vegan – Page 21 – The VeganAsana

Snowstorm Baking – Chocolate Peanut Butter Oatmeal Cookies

By theveganasana | February 13, 2014 - 1:07 pm | February 13, 2014 Vegan Recipes, Veganism

Bad weather always means baking for me. Today, while the menfolk were outside shoveling, I threw together a big batch of these beauties!

Ingredients
2/3 cup natural peanut butter
4 tablespoons canola oil
2 cups raw sugar
2/3 cup coconut milk
2 teaspoon vanilla extract
2 cup flour
1 teaspoon baking soda
2 cup rolled oats (reqular or quick, but not instant)
1 cup non-dairy chocolate chips or chocolate bar broken into small pieces
1 cup chopped walnuts

Process
Preheat oven to 425°F and prepare your baking sheets.Whisk together first five ingredients until very smooth. Mix dry ingredients. Combine all ingredients and stir to combine thoroughly.Drop batter by large spoonfuls onto baking sheet and then flatten down to about 1/3 to 1/2 inch thickness. Bake for about 10-12 minutes, or until tops develop cracks. They won’t look quite done. That’s ok. Remove sheet from oven, and wait 10 minutes before transferring cookies to plate.

Cheesy Zucchini Pasta Bake – Vegan Recipe

By theveganasana | February 9, 2014 - 10:50 am | February 13, 2014 Vegan Recipes, Veganism

3 Comments

I must admit that, while I do most of my meal planning on the weekend before I get groceries, there is almost always a day I forgot or I don’t want to make what was scheduled or I didn’t get enough of something.

On those days, the plan is as follows: Open the cabinet and stare inside. Open the fridge and stare inside. Start that process again but this time randomly pull things out and throw them on the counter. Stare at the pile of things for a while and then start prepping some of them, hoping that an idea will emerge.

And that is how this pasta bake was born. It doesn’t look very pretty, because baked pasta, but it tasted wonderful.

Ingredients

3 stalks celery, chopped
1 large sweet onion, diced
3 medium zucchini, diced
5 cloves garlic, minced
1 large can crushed tomato
1 lb wheat pasta
2 cups nutritional yeast flakes
1.5 cups TVP bits
2 cups water
2 T oregano flakes
1 T dried basil
salt and pepper to taste

Process

Cook pasta, al dente. While pasta is cooking, preheat oven to 350*. Mix spices into crushed tomatoes and water. Fold in the yeast flakes and TVP. Gently combine all ingredients, including well-drained pasta.

Place in large baking pan and cook at 350* for about 45 minutes, or until all vegetables are done to taste.