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November 14, 2007

snickerdoodles, cafeteria paranoia, and love

Filed under: Uncategorized — by Rachel @ 10:54 pm
Tags: , , ,

At work yesterday, they were baking some generic cookies from a package to sell to customers, and they smelled so good that I totally had to whip up some of my own. The cookies to satisfy my fix were snickerdoodle cookies from the Don’t Eat Off the Sidewalk blog. I’ve never had snickerdoodles that were crunchy on the outside because of a sugar coating, but these were, which was a plus. I knew they weren’t going to spread, so I mushed them down with the bottom of a salsa jar, but the mushing made them a bit tough, so you should stick to the original recipe, which advises to only smush slightly. I remember the snickerdoodles of my childhood being flatter, bigger, and more soft, and I think I prefer that familiarity. Nonetheless, these tasted awesome, and everyone who ate some (read: the Progressive Student Alliance, my guinea pigs) loved them.Oh, and I doubled the recipe to feed all my friends; the original turned out a pretty small batch.

2 1/2 c. unbleached all-purpose flour
2 t. baking powder
1/4 t. baking soda
2 t. cinnamon
2/3 c. non-hydrogenated vegan margarine (such as Earth Balance), softened
1 1/3 c. sugar
4 T. agave nectar/syrup*
1 T. flax meal*

coating:
1/4 c. sugar
2 T. turbinado sugar*
1 t. cinnamon

Preheat oven to 350.

Sift together the flour, baking powder, baking soda, and cinnamon, set aside.

In a big bowl, cream together the margarine and sugar until fluffy. Add the flax and agave and beat a little more. Add the dry mix slowly, combine until just mixed.

In a small bowl (just use the one you combined the dry in), combine the coating ingredients. (If you don’t have any turbinado, don’t worry about it. I don’t think it’s necessary.) Roll the dough into one inch balls and coat them in the sugar mixture.

Place the balls on an ungreased cookie sheet and pat with your hand to flatten them out just a little bit. Bake for 8-10 minutes. Allow them to cool on the sheet for a minute, then transfer to a cooling rack. These do dry out pretty quick, so store them in an airtight container.
—————-

So when I was in the cafeteria today, I went to the vegan section. There was a sign which clearly read “VEGAN” and underneath it it said “soy burgers.” Next to the meaty-looking burgers, there were some suspiscious biscuits sprinked with raisins and powdered sugar. I asked a cook (one of the fancy ones with a chef robe) if they were vegan, and he said no. Then I asked about the burgers: no again. Then I asked about the sweet potato fries in between them, of which I had already taken a bite, and he just shrugged and shook his head. How am I supposed to trust anything that the cafeteria tells me or labels as vegan now? Do they even know what vegan is?! I think I’m going to have to switch from baking so much to cooking actual food; I would rather be sure.

But to end this post on a sweet note:
My boyfriend, an aspiring chef, is not a vegetarian, but he’s the closest to one that I’ve ever dated because he doesn’t eat beef or pork. But he is now cooking vegan food and testing out recipes on his parents, so that he can cook for me when I’m home. That is so incredible to me! No one’s ever gone the distance for me like that before; I’m so lucky. ^_^

(* Indicates changes to the recipe. Original recipe here.)

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3 Comments »

  1. I didn’t trust anything in the cafeterias, either (I don’t think anything was ever labeled vegan there when I was in undergrad, though). I had to petition to get off the meal plan. They made me meet with a nutritionist and show her that I really do know how to feed myself nutritious food before they would let me off the meal plan. Such a pain.

    Comment by Laura Faye — November 15, 2007 @ 8:24 am |Reply

  2. Wow, what buttheads.

    Comment by Rachie — November 15, 2007 @ 11:50 am |Reply

  3. mmm, the snickerdoodles are so tempting!
    and poo-poo to all cafeterias that do not cater to vegans’ needs.

    Comment by Celine — November 16, 2007 @ 12:28 am |Reply


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