Vegan Matcha Cupcakes

Ingredients:
3 Cups Unbleached Flour
2 Tbsp. baking powder
1 Tbsp. Matcha powder
1 1/2 Cups Vegan Butter, Softened
6 "Eggs"
1 Cup Sugar or Sugar Replacement
2 Tsp. Vanilla Extract

"Buttercream" Frosting:
1/2-3/4 Cup Vegetable Shortening
2 Tbsp. Vegan Butter
Confectioners Sugar (added slowly until desired amount of frosting is achieved)
2 Tsp. Vanilla Extract
1 Tsp. Matcha powder

Steps:

1. Preheat the oven to 350

2. Place 24 cupcake wrappers into cupcake pans

3. Sift the flour, matcha powder and baking soda into a large bowl.

4. Add the butter, sugar, eggs and vanilla extract

5. Divide the batter among the cups and bake for approx. 20 minutes

Serves:
24

Vegan Lemon Poppyseed Cupcakes

Ingredients:
3 Cups Unbleached Flour
2 Tbsp. baking powder
1 Tbsp. Poppyseeds
1 1/2 Cups Vegan Butter, Softened
6 "Eggs"
1 Cup Sugar or Sugar Replacement
2 Tsp. Vanilla Extract
1 lemon (juiced)

"Buttercream" Frosting:
1/2-3/4 Cup Vegetable Shortening
2 Tbsp. Vegan Butter
Confectioners Sugar (added slowly until desired amount of frosting is achieved)
2 Tsp. Vanilla Extract
1 Tsp. Lemon Juice

Steps:

1. Preheat the oven to 350

2. Place 24 cupcake wrappers into cupcake pans

3. Sift the flour, and baking soda into a large bowl.

4. Add the butter, sugar, eggs, poppy seeds, lemon juice (1 lemon) and vanilla extract

5. Divide the batter among the cups and bake for approx. 20 minutes

Serves:
24

Vegan Oreo Ice Cream

Ingredients:

1 can coconut milk
2-3 tbsp of pure vanilla extract
2 tbsp. agave nectar
10-15 oreo cookies

Steps:

1. Blend coconut milk, vanilla extract and agave nectar together in a food processor.

2. Add mixture to ice cream maker, follow manufacturer's instructions

3. Crush oreo cookies and stir into finished ice cream

Serves 3-4

Raw Vegan Chocolate Truffles

INGREDIENTS:

1 cup almonds
1 1/2 cups of coarsely-chopped madjool dates
2 tbsp or more of chocolate powder or cacao powder
a pinch or two of sea salt
agave (to bind the mixture)
shake of cinnamon (optional)

Steps:
1. Coarsely chop your dates.

2. In your food processor, process the almonds until they are a coarse powder.

3. Add chocolate powder, salt, and cinnamon.

4. Add the chopped dates and process until everything is finely chopped.

5. Gradually add agave nectar (probably a few tablespoons) until the mixture is sticky enough to clump together or until it starts to form a ball in the food processor.

6. Form little balls out of your mixture, then roll in a small bowl of chocolate powder.

Serves 5-10

Vegan Sand Dollar Cookies

Ingredients:

3/4 Cup Vegan Butter, Softened
1/3 Cup Confectioner's Sugar
4 1/2 Tsp. Vegan Sugar or Substitute
1 Tsp. Almond Extract
1 Tsp. Vanilla Extract
1 1/3 Cups Unbleached All-Purpose Flour
1/4 Tsp. Salt
Slivered Almonds and Cinnamon-Sugar

Steps:

1. Preheat oven to 325

2. In a large bowl, cream "butter" and sugars until light and fluffy.

3. Beat in extracts.

4. Combine the flour and salt; gradually add to creamed mixture and mix well.

5. Cover and refrigerate for 1 hour or until easy to handle.

6. Roll dough between waxed paper to 1/8-in. thickness. Cut with a floured 3 1/2 in. round cookie cutter (or cup). Using a floured spatula, place cookies approx. 1 in. apart on un-greased baking sheets.

7. Brush with melted "butter" or with water. Decorate with almond slivers and cinnamon-sugar.

8. Bake for 12-15 minutes, or until edges begin to brown.

Vegan Vanilla Chai Cupcakes

Ingredients:
3 Cups Unbleached Flour
2 Tbsp. baking powder
1 1/2 Tsp. Apple Pie Spice
1. Tsp. Cinnamon
1 1/2 Cups Vegan Butter, Softened
6 "Eggs"
1 Cup Sugar or Sugar Replacement
2 Tsp. Vanilla Extract
6 Tbsp. Vanilla Chai

"Buttercream" Frosting:
1/2-3/4 Cup Vegetable Shortening
2 Tbsp. Vegan Butter
Confectioners Sugar (added slowly until desired amount of frosting is achieved)
2 Tsp. Vanilla Extract

Steps:

1. Preheat the oven to 350

2. Place 24 cupcake wrappers into cupcake pans

3. Sift the flour, baking soda, apple pie spice, cinnamon and vanilla chai into a large bowl.

4. Add the butter, sugar, eggs, and vanilla extract

5. Divide the batter among the cups and bake for approx. 20 minutes

Serves: 24

Vegan Sandies

Ingredients:
3/4 cup vegan butter, softened
1/2 cup sugar
1 "egg"
2 tsp. vanilla extract
2 cups flour
1/2 tsp. salt

Glaze/drizzle:
Confectioner's sugar
non-dairy milk
1 square vegan baker's unsweetened chocolate
1 tsp. vegan butter

Steps:

1. Preheat oven to 350.

2. In a large bowl, cream butter and sugar. Add "egg" and vanilla; mix well.

3. Combine the flour and salt; stir into creamed mixture.

4. Roll into 1-in. balls. Place 1 in. apart on an ungreased baking sheet.

5. Bake for 15-20 minutes

Glaze/Drizzle
1. In a small bowl combine about 1 cup confectioner's sugar with 1-3 Tbsp. non-dairy milk. (slowly increase liquid until desired consistency is reached)

2. Dip the cooled cookies in the glaze, and set onto a cooling rack.

3. Melt the unsweetened chocolate and vegan butter together in the microwave

4. Drizzle melted chocolate across cookies.

Serves: 10-15

Vegan Chocolate Snowballs

Ingredients:
3/4 cup vegan butter, softened
1/2 cup sugar
1 "egg"
2 tsp. vanilla extract
2 cups flour
1/2 tsp. salt
1 cup vegan chocolate chips

Steps:

1. Preheat oven to 350.

2. In a large bowl, cream butter and sugar. Add "egg" and vanilla; mix well.

3. Combine the flour and salt; stir into creamed mixture.

4. Fold in the chocolate chips.

5. Roll into 1-in. balls. Place 1 in. apart on an ungreased baking sheet.

6. Bake for 15-20 minutes

Serves: 10-15

Vegan Pecan PIe

Ingredients:
1/2 cup sugar
1/2 cup brown sugar
2 tablespoons flour
4 tablespoons soy milk
2 "eggs"
8 tablespoons vegan butter, melted
1 teaspoon vanilla
1 cup pecans
1 graham cracker crust

Steps:
1. Preheat oven to 375. Combine all ingredients, they come out watery.

2. Pour into the pie shell. Cover the edges of the pie with foil. Place on a cookie sheet and put into the oven for 20 minutes.

3. Reduce oven temperature to 275 degrees. Bake for 20 minutes or longer.

4. Check, center should be slightly soft, but if it seems too watery, bake for 20 more minutes.


Serves: 6-8

Vegan Apple Oatmeal Cookies

Ingredients:
3/4 cup vegan butter
1 1/3 cups sugar
1 tsp vanilla extract
1 tsp cinnamon
1 tsp baking soda
1 tsp apple pie spice
1 tsp baking powder
1/2 tsp salt
2 "eggs"
2 cups unbleached all-purpose flour
2 cups old fashioned oats
2 cups peeled and chopped apple

Steps:
1. Preheat oven to 375.

2. In a large bowl beat butter, sugar, vanilla, cinnamon, baking soda, apple pie spice, baking powder and salt until fluffy.

3. Beat in "eggs"

4. Beat in flour until just combined. Stir in oats and apples.

5. Drop large spoonfuls of cookie dough onto baking sheet, about 2-4 inches apart.

6. Bake 15-17 minutes until cookies are golden.

Vegan Blondies

Ingredients:
1/2 cup vegan butter
2 cups brown sugar
2 "eggs"
1 1/2 tsp vanilla
2 cups unbleached all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup chopped walnuts
1/4 cup vegan chocolate chips

Steps:

1. Preheat oven to 350
2. Place butter, sugar, eggs, and vanilla in mixer and beat until smooth.
3. Mix in flour, baking powder, and salt. Add nuts and chocolate chips, mixing until just combined.
4. Press dough into a 9x13 inch greased and floured pan and bake for 20-25 minutes.

Serves 8

Vegan Pear and Blueberry Pie

Ingredients:

2 frozen pie crusts
2 pounds firm but ripe pears (about 5 medium), peeled, cored, cut into 3/4-inch cubes
9 tablespoons sugar
2 tablespoons orange juice
Pinch of salt
2 1/4 cups (about one package) frozen blueberries
6 tablespoons all purpose flour

Steps:

1. Combine pear pieces, 3 tablespoons sugar, 2 tablespoons orange juice and salt in large nonstick skillet.

2. Cook over medium heat until pears are tender but still hold their shape, stirring often, about 6 minutes.

3. Transfer pear mixture to large bowl; cool to room temperature. Add blueberries, flour and remaining 6 tablespoons sugar to pears; toss gently to blend.

4. Preheat oven to 350.

5.Transfer filling to pie crust, mounding filling slightly in center.

6. Roll out seonc pie crust, cutting into 1 inch thick strips (for lattice)

7. Place lattice crust onto pie, and cover the edge of the crust with tin foil (to cook evenly with pie)

8. Bake pie until juices bubble thickly, fruit is tender and crust is golden brown, about 1 hour.

Serves 6-8

Vegan Cinnamon Rolls With Walnuts and Chocolate Chips

Ingredients:
3/4 cup soy milk
1/4 cup vegan butter, softened
2 3/4 cup unbleached, all-purpose flour
1 packet fast rise instant yeast
1/4 cup sugar
1/4 cup water
1/2 chopped walnuts and/or vegan chocolate chips, optional

Filling:
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup vegan butter, softened
1 tablespoon cocoa powder

Icing:
1/4 cup vegan butter, softened
1/2 teaspoon vanilla extract
2 cups powdered sugar
1 tablespoon soy milk

Steps:
1. Preheat oven to 350.

2. In a saucepan, heat the milk and 1/4 cup butter until boiling. Remove from heat and cool until only warm.

3. (While milk and butter are cooling) In a large mixing bowl, combine 2 1/4 cup flour, yeast and white sugar, and whisk until smooth.

4. Add water and milk/butter mixture to the dry mixture and mix just until it forms a rough dough that pulls away from the sides of the bowl. Add nuts and chocolate, if using.

2. Knead in the remaining half cup of flour.

3. Knead the dough for 5-7 minutes until the dough is perfectly smooth.

4. Put the dough in a slightly oiled bowl, cover it with a clean, slightly damp towel and let it rise for 10-15 minutes.

5. Sprinkle the counter with flour and using a rolling pin, roll dough out to a 9X12 rectangle.

6. Combine 1/2 cup butter, brown sugar, cocoa posder, and cinnamon and spread over the top surface of the rectangle (leave about 1/2 inch on each side).

7. Start with the long part of the rectangle and roll the dough into a tube. Using a serrated knife, cut each cinnamon roll about 1 inch thick.

4. Place cinnamon rolls into a greased muffin pan.

5. Cover with a damp towel and let rise for 10-15 minutes. After cinnamon rolls have risen, bake for 10-15 minutes, depending how gooey you like them.

5. For icing, combine all ingredients.

Serves 4-6

Vegan Chocolate Layer Cake

Ingredients:

Oil or melted vegan butter for greasing
1 1/3 cups unbleached flour
2 tbsp unsweetened cocoa
1 tbsp baking powder
3/4 cup softened vegan butter
generous 3/4 cup sugar
3 "eggs"
1 tsp vanilla extract
2 tbsp soymilk

Steps:

1. Preheat oven to 350. Grease two 8 inch layer cake pans.

2. Sift the flour, cocoa, and baking powder into a large bowl and add the butter, sugar, "eggs," and vanilla extract.

3. Beat until the mixture is smooth, then stir in soymilk

4. Divide the mixture between the prepared pans and smooth the surfaces with a spatula.

5. bake for 20 minutes, or until golden brown and firm to the touch.

6. Let cool in the pans for 2-3 minutes, then turn out and finish cooling on wire rack.

7. Sandwich together with your choice of filling, and finish with frosting or powdered sugar.

Serves 8

Vegan Oreo Cheese(Cup)Cake

Ingredients:
24 Oreo cookies
1 lbs. vegan cream cheese (I used "follow your heart" brand)
3/4 cup sugar
1 tsp vanilla
1 tsp lime juice
2 "eggs"
1/2 cup vegan sour cream
pinch of salt

Steps:
1. Preheat oven to 300
2. Line a muffin pan, and place an Oreo at the bottom of each liner
3. Beat cream cheese until smooth
4. Gradually add sugar
5. Beat in vanilla and lime juice
6. Add "eggs," beat in sour cream and salt. Stir in 10 chopped Oreos by hand
7. Divide evenly among cups
8. Bake for approx. 22 minutes

Makes 15 cupcakes

Vegan Pecan Sandies

Ingredients:

1/4 cup powdered sugar plus extra for coating
2 cups flour
1 cup finely chopped pecans
1 cup vegan butter, softened
1/2 teaspoon baking soda
2 teaspoons vanilla
1 tablespoon water

Steps:

1. Set oven temperature to 300 degrees.

2. In a large mixing bowl, cream together butter and powdered sugar. Add vanilla and water. Mix well.

3. Combine flour and baking soda with butter mixture. Stir in chopped pecans.

4. Roll the pecan sandy dough into 1 inch balls.

5. Place on ungreased cookie sheet and flatten slightly with hand.

6. Bake at 300 degrees for approximately 20 minutes. Cool on cookie sheet until you are able to handle the pecan sandies comfortably with your hands.

7. Place 3-4 pecan sandy cookies in a ziploc bag containing powdered sugar and shake gently to coat the cookies.

Vegan Chocolate Chip Cupcakes with Buttercream Frosting

Cupcake Ingredients:

1 ½ cups flour
1 tbsp baking powder
¾ cup vegan butter
¾ cup sugar
3 "eggs"
1 tsp vanilla extract
2 tbsp "milk"
½ cup vegan chocolate chips

Buttercream Ingredients:

½ cup softened vegan butter
1 ¾ cups powdered sugar
½ tsp. Vanilla extract

Cupcake Steps:
1.preheat oven to 375. put 12 paper liners into muffin pan.

2.Mix flour and baking powder into a large bowl

3.add butter, sugar, "eggs," vanilla extract and "milk"

4.Beat well until mixture is smooth, then stir in chocolate chips

5.divide mixture among the paper liners and bake for 15-17 minutes (or until risen, firm, and golden brown)

Buttercream steps:
1. beat together butter. Confectioner's sugar, and vanilla extract until smooth

Vegan No-Bake Oreo Cheesecake

Ingredients:
19 Oreo cookies
2 1/2 Cups vegan whipped cream
2 tbs vegan butter, melted
8 oz. Vegan cream cheese
3/4 cup sugar
1 tsp vanilla
1/2 tsp lime juice

Steps:

1.Crush 15 crushed cookies and place in a pie pan. Add melted vegan butter. Toss crumbs around to coat. Use the back of a spoon to press buttered crumbs on to pie pan to make a crust. Put the crust in the freezer while you prepare the filling.

2.In a large mixing bowl, combine the rest of the ingredients and mix thoroughly. Spoon into your pie pan and set in the freezer for at least 1 hour.

3. Top with additional whipped cream and a cookie

Serves: 8

Vegan Magic Cookie Bars

Ingredients:

1/2 Cup Vegan Butter
1 1/2 Cups Graham Cracker Crumbs
1 3/4 Cups Coconut Milk
1/2 Cup Sugar
6 oz. Vegan Chocolate Chips
1/3 Cup Coconut Flakes
1 Cup Chopped Nuts

Steps:

1. Preheat oven to 350

2. In 13x9 inch baking pan, melt butter in oven

3. Sprinkle finely crushed graham cracker crumbs over butter

4. Heat coconut milk on stove; dissolve sugar into milk

5. Pour milk/sugar mixture over the graham cracker crumbs

6. Top evenly with the remaining ingredients

7. Press down firmly

8. Bake 25-30 minutes, or until lightly browned

9. Cool thoroughly before cutting and serving

Serves: About 10

Vegan No-Bake Cookies

Ingredients:

1 3/4 Cups sugar
1/2 Cup soymilk
1/2 Cup vegan butter
4 tbs. cocoa powder
1/2 Cup quick oats
1 tsp. vanilla extract
1/2 Cup peanut butter

Steps:

1. In a medium sauce pan combine sugar, soymilk, vegan butter and cocoa

2. Bring to a boil and cook for 1.5 minutes

3. Remove from heat, stir in peanut butter, oats and vanilla

4. Drop by teaspoons onto wax paper

5. Let cool