Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone's Favorite Treats by Terry Hope Isa Chandra;Romero Moskowitz Page A
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slice it into 24 squares. Store in a covered container in the refrigerator. These bars also freeze well, tightly wrapped and allowed to thaw for 20 minutes before serving.
Morsels
✦ You’ll want to use only sweetened, fluffy, white flaked coconut for these. Save the natural shredded stuff for a healthy curry.
✦ Press the graham cracker crumb crust like crazy into the pan; the more you pat it down the firmer the resulting crust will be.
CALL ME BLONDIES
MAKES 12 BLONDIES
WE’RE NOT MUSIC HISTORIANS, but could it be that Deborah Harry named her band after this chewy, gooey bar? This is a nice and easy basic blondie, quick to throw together and packed with chocolate chips. The secret to the texture is not to overbake; once the edges are lightly browned these babies are done.
3 ounces firm silken tofu, like Mori-Nu
(¼ of the package)
¼ cup nondairy milk
⅓ cup canola oil
½ cup brown sugar
½ cup sugar
1 teaspoon pure vanilla extract
1½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
¾ cup chocolate chips
1. Preheat oven to 325°F. Line an 8 x 8-inch brownie pan with parchment paper; it should cover the bottom as well as curve up and cover the sides.
2. Puree the tofu, nondairy milk, and oil in a blender or a food processor until smooth and fluffy. Use a spatula to scrape down the sides to make sure you get everything.
3. Transfer the tofu mixture to a mixing bowl. Use a fork to vigorously mix in the sugars. Add the vanilla.
4. Sift in the flour, baking soda, baking powder, and salt. Use a spatula to fold and mix the batter until smooth. Fold in the chocolate chips. Transfer the batter to the pan and smooth out the top. It’s okay if the batter doesn’t sink all the way into the sides and edges of pan, as it will spread a bit during baking. Bake for 27 to 30 minutes; the sides of the blondies should be just slightly browned. Remove the pan from the oven and let the blondies cool for at least 30 minutes before slicing and serving.
Variations
These really are a great base for almost any combo you can imagine.
TRIPLE BLONDE BLONDIES: Add ¾ cups white chocolate chips and ¾ cup macadamia nuts.
WALNUT CHOCOLATE CHIP BLONDIES: Add ¾ cups walnuts in addition to the chocolate chips.
SPICED SWEET POTATO BLONDIES
MAKES 12 BLONDIES
BLONDIE PURISTS MAY FROWN AT THE IDEA. But sweet potato fans will welcome with open arms the lush, dense moistness that sweet potatoes bring to this old favorite. Add some chocolate chips if you must, but try the recipe without ’em sometime for really gorgeous sweet potato flavor. These plump squares are a tad more cakelike and certainly moister than your average blondie, but it also helps them remain fresher-tasting for longer.
¾ cup cooked, well-mashed, orange-
colored sweet potato (less than a
1 pound of raw potato)
½ cup canola oil
⅔ cup sugar
½ cup dark brown sugar
¼ cup nondairy milk
2 teaspoons vanilla
1¼ cups unbleached flour
¼ teaspoon baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground allspice
½ cup toasted chopped pecans or
walnuts
½ cup chocolate chips (optional)
1. Line an 8 x 8-inch square metal brownie pan with enough aluminum foil so that it folds over the sides of the pan by about an inch. Spray the bottom of the covered pan with a little nonstick cooking spray. Preheat oven to 350°F.
2. In a large bowl, mix together the sweet potato, oil, sugar, brown sugar, nondairy milk, and vanilla until smooth. A few tiny chunks of sweet potato are okay.
3. Sift in the flour, baking powder, salt, cinnamon, ginger, and allspice. Mix just enough to moisten, then fold in the nuts and chocolate chips, if using. Do not overmix.
4. Pour mixture into the prepared pan and smooth the top with a rubber spatula. Bake for 28 to 32 minutes, checking the bars at 28 minutes by poking a toothpick into the center of the
Morsels
✦ You’ll want to use only sweetened, fluffy, white flaked coconut for these. Save the natural shredded stuff for a healthy curry.
✦ Press the graham cracker crumb crust like crazy into the pan; the more you pat it down the firmer the resulting crust will be.
CALL ME BLONDIES
MAKES 12 BLONDIES
WE’RE NOT MUSIC HISTORIANS, but could it be that Deborah Harry named her band after this chewy, gooey bar? This is a nice and easy basic blondie, quick to throw together and packed with chocolate chips. The secret to the texture is not to overbake; once the edges are lightly browned these babies are done.
3 ounces firm silken tofu, like Mori-Nu
(¼ of the package)
¼ cup nondairy milk
⅓ cup canola oil
½ cup brown sugar
½ cup sugar
1 teaspoon pure vanilla extract
1½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
¾ cup chocolate chips
1. Preheat oven to 325°F. Line an 8 x 8-inch brownie pan with parchment paper; it should cover the bottom as well as curve up and cover the sides.
2. Puree the tofu, nondairy milk, and oil in a blender or a food processor until smooth and fluffy. Use a spatula to scrape down the sides to make sure you get everything.
3. Transfer the tofu mixture to a mixing bowl. Use a fork to vigorously mix in the sugars. Add the vanilla.
4. Sift in the flour, baking soda, baking powder, and salt. Use a spatula to fold and mix the batter until smooth. Fold in the chocolate chips. Transfer the batter to the pan and smooth out the top. It’s okay if the batter doesn’t sink all the way into the sides and edges of pan, as it will spread a bit during baking. Bake for 27 to 30 minutes; the sides of the blondies should be just slightly browned. Remove the pan from the oven and let the blondies cool for at least 30 minutes before slicing and serving.
Variations
These really are a great base for almost any combo you can imagine.
TRIPLE BLONDE BLONDIES: Add ¾ cups white chocolate chips and ¾ cup macadamia nuts.
WALNUT CHOCOLATE CHIP BLONDIES: Add ¾ cups walnuts in addition to the chocolate chips.
SPICED SWEET POTATO BLONDIES
MAKES 12 BLONDIES
BLONDIE PURISTS MAY FROWN AT THE IDEA. But sweet potato fans will welcome with open arms the lush, dense moistness that sweet potatoes bring to this old favorite. Add some chocolate chips if you must, but try the recipe without ’em sometime for really gorgeous sweet potato flavor. These plump squares are a tad more cakelike and certainly moister than your average blondie, but it also helps them remain fresher-tasting for longer.
¾ cup cooked, well-mashed, orange-
colored sweet potato (less than a
1 pound of raw potato)
½ cup canola oil
⅔ cup sugar
½ cup dark brown sugar
¼ cup nondairy milk
2 teaspoons vanilla
1¼ cups unbleached flour
¼ teaspoon baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground allspice
½ cup toasted chopped pecans or
walnuts
½ cup chocolate chips (optional)
1. Line an 8 x 8-inch square metal brownie pan with enough aluminum foil so that it folds over the sides of the pan by about an inch. Spray the bottom of the covered pan with a little nonstick cooking spray. Preheat oven to 350°F.
2. In a large bowl, mix together the sweet potato, oil, sugar, brown sugar, nondairy milk, and vanilla until smooth. A few tiny chunks of sweet potato are okay.
3. Sift in the flour, baking powder, salt, cinnamon, ginger, and allspice. Mix just enough to moisten, then fold in the nuts and chocolate chips, if using. Do not overmix.
4. Pour mixture into the prepared pan and smooth the top with a rubber spatula. Bake for 28 to 32 minutes, checking the bars at 28 minutes by poking a toothpick into the center of the
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