Chef Joeys Vegan Cornmeal Thyme Cookies Recipes

CHEF JOEY'S VEGAN CORNMEAL-THYME COOKIES

Steps:

• Preheat oven to 350'F.
• Put the oven racks in upper and lower thirds.
• Line two baking sheets with unbleached parchment paper; set aside.
• Whisk together flour, baking soda, cornmeal, and salt in a medium bowl.
• Put margarine and sugar in the bowl of a stand mixer fitted with a paddle and cream on medium speed until pale and fluffy for about 3 minutes.
• Mix in the egg replacer. Add the flour mixture into this on low speed until just combined.do not over mix. Hand mix in the currants and thyme.
• Using a tablespoon or a 1 1/2 inch ice-cream scoop drop rounded balls of dough onto the parchment lined cookie sheets, spacing about 2 inches apart.
• Bake rotating and switching positions of sheets about 1/2 way through the cooking process.
• The cookies should be a pale golden shade. Bake for 10 to 12 minutes. Transfer cookies on parchment to a wire rack and cool completely.
• Bon Apetit!

CHEF JOEY'S VEGAN BOSTON CREME MUFFINS

Steps:

• Combine the milk, pudding mix and vanilla in the mixing bowl of a large mixer.
• Beat for about 2 minutes or until thickened.
• Place the mixture into the fridge for 15 minutes.
• Spoon the vanilla pudding into a pastry bag fitted with a medium plain tip.
• Fill the cupcakes by inserting the tip into the middle of each cupcake and pipe the filling inside. Use about 2 tablespoons per cupcake.
• Frost the cupcakes using the frosting recipe below and then put the cupcakes in the fridge to set.
• FOR THE VEGAN CHOCOLATE FROSTING.
• 1/2 cup raw cane sugar.
• 1/4 cup good quality cocoa powder.
• 1/4 cup soy milk.
• 2 tablespoons vegan margarine.
• 1 tablespoons light oil.
• 1/2 to 1 cup powdered vegan icing sugar.
• 1/2 teaspoons vanilla.
• Mix the sugar and cocoa powder in a small saucepan.
• Stir in the soy milk, oil and margarine.
• Heat to boiling and let boil for 3 minutes, sir occasionally.
• When finished, let cool, then add the vanilla and powdered sugar until you reach the desired icing consistency.
• Bon Appetit!

CHEF JOEY'S VEGAN NORI PIZZAS

Steps:

• Prepare the 6 nori sheets by brushing water on 3 of the sheets and then stick one sheet on top of each of the 3 sheets on 3 separate plates.
• Set aside.
• Shred the carrot. Shred the cheese. Set them aside.
• Chop up the bell pepper, olives and tomatoes. Set aside.
• In a food processor combine the avocados, yeast, garlic powder, and 6 basil leaves. Puree and then set aside.
• TO ASSEMBLE THE PIZZAS:.
• Divide the Avocado puree between the three Nori sheets.
• Divide each of the vegetable between each of the 3 pizzas.
• Top each pizza with the veggies and the shredded cheese.
• Chop the 6 remaining basil leaves thin and top each pizza with 1/3 of the leaves.
• Bon Appetit!

CHEF JOEY'S VEGAN ARTICHOKE HEART DIP

Steps:

• Drain the liquid from the can of artichokes.
• Combine all ingredients in a blender until creamy.
• Chill and enjoy!
• Note: This is even better the next day.

CHEF JOEY'S CORNMEAL BREAD

Steps:

• Dissolve the yeast in warm water (115'F). Add a little agave to this and stir gently to combine. Let this mixture sit and bubble up.
• In a large bowl mix the cornmeal and salt.
• Heat the milk in a sauce pan to around 110-115'F. Add the shortening and agave nectar. Whisk to melt the shortening and mix the agave nectar.
• Add slowly to the cornmeal and stir as you pour making sure it's all combined.
• Add 3 cups of the flour to the cornmeal mixture and mix well. Add the yeast mixture into the cornmeal/flour mix and stir well.
• Add the rest of the flour and make a stiff dough. It will be somewhat sticky.
• Knead 100 times or use a stand mixer with a dough hook until the dough pulls away from the sides of the bowl.
• Using olive oil, grease a large non-reactive bowl and place the dough in it. Oil a piece of plastic wrap and place loosely over the bowl and let it rise until double in bulk. About 1 hour.
• After 1 hour punch down and rise again for 1/2-3/4 hour.
• Turn out onto a floured surface and divide in two equal pieces and place in 2 9x5" well oiled loaf pans.
• At this point brush the tops of the bread with soy milk and sprinkle with your seeds.
• Let rise again until doubled in size.
• Bake in a 375'F oven for 40-45 minutes.
• If these brown too fast cover each with an aluminum tent.
• Allow to cool for 10 minutes on a metal rack then remove from pans and cool further.
• This bread is fluffy inside and crunchy outside. Enjoy with some vegan margarine or other spread.
• Bon Appetit!

CHEF JOEY'S VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Preheat your oven to 350'F.
• Spray a cookie sheet with spray oil. I used my silpat sheets in place of the oil to keep the fat content down. You could probably use parchment paper as well.
• In a large bowl stir the flour and baking powder with a whisk to lighten up the mixture.
• In a medium bowl mix the apple sauce, agave syrup and vanilla. Using a whisk mix this all together then add to the flour baking powder mixture. Stir it very well.
• The batter will be very stiff. Add the chips, nuts and seeds and fold them into the batter to distribute.
• Drop by tablespoonful onto the cookie sheet and flatten with a fork. Dip the fork in water if the batter sticks to it.
• Make sure if you like round cookies you shape them accordingly because they will stay in what ever shape they are in when you flatten them.
• Bake for 12 minutes. The edges of the cookies should be golden in color. Remove the cookies from the oven and transfer them to a cooling rack immediately. These cookies are pretty sturdy so they can handle being moved off the cookie sheet right away. Then pop the next batch into the oven.
• Serve with a nice tall glass of non-dairy milk.
• Bon Appetit!