Category

Dessert

Alright, after a week of posting two Thanksgiving recipes each day, it’s time for my favorite, FAVORITE desserts of all time. PUMPKIN PIE…and COOKIES.The Best Ever Vegan Pumpkin Pie | SPIRITPLATE
Seriously, guys, you’re in for a treat. This is the best ever vegan pumpkin pie. This was the one dessert I really missed after going vegan, but no more! I’ve tried several variations, from a cornstarch base, to a flour base, to a silken tofu base, but this agar-coconut cream one is by my favorite. It really allows the pumpkin and spices to shine without adding a random other flavor into the mix. The best part? You can leave your oven free for your other Thanksgiving creations [like the incredible cookie recipe that follows!] because this is a no-bake pumpkin pie! How’s that for innovation?

orangecookie7The second offering today is my favorite cookie recipe turned up a notch with orange zest, cranberries and a sweet orange glaze. This is perfect for Thanksgiving OR Christmas. Make a batch to gift your loved ones. Whip up some with your kids, or send a tinful to your kids’ teachers or your work buddies. They look oh-so-fancy, but really they’re quite simple. 

Simply cream your usual sugars with (vegan) butter. Add vanilla and orange zest. Add a Neat Egg. Add some flour and – wait, what? You don’t know what a Neat egg is?! Oh man, well let me tell you!
orangecookie5

Neat Egg is a chia-garbanzo mixture created by Neat Foods. It takes the place of an egg as the chia in it expands when it comes into contact with a liquid. I usually use a flax egg (1 tbsp ground flax seeds + 3 tbsp water = 1 egg substitute) for the same purpose. In any case, I highly recommend it. I got mine at our recent Texas Veggie Fair and it is the perfect addition to create insanely delicious, chewy cookies. This will definitely be a new staple in my pantry!

The Neat Egg can be ordered here. Check your local health food store to see if they are a stockist. A quick search in my area showed that they are stocked by my local Target.

Cranberry Orange Cookies with Orange Glaze | SPIRITPLATEAlso, if you’re not a fan of cranberries, try some chopped dark chocolate and sea salt with the orange: Dark Chocolate Orange Zest Cookies | SPIRITPLATE

Gosh, now that IS fancy. Happy baking!!

The Best Vegan Pumpkin Pie
Serves 10
Print
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
315 calories
50 g
0 g
13 g
2 g
8 g
117 g
178 g
38 g
0 g
5 g
Nutrition Facts
Serving Size
117g
Servings
10
Amount Per Serving
Calories 315
Calories from Fat 111
% Daily Value *
Total Fat 13g
20%
Saturated Fat 8g
39%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 178mg
7%
Total Carbohydrates 50g
17%
Dietary Fiber 2g
7%
Sugars 38g
Protein 2g
Vitamin A
132%
Vitamin C
3%
Calcium
3%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 9-inch deep pie crust, prebaked and cooled
  2. 15-ounce can pumpkin puree
  3. ¾ cup packed light brown sugar
  4. ¾ teaspoon cinnamon
  5. 1½ teaspoons grated fresh ginger
  6. ¼ teaspoon freshly grated nutmeg
  7. ¼ teaspoon salt
  8. 1 14-oz can full fat coconut cream
  9. 6 tbsp agar agar flakes or powder
Instructions
  1. In a medium sauce-pan, add the pumpkin puree, sugar, and spices. Stirring constantly, cook until dark and fragrant, about 7 minutes. You are essentially caramelizing the sugars in the pumpkin and marrying the pumpkin with the spices and sugar.
  2. Transfer mixture to a high-speed blender. Add coconut cream and blend on high until fully incorporated.
  3. Return to sauce pan and bring to a simmer. Add the agar agar flakes and stir vigorously for a few minutes until you can no longer see the flakes, about 5 minutes.
  4. pour mixture into the pie crust and refrigerate, uncovered, 1-2 hours or until set and completely cooled. Serve with a dollop of coconut whip cream and a sprinkle of cinnamon or nutmeg.
Notes
  1. You can get agar agar in strips, flakes, or powder from your local health food or asian food store. If using strips, be sure to grind it into a powder or flakes before adding to the mixture.
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calories
315
fat
13g
protein
2g
carbs
50g
more
SPIRITPLATE http://spiritplate.com/
Orange Cranberry Cookies
Yields 30
Print
Prep Time
15 min
Cook Time
15 min
Total Time
1 hr 30 min
Prep Time
15 min
Cook Time
15 min
Total Time
1 hr 30 min
166 calories
27 g
14 g
6 g
1 g
4 g
45 g
24 g
18 g
0 g
2 g
Nutrition Facts
Serving Size
45g
Yields
30
Amount Per Serving
Calories 166
Calories from Fat 53
% Daily Value *
Total Fat 6g
9%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 14mg
5%
Sodium 24mg
1%
Total Carbohydrates 27g
9%
Dietary Fiber 1g
3%
Sugars 18g
Protein 1g
Vitamin A
3%
Vitamin C
3%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cookies
  1. 2 1/2 cups all-purpose flour
  2. 1/2 teaspoon baking soda
  3. 3/4 cup Earth Balance butter
  4. 1 cup granulated sugar
  5. 1/2 cup light brown sugar, packed
  6. orange zest, from one large orange
  7. 1 tbsp Neat Egg*
  8. 2 tbsp almond milk
  9. 1 teaspoon pure vanilla extract
  10. 2 tablespoons orange juice
  11. 1 1/2 cup whole cranberries, chopped (fresh) OR
  12. 3.5 oz. dark chocolate chips or bar, chopped (optional) + sprinkle of kosher salt
For the glaze
  1. 1 1/2 tbsp orange juice
  2. 1 1/2 cups powdered/confectioner's sugar
Instructions
  1. In a medium bowl, whisk together the flour and baking soda. Set aside.
  2. In a medium bowl or standing mixer, cream the butter on medium-high speed for 2-3 minutes, or by hand for 5 minutes.
  3. Add the sugars and orange zest to the butter and beat for an additional 2-3 minutes; the mixture will become light and fluffy.
  4. Beat in the neat egg powder, almond milk, vanilla, and orange juice and mix until combined.
  5. Add the dry ingredients slowly, in increments, mixing well after each addition.
  6. Fold the cranberries or dark chocolate into the dough.** Cover and refrigerate dough for 1 hour.
  7. Preheat the oven to 375°F. Line baking sheets with parchment paper.
  8. Using a medium cookie scoop, (about 1 1/2 tablespoons) drop dough onto prepared cookie sheets at least two inches apart.
  9. Bake for 12 to 14 minutes. Allow cookies to cool on the pan for about 3 minutes before removing them to a wire rack to cool completely.
  10. While cookies are baking, whisk together orange juice and powdered sugar in a small bowl until uniformly blended. Add more juice or more sugar to thin or thicken the consistency to your liking. Drizzle or spread glaze over cooled cookies. If making dark chocolate orange cookies, sprinkle the salt on them instead. Enjoy!
Notes
  1. *Neat Egg can be ordered online (link in post). Substitute with 1 tbsp ground flax seed, or 1 tbsp ground chia seed + 1 tsp chickpea flour.
  2. **I divided the dough in half and added cranberries to one half and dark chocolate to the other. In this instance I divided the listed quantities of cranberries and dark chocolate in half, as I only needed enough for one half of the dough.
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calories
166
fat
6g
protein
1g
carbs
27g
more
Adapted from My Baking Addiction
SPIRITPLATE http://spiritplate.com/

Aly and I have the same vices. It’s a problem. We can sit for hours playing video games. We both get grumpy without our morning coffee. We both have massive road rage when it comes to stupid – excuse me, challenged – drivers. We both can devour half a bag of chips and salsa in one sitting. 

And we can do the same with an entire batch of cookies. 

Mint Chocolate Chip Cookies and Homemade Almond Milk | SPIRITPLATESo, when Aly had his ankle surgery this past week, I knew I would have to reign in my willpower and not indulge him his every whim. Video games? Yes, alright, seeing as you can’t leave the couch. Coffee? I guess the doctor cleared it. Salsa? Who can argue with his mom’s homemade liquid gold? 

But then he went too far. He looked at me sideways, a grin twitching at his lips and said in a near whisper, “….Cookies?”

I looked at him. He looked at me. I sighed. It was over. We are going to be the death of each other. In sickness and in health, til death do us part, right? Right.

Mint Chocolate Chip Cookies and Homemade Almond Milk | SPIRITPLATEI raided the fridge, the pantry and came up with this gem. My perfect cookie is a chocolate chip cookie that’s soft and chewy with a slight crisp on the bottom. It’s gotta have a slight buttery saltiness, and a deep, dark, chocolatey moment in each bite. 

This. Is. The. Perfect. Cookie. 

Now Aly has a thing for mint chocolate, so that’s what these are. You can change them to whatever your vice is: peanut butter chips, coconut flakes, dark chocolate, butterscotch, white chocolate. 

I highly advise against eating them all in one sitting like we did. You know, if you’ve got the willpower. 

Of course, if you give a mouse a cookie, he’s going to ask you for a glass of milk…

Mint Chocolate Chip Cookies and Homemade Almond Milk | SPIRITPLATE

Homemade almond milk. Sweet, creamy, and so damn good for you. Did you know just a quarter cup of almonds provides you with 50% of your DV of biotin, 40%DV of vitamin E, and 25%DV each of copper and manganese? Plus, making it at home means you control what goes into it – no artificial additives or preservatives, just good ole almonds and water. 

Mint Chocolate Chip Cookies and Homemade Almond Milk | SPIRITPLATEMilk and cookies, cruelty-free. A match made in heaven. 

Mint Chocolate Chip Cookies
Serves 30
A decadent traditional chocolate chip cookie with a chewy interior and crisp edge.
Print
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
125 calories
18 g
1 g
6 g
1 g
4 g
29 g
88 g
10 g
0 g
1 g
Nutrition Facts
Serving Size
29g
Servings
30
Amount Per Serving
Calories 125
Calories from Fat 48
% Daily Value *
Total Fat 6g
8%
Saturated Fat 4g
21%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 1mg
0%
Sodium 88mg
4%
Total Carbohydrates 18g
6%
Dietary Fiber 1g
2%
Sugars 10g
Protein 1g
Vitamin A
0%
Vitamin C
0%
Calcium
3%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. ½ cup coconut oil OR coconut butter (Earth Balance)
  2. 1 cup organic light brown sugar
  3. ¼ cup almond milk (use the milk from the recipe below!)
  4. 1 tablespoon vanilla extract OR 1 vanilla bean pod, scraped
  5. 1 cup unbleached organic all-purpose flour
  6. 1 cup organic brown rice flour*
  7. 1 teaspoon baking soda
  8. 1 teaspoon baking powder
  9. ½ teaspoon salt
  10. 1 cup vegan (mint) chocolate chips (Enjoy Life, Trader Joe's or Ghirardelli)
Instructions
  1. Preheat the oven to 350F degrees.
  2. In a small bowl, whip together brown sugar and coconut oil/butter until light and fluffy.
  3. Stir in other wet ingredients.
  4. In a larger bowl, whisk together dry ingredients, except the chocolate chips.
  5. Fold in the wet batter into the dry ingredients.
  6. When the dough in thoroughly combined, add in the chocolate chips and mix until evenly distributed.
  7. Place rounded tablespoonfuls of dough on a baking sheet with about an inch and a half of space between them.
  8. Bake in the oven 10-12 minutes or until edges are lightly golden. They will be very soft initially but the edges will crisp up slightly as they cool.
Notes
  1. Don't skip the brown rice flour! This gives the cookie that beautiful crackled surface and crisp edge. It also reduces the gluten content.
  2. The baking soda and baking powder combined give this cookie it's signature texture. Skimping on one or the other won't yield the desired chewiness and crunch.
  3. The dough is a great cookie base. Add whatever you'd like to it; I think I'll try crushed pecans and desiccated coconut with chocolate chips next time for a "german chocolate" cookie!
  4. These cookies are obviously a dessert and so should be consumed in moderation as they do contain a high sugar and saturated fat content, even if the sources of the sugar and fat are good.
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calories
125
fat
6g
protein
1g
carbs
18g
more
SPIRITPLATE http://spiritplate.com/
Homemade Almond Milk
Serves 12
Creamy homemade nut milk, great for cereals, smoothies, baking or on its own. You'll need a high-speed blender and a nut milk bag (which can be found at any supermarket).
Print
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
346 calories
14 g
0 g
30 g
12 g
2 g
131 g
14 g
5 g
0 g
25 g
Nutrition Facts
Serving Size
131g
Servings
12
Amount Per Serving
Calories 346
Calories from Fat 247
% Daily Value *
Total Fat 30g
45%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 18g
Cholesterol 0mg
0%
Sodium 14mg
1%
Total Carbohydrates 14g
5%
Dietary Fiber 6g
26%
Sugars 5g
Protein 12g
Vitamin A
0%
Vitamin C
0%
Calcium
16%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 24 oz sliced, slivered, or crushed almonds, soaked for a half hour and drained
  2. 24-36 oz filtered water, as needed
  3. 1/2 vanilla bean, scraped (optional)
  4. 1-2 dates soaked for a half hour OR 1-2 tsp maple syrup or agave (optional)
  5. pinch salt (optional)
Instructions
  1. Soak almonds for half an hour in filtered water, drain, and add to your blender.
  2. Cover almonds with 24 oz filtered water.
  3. Blend on high until smooth.
  4. Add any optional ingredients, plus additional water to thin the milk out to your preferred consistency.
  5. Blend again on high until smooth.
  6. To strain the milk, set your nutmilk bag in a large bowl and pour the milk through the bag like a sieve.
  7. Gather the edges of the bag, holding it above the bowl.
  8. Twist and squeeze the bag, massaging the bulk of the ground almonds to release as much milk as possible. This may take a few moments. You should be left with a small ball of almond pulp.*
  9. Store milk in an airtight jar in the fridge for up to one week. The milk settles, so give it a good shake before using.
Notes
  1. You do need a high-speed blender for this, but can use a regular sieve for the straining.
  2. If using whole almonds, soak overnight until plump. You can skin them or not to your liking. I left the skins on for additional nutrition.
  3. Add whatever you'd like to the milk (cinnamon would be nice) or keep it simple. I used all of the above mentioned optional ingredients, but I think plain is awesome too.
  4. *Don't toss the almond pulp! You can dehydrate it and turn it into almond flour! To do this, smooth out the almond pulp on a baking sheet to about a 1/4-1/8 inch thick. Set your oven on its lowest setting, about 170-190 degrees. Let it sit in the oven for a few hours until it breaks easily and has a distinct crunch. This means all of the water has evaporated from it. Break the pulp into pieces and add to your clean high-speed blender. Pulse a few times until it forms a fine flour. Store in an airtight container in the fridge for up to a month.
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calories
346
fat
30g
protein
12g
carbs
14g
more
SPIRITPLATE http://spiritplate.com/

Sometimes it’s okay to be a little naughty. It’s okay to eat a piece of candy. Or two. Or twenty. Ahem.

I could do without the guilty pity-party that follows, though. I just sit there woefully holding my belly with a grimace with Aly looking at me sans-sympathy like, “Shouldna done that!”

Wouldn’t it be amazing if candy were guilt-free and healthy, without sacrificing flavor?!

Vanilla Almond Coconut Macaroons with Dark Chocolate | SPIRITPLATEVanilla Almond Coconut Macaroons with Dark Chocolate | SPIRITPLATE

If you’re a fan of Almond Joy, Mounds, Bounty, or Raffaelo by Ferrero, you’re going to L-O-V-E these Coconut Macaroons! They’re sweet, chewy, vanillay, coconutty, and just plain nutty! 

Vanilla Almond Coconut Macaroons with Dark Chocolate | SPIRITPLATE

Can you believe these little guys have no added sugar? They’re a low glycemic snack and are full of good fats, calcium, and iron. The coconut provides electrolytes and keeps you feeling full – a great snack for kids and adults!

Vanilla Almond Coconut Macaroons with Dark Chocolate | SPIRITPLATEOooh I can’t wait to try variations! What about orange zest and dark chocolate? Strawberry macadamia? German chocolate with pecans? OOH! Coconut lime with cashews. Yesssssss.

Dark Chocolate Dipped Coconut Macaroons
Yields 30
Vanilla Almond Coconut Macaroons dipped in Dark Chocolate. A coconut lovers dream!
Print
Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
79 calories
5 g
0 g
7 g
1 g
5 g
15 g
7 g
2 g
0 g
1 g
Nutrition Facts
Serving Size
15g
Yields
30
Amount Per Serving
Calories 79
Calories from Fat 56
% Daily Value *
Total Fat 7g
10%
Saturated Fat 5g
24%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 7mg
0%
Total Carbohydrates 5g
2%
Dietary Fiber 1g
5%
Sugars 2g
Protein 1g
Vitamin A
0%
Vitamin C
0%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3/4 cup organic raw almond flour
  2. 1 1/2 cup organic unsweetened finely shredded coconut
  3. 5 Tbsp organic agave nectar or equivalent choice sweetener
  4. 1/4 cup organic raw liquid coconut oil
  5. 2 tsp vanilla extract
  6. 3-finger pinch pink himalayan salt
  7. 1/4 cup dark chocolate of choice
Instructions
  1. Preheat oven to 190°F. Yes, you read that right! We're going to dehydrate the macaroons instead of truly baking them. Line a baking sheet with parchment and set aside.
  2. In a bowl, mix together dry ingredients and set aside. In another bowl, whisk together wet ingredients until throughly incorporated. (Separation is normal!)
  3. Add wet ingredients to dry and use hands to mix well - yay for finger-licking!
  4. Use a rounded measuring spoon - I prefer the Tablespoon size - to scoop up enough mixture to fill it. Use your fingers to pack it in, creating a dense macaroon. Turn the spoon upside down and tap it lightly to release the macaroon into your hand. Place flat side down on parchment lined baking sheet.
  5. Repeat with the rest of the mixture, continuing to create mounds and gently placing them on the baking sheet until the entire mixture is used up.
  6. Bake in the oven for 50 minutes. Keep an eye on it in the last ten minutes to prevent toasting. You may need to take off or add on a few minutes according to your oven.
  7. As tempting as it may seem, do not touch macaroons until thoroughly cooled! They will be very delicate whilst warm and need to set up.
  8. Once macaroons are cooled, melt chocolate in the microwave or double boiler, stirring frequently to prevent burning. Dip flat bottoms into melted chocolate, shaking off the excess, and set on parchment sheet curved side down. Place in fridge to set up the chocolate. Serve chilled!
Notes
  1. Store in refrigerator for up to two weeks.
  2. Substitutions are your friend! Don't like agave? Use honey. Don't like almonds? Pick another nut. Not a dark chocolate fan? Add mint extract to take the edge off or try a plant-based milk or white chocolate, peanut butter, or butterscotch.
Adapted from The Urban Poser
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calories
79
fat
7g
protein
1g
carbs
5g
more
Adapted from The Urban Poser
SPIRITPLATE http://spiritplate.com/