No eggs?

Great article.

Carrot Cake

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 T egg substitute
2 cups sugar
1/4 cup vegetable oil
1/2 cup applesauce
3/4 cup non-dairy milk with 1T lemon juice or apple cider vinegar or brown rice vinegar
   and let sit for 5-10 minutes.
2 teaspoons vanilla extract
2 cups grated carrot
1 (8-ounce) can crushed pineapple, drained
1/2 cup flaked coconut
1 cup chopped pecans or walnuts

Vegan Animal Crackers

Single recipe - makes 2 doz small cookies
Mix together:
    8 ounces flour, 1 cup
    3 ounces or 1/3 cup Earth Balance 'butter', room temperature
    1/2 c sugar
    1 1/2 tsp powdered milk.  
    1/4 teaspoon nutmeg
    1/4 teaspoon salt
    1/8 teaspoon baking soda
    1 T vanilla extract
    1 T egg sub

Wrap the dough and refrigerate for at least 3 hours, or overnight, before rolling.
When ready:
Cut and bake the cookies:
    Preheat the oven to 350° and have 2 parchment lined sheet pans standing by.

    On a well floured surface, roll the cookies to just a little over 1/4" thickness.  Cut the dough with your cookie cutters and transfer the cut-outs to the cookie sheet. They won't spread significantly in the oven, so they can be placed fairly close together.

    You can gather, knead and re-roll the scraps three times; the dough is very forgiving.

    Bake the cookies for approximately 10 minutes, or until just beginning to brown. Cool thoroughly. Store in an airtight container at room temperatures for up to a month.

All Veg Pot Pie

Begin with the Crust:
Pastry Crust:
2 cups flour
1/2 t baking powder
3/4 teaspoon fine kosher salt
1/2 c unsalted earth balance 'butter', cubed 5-7 T ice water
Place in refrigerator while you make the cooked veggies below.

On a medium heat burner add: and cook until onions are soft, about 5-10 min:
2 T veg oil
3 teaspoons kosher salt
2 large yellow onion, chopped
2 large potatoes diced, I use a mix of white and sweet if available
4 medium carrots, peeled and cut into 1/4-inch thick slices
4 medium celery stalks, cut into 1/4-inch thick slices
4 cloves garlic, minced
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
1 teaspoon dried tarragon

Add the butter and melt. Stir in the flour and cook for 1 to 2 minutes.
1/4 c unsalted butter
1/4 c all-purpose flour

Gradually stir in the 4 cups of vegetable broth. Bring to a simmer, stirring continually. Continue stirring until the sauce thickens, about 3 minutes.

Remove the skillet from the heat and stir in 1 cup frozen green peas.

Preheat the oven to 375 deg.


Now take the crust from the refrigerator and cut into 2 halves.  Roll to the desired thickness one of the halves, about 1/4" thick, and place in the bottom of your baking dish.
Pour the veggie mixture on top.
Now roll out the other crust half and place on the top of the veg mixture.

Position an oven rack in the middle of the oven and cook pot pie at 375 degrees F for 1 hour or until bubbly and vegetables are soft.  Cover with foil if the crust is browning.

S'mores if you aren't at the campfire

S'mores Bars

7-8 graham crackers

1 package or 2 1/2 cups miniature marshmallows

1 package (12 ounces or 2 cups) semi-sweet chocolate chips

2/3 cup light corn syrup

1/2 cup creamy or crunchy peanut butter

3 cups Rice Krispies cereal

Preheat oven to 375°F. Spray a 13x9x2-inch baking dish with cooking spray. 

Arrange graham crackers in a single layer in dish, breaking crackers as needed to fit. 

Place marshmallows evenly over crackers.

Bake for 7-8 minutes or until marshmallows are puffy. Cool completely.

In a 2-quart microwave-safe bowl (or in a medium saucepan over medium low heat), combine chocolate chips, corn syrup. Microwave on high about 1 1/2 minutes or until chocolate is melted, stirring every 30 seconds. If melting in a saucepan, stir constantly until melted, then remove from heat.

Stir in peanut butter until smooth.

Next stir in Rice Krispies until combined. 

Spread evenly over marshmallows.

Cover and refrigerate about 1 hour or until firm. Cut and store in an airtight container in refrigerator.

Tuscan Bean Soup

Simple, fast and delicious ...
We really liked this one!

Directions and ingredients
1 (15-ounce) can low-sodium canellini beans, drained and rinsed or soak 1/2 cup of white beans

the night before.

 

In  a large soup pot:
1 tablespoon olive oil 

Add and saute:
1/2 large onion, diced (about 1 cup)

1 clove garlic, minced 

When onions are soft add: 2 1/2 cups of veggies

I used 2 carrots, diced, 2 stalks celery, diced, (about 1/2 cup), 1 large potato, diced (1 cup)

 

Add:

1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
32 ounces low-sodium chicken broth or vegetable broth
1 (14.5-ounce) can no salt added diced tomatoes
2 cups chopped baby spinach leaves

beans

Bring to a boil and let simmer 1 hour.
 

Traditional Rolled Holiday Cookies

1 cup earth balance butter, 2 sticks

1 cup sugar
2 egg replacers, I use 1 T of EnerG and 3 T water

1/2 teaspoon vanilla
1/2 teaspoon almond extract
3 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

Cover with plastic wrap and refrigerate for 2 hours.

When ready to bake:

Preheat to 400 degrees

Cook Time: 6-8, Servings: ~3 dozen
1. On a very lightly floured surface roll out the dough into about 1/4-inch thickness.
2. Cut into desired shapes using cookie cutters.
3. Place cookies 2-inches apart on cookie sheet.
4. Bake 4-6 minutes.
5. Remove cookies to wire racks to cool completely before icing.

FROSTING
2 cups sifted confectioners' sugar (the sugar must be sifted)
2 tablespoons soy milk (adding in more if needed for proper spreading consistency)
1 tablespoon light corn syrup
1/4 teaspoon almond extract

food coloring (use your choice of colors)

FROSTING directions:
1. For the frosting; in a small bowl mix the confectioners sugar with milk (start with 1-2 tablespoons, you will likely need more milk for the perfect spreading consistency).
2. Beat in corn syrup and almond extract until the icing is smooth and glossy (if the icing is too thick add in a small amount more of corn syrup).
3. Divide into as many separate bowls as you wish for different colors.
4. Add in food coloring until desired intensity is achieved.
5. Paint the icing over the cookies using a brush, or dip edges of cookies into icing.
6. Allow to set on waxed paper.