Vegan Cookie Dough Cheesecake

Have you ever made a recipe so good you never wanted to make it again because you knew you would immediately eat it all?

And then have you ever combined this with something else ridiculous and made something that could only be described as an abomination?

Not the best picture, but I guarantee it was almost too good.  I have the excuse that I made it for my friend’s birthday and we got into a discussion about Veganism and I think after this he believes he wouldn’t miss anything if he decided to go veg.

If you’re wondering, it all started with these.  There was about 10 of them and Adam and I ate them in two days.  Oops.  So then I thought, cheesecake and cookie dough, what’s wrong with that?

Well nothing was wrong with that, so here’s the recipe:

For the crust:

  • 1/3 cup melted vegan margarine (or a little less or more)
  • 1 cup crushed vegan chocolate cookies (trader joe’s cat cookies are what I used!)

Crush the cookies, and don’t do this:

Then combine with the margarine, press into the bottom of the springform pan (it’s a good idea to line the bottom with parchment to make your life easier.) Then bake at 375 for maybe 10-15 minutes, or until the crust is firm and crunchy.  While it’s baking, work on the cheesecake filling:

For the Cheesecake filling:

  • 1/2 block tofu (silken would be best, I only had  firm- not ideal)
  • 1 container vegan cream cheese (tofutti is a good brand)
  • 1/4 cup vegan chocolate, melted
  • 1 cup sugar, or a little less to taste
  • 1 teaspoon vanilla extract

This was what I used to make 4 mini cheesecakes, using these adorable pans my mom got me, but I believe it would have also been correct for a normal sized pan.  Puree everything together and put on top of the crust, bake at 375 for another 20 minutes or until it’s fairly firm in the middle.  While it’s baking, make the cookie dough:

For the Cookie Dough:

  • ½ cup vegan margarine
  • ¾ cup packed light brown sugar
  • ¼ teaspoon salt
  • 1 tablespoon pure vanilla extract
  • 2 tablespoons water
  • 1 ¼ cups all-purpose flour
  • 1/3 cup semisweet mini vegan chocolate chips

Cream the margarine and brown sugar, then add everything but the chips, folding them in at the end.  By the way, vegan chocolate chips are easy to find, just double check they aren’t milk chocolate.  The ingredient list is a good thing to check in general if you’re vegan or trying to be.  When the cheesecake filling is ready, spread this on top.  At this point I added a thin layer of melted chocolate.  It was a little hard though, so you could also make a chocolate ganache instead (thin the melted chocolate with almond milk.)  At this point you chill the whole cake overnight or at least for a few hours.  A little secret: if you need it ready sooner, put it in the freezer.  And if you aren’t going to use it immediately, you can freeze it for a while.

Let me just say that after you eat it you will feel like this:

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Posted in Chef Chloe, chocolate, Cookie Dough, cookies, dessert, Uncategorized, vegan | Tagged , , , , | 2 Comments

Little Vegan Finds in San Antonio, Texas.

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The name of this post comes from the first thing I want to talk about: Colleen Patrick Goudreau. She is amazing. I already owned The 30 Day Vegan Challenge, but I have recently begun listening to her podcast and it is awesome. She speaks on a wide range of topics, from her top 5 kitchen tools to life after cheese (you may guess that a cheese grater is not in her top five.) She has taught me to stop apologizing for what I am. I’m a vegan. Why should I be ashamed?

Next on the docket: San Antonio, Texas. Why the hell would I go to Texas? Well my awesome friend Evan got us both onto a panel at the 2012 SSCA conference.  So the gluten free and the vegan went to the most notorious of the red states to talk about Voodoo.  Does that sound scary?  Well it was.

Taking a tip from Colleen (she is known by her first name in my apartment, even though I’ve never met her) I did my research before we got there.  I discovered there was a vegan resaurant in San Antonio as well as vegetarian one, and a few others that were veg-friendly.  In case you need to go into enemy territory, I recommend doing your research too.

The first night we went to The Cove, a vegan friendly restaurant and beer garden.  This place was great!  I failed to take any photos there besides this one of my beer (which was delicious!)  However, I recommend it, even if my salad was a little meh.

 

Next up was The Green Cafe which was not too far from our hotel (more on that in a minute.)  This place would not be very impressive in the Bay Area, but it was pretty good for Texas!  My “chicken” burger was okay, but Evan was disappointed by their tiny menu of gluten free options.  (It sure looks pretty though, huh?)

 

We also checked of the San Antonio Art Museum (we are art historians, after all!) and were suprised to find a. the museum was awesome…really awesome! and b. we are what’s for dinner!

Are you wondering about non-veg restaurants?  Don’t worry, we went to one of those too.  Lulu’s Diner.  It was adjacent to our classy motel and as far as I could tell there was only one reason to go there:Yep.  Cinnamon rolls the size of your head (if you have a really big head!)  Not vegan though, of course, so I examined the menu for other choices.  Much to my surprise they had one…

In case you can’t read that it says PETA voted their veggie burger best in San Antonio.  What?! I can neither confirm nor deny because I did not try it, but I can confirm this place was ridiculous.  Makes for good photos though.

And in case you were wondering if their food is healthy, check out their slogan…

 

 

 

 

 

On our way to the airport we stopped off at the place I really wanted to try… Vegeria.  The only vegan restaurant in a city that I would not bill as especially vegan-friendly, Vegeria did not disappoint.  Although they did seem a little overly fond of Daiya (it’s good, but whoa) overall the cafe was really innovative and delicious!  A must-try if you find yourself in the area.  It was so good I forgot to take photos until we had finished the amazing nachos (nacho cheese spread, hummus, black beans, avocado and pico de gallo, yum!) and were halfway through our food.  Oh well, here is the photos you get:

The verdict? The Riverwalk is a brilliant idea, and very beautiful, but San Antonio did not rank high on my list of vegan-friendly cities.  However, keeping an open mind about new cities can lead to some surprises!

 

 

 

Posted in Gluten-Free, Restaurant Review, The 30 Day Vegan Challenge, vegan | Tagged , , , , , , , , | Leave a comment

Cake and Cookies!

20120319-200727.jpg My fiancé hates his birthday. Unfortunately for him, I love birthdays! So we have one rule: I get to make him a cake every year, and this year I had a big ambition: not only was I going to make my first vegan cake ever, but I wanted to make a mountain cake!
Adam loves mountains like I love birthdays! So I decided I’d make cookies in the shape of a bear, squirrel and mountain peaks! The cake recipe and ganache topping are both from Post Punk Kitchen and the cookie recipe is one I found from Chez Bettay— it was quite good!
I overcooked the cake a bit, so it could have been more moist, but it was still really good! And I added bourbon to the ganache, which I highly recommend. Anyway here is a photo!

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Vegan French Toast

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When I was growing up, I was not a breakfast person. When I got to decide my own eating habits as a young adult, I began skipping the “most important meal of the day.”. And then at some point something shifted… And I began to love breakfast! It was my favorite meal! Fiancé and I would eat eggs, veggie sausage and hash browns, all smothered with cheddar cheese. It was my favorite meal of the day. Then I went vegan. Couldn’t eat any of that besides the hash browns. That’s okay, though! I’ve discovered vegan French toast is easier than regular! Almond milk, vanilla extract and cinnamon- soak bread and fry! It was so easy I got bored. So I decided to make apple compote! Which was really easy too. Apples sliced thin, vanilla extract and melted earth balance, with brown sugar over the top in the pan, then cook it down. Easiest breakfast ever, and Adam thought I was amazing. Win win (win)!

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A European Revelation…

 

So I have to be honest.

I was having a crisis of faith.

I just didn’t feel veganism the same way I had felt vegetarianism. I think it’s the difference between being able to see you’re eating an animal and reminding myself that cheese hurts a cow in a somewhat nebulous way.  I knew animal byproducts were bad, but I didn’t feel bad when I ate them.

And then I went to Europe. My first time over there, and I knew being vegan was going to be difficult, and furthermore I didn’t want to go to Paris and not have a butter croissant or brie.  So I decided I would take a break and then decide when I got back if I still wanted to be vegan.

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Now I hope I don’t offend all you Europeans out there, but I found it very difficult to get enough vegetables in Paris and Florence!  I suppose there may be more at more expensive restaurants or maybe people cook them at home… but I couldn’t find them.  And after sleeping in the Milan airport and then then 24hour travel on the way back…I was done.  On the plane ride back I read a Bay Area Vegan magazine, and on the walk from the BART station, through the beautiful Berkeley neighborhoods, I just knew.  I wanted back in.  I wanted vegetables!  And I didn’t want any more cream or cheese.  So here I am again.  And I’m back with a vengeance! Or.. vegan-ance?

First up:

Butternut Squash Mac and “Cheese”: Found this on Post Punk Kitchen’s 2011 recap.  This recipe single-handedly restored my faith in vegan mac and cheese, and made me an Oh She Glows follower!

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Then I decided to do a couple easy side recipes: Refrigerator pickles and Cumin Cauliflower.

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Technically, I can’t tell you how the pickles are until they… you know, pickle for a while.  The cauliflower is yummy, although I probably should have let it caramelize more.

But then I made this…which I wasn’t really sure about, and it was my first foray into miso…but wow.

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It is crazy delicious. And then I was on a roll so I made this too. Again, my first time making dumplings. And YUM!

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And I saved all my leftover stuff top make my own stock at some point in the future (thanks PPK!).  I also got some more experience juggling multiple recipes (going to be useful when I want to put an actual meal together!)

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And here’s the recipes!

  • 1 fresh butternut squash (peeled and chopped) OR 1 cup canned butternut squash OR canned pumpkin (I did fresh, it was very easy)
  • Extra virgin olive oil, S & P
  • 1 tbsp Earth Balance (or other non-dairy butter replacer)
  • 3/4 cup unsweetened & unflavoured almond milk
  • 1 tbsp arrowroot powder (or cornstarch) (I used the latter)
  • 6 tbsp nutritional yeast, or more to taste
  • 2 tsp Dijon mustard
  • 1/2-3/4 tsp kosher salt (or to taste) & ground black pepper, to taste
  • 4 servings macaroni (8oz or half a 16oz package) makes 3 1/4 cup cooked (I actually did a full package)

1. Roast the squash (toss with olive oil, salt and pepper in a baking dish and put in a 400 degree oven until soft)

2. Boil water, put in macaroni for 7 minutes.

3.. Melt butter, add milk, arrowroot or cornstarch, nutritional yeast, mustard and s&p. 

4.. Add a cup of squash to food processor and puree, then add in cheese sauce.

5. Mix everything together: macaroni, sauce, and chunks of butternut squash.

 

Refrigerator pickles:

(Adapted from this recipe.)

  • 1 cup white vinegar
  • 1 cup granulated sugar
  • 1 cup water
  • 1-2 teaspoons celery seed (I use 2)
  • 1 teaspoon salt
  • 3 cups sliced cucumber
  • 2 tablespoons dill
  • 6 cloves garlic, sliced or chopped

Combine everything in a jar and refrigerate.

Roast cauliflower with salt and pepper and cumin (I added some garam masala just for fun)

Carrot soup with Miso

(from Smitten Kitchen)

  • 2 tablespoons olive oil
  • 2 pounds carrots, peeled, thinly sliced
  • 1 large onion, finely chopped
  • 4 regular or 6 small garlic cloves, peeled and smashed
  • 1 tablespoon finely chopped or grated ginger, or more to taste (I skipped this because I forgot to buy it- whoops!)
  • 4 cups vegetable broth
  • 1/4 cup white miso paste, or more to taste
  1. Saute carrots in olive oil.
  2. Then add onions and then garlic a minute later.
  3. Add vegetable broth, then puree in batches.
  4. Stir in miso paste, and enjoy!

Dill-ey Stew with Dumplings!

For the stew:

  • 3 tablespoons olive oil
  • 1/4 cup all purpose flour
  • 1 medium sized sweet onion (like Vidalia or Walla Walla), quartered and thinly sliced
  • 1 teaspoon salt
  • 3 cloves garlic, minced
  • 6 cups vegetable broth, at room temperature
  • 2 stalks celery, tops removed, sliced 1/4 inch thick (I actually used a whole bunch.)
  • 1 1/2 pounds potato, in 3/4 inch chunks (I used three large potatoes)
  • 1 cup carrots (I did three regular sized carrots)
  • 1 tablespoon fresh thyme
  • 2 tablespoons chopped fresh dill
  • Fresh black pepper
  • 1 15 oz can navy beans, rinsed and drained (about 1 1/2 cups)

For the dumplings:

  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoons dried rosemary, finely chopped
  • 1/2 teaspoon salt
  • 3/4 cup unsweetened almond milk (or soy)
  • 2 tablespoons olive oil
  1. Make a roux with the olive oil and flour by whisking flour into oil.
  2. Allow flour to brown up a bit and get nutty.
  3. Add onions and coat with roux, and saute a bit.
  4. Add garlic and salt.
  5. Then add broth, celery, potatoes, and carrots.
  6. Add in thyme and dill as well as pepper.
  7. Bring to a boil and then cover and let simmer for 20-25 minutes.
  8. Meanwhile make the dumplings by mixing dry ingredients, then make a well in the middle and add in wet ingredients.
  9. When the potatoes are good add in beans and then form dumplings and drop in.
  10. Cover pot and let simmer for another 14 minutes to cook the dumplings.

PS: I’m on pinterest now, if anyone wants to check that out.

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Burgers and Blinzes

Lots of delicious cooking going on!  I guess that’s what happens when you actually have days off! Last night I had some mishaps with dinner, but it still got on the table one way or another!  And it was really, really good.  I was spurred to make my own veggie burgers upon realizing how bad the store-bought ones are!  Most of them don’t use organic soy, which means its processed with Hexane.  Scary stuff.  Also, Morningstar puts egg whites in many of their products, and Boca is owned by Phillip-Morris! This is not okay.  So what’s a smart vegan to do?  Only one thing came to mind, and I’m glad it did because these were so good!  This recipe is modified from one on Eatingwell.com and also one from Veganomicon.  To accompany I made OMG Oven Baked Onion Rings from Post Punk Kitchen.  I had trouble with these, but hey they were still good on top of the burgers.  The man and I ate two, so they couldn’t be too terrible, huh?

Then we woke up this morning and I felt ambitious, so I decided to tackle crepes. For the Blinzesfirst time. Ever.  At 9:30 in the morning.  Weird.  Interestingly enough, though, these turned out nearly perfect.  I had been preparing for this day, because I had an irrational fear of crepes, and so bought a silicon brush and an offset spatula to perfect them.  I found, though, that a rubber spatula was just as useful.  I wish I could tell you some sort of helpful tip but I followed the recipe from Veganomicon exactly and they turned out great.  Have I mentioned Isa Chandra Moskowitz and Terry Hope Romero are kind of my heroes?  I actually made blinzes, making up a filling based on what I had and when combined, they were kind of okay.  Adam said I should make them every day for the rest of our lives.  They weren’t that easy!  Anyway here’s some pictures of them and me.  Next time I’m making vegan nutella to go in them.  These are very flexible, so good luck with your crepe adventures!

Recipes:

Whole Wheat Crepes:

Crepe Batter1 1/2 cups soy or rice milk (I used a combo of soy creme and almond milk, worked fine!)
1/4 cup water
3/4 cup flour
1/4 cup chickpea flour
1 tablespoon arrowroot flour (I used cornstarch, didn’t have any arrowroot)
1/2 teaspoon salt
nonstick cooking spray
melted vegan margarine

Combine all ingredients in blender or food processor and pulse until combined.  Put in the Whole Wheat Crepesfridge for at least an hour (or the freezer for 15 minutes, haha).  Meanwhile prepare filling (see recipe below).  When ready, spray 9 to 10 inch pan and then heat to medium high heat.  Brush on melted margarine to pan with a silicon brush that can withstand high heat.  Ladle on  1/3 to 1/2 cup of batter (I found 1/3 made thin, delicate crepes, 1/2 made thicker ones).  Lift the pan and tilt to coat until batter is set.  Cook until top of crepe is dry and it bubbles a bit beneath.  (My first few were overcooked, it takes a few to get the hang of it).  Use the rubber spatula to lift edges and either use this to flip as well, or use offset spatula.  I also used by fingers a bit too.  Stack on a plate as you finish them, and brush on more margarine between each crepe.  If keeping, cover in plastic wrap and put in the fridge.

Potato Tofu Scramble with Carmelized Onions and Soy Sausage:

2 potatoes (I used yukon gold because they’re yummy)
1 onion
1/2 container of firm tofu
2 links sausage, sliced (I used Field Roast, highly recommend!!)
1/2 tablespoon tumeric
1/4 tablespoon paprika
Optional, but delicious: 1 teaspoon rosemary, herbes de provence, marjoram, and chives.
Salt and freshly ground pepper to taste.

Saute onions until caramely in olive oil.  Add potatoes and sausage, brown well.  Then crumble tofu into pan and add seasonings.

Spicy Bean Patties:

1/4 cup quinoa
1/2 of a red onion, chopped
1 clove garlic, minced
1 can pinto beans
1 can black beans
2 tablespoons tomato paste
1 teaspoon cumin, or to taste
1 teaspoon chili powder, or to taste
1/4 teaspoon cayenne powder (optional)
cup vegan breadcrumbs (I made mine fresh, see note)
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste

Prepare quinoa according to directions on package (twice as much water, brought to a boil, then lowered to simmer etc).  Combine all ingredients except breadcrumbs and quinoa and mush together with potato masher or fork.  Add breadcrumbs and quinoa and squish together with your hands to form patties.  Stack these on a plate and fry over medium high heat for a few minutes on each side.  Very little oil is required for this.  If you wish to make breadcrumbs from scratch, toast bread or let sit out overnight and then grind in a food processor.  This is the same process you can use for the onion rings, only for that make sure they are VERY dry.

OMG Oven Baked Onion Rings:

2 vidalia onions (about a pound), or other sweet onion like Walla Walla

1/2 cup plus 2 tablespoons all purpose flour
2 tablespoons corn starch
1 cup cold almond milk
1 teaspoon apple cider vinegar

1 cup whole wheat bread crumbs
1 teaspoon kosher salt
2 teaspoons olive oil

Cut the onions into thick stacks and separate out the rings.  Combine flour, corn starch, almond milk and vinegar in one bowl, and the bread crumbs and salt in the other.  Dip rings individually into the wet mixture and then the dry, and place on a baking sheet.  I ran into trouble here because despite my boyfriend’s quite correct admonition to do this to each onion ring separately, I tried to do stacks.  This does not work.  Now we know.  Bake at 450 until brown and delicious.  These are especially good ON the burger, along with some guacamole (squished avocado, soy sour cream, salt and pepper to taste).

Me & Crepes

Me & Crepes

Posted in black beans, breakfast, burger, chickpea, crepes, entree, French, Mexican, onion, Post Punk Kitchen, potato, soy sausage, tomato, Uncategorized, vegan, Veganomicon | Tagged , , , , , , | 6 Comments

Vegan Adventures

I’ve had so many adventures lately, I haven’t even had time to write!

…Or maybe that’s the two jobs.

First off, I made some delicious vodka sauce pasta the other night with the most gorgeous spinach penne I got at Whole Foods.  It was basically just garlic, canned tomatoes with herbs & vodka, and then fresh basil stirred in.  We also had some vegan meatballs on the side, they were the best ones I’ve had yet.

Next I whipped up this soup for absolutely no reason.  I wanted hearty soup because although the rest of the country is sweating in early September, in Berkeley we are chilled!

My last two adventures weren’t made by me, but I think they’re worth sharing.

First off, I have never been a fan of Tofurky.  Maybe it was the name, maybe it was the fact Lorelai Gilmore hates it… not sure, it always just creeped me out.  However, Tofurky makes an absolutely delicious frozen pizza, so I guess I’m a convert.  It was light on the soy cheese, which was a good idea, and heavy on soy sausage and grilled veggies.  Might have to make my own version soon.

Lastly, if you find yourself in the Oakland area, you MUST go to Souley Vegan.  It is absolutely amazing.  As the boyfriend and our friend from Tacoma both said, it’s some of the best Southern food you can get, and it’s vegan!  Who would have guessed.  I recommend the everything plate, but my especial favorites were the mac and cheese (I wonder what their secret is!) and the bbq tofu.  Mmmm.  Thank goodness someone opened this place. I am grateful.

Recipes…

Vodka Penne Pasta (Losely adapted from Veganomicon and Smittenkitchen)
4 cloves garlic, minced
1/4 cup vodka
1 can crushed tomatoes (32 ounces)
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
16 ounces pasta, such as penne rigate (extra good with spinach penne)
20 leaves fresh basil, shredded or torn (I might have used more…)

Bring water to boil, adding pasta when boiling, and boil for 7 minutes (or a little more for whole wheat and spinach).

Saute garlic until soft, then add tomatoes, thyme, oregano, vodka, and season with salt and pepper.  When cooked down a bit and you think it’s ready, add basil and combine with penne.

Seitan and Rigatoni Soup with Chickpeas

1 onion

Seitan cubed or strips chopped

1 can chickpeas (kidney or white would work too)

1/4 teaspoon herbes de provence

1/4 teaspoon marjoram

1/4 teaspoon basil

1/4 teaspoon oregano

Vegetable Broth

1 box rigatoni (or other pasta)

Fresh Spinach, chopped (frozen and drained would work too)

This is basically just a base, you could tweak it however you want.  More vegetables would be excellent, lentils, other pasta or rice, other kinds of beans or spices.  But here’s how I did it.  Saute onion until well done, carmelly and starting to brown.  Then add seitan and brown that some, until looking pretty tasty.  Deglaze pan with chickpeas and add spices.  Next put in pasta and vegetable broth, enough to cover everything.  Simmer for at least seven minutes, so the pasta cooks, then stir in spinach and serve, in big helpings, with some nice crusty bread.

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Never too Early for Pumpkins

So it is only August still, but I am ready for fall.  Then again that’s not saying much, because all year round I am ready for fall.  Fall vegetables and fruits, fall flavors, Halloween and Thanksgiving, even that smell in the air… I could wax poetic about fall for a long time.  So this morning in the hour after I woke up and before I had work I decided to try my hand at some Pumpkin Cranberry Scones from (where else?) Veganomicon.

Since I’ve never made scones before, I probably should have been intimidated, but I wasn’t.  I am intimidated by new places, new jobs, new people, and new lifestyles, but not new recipes.  I’ve yet to find a recipe I wouldn’t just jump in and try.  Which is not to say I never fail, I just never seem afraid when it comes to cooking.  Probably why I love it so much.

Nomnomnom!

These scones were amazing. Seriously (In case the photo of Adam above didn’t convince you).  I liked them better than any I’ve had anywhere (especially those tasteless tough vegan ones at Peets)!  And they were so easy.  I even added extra baking soda on accident, it was fine!  I never knew.  My coworkers didn’t seem too worried either.  My serving suggestion for these, by the way, is to eat them about one minute after they come out of the oven with vegan margarine slathered on it.

Even the kitten wanted more…

Mom, are there any more scones?

Recipe: Pumpkin-Cranberry Scones

from Veganomicon

2 cups all-purpose flour (I used whole-wheat)

1 cup whole wheat pastry flour

1 1/2 cups sugar (you could probably even cut this)

4 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon (I love cinnamon, added way more)

1 teaspoon ground ginger

1 teaspoon ground cardamom (Um, I didn’t have any. Left it out.)

1/4 teaspoon ground cloves (left this out too…)

1/4 teaspoon ground nutmeg

1 1/4 teaspoons salt

1/2 cup nonhydrogenated vegan margarine, cold

3/4 cup sold soy creamer or rice milk

4 teaspoons ground flaxseeds

1 1/2 cups pumpkin puree

3 tablespoons molasses

1 tablespoon freshly grated lemon zest (I left this out too…honestly, I don’t understand the world’s obsession with lemon zest, it always overpowers other flavors.)

1 cup fresh cranberries, chopped coarsely (I used dried, since it isn’t really fall yet)

3 tablespoons shelled pepitas for garnish (not a fan-left these out too)

Preheat oven to 350 and line a baking sheet with parchment or grease it well.

In a large bowl, combine flours, baking powder and soda, sugar, spices, and salt.

Mix in margarine with pastry cutter, fork, or your hands if you’re like me.

In another bowl whisk ground flaxseeds and creamer.

To this bowl add pumpkin, molasses, and lemon zest (if using).  Stir to incorporate.

Pour the pumpkin mixture into the middle of the flour bowl and fold together, then add cranberries and fold again.  Don’t overmix, no one likes tough scones!

At this point the recipe says to roll out the dough and cut it into triangles, but hell I’m lazy.  I just plopped them onto the tray, and while not as pretty, they tasted just fine!

Also, the authors say this recipe takes 45 minutes and makes 12 scones.  It took me less than 30 and I made normal-person-sized scones, so it made at least 20, maybe more.

Posted in breakfast, pumpkin, scone, vegan, Veganomicon | Tagged , , , , , , | Leave a comment

Just one of many…

So I moved to Berkeley two months ago, and five days ago I decided to go vegan.  This is a well-worn story, I’m sure.  Hopefully some nice vegans out there can give me advice and strength to deny the temptations of things like Mac n’ cheese, Pizza and Cheesecake.  Yikes. This may not be as easy as all those books make it sound.

I’ve been vegetarian for about seven years, so I guess I thought I’d already done the hard part.  Starting to wonder about that though.  At least I know I can still have cookies.  That is a comfort.vegan chocolate chocolate chip cookiesThe recipe for these cookies is from Veganomicon, by Isa Chandra Moskowitz and Terry Hope Romero, which I cannot recommend highly enough to any vegan cook.  I’m working my way through a lot of the recipes in this book, so you’ll probably hear a lot more about it soon.

My awesome boyfriend also made an interesting discovery about these cookies.  As is my usual practice, after I mixed up a batch of them, I baked about 6 and then froze the rest in little balls, so they’d be ready to bake whenever I desire.  However, Adam (the boyfriend) and I tried them still frozen– and they’re amazing!  Like the best fudge popsicle ever!  So… maybe I should call these popsicle cookies from now on or something?  Anyway, they’re probably the only cookies ever you don’t have to feel too guilty about eating, so enjoy!

licking the bowl clean...Recipe:

2 cups – flour (I used whole-wheat)

2/3 cup unsweetened dutch-processed cocoa powder (I only had regular, worked fine)

1 teaspoon baking soda

1/2 teaspoon salt

2/3 cup canola oil (also didn’t have this, just used vegetable oil)

1 1/2 cups sugar

4 teaspoons ground flaxseeds

1/2 cup soy milk

2 teaspoons pure vanilla extract

1/2 teaspoon almond extract (um…I don’t really like almond stuff, I just left this out.)

3/4 cup vegan chocolate chips (I used way more, also see note)*

3/4 cup walnuts, chopped small (skipped these too)

*did you know all chocolate chips are vegan as long as they are semi-sweet, bitter sweet or dark? Amazing!

Preheat the oven to 350 degrees F.

In one bowl, sift together flour, cocoa,, baking soda, salt. (dry ingredients)

In another bowl, mix together oil and sugar, then add all the remaining ingredients except chocolate chips (and walnuts, if using).

Mix dry ingredients into wet a bit at a time. (If you have a stand mixer, this is easier. Just saying.)

Line baking sheet with parchment and bake 7-10 minutes.  Recipe says 10, but with my oven they were super crispy at 10!  The nice thing is no salmonella, even if you don’t cook it, or eat it frozen! If you’re weird like us.

Posted in chocolate, cookies, dessert, Uncategorized, vegan, Veganomicon | Tagged , , , , | 2 Comments