By: Val Peña
Whether you are a dedicated vegan, or simply just want to incorporate more variety into your diet, these recipes are simple, delicious, and plant based!
Recipe #1: Molasses Cookies!
(All credit goes to ilovevegan.com for this awesome recipe)
What you will need:
- 2 cups all-purpose flour
- 2½ tsp baking soda
- 1½ tsp ground cinnamon
- 1 tsp ground ginger
- ½ cup vegan butter, melted (I recommend the brand Earth Balance, it’s easy to find in most conventional grocery stores)
- ⅔ cup dark brown sugar, packed
- ½ cup blackstrap or fancy molasses
- ½ tsp pure vanilla extract
- sugar for rolling
These ingredients are fairly common and much like traditional baking ingredients- proving just how easy it is to “veganize” something!
Once you have the ingredients, here are the steps:
- Preheat oven to 350F.
- In a medium bowl, combine flour, baking soda, cinnamon, ginger, and cardamom. Mix well.
- In a larger bowl, whisk together melted butter, brown sugar, molasses and vanilla.
- Stir the dry ingredients into the wet ingredients until just combined. Wrap tightly in plastic wrap and refrigerate for 30 minutes.
- Pour raw sugar into a bowl for rolling.
- Scoop cookie dough by the heaping tablespoon and roll into balls. Roll or press dough in raw sugar. Gently press each dough ball to flatten slightly. Place cookies on a baking sheet lined with parchment paper, leaving at least 1½” between cookies.
- Bake for 8-10 minutes or until the cookies are cracked, puffy, and the edges appear cooked. Cool on a cooling rack.
- Once cool store in a sealed container.
The next recipe is something savory, and would be a great, filling meal for lunch or dinner.
Recipe #2: Vegan Pumpkin Mac and Cheese
Many people are hesitant about vegan mac and cheese because it’s not the “real” thing, but it can serve as a healthier option, while still being a tasty comfort food. Don’t knock it until you try it! Here is the recipe:
(All credit for this recipe goes to popsugar)
What you will need:
- 1 small pumpkin
- 1 tablespoon olive oil
- 1 cup raw cashews, soaked overnight
- 1 cup diced, cooked potato
- 3 tablespoons vegan butter
- 1 small shallot, chopped
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 pound cooked pasta of choice (macaroni elbows would be ideal)
- Preheat oven to 400ºF.
- Cut pumpkin in half and remove seeds. Brush inside with olive oil and place cut side down on a parchment-lined baking sheet. Bake for 30 minutes, until soft and beginning to brown. Allow to cool to the touch and use a large spoon to scrape flesh from skin. Discard skin. Sauté shallot in vegan butter until soft and translucent.
- Place soaked cashews and 1 cup water in a food processor and process until very smooth and creamy. Add pumpkin, potatoes, shallot, nutritional yeast, lemon juice, salt, mustard, and paprika and process until smooth.
- Cook pasta in boiling water and drain, reserving a little of the cooking water. Transfer sauce to a medium saucepan and heat gently, adding a little pasta water to thin if necessary. Season to taste with salt and pepper. Pour over cooked pasta.
- 2 tablespoon olive oil
- 2 large garlic cloves, finely chopped
- 1 cup finely chopped yellow onion
- 2 celery stalks, chopped
- 2 large carrots, finely chopped
- 8 cups chopped butternut squash(peeled, seeded and chopped into 1″ cubes)
- 4 cups vegetable stock
- 1 cup plain unsweetened plant milk
- Salt and Pepper to taste
- In a large stockpot over medium heat, heat the olive oil and saute the garlic, onions, and celery, stirring often, until soft and fragrant, about 5 minutes. Add the carrots, butternut squash, and vegetable stock. Bring to a boil, then reduce the heat to low and simmer until all of the vegetables are tender, about 30-40 minutes.
- Working in batches, transfer the soup to a blender and process until smooth. Return the soup to the pot. Stir in the soy milk, salt, and pepper, and cook until desired temperature and consistency, adding more plant milk as desired. Serve hot.