Vegan Milanos Food
VEGAN MINT MILANOS
Make and share this Vegan Mint Milanos recipe from Food.com.
Provided by BB2011
Categories Quick Breads
Time 35m
Yield 16 milanos, 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Grease 2 large cookie sheets.
- In a large mixing bowl, use a fork to mix milk, sugar, oil, vanilla, and zest.
- Add half of the flour, along with the cornstarch, baking powder, and salt and mix well. Add the remaining flour and mix until you have a soft, pliable dough.
- Make sure your hands are very clean and dry, and dust them with flour. Roll 1 tablespoon of dough into a ball, and then roll it into a log about 1 1/2 inches long.
- Flatten with the palm of your hand to create an oval that is 2 inches long and 1 inch across, then straighten the edges with your fingers.
- Continue with the rest of the dough, flouring your hands before you form each cookie, until you have 16 cookies placed about 1 inch apart (they don't spread much.)
- Bake for 15 minutes, until tops are firm and edges are ever so slightly browned. Remove from oven and let sit for 2 minutes. Use a spatula to transfer to a cooling rack.
- Melt the chocolate on the stove or in the microwave. Mix in the peppermint extract.
- After 10 minutes, when the cookies are cool enough to handle, take a cookie and dip the flat bottom into the chocolate. Then take another cookie and dip it, and place the dipped sides together to form a sandwich. Don't press too hard!
- Continue with the remaining cookies until you have 16 sandwiches. Place cookies in the fridge to set for at least an hour. Bring back to room temperature before serving by leaving them out for about half an hour.
VEGAN CARBONARA
Mushrooms with smoky paprika replace of bacon in this plant-based take on an Italian classic, forming part of the vegan Healthy Diet Plan
Provided by Sara Buenfeld
Categories Dinner, Lunch
Time 40m
Number Of Ingredients 11
Steps:
- Boil the spaghetti for 10 mins or following pack instructions until al dente, reserving a little of the water. Put the cashews, bouillon and mustard in a bowl, then pour over 350ml boiling water.
- Heat the oil in a large non-stick pan. Add the mushrooms and grated garlic, and stir-fry over a high heat until the mushrooms are cooked and starting to crisp up. Take off the heat, stir in the paprika, then tip onto a plate and set aside.
- Add the grated courgette to the pan and cook, stirring every now and then until softened. Meanwhile, whizz the soaked cashews, whole garlic clove and nutritional yeast flakes, if using, with a hand blender until completely smooth. Tip the mixture into the pan with the courgettes and briefly stir over the heat.
- Add the spaghetti and toss in the cashew and courgette mixture until well coated, then toss through the smoky mushrooms. If following the Healthy Diet Plan, serve half with half the spinach on the side, and chill the rest for another day. Will keep for three days. Reheat in a covered pan with a dash of water, and cook the remaining spinach to serve on the side.
Nutrition Facts : Calories 499 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 3 grams sugar, Fiber 12 grams fiber, Protein 22 grams protein, Sodium 1.07 milligram of sodium
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