snickerdoodles

Super-Easy Snickerdoodles

Hello, and good tidings. Ready or not, the holidays are here! Whether or not you’re the type to love or loathe the festivity of this time of year, everyone likes a good cookie, amirite?

These snickerdoodles, that I’ve lovingly shortened to snickerdoods, are what I make when I have no snacks or groceries and I have a hankering for something sweet. The ingredients are pretty standard to have on hand and both preparation and clean up are quick. 

aerial shot of snickerdoodles after baking
aerial shot of ingredients for snickerdoodles

Ingredients

1 1/2 c whole wheat pastry flour
1/2 c cane sugar
1/2 t baking soda
1/2 t sea salt
1/2 c coconut oil
1 (4 oz) container unsweetened applesauce
1 T almond milk
1 T vanilla extract
~1/2 c cinnamon sugar (1/4 c cane sugar, 1/4 c cinnamon)

cinnamon sugar
cookie dough in cinnamon sugar
cookie dough in cinnamon sugar

Instructions

  1. Preheat oven to 375°F.
  2. Whisk flour, sugar, baking soda, and sea salt together in a bowl.
  3. Beat oil, applesauce, almond milk, and vanilla together in a separate large bowl.
  4. Add dry mixture to liquid mixture in 2-3 portions and stir until combined.
  5. Put cinnamon sugar in a flat-bottomed bowl so you can roll balls of dough around in it. A soup bowl is great for this.
  6. Using a cookie dough scoop, add 2-3 balls of dough to the cinnamon sugar bowl at a time.
  7. Gently roll dough balls in the cinnamon sugar* and arrange onto a baking sheet. It’s okay if they lose their shape a bit.
  8. Bake in preheated oven about nine minutes.

*It is likely you’ll have leftover cinnamon sugar – pop it in a container and save it for next time.

snickerdoodles before going in the oven
snickerdoodles after baking

This recipe yields about 15 cookies. Random, I know, but I’ve done the cookie legwork. :) Keep in an airtight container at room temperature for up to three days. Enjoy!

close up of snickerdoodles after baking

Adapted from Vegan Snickerdoodles.


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Recipe: Life-Changing Lasagna

Here lies John Joseph’s incredible vegan lasagna that will satisfy everyone. If you don’t know who JJ is, he’s a punk musician who got stabbed, shot, and went to prison for a while, and now he’s in his 50s, has eaten vegan for several years, and has done ten Ironman competitions. He’s both abrasive and hilarious.

His recipe is loaded with super foods and spices:

  • Asafetida helps gas issues
  • Turmeric destroys free radicals in the body
  • Molasses is loaded with iron
  • Broccoli has chlorophyll, excellent for healing prostate issues

I’m not gonna lie, this recipe is time-consuming, so I recommend making it for a celebration or big family dinner. It is special and so worth it. I love making it, and if I’ve ever made you lasagna, I def love you.

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Ingredients

Sauce
4 T organic Earth Balance
3/4 c olive oil
3/4 t asafetida (hing)*
1 t ground turmeric
1/4 t coriander
1/4 t fenugreek
1/4 t ground cumin
1 1/2 t black mustard seeds*
2 dried chilies, chopped
2 plum tomatoes, roughly chopped
5 cups pasta sauce
3 1/4 t sea salt
1/3 c tomato paste
1/4 c molasses
3 t Italian herb blend

*I bought asafoetida and black mustard seeds on Amazon. They’re great to have in your spice arsenal!

I know this sauce ingredient list looks bonkers, but trust the recipe. You will love the end product.

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Lasagna
1/4 c coconut oil
8-11 oz Beyond Meat beef*
freshly ground black pepper, to taste
1 1/2 c vegan ricotta (store bought or homemade)
2 8 oz bags vegan mozzarella shreds
1 broccoli head, chopped into florets
1 zucchini, sliced
1 box lasagna, rinsed (not cooked)
1 bunch spinach, roughly shredded
organic Earth Balance, for greasing
olive oil, for greasing

PLEASE READ! This recipe calls for Beyond Meat beef crumbles, but my local store didn’t have those. I got the Beyond Meat hamburger patties instead, cooked them according to package directions, and then broke them up in the pan. It worked great! This particular brand is not necessary, just be sure to look at the ingredient list of whatever you buy (ideally you always do this). Beyond Meat is composed of pea protein, and the vegan ricotta and mozzarella shreds I use are both cashew-based. There should not be anything mysterious in these items.

Also, it is critical that you do not cook lasagna prior to assembling the dish! The lasagna will cook in the sauce in the oven. More flavor is absorbed into the sheets of pasta this way.

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Instructions

Sauce

  1. Melt Earth Balance in a large pot over medium heat.
  2. Stir in olive oil, asafetida, turmeric, coriander, fenugreek, cumin, black mustard seeds, and dried chilies.
  3. Stir in the tomatoes and allow them to cook down a couple minutes, releasing their liquid and flavor.
  4. Stir in pasta sauce, sea salt, tomato paste, molasses, and Italian herb blend. Lower heat to a simmer and cover sauce for 30 minutes.

Lasagna

  1. Melt coconut oil in a sauté pan over medium heat.
  2. Add your “beef”, season with pepper, and cook following package instructions. This should take about ten minutes.
  3. Remove “beef” from heat and pour into a big bowl. Mix in the vegan ricotta and a handful of vegan mozzarella.
  4. Place broccoli florets and zucchini slices in a steaming basket over an inch of water in a large pot and cover.* Steam over high heat until broccoli is easily pierced with a fork. When done, move to a large bowl and mulch it up using knives.
  5. Preheat oven to 350°F.
  6. Grease a large casserole pan with a dollop of Earth Balance and a dash of olive oil.
  7. Order of assembly:
    1. Sauce
    2. Lasagna
    3. All ricotta mixture, pressed down and spread out evenly
    4. Sauce
    5. All broccoli / zucchini mixture
    6. Shredded spinach
    7. Sauce
    8. Vegan mozzarella
    9. Lasagna
    10. Sauce
  8. Cover pan with foil and bake for one hour.
  9. Remove from oven, remove foil, and add remaining vegan mozzarella.
  10. Uncovered, bake for ten more minutes.
  11. Remove from oven and top with remaining sauce.

*If you don’t have a steaming basket, put your veggies directly into an inch of water to steam and then drain.

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Serves ten.

Adapted from No Death, No Dairy Lasagna.

Recipe: Cashew Ricotta

In past I’ve made ricotta-like recipes with tofu, but I know not everyone wants to eat the ‘fu. So, here’s some incredibly simple, no-tofu, vegan ricotta.

Ingredients

2 c cashews*
1/2 lemon, juiced
2 T nutritional yeast
1 1/2 t sea salt
1/2 t garlic powder
3/4 c water

*Find out how I afford all these dang organic cashews here.

Instructions

  1. In a bowl, cover cashews in boiling hot water and let soak for one hour.
  2. Drain cashews and put in food processor or blender.
  3. Add all other ingredients and blend until smooth and creamy.

That’s it! Pipe some cashew ricotta into stuffed mushrooms, dollop it into a quiche, or layer it into lasagna. Guess what? Next week I bring you lasagna.

Refrigerate in an airtight container and use within one week.


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Recipe: Pumpkin-Shaped Vegan Cheese Ball

I was in Texas this past weekend and had a mini Thanksgiving gathering with my family, so naturally Bummed Out Baker had to step in to cook up something vegan to force upon my super-Texan, meat-eating loved ones: a cheese ball in the shape of a pumpkin. I also reprised my vegan, gluten-free cornbread casserole for the occasion.

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Alright so today’s recipe is an inclusive, on-theme appetizer for any Thanksgiving get together you may be going to this week. Why is it inclusive?

  1. It’s vegan, which means both meat-eaters and herbivores can enjoy it.
  2. It’s vegan, which means loved ones who are pregnant can partake in soft cheese consumption without worry.

My sister in-law is pregnant and I basically chased her around with this vegan cheese ball all night and then sent her home with a tupperware full of leftover cheese ball. Find comedic footage of her enjoying the cheese ball in my Instagram stories. #INCLUSION #AMYSVEGANCHEESEBALL

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Ingredients

Cheese Ball
2 c cashews
2 garlic cloves, minced
1/2 t garlic powder
1 lemon, zested and juiced
4 T nutritional yeast
1/2 t sea salt
2 T olive oil
4 oz vegan cream cheese (i.e., Kite HillDaiya)
1 4 oz jar pimento peppers, drained
1/2 t paprika
1/2 t cayenne pepper

Coating
1 T nutritional yeast
1 t paprika
1 t chili powder
1 pinch cayenne pepper
1 pinch sea salt

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PRO TIP! Have you ever looked at my stuff and wondered How the heck does Bailey afford all these dang organic cashews? I buy them for a song at Costco. I also buy about ten pounds in one trip because the Costco I go to is nightmarish and I try to avoid it. :)

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This recipe can be made in one day over the course of seven hours, or you can break it up into two days like I did.

Instructions

  1. In a bowl, cover cashews with water and soak for six hours. If you’re in a rush, you can cover the cashews in boiling hot water and soak for one hour. Drain cashews and set aside.
  2. In a food processor or blender combine cashews, garlic, garlic powder, lemon zest, lemon juice, nutritional yeast, sea salt, and olive oil, blending until creamy and smooth. Scrape down sides as needed.
  3. Add vegan cream cheese, pimento peppers, paprika and cayenne. Blend again until creamy and smooth.
  4. Give the cheese mixture a taste and adjust seasonings as needed, adding more lemon zest, nutritional yeast, garlic, sea salt, paprika, or cayenne. This should be flavorful, so don’t be shy!
  5. In a fine mesh strainer over a bowl, layer two layers of cheesecloth or one thin, clean tea towel. Using a spatula, scoop the cheese mixture onto the cheesecloth. Gather the corners and twist the top of the cheesecloth or towel gently to form the cheese into a ball or disc shape and secure with a rubber band.
  6. Refrigerate for at least six hours (up to 24). The cheese ball should then be semi-firm to the touch. You likely won’t see liquid in the bowl as the cheesecloth absorbs moisture.IMG_3310
  7. Unwrap from cheesecloth and invert cheese ball onto a serving platter.
  8. Mix together coating spices and gently roll the cheese ball around until coated.
  9. Top with the stem of a bell pepper to make the cheese ball look like a pumpkin.
  10. Serve with crackers, chips, or veggies!

The cheese ball will hold its form for a few hours out of the refrigerator and is best when chilled. In an airtight container, leftovers keep up to five days in the refrigerator.

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I am thankful for my festive parents, Keith and Stace. Cheers!

#CHEESEBALL serves many loved ones, party people, children, meat eaters, and vegetarians.

Adapted from Spicy Vegan Pimento Cheese Ball.


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Recipe: Cornbread Casserole

Cornbread casserole is my FAVORITE holiday dish. My mom always makes it and it’s incredibly simple and… complete garbage for you. I found a vegan / gluten-free recipe that eliminates the questionable ingredients and it is delicious! It even passed the Rick Test. #RickApproved

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Ingredients

1 c cornmeal
1/2 c almond flour
2 T ground flax seeds
2 t baking powder
1/2 t sea salt
1/2 c cashews
1/2 c non-dairy milk
1/2 c maple syrup
1/4 c coconut oil
2 c whole corn kernels, drain if from a can
1/2 c vegan cheese shreds or organic shredded cheese

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organic shredded cheese

Instructions

  1. Poor hot water over raw cashews, soak one hour, drain, set aside.
  2. Preheat oven 350° F. Lightly grease casserole dish, set aside.
  3. Whisk cornmeal, almond flour, flax seeds, baking powder and sea salt together in a large bowl, set aside.
  4. Combine cashews, non-dairy milk, maple syrup, and coconut oil in a blender, processing until smooth.
  5. Mix wet ingredients into dry ingredients until just combined.
  6. Fold in corn and cheese, if using.
  7. Poor batter into baking dish and distribute evenly. Bake for 55 minutes, until toothpick comes out clean.

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Serves 6-8 people.

Have a plethora of corn? Keep on with the corn-theme here.

Adapted from Cornbread Casserole (Vegan, Gluten-Free).


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