Nov 30, 2015 | Recipes
This Friday (Dec. 4th) is National Cookie Day. If you’re looking for a recipe to help you celebrate, consider this yummy take on the more traditional chocolate chip. Made with pumpkin puree — fresh if you have it — and pumpkin pie spice, these cookies are perfect for the season.
Easy to make, the cookies are gluten-free and will have your kids — and the grown up kids in your life — begging for more.
Pumpkin Chocolate Chip Cookies
2015-11-30 00:22:37
Pumpkin cookies with chocolate chips. Vegan and gluten-free.
- ½ cup margarine
- 1/3 cup sugar-vegan (any evaporative cane sugar works)
- 1/3 cup brown sugar (I use Florida crystals, they are evaporative cane sugar)
- 2 flax “eggs”
- 1 cup fresh pumpkin puree
- 1 teaspoons vanilla extract
- 1 ½ teaspoons pumpkin pie spice
- 1 tsp xanthan gum
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- 1 cup gluten-free flour
- ½ cup (or more) chocolate chips
- Preheat the oven to 375 degrees.
- In a stand mixer or food processor beat the margarine and sugar until creamy. Add in the pumpkin spice, vanilla, and flax “eggs.”
- Combine all the dry ingredients, xanthan gum, baking soda, baking powder, sea salt, and gluten free flour.
- Mix the wet with the dry. Fold in the chocolate chips.
- Drop onto a cookie sheet using a tablespoon. Flatten each cookie with the back side of the spoon.
- Bake 18 minutes or until slightly brown.
- Serve with your choice of non-dairy milk, hot chocolate, or chai spiced tea.
Adapted from Tessa the Domestic Diva
Things Vegans Cook http://www.thingsveganscook.com/
Nov 23, 2015 | Recipes
If you’re looking for a last minute vegan pumpkin pie recipe, you’ve come to the right place. This pie has been taste-tested — and loved — by both vegans and omnivores. Bring this to your holiday celebration and your family and friends will be begging you for the recipe.
This recipe is based on one originally found years ago on VegWeb. Over the years it has been tweaked and adjusted (for example, corn starch was replaced with arrowroot to accommodate a corn allergy). The crust recipe originally came from Simple Gluten Free.
Vegan Pumpkin Pie w/ Gluten-free Crust
2015-11-22 23:31:59
A simple but scrumptious veganized pumpkin pie recipe.
- ½ cup unsalted vegan margarine
- 2-4 tbsp cold water
- 1 ¼ cups gluten free flour
- 1 tsp fine sea salt
- 2 tbsp sugar
- 15 ounces of pumpkin puree
- ¾ cup vegan sugar
- ½ tsp salt
- 1 ½ tsp pumpkin pie spice
- ¼ tsp jalapeno powder
- ¼ tsp vanilla
- 4 tbsp arrowroot
- 12 ounces silken soft tofu
- 1 9-inch pie shell
- Blend all the (crust) ingredients with a pastry cutter or use two table knives to “cut” the pastry.
- Once blended, knead for 1-2 minutes. Then let the dough rest for at least ten minutes. This gives the flour time to absorb the water.
- Knead the dough a few more times, until soft and pliable.
- Roll out onto a pastry board until it reaches 9 inches or a little over. Pie shells have a tendency to shrink during the baking process.
- Carefully place the pie shell into the pie pan. Gently pat the dough down into the pan. This requires a bit of a light touch. It is OK if the dough rips. You can repair it with the excess dough hanging over the edges of the pan.
- Crimp the edges of the crust. Use a fork to flute the edges.
- Preheat the oven to 425 degrees.
- Blend all the (filling) ingredients together using a food processor, stand mixer, or by hand. Pour into crust.
- Bake for 15 minutes at 425 degrees then lower the oven temperature to 350 and bake for another 60 minutes. While this is not a quick bake recipe, it is certainly well worth the wait.
- Remove from the oven and cool on a cooling rack.
- Serve with coconut whip or vegan ice cream.
By Chef Johnna Gale
Things Vegans Cook http://www.thingsveganscook.com/
