soy margarine

New vegan cookie recipe! It’s my new favorite!

- ¼ cup non dairy milk
- 1 teaspoon vanilla
- 12 oz dairy-free chocolate chips

In a medium bowl place the creamy ingredients:

- 1 cup of softened vegan margarine
- ½ cup brown sugar
- ½ cup sugar

In another medium bowl place the dry ingredients:

- 2 1/4 cups flour
- ½ tsp salt
- 1 tsp baking soda

With a hand mixer, blend together the vegan margarine and sugars. Once blended, add the non dairy milk and vanilla. Mix well; the mixture should be a creamy consistency.

Add the dry ingredients to the creamy ingredients, mix with hand mixer or with a wooden spoon. Fold in the chocolate chips.

Drop spoonfuls of dough onto a greased or parchment paper lined baking sheet. Bake at 350F for about 8-10 minutes or until edges are brown. If you like chewy cookies, take them out of the oven right as the edges turn light brown. 
Ostara Bread

Oven temperature: 350*

Bake time: 30-35 minutes

Serves: 1 bunny shaped loaf


  • ¾ cup soy milk
  • 2 ½ teaspoons active dry yeast
  • 3 ¼ - 3 ½ cups flour
  • 1/3 cup maple syrup or agave nectar
  • 1 teaspoon salt
  • ¼ cup vegan margarine
  • ¼ cup warm water
  • 1 cup quick or old fashioned oats, uncooked
  • 2 ½ teaspoon flax meal mixed with 3 Tablespoons water
  • 1 teaspoon cinnamon
  • 1 ½ cups powdered sugar
  • 2 tablespoons soy milk

Mix flax meal and water and let sit while moving on to the next step.

Heat  soy milk and margarine in small saucepan over medium heat, stirring occasionally until margarine is melted; cool to lukewarm.
Dissolve yeast in ¼ cup water.

In large bowl combine margarine/milk mixture, dissolved yeast, 1 cup flour, oats, sweetener, flax mixture, salt and cinnamon; mix well. Add enough additional flour to make soft dough.  Knead on lightly floured surface 8-10 minutes or until smooth and elastic.

Shape to form ball. Place in greased large bowl, turning once to coat surface of dough. Cover; let rise in warm place about 1 hour or until double in size.  Punch dough down. Cover; let rest 10 minutes.

 Divide dough in half. For bunny body, shape ½ to form a 36" long rope.  Loosely roll up rope spiral fashion; pinch dough to seal end tightly. Place about 3" from bottom of greased large cookie sheet; press down slightly.

Divide remaining dough in half. For bunny head, shape one half to form a 25" rope. Loosely roll up rope spiral fashion; seal end tightly.

Attach to top of body on cooked sheet by pinching dough together. Divide remaining dough into thirds. For tail, shape on third to form a 15" long rope.  Loosely roll up like others; pinch to seal end. Attach to side of body on cookie sheet by pinching dough together.

Shape remaining dough to form two 3 ½ long bunny ears. Attach to head by pinching dough together. Let rise about 1 hour or until nearly double in size. Heat oven to 350 degrees.
Bake 30-35 minutes or until golden brown. Cool on wire cooling rack.

For icing, remaining soy milk and powdered sugar, mix until smooth.  Drizzle over cooled bread.

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