Category Archives: cookies

>Vegan MoFo: Iron Chef Weekend 2


If you missed last weekend’s Iron Chef challenge, you missed a lot of great potato recipes.
This weekend, the secret ingredient is quinoa. Never heard of it? Its a glorious little grain – it is a complete protein, and is 12-18% protein. It can be used in place of rice (or any grain, for that matter), in any dish.
Some tips on cooking with quinoa: ALWAYS rinse it very well. If you don’t, it’ll be bitter. You have been warned. Whenever possible, toast it before cooking. I usually just toast it in the same pan I’m going to add the water to.
Iron Chef Quinoa Cookies
1Cup Earth Balance

1 cup firmly packed brown sugar
1/2C sugar

2T ground flax seed + 6T water
1tsp vanilla
2C flour
1tsp baking soda
1tsp cinnamon
dash of salt
3C cooked red quinoa*
1C dried cherries

    1C chopped walnuts
    *When cooking the quinoa, add 1tsp cinnamon and 1tsp nutmeg to the water.
    Whisk flax and water together. Set aside.
    Cream sugars and EB together.
    Add flax mixture and vanilla. Mix well.
    In separate bowl, mix flour, cinnamon, salt, and baking soda. Mix in to sugar mixture.
    Mix in quinoa, cherries, and walnuts.
    Bake at 350* for 12 minutes.

    >Baking for Boobies

    >I’ve started my baking. The wonderful thing about most baked goods is that they freeze very well.

    I started with banana bread:

    1/2 Cup Earth Balance Margarine (I buy the sticks at Whole Foods, but you can get a tub at Savemart or Vons too)
    1 Cup Sugar
    2T Oil + splash of soy or rice milk — whisk well
    1 Cup Mashed ripe bananas

    2 Cups Flour
    3 tsp. Baking Powder
    1/2 tsp. Salt
    1 3/4 cups chopped pecans (optional)

    Orange Glaze:
    1 cup confectioners’ sugar
    3 TBL. Orange juice
    1 tsp. grated orange peel

    Cream butter and sugar.  Beat oil/soy milk with fork until light(ish) and add to butter.  Add mashed bananas.  Put flour, baking powder, salt together and mix quickly into banana mixture.  Add 3/4 Cup nuts. Mix together.

    Sprinkle with remaining nuts.

    Bake in greased loaf pans  375 for one to one and half hours.

    In a small bowl, whisk the glaze ingredients; drizzle over loaves. Cool for 10 minutes before removing from pans to wire racks.

    Next, I made these snickerdoodles from The Vegetarian Times. They’re awesome. I love a good snickerdoodle. I realize they’re just sugar cookies covered in cinnamon-sugar, but that cinnamon takes those sugar cookies from something which is mediocre at best to something that I might kill for.

    Today, I made these Peanut Butter Chocolate Pillows from the Post Punk Kitchen. A double batch. Another awesome recipe. I can’t say enough wonderful things about them. Peanut butter + chocolate for the win.

    I also made two batches of Bob’s Red Mill Gluten Free Chocolate Chip Cookies — made with Ener-G egg replacer. These are pretty good too. ^_^

    The lovely P is making some vanilla cupcakes, and the fabulous J is making more banana bread. I can’t thank these ladies enough. ❤

    So far, I’m terribly happy with my progress.

    More to come: Brownies, Caramel Apple Cupcakes (from Veganomicon), and possibly some Magic Vegan Cookies (intrigued?)

    And one last thing — My new food this week is….. Sunchokes! I will definitely let you know how this one goes.

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