Thursday, December 17, 2009
Quick Post
This will be a quick post, but I just wanted to mention the amazingness of Joe-Joe's, the oreo alternative from Trader Joe's. Typically I love Joe-Joe's, but just the other day, my friend (I'll leave her name off the inter-webs) gave me a candy cane Joe-Joe, and I fell in love. They were so delicious and I couldn't stop eating them. Had a major sugar crash after that. Now I have to go get some more otherwise I may implode. For my friends too. =). Merry Christmas, Happy Hankukah (sp?), and Happy New Year to all our readers (the few of you that there are)!
Saturday, December 12, 2009
Classic Chocolate Chip Cookies
Many vegan chefs try to make vegan recipes distinctly different from non-vegan ones and uniquely vegan, and while this effort is appreciated by the vegetarian community, sometimes you just want the classics. The Joy of Vegan Baking by: Colleen Patrick-Goudreau has many classic dessert recipes, my favorite being the Chocolate Chip Cookies. These are your true classic chocolate chip cookies, minus the eggs, milk, and butter, and adding simple replacements such as egg substitute, soy milk, and soy-based margarine instead. Here's to the holidays with this delicious classic!
Ingredients
the equivalent of 3 eggs in egg replacement of your choice (for this recipe, I usually use Bob's Red Mill All Natural Egg Replacer)
6 tablespoons of water
1 cup non-dairy butter/margarine, softened
3/4 cup granulated sugar
3/4 cup firmly packed light or dark brown sugar
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 to 2 cups nondairy semisweet chocolate chips
1 cup chopped nuts (optional - I using opt out)
Preheat the overn to 375 F. Line a cookie sheet with parchment paper or use a non-stick cookie/baking sheet.
In a food processor or blender, whip the egg replacer and water together, untils its thick and creamy. Blending it in a food processor or blender results in a better consistency than what you could get if you did it by hand.
In a large bowl, cream the butter, granulated sugar, brown sugar, and vanilla. Add the egg replacer mixture to this wet mixture, and thoroughly combine. In a separate bowl, combine the flour, baking soda, and salt. Gradually beat the flour mixture into the wet mixture until it begins to form a dough. When it is almost thoroughly combined, stir in the chips and nuts, if using.
Bake on the cookie sheet for 8 to 10 minutes, or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
Yield: 1 dozen cookies
This cookies are perfect for parties and gatherings, as they will shock vegans and non-vegetarianis alike! They taste just like their non-veg counterparts and are definite crowd-pleasers! Enjoy!
Ingredients
the equivalent of 3 eggs in egg replacement of your choice (for this recipe, I usually use Bob's Red Mill All Natural Egg Replacer)
6 tablespoons of water
1 cup non-dairy butter/margarine, softened
3/4 cup granulated sugar
3/4 cup firmly packed light or dark brown sugar
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 to 2 cups nondairy semisweet chocolate chips
1 cup chopped nuts (optional - I using opt out)
Preheat the overn to 375 F. Line a cookie sheet with parchment paper or use a non-stick cookie/baking sheet.
In a food processor or blender, whip the egg replacer and water together, untils its thick and creamy. Blending it in a food processor or blender results in a better consistency than what you could get if you did it by hand.
In a large bowl, cream the butter, granulated sugar, brown sugar, and vanilla. Add the egg replacer mixture to this wet mixture, and thoroughly combine. In a separate bowl, combine the flour, baking soda, and salt. Gradually beat the flour mixture into the wet mixture until it begins to form a dough. When it is almost thoroughly combined, stir in the chips and nuts, if using.
Bake on the cookie sheet for 8 to 10 minutes, or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
Yield: 1 dozen cookies
This cookies are perfect for parties and gatherings, as they will shock vegans and non-vegetarianis alike! They taste just like their non-veg counterparts and are definite crowd-pleasers! Enjoy!
Monday, December 7, 2009
Preventing Animal Cruelty
Preventing animal cruelty is a big part of being vegetarian or vegan for many people. While each vegetarian is doing their part to reduce the demand and effectively end the cruel conditions in which livestock are kept, there are other ways you can contribute to the same cause. One of the easiest is donating. The only question is: who should you donate to? There are the big-name organizations, like PETA and Greenpeace, and there are smaller, local places (which may take longer to find, but it's worth it and a more rewarding feeling to know exactly where your money's going to help!). Have a local animal shelter? Donate food or toys to help care for the animals there. If you have a little more time on your hands and want to commit, offer to be a foster parent for a young and needy puppy or kitten. There are also good organizations that people close to me have worked with which always need more support, such as Best Friends, an animal society dedicated to giving pets deemed "un-adoptable" by shelters to loving homes, and Farm Santuary, which works to end cruelty to farm animals and has friendly farms for these rescued animals in both New York and California. But the simplest way to prevent animal cruelty is to recognize it and refuse to stand by and let it happen. The ASPCA has a page of the Top Ten Ways to Prevent Animal Cruelty. They are all incredibly easy and helpful things that everyone committed to stopping the cruelty towards animals can do.
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