Recipes

Linzer Star Cookies with the neat egg

Festive and Fun!  These beautiful linzer star cookies will be the newest and prettiest addition to your next holiday cookie tray.

 

SERVINGS: Makes 2 dozen cookies.

 

INGREDIENTS:

2 cups flour

½ cup almond meal/flour

1 cup plant-based butter, softened

1 cup powdered sugar, plus more for dusting

1 neat egg, prepared according to package instructions

½ tsp almond extract

½ tsp vanilla extract

Pinch of salt

½ seedless raspberry jam

 

DIRECTIONS:

In a large bowl of a stand mixer, beat together the butter and sugar until creamy.  Add the neat egg, almond extract, and vanilla.  In a separate bowl, combine the dry ingredients: flour, almond flour, salt.  Gradually add the dry ingredients to the butter mixture and mix just until combined, do not over mix.  Dough will be very dry.  Press together, wrap in plastic wrap, and refrigerate the dough for 2 or more hours.

Preheat the oven to 350 degrees.  Line a cookie sheet with parchment paper.

Remove the cookie dough from the …

neat Wellington

This holiday main dish is perfectly plant-based and sure to WOW your guests!

 

SERVINGS: Makes 6-8 servings.

 

INGREDIENTS:

1 sheet plant-based puff pastry, thawed and rolled out to 10” x 13”

3 tablespoons cooking oil

½ medium sweet onion, diced

2 stalks celery, diced

½ cup diced bell pepper

½ cup diced mushrooms

3 cloves garlic, minced

2 packages neat meat replacement mix

2 tablespoons tomato paste

½ cup water

1 teaspoon dried thyme

1 teaspoon ground dried sage

½ teaspoon dried rosemary

2 tablespoons soy sauce

2 tablespoons vegan Worcestershire sauce

2 tablespoons plant-based butter, melted

¼-½ cup panko breadcrumbs

2 tablespoons plant-based butter, melted, for basting

 

DIRECTIONS:

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.

In a saucepan or skillet over medium heat, add the oil and sauté onions, celery, peppers, mushrooms and garlic for about 5 minutes.  Turn off the heat and add the remaining ingredients, except breadcrumbs and the basting butter.  Mix to combine.  Add the breadcrumbs gradually until the mixture is thoroughly moistened, …

Kaffree Roma Candy Cane Mocha

Sweet flavors of the holidays swirl together in this perfect drink for sipping by the fire!

 

SERVINGS: Makes 1 serving.

 

INGREDIENTS:

2 teaspoons Kaffree Roma

1 tablespoon hot chocolate mix

1 ½ cups milk or plant-based milk

1 regular size candy cane

Crushed candy cane

Plant-based whipped cream

Chocolate sauce for drizzle

 

DIRECTIONS:

On the stovetop or in the microwave, heat the milk to preferred drinking temperature, do not boil.  Pour the milk into your favorite mug.  Stir the milk with the candy cane until it begins to melt, leave the candy cane in the warm milk to infuse peppermint flavor.   Add Kaffree Roma and hot chocolate and stir with the candy cane until the granules are dissolved.   Top with whipped cream, crushed candy cane pieces, and chocolate drizzle.  Cozy up by the fire and enjoy!

 

Kaffree Roma Cinnamon Almond Milk Latte

Sweet flavors of the holidays swirl together in this perfect drink for sipping by the fire!

 

SERVINGS: Makes 1 serving.

 

INGREDIENTS:

2 teaspoons Kaffree Roma

1 tablespoon hot chocolate mix

1 ½ cups milk or plant-based milk

1 regular size candy cane

Crushed candy cane

Plant-based whipped cream

Chocolate sauce for drizzle

 

DIRECTIONS:

On the stovetop or in the microwave, heat the milk to preferred drinking temperature, do not boil.  Pour the milk into your favorite mug.  Stir the milk with the candy cane until it begins to melt, leave the candy cane in the warm milk to infuse peppermint flavor.   Add Kaffree Roma and hot chocolate and stir with the candy cane until the granules are dissolved.   Top with whipped cream, crushed candy cane pieces, and chocolate drizzle.  Cozy up by the fire and enjoy!

 

Kaffree Roma Gingerbread Latte

A whole latte joy!  The gingerbread latte is a favorite holiday cookie and a cozy drink all in one!

 

SERVINGS: Makes 1 serving.

 

INGREDIENTS:

Gingerbread Syrup

2 Tablespoons brown sugar

¼ cup coconut sugar

⅓ cup water

1 ½ tablespoons molasses

½ teaspoon ground ginger

½ teaspoon cinnamon

¼ vanilla bean, scraped

 

Latte

2 teaspoons Kaffree Roma

1 ½ cups plant-based milk

1 tablespoon gingerbread syrup

Cinnamon for dusting

 

DIRECTIONS:

On the stovetop, in a saucepan over medium low heat, combine all syrup ingredients.  Heat and stir until sugar is completely dissolved.  Syrup can be stored in the refrigerator for up to one week.   In another pan on the stovetop or in the microwave, heat the milk to preferred drinking temperature, do not boil.  Alternatively, use a milk frother to heat and froth the milk.  Add the Kaffree Roma granules and 1 tablespoon of the gingerbread syrup to your favorite mug.  Pour ¼ of the heated milk into the mug and stir until the granules are …

Kaffree Roma Peppermint Latte

This cozy drink will bring on the holiday spirit with just one sip!

 

SERVINGS: Makes 1 serving.

 

INGREDIENTS:

2 teaspoons Kaffree Roma

1 ½ cups milk or plant-based milk

Crushed candy cane

Mini plant-based chocolate chips

Plant-based whipped cream

 

DIRECTIONS:

On the stovetop or in the microwave, heat the milk to preferred drinking temperature, do not boil.  Pour the milk into your favorite mug.  Add Kaffree Roma and stir until the granules are dissolved.   Top with whipped cream, crushed candy cane pieces, and mini chocolate chips.  Enjoy this caffeine-free treat!

Pepperoneat Pizza Bagels

Plant-based pepperoni’s made in your home kitchen….neat!  Add these pepperoneats to pizzas or better yet, make this easy-to-prep, fun recipe for pizza bagels!  They make a perfect snack or kid-friendly lunch.

 

SERVINGS: 1 pouch of neat makes about 40 pepperoneats

 

INGREDIENTS: *recommended brands

Pepperoneats:

1 pouch neat Original or neat Italian

½ cup tomato paste

1 tsp crushed red pepper flake

1 tsp ground mustard

1 tsp fennel seeds

1 tsp smoked paprika

1 tsp garlic powder

1 tsp liquid smoke

 

Pizza Bagels:

*O’Doughs Vegan Bagels or other fresh bagels

1 jar pizza sauce

8oz *Daiya plant-based shredded mozzarella

 

DIRECTIONS:

Preheat the oven to 350.  Line a baking sheet with parchment paper.

In a mixing bowl, stir together all ingredients for the pepperoneats.  Roll the mixture into balls, about the size of a ping pong ball and place on the baking sheet.  Bake at 350 for 15 minutes.  Slice each ball into 4 to 5 pepperoneats.

Assemble the bagel pizzas.  On each bagel half, add spoonfuls of pizza …

Pumpkin Roll with the neat egg

Celebrate all things fall with this spiced Pumpkin Roll.  It’s made with the neat egg and it’s all rolled up with a sweet cream filling, making for a cute and delicious plant-based dessert.

 

SERVINGS: Makes 12-15 servings.

 

INGREDIENTS: *recommended brands

Filling:

8 oz plant-based cream cheese *Kite Hill

3 tablespoons plant-based butter, softened

1 ⅔ cup powdered sugar

1 teaspoon vanilla extract

2 tablespoons coconut cream (solids from canned coconut milk)

 

Cake:

¾ cup flour

1 teaspoon ground cinnamon

½ teaspoon baking soda

½ teaspoon pumpkin pie spice

¼ teaspoon baking powder

1 cup canned pumpkin puree

⅔ cup coconut sugar

3 tablespoons cooking oil of choice

½ teaspoon vanilla extract

1 neat egg, prepared according to package instructions

¼ cup plant-based milk

 

DIRECTIONS:

Preheat the oven to 350.  Line a 11 x 15 jelly roll pan with parchment paper.

In the bowl of a stand mixer, add all the cake ingredients and mix on medium until thoroughly combined.

Spread the batter evenly onto the prepared pan.  Bake for 12-15 minutes until a …

Pumpkin Whoopie Pies with the neat egg

What’s a whoopie pie, you ask?!  This sweet treat is of Pennsylvania Dutch origin, and the story goes that anyone who eats this cream filled cake-like sandwich, can’t help but proclaim, “Whoopie!”  You’ll hear extra praise for this plant-based and gluten-free pumpkin version which makes the perfect fall dessert.

 

SERVINGS: Makes 12 whoopie pies.

 

INGREDIENTS: *recommended brands

Filling:

¾ cup raw, unsalted cashews, soak in water for 4 hours

½ cup coconut cream (the solid part from a refrigerated can of coconut milk)

1 tablespoon maple syrup

1 tablespoon coconut oil, melted

½ teaspoon cinnamon

Pinch of salt

 

Cakes:

2 ¼ cup  *King Arthur Gluten Free Flour

½ cup coconut sugar  *Bob’s Red Mill

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

Pinch of salt

1 neat egg, prepared according to package instructions

1 tablespoon apple cider vinegar  *Bragg

1 teaspoon vanilla extract

¾ cup plant-based milk

1 cup canned pumpkin puree

¼ cup cooking oil of choice

 

DIRECTIONS:

First, prepare the filling, as it needs …

Pumpkin Spice Cookies with the neat egg

Pumpkin, spice and all things nice!  These soft and chewy cookies are gluten free and vegan too — extra nice!

 

SERVINGS: Makes 3 dozen cookies.

 

INGREDIENTS:

Cookie dough:

1 ½ cups sugar

½ cup plant-based butter

1 cup canned pumpkin puree

1 neat egg, prepared according to package instructions

1 teaspoon vanilla extract

2 ½ cups King Arthur Gluten Free Flour

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoon ground cinnamon

½ teaspoon ground nutmeg

Pinch of salt

 

Glaze:

1 teaspoon vanilla extract

2 cups powdered sugar

3-4 tablespoons plant-based milk

1 tablespoon plant-based butter

 

DIRECTIONS:

Preheat the oven to 350 degrees.  Line a cookie sheet with parchment paper.

In a large bowl of a stand mixer, beat together the sugar and butter until creamy.  Add the pumpkin, the neat egg, and vanilla and mix until incorporated.  In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder, spices, and salt.  Gradually add the dry ingredients to the butter mixture and mix just until combined, do not …