Saturday, November 12, 2011
A little while ago, I bought some peanut butter and was disappointed by the lack of deliciousness. But I kept it, figuring that it would taste fine (or delicious) in some peanut butter cookies! How right I was :)
Here's the recipe:
1 cup earth balance
1 cup peanut butter (crunchy is best)
1 cup sucanat
1 cup organic unrefined sugar
ener-g egg replacer for 2 eggs
1 1/2 cups whole wheat flour
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 cup semisweet chocolate chips (it is easier to get vegan ones than you think. while I obviously recommend the organic ones you'd find at a health food store, ghiradelli, for example, makes vegan ones. just check the ingredients!)
1. Cream together the earth balance, sucanat and unrefined sugar, and peanut butter. Then add in the egg replacer.
2. In a medium sized bowl, mix together the flours, baking powder, salt, and baking soda.
3. Slowly add the dry ingredients to the wet ingredients. Add in chocolate chips.
4. Put dough in refrigerator for at least an hour.
5. Preheat oven to 375 degrees fahrenheit. Roll dough into one inch balls and place on a baking sheet (if you have a silpat, definitely use it!). Flatten ball slightly with a fork in the classic criss-cross fashion. Don't over flatten, because you will have a lot of difficulty getting them off the baking sheet if you do.
6. Bake for 10-12 minutes. Do not over bake. It may be extremely difficult to get them off the baking sheet and onto a cooling rack at first, so wait a few minutes.
Tuesday, November 8, 2011
I make these awesome veggie burgers with millet and quinoa sometimes, and tonight I decided that I might as well make the hamburger buns from scratch as well.
They turned out great and were pretty darned easy!
Here's the recipe!
To make 6 buns:
1/2 cup soy milk
1/2 cup water
1 tablespoon earth balance
1/2 tablespoon sucanat (if you don't have sucanat you can use sugar)
3/4 teaspoon salt
1 1/4 cups whole wheat flour
1 1/2 cups all purpose flour
1/2 an envelope of dry yeast (.125 oz)
small handful of sesame seeds (optional)
In a small saucepan, combine the soy milk, water, earth balance, sucanat, and salt. Heat until thoroughly melted and mixed. Remove from the heat and let cool until lukewarm. If the mixture is too hot when you add it in step 2, it will kill the yeast.
In a medium-large bowl, combine the flour and yeast. Add the wet ingredients to the dry ingredients. Stir until the dough pulls together.
If you have a kitchen aid, use the dough hook attachment to mix for 7-8 minutes.
If you do not have a kitchen aid, knead the dough on a floured surface for 10-12 minutes (don't add too much extra flour though!).
Place dough in a greased bowl and turn it to coat. Cover and let it rise for 1 hour!
Punch down the dough and divide into six balls. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Put the sesame seeds in a saucer. Using a pastry brush, glaze the tops of the dough balls with water and then roll the tops in the sesame seeds. Place on a baking sheet lined with a silpat (or parchment paper). Let sit for 1-2 minutes. Flatten each ball with the palm of your hand until they are about three inches wide. Set rolls aside to rise again for about 45 minutes.
Preheat oven to 400 degrees fahrenheit.
Bake for 15 minutes. As soon as you remove them from the oven, glaze the tops of the buns with earth balance. Place on a cooling rack.
And here's Jonathan's veggie burger...with vegan mashed potatoes!
Wednesday, November 2, 2011
These are seriously delicious. It's very serious...how delicious these are. The cheese gets all melty and amazing. For real.
Okay, here's the recipe:
1 cup organic cornmeal
1 cup organic unbleached all-purpose flour
1/3 cup organic sucanat (or unrefined sugar)
2 1/2 teaspoons baking powder
1/4 teaspoon sea salt
1 cup non-dairy milk (I use Earth Balance Soymilk)
6 tablespoons earth balance
ener-g egg replacer for one egg
organic fresh corn cut from one ear
a full handful of daiya pepperjack cheese (or more!!)
Preheat oven to 400 degrees. Put muffin tin liners in a muffin tray and lightly grease them (Spectrum makes a coconut oil spray that is perfect for this).
Stir dry ingredients together in a bowl. Then stir in non-dairy milk, earth balance, egg replacer, fresh corn, and daiya pepperjack cheese.
Spoon batter into muffin cups and bake for about 20 minutes!