Ingredients
1 ripe banana
3/4 cup vegan margarine
1/4 cup applesauce
1/2 white sugar
1/2 brown sugar
1 teaspoon vanilla
2 cups unbleached flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
chocolate chips as desired
Directions
Preheat oven to 350 degrees.
In a large bowl, mash ripe banana. Add margarine, applesauce, sugars, vanilla, and combine ingredients. The more combined the ingredients are, the fluffier the cookie. Then add flour, baking soda and salt. Once ingredients are mixed, you should have something resembling cookie batter. Add the chocolate chips, or walnuts or something more creative if you desire. Place in tablespoons on an ungreased cookie sheet and cook for about 9 minutes.
Brought to you by Meredith Nein.
Monday, March 2, 2009
"Chicken" Noodle Soup
Ingredients
5 cups water
1 teaspoon salt
1 teaspoon pepper
1 teaspoon celery seed
1 teaspoon soy sauce
1/2 cup dry TVP
1 medium onion, sauteed
3/4 cup nutritional yeast flakes
2 tablespoons margarine
1/2 - 1 pound pre-cooked noodles
Directions
Boil the water. When boiling, add the seasonings and the TVP, then lower the heat and let simmer for about 5 minutes.
Add the onion, nutritional yeast flakes, margarine and noodles. Simmer until thoroughly heated.
Note: This soup will last a long time in the fridge, but beware the noodles expand as they sit, so make plenty of broth to begin with. Brought to you by Ellen Martin.
5 cups water
1 teaspoon salt
1 teaspoon pepper
1 teaspoon celery seed
1 teaspoon soy sauce
1/2 cup dry TVP
1 medium onion, sauteed
3/4 cup nutritional yeast flakes
2 tablespoons margarine
1/2 - 1 pound pre-cooked noodles
Directions
Boil the water. When boiling, add the seasonings and the TVP, then lower the heat and let simmer for about 5 minutes.
Add the onion, nutritional yeast flakes, margarine and noodles. Simmer until thoroughly heated.
Note: This soup will last a long time in the fridge, but beware the noodles expand as they sit, so make plenty of broth to begin with. Brought to you by Ellen Martin.
Almond Marble Cake
Ingredients
Batter
1 cup soy milk
1 teaspoon apple cider vinegar
1 3/4 cups all-purpose flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola oil
3/4 cup sugar
1 1/4 teaspoon vanilla extract
1 teaspoon almond extract
Frosting
1/2 cup soy margarine, softened
1/4 cup soy milk, rice milk, or other non-dairy milk of choice
3 cups powdered sugar
1 1/2 teaspoon vanilla
Directions
Batter
Preheat the oven to 350F and line muffin pan with cupcake liners. Whisk the soy milk and vinegar a measuring cup and set aside a few minutes to get good and curdled. In a large bowl, sift the flour, cornstarch, baking powder, baking soda and salt. Stir to combine. In a separate large bowl, beat together the soy milk mixture, oil, sugar and vanilla. Stir the dry ingredients and mix until no large lumps remain.
Fill pan cupcakes or pan halfway. Add cocoa powder and chocolate chips to remaining batter, then pour on top of vanilla cake. Swirl.
Cook for 10-22 minutes or until a knife comes out clean, then transfer to a cooling rack and let cool completely before frosting.
Frosting
Cream together soy milk and margarine with an electric mixer, then add the sugar a cup at a time, and then add the vanilla.
Makes one 9-inch cake or 12 cupcakes. Brought to you by Sara Hutton.
Batter
1 cup soy milk
1 teaspoon apple cider vinegar
1 3/4 cups all-purpose flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola oil
3/4 cup sugar
1 1/4 teaspoon vanilla extract
1 teaspoon almond extract
Frosting
1/2 cup soy margarine, softened
1/4 cup soy milk, rice milk, or other non-dairy milk of choice
3 cups powdered sugar
1 1/2 teaspoon vanilla
Directions
Batter
Preheat the oven to 350F and line muffin pan with cupcake liners. Whisk the soy milk and vinegar a measuring cup and set aside a few minutes to get good and curdled. In a large bowl, sift the flour, cornstarch, baking powder, baking soda and salt. Stir to combine. In a separate large bowl, beat together the soy milk mixture, oil, sugar and vanilla. Stir the dry ingredients and mix until no large lumps remain.
Fill pan cupcakes or pan halfway. Add cocoa powder and chocolate chips to remaining batter, then pour on top of vanilla cake. Swirl.
Cook for 10-22 minutes or until a knife comes out clean, then transfer to a cooling rack and let cool completely before frosting.
Frosting
Cream together soy milk and margarine with an electric mixer, then add the sugar a cup at a time, and then add the vanilla.
Makes one 9-inch cake or 12 cupcakes. Brought to you by Sara Hutton.
Dill Dip
Ingredients
1 cup silken tofu
1 cup vegan mayonnaise
1 cup streamed spinach, chopped and drained
2 tablespoons chopped dill
5 green onions, chopped
1 or 2 cloves garlic, minced
1 tablespoon lemon or other citrus juice
2 tablespoons parsley (optional)
Directions
Blend everything in a blender or food processor.
Brought to you by Sara Hutton.
1 cup silken tofu
1 cup vegan mayonnaise
1 cup streamed spinach, chopped and drained
2 tablespoons chopped dill
5 green onions, chopped
1 or 2 cloves garlic, minced
1 tablespoon lemon or other citrus juice
2 tablespoons parsley (optional)
Directions
Blend everything in a blender or food processor.
Brought to you by Sara Hutton.
Hiya!
enVeg is a University of Florida organization that encourages students to reduce their meat consumption in order to help slow climate change. Factory farming causes more global warming than cars, so you can make a sizable difference by choosing to eat vegan or vegetarian whenever possible!
This blog was created as a way to share vegan recipes that will be bound into an official enVeg cookbook. If you have a recipe you'd like to share, please email it to enVegUF@gmail.com and we'll post it!
We look forward to recieving your delicious insights.
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