My friend Shawn made me this for Christmas last year. This year I made it for Carl's family for Christmas. It was a huge hit!
1 cup Vegan Butter
3/4 cup Dark Brown Sugar
1 bag Vegan Chocolate Chips
enough Saltine Crackers to fill a jellyroll pan (the Whole Wheat ones are awesome too)
Preheat oven to 400 degrees. Place Saltines on jellyroll pan. Melt Vegan Butter and Sugar on stove top. Let boil about 3 minutes to make Caramel. Pour over Saltines and place in oven for 5 minutes. Remove from oven sprinkle on chocolate chips. Let chips melt a bit, about 5 minutes and then spread evenly. Let cool, being sure to loosen the corners before putting into fridge. Break into pieces and enjoy!
Monday, December 28, 2009
Thursday, December 17, 2009
Banana Cookies
These are great alone or with chocolate chips, nuts, and oats added in.
1/2 a ripe banana smashed
3/4 cup packed brown sugar
3/4 cup sugar
1 cup margarine
1 tsp baking soda
1/2 tsp salt
2 cups all-purpose flour
Preheat oven to 300 degrees and grease a cookie sheet. Cream together banana, sugars, and margarine until completely combined and fluffy. Add in baking soda, salt, and flour. Batter will be thick. Roll into 1 inch balls and space 1 inch apart on cookie sheet. Bake for 10 to 12 minutes or until golden brown.
1/2 a ripe banana smashed
3/4 cup packed brown sugar
3/4 cup sugar
1 cup margarine
1 tsp baking soda
1/2 tsp salt
2 cups all-purpose flour
Preheat oven to 300 degrees and grease a cookie sheet. Cream together banana, sugars, and margarine until completely combined and fluffy. Add in baking soda, salt, and flour. Batter will be thick. Roll into 1 inch balls and space 1 inch apart on cookie sheet. Bake for 10 to 12 minutes or until golden brown.
Thursday, December 10, 2009
Carrot Cake
2 1/3 cups bread flour (you can use all-purp or cake flour if you like your cakes lighter and more fluffy)
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 heaping teaspoons cinnamon
1 teaspoon ground ginger
1 cup orange juice
1/2 cup canola oil
3/4 cup sugar
2 teaspoons vanilla extract
1/2 cup maple syrup (use the real stuff)
1 1/2 cups trail mix (I like one that is mostly nuts, seeds, raisins, and coconut. I wouldn't use anything savory or with chocolate. If it has large pieces of dried fruit, be sure to chop them.)
3 cups shredded carrots
Preheat oven to 350 degrees. Lightly oil a bundt pan or two 8 in round cake pans. In a medium mixing bowl blend together flour, baking powder, baking soda, salt, cinnamon, and ginger. In a large mixing bowl, mix together orange juice, canola oil, sugar, vanilla extract, and maple syrup. Slowly add your dry ingredients into your wet in batches, making sure to blend well. Fold in your trail mix and shredded carrots. Pour batter into pan and bake 40-45 minutes. Let cool completely before removing from pan. Top with powdered sugar or vegan cream cheese frosting.
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 heaping teaspoons cinnamon
1 teaspoon ground ginger
1 cup orange juice
1/2 cup canola oil
3/4 cup sugar
2 teaspoons vanilla extract
1/2 cup maple syrup (use the real stuff)
1 1/2 cups trail mix (I like one that is mostly nuts, seeds, raisins, and coconut. I wouldn't use anything savory or with chocolate. If it has large pieces of dried fruit, be sure to chop them.)
3 cups shredded carrots
Preheat oven to 350 degrees. Lightly oil a bundt pan or two 8 in round cake pans. In a medium mixing bowl blend together flour, baking powder, baking soda, salt, cinnamon, and ginger. In a large mixing bowl, mix together orange juice, canola oil, sugar, vanilla extract, and maple syrup. Slowly add your dry ingredients into your wet in batches, making sure to blend well. Fold in your trail mix and shredded carrots. Pour batter into pan and bake 40-45 minutes. Let cool completely before removing from pan. Top with powdered sugar or vegan cream cheese frosting.
All is well....
The move went very smoothly. Even my cat was chill about the whole thing! I'm settling into my new home. The kitchen is tiny, but I'm managing fairly well.
Tuesday, December 1, 2009
The move...
I move to South Dakota in less than 15 hours! So exciting, so panic inducing! I'm splitting the trip into 2 days. It should take me just about 15 1/2 hours, including pit stops, to drive. I promise to post more recipes once I get settled in my new home.
Tuesday, November 24, 2009
Red Wine Cranberry Glazed "Chikn"
1 bag vegan "chikn" (I use Morningstar Farms Chicken Meal Starter)
2 tbsp olive oil
2 tbsp chopped garlic
1 tbsp ground cumin
1 tbsp dried chopped cilantro
2 heaping cups homemade cranberry sauce
1 cup red wine
Heat olive oil over medium heat. Add garlic, cumin, cilantro, and cranberry sauce and let thicken. Stir in "chikn" and wine, let sauce reduce until "chikn" is heated through. Serve with heated white corn tortillas or over brown rice.
2 tbsp olive oil
2 tbsp chopped garlic
1 tbsp ground cumin
1 tbsp dried chopped cilantro
2 heaping cups homemade cranberry sauce
1 cup red wine
Heat olive oil over medium heat. Add garlic, cumin, cilantro, and cranberry sauce and let thicken. Stir in "chikn" and wine, let sauce reduce until "chikn" is heated through. Serve with heated white corn tortillas or over brown rice.
Cranberry Sauce Recipe
1 bag fresh or frozen cranberries
1 cup cold water
1 cup sugar (I use Florida Crystals)
2 tbsp lime, lemon, or orange juice
Combine all ingredients in a sauce pan and bring to a boil. The cranberries will begin to pop and cook down. Boil down to desired thickness and let cool.
1 cup cold water
1 cup sugar (I use Florida Crystals)
2 tbsp lime, lemon, or orange juice
Combine all ingredients in a sauce pan and bring to a boil. The cranberries will begin to pop and cook down. Boil down to desired thickness and let cool.
In the begining...
In 7 short days I will be relocating to Rapid City, South Dakota. I plan to use this blog to share my adventures in vegan cooking. It is my hope to found a Rapid City Vegan Meetup group that will have monthly potlucks.
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