Snacks, Dips, and Smoothies

Oatmeal-Walnut-Chocolate Chip Cookies

karenwpullen Desserts, Recipes, Snacks, Dips, and Smoothies , , ,

No-oil, whole-food ingredients — they’re a healthy snack that is delightfully good!

cookies
Prep Time15 minutes
Cook Time15 minutes
Print Recipe

Oatmeal Walnut Chocolate Chip Cookies

No-oil, plant-based, whole food ingredients
Course: Dessert, Snack
Keyword: chocolate, comfort, cookies, plant-based, vegan, wfpb
Servings: 18 cookies

Ingredients

Dry Ingredients

  • 1 cup white whole-wheat flour plus 1 tablespoon
  • 1 cup rolled oats
  • 1 Tbs ground flaxseed
  • 1 tsp cinnamon
  • 1 tsp salt or less, if the peanut butter contains salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda

Wet Ingredients

  • 1/2 cup apple sauce unsweetened
  • 1/2 cup maple syrup
  • 1/4 cup peanut butter preferably salt-free
  • 1 Tbs vanilla

Add-In

  • 1/3 cup chocolate chips vegan
  • 1/3 cup chopped walnuts

Instructions

  • Preheat the oven to 350°. Line 2 sheet pans with parchment paper.
  • Combine all the dry ingredients and mix well.
  • In a separate bowl, whisk the wet ingredients together.
  • Stir the wet ingredients into the dry ingredients, and mix until all the dry ingredients are incorporated.
  • Stir in the chocolate chips and nuts.
  • Use two spoons to add scoops of dough to the baking sheet. I get 12 on one sheet, and depending on the size of the cookies, perhaps 6 or 7 more. They don't spread so they can be fairly close. If you want to make them more round and flat, wet your fingers and shape them.
  • Bake 15 minutes.
  • Share and enjoy!

Mushroom-Walnut Pate

karenwpullen Recipes, Sandwiches, Snacks, Dips, and Smoothies , , ,

This is a classic spread that everyone loves. Make ahead, chill, then stand back as it’s devoured, on crackers or toasted thinly sliced baguette.

Prep Time10 minutes
Cook Time10 minutes
Print Recipe

Mushroom-Walnut Pate

This classic spread is the perfect party appetizer.
Course: Appetizer, Sandwich, Snack
Cuisine: French
Keyword: canape, healthy, plant-based, vegan, wfpb
Servings: 8

Equipment

  • food processor

Ingredients

  • 1 cup walnuts
  • 1/2 cup shallots minced
  • 1 pound mushrooms, chopped button, cremini, shiitake, or portobello
  • 2 cloves garlic minced
  • 1 tsp thyme leaves
  • 1/2 tsp pepper
  • 1/2 tsp salt

Instructions

  • Spread the walnuts on a baking sheet and toast for 10 minutes at 350°, until they are lightly browned and fragrant.
  • Sauté the shallots until soft.
  • Add the mushrooms, garlic, thyme, salt, and pepper. Cook until the liquid has evaporated.
  • Process the walnuts to a thick paste. Add the mushroom mixture and process until it's the texture you like.
  • Spoon the mixture into an oiled container. Refrigerate overnight. The pate will set up a bit more and flavors will develop.

Lion’s Mane “Crab” Cakes

karenwpullen Main Dishes, Recipes, Side Dishes, Snacks, Dips, and Smoothies , , ,

These are a popular item on vegan menus in restaurants. Now you can make them at home!

Prep Time15 minutes
Cook Time7 minutes
Print Recipe

Lion’s Mane “crab” Cakes

The Lion's Mane mushroom is easy to work with and delicious. Its texture means it can substitute for crab in these yummy little patties. Makes 4 middle-sized patties.
Course: Appetizer, Main Course
Keyword: canape, plant-based, vegan, wfpb no-oil
Servings: 0

Ingredients

  • 8 ounces Lion's Mane mushroom
  • 1 Tbs ground flax
  • 3 Tbs water
  • 1/2 cup panko breadcrumbs check label to make sure they are plant-based
  • 1/2 cup onion finely minced
  • 1 Tbs vegan mayonnaise
  • 1 tsp Worcestershire sauce
  • 3/4 tsp Old Bay seasoning
  • 1 tsp Dijon mustard
  • 1 tsp dried parsley
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

  • Hand shred mushroom into small pieces resembling texture of flakey crab.
  • In large bowl, combine egg, mayonnaise, onion, Worcestershire sauce, old bay seasoning, Dijon mustard, dried parsley, salt and pepper. Mix well.
  • Mix in Panko breadcrumbs.
  • Mix in mushroom shreds.
  • Form mixture into 4 equal size round flat patties (about 1/2 to 3/4 inch thick).
    Cook patties for approximately 3 minutes per side in a non-stick pan. Should be golden brown and cooked throughout.
  • Serve with dill remoulade: mix together vegan sour cream, ketchup, mustard, dill, parsley. Or lemon wedges, or cocktail sauce.