Tastes

SWEET TREATS

No dairy and no eggs doesn’t have to mean no fun. These bite-size vegan treats contain some unconventional baking ingredients, but that’s half the fun (the other half being eating them, of course).

CHOCOLATE BITES

Yields 48 one-inch cubes

INGREDIENTS:

n▢1 cup oat flour n 1 cup cooked black beans n▢1 cup seeded and puréed baked kabocha squash n▢1½ cups dried dates, pits, if any, removed n▢½ cup plus 2 Tbs. organic cacao powder n▢1 scraped vanilla bean or 1 Tbs. vanilla extract n▢½ tsp. aged tamari or aka (red) miso, or to taste n▢pinch freshly ground chipotle chili (optional) n▢decorating sugar crystals and/or freeze-dried berries

DIRECTIONS:

For the date paste, in a saucepan, cover the dates with water. Bring to simmer over medium heat and cook for 5 minutes. Alternatively, cover with water in a microwavesafe bowl and heat for 2 minutes on high power. Let cool in the soaking liquid.

Transfer the rehydrated fruit to a high-speed blender. Add as little or as much of the soaking water as needed: less for a dense paste or more for a softer, looser texture. Blend until very smooth. This paste will keep in the refrigerator for up to two weeks, and in the freezer for three months.

For the kabocha, cut the squash into 1-inch slices, discard (or repurpose) the seeds and rinse. Lay the slices flat on a parchment paper–lined baking pan and roast at 375°F for 30 minutes, or until the flesh is soft with crispy, caramelized edges. In a blender or food processor, purée enough squash to measure 1 cup.

Preheat the oven to 375°F. In a food processor with the metal blade, purée the flour, beans, squash, date paste, cacao, vanilla, tamari and chili (if using) until smooth. The batter will be thick and very sticky. Taste to correct the seasonings; you should be able to perceive them all in balance.

Scrape the batter into an 8-x-8-inch or 7-x-9-inch glass baking dish (no need for parchment paper) or a metal baking pan lined with parchment paper. Bake for 40 minutes, then check for doneness; when your kitchen fills with chocolatey aromas and a toothpick comes out almost clean, it’s ready. Do not overbake.

Allow it to cool, then cut into small cubes. To decorate the bites, lightly dampen the tops with water, and sprinkle on a pinch of decorative sugar crystals or freeze-dried berries.

Since kabocha squash may be hard to find during the summer months, consider swapping it for canned pumpkin purée or canned sweet potato purée, which are available year-round.”

—Alexandra Orlan, registered dietitian nutritionist, Worksite Wellness Nutrition, Mahwah

NICER NEWTONS

Yields 18-24 cookies, depending on size

INGREDIENTS:

n 1½ cups dried figs, pits, if any, removed n▢1 cup white whole-wheat flour or buckwheat flour, plus more for dusting n▢2 tsp. arrowroot powder n▢2 tsp. freshly ground golden flaxseeds n▢pinch freshly ground Ceylon (true) cinnamon n▢pinch freshly grated nutmeg, plus more for garnish n ½ cup firm tofu, drained well n▢zest of 1 organic orange n▢½ cup plant-based milk

DIRECTIONS:

For the fig paste, in a saucepan, cover the figs with water. Bring to simmer over medium heat and cook for 5 minutes. Alternatively, cover with water in a microwave-safe bowl and heat for 2 minutes on high power. Let cool in the soaking liquid.

Transfer the rehydrated fruit to a high-speed blender. Add as little or as much of the soaking water as needed: less for a dense paste or more for a softer, looser texture. Blend until very smooth. This paste will keep in the refrigerator for up to two weeks, and in the freezer for three months.

Preheat the oven to 400°F. The fig paste should have the consistency of a thick marmalade. If it’s necessary to adjust, add a small amount of the reserved fig soaking liquid to 1 cup of the fig paste. Set aside for the filling.

Combine the flour, arrowroot, flaxseed, cinnamon and nutmeg in a food processor. Pulse to combine, then add the tofu and remaining ½ cup of the fig paste. Process until the dough gathers into a soft ball, about 2 minutes.

Roll out the dough on a board dusted with flour, flipping and re-dusting as you go, until the dough is about 1⁄2 inch thick. Cut out shapes as desired with a cookie cutter or knife.

Add the orange zest to the reserved fig marmalade. Spoon it thickly on a cookie, spreading all the way to its edges. Top with another cookie to make a sandwich. Brush the tops lightly with plant-based milk and sprinkle with grated nutmeg.

Bake on a parchment paper–lined cookie sheet for 6 to 8 minutes or until golden; do not overbake. Transfer the cookies to a cooling rack. These Newtons are particularly nice when served fresh and warm. Otherwise, reheat briefly at 250°F before serving. Store in the fridge for up to one week or freeze for up to three months.

Compared to their store-bought alternative, these Nicer Newtons are free from added sugars, artificial flavors and preservatives. The whole-food, nutrientdense ingredients provide a host of health benefits, from extra antioxidants to fiber.”

—Alexandra Orlan, registered dietitian nutritionist, Worksite Wellness Nutrition, Mahwah

HOMEY OATMEAL RAISIN COOKIES

Yields 25-40 cookies, depending on size

INGREDIENTS:

n 1 cup white whole-wheat flour n 1 tsp. baking soda n ½ tsp. freshly ground Ceylon (true) cinnamon n ½ tsp. freshly grated nutmeg n 1½ cups dried dates, pits, if any, removed n ²⁄³ cup vegan Greek-style yogurt n 2 tsp. vanilla extract n 1 tsp. shiro (mild white) miso n 3 cups old-fashioned rolled oats n 1½ cups raisins (any variety)

DIRECTIONS:

For the date paste, in a saucepan, cover the dates with water. Bring to simmer over medium heat and cook for 5 minutes. Alternatively, cover with water in a microwavesafe bowl and heat for 2 minutes on high power. Let cool in the soaking liquid.

Transfer the rehydrated fruit to a high-speed blender. Add as little or as much of the soaking water as needed: less for a dense paste or more for a softer, looser texture. Blend until very smooth. This paste will keep in the refrigerator for up to two weeks, and in the freezer for three months.

Preheat the oven to 350°F. Steep the raisins in very hot water until they rehydrate, about 5 minutes, then drain. In a large bowl, whisk together the flour, baking soda, cinnamon and nutmeg. In a smaller bowl, mix the date paste, yogurt, vanilla and miso. Add the wet mixture to the dry, and mix until smooth. Stir in the rolled oats and raisins.

Using two spoons, drop spoonfuls of the dough on a cookie sheet lined with parchment paper, spacing them 3 inches apart and flattening them lightly. Bake for 20 minutes, then check for doneness. The cookies are ready when they are golden and toasty on their edges. Let cool for 5 minutes on the pan, then transfer the cookies to a cooling rack.

These cookies are tasty at room temperature but are even more fragrant and chewy when rewarmed for 10 minutes in a 200°F oven. They store well in a tin for up to a week and they freeze beautifully for up to three months.

All photos and recipes are reprinted with permission from Love The Foods That Love You Back: Clean, Healthy, Vegan Recipes for Everyone by Cathy Katin-Grazzini. Photos by Giordano Katin-Grazzini. Rizzoli 2022.

These fiber-rich cookies have no added sugars and contain probiotics, a potent combination for enhancing digestion and overall health.”

—Marie Roth, registered dietitian nutritionist, Powerfuel Nutrition, Harrington Park