I needed to whip up a batch of cookies today, and I thought I’d share the recipe. These are easy to make and have nice a delicate flavor. For variations, try using pecan or hazelnut meal instead of the almond meal.

Ingredients

• 1 cup dairy-free margarine, softened
• 3/4 cup Florida Crystals natural cane sugar
• 1/2 tsp baking soda
• 1/2 tsp apple cider vinegar
• 1 cup flour
• 1 cup almond meal

Directions

• Preheat oven to 300 degrees Fahrenheit.
• Combine margarine, sugar, baking soda, and vinegar and mix with an electric mixer on medium speed for 10 minutes.
• Add flour and almond meal and mix on low speed until well combined.
• Drop by rounded teaspoons onto a cookie sheet and flatten.
  (*hint* they will look the same coming out of the oven as going in.)
• Bake for 20-25 minutes or until lightly browned.
• Transfer cookies to wire racks to cool.

My husband and I recently celebrated our 7 year wedding anniversary and I made this to celebrate!

Crust Ingredients

• 2 cups graham cracker crumbs
• 2 TBSP vegan margarine, melted
• 1 TBSP agave nectar
• 1 TBSP water

“Cheese”cake Ingredients

• 1 8 oz. container vegan cream cheese
• 1 cup powdered soy milk
• 1 TBSP lime zest
• 1/2 cup lime juice
• 3 TBSP vegan margarine
• 1 tsp real vanilla extract
• 2/3 cup vegan powdered sugar
• 2 TBSP corn starch

Directions

• Preheat oven to 350 degrees Fahrenheit.
• Combine all crust ingredients and press into a 9 inch pie pan
• Combine all “Cheese”cake ingredients in a blender or food processor and blend until smooth and creamy.
• Pour filling into pie crust and bake for 30-45 minutes or until bubbly and lightly browned.
• Let cool completely and refrigerate until firm.

Refried beans can be more than a dip or a side dish.  Try this yummy enchilada recipe for dinner tonight!

Ingredients

• 1 16 oz. can salsa
• 1 16 oz. can vegetarian refried beans
• 8 corn tortillas
• 1 cup plain soymilk
• 1/4 cup flour
• 2 cups shredded cheddar or nacho style vegan cheese
• 2 green onions, thinly sliced
• 1 medium tomato, diced

Directions

• Preheat oven to 400 degrees Fahrenheit.
• Combine refried beans with 1/2 of the salsa in a medium sauce pan, stir over medium heat until heated through and well combined.
• Combine flour, soy milk, and vegan cheese in a medium sauce pan and stir constantly over medium-high heat until sauce is slightly thickened.
• Warm tortillas until pliable.
• Place 1/8 of the bean mixture into each tortilla and roll into a tube.  Place tubes in a 9×12 baking dish, seam side down.
• Pour cheese sauce over enchiladas and bake for 15-20 minutes, or until sauce is bubbly and enchiladas are heated through.
• Top with the rest of the salsa, tomato, and green onion and serve!

In keeping with the cookie theme, here are some yummy carob chip cookies! I guess you could use chocolate chips instead of carob if you’re into that sort of thing, but I like carob so that’s what I used.

Ingredients

• 1 1/2 cups flour
• 1/2 cup pecan meal
• 1/2 cup packed brown sugar
  
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp real vanilla extract
• 3 TBSP coconut oil
• 1/3 cup soy milk
• 1 cup vegan carob chips

Directions

• Preheat oven to 350 degrees Fahrenheit.
• Mix everything together until well combined.
• Drop by rounded Tablespoons onto cookie sheets and flatten slightly.
• Bake for 10-15 minutes.
• Transfer cookies to wire racks to cool.