Vegan Apple Crisp

Today I made apple crisp for my work Christmas party tomorrow. I also put together a small batch for my landlord as a little Christmas gift. :)

I love this recipe because it's super easy and utterly tasty. The worst part of the deal is peeling and coring the apples. :/



Ingredients:
2 c. whole wheat flour
2 c. rolled oats
2 c. brown sugar
3 tsp. cinnamon
1 c. 100% vegan buttery spread
6 c. your favorite apples (washed, peeled and sliced)
1 tbsp. vanilla

Directions:
Preheat oven to 350 degrees.
Mix all the dry ingredients together.
Cut in the vegan butter spread. Then set aside while you prepare the apples.
Combine the apples, vanilla and 1/3 of the dry mixture. Spread on the bottom of a large baking dish. Then cover with the remaining crumbs and press down gently.
Bake in the preheated 350 degree oven for 35 - 40 minutes, until the apples are tender.

I usually also add almonds for garnish but avoided it this time in case anyone has an allergy...and also I don't have any almonds at home right now. :P

Pumpkin Cookies!

It's been sort of a tradition for me to make these cookies every year for Thanksgiving. Since we are having a Turkey Day Pot-Luck lunch tomorrow at work, I decided to make them a bit early.

They're super delicious AND super non-diet friendly. :D


I can't believe the cookies photographed so well through saran wrap!! It looks like it's not even there! I obviously forgot to take a picture when they were fresh out and had already wrapped them for tomorrow. :)

Ingredients:
1 cup butter (2 sticks) - I used "I Can't Believe It's Not Butter - Light" to make it a bit less unhealthy. :P
1 cup sugar
1 cup pumpkin
1 tsp. vanilla extract
1 egg
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. pumpkin pie spice
2 cups flour - I used Bob's Red Mill Whole Wheat
lots of chocolate chips! - I use Nestle mini-chips, around 1/2 a bag

Directions:
Preheat the oven to 350 degrees.
Cream the butter and sugar together.
Add the egg, vanilla, and pumpkin. Keep mixing.
Sift the dry ingredients together and mix into batter-pumpkin mixture.
Once combined, add chocolate chips and mix a little more.
Spoon onto greased baking sheet - I use parchment paper to cut down the grease.
Cook for 30 minutes, checking often.

Fat-Free Vegan Strawberry Banana Muffins

I've been updating this blog like a mad woman!

Today I decided to make fat-free vegan muffins that sounded super delicious. The recipe was actually posted by another chikkie in the vegan cooking community on Livejournal. I decided to give it a go since the recipe was super simple and well...yum! I'm SO glad I did!



Ingredients:
2 ripe bananas, mashed
1 1/4 c. sugar
2 c. flour
2 tsp. baking powder
1/4 tsp. salt
1/2 c. soymilk
1 tsp. vanilla
15 or so strawberries, chopped.

Directions:
Preheat oven to 350 F. "Cream" together bananas and sugar. Mix together dry ingredients and add, then blend in soy milk and vanilla. Make sure it's well mixed, then quickly stir in the strawberries (the more you stir once they're in, the more squished-up they get). Grease muffin tins, and spoon in. This made 12 large muffins for me. Bake 25-20 minutes.

These muffins are about 170 calories a pop and super delicious! Even my vegan-food hating boyfriend liked them!