These are a traditional German treat for Christmastime. As for this variation on the goodie, I don't know how authentic it is, but vegan and fat free - really, who wants to second-guess that?! I found it on FatFree.com.
Light both in texture and in sweetness, these are, well, simply delish. Just sayin'. When your non-vegan friends will chow them down three at a time, you know you're doing *something* right!! I love the crumble and golden hue contributed by the millet flour, but I'm sure that wheat flour would work equally well.
Do you feel a niggling anxiety about salmonella poisoning, when you eat that gooey, ubiquitously oven-free treat: cookie dough? Of course, you needn't let such fear stop you - especially with this recipe! Vegans and non-vegans alike love it, and it's super-quick and easy to mix up. Multiply the recipe as desired. You can add as many chips as you like, and even add in other goodies such as dried cherries or cinnamon. Whatever you try, enjoy devouring these unbaked cookies!
I was doubling a granola recipe and, while editing lots of other ingredients, I decided to switch up the spicing from just good ol' cinnamon! Now I'm posting it here to remember what I did. Hope you enjoy it, too.
Originating in Cornwall, the Cornish pasty is sold all over the UK, in supermarkets, bakers, and pubs – it's the perfect take-out (or, as they say there, take-away) food. This recipe was published by the Vegetarian Society for National Vegetarian Week 2006, and I'm passing it on to Zaar for our 6th World Tour! Enjoy, and remember to pronounce with a long 'a' in 'pastie', like 'fast', which is how they'll be devoured ;)
The luxuriant taste of sunseeds in these cookies will make you forget that peanut butter cookies ever existed! (Well, temporarily...) **Please note, I have put peanut butter in the ingredients list because the fat & overall calories will be more accurate, for those who need to know nutrition facts ;) These are so healthy and simple. It's a recipe I modified from one of Dreena Burton's in "Vive le Vegan." Hope you enjoy!
This is an adaptation of an older German recipe – specifically, it's veganized! I modified it from the VegFamily website. It takes less than forty minutes, since the sauce is made while the potatoes cook. Enjoy!
This is modified from Kate Rodriguez's recipe on suite101. She says that "One of the most popular and enduring dishes in Germany is lentil stew (Linseneintopf), a tasty blend of lentils, vegetables and broth, adaptable to different tastes." I say: it's veggies and lentils! (Meat is only optional, and you'll find this dish quite satisfying without!)
These divine darlings come from Jennifer McCann's "Vegan Lunchbox" - an excellent cookbook altogether, and this recipe quite possibly tops the lot. We modified it slightly to add the coffee kick! Makes a lovely large batch, too. My aunt makes them on special occasions, to great acclaim (and rapid disappearance). They are, I must also say, even more INCREDIBLE with vegan mocha frosting!
Pomegranate juice is so healthy, yet rich enough that only a small amount is needed to make a soothing, tea-like beverage. The lemon adds extra health benefits, if fresh squeezed. I will add, since the pomegranate juice is not included in the nutrition facts, that this drink has about 43 calories. I hope you enjoy. :-)
I mixed this up late on a cold rainy homework-y afternoon- and it was good, so I thought I'd keep it around ;-) Note: I put their amounts as "scant" but you could just be slightly generous with the other ingredients, if you use the full 2/3 c. each of liquid.
This quick, creamy, and nutrient-packed breakfast cereal will surprise you. As usual for oatmeal, it's very filling and the almond butter provides sustaining energy. (You can easily halve or double this amount for your required number of servings.)
I bugged these off my boyfriend and they're just too good not to share with the rest of the world. Although, admittedly, I've reduced the fat in them quite a bit. Who needs extra margarine with all the other amazing goodies in here?