Cherries are literally the cherry on top of these oatmeal cookies.
Chef Philip Khoury has delved deep into patisserie in an attempt to make desserts that are “cleaner” and that present finer flavors and textures. In this cookbook, he transforms the traditional building blocks of baking by using plant-based ingredients, including ones that have been in use for over 100 years.
This gluten-free and cruelty-free recipe tastes like pumpkin heaven.
Try this recipe for Three-Ingredient Vegan Ice Cream!
3 cups all-purpose flour 2 cups sugar 1/2 cup cocoa powder 2 tsp. baking soda 2 tsp. vanilla extract 2 tsp. distilled white vinegar 1/2 cup plus 2 Tbsp. vegetable oil 2 cups cold water 2 pints nondairy ice cream, flavors of your choice, softened 10 to 15 chocolate-cream sandwich cookies (such as Droxies at … Read more »
3/4 cup vegetable shortening 1 cup granulated sugar, plus approximately 1/2 cup extra for rolling Egg Replacer equivalent to 1 egg or 1/4 cup soft silken tofu 4 Tbsp. dark molasses 1/2 tsp. salt 2 tsp. baking soda 1 tsp. ginger 1 tsp. ground cloves 2 cups all-purpose flour 1 cup raisins • Preheat the … Read more »
5 Tbsp. plus 2 tsp. vegan margarine, softened 1/3 cup sugar (try Florida Crystals brand) 1 Tbsp. finely grated fresh orange zest Egg Replacer equivalent to 1 egg 1/3 cup plus 1 Tbsp. flour 3/4 tsp. cinnamon 1/4 tsp. baking powder 1/8 tsp. salt • Blend together the vegan margarine, sugar, and zest in a … Read more »
1/2 lb. vegan margarine 1/2 cup confectioner’s sugar 2 cups flour 1/4 tsp. salt • Preheat oven to 275 degrees F. • In a medium mixing bowl, cream margarine and gradually add sugar. Stir in imitation butter flavor. • Work in the flour 1/4 cup at a time. • On a floured board knead the … Read more »
3/4 cup (1 1/2 sticks) plus 1 tsp. margarine 1/2 cup confectioners’ sugar 1 1/2 tsp. vanilla extract 1 3/4 cups unbleached all-purpose flour 3/4 cup chopped walnuts or pecans 1/2 cup semisweet chocolate chips • Preheat the oven to 350 degrees. • Mix 3/4 cup margarine with the next 4 ingredients, in the order … Read more »
1 cup all-purpose flour 1/3 cup granulated sugar Egg Replacer equivalent to 1 egg 1 tsp. baking powder 1/4 tsp. vanilla extract<br. 2 Tbsp. dairy-free margarine Vegetable oil 1/2 cup confectioners’ sugar • Sift the flour into a bowl. Combine with the sugar, egg replacer, baking powder, vanilla, and margarine. Mix until a dough forms. … Read more »
8 firm red apples 8 chopsticks 1 1/2 Tbsp. vegan margarine 1 1/2 cups light brown sugar 1/4 cup corn syrup 4 Tbsp. water 1/4 tsp. vanilla extract • Thoroughly wash and dry the apples to remove the wax. (If wax is on the apple, the coating will not stick.) Remove each stem and replace … Read more »
For the Chocolate Cookie Crust: 25 vegan chocolate sandwich cookies 1/3 cup margarine, melted For the Filling: 1 1/4 pounds soft tofu 1 1/2 cups semisweet chocolate chips, melted Sliced kiwi, strawberries, or raspberries Break up the cookies by hand, then grind the cookies into crumbs in a blender or food processor. Pour the crumbs … Read more »
