CHERRY ALMOND COOKIES

CHERRY ALMOND COOKIES

Yield: 4 dozen

1-cup maple syrup

1/4-cup coconut oil

2-teaspoons almond extract

1/3-cup ground flaxseed

1/3-cup water

2-cups almond

2-cups oat flour

1-cup whole-wheat flour

1-teaspoon baking soda

1/2-teaspoon salt

Dough

Make almond flour in a blender by pulsing the almonds.  Oatmeal pulsed in a blender becomes oat flour. 

In a standing mixer, combine the flaxseed and wet ingredients.   

Whisk together the dry ingredients in a large bowl. 

Add the dry ingredients to the wet and mix until uniform.   

Drop by a tablespoon onto a baking sheet lined with parchment or a silicone pad. 

Press your thumb to make a depression in the middle of each cookie. 

Fill the cookie depression with cherry jel by using a spoon or make a pastry bag from a small plastic bag with a corner snipped off.    

Bake the cookies at 350 degrees for 25 minutes.

  

Cherry Jel (Skip this step and purchase cherry jam.)

Yield:  one cup

10-ounce bag of frozen cherries

1-tablespoons of arrowroot powder

1/4-cup maple syrup or to taste

In a glass container, mix frozen fruit with the arrowroot powder.

Zap in the microwave for 5 minutes.

Stir and add the maple syrup. 

Zap for 3 minutes and stir. 

Blenderize the jel if the cherries haven't cooked down.

DATE PEANUT TRUFFLES

 DATE PEANUT TRUFFLES

Preparation time: 5 minutes for mixture,

15 minutes for making the balls

Yield: 3-dozen

1/4-cup hot coffee or hot water

1/2-cup dates

1/2-cup dark chocolate chips

2-tablespoons peanut butter

2-tablespoons cocoa powder

optional: 1/4 cup smashed peanuts

Soak the dates in the hot coffee or water and let rest for half an hour. 

Zap the chocolate in the microwave for a minute.  Stir the melted chocolate with a spoon until smooth.    

In a small bowl, knead the plumped dates until smooth and remove pits. 

 Add the melted chocolate and peanut butter. 

Mix in the cocoa powder. 

Refrigerate for half an hour. 

Roll into teaspoon size balls. 

Coat balls in smashed peanuts or cocoa. 

Place in refrigerator or freezer until time to serve. 

DATE ALMOND TRUFFLES

 DATE ALMOND TRUFFLES

Preparation time: 5 minutes for mixture, 

15 minutes for making the balls

Yield: 3-dozen

1/4-cup hot coffee or hot water

1/2-cup dates

1/2-cup dark chocolate chips

2-tablespoons almond butter

2-tablespoons cocoa powder

optional: 1/4 cup smashed almonds

Soak the dates in the hot coffee or water and let rest for half an hour. 

Zap the chocolate in the microwave for a minute.  Stir the melted chocolate with a spoon until smooth.    

In a small bowl, knead the plumped dates until smooth, and remove pits. 

 Add the melted chocolate and almond butter. 

Mix in the cocoa powder. 

Refrigerate for half an hour. 

Roll into teaspoon size balls. 

Coat balls in almonds or cocoa. 

Place in refrigerator or freezer until time to serve. 

SLOPPY TSP JOE’S

No photo is shown, because they were gone before I realized I didn't take a photo.  I will add a photo later.  We shopped at our local health food store and couldn't find TVP.  An earnest, helpful cashier helped us to locate TSP.  I'd forgotten that TVP (Texturized Vegetable Protein) is a trademark name.  TVP and TSP are the same product.  TSP is out of fashion today and a substitute lentil sloppy Joe replaced the TSP recipe.  I made the lentil recipe and threw it away. 

Preparation time: 15 minutes

Yield: 12 servings

2-cups TSP (texturized soy protein)

2-cups water

1 to 3-tablespoons oil

2-cups celery, chopped

1-cup onion, chopped

1-can (15 ounce) tomato sauce

1-cup ketchup

Reconstitute the TSP by adding water.  Let TSP sit for 10 minutes. 

In a large pot, heat the oil over medium heat and sauté celery and onions until soft.

Add the tomato sauce, ketchup, and TSP.  Simmer for 15 minutes stirring often. 

Serve open face on bread or in a bun.  Serve with celery and carrot sticks. 

CONTENTS FROM 3/2012 TO 7/2017

Contents from 3/2012 to 7/2017

veganrecipesaskavegan.blogspot.com

2012

March-chocolate chip oatmeal cookies

April-pesto pasta sauce, nut shorties cookies, coconut cookies, pan cleaning tip, cream of broccoli soup, braised broccoli,

May-frozen bananas on a stick, coconut walnut chocolate chip cookies, poppy seed cookies, veggie and fruit wash

June-whole-wheat bread with variations, mango cashew oil free salad dressing, peanut butter cookies, chocolate mousse pudding, vanilla mousse parfaits tomato cutting tip, island salad, sticky cinnamon buns, buns or rolls, smoothies with variations, pizzelles

July-pineappleade, black beans and sausages, cranberry orange oatmeal cookies, chocolate chip oatmeal cookies, berry wash, scones with variations, parchment cookie baking tip, blackberry parfait, cucumber soup, mango bits, corn, cuke, and celery salad, cold potato salad, curry, wheat meat roast, cucumber sandwiches

August-chocolate pecan coconut cookies, almond biscotti, breakfast potatoes, big breakfast, lemonade or limeade, tofu sandwich prep, mango sherbet, pineapple coconut sherbet, vanilla cream, coconut milk, coconut flour, toasted coconut

September-ginger squares, chocolate chip, coconut oatmeal cookies, green split pea soup, braised cauliflower, nut shorties cookies with variations

October-lemon mousse, lemon curd, apple butter, applesauce, easy fast oatmeal

November-cranberry sauce, pear with raspberry, pear with pumpkin butter, frozen lemon and ginger tip, lemon bar cookies, granola chocolate chip cookies, pumpkin butter, rutabaga stew

December-banana bread, green beans Greek style, Greek stew, chunky mushroom barley soup

2013

January-cheesecake, sweet potato chips, potato chips, coconut kisses cookies

February-cooking beans, refried pinto beans, lemon salad dressing, refried pinto bean and salsa salad

March-avocado salad dressing, chik cutie beet salad, chik cool hot salad, roasted slightly salted peanuts.

April-peanut butter oat cakes, oat cakes, bread and bean soup pasta, bean soup

May -Strawberry wash tip, flan, pizza blanks

June-garbanzo dip, three seed cracker, tofu sandwich, tofu steaks

July-frozen fruit pops, apple upside down cake, steel cut oats

August-baked corn chips, organic fruit money saving tip, vanilla smoothies, chocolate smoothies

September-Almond chocolate candy balls, potato salad, chocolate peanut butter candy balls

October-guacamole dip, avocado tip, date nut piecrust, fresh pineapple pie

November-brownies with walnuts, cranberry, date, and pecan upside down cake, pineapple upside down cake, sweet potatoes

December-botana beans and chips, toothpick trick, monkey cupcakes, blueberry oat waffles

2014

January-tempeh bacon, tempeh, date walnut bread, the dirty dozen

February-pasta bean soup, salsa saving tip, peach crisp, PLU number

April-breaker tart cherry cookies, eggplant pasta sauce, kale salad, apple crisp, mock mince pie, strawberry squares, fresh strawberry pie

May -coconut cream cake, chocolate cream cake, breaker cranberry orange cookies, banana cream cake

June-oatmeal raisin bread, cauliflower and potato salad, cauliflower and potatoes, breaker tropical unbroken cookies

July-peach mango crisp, strawberry cream cake, baked beans, tofu (easy and flavorful)

August-tofu ricotta, spinach triangles

2015

April-chocolate chip, coconut, and pecan cookies, chocolate walnut cookies

2016

August-low fat brownie

November-chocolate muffin, apple cinnamon muffins

December-brownies, coconut shorties, cinnamon date oatmeal cookies

2017

January-popcorn not made in a kettle, lemon blueberry muffins, pizza, macaroni and cheeze, fruit jels, banana bread, pumpkin pecan date muffins

February-breakfast bars, chili and corn bread

July-cabbage rolls under pressure and bean burger crumbles, BBQ pulled plant on a bun, Kimchi, ramen noodle salad