dessert, recipes

The Christmas Cookies

the christmas cookies

My absolute favorite cookie, because of its versatility. Every year, I make one batch of the “standard recipe” (below) and then several batches where I play around with the mix-ins. Past favorites have included: dried cherries + pistachios; almonds swapped out for chocolate chips; chopped banana chips and walnuts for a banana bread feel… the combinations are limited only by your imagination.

My family reserves this recipe for the holiday season, but there is no reason why you should wait.

The Christmas Cookies

makes about 3 dozen

1 tablespoon flaxmeal
3 tablespoons water or vegan milk
1/2 cup solid coconut oil or vegan margarine
1/2 cup brown sugar, packed
1/2 cup organic cane sugar
1/2 teaspoon vanilla extract
1 cup unbleached all-purpose flour
3/4 cup organic oats
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup raisins or dried cranberries or 1/4 cup raisins and 1/4 cup chopped dates
1/2 cup dried coconut
1/2 cup slivered or sliced almonds
1/2 cup chopped pecans

Preheat oven to 325 and line baking sheets with parchment paper. Combine flaxmeal and water or milk in a glass and set aside for five minutes or so.

Cream together oil or margarine, sugars, flax mixture, and vanilla. Add flour, oats, baking soda, baking powder, and salt, and mix well. Stir in raisins, coconut, almonds, and pecans.

Drop by spoon onto baking sheets and flatten slightly with a fork.

Optional (you might want to skip if you’re making these for kids): sprinkle by hand a few granules of sea salt on top of each cookie.

Bake cookies for 12-15 minutes.

Transfer from baking sheets to cooling racks immediately upon removing from oven. Store in an airtight container with a piece of bread to keep them soft.

Recipe originally posted to joannavaught.com in August 2009; published in Potluck Mania #1; published again in Yellow Rose Greatest Hits 2011.

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recipes, toppings

Vegan Parm

Vegan Parm

makes about 2 cups

1/2 cup walnuts
1/2 cup raw cashews
1/2 cup brown or white rice flour (I prefer brown for the nutty flavor)
1/2 cup nutritional yeast
1 tablespoon garlic powder
1 teaspoon salt
1/8 teaspoon lemon zest

Combine all ingredients in food processor and process until fine crumbs. Store in a lidded container in your refrigerator for up to a month.

Recipe originally published in Yellow Rose Recipes 2007.

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recipes, snacks

Nuggets

nuggets

Nuggets

makes 28-36 or 4-6 servings

dry mix:
1 cup vital wheat gluten
2 tablespoons nutritional yeast
1/2 teaspoon salt
up to 1 tablespoon of dry seasoning (suggested: dried herbs, dry mustard, paprika)

wet mix:
1 cup water
1-2 tablespoons canola or olive oil
1 tablespoon soy sauce or Bragg’s Liquid Amino Acids

breading:
2 tablespoons “large grain” coating, such as: cornmeal, polenta, panko, or breadcrumbs
2 tablespoons flour
2 tablespoons nutritional yeast
up to 1 teaspoon of dry seasoning (suggested: dried herbs, lemon zest)
freshly ground black pepper

Preheat your oven to 375. Line a baking sheet with parchment paper. Mix the dry ingredients in a large mixing bowl. Mix the wet ingredients in a liquid measuring cup or small bowl. Add the wet ingredients to the dry ingredients and use a spatula to stir until all the liquid is absorbed.

In a bowl, combine the breading ingredients.

Break off a small piece of the dough, form it into a nuggety shape, coat it in breading, and transfer it to the baking sheet. Repeat with the rest of the dough. You can save any remaining nugget breading for next time.

Bake for 18-20 minutes. Serve warm with your favorite dipping sauce.

Recipe originally posted to joannavaught.com August 2009; published in Yellow Rose Greatest Hits 2011.

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dessert, recipes

All-Time Very Best Vegan Brownies

brownie

All-Time Very Best Vegan Brownies
makes 16 brownies

1 3/4 cups unbleached all purpose flour
1/4 teaspoon baking soda
1/2 cup cocoa powder
1/4 cup dark chocolate chips or chocolate chunks
1/2 teaspoon salt
1/4 cup boiling very strong coffee/espresso shots or 1/4 cup boiling water mixed with 1 teaspoon instant espresso powder or 1/4 cup boiling water
1/4 cup cold water
2 tablespoons flaxmeal
1 1/2 cups organic cane sugar
6 tablespoons solid coconut oil, melted
1 teaspoon vanilla
1-2 tablespoons canola oil

Preheat oven to 350. Line an 8″x8″ or 9″x13″ pan (depending on whether you prefer thick or thin brownies) with two sheets of aluminum foil, shiny side up, one going each direction, so that you can lift the brownies out of the pan easily once they cool.

In large mixing bowl, stir together flour and baking soda.

In a medium mixing bowl, mix cocoa powder, chocolate chips, salt, and boiling coffee until the coffee has softened the chocolate chips and made a paste.

In a small bowl or cup, combine 1/4 cup cold water and ground flaxseed and stir well with fork.

Add sugar, melted coconut oil, vanilla, and flaxseed mixture to the chocolate mixture and mix very well, either with a spatula or an electric mixer.

Add chocolate mixture to flour mixture and mix together by hand, being careful not to overmix and overdevelop the glutens. Mix only until flour mixture is entirely incorporated.

At this point, you decide whether or not you need to add more oil. The texture of the batter should be dense, not at all liquidy, and it should be slightly glossy in appearance. If it’s not glossy, add the canola oil one tablespoon at a time and incorporate, being careful not to overmix. Do not exceed two tablespoons.

Transfer brownie batter to lined baking pan and then use a spatula to press the batter evenly into the pan.

Bake for 35-40 minutes. Remove pan from oven and place the pan on a cooling rack, leaving it there until the brownies have cooled almost all the way. These are best served a little warm still, but really, they’re good at any temp.

Rocky Road Brownies: After adding the extra oil, stir in 1/2 cup chopped nuts (I like walnuts best for brownies) and 1 cup vegan marshmallow bits. If there are any marshmallow bits which end up on top, poke them under the surface with your finger so that they don’t burn.

Recipe originally posted to joannavaught.com September 3, 2011; published in Yellow Rose Greatest Hits 2011.

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site

Operation Post All The Recipes


After I accidentally-on-purpose blew up my website, I wasn’t sure what to do with this space. I plan to continue to keep joannavaught.com, but I don’t want to keep any type of blog anymore.

Then it occurred to me: It needs to be an archive of my recipes. Obviously! I get emails all the time asking if/where they can buy Yellow Rose Recipes, and while Yellow Rose Recipes will never be reprinted, I can put all of the recipes here. So I will! Boom! Everything from Yellow Rose Recipes, Yellow Rose Greatest Hits, the Potluck Mania zines, years of blog archives…everything.

I can’t promise that I won’t tweak a recipe or two, but I won’t sweep anything under the rug, no matter how much it embarrasses me now.

I won’t be blogging for Vegan MoFo this year, but this undertaking is kind of like four months straight of Vegan MoFo in terms of time commitment, so that’s kind of something, right?

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