Vegan Kitchen Sink Cookies

I have another recipe for these use-all-the-stuff cookies that is titled “Dawes Cookies” (because they have a little bit of everything, get it?) if this one doesn’t quite suit your fancy. They are mostly the same other than swapping out of bananas for applesauce and garbanzo flour and a few other minor tweaks. These are rather cakey cookies, just FYI. Ingredients 2 tsp vanilla extract1 ½ cups applesauce2 T tahini or peanut butter3 T almond, coconut, or soy milk3 T garbanzo/chickpea flour1 cup whole wheat pastry flour (can sub with gluten free all purpose)1 ½ cups oats (either quick or … Continue reading

Vegan Baked Ziti

Great for a cold day! Ingredients 1 box ziti 1.5 large cans tomato sauce 1 can petite diced tomatoes ½ onion, diced 2 stalks celery, diced 2 cloves garlic, minced 1 bell pepper, diced 1 T Italian seasoning 1 container extra firm tofu 2 T apple cider vinegar 4 T nutritional yeast 1 cup dried TVP (rehydrated), browned Impossible meat, or other vegan meat substitute if desired. Vegan mozzarella Salt and pepper Process Prepare pasta according to directions, very al dente! Rinse in cold water to stop cooking and set aside. Drain tofu. Place in a large bowl and mash … Continue reading

Vegan Mexican Wedding Cookies

A tasty little cookie with a history as a special occasion cookie in many countries! 1.5 cups vegan butter, softened (I use Earth Balance) ¾ cup confectioner’s sugar (vegan brand) 3 cups flour 2 cups walnuts 1 cup pecans ½ tsp vanilla extract ½ tsp almond extract ¼ tsp salt (unless butter is salted) Preheat oven to 350* Using a blender or food processor finely chop the nuts. Really. FINELY. Use a mixer to combine all ingredients. Roll into small balls. It will make between 45-50 cookies. Cook for 12-18 minutes depending on size. The size shown here took the … Continue reading