Monthly Archives: April 2010

Mini Chocolate Chip and Cashew Cookies

I really wanted to try my hand at another vegan cookie recipe. This time I bought semi-sweet chocolate chips which are vegan. I used earth balance instead of apple butter. I didn’t use any eggs or egg replacement in the recipe, but used almond milk to wet the dough a bit. The cookies came out delicious! They didn’t spread like cookies usually do, but that’s not really a requirement for me. They were buttery, chewy, and MINI! My mother says they’re fattening, but I think most things are okay for you in moderation.

Vegan Chocolate Chip and Cashew Cookies

Ingredients

  • 1/2 cup earth balance
  • 1/4 cup sugar
  • 1/2 cup dark brown sugar
  • 3 tbsp. vanilla unsweetened almond milk
  • 1/2 tsp. vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup chopped, salted, roasted cashews

1. Pre-heat oven to 350º F. With an electric mixer, cream the earth balance and both sugars together until light and fluffy.

2. Add almond milk and vanilla extract. Mix together. Add flour, baking soda, and salt. Stir. Add the chocolate chips and cashews, and mix well to combine.

3. Using a small melon baller or ice cream scoop, place dough on a non-stick cookie sheet. Don’t worry about crowding because these cookies do not spread. Bake in the oven for ten minutes or until lightly coloured.

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Perogies Giganticus

I have been craving perogies for a while. I love the kind with potatoes and cheese inside, but having given up cheese I decided to make my own vegan version. These turned out fairly well. I forgot to add nutritional yeast to the filling and feel that it definitely would have added some extra flavor. I wanted to put my mashed potatoes and carrots through the food processor but got talking to my housemate so I ended up doing it by hand. I think the texture would have been smoother if I had used the food processor. Another thing I would change in the future would be using non-vanilla almond milk. The vanilla taste gets into everything and its kind of weird.

Another thing with this recipe is that my perogies turned out HUGE. The recipe was supposed to make thirty perogies and mine only made FIVE. FIVE. FIVE gigantic perogies. I liked the one I made with apple butter much better than the ones I made with potato and carrot.

Vegan Perogies

Dough Ingredients

  • 2 cup flour
  • 1/2 tsp. salt
  • 1/4 cup earth balance
  • 3-6 tbsp. water (I ended up using at least six tbsps.)

Potato Filling Ingredients

  • 2 potatoes sliced, boiled, and mashed
  • 3 tbsp. earth balance
  • 2 cup boiled water
  • 3 tbsp. rice cheese (I used mozzarella)
  • salt
  • pepper
  • garlic
  • three baby carrots peeled, sliced, boiled and mashed
  • almond milk

1. Cut earth balance into sifted flour and salt with two knives or fingers (I used my fingers). Add water and mix well. If more water is needed, add a tablespoon at a time, until the dough comes together in a ball.

2. Next, prepare the filling. In a medium-sized bowl, add mashed potatoes and carrots, rice cheese, salt, pepper, garlic, and almond milk. Add water and whip with a fork until all ingredients are incorporated.

3. Divide dough into five or six balls. Roll dough out and cut into circles using a biscuit cutter or a drinking glass. Put about a walnut sized spoonful of filling onto the circle. Fold one half of the dough over the filling. Press edges down with a fork.

4. Place dumplings into boiling water for about five to ten minutes. From here you can either eat them or fry them up in some oil. I think mine would have tasted better in some oil, but I chose to take the healthier route.

Vegan Carob Chip Cookies

Last week I bought some carob chips because I was craving chocolate and I wanted a snack. They smelled awful. They smelled the way hoisin sauce smells. I can tolerate the smell of hoisin sauce when it’s hoisin sauce but I don’t want something that is supposed to be like chocolate to smell like it! I ended up not eating them, so they’ve been in my cupboard for the past week. I decided today to cook some carob chip cookies. I found a vegan chocolate chip cook recipe and adapted it to the ingredients that I have in my cupboard and fridge.

Vegan Chocolate Chip Cookies

Ingredients

  • 2 cups flour
  • 2 tsps. baking powder
  • 1/2 tsp. salt
  • 1/2 carob chips
  • 1/2 cup white sugar
  • 1/2 cup dark brown sugar
  • 1/2 cup apple butter
  • 1/2 cup water

1. Pre-heat oven to 350º F. Mix together flour, salt, baking powder, both sugars, and carob chips. Add apple butter and water until mixed together into a sticky dough.

2. Using two spoons (this keeps you from having to get your hands dirty) make whatever sized cookies you want. They do not spread out on the pan so don’t worry too much about spacing.

Verdict

Umm…I just can’t get into these. The carob has an odd taste. The texture is kind of spongy. They might have been different if I used oil or earth balance instead of apple butter. I really like the flavor the apple butter lends to the dough. Next time maybe I will use half apple butter and half oil/earth balance.

Store bought vegan baked goods have the delightful chewiness that I enjoy in cookies. This is my first attempt to make vegan cookies at home so I need to experiment more with it. I definitely would use dark chocolate chips next time instead of carob, or try a different brand of carob (sorry Whole Foods but your carob chips=nasty).

Vegan Poptarts with Homemade Apple Butter

Please excuse the incredibly shitty photo. For some reason I could not get my camera to focus today and my battery ran out before I could take more photos. I used the same recipe as before (see Homemade Vegan Poptart recipe) and this time I used apple butter that I made over the weekend as the filling. The apple butter turned out absolutely amazing, but I have so much of it. I have no idea what to do with all of it. Here is the recipe for the apple butter.

Apple Butter

Adapted from The Martha Stewart Living Cookbook

Ingredients

  • 3 lbs. pink lady organic apples
  • 1 cup water (Martha calls for apple cider, but I didn’t have any)
  • 1-2 tablespoons pumpkin pie spice mixture
  • 1/2 cup sugar
  • 1 tbsp. lemon juice

1. Combine all the ingredients in a large havey buttomed saucepan; place over mdeium high heat and cook, sittiring often with a large wooden spoon to prevent scorching, until apples are broken down and saucy, about one hour. Mash any large pieces of apple with the wooden spoon.

2. Reduce heat to medium. Continue cooking, stirring occasionally, until apples are completely broken down and butter is thick and dark, about 2 1/2 hours. Remove from heat and let stand to cool. Store, refrigerated, in an airtight container for up to 1 month or frozen up to six months.


Thrown Together

Sometimes when I get off work I want a burrito or french fries or something else that I can’t make at home,  then I remember that  I have to eat what I have in the cupboard because it’s already paid for. It was freezing today so I wanted to make something warm and with substance. I threw together a tasty, simple stew of carbohydrates, veggies, and protein.

Ingredients

  • one russet potato, washed and cubed
  • one can of green peas (no salt added)
  • one can of chickpeas
  • one tablespoon of garlic
  • two baby carrots, washed and diced
  • 1/4 cup brown rice
  • sprinkling of nutritional
  • salt and pepper
  • water

1. Boil water on high. Add nutritional yeast, salt, pepper, garlic, potato, carrot, and brown rice. Reduce heat to medium and put a lid on it.

2. After about twenty minutes add the canned goods. Ladle into a serving bowl and add mustard.

The mustard really made it for me. Otherwise it was kind of a bland dish. You could always make this into a curry or serve it with bread. I just didn’t have either of those.

Two Kinds of Pizza

Andrew wanted to make pizza today, so we made two different kinds of pizza: one with sausage, pineapple, kalamata olives, garlic, and mozzarella rice cheese and the other with bbq “chicken”, pineapple, garlic, and mozzarella rice cheese  (seitan marinated in bbq sauce). I really liked the way the whole wheat crust turned out. I have to get used to the texture of the seitan, but it actually worked very well on the pizza with the cheese.  The rice cheese melted very well. It was missing that nice, greasy cheese component that is what makes pizza so divine, but at least it wasn’t clogging my arteries. Andrew said he really liked the way his came out, but he wouldn’t use olives the next time.

Pizza Crust Recipe

Ingredients (Crust)

Adapted from The Martha Stewar Living Cookbook

  • 1 cup warm water
  • 1/4 tsp. sugar
  • 2 teaspoons yeast
  • 2 3/4 to 3 1/4 cups whole wheat flour
  • 1 tsp. kosher salt
  • 1 1/2 tbsp. sunflower oil

1. Pour the warm water into a small bowl. Note: It’s very important your water is the right temperature. If it is too hot it will kill the yeast; if it is too cold the yeast will not be activated. Add the sugar, and sprinkle in the yeast. Stir the mixture until the yeast is dissolved and water has turned tan. Let yeast stand until foamy, about ten minutes. In a bowl, combine flour and the salt. Add the yeast mixture and oil. Stir until dough comes together, adding more flour as needed until dough is smooth, not tacky, when squeezed. Transfer to clean surface; knead four or five until it turns into a ball.

2. Place the dough in a lightly oiled bowl, smooth side up. Cover tightly with plastic wrap. Let the dough rise in a warm place until doubled in size, about forty minutes. Note: Our dough did not rise. I think our water was too hot or we kneaded it too much. It did not make that much difference. Our crust was a little thin and chewy. Remove the plastic wrap, and place your fist in the center of the dough to punch it down. Fold the dough back onto itself four or five times. Turn the dough over, folded side down, cover with the plastic wrap, and let rise again in a warm place until the dough ahs doubed in size, about thirty minutes. Top with whatever you like and cook in a 400º F. oven for 17 minutes.

Pizza Sauce Recipe

Adapted from The Martha Stewart Living Cookbook

Ingredients

  • 2 tablespoons sunflower oil
  • 1 14 oz. can peeled, stewed tomatoes
  • dried oregano (to taste)
  • 1 tsp. kosher salt
  • black pepper
  • 1 8 oz. can tomato paste

1. Pour peeled, stewed tomatoes into food processor. Pulse until smooth. Add tomato paste and sunflower oil. Pulse until mixed. Pour into bowl. Add spices.

Andrew’s Pizza

Ingredients

  • one whole wheat pizza crust
  • 1/2 recipe of tomato sauce
  • pineapple slices
  • mozzarella rice cheese
  • 1/4 pound of bulk pork sausage
  • kalamata olives
  • garlic cloves

1. Assemble pizza then cook in oven for seventeen minutes at 400º F.

Hayley’s Pizza

Ingredients

  • nuggets of pre-cooked seitan marinated for an hour in homemade bbq sauce
  • rice mozzarella cheese
  • tomato sauce
  • sliced pineapple
  • garlic

1. Heat nuggets of pre-cooked seitan on low heat until heated through. Cut into smaller, bite sized pieces.

2. Assemble pizza: sauce, cheese, seitan, sliced garlic, and sliced pineapple. Cook in oven for seventeen minutes at 400º F.

Polenta Pizza with Hummus and Olives

This week I made a polenta pizza with hummus, olives, salad greens, sprouts, and seaweed. It was pretty tasty and filled with yummy, healthy things.

Recipe:

Adapted from The Essential Vegetarian Cookbook

Ingredients:

  • 1 cup polenta (cornmeal)
  • 4 cups water
  • hummus (I made homemade hummus earlier in the week, you can use store bought or make your own)
  • kalamata olives, sliced
  • salad greens
  • clover sprouts
  • dried seaweed (nori, mine was green tea flavor)
  • carrots, peeled and julienned

1. Bring 4 cups of water or vegetable stock to the boil. Reduce the heat and whisk in 1 cup coarse polenta (cornmeal). Continue whisking 5 minutes. Replace whisk with a wooden soon and stir until spoon can stand and polenta comes away from sides of pan. Stir in two tablespoons of softened Earth Balance and season with salt and pepper.

2. Spread the mixture over the base of a deep pizza tray (I used a spring form pan because I don’t own a pizza pan). Set aside to cool (this step is essential, I forgot to do this and I think it messed things up a little). Brush the polenta with oil and bake in a preheated oven 400º for ten minutes.

3. Remove the polenta from the oven and spread hummus on top (now, I would suggest cooking the polenta for a little longer and making sure your hummus is room temperature, I had some difficulty spreading it).  Top with olives and carrots. Bake for another twenty minutes. Then add salad greens, sprouts, and seaweed.

I had a really difficult time removing mine from the pan. I think this was because I didn’t let my polenta cool down before putting it in the oven again.