Apricot Pasta Flora
Preheat oven to 375 degrees.
1 ¼ C. Margarine
¾ C Shortening
1 C Sugar
1 t Vanilla
1 t Cream Tartar mixed in 3 T water
5-5 ½ C Flour
1 ½ 18 oz jar Apricot Preserves
Beat margarine and shortening. (room temperature), Slowly add sugar and beat until fluffy. Add cream tartar/water mixture. Beat until blended. Add flour 1 C. at a time. Place ¾ of the soft dough on a large cookie sheet with sides. Flatten. Spoon on the apricot jam. Make lattice with the remaining dough. Bake at 375 degrees for 15-20 minutes. Cool and Cut.
Submitted by Agape K.
Chocolate Tofu Pie (O-)
1-2 pkgs of Mori-Nu Firm Tofu
1 cup semi-sweet chocolate chips, melted
2 T honey
1 graham cracker crust (store-bought or pre-baked)
Blend tofu in blender until velvety and smooth. Stop the blender periodically and use a spatula to scrape the sides.
Add melted chocolate chips and honey. Blend until color is consistent throughout.
Pour filling into pie crust and chill for at least 3 hours.
Notes: Use 1 pkg of tofu if you want an especially intense chocolate flavor and less filling. If you have extra filling you can pour it into small custard cups and eat as individual pudding cups later.
Submitted by Thomaida H.
This recipe doubles easily and is great with any fruit – even canned. It’s great served with “Soy Delicious” vanilla ‘ice cream’.
4 apples, cored, skinned, and cut (the smaller the pieces, the softer the end result will be)
1 TBS. lemon juice (if using fresh fruit that browns when cut such as apples or pears)
1/3 c. flour
½ c. brown sugar
1 c. oatmeal
½ tsp. cinnamon
½ c. melted margarine
- Preheat oven to 375.
- Sprinkle lemon juice on fruit and spread on bottom of 8×8 pan.
- Combine other ingredients and spoon over fruit
- Bake for ½ hour.
Lenten Chocolate Chip Cookies By Evpraxia
Makes 2 dozen cookies.
2 cups unbleached flour (or try a mix with WW pastry flour)
2 tsps baking powder
1/2 tsp. salt
1 cup turbinado sugar
1/2 cup canola oil
1 teaspoon vanilla
1/4 cup water — and a bit more
12 ounces chocolate chips-vegan
1/3 cup rolled oats
VERY IMPORTANT: make sure all ingredients are at room temperature. It will work if they’re not at room temp but it works MUCH better if they are. Also while your oven is pre-heating put the cookie sheets you are going to use on top of the oven so they get preheated as well.
Preheat oven to 350 degrees F.
In a large bowl mix flour, baking powder, salt, cinnamon (if you choose). Add chips. Make a well in the center and set aside.
In a medium size bowl mix vegan sugar and oil. Mix it well. Add the vanilla and then add the water. Mix it well. Add the wet to the well in the dry. Mix it well but be careful not to overwork it. Add more chips if you need to. Spoon onto ungreased cookie sheets. Put them in the oven. Bake for 5 minutes and then flip and rotate the sheets.(top to bottom,and 180 degree rotation) Bake another 4 minutes and check them.
The cookies are done when they seem a little bit softer then you want them to be. They will harden up some as they cool. I usually go in one minute increments after the initial 9 minutes until they get to where I like them.
Take them out when they are done and move them to wire cooling racks. If they split or come apart when you try to remove them let them sit on the pan for 2 minutes before transferring them to the racks.
These cookies have come a long way, lots of time and tasting spent on getting them to where they are now. Vegans and non vegans LOVE them. In the words of my 6 year old son-Mom, you’re the greatest because you know how to make the best cookies. Enjoy and let me know if you have questions. Sweet travels.
Submitted by Evpraxia W. Originally from MasterCook, VegWeb.com
Per Serving: 175 calories; 8g fat, 2g protein, 25g carbohydrate, 1g dietary fiber; 0mg cholesterol; 85mg sodium. Exchanges: 1/2 grain (starch); 1 fat; 1/2 other carbohydrates
Lenten Chocolate Chip Cookies by Laura
2 ¼ c. flour (I usually add a little more when I make them)
1 tsp. baking soda
½ tsp. salt
1 c. Imperial brand margarine, softened
¾ c. white sugar
¾ c. packed brown sugar
2 tsp. vanilla
2 c. vegan chocolate chips
- Preheat oven to 375 degrees
- Mix dry ingredients—set aside
- Mix sugars, margarine (I microwave it for 30sec-1minute so its soft and mixable), and vanilla in large bowl
- Add dry ingredients to wet mixture (if batter is too dry, add a little rice milk or water)
- Mix in chocolate chips
- Bake for 9-11 minutes
Submitted by Laura S.
Lenten Chocolate Chip Cookies by Paraskevi
Yield: about 3 dozen, depending on size
1 cup brown sugar
1 cup white sugar
1 cup canola oil
Mix together and add to the sugar mixture (this is the “egg”):
3 tablespoons canola oil
5 tablespoons water
2 teaspoons vanilla
2 teaspoons baking powder
Add: 2 cups oats
Stir together and add to the sugar/oat mixture:
2 ½ cups flour
1 tsp soda
1 tsp baking powder (in addition to the amount added up above)
Add: 1 cup chocolate chips
Drop by tablespoon unto ungreased cookie sheet
Bake at 350 for 10-12 minutes
Submitted by Paraskevi W.
Lenten Pumpkin Bread/Cake
3 cups sugar
1 cup canola oil
1 cup water
1 can of pumpkin – about 15 ounces
1 tsp vanilla
Mix together and add to the sugar/pumpkin mixture:
3 ½ c flour
2 tsp baking powder
2 tsp baking soda
3 tsp cinnamon
2 tsp nutmeg
¼ tsp cloves
Mix all ingredients well.
Pour into greased pans.
For 2 loaf pans, bake one hour at 350 and test with a toothpick. For 1 9×13 cake pan, bake 30 to 35 minutes at 350 and test with a toothpick.
(When doubling the recipe to make 2 9×13 pans, use the large can of pumpkin that is about 29 ounces)
Submitted by Paraskevi W.
Peanut Butter Chocolate Chip Cookies
Makes 2 dozen cookies.
1 cup sugar
1 cup peanut butter
1 teaspoon baking soda
3 ounces applesauce
1/2 cup flour
1 cup chocolate chips (vegan- change chocolate chips to carob)
- Preheat oven to 350 degrees Fahrenheit.
- In the bowl of a stand mixer, cream together sugar and peanut butter until well combined. Add baking soda and mix. Then add in applesauce and mix until combined. With mixer running add in flour until the mixture forms a doughy, almost dry, texture. Turn off mixer and fold in chocolate chips.
- Roll into one inch balls and flatten slightly. Place onto UNgreased cookie sheet (I have a really good cookie sheet so you may want to use some parchment). I usually fit 12 on the sheet in four rows of 3. Bake for 16 minutes. Cookies will be golden brown and appear VERY SOFT. Let cool for a few minutes before removing them from the cookie sheets.
Note: They do harden up a bit, trust me, and they are DELICIOUS. My extremely picky 2 year old will eat these!
Source of recipe: I made this recipe up when I was having trouble finding a vegan Peanut Butter cookie recipe that worked. Needless to say, I ended up making these every day for over a week! No joke! They are a must try & never last long enough for a picture. I’m sure you could make these easily by hand but I used a stand mixer.
Submitted here by Helen S. Originally written by JessHaze for VegWeb.com.