My First Vegan Cookies!

All right, boys and girls, herbivores and carnivores! May I introduce you to the Post Punk Kitchen, a great vegan website and resource! Here, you’ll find a lot of fabulous recipes, including one for these amazing Chewy Chocolate Chocolate Chip Cookies.
It was my first time making vegan cookies and definitely not my last. The ingredients were easy to find. The recipe was simple and quick. The end result was one of the best cookies I’ve ever had (NO JOKE!). They were so good that my mom (forever a meat eater) couldn’t tell they were vegan.

Chewy Chocolate Chocolate Chip Cookies
Source: The Post Punk Kitchen

Ingredients
  • 3/4 cup canola oil
  • 2 cups sugar
  • 2 teaspoons vanilla
  • 1 tablespoon + 1 teaspoon whole flax seeds
  • 1/2 cup soymilk
  • 2 cups all purpose flour
  • 3/4 cup dutch processed cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips
Directions
  1. Preheat oven to 350 F.
  2. Grind the flax seeds on high in a blender until they become a powder. Add soymilk and blend for another 30 seconds or so. Set aside.
  3. In a large bowl sift together flour, cocoa, baking soda and salt.
  4. In a seperate large bowl cream together oil and sugar. Add the flax seed/soy milk mixture and mix well. Add the vanilla.
  5. Fold in the dry ingredients in batches. When it starts to get too stiff to mix with a spatula, use your hands until a nice stiff dough forms. Add the chocolate chips and mix with your hands again.
  6. Roll dough into 1 inch balls and flatten into a disc that’s about 1 1/2 inches in diameter. Place on an ungreased cookie sheet about an inch apart.
  7. Bake for 10 minutes. Remove from oven and let cool for about 5 minutes, then set them on a wire rack to cool completely.
Variations:
For chocolate chocolate chip cherry cookies, replace 1 teaspoon of the vanilla with almond extract, and replace 1/2 the chocolate chips with dried cherries.

For chocolate nut cookies, replace 1 teaspoon of the vanilla with a nut extract (almond, walnut, what have you) and replace the chocolate chips with 1 1/2 cups chopped nuts (hazelnuts, almonds or walnuts all are good).

Corn Fritters with a Twist


So goooooooooooood!

Carlo LOVES corn! If he could eat corn at every meal, everyday, he would. So while embarking on my seitan challenge, I decided I was make corn fritters for the first time. I found an easy recipe at AllRecipes.com, which I modified to make it veggie-friendly.

To view the recipe, please click here.

Here are the changes I made to it:
1. 2 packets of Stevia in place of the sugar
2. I omitted the egg and used Ener-G Egg Replacement Powder
(1-1/2 tsp of powder + 2 tbsp of warm water = 1 egg)
3. 1/2 c. of soy milk instead of cow’s milk
4. 1 tbsp. of Earth Balance margarine instead of the shortening
5. 3/4 of a 1lb bag of Trader Joe’s Roasted Corn, thawed instead of the canned corn

The end result was so good! Honestly, they tasted as if I never modified the recipe. Carlo dug them so much, especially with ranch dressing. So it looks like we have a new staple recipe to add to the box!

Hail Seitan!!


Yummy Seitan Cutlets

Since early June, Carlo and I have been eating vegetarian. It has made a big impact on our health and eating habits…and our wallets. We love the many alternatives that are out there, but the costs for some items, such as mock meats, can be rather expensive for what you actually consume.

I began scouring various vegetarian/vegan websites and forums, which are actually chock full of knowledge and yummy recipes. I didn’t know that you could actually make your own meat alternatives, like tempeh and seitan. The uses for both are many. So I decided to try my hand at seitan today.

There were so many complex recipes on how to make seitan, which is made from wheat gluten. Some required things like nutritional yeast flakes (not the yeast used in making bread or brewer’s yeast for beer) are hard to locate in stores. However, thanks to VegWeb.com, I found a recipe called “Easiest Seitan,” which lived up to its name.

The recipe used simple ingredients that you can find in almost any supermarket, except for maybe the vital wheat gluten flour (I actually found it in the baking section of Stop & Shop). It took really no effort to make the dough, which actually will more than double in size when it’s being boiled. You can use whatever seasoning you wish, as the dough will take on the flavor nicely. I used Old Bay seasoning for the batch I made today.

You have no idea how glad I am to have found this recipe. The seitan can be used for so many dishes. In fact, I actually used it to make Buffalo Wings, which were yummy.

If you want to learn how to make your own seitan, click here!