Perhaps in no other category of food preparation than dessert does the light of vegan cuisine shine so brightly. Visit your local health food store or pick up a vegan cookbook to discover the bounty of rich and decadent sweets that can be created without using dairy or eggs. There are even several incredible brands of plant based ‘ice cream’ which are soy, rice or coconut based. Be sure to sample a few until you find your favorites.

Vegan baking has come a long way. Cow’s milk can be replaced with soy, rice and almond milk. Eggs can be replaced with ground flax seeds, applesauce and even blended silken tofu. For more information on vegan baking, check out our book, Vegan Fusion World Cuisine.
We leave you with one of the most popular recipes. You will never miss the dairy or eggs in these cookies and they are a guaranteed crowd pleaser. Serve them up at your Earth Day Celebration!

Mint Chocolate Chip Cookies
25 minutes prep/15 minute cook / 8 large cookies

Dry Ingredients
2 cups spelt flour
1 cup vegan chocolate chips- try sunspire brand
1 cup walnuts – chopped
¾ cup rolled oats
½ tsp. sea salt
¾ tsp. baking soda
1/8 tsp. cinnamon
1 pinch nutmeg
Wet Ingredients
2/3 cup maple syrup
2/3 cup canola oil
2 Tbl. filtered water
1 tsp. peppermint extract
1. Preheat oven to 350 °F. Place dry ingredients in a large mixing bowl and mix well. Combine wet ingredients in another large bowl. Add wet to dry and mix well. Refrigerate for 15 minutes.
2. Place 8 scoops on a well oiled baking sheet and flatten slightly with hand. Space evenly so cookies have room to spread.
3. Bake until golden brown, approximately 10 minutes. Allow to cool before enjoying
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Mark Reinfeld is the founding chef of the Blossoming Lotus Restaurant. He is the coauthor of Vegan Fusion World Cuisine, winner of 9 national awards. His latest book, The Complete Idiot’s Guide to Eating Raw coauthored with Jennifer Murray and Bo Rinaldi is available through booksellers everywhere. Please visit www.veganfusion.com for more information.