Recipes

There are so many veg*n foods out there, it's easy to make a vegetarian meal, dinner, snack, or beverage. Here are three simple and delicious recipes, a good source for many more is here.

Quick and Easy Mini-Cinnamon Rolls

Ingredients:
2 cups flour (450 g)
1 tablespoon baking powder (15 g)
1 teaspoon salt (5 g)
6 tablespoons vegan margarine (90 g) -- I use Earth Balance
3/4 cup soy milk (0.2 liter)
2 tablespoons melted margarine (30 g)
1/4 cup Sucanat (60 g)
1 tablespoon ground cinnamon (15 g)
Icing:
1 teaspoon margarine, softened (15 g)
1 cup vegan powdered sugar (225 g)
soy milk

Directions:
Mix dry ingredients first, then cut in margarine.

Mix in soy milk until dough is soft (you may need slightly more or less to get the dough to a workable consistency). Do not over mix!

Roll dough to 0.25 inch thickness (0.5 cm) in a long rectangle -- about 8 inch by 16 inch (16cm x 32 cm). Using a pastry brush, coat the rectangle of dough with the melted margarine. Then spread the Sucanat and cinnamon over it.

Roll from the long end, forming a tight roll. Cut rolls about 1 inch (2 cm) thick. Place on a lightly greased baking sheet and bake at 450 degrees for 15 mins or until golden.

While rolls are baking, make icing by mixing margarine and powdered sugar. Slowly add soy milk to reach desired consistency. spread on rolls while they are still warm.

note: the rolls themselves are not sickeningly sweet, which makes for good contrast with the icing. compared to other cinnamon roll recipes, this one is extremely quick and easy, but still soft and tasty!

Serves: 16

Preparation time: 15 mins prep, 15 baking

Happy Vegan Chocolate Chip Cookies

Ingredients:
2 cups unbleached flour
2 tsps baking powder
1/2 tsp.salt
cinnamon to taste (optional)
vegan chocolate or carob chips - put in as many as you like
1 cup raw sugar (turbinado #1, sucanat works too but sucks up a lot of the moisture)
1/2 cup canola or vegetable oil
1 teaspoon vanilla
1/4 cup water

Directions:
VERY IMPORTANT-make sure all ingredients are at room temperature. It will work if they're not at room temp but it works MUCH better if they are. Also while your oven is pre-heating put the cookie sheets you are going to use on top of the oven so they get preheated as well. Preheat oven to 350.

In a large bowl mix flour, baking powder, salt, cinnamon (if you choose). Add chips. Make a well in the center and set aside.

In a medium size bowl mix vegan sugar and oil. Mix it well. Add the vanilla and then add the water. Mix it well. Add the wet to the well in the dry. Mix it well but be careful not to overwork it. Add more chips if you need to. Spoon onto ungreased cookie sheets. Put them in the oven. Bake for 5 minutes and then flip and rotate the sheets.(top to bottom,and 180 degree rotation) Bake another 4 minutes and check them.

The cookies are done when they seem a little bit softer then you want them to be. They will harden up some as they cool. I usually go in two minute increments from here untill they get to where I like them.

Take them out when they are done and move them to wire cooling racks. If they split or come apart when you try to remove them let them sit on the pan for 2 minutes before transferring them to the racks.

Serves: almost two dozen

Preparation time: 15 mins?-10 to 12 cooking time

Black Bean and Corn Wraps

Ingredients:
Black beans, one can
Corn, one can
Tortilla shells, 6 diameter
Salsa or picante sauce
Spices: garlic powder, chili powder, marjoram, ground cumin
Toppings: lettuce, chopped tomatoes, soy cheese

Directions:
Rinse and drain black beans thoroughly. Drain corn. Mix both in saucepan with approximately 1/2 cup of salsa (more or less depending on how big your cans of beans and corn are). Heat over medium-low burner, stirring frequently. Add more salsa if mixture becomes too dry. Add spices to taste. Cook until hot through and flavours have had some time to combine. To serve: fill warmed tortilla shells with bean and corn mixture and toppings.

Note on serving sizes: this varies with how large the cans of beans and corn are. I'm thinking along the lines of light-lunch size servings. This is a good recipe for making more than you need and having leftovers, because the flavours blend nicely when it sits in the fridge overnight.

Serves: 2-4

Preparation time: 20-30 minutes

Courtesy of vegweb.com