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What can be a more delicious breakfast for the holidays than this delicious Vegan Gingerbread Cake made with whole wheat flour? It makes a perfect dessert or snack as well. Vegan, soy-free and nut-free recipe.

The aroma of gingerbread baking in the oven is something of a cliche this time of year, but how boring would the world be without those cliches? Or without this gorgeous Vegan Gingerbread Cake?

I took a break from all that cookie making to come up with this easy and delicious breakfast recipe for you to bake over the holidays. Although it works as a dessert or a snack or for any time of day. The reason I call it a breakfast recipe is because it’s healthy enough to be one.

There’s whole wheat here, and the sweetener I used is coconut palm syrup, which has a lower glycemic index than regular sugar. And then there are all those spices: cinnamon, nutmeg and cloves. The aroma all of these ingredients send wafting around the house as this cake bakes is to die for.

The cake itself is quite perfect: spongy, moist, sweet but not annoyingly so, and with just the right amount of ginger flavoring each bite.

Here’s the ingredient list for this vegan gingerbread cake. You probably already have most of these in your pantry:
  • Whole wheat pastry flour (all-purpose will work, or use half whole wheat and half all purpose)
  • Coconut palm syrup (you can sub with maple syrup or half maple syrup and half molasses, or half sugar and half molasses)
  • Cornstarch
  • Baking soda
  • Ground ginger
  • Ground cinnamon
  • Ground nutmeg
  • Ground cloves (optional)
  • Nondairy milk (almond, soy, hemp, rice — they all work. I used almond)
  • Apple cider vinegar
  • Applesauce
  • Vegetable oil
So how do you make the perfect vegan gingerbread cake?
  • This is pretty much a fool-proof recipe, but sticking with instructions will ensure you get fabulous results. So make sure you use the specified amount of sweetener and don’t worry if your batter looks too runny after adding the maple syrup or coconut palm syrup. Sugar is a “wet” ingredient, because even when you add it in crystallized and dry form to a recipe, it melts in the oven. If you use the correct amount of sweetener, you will get the perfect result.
  • Add some candied ginger to your batter for an amplified ginger hit. Or garnish the baked cake with slivers of candied ginger. Ooh la la.
  • Changing up your flours will give you slightly different flavors. Use whole wheat for a nuttier taste, unbleached all purpose for a slightly cleaner taste. I prefer the whole wheat here because with those strong flavors of the ginger and other spices, no one will be able to really tell they are eating something healthy.
  • Use an unflavored vegetable oil, not olive or coconut, which have strong flavors. You want to taste the ginger and spices here, or we’d have called it an olive bread or a coconut bread, right?
  • The applesauce helps keep this recipe low-fat, so make sure you use it. It also gives the cake its incredibly moist and delicious crumb while not announcing itself.
  • You can sub the apple cider vinegar with whatever vinegar you have on hand.

So there you are, all armed and ready to bake up the most scrumptious vegan gingerbread cake for your holidays. If you do, come back and let me know if you liked it. And if you’re on Instagram, take a photo and tag it @holycowvegan.

Buh bye.

Vegan Gingerbread Cake

  • 2 cups whole wheat pastry flour ((sub with unbleached all purpose, or half and half of all purpose and regular whole wheat))
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves ((optional))
  • 1 tbsp cornstarch
  • 1 tsp baking soda
  • 1 1/3 cup nondairy milk ((I used almond but soy, hemp, rice all work here))
  • 1 tsp apple cider vinegar
  • 1/2 cup applesauce
  • 1/4 cup vegetable oil
  • 1 cup coconut palm syrup ((equal parts of maple syrup, sugar or molasses are all fine substitutes))
  1. Preheat oven to 350 degrees Fahrenheit.

  2. Place the flour in a bowl with the ginger, cinnamon, nutmeg, cloves, cornstarch and baking soda and whisk to combine.

  3. In another bowl mix the nondairy milk with the vinegar, applesauce, oil and coconut palm syrup. Whisk to mix, then dump all of it into the flour. Mix until everything is just combined.

  4. Spray a 9-inch cake pan with cooking spray. Pour the batter into the pan. Place in the oven and bake 30 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs sticking to it.

  5. Let the cake cool on a rack for 15 minutes. Dust with powdered sugar if you desire. Serve either by itself or with vegan whipped cream.

The post Vegan Gingerbread Cake, whole-wheat so you can eat it for breakfast appeared first on Holy Cow! Vegan Recipes.

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A perfectly seasoned Instant Pot Spicy Southern Black Eyed Peas Stew is a great way to end a good year and begin a great new one. Serve this with a bowl of rice or crusty bread. A vegan, nut-free, gluten-free recipe, can be soy-free and made without any added oil.

New Year’s or not, I always have a jar of black eyed peas in my pantry.

Not just because I am superstitious — unless you count my firm belief that black cats  and the people who get to live with them are awfully lucky :).

Not just because black eyed peas have, to my mind, the most unique flavor of all beans — and a rather cute look.

No, it’s also because I’ve eaten black eyed peas for as long as I can remember, and I rather believe I cannot live without them.

In Indian cuisine, black eyed peas are a staple. We sprout them, saute them, boil them, pressure cook them, and when we have nothing else left to possibly do to them, we smother them in spices and make a curry.

Over the years I’ve shared with you many black eyed pea recipes, but the one I have for you today is rather special. For one, it’s easy and quick because it all comes together in the Instant Pot. You basically just throw in the ingredients one after the other, click the lid shut, and let the magic happen.

For one, it’s a recipe meant for the New Year’s. Based on the southern Hoppin’ John, this recipe packs in all the flavor minus the ham hocks that usually are part of southern black eyed peas recipes. Instead of the animal fat, I throw in tons of flavorful ingredients to add umami to this recipe.

Umami is that elusive fifth flavor that usually comes from animal ingredients. But there are ways and ways to add it to a vegan recipe, and for these Spicy Southern Black Eyed Peas I use a few of them:

  • Tomato paste
  • Mushrooms
  • Soy sauce (you can skip this if you want a soy-free recipe)
  • Vegetable stock
  • Roasted red peppers

Other ingredients that create the perfect chemistry with these umami ingredients are:

  • Black eyed peas, of course
  • Onions
  • Garlic
  • Bell peppers
  • Cajun seasoning
  • Thyme
  • Kale (you can sub collards)
  • Ground black pepper
  • Salt
Here are some tips on making the perfect vegan spicy southern black eyed peas stew in an Instant Pot:
  • Make sure to use the umami ingredients. Try not to skip them because you really want that flavor. If you hate mushrooms (and why would you?), you’ll hardly even notice them because there are so few here. Or use mushroom stock instead of vegetable stock if you absolutely don’t want the mushrooms. You can skip the soy sauce if you want a soy-free recipe.
  • Use vegetable stock. A great trick in any vegan stew or soup is to use a flavorful stock that adds depth, and this stew is no different. It takes just minutes to make a great vegetable stock at home or use storebought, but choose low sodium.
  • You can make this recipe free of added oil by using 1/4 cup of vegetable stock to saute the onions, celery and bell peppers.
  • The roasted red peppers might seem a bit redundant because you already have bell peppers in the recipe (I used green), but the roasting adds wonderful depth.
  • The great thing about cooking in the Instant Pot is, you don’t need to presoak your beans. You can also use frozen black-eyed peas or canned black eyed peas in this recipe. If you do that, set your IP to pressure cook for 10 minutes, instead of the “chili” setting.
  • For a perfect dinner, serve the spicy southern black eyed peas with rice or crusty bread.

Here’s the recipe. If you make it, be sure to let me know in the comments below. Or take a photo and post it on Instagram with the tag @Holycowvegan.

Bye y’all!

Instant Pot Spicy Southern Black Bean Stew

A perfectly seasoned Instant Pot Spicy Southern Black Eyed Peas Stew is a great way to end a good year and begin a great new one. Serve this with a bowl of rice or crusty bread. A vegan, nut-free, gluten-free recipe, can be soy-free and made without any added oil.

  • 1 1/2 cups dry black eyed peas ((soaked for 30 minutes and drained before use))
  • 1 tsp avocado oil ((or any vegetable oil). For a version with no added oil, use 1/4 cup vegetable stock to saute.)
  • 4 cloves garlic ((minced or crushed))
  • 1 large onion ((finely diced))
  • 2 green bell peppers ((diced))
  • 2 stalks celery ((finely chopped))
  • 1 tbsp tomato paste
  • 2 tsp thyme
  • 2 tsp Cajun seasoning
  • 2 roasted red bell peppers ((chopped))
  • 4 large crimini mushrooms ((finely diced))
  • 3 cups chopped kale
  • 2 tbsp soy sauce ((or tamari or liquid aminos. Skip for a soy-free version and just use more salt to your taste))
  • 3 cups vegetable stock
  • Salt and ground black pepper to taste
  • Parsley (optional, for seasoning)
  1. Set the Instant Pot to saute and add the oil or 1/4 cup vegetable stock for an oil-free version. When it’s hot, add the onions, celery and green bell peppers along with the garlic and salt and black pepper to taste. Saute for a couple of minutes.

  2. Add the tomato paste along with the thyme, Cajun seasoning, roasted red peppers, mushrooms, kale and soy sauce and mix well. Add the black eyed peas and the vegetable stock. Give everything a good stir and add more salt and ground black pepper if needed.

  3. Place the lid on the IP and set it to the “chili” function. When the stew is cooked, you can either release the pressure manually after 10 minutes, or leave the IP alone until all of the pressure has released. Check for salt, and add more if needed. Stir in the parsley if using.

  4. Serve hot with crusty bread or rice.

The post Instant Pot Spicy Southern Black Eyed Peas appeared first on Holy Cow! Vegan Recipes.

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These Spiced Potatoes and “Eggs” are a vegan — and delicious — spin on a classic breakfast recipe from India’s Parsi community. Papeta par Eeda, as it’s known in India, is a recipe not unlike a frittata but almost marvelous in its simplicity. In this eggless version, with tofu standing in for eggs, you get all the flavor minus the cholesterol. 🙂

I’ve posted before on this blog recipes from India’s dwindling but prominent Parsi community: Persians who moved to India centuries ago and assimilated, the legend goes, as effortlessly as “sugar in water.”

Although small in number, the Paris have an unusually large presence in India and even in the world. Freddie Mercury, Queen frontman and one of my favorite singers, was probably the world’s most famous Parsi. Within India, some of the country’s most prominent businessmen, scientists, artists and thinkers have been Parsis.

One more way that the Parsis imprinted themselves on the Indian landscape, pleasantly, was through their food. The cuisine of the Parsi community, while making use of Indian spices and flavors, stands apart in a league of its own. And what a delicious league it is.

But — there is a “but” for us vegans. A lot of Parsi cuisine — or at least their best known recipes — are not particularly vegan-friendly. Lamb, chicken and fish are liberally used and many breakfast dishes are egg-based.

Like this Papeta par Eeda, which literally translates to potatoes topped with eggs.

Think of this recipe as a Parsi version of the Italian frittata, where veggies are topped with eggs and allowed to set. But what distinguishes this recipe are the glorious herbs and spices native to Indian cuisine.

To make this dish, you start out with a tadka or tempering of mustard seeds and add to it fragrant shards of curry leaves, green chilies and coriander. Add the cooked slices of potatoes and let them brown in the pan, soaking up all of those delicious flavors.

Finally, over the top, you pour over the eggs, or in this case the tofu “eggs,” which I also spice for more flavor.

There are probably as many versions of these Spiced Potatoes and Eggs as there are Parsi families, and I’ve seen many variations, including some that include tomato. Personally, I love this simpler version because nothing can beat the flavor of those golden-brown potatoes and the spices, topped with the creamy tofu “eggs”.

Although I billed this as a breakfast recipe, and that’s what it usually is eaten as, these Spiced Potatoes and “Eggs” would make a great brunch, lunch or dinner. There’s a whole lot to love here. Tons of protein from the tofu and the healthfulness of potatoes.

What you’ll also love is the simple ingredient list. All you need is:
  • Extra firm tofu
  • Cornstarch
  • Aquafaba (optional — it helps add some airiness to the tofu which I like, but you can leave it out)
  • Potatoes
  • Shallots
  • Curry leaves
  • Coriander leaves
  • Green chili peppers like jalapeno or serrano
  • Black or brown mustard seeds
  • Garlic powder

That’s it, really. You can leave out the curry leaves if you can’t find them. I love the flavor they add.

Here’s how to make the perfect Spiced Potatoes over “Eggs”, or vegan Papeta par Eeda:
  • Precook or boil the potatoes to about 85 percent doneness, then slice them thin and evenly so they continue to cook together in the pan. If your potatoes are thoroughly cooked when you slice them, they will fall apart as you saute them in the pan.
  • Make sure you use a well-seasoned cast iron skillet or a non-stick skillet, so your potatoes slide easily out of the pan and don’t get stuck.
  • I do part of the cooking in an oven– a step that actual eggs would not require because they set more easily on the stovetop than the tofu does. If you don’t have an oven-safe skillet, you can cook the potatoes on the stovetop, then transfer the potatoes and spices etc. to an oven-safe dish. Scoop on the tofu “eggs” and bake.
  • That said, you can cook this dish entirely on the stovetop — it will just take longer for the tofu to set. Use a domed lid and cover the pan to cook the tofu “eggs” for as long as it takes to set them.
  • For a slight variation, add tomatoes to the saucepan and saute until pulpy, before adding the potatoes. Proceed with the remaining steps.
  • The tofu “eggs” will remain slightly soft and creamy — don’t expect them to firm up the way regular eggs would. But the texture of the tofu is divine with the potatoes.

This is one of Jay’s favorite breakfasts so I can certify that it’s eminently kid-friendly as well.

Serve these Spiced Potatoes and “Eggs” with slices of crusty bread and a pat of vegan butter.

If you make these Indian Spiced Potatoes over “Eggs,” be sure to come back and let me know how they turned out for you. Or take a photo and tag @holycowvegan on Instagram.

You can also follow me on Pinterest to keep up with my latest recipes.

Indian Spiced Potatoes and "Eggs"

These Spiced Potatoes and “Eggs” are a vegan — and delicious — spin on a classic breakfast recipe from India’s Parsi community. Papeta par Eeda, as it’s known in India, is a recipe not unlike a frittata but almost marvelous in its simplicity. In this eggless version, with tofu standing in for eggs, you get all the flavor minus the cholesterol. 🙂

  • 1 14-oz package extra firm tofu
  • 1 tbsp cornstarch
  • 4 tbsp aquafaba ((chickpea brine))
  • 1 tsp garlic powder
  • Salt and ground black pepper to taste
  • 1 tbsp avocado oil ((or any vegetable oil))
  • 3-4 large Yukon gold or red potatoes ((boiled until about 90 percent done, then sliced into 1/4th inch thick slices))
  • 1 tsp mustard seeds
  • 2 green chili peppers, like jalapeno or serrano ((minced). Use more or less based on your tolerance for heat.)
  • 20 curry leaves ((about 2 sprigs). If the curry leaves are large, cut them thinly into ribbons.)
  • 2 tbsp chopped coriander leaves
  • 3 shallots ((thinly sliced). Red onions are fine.)
  1. Preheat the oven to 350 degrees.

  2. Make the tofu “eggs” by first placing the aquafaba in a food processor and processing until very foamy. Add the crumbled tofu along with the cornstarch and garlic powder and salt and ground black pepper to taste. Process until smooth. Set aside. The mixture will be pretty thick, but should be scoopable and spreadable. If you don’t use aquafaba, use some nondairy milk to get the right consistency.

  3. Heat the oil in a skillet. Add the mustard seeds and when they sputter, add the curry leaves and coriander leaves. Saute for a minute, then add the shallots and green chili peppers. Season with salt and continue to saute for a couple of minutes.

  4. Add the cooked and sliced potatoes, trying as best as possible not to overlap. If there is some overlap, do not worry. Let the potatoes cook for a few minutes so they start to brown, then carefully turn them around with a spatula so they can brown on the other side. Make sure at this stage that your potatoes are perfectly seasoned — add more salt if needed.

  5. Using a spoon or ladle, scoop on the tofu “egg” mixture over the potatoes, leaving a one-inch border around the sides. If not using an oven-safe skillet, transfer the potatoes to an oven-safe dish at this point and scoop on the tofu “eggs”.

  6. Carefully place the skillet or baking dish in the oven. Bake 30 minutes or until the top feels firm to the touch. The tofu “eggs” won’t set the way regular eggs would, but they’ll be pretty firm and will have a silky, creamy texture when you eat them.

  7. Serve the potatoes and “eggs” hot with slices of crusty bread.

The post Spiced Potatoes and “Eggs”. Freddie Mercury probably ate these for breakfast appeared first on Holy Cow! Vegan Recipes.

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These Vegan and Gluten-Free Sugar Cookies are tender and delicious — and perfect for the season. The dough comes together in one bowl in under 10 minutes.

The holidays are upon us, and if you don’t have the best vegan and gluten-free sugar cookie worked out yet, today is your lucky day.

There aren’t many sugar cookie fans around our home — Jay finds them annoyingly sweet, especially with the frosting — but these cookies are amazing. Not too sugary nor too sweet, with a gentle hint of vanilla, and a buttercream-like frosting that goes on soft and smooth and stays put.

Even better, they take just minutes to put together in one bowl. You throw in the ingredients one after the other and mix them up into a dough that rolls out easily.

You get an armload of cookies from this recipe: I used various size cookie cutters and got about 45 of all shapes and sizes, from 1 1/2-inch rounds to one-inch hearts. And they were so good, they literally turned Jay into the Cookie Monster. Which, maybe, was not the funnest part.

The ingredient list for these gluten-free vegan sugar cookies is wonderfully short. All you need is:
  • Almond flour
  • Gluten-free all purpose flour
  • Confectioners or powdered sugar
  • Vanilla extract
  • Aquafaba (chickpea brine)
  • Vegan butter
  • A couple of tablespoons of nondairy milk for frosting
  • Sprinkles — of course!
Here are tips on how to make the best vegan and gluten-free sugar cookies without breaking a sweat:
  • Make sure your dough holds together when you’ve mixed it up. If it is very crumbly, add a tiny bit more of aquafaba, a few drops at a time, until it does. Keep in mind that the dough will feel fairly supple but it will look a little dry and not as smooth as a dough made with regular flour that has gluten in it. When you roll it out, the edges will be a little rough, like pie dough, but the dough should roll out smooth in the center, making it easy to cut out pretty cookies. You can take those rough scraps, roll them back up in a ball, and roll ’em out again to cut out more cookies.
  • Make sure you don’t overbake the cookies which could make them tough. You need no more than 7-8 minutes in the oven. The cookies should be a very light brown at the bottom and very slightly turning color on the sides.
  • If you want to add color to your cookies, you can use some food coloring, or — better still — use a natural food coloring, like beet powder, which will add a pretty pink color to the frosting. A teeny pinch of turmeric could work for yellow, but be careful not to add too much because turmeric has a bitter flavor.
  • Let your cookies cool thoroughly before frosting. Because the frosting tends to harden the longer it stands, frost your cookies as soon as you’ve made the frosting, and sprinkle on your sprinkles!

I think I’ve covered most of it, but if you have questions feel free to ask them in the comments below.

Hope you’ll bake up these cookies for your holiday cookie platter, and if you do, come back and let me know how they turned out. Or post a photo on Instagram with the tag @holycowvegan.

Vegan and Gluten-Free Sugar Cookies

  • 2 tsp pure vanilla extract
  • 4 tbsp vegan butter ((softened to room temperature))
  • 2 tbsp aquafaba ((chickpea brine))
  • 1 cup confectioners sugar
  • 1 cup almond flour
  • 1 cup all purpose gluten-free flour
For frosting:
  • 1 cup confectioners sugar
  • 1 tsp pure vanilla extract
  • 2 tbsp vegan butter ((softened to room temperature))
  • 2 tbsp nondairy milk ((I used almond))
  1. Preheat the oven to 375 degrees.

  2. Place the vanilla extract, vegan butter and aquafaba in a bowl and beat with a hand mixer, or in a stand mixer, until fluffy, about a minute.

  3. Add in the confectioners sugar and mix it in.

  4. Add the two flours and mix in. Your dough should form at this stage. It will look a little dry but will hold together. If it doesn’t come together at all, add a few drops of aquafaba until it does, but be careful– it should not get sticky.

  5. Roll out the dough to 1/4th-inch thickness on the countertop. Dust the countertop, if needed, with cornstarch but you should not really need to if your dough is at the right consistency.

  6. Cut out your cookies using a cookie cutter. Place them at least a couple of centimeters apart on a cookie sheet.

  7. Bake 7-8 minutes or until the cookies just start to brown. Do not overbake. Remove and let them cool for five minutes on the cookie sheet. Then, using a spatula, transfer to a rack to continue cooling.

Make the frosting:
  1. Place the sugar in a bowl with the butter, nondairy milk, and vanilla extract. Mix well with a fork, then beat with a hand mixer until fluffy and smooth.

  2. Use a knife or an offset spatula to frost your cookies. If you wish, add some natural food coloring, or add some sprinkles!

The post Vegan and Gluten-Free Sugar Cookies appeared first on Holy Cow! Vegan Recipes.

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Add my vegan and gluten-free Italian Amaretti Cookies to your holiday cookie platter and watch them go! The dough takes less than 10 minutes to assemble and is made entirely in the food processor.

Amaretti cookies are one of my favorite holiday treats to make and eat. I had posted a vegan version long ago on this blog, but this time I have for you a cookie that’s gluten-free. Not only that, it’s incredibly simple and easy to make.

And it’s so close to the real thing, you will be blown away.

A cookie tin with vegan and gf amaretti cookies nestled inside a red and white napkin.

If you’re asking now what are Amaretti cookies are, here’s the primer: they are light, soft, airy and somewhat chewy, and they have been called Italy’s answer to the French macaron. And did I say they are altogether delicious?

The texture of these cookies depends heavily on egg whites but since those are no-nos on this blog, I used aquafaba, or chickpea brine.

Making these cookies couldn’t be easier. I first whip up the aquafaba in a food processor until it’s holding soft peaks, and then I throw in all the ingredients one after the other. Press a button, and your dough’s ready.

All you have to do now is roll the cookies into little balls, place them on a baking sheet, flatten them a bit, and bake.

You need just eight ingredients for this cookie, and there are no added oils or fats:
  • Almond flour
  • Gluten-free all purpose flour
  • Powdered sugar
  • Turbinado sugar — for rolling the cookies in for that pretty look
  • Aquafaba
  • Baking powder
  • Vanilla extract
  • Almond extract or liqueur
How to make the perfect vegan and gluten-free Amaretti Cookies:
  • Make sure you whip your aquafaba. It couldn’t be easier in a food processor, but be patient. Wait until it begins to hold soft peaks. You can help stabilize your whipped aquafaba with a pinch of cream of tartar– they way you would if you were whipping egg whites.
  • Make sure you use some almond flavoring, in addition to the almond flour, for cookies that really taste like almonds. Almond extract or almond liqueur both would work.
  • Use powdered sugar in your cookies for the right texture, not granulated.
  • You can use either granulated or powdered sugar to roll your cookies just before baking. Both give different-looking but equally delicious cookies.

I love the fact that these bring a touch of the exotic to the holidays. Try ’em today and come back and let me know how they turned out for you.

Glutenfree and Vegan Italian Amaretti Cookies

Add my gluten-free and vegan Italian Amaretti Cookies to your holiday cookie platter and watch them go! The dough takes less than 10 minutes to assemble and is made entirely in the food processor. 

  • 1 1/2 cups almond flour
  • 1/2 cup all purpose gluten-free flour
  • 1 tsp baking powder
  • 5 tbsp aquafaba (chickpea brine)
  • 1 cup powdered sugar
  • 1 tsp pure vanilla extract
  • 1 tsp almond extract ((or almond liqueur like Amaretto))
  • 1/4 cup granulated sugar or powdered sugar for rolling the cookies ((I used turbinado))
  1. Preheat the oven to 300 degrees Fahrenheit.

  2. If using a food processor, place the aquafaba in the bowl and run it on high speed, with the feed tube open, for about five minutes. The quantity of liquid is too small for it to splash through the open feed tube and on you, but if you wish hold a kitchen towel over the mouth of the feed tube for a few seconds until the aquafaba starts to get foamy. You can also whip your aquafaba and continue making the dough in a stand mixer or with bowl and a hand mixer.

  3. When the aquafaba starts to firm up and holds soft peaks when you pick it up with a spoon, add the powdered sugar, 1/4th cup at a time, pulsing for a few seconds after each addition, until all of the sugar is incorporated.

  4. Now you can just dump in the remaining ingredients — the almond flour, gluten-free flour, baking powder, and vanilla and almond extracts. Close the lid and pulse for a few seconds or until the dough comes together.

  5. Remove the blade carefully from the food processor bowl. Prep a cookie sheet by spraying lightly with oil or by covering the bottom with parchment paper.

  6. Place the sugar for rolling in a dish.

  7. Use your fingers to take a small piece of dough and roll it into a ball, about 3/4 inch in diameter. Roll the ball of cookie dough in the sugar and then place it on the cookie sheet. Press lightly on the top to flatten a little.

  8. Do this with the remaining dough. You will get around 18 cookies. Place the cookies at least an inch apart on the baking sheet.

  9. Bake in the preheated oven for 30 minutes or until the bottoms are golden-brown.

  10. Remove the baking sheet to a rack and allow the cookies to cool at least 10 minutes before sliding them off the cookie sheet. Let the amaretti cookies cool completely on a rack.

The post Vegan and Gluten-free Italian Amaretti Cookies appeared first on Holy Cow! Vegan Recipes.

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Make my gluten-free and vegan Pecan Pie Bars, then sit back and watch them vanish. But don’t forget to eat one first!

The long Thanksgiving weekend has dissolved into thin air, and I’ve got the back-to-work blues. Except, I have these scrumptious gluten-free and vegan Pecan Bars to make life more bearable. A lot more bearable.

In case you haven’t noticed — or made some of my seriously delicious 20-minute Almond Shortbread Cookies or my White Chocolate Skillet Cookie — I have become hopelessly addicted to gluten-free baking, especially cookies. And I am not the only one. Both Desi and Jay have been demanding more of my gf treats. In fact, Jay just finished begging — successfully — for his third vegan Pecan Pie Bar today.

“I could eat a hundred more,” he declared.

They just are that good.

Besides these vegan Pecan Pie Bars have all this going for them:

  • They are ridiculously easy to make. Honestly, it’s child’s play.
  • They are naturally sweetened with maple syrup and turbinado, and there’s barely any added fat, so they’re kinda sorta healthy-ish?
  • In fact, each has only 101 calories!
  • They come together in just minutes, with the food processor doing most of your work for you.
  • They have an incredible, addictive texture. The caramel is gooey, the pecans are crunchy, and the almond crust is melt-in-your-mouth delicious
  • They are glutenfree, vegan and soyfree!

You don’t really need much to pull them off either. There are 10 ingredients in these cookies, including the salt, and I bet you have most of them hanging around your pantry if you bake gluten-free even occasionally:

  • Superfine Almond flour
  • Turbinado sugar
  • Maple syrup
  • Vegan butter (just 2 tbsp)
  • Baking powder
  • Baking soda
  • Salt
  • Pecans
  • Nondairy milk
  • Vanilla extract
Here are some tips to help you get the perfect vegan Pecan Pie bars:
  • Make these bars at least a few hours in advance of whatever time you’re planning to serve it, to give the topping some time to firm up and cool in the refrigerator before you take a knife to it.
  • Line your baking pan with parchment paper. Any time there’s caramel involved, it’s just a good idea to add some insurance in the form of parchment paper to make sure you — or your cookies — won’t get stuck.
  • If you don’t have maple syrup, or don’t want to use it, use more turbinado sugar or vegan cane sugar instead.
  • You can vary your nutty topping. If you want to use cashews or walnuts instead of pecans– what’s stopping you? You could even use peanuts.

One more thing. Each batch makes 16 vegan Pecan Pie bars, which turned out to be highly inadequate in our home, so you might want to double up on the recipe. Just sayin’.

GF and Vegan Pecan Pie Bars

Make my gluten-free and vegan Pecan Pie Bars, then sit back and watch them vanish. But don’t forget to eat one. They are soy-free and kid-friendly.

For the gf cookie base:
  • 1 1/2 cups superfine almond flour
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tbsp cornstarch ((can sub with rice flour))
  • 1/2 cup turbinado sugar ((vegan cane sugar or maple syrup are good substitutes))
  • 1 tsp pure vanilla extract
For the pecan topping:
  • 1 cup pecans ((coarsely chopped))
  • 4 tbsp vegan butter
  • 1 tbsp nondairy milk ((I used almond))
  • 1/2 cup turbinado sugar ((vegan cane sugar is a good substitute))
  • 2 tbsp maple syrup
  1. Preheat the oven to 350 degrees F.

  2. Prepare an 8 X 8 baking pan by lining with parchment paper.

  3. Place all of the ingredients for the cookie base or crust in a food processor and pulse a few times until the dough comes together. Press the dough into the prepared baking pan using your fingers, until you have an even layer. It can be a little annoying to work with the parchment paper sliding under your fingers, but you’ll get there. Don’t worry if the top isn’t perfectly smooth– you’ll be pouring the topping over it.

  4. Place the baking pan in the oven and bake the crust for 15 minutes.

  5. While the crust is baking, make the topping by placing all ingredients except the pecans in a saucepan. Stir to help the sugar melt. Let the mixture reach a boil, continue to let it boil for a minute, then turn off the heat and add the pecans.

  6. Pour the pecan topping evenly over the baked crust and return to the oven for 15 more minutes.

  7. Remove the baking pan and cool it thoroughly on a rack. You can cut the bars at this point, or transfer the baking pan to a refrigerator and let it cool for at least a couple of hours before cutting.

The post Vegan Pecan Pie Bars, gluten-free, no corn syrup appeared first on Holy Cow! Vegan Recipes.

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