Vegan Cookbook for Teens: 100 Easy and Nutritious Plant-Based Recipes
Page 11
Chocolate and Peanut Butter Pretzel Bark
Apples ’n’ Caramel Dip
Strawberry Cheesecake Ice Cream Pie
Cookies ’n’ Cream Ice Cream Cake
Gingersnap Apple Pie Sundaes
Chocolate Mug Cakes
The Best Strawberry Milkshakes
Sweet Basil Lemonade
Hot Cocoa
Pineapple-Strawberry Slushies
Raspberry Iced Tea
Blueberry Lemonade
Maraschino Cherry Sparklers
Avocado Smoothies
Berry Yummy Smoothies
Cinnamon Twists with Cream Cheese Dip
30-minute
Serves 4
Prep time: 15 minutes
Cook time: 10 minutes
Inspired by churros, these cinnamon twists will make your kitchen smell amazing!
For the twists
Nonstick spray
1 tube Pillsbury crescent roll dough
3 tablespoons vegan butter
¼ teaspoon vanilla extract
2 tablespoons plus 1 teaspoon granulated sugar
1½ teaspoons ground cinnamon
For the dip
6 ounces vegan cream cheese, room temperature
1 cup powdered sugar
½ teaspoon vanilla extract
1 to 2 tablespoons unsweetened nondairy milk
1. Prepare the dough. Preheat the oven to 375°F. Lightly coat a baking sheet with nonstick spray. Unroll the dough onto the baking sheet, separate into four rectangles, and pinch together the triangle seams.
2. Melt the butter. In a microwave-safe dish, microwave the butter in 5-second bursts until melted. Stir in the vanilla. In a separate small bowl, stir together the granulated sugar and cinnamon.
3. Flavor the dough. Spread half the vanilla-butter mixture evenly across two of the dough rectangles with a spoon, then sprinkle with half of the sugar mixture. Cover with the two remaining (unbuttered) rectangles. Pinch the edges together around all four sides of both rectangles.
4. Cut and twist. Slice the rectangles, crosswise, into six strips each. Place next to each other after slicing, and spoon the remaining butter and sugar mixture over them. Holding each end, twist each strip, then place on the baking sheet with at least ½ inch between each.
5. Bake. Bake for 6 to 8 minutes, until a light golden brown.
6. Make the dip. While the twists bake, stir together the cream cheese, powdered sugar, and vanilla. Add 1 tablespoon of milk at a time to get a dippable consistency. Serve with the warm twists.
Chocolate and Peanut Butter Pretzel Bark
5 ingredient
One-pot
Soy-free
Serves 4
Prep time: 10 minutes, plus 30 minutes to chill
Cook time: 5 minutes
Pretzel bark is easy to make and delicious on its own, but I like to serve mine crumbled over a big bowl of vanilla ice cream!
½ cup pretzels
1 cup water
½ cup vegan chocolate chips
½ teaspoon coconut oil
3 tablespoons creamy peanut butter
1. Break the pretzels. Line a baking sheet with parchment paper and set aside. Place the pretzels in a zip-top bag and seal it. Place flat on the counter, then use a pot to whack the bag a few times until the pretzels are unevenly broken. Set aside.
2. Melt the chocolate. In a small saucepan over high heat, bring the water to a boil. Place a small heatproof bowl over the water (but not touching it). This is called a double boiler and is the safest way to melt chocolate. Turn off the heat and add the chocolate chips and oil to the bowl. Let sit, uncovered, for 1 to 2 minutes, then stir gently with a rubber spatula. If the water gets cold and the chocolate stops melting, turn the heat back on low for a minute. Continue until the chocolate is fully melted.
3. Pour. Pour the chocolate sauce into an even ¼-inch-thick layer on the prepared baking sheet. Let cool while preparing the peanut butter.
4. Melt the peanut butter. Place the peanut butter in a microwave-safe dish and microwave for 30 to 60 seconds, until liquid. Use a spoon to swirl it all over the chocolate. Sprinkle the pretzels evenly over the top.
5. Chill. Place the entire baking sheet in the refrigerator for at least 30 minutes, until it’s set. Break into smaller pieces and enjoy.
Apples ’n’ Caramel Dip
30-minute
Gluten-free
One-pot
Soy-free
Serves 4
Prep time: 10 minutes
Cook time: 10 minutes
I went to the carnival each summer as a child, and I always begged for a caramel apple. Each time I thought it was going to be the most magical treat, and each time I was disappointed because it was difficult to eat! Now that I’m older and wiser, I keep the caramel in a bowl and dip the apple slices in, and it’s so much better this way.
¾ cup coconut cream
¾ cup packed light brown sugar
4 tablespoons light corn syrup
1 tablespoon cornstarch
3 tablespoons vegan butter
1 teaspoon vanilla extract
4 large Granny Smith apples
1. Make the dip. In a medium saucepan over low heat, combine the coconut cream, brown sugar, corn syrup, and cornstarch. Whisk constantly for 6 to 7 minutes, until the coconut cream melts. Remove from the heat and stir in the butter and vanilla, until the butter melts. Set aside while you prepare the apples.
2. Slice the apples. Cut the apples into wedges, removing the core. Serve the dip in individual ramekins with apples on the side.
Ingredient Info: Before measuring the coconut cream, be sure to stir together the liquids and solids completely.
Strawberry Cheesecake Ice Cream Pie
5 ingredient
30-minute
One-pot
Serves 4 to 6
Prep time: 15 minutes, plus 2 hours to freeze
I love cheesecake, but I don’t always want to spend that much time making a dessert. This “pie” was inspired by that yummy, sweet cream cheese flavor and my all-time favorite ice cream: strawberry. You can use any flavor of ice cream you love, and I bet it would still be delicious!
1 pint vegan strawberry ice cream
8 ounces plain vegan cream cheese
2 tablespoons sugar
1 (6-ounce) premade graham cracker crust
1½ cups sliced strawberries (optional)
1. Make the filling. Remove the cover from the ice cream and let it sit on the counter for 15 minutes to soften. Meanwhile, in a medium bowl, stir the cream cheese and sugar until combined. A wooden spoon works great for this step. When the ice cream is softened, add it to the bowl and stir, but not too much! You don’t want it combined completely; instead you want thick swirls.
2. Fill the piecrust. Spoon the ice cream mixture into the piecrust, using the back of the spoon to press it down gently. (Don’t worry if you break the crust—it will still be delicious!) When it’s spread evenly and the top is pretty smooth, cover the pie and place it in the freezer for at least 2 hours to chill. Serve topped with the strawberries (if using).
Kitchen Cure: Move the pie into the fridge about 15 minutes before you’re ready to serve—it’s easier to cut into slices when the ice cream has softened a little.
Cookies ’n’ Cream Ice Cream Cake
5 ingredient
30-minute
One-pot
Serves 4
Prep time: 20 minutes, plus 3 hours to freeze
When I was growing up, ice cream cakes were a dessert I asked for often—there is just something about that vanilla and chocolate combination. This version is easy to make, and I hope you’ll enjoy it as much as I do.
20 vegan sandwich cookies, such as Oreos, divided
2 tablespoons vegan butter, melted
3 cups vegan vanilla ice cream, softened
½ cup vegan chocolate syrup, such as Hershey’s Simply 5
1 to 2 cup
s coconut whipped topping
1. Prepare the pan. Line a 9-by-5-inch loaf pan with aluminum foil, with 2 to 3 inches of overhang along the long sides of the pan. This will help you lift the cake out when it’s time to slice.
2. Make the cookie layer. Place 15 cookies in a food processor and pulse until crumbled. Stir in the melted butter until combined, then transfer to the prepared pan. Press the cookies firmly and evenly into the bottom of the pan.
3. Add the ice cream and freeze. Spoon in the ice cream and spread evenly over the cookie crust. Drizzle with the chocolate syrup. Cover and freeze for 2 hours.
4. Add the topping. Quarter the remaining cookies. Uncover the cake and top with the whipped topping and cookie pieces. Cover and freeze for at least 1 hour. Remove from the freezer 15 minutes before serving.
Kitchen Cure: No food processor? No problem! Break the cookies in half and place into a large zip-top bag. Seal tight and lay flat on the countertop. Hit repeatedly with a rolling pin until the cookies are in small crumbles.
Gingersnap Apple Pie Sundaes
30-minute
Nut-free
One-pot
Soy-free
Serves 4
Prep time: 15 minutes
Cook time: 15 minutes
Many brands of gingersnap cookies are “accidentally vegan” and make a delicious crust. This dessert makes the perfect ending to a special meal, without all the work that goes into a traditional apple pie! Since it’s so easy to make, it would also be great for a DIY sundae party with your friends.
For the pie filling
4 Honeycrisp apples
2 tablespoons vegan butter
2 tablespoons brown sugar
1 teaspoon ground cinnamon
½ teaspoon lemon juice
¼ teaspoon ground ginger
For the sundaes
8 to 10 vegan gingersnap cookies
8 scoops vegan vanilla ice cream
Coconut whipped topping (optional)
1. Make the pie filling. Peel the apples and cut into bite-size pieces. In a saucepan over medium heat, melt the butter, then add the apples, sugar, cinnamon, lemon juice, and ginger. Stir until combined. Cover and reduce the heat to low. Cook, stirring occasionally, for 12 to 15 minutes, until the apples are soft. Remove from the heat and cool for 2 to 3 minutes.
2. Crumble the cookies. Meanwhile, use your hands to break the cookies into smaller pieces (thirds or fourths).
3. Assemble the sundaes. Add the ice cream to the bowls first, followed by the apple mixture and then the cookie pieces. Top with whipped topping (if using). Enjoy!
Kitchen Cure: The apple mixture can be made up to a day in advance and kept refrigerated in an airtight container. Simply microwave it for 45 to 60 seconds to warm it up before serving.
Chocolate Mug Cakes
30-minute
Serves 4
Prep time: 10 minutes
Cook time: 4 minutes
Chocolate cake in less than 15 minutes? Yes, please! These individual cakes are perfectly sized for a quick treat. They are easy to make, and since you eat them directly out of the mug, there are even fewer dishes to clean afterward.
For the frosting
1¼ cups powdered sugar
⅓ cup vegan butter
½ teaspoon vanilla extract
⅛ teaspoon salt
For the cakes
½ cup cocoa powder
½ cup all-purpose flour
½ cup granulated sugar
½ teaspoon baking powder
½ teaspoon salt
¼ cup unsweetened applesauce
¾ cup unsweetened nondairy milk
1 tablespoon vanilla extract
1. Make the frosting. In a medium bowl, combine the powdered sugar, butter, vanilla, and salt. Use a hand mixer to beat the ingredients together, starting at low speed and then increasing to medium-high. Beat until just smooth. Set aside.
2. Mix the dry ingredients. In a separate medium bowl, stir together the cocoa powder, flour, granulated sugar, baking powder, and salt until combined.
3. Mix the wet ingredients. In a small bowl, stir together the applesauce, milk, and vanilla, then add to the dry ingredients. Stir until completely combined.
4. Microwave the cakes. Pour the batter evenly into four 10- to 15-ounce mugs. Microwave each mug (one at a time!) for 60 to 70 seconds. Top each with a dollop of frosting and enjoy!
Change It Up: Don’t have time to make frosting? Some brands of premade frosting you can buy at the store are accidentally vegan, or you could top with coconut whipped topping!
The Best Strawberry Milkshakes
5 ingredient
30-minute
Gluten-free
One-pot
Soy-free
Serves 4
Prep time: 10 minutes
Strawberry milkshakes have always been, and will always be, my number one favorite dessert. I’ll never tire of them, but if you do, check out the tip at the end for some other flavor ideas!
1 (12-ounce) package fresh strawberries
1 cup unsweetened cashew milk, divided
1 pint vegan vanilla ice cream
1. Chill the glasses. Place four glasses in the freezer to chill.
2. Prepare the strawberries. Hull the strawberries, then cut them into quarters. Add them all to a blender, along with ½ cup of milk. Pulse until there are no large pieces left.
3. Blend. Add the ice cream and blend until just smooth. You don’t want the ice cream to melt too much. Add the milk, 2 to 3 tablespoons at a time, as needed to get the consistency you like. Serve in the chilled glasses.
Change It Up: Strawberries not in season? Try blueberries, cherries, or even peaches!
Sweet Basil Lemonade
5 ingredient
30-minute
Gluten-free
Nut-free
One-pot
Soy-free
Serves 4
Prep time: 10 minutes, plus overnight to steep
Here’s a completely different take on lemonade, one with a bit more complexity. I recommend pairing it with a dish that’s also made with basil.
4 lemons
4 cups water
¼ cup plus 2 tablespoons real maple syrup
10 fresh basil leaves, torn in half
Ice, for serving
1. Juice the lemons. Roll the lemons across a flat surface using your palm to loosen the juice, then halve them. If you have a citrus juicer, use that to juice the lemons. If not, stick the tines of a fork into the lemon half while you squeeze, slowly twisting the fork. Do this over a fine-mesh strainer to catch the seeds. Measure out ½ cup.
2. Combine. In a pitcher, stir together the water, lemon juice, maple syrup, and basil leaves. Cover and refrigerate to steep overnight.
3. Remove the basil leaves. Pour the lemonade through a fine-mesh strainer into a pitcher to remove the basil leaves, then serve over ice. Enjoy!
Hot Cocoa
5 ingredient
30-minute
Gluten-free
One-pot
Soy-free
Serves 4
Prep time: 10 minutes
Cook time: 10 minutes
Mm-mm, hot chocolate. It’s part drink, part dessert, and 100 percent comforting! Whether you’re enjoying this after a snowball fight or while relaxing in the evening, it’s even better if you add a dollop of coconut whipped topping.
4 cups unsweetened cashew milk
¼ cup sugar
3 tablespoons unsweetened cocoa powder
½ cup vegan chocolate chips
¼ teaspoon vanilla extract
Coconut whipped topping (optional)
1. Heat the milk. In a medium saucepan over medium-high heat, combine the milk, sugar, and cocoa powder. Whisk for 3 to 4 minutes, until you can feel heat coming from the liquid, but don’t allow it to boil.
2. Melt the chocolate chips. Reduce the heat to low. Add the chocolate chips. Continue to stir until the chi
ps melt, about 5 minutes, then add the vanilla. Pour into mugs and top with coconut whipped topping (if using). Enjoy!
Pineapple-Strawberry Slushies
5 ingredient
30-minute
Gluten-free
Nut-free
One-pot
Soy-free
Serves 4
Prep time: 10 minutes
This refreshing drink will make you feel like you’re lying on a beach, even if you make it in the middle of winter. I think it’s so pretty with the two layers of color and flavor. By blending the (lighter) pineapple first, there’s no need to rinse the blender out in between steps 2 and 3!
3 cups fresh strawberries
3 cups frozen pineapple chunks
2 teaspoons real maple syrup, divided
1 teaspoon lemon juice, divided
2 cups ice, divided
1. Hull the strawberries. Remove the tops of the strawberries, then halve them.
2. Blend the pineapple. In the blender, combine the pineapple, 1 teaspoon of maple syrup, and ½ teaspoon of lemon juice. Pulse twice, then add ½ cup of ice and pulse 2 to 3 more times. You want the ice in small pieces but not liquefied. Pour the pineapple mixture into four glasses.
3. Blend the strawberries. Add the strawberries to the blender with the remaining 1 teaspoon of maple syrup and ½ teaspoon of lemon juice. Pulse until it forms a puree. Add the remaining 1½ cups of ice and pulse 1 to 2 times more until the ice is in small pieces, same as with the pineapple.
4. Serve. Pour the strawberry mixture over the pineapple mixture in the glasses and serve with reusable straws.
Change It Up: Try replacing the pineapple with frozen blueberries, or the strawberries with raspberries!
Raspberry Iced Tea
5 ingredient
30-minute
Gluten-free
Nut-free
One-pot
Soy-free
Serves 4
Prep time: 10 minutes
Cook time: 5 minutes