VEGAN Cherry Almond Chocolate Chip Cookies

I created this recipe many years ago, and it remains one of my favorite cookie recipes. I hope you enjoy them as much as I do!

VEGAN Cherry Almond Chocolate Chip Cookies

Ingredients:

2 1/4 cups all-purpose flour

1 t. baking soda

1/2 t. salt

3/4 cup sugar

1/2 cup Earth Balance (vegan butter/margarine)

1/2 cup canola oil

3 T. water

1 t. almond extract

1/2 t. cherry extract

1/2 t. chocolate extract*

1 cup vegan chocolate chips

1/8 cup sliced almonds**

1/2 cup dried cherries (chopped in half)

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Directions:

1. Preheat oven to 375 degrees.

2. Prepare a large baking sheet by lining it with either parchment paper or Silpat.

3. In a large bowl, whisk together the flour, baking soda and salt.

4. In a medium bowl, whisk together the sugar, Earth Balance, oil, water, almond extract, cherry extract and chocolate extract. (*If you can't find a vegan chocolate extract, you can substitute vanilla extract in equal amount.)

5. Pour the wet mixture into the dry and mix until combined. Add the chocolate chips, almonds and cherries and stir until combined.

6. Scoop by heaping tablespoons onto prepared baking sheet.

7. Bake for 10 minutes. Let cool 5 minutes on the baking sheet, then transfer to a wire cooling rack.

Enjoy!

(Makes approx. 30 cookies)

**Sliced vs. Slivered Almonds: Sliced almonds are the really thin sliced pieces. Slivered almonds are chunkier. I like to use sliced in this recipe, as their effect is more subtle.

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© This is my original recipe. If you share it on your blog/website/insta/etc., please credit me and link back to this page. Thank you!

VEGAN PB&J Granola Bars

My daughter wanted to make granola bars and we didn't have the ingredients to make the ones we usually make. So I let her pick from what we did have on hand, and we made our own.

My other daughter, who doesn't like almonds, dried cherries or chocolate chips, loved these! Go figure!

VEGAN PB&J Granola Bars

Ingredients

2 cups rolled oats (or quick cook)
1/2 cup sliced almonds
1/8 tsp. ground ginger
1/8 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1/4 cup vegan (Enjoy Life) mini chocolate chips
10 dried cherries, each cut into quarters.
1/3 cup agave nectar
1/3 cup natural peanut butter
1/3 cup peach jam*

Preheat oven to 325 degrees. Spray a 7" x 11" glass pan with cooking spray.

Combine all the dry ingredients.
Add wet ingredients and mix until combined.
Spread evenly into prepared pan, pressing down.

Bake for 20 minutes.

Cool before cutting.

This recipe is wildly adaptable. You can adjust it to your liking, or to accommodate allergies. You can replace the following items with ones you prefer:

Almonds: Any other nut or seed
Cherries: Any other dried fruit
Peanut Butter: Any other nut or seed butter
Peach Jam: Any other jam

*We used homemade peach-chia jam the first time. I have since made it with store-bought Peach Polaner All-Fruit, with good results.

Vegan Maca Hot Chocolate

I don't drink coffee. Love the smell, hate the taste. I've always been a hot chocolate gal. I associate hot chocolate with cold winter temperatures, getting cozy and warm, snuggling up with a blanket and reading. I've never thought of it as a coffee alternative, able to energize you and give you some extra oomph. Until now. 

I have been indulging in Ghirardelli and Starbucks hot chocolate mixes lately, but it's expensive and I'm starting to set into a winter routine. So today I thought I'd try my hand at making my own hot chocolate mix, and then had the brilliant idea to add maca to it and call it a daytime energy treat, rather than my usual nighttime relaxation ritual.

So you can follow the recipe as is, for an energy boost, or omit the maca powder and get to relaxing.

Ingredients

1 c. vanilla soy milk (or regular soy milk + 1/4 - 1/2 tsp of vanilla extract)

1 T. raw cacao powder

1 T. pure maple syrup

1/2 t. gelatinized maca powder*

Dandies mini marshmallows (optional, but highly recommended)

In a small pot, whisk 1/4 cup of the milk with the cacao powder, syrup and maca powder. Whisk until mostly combined. Add the rest of the milk, turn on the heat to medium, and whisk continuously. 

You want to keep whisking, or else the milk will solidify and stick to the bottom and sides. Also, you want the powders to totally incorporate into the milk, because chunks of cacao powder are no fun in your mouth.

Whisk on medium heat until it starts to steam. Don't allow it to boil. Just keep tasting the whisk until it gets hot enough for you.

Plop in your marshmallows and enjoy! (I find 13 mini-marshmallows to be the absolute perfect amount, so that has become my ritual.) 

This hot cocoa is sooooo good, I never need to go back to the pricey pre-mixed stuff again.

*Gelatinized maca powder is vegan, and contains no gelatin. I use the Now Foods Organic 6:1 Powder. On the label it says "Raw, Gelatinized" and I thought it had to be one or the other. But I've read that the raw stuff can be hard on your stomach, so I make sure what I get says "gelatinized" and I've never had a problem with this brand. 

Enjoy!

VEGAN Crock-Pot Smoky Macaroni and Cheese

I LOVE macaroni and cheese. I grew up on Kraft and Velveeta and never, ever, for one minute, lost the love affair. Thanks to Daiya, I can enjoy macaroni and cheese as a vegan just as much as I did growing up.

There are all kinds of vegan boxed macaroni and cheese on the market now, which is great in theory. We are definitely headed in a great direction (Vegan Wonderland). But I have tried every single one, and they are all awful. Like, even disgusting, in most cases. If I had to choose, the Daiya one is the greatest of all the evils, and I have bought it a few times, but it's still not ringing my bells (sorry, Daiya, I love you so much!). The boxed stuff just doesn't taste anything like what I'm used to.

The only commercial vegan mac and cheese that I love so much that I would marry if I could, is Amy's (frozen) Dairy-Free Rice Macaroni & Cheese (GF/Vegan), which uses Daiya cheese. If they ever stopped making it, I think I would cry and go into serious mourning. Only one of my children likes mac & cheese, and the only one she will eat (besides my homemade stuff) is Amy's. We love, love, love it!

Fortunately, Daiya makes cheese shreds that you can use to make your own delicious stuff.

For this recipe, I took some ingredients from my all-time favorite macaroni and cheese recipe (coming soon!) and blended it with a crock-pot recipe inspired by one in The Vegan Slow Cooker to make this new and awesome adaptation.

Ingredients

4 c. soy milk
1 lb. uncooked small shaped pasta (elbows, small shells, whatever)
1 package Daiya Cheddar cheese shreds
1 c. Daiya Mozzarella cheese shreds (or more Cheddar)
2 Not-Chick'n bouillon cubes
1/2 tsp. mustard
1/4 - 1/2 tsp. liquid smoke
1 1/4 tsp. salt
1/2 tsp. black pepper
1 tsp. garlic powder
1 tsp. onion powder
1/4 tsp. turmeric

Spray crock-pot well with cooking spray. Add all ingredients into the pot and stir to combine. Cook on High setting for approximately 90 minutes (more or less, depending on your desired pasta texture... mine always comes out great at the 90 minute mark), opening to stir every 30 minutes. The bouillon cubes will dissolve eventually, as things get melty. Mix them in well when you open to stir. The edges will stick to the pot, so scrape those down every time you stir.

This mac and cheese is so creamy and flavorful and addictive!  It also freezes really well too!

Vegan CHUNKY Candy Bars

Before I went vegan, one of my favorite chocolate bars was Chunky. Chocolate, peanuts and raisins. After many years, I finally realized, duh, how freaking easy would it be to make my own vegan version? Very freaking easy, as it turns out.

This isn't so much a recipe as a long overdue epiphany.

What you need: Chocolate, peanuts, and raisins.

What I used:

• Ghiradelli semi-sweet chocolate chips
• Dry roasted, unsalted peanuts (from bulk bins)
• Raisins

I melted a bag of chocolate chips in the microwave. Then tossed in a few handfuls of peanuts and raisins until I had the ratio the way I wanted it. I didn't measure it. If you're gonna make these, you can adjust the amounts to suit yourself.

I put the mixture on parchment paper, in a square glassware container. It will spread, so you want to contain it so that it doesn't harden into too thin a layer.

I let it sit at room temperature until it hardened enough to score it so that it'd be easy to break apart when it was fully hardened. Then I transferred it to the fridge to set completely.

(You can also spoon the mixture into silicone baking cups, which I often do, or paper muffin cups and stick them right into the fridge.)

Delish!!!

Vegan Breakfast Smoothie

This is a smoothie I threw together in order to get some fruits and veggies for the day done in one meal. I've been enjoying it regularly ever since. It's a healthy, nutritious and filling breakfast that also tastes great!

You can use any vegan milk and juice you prefer.

Ingredients

3/4 c. soy milk
1/4 - 1/2 c. apple juice
1/2 - 1 T. almond butter
1 T. pure maple syrup
1 small Gala apple
1/4 cup frozen strawberries
1/4 cup frozen peaches
1/2 frozen banana
1/4 cup raw spinach
1/4 cup uncooked oats (rolled or quick)

Blend and enjoy!

Chocolate Cherry Almond Green Smoothie

This smoothie is perfect for breakfast. It's thick and filling, thanks to the almond butter and oats. It has two sources of healthy chocolate, plus fruit and greens. I use soy milk for the added protein, but you can use whatever vegan milk you like. The maca powder is optional, but adds an extra energy boost.

Ingredients

1 1/4 c. soy milk
1 T. almond butter
1 T. pure maple syrup (or 2 dates)
1/2 frozen banana
1/2 c. frozen cherries
1/4 - 1/2 c. raw spinach*
1 T. raw cacao powder
1 T. cacao nibs
1/4 c. uncooked oats (rolled or quick-cook)
1/2 t. maca powder (gelatinized**, not raw) (optional)

Blend all ingredients. (About 45 seconds in a Vitamix, a bit longer in a less powerful blender.)

**I buy pre-washed bags of fresh spinach and stick it in the freezer to have on hand for smoothies. That way it never wilts or goes bad. So my "fresh" spinach is actually frozen, but it's not the kind you buy frozen.

**Gelatinized maca powder is vegan, and does not contain gelatin.

Enjoy!

Chocolate Chia Mint Green Smoothie (Vegan!)

Okay, so I'll start with the obvious. I put the nose glasses on the photo as a joke, but then my daughter insisted that the photo stay that way because without it, it was just an ordinary smoothie. She urged me so vehemently to be different.

She said, "No one else has that on their smoothie pictures!"  And I said, "With good reason." But it caused so much laughter that I had to include it, because why not? Why not be ridiculous when given the chance?

This smoothie is awesome.

Ingredients

• 1 frozen banana 
• 1 cup fresh spinach*
• 1 1/2 cup almond or soy milk
• 3 Tbsp. chia seeds
• 1 Tbsp. raw cacao powder
• 1/2 tsp. vanilla extract
• 2 dates
• 1/8 tsp. peppermint extract
• 1/2 cup ice

Throw everything into your blender (preferably a high speed blender like my soulmate, the Vitamix) and blend on high (about 30 seconds with the Vitamix, a bit longer with a normal blender).

This smoothie gets thick as it sits (as the chia seeds set), so drink immediately after making.

*I buy pre-washed bags of fresh spinach and stick it in the freezer to have on hand for smoothies. That way it never wilts or goes bad. So my "fresh" spinach is actually frozen, but it's not the kind you buy frozen.

(Serves 1-2)

VEGAN Apple-Bacon-Gouda Biscuit Balls

I've come across a bunch of Pinterest recipes for breakfast muffins like the ones you get at those dreaded fast food restaurants. With some Daiya Smoked Gouda cheese burning a hole in my fridge, I wanted to make a vegan version. Instead of the usual egg (or tofu replacement) I mixed things up a bit and used shredded apple.

Ingredients
• 6 vegan refrigerated biscuits
• 3 Tb. shredded, peeled apple (1 large apple)
• 6 tsp. vegan bacon bits
• 6 Tb. shredded Daiya Smoked Gouda
• extra virgin olive oil (optional)
• cooking spray

Preheat your oven according to the directions on your biscuit container.

Peel a large apple (any type you like, whatever you have on hand). Shred the apple (using a cheese grater), then squeeze the shreds to drain most of the juice out of them.

Flatten each biscuit with your hand.

In the center of each biscuit, place: 1/2 Tb. shredded apple, 1 tsp. bacon bits, and 1 Tb. shredded cheese.

Going around the biscuit, fold up the sides of the biscuit to surround the toppings. Pinch the dough together so the insides are contained, with no holes.

Spray a muffin tin lightly with cooking spray. Place biscuit balls in the muffin tin, pinched side down.

Optional: Brush the tops of the biscuit balls lightly with olive oil.

Cook for the time indicated on your biscuit container. I added another minute to mine, to allow for the added moisture in the ingredients.

Note: The package of biscuits I used contained 10 biscuits. I only used 6 for this recipe. so I just made regular biscuits with the remaining dough. The biscuits were normal sized. If you use a "grand" size, you'll want to up the amount of ingredients that go inside.

Great served warm, or even at room temperature.

Makes 6 Biscuit Balls

Triple-Chocolate Almondy Blueberry Overnight Oats (Vegan!)

This is sooooooo delicious.

I am not exaggerating when I say that I have never had a bowl of oatmeal before. I have tried eating oatmeal only once, and never got past the first gross, mushy half-spoonful. The only oatmeal I have ever enjoyed was baked oatmeal, which was dry.

Now, miraculously, this is my favorite breakfast ever.

Triple-Chocolate Almond-y Blueberry Overnight Oats (V)

1/4 cup rolled oats
1 tsp. cacao (or cocoa) powder
1/2 Tbsp. vegan mini chocolate chips (I use Enjoy Life)
1/2 Tbsp. raw cacao nibs
1/2 Tbsp. chia seeds
1 Tbsp. dried wild blueberries*
6 Tbsp. soy milk
1 Tbsp. pure maple syrup
1/4 tsp. almond extract

Combine all the ingredients, whisking until the cocoa is incorporated well. Throw in the fridge overnight. Eat straight from the fridge in the morning. I guess you could heat it up, but gross, don't. It's delicious cold.

This fits perfectly in those adorable squat 1-cup mason jars.

*Dried wild blueberries: The brand I use is Steve's Paleogoods because they are sweetened with apple juice concentrate instead of sugar. Also dried wild blueberries are usually smaller than regular ones, which I like for this recipe, as they do plump up a little overnight.

Lazy Girl Tip: I like to pre-mix several of these babies at a time, combining only the dry ingredients in mason jars. Then the night before I want the oatmeal (which is every night), I take a jar, add the wet ingredients and refrigerate.

Enjoy!

P.S. At the time of this photo, the Ghirardelli chips were vegan. Sadly they no longer are, so I now use Enjoy Life, which are just as good!)