The Vegan Bar

100% Vegan

Honey Cake.

except the honey is not real..

I basically grew up HATING this cake but I really enjoy this version. It is super moist and the texture is amazing/to die for

you need:

1 cup Lite Canned Coconut Milk (mixed well in the can)

1/3 cup Melted Earth Balance

1tbs Apple Cider Vinegar

1/4 cup Whole Wheat Flour

3/4 cup All Purpose Flour

1/2 cup Brown Sugar

1 tsp Baking Powder

1 tsp Baking Soda

2 tsp Cinnamon

1 tsp Ginger

1/4 tsp Salt

2.5 tbs Bee Free Honee (http://www (.) beefreehonee (.) com)

1. Preheat oven to 350

2. Mix the butter, milk, and vinegar in a bowl and set aside

3. Mix all of the ingredients (besides honey), and once well combined, add the milk mixture in addition to honee

4. Grease a cake pan and then bake for about 35 minutes

One the cake cooled, cover with your favorite frosting/icing (mine is cream cheese!)

Here is my personal favorite recipe(and I usually don’t like frosting):

http://veganbar.tumblr.com/post/13999178048/vegan-fruit-cake-that-is-actually-a-cranberry

Top with your favorite nuts & cinnamon!

Pralines.

Has anyone ever had a healthy praline?

Yeah, me neither!

While this is not a praline, it has a strong buttery-pecan taste but there is no butter (or flour!) in it. It is not “healthy” because of the sugar and fat but the fat is really just from the pecans

It’s accidentally gluten free but that’s okay! ;)

It’s quite hard to stop eating these, to be honest. If you are the crunchy-cookie type (think nature valley crunch bars) then you are like me and will have 5 in a row.

  Or maybe you have more self control and will just have one. Who knows.

You need:

1 1/4 cup Toasted UNSALTED Pecans

2/3 cup Cornstarch

1/2cup + 2tbs Brown Sugar (if you are using packed brown sugar, you will need to refrigerate/freeze the dough for about 20 min before baking)

3 tbs Almond Milk (you can use any other non-dairy milk)

1/4 tsp Salt

1. If you have not toasted your pecans, preheat over to 400 F and bake for about 5 minutes. Once toasted, reduce the oven to 350

2. In a food processor, combine all ingredients EXCEPT ALMOND MILK

3. Gradually add the almond milk until the dough forms into a ball and is moist enough to be shaped

4. Form small balls out of the dough (you should get 30+/-) and place on a baking pan then LIGHTLY press down (the more you press=the crunchier but I promise they are very crunchy if you press it lightly. If you do press it a lot, the baking time will vary)

5. Bake for 18min (they will be soft) then take the pan out and let cool for about 5min or until you are able to remove them from the pan

6. Overindulge.

Chef Chloe’s Vegan Fettucini Alfredo

This recipe is honestly HANDS DOWN the best sauce I’ve tasted

Hands down, I reiterate.

What would I do without her cookbook?

You need:

1 Package Tofu-Shirataki Noodles (http://www.house-foods.com/tofu/tofu_shirataki.aspx) ***SEE NOTE***

2 cups Almonds

1 Onion

2 Large Garlics

2 tsp White Miso Paste

2 cups Water

2 tbs Lemon Juice

1/4 tsp Black Pepper

1-1.5tsp Salt

Nutritional Yeast (OPT’L)

1. In a pot, boil the ALMONDS for 10 minutes until soft (NOT with the 2c water!!)

2. In a skillet, sautee the ONION and GARLIC until browned

3. In a food processor, combine everything besides the NUTRITIONAL YEAST, taste, then add if desired

4. Pour over noodles & enjoy!

** These noodles are20 calories a serving. One bag has 40 calories. All you need to do to make these (it says on the back) is cook in the microwave for 1min.I usually pour the excess water out and cook for another 45sec. These are very similar to regular noodles but they are a lot spongier and not as tasty.. but worth the super low cal!

Couscous

For those of you who do not know, couscous is a type of grain that tastes a lot like those little bowtie noodles.. But I actually prefer it to the noodles

It has a very similar taste to most pastas, really, but the texture makes it different

this is super simple to make and it is one of my favorite ways to make it

You need:

2 1/2 cups Water

2 cups Couscous (dry)

1 1/2 tsp Paprika

Salt

1 Chopped Onion

1 Large Garlic

Oil/Spray

1. In a saucepan or a pot, bring the water to boil. Add couscous and simmer for about 10minutes (GO TO STEP 2 MEANWHILE) or until most water is taken up by the grain and the couscous is soft. Add paprika then add the salt but be careful, it tastes different cold so put a little and add more later if you need

2. In a pan, sautee the onion and garlic until both have browned and are soft

3. Once the couscous is ready, add the onion/garlic to pot, stir, and enjoy!

Sweet & Sour Seitan

I wasn’t going to put a seitan recipe.. my plan was to post the twix..

(here comes the big but)

BUT..

I ran out of sugar for the caramel and used sucanat..

not only, I also put it on the cookie too soon and it was too much of a liquid

Not going to lie, I loved the cookie part of it but I will make it again hopefully soon but AP studying might get in the way..

we’ll see..

Anyways, here it is!

Seitan:

1 1/3 cup Vital Wheat

1 cup Water

1/2 tsp Garlic Powder

Hot Paprika or Mexican Chili Powder or Cayenne Pepper (I did not put an amount because not everyone likes pepper with a little bit of seitan ;) )

4 cups Vegetable Broth

1/4 cup Tamari (you can use soy instead)

1. Mix the WHEAT, GARLIC, SPICE of choice together in abowl then add WATER. It will become almost like play dough (well, a little thicker) instantly

2. In a saucepan or pot, mix the BROTH and the TAMARI sauce. Divide the SEITAN into two pieces and add it to the saucepan on HIGH until boiled, the simmer for about 20-30min. Then, flip seitan and simmer for another 20min or so

Sweet & Sour Sauce

3/4 cup Water

1/2 cup Packed Brown Sugar

2 tbs Apple Cider Vinegar

1 tbs Balsamic Vinegar

1/4 cup Soy Sauce

3 tbs Ketchup

2 tbs Cornstarch

1 tsp Lemon Juice

1/4 tsp Paprika

1. In a saucepan, combine all ingredients over HIGH until it boils and forms a thick, bubbly texture on top while constantly stirring. Then, stir the mixture and remove from heat

2. Serve over seitan and enjoy!

*Both recipes were originally from Chef Chloe’s cookbook but I adjusted them to my liking

Vegan Cinnamon Buns/Rolls (Cinnabons)

These are simply delicious. Not much more to say about that except you HAVE to make it (it just takes a little while)

Dough:

1 cup Non-Dairy Milk (I used 1/3 cup canned coconut milk + 2/3 almond milk)

1/2 cup + 1 tbs Sugar (Seperate)

1/2 tsp Salt

8 tbs Earth Balance

1 tsp Vanilla Extract

1/4 cup Warm Water (110F +/-)

1 tbs Active Dry Yeast (1 package)

4 1/2 cup All Purpose Flour

Filling:

3/4 cup Brown Sugar

2 tbs Sugar

1 1/2 tsp Cinnamon

4 tbs Earth Balance (Melted)

1 cup Pecans, chopped

Glaze:

1 1/2 cup Powdered Sugar

3 tbs Water

1. Combine warm water, yeast, and 1tbs sugar in a 1cup measuring cup and set aside for about 10min until yeast rises up to the 1 cup line (almost)

2. Mean while, heat the non dairy milk, 1/ cup sugar, salt and 8tbs earth balance on low until earth balance has melted. Once melted, remove from heat and add vanilla

3. In a mixer or by hand, mix the butter mixture with the yeast mixture then add 2 1/2 cups of flour. After a couple of minutes, add the remaining flour and beat for another minute or so

4. Place on a floured surface and knead for 2 minutes

5. Shape the dough into a ball and place and roll in an oiled bowl until well covered

6. cover with a DRY towel and let rise for about 1.5 hours

7. Remove the towel and push down/punch the dough in the center to let the air out. Place on a floured surface, cover, and let rise for another 10min

8. Mix all of the filling ingredients (besides melted butter) in a bowl then roll out the dough to a rectangle that is about 20in x 13in (does not have to be exact)

9. Spread the butter on the dough with a brush then add the toppings

10. Roll the dough from the long side ( if it is 20 by 13, it would be rolled from the 20in side) then cut the log in half and each half into 6 pieces

11. Place in a greased 9x13 in pan with 4 rows of 3 and cover for another hour

12. Bake for 20min+/- at 375 and let cool for 10 then drizzle the glaze and enjoy!

Recipe From Chef Chloe’s book, “Chloe’s Kitchen”