“I’ve never had a black and white cookie before” I mumbled to my vegan food friends, not thinking that it was that big of a deal. “Living in New York City, you’ve never had a black and white cookie?!” they desperately exclaimed. Right then, I perked up. What is it about these flat perfectly looking cookies that straddle the line between black and white so mysteriously? After all, this is New York City’s cookie. Does this cookie dare to celebrate chocolate and vanilla at the same time? What about the cookie part? Is it just a boring pseudo shortbread crust underneath or something special? I had to know more.

I decided to assemble Team Coconut: an all-star team of players dedicated to bringing in some serious coconut action. Like a Quiet Riot - Bang Your Head (on the Coconut) remix. Based on my Vegan Chewy Chocolate Chip Cookie recipe, Vegan Toasted Coconut Chocolate Chip Cookies boast toasted coconut flour, unrefined coconut oil, coconut sugar and shredded coconut that toasts during baking. Let’s do this.

I love how green tea has a subtle ability to refresh coupled with a slight hint of savoriness. I adore how vegan cupcakes can be a celebratory canvas for almost any flavor combination, that you get to just pick up and take a bite out of. But how do you infuse green tea into a baked cake product? Easy, right?

Ok so I found this Vegan Chocolate Cake recipe and it was a HUGE hit with my family and friends. It was quite easy to make as well! I've never really been a cake person, in fact I detest the stuff for the most part; but this cake made even me nod in approval. The blend of coffee that I put in the recipe adds to the chocolaty goodness and taste. It's very moist as well. There is a glaze that goes with the cake, but I personally never use it. I think the cake is just fine alone. However, I will add the directions for the glaze in case you guys want to try it.... Enjoy!

Vegan Orange Icing is perfect for doughnuts, cookies or cakes such as Rosemary Olive Oil Semolina Cake. It features fresh orange juice that lends a bright burst of flavor, coconut oil to allow it to solidify properly and a touch of vanilla extract for depth of flavor.

Banana Vegan Butter doesn't utilize curdling so it's great for people looking to avoid soy. It can also be made raw. It has a smooth, subtle buttery banana flavor that's great for using as a butter substitute or for amping up desserts that already showcase banana. Try Banana Vegan Butter on pancakes or make banana croissants. Non-dairy butter is designed to mimic real butter in vegan baking applications. Like real butter, Vegan Butter is more solid than tub margarine and not as spreadable. This is so it can perform optimally in vegan baking applications. If your goal is to have a conveniently softer, spreadable Vegan Butter, swap out 1 Tablespoon of the coconut oil with 1 additional Tablespoon canola, light olive oil or rice bran oil.

Let me just say, I'm a vanilla girl. Don't get me wrong, chocolate is great! But when I had to give up gluten & dairy I really just missed good old vanilla cupcakes. I tried a lot of recipes but they were too dry or too grainy or too plain or too... well, gross. So I got to work! It took me awhile to perfect but I'm SO proud of this Gluten-free Vegan Vanilla Cake recipe and I really think you'll love it. So far I've gotten great feedback from my "taste testers" (most of whom aren't gluten-free OR vegan). Enjoy!

I glanced over at my fruit basket yesterday and found four moldy looking apples at the bottom. They had been languishing there for over a week, with no one paying them any attention. Now, I'm a bit of a purist with my apples. I only like them tart and crunchy with faint green veins running through their flesh. Bruised apples with brown spots go straight on my list of foods I most hate to eat. Still, something had to be done with those apples, and without much of a plan, I peeled, cored, and chopped them up. 

Then I spied a jar full of demerara sugar that I'd bought recently, and inspiration took form. I decided I'd bake an apple bread. The principle would be the same as banana bread, only since apple has a higher water content, I could consider lowering the amount of fat in my recipe, and under bake slightly, so my cake would remain moist. A small quantity of vinegar provides just enough acid for leavening, and the baking soda helps it rise. This bread bakes up dense.

Traditional flour is ground endosperm powder which is the result of the flour mill removing most of the hard pieces and hence, nutrition from the wheat berry. I'm a huge fan of whole sprouted grains because they're more flavorful and contain significantly more nutrients than bread made with traditional flour. This Flourless Sprouted Whole Wheat Bread recipe utilizes sprouted wheat berries that are then ground into a purée. This requires a substantially hardy food processor. If you're not sure if your food processor is powerful enough, look on the bottom. It should say at least 6.5 Amps or "6.5 A". 

This bread was difficult to design due to the nature of the wheat berry. This hardy seed contains the germ which is the heart and soul of the seed. The germ is the embryo of the plant in its dormant state. It's accompanied by the starchy endosperm which acts as fuel for the germ when it sprouts or germinates. This package is encased in a firm fibrous shell called the bran. This protects the seed kind of like an egg shell protects an egg. 

Anzac cookies are probably one of my favorite cookies! The richness of coconut, the depth of Lyle’s golden syrup all held together with oats, flour and sugar…oh yeah, and your favorite non-dairy butter too! How incredibly delicious this mixture is. All I can say is THANKS AUSTRALIA for coming up with a perfect cookie. Australians call these cookies biscuits and they were developed during the first World War for the soldiers. They were perfect for travel because they do not contain milk or eggs, which means the soldiers had a yummy way to have sustenance while away. The one secret ingredient is Lyle’s Golden Syrup. I found mine at a local store that has an international section. Look where you might find ingredients from the UK, you will likely find this sweet gem. There’s only one way it could get better…add fruit! So which fruit goes well with coconut and oats? My pick is strawberry. I originally planned on making homemade strawberry jam but then got impatient (big surprise for those who know me) and bought a jar of organic strawberry preserves instead. I suppose that for this recipe you could use homemade jam and it would add another layer of deliciousness. These cookies are sweet, rich and the texture is a little chewy, a little soft…and A LOT delectable.

Curdled soy milk produces a buttermilk tang that's perfect in this Vegan Buttermilk Waffle recipe. The cornmeal allows them to attain a nice balance between crispy exterior and moist interior. Avoid making this recipe with anything other than soy milk; other non-dairy milks lack the protein content to curdle effectively which is paramount to rich buttermilk flavor. Try these waffles with a slathering of almond butter, vegan butter, fresh fruit or maple syrup.

This Vegan Nine Grain Whole Wheat Bread recipe is unique in that it sports nine grains and contains 100% whole wheat flour for the rest of the ingredients which adds a superb flavor and texture not found in many other breads. Baking a bread with both of these features involves a little more effort but I think you'll agree that it's time well spent. This bread differs from a regular bread recipe in two ways: First, the grains are soaked so they soften and integrate into the loaf. Second, since we're using 100% whole wheat flour for the rest of the flour we need to soak it overnight so the bran softens. This softened bran will enable a more efficient rise because the bran won't cut gluten strands. It will also allow for a more supple crumb. These soaked flour and grains are technically referred to as, what else? A soaker. I suspect the bread baker who coined this term was having a creativity block the day he named this method.

This moist, rich Vegan Olive Oil Rosemary Semolina Cake showcases how olive oil can make a great combination of sweet and savory when it's paired with fresh rosemary. Early on in the design of this cake recipe I was really liking where this cake was going but I knew I cold take it further. I remembered how olive oil tends to go seamlessly with pasta dishes so why not use the same type of flour for an olive oil cake?

I have this theory that those who don't care for croissants just haven't experienced the the real thing: the flaky outer crust shattering as you sink your teeth in, releasing a buttery aroma and uncovering a heavenly tender, fluffy, rich interior. At the end of the experience you might have to get up and shake yourself off. Many croissants start out this way but after about a day they turn into croisoggies as they quickly stale and don't have quite the same effect on the palate.

A croissant is a variation of laminated dough that starts out as dough wrapped around a buttery core. Samurai swords are made in a much similar way with molten metal being wrapped around a red hot iron core. Coincidence? I think not! This dough is folded and wrapped around itself to the point of where there are several dozen layers of fat and dough. When baked, steam is released and trapped between the layers which provides a leavening lift as well as flaky goodness. This Vegan Croissant recipe features a mix of Vegan Butter and shortening to mimic the similar fat content of butter. Do not use tub margarine for croissants if you don't want to waste your time. It's all about having a high-fat Vegan Butter so there's more distinction between the fat and dough layers.

“What's an apple cider doughnut?”, I asked at my recipe club meeting. I think my friends were as surprised as I was that I didn't know of it's existence, let alone any vegan versions. Come to find out, I've learned that many other West Coast (USA) natives are unaware of this cake doughnut that's infused with a hint of apples. This is because apple cider doughnuts are mainly a Northeast (USA) phenomenon. In colonial times, doughnuts were served during the Fall months in the Northeast when exotic dough recipes for beignets, imported from France and Holland, started to evolve and the seasonal butchering provided enough fat to fry things. Combine this with the apple harvest being at its peak in the Fall and you have a food collision course in the making.

The secret to making great focaccia involves using an herbed olive oil to lend an array of herb flavors, allowing the dough to ferment in a refrigerated state for at least 12 hours which allows complex bread flavors to develop and baking a wet dough at a very high temperature which ensures a soft, spongy texture and a crispy crust. Fresh herbs are paramount to infusing the right intensity of flavors in this focaccia recipe. Feel free to use any combination of fresh basil, thyme, rosemary, oregano, sage, savory or marjoram. A long, refrigerated fermentation allows naturally occurring enzymes within the flour to break out more sugars from the starches for the yeast to ferment. These extra sugars allow the yeast to built more flavor, sweeten the focaccia and caramelize under heat which contributes a multitude of enhanced flavors.

This Vegan White Chocolate Matcha Bonbon recipe is a great example of the possibilities that can be achieved with white chocolate and ganache. The ganache is enhanced with matcha green tea powder and a touch of rum, enrobed in a white chocolate coating then dusted again with matcha powder for a beautiful confection with subtle green tea overtones. Cocoa butter has a very small temperature range between being too runny and too solid so remember to keep this in mind before rolling the ganache into balls and later coating them in the white chocolate.

Commercial vegan white chocolate is relatively difficult to find but is an extremely versatile ingredient to have in your kitchen. Luckily, white chocolate's main ingredient, cocoa butter, is easy to find at affordable prices on the internet if you can't find it at your local health food store. A touch of soy milk powder and vanilla extract enhances depth of flavor in this chocolate.

Earlier attempts at making this Vegan White Chocolate recipe have resulted in excessively grainy bars due to the absence of industrial chocolate making equipment. A few extra steps will ensure this bar is as smooth as possible. Grinding your soy milk powder in a rotary coffee grinder will make the powder granules as small as possible and cause them to not be as noticeable on the palate. Tempering the chocolate to ensure proper fat crystal formation is the other crucial step to ensuring a smooth, high quality bar. Once you've mastered these steps you can add flavorings like cardamom, matcha, cinnamon and ginger powder for a truly outstanding vegan white chocolate.

This Vegan No Knead Whole Wheat Sandwich Bread is now my go-to vegan bread recipe because it's simple to make and is a great example of how wet doughs can create wonderfully light and spongy breads. The higher water content allows the gliadin and glutenin in the flour to align into tight gluten bonds over time so you can forget about all that kneading drama. The result is a fluffy, chewy loaf that's perfect for sandwiches. Feel free to use this bread as a starting point and substitute a ½ cup of the flour for things like wheat germ, wheat bran or oat bran. It's important to note that due to the wetness of this dough it's only suitable for baking in a loaf pan.

This Vegan Coconut Rum Raisin Ice Cream recipe is a great example of how suitable coconut milk can be as a rich, creamy base in vegan ice creams. The coconut flavor is further enhanced by the addition of toasted shredded coconut then complimented by just the right amount of rum soaked raisins. It's important to note that adding more than 2 Tablespoons of rum is discouraged because it will drastically increase the freezing temperature resulting in ice cream that's too soft.

This Vegan Sourdough Pizza Crust recipe has a little more oomph in the form of the flavors produced by wild yeast fermentation, also known as sourdough. The wild yeast isn't enough to leaven the dough completely on it's own so it's spiked with some bread yeast to help it along. This vegan crust is great for cheeseless pizzas or other pizzas where you're not using intensely flavored toppings and you'd like the crust to contribute more flavor to the pie. It's also a great way to use the sourdough starter you've been keeping in your fridge. You do have a resident starter in your fridge right?

This Vegan Plum Cake recipe is based on a traditional Pflaumenkuchen, or German plum cake. I broke with tradition a little and enhanced the plums with a splash of rum and a dusting of sugar and cinnamon. I wanted the intense fruit flavors to be well balanced by a flavorful cake so I used the power of yeasted cake to add flavor depth in the cake department. Yeasted cake also has the benefit of utilizing gluten bonds for binding which frees us from needing to use any fancy egg replacers. I purposely designed this cake to be on the dense side because I felt that it helped to showcase the plums.The result is a fruit forward plum topping baked into a cake that can hold it's own. Black plums are preferred due to their high level of sweetness. Feel free to make this cake using any combination of other stone fruits you may have on hand.

The sweetness of apricots and the earthiness of 100% rye flour complement each other, especially when accompanied by molasses, cardamom and espresso powder in this Vegan Apricot Rye Muffin recipe. Rye flour contains a low amount of gluten compared to wheat based flour so in order to enhance binding, the batter is mixed for 1 minute to allow the starches in the flour to become activated. The pectin in the apricot preserves also acts wonderfully as a binder in these vegan muffins.

Lemon and corn both work to bring out each other's best qualities in this Vegan Lemon Cornmeal Pancake recipe: corn highlights lemon's tanginess and lemon enhances corn's savory flavors. These bright, buttery flavors packed into a vegan pancake is a great way to start the day. Try them topped with a touch of almond butter, fruit and/or real maple syrup.

Strawberry and rhubarb's sweet and tart flavors are married with a hint of orange zest in this Vegan Strawberry Rhubarb Pie recipe. Strawberry and rhubarb together in a flaky pie crust is probably the most effective way to ring in the spring and summer months via flavor alone. Both of these fruits let go of lots of water during baking which can make things on the soupy side. A generous amount of arrowroot flour and a longer baking time at a slightly lower temperature than usual solves this issue and gives the pie a chance to bake to its juicy perfection. It's like a summer vacation in your mouth.

This Sprouted Wild Yeasted Whole Wheat Bread recipe is a nod to how the first breads probably got their start. Wheat berries were probably softened with water, ground and left out in the elements where they were then populated by airborne yeasts and bacteria, causing the dough to rise slightly. Placing this dough on hot rocks in or near a fire probably resulted in a fine vegan treat like nothing else available at the time.

This smooth Vegan White Chocolate Ganache recipe uses cocoa butter without the cocoa solids making it a versatile white and creamy vegan topping for cakes, truffles or fillings. Unlike margarine or butter, cocoa butter and coconut oils melt rapidly when they reach their melting point instead of softening slowly. Due to this, extra care must be taken as it resolidifies from it's melting temperature of 93F (34C) to 100F (38C). You can adjust the firmness by adding or subtracting 1 Tablespoon of water. Also feel free to substitute 1 teaspoon to 1 Tablespoon of liqueur or other flavoring extract to further customize your ganache.

One of my favorite breakfasts is this Vegan Gingerbread Waffle recipe accompanied by a cup of strong coffee and veggie sausage on the side. Just when you''re thinking that you may be eating dessert you'll notice a savoriness that will assert that this is indeed breakfast. Slather these vegan waffles with a touch of almond butter, a splash of maple syrup and a sprinkling of Balsamic Candied Pecans to make this a truly memorable experience.

Pop tarts are one of the easiest ways to pair fruit with flaky pastry goodness. This Vegan Strawberry Pop Tart recipe can be customized with whatever fruit preserves you have on hand. You can also fill them with things like chocolate; maple sugar and cinnamon; bananas and coconut, the possibilities are endless! Heck, you can even fill them with savory stuff like caramelized onions, mushrooms and potatoes. I won't judge. Just be sure to keep the filling under 2 teaspoons so they don't push out the sides during baking. The pastry is based on Flaky Pie Crust and features just the right ratio of Vegan Butter or margarine to shortening for the flakiest, most flavorful crust around.

This Vegan Sourdough Pancake recipe is one more reason to keep a sourdough starter in your refrigerator at all times. They're wild yeasted which gives them a fascinatingly complex flavor not normally found in either vegan or traditional pancakes. They require advance preparation of a sourdough starter that is used as the foundation of the batter. If you already have this batter around, these pancakes will be even easier to make than Easy Vegan Pancakes. If you keep your starter in the refrigerator, it doesn't need to be removed several hours before using as it does in bread baking. Feel free to mix 1 cup of berries or ½ cup chopped nuts into the batter before pouring. Top them with maple syrup and/or a dollop of almond butter.

This Vegan Vanilla Cupcake recipe makes light and airy vegan cupcakes that have a soft, tender crumb due to the addition of arrowroot flour as well as apple cider vinegar. Vanilla extract and a touch of almond extract tie it all together. These cupcakes utilize the quick bread method which involves mixing your dry ingredients and wet ingredients in separate bowls, then mixing them both together at the end. This is a really easy way to make great cakes that have tender and spongy qualities. The drawback of this style is you have to be careful if you adjust the amount of sugar; more sugar will tenderize the batter, negatively affecting rise. These cupcakes are a little under sweet for my taste but if you're going for an elaborate frosting job no one will notice. If you increase the sugar in this quick bread method by even 1 Tablespoon, the cupcakes won't rise enough so it's not recommended. Use these cupcakes as a base for other flavor variations by switching out some of the flour and/or flavoring extracts. If you're looking for a cupcake that's a little bit more sweet and full flavored check out the Vegan Vanilla Cupcakes - Cream Method.

I veganized this Oatmeal Whole Wheat Quick Bread from a recipe found here. All I can say is WOW! Moist, full of texture, earthy and oh so delicious.

This Vegan Vanilla Cupcake recipe makes soft vegan cupcakes that utilize the cream method which involves beating or creaming Vegan Butter or margarine and sugar together, beating in an egg replacing liquid then mixing in the flour and remaining liquid at alternating stages. This results in a cake that has a more substantial mouth feel and less crumbs partially due to the gluten in the flour becoming more activated from the mixing. This method also provides a more substantial rise that is less inhibited by sugar than cakes made via the quick bread method. This cupcake requires more preparation and is less tender and spongy but more flavorful due to the Vegan Butter or margarine and slightly increased sugar. Use these cupcakes as a base for other flavor variations by switching out some of the flour and/or flavoring extracts. If you're looking for a cupcake that's a little bit more fluffy and less sweet check out the Vanilla Cupcakes - Quick Bread Method.

Crepes unlock huge brunch and dessert option potential depending on wether you make savory or dessert crepes. This Vegan Buckwheat Crepe recipe is pretty foolproof as long as you use the right pan described below. If making savory crepes fill them with things like tofu scramble, seitan and beans or wild rice and mushrooms. If making sweet crepes fill them with bananas, chocolate and coconut; peanut butter, maple syrup and walnuts or caramel, pecans and apples topped with a drizzle of Cashew Cream. Buckwheat lends an earthy, nutty richness to these vegan crepes, which are based on Easy Crepes but factor in buckwheat flour's ability to absorb slightly less liquid than all-purpose flour due to it's smaller amount of gluten.

This Vegan Chocolate Orange Bomb bonbon recipe packs a seductive orange one two punch: They involve candied orange peel pureed with a kiss of Grand Marnier, mixed together with chocolate, then enrobed in a chocolate shell. This is a great vegan bonbon to have on hand when assembling your own box of chocolates for a special occasion.

I used to get so grossed out at the mere thought of accidentally eating orange peel while eating an orange. Then I had candied orange peels and appreciated their candy form and created this recipe. Candied orange peels are a very versatile delicacy. Use them in Panettone, Stollen, Hot Cross Buns, pair them with almonds and cover them with chocolate or mince them and use them for topping on ice cream. Feel free to use other citrus peels in place, or in addition to orange such as lemon or lime. Just be sure to use organic peels because non-organic ones often have high concentrations of pesticide residues.

Strudel is one of those treats that everyone loves. If I met someone who was anti-strudel I'd back away if I were you. Strudel has origins in Austria and Hungary dating back to the late seventeenth century. Traditional Austrian strudel is not made with phyllo dough or puff pastry but with a thin dough with a high gluten content that gives it elasticity. Traditionally, strudel can be filled with cherries, apples, spinach, sauerkraut or cheese. This Vegan Apple Strudel recipe features apples picked fresh from an apple orchard in Pennsylvania and is enhanced with rum, raisins, cinnamon, nutmeg and allspice.

Bread pudding is probably the most comfortable comfort food. What other type of food has a moist pudding-like texture paired with a soft cake-like feel? Take some barley malt syrup, cinnamon, nutmeg, ginger and cloves. Now add some pumpkin and bourbon to the mix and you have this Vegan Pumpkin Bourbon Bread Pudding recipe to warm your soul. In one bite all your worries are forgotten for a few minutes. Preparing this bread pudding is really easy, provided you already have pumpkin purée. For the base, you can use any bread that is light in color and neutral in flavor.

Apples with vegan cheddar cheese are a match made in heaven due to the contrasting flavors of sharp cheddar and tart apples in this Vegan Apple Cheddar Galette recipe. Be sure to use a sharp vegan cheddar cheese like Daiya or Cheezly Mature White Cheddar for best results. I used Daiya cheddar for this particular galette.

This Vegan Blueberry Frozen Soy Yogurt recipe is super simple to make. It's just unsweetened vegan soy yogurt mixed in an ice cream maker with the fruit jam of your choice. I happened to have blueberry jam when I made this batch. Be sure to use quality soy yogurt. There are some brands out there that don't taste anything remotely like yogurt and they are to be avoided. It's also recommended using quality jam made with sugar instead of high-fructose corn syrup. Be sure to use unsweetened soy yogurt or else your frozen soy yogurt will come out too sweet. This recipe is already on the sweet side so the fruit comes through with intensity.

This Vegan Rice Crispy Treat Cupcake recipe is the first thing I made after ordering Dandies Vegan Marshmallows from Chicago Soy Dairy. I feel like a kid again with these gluten-free treats. Vegan baking doesn't get much easier than melting Vegan Butter, marshmallows, adding vanilla extract then mixing in puffed rice. Making the vegan ganache is slightly more involved but still simple. Be sure to make these as close to your eating occasion as possible because Vegan Rice Crispy Treats love to dry out. If you need to make them a day or so beforehand, keep them in an air-tight container.

This Vegan Cornmeal Spelt Pizza Crust recipe is one of the fastest, easiest crusts around because it doesn't need lots of kneading and it doesn't require yeast. Although it's not gluten-free, it does have very low amounts of gluten which is good if you're trying to cut back on it due to food allergies. This recipe makes a vegan crust that is 12 to 14 inches. This dough can also be refrigerated for later use.

Ganache can be a very versatile base for a recipe. It can be adapted to anything from frostings to truffles to fillings. Just adjust the Soy or Cashew Cream in this Vegan Dark Velvet Ganache recipe plus or minus up to 2 Tablespoons to get the thickness that suits your needs. For example: 2 more Tablespoons Soy Cream, Cashew Cream or non-dairy milk will make this ganache solidify into a soft frosting-like consistency at room temperature. 1 cup of Soy or Cashew Cream yields ganache that is perfect for cakes. You can even customize it further with things like Grand Marnier, Chambord, espresso or mint extract.

There's no such thing as a drop-in replacement for cream but this Vegan Soy Cream recipe comes pretty close when you need it for a substitute for baking. It can be used as a vegan base in custards, ice creams, sauces, cakes or anywhere else you'd like to add richness.

Pumpkin purée gives this Vegan Pumpkin Gingerbread Cookie recipe extra Halloween street cred. These cookies also pack a combination of barley malt syrup and molasses enhanced with ginger, nutmeg, cloves and just the right amount of vanilla extract for a scary good flavor.

Feeling lonely this season? In under an hour you can have an arsenal of several tasty Vegan Gingerbread Cookie Buddies that won't even complain if you bite off their heads. These vegan cookies feature a touch of molasses, barley malt, ginger and just the right amount of nutmeg and cinnamon for deep gingerbread flavor. This recipe also works for fabricating gingerbread houses.

This Sassy Vegan Shortbread Cookie recipe is easy to make and has lots of possibilities for customizing. The buttery vegan cookies pack a generous helping of Vegan Butter with just a touch of vanilla extract for a delectable flavor and a satisfying crunch.

I used to own a vegan baking company called Enchanted Oven Baking Co. This Chocolate Coconut Mac Daddy Macaroon was one of the cookies I sold, individually packaged, to health food stores around the San Francisco Bay Area around 2003-2005. Here it is in all its glory. This recipe has been modified from a 200 cookie batch so please excuse the wonky measurements.

Brown rice syrup, coconut, cocoa powder and just the right amount of chocolate chips really bring out the best in these dense, vegan, chewy chocolate coconut macaroons. Please Note: For best results it's crucial that this recipe is followed exactly.

I used to own a vegan baking company called Enchanted Oven Baking Co. This Chocolate Cherry Bomb Cookie was one of the cookies I sold, individually packaged, to health food stores around the San Francisco Bay Area around 2003-2005. Here it is in all its glory. This recipe has been modified from a 200 cookie batch so please excuse the wonky measurements.

Brown rice syrup, cocoa powder, a touch of almond extract, just the right amount of chocolate chips and dried Ranier cherries really bring out the best in these dense, chewy chocolate brownie cookies.

Most people won't be able to guess that these Vegan Chocolate Covered Date Bonbons are just chocolate covered dates if you don't tell them. One thing that they will know is that they're amazing. You can tell them that you spent 13 hours making the filling in this vegan bonbon recipe and just leave it at that.

This seductive Vegan Double Chocolate Sauce is perfect drizzled on ice cream, cake or pretty much anything else. It's chocolate sauce. What could it possibly not be good on? This recipe uses the tried and true formula of semi-sweet chocolate, cocoa powder and espresso powder to bring out the most complex chocolate flavor possible. Pictured on Vegan Double Chocolate Cake with Rich Vegan White Chocolate Frosting.

This Vegan Nectarine Peach Plum Cobbler recipe features the best members of the stone fruit family. They're having a little family reunion in your cobbler with special flavor enhancing guests like orange zest, orange juice, cinnamon, ginger and nutmeg. This cobbler party is then topped off with a lightly spiced crust.

This Vegan Blueberry Beetnik Muffin recipe takes advantage of baked beets which harbor wonderful butter caramel flavors when their sugars caramelize. The vegan muffins are then complimented by the tartness of blueberries and just the right ratio of whole wheat flour and all-purpose flour. Lemon juice enhances flavor while allowing the beet purée to retain its vibrant reddish color during baking. This is because acids reduce the oxidation of plant-based compounds called anthocyanins, which are responsible for the red color in foods like beets and raspberries.

Growing up, my Dad would make pancakes every Sunday. On the rare occasions he made waffles, I knew he was pulling out all the stops for Sunday breakfast. Inspired by the waffles I grew up with, I created this Vegan Multigrain Waffle recipe that features rolled oats, whole wheat flour and your choice of toasted corn meal, oat bran or wheat germ. Top it with real maple syrup or fresh organic berries to be transported back to my dining room circa 1985.

I thought I didn't like scones until my friend Debbie told me I just hadn't had the right scones. She explained to me that good scones feature a complex flavor and a dense, not too crumbly texture. I then began my journey to create vegan scones based on the teachings of this scone-ophile. The result is this Scrumptious Vegan Scones recipe. I used golden flax meal for it's binding abilities, apple cider vinegar for its subtle flavor complexity and ability to enhance crumb, just the right combination of all-purpose flour and whole wheat flour and Vegan Butter to enhance buttery flavors. Finally, raisins or berries adds just the right amount of fruit flavor and sweetness while still allowing the rich, buttery flavors to come through. I'm now a self-described sconeophile and enjoy eating scones amongst other sconerati.

This recipe for Poached Pears in Red Wine is perfect for last minute dinner parties because its easy to make and can be quickly made onsite. It features red wine enhanced with orange juice, sugar, lemon zest and cinnamon. The pears are then simmered in the mixture causing the sugars in the pears to caramelize and generate a multitude of wonderful flavor compounds that generally translates to "mmmmm". Oh and they taste awesome dolloped with vegan whipped cream or soy yogurt too.

Peaches and pears make a wonderfully warm flavor combination in this Vegan Peach Pear Cobbler recipe. Stone fruit enhancing ingredients like lemon zest, ginger and nutmeg are prominently featured in this vegan cobbler. It's like getting a group hug from a peach and a pear.

Omitting the almighty egg in recipes can lead to serious baking disasters. It's rumored that the Romans put eggs in their concrete to improve its strength. Vegan Egg Replacer Powder is a very effective egg substitute that's great for replacing eggs in most vegan baking recipes where heat is involved. It's an important piece of weaponry in your vegan baking arsenal. When I ran my baking company, Enchanted Oven Baking Co, I used this egg substitute recipe extensively with my cookies to make them soft, dense and chewy.

This binding powder consists of a blend of starch, vegetable gum and a leavener. Arrowroot is used as the starch because it performs well and is one of the most tasteless starches. Baking powder is used to mimic the slight leavening properties that an egg would contribute. Guar or Xanthan gum improves emulsification of fats and oils much like an egg would. Use Egg Replacer Powder as a more affordable direct replacement for Ener-G Egg Replacer. 

This Vegan Pumpkin Buckwheat Pancake recipe features pumpkin enhanced with barley malt syrup, nutmeg, cinnamon and cloves. Buckwheat flour then lends an earthy, nutty richness. They're delightful topped with a touch of almond butter, fruit and/or real maple syrup to brighten up any morning.

This Vegan English Muffin recipe features just a touch of lemon juice and sugar to enhance its yeast-induced flavors. They're awesome fresh out of the toaster with a little Vegan Butter, jam or whatever your preferred muffin topping is. I've been known to use these as burger buns too. They're not loaded with preservatives and dough conditioners like their store-bought cousins but they'll still keep in the freezer stored in a plastic freezer bag for several months.

This Vegan Ginger Carrot Raisin Pancake recipe isn't your conventional vegan pancake recipe because it features carrots for a subtle butteriness, raisins for a little extra bonus sweetness and ginger for a hint of spicy finish. it's a great combination of flavors that is further enhanced with a drizzle of maple syrup or Agave Maple Syrup.

A Thai classic, this Sweet Sticky Vegan Rice Pudding (Kao-Niew-Moon) recipe is simple to make and wonderfully creamy due to its use of coconut milk, sugar and a touch of salt. Topping this gluten-free vegan pudding with sliced mango is highly recommended.

This Vegan Sweet Corn Tomatillo Pudding recipe features savory buttery flavor enhancers such as non-dairy milk, brown rice syrup, corn kernels, lime juice, just the right ratio of corn flour to corn meal and chopped tomatillos for a welcoming spicy finish. The result is a gluten-free vegan bread pudding that elevates corn to newfound status in the bread pudding world. You'll never need to go to another corporate American Tex Mex restaurant again to get it.

The subtle buttery flavor of zucchini and intensely sweet flavors of pineapple collide with delicious chaos in this Vegan Zucchini Pineapple Muffin recipe. Flavors are further enhanced by the addition of vanilla extract, cinnamon and nutmeg. Just the right ratio of whole wheat flour and all-purpose flour is used to give these vegan muffins the optimum level of fluffiness.

Orange chunks and dried cranberries make a perfect combination of sweet, tart flavors in this Vegan Orange Cranberry Muffin recipe. Lemon zest further unifies the orange and cranberry and just the right amount of vanilla extract ties it all together.

Pear chunks, pear purée and ginger come together to compliment each other in this tasty Vegan Ginger Pear Muffin recipe. Lemon juice, cinnamon and nutmeg further unify flavors and a touch of vanilla extract brings it all together.

This Golden Vegan Corn Bread Recipe takes advantage of nutritional yeast flakes and a touch of maple syrup which gives it a rich, buttery flavor while corn kernels enhance its hearty texture. It's a Northern style corn bread so it features a mixture of corn flour and all-purpose flour. It's baked in a square baking pan instead of a cast iron skillet and designed to be a little sweeter and more moist than its Southern counterpart.

This Vegan Carrot Bran Muffin recipe features carrots which lend sweet, buttery notes. These flavors are further enhanced by just the right amount of molasses and your choice of wheat germ, wheat bran or oat bran. Raisins are added for additional sweetness and flavor depth and a touch of vanilla extract ties the flavors together into a dense and hearty muffin.

These Vegan Blueberry Muffins feature a buttery flavor and smooth texture thanks to the combined efforts of non-dairy milk, lemon juice and lemon extract. This compliments the tartness of the blueberries, making a delectable snack for breakfast or any other occasion. The combination of lemon juice and lemon extract in this recipe is so the lemon flavor can be brought up to tasty levels without excessive acidity, which in large amounts can negatively affect gluten's ability to bind.

Sweet potatoes are sweeter than pumpkin and the flavor is considerably more complex. This allows sweet potato pie to beat the living daylights out of pumpkin pie if the two were to battle in a flavor war. This Celebration Vegan Sweet Potato Pie recipe is living proof, especially when it's enhanced with maple syrup, nutmeg cinnamon and ginger. Flaky Pie Crust is recommended for this pie.

This Celebration Vegan Pumpkin Pie recipe features barley malt syrup to considerably push pumpkin flavors forward. Cinnamon, ginger, cloves and a touch of lemon juice are also effective flavor enhancers in this easy to make vegan pie. Flaky Pie Crust is recommended.

This Vegan Pumpkin Pie recipe features the pumpkin boosting flavors of cashew butter and barley malt syrup. Cinnamon, ginger, nutmeg and cloves further enhance flavors better than eggs ever could in this vegan pie. Flaky Pie Crust is recommended.

Studies have shown that vegan apple pie transfers flavors to the taste buds faster than the speed of sound. Ok, maybe not but you would think so right? This vegan Apple Pie recipe calls for tart green apples such as Granny Smith for prominent apple flavor. Apple notes are further enhanced with ingredients such as Vegan Butter, molasses, calvados or brandy, cinnamon, nutmeg and a touch of allspice. Flaky Vegan Pie Crust is recommended.

Almost any vegan non-dairy milk can be condensed with this recipe such as soy, rice, nut or coconut. Making vegan condensed non-dairy milk involves adding sugar and reducing it to about half its original volume. This can take several hours and can be inconvenient if you need it for a recipe. In this case be sure to make this beforehand and store it in the fridge so you have it handy on bake day. The effort is well worth it, especially if you're making Chocolate Coconut Magic Bars or Dulce de Leche.

This Vegan Pumpkin Spice Cake recipe takes advantage of barley malt syrup's ability to really drive pumpkin flavors. This vegan cake is then enhanced with cinnamon, nutmeg, cloves and a touch of lemon juice, making it perfect for special occasions during the Fall season.

This Vegan Double Chocolate cake recipe has been specifically designed to deliver maximum chocolate flavor. It utilizes cocoa powder, semi-sweet chocolate and espresso for maximum flavor depth. Some of the flour is offset by cocoa powder, which would normally reduce the overall gluten content of the cake, making it crumbly. Using bread flour which has a higher than normal amount of gluten brings things back in balance, allowing us to pack this vegan cake with as much deep, complex chocolate flavor as possible. Pictured with Rich White Chocolate Frosting and Vegan Double Chocolate Sauce.

This Vegan Chocolate Coconut Macaroon recipe is based on the fact that chocolate and coconut is one of the best flavor combinations ever known. These vegan macaroons feature brown rice syrup and a touch of vanilla extract to let the chocolate and coconut flavors really shine.

These Chewy Vegan Chocolate Chip Cookies are no nonsense soft, chewy chocolate chip cookies like your vegan grandma used to make. Over the years I've learned a lot about the art of cookie making and these are simple to make but still pack lots of flavor into a chewy, chocolatey chippity package. The secret to this cookie recipe is having just the right ratio of fat, water and golden flax meal. The molasses also adds chewiness and the cinnamon adds a touch of flavor complexity. Finally, the way the cookies are formed results in just the right shape. These cookies are also great for ice cream sandwiches.