Tag

Cookies

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/