rocket ship go!

May 23, 2008

gigantoid peanut butter oatmeal cookies

Filed under: Uncategorized — by Rachel @ 1:23 am
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With big beautiful organic chocolate chips, of course.
From Vegan with a Vengeance.

I made these for my boyfriend’s roommate, who had the most craptastic week ever.

In the span of five days he got fired from his job; hit by a car, so hard that he rolled over the windshield but not hard enough to go to the hospital (the driver didn’t stop); mugged by four guys (when they couldn’t find his wallet in his pockets they scratched his face with a knife); and had his bike tire slashed randomly.

How horrific is that? It’s like Murphey’s Law, but if it were speedballing.

He needed some sugary love. Some gigantoid love. And these cookies will deliver. Chewy, crunchy (if you let them sit out for a couple our like I did), peanut-buttery, glorious, huge-ass cookies. I wish I had one with me right now.

May 11, 2008

black bean… brownies?

Filed under: Uncategorized — by Rachel @ 4:27 pm
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I do love me some black beans (they make them perfectly at my local haunt Calypso), but in baked goods? That’s just weird yo.

However, I did have all the ingredients (including some deathly-black bananas in the fridge in danger of gettin’ smashed) to try out Celine’s particular variation. The recipe is really fantastic for the healthy way that I’ve been trying to eat lately: it’s wheat-free and gluten-free*, has a bit of healty fat from the coconut and extra virgin olive oil that I used, it uses turbinado sugar to sweeten (and not too much of it at that), and it even has a little protein from the beans.

How’d they come out? Different, to be sure. I thought they were on the mushy side, even after they had cooled for a couple of hours, but after I stuck them in the fridge I thought the texture was better. The texture is actually pretty similar to some kind of cheesecake, smooth and kinda fudgey, though not cakey at all. If you’ve ever had perfectly cooked black beans that are soft and almost creamy, you’ll get a sense of that in this recipe, though in a sweet rather than savory context. I liked the flavor a lot: the chocolate and banana and coconut work well together. I just don’t know if I would call this particular baked good “brownies.” I would call them delicious, though. :]

1 (15 oz) can black beans, drained and rinsed
2 T. extra virgin olive oil (the flavor didn’t come through at all)
1/4 c. cocoa powder
1 t. vanilla
1/2 c. turbinado sugar (“sugar in the raw”)
2 overripe bananas
1/2 c. unsweetened shredded coconut
1/4 c. oat flour (throw some oats in a food processor or coffee grinder, and process until it’s like a coarse flour)
2 T. buckwheat flour (I think you can use any flour here, but I had buckwheat and it’s gluten-free)

Preheat oven to 350F. Grease an 8×8 square pan.
Place all ingredients in a food processor and blend until smooth. Pour into the pan and smooth with a spatula. Bake for 30 minutes, or until brownies appear set and firm on top and no longer look moist.
Let cool completely before serving. The texture is better once they’ve chilled out in the fridge.

I almost never bake anything for the suggested length of time: it’s always 5 or 10 minutes shorter. But these babies did need to cook for the full 30 minutes.

When I was pouring the batter into the pan (and sampling some of the batter), I noticed that it tasted slightly of… coffee? Why would black beans taste like coffee? So a little espresso powder or instant coffee granules might be a nice addition to this. When baked, the banana flavor overwhelmed any coffee-ness, so I’m thinking of this recipe sans bananas, hmmmm. Sweets with beans have so many possibilities.

(*The oats in the recipe aren’t gluten-free. Most oats are processed on shared equipment with wheat, which means there is generally contamination, but I don’t have to be that meticulous because I’m not allergic or anything. I’m just a gluten cheater!)

May 3, 2008

VwaV choco chips: emissaries of veganism

Filed under: Uncategorized — by Rachel @ 8:46 pm
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So this past Wednesday, one of my little bros turned 17, and I wanted to make him something nice that I had all the ingredients for: cookies! I asked what kind (I threw gigantoid peanut butter oatmeal ones out there first, hoping he’d jump on that bait because I really wanna try those, also suggesting double chocolate chip and regular chocolate chip). Since he’s not a big pb fan (I am now doubting if we are blood sibs), he selected the double chocs. Not a bad choice, though.

In the end, I still decided to make a half-batch of double chocolate and of regular choco chip, simply because I’ve wanted to make (and eat) the chocolate chip cookie recipe from Vegan with a Vengeance. Boy I’m glad I did, cuz the recipe I used for the double chocs from the PPK yielded massively spread cookies the thickness of credit cards. This is probably all my fault, because I:

  • halved the recipe, which can lead to mistakes.
  • subbed 2 t. cornstarch whisked with 1/4 c. water, where 2 t. flax meal whisked with 1/4 c. soymilk should have been, and hoped for the best.

Feeling glad that I didn’t use all of what little sugar and chocolate chips I had on these crumbly, rinky-dink (but still delicious) cookies, I set about whipping up the chocolate chip cookies, which came out like a dream. They tasted just like my mommy used to make: buttery, chewy, loaded with chocolate, and really rich and satisfying. So, carefully lining the bottom of a cookie tin with the tasty unleavened double chocolate cookies, I placed the homestyle choco chips, heavenly little clouds, on top. When I brought them to my brother’s school*, he loved both of them. I think he’s kinda new to the vegan lifestyle, so I was happy to give him a good intro to it. Really good cookies (and cakes and other sweet things) are the way to bring someone to veganism, for sure.

The recipe for the wonderful VwaV chocolate chip cookies:

1 c. vegan margarine, at room temp
1 1/4 c. sugar
1 T. molasses
2 t. vanilla extract
2 1/2 c. all-purpose flour
1 t. baking soda
1 t. salt
1 1/2 c. vegan semi-sweet chocolate chips

Preheat the oven to 350F. Oil a couple baking sheets.
Cream the margarine and sugar (I did it with a whisk) until fluffy. Add the molasses and vanilla and incorporate.
Stir together the flour, baking soda, and salt in a separate bowl. Stir in choco chips.
Add this to the sugar-marg mixture and mix until a dough forms.
Roll dough into 1 inch balls and place on the baking sheets, about an inch apart. Flatten slightly; they don’t spread much.
Bake for 8 to 10 minutes until mildly browned. Allow the cookies to cool on the baking sheets for 5 minutes. Then transfer to cooling racks.

(Originally from Vegan with a Vengeance, reposted at Yeah, That Vegan Shit.)

*Side note: When I went to see my bro at school, I waited for something like 15 minutes in the office trying to get a visitor’s pass. I came early to the school, but this kid’s lunch only lasts 30 minutes and I didn’t really want to deal with the hierarchical bs, so I went on to the cafeteria and found him. Nobody gave me a hard time, but apparently after I left he got called to the office, where the teachers told him I was “no longer welcome” at his school. I felt like such a bad-ass!

April 25, 2008

it lasts forever n’ ever

Filed under: Uncategorized — by Rachel @ 8:58 pm
Tags: , ,

That’s right, soy has eternal life. This stuff was originally dumpstered by some Food Not Bombs folks; they found an entire crate of it. It was a month past the expiration date, but when we opened it up and smelled/tasted it, it was pure and sweet and perfect, so we made a vat of cream of broccoli soup!

There was a bunch left over, so they kindly gave me a lil carton. I didn’t open it up for a couple more weeks, bringing the grand “expiration” total up to a month and a half past date, but when I tested the stuff it was exactly the same: perfect. I searched for a dessert recipe that involved soy creamer, and I came up with…

double chocolate muffins. (Low-fat, too!)

1 c. whole wheat flour [not pastry]
1/2 c. all purpose flour
1/2 t. salt
1 c. powdered sugar (didn’t have it, so I used 3/4 c. sugar)
1/4 c. unsweetened cocoa powder
1 t. baking soda
1/3 c. dairy free chocolate chips (go for more!)

5 T. applesauce
1 T. balsamic white vinegar (used apple cider vinegar)
1 t. vanilla extract
1 c. Silk plain soy creamer

Preheat the oven to 350F. Grease a muffin pan.
Mix the dry ingredients (flour through choco chips) in a bowl.
In a separate, smaller bowl, mix the wet ingredients. Pour those into the dry’s and stir until just combined. Don’t overmix, because that makes fat-free goods tough. Fill your muffin cups full so you have nice big muffins, and bake for 20 minutes, or until a toothpick comes out clean. Let cool on a rack.
(Made 8 muffins for me.)

Zombie creamer freaks me out some…

March 12, 2008

i <3 teh cakes

Filed under: Uncategorized — by Rachel @ 2:50 pm
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I only have a picture of one of the cakes I made this past weekend (and luckily it’s the more delicious one), but both of them were nice n’ tasty. And making two cakes in one weekend is an amazing thing (one of the many things that made this past weekend grand).

The cake that I do NOT have a pic for is a re-do of chocolate pudding cake, but so much better. I added in the optional 1/2 c. chocolate chips to the batter, and instead of pouring 2 1/2 c. of hot water over the batter before baking, I used fresh coffee. So just imagine the cake in the link above, only blacker and 5 times as intensely chocolate. When I made it before, it was pretty easy to just gobble down cuz it was kinda light. But this cake actually left you feeling full, which desserts rarely do for me (unless I eat an insane portion). Satisfaction, finally! What made it all the more glorious was that a dear friend of mine from high school, Jordan, was in town Friday night, so he and I got together with one of my roommates and whipped this cake up and enjoyed it together, and Jordan and I introduced my roommate Kelley to some of our favorite Nashville muzik. It was loads of fun, and while Jordan and I hung out I lamented missing my bf (who is a friend of his), and he lamented missing his gf Dree (who is one of my best friends). We were feelin’ so nostalgic and reminiscing about our loves, it was great.

Now, the cake I have pictures of, that I made on Saturday night, is *even better* than the chocolate-y pudding cake I just talked about.

The recipes are all from Vegan Cupcakes Take Over the World. It was the golden vanilla cake, filled with some plain ol’ strawberry jam (so good), covered in orange buttercream, and drizzled all over the place with quick melty chocolate ganache. Maybe it was just that the intenseness of the chocolate pudding cake from Friday overwhelmed me, but this this cake was so amazing and fresh tasting, I looooooved it. And all who partook were like, “This is so moist; how do you make it like this without eggs?” I was like, “It’s a special vegan recipe… and lots of oil.” I got to see one of my dear friends on Sunday, and I think she and I devoured most of it together. So nice to hang out with another girl who loves to eat cake as much as me.

But when I was baking the cake on Saturday night, I had to share the itty-bitty dorm kitchen with this handful of high people who were baking some cream cheese brownies or something like that and filling up and stumbling around the kitchen. I’m such a control freak, I wanted to be like, “STONERS OUT!” But everything turned out fine and they left about halfway through my time in the kitchen. So no worries, dude.

March 4, 2008

banana choco-chip rolls with pb filling

Filed under: Uncategorized — by Rachel @ 3:17 pm
Tags: ,

…did not turn out quite as I would have expected. After seeing these nanner chip pb rolls, but seeing no recipe posted, I needed sometihing to satisfy me and my then-crazy banana-chocolate-peanut-butter lust, so I modified Celine’s banana coconut rolls, omitting the coconut and pecans, adding chocolate chips, using a peanut butter filling, and hoping for the best. They didn’t cook all the way through, though, so I guess this goes on my long list of things to make again and modify. But maybe then, a recipe!

A plus: making too much filling and having cinnamon-y peanut goo all over the place. Mmmmmm…

February 15, 2008

happy valentine’s

Filed under: Uncategorized — by Rachel @ 9:56 am
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…I guess. I mean, traditionally the day was supposed to commemorate a martyred saint named Valentine, but the day only became associated with romantic love when Geoffrey Chaucer wrote about it in some thing called Parlement of Foules. And if you’ve ever read The Canterbury Tales, you know what a perv Chaucer can be. (Thanks, Wikipedia.)

Since my boyfriend lives far away, I made chocolate peppermint roll-out cookies (based on Kittee’s recipe, but with 1/2 t. peppermint extract), decorated them with peppermint icing and cacao nibs, wrapped ’em up and shipped ’em out. Hope he likes them.

January 27, 2008

raspberry chocolate chip blondies

Filed under: Uncategorized — by Rachel @ 1:44 am
Tags: , , ,

From Vegan with a Vengeance.

Me and mah BF’s 6-month anniversary was yesterday (and, coincidentally, my 3-month veganniversary as well). Since I knew the day was fast approaching, I borrowed VwaV from my fellow vegan at school, Kyle, and cooked these up. I love the presentation, with raspberry jam peeking through the top layer, and the chewy softness is great.

Happy anniversary!

January 23, 2008

chocolate pudding cake

Filed under: Uncategorized — by Rachel @ 11:44 am
Tags: , ,

I’ve been wanting to try this recipe for a few weeks, and as fate would have it, I found out a couple of days ago that one of my roommates, Kelley, was about to have her 19th birthday (which was yesterday). This recipe is simple, uses stuff that you probably have sitting around in the kitchen, and you don’t need a frosting, because as the cake cooks, this gooey chocolate pudding sauce forms beneath the cake, so it’s a complete dessert all in one dish. I think this cake would be enhanced if you took added 1/2 c. bittersweet or semi-sweet chocolate chips to the batter. But it’s up to you.

This recipe is originally from the blog Jewish Vegan, the author of which I have never met, even though we live in the same city. Hmmmm…

1 1/2 c. all-purpose flour (used white spelt again)
2 1/2 t. baking powder
3/4 t. salt
1 1/8 c. sugar
9 T. cocoa, divided
1/2 c. chocolate chips (optional)
3/4 c. soymilk
3 T. vegetable oil
1 1/2 t. vanilla
1 1/2 c. brown sugar, packed
2 1/2 c. hot water

Preheat oven to 350 degrees. In a medium bowl, sift together flour, baking powder, salt, and sugar with 3 tablespoons of cocoa. Stir in the chocolate chips. In a separate bowl, stir together the soymilk, oil, and vanilla, then pour that into the dry ingredients and stir until smooth. Spread in an ungreased 9×13″ baking pan. In a small bowl, combine brown sugar and 6 tablespoons cocoa. Sprinkle over batter. Pour hot water over all, do not stir. Bake at 350 degrees for 45-50 minutes. Serve warm.

P.S.,
I discovered, with the help of my oven thermometer, that when fully preheated, the oven in the dorm kitchen is a full 50 degrees too hot! Which can cause baking disasters for sure.

December 30, 2007

double chocolate orange cookies

Filed under: Uncategorized — by Rachel @ 2:24 pm
Tags: , ,

This is a tried-and-true recipe that I love, as well as my friends, my boyfriend, and pretty much anyone who encounters them. For so little effort, they have a really complex flavor once all the elements come together: the cocoa powder, orange zest, almond extract, and rich chocolate chips combined into one cookie is heaven. And the squishyness that they have warm out of the oven is pretty sexy. Um… sexy heaven?

1 c. unbleached all-purpose flour (I used white spelt here)
1/3 c. cocoa powder
1/4 t. baking soda
1/4 t. salt

2/3 c. sugar
1/3 c. non-dairy milk
1/3 c. canola oil
1 t. vanilla
1/2 t. almond extract
2 t. orange zest

1/4-1/3 c. chocolate chips

Preheat the oven to 350F. Line a baking sheet with parchment paper (or you could spray it with non-stick spray).
Sift the first four ingredients into a medium bowl and stir. Set aside.
Combine the next set of ingredients (sugar through zest) in a separate medium bowl, whisking together with a fork. Pour this into the dry mixture, along with the chocolate chips, and stir it all up until well-combined.

Drop by tablespoons onto the baking sheet, giving them a couple of inches to spread. Smooth them out a little if you care about their shape. Bake for 11 minutes. Transfer the parchment paper to a cooling rack. (If you’re using cooking spray, let them sit on the baking sheet for a few minutes before removing them, because they’ll be uber-smooshy.)

(From Yeah, that “vegan” shit.)

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