Archive for the ‘Dessert’ Category

Greetings, Queer Vegan Foodies! Today, I would love to share with you a recipe I developed this morning for a most unique vegan treat: The Mookie!

Combining the best qualities of cookies and muffins, the mookie defies traditional food categories. It is cookie-shaped and crisp on the outside like a cookie, yet soft and undeniably fluffy like a muffin on the inside.

The mookie is especially inspirational and queer in that it does not pretend to fit neatly into either baked good category, instead straddling the lines of two categories with grace and deliciousness. I appreciate that queer vegan food does not find the need to constantly imitate non-vegan cuisine. While it may “pass” as a burger or spaghetti or something recognizable according to normative food culture, it is often most amazing and delicious when embraced for what it is–a unique, decidedly queer dish.

When transitioning to veganism, we often find the need to rely on meat analogs or construct our meals around the idea of having a “protein” as the central element on our plates. As our understanding of the wonder of plant food evolves, we may be excited to enjoy a heaping bowl of kale salad marinated in lemon juice, salt and hemp oil with strips of rehydrated wakame and spirulina on top. We may partake in the mookie, loving it for its queer in-betweenness, without feeling the need to expect it to choose to exclusively embody its cookie or muffin nature.

I chose to make these mookies gluten-free and low-glycemic, using xylitol and stevia for sweeteness and all-purpose gluten-free flour. It would make sense to include your favorite vegan chocolate or carob chips, however since we didn’t have any on hand, I took an extra half an hour to make raw vegan chocolate (melted and combined cacao butter, cacao powder, stevia, xylitol, vanilla powder, salt, then hardened in the freezer and chopped it all up into chip-like chunks).


The Mookie (serves 10-14)



2 cups gluten-free flour

1 tsp baking soda

pinch salt

chocolate chips

1/2 tsp vanilla powder or extract

1/2 cup xylitol

3 Tbs ground flax


1/4 cup hot water

3/4 cup coconut oil (use less and add a bit more water, if you’d like)

4 drops stevia (optional)


Preheat oven to 350 degrees. Mix 1/4 cup hot water with ground flax. Add wet ingredients to flax water mixture. In a separate bowl, mix dry ingredients. Mix wet and dry ingredients and form into little balls on a pre-greased baking sheet. Bake for 15-20 minutes, depending on desired texture. Enjoy!

Embrace the in-betweenness. Eat mookies!

Would love to hear in the comments what you think of the recipe, and about your favorite “in-between” vegan foods!


Sarah E.

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Traditional Oreos are pretty gross, although the U.S. version are vegan (Note: International Oreos are reportedly non-vegan). My version of the chocolate sandwich treats is low-glycemic and pretty easy to make! Feel free to substitute your sweetener of choice for stevia.

Brown’s Raw Vegan NOreos (serves 6-8)


Chocolate NOreo shell:

1/2 cup Raw cacao paste or cacao butter and cacao powder
Pinch salt
Liquid stevia (or other sweetener)
1/4 cup cacao nibs
Chocolate molds (or ice cube tray)

“Cream Filling” Insides:

1/4 cup raw tahini
6-8 drops liquid stevia or other vegan sweetener
1 Tbs maca


Melt cacao paste or cacao butter and cacao powder on very low heat until liquid. Add in stevia, salt and nibs. Place into molds or ice cube tray. Allow to cool in fridge or freezer.

Meanwhile, mix insides ingredients. Once chocolate part has hardened, make sandwiches out of insides and outsides. Place in fridge to harden, and then enjoy!

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Raw vegan cherry jello

Raw vegan Jell-O is awesome–it’s got a great texture, takes minutes to make, and is a light, fresh take on dessert. This is a low-glycemic version suitable for those on low-sugar diets.


12 ounces frozen or fresh cherries

Handful Irish moss

Sea salt, to taste

Stevia, to taste

Xylitol (optional, to taste)


Soak the Irish moss overnight. When it’s all plumped up with water, Vitamix it with a little bit of water until it’s an even, gooey consistency. Then, add frozen cherries, Stevia, sea salt, and Xylitol to taste. Chill in the fridge for a couple hours. Enjoy!

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Raw kelp noodles were begging to be used in a dessert recipe. Evidence: They have practically no flavor after you soak them, have a super-awesome texture and there’s like three calories for a big bowl, and they’re available in many health food stores for only a few bucks. They soak up sauces (check out the wonderful Heather Pace‘s delish-looking recipes for savory raw vegan kelp noodles) and keep their form in both hot and cold dishes. Imagine eating raw cacao-coated kelp noodles, oozing with flavor but still light and low on the glycemic index. Yes!

I hope others start experimenting with the concept of kelp in dessert!

Kelp noodles
raw cacao paste (I recommend sourcing from Vivapura)
coconut flakes
sea salt

Soak kelp noodles for a while; 20 minutes is good, or you can do longer if you’d like them to be a bit plumper. Melt the cacao paste (with a dehydrator, or on the stove with low heat, or in the sun…), then add a bit of cold water and immediately stir frantically until it becomes a mousse. Add in stevia to taste and a dash of sea salt. Then, toss in the kelp noodles and coat evenly. Chill in the fridge. Add a sprinkle of coconut as garnish, or perhaps some other topping you’d like. Enjoy!

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