Sunday, April 13, 2008

More cookies for indecisive vegans...

*Open up your copy of Joy of Vegan Baking by Colleen Patrick-Goudreau, which you obviously own, being a reader of this blog and all, to the recipe for chocolate chip cookies
*Prepare batter as usual
*Add 1 cup vegan chocolate chips, 2/3 cup dried cranberries, 1/3 cup flaked coconut and the zest of a small/medium orange.
*Roll 1 1/2 - 2 tbs of dough into balls, smooshed slightly
*Bake about 8 minutes

Oh, and try to use unsweetened cranberries and coconut if you can get your hands on them (your heath food store will have 'em) and if you can't, reduce your sugar a bit. Also, I used 1/2 AP flour, and 1/2 "white whole wheat" flour from King Arthur Flour which is magical stuff. It bakes like white flour, but is all whole grain goodness. If you wanted to increase the health factor further, sub 1/3 of the vegan margarine for applesauce. I've done it before with nice results, but alas, I was out of it today.

Spicy ginger peanut sesame noodle salad

Brown rice fettucine slathered in dressing (peanut butter, tahini, water, rice wine vinegar, tamari, sriracha, ginger, sesame oil, agave, lime juice), tossed with raw veggies (shredded carrot, sliced scallions and seedless cucumber), served on a bed of baby spinach and sprinkled with toasted sesame seeds. Next time I might add some avocado slices on top too since it goes so well with peanut (try an avocado peanut butter sandwich for lunch some time. I promise I will not steer you wrong here). I was also thinking that this would make the perfect summer potluck barbeque (meat-free hopefully) dish. It doesn't need to be re-heated, it's fast and straightforward, you can customize it with whatever you like (add whatever veggies are hanging out in your fridge, maybe some corn, some snap peas or mushrooms, or some tofu or tempeh), and it doesn't scream; "OMG THIS IS VEGAN FOODZ!?!" to omnivore friends. Really, it just says, very politely "hey, I am very delicious, ask for my recipe," and then coughs; "go vegan..." Heh, talking food.

Sweet and Sour Tofu

It's not complicated at all! Just press some tofu, dust it with cornstarch, fry in some canola or peanut oil, toss with pineapple chunks, sweet and sour sauce (I found a bottled one without high fructose corn syrup). Serve with brown rice and steamed or sauteed vegetables with a little fresh garlic. Sprinkle with sesame seeds. Ta-da!

Tuesday, April 8, 2008

Pretty, pretty food...

And lots of it. Happy spring all!

Cilantro-pignoli pesto on brown rice fettucine and steamed broccoli.

Fried plantains and citrus-cayenne-garlic black beans and corn over brown rice with avocado, salsa and cilantro-basil-pecan pesto.

Pistachio rosewater cookies from Veganomicon are fantastic, just make sure not to over bake them!

Really delicious coconut cupcakes from an everybody loves sandwiches recipe. The texture is a little more dense than the VCTOTW coconut-lime recipe, which my sister and I decided tasted somehow more traditional. Like the cupcakes you brought in for an elementary school bake sale or class birthday. Also note the ironic decorative papers-- Easter eggs on ovo-free baked goods, heh.