These cookies are so quick and easy to make, and very yummy too! They can be made with stuff you probably have sitting in your pantry anyway, so they’re great for when you need to make some cookies at a moment’s notice.

Ingredients

• 1 medium banana, mashed
• 1 (16 ounce) jar of peanut butter
• 2 cups Florida Crystals natural cane sugar
• 2 tsp baking soda
• 2 tsp baking powder

Directions

• Preheat oven to 350 degrees Fahrenheit.
• Combine all ingredients and mix together until well incorporated.
• Drop by rounded Tablespoons onto cookie sheets and flatten with a fork.
• Bake for 10-12 minutes.
• Transfer cookies to wire racks to cool.

Baking nice soft, chewy cookies without any dairy or eggs can sometimes be quite a challenge. They often turn out dry, crumbly, or taste slightly “off”.  I think I’ve come up with a yummy recipe though that will please vegans and non-vegans alike!

Ingredients

• 2 1/4 cups flour
• 1 cup quick oats
• 1/2 tsp baking soda
• 2 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp nutmeg
• 1 tsp cinnamon
• 1 medium banana, mashed
• 1 cup brown sugar, packed
• 1/2 cup Florida Crystals natural cane sugar
• 1/2 cup dairy-free margarine, softened
• 1/2 cup applesauce
• 2 tsp vanilla extract
• 2 TBSP pure maple syrup
• 1 (6 ounce) package baking raisins

Directions

• Preheat oven to 300 degrees Fahrenheit.
• In a medium bowl, combine flour, oats, baking soda, baking powder, salt, nutmeg, and cinnamon. Mix well and set aside.
• In a large bowl, combine banana, sugars, margarine, applesauce, vanilla extract, and maple syrup. Mix with a hand mixer until all ingredients are well incorporated.
• Add flour mixture and raisins to the banana mixture and mix until just combined.
• Drop by rounded Tablespoons onto ungreased cookie sheets about 2 inches apart.
• Bake for 15-20 minutes, or until cookies are a light golden brown.
• Transfer cookies to wire racks to cool.

Not many people have heard of, much less tried, okonomi-yaki; and that’s sad because it’s fun to say and it’s really yummy! It’s a Japanese vegetable pancake traditionally made with eggs, fish stock, and cabbage. I’ve left out the eggs and fish stock, but I’ve added some other vegetables, and it’s just as good as the traditional kind.

Ingredients

• 2 cups flour
• 1 tsp baking powder
• 2 cups vegetable broth
• egg replacer equal to 1 egg
• 3/4 cup finely shredded cabbage
• 3/4 cup grated zucchini
• 1/2 cup grated carrot
• vegetable oil
• vegan worcestershire sauce

Directions

• Whisk together flour and baking powder.
• Slowly add vegetable stock to flour mixture while whisking constantly.
• Whisk until smooth, cover, and let sit for 30 minutes.
• Add egg replacer, cabbage, zucchini, and carrots to batter and stir until just combined.
• Using a ladle, pour batter onto a hot skillet or griddle and flatten with the back of the ladle.
• Cook until the top looks dry, about 5 mintues.
• Flip okonomi-yaki over and brush with worcestershire sauce, and cook until bottom is lightly browned, about 5 more minutes.
• Repeat until all of the batter is used.
• Serve immediately with dipping sauces like vegenaise, mustard, catchup, soy sauce, or more worcestershire sauce. You can also garnish with pickled ginger or shredded nori.

Here’s a great tasting alternative to classic meatloaf for vegans. It makes a yummy main dish for dinner, and leftovers are great in a sandwich.

Ingredients

• 2 cups TVP
• 2 cups hot water
• 1/2 cup BBQ sauce
• 1 small onion, chopped
• 1 cup soft silken tofu
• 1/2 cup cooked brown rice

Directions

• Preheat oven to 375°F
• Mix TVP and water  in a large bowl and set aside until liquid is absorbed.
• While waiting on the TVP, place BBQ sauce, onion,  tofu, and brown rice into a food processor and blend until smooth.
• Mix rehydrated TVP, and BBQ sauce mixture until well combined.
• Place mixture into a 5×7″ loaf pan and push down until it’s evenly distributed.
• (Optional) cover loaf with additional BBQ sauce or ketchup.
• Bake for 30-45 minutes.

This is one of my all time favorite breakfasts! It’s super fast and easy to make, and really yummy too! My Grandma Helen made it for me when I would visit her, and every time I eat it I always think of her. I’ve updated the recipe a bit to leave out all the animal products, but it’s just as good as Grandma’s. (This recipe is for one serving, so make sure to double or quadruple the ingredients if you cooking for more people!)

Ingredients

• 1/2 cup water
• 1/2 cup old fashioned oats (NOT quick cook!)
• 1 TBSP dairy-free margarine
• 1 TBSP agave nectar
• a pinch of salt

Directions

• Bring water to a boil.
• Stir oats and salt into boiling water and cover with lid.
• Remove from heat and let sit, covered, until all liquid is absorbed.
• Stir in margarine and agave nectar and serve immediately.