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Vegan Bacon Wrapped Dates

Vegans don’t go without, we do it better.  This is a holiday party favorite, converted for vegans.  Simple, quick, and delicious.

Ingredients:

  • 8 slices of vegan bacon
  • 16 dates
  • 4 ounces of your favorite artisanal vegan cheese, or tofutti dairy free cream cheese
  • toothpicks

Instructions:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Slice the dates lengthwise on one side to create an opening. Remove the pit.
  3. Using a spoon, stuff a small amount of cheese into the cavity of each date and press the sides together to close.
  4. Cut the bacon slices in half. Wrap each date with a slice of bacon and secure with a toothpick.
  5. Line a cookie sheet with aluminum foil and spray with oil.  Arrange finished dates evenly on the foil and bake for 10 minutes.  Turn dates to their other side and bake for another 5-8 minutes, until browned to your liking. Remove from the oven, and let stand for 5 minutes before serving.

GMC Notes:

  • Depending on the brand of vegan bacon, you may or may not be able to completely wrap the date.  If your bacon is firmer in texture, folding half way around (like a hotdog bun) works too – as long as you can hold it together with the toothpick.
  • You can substitute foil and oil with parchment paper.
  • We typically serve with the toothpicks left in – it helps in picking them up.

 

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Vegan Fruitcake

The holidays are fast approaching.  And we love to ring in the holidays with an old favorite.  Moist, hearty, colorful, and full of flavor – nothing welcomes the season like a fruitcake.

Ingredients:

  • 1-1/2 cups whole red candied cherries
  • 1-1/2 cups whole green candied cherries
  • 3 cups diced candied pineapple
  • 1 pound walnut halves
  • 10 ounces golden raisins
  • 1 cup solid coconut oil
  • 1 cup sugar
  • 5 flax eggs
  • 4 tablespoons vanilla extract
  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 cup of pecan halves (optional – see notes)
Directions:
  1. Preheat oven to 300°.
  2. In a medium bowl, combine fruit and nuts.
  3. In a separate mixing bowl, cream coconut oil and sugar until light and fluffy. Beat in flax eggs and vanilla.
  4. In a third bowl, combine dry ingredients: flour, baking powder, cinnamon, and salt.  Slowly add to creamed mixture and mix well. Stir in fruit and nuts, to coat.
  5. Transfer batter to a greased and floured 10-in. tube pan. Bake until a toothpick inserted in center comes out clean, about 2 hours. Cool 10 minutes; remove from pan to a wire rack to cool completely. Wrap tightly and store in a cool place. Bring to room temperature before serving; slice with a serrated knife.
GMC Notes:
  • For decoration, press a handful of candied cherries and pecan halves onto the top prior to baking.
  • A 2 hour bake time introduces a lot of room for variation by oven.  Start checking at about 90 minutes.
  • A ‘flax egg’ is made by combining flax meal and water.  Flax meal can be challenging to find.  In the baking section of your grocery store, look for vegan egg alternatives, including brands such as Neat Egg.  And flax is a superfood, with a long list of health benefits.
  • Haven’t baked with coconut oil before?  It’s amazing!  Once you try it, you’ll never bake again without it.  It’ll become your go-to vegetable oil.  In your grocery, it’s in the oil section, in a jar, and should be solid at room temperature.  And no, it doesn’t make your baked goods taste like coconut.  Beyond being great for baking, it’s great for your body too.
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GMC Organic Tees

Visit our Logo Shop, and check-out our great selection of Green Man Cafe graphic tees.  Made from 100% organic cotton!

 

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Vegan Pumpkin Bread

Welcome the flavors and scents of fall with a delicious vegan pumpkin bread!

 

Ingredients:
  • 1 cup pure pumpkin puree
  • 1/2 cup solid coconut oil
  • 1 1/3 cups white sugar
  • 2 flax eggs
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
Directions:
  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 9×5 inch loaf pan.
  2. In a large bowl, mix together the pumpkin, oil, sugar, and flax eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Pour batter into prepared pan.
  3. Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.
GMC Notes:
  • For variation, add raisins, pecans, or walnuts.
  • Pumpkin puree is all pumpkin, not pumpkin pie mix.  Shop carefully!
  • 1 cup of pumpkin is approximately 1/2 of a 15 ounce can.  What are you going to do with the other half?  Double the recipe and make two loaves.
  • A ‘flax egg’ is made by combining flax meal and water.  Flax meal can be challenging to find.  In the baking section of your grocery store, look for vegan egg alternatives, including brands such as Neat Egg.
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Vegan Cranberry Bread

Ingredients:

  • 2 cups all-purpose flour
  • 3/4 cup white sugar
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup chopped cranberries
  • 1/2 cup chopped walnuts
  • 1 flax egg
  • 2 tablespoons solid coconut oil
  • 3/4 cup orange juice
  • 1 tablespoon orange zest
 
Directions:
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan.
  2. In a mixer, combine flax egg, coconut oil, orange juice, and orange zest.
  3. In a separate bowl, combine the flour, sugar, salt, baking powder, and baking soda. Add the cranberries and walnuts, and stir to coat with flour.
  4. Slowly add flour mixture to the egg mixture, and mix until blended. Spoon the batter into the prepared pan.
  5. Bake for 50 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack, and cool completely.

GMC Notes:

A ‘flax egg’ is made by combining flax meal and water.  Flax meal can be challenging to find.  In the baking section of your grocery store, look for vegan egg alternatives, including brands such as Neat Egg.

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Vegan Whoopie Pies

Ingredients:

Cake:
  • 6 tablespoons solid coconut oil, softened
  • 1 cup white sugar
  • 1 flax egg
  • 2 cups all-purpose flour
  • 5 tablespoons unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup almond milk
  • 1 teaspoon vanilla extract
Filing:
  • 3/4 cup solid coconut oil, softened
  • 3/4 cup confectioners’ sugar
  • 1/4 teaspoon vanilla extract
  • 1 cup vegan marshmallow creme
  • 1 tablespoon almond milk
Directions:
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. To Make Cookies: Cream 6 T coconut oil, 1 cup sugar and flax egg in bowl.
  3. In a separate bowl, mix together 2 cups flour, 5 T cocoa, 1 1/2 t soda, and 1 t salt. Add to oil mixture alternately with 1 cup milk and 1 teaspoon vanilla, mixing well after each addition.
  4. Line cookie sheet with parchment paper.  Drop by tablespoonfuls onto cookie sheets, about 2 inches apart. Bake for 10 minutes. Remove to wire rack to cook completely.
  5. To Make Filling: Cream 3/4 cup coconut oil and 3/4 cup confectioners’ sugar in bowl until light and fluffy. Blend in 1/4 teaspoon vanilla and 1 cup vegan marshmallow creme. Slowly and up to 1 tablespoon of almond milk, until desired consistency. Spread on half the cooled cookies; top with remaining cookies.
GMC Notes:
  • Filing too runny?  Slowly add additional powdered sugar.
  • Makes about 12 pies, 24 cookies.
  • Most commercially available marshmallow is made with egg whites.  You can find vegan brands online, or make your own.  In a pinch for filing?  You can substitute vegan vanilla frosting.
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Vegan Gingersnaps

Gingersnaps have a long history in England and Germany. Traditionally, the cookies were made using molasses rather than refined sugar because it was less expensive. As England expanded its colonial rule, it brought many of its cooking and baking traditions to the colonies.

And now we continue the evolution of the venerable ‘snap’ with our own vegan recipe!

Ingredients:

  • 1 cup packed brown sugar
  • 3/4 cup vegetable oil
  • 1/4 cup molasses
  • 1 flax egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/3 cup white sugar for decoration
Directions:
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, mix together the brown sugar, oil, molasses, and flax egg.
  3. In a separate bowl combine the dry ingredients: flour, baking soda, salt, cloves, cinnamon, and ginger.  Then stir into the molasses mixture.
  4. Roll dough into 1 1/4 inch balls. Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets.
  5. Bake for 10 to 12 minutes in preheated oven, or until center is firm. Cool on wire racks.
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Tom Brady’s Vegan Munchies

Tom Brady, New England Patriots Quarterback, and self-professed part-time vegan, (otherwise known as an omnivore) has launched a line of vegan snacks under his TB12 brand and website.

According to the store site:  TB12™ Snacks are a great way to eat healthy foods with organic ingredients while on-the-go. TB12 Snacks are individually packaged in resealable snack-sized bags, made from biodegradable rice paper. All TB12 Snacks are raw, vegan, organic, gluten-free, and dairy-free.

And, they are apparently selling out fast.

The Vegan Revolution continues?  We’d love to hear your thoughts.

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Gramma’s Vegan Date Squares

And old time family favorite, converted for Vegans.  Great as a dessert and with coffee, but hearty enough for breakfast.

Ingredients:

  • 1 1/2 cups rolled oats
  • 1 1/2 cups all purpose flour
  • 1/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 cup packed brown sugar
  • 3/4 cup vegan margarine, softened
  • 3/4 pound pitted dates, diced
  • 1 cup water
  • 1/3 cup packed brown sugar
  • 1 teaspoon lemon juice
Directions:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine oats, pastry flour, salt, 1 cup brown sugar, and baking soda. Mix in the vegan margarine until crumbly. Press half of the mixture into the bottom of a 9 inch square baking pan.
  3. In a small saucepan over medium heat, combine the dates, water, and 1/3 cup brown sugar. Bring to a boil, and cook until thickened. Stir in lemon juice, and remove from heat. Spread the filling over the base, and pat the remaining crumb mixture on top.
  4. Bake for 20 to 25 minutes in preheated oven, or until top is lightly toasted. Cool before cutting into squares.
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