CLASSIC COCONUT LAYER CAKE

SERVES 2 9-INCH ROUND LAYERS

FOR THE CAKE

3 cups all-purpose flour

2 cups sugar

2 tsp baking soda

1 tsp salt

2 cups soy, almond, or rice milk

1 cup canola oil

1⁄4 cup white or apple-cider vinegar

2 tbsp pure vanilla extract

1 1⁄2 cups shredded coconut

Vanilla Frosting

2 cups shredded coconut

NUTRITIONAL VALUES

Calories: 184kcal
Fat: 13.1g (1.8g S.Fat)
Carbs: 15.5g
Protein: 6.4g
Sugar: 10.2g
Sodium: 237mg

METHOD

To make the cake:
Preheat the oven to 180°C/350°F. Lightly grease two 9- inch round cake pans and line the bottoms with parchment paper.

In a large mixing bowl, combine the flour, sugar, baking soda, and salt. Whisk together the non-dairy milk, oil, vinegar, and vanilla in a separate bowl. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing. Fold in the coconut gently.

Fill each prepared cake pan with batter in an even layer. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out dry with a few crumbs attached. Halfway through the baking time, rotate the cakes. Allow the cakes to cool completely before assembling them.

To assemble the cake:
After the cakes have completely cooled, run a knife around the inside edge of each cake pan to loosen and gently unmould them. If desired, peel off the parchment paper and slice the dome of the top of each cake for even assembly. Place one cake on a serving plate or cardboard cake circle, and slide strips of parchment paper under the bottom edges of the cake to keep the frosting from getting on the plate. Spread a thick layer of frosting over the top of the cake. Place the second cake on top of the first and cover with a thick layer of frosting. Frost the sides of the cake and sprinkle coconut on top. Before serving, remove the parchment paper.

RECIPE NOTES

Cake layers can be prepared ahead of time and frozen unfrosted for up to 1 month. Before serving, allow to thaw and de-frost.

SPICED APPLESAUCE CAKE

SERVES 1 BUNDT CAKE

FOR THE CAKE

2 1⁄4 cups all-purpose flour

2 tsp baking soda

1 tsp salt

1 1⁄2 tsp ground cinnamon

1⁄2 tsp ground nutmeg

2 cups unsweetened applesauce

1 1⁄2 cups brown sugar

1⁄2 cup canola oil

1⁄4 cup white or apple-cider vinegar

1 tbsp pure vanilla extract

1⁄2 cup raisins

1⁄2 cup chopped walnuts

FOR THE MAPLE ICING

1 1⁄2 cups powdered sugar

3 tbsp maple syrup

2 to 3 tbsp water

NUTRITIONAL VALUES

Calories: 9994kcal
Fat: 154.2g (11.7g S.Fat)
Carbs: 2111.7g
Protein: 87.4g
Sugar: 1552.5g
Sodium: 5114mg

METHOD

To make the cake:
Preheat the oven to 180°C/350°F. Lightly grease a Bundt pan.

In a large mixing bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg. In a separate bowl, combine applesauce, brown sugar, oil, vinegar, and vanilla extract. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing. Fold in the raisins and walnuts gently.

Fill the prepared pan with batter in an even layer. Bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out dry with a few crumbs attached. Halfway through the baking time, rotate the cake. Allow the cake to cool completely before removing it from the mould.

To make the maple icing, whisk together powdered sugar, maple syrup, and 1 tbsp water at a time in a medium mixing bowl until the icing is thick but pourable.

To assemble the cake:
When the cake has cooled completely, run a knife around the inside edges of the pan to loosen it. Unmould the cake carefully and place it on a wire rack over parchment paper or a baking sheet. Spread the icing on top of the cake. Transfer to a serving dish and serve.

RECIPE NOTES

To prevent raisins, nuts, or chocolate chips from sinking to the bottom of a cake while baking, toss them in 1 tablespoon flour before adding them to the batter. This will ensure that the batter is evenly distributed throughout the cake.

GORGEOUS PUMPKIN PIE

SERVES ONE 9-INCH PIE

Basic Vegan Pie Crust, prepared in a deep-dish pie pan

PUMPKIN FILLING

2 1⁄4 cups (510 g/18 oz) drained soft silken tofu

1 cup (240 g/8.4 oz) canned organic pumpkin puree

1 cup plus 1 tbsp (227 g/8 oz) cold vegan cream cheese, cut into 1- inch chunks

1 1⁄4 cups (250 g/8.8 oz) evaporated cane juice sugar

1⁄2 tsp (0.5 g/0.02 oz) freshly grated nutmeg

1⁄2 tsp (1 g/0.03 oz) ground cinnamon

1⁄2 tsp (1 g/0.03 oz) ground cloves

1 tbsp (15 g/0.5 oz) vanilla extract

NUTRITIONAL VALUES

Calories: 4174kcal
Fat: 360.4g (181.8g S.Fat)
Carbs: 173.2g
Protein: 58.4g
Sugar: 29.1g
Sodium: 6178mg

METHOD

Preheat the oven to 165°C/325°F.

In a food processor, combine the tofu and pumpkin puree and process for 45 seconds, or until smooth. Add the cream cheese chunks and the remaining ingredients and process for 1 minute, or until smooth and creamy. Pour the mixture into the prepared pie crust and bake for 50 to 55 minutes, or until the center is just set (it will still be slightly jiggly but should not be liquid). Turn off the oven and leave the pie in for another 30 minutes. Place on a wire rack to cool completely.

Before serving, place the pie in the refrigerator for at least 4 hours or overnight.

RECIPE NOTES

Serve a bowl of my fluffy Coconut Whipped Cream alongside this pie for a truly authentic Thanksgiving experience, or, in a pinch, simply buy some vegan whipped topping to scoop or pipe on top.

COCONUT CREAM PIE

SERVES ONE 9-INCH PIE

1 recipe Single Piecrust or 1 store- bought piecrust

1⁄4 cup soy, almond, or rice milk

1⁄4 cup cornstarch or arrowroot

1 (13.5-ounce) (383g) can coconut milk

1⁄2 cup sugar

1⁄8 tsp salt

1 tsp pure vanilla extract

1⁄2 cup shredded coconut

Coconut Whipped Cream

Toasted Coconut

NUTRITIONAL VALUES

Calories: 2334kcal
Fat: 151g (100.5g S.Fat)
Carbs: 244.4g
Protein: 16.8g
Sugar: 127.4g
Sodium: 1190mg

METHOD

Preheat oven to 180°C/350°F. Lightly grease a 9-inch pie pan.

Take the piecrust dough out of the refrigerator. If the dough is difficult to roll, leave it at room temperature to soften until it is easier to work with. Roll out the dough on a lightly floured surface until it is about 18-inch thick. Lift the dough carefully and place it in the prepared pan. Using scissors or a sharp knife, trim any overhanging dough. Freeze the dough for 30 minutes after poking it a few times with a fork to prevent air bubbles. Bake for 25 minutes, or until the crust is lightly golden. If the crust's edges become too dark while baking, loosely cover them with foil. Before filling, allow the crust to cool completely. Meanwhile, in a small bowl, thoroughly combine nondairy milk and cornstarch with a whisk or fork. Place aside.

Whisk together coconut milk, sugar, and salt in a medium saucepan and heat over medium-high heat until just boiling. Reduce the heat to medium and slowly drizzle in the cornstarch mixture, whisking constantly. Cook, whisking frequently, until the mixture thickens to the consistency of pudding, about 5 minutes. Remove from the heat and whisk in the vanilla extract and shredded coconut.

To assemble the pie:
Fill the crust with the filling. Allow the pie to cool completely before refrigerating it for 8 hours or overnight. Garnish with toasted coconut and top with coconut whipped cream.

RECIPE NOTES

Before serving, the pie should be chilled in the refrigerator for 8 hours or overnight.

MOCHA MUD PIE

SERVES

FOR THE CRUST

1 1⁄2 cups chocolate cookie crumbs (dairy-free)

1⁄4 cup vegan margarine, melted

FOR THE FILLING

2 pints coffee ice cream (dairy- free), softened in the refrigerator for 30 minutes

Coconut Whipped Cream

Chocolate Sauce

1⁄2 cup chopped almonds, toasted

NUTRITIONAL VALUES

Calories: 198kcal
Fat: 9.7g (6g S.Fat)
Carbs: 255g
Protein: 4g
Sugar: 16.5g
Sodium: 207mg

METHOD

To make the crust:
Preheat oven to 180°C/350°F. Lightly grease a 9-inch pie pan.

In a food processor, pulse the cookies until a fine crumb forms. Pulse in the melted margarine until it is completely incorporated. Spread the crumbs evenly and firmly into the prepared pie pan, about 3/4 up the sides. 10 minutes in the oven Allow to cool before freezing.

To assemble the pie:
Transfer the softened ice cream to a large mixing bowl and gently stir to soften even more. Evenly distribute the ice cream in the chilled piecrust. Wrap tightly in plastic wrap and place in the freezer until solid. Allowing the pie to come to room temperature for 10 minutes before serving will make it easier to cut. Drizzle the pie with chocolate sauce, then top with a dollop of whipped cream and garnish with almonds.

RECIPE NOTES

Can be prepared ahead of time and frozen for up to a month. Allow to thaw slightly before slicing.

CHOCOLATE CREAM PIE

SERVES ONE 9-INCH PIE

FOR THE CRUST

1 1⁄2 cups chocolate cookie crumbs (dairy-free)

1⁄4 cup vegan margarine, melted

FOR THE FILLING

1⁄4 cup soy, almond, or rice milk

1⁄4 cup cornstarch or arrowroot

1 (13.5-ounce) (383g) can coconut milk

1⁄2 cup sugar

1⁄8 tsp salt

1 cup semisweet chocolate chips (dairy-free)

Coconut Whipped Cream

Shaved chocolate, for garnish

NUTRITIONAL VALUES

Calories: 3651kcal
Fat: 233.6g (139.3g S.Fat)
Carbs: 401.2g
Protein: 16.9g
Sugar: 278.5g
Sodium: 1418mg

METHOD

To make the crust:
Preheat oven to 180°C/350°F. Lightly grease a 9-inch pie pan.

In a food processor, combine cookie crumbs and melted margarine and pulse until combined. Spread the crumbs evenly and firmly into the prepared pie pan, about 34 up the sides. 10 minutes in the oven Allow to cool completely.

To make the filling:
Set aside after thoroughly mixing non-dairy milk and cornstarch in a small bowl with a whisk or fork.

In a medium saucepan, whisk together the coconut milk, sugar, and salt, and heat over medium-high heat until it begins to boil. Reduce to a low heat and stir in the chocolate chips. Cook, whisking frequently, until the mixture is completely smooth. Raise the heat to medium and gradually drizzle the cornstarch mixture into the saucepan, whisking constantly. Cook for 5 minutes, whisking frequently, until the mixture thickens to the consistency of pudding.

To assemble the pie:
Pour the filling into the cookie crust to assemble the pie. Allow the pie to cool completely before refrigerating it for 8 hours or overnight. Garnish with shaved chocolate and coconut whipped cream.

RASPBERRY LEMON TART

SERVES ONE 9-INCH TART

FOR THE CRUST

1 1⁄2 cups all-purpose flour

1⁄3 cup sugar

1⁄4 tsp salt

1⁄2 cup vegan margarine

FOR THE CUSTARTD

1⁄4 cup soy, almond, or rice milk

1⁄4 cup cornstarch or arrowroot

1 (13.5-ounce) (383g) can coconut milk

1⁄2 cup sugar

1⁄8 tsp salt

1 tsp pure vanilla extract

2 tsp pure lemon extract

2 tbsp lemon zest (about 2 lemons)

Natural yellow food colouring, optional

1 pint fresh raspberries

Powdered sugar, for serving

NUTRITIONAL VALUES

Calories: 261kcal
Fat: 5.3g (0.6g S.Fat)
Carbs: 55.1g
Protein: 4.7g
Sugar: 27.2g
Sodium: 212mg

METHOD

To make the shortbread crust:
Preheat the oven to 180°C/350°F.

In a food processor, combine the flour, sugar, and salt. Pulse in the margarine until it is crumbly. Press the shortbread dough firmly into a 9-inch tart pan. Bake for 20–25 minutes, or until the edges are golden brown. Remove from the oven and set aside to cool completely.

To make the lemon custard:
Set aside after thoroughly mixing non-dairy milk and cornstarch in a small bowl with a whisk or fork.

Whisk together coconut milk, sugar, and salt in a medium saucepan and heat over medium-high heat until just boiling. Reduce the heat to medium and slowly drizzle in the cornstarch mixture, whisking constantly. Allow to cook until the mixture thickens.

RECIPE NOTES

Before serving, chill the tart in the refrigerator for 8 hours or overnight.

BANANA BREAD COBBLER

SERVES ONE 8-INCH COBBLER

FOR THE STREUSEL TOPPING

1 cup rolled oats

3⁄4 cup brown sugar

1⁄2 cup all-purpose flour

1⁄2 cup vegan margarine, softened

FOR THE COBBLER

1 cup all-purpose flour

2⁄3 cup sugar

1 1⁄2 tsp baking powder

1⁄2 tsp salt

1 cup soy, almond, or rice milk

1⁄2 cup vegan margarine, melted

3 ripe bananas, sliced

Vanilla Ice Cream, optional, for serving

NUTRITIONAL VALUES

Calories: 47kcal
Fat: 2.9g (1.9g S.Fat)
Carbs: 3.7g
Protein: 1.8g
Sugar: 0.8g
Sodium: 272mg

METHOD

Preheat the oven to 190°C/375°F. Lightly grease an 8- inch square pan.

To make the streusel topping:
Mix oats, sugar, flour, and margarine in a medium mixing bowl until crumbly.

To make the cobbler:
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Combine non-dairy milk and melted margarine in a small mixing bowl. Avoid overmixing.

Place the banana slices on top of the cobbler batter in the prepared pan. Cover the bananas with the streusel topping and bake for 40 minutes, or until golden brown and a toothpick inserted in the center comes out clean with a few crumbs clinging to it. If desired, serve warm or at room temperature with a scoop of vanilla ice cream.

PEACH COBBLER

SERVES 6 PORTIONS

FOR THE DOUGH

1⁄3 cups all-purpose flour

2 tbsp sugar, plus extra for sprinkling

1 1⁄2 tsp baking powder

1⁄2 tsp salt

1⁄4 cup canola oil or vegan margarine

1⁄2 cup soy, almond, or rice milk, plus extra for brushing

FOR THE FRUIT

1⁄2 cup sugar

2 tbsp all-purpose flour

1 tsp ground cinnamon

5 fresh peaches, peeled, pitted, and sliced (or about 16 ounces frozen peaches)

NUTRITIONAL VALUES

Calories: 185kcal
Fat: 9.7g (0.7g S.Fat)
Carbs: 25.5g
Protein: 1.9g
Sugar: 15.7g
Sodium: 205mg

METHOD

To make the dough:
In a medium mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk the oil and nondairy milk in a separate small bowl before adding to the flour mixture. Mix with a wooden spoon until everything is combined and the mixture is sticky and doughy. Avoid overmixing.

To prepare the fruit:
Whisk together the sugar, flour, and cinnamon in a medium mixing bowl. Toss the peaches with a large spoon until they are coated with the sugar mixture.

To assemble and bake the cobbler: Preheat the oven to 190°C/375°F.

Spread the peaches evenly in an 8- or 9-inch baking pan or 6 ramekins. Scoop lumps of dough on top of the peaches with a tbsp. Brush non-dairy milk over the top of the dough and generously sprinkle with sugar. Bake for 45 minutes, or until the dough is thoroughly cooked and the top is lightly browned. Make sure to rotate it after 20 minutes to ensure even baking.

HERRY HAND PIES

SERVES 8 TO 10 HAND PIES

1⁄2 cup sugar, plus extra for sprinkling

2 tbsp cornstarch

1⁄8 tsp salt

2 cups fresh cherries, stemmed and pitted, or 12 ounces frozen pitted cherries, quartered

1 recipe Double Piecrust, or store- bought pie dough

All-purpose flour, for work surface

Soy, almond, or rice milk for brushing

NUTRITIONAL VALUES

Calories: 184kcal
Fat: 4.5g (0.7g S.Fat)
Carbs: 34.1g
Protein: 2.3g
Sugar: 14.4g
Sodium: 106mg

METHOD

Preheat oven to 180°C/350°F. Line a large baking sheet with parchment paper or Silpat.

In a large mixing bowl, combine 1/2 cup sugar, cornstarch, and salt. Stir in the cherries with a large spoon until they are evenly coated with the sugar mixture.

Take the piecrust dough out of the refrigerator. Roll out each disc of dough until it is about 18-inch thick on a lightly floured surface. Using a large pastry cutter or the rim of a bowl, cut out 5- or 6-inch circles. Line the prepared baking sheet with dough circles and fill each with a heaping tbsp of cherry filling. Half the dough circle should be folded over the filling and pressed together with your fingertips. You may need to use a few drops of water to seal the edges. Make a slit in the center of each hand pie. Brush the hand pies' tops with non-dairy milk and generously sprinkle with sugar. Bake for 30–35 minutes, or until golden brown. Allow to cool for a few minutes before serving.

OLD-SCHOOL PUMPKIN PIE

SERVES ONE 9-INCH PIE

1 (15-ounce) (425g) can pumpkin puree

1 (13.5-ounce) (383g) can coconut milk

1⁄4 cup melted vegan margarine

1 cup sugar

6 tbsp cornstarch

2 tsp pure vanilla extract

1⁄2 tsp salt

1 tsp ground cinnamon

1⁄4 tsp ground ginger

1⁄4 tsp ground nutmeg

1⁄4 tsp ground cloves

1 recipe Single Piecrust or 1 store- bought piecrust

NUTRITIONAL VALUES

Calories: 168kcal
Fat: 7.7g (1.7g S.Fat)
Carbs: 17.4g
Protein: 7.9g
Sugar: 3.3g
Sodium: 64mg

METHOD

Preheat the oven to 180°C/350°F. Lightly grease a 9-inch pie pan.

Combine pumpkin puree, coconut milk, margarine, sugar, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and cloves in a blender. Blend until smooth.

Take the single piecrust dough out of the fridge. If the dough is difficult to roll, leave it at room temperature to soften until it is easier to work with. Roll out the dough on a lightly floured surface until it is about 1/8-inch thick.

Lift the dough carefully and place it in the prepared pan. Trim any overhanging dough with scissors or a sharp knife and set aside scraps for decorative leaves. Fill the pie shell almost to the brim with the pumpkin mixture. It's possible that you won't need to use the entire pumpkin mixture. Bake for 60 minutes, considering that the center will not be completely set when done. If the edges of the piecrust brown too quickly, wrap a piece of foil (about 25 inches long) loosely around the rim. Allow the finished pie to cool completely before placing it in the refrigerator to chill overnight before serving.

EASY APPLE PIE

SERVES ONE 9-INCH PIE

1⁄2 cup sugar, plus extra for sprinkling

2 tbsp all-purpose flour

1 tsp ground cinnamon

5 or 6 apples, peeled and thinly sliced

1 recipe double piecrust or 2 store-bought piecrusts

Soy, almond, or rice milk for brushing

NUTRITIONAL VALUES

Calories: 1248kcal
Fat: 4.2g (0.2g S.Fat)
Carbs: 316.6g
Protein: 7.1g
Sugar: 219.1g
Sodium: 436mg

METHOD

Preheat oven to 190°C/375°F. Lightly grease a 9-inch pie pan.

In a large mixing bowl, combine 1/2 cup sugar, flour, and cinnamon. Mix in the apples with a large spoon until they are evenly coated.

Take the double piecrust dough out of the fridge. If the dough is difficult to roll, leave it at room temperature to soften until it is easier to work with. Roll out 1 disc of dough until it is about 1/8 inch thick on a lightly floured surface. Lift the dough carefully and place it in the prepared pan, allowing about 1 inch to hang over the sides. Fill the pie shell halfway with apple filling.

Roll out the second disc of dough until it is about 1/8 inch thick on a lightly floured surface. Tuck the excess and overhanging dough into the pie shell and place it on top of the apples. To make a decorative border, crimp the dough between your two index fingers. Make slits in the dough's top layer.

For an extra-sweet and crisp top, brush the top and edges of the piecrust with non-dairy milk and sprinkle with sugar. Bake for 50–55 minutes, or until the crust is golden brown.

SPICY GINGERSNAPS

SERVES 18 LARGE COOKIES

2 cups (256 g/9 oz) unbleached all-purpose flour

1 tbsp (9 g/0.32 oz) ground ginger

2 tsp (10 g/0.35 oz) baking soda

1 tsp (2 g/0.07 oz) ground cinnamon

1⁄2 tsp (1.5 g/0.05 oz) kosher salt

1⁄4 tsp (0.5 g/0.02 oz) ground black pepper

3⁄4 cup (144 g/5 oz) vegan shortening

2⁄3 cup plus 1⁄2 cup (233 g/4.7 oz) evaporated cane juice sugar

1⁄3 cup firmly packed (71 g/2.5 oz) dark brown sugar

3 tbsp (45 g/1.6 oz) soy milk or rice milk

1⁄4 cup (80 g/2.8 oz) unsulfured molasses

NUTRITIONAL VALUES

Calories: 142kcal
Fat: 13.1g (1.9g S.Fat)
Carbs: 5.3g
Protein: 2.7g
Sugar: 0.3g
Sodium: 43mg

METHOD

In a large bowl, whisk together the flour, ginger, baking soda, cinnamon, salt, and pepper. Set aside.

Cream the shortening with 2/3 cup of the cane juice sugar and the brown sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed until light, about 2 minutes. Reduce the speed to medium-low, add the soy or rice milk, and mix until completely smooth, scraping down the sides of the bowl with a rubber spatula as needed. Add the flour mixture 1/2 cup at a time, mixing after each addition, until a soft dough forms and no flour traces remain. Scrape the dough onto a work surface and shape it into a 9-inch- long, 2-inch-diameter log. Wrap the log tightly in plastic wrap and place it in the refrigerator for about 2 hours, or until firm.

Preheat the oven to 180°C/350°F and place two racks near the center. 2 baking sheets should be lined with parchment paper or silicone baking mats. Place the rest of the in a shallow bowl, combine 1/2 cup evaporated cane juice sugar.

Unwrap the dough log and cut it into 1/2-inch rounds, rolling the logs 90 degrees between cuts to keep the edges round. Dip one side of each slice in sugar and place it, sugar side up, on the prepared baking sheets, 2 inches apart. Bake the cookies for 11 to 13 minutes, rotating the baking sheets halfway through, or until the tops are crackled and dry. Cool for 10 minutes on wire racks on the baking sheets. Place the cookies on the racks to cool completely.

PINEAPPLE SQUARES

SERVES 24 SQUARES

FOR THE SHORTCRUST

2 1⁄2 cups (320 g/11.3 oz) unbleached all-purpose flour

3⁄4 tsp (2.25 g/0.08 oz) kosher salt

2 tbsp (25 g/0.88 oz) evaporated cane juice sugar

1⁄2 cup (113 g/4 oz) vegan butter, cut into

1⁄2-inch cubes and chilled

1⁄2 cup (96 g/3.4 oz) vegan shortening, chilled

1⁄4 cup plus 2 tbsp (88 g/3.12 oz) ice- cold water

1 tbsp (15 g/0.5 oz) apple cider vinegar

FOR THE PINEAPPLE FILLING

2 cups (483 g/17 oz) pineapple juice

1⁄2 cup (123 g/4.3 oz) canned crushed pineapple

3 tbsp (22 g/0.8 oz) arrowroot powder

2 tbsp (13 g/0.47 oz) agar agar powder

1⁄2 cup (100 g/3.5 oz) evaporated cane juice sugar

1⁄2 cup (150 g/5.3 oz) brown rice syrup

1⁄4 cup (60 g/2.1 oz) soy milk or coconut milk

2 tsp (8 g/0.28 oz) vanilla extract

1 1⁄2 tsp (6 g/0.21 oz) orange extract

1 tbsp (14 g/0.5 oz) liquid coconut oil

Vegan confectioners’ sugar for dusting

NUTRITIONAL VALUES

Calories: 314kcal
Fat: 5.9g (1.5g S.Fat)
Carbs: 58.6g
Protein: 6g
Sugar: 7.2g
Sodium: 82mg

METHOD

MAKE THE CRUST:
Preheat the oven to 180°C/350°F. Coat the bottom and sides of a 9-by-13-inch baking pan with non-stick cooking spray.

In a medium mixing bowl, combine the flour, salt, and sugar. Mix in the butter cubes and shortening with your fingers until they are evenly distributed, and the mixture is crumbly. Make a well in the center and fill it with water and vinegar. Stir the liquids into the dry ingredients with a wooden spoon or rubber spatula until a smooth dough forms. Place the dough in the prepared pan and pat it into an even layer that covers the bottom of the pan with your fingers. Poke holes at 2-inch intervals all over the crust with a fork. Bake for 20 to 25 minutes, or until the edges are golden. While you make the filling, place the pan on a wire rack to cool.

MAKE THE FILLING AND BAKE THE BARS:
In a medium saucepan over medium heat, combine the pineapple juice, crushed pineapple, arrowroot, agar agar, sugar, brown rice syrup, soy milk, vanilla and orange extracts, and coconut oil. Cook, whisking constantly, for about 5 minutes, or until the mixture begins to thicken. Pour the hot mixture on top of the baked pie crust. Refrigerate for 30 minutes, or until completely set. Sift vegan confectioners' sugar over the top and serve in squares.

RECIPE NOTES

Raw pineapple contains enzymes that prevent it from gelling when combined with gelling agents such as agar agar. However, cooking the fruit first deactivates these enzymes, allowing the pineapple to gel. Because canned pineapple is heated during the canning process, it perfectly sets up.

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.

OATMEAL RAISIN CHILI COOKIES

SERVES 18 LARGE COOKIES

1 cup (128 g/4.5 oz) unbleached all-purpose flour

1⁄2 tsp (2.5 g/0.09 oz) baking soda

1⁄2 tsp (1.5 g/0.05 oz) kosher salt

1 tsp (2 g/0.07 oz) ground cinnamon

1⁄2 tsp (1 g/0.03 oz) ground cloves

1⁄2 tsp (0.5 g/0.017 oz) freshly grated nutmeg

1⁄2 tsp (1 g/0.03 oz) chili powder

3⁄4 cup (170 g/6 oz) vegan butter

1 cup (216 g/7.6 oz) light brown sugar

1⁄2 cup (100 g/3.5 oz) Sucanat

1 tsp (5 g/0.17 oz) vanilla extract

1⁄2 cup (121 g/4.3 oz) soy milk

3 cups (240 g/8.5 oz) old- fashioned rolled oats (not quick- cooking)

1 cup (140 g/5 oz) black raisins

NUTRITIONAL VALUES

Calories: 155kcal
Fat: 2.6g (0.3g S.Fat)
Carbs: 27.8g
Protein: 4.2g
Sugar: 10.4g
Sodium: 168mg

METHOD

Position 2 racks near the center of the oven and preheat the oven to 180°C/350°F. Line 2 baking sheets with parchment paper or silicone baking mats.

In a medium mixing bowl, combine the flour, baking soda, salt, and spices. Place aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, Sucanat, and vanilla on high speed for 2 minutes, or until smooth and light. Reduce the speed to low and blend in the soy milk, scraping down the sides of the bowl as needed (the mixture may separate and appear curdled at this point, which is okay). Mix in the dry ingredients gradually, just until combined. Mix in the oats and raisins just until combined.

Scoop 3 tbsp batter (I use a 1 1.2-ounce ice cream scoop) rolled into a 2-inch ball. Place the dough on one of the baking sheets that has been prepared and flatten it slightly with your palm (wet your palm first to prevent it from sticking). Place 6 discs of dough on each sheet, spacing them 3 inches apart, and bake for 18 to 22 minutes, rotating the sheets halfway through baking, or until the cookies are nicely browned but still soft on the inside. (If you like your cookies crunchy, bake them for 2 to 4 minutes longer.) Cool the cookies for 10 minutes on the baking sheet on a wire rack before transferring to the wire rack to cool completely.

RECIPE NOTES

Rolled oats are high in nutrients such as vitamin E, iron, zinc, selenium, magnesium, and copper. Using rolled oats in baking recipes is an easy way to sneak in extra fiber while also adding texture and chewiness to cookies and bars.

COCONUT CHOCOLATE PECAN BARS

SERVES 24 BARS

FOR THE ALMOND CRUST

1 3⁄4 cups (165 g/5.8 oz) almond flour

1⁄3 cup (41 g/1.4 oz) organic whole wheat spelt flour

Pinch of kosher salt

1⁄3 cup (98 g/3.5 oz) maple syrup

1⁄3 cup (74 g/2.6 oz) liquid coconut oil

FOR THE COCONUT FILLING

One 14-ounce (397-g) can coconut milk (regular or lite)

2⁄3 cup (102 g/3.6 oz) Sucanat

1 tbsp (12 g/0.42 oz) vanilla extract

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

2 cups (180 g/6.3 oz) unsweetened desiccated coconut

1 cup (100 g/3.5 oz) pecans, chopped

NUTRITIONAL VALUES

Calories: 193kcal
Fat: 11.2g (2.1g S.Fat)
Carbs: 19g
Protein: 5.7g
Sugar: 8g Sodium: 69mg

METHOD

MAKE THE CRUST:
Preheat the oven to 180°C/350°F. Coat the bottom and sides of a 9-by-13-inch baking pan with non-stick cooking spray.

In a medium mixing bowl, combine the almond flour, spelt flour, and salt. In a small bowl or glass measuring cup, combine the maple syrup and coconut oil, then fold the liquids into the flour mixture until combined. Press the almond mixture into the bottom of the prepared pan, completely covering it. 8 to 10 minutes, or until lightly browned While you make the filling, cool the crust in the pan on a wire rack. Keep the oven on.

MAKE THE FILLING:
In a medium saucepan over medium heat, combine the coconut milk and Sucanat and bring to a simmer. Reduce the heat to medium-low and continue to whisk occasionally for about 10 minutes, or until slightly thickened. Remove the pan from the heat and set aside for 5 minutes to cool.

Incorporate the vanilla extract into the coconut milk mixture. Sprinkle the chocolate morsels over the crust, followed by the coconut and pecans. Pour the coconut milk mixture on top slowly. Bake for 20 to 25 minutes, or until the bars are golden brown and bubbly. Allow the bars to cool completely in the pan on a wire rack. Refrigerate the bars for at least 3 hours, preferably overnight, before cutting into squares and serving.

RECIPE NOTES

Unsweetened desiccated coconut is not the same as shredded coconut. Desiccated coconut is shredded, dried, and ground into a fine flake. It is widely available online, as well as in many health food stores and supermarkets.

DECADENT CHOCOLATE BROWNIES

SERVES 16 BROWNIES

2 cups (256 g/9 oz) unbleached all-purpose flour

2 cups (307 g/10.8 oz) Sucanat

3⁄4 cup (70 g/2.4 oz) unsweetened natural cocoa powder

1 tsp (5 g/0.17 oz) baking powder

1 tsp (3 g/0.1 oz) kosher salt

1 cup (236 g/8.3 oz) water

1 cup (160 g/5.6 oz) liquid coconut oil

1 tsp (4 g/0.14 oz) vanilla extract
Vegan confectioners’ sugar, sifted, for garnish

NUTRITIONAL VALUES

Calories: 81kcal
Fat: 1.8g (1.2g S.Fat)
Carbs: 14.6g
Protein: 2.4g
Sugar: 0.6g
Sodium: 173mg

METHOD

Preheat the oven to 180°C/350°F. Coat the bottom and sides of a 9-by-13-inch baking pan with non-stick cooking spray.

Combine the flour, Sucanat, cocoa powder, baking powder, and salt in a large mixing bowl. Make a well in the center of the dry ingredients, then add the water, coconut oil, and vanilla extract and mix until combined. Pour the batter into the prepared pan in an even layer. Cook for 20–25 minutes, or until the top is no longer shiny. Allow to cool for at least 30 minutes in the pan on a wire rack before cutting into sixteen 2 1/2-by- 3 1/2- inch rectangles. Sift confectioners' sugar over the top.

SNOWBALL COOKIES

SERVES 30 COOKIES

3⁄4 cup vegan margarine

1 1⁄2 cups all-purpose flour

1⁄2 cup powdered sugar, plus extra for dusting

2 tsp pure vanilla extract

1⁄4 tsp salt

1 cup semisweet chocolate chips (dairy-free)

NUTRITIONAL VALUES

Calories: 142kcal
Fat: 13.1g (1.9g S.Fat)
Carbs: 5.3g
Protein: 2.7g
Sugar: 0.3g
Sodium: 43mg

METHOD

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

Beat the margarine with a stand or hand mixer until fluffy. Mix in the flour, 12 cup powdered sugar, vanilla, and salt until well combined. Mix in the chocolate chips. Scoop 1 rounded tbsp of dough at a time onto prepared baking sheets, leaving about 2 inches between scoops. Bake for 12 minutes, or until the edges are lightly golden. Remove from the oven and sift powdered sugar over the warm cookies. Allow to cool before dusting with powdered sugar again.

CHEWY GINGER MOLASSES COOKIES

SERVES 34 2 1/2-INCH COOKIES

2 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1 1⁄2 tsp ground ginger

1 tsp ground cinnamon

1⁄2 tsp ground nutmeg

1⁄2 tsp ground cloves

1⁄2 cup vegan margarine

3⁄4 cup sugar, plus extra for rolling

1⁄2 cup molasses

1 tbsp water

NUTRITIONAL VALUES

Calories: 83kcal
Fat: 2.8g (0.5g S.Fat)
Carbs: 14g
Protein: 0.8g
Sugar: 7.1g
Sodium: 72mg

METHOD

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

Whisk together the flour, baking soda, baking powder, ginger, cinnamon, nutmeg, and cloves in a medium mixing bowl. Place aside.

Using a stand or hand mixer, combine margarine, sugar, molasses, and water. Slowly incorporate the flour mixture. Scoop 1 rounded tbsp of dough at a time and roll the domed portion of each scoop in sugar. Bake for 10 to 12 minutes, depending on the size, on the prepared baking sheets. 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.