PEANUT BUTTER CHOCOLATE CHIP MILKSHAKE

SERVES 2 SHAKES

1⁄2 cup soy, almond, or rice milk

1⁄2 cup creamy peanut butter

1 pint dairy-free vanilla ice cream

1 cup ice

1⁄2 cup semisweet chocolate chips (dairy- free)

NUTRITIONAL VALUES

Calories: 129kcal
Fat: 2g (0.2g S.Fat)
Carbs: 29.3g
Protein: 2.6g
Sugar: 22.6g
Sodium: 54mg

METHOD

Smoothly combine non-dairy milk, peanut butter, and ice cream. If necessary, add more non-dairy milk. Blend again with ice until smooth. Blend in the chocolate chips until they are finely chopped. Pour into glasses and serve right away.

VEGAN CHOCOLATE CHIP COOKIES

SERVES 60 COOKIES

2 1⁄4 cups (288 g/10.15 oz) unbleached all-purpose flour

1 tsp (5 g/0.17 oz) baking soda

1⁄2 tsp (1.5 g/0.05 oz) kosher salt

1 cup (202 g/7.1 oz) vegan butter spread

3⁄4 cup (120 g/4.2 oz) turbinado sugar

3⁄4 cup (162 g/5.7 oz) organic light brown sugar

1 tbsp (12 g/0.42 oz) egg replacer mixed with

1⁄4 cup (60 g/2.1 oz) warm water

1 tsp (4 g/0.14 oz) vanilla extract

1 1⁄2 cups (255 g/9 oz) vegan semisweet chocolate morsels

NUTRITIONAL VALUES

Calories: 160kcal
Fat: 8.9g (5.9g S.Fat)
Carbs: 18.2g
Protein: 4g
Sugar: 11.3g
Sodium: 153mg

METHOD

Preheat the oven to 180°C/350°F.

Sift together the flour and baking soda in a medium mixing bowl. Set aside after whisking in the salt.

Cream the butter spread with the sugars in the bowl of an electric mixer fitted with the paddle attachment on high speed until light, about 2 minutes. Add the egg replacer and water mixture, as well as the vanilla, and mix on medium speed until smooth, stopping to scrape down the sides of the bowl as needed with a rubber spatula. Reduce the speed to low and gradually add the flour mixture, mixing just until combined. Mix in the chocolate morsels until they are evenly distributed.

Drop the dough by tablespoonfuls onto an ungreased baking sheet and bake for 9 to 12 minutes, or until the edges are lightly browned. Cool for 5 minutes on the sheet on a wire rack, then transfer the cookies to the wire rack to cool completely.

MOJITO CHOCOLATE CHIP COOKIES

SERVES 36 2 1/2-INCH COOKIES

2 cups all-purpose flour

1⁄2 tsp baking powder

1⁄4 tsp salt

3⁄4 cup vegan margarine

1 cup powdered sugar

1⁄2 cup brown sugar

4 tbsp dark rum

2 tbsp lime zest (about 2 or 3 limes)

1 tsp pure peppermint extract

3⁄4 cup semisweet chocolate chips (dairy-free)

NUTRITIONAL VALUES

Calories: 334kcal
Fat: 12.3g (2.7g S.Fat)
Carbs: 43.9g
Protein: 13.7g
Sugar: 4.5g
Sodium: 77mg

METHOD

Preheat oven to 180°C/350°F. Line 2 or 3 large baking sheets with parchment paper or Silpat. In a medium bowl, whisk together flour, baking powder, and salt.

Beat margarine with a stand or hand mixer until light and fluffy. Mix in the powdered sugar, brown sugar, and rum until well combined. 12 cup at a time, mix in the flour mixture, then add the zest, mint extract, and chocolate chips and mix until combined.

Scoop about 2 tablespoons of dough at a time onto the prepared baking sheets, leaving about 2 inches between scoops. Flatten the dough with the palm of your hand to make crispy cookies. Leave the scoop alone for soft cookies. Cook for 12 minutes, or until the edges are lightly browned. Allow to cool on the pan.

RECIPE NOTES

Cookie dough can be made ahead of time and refrigerated for a week or frozen for up to a month.

MINT CHOCOLATE CHIP DOUGHNUT SUNDAE

SERVES 4 PORTIONS

FOR THE DOUGHNUTS

1/2 tsp. active dry yeast

6 tbsp. (90 ml) unsweetened soy- free, nut-free non-dairy milk, warmed

1 tbsp. (15 ml) water

2 tbsp. (24 g) organic cane sugar

2 tbsp. (28 g) coconut oil, melted

1 tbsp. (15 ml) aquafaba (the liquid drained from a can of chickpeas— see note)

1 1/4 cups (156 g) unbleached all-purpose flour Mild-flavoured oil, for frying

FOR THE MINT GLAZE

1/2 cup (60 g) sifted organic powdered sugar

1 tbsp. (14 g) coconut oil, melted

1 tbsp. (15 ml) unsweetened soy- free, nut-free non-dairy milk

1/2 tsp. mint extract

FOR THE ASSEMBLY

4 scoops soy-free, nut-free vegan mint chocolate chip ice cream Chocolate Sauce

2 tbsp. (12 g) minced fresh mint

NUTRITIONAL VALUES

Calories: 786kcal
Fat: 63.3g (21.9g S.Fat)
Carbs: 52.2g
Protein: 3.4g
Sugar: 46.9g
Sodium: 376mg

METHOD

TO MAKE THE DOUGHNUTS
With a plastic or wooden spoon, combine the yeast, warm non-dairy milk, water, and sugar in a glass cup or bowl. Allow the yeast to proof for 10 minutes before adding the melted coconut oil and aquafaba. In a large mixing bowl, sift the flour and fold in the yeast mixture. Knead until fully combined, then cover the bowl with a kitchen towel and let the dough rise in a warm place for 60 minutes.

Preheat a deep fryer or deep cast-iron skillet to 190°C/375°F with 1 inch (2.5 cm) of oil. Once the dough has risen, flour your work surface and roll it out to about 1 inch (2.5 cm) thick. Cut four doughnut shapes from the dough using a doughnut cutter or a 3-inch (7.5-mm) and a 1-inch (2.5-cm) cutter. Separate the doughnut holes, also known as pre-sundae snacks, for later frying.

Place 1 doughnut at a time into the fryer, frying for 1 minute on each side. Scoop the doughnut from the fryer and place it on a plate lined with paper towels, allowing the oil to drip off. Repeat this process until all the doughnuts (and doughnut holes) are fried.

TO MAKE THE GLAZE
In a small mixing bowl, thoroughly combine the powdered sugar, melted coconut oil, nondairy milk, and mint extract. Drizzle it over the warm doughnuts' tops.

TO ASSEMBLE
Place a doughnut in each of the four bowls, followed by a scoop of ice cream. Drizzle with Chocolate Sauce and garnish with mint leaves, if desired. Serve right away.

RECIPE NOTES

Reduce the size of the doughnuts when cutting them out, as well as the ice cream scoops when plating, and you'll have the perfect party dessert bowl!

CHOCOLATE CHIP COOKIES

SERVES ABOUT SIXTY 2 1/2-INCH COOKIES

21⁄4 cups all-purpose flour

1 tbsp cornstarch or arrowroot

1 tsp baking soda

3⁄4 tsp salt

1 cup vegan margarine

3⁄4 cup brown sugar

3⁄4 cup sugar

1⁄4 cup water

1 tbsp pure vanilla extract

1 1⁄2 cups semisweet chocolate chips (dairy-free)

1 cup chopped pecans, optional

NUTRITIONAL VALUES

Calories: 193kcal
Fat: 8.4g (0.9g S.Fat)
Carbs: 24.6g
Protein: 6.9g
Sugar: 1.9g
Sodium: 171mg

METHOD

Preheat the oven to 180°C/350°F. Line 2 or 3 large baking sheets with parchment paper or Silpat.

In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.

Using a stand or hand mixer, cream together the margarine, brown sugar, sugar, water, and vanilla extract until smooth. Slowly incorporate the flour mixture. Add the chocolate chips and pecans after the flour mixture has been thoroughly combined. Scoop 1 rounded tbsp of dough at a time onto prepared baking sheets, leaving about 2 inches between scoops. Bake for 10–12 minutes, or until the edges are golden brown. Allow to cool on the pan before serving.

RECIPE NOTES

Cookie dough can be made ahead of time and refrigerated for up to a week or frozen for up to a month.