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 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!

March 20, 2008

gingerbread apple pie

Filed under: Uncategorized — by Rachel @ 11:20 pm
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Delish. It’s from Vegan with a Vengeance, and since I’m not in the habit of posting recipes from published cookbooks, I shan’t post it here. But if you know me holla at me and I’ll hook you up!

It came out really great, especially considering the fact that I subbed half of the margarine in the crust with applesauce and completely ommitted the oil from the filling part. However, I put some applesauce in to compensate for the oil, then I felt like the filling mixture was still too dry, so I put in some water. I didn’t have the tapioca starch or arrowroot powder called for, so I used cornstarch (which is considerably weaker, or at least I think so…). So too much liquid plus not enough thickener made the filling slighty soupy. Oh me…

But the spicy-apple-cookie thing it had going on was pretty cool, and it all worked out once the pie was fully chilled anyway. So next time, less liquid, a bit more cornstarch.

February 24, 2008

fig not-ins

Filed under: Uncategorized — by Rachel @ 1:55 pm
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I adore fig newtons, but they’re not vegan (whey that was probably sprinkled in for no reason!), so I haven’t eaten them as of late. When I read that there is actually a recipe for making your own in Vegan with a Vengeance, I scurried to make a copy of it out of my friend Kyle’s book and set to bakin’. It made me remember how very tasty dried figs are.

Unfortunately, there were a couple mishaps. For one, I’m pretty sure I used too many figs, because there was a ton of filling left over, and it didn’t break down and get all mushy like fig newtons should be because the water-fig ratio was off. That means lumpy, chunky, chewy filling. Oh poo.

Secondly, the book said to roll out half the dough, cut it into three strips, then repeat, then use three dough strips to cover the other three (filled) strips. I thought it would be hard to maneuver becuase my dough was so sticky, so I used the technique that Kris used, which was dividing the dough into three portions, rolling them out, then filling one half and folding the other over, and pressing to seal the dough. I don’t think I mastered the technique very well, though, because all the lumpy filling got pushed to one side of the cookies.

The cookie part is definitely awesome on its own, but it’s not what I was going for.

On the bright side, I reduced the fat by subbing the margarine in the recipe with soy yogurt. It still has non-hydrogenated organic shortening in it, which seems pretty essential to hold the chilled dough together and keep it from being too terribly sticky when you’re trying to roll it out. And it makes them brown really nicely. I also used whole wheat pastry flour, but I think the recipe would be best with 100% stone-ground whole wheat or some other coarse flour, just because the whole wheat fig newtons were my faves.

So the recipe needs finessing and takes a bit of time to come together, but I really like the novelty of making my own fig newtons. DIY or die, right?

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!

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