For the Love of Food

 1 lb cottage cheese 1/4 cup maple syrup 2 tsp vanilla 2 cups almond flour 1/2 cup protein chocolate chips (count with your heart)

Ingredients: Loren's sugar cookie dough  Coconut Whipped Cream Blackberries Raspberries Honey Cinnamon  Chocolate chips (I used dairy free) Directions: 1. Press cookie dough into a cupcake pan with liner.  Press it up the sides as well to form a cup. 2. Bake according to package.  (You can add a few chocolate chips to the bottom of each cookie cup halfway through baking) 3. Allow to cool 4. Fill with coconut whip cream  5. Top with berries honey and cinnamon and Enjoy!

This is everyone's favorite cookie turned vegan. This recipe makes about 2 dozen cookies. Tip: use your hands to mix ingredients, not a mixer, not a spoon 2 1/4 cups flour 1 tsp baking soda 1/2 tsp salt 1 cup plant based butter (softened, not hot, not warm, not melted) (I use country crock plant based butter sticks-olive oil) 1/2 cup sugar 3/4 cup brown sugar (I use dark brown sugar) 1 package instant vanilla pudding (regular, not sugar free) 2 tsp vanilla extract 1 tablespoon flax seed with 3 tablespoons water (mix together and let sit while you prepare other ingredients)  1/2 package chocolate chunks (chunks, not morsels, Nestle Tollhouse Chunks) Preheat oven to 375 F 1) stir baking soda, flour, and salt (set aside) 2) combine butter, sugars, and pudding mix 3) add vanilla and flax egg to the sugars mixture 4) add dry ingredients 5) add chocolate 6) place messy balls of dough on cookie sheets and bake at 375 F for 8-10 minutes (you want them to just barely be getting brown on edg...

INGREDIENTS 1 pint vegan vanilla ice cream 1/2 - 1 cup plant milk 1/4 cup frozen blueberries SCRATCH VEGAN VANILLA ICE CREAM 2 cans Full Fat Coconut Milk (chilled 24 hours) 1/2 - 2/3 cup agave 1 Tbsp vanilla extract INSTRUCTIONS If making a shake with store-bought ice cream, simply blend the ice cream, plant milk and blueberries until smooth. Add more milk for a thinner milkshake, I ended up using 1 cup worth. Serve immediately with vegan whip cream if possible! SCRATCH ICE CREAM Chill the Coconut Milk in the fridge at least overnight, but ideally 24 hours. Chill a bowl and the beaters of a hand mixer in the freezer for 10 minutes. While that's happening, whisk together the agave, and vanilla extract. Add the chilled coconut milk to the bowl, making sure to not add any of the water at the bottom of the can. Whip the coconut milk with a hand mixer. It will be tough but give it time, eventually it'll break down and start to cream. If not, you can add 1 Tbsp of the coconut water f...

Sugar Cookie Truffles Sugar Cookie Truffles are a delicious gluten free treat that is perfect to keep in your fridge or freezer. These bite sized pieces taste just like a sugar cookie, but you only need 15 minutes and a few pantry staple ingredients to make them.   PREP TIME: 5 MINUTES COOK TIME: 10 MINUTES TOTAL TIME: 15 MINUTES Author - Hannah Ingredients 1/3 cup pure maple syrup 1/2 cup almond or cashew butter, or other nut/seed butter 1 tsp vanilla extract   1 tsp almond extract 1.5 cups oat flour 1 cup white chocolate, sub vegan in needed 2 tbsp sprinkles SCALE: 1X YIELDS: 9 TRUFFLES Directions In a medium bowl mix together the almond butter, maple syrup, vanilla extract and almond extract. Then, fold in the oat flour and mix until you have a dough. Use a cookie scoop and roll the dough into balls.  Melt white chocolate with 1 tsp of coconut oil in the microwave in 30 second increments. Stirring well between each round. Or melt on the stovetop in a double broiler. Di...

 1.5 cup sugar 1 lb ricotta cheese 1 lb cream cheese 1 pint sour cream 4 eggs 1 tsp vanilla 3 Tbsp Cornstarch 2 Tbsp Flour 1/4 lb butter (melted) Graham cracker crust per instruction on box (use 9"/10" spring pan) Directions 1. Preheat oven to 350  2. Mix all ingredients until smooth 3. Pour into spring pan with graham cracker crust 4. Bake 1 hour at 350 in the 9"/10" spring pan placed in another 1/2 filled with water 5. Shut the oven and leave the cheesecake in the oven for an additional hour 6. Remove from oven, cool, and refridgerate 7. Top with yoru favorite berries

Pumpkin Tres Leches Cake Recipe BY  ADRIANNA ADARME PREP: 20 MINUTES   MINS COOK: 18 MINUTES   MINS TOTAL: 38 MINUTES   MINS SERVINGS: 1   (9×13-inch) cake This  pumpkin tres leches cake  is the best way to celebrate fall and also enjoy the creamy flavor of tres leches. It's lightly spiced and perfect to make ahead for fall parties. Ingredients  WET MIX: ▢ 4   large eggs ,  separated ▢ 1   cup   white granulated sugar ,  divided ▢ 2/3   cup   pure pumpkin puree ▢ 1   teaspoon   pure vanilla extract DRY MIX: ▢ 3/4   cup   all-purpose flour ▢ 1   teaspoon   baking powder ▢ 2   teaspoon   pumpkin spice ▢ 1/4   teaspoon   salt THE THREE MILKS: ▢ 3/4   cup   whole milk ▢ 1   14-ounce can of sweetened condensed milk ▢ 1   cup   light coconut milk ▢ Whipped Cream ,  for topping ▢ 1/2   teaspoon   ground cinnamon or pumpkin pie spic...

INGREDIENTS 3/4 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 2 large eggs 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk, (Or substitute with equal amount Lactose-Free or Almond Cooking Milk) 1 unbaked 9-inch (4-cup volume) deep-dish pie shell Step 1 Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Step 2 Pour into pie shell. Step 3 Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

 Author: Bianca Zapatka This best Vegan Chocolate Banana Bread is soft, moist, tender, and very easy to make in one bowl! It tastes almost like a chocolate cake, and the recipe can easily be made gluten-free too! Ingredients 1 ⅓   cups  ( 160   g )   all-purpose flour or spelt flour   or sub gluten-free flour* 1   tbsp   cornstarch ½   cup   ( 50   g )   cocoa powder 1   tsp   baking powder 1   tsp   baking soda ½   tsp   salt 2 1/2   very ripe large bananas ⅓   cup   ( 100   ml )   + 1 tbsp non-dairy milk ⅓   cup   ( 75   g )   oil (avocado oil) ½   cup   ( 115   g )   sugar   or to taste 1   tsp   vanilla extract 1   tsp   apple cider vinegar vegan chocolate chips   for topping (optional) Spray coconut oil for pan Instructions  Preheat the oven to 350˚F (175˚C). Grease and line a 9-inch loaf pan wi...

  Gaby Dimova  https://veggieworldrecipes.com/gluten-free-vegan-vanilla-cake-recipe This gluten free vegan vanilla cake recipe has a delicious almond cake base. It's sweet, nutty & vanilla in flavor and is fluffy and moist. 5  from  10  votes PREP TIME 30   mins COOK TIME 40   mins TOTAL TIME 1   hr   10   mins COURSE Dessert CUISINE American SERVINGS 8   slices CALORIES 416   kcal EQUIPMENT 2 springform pans electric hand mixer or stand mixer 3 large bowls INGREDIENTS    Dry Ingredients 1   cup   gluten free baking flour or all purpose flour   120 g 1   cup   almond flour   112 g 2   tbsp   cornstarch 1   cup   sugar   200 g 1/2   tsp   baking soda dash of salt Wet Ingredients 4   flax eggs   4 tablespoon ground flax seeds + 6 tablespoon water 1   cup   dairy free milk + 1 tablespoon apple cider vinegar   "buttermilk" 2 ...