Sunday, April 28, 2013

So then I realized this was vegan!

We were at Trader Joe's the other day and well this was on the end cap near the register. I usually don't indulge even looking at the ingredients of most of this stuff because usually there is milk or some other non-vegan component.  But, well it had a flamingo on it so I had to pick it up right, that is what any normal person would use as a deciding factor in any chocolate bar purchase!  Well it's vegan!  It is dark chocolate and the caramel is made out of coconut with very tiny pieces of coconut in it, truly delicious! Needless to say that poor chocolate bar didn't have long for the world after it was purchased!  Rest in peace, delicious peace chocolate bar!

Sunday, April 21, 2013

Ginger Snaps

I recently got some crystallized ginger chips from The Ginger People and decided to try my  hand at the ginger snap recipe they had on the container.  I made it vegan by using egg replacer along with an extra 1/4 cup of water.  The results were awesome!  This is by far my favorite cookie I have made this year, I will make this recipe again, and again and again!  
One word of warning you have to chill the dough and make balls then roll those balls in sugar.  If you think you can skip out on chilling the dough you are wrong as it will make it much less sticky and easier to handle so don't skip that step.
This stuff is pretty awesome!

• 2 1/4 cups all-purpose flour
• 1 cup sugar plus more for rolling the dough in sugar
• 1/2 tsp ground cloves
• 1/2 tsp ground ginger
• 2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup non-dairy butter
• 1/4 cup dark molasses
• 2 tsp of ener-G egg replacer dissolved in 2 tbsp warm water
• 1/4 cup water
• 1/2 can or 3 1/2 ounces of ginger chips

Preheat oven to 375.  Sift dry ingredients together in a bowl then set aside.  Next cream butter and sugar add in molasses and egg replacer along with the 1/4 cup of water.  Incorporate the dry ingredients 1/3 at a time mix well after each incorporation.  Next chill the dough for one hour.  
Here they are getting rolled in sugar

After the dough is chilled form into 1-inch balls and roll in granulated sugar.  Place on a parchment paper lined cookie sheet, 2 inches apart.  

getting ready for the oven, be careful they spread!

Bake 10 to 12 minutes.  Remove while still soft.  Let cookies cool on sheet before removing.  Makes about 3 dozen.
Yum and done!

Sunday, April 14, 2013

Almond Milk

I have seen a few things on the internet about home made raw almond milk and I figured I would give it a try.  I am so very happy I did it was pretty easy to do an probably the best almond milk I have ever tasted.  Make sure you have some cheese cloth on hand before you start the recipe, you will need something to strain the mixture through and even a fine weave strainer won't work.  There are companies that make nut milk straining bags but I am pretty happy with the results from the cheesecloth.


  • 2 cup raw almonds
  • 6 cups of water for soaking almonds
  • 4 cups water
  • 4 dates (optional)
  • 1/2 tsp vanilla (optional)


Soak almonds at least 12 hours in the six cups of water.
Here they are post soaking
Drain the water from the almonds and rinse well. Place the almonds and 4 cups of water in a blender, plus the optional dates and vanilla if you are using them.  Blend until smooth, you shouldn't be able to see any large chunks of almonds.
before the blending process
Strain the blended almond mixture using a cheesecloth, I placed my cheese cloth in a strainer, which I believe made the process easier.
The cheesecloth in the strainer
This is an example of the almond mixture left over in the cheesecloth
This raw almond milk will keep well in the refrigerator for three or four days, so drink up!
Yum and done!

Wednesday, April 10, 2013

Apple Crisp

I was wanting something sweet the other day and wasn't in the mode to make a cake or something to rich and chocolaty, plus I had some extra apples in the fridge.  The results, delicious!  This is a pretty simple recipe the hardest part is letting it cook for almost an hour but after that you can feel free to put a scoop of vanilla soy ice cream on the side for an extra treat!
• 5 apples peeled, cored and sliced
• 1/4 cup sugar
• 3/4 cup flour
• 2 tsp cinnamon

• 1 cup quick oats
• 1/2 cup packed brown sugar
• 1/2 non-dairy butter melted
• 1/4 tsp salt

here it is ready for the oven

  Preheat oven to 375, and spray a 9 by 9 baking dish. Then in a large bowl toss the apples, sugar and 1 teaspoon cinnamon and 1 tablespoon of the 3/4 cup of flour together and place in the baking dish.
 In a medium bowl combine the rest of the flour, cinnamon, quick oats, brown sugar and salt mix then add the butter mix until there are dime to nickel size lumps. These will be little bits of deliciousness after baked!  Pour the mixture over the apples and push some down to rest between the apples but leave a good amount on the top.  Cover with foil and bake for 45 minutes then take the foil off and bake for another 10 minutes this will give it a great brown crust!

Yum and done complete with soy ice cream!