Chocolate-Chocolate-Chip Walnut Cookies

So I just discovered that you can check out digital books from the Brooklyn Public Library. This is totally amazing to me, and I’ve been checking out cookbooks like crazy lately. One of those is Veganomicon: The Ultimate Vegan Cookbook, by the Post Punk Kitchen girls. I’ve been wanting this cookbook for a while but I’m such a cheapo, I’ve just been hoping someone would give it to me as a gift. But no need for that now that online books are the new thing!

I’ve wanted to get more into baking, and after spending a traumatic Saturday cleaning the oven (seriously, it sucks), the kitchen was prime for some cookie making!

I adapted the recipe a little and improvised according to what I had in the kitchen. The original recipe calls for soy milk, but I used almond instead. I didn’t have any unsweetened cocoa powder, so I used some spicy hot chocolate mix I had (which gave them a little kick!), and just sifted out the sugar from it. Finally, instead of regular sugar, I used date sugar, just cause I was curious about it and bought some recently at the store. It turned out good, but you generally have to use 2/3 cup for every 1 cup of sugar the recipe calls for because it’s sweeter. It is expensive though, so I won’t be using it too often.

Chocolate-Chocolate-Chip Walnut Cookies

Makes about 30 cookies
  • 2 cups whole wheat all-purpose flour
  • 2/3 cup unsweetened cocoa powder (spicy kind optional)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup canola oil
  • 1 cup date sugar
  • 4 teaspoons ground flax seeds
  • 1/2 cup almond milk
  • 1 teaspoon vanilla extract
  • 3/4 cup vegan chocolate chips
  • 3/4 cups chopped walnuts

Preheat the oven to 350. In a large mixing bowl, sift together the flour, cocoa powder, baking soda, and salt. In another bowl, mix together the oil, sugar, flax seeds, and vanilla. Slowly mix in the wet ingredients with the dry until the dough is nice and stiff, then add the walnuts and the chocolate chips. Roll the dough into small 1-inch balls, flattened to about 2 inches, and put onto an oiled baking sheet about 1 inch apart. Bake for 10 minutes, remove from oven and allow to cool completely before eating.

Schwarzwald Cake Memories: Vegan life in the Black Forest

This month is the 2 year anniversary since the first time I made a vegan Black Forest cake, back when I was living in Mulhouse, France just across the border from the mythical Schwarzwald region, right next door to Hansel and Gretel. Me and my best buddies there made this cake for our friend’s birthday (sans boozy Kirsch, though, since we were totally poor at the time, although this wouldn’t pass in Germany, where it’s a mandatory ingredient!) and it was such a blast and turned out so yummy that I’ve been itching to make it again. I credit this recipe to veghealthyrecipe. It’s super simple, even for a dum dum baker like me, and low in sugar. The molasses give it a smokey taste which I like, but maple syrup can also be used as a substitute.

I miss my Sunday veggie brunches and baking days with my France buddies, so this one’s for you guys!

Apple Cheesecake Crumble

I’ve been venturing more into dessert lately when I realized that I don’t have enough sweet stuff on here! Baking has always intimidated me because it seems easy to slip up and you can’t taste test things while they’re cooking. After trying a pumpkin cheesecake recipe from Fat Free Vegan Kitchen (which this is adapted from) I wanted to experiment with a different flavor and had a $2 bag of apples from the farmer’s market lying around. The apple topping and crumble is perfect because it’s like pie and cheesecake in one!

Vegan Apple Cheesecake Crumble

  • 8 oz container of vegan cream cheese
  • 12 ounces silken tofu
  • 1/2 cup light agave nectar
  • 2 tablespoons cornstarch
  • 1 1/2 tablespoons lemon juice
  • 1/2 teaspoon vanilla
  • 1 cup apple sauce (the unsweetened kind)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon fresh ginger
  • 1/4 teaspoon nutmeg
  • 3/4 cup unbleached all purpose flour
  • 1/4 cup light agave nectar
  • 1/2 tsp cinnamon
  • 2 tbsp melted Earth Balance
  • 1 large apple, peeled and thinly sliced
  • 1 store bought 8-inch graham-cracker pie crust(the non-hydrogenated kind!)

Preheat the oven to 350. Mix the first set of ingredients in a food processor until it’s thick and creamy. Remove a cup of the mixture and spread on crust. Add the next group of ingredients and process, then pour over the bottom layer on the crust.

In a mixing bowl, add the last set of ingredients except the apple and mix together with your hands until the flour is moist and crumbly, adding more flour if needed.

Layer the apple slices over the top layer and top off with the crumble mixture. Bake for 50 minutes then let it set in the fridge for at least 24 hours before serving so it can get firm.


No Sugar Banana Blueberry Crumblecake

This is a super easy desert to make with stuff you probably have in your kitchen already. I replaced sugar with agave, so it’s not as sweet as crumbles normally are (I’m trying to generally stay away from cane sugar lately) and the blueberries added a nice tartness to it. If you want it to be sweeter, you can use riper bananas.

  • 3 bananas sliced
  • 1 cup blueberries
  • 3 tbsp earthbalance vegan butter
  • 1/3 cup light agave syrup
  • 1 cup white whole wheat flour

-preheat oven to 375º

-butter a baking dish and add bananas and blueberries

-in a mixing bowl, add flour, agave, and butter. mix with your hands until its a crumbly consistency and all the butter and agave have been absorbed by the flour.

-sprinkle crumble mixture on top of the fruit, making sure to push some of the crumble down into the crevices

-bake for 25-30 min until the top is golden and the blueberries have turned bright purple

This would have been good to eat with some vanilla soy ice cream, but since I didn’t have any I poured some almond milk on top and it was delicious!