These are easy to make and perfect as appetizers or a snack. Sometimes I eat them
Yield: 2 dozen 1 inch balls
2 cups frozen spinach
6 slices whole grain bread, toasted until firm
1/4 cup chopped hard vegan cheese (any flavor)
2 tablespoons vegan Parmesan cheese
2 tablespoons vegan butter substitute, at room temperature
2 cloves garlic, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
Preheat oven to 350 degrees F and oil a baking sheet. Process all the ingredients in a
food processor until combined but texture remains. Form 1-inch balls and place on
baking sheet. Bake for 20 minutes. Cool on racks.
(all recipes copyright Sharon Gordon)
Please visit the Sweet Utopia Blog for more recipes!
|Choco Cake Cookies
These are soft, cakey and rich cookies for the chocolate lover who likes a twist of extra
Yield: 1 1/2 dozen cookies
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegan butter substitute, slightly softened but not at room temperature
3/4 cup granulated sugar
3 tablespoons unsweetened cocoa
1/3 cup nondairy milk
1 teaspoon white vinegar
1 teaspoon vanilla extract
1/2 cup chopped pistachios or other unsalted nuts
1/2 cup nondairy chocolate chips
1/4 cup chopped candied orange peel
Preheat the oven to 350 degrees F and oil 3 baking sheets. Combine the flour, baking
soda, and salt in a bowl. In a separate large bowl, combine the vegan butter substitute,
sugar and cocoa and beat with a wooden spoon until smooth. Beat in the soymilk,
vinegar, and vanilla. Add the flour mixture and stir to combine. Stir in the nuts,
chocolate chips and orange peel. Form 1 to 2 inch balls and drop on the prepared
baking sheets. Bake for about 12-14 minutes, or until the cookies crack in the middle
and puff. They will remain very soft. Remove from oven and let cool a few minutes on
the baking sheet. Remove and cool on racks. Store in a sealed container.
|Tapioca Strawberry Parfaits
Here’s a great dessert you can make without sugar if you like! The tartness of
strawberry complements the tapioca pudding beautifully. While this dessert looks very
complex and impressive, it’s a cinch to prepare! Feel free to add any toppings you like
and experiment with layering.Time to Prepare: Overnight to soak tapioca, actual
preparation time is about 20 minutes, then chills for several hours before serving.
1/2 cup regular, small-pearl tapioca
2 cups water
1 1/3 cups full-fat coconut milk
1 cup water
1/3 cup agave nectar or turbinado sugar
1 tsp. vanilla extract
1/4 tsp. sea salt
1 cup sliced strawberries (fresh or frozen, partially thawed)
1 tbsp. agave nectar or sugar
Chocolate shavings or syrup
Vegan whipped cream
Soak the tapioca in the 2 cups of water overnight in a medium bowl.
The next day, cook the soaked tapioca with the coconut milk, 1 cup water, agave
nectar or sugar, vanilla extract, and salt in a medium, heavy-bottomed saucepan over
low heat, stirring often with a wooden spoon, for 10 minutes or until the pudding is thick
and the tapioca is soft.
Remove from heat and let the pudding cool in the pan for half an hour.
As the pudding cools, prepare the strawberry mixture by tossing the strawberries with
the agave nectar or sugar in a small bowl.
Spoon a tablespoon of strawberry mixture into each bowl or glass.
Add 1/6th of the tapioca pudding into each bowl or glass.
Chill the glasses for an hour.
Add the rest of the strawberry mixture evenly on top of the pudding.
Keep chilled until serving.
Add any optional garnishes, such as chocolate shavings or syrup, or vegan whipped
cream, just before serving.
Layer the parfaits creatively as you wish! The easiest method is to use tall glasses with
the tapioca pudding between layers of strawberry.
Prepare for this recipe the night before by soaking the tapioca overnight. When it’s
time to prepare the tapioca, it’ll be quick. Leave time to chill for several hours prior to
Where to Shop
Find regular tapioca in the supermarket or specialty stores, and the coconut milk
anywhere, including Asian markets and organic versions at health food stores.
|Quick Stuffing Burgers
1 can garbanzo, black or white beans
2 cups vegan seasoned stuffing (in the plastic bag)
1/4 cup water
1/4 cup fresh dill, cilantro or parsley
1/2 tsp salt
1/4 tsp pepper
1 clove garlic
Process all the ingredients except the stuffing and water.
Sprinkle the water on the stuffing.
Add to the food processor and pulse until slightly chopped.
Form the mixture into burgers and fry using little oil or
brush with oil and bake until lightly browned.
|This complete meal could be served at any time of day. You can really personalize this dish to your own preferences.
1 onion, chopped
2-3 cloves garlic, chopped
3 tablespoons olive oil
1 1/2 cups vegetables such as:
Finely sliced Zucchini
Spinach or other greens
1 package (1 1/2 cups) silken tofu
2 T herbs such as:
1 medium potato, shredded
2 tablespoons flour of any kind
1 tablespoon water
2 teaspoons lemon juice
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon turmeric
Saute the garlic/onion/olive oil in large sauté pan until translucent.
Add the vegetables to lightly browned onion/garlic mixture and continue to saute until they are tender.
Place the mixture in large bowl and set aside.
Blend the tofu with the herbs until smooth in a food processor or blender.
Blend in the shredded potatoes, flour, water, lemon juice, salt, pepper and turmeric.
Spread the tofu mixture over the sauté pan, making sure that it still has an adequate amount of oil on it and that the
mixture is no more than one half inch thick.
Spread the vegetable mixture on top.
Cook on medium heat until bottom portion is set and lightly browned on the bottom. (about 8 minutes)
Carefully remove from pan and place on an oiled baking sheet.
Broil on low for 10 minutes or until light to medium brown and cooked through.
Add more lemon juice, salt and pepper to taste.