Picture



Creamy, salty, and satisfying. This casserole goes well with fresh broccoli or another vegetable of choice.

1/2 of a 1lb bag of fusilli noodles, cooked
1 lb ground sausage, cooked and drained
6 oz of Tofutti brand (dairy-free) sour cream(about 1/2 of a 12 oz container)
few shakes of garlic powder
few shakes of nutritional yeast (optional)
few shakes of black pepper
1 "cream of" mixture: 4 Tbs of Earth Balance butter, 1/3 cup flour, 2 cups chicken  
                                broth
bread crumbs (panko or other type) for topping  (optional)


Method:
1. boil noodles. cook sausage.
2. in a saucepan, combine with a whisk: "cream of" mixture ingredients (Earth Balance, flour, chicken broth). Add garlic powder, pepper and bring to low boil to thicken. Remove from heat and add nutritional yeast and dairy-free sour cream. 
3. Mix "cream of" mixture with noodles and sausage. Scoop into casserole dish.
4. sprinkle bread crumbs on top and bake at 350 for about 20 minutes or until golden on top and a little 'bubbly'. Let cool down and enjoy!







 
 
Picture
These muffins were adapted to be lower in sugar (still plenty sweat!) so they can be eaten for breakfast without a complete sugar overload. I also made them dairy-free and egg-free. 

I combined a few recipes, but the main part was from one of the recipes on Annies Eats .com.


3 cups of all purpose white flour (I usually do 'white' whole wheat)
1 Tbs of cinnamon
1 tsp salt
1 tsp baking soda
4 eggs or the equivalent in EnerG egg replacer (2 Tbs replacer, 1/2 cup water)
1/2 cup brown sugar (can increase to 3/4 cup or even 1 cup if desired)
2 cups pumpkin puree
1 1/4 cup vegetable oil (or oil of choice; coconut oil would be lovely)
1 cup of Enjoy Life brand dairy-free chocolate chips

optional*: 
1 Tbs "pumpkin pie spice blend"
and/or pinch of allspice or cloves
and/or pinch nutmeg
      
*I say optional because my little boys tend to like it with more cinnamon and less 'strong' spices, so I have adapted accordingly. 

We also like to sprinkle some cinnamon sugar on top before baking. Makes a nice topping with a little 'crunch' and a little 'sweet something something'.

Method:
1. In a large bowl, combine flour, cinnamon, salt, baking soda, brown sugar.
2. In a smaller bowl, mix egg replacer with the water until well blended.
3. In the same smaller bowl, add oil, pumpkin puree and mix well.
4. Pour the smaller bowl's 'wet' ingredients into the large bowl and stir until just mixed.
5. Scoop into lined cupcake/muffin trays.
6. Bake at 350 for 20-25 minutes (time may vary with different ovens)



 
 
Picture


yum...donuts....

I tearfully shared this recipe with mother of a 9 year old boy who had NEVER had a donut before due to allergies. She made him his first donut.

I tried a few dairy-free/egg-free recipes and the first few were not good. at all. This one is a keeper. I found the recipe at veganyumyum.com. An extra perk is they are baked, so no scary hot oil to fry them in!


Baked Donuts


dry:
1 cup flour
1/2 cup sugar
1 1/2 tsp baking powder
1/4 tsp salt
pinch of nutmeg
few shakes of cinnamon

wet:
1/2 cup rice milk (or other non-dairy milk)
1/2 tsp apple cider vinegar
1 tsp vanilla
1 "egg" of EnerG's Egg Replacer Mix
4 Tbs oil

Mix dry ingredients together. Mix wet ingredients together. Combine. Grease donut pan with coconut oil (or other grease of choice). Fill pan wells 3/4 full because they rise. Bake at 350 for 12 minutes. Cool and the glaze and/or ice with the following:

Clear Glaze:
1/2 cup powdered sugar
1 Tbs rice milk

Chocolate icing:
1/2 cup powdered sugar
1 Tbs rice milk
1 1oz cube of bakers chocolate, melted on low in a pot (can use cocoa powder instead)

I think I usually double everything including the donut recipe, glaze, and icing to make 12 donuts. I found my donut pan at Target, but it may be a seasonal item at some locations.


 
 
Picture
last tiny piece of Magic Cookie Bar left in the house
This is my 3rd and final example of desserts from the book Vegan Cookies Invade Your Cookie Jar. The PPK authors also have the recipe on their website found here.

This recipe you can make super sweet (as written) like regular cookie bars, or tone it down and keep them sweet but not overly so (then you can eat the whole pan--oops!).

My husband can't get enough of these. He even loves them in the lower sugar version I make (and he is a huge huge sugar fan). They seriously don't last long in our house! 


Magical Coconut Cookie Bars (pg 121 of Vegan Cookies Invade Your Cookie Jar)

1 can of coconut milk
2/3 cup brown sugar (or 1/3 cup is plenty sweet enough)

2 cups of graham cracker crumbs**
2 Tbs sugar (I omit it)
1/2 cup Earth Balance "butter"

1 1/2 cups chocolate chips
2 cups flaked sweetened coconut
1 cup of pecans or walnuts, chopped

In a saucepan, whisk the can of coconut milk and brown sugar together. Bring to boil and reduce to low and simmer for 10 minutes (this creates your "sweetened condensed milk"). Stir occasionally. Crush graham crackers (OR make flour mix below), add sugar and butter in a bowl. Press the crumbs HARD (the harder the better) into a pan lined with parchment paper. Pour coconut/brown sugar mixture on top. Spread chocolate chips evenly, then coconut flakes, then top with nuts. Bake at 350 for 28-30 minutes.


**If you don't have graham crackers or want to make it completely from scratch: use 1 tsp salt, 1 cup white flour, 1 cup white whole wheat flour. I actually like this better because it is more like a shortbread bottom than a graham-y bottom!


Picture
yummy topping
 
 
Picture
Here is another favorite from the book Vegan Cookies Invade Your Cookie Jar. It is my go-to cookie when I want a delicious homemade chocolate chip cookie. It is versatile because you can make it as a plain chocolate chip cookie, or include all the ingredients like pecans and shredded coconut. I used to make it without nuts and coconut because I wasn't sure I would like a cookie with those in it. Let me tell you: try it and don't wait as long as I did!! It is a magical combination. Everyone I serve them too wants to eat like 5 or 10 each. 

Again, if you want a great dessert cookbook that doesn't use eggs or dairy, check this book out from your library or snag a copy for yourself.

Cowboy Cookies (from Vegan Cookie Invade Your Cookie Jar pg 48)
dry:
2 cups quick-cooking oats
2 cups flour 
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
wet:
2/3 cup oil
2/3 cup sugar
3/4 cup brown sugar
1/2 cup nondairy milk
1 Tb ground flax seeds (I often omit this due to forgetting, or not having it on hand)
1 tsp vanilla extract
other:
1 cup shredded coconut (optional)
1 cup dairy-free chocolate chips (I only put in about 1/2 cup of the mini sized)
1 cup pecans (optional)

In a large bowl, mix all the dry ingredients together. In a medium bowl mix all the wet ingredients together. Really beat it vigorously so the sugar and oils have that "special reaction together" that cooks talk about. Combine wet and dry and then add coconut, chocolate, and pecans. 

Line baking sheets with parchment paper. Drop golf ball sized balls and bake at 350 for 14-16 minutes.




 
 
Picture
I am only going to share 3 recipes from my favorite dessert book Vegan Cookies Invade Your Cookie Jar to inspire you to look into the book (I got mine from the library, then ended up literally running to the store to buy it). That, and I don't want to take away from the authors who have worked hard to put together such a lovely dessert book! 

This is one of the recipes I have made soooo many times I can't count! The WONDERFUL things about egg-free brownies is you can 1. eat all the un-cooked batter without fear of getting sick 2. can under cook them so they are like molten brownie lava (can't even begin to describe the goodness of gooey brownies).

Everyone who loves chocolate and must be dairy/egg-free needs a good chocolatey brownie mix to lift their spirits!

Deluxe Cocoa Brownies (from Vegan Cookies Invade Your Cookie Jar)

dry ingredients:
1 cup flour
1/2 cup unsweetened cocoa powder
1 Tbs cornstarch
1/2 tsp baking powder
1/2 tsp salt
I add a 1/2 cup of Enjoy Life dairy-free chocolate chips to mine, but pecans or walnuts would be good too.

wet ingredients:
3 oz silken tofu (I replace this with and extra 1/4 cup of rice milk)
1/4 cup nondairy milk (or use 1/2 cup if omitting the tofu)
1/2 cup of oil
1 cup of sugar
2 tsp vanilla 

Stir dry ingredients together. Stir wet ingredients together. Combine and put in a small  9X9 pan (or any shape, about that size). Line pan with parchment paper (unless you are using a glazed-ceramic-cassarole-type pan like I often do). Bake at 325 for 20 minutes for super soft gooey brownies or 30 minutes for dryer cake like brownies.

My preference is to take mine out at 20 minutes. They don't look done in the middle, only the edges, but trust me they are the best if you like gooey brownies and they actually solidify as they cool.




 
 
Picture
This vegan cake recipe is from myvegancookbook.com

I have used it for several birthdays and it has turned out well every time. I usually add some almond extract, though the original recipe doesn't call for it.



White Cake

2 cups white flour
3/4 cup sugar
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda

1 cup water
2 Tbs oil
2 Tbs Earth Balance butter, melted
1 tsp vanilla extract
1 tsp lemon juice
1/4 tsp almond extract (optional)
                  

Mix dry ingredients together. Mix wet ingredients together. Combine. Fill cake pans or cupcake pans. 

Bake at 350 for 20-25 minutes depending on size and shape of pan used.



vanilla icing:
1/2 cup organic shorting, softened
1/2 cup Earth Balance "butter", melted
3.5 cups powdered sugar
1.5 tsp vanilla extract
1/4 cup of soy or rice milk

 
 
Picture



This cake recipe is from PPK.com (one of my favorite sites). It makes a lovely chocolate cake. 

 This is everyone's favorite. No one can tell it is DF/EF. It is very moist, rich, and delicious.



Chocolate Cake (doubled for 2 round cake pans)


2 cups rice milk
2 tsp apple cider vinegar
1 1/2 cups sugar
2/3 cup oil
2 tsp vanilla extract
1 tsp almond extract

2 cups flour
2/3 cup cocoa powder
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Mix wet ingredients together. Mix dry ingredients together. Combine and put in parchment lined cake pans. Bake at 350 for 32-35 minutes.

For the icing:
1/2 cup Earth Balance "butter"
1 3/4 cup powdered sugar
3/4 tsp vanilla extract
1/3 cup cocoa powder
few drops of Silk chocolate milk to achieve icing-like texture (optional sometimes)

for a jelly middle of the cakes:
add a few Tbs of raspberry jelly to the chocolate icing
 
 
Ingrediants:
3 Tbs Earth Balance "butter"
3 Tbs white flour
1.5 cups rice milk (or soy)
1 package Daiya cheddar "cheese" shreds
Panko style breadcrumbs, sautéed with olive oil and Italian seasoning
noodles of choice

Method:
1. Boil noodles until cooked. Drain.
2. Melt in pot: "butter", flour, Daiya "cheese", rice milk, and seasonings. Whisk continuously until "cheese" is completely melted. 
3. Mix noodles with "cheese" blend and top with breadcrumbs.
4. Bake at 350 for 25-30 minutes, until hot and bubbly. 
 
 
Picture
This is similar to some of the dishes I've seen in Italian restaurants. I threw it together one night and it has been a regular ever since. Pretty basic and you can add as much flavorings as you like. If you like lots of garlic, add more or even some fresh. Even some Italian seasoning would be good too.






Ingredients:
1 package of thinly sliced ham, chopped
1 cup frozen peas
1 onion
noodles
4 shakes of garlic powder
2 shakes of onion powder
olive oil
salt 

Method:
1. Boil noodles and peas until done. Drain.
2. While cooking the noodles and peas, chop the onion and chop the sliced ham.
3. In a large wok, saute onion in olive oil until mostly tender. Add ham and cook until ham is slightly crispy and caramelized.
4. Add cooked pasta and peas. Sprinkle some extra olive oil on pasta. Stir everything and add garlic and onion powders. Serve and salt individual plates according to taste.