Monday, November 29, 2010

Almond Butter Oatmeal Cookies

Happy Belated Thanksgiving! Truthfully, I was not a fan of this holiday until I went vegan. Now, with the feast of yummy veggie food, I feel like it's my birthday. It really helps that I had 2 other wonderful vegans to celebrate with. The big hit for us was Chef Chloe's Harvest-Stuffed Portobello Mushrooms and The BEST Vegan Mac N' Cheese that my sister made. I've tried other vegan mac-no-cheeses before, but this one could seriously fool an omni. I have never felt that way about other recipes. Not to say that the others do not taste amazing, but I'm the first to admit that my cashew and pasta recipe really should not be referred to as "macaroni and cheese."

Another favorite part of Thanksgiving is that I celebrate it all week. First you gotta test the recipes a few days in advance. Then, after their main event, there's the leftovers. And it's all judgement-free: this is THE time for seconds and thirds. These cookies were among the pre-party. That's not to say they didn't pass the first round and get that golden ticket to Thursday; we just had so many other things we wanted to try. Try. I tried to make those Cake Truffles/Balls that seem to be the new "it" dessert. You bake a cake, let it cool, then crumble it, mix in frosting, and cover in chocolate. Going for the Reese's truffle, I used a peanut butter cake, which was much too oily to yield a pretty truffle. The result was a rich, sugary PB-chocolate mush that filled you up before the second bite. Once I perfect the cake truffle, I promise you will be the first to know ;).

These cookies were based off one of Isa's peanut butter oatmeal cookies. They are that level of photogenic that I like to refer to as "editorial". Meaning, this cookie would be on the cover. This is why you bought the magazine.

It's whole wheat, almond, and oats. Dessert ... or sweet breakfast?

Yields 1 dozen monster cookies

2 c whole wheat flour
2 c rolled oats
2 t baking powder
1 t salt
3/4 c safflower oil, or any vegetable oil
3/4 c almond butter
1 3/4 c sugar
1 T maple syrup
1/2 c vanilla almond milk
2 t vanilla extract

Heat oven to 350F. Line 2 baking sheets with parchment paper, or lightly grease.

Combine dry ingredients in a medium bowl. Mix wet ingredients in a separate, larger bowl. Add dry to wet and mix until just combined. Use a 1/3 dry measuring cup to measure each cookie. Pop dough out, form into a ball, and press onto baking sheet until 1/2 inch thick.

Bake until lightly browned, about 12-15 minutes. The cookies will not firm up until they are cooled, so don't be alarmed if you do the toothpick test and it's like popping an air bubble. Be patient and let them cool completely, wait 10 minutes to remove from tray.

Sunday, November 21, 2010

Lemon Poppy Scones

I'm shiny and I know it. Don't know why you want to blow it. Need a man who likes it rough, likes it rough. Likes it rough.
- Lady GaGa

These delicious scones are a collaboration between me and They are based on Isa's scone recipe, from Vegan With A Vengeance.  We had a lot of fun kneading these babies, they sure do like it rough. Not too sweet, it satisfied both our sweet tooths and that little voice that makes us eat healthy.

Lemon Poppy Scones

1 1/4 c almond milk
1 T apple cider vinegar
3 c whole wheat flour, plus extra for kneading
1/3 c sugar
2 T baking powder
1/4 t salt
1/3 c safflower oil, or any vegetable oil
2 T lemon zest
1 t lemon extract
1 T poppy seeds

Heat oven to 400F, lightly grease 2 baking sheets.

Combine wet ingredients into medium bowl. Sift dry ingredients into large bowl, add wet to dry and mix until thickens. Separate into two halves and knead real good, until no longer sticky. This make take a bit, but don't give up! Form into discs and cut each into 6 pieces a la slicing pizza. Bake until bottom is lightly browned, about 15 minutes. Remove from sheet immediately to cool.

1/2 c powdered sugar
1 T safflower oil, or any vegetable oil
1 T lemon juice

Stir in small bowl. Coat completely cooled scones.