Category Archives: RECIPES

Pecan Pie Truffles

Below is the recipe for one of the donated items for our Vegan Bake sale held at our Spring potluck on Saturday April 16th. This recipe is adapted from the “VegNews Cookie Cookbook”. You can substitute orange juice for the bourbon.

2 1/2 cups pecans, toasted and finely chopped
1 cup graham cracker crumbs
1 cup dark brown sugar, packed
1/2 teaspoon salt
2 tablespoons maple syrup
1/4 cup bourbon
1 teaspoon vanilla
7 ounces dark chocolate
1. In a medium bowl, stir together pecans, graham
cracker crumbs, brown sugar, and salt until well
combined. Add maple syrup, bourbon, and vanilla,
stirring thoroughly. Use your hands to make sure the
mixture becomes fully incorporated.
2. Form mixture into walnut-sized balls, then place on a
cookie sheet and freeze for 2 hours.
3. In the top of a double boiler or in a medium stainless steel
bowl set over a pot of gently simmering water, melt
chocolate. Line a baking sheet with parchment paper.
Dip the frozen balls into the melted chocolate, then
place onto prepared baking sheet. Let sit for 15 minutes
or until firm.

You can purchase this book and any other items from Amazon and support VSSJ. All you need to do is go to Amazon from our website and VSSJ will receive a % of your total order. This is a great way to support our organization at no cost to you. Just click here.

For information on our next vegan bake sale click here.

Desserts, POTLUCKS

Dr Oz and Vegan Cupcakes!!

 

Wednesday, March 30th Dr Oz’s special guests were chef Art Smith and Elmo. Art with Elmo close by demonstrated his Healthy Hummingbird Cupcakes. The ingredients are listed below. For the recipe click here. Make sure you watch the clip of the demo- Elmo’s really cute! 

Ingredients

1 cup unbleached all-purpose flour, or spelt flour
1/4 cup whole wheat pastry flour
1 tspn ground cinnamon
1/2 tspn baking powder
1/4 tspn salt
1 ripe banana, mashed
1/2 cup crushed pineapple, with juice
2/3 cup organic granulated cane sugar
1/4 cup canola oil
1/3 cup apple sauce
1 tspn vanilla extract
1/2 cup walnuts, finely chopped

Frosting
1 container tofu cream cheese (or non-dairy cream cheese)
1/2 cup soy margarine
2 cups powdered sugar
1 tsp vanilla extract
1 1/2 tsp lemon juice

Desserts

Holiday Cookie Swap

  In December Linda hosted a woman’s holiday cookie swap. Everyone had a great time and     left with lots of delicious vegan cookies to share with family and friends. The recipe that I shared with everyone was from the following site. Low Fat Peanut Butter Cookies….YUUMMM!!

http://www.myvegancookbook.com/recipes/recipe.php?id=10

Desserts, POTLUCKS

Cucumber Wakame Salad

Looking for a way to use up all those cucumbers from your garden?

This recipe is packed with nutrients and it’s delicious

Ingredients

3 large cucumbers, 1 T. Agave syrup, 2 T. Wakame flakes, tsp sea salt,  2 T rice vinegar

Directions

Soak the wakame flakes with water in a bowl until rehydrated – about  15-20 minutes.

Next, use  veg spiral or a food processor ( large flat blade) to slice the cucumber thinly.  In a colander toss the cucumber with salt and let sit for 15 minutes.
Rinse the cucumber very thoroughly with water, and press firmly to drain all excess moisture. Pat dry with a paper towel. Drain the wakame, then press and pat as well to discard moisture.

Combine the wakame and cucumber in a medium bowl, and toss with agave syrup and rice vinegar. If needed, drain once more before serving.

Looking for a great place to get wakame and other superfoods?  visit our affiliates page and click on Navitas natural http://www.vssj.com/Pages/affiliates.shtml

Raw Favorites, Salad Recipes, Summer Recipes