Recipe

Have you got a delicious vegan recipe to share? Send it to us at info_at_veganslovelava_dot_ca and we'll post it along with your first name and where you're from. All recipes received will be put in a monthly draw to win free stuff. You can enter as many times as your heart desires so start concocting!

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We're still doing some preparation (and getting very excited for) our bake sale as part of the Worldwide Vegan Bake Sale with another cookie recipe! Our event will be held in downtown Guelph on June 27 and all of the proceeds will go to support Ruby Ranch Pig Sanctuary. We'd love it if you joined us! Thanks to the Hungry Hungry Veganos for sending us this recipe! Check out their blog, it's scrumptious!

The pumpkin shortbread cookies may not look like anything to write home about but trust us, they were dee-vine!

What's interesting is the next day they were more orange and pumpkiny so while we recommend eating one fresh out of the oven for good measure, waiting until the next day really brings the flavor out of these little numbers. Try them out for yourselves:

PUMPKIN SHORTBREAD COOKIES

- 3 1/3 cups all-purpose flour
- 1/2 cup canned pumpkin
- 1 cup Earth Balance at room temperature
- ½ cup powdered sugar
- 1 1/2 teaspoons pure vanilla extract
- cinnamon and nutmeg to taste

Place all the ingredients in a food processor, and pulse until combined (or be like us and use your hands...it's like Play Dough!). Put the dough onto a sheet of wax paper and make it into a log, roll it up in the wax paper, and refrigerate for around 40 minutes.

Preheat the oven to 375 degrees a few minutes before pulling the dough from the refrigerator.

Slice the dough into evenly sized cookies, and place on an ungreased cookie sheet. Bake until brown and crisp, about 11 minutes. And voila! NOM.

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