Orange Cream Pops | Allrecipes

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Trusted Brands: Recipes and TipsAlmond Breeze Orange Cream Pops

Orange Cream Pops
Rating: 3.8 stars5 Ratings 1 Review 1 Photo

Almond Breeze Vanilla almondmilk and orange juice concentrate are the perfect base of this swirled orange pop.
By Almond Breeze

Orange Cream Pops
Orange Cream Pops Almond Breeze
Recipe Summary
prep:
15 mins
cook:
5 mins
additional:
8 hrs
total:
8 hrs 20 mins
Servings:
8
Yield:
8 pops
Ingredients
8
Original recipe yields 8 servings
Ingredient Checklist2 cups Almond Breeze Vanilla almondmilk ¼ cup sugar 2 tablespoons cornstarch + 2 teaspoons cornstarch 2 tablespoons coconut oil 1 teaspoon vanilla extract ¼ cup orange juice concentrate, thawed


Directions
Instructions ChecklistStep 1 Whisk together Almond Breeze, sugar, cornstarch, coconut oil, and extract in a small saucepan. Bring to a simmer, whisking frequently. Cook over low heat for 5 minutes or until mixture has thickened, stirring frequently. Let cool, stirring occasionally. Step 2 Place 2/3 of the mixture in a separate bowl and stir in orange juice concentrate. Combine mixture from both bowls and swirl very lightly. Step 3 Spoon into ice cream pop molds and insert a handle or stick into each. Freeze overnight.

Cook’s Notes:

If using popsicle sticks, cover each mold firmly with foil. Make a tiny slit in each and insert sticks.

Substitute butter for the coconut oil if desired.

Nutritional analysis per serving:
Calories 100
Total Fat 3,5g
Cholesterol 10mg
Sodium 60mg
Potassium 99mg
Total Carbohydrate 16g
Dietary Fiber 0g
Sugars 13g
Protein 0g
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Reviews (1)
Read More Reviews
5 Ratings5 star values:

3
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3 star values:
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2 star values:
2
1 star values:0

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Erin Cashes
Rating: 2 stars
06/23/2020
I followed the recipe I think it needs more orange juice. It s more of a vanilla popsicle. I will make again though. Read More
Helpful
(1)
Barbara Brice Hartford
Rating: 2 stars
06/20/2021
Agree with the previous review that the orange flavor is too weak. I also thought the coconut oil flavor was too obvious. Good idea in concept, but I will need to edit the ingredients next time. Read More
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Vegan Brownie Ice Cream Sandwiches [Vegan, Gluten-Free]

Vegan Brownie Ice Cream Sandwiches
[Vegan, Gluten-Free]

www.onegreenplanet.org

By Liv King 4 – 5 minutes

5 hours ago

Vegan Brownie Ice Cream Sandwiches [Vegan, Gluten-Free]

Warm weather is here and that means ice cream for dessert! Finally. Nothing better than delicious Gluten-Free Vegan Brownie Ice Cream Sandwiches on a hot summer day. Rich, chocolatey, and soft dark chocolate brownies filled with creamy vanilla bean ice cream! Who wouldn’t love that?!

Vegan Brownie Ice Cream Sandwiches [Vegan, Gluten-Free]

Ingredients

  • 1 cup Gluten-Free All-Purpose Flour
  • 1/2 cup Cocoa Powder
  • 2 teaspoons Instant Coffee
  • 1/4 teaspoon Salt
  • 1/2 cup Coconut Oil
  • 2oz Dark Chocolate Chips
  • 1 cup Organic Brown Sugar
  • 1/4 cup Unsweetened Almond Milk
  • 2 teaspoons Apple Cider Vinegar
  • 2 tablespoons Ground Flaxseed
  • 1/4 cup Water
  • More Chocolate Chips, if desired
  • 2 Pints Vegan Vanilla Bean Ice Cream

Preparation

  1. Preheat oven to 350°F and line two 8×8 baking pans with parchment paper.
  2. In a large bowl mix together the gluten-free flour, cocoa powder, instant coffee, and salt.
  3. Whisk together the flaxseed and the water. Let sit for 5 minutes.
  4. Add the coconut oil and 2oz of dark chocolate to a small pot on medium heat. Once melted and smooth, turn off heat. Add this mixture to the dry mixture along with the brown sugar, almond milk, apple cider vinegar, and flax eggs. Mix until just combined.
  5. Divide the batter evenly into the two 8×8 baking pans. Sprinkle on more chocolate chips if desired. Bake for 20-25 minutes or until it’s just set on top. Be sure not to over-bake. Let cool completely. If you have the time, place in freezer overnight.
  6. Mix the two pints of vanilla ice cream until soft and add on top of 1 layer of the brownie. Keep the brownie in the baking pan. Add the second brownie on top and place in fridge overnight or until completely set. Cut in to 8 or more bars and serve! Enjoy.

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About The Author

Liv King

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Hi, I’m Liv! I’m a 23 year old living in New York City. I have been vegan for over 9 years now & one of my biggest passions in life is sharing ho… w fun being vegan can be through food! On Liv Vegan Strong I share comfort food, healthy meals, desserts, drinks, & so much more. I am so excited to share with you all my favorite foods made VEGAN. OK, Let’s eat   Load More

https://www.onegreenplanet.org/vegan-recipe/vegan-brownie-ice-cream-sandwiches-vegan-gluten-free/

Sweet Potato, Sweetcorn and Borlotti Bean Soup

richardchurchuk.com

richardchurchuk

This is a chunky soup with a subtle barbeque flavour, which makes great use of those cans of sweetcorn and borlotti beans you’ve had lying around for a while and weren’t quite sure what to do with. I’ve used gram flour to thicken it, which keeps the recipe gluten-free, but you can substitute this for any flour you have lying around. If you want to use fresh or frozen sweetcorn instead of canned, then that’s fine too. You can get BBQ seasoning from the spice section of any supermarket.

You can make this soup a day or two before you want to eat it, or you can even divide it into individual portions and freeze it for another time. The recipe serves 4-6 people, but even if you’re cooking for one, I would still make the full batch and freeze it. 


Sweet Potato, Sweetcorn and Borlotti Bean Soup

Prep time: 15 minutes. Cooking time: about 1 hour.

Serves 4-6

Gluten-Free

Ingredients:

3 tbsp olive oil

2 medium red onions, thinly sliced

2 medium sweet potatoes, peeled and cut into small dices

3 cloves garlic, chopped (you can also use 2 tsp pre-chopped from a jar)

2 heaped tbsp gram (chickpea) flour

1.5 litres strong, hot vegetable stock (make sure it’s vegan)

1 can chopped tomatoes

1 400g can borlotti beans, still in water

1 340g can sweetcorn, still in water (you can use 240g frozen or fresh)

100g (half a tube) tomato puree

3 tsp BBQ seasoning

3 tsp dried oregano

1 tbsp wholegrain mustard

50g BBQ sauce (smoky is good)

2 tbsp vegan Worcester sauce

Method:

Heat the olive oil in a large saucepan. Add the sliced onions and gently cook for about 4 minutes, until they start to soften. Now add diced sweet potato and cook for another 6 minutes or so, stirring often. Throw in the chopped garlic and give it another minute, then stir in the gram flour (or whatever flour you’re using), until it is fully incorporated. 

Once the flour is combined, start adding the veg stock a little at a time. Stir constantly when pouring to prevent lumps forming in the flour. Make sure the flour and stock mixture is smooth before adding more liquid. Once you get past about ½ a litre and you have a smooth mix, you can start pouring more quickly. 

Bring the stock to the boil and then add the rest of the ingredients. Bring back up to temperature and simmer gently, stirring frequently, for about 40 minutes, until you have a thick and rich soup. At this point you can either leave it all chunky, or blend some of it. What I did was put an emersion blender in the soup for a few seconds so just blend part of it. If you have a jug blender, you can take out about one third of the soup, blend that and then pour it back in the pan.

Either serve straight away with a dash of cream and some chopped coriander, or chill or freeze for later as described in the introduction.


https://richardchurchuk.com/2021/05/23/sweet-potato-sweetcorn-and-borlotti-bean-soup/

Vanilla Bean Scones with Vanilla Glaze [Vegan]

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By Megan Calipari

Vanilla Bean Scones with Vanilla Glaze [Vegan]

7 hours ago

These Fluffy Vanilla Bean Scones with Vanilla Glaze really puts vanilla at center stage. And boy does it shine.

Vanilla Bean Scones with Vanilla Glaze [Vegan]

Ingredients

For the Scones:

  • 1 Stick Non-Dairy Butter, COLD + cut into cubes
  • 2 Cups Flour
  • 1/2 Cup Sugar
  • 2 teaspoons Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1/4 teaspoon Kosher Salt 1/8 teaspoon if using fine grain salt
  • 1/2 Cup Unsweetened Plant Milk
  • 2 teaspoons  Lemon Juice or White Vinegar
  • 1 teaspoon Vanilla Extract
  • 1 Vanilla Bean, Scraped

For the Glaze:

  • 1 1/2 Cups Powdered Sugar
  • 1 Vanilla Bean, scraped
  • 1/2 teaspoon Vanilla Extract
  • 5-6 teaspoons Plant Milk

Preparation

For the Scones:

  1. Preheat oven to 425* F and Line a sheet tray with parchment or a silicone baking mat.
  2. In a small bowl, combine plant milk, lemon juice and vanilla extract. Stir and set aside.
  3. In a large bowl, combine flour, sugar, baking powder, baking soda, salt and the seeds from the scraped vanilla bean. Whisk to combine, being sure to break up any clumps of vanilla bean.
  4. Add the cubed non-dairy butter to the flour mixture. Using a pastry cutter or your hands, work the butter into the flour until the butter is the size of small peas.
  5. Pour the wet ingredients into the flour butter mixture and using a spatula, gently fold until everything is just combined.
  6. Scrape the dough onto a lightly floured work surface and gently press into a circle that is 6-7 inches in diameter.
  7. Using a sharp knife, slice the circle into 6 triangles. Place the triangles onto a lined sheet tray and bake in a 425* oven for 18-20 minutes or until the scones are golden all the way across the bottom.
  8. Allow to cool for 10 minutes before glazing.

For the Vanilla Glaze:

  1. In a small bowl, combine powdered sugar, vanilla bean, and vanilla extract. Add the plant milk 1 teaspoon at a time, stirring with a whisk in between each addition, until you reach a consistency that can be drizzled.
  2. Once, scones have cooled for 10 minutes, use a spoon to drizzle the desired amount of glaze onto each scone.

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About The Author

Megan Calipari

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Megan is a plant-based pastry chef, recipe developer and founder of the food blog Earthly Provisions. She is passionate about sharing the power of p… lants– for the animals, the environment and for our own well-being.   Load More

https://www.onegreenplanet.org/vegan-recipe/vanilla-bean-scones-with-vanilla-glaze-vegan/

Hummus and Grilled Vegetable Wrap : Recipes : Cooking Channel Recipe | Ellie Krieger | Cooking Channel

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Recipe courtesy of Ellie Krieger

0 Reviews

  • Level: Easy
  • Yield: 4 servings, serving size – 1 wrap
  • Nutrition Info
  • Total: 23 min
  • Prep: 15 min
  • Cook: 8 min

Ingredients

2 medium zucchini, cut lengthwise into 1/4-inch slices

2 teaspoons olive oil

1/8 teaspoon salt

Pinch freshly ground black pepper

1 cup store-bought hummus

4 pieces whole-wheat wrap bread (about 9 inches in diameter)

1/4 cup pine nuts, toasted

1 medium red bell pepper, thinly sliced

2 ounces baby spinach leaves (2 cups lightly packed)

1/2 cup red onion thinly sliced into half moons

1/4 cup fresh mint leaves 

Directions

  1. Preheat the grill or grill pan over medium heat. Brush both sides of the zucchini slices with the oil and sprinkle with the salt and pepper. Grill until tender and slightly browned, about 4 minutes per side.
  2. Spread 1/4 cup of the hummus over each piece of bread. Sprinkle 1 tablespoon of pine nuts on top. Top with 3 slices of zucchini, 2 pieces of red pepper, 1/2 cup of the spinach, a few sliced onions, and 1 tablespoon of the mint. Roll each of them up and cut in half on a diagonal.
  3. Excellent Source of: Copper, Fiber, Folate, Iron, Magnesium, Manganese, Phosphorus, Thiamin, Vitamin A, Vitamin B6, Vitamin C, Protein
  4. Good Source of: Niacin, Potassium, Riboflavin, Vitamin K, Zinc
Categories:

Main DishLunchGrillingVegetablesHealthySandwichAppetizerDinnerSummerVegan

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Tofu Fries : Recipes : Cooking Channel Recipe | Roger Mooking

Recipe courtesy of Roger Mooking

  • Level: Easy
  • Yield: 4 servings

Ingredients

Deselect All

Vegetable oil, for frying

1/2 cup cornstarch

1 1/4 pounds extra-firm tofu, drained, cut into 3/4-inch sticks

Salt https://cdn.whisk.com/sdk/add-to-list-cookingchannel-widget.html?v=4.62.5

Directions

  1. Using a deep-fry thermometer to register the temperature, heat enough oil to 350 degrees F in a large heavy-bottomed pot to 1/3 full. Line a baking tray with paper towels. Put the cornstarch in a bowl. In batches, coat the tofu with cornstarch and gently put in the hot oil, separating the tofu fries as they are cooking to prevent sticking. Remove the tofu fries from the oil once golden brown, season with salt and repeat with the remaining tofu fries.
Categories:

FriesTofuGluten FreeVegan https://f6e8bfd8917157c4802e01dbf23a6e4c.safeframe.googlesyndication.com/safeframe/1-0-37/html/container.html

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Celebrate National Cookie Day With These 15 Vegan Christmas Cookies

www.onegreenplanet.org

Happy National Cookie Day! Cookies are a popular dessert, snack, and even breakfast item all year round. But during the holidays, cookies are even more fun to make. You can make them in cute festive shapes like snowmen, gingerbread men, stars, Christmas trees, you name it! Not to mention, children in the family will love the idea of leaving cookies for Santa (which you can sneakily eat during the night).

We’ve searched through our Food Monster App to bring you a list of 15 delicious, vegan Christmas cookies! Enjoy!

1. Snowman Macarons

Vegan Snowman Macarons upright

Source: Snowman Macarons

Holly Jade‘s adorable Snowman Macarons are filled with orange buttercream, and decorated with vegan royal icing. These cute macarons are the perfect edible festive gift for a special occasion.

2. Coconut Molasses Ginger Cookies

Stack of coconut molasses ginger cookies

Source: Coconut Molasses Ginger Cookies

Robin Runner‘s Coconut Molasses Ginger Cookies are tender yet crunchy. It’s not overly sweet but packed with ginger and molasses which screams holiday season. These freeze perfectly and make a wonderful cookie to share with friends.

3. Orange Shortbread Cookies

Orange Shortbread Cookies

Source: Orange Shortbread Cookies

Maryke Wylde‘s Orange Shortbread Cookies are so delicious – a crunchy little shortbread style cookie, great for morning or afternoon tea. Your guests will never guess that butter was not involved in making these so tasty. Try them out, they are very simple to make!

4. Peppermint Hot Chocolate Cookies

Source: Peppermint Hot Chocolate Cookies

The warmth of a cup of hot chocolate. The zing of a little peppermint. All in these Peppermint Hot Chocolate Cookies by Holly Bertone. This cookie puts it together with all of the flavor, but none of the sugar crash. Eat it. Dunk it. Take it to a cookie exchange. Leave it out for Santa. Just don’t call it ordinary.

5. Soft, Chewy Gingerbread Cookies

Soft, Chewy Gingerbread Cookies

Source: Soft, Chewy Gingerbread Cookies

Wendy Irene‘s Gingerbread Cookies taste like what Christmas should taste like, and I’m certain you’ll be singing in carols while you bake and enjoy these with your loved ones.

6. Holiday Gingerbread Cookies

Vegan Holiday Gingerbread Cookies with Royal Icing

Source: Holiday Gingerbread Cookies 

Holly Jade‘s Holiday Gingerbread Cookies are super easy to make and taste delicious. They are crisp ginger cookies which are perfectly spiced, decorated with homemade vegan royal icing which dries out at room temperature. This is a classic recipe for Christmas which everyone will enjoy. Even pop a few on a plate along with a glass of dairy-free milk for Santa, we’re sure he’ll want more than one!

7. Thin Mint Copycat Cookies

Source: Thin Mint Copycat Cookies

A crispy mint chocolate cookie, spread with a layer of slightly minted chocolate icing to give you an after dinner, lunch, breakfast, snack, pre-snack snack, pre-lunch, any time of the day, worthy treat. Lauren Wright‘s Thin Mint Copycat Cookies will leave you wanting more.

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8. Simple Ginger Bread Houses

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These Simple Gingerbread Houses by Holly Jade would be perfect gifts for Christmas, as a centerpiece at your festive dining table or to enjoy making and eating, they are scrumptious! The gingerbread is perfectly spiced with ginger and has a lovely crunch, which is exactly what you want in a ginger cookie.

9. Spelt Linzer Cookies With Fruit Jam Center

Vegan Spelt Linzer Cookies With Jam Filling

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You might even have everything you need in your kitchen now to make Petra Vogel‘s super easy Spelt Linzer Cookies. You’ll just need berry jam, spelt flour, sugar, vegan butter, icing sugar, lemon zest, vanilla sugar, egg-replacer, salt and lemon zest. Easy-peasy!

10. Cinnamon Sugar Pizzelles

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Ring in the holiday season with these fun and festive Cinnamon Sugar Pizzelles by Gina Fontana! Beautiful and easy to make, they’ll be the first cookies to go at your next holiday party.

11. Raw Peppermint Oreos Dipped in Dark Chocolate

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Emily von Euw‘s Raw Peppermint Oreos Dipped in Dark Chocolate are chewy chocolate cookies sandwiching a peppermint vanilla coconut creme filling. And all the cookies are dipped in chocolate, making them double chocolate. Can life get any better? Well, yeah, because these are also really good for you and easy to make. Okay, now life can’t get any better.

12. Chocolate Orange Cookies

Heart-shaped chocolate orange cookies

Source: Chocolate Orange Cookies

You’re probably including oranges in your grocery shopping list already to fill stockings, so here’s a delicious recipe in which you can use those oranges to make some delicious cookies. These sweet Chocolate Orange Cookies by Lenia Patsi have a surprisingly tangy bite of orange!

13. Cherry Almond Shortbread Cookies

vegan cherry almond shortbread cookies

Source: Cherry Almond Shortbread Cookies

Grab a hot beverage and curl up on the couch with Rachel Hanawalt‘s beautiful, buttery, and flavorful holiday Cherry Almond Shortbread Cookies that are so easy to make! Once done, these cookies are scrumptious wafers of buttery cherry and almond. They’re sure to be a hit at your next holiday cookie exchange, Valentine’s Day party, or just in the comfort of your own cozy kitchen with a steamy cup of coffee or tea.

14. Soft Chocolate Cranberry Cookies

Soft Chocolate Cranberry Cookies [Vegan]

Source: Soft Chocolate Cranberry Cookies

Katarina Hawk‘s Soft Chocolate Cranberry Cookies are perfectly soft and thick. Making a fun and unique cookie has never been easier!

15. Cherry and Pistachio Double Chocolate Chip Cookies

Cherry and Pistachio Chocolate Cookies on cooling rack

Source: Cherry and Pistachio Double Chocolate Chip Cookies

Enjoy these festive and decadent Cherry and Pistachio Double Chocolate Chip Cookies by Rachel Clarke, with the added crunch of pistachios! The fresh cherries give an added sweetness to the cookie that is absolutely delicious.

We hope you enjoy these cookie recipes all holiday season long from your family Christmas dinner to holiday work parties, and any ugly sweater parties you attend. For more delicious recipes, download our Food Monster App, where you’ll find over 15,000 vegan and allergy-friendly recipes.

For more Animal, Earth, Life, Vegan Food, Health, and Recipe content published daily, subscribe to the One Green Planet Newsletter! Lastly, being publicly-funded gives us a greater chance to continue providing you with high-quality content. Please consider supporting us by donating!

Being publicly-funded gives us a greater chance to continue providing you with high-quality content.Click here to Support Us

https://www.onegreenplanet.org/vegan-food/15-christmas-cookie-recipes/

Richa blueberry muffin overnight oats

Vegan Mediterranean-Inspired Shakshuka With Potatoes and Beans

livekindly.co

The Plant Based School

Shakshuka is a dish of eggs poached in a rich tomato sauce that has existed in Mediterranean cultures for centuries. This vegan shakshuka recipe uses potatoes and beans instead of eggs for a healthy and delicious breakfast, brunch, or dinner.

When Louise and I were working in Dublin—Ireland, shakshuka was one of our favourite dishes for our Sunday brunch. We would go to this tiny little place on Bath Ave called Juniors, and we would eat ourselves into an afternoon-long food coma. We weren’t vegan at the time, and so the shakshuka was with two large eggs in it.

Fast-forward a few years and we are both vegans. Sadly, we realized that it is not easy to find a good vegan shakshuka around. And so, a couple of weeks ago we made our own. The result was so delicious that we decided to make another one, but this time with potatoes and Italian spices instead. And it was a success!

For the ingredients, you’ll need tomatoes and small, yellow potatoes. If you live in a country with good tomatoes, then go for fresh, red, extra-ripe tomatoes. On the other hand, if you don’t have access to good tomatoes, then get some Italian canned whole peeled tomatoes. Add some tomato paste to give the sauce extra richness.

You’ll need fresh or canned white or cannellini beans. You can sub these with most other legumes such as chickpea, black-eyed beans, other beans, etc. Onion, celery, carrot, and garlic form the base for many Italian-inspired dishes. Chop them up and gently fry them in some olive oil to give max flavour to your dish (soffritto). Since this is an Italian version of shakshuka we use bay leaves, rosemary, thyme, and chili flakes. You can sub these with the traditional shakshuka spices (cumin, paprika, cayenne pepper, nutmeg).

Lastly, you’ll need extra virgin olive oil, a must in most Mediterranean recipes, flat-leaf parsley, and fresh spinach to add on top. Enjoy!

Vegan Mediterranean-Inspired Shakshuka With Potatoes and Beans

Vegan Mediterranean-Inspired Shakshuka With Potatoes and Beans

Ingredients

  • 28 oz whole peeled tomatoes, canned (800 grams)
  • 8 small potatoes (300 grams)
  • 1 cup white beans (150 grams)
  • 1 handful flat-leaf parsley (20 grams)
  • 1 stalk celery
  • 1 small carrot
  • 1 white onion
  • 2 cloves garlic
  • 2 tbsp extra virgin olive oil
  • 2 tbsp tomato paste
  • 3 cups water
  • 2 bay leaves
  • 5 sprigs thyme
  • 1 sprig rosemary
  • 2 tsp salt
  • ½ tsp chili flakes

Instructions

  1. Finely chop onion, celery, carrot and garlic
  2. Peel the potatoes and set aside in bowl with cold water
  3. In a cast iron pan or stainless steel pan, fry carrot, celery, onion and garlic in olive oil on medium heat for three minutes.
  4. Add one cup of water, tomato paste, salt and chili flakes. Stir continuously to create a curry-like paste. Let cook this paste for two mins.
  5. Turn the heat to medium-low and add the pelati tomatoes, crush the tomatoes gently with a wooden spatula and stir well.
  6. Once tomatoes are crushed, add thyme, rosemary and bay leaves.
  7. Add the peeled potatoes and three cups of water, let simmer for 30 minutes on low-medium heat.
  8. Add the white beans and stir well, let simmer for another 15 minutes, or until potatoes are cooked and can be pierced with a fork.
  9. Let cool ten minutes before serving, this will increase intensity of flavour.
  10. Serve with a slice of thick sourdough bread or your favourite grain (rice, couscous, and buckwheat all go amazingly well with this dish).

If you enjoyed my vegan Shakshuka dish, try making this vegan Mediterranean risotto with chickpeas and a creamy cashew sauce. According to the recipe’s author, “this vegan risotto’s creaminess is accomplished using cashews, marinated artichokes, lemon juice, nutritional yeast, salt, and garlic cloves.”

This recipe was republished with permission from The Plant-Based School.

https://www.livekindly.co/vegan-mediterranean-shakshuka-potatoes-beans/?goal=0_8051ea5750-41b2aeb1d2-136082747&mc_cid=41b2aeb1d2&mc_eid=5db4ddecf5

no yolk, vegan deviled egg filling

Diet Tips You Can Actually Use

vegan deviled egg yolksI love deviled eggs, but all the calories, fat and cholesterol from the yolk and mayonnaise (I use coconut oil mayo), makes it one of those snacks that should be eaten only every now and then. Here is a vegan version of deviled egg filling, that’s not only creamy, cholesterol free, low calorie, low fat, delicious (sometimes I just eat it on a spoon), but is also high in protein. You can use the filling just as you would on deviled eggs, but it’s also scrumptious on seedy crackers and celery sticks.

vegan, no yolk, deviled egg filling

Here’s the easy-to-make Deviled Egg Filling recipe:

  • 1 box medium-firm tofu, drained, and patted dry
  • ½ tsp paprika
  • ½ tsp mustard powder
  • ¼ tsp granulated garlic powder
  • ¼ tsp onion powder
  • 2 T whole grain mustard
  • ¼ cup sweet pickle relish
  • 2 T capers, drained
  • Salt and pepper to taste

Crumble the tofu with your hands into a large…

View original post 75 more words

Stop Everything and Eat These 10 Vegan Christmas Cookies Immediately | VegNews

Tis the season for vegan Christmas Cookies! 🍥

 

We’ve rounded up our absolute favorite festive sweet treats for you to make this holiday season. You’re definitely going to want to indulge in these delicious cookies as you snuggle up by your fire.VegNews.8NoBakeCoconutSnowballs

 

Not a baker? No worries! Try the ‘No Bake Coconut Snowballs’ these little gluten-free and nut-free coconut snowballs from the Veggie Society don’t require an oven and will satisfy everybody’s holiday season sweet tooth.

https://vegnews.com/2019/12/stop-everything-and-eat-these-10-vegan-christmas-cookies-immediately

Happy Holidays!

Super-Easy Vegan Pumpkin Pie in 3 Easy Steps | PETA

Three-Step Vegan Pumpkin Pie

Ingredients

1 15 oz. can puréed pumpkin
3/4 cup full-fat coconut milk
3/4 cup brown sugar
1/4 cup cornstarch
1/4 cup maple syrup
1 tsp. vanilla extract
3 tsp. pumpkin pie spice
1/2 tsp. salt
1 store-bought vegan pie crust, prepared according to package directions

Instructions

Preheat the oven to 350°F.
In a bowl, combine the puréed pumpkin, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, pumpkin pie spice, and salt and blend using a hand mixer until smooth.
Pour into the pie crust and follow the baking instructions on the pie crust package.

Makes 6 to 8 servings

http://Vegan

Herbal Recipes for Thanksgiving – Urban Moonshine

Good Witches Homestead

It’s the time of year when many of the simple joys of life become the heart and center of this season; spending time with family and friends, the coziness of winter, warm fires, mugs of mulled wine, and lovingly prepared meals.

So much of herbalism is about celebrating the life and benefits of the plants, and the way they support us throughout the seasons. Autumn, especially around Thanksgiving, is our time to enjoy the gifts of this year’s harvest.

Classic holiday meals can be enhanced by adding herbs to support your health. These dishes are sure to be crowd-pleasers with your nearest and dearest.

Enjoy, and cheers to good health!

MEDICINAL HERBAL STUFFING 

A classic holiday stuffing recipe made with rye bread and medicinal herbs and mushrooms.

Servings: fills two casserole dishes, about 15 servings. 

INGREDIENTS: 

  • 1 loaf of good dark rye bread
  • 1/2 cup sage, minced
  • 1/2 cup rosemary,

View original post 520 more words

38 Vegan Holiday Recipes For Thanksgiving, Christmas, Or Any Fall And Winter Meal

https://www.buzzfeed.com/whitneyjefferson/holiday-recipes-that-are-totally-delicious-and-totally?utm_source=Sailthru&utm_medium=email&utm_campaign=Tasty%2011%2F20&utm_term=Tasty%20confirmed%20(engaged)

The Vegan 8 Vanilla Cupcakes

Tuesday's Horse

My most favourite vegan chef is Richa Hingle, known to the world as Vegan Richa. Hot on her heels is another tremendous vegan chef, Brandi Doming, or The Vegan 8 (the 8 representing that her recipes contain 8 ingredients or less).

I discovered The Vegan 8 on Instagram and fell in love with Doming’s baked goods — me being the obsessed baker that I am. I would love to bake than cook any day. Truly my great love besides family and animals is baking.

Today I want to feature a cupcake recipe that is particularly dear to my heart. It’s a vanilla cupcake recipe made with rice flour and no oil. This is melt in your mouth vegan heaven.

Here’s what it looks like on Instagram. I list the ingredients just below that. There are some ingredients that are not likely to be on your shelf, vegan or not, so…

View original post 589 more words

These Super Satisfying Vegan Meatballs Couldn’t Be Easier

delish.com
Lena Abraham

Park Feierbach

Few comfort foods satisfy like a hearty bowl of spaghetti and meatballs. Now, my vegan friends, you TOO can enjoy this comfort sans guilt! These chickpea based meatballs pack tons of flavor, come together quickly, and even provide a good amount of protein and fiber. Here’s why we think our vegan meatballs are the best:

No Flax

Lots of vegan recipes call for making a “flax egg”, which is basically a stand-in for eggs. Don’t get us wrong, sometimes a flax egg is the best option. Unfortunately, flax seeds can have a fishy aftertaste—NOT a flavor you want in a dish that should taste, well, beefy. We’ve found that chia seeds soaked in water give us a similar effect, but without the aftertaste. Plus, chia seeds are rich in antioxidants, fiber, and omega-3 fatty acids, benefits you’d never get from an actual meatball.

Super Sturdy

Once baked, these balls have a near-perfect texture. Not at all mushy on the inside, and perfectly firm and almost crisp on the outside. Toss them in your favorite sauce, stuff them into a meatball sub, or even serve them on top of a salad! They’re sturdy enough for any application, making them ideal repurposed leftovers or for meal prepping.

A Special Secret Ingredient

Any guesses? Fennel seeds! Don’t sleep on ’em! These little guys will give you that familiar meaty flavor. They’re smoky and savory and they make these meatballs EXTRA addictive—don’t skip!

Yields: 3 – 4 servings

Prep Time: 0 hours 10 mins

Total Time: 0 hours 45 mins

Cooking spray, for pan

2 c. canned chickpeas

2 1/2 tbsp. chia seeds

6 tbsp. water

1/2 c. rolled oats

1 1/2 tbsp. tomato paste

3 tbsp. chopped basil

1 clove garlic, minced

1/2 tsp. fennel seeds

1/4 tsp. red pepper flakes

Kosher salt

Freshly ground black pepper

Preheat oven to 425°, then line a medium baking sheet with aluminum foil and grease with cooking spray.
Drain chickpeas, reserving liquid. Transfer chickpeas to a food processor and process until broken down.
Make chia egg: Combine chia seeds and water in a medium bowl and stir to combine. Let sit 5 minutes, until mixture gels and becomes thick.
Add chia egg, oats, tomato paste, basil, garlic, fennel seeds, and red pepper flakes into the food processor and blend until combined. If mixture is too dry, add liquid from chickpea can 1 tablespoon at a time until desired consistency is reached. Season with salt and pepper.
Form mixture into 16 meatballs and place on prepared baking sheet. Bake for 10 minutes, flip meatballs, and bake 8 to 10 minutes more, until golden and crisp. Serve with your favorite pasta and sauce.

https://www.delish.com/cooking/recipe-ideas/a28708508/vegan-meatballs-recipe/

Pear and Apple Crisp [Vegan]

onegreenplanet.org

By Jessica Bose

There’s nothing like a nice warm, crisp pie filled with deliciously sweet fruit. This apple and pear crisp is great all year round, and it pairs perfectly with your favorite dairy-free ice cream!
Pear and Apple Crisp [Vegan]

Ingredients

2 bosc pears
2 granny smith apples
1/2 teaspoon orange zest
1/2 teaspoon lemon zest
1 tablespoon fresh orange juice
1 tablespoon fresh lemon juice
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon salt
1 tablespoon cornstarch
1 cup rolled oats
1/3 cup oat flour or all-purpose flour
1/4 cup brown sugar
1/4 teaspoon salt
1/2 cup vegan butter, cold
powdered sugar to garnish (optional)

Preparation

Preheat oven to 350°F.
Peel, core, and dice the pears and apples into medium-sized chunks.
In a medium bowl, stir the prepared fruit with orange zest, lemon zest, fresh orange juice, fresh lemon juice, brown sugar, cinnamon, cardamom, salt, and cornstarch. Place the mixture into an 8 inch pan or dish.
Make the topping: combine rolled oats, oat flour, brown sugar, and salt. Use your hands to rub the butter into the oat mixture until crumbly. Place the topping on top of the fruit.
Bake for 40-50 minutes or until the topping is brown and the filling is bubbly. For a very crisp topping, switch the oven to broil for the last 10 minutes.
Sprinkle with powdered sugar and serve warm – don’t forget the plant-based ice cream.

https://www.onegreenplanet.org/vegan-recipe/pear-and-apple-crisp-vegan/

About The Author

Jessica Bose

See My Recipes

Hi there! I’m Jess. I’m a baker, blogger, and highly caffeinated barista with an affinity for exploring the grand outdoors, growing my food, and livi… ng minimally. One day you’ll find me on the road with my traveling confectionary. Until then, I’ll be making food and playlists to share with the world from my little apartment in Los Angeles.

Easy Vegan Comfort Food Recipes To Help You Through Veganuary

Veganuary = eating vegan for the entire month of January.

https://www.buzzfeed.com/whitneyjefferson/easy-vegan-recipes-comfort-food-veganuary?utm_source=Sailthru&utm_medium=email&utm_campaign=Tasty%201%2F6%2F18&utm_term=Tasty%20confirmed

It’s Really Vegan Complete Pancake and Waffle Mix Review

Vegan Treasure Hunter


I must be honest, I haven’t had pancakes in a long, LONG time! I have very little time to cook, and the store-bought stuff is full of chemicals and other stuff I don’t want to eat, so I just kind of gave up on the idea of having pancakes. Well, I was THRILLED to find It’s Really Vegan Complete Pancake/Waffle Mix!


As the name indicates, this product is vegan, soy-free, egg-free, and dairy-free! All you need to do is add water, give the batter a quick mix, and within a few minutes on a hot skillet or griddle, you have light, airy, and golden-brown pancakes!

The Original Mix has a subtle sweetness to them so they are extra delicious! I really enjoyed these with maple syrup and fruit on top. After taking these pictures, I added some blueberries to the batter, and oh my goodness, these blueberry pancakes were better…

View original post 155 more words

Celebrate National Cake Day with 15 Festive Christmas Cakes Made Vegan!

Christmas cakes are delicious, beautiful, and full of holiday cheer… so gather everyone together and enjoy…

https://www.onegreenplanet.org/vegan-food/15-festive-christmas-cakes-made-vegan/

Triple Decker Carrot Cake [Vegan] – One Green Planet

By Gretchen

This looks like a traditional carrot cake with walnuts, cinnamon, and of course cream cheese frosting … but it’s more than that. This triple decker carrot cake is super-moist and loaded with carrots, plus the addition of tart Granny Smith apples for more moisture and flavor. The spices in combination with the perfect amount of toasted walnuts is going to send you and your guests to carrot cake paradise.
Triple Decker Carrot Cake [Vegan]
Ingredients
For the Cake:

1 cup vegetable oil
1 cup, plus 2 tablespoons all-purpose flour
1/2 cup cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 3/4 teaspoons ground cinnamon
1/2 cup brown sugar
1/2 cup granulated sugar
3 tablespoons ground flax seeds
6 tablespoons hot water
1 1/2 teaspoons vanilla extract
4 medium-sized carrots, approximately 2 cups
1 medium Granny Smith apple, peeled
1/4 teaspoon orange zest
3/4 cup toasted walnuts, plus more for garnish

For the Cream Cheese Frosting:

2 cups vegan cream cheese
1/2 cup vegan butter
2 cups confectioner’s sugar
1 teaspoon vanilla extract
1 cup vegan buttercream (optional)

For the Buttercream:

1 cup vegan butter
1 cup hi-ratio vegetable shortening
6 cups confectioner’s sugar
4 tablespoons non-dairy milk
1 teaspoon vanilla extract

Preparation
To Make the Cake:

Preheat oven to 350°F.
Combine the flax with the hot water and let stand to thicken.
In a large bowl combine the sugars with the oil, vanilla extract and the flax mixture, whisk smooth
Add the orange zest.
Then, sift together all of the dry ingredients directly into the bowl and whisk smooth.
Add the grated carrots and apple and the nuts then mix smooth.
Pour batter into greased 7-inch cake pans and bake for approximately 25-40 minutes depending on the size of your pans. Bake until they are done.
Cool cakes while you prepare the cream cheese frosting.

To Make the Cream Cheese Frosting:

Smooth cream cheese and butter with a paddle attachment.
Add sifted confectioners sugar and blend on low just to combine.
Add extract then add optional buttercream icing.
Mix until smooth.

To Make the Buttercream:

Cream the butter and shortening together with a paddle attachment until light and fluffy, about 5 minutes.
Add the alternative milk of your choice and continue whipping for about 1 more minute.
Add the sifted confectioner’s sugar and blend on low until smooth.
Add the vanilla extract.
Blend until smooth.

Notes

Frosting makes 3 cups. You can freeze un-iced carrot cake layers wrapped well for up to one month. Frosted cake must be kept refrigerated but may stay at room temperature for up to 3 hours max.
Nutritional Information

Total Calories: 12004 | Total Carbs: 1422 g | Total Fat: 673 g | Total Protein: 71 g | Total Sodium: 4756 g | Total Sugar: 1206 g Calculation not including optional buttercream. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

his://www.onegreenplanet.org/vegan-recipe/triple-decker-carrot-cake/?utm_source=Green+Monster+Mailing+List&utm_campaign=af8479f4fe-NEWSLETTER_EMAIL_CAMPAIGN&utm_medium=email&utm_term=0_bbf62ddf34-af8479f4fe-106049477

About The Author Gretchen Price

See My Recipes

Vegan recipes from a professional baker that will make everyone the best bakers they can be. My name is Gretchen Price and I am a professional pastr… y chef of over 20 years. For the last 5 years, I have been sharing all the recipes from my bakery at Gretchen’s Bakery.com as well as my experiences in the professional baking industry. I make it my personal mission to help make everyone the best bakers they can be by teaching the science of baking while making delicious recipes. I recently transitioned my blog to vegan to get my business life in alignment with my personal beliefs.

Vegan Turkeys and Sauces for 2018 Thanksgiving DinnerOne Green Planet

Online shopping can help make sure you have a food you need to enjoy the holidays the way you like. We’ve already gone over how you can find every essential you need to host a plant-based Thanksgiving meal, but there’s still plenty of shopping to do.🍁🍃🍂

https://www.onegreenplanet.org/vegan-food/thanksgiving-2018-vegan-turkey-sauces-shop/?utm_source=Green+Monster+Mailing+List&utm_campaign=af8479f4fe-NEWSLETTER_EMAIL_CAMPAIGN&utm_medium=email&utm_term=0_bbf62ddf34-af8479f4fe-106049477

Steamed Apple Pudding

The Magick Kitchen

I’ve said it before, and I’ll say it again. I do love a steamed vegan pudding.

I’m such a fan I don’t like having to wait for nearly two hours for my puds to steam. So I cheat; I use the microwave to speed up the cooking time to only 4 mins, or so.

I replaced the egg with a chickpea batter made with water and gram flour. Added in some chopped apple, and apple puree. And replaced the milk with non-dairy milk.

So here it is:


View original post

Vegan pumpkin coffee cake with pecan crumb

Tuesday's Horse

Okay. I missed my regular Thursday post (sorry!) but here I am still in time for the weekend. You haven’t done your food shopping yet have you?

You have been writing me saying “more pumpkin recipes please”. I’m on it!

Vegan Richa's Pumpkin Coffee Cake with Pecan Crumb. Yummmm! Click image for all 25 Vegan Pumpkin Recipes to Make this Fall. Vegan Richa’s Pumpkin Coffee Cake with Pecan Crumb. Yummmm! Click image for all 25 Vegan Pumpkin Recipes to Make this Fall.

If you are in a hurry, go here now for 25 Vegan Pumpkin Recipes and check out all the yummies there »

I made this coffee cake Wednesday morning cause I had a bag of pecans I was munching on (I got them to bake with but . . . ) and then I saw this recipe. Oh my. Ohhhhhhhhh my!

Here’s Ms Hingle’s description:

Easy 1 Bowl Pumpkin Cake, topped with Chai Spice Pecan Streusel. Just 15 mins prep. Soft, Spiced, Delicious. Makes 1 9 x 9 or 8…

View original post 87 more words

The Best Homemade Almond Butter

Feed Your Beauty

The Best Homemade Almond Butter

This week marked a first for me in kitchen experiments. I baked my very first loaf of homemade bread, from scratch (i.e. no bread maker!). There was a lot of kneading (making bread is a full body workout, ya’ll), a lot of waiting, some serious through-the-oven-door watching, and then a whole bunch more impatient waiting. When it was finally done, cooled, sliced, (slathered with today’s almond butter) and eaten, I felt some serious satisfaction. I made bread. Breeeeaaaaaadddd! Breeeaaaaadddd!! With my own two hands.

The Best Homemade Almond Butter

Making your own almond butter can bring you that very same deep sense of accomplishment and satisfaction, but without the upper body workout, blood, sweat, and tears that making bread from scratch entails. In fact, your kitchen gadgets do all work for you. Hmm… maybe that’s why people buy breadmakers.

The Best Homemade Almond Butter with Pumpkin Spice Option

In addition to outlining the steps to making the very best, most deliciously silky and smooth…

View original post 864 more words

10 Vegan Soups To Keep You Warm During Winter – Best Vegan Soup Recipes – Delish.com

Veggie- based soups have a rep for being more of a side dish than a meal, but these vegan soups recipes are here to change your mind. There are feeling cozy, and best of all, so easy to make. Cook a batch for a crown or have leftovers all week long. Check out our easy vegan recipes and vegan dinners.

https://www.delish.com/cooking/g24448567/vegan-soup-recipes/?source=nl&utm_source=nl_del&utm_medium=email&date=103118&slide=2

32 Vegan Mac & Cheese Recipes That’ll Blow Your Damn Mind

https://www.buzzfeed.com/whitneyjefferson/best-vegan-mac-cheese-recipes?utm_source=Sailthru&utm_medium=email&utm_campaign=Tasty%2010%2F19%2F18&utm_term=Tasty%20confirmed

Vegan Swap How To Swap This For That To Make Vegan

Strawberry Lemonade Pie

Tuesday's Horse

Hello there. I am back with a wonderful dessert idea.

Need a super delicious sweet treat to take to that summer potluck? Or to serve at your next get together?

Strawberry Lemonade Pie by Feasting on Fruit. Strawberry Lemonade Pie by Feasting on Fruit.

This is tangy and sweet, gorgeous to look at and probably not like any other dessert you have tasted summer.

It’s easy. It’s Vegan. Naturally! To get you started, here’s what’s in it.

INGREDIENTS
1 ripe banana
1/2 cup non-dairy milk
1/4 cup lemon juice
1/4 cup evaporated cane juice (I did not use coconut sugar for color purposes, but you can substitute if you wish)
1 tsp lemon zest
1 tbsp cornstarch
4-5 strawberries
CRUST
1 cup quick oats (or rolled oats pulsed in the blender)
3 tbsp water
2 tbsp coconut sugar

You can get evaporated cane juice at Trader Joe’s and order on Amazon.com.

Now you’ve seen in the…

View original post 69 more words

Chocolate Cashew Pudding [Vegan, Gluten-Free]

A gluten-free, totally creamy and delightful chocolate pudding – with a twist!

Chocolate Cashew Pudding [Vegan, Gluten-Free]

Calories 316 Serves 4

Cook Time 15

Ingredients

1 1/5 cups soaked cashews immersed and soaked in water overnight
3 tablespoons cocoa or can use 3 tablespoons of melted dark chocolate
3 tablespoons brown sugar or, more, as needed
1/4 teaspoon cinnamon
Sprinkle of salt
1 teaspoon vanilla
1/3 cup almond milk

Preparation

Add the cashews and almond milk to a blender or food processor and blend until smooth and creamy. You might have to turn your blender off and scrape down the sides a couple of times.
Add the cocoa/chocolate, brown sugar, cinnamon, salt and vanilla and blend until well incorporated
Chill for an hour at least before digging into.

http://www.onegreenplanet.org/vegan-recipe/chocolate-cashew-pudding/?utm_source=Green+Monster+Mailing+List&utm_campaign=e76427252b-NEWSLETTER_EMAIL_CAMPAIGN&utm_medium=email&utm_term=0_bbf62ddf34-e76427252b-106049477

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:

AUTHOR & RECIPE DETAILS

I’m Shashi, I believe that eating healthy is easier than you think and am on a quest to prove it! My blog is filled with mostly healthier eats and treats that also have veggies packed into them – because why not right? I hope you stop by and find something you love!