Vegan Hamantaschen



Poppy Seed:


1 1/2 cups (8 oz.) ground poppy seeds
1/4 cup vegan butter (I use Earth Balance)
1 cup non-dairy milk (I used coconut but you could also use your favourite nut, soy, rice etc…)
1 Tbs ground chia Seeds
1/2 cup sugar
1/4 cup agave
1/4 tsp salt


Melt the butter in a saucepan over medium heat. Whisk in the milk, sugar, agave and salt. Bring to a simmer, stirring occasionally, untill the sugar dissolves.
Add ground chia seeds.
Continue to whisk and cook for about 3 minutes over medium heat till the mixture begins to thicken.

Remove the saucepan from heat. Whisk the ground poppy seeds into the “butter” and stir until all ingredients are well blended. Allow filling to cool to room temperature before using.



2 cups dried pitted apricots
1 cup water
1/4 cup orange juice
1/2 cup sugar
1 tbsp lemon juice
Pinch of salt

Combine all of the ingredients in a saucepan. Stir and bring to a boil.

Reduce heat to simmer the mixture and cover with lid.

Allow the mixture simmer covered for at least 30 minutes, stirring every frequently.
Remove the lid from the pan and continue to simmer for 2-3 more minutes, still stirring frequently, until most of the liquid has absorbed, and remove from heat.

Mash the apricots with a potato masher or in a blender or bullet, untill smooth.

Allow to cool completely before using.


The equivilent of 2 eggs (I use EnergG)
2/3 cup sugar
1/4 cup Vegetable oil
1 tsp fresh orange zest
1 tsp vanilla paste (or extract)
2 1/4 cups flour
1 tsp baking powder
1/4 tsp salt
5 tsp water (to be used as needed)


Preheat oven to 350 degrees F.
Grease two cookie sheets and set aside.

In a mixing bowl, whisk together the egg replacer, sugar, vegetable oil, orange zest and vanilla paste.

In a seperate bowl, sift together the flour, baking powder, and salt.

Slowly combine the dry ingredients into the wet, using a wooden spoon, untill a dough begins to form.

Knead until smooth and slightly tacky (not sticky) to the touch, using water, 1 tsp at a time, (if) as needed. Don’t overwork the dough.

If you accidentally add too much water, knead in a little more flour.


On a clean, lightly floured surface, roll the dough out, with a lightly floured roller, until about 1/4 inch thick. Flip the dough and roll again, until about 1/8 of an inch thick.

Using a cookie cutter, jar, or glass that is at least 3-inches in diameter, cut circles out of the dough.
Scoop a teaspoon of filling into the center of each circle.

Assemble the hamantaschen by pinching three “corners” of each circle, forming a triangle, but still leaving enough opening to see the filling. Use a little water on your fingers if dough isn’t sticking enough to hold the corners closed.

A small triangle of filling should still be visible in the center.

Place Hamantaschen on your lightly greased cookie sheets and bake for about 15 minutes, or until edges are golden brown.

Happy Purim!

Posted in Cookies, Deserts, Holidays, Jewish Vegan, Vegan Baking, Vegan Purim, vegan recipes, Vegetarian Holiday | Tagged | Leave a comment

Pomegranate Gimlet

A little taste from the Sweet Vegan Valentine eBook

Happy Valentine’s Day everybody!

Pomegranate Gimlet

Ingredients – two servings
Crushed Ice
Fresh Pomegranate Juice
3 ounces Gin
2 ounces Fresh Lime Juice
1 1/2 ounces Simple Syrup
2 Lime wheels for garnish
Pomegranate Seeds for garnish


Fill a highball glass with ice.
Add the gin, lime, simple syrup, and top with pomegranate juice. Stir to blend.

Garnish with the lime wheel and sprinkle a few pomegranate seeds on top.
Serve and enjoy!

*simple syrup is simply 1 part sugar, dissolved

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Sweet Vegan Valentine eBook Give-Away!

I love Valentine’s day! The cards, the cakes, the cookies, and the love.

Whether it’s celebrated by, hosting an intimate dinner for friends and family, bringing breakfast in bed to that guy who steals all the covers, or baking cupcakes so magical that they’ll make any girl fall head over heals in love with you – Valentine’s Day is an awesome excuse to cook up a storm, and eat pink things covered in chocolate.

Am I right?

Well guess what!

It has finally happened!

The Sweet Vegan Valentine eBook is here!

All 19 recipes, including love Potions, savory delights, and sweet tasty treats, are Vegan and Valentine inspired.

Many of them made with natural aphrodisiacs, all of them made with love, and they are all yours for only $6.45 right HERE

Screen shot 2015-02-11 at 8.54.01 PM

But wait! There’s more!

Speaking of love…

Sweet Vegan is giving away a free Pdf copy of the Sweet Vegan Valentine eBook to the first 3 people who comment on this post! That’s right! You heard me! So drop us a line and say hello!

And Hey! Happy Valentine’s Day! xox

Posted in Cakes, Cocktails, Cookbooks, Creative Salads, Deserts, Free Stuff, Happy Hour, Holidays, Soups, Vegan Baking, Vegan cocktails, Vegan Cupcakes, Vegan Soup, Vegan Valentine, Vegetarian Holiday | Tagged , , | 5 Comments

Beet And Citrus Salad

Beet And Citrus Salad

Beet And Citrus Salad

I’m posting this salad in the spirit of Valentine’s day – and as a gesture of love to you.

Here’s a freebee from my upcoming Vegan Valentine e-book.


4 Medium Beets – peeled, sliced and boiled until tender
1 Large Orange – Peeled and sliced into small wedges or slices
1 Medium Grapefruit – Peeled and sliced into small wedges or slices
1/2 Small-Medium Daikon Radish – Sliced thinly
1 small Red Onion – Sliced very thinly
A small handful of fresh mint leaves. Chopped or torn into little bits.
Soft Lettuce Leaves to serve the salad on. I used Boston lettuce.
2 Tbs lime juice (or the juice of half a fresh Lime)
2 Tsp Olive Oil
Salt and Pepper to taste
A few whole mint leaves for garnish


Line bowls or plates with lettuce leaves.
Gently combine all remaining ingredients and serve on lettuce.
Garnish with a couple of mint leaves,

and Enjoy!

Posted in Creative Salads, Holidays, Vegan Brunch, vegan recipes, Vegetarian Holiday | Tagged , , , | Leave a comment

Squash, Sweet Potato and Quinoa Salad



2 cups raw squash, peeled, seeded and cubed
1 Medium Sweet Potato – peeled and cubed
1 Medium-large russet Potato – washed and cubed
1 Bell Pepper
1 Cup Cooked Quinoa
2 green onions
1-2 Cups Arugula (depending on how much greens you want in your salad)
1/2 Cup chopped Parsley
Juice of half a lime
1 Tsp Ground Cumin
Salt & Pepper To Taste
Herbal Seasoning (I use Spike and I LOVE it)
1 1/2 Tablespoons Olive Oil
1 tsp Sesame oil
1 tsp Toasted Sesame Seeds for garnish (optional)


xPre-heat oven to 400° F

Toss potatoes, sweet potatoes, and squash in 1/2 Tablespoon of oil, and spread out on a cookie sheet.
Sprinkle with salt, pepper, and seasoning.
Bake for aproximately 20-25 minutes, or until tender but crispy on the outside.
Remove from oven and allow to cool completely.
Combine with remaining ingredients.
Garnish with Sesame seeds.
Serve and enjoy!

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