Mocha Almond Cookies

With Easter on the horizon I knew I'd be tempted with all kinds of yummy desserts made with butter and eggs and dairy, so I had to buckle down and find a delicious vegan dessert recipe- and fast! These cookies were recommended to me and they seemed easy enough- I had just about all the ingredients on hand, so I went with it. I brought them to my Uncle's house for Easter dinner and they quickly became the talk of the table. You know they have to be good when non-vegans are requesting the recipe!

3 cups blanched almond flour (also called almond meal, found at Whole Foods)
1/3 cup unsweetened cocoa powder
2 2/3 tablespoons finely ground coffee
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup coconut oil, warmed (refined so it can withstand high temperatures)
2/3 cup agave nectar
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1 cup chopped dark chocolate or dark chocolate chips

Preheat oven to 350º F  and lightly spray two large baking sheets. In a large bowl, whisk together almond flour, cocoa powder, ground coffee, baking soda and salt. In a small bowl, whisk together coconut oil, agave, vanilla and almond extract. Pour coconut oil mixture into flour mixutre and stir until moistened. Stir in dark chocolate. Drop dough by heaping tablespoonfuls on greased baking sheets, they don't spread out much so don't worry about them being too close together. Bake for 8 minutes, rotating sheets after 4 minutes. Cool on baking sheets for 5 minutes, serve warm.

Recipe from Michele Borboa

Lemon Basil Cashew Cheese

I've realized making the transition to veganism is more of a mental challenge than a physical challenge. Through this process I've become more aware of what I'm eating and why it matters. If you're interested in learning more about why your food matters I highly recommend the book The Food Revolution by John Robbins. It's forever changed my life, and I hope it brings some insight to yours also.

I originally made this Lemon Basil Cashew Cheese as the replacement to the ricotta cheese in my lasagna. The cheese was so good that I used the leftovers as a replacement for hummus. I snacked on it with cucumbers, and pita chips, and I'm even thinking about using the last bit for my Cheesy Kale Chips recipe, that is, if my brother hasn't polished it off.

1 cup raw cashews, soaked in water for 30 minutes or overnight
2 garlic cloves, peeled
1/4 cup fresh lemon juice
1 tablespoon Dijon mustard
1/4 cup water (or more as needed)
3/4 cup fresh basil leaves (lightly packed)
1/2 cup nutritional yeast  flakes
Pinch of salt

Drain the cashews and add them to the food processor along with the garlic, pulse until the mixture is well chopped. Add in the remaining ingredients and pulse until smooth and creamy. Refrigerate for up to two weeks (I seriously doubt it'll last you that long).

Makes just over 1 cup

Recipe from Angela, blogger of Oh She Glows

Anna's Vegan Mac n' Cheese

My friend, Anna, was determined to recreate Annie's vegan Mac N' Cheese, and in the process I think she came up with something even better. It's so good that I crave it on a weekly basis, and now I've started making it for my family as well.

-1 package pasta shells (I use GF)
-1/2 cup vegan butter 
-3 1/2 cups boiling water
-1/2 cup flour
-2 tablespoon soy sauce
-1 teaspoon salt
-Pinch of cayenne
-Pinch of turmeric
-1 1/2 teaspoon garlic powder
-1 teaspoon mustard powder
-1 cup nutritional yeast flakes

Cook pasta according to directions, drain, set aside. In a large sauce pan over medium heat melt the margarine, once melted slowly whisk in the flour until completely smooth. Add in the boiling water, soy sauce, salt, cayenne, turmeric, garlic powder and mustard powder, whisk until combined. Continue to cook until it starts to bubble, then whisk in the nutritional yeast until smooth. If it's a bit too thick add in a few tablespoons of water until desired consistency. Toss shells in the sauce and serve.

Makes enough for 6 portions