Cowpie Creek > FREE VEGAN RECIPES

Wolffie's Vegan Brownies

4 tablespoons ground flaxseeds
3/4 cup water
3/4 cup Earth Balance Buttery Spread
4 squares (1 ounce each) unsweetened baking chocolate, coarsely chopped
1/2 cup vegan semisweet chocolate chips
1 cup vegan sugar
1 tablespoon vanilla extract
1 1/3 cups unbleached flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts

Preheat oven to 350 degrees; oil a 9"x9" baking pan; set aside.

In a blender, blend together the ground flaxseeds and water for 30 seconds; set aside.
In a microwave, melt together Earth Balance Buttery Spread, unsweetened baking chocolate,
and chocolate chips; set aside to cool for about 10 minutes.

In a medium bowl, with an electric mixer, beat together flaxseed mixture, sugar, and vanilla.
Beat in the cooled, melted chocolate until well-blended. Stir in flour, baking soda, and salt until
just combined. Stir in walnuts. (batter will be thick) Bake 25-30 minutes or until a toothpick inserted
in the center comes out clean. Makes 16 brownies. (These are cake-like brownies)

Pumpkin Waffles

2 tablespoons ground flaxseeds
1/2 cup plus 2 tablespoons water
1 cup unbleached flour
1 cup whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon allspice
4 teaspoons sugar
1 3/4 cups soy milk
4 1/2 teaspoons cider vinegar
1 cup pumpkin
1/4 cup canola oil
1 teaspoon vanilla extract

In a blender, blend ground flaxseeds and water for 30 seconds; set aside.

In a medium bowl, whisk together, flours, baking powder, baking soda, salt, cinnamon, ginger,
allspice, and sugar; set aside. In a small bowl, whisk together soy milk, vinegar, pumpkin, oil, and
vanilla until smooth; whisk in flaxseed mixture. Stir this mixture into the flour mixture until just combined.
Follow manufacturer's instructions for your waffle iron. Makes 6, 7-inch round waffles.

Wolffie's Sloppy Joes

1 tablespoon canola oil
1 medium onion, chopped
2 cups veggie ground "beef"
1 can (15 ounces) tomato sauce
1/2 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons brown sugar
1 teaspoon chili powder
1 tablespoon low-sodium soy sauce
3 tablespoons sweet pickle relish

In a medium saucepan, saute the onion in the oil until tender; stir in veggie ground "beef", and
saute until browned. Stir in remaining ingredients, and simmer, uncovered, for 15-20 minutes to allow
flavors to blend. Serves 8 (1/2 cup serving each).

Paul's Ginger Sauce

2/3 cup chopped onion
1 cup Nayonaise
1 1/2 teaspoons ground ginger
4 tablespoons teriyaki sauce

Put all ingredients in a food processor or blender, and blend until smooth. Makes 1 1/2 cups.

This is fabulous as a salad dressing or over oriental rice and vegetables.

Potluck Potato Salad

1 1/2 pounds red or russet potatoes, cooked and cubed
5 tablespoons sugar
1 tablespoon cornstarch
2 teaspoons dry mustard
1 teaspoon salt
1/2 teaspoon celery seed
1/2 cup soy milk
1/4 cup red wine vinegar
1/4 cup Earth Balance Buttery Spread
1 cup chopped onion
1/4 cup Nayonaise
paprika, for top decoration

In a small saucepan, stir together sugar, cornstarch, mustard, salt, and celery seed. Sir in
soy milk, vinegar, and Earth Balance. Bring to a boil, stirring constantly; remove from heat, and
cool completely. When cool, stir in onion and Nayonaise.

Put cooled, drained potatoes in a medium bowl, and stir in dressing until potatoes are well-coated.
Put potato salad in a nice bowl and sprinkle top with paprika for decoration. Cover and refrigerate
for at least 1 hour. Serves 4-5.

Potato "Cheese" Soup

1 small onion, chopped
1 large stalk celery, chopped
2 tablespoons Earth Balance Buttery Spread
4 cups peeled, diced potatoes
3 cups water
2 tablespoons "chicken" flavored broth powder (I use Vogue Vege Base)
3 teaspoons salt
1/4 teaspoon black pepper
2 cups soy milk
4 tablespoons nutritional yeast flakes
1/2 teaspoon paprika
2 tablespoons fresh, minced parsley or 2 teaspoons dried

In a large saucepan, saute the onion and celery in the Earth Balance until tender. Stir in the
potatoes, water, "chicken" broth powder, salt, and pepper. Simmer, covered, until potatoes are
tender. (about 20 minutes)

Puree half of the potatoes and water in a food processor, and return to the pan. Stir in soy
milk, nutritional yeast, paprika, and parsley. Stir over low heat until heated through. DO NOT BOIL.
Serves 8.

Fabulous Cinnamon French Toast

1 cup soy milk
3 tablespoons unbleached flour
1 1/2 teaspoons nutritional yeast flakes
1 1/2 teaspoons sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/8 teaspoon nutmeg
1/2 teaspoon vanilla extract
4 slices day-old bread

Put all ingredients except bread in a blender, and blend until smooth; pour into a shallow bowl.
Dip bread slices into mixture until well-coated, and fry in a skillet coated with nonstick vegetable
oil spray. Fry until golden-brown. Serves 2. (2 slices each)

Chocolate Cream Pie

2 cups vegan chocolate chips
2 packages (12.3 oz. each) firm silken tofu
1 tablespoon maple syrup
6 tablespoons sugar
1/8 teaspoon salt
1 tablespoon vanilla extract
2 tablespoons almond butter
1 pre-baked 9-inch pie crust

Melt chocolate chips and set aside to cool to room temperature. In a food processor, process
tofu until smooth; add melted chocolate and process until well-blended. Add remaining ingredients
and process until smooth. Pour into prepared crust and refrigerate until set.

For a Chocolate Banana Cream Pie slice one or two bananas and layer them in the pie crust.
Pour filling over the bananas.