Ingredients

• 1/4 cup vegan butter
• 2/3 cup turbinado sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 2 tablespoons egg replacer
• 2 1/2 cups almond flour
• 1 cup rice flour and extra for rolling
• 1/3 cup fresh orange juice
• 1/2 teaspoon orange bitters (optional)
• 1/2 teaspoon orange zest
• 1 cup fresh cranberries, chopped
• 1 cup pecans, chopped

Preparation

1. In a medium bowl, combine salt, baking powder, egg replacer, almond flour, and rice flour.
2. In a large bowl or mixer blend vegan butter, sugar, orange juice, bitters, and orange zest.
3. Gradually add the dry ingredients to the wet. When the dough is consistent add the chopped cranberries and pecans.
4. With rice-floured hands, roll the dough into two-inch wide rolls with flattened ends.
5. Place these rolls onto well-oiled cookie sheets and bake  for 15 minutes at 375 degrees.
6. Remove the pans and reduce the oven heat to 300 degrees.
7. Allow the rolls to cool on a rack for about 15 minutes, then cut the rolls into 1/2-inch wide slices to make the cookies. Place the cookies back on a lightly oiled cookie sheet and bake until golden brown on the bottom, about 5 to 10 minutes. Turn the cookies and brown the other side.
8. Cool the cookies on racks to keep them dry, then store in an airtight container for up to two weeks.

Panna cotta, or cooked cream in Italian, is a super simple, but delicious dessert. Our vegan take on it uses coconut milk in place of the cream, and agar agar powder in place of the usual gelatin. This recipe is quite basic, so feel free to get creative with flavoring (maybe some cardamom or lemon zest, or even chocolate!). Other toppings, like fresh berries, are also fun to experiment with.

Coconut Milk Panna Cotta with Poached Pears

Note that while the preparation is quick, the panna cotta does have to set for a few hours in the refrigerator, so prepare well ahead of dessert time.

Ingredients

• 1 can (13.5 ounces) coconut milk
• 2 tablespoons sugar
• 1 teaspoon agar agar powder (we used NOW Foods Brand Agar Powder)
• 1/4 teaspoon pure vanilla extract

For the Pears

• 1 large pear, not too soft, seeds removed and cut into 1/4-inch thick slices
• 1 cup water
• 1/4 cup sugar
• 1 cinnamon stick
• 5 cloves
• 1 cardamom pod, cracked open
• 1 teaspoon fresh lemon juice

Preparation

1.  Add coconut milk and sugar to a small saucepan and bring to boil, stirring to dissolve the sugar.
2. Lower heat to simmer, and whisk in the agar agar powder. Continue to simmer and whisk for 2 minutes.
3. Remove from heat, stir in vanilla extract, and pour into ramekins or other small heat-resistant bowls. Let cool on the counter for about 20 minutes, then refrigerate for 2-3 hours.

For the Pears

1. In a large skillet, bring the water to a boil and dissolve the sugar in it.
2. Add the pear slices and spices, reduce heat to simmer, and cook for 20-25 minutes until the pears are soft.
3. Remove from heat, add lemon juice, and let cool. Save in an airtight container until you’re ready to use them.

Seeds, berries, and fruit make this pie suitable for man and beasts alike. It was largely inspired by our neighbors Brenna and Brian. They host monthly vegan dinners where they introduced us to sunflower seed crusts with tart fruit fillings.

For the Birds Pie

Ingredients

• 1 cup sunflower seeds
• 1/4 cup raw hemp seeds
• 1 tablespoon white sugar
• 1 1/2 tablespoons non-margarine dairy free butter substitute
• 5 small peaches, halved and peeled 
• 1 pint strawberries, cored
• 1/2 cup frozen cranberries
• Zest of 1/2 a lemon
• 1 tablespoon molasses
• 1 tablespoon honey
• 1 teaspoon agar powder
• 2 tablespoons egg replacer
• 1 pinch cinnamon
• Salt

Preparation

1. In a food processor, combine sunflower and hemp seeds with white sugar, a pinch of salt, and butter substitute. Pulse the mixture until a dough forms. Press the crust mixture into a pie dish and set aside. 
2. Combine peaches, strawberries, and cranberries with lemon zest honey, molasses, and cinnamon until smooth. Gradually sprinkle in agar, egg replacer, and a pinch of salt, then continue mixing. Pour the mixture into the crust.
3. Bake the pie at 350 degrees until the crust is lightly browned, about 15 to 20 minutes.
4. Allow the pie to cool before serving. Top with a vegan whipped topping or vanilla ice cream.

This beet bread has a fantastic color and is great for dessert or a sweet breakfast.

Beet Bread (Photo by Gabriel Hasser)

Ingredients

• 2-3 red beets
• 1/2 cup vegetable oil
• 3/4 cup turbinado sugar
• 2 portions egg replacer (such as Ener-G)
• 2 teaspoons vanilla extract
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1 1/2 cups all purpose flour
• 1/2 cup chopped pecans
• 1/2 cup raisins
• Cooking spray

Preparation

1. First, boil beets until fork soft.  Run the cooked beets under cold water so you can peel them by hand, then grate until you have about 2 cups of grated beets.
2. In a large bowl, combine oil, sugar, and egg replacer.  Once combined, stir in vanilla, baking powder, salt, and cinnamon.
3. Add flour and mix until the flour is completely incorporated.  Fold grated beets, pecans, and raisins.
4. Thoroughly coat a loaf pan with cooking spray, then pour in batter.  Bake at 350 degrees Fahrenheit for about 45-50 minutes or until a toothpick inserted into the center comes out clean.

Mini Allspice Dram Cakes with Mayfair Icing

Ingredients

• 2 cups gluten-free flour, divided
• 1/3 cup brown sugar
• 1/2 cup chopped pecans
• 2 teaspoons Allspice Dram, divided
• 3 tablespoons non-margarine butter substitute
• 1/3 cup white sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup light coconut milk
• 1 teaspoon white vinegar
• 1/3 cup vegetable oil

Preparation

1. Combine 1/2 cup of gluten-free flour, brown sugar, chopped pecans, and 1 teaspoon Allspice Dram in a medium bowl. Cut non-margarine butter substitute into the mixture and set aside.
2. Combine coconut milk and vinegar in small bowl and let stand for 5 minutes.
3. Combine remaining flour, white sugar, baking powder, and salt in a large bowl.  Add the vegetable oil, remaining Allspice Dram, and coconut milk mixture.
4. Coat the cups of a muffin tin with non-stick cooking spray. put one table spoon of topping in the bottom of each cup. Top with 1/2 cup of cake batter.  Bake for 20-30 minutes at 375 degrees Fahrenheit until they pass the toothpick test.
5. Turn the cakes out on to a rack to cool.

Note: For a little extra kick, drizzle the cakes with Mayfair Icing.

This icing is inspired by the Mayfair Cocktail.

Ingredients

• 2 teaspoon Apricot Brandy
• 1/2 teaspoon Allspice dram
• 1/4 teaspoon orange zest
• 1/2 cup powdered sugar
• 1 1/2 tablespoons water

Preparation

1.  Mix all ingredients until smooth.
2. Spread on cooled baked goods as desired.

Two of our favorite vendors at the Barton Creek Farmers’ Market (other than Johnson’s Backyard Garden, of course) are Dad’s Granola and Rinkon Farm’s Preserves. This recipe combines their marvelous products into one delicious recipe.

Ingredients

• 4 cups (1 package) your favorite type of Dad’s Granola, divided
• 1/2 cup dry unsweetened coconut
• 2 tablespoons ground flax
• 1/2 teaspoon salt
• 1/2 cup egg replacer
• 1/4 cup turbinado sugar
• 1/4 cup vegetable oil
• 1/2 cup unsweetened almond milk
• 1/4 cup garbanzo flour
• 1 jar (11 ounces) of your favorite Rinkon Flume Creek Preserves
• 1/2 cup chopped pecans

Preparation

1. Combine 3 cups granola, coconut, flax, salt, egg replacer, sugar, oil, almond milk, and flour in a large bowl. 
2. Transfer the granola mixture to a greased rectangular baking sheet and press into an even layer.
3. Spread the jam evenly over the layer of granola. Sprinkle the remaining 1 cup of granola evenly over the jam and spray lightly with a vegetable oil-based cooking spray.
4. Bake at 350 degrees Fahrenheit for 30 minutes.
5. Cut granola squares with a sharp knife and allow to cool before serving.

The first rum balls we ever had were made by friend we made while traveling in Peru who wanted something festive to contribute to our very international Thanksgiving feast. This version is both vegan and gluten-free, and is sure to be a hit at your next holiday gathering.

Rum Balls

Ingredients

• 1 cup almonds
• 1 cup pecans
• 1 cup walnuts
• 1 cup dates
• 4 tablespoons cocoa powder
• 1/2 cup oats
• 1/4 cup Jamaican rum
• 1/4 cup powdered sugar
• 1/2 cup unsweetened grated coconut

Preparation

1. In a food processor, grind the nuts, dates, cocoa powder, and oats.
2. Place the mixture in a bowl and add the rum to make a dough.
3. Use your hands to roll the dough into small balls and then roll them in powdered sugar and coconut.

Rosettes are delicate Scandinavian fried cookies often prepared for the holidays.  They are typically made with a simple funnel cake-like batter that has eggs and milk, so we crafted this vegan version that tastes just as good and has the added benefit of making more well-defined rosettes.

To make rosettes you’ll need a special tool called a Rosette Iron. We used this Norpro Rosette Iron and found it to work quite well, though we’ve heard old-school cast iron ones work better than aluminum.

Vegan Rosettes

Ingredients

• 2 tablespoons ground flax seed
• 6 tablespoons of water
• 1 1/2 cups of soy or almond milk
• 1 tablespoon lemon juice
• 1/2 cup all-purpose flour
• 1/4 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon ground fennel seed (optional)
• 1 liter of vegetable oil
• powdered sugar for dusting

Preparation

1. Soak flax seeds in water for about 10 minutes. Combine in a blender with soy milk and lemon juice until smooth. Pour the liquid ingredients into a large bowl and set aside.
2. Combine sugar and fennel seed (if using) together in a medium bowl. Stir in baking powder and flour.
3. Whisk dry ingredients into the wet ingredients 1/2 cup at a time to make the batter.
4. Cover and refrigerate for at least an hour. Move the batter to a heat-resistant, shallow dish (a bread loaf pan works well).
5. To make the cookies, heat three to four inches of oil in a large stock pot to 350-360 degrees Fahrenheit — this is the ideal temperature range  for frying these, so we suggest using a candy thermometer to monitor and adjust the heat throughout the cookie making. Place the rosette molds into the oil while it heats.
6. When the oil reaches 350 degrees remove the molds from the oil, taking a few seconds to allow excess oil to drip off, then place the hot molds in the batter, being careful not to let the batter come up over the molds. Quickly move the batter-covered molds to the hot oil.
7. As the cookies fry, they will slip off the molds.  If they stick, you can carefully tap the handle of your mold on the side of the frying pot to enourage the cookies to drop off from the molds.
8. Once the cookies are off the molds they will need need to be carefully turned with a pair of heat resistant tongs or chopsticks. Leave the iron in the hot oil while you are doing this so it maintains its temperature (see picture below)
9. When the cookies have browned, use the tongs to remove them from the oil, carefully shaking off excess oil, then place them on a paper towel to cool.
10. While they are still a bit warm, dust the warm cookies with powdered sugar or colored sugar crystals.
11. Continue frying cookies until all the batter is used.
12. Store completely dried cookies in an airtight container.

This recipe makes about two dozen delicious rosettes.

Frying Rosettes

In addition to Italian Weddings, these cookies may be enjoyed at a variety of other ethnic events such as Mexican Weddings or Russian Tea Parties.

Our vegan version of these cookies uses almonds, pecans, and optionally ground flax seed for an extra nutty flavor.

Italian Wedding Cookies

Ingredients

• 1 1/4 cup garbanzo flour
• 1 1/4 cup of rice flour
• 3/4 cup finely ground almonds
• 2 tablespoons ground flax seed (optional)
• 1/4 teaspoon ground cinnamon
• 1/2 cup chopped pecans
• 2/3 cup white sugar
• 1/8 teaspoon of salt
• 1 cup non-margarine butter substitute
• 1 1/2 teaspoon vanilla extract

Preparation

1. In a medium bowl, combine the garbanzo flour, rice flour, ground almonds, flax seed (if using), and pecans, then set aside.
2. In a large mixing bowl, cream the butter substitute with the white sugar and vanilla until fluffy.
3. Add the dry ingredients gradually until combined.
4. Once the dough is formed, cover the dough or wrap in plastic wrap and refrigerate for at least three hours.
5. Once the dough has chilled, use your hands to form balls from about 1 tablespoon of dough at a time. Bake the cookies at 325 degrees Fahrenheit on a non-stick or greased cookie sheet until the edges are lightly brown, about 10 to 12 minutes.
6. Cool the cookies on a rack for about 20 minutes, then roll in confectioners sugar.