Nice Cream

Nice Cream

Prep Time5 mins
Cook Time40 mins
Total Time10 mins
Servings: 1 servings

Ingredients

  • 2 cups frozen pineapple
  • 1 cup frozen banana
  • ½ cup vegan yogurt
  • 1 tbsp beet powder

Instructions

  • Blend all ingredients in a blender until creamy (see notes).

Notes

  • 1- You must freeze your fruit.
  • 2- Substitute any vegan yogurt or non-dairy milk.
  • 3- Depending on your blender brand, it might be better for you to add the yogurt or non-dairy milk first, then adding the fruit on top before blending. Some blenders come with a tamper (the tamper removes air pockets in your blender by pushing the ingredients into the blender’s blades.
  • Vegan Brownies

    Vegan Brownies

    Prep Time10 mins
    Cook Time40 mins
    Total Time50 mins
    Course: Dessert
    Servings: 8 servings

    Ingredients

    • ½ cup vegan melted butter melted
    • 1 cup granulated sugar
    • 1 cup brown sugar
    • 4 tbsp ground flax mixed with 8 tbsp of water
    • 1 tbsp pure vanilla extract
    • 1 cup all-purpose flour
    • 1 cup unsweetened cocoa powder
    • 1 tsp baking powder
    • ½ tsp salt
    • 1 cup vegan chocolate chips

    Instructions

    • Melt the vegan butter, and measure ½ cup. I do this by microwaving the vegan butter in a glass measuring cup, in 30-second intervals, until melted.
    • In a large bowl, whisk the melted vegan butter and sugars together. Add the flax eggs and vanilla, whisk until evenly combined.
    • Over the same large bowl, sift in the flour and cocoa powder. Add the salt and baking powder and stir with a large wooden spoon until just combined, do not over mix.
    • Fold in half of the chocolate chips. Pour the batter into a lined 7 x 11 pan with parchment paper and smooth out the top with a spoon or your hands. Sprinkle the rest of the chocolate chips on top of the batter.
    • Bake 350 degrees F for 35-40 minutes. The brownies may still be bubbling and not look done, but they will firm up a lot as they cool.
    • Let cool in the pan for at least 20-30 minutes.

    Banana Bread

    Banana Bread

    Prep Time10 mins
    Cook Time40 mins
    Total Time45 mins
    Course: Breakfast, Dessert, Uncategorized
    Servings: 6 servings

    Ingredients

    • 1 flax egg 1 tbsp mixed with 2 tbsp water
    • 2 mashed ripe bananas
    • ¼ cup unsalted almond butter or sub other nut or seed butter
    • cup maple syrup
    • ¾ cup almond milk
    • 2 cups all-purpose flour
    • 1 cup oats
    • 1 tbsp baking powder
    • 1 tsp cinnamon
    • Pinch of salt
    • Almonds for topping

    Instructions

    • Mix all ingredients.
    • Pour into the pan and top with almonds.
    • Bake 350ºF for 35 minutes or until toothpick or knife should come out clean.
    • Let rest in the pan for 10 minutes, then carefully loosen sides with a knife or pull up on the parchment paper to transfer to a cooling rack. Let cool completely before cutting or it will be tender and tend to crumble.

    The best vegan chocolate chip cookies

    The best vegan chocolate chip cookies

    Prep Time20 mins
    Cook Time40 mins
    Total Time40 mins
    Course: Dessert, Uncategorized
    Servings: 24 servings

    Ingredients

    Wet ingredients

    • 2 sticks vegan butter
    • 1 cup light brown sugar
    • ½ cup granulated sugar
    • 1 tsp vanilla extract
    • 2 tbsp ground flaxseeds mixed with 4 tbsp of water

    Dry ingredients

    • 2 ¼ cups all-purpose flour
    • ½ tsp baking soda
    • ½ tsp salt
    • 8-12 oz dark chocolate chips*

    Instructions

    • Mix butter and the sugars with a spatula.*
    • Add vanilla, flaxseed mixture.
    • Add dry ingredients one at a time.
    • Using an ice cream scooper, scoop portions on a baking sheet 2 inches apart. Press down on each cookie dough slightly to flatten.
    • Bake 350ºF 10-12 minutes.

    Notes

  • * Use the vegan butter right out of the refrigerator, and mix it with the sugar using a spatula (although it may be hard to mix with a spatula this gives the cookies the chewiness).
  • * We use Pascha chocolate chips (an equal mix of 55% and 85% cocoa).
  • Carrot Cake

    Carrot Cake

    Prep Time30 mins
    Cook Time40 mins
    Total Time1 hr 10 mins
    Course: Dessert, Uncategorized
    Servings: 4 servings

    Ingredients

    • 2 ¼ cups flour
    • 3 tsp baking powder
    • 1 tsp baking soda
    • 3 tsp cinnamon
    • Pinch of salt
    • 1 cup brown sugar
    • 1 tsp vanilla extract
    • 2 cups grated carrots
    • ½ cup apple sauce
    • ½ cup avocado oil
    • 1 cup almond milk
    • ½ cup chopped walnuts

    Instructions

    • Mix all ingredients.
    • Bake in oven 350 degrees F for about 40 minutes.

    Chocolate Cupcakes

    Chocolate Cupcakes

    Prep Time20 mins
    Cook Time40 mins
    Total Time40 mins
    Course: Dessert, Uncategorized
    Servings: 18 servings

    Ingredients

    Cupcake

    • 1 ½ cups almond milk
    • 2 tsp apple cider vinegar
    • cup avocado oil
    • ½ cup strong brewed coffee
    • 2 tsp vanilla extract
    • 1 cup apple sauce
    • 2 cups all-purpose flour
    • 1 ⅓ cups sugar
    • 1 cup cocoa powder
    • 2 tsp baking powder
    • 1 tsp baking soda
    • pinch of salt

    Frosting

    • 1 cup vegan butter
    • 2 ½ – 3 cups powdered sugar
    • 1/4 cup semisweet chocolate melted and slightly cooled
    • ¼ cup almond milk

    Instructions

    Cupcake

    • Mix the almond milk and vinegar in a large mixing bowl, and let sit for a few minutes to activate. 
    • Add the oil, coffee, vanilla extract, and applesauce and beat.
    • Add the flour, sugar, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift over the wet ingredients while mixing with a hand-held or standing mixer. It should be creamy and pourable.
    • Pour batter into cupcake tin (lined with cupcake liner).
    • Bake 350°F for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.

    Frosting

    • Beat together all ingredients until light and fluffy, adding the powdered sugar in small amounts until you reach your desired consistency and sweetness. If it becomes too thick, add more almond milk. If it’s too thin, add more cocoa powder or powdered sugar.
    • Once the cupcake is completely cooled, frost each cupcake.

    Mini Blueberry Muffins – (Sugar-Free and Oil-Free)

    Mini Blueberry Muffins – (Sugar-Free and Oil-Free)

    Prep Time30 mins
    Cook Time40 mins
    Total Time1 hr 10 mins
    Course: Breakfast, Dessert, Snacks, Uncategorized
    Servings: 4 servings

    Ingredients

    Dry ingredients

    • 1 cup whole wheat flour
    • ½ cup all-purpose flour
    • 1 tsp baking powder
    • ½ tsp baking soda
    • Pinch of salt

    Wet ingredients

    • 2 tbsp ground flaxseeds mixed with 5 tbsp water
    • cup of maple syrup
    • 1 mashed banana
    • ½ cup almond milk
    • 1 tsp vanilla extract
    • 1 cup fresh blueberries

    Instructions

    • In a bowl, mix the dry ingredients, then add the wet ingredients one at a time.
    • Bake 350ºF for 12 minutes.

    Red Velvet Cupcakes

    Red Velvet Cupcakes

    Prep Time10 mins
    Cook Time40 mins
    Total Time30 mins
    Course: Dessert
    Servings: 12 servings

    Ingredients

    Vegan buttermilk

    • 1 cup almond milk
    • 2 tsp white distilled vinegar

    Dry ingredients

    • 1 ⅓ cups flour
    • ¼ cup cornstarch
    • 2 tbsp cocoa powder
    • 3 tbsp beetroot powder
    • 1 cup granulated sugar
    • 1 tbsp baking powder
    • ¼ tsp salt

    Wet ingredients

    • ½ cup avocado oil
    • 2 tsp ground flax seed mixed with 4 tbsp water
    • 2 tsp pure vanilla extract

    Instructions

    • In a small bowl, combine the almond milk and vinegar. Let sit a few minutes until it curdles.
    • Mix the ground flaxseeds with 4 tbsp water. Let sit for a few minutes until it turns jelly-like.
    • Mix the beet powder with ¼ cup water.
    • In a large mixing bowl, whisk together the flour, cornstarch, cocoa powder, sugar, baking powder, and salt until well combined.
    • To the bowl with the dry ingredients, add the oil, flaxseed mixture, beet powder mixture, vanilla, and milk/vinegar mixture. Mix until well combined.
    • Fill the liners ¾ full. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
    • Cool completely before serving.

    Notes

  • For the dye, we used beetroot powder. Beetroot powder is a dark pink powder. When you mix it with water and after baking, it turns dark red. You can also use other food dyes in replacement.
  • Chocolate Peppermint Cookies

    Chocolate Peppermint Cookies

    Prep Time15 mins
    Cook Time40 mins
    Total Time30 mins
    Course: Uncategorized
    Servings: 24 servings

    Ingredients

    Wet ingredients

    • 1 stick 8 tbsp vegan butter
    • ¾ cup sugar
    • 2 tbsp ground flax seeds mixed with 4 tbsp of water
    • tsp peppermint extract

    Dry ingredients

    • 1 cups all-purpose flour
    • cup cocoa powder
    • ½ tsp baking soda
    • tsp salt

    Instructions

    • Mix butter with sugar with an electric mixer and set aside.
    • Add sugar, flaxseed mixture, and peppermint extract.
    • In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
    • Add the flour mixture to the butter mixture a little at a time while mixing.
    • Using an ice cream scooper, scoop portions on a baking sheet 2 inches apart.
    • Bake 350ºF for 15 minutes.
    • You can add crushed candy cane to the cookies after bake (optional).

    Pumpkin Pie

    Pumpkin Pie

    Prep Time30 mins
    Cook Time40 mins
    Total Time1 hr 10 mins
    Course: Uncategorized
    Servings: 4 servings

    Ingredients

    Crust

    • 6 tbsp cold vegan butter
    • 1 cup all-purpose flour
    • 1 tsp sugar
    • ½ tsp salt
    • 3-6 tbsp cold water

    Filling

    • 2 cups pumpkin puree See notes for homemade pumpkin puree!
    • ¼ cup maple syrup
    • ¼ cup brown sugar
    • cup almond milk
    • 1 tbsp olive oil or melted coconut oil
    • 2 tbsp cornstarch
    • 1 teaspoon of pumpkin spice See notes for pumpkin spice recipe!

    Instructions

    Crust

    • Mix salt in flour and cut butter into flour with fork
    • Add enough water (about 3-6 tbsp) until the dough scrapes from bowl
    • Remove from bowl and mold together with hand on a floured surface
    • Form into ball and put in tight seal container and refrigerate while you make the filling about 20 minutes

    Filling

    • Mix all filling ingredients in the blender with a few pulses until smooth
    • Roll out the crust on a pastry cloth/ wax paper/ parchment paper in shape of your 10” pie pan (if it cracks, just reform with your hands)
    • Transfer the crust to the pan by laying the pie dish on the crust and using the cloth/paper as support to quickly invert it
    • Then use your hands to form into pan (DON’T OVERWORK THE DOUGH) and align the edge of the pie pan and dough with your hands by removing the excess dough
    • Pour filling into pie crust and bake 350ºF for about 55 minutes or until the crust is lightly golden and the filling is still a bit jiggly and has some small cracks on top
    • Cool before serving (you can refrigerate for a few hours)

    Notes

  • You can make your own pumpkin puree by baking a small pumpkin cut in half placed face down in the oven for an hour, then scope and scrape the baked pumpkin off the pumpkin skin.
  • You can make your own pumpkin spice by mixing ½ teaspoon cinnamon, ¼ teaspoon nutmeg,¼ teaspoon ginger,  and ⅛ teaspoon cloves.