I often get asked "why did you go vegan?".  There are so many reasons that I get lazy and resort to the age old response, "because."  A better answer is that it's good for my health, more caring for the environment, a way to stay away from wasteful food choices, and it is cruelty-free.  Becoming vegan opened up my palate to so many new foods which I am thankful for. I believe that being vegan doesn't mean sacrificing taste or your favorite foods.  In fact, I now have more favorite foods than ever!  Vegan baking was a challenge, but I can thank my mom for the knowledge of the basics before I began.  

The following recipes are pretty easy and tasty.  The Oatmeal cookies are my quick standby.  There is a potluck tonight?  Oatmeal cookies! Grandma is coming over?  Oatmeal cookies!  No dessert around the house?  Oatmeal cookies!  They are traditional and scrumptious.  The other two are less traditional, but just as yummy.  Give 'em a try!  

Yummy vegan Oatmeal cookies  

1/2 cup margarine 1/3 cup oil 1 cup organic brown sugar 1 cup of your favorite vegan sugar 1/3 cup soy/almond/rice milk 2 tsp vanilla 2 1/2 cups flour 1 tsp baking powder 1 tsp baking soda 1 tsp salt 2 1/2 cups rolled oats

other ideas: throw in some chocolate chips, raisins, fresh cherries or whatever your heart desires  

Cream the margarine and oils together, then cream in the sugars.  Add soymilk and vanilla.  Beat until smooth.  Beat in flour, baking powder, baking soda and salt.  Mix well then mix in oats. Bake at 350 degrees for about 15 minutes or until the undersides just start turning brown.  Don't overbake or they will be hard.  

Totally delicious Maple cake  

1/3 cup canola oil 1/2 cup of your favorite vegan sugar 1/2 cup maple syrup 2 eggs worth of egg replacer 3/4 cup soy milk 2 cups unbleached flour 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/3 cup wheat germ 3/4 cup nuts (walnut is mighty tasty)

Preheat oven to 350 degrees.  In a large bowl, cream oil with sugar. Add the rest of the wet ingredients, beating well after adding each. In a separate bowl, stir together the dry ingredients.  Fold into wet mixture until just mixed.  Add nuts.  Bake in 9" x 12" baking dish in the preheated oven for 50 - 60 minutes or until golden and center is cooked (if inserted knife comes out clean).  Cool for at least 15 minutes then top with favorite vegan icing or drizzle with maple syrup.  

Raw carob mint candies  

You may say "ewww!  raw and carob AND vegan!' but these things are delicious and addictive.  You will need a powerful blender to make these.  

Mint layer:

3 cups dry, raw shredded coconut

1/3 cup maple syrup

1/2 tsp mint extract  

Blend 3 cups coconut in a dry blander on low speed with the lid off. Carefully use a spatula to keep things moving until it becomes the consistency of butter.  Make sure you do not blend so long as to separate all the oil from the coconut.  Remove the coconut and transfer to a mixing bowl.  Add maple syrup and mint extract.  Mix well.  Set aside.  

Carob layer: 3 cups dry, raw shredded coconut 1/3 cup maple syrup 1/8 cup organic carob powder 1/2 tsp vanilla extract dash of cayenne pepper 1/8 tsp sea salt

Blend 3 cups shredded coconut for just 5 - 10 seconds in blender. Move to a bowl and mix by hand with 1/3 cup honey or maple syrup, the vanilla, cayenne pepper and sea salt.  Add 1/8 cup organic raw carob powder until mixture reaches desired color.  

Separate the carob mixture into 2 halves.  Press one half into the bottom of a 8" x 8" baking dish.  Put into freezer for 5 minutes or until solid.  

Remove dish from freezer and add all of the mint mixture.  Place back in freezer for another few minutes.   Remove dish from freezer and press the rest of the carob mixture on top. Freeze again until solid.  

Cut the frozen bar into small chunks using a sharp knife.  Store in the refrigerator.  Please share with friends.      

Recipes courtesy of Deanna at My Goodies Bakery: www.mygoodiesbakery.com