Epicurean Vegan

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Sunflower Cherry Oatmeal Bars

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Sunflower Cherry Oatmeal Bars -- Epicurean VeganThese are delicious! And simple to make-taking only about 10 mins to prepare. These would be great with a scoop of soy ice cream or a dallop of vanilla soy yogurt on top. These also taste great after being the fridge for a while–they’re a tasty snack that will keep you going when you’re on the run.

INGREDIENTS:
1 cup rolled oats, either quick cooking or old fashioned
1 cup whole wheat flour
1/2 cup packed natural brown sugar
1/4 teaspoon sea salt
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 cup sunflower seeds
1/4 cup dried cherries
1/2 cup expeller pressed canola oil
5 tablespoons orange juice, divided
1/2 cup fruit sweetened black cherry preserves

DIRECTIONS:
Preheat oven to 325°F. Combine oats, flour, sugar, salt, baking soda, cinnamon, sunflower seeds and cherries in a large bowl. Add oil and 3 tablespoons orange juice, mixing well until all ingredients are fully combined. Reserve a half cup and press the rest into a lightly oiled 8-by-8-inch baking pan.

Sunflower Cherry Oatmeal Bars -- Epicurean VeganMix the remaining 2 tablespoons orange juice with the cherry preserves and spread evenly over the oat mixture in the pan.

Sunflower Cherry Oatmeal Bars -- Epicurean VeganSprinkle reserved oat mixture over the top and press down lightly with fingers.

Sunflower Cherry Oatmeal Bars -- Epicurean VeganBake for 35 minutes or until golden brown and bubbly. Cool in the pan on a wire rack then cut into bars or squares. Store in an airtight container in the refrigerator. Enjoy!

Sunflower Cherry Oatmeal Bars -- Epicurean VeganRecipe source: Whole Foods

Christmas Bourbon Balls

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Christmas Bourbon Balls -- Epicurean VeganWho said Christmas cookies had to be sweet and innocent? And…who said you just had to make these at Christmas? Well…I just tend to make them that time of year. Keep them away from the kiddies though, but chances are, they won’t like the flavor of them as much as us adults! They’re also non bake, so they’re pretty easy.

INGREDIENTS:
1 C finely crushed vanilla wafers, about 26
1 C plus 1/2 C powdered sugar
2/3 C walnuts, chopped
1/2 C candied cherries, chopped
2 Tbs unsweetened cocoa powder
5 Tbs Bourbon
1 Tbs water
1 1/2 tsp light corn syrup

DIRECTIONS:
In a mixing bowl combine crushed vanilla wafers, the 1 cup powdered sugar, walnuts, candied cherries and cocoa powder. Stir in bourbon, water and light corn syrup until well mixed. Chill the mixture about 30-60 minutes. Shape the mixture into 1″ balls. Place in an airtight container; let balls stand (ripen) for 2-3 days. Before serving, roll them in the additional 1/2 C powdered sugar. Makes about 24 balls.

Ginger-Molasses Bread

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Ginger-Molasses Bread -- Epicurean VeganMmmm…this tasted like it came from my Grandmother’s kitchen! And it smelled wonderful, too! Plus, it was a breeze to make–ten minutes of prep work and it was in the oven.

INGREDIENTS:
1 C warm soy milk
1 Tbs cider vinegar
2 C all-purpose flour
1/2 C yellow cornmeal
1/3 C sugar
1 Tbs ground ginger
1 1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 dark molasses
1/2 C fresh or dried blueberries (I used dried)

DIRECTIONS:
Preheat oven to 350. Lightly oil a 9″ loaf pan and set aside. In a small bowl, combine the warm soy milk and vinegar and set aside. In a large bowl combine the flour, cornmeal, sugar, ginger, baking soda, baking powder and salt. Mix well. Add the molasses and soy milk mixture to the flour mixture and stir until the batter is just mixed. Fold in the blueberries and transfer the batter to the prepared pan. Bake until firm and a toothpick (or knife) inserted in the middle comes out clean, about an 1 hour. (I found that it came out perfect in 53 minutes). Let cool slightly on a wire rack, then remove from pan and slice. Enjoy!

Ginger-Molasses Bread -- Epicurean VeganRecipe source: 1000 Vegan Recipes

Snickerdoodles

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Snickerdoodles -- Epicurean VeganThese cookies are not flat and crispy like your typical snickerdoodle, but more like scrumptious little bites–definitely something I love! These were a cinch to make and the aroma of these baking was divine!

INGREDIENTS:
1-2/3 C all purpose flour
1/2 tsp nutmeg
3/4 tsp baking powder
1/2 tsp salt
1/2 C butter, at room temp (I used Earth Balance sticks)
1/3 C plus 2 Tbs sugar
Ener-G egg replacer for 1 egg
1 tsp vanilla
1 Tbs cinnamon
Baking sheet lined with parchment, waxed paper or greased (waxed paper worked lovely)

DIRECTIONS:
Preheat over to 350. Combine flour, nutmeg, baking powder and salt and set aside. In a large bowl, cream the butter with 1/3 of the sugar until light in texture and pale in color, then beat in egg and vanilla.

Snickerdoodles -- Epicurean VeganStir in the dry ingredients until blended smooth.

Snickerdoodles -- Epicurean Vegan(Well, I couldn’t get mine smooth, and I was a bit worried, but it worked out just great…)
Spoon out rest of sugar and the cinnamon onto a plate and combine. Then, with your fingers, squeeze out pieces of dough and roll between the palms of your hands into walnut-sized balls. (Shaping with my fingers worked best–didn’t crack). Roll each ball in the sugar mixture and arranged on prepared baking sheet.

Snickerdoodles -- Epicurean VeganBake for 15 mins (13 1/2 mins was perfect for mine), by which time they will begin to brown. Transfer to a wire rack to cool. Makes 32-34. Enjoy!
For a variation, replace 2 Tbs of the flour with cocoa to make chocodoodles. I haven’t tried this, but next time I certainly will!

Snickerdoodles -- Epicurean VeganRecipe source: Nigella Lawson

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