and almond milk. Stir constantly until mixture starts to thicken and has a pudding like consistency, about 3-4 minutes. Remove from heat and allow to cool two minutes. Transfer to a large bowl and press plastic wrap onto the top of custard to prevent a skin from forming. Allow mixture to cool completely before next step. (I usually put it in the fridge for 20-30 minutes.)

2. Cream together the shortening, margarine, vanilla, and sugar, then beat in cold custard. Beat with electric mixer 5-7 minutes. (This part is important, the longer you beat it the thicker and stiffer the frosting will become. I suggest beating for the full 7 minutes.) Frosting should become lighter in color and have a very creamy texture, similar to very thick whipped cream. Frost on cooled cupcakes.

Reader Update - Kind Confections: A Beach Side Vegan Bakery

Posted by Nichole Leigh


Hi Veggie Horizons Readers! I'd like to take a moment to pay homage to one of the first loyal readers Veggie Horizons ever attracted, Sara of Outer Banks, South Carolina. 

You may recall that Sara had great success vending vegan treats for a school bake sale (including the Ultimate Whole Wheat Vegan Chocolate Chip Cookie). Well, in the intervening months, Sara has since launched herself into a full-scale foodie business venture. She has opened a vegan bakery in OBX, called Kind Confections: Sweets for your Soul. Her treats look spectacular, and I promise that as soon as she starts shipping them, this author will be one of her first customers.

Here is what Sara had to say about her incredible new bakery!

" Kind Confections: Sweets For Your Soul bakery was born from a bake sale.  I had such a great response from my Vegan baked goods I was inspired to make a bigger effort.  One of the recipes I used that day was Nichole’s “Ultimate Whole Wheat Vegan Chocolate Chip Cookie” recipe!  You were a part in my inspiration, I must thank you!  Kind Confections is a 100% Vegan bakery.  We never use animal products in anything we bake.  All of our ingredients are cruelty free, with a huge focus on Organic, All-Natural & Non-GMO.  Under that umbrella we also offer Gluten Free and Allergy Free versions of our baked goods.  Our mission is to be Kind to our bodies, our planet and its inhabitants, all the while making delicious Sweets For Your Soul!  As of now we deliver exclusively to the Outer Banks of North Carolina only, but in the future we hope to ship our desserts.  Scope our website/LookBook to learn more at www.KindConfectionsOBX.com and “LIKE” us on Facebook https://www.facebook.com/pages/Kind-Confections/312953742057806 If you have any questions or just want to say “Hi!” please email me at Sara@KindConfectionsOBX.com" 

Thanks Sara! We're honored to have you as a reader!  

Toasted Coconut Almond Chocolate Cupcakes

Posted by Nichole Leigh


As I mentioned before, I'm kind of obsessed with coconut. I want it in everything... curry, cookies, and cupcakes! This delicious, toasty cupcake is now officially my favorite. If you're craving even more toasted coconut, I highly recommend the Lazy Samoa Cookie.

A Note About Dessert

I'm not sorry that I love cake. I'm not ashamed of the fact that I like fat and sugar.

I am aware of the catastrophic effects of diabetes, the recent discussion of "toxic sugar," and the "obesity epidemic," and all that. I think it's pretty evident that processed fats and sugars are addictive and dangerous, to both mind and body.

But I still believe there is a place in a healthy diet for certain kinds of dessert! A piece of cake made from wholesome, natural ingredients is a rare, special an indulgence. It is an opportunity to be grateful for all the pleasures that life affords. That doesn't mean eat that we should eat a rich dessert every day, or an entire cheese cake in one sitting, but hey....

If you're rocking a well rounded diet, normal blood sugar levels, and a healthy body weight, let's put the shame and self-denial down for a hot second and enjoy a nice cupcake.

Toasted Coconut Almond Chocolate Cupcakes

This cupcake has a dense, moist texture with delicate hints of coconut and almond. It's almost fudgy, and absolutely delicious. This recipe is inspired by the Toasted Coconut Cupcakes in the stalwart Vegan Cupcakes Take Over the World. If you haven't bought this book yet - just do it.

Ingredients

1 cup all-purpose flour

1/3 cup cocoa powder

1 1/2 tsp baking powder

1/4 tsp salt

1/4 cup coconut oil, warmed so that it is in liquid form

1 cup coconut milk (recipe below)

3/4 cup granulated sugar

1 tsp vanilla extract

1 tsp coconut extract (or more vanilla extract if you don’t have coconut extract)

1 teaspoon almond extract

1/2 cup shredded, unsweetened coconut

1/2 cup Toasted Coconut (recipe below)

Directions

1. Preheat the oven to 350F, and line cupcake tins.

2. In a medium bowl, sift together flour, cocoa, baking powder and salt.

3. In a separate, large bowl, combine the coconut oil, coconut milk, sugar, vanilla and almond extracts.

4. Add the sifted ingredients to the wet ingredients 2 batches, stirring between to fully incorporate the ingredients.

5. Fold in the shredded coconut.

6. Divide the batter evenly into twelve cupcake liners, filling each about 2/3 full.

7. Bake for 24-26 minutes, or until a toothpick inserted into the cupcake comes out clean.

Additional Recipes:

Homemade Coconut Milk

I never buy coconut milk. Why would I when it’s so easy to make at home? Especially if you’ve already got dried coconut on hand because you’re making Toasted Coconut Almond Cupcakes or Lazy Samoas. This will keep in the refrigerator for about a week. The coconut milk may separate a bit after a while, but stirring will restore it to an even consistency. Yield: 5 Cups.

Ingredients

1 cup shredded, unsweetened coconut

4 cups warm, filtered water

Directions

Puree the ingredients together in a blender until smooth, about 2 minutes. Yep, it’ really that easy.

Toasted Coconut

Perfect and neccessary for coconut cupcakes and cookies, this little condiment is also delicious on oatmeal! Yield: 1/2 cup (obviously)

Ingredients

1/2 cup shredded, unsweetened coconut

Directions

1. Heat a large (preferably cast iron) pan on medium. Add the shredded coconut, and stirring constantly, cook until it begins to turn golden brown, 2-3 minutes. Remove from the heat and allow to cool. (If it the coconut continues to brown too much after being removed from the heat, spread it out on a large plate or baking tray to speed up the cooking process.)

A Black Bean Burger You Would Marry

Posted by Nichole Leigh

Black bean burger with homemade fries

That's right folks. You heard me. If you were a delicious food item, you would find this black bean burger, marry it, and have delicious, savory children. This hearty, satisfying creation is worlds away from the anemic, processed, frozen veggie burgers at the supermarket. 


This burger puts Boca Burgers to shame. It is a vegan masterpiece and will absolutely become a regular part of your diet. I dare you not fall in love. I dare you. 

A Black Bean Burger You Would Marry

This recipe is adaptive from an inspiring post on Eat, Live, Run. Check out the original recipe here, along with the author's fabulous photos. They do more justice to the burger than do mine. Serve this delight with avocado, greens, tomatoes or whatever floats your boat! It is tremendously flexible. The patties don't freeze quite as well as you might expect. However, they're great as leftovers. Recipe makes 6-7 patties.

Ingredients 3 cups black beans (roughly 2, 14oz. cans) 1 tablespoon ground flaxseed meal, plus 1 tablespoon warm water 1 jalapeno pepper, chopped 2 cloves garlic, chopped 2 tablespoons tomato sauce  1 tablespoon soy sauce 1/2 cup finely ground breadcrumbs 2 teaspoon cumin 1 teaspoon salt 1/2 cup frozen corn, defrosted vegetable oil for frying the patties Directions 1. Combine the ground flax seed meal with the warm water and set aside. 2. Combine the jalapeno pepper and garlic in a food process. Pulse a couple of times to  mince finely (do not puree). 3. Add one and half cups of beans to the food processor, and pulse again to combine. The  texture should be chunky, not smooth. 4. Transfer the mixture to a large bowl and add the tomato sauce, soy sauce, bread crumbs,  cumin, salt, corn, flax seed mixture, and the rest of the beans. 5. Form the mixture into six patties and set aside. 6. Heat the oil in a skillet on a medium high heat. Add the black bean burgers and cook until  crispy, about 7 minutes each side. 7. Serve burgers with you favorite burger toppings!

Coming Back to Reality: Chana Masala

Posted by Nichole Leigh


Hi Readers!  I hope that 2012 is already proving to be an exceptional year! After a much needed blogging break, I'm ready to hit the ground running! Er.... that is to say, hit the keyboard typing?

Anyway, J and I spent the holidays in Long Island with his family, and Oh My God did we eat! A lot. Every single day. Excessively, even. J's mother (who originally hails from an island off the coast of Italy) is some sort of seafood Goddess. She goes to the fish market nearly every day and haggles with the fishmongers (in Italian, of course) to secure the freshest seafood available. In the ten days that we stayed with J's family, I consumed fresh clams three times, octopus (yes!) twice, mussels twice, calamari, oysters, and god knows how many types of fish. The whole experience was incredible and we had a great time.

But, since we've returned to our little Pittsburgh apartment, I've barely cooked anything. We've been home for twelve days, and I have only cooked dinner once. So what have we been eating? Raw fruit, vegetables, and bread. The fare has been a bit simplistic, but I think we needed a break from complicated, multi-course meals.

Cooking exhaustion aside, I wanted to share the most recent thing I prepared for dinner: this simple, quick, and super satisfying Channa Masala, or Chickpea Curry. If your kitchen is stocked with Indian spices, this is a particularly easy dish to throw together. The whole thing takes about 20 minutes.

Channa Masala - Chickpea Curry

This recipe was adapted from Neelam Batra's 1000 Indian Recipes. I usually serve this dish with rice because it's a pretty soupy curry, but you can certainly eat it with chapati or naan too (if you have a Tandoor oven, that is!) The recipe features the use of canned chickpeas, which is not exactly authentic, but the curry is still delicious.

Photo Courtesy of Hookedonheat.com. View the original here. (I left my camera charger in NY - working on getting it back)

Ingredients

1 small onion, coarsely chopped
1 fresh green chili peppers, such as serrano, stemmed

3 cloves fresh garlic, peeled

1 quarter-sized sliced peeled fresh ginger

2 large tomatoes, coarsely chopped

2 tablespoons vegetable oil

1 teaspoon cumin seeds
1 teaspoon ground coriander
1 teaspoon Garam Masala + 1/4 teaspoon for garnish
1/4 teaspoon ground turmeric
1/4 teaspoon ground paprika
1 tablespoon fresh lime juice
1/4 cup plain soy milk whisked with 1/2 teaspoon cornstarch or arrowroot  

1 can chickpeas (also known as garbanzo beans)

1/2 cup finely chopped fresh cilantro, including soft stems

Directions
1. In a food processor or a blender, combine the onion, green chili peppers, garlic, and ginger to make a paste. Remove to a bowl, then purée the tomatoes.

3. Heat the oil in a small nonstick saucepan over medium-high heat and add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the onion, garlic, chili pepper, and ginger paste and cook, stirring over medium heat until browned, about 5 minutes. Add the tomatoes and cook until the juices evaporate, about 7 minutes.

4. Add the coriander, garam masala, turmeric, paprika, and lime juice, then add the soy a little at a time, stirring constantly.

5. Mix into the chickpeas and simmer about 15 minutes to blend the flavors. Add more water for a thinner curry.

6. Transfer to a serving dish, mix in the cilantro and the remaining garam masala, and serve.

12 Days of Christmas Cookies - Gingerbread Biscotti (Vegan)

Posted by Nichole Leigh

So.... Day 12. I am almost at a loss for words. After so many cookies and so many posts - I kind of don't want it to be over. Oh well, there's always next year! I have at least 4 holiday cookiesthat I didn't get around to this year, so maybe this will be annual?

Well, anyway, this final cookie is one of my new holiday favorites. I've never made biscotti before. (Perhaps I've been avoiding anything so overtly Italo-American so as not to feel like a stereotype?) In Italian, biscotti means "cookies" (not cookie... the word is actually plural). Any type of cookies. Not just the log-shaped ones that we are familiar with on this side of the ocean. But, I can't deny that the Italo-American concotions are delicious. So here is my holiday biscotti! I like it so much I'm thinking of making large amounts of dough and freezing it for quick biscotti making in the future.

Gingerbread Biscotti

This cookie is a grown up version of the childhood favorite - requiring no pressing, rolling, or decorating. It's plenty spicy and full of ginger flavor. Furthermore, this dunkable wonder is the perfect compliment to a cup of Earl Gray Tea on a cold, rainy day. It's a bit labor intensive, but don't let that scare you away! It's worth it.

Ingredients
1/4 cup molasses
2/3 cup sugar
2 tablespoons ground flax seeds
1/2 cup canola oil
2 tablespoons soy milk
1 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup slivered almonds (optional)

Directions
1. Preheat oven to 350ºF. Line a baking sheet with parchment paper.

2. In a large bowl, beat together molasses, sugar, flax seeds, oil, non-dairy milk, and vanilla with a wire whisk until smooth.

3. Sift in the flour, ground ginger, cinnamon, nutmeg, baking powder and salt. Stir with a wooden spoon or rubber spatula to form a smooth dough, then knead in the chopped slivered almonds (if using), pushing any bits that pop out back into the dough.

4. For a log about 11 inches long by 4 inches wide, using a rubber spatula to even the edges and flatten the end sides of the log. Bake for 28 to 30 minutes until the log is puffed and firm but not too brown. It will spread a little, and some cracking is okay. Place the baking sheet on a wire rack, turn off the oven, and allow the log to cool for at least 45 minutes. If any edges of the log are too browned, gently trim them off with a sharp, heavy knife.

5. Preheat the oven to 325ºF. Very carefully, slide the log off the baking sheet and onto a cutting board. With a sharp, heavy knife, cut log into ½-inch-thick slices, using one quick and firm motion, pressing down into the log. Very gently move slices to the baking sheet, standing them of their bottom edge if possible. Rebake the slices for 22 to 24 minutes. The slices should appear dry and slightly toasted, but do not allow them to get too browned. Allow the biscotti to cool 10 minutes on the baking sheet, then carefully move them to the wire racks to complete cooling (warm biscotti may be fragile). Store in a loosely covered container.

12 Days of Christmas Cookies - Espresso Fudge Brownies (Vegan)

Posted by Nichole Leigh

Okay, so these technically aren't cookies. They're brownies.... or maybe we can consider them bar cookies? Honestly, they're so delicious I don't think any of your cookie fans will be complaining if you serve them up this holiday season. In fact, they'll probably be too busy stuffing their faces to quibble about much of anything, much less the correct catagorical  grouping of various baked goods.

Espresso Fudge Brownies
These brownies are dense, fudgy, and absolutely to die for. They are a bit thinner than your average from-the-box brownie, but don’t let their looks fool you. They pack a huge chocolaty punch. I played around with the extracts and added orange extract to make one of my favorite combos: orange-espresso-chocolate, which you may remember from the Orange-Mocha Cupcakes. However, if you don’t like to mix your orange and chocolate, use a full teaspoon of vanilla.

Photo courtesy of Lynne at Milk and Cookiezzz. My camera is still out of commission, but hopefully I will have my own pictures up soon. They do look exactly like this though - so it's a very reliable represenation.

Ingredients
3 ounces bittersweet baking chocolate, chopped (try and find it in bar form in the baking aisle)
5 tablespoons  non-hydrogenated  vegetable margarine (like Earth Balance)
2/3 cup sugar
1/3 cup soy milk
1 tablespoon cornstarch or arrowroot powder
1 tablespoon espresso powder
1/2 teaspoon vanilla
1/2 teaspoon orange extract
3/4 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
3 tablespoons cocoa powder
Pinch salt

Directions
1. Preheat oven to 350˚F and grease a 8x8 pan

2. Melt margarine and chopped chocolate in the microwave for about 1 ½ to 2 minutes, or until fully melted. Stop the microwave about halfway through to mix the two together with a fork or whisk.

3. Whisk together soy milk, cornstarch, espresso, orange extract, and vanilla until foamy.

4. Combine with chocolate mixture

5. Sift in flour, baking powder, and cocoa powder, and salt

6. Fold until moistened. Don’t over-mix or your brownies will become tough.

7. Pour in to prepared pan and bake for 22-26 minutes, or until a toothpick inserted comes out with just a few crumbs and no gooey batter.  

12 Days of Christmas Cookies: Cherry Almond Cookies (Vegan)

Posted by Nichole Leigh

I know that I already posted the Cherry Butter Cookies, but I just can't get over the cherry-almond combo. Consider these delicious cookies as the vegan alternative, though they are definitely more chewy and less cakey than the Cherry Butter Cookies. I actually think they would be amazing with chocolate chips as well, but I'm trying not to put chocolate in absolutely everything I make this season. 

Cherry Almond Cookies

The combination of dried cherries and slivered almonds in these cookies creates a lovely texture - chewy, crunchy, and crisp all at once!

Ingredients
1/3 cup canola oil
1/3  cup sugar
1/3  cup firmly packed sugar
3  tablespoons soy milk
2  teaspoons. ground flax seed meal
1  teaspoon vanilla extract
1/2  teaspoon almond extract
1 cup  all-purpose flour
1/4  teaspoon baking soda
1/4  teaspoon salt
3/4  cup  slivered almonds
3/4  cup dried cherries

Directions

1. Preheat oven 350F  degrees.  Line two baking sheets with parchment paper.

2. In a large bowl, use fork or whisk and vigorously mix oil, sugars, non-dairy milk, flax seeds, and extracts.  

3. Sift in flour, baking soda, and salt and mix.  When ingredients are mostly combined, add almonds and cherries and mix until thoroughly combined.

4. Drop cookies by generous tablespoons onto baking sheets–about 2 inches apart. Bake for 10 –  12  minutes until edges begin to brown.

5. Let the cookies rest on baking sheet for 5 minutes before transferring them to wire racks to cool completely.

12 Days of Christmas Cookies: Key Lime Shortbread (Vegan)

Posted by Nichole Leigh

These bright and tastey cookies are like a mini-vacation in shortbread form. I love that citrus is "in season" (at least in Chile) during the winter, and that we're able to taste a little bit of sunshine even when it snows in Pittsburgh (which it did today).I can't wait to add them to my holiday platter!

Key Lime Shortbread Cookies

This cookie is proof positive that shortbread can be just as delicious in Vegan form as in it's traditional iteration.  Use Key Limes if you can find them, and concentrated lime juice if you can't. 

Ingredients

1/2 cup non-hydrogenated vegetable shortening (like Spectrum Organic Vegetable Shortening)

1/2 cup non-hydrogenated vegetable margarine (like Earth Balance)

1 cup plus 2 tablespoons powdered sugar, sifted

1/4 cup lime juice (preferably from key limes)

1/2 teaspoon vanilla extract

2 generous tablespoon finely grated lime zest (2 small limes, 4 to 5 Key limes)

2 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon salt

Large crystal decorating sugar for rolling, about 1/4 cup (I used Demerara Sugar that I found at the Giant Eagle)

Directions

1.  In a large bowl, using electric beaters, cream together the shortening and margarine until fluffy and creamy.  Scrape the bowl then beat in the powdered sugar until thick and smooth.  Add the lime juice, vanilla and lime zest and beat for about 30 seconds to mix, scraping down the sides of the bowl occasionally.

2.  In a medium bowl, sift together the flour, baking soda, and salt.  Add half of this mixture and beat to moisten the ingredients.  Add the remaining flour and beat for about 1 minute until a soft ball of dough forms.

3.  Divide the dough in half, and place each half on a separate large sheet of wax paper.  Roll each half into a log about 7 to 8 inches long by 1 1/2 to 1 3/4 inches thick.  Sprinkle about 2 tablespoons of decorating sugar in a line onto wax paper and roll a log to coat the outsides in sugar.  Repeat with remaining dough log.  Wrap each log tightly in wax paper and chill for at least 1 hour until very firm.

4.  Preheat over to 350 F.  Line two baking sheets with parchment paper.  With a thin, sharp knife, cut 1/2 inch slices of dough.  Place slices on the cookie sheets about 2 inches apart.  Bake for about 10 to 12 minutes or until slightly puffed and edges are just beginning to turn golden.  Do not over bake as the cookies will very rapidly turn golden brown.  Allow cookies to cool for 5 minutes before transferring them to wire racks to complete cooking.

12 Days of Christmas Cookies: Espresso Chip Oatmeal Cookies (Vegan)

Posted by Nichole Leigh

These delicious cookies manage to be somehow decadent and healthy (feeling) at the same time. Much like the Everything Oatmeal cookies, these morsels come with a smattering of unexpected but delicious flavors: espresso, oatmeal, and (of course) chocolate! They're also vegan.

Espresso Chip Oatmeal Cookies

They may not be the prettiest cookies you've every seen, but I guarantee they're among the most tasty! Cook them for 12 minutes if you like them a bit chewy, 14 if you like them crunchier. Recipe makes 2 dozen  cookies.

Ingredients

1/2 cup plain soy milk

1/2 cup canola oil

2 tablespoons ground flax seed meal (like Bob's Red Mill)

1/3 cup packed brown sugar

1/2 cup sugar

1 teaspoon vanilla extract

2/3 cup all purpose flour

1/4 teaspoon ground cinnamon

2 tablespoons instant espresso powder

1 tablespoon cocoa powder

3/4 teaspoon baking powder

1/4 teaspoon salt

1 3/4 cups oats

3/4 cup chocolate chips

Directions

1. Preheat oven to 350F. Line two baking sheets with parchment paper.

2. In a large bowl, mix together soy milk, oil, flax seeds, brown sugar, sugar, and vanilla until smooth. 

3. Sift in flour, cinnamon, espresso powder, cocoa powder, baking powder, and salt. Add oats and chocolate chips and stir until all ingredients are moistened.

4. Drop by tablespoon of dough about 2 inches apart onto baking sheets. bake for 12-14 minutes, until cookies are slightly puffed and edges appear dry.

5. Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely. 

12 Days of Christmas Cookies: Lazy Samoas (Vegan)

Posted by Nichole Leigh
Day 6 of the Veggie Horizons 12 Days of Christmas Cookies Special is a Vegan cookie day! Now, I have this friend who: 1.) leans toward Veganism, 2.)is allergic to nuts, and 3.) doesn't like soft cookies (unlike yours truly) so finding a cookie that she can eat (and love) is a bit of a challenge.
But never fear, with the help of a new vegan cookie cookbook, Vegan Cookies Invade Your Cookie Jar (the cookie slinging sister to my prized and oft used Vegan Cupcakes Take Over the World), I think I may have found something that fits the bill.

Lazy Samoas

These cookies are true to their name, and are rather easy to make. They're probably easier if you stock some of the basic vegan cooking items. If you're having trouble finding some of the ingredients, check your local health food store, as they're all fairly common (we're talking soy milk here, not fresh black truffles). Serve to your vegan and omnivorous friends alike! There are also many online vegan supplier like Cosmo's Vegan Shoppe that could be useful for locating more difficult to find items. 

Ingredients

2 cups grated, unsweetened coconut

1/3 cup unrefined coconut oil (like EfaGold Coconut Oil - available on Amazon, and at most health food stores)

3/4 cup firmly packed brown sugar

1/3 cup soy milk

1 tablespoon ground flax seed meal (like Bob's Red Mill - available on Amazon, and at most health food stores)

1 1/2 teaspoons pure vanilla extract

1 cup all-purpose flour

1/4 teaspoon baking soda

1/2 teaspoon salt

For the Chocolate Drizzle:

1 cup vegan chocolate chips (like Tropical Source Chocolate Chips - available on Amazon, and at most health food stores)

2 tablespoons unrefined coconut oil

Directions

1. Preheat oven to 350F. Line two baking sheets with parchment paper.

2. Pour the grated coconut into a large heavy skillet and toast over medium-low heat. Stir occasionally and toast coconut to a light golden brown, about 8 to 10 minutes. Watch carefully to avoid burning. Promptly remove the coconut from the heat and stir it occasionally as it cools. If the coconut continues to turn overly brown promptly pour the skillet into a large dish and spread around to help hasten cooling and stop cooking.

3. In a large mixing bowl, combine the coconut oil, brown sugar, non-dairy milk, flax seed meal, and vanilla until well blended and smooth.

4. Sift in all-purpose flour, baking soda, and salt and mix to form a thick batter. Fold in the toasted coconut.

5. Scoop about 1 tablespoon of dough 2 inches apart onto the baking sheets.  Flatten each cooking a bit, and use your fingertip to work a small hole into each center. Bake for 8 minutes, until the edges of the cookies are golden.

6. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to wire racks to cool completely. Transfer the cooled cookies onto waxed paper, then place them onto a cutting board or other firm surface that can be easily slid onto a refrigerator shelf.

7. While the cookies are cooling, melt chocolate chips in a microwave or double boiler, then stir the coconut oil into the melted chocolate. Allow the chocolate to cool for 5 minutes to thicken slightly. Dip cookie bottoms into the chocolate and return them to the waxed paper. Now drizzle the remaining chocolate over the cookies, either by dipping a fork into the melted chocolate or by pouring the chocolate into a pastry bag fitted with a very small round tip. Chill the cookies for at least 30 minutes to completely firm up the chocolate. 

8. Store the cookies in a cool place. 

Falafel with Sweet-Tahini Sauce: Vegan Friday Post #1

Posted by Nichole Leigh

As you may surmise from the title of this post, I'm back with a fury! I've really missed writing on Veggie Horizons, so I thought I'd (re)open with a bang. J and I have decided that we eat more cheese than is probably normal or healthy, so we're trying to cut down a little. We don't really consider this change restrictive. It's just a chance to try more vegan recipes!

Anyway, welcome to Vegan Friday! This week's installment features Falafel Patties with Sweet Tahini Sauce, Garlicky Quinoa, and Baked Sweet Potato Wedges. Looks good, huh? For tonight, I'm just going to post the Falafel and Sweet Tahini Sauce recipe, but I'll follow up with the other recipes tomorrow. Stay tuned!

Falafel with Sweet Tahini Sauce

Falafel is generally a mixture of dried chickpeas, herbs, and spices, combined with liquid to make patties (though I have seen some use fresh chickpeas). I make my falafel patties with a dry falafel mix that I get from a wonderful Turkish grocer in Pittsburgh. The proprietor makes the mix himself, and can vouch for its wholesomeness.

If you would like to make your own falafel mix from scratch, I recommend this recipe from the Iraqi food blog, It's Sooo Good. The following describes how to form the patties, followed by the recipe for the sweet-tahini sauce.

This recipe makes three falafel patties and three servings of the sweet tahini sauce. Falafel is traditionally fried, but I brown mine own both sides and throw it in the oven for a lighter version. 

Falafel Ingredients

3/4 cup dry falafel mix

1/4 cup warm water

1 teaspoon olive oil

Falafel Directions

1. Preheat the oven to 300F. 

2. Mix together the dry falafel and warm water until the ingredients form a firm batter. Add more water, as necessary, to keep the batter moist. If you don't use enough liquid, the patties will become hard. The mixture should just be able to hold its shape when formed into balls.

3. Divide the batter into three portions, and it into balls. Press each ball with your palm until it forms a patty like the one pictured below.(Wet your hands with a little water if the batter is too sticky.)

4. Heat the olive oil in an oven-proof pan on medium-high. Lay the patties in the pan and allow to brown on each side, about 3 minutes.

5. Put the pan in the oven for another 5-7 minutes to finish cooking the patties. Remove from the oven. They're ready to serve!

Sweet Tahini Sauce Ingredients

2 tablespoons Tahini

2 teaspoons lemon juice

1 teaspoon agave nectar (or honey for a non-vegan version)

1/2 teaspoon dijon mustard

Sweet Tahini Sauce Directions

1. Combine all ingredients. Spoon onto cooked falafel patties. Top with avocado and tomato.

Check back tomorrow for the Garlicky Quinoa and Baked Sweet Potato Wedges! Happy friday! 

An Autumn Pasta Story: Sweet Potato, Tomatoes, and Garlicky Kale

Who doesn't love harvest time? When I'm strolling through the farmers' market surrounded by apples, squash, sweet potatoes, cabbage and root vegetables, I often think that autumn gets all the best veggies. 

So, since it's freezing already in Pittsburgh (it snowed yesterday), lets talk comfort food. Here is a recipe that is relatively quick, thoroughly hearty, and absolutely delicious. 

Pasta with Sweet Potatoes, Kale and Tomatoes

This satisfying weeknight pasta is loaded with vitamins and minerals, anti-oxidants, and fiber.  The whole wheat pasta really adds to the flavor of the dish, so use it if you can. Prepare the vegetables at the same time as you are boiling the pasta. Recipe serves 6-8. 

Ingredients 

1 lb whole wheat pasta + splash of extra virgin olive oil

2 tablespoons extra virgin olive oil

2 medium sweet potatoes, peeled and cubed (about three cups)

1 small bunch kale, stems removed and chopped

4 Roma tomatoes, chopped

6 cloves garlic, minced

6 ounces white wine

2 tablespoons fresh lemon juice

Salt to taste

1/4 cup pistachios, coarsely chopped 

1/4 cup kalamata olives

Red pepper flakes to taste

Directions

Prepare all of the vegetables for cooking, and have them ready to add to the pan.

Bring a large pot of salted water to boil. Add the pasta and cook until al dente. Return to pot and toss with a splash of olive oil. 

In the meantime, heat the olive oil in a large skillet over medium heat and add the sweet potatoes. Allow to cook for about 5 minutes uncovered, without stirring. 

Toss the potatoes once, cover the skillet with a lid, and cook for another 5 minutes. Add the kale, tomatoes, garlic, white wine, lemon juice and salt. Cook just until the kale has wilted and turns bright green, or 2 to 3 minutes. (Careful not to overcook.)

Remove from heat. Toss the pasta and the vegetables. Mix in the pistachios, kalamata olives, and red pepper flakes. Serve hot.

Oh! PS. This recipe is accidentally vegan. You could certainly add some nice, hearty cheese to this if you'd like, but I think it's delicious even without. Enjoy!


This post also appears on Love and Bread. 

Best Vegan Cupcakes - Experimenting with Vegan Baking

Nichole inspired me to start baking again. And that can only mean one thing: vegan baking! I have always loved to bake, but Nichole inspired me to learn a new, cruelty free way of baking. Ever since, I have been attempting to learn and experiment with classic vegan baking.

Of course, my favorite vegan baking cookbook is the previously mentioned Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero. The first recipe I made was the Brooklyn Brownie Cupcakes, which includes delicious ingredients like bourbon and soy yogurt. Um, yum.

Last night, I decided to go a bit more classic, but with a twist. I made the basic chocolate cupcakes that Nichole shared with us earlier, but made the frosting with a bit of a twist.

For half of the cupcakes, I made peanut butter frosting and topped them with chopped Reese's cups. For the frosting:

Ingredients:

1/4 cup nonhydrogenated shortening

1/4 cup nonhydrogenated margarine

1 3/4 cups powdered sugar, sifted if clumpy

3/4 teaspoons vanilla extract

1/8 cup plain soy milk or soy creamer

2 tbsp peanut butter

Directions:

Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.

Add the vanilla, peanut butter, and soy milk, and beat for another 5 to 7 minutes until fluffy.

For the other half of the cupcakes, I made strawberry frosting and topped them with pink sprinkles:

Ingredients:

1/4 cup nonhydrogenated shortening

1/4 cup nonhydrogenated margarine

1 3/4 cups powdered sugar, sifted if clumpy

3/4 teaspoons vanilla extract

1/8 cup plain soy milk or soy creamer

2 tbsp strawberry preserves

Directions:

Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.

Add the vanilla, strawberry preserves, and soy milk, and beat for another 5 to 7 minutes until fluffy.

I think I have created some vegan baked goods lovers at work!