In my house, we call savory, main-course dishes “real food” (and the other category consists basically of desserts), and I made some real food last night. I had over at my house my boyfriend plus two of my really good friends Jordan and Dree, who happen to be dating. And since the four of us are awesome friends and have all known each other for quite a while, it was like the coolest funnest double date EVER. If one member of our party was talking to another, it doesn’t matter who it was, the two remaining people could easily have a conversation with each other. No awkward moments here.
We were all hangin’ at my house, and everybody was hungry, and cooking seemed like a good idea. For the past couple of days I had in my head the makings of cooking a nice meal from scratch (I end up a lot of times just snacking around or eating canned beans with boil-in-a-bag rice). But I’m so glad that me and my dear friends got to cook together. A meal that you make from scratch seems a lot more satisfying in your belly after you eat than just just eating some steamed broccoli and beans. While it takes a long time to prepare, you really enjoy what you’re eating because you know how hard you worked on it.
Crispy crunchy stuffed tofu (this stuff rocks, if you don’t want to make the filling, just slice tofu, marinate it, and use the breading and baking technique), simple roasted brussel sprouts, and some brown rice, with a generous helping of Veganomicon nutritional yeast (cheezy) sauce. The cheeze sauce was soooo good, and everything on that plate later got smothered with it. Like I said, this from-scratch meal was really hearty and satisfying and makes me wish that I had a kitchen of my own in Knoxville.
And now for cookies:
This blog claimed to have the recipe for the “best chewy oatmeal raisin cookies ever.” Having all the ingredients with me, I could not refuse. The verdict? They are pretty amazing and taste a lot like the ones my mom used to make, only quite a bit healthier.
1 c. flour (spoon flour into dry-measure cup and level off)
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
2 T. margarine (like Earth Balance), at room temperature
1/2 c. granulated sugar
1/2 c. (packed) light brown sugar
1 T. finely ground flaxseed mixed with 3 T. hot water
1/4 c. unsweetened applesauce
1 t. vanilla extract
1 1/3 c. rolled oats (not instant)
1/2 c. raisins
Preheat the oven to 375 degrees and set the rack on the lower and upper thirds of the oven. Grease two baking sheets or line with parchment paper.
In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, beat the butter and granulated sugar until smooth. Mix in the brown sugar, then the flax slurry, applesauce, and vanilla.
Stir in the dry ingredients, then the oats and raisins.
Drop the batter by rounded tablespoons 2-inches apart on the baking sheets and use a fork to gently flatten the dough.
Bake the cookies for 10 to 12 minutes, or until they “look dull on the surface but are moist and soft”. Rotate baking sheets during baking for even heating.
Don’t overbake ‘em! I got it just right, and they were perfect fresh out of the oven, with crispy outsides and soft insides.