veganized

Vegan Chocolate Chunk Almond Cookies

Chocolate chunks? Raw Almonds? Cookies? Who does not love all three?   After using other people’s recipes till now, I have formulated my own.  Hope you enjoy them as much as we did!

Cookies

 

Vegan Chocolate Chunk Almond Cookies
Yields 40 Mini Cookies

Ingredients
4.5 teaspoons Ener-G Egg Replacer (found in the baking isle at Whole Foods Market)
6 tablespoons Water
½ cup Earth Balance Buttery Spread
½ cup Mashed Avocado
¾ cup Vegan Cane Sugar
¾ cup Brown Sugar
2 teaspoons Pure Vanilla Extract
1 1/8 cup Whole Wheat Flour
1 1/8 cup All-Purpose Flour
1 teaspoon Baking Soda
½ teaspoon Sea Salt
1 cup Dark Chocolate Baking Chunks (I use Whole Foods 365 brand)
1 cup Raw Almonds (chopped)
Olive Oil cooking spray

Directions

  1. Preheat oven to 375 degrees.
  2. Whisk or blend, Ener-g Egg Replacer and water. Set aside.
  3. Combine Earth Balance, mashed avocado, sugars, vanilla extract and lastly Ener-g Egg Replacer mix.
  4. Combine flours, baking soda, and sea salt.
  5. Add flour mix to sugar mix, a little bit at a time, until all is well mixed.
  6. Fold in almonds and chocolate chunks.
  7. Arrange ping pong sized cookie dough balls on greased baking sheet.  Press down just a bit.
  8. Bake for 9 minutes.
  9. Let cool on pan for 5 minutes then transfer to cooling rack.
  10. Enjoy!

Vegan Mini Taco Bowls

Like many others, I often troll Pinterest for new recipes.  In that search, I often stumble upon a delicious looking picture with no link to a recipe.  ANNOYING RIGHT?!  I saw a similar taco bowl, clicked it, no real recipe link. WHY?!  I decided, these cannot be too hard to improvise, something I would have to do anyway since the originals appeared to have beef, and went for it.  ( Below is the serving size for us PhillyVegans.  As a side note, Vinny eats way more than me, I ate 5 while he ate 11, so the serving size may vary.)

Mini Taco Bowls

Mini Taco Bowls 
Serves 2; 16 mini bowls

Ingredients
4 Whole Wheat Tortilla Shells cut
16 ounce Refried Beans (I used Trader Joe’s Refried Beans – Fat-free Traditional Style)
1/2 package Beyond Meat Lightly Seasoned Strips shredded
2 slices Daiya Cheddar Slice cut into 1 inch strips

Topping Ingredients
1/2 Avocado
Salsa
Toffuti Better than Sour Cream
Spinach or Lettuce chopped

Directions

  1. Preheat oven to 375 degrees.
  2. Cut tortilla shells into small 3-inch circles.  I used the top of a mason jar and knife for reference.  A cup can also be used.
  3. In small sauce pan cook Beyond Meat chicken strips.
  4. Place tortilla circles in cupcake pans.
  5. Add about a tablespoon of refried beans (no need to heat up) and a bit of shredded chicken. (Use personal preference)
  6. Bake for 10 minutes.
  7. Add Daiya cheese.
  8. Bake for 5 additional minutes or until cheese melts.
  9. Add toppings
  10. Enjoy!