Vegan

Case of Butler Soy Curls Giveaway! Vedged Out 12 Days of Christmas!

Vegan BBQ Sandwich

I adore Soy Curls! I’m so pleased that our friends over at Butler Foods have generously offered a giveaway of their vegan Soy Curls for one of my readers!

Just check out their fabulous ingredient label:

Ingredients: Soy Curls are made from delicately textured select, non GMO, whole soybeans.

This delicious product is easy to use, and has an endless variety of applications in the kitchen. I’ve featured the Soy Curls in my Vegan BBQ Sandwich recipe and also in my Not Beef Stew. They would also be a fabulous gluten free alternative to seitan in my Vegan Sesame Orange Chikn‘ recipe!

Not Beef Stew: https://vedgedout.com/2012/10/10/not-beef-stew/

Today’s giveaway includes a case that includes: 6 bags of the Soy Curls as well as one container of the Butler Chik’-Style Seasoning!

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You can also purchase the Super Affordable Butler Soy Curls here.

For a chance to win this amazing Giveaway, Click on the link below to enter the Giveaway! This contest is open to entrants in the USA only! You must also follow this blog by email or RSS feed to qualify. You have until Friday December 13th!  I will notify the winner by email on Monday the 16th of December. GO!!

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Note: if anyone had trouble downloading the Free Vegan Lifestyle Magazine yesterday, there are now updated instructions on how to get the magazine as well as how to access a PDF copy. Sorry!

Vedged Out 12 Days of Christmas Kickoff! Deets and a Free Vegan Lifestyle Magazine Issue for all Readers!

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I have an amazing next 12 days planned for my readers! Today I bring all of you a free copy of Vegan Lifestyle Magazine! This magazine features some great interviews with Sir Paul McCartney, Stella McCartney and AFI punk rock band’s lead singer, Davey Havok and much more! It also features two of my very favorite recipes from my site:

Individual Vegan Margherita Pizzas with Homemade Fresh Moxarella Cheese

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…and my Vegan Cherry Garcia Ice Cream!

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Just some of the other giveaways I’m offering this month with generosity from these various companies are:

A case of Butler Soy Curls and 1 container of the Chickn’ Seasoning (a $35+ gift!),

A $25 gift card from Alternative Outfitters 100% Vegan Boutique and a Free Messenger Bag

A GALLON of Tropical Traditions Gold Label Virgin Coconut Oil ($75+ value),

and A 1 kilo bag of Sunwarrior’s Raw Vegan Protein Powder in the formula and flavor of your choice (a $48+ value!).

Stay tuned for more exciting and awesome giveaways!

Now, here’s how to get your free Vegan Lifestyle Magazine!

Click HERE.

Next, click on the word FREE under the image and install the APP. Then you click on the yellow SUBSCRIBE button and a popup box will appear and you click CURRENT SUBSCRIBER and then you can put the following code it to get it free.  The code is VLM1. Currently this magazine is for iPhone, iPad and iPod only at the moment.  The publisher is willing to give people access to the PDF if they wish but they would not be able to view the videos.  Readers can request a PDF through the Magazine’s Facebook Page or their Website.

Happy Holidays!

Vegan Thin Mint Cookies at the Keepin’ It Kind Holiday Cookie Exchange!

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It’s Cookie Party Time!

Kristy over at Keepin’ It Kind hosts the most amazing Holiday Cookie Exchange Parties, you know, just for vegan blogger fun-ness. Today I’m sharing my Vegan Thin Mint Cookies and boy oh boy are you in for a treat. These may even be better than the real deal.

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There’s something about the Holiday Season that makes me want to put Chocolate and Peppermint together any chance I get, uh, kinda like I did at last years Keepin’ It Kind Holiday Cookie Exchange with these Brookie Grasshopper Squares. I won’t mind if you make both ridiculously yummy desserts…

Both recipes have a gluten free option, are egg freedairy free, soy free and nut free recipe, however these are NOT sugar free or fat free, but I think you’ll forgive me! Just click on the link below to get the recipe:

Vegan Thin Mints

Now for a word about Kristy:

I think if you peruse Kristy’s site, you’ll want to gobble up everything on there. Her and her husband Chris make an awesome team. She’s doing the recipe development and the cooking, he’s working the angles on the camera. The results are stunning, eye-catching and mouthwatering! They’re in the process of writing their first vegan cookbook! Follow her over at Keepin’ it Kind, you’ll be in love with every post and dish!

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Come back on Monday where I’ll be kicking off 12 days of Vedged Out Christmas with all kinds of giveaways, goodies and gifts! Happy Holidays!

Love, Somer

Vegan Pumpkin Chocolate Chip Pancakes, Oil Free and Whole Grain Recipe.

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Just in case you need another indulgent meal for Thanksgiving morning… I made these delicious pancakes a couple of weeks ago on a lazy morning. There was lots of happy food noises going on around the table. My youngest ate four pancakes, which I didn’t feel too bad about, considering this recipe is relatively healthy, as far as pancakes go…

Pumpkin Chocolate Chip Pancakes

  • 1 1/2 cups whole wheat pastry flour, or for gluten-free pancakes, simply sub your favorite gluten-free flour blend. I use this one.
  • 1 tablespoon baking powder
  • 1/4 cup pure maple syrup
  • 1 teaspoon sea salt
  • 1 1/4 cups coconut milk (from a carton, not a can)
  • 2 t. apple cider vinegar
  • 2 tablespoons ground flax seeds
  • 1/2 cup canned or pureed pumpkin
  • 1 tablespoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/4 cup vegan chocolate chips

Method: whisk together the dry ingredients. Stir in the wet ingredients. Stir with a wooden spoon til just combined. This batter needs to rest for about 10 minutes so that it will begin to rise for fluffiness, so while you’re waiting, start preheating your pancake skillet, I use a large griddle so I can cook more pancakes at once. Lightly oil (or use a non-stick skillet) the skillet/griddle and measure out pancake batter with a 1/3 cup measure. Cook pancakes for about 3-4 minutes on each side.

Serve with Kathy Hester’s Pumpkin Coconut Caramel Sauce and Rice Whip if desired.

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Vedged Out’s Vegan Thanksgiving Menu

Vedged Out Thanksgiving

Appetizers

Kick Ace Extra Sharp Raw Vegan Cheddar Cheese Ball, served with raw flax crackers and assorted vegetables.

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Vedged Out’s Macadamia Nut Brie En Croute

 Salad

Alexander’s Rainbow Salad with Kale and Orange Red Pepper Dressing from In Vegetables We Trust

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Bread

Vegan Monologue’s Buttery Pan Rolls

You can also use whole grain white whole wheat flour in this recipe!

Amanda’s Whole Grain Cranberry Walnut Sourdough Bread

(this is what we slathered the Brie En Croute all over! They were made for each other!)

sourdough bread

Drinks

Lemon Seltzer Water

Cranberry Fizzy: equal parts cranberry juice and ginger ale

 Mains and Sides

In Pursuit of More’s Cashew Loaf (just make it, and you’ll want it as the centerpiece at every holiday!

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Dad’s Wild Rice, Cranberry and Pine Nut Stuffing

Dad’s Pine Nut and Glazed Onion Mashed Potatoes

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Vedged Out’s Sauteed Green Beans, Red Onions and Radishes

  • 2 lbs fresh green beans, washed and trimmed
  • 2 T. extra virgin olive oil
  • 2 red onions, thinly sliced
  • 2 bunches radishes, washed, greens removed and quartered
  • ½ C. Toasted Slivered Almonds
  • salt and pepper to taste

In a large saute pan heat the olive oil until glistening over medium heat. Add green beans, radishes and red onions. Saute until vegetables are crisp tender, about 5-10 minutes. Season with salt and peper and sprinkle with the slivered almonds.

Maple Cranberry Sauce

Maple Cranberry Sauce

Roasted Sweet Potatoes, lightly glazed with pure maple syrup and unrefined coconut oil

Desserts

An Unrefined Vegan’s Apple Pie

applepie3photos used with permission

Razzleberry Pie 

Gabby’s No Bake Pumpkin Mousse Cake

An Unrefined Vegan’s Hazelnut Pumpkin Cheesecake w/ Chocolate-Hazelnut Topping

Hazelnut cheesecake

Vegan Coconut Whipped Cream

Healthy Happy Life’s 4 Ingredient Vegan Pumpkin Pie

and Vegan Ice Cream

Dad’s Pine Nut and Glazed Onion Vegan Mashed Potatoes

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I’ve always thought that my dad makes the best mashed potatoes in the whole wide world. Last time he came to visit, he wanted to make mashed potatoes for me, but got all stressed out because I didn’t have any “real” butter or “real” milk in the house. I showed him the ways of vegan butter and cashew cream. Afterwards, we both went into a divine mashed potato food coma and lived happily ever after.

Dad’s Pine Nut and Glazed Onion Vegan Mashed Potatoes

Serves a holiday crowd, for a McCowan sized crowd, double the recipe.

  • 5 lbs red or gold potatoes, peeled or unpeeled and quartered (dad peels his, I don’t)
  • 4 tablespoons vegan butter, divided
  • 1 large white onion, finely diced
  • 1/2 cup pine nuts
  • 1 cup raw cashews (soaked in warm water for 4-6 hours if you don’t have a power blender)
  • 1 cup water
  • 1 tablespoon lemon juice
  • salt and pepper to taste

Method: Bring 8-12 cups of water to a boil in a large pot. Carefully add the quartered potatoes and cook for about 40 minutes important not to over-cook, soggy, or under-cook, chunky. While the potatoes are cooking saute the onions in a couple tablespoons of the vegan butter until golden and translucent. Add the pine nuts to the onions and cook for a few minutes more until pine nuts are toasted. Next, in your blender, combine the water, lemon juice and cashews. Blend until silky smooth. Carefully drain the cooked potatoes and return to the pot. Hand mash the potatoes with the remaining vegan butter and cashew cream. Then add salt and pepper to taste. Stir onions and pine nuts into the mashed potatoes, saving some for garnish. If desired, dot the top of the mashed potatoes with additional pats of vegan butter.

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Dad’s Vegan Wild Rice, Cranberry and Pine Nut Stuffing. Gluten Free Option!

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My dad makes this incredible stuffing for the holidays, he always says: “Even the ‘no-stuffing eaters’ will fall in love with it” … And they do! I just found out today that I’m not going to be able to spend this Thanksgiving with my parents, so I thought I’d honor my dad this post.

Dad’s Vegan Wild Rice, Cranberry and Pine Nut Stuffing

Makes 10-ish servings, double for your biggest holiday crowds.

  • 5 cups cubed and dried vegan bread (use gluten free vegan bread for a GF option)
  • 2 1/2 cups vegetable broth, plus more, as needed
  • 1 white onions chopped fine
  • 3 celery stalks cut into small pieces
  • 1 1/2 t. dried thyme
  • 1 1/2 t. dried oregano
  • 1 1/2 t. dried sage
  • 1 1/2 t. onion powder
  • 1 1/2 t. garlic powder
  • 1 1/2 t. sea salt
  • 1/2 lb fresh mushrooms sliced
  • 1/2 cup cooked wild rice (instructions below)
  • 1/2 cup shelled pine nuts
  • 2 shots vegan worcestershire sauce
  • 2 Tablespoons + 1 tsp. vegan butter (divided)
  • 1/2 C. dried Cranberries

Method: Boil wild rice with water according to package directions until tender, about 40 minutes. Saute onions, mushrooms, celery and seasonings in the vegan butter. Saute pine nuts separately in the vegan butter until golden brown. Mix all ingredients in a large pot adding vegetable broth as you stir it in. Test for consistency and add more vegetable stock if too dry. Fluff with a large fork. Bake on low heat for (about 200 degrees) for half an hour or until golden.

Kick Ace Extra Sharp Raw Vegan Holiday Cheddar Cheese Ball. Virtual Vegan Potluck Edition.

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Ah, the Holiday Cheese Ball. When you’re standing around snacking on it at a family gathering, you feel like you’ve got the most coveted spot in the kitchen. If you take this to a real live potluck, you’d better guard it fiercely so it doesn’t simply disappear while your back is turned, leaving you cheeseless and forlorn.

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Thankfully, this is a virtual potluck, so nobody can hork this from me. Though, I have to admit to scrambling at the last minute to put this post together since the last cheese ball I made disappeared in the middle of the night last week. Apparently, I’m not the only one in this house who is obsessed with it. Luckily, the recipe is ridiculously simple with only about 10 minutes of hands on time.

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You can serve the cheese ball with any of your favorite raw vegetables, we even put sliced honey crisp apples on our tray, the combination of the sweet crisp apples and the piquant cheese was amazing.

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The cheese ball is also incredibly good with crackers, raw or otherwise.

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Kick Ace Extra Sharp Raw Vegan Holiday Cheddar Cheese Ball

Ingredients:

  • 1 1/2 cups raw cashew pieces, soaked in purified water overnight
  • 2 packed tablespoons dry pack sun-dried tomatoes, snipped into small pieces with kitchen scissors then soaked in the purified water with the cashews. Note: if your sun-dried tomatoes look brownish, so will your cheese ball. Use fresh, bright red sun-dried tomatoes for best results.
  • 1/4 cup nutritional yeast
  • 1 tablespoon dry sherry (optional)
  • 1 heaped tablespoon mellow white miso (use chickpea miso if you are sensitive to soy)
  • 1 tablespoon raw apple cider vinegar
  • 1 teaspoon sea salt
  • 1 teaspoon onion powder
  • 1/2 teaspoon dry ground mustard powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon turmeric
  • dash cayenne
  • 1/2 cup organic unrefined coconut oil, warmed to room temperature (liquid)

Method: 

Pour the soaking water off the cashews and sun-dried tomatoes and then rinse them with fresh purified water. Drain well.

Place the soaked cashews,  sun-dried tomatoes, nutritional yeast, dry sherry, miso, apple cider vinegar, sea salt, onion powder, mustard powder, smoked paprika, turmeric, cayenne, and coconut oil in a food processor or high-speed blender and pulse until the mixture starts to form a paste, scraping down the sides as necessary.

Blend or process until the mixture is completely smooth, scraping down the sides occasionally. If your food processor or blender is struggling to blend the mixture, add purified water, 1 tablespoon at a time to help it to keep turning over, using no more than 3 tablespoons of water. This process takes up to 10 minutes in a food processor and a few minutes in a high-speed blender.

Scrape the soft cheese into a container that holds at least 2 cups. Cover and refrigerate for 4-6 hours or until the cheese is quite firm. Scrape the cheese out of the container and place onto a clean surface. With your hands, form the cheese into one large ball or two or more smaller balls.

See notes below for topping/variation ideas.

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Notes: The organic unrefined coconut oil does leave a slight coconut flavor in the finished product. If you prefer, you can use refined coconut oil for no coconut aftertaste.

The cheese ball can be served as is or rolled in any variety of chopped nuts and or herbs. I used sliced almonds, but walnut pieces or pecan pieces with some fresh minced parsley, thyme or sage would be amazing.

The cheese ball gets softer as it reaches room temperature, so it’s best if it’s kept chilled until immediately before use.

Kittee at Cake Maker to the Stars created a super rad cultured version of this cheeseball here.

If you are in a hurry to get this cheese ball on the table, Angela Liddon at Oh She Glows made an adapted version of my cheese ball (only available in her e-book). In her very similar version, she places the cheese mixture in a parchment lined baking dish and freezes it for 30 minutes before rolling it into a ball. I’ve tried this and it works very well.

A word about coconut oil: I have had many readers ask if this cheese ball can be made without the coconut oil. You are welcome to try it, but I DO NOT recommend it. The oil adds a beautiful melty mouth-feel to the cheese ball, helps it to firm up and makes it taste ultra-delicious. This was never intended to be a low calorie or fat free food, indeed the cashews alone are very high in fat. This cheese ball was created especially for Holiday or other special occasions and it is to be treated as a special occasion food. I have had readers reduce the oil by half with favorable results and you are welcome to try the same if you are concerned about the fat content, but this will still be a very rich and high fat food. If you are strictly opposed to oil for whatever reason, you could try using coconut butter instead of the oil, but I haven’t tested that in my kitchen. For those allergic to coconut oil, you could try palm oil instead, but there are concerns about whether or not this is a sustainable product, so please do your research first.

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To start at the beginning of the potluck, click here:

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If you run into any broken links along the way, (some bloggers show up a little late to the party) here’s a list of the bloggers in the potluck to help you get back on track. Pretty cool to see over 150 bloggers from all around the world flaunting their vegan awesome! Use the buttons below to Go Back to visit the lovely Holcomb HollowGo Forward to see what Sensual Appeal brought to the party.

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Cheese ball reviews: Thanksgiving Joy, Holy Cheeseballs, My Favorite Vegan Cheeses, Vegan Party Appetizers, LalaRaw, What I ate for Thanksgiving.

Adaptations: Smoked Jalapeno CheeseballVegan Buffalo Cheddar Cheese with Coconut Bacon, Party Hearty Cheeseball.

Featured Articles: One Green Planet, Sunwarrior, Veg Kitchen, Key Ingredient, Chic Vegan, Buzz Feed, Vegan Lifestyle Magazine.

Vegan Richa’s Vegan Diwali Sweets E-Book. Nan Khatai Shortbread Recipe and Worldwide Giveaway!

You guys all ready know how much I love Richa, so when she asked me to help promote her E-book, of course I was thrilled to help. Enter to win the giveaway below, or head on over to Richa’s site to get the e-book yourself for a mere $5 bucks.Cover
Diwali, the festival of lights is one of the big festivals celebrated in India and is coming up on November 3. The Sweets and Desserts served for the festival are quite heavily dependent on dairy. Like any major festival or holiday in any country, we all get obsessed with vegan-izing some family favorites. With very few Vegan Indian commercial options in India and almost none in the United states, I try to vegan-ize some of my favorites around the Indian festivals that people can make at home. This year I have a decent collection that I could make into an E-book.
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The names of the sweets and flavors might be new to some, but they are delicious and addictive. I have tried to keep the sweets close to traditional wherever possible, that means a few do have similar oil content as you would find in a ghee laden sweet. A good number of the recipes though are low-fat with no or little refined oil and some also use natural sugars like maple syrup. Gluten-free options are mentioned wherever possible.
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Nan Khatai Shortbread Recipe 

Ingredients: Makes 15-16
  • 1/2 cup raw sugar
  • 1 cardamom pod seeds or 1/4 tsp cardamom powder
  • 1/8 teaspoon nutmeg powder
  • 1/8 teaspoon salt
  • 1 Tablespoons organic canola oil
  • 1/4 cup earth balance butter or vegan margarine or melted coconut oil or melted cocoa butter
  • 2 teaspoons non dairy yogurt or cashew cream or coconut milk
  • 1/4 cup fine semolina/sooji
  • 1 teaspoon chickpea flour/besan (optional)
  • 2/3 cup unbleached organic white flour
  • 2 Tablespoons ground pistachios or cashews
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon baking powder
Method: Grind the sugar with the cardamom, nutmeg and salt into a fine powder. Add the oils, yogurt  to the sugar and whisk to make a well combined mixture. Whisk the semolina, baking soda & powder, flour, ground pistachio and chickpea flour together then add to sugar mixture. Knead to form a dough. Spray just a little water or non dairy milk to help make the dough only if it is too crumbly.Refrigerate the dough for an hour. Shape the dough into balls. Press almond slivers or pistachio slivers on top if desired. Bake in pre-heated 350 degrees F/180 degrees Celsius for 13-14 minutes. Remove from oven and let sit for another 3-4 minutes before removing from the sheet. Cool and store in airtight container for a few weeks.

Visit Richa at her site Vegan Richa to see many more of her amazing creations here .

Richa Collage

Buy “Vegan Diwali Sweets E-Book” for $5.00 here.

For a chance to win a copy of this amazing E-book, Click on the link below to enter the Giveaway! This contest is open to entrants worldwide! You must also follow this blog by email or RSS feed to qualify. You have until the Tuesday 5th of November to enter!  I will notify the winner by email on Wednesday the 6th of November. GO!!

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Bake and Destroy. THE RADICAL HALLOWEEN EDITION. Review, Revenge Cookie Recipe and Giveaway.

When I was a kid, my favorite holiday by far was Halloween. My dad would bust out the bbq and fire up hot dogs for the whole dang neighborhood. Everyone came, warming up their cold little hands for a tasty meal amongst the sea of noxious candy. Of course it was also awesome that one of our neighbors brewed rootbeer in a giant cauldron and served it up while dressed as a cackling witch. We were lucky kids in that corner of Green Valley.

Revenge Cookies


One Halloween, I had the flu and couldn’t go trick-or-treating. I swear I thought it was a fate worse than death. I sobbed (and puked) on the couch in our front room as I watched out the front window and saw what seemed like hundreds of gleeful kids come eat hot dogs and enjoy the festivities.

I’ve always wanted to follow in the family tradition and grill up hot dogs too, but since I’m vegan now, and you can’t really give kids anything that isn’t store bought and pre-wrapped anymore without the parents having a heart attack, we do mini bags of potato chips, a savory salute to my childhood days.

Anyway, when I got a review copy of Bake and Destroy, it was like the perfect Halloween present had come early. I dare you to read through this book and not be thoroughly amused by the dark and silly humor whilst developing a sweet girl crush on bad-a** Natalie Slater.

Natalie Slater

First up, I made the Cannibal Corpse Crock-Pot, which is made with Jackfruit, in an awesome BBQ sauce that will blow your mind. I also put it all over a deep dish pizza, but we ate it before I could get non-Iphone photos of it. Oh, the Vegan Mayo in the book that’s on this sandwich is so delicious and diabolically simple that it’s worth the purchase of the book alone: you’ll have no more guilt over eating oil-laden store bought vegan mayo, but you’ll also stop pretending that blocks of tofu seasoned with lemon juice and pureed, or the non-fat vegan mayo versions taste anything like real mayo. Stop fooling yourself kids. Her special sauce tastes even better than the real deal without clogging your arteries or leaving your taste-buds fully disappointed.

Cannibal Corpse Crock Pot
As for the Samoa Joe Cupcakes, well, I took these bad boys to a Halloween party. They won the competition for Best Dessert Overall. Yes, they were that good. People are still talking about them… What’s not to love about a luscious cupcake filled with caramel sauce and topped with salted caramel-coconut butter-cream and chocolate drizzle? Yeah, vegan desserts rock.

Samoa Joe Cupcakes

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Even more awesome, was that my brother Abe (vegan siblings rock) was staying at my house for several days for a printmaking show and conference while I was testing recipes from the book. He fully worshipped them all. We had this totally legit Non-Cop-Out Tofu Scramble on his last morning. Since Abe mostly eats beans and rice, he was on the edge of pure vegan food bliss at every meal.

Tofu Scramble

These cute cupcake mummies made out of Natalie’s ridiculously simple Vanilla Cake Mix also went to the Halloween party. I got a second award for best themed dessert. Ah yeah.

Vanilla Cake Mix

Funnily enough though, the recipe I tested that made me the most nostalgic, was the Pretzel Dogs of the Dead. They were insanely delicious. You know I’ll be baking these up again on Halloween with a pot of chili and another batch of those Samoa Joe Cupcakes, even if I can’t serve them to the neighbor kids. (p.s. these really are vegan hot dogs, no animals were harmed in the making of this post). I made some of Natalie’s No-Honey Mustard to dip these in, but ended up using it as a delicious salad dressing instead after I forgot all about the dip.

Pretzel Dogs of The Dead

Now, for the awesome bit. I made these Cheryl’s Sweet Revenge Cookies (not in the book and based on the movie, The Evil Dead double bonus here) and there were so many, that I took a big part of the batch to a neighbor so I wouldn’t eat them all. Somehow during our discussion I found out that my neighbors know Natalie Slater and her mom. Some things are just meant to be.

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Cheryl’s Revenge Cookies

Recipe used with permission

Somer’s Note: I couldn’t help myself and added a half cup of mini-chocolate chips to this recipe to make them the ultimate “Everything Cookie.” They were amazing!

Ingredients:

  • 1 cup + 2 tablespoons all-purpose flour (I used half organic all purpose and half whole wheat pastry flour)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 1/2 cup vegan margarine
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 2 1/2 tablespoons ground flaxseeds + 3 tablespoons water
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 cups chopped nuts, your choice (I used a combination of sunflower seeds, whole almonds, cashew pieces, peanuts and hempseeds)
  • 1 1/2 cups dried fruit, your choice (I used cranberries, raisins and goji berries)
  • 3/4 cup sweetened, shredded coconut or whole rolled oats (I went with the coconut, but used unsweetened since that’s what I had on hand)

Method: Preheat your oven to 350º and line two baking sheets with parchment paper or silicone baking mats. Whisk the dry ingredients into a small bowl. With an electric mixer, beat the margarine until smooth and fluffy. Add sugars and beat until smooth. In a small bowl, whisk the ground flaxseed and water together until thick and gooey. Add this to the sugar mixture and beat until combined. Mix in vanilla.

Add the flour mixture to the wet ingredients and mix until smooth. Stir in the nuts and fruit. Drop batter (2 tablespoons = one cookie) onto the  lined baking sheet, about 2″ apart. Bake 12-15 minutes or until golden brown. Transfer to wire rack to cool. Makes about 2 dozen vengeful, murderous cookies (unless you are Somer and you make smaller cookies and end up with 3-4 dozen).

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Buy “Bake and Destroy” Good Food for Bad Vegans in paperback format on Amazon here or get the Kindle version for $9.99 here.

Visit Natalie Slater at her site Bake and Destroy here.

For a chance to win a copy of this amazing cookbook, Click on the link below to enter the Giveaway! This contest is open to entrants in the USA onlyYou must also follow this blog by email or RSS feed to qualify. You have until Halloween on the 31st of October to enter!  I will notify the winner by email on Friday the 1st of November. GO!!

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