Citrus Glitters From Vegan Cookies Take Over The World Recipes

CITRUS GLITTERS (FROM VEGAN COOKIES TAKE OVER THE WORLD)

Steps:

• Preheat oven to 350. Line two baking trays with baking paper. Spoon Demerara sugar onto a plate and put to one side.
• Use a hand mixer to cream the shortening and sugar until fluffy mix in almond milk and citrus zest, juice and vanilla.
• Add the remaining ingredients and mix on medium speed until a pliable dough forms it will look crumbly but will come together easily in your hands.
• Roll heaped tablespoons pf dough into balls. Press each ball into the Demerara sugar to flatten it, coating one side only. Place the cookies sugar side up on baking sheets. Bake for 10-12 minutes until lightly golden at the edges.

VEGAN CHOLENT

Steps:

• Preheat a large soup pot over a medium heat, sauté onions in oil until translucent add garlic, tarragon and caraway seeds, salt and pepper. Sauté until garlic is fragrant.
• Deglaze pot with red wine; add bay leaves lentils, carrots, potatoes, tomato sauce, water and TVP chunks. Mix together. Cover and simmer for about 30 mins until the potatoes and carrot are tender. Add the lima and kidney beans and cook until heated through. Yum yum yum.

CINNAMON ICING (WITH PKU ADAPTATION)

Steps:

• Place sugar and cinnamon in a small bowl; if making PKU version, add the 2 teaspoons non-dairy powdered creamer.
• Add the margarine (or butter for PKU), soy milk (or 1 tablespoon water for PKU), and vanilla and stir with a fork until smooth.
• Keep at room temperature until ready to use.
• The appearance should be opaque or honey brown. If it's glistening too much or looks too liquid, add in additional confectioners' sugar.

MOCHA COOKIES WITH MOCHA DRIZZLE (VEGAN)

Steps:

• Vigourously whisk together oil, sugars, almond milk, coffee, flax seeds, cornstarch and vanilla extract (about 1-2 minutes).
• In a second bowl combine flour, cocoa powder, baking soda and salt.
• Add the wet ingredients and stir to combine. Knead into a smooth, elastic dough that is easy to handle. If it is too wet, add a tad more flour.
• Using your hands form dough into 11 walnut sized balls and place them on a cookie sheet. Flatten slightly (these wont spread, so if you like flat cookies, flatten them more).
• Bake in the preheated oven at 180°C/350°F for 12 minutes or until set, but still a tad fudgy. Allow to cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely.
• For the drizzle combine powdered sugar, coffee, vanilla and espresso powder (if using) and drizzle over the cooled cookies in a decorative pattern. You could also just spread it on there or dip half of each cookie into it.
• Allow drizzle to set and then store in an airtight container.

BANANA EVERYTHING COOKIES FROM VEGAN COOKIES TAKE OVER THE WORLD

Steps:

• preheat oven to 350 degrees, lightly grease 2 baking sheets.
• In a mixing bowl mash the banana well. You can use a fork for this but your hands work well too. Add the oil sugar and vanilla, mix with a strong fork. Add the flour, baking soda and cinnmon and mix until the dry ingredients are just moistened. Add the oatmeal walnuts and chocolate chips and mix well. Isa recommends using your hands for mixing in the oatmeal to ensure that the oats get moist. If the dough is quite slippery you may wish to add a few tablespoons of extra flour. This just depends on how big your banana is.
• Clean your hands and roll the dough into balls slightly smaller than a golf ball, flatten it a bit in your hands and place each ball about 2 inches apart on the cookie sheet. Bake for 10-12 minutes until lightly browned. Let the cookies cool on the cookie sheet for 2 mins then transfer them to a cooling rack.