My favorite market is Whole Foods. When I go there, after I finish shopping for my cooking supplies (Vegetables, Fruits, Rice, etc.) I go to the pastry section! I am not sure how many of you even have a Whole Foods located near you, but they have a decent selection!
I have seen and tried their Vegan Pecan Tart, Vegan Chocolate Chip Cookie, Vegan Gingersnap, Vegan Blueberry Muffin, Vegan Oatbran Muffin, Vegan Chocolate Chip Scone, Vegan Chocolate Cake, and Vegan Pecan-Oat Scone (? Something similar to that) I find that great for the vegan lolitas who love sweets and would rather not bake! ♥
Vegan Gingerbread Cookies
♥3 cups all-purpose flour
♥1 tablespoon ground ginger
♥2 teaspoons ground cinnamon
♥3/4 teaspoon baking soda
♥1/4 teaspoon ground cloves
♥1/4 teaspoon ground nutmeg
♥113g of Vegetable at room temperature
♥1/2 cup sugar
♥2/3 cup molasses
♥Egg replacer equivalant to 1 egg [I use Ener-G, but you can use Sprite, Bananas, or Tofu]
♥Icing, for decorating!
①In a large bowl, sift together flour, ginger, cinnamon, baking soda, cloves, nutmeg, and salt and set aside.
②Cream butter and sugar together in a large bowl until light and fluffy. Add molasses and egg and beat until well combined. Gradually add flour mixture, beating until incorporated. Divide dough in half, wrap each half in plastic wrap and refrigerate for at least 2 hours or overnight.
③Arrange rack in center of oven and preheat to 350°F. Line 2 baking sheets with parchment paper and set aside.
④On a lightly floured surface, roll out one piece of dough until 1/8-inch to 1/4-inch thick. Cut out shapes with cookie cutter and transfer cookies to baking sheets, arranging them about 1-inch apart. Repeat process with remaining dough. ④Bake until firm and the edges are just beginning to brown, 8 to 12 minutes, depending on the size of the cookies.
⑤Set cookies aside to let cool on the baking sheet for about 1 minute, then transfer to a wire rack to let cool completely.
Vegan Thumb-print Cookies
♥1 cup almonds or pecans
♥1 cup rolled oats
♥1 cup whole wheat pastry flour
♥1/2 cup canola oil
♥1/2 cup maple syrup
♥Fruit jam (I love strawberry! But I also made Blueberry for my family! ♥)
①Preheat oven to 350°F.
② Put almonds and oats into a food processor and pulse until coarsley ground.
③Transfer to a large bowl and add flour, oil, syrup and salt. Stir to combine well.
④Roll 2cm of the dough in the palm of your hand to form each cookie, then arrange on 2 large baking sheets, spacing cookies ３cm apart.
⑤Press your thumb gently down into the center of each cookie to make an indentation. Spoon jam into each indentation.
⑥Bake cookies until golden brown and just firm around the edges, 15 to 20 minutes.
Eat and Enjoy! (^_^)
These recipes can also be found on my food blog: http://cookingloli.blogspot.com/
Everything is vegan and has been tested by me! ♥
The pictures were taken by myself, and I try to do "cute" foods, but sometimes nutritious things can only get so adorable!