Vegan Newbies

Recipes and ideas for our new journey!

Vegan Chocolate Chip Cookies June 4, 2010

Filed under: dessert — rachel824 @ 9:57 pm
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Chocolate Chip CookiesKids, I’m on a baking kick apparently. I made these cookies tonight and they are delish! Really can’t tell the difference between these and regular chocolate chip cookies that contain egg. I’m learning that the cornstarch + water substitute is really best for replacing eggs in baking.

    • 2 3/4 cup flour
    • 1 tsp. salt
    • 1 tsp. baking soda
    • 1 cup margarine
    • 3/4 cup brown sugar
    • 3/4 cup sugar
    • 1 tsp. vanilla
    • 2 tsp. cornstarch
    • 1/4 cup water
    • 12 oz. semi-sweet chocolate chips

1. Preheat the oven to 350 degrees F.
2. In a medium bowl, mix together the flour, salt, and baking soda.
3. In a large bowl, cream together the margarine, brown sugar, sugar, vanilla, cornstarch, and water. Stir in the flour mixture and mix well. Add the chocolate chips and mix.
4. Drop the dough by spoonfuls onto a lightly oiled cookie sheet and bake for 8 to 10 minutes. Cool on a wire rack. Makes about 40 cookies.


Vegan Snickerdoodles June 1, 2010

Filed under: dessert — rachel824 @ 7:38 pm
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courtesy of http://lavienouveau.wordpress.comThese are GREAT!

  • 3/4 cup margarine (vegan butter)
  • 1 1/3 cups sugar
  • 1 teaspoon vanilla
  • 1/4 cup soy milk
  • 2 1/2 tablespoons cornstarch
  • 3 cups flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon cornstarch
  • 1 teaspoon cinnamon
  • 1 tablespoon cinnamon
  • 2 tablespoons sugar

Preheat oven to 325°F.

Cream together the margarine and sugar until fluffy. Add the vanilla, soy milk, and cornstarch and mix until incorporated.

Sift in the flour, baking powder, salt, cornstarch, and cinnamon. Stir. If the dough is too dry and crumbly, add a splash of soy milk.

Mix the sugar and cinnamon in a small bowl. Form the dough into 1 1/2″ balls and roll in the cinnamon sugar mixture. Place on a lightly greased cookie sheet and flatten–these really won’t flatten out as they bake, so smoosh them down to how they should look once they are done baking. Bake for about 12 minutes until golden around the edges, but still soft on top, then transfer to a wire cooling rack. Makes about 3-4 dozen.


Egg Replacements May 29, 2010

Filed under: helpful information — rachel824 @ 11:07 am
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EggsHere are some easy egg replacements:

  • 1 egg = 1 tsp. cornstarch + 1/8 c. water
  • 1 egg = 1/4 cup applesauce (best for sweet baked goods
  • 1 egg = 2 Tbsp. potato starch
  • 1 egg = 1/4 cup mashed potatoes
  • 1 egg = 1/4 cup canned pumpkin or squash
  • 1 egg = 1/4 cup puréed prunes
  • 1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder
  • 1 egg = 1 Tbsp. ground flax seed simmered in 3 Tbsp. water

Additional egg replacement help can be found here.


Bean & Veggie Quesadilla April 29, 2010

Filed under: mexican — rachel824 @ 10:41 pm
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An easy recipe I want to make soon. I found this at

  • 1 can of black beans (99 cents for 1 organic can at TJs)
  • 1 tbsp olive oil
  • 1 whole wheat flour tortilla
  • Sautéed vegetables
  • 1/4 cup Mexican style rice or soy cheese
  • 1/2 avocado

Pour can of beans into pan with 1 tbsp olive oil. As beans begin to get hot, start mashing them with a fork until they look like refried beans.

In a clean pan, spray non-stick cooking spray onto pan. Place tortilla on pan and spread thin layer of bean mixture onto tortilla (~1/2 cup).

Layer with cheese and sautéed vegetables. Flip over when cheese is melted.

Serve with avocado slices on the side.


Our Favorite Products April 22, 2010

Filed under: helpful information — rachel824 @ 2:46 pm
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GroceriesI thought it would be helpful to list our favorite vegan products. Things that we have determined to be staples in our pantry and fridge–a “must have” list! Try to include the store where you purchased the item from and the price if you can remember it. Contributors, feel free to edit this post and add on your own items!

  • Earth Balance “butter”: this stuff is a perfect substitute for anything requiring butter. (Found at Whole Foods, $2.99 for 4 sticks)
  • Soy/rice/almond milk: I need to have me some cereal! My favorite so far has been the organic soy milk from Trader Joe’s. ($2.99 for half gallon)
  • Soy yogurt: TJ’s has flavored individual cups of organic soy yogurt for .99 and they are tasty. Whole Food’s has a tub of vanilla Silk yogurt for $2.79.
  • Brown rice: goes with so many meals and is so good for you! Trader Joe’s has it frozen, which is perfect. Pop a bag in the microwave for 3 minutes and you’re good to go. ($2.99 regular/$3.99 organic)
  • Chicken-less strips: I found these at Trader Joe’s and they are great. Put them in a frying pan with some sauce for 3 minutes. Tastes JUST like chicken ($2.29)
  • Tofu: Okay, I haven’t actually tried this yet, but I got a package of organic firm tofu for just $1.79 at TJ’s.
  • Tofurkey lunch meat: Another Trader Joe’s find. I put on a whole wheat bagel and couldn’t even tell it wasn’t meat. ($2.29)
  • Veggie burgers: Trader Joe’s has the cheapest I’ve found so far. $2.50 for 4 patties.
  • Whole wheat pasta: Once again TJ’s has a plethora of options ranging from $0.99-$2.00.
  • Organic produce: TJ’s has some of the best priced produce: $2.49 for 2lbs. of organic apples, $2.29 for 2lbs. of organic pears, $1.69 for 16 oz. organic baby carrots. Whole Foods has the cheapest organic spinach leaves I’ve found: $1.99 for a 6 oz. bag

Organic Produce April 19, 2010

Filed under: helpful information — rachel824 @ 10:40 pm
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ProduceWe all know buying organic can be pricey. I’ve found this website helpful in determining which produce to buy organic and which to buy conventionally.

Here are the 10 veggies and fruits that have the highest amounts of pesticides. Buy these organic:

  • Nectarines (97.3 percent)
  • Celery (94.5)
  • Pears (94.4)
  • Peaches (93.7)
  • Apples (91.0)
  • Cherries (91.0)
  • Strawberries (90.0)
  • Grapes – Imported (86.0)
  • Spinach (83.4)
  • Potatoes (79.3)

These 10 had the lowest rate of pesticide contamination:

  • Banana
  • Kiwi
  • Mango
  • Pineapple
  • Papaya
  • Asparagus
  • Avocado
  • Broccoli
  • Cabbage
  • Cauliflower
  • Eggplant
  • Onion
  • Peas (sweet)

Eggless Chocolate Cookies

Filed under: dessert — rachel824 @ 5:20 pm
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So Danielle and I made these and … they weren’t the greatest. They were really flat, which is to be expected with no egg, and not very flavorful. We both agreed that they would be better with melted chocolate chips on top, or melted choco/pb chips on top to give them some more flavor.

  • 1/4 cup dairy-free margarine (I am using Earth Balance sticks found at Whole Foods)
  • 2 tablespoons oil
  • 3/4 cup sugar
  • 3-4 tablespoons water
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup flour
  • 1/3 cup cocoa
  1. Cream margarine, oil, sugar and 1 T water until light and fluffy.
  2. Mix in remaining 2-3 T of water and beat well.
  3. Mix dry ingredients.
  4. Add to margarine mixture and mix until combined.
  5. Refrigerate for 30 minutes to an hour.
  6. Preheat oven 400°F (200°C) and grease a cookie sheet well.
  7. Make 24 balls (can also do drop cookies).
  8. Bake for 10 minutes, should be very puffy.
  9. Allow to cool for 5 minutes on baking sheet, they will fall considerably due to the lack of egg.

Makes 24 cookies.