I had a weird week at school, but a good week in the kitchen. I brought these vegan sugar cookies to class on Halloween and topped them with star sprinkles because those are the spookiest sprinkles I have. The surprise ingredient in these sugar cookies is pumpkin – they’re on theme for this time of year!
1 c organic Earth Balance
1 c sugar, plus more for topping
1/2 c brown sugar
1/2 c pumpkin puree
2 t vanilla extract
3 1/2 c flour
1 T arrowroot powder
2 t baking powder
1 t baking soda
1/2 t sea salt
2-3 t non-dairy milk
1/2 c organic Earth Balance
1/2 t vanilla extract
3 c powdered sugar
Splash non-dairy milk
- Add softened butter to a large mixing bowl and cream with a mixer.
- Add sugar, brown sugar, vanilla, and pumpkin. Beat for one minute.
- Sift flour, arrowroot powder, sea salt, baking soda, and baking powder over butter mixture.
- Mix until until just combined, being careful not to over mix.
- Add non-dairy milk and mix until soft dough forms. If dough appears too wet, add flour 1 T at a time.
- Cover and freeze dough for 15 minutes.
- Preheat oven to 350° F and position rack in the center of oven.
- Line baking sheet with parchment paper and scoop chilled dough into balls, about 1 T each. Arrange 2-3 inches apart to allow for spreading.
- Dip the bottom of a glass into sugar and gently mash balls down into discs to help them cook more evenly.
- Bake for about 10 minutes, or slightly golden brown.
- Remove cookies from oven and let rest on the pan for a few minutes before transferring to a plate to cool completely.
- Rinse mixing bowl clean and add butter. Beat until light and fluffy.
- Mix in vanilla.
- Add powdered sugar 1/2 c at a time and continue mixing until thick and creamy.
- Splash in a little non-dairy milk to thin. You want the frosting to hold shape once on the cookies, so only add a little milk. Add more powdered sugar if it gets too thin.
- Once completely cooled, frost cookies and top with sprinkles, if desired.
- Store covered leftovers at room temperature for 3-4 days.
Yields ~36 cookies.
Adapted from 1-Bowl Vegan Sugar Cookies.
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Sweet potatoes are fabulous for you, and gnocchi is delicious and can easily be made vegan. If you’re intimidated by the idea of making your own gnocchi, well, so was I. Fear not! I was delighted by the ease of this recipe. Also, orange food makes for a good October dish. #spooky
2 medium sweet potatoes
1 T ground flax
3 T water
2 garlic cloves, minced
1/2 t sea salt plus a pinch
1/2 t nutmeg
2 c flour
- Preheat the oven to 350° F.
- Pierce each sweet potato several times with a fork and bake for 40 minutes. Remove from the oven and set aside to cool.
- Combine ground flax and water and allow a few minutes to congeal. Mix well and set aside.
- Once cool enough to work with, remove potato peels and mash potatoes in a large bowl.
- Mix garlic, sea salt, nutmeg, and flax egg into the potatoes. Finally, mix in the flour a little at a time until you have soft dough. I recommend the dough blade in a food processor for this part.
- Bring a large pot of water and pinch of sea salt to boil.
- Roll dough out on a floured surface and cut into pieces, roughly 1″ (see photos).
- Drop pieces into boiling water, allowing them to cook until they float to the surface. Remove floating pieces with a slotted spoon.
- Serve with organic Earth Balance or a vegan cream sauce.
Adapted from Sweet Potato Gnocchi.
Malai kofta is my all time favorite Indian dish. I knew it was vegetarian, but didn’t know much else, ingredient-wise. I learned that it usually has heavy cream, so here’s a vegan version to make at home.
Part One: Kofta
3-4 russet potatoes*
14 oz extra firm tofu
1/2 c arrowroot**
2 T cilantro leaves and stems, minced, more leaves for garnish
1 T lemon juice
2 t garam masala
1 3/4 t sea salt
1 c frozen green peas
coconut oil for baking
Part Two: Sauce
1 yellow onion, chopped
1 32 oz can diced tomatoes
1/4 c cashews
4 cloves garlic, minced
1″ piece fresh ginger, peeled and chopped
1 1/2 t garam masala
1 t ground turmeric
1/2 t cayenne pepper
1 t sea salt
1 t fenugreek
1 15 oz can coconut milk
*Or 4-6 yukon gold potatoes
- Cover potatoes with water in a pot, then cover with lid. Bring water to boil over high heat, then turn heat down to medium for 10-15 minutes until potatoes are fully cooked and easily pierced with a fork. Drain water from the potatoes, mash them smooth, and set aside.
- In another large pot add onion, canned tomatoes and their juices, cashews, garlic, ginger, garam masala, turmeric, cayenne, sea salt, and fenugreek. Cover and bring to a simmer over medium heat for 15 minutes, stirring occasionally.
- Transfer onion / tomato mixture to a food processor or blender and blend until smooth. Make sure to vent so hot air doesn’t build up in the food processor or blender. Pour mixture back into pot and add coconut milk. Mix together, cover, and set aside until kofta are ready.
- In a large mixing bowl, mash the tofu by squeezing it in your hands until it’s creamy or blend it in a food processor until smooth.
- Preheat the oven to 425 ºF.
- Mix potatoes, arrowroot, cilantro, lemon juice, garam masala, and sea salt into mashed tofu. Test consistency by forming a ball. It should hold together and might stick to your hands a little, but if it is very sticky and falling apart add a bit more arrowroot.
- Mix in frozen peas.
- Line a baking tray with parchment and spray or brush with oil.
- Shape kofta mixture into balls, about one tablespoon each. Arrange kofta so there is about an inch between each, then spray or brush the tops with oil. Bake for 40 minutes and flip halfway through, until both sides are golden and the edges of the kofta are crispy and chewy.
- To serve, pour sauce over kofta and garnish with cilantro, if desired. Enjoy with naan or brown basmati rice.
tofu post-food processor
Adapted from VEGAN MALAI KOFTA: INDIAN DUMPLINGS IN CURRY TOMATO CREAM SAUCE.