The most perfect gluten free vegan chocolate chip cookies

IMG_1994

I basically honed my baking skills as a kid by making chocolate chip cookies from an alphabet cookbook for kids. It was the only recipe I used, and they always came out perfect. I thought my mom had thrown out the cookbook, but I recently found it and I had to veganize them and make them gluten free. The result was so perfect I was astonished!

Here it is:

Ingredients:

  • 1/2 cup white vegan sugar
  • 1/2 cup organic brown sugar
  • 2/3 cup melted Earth Balance or refined coconut oil
  • 1 tbsp flaxmeal
  • 3 tbsp warm water
  • 1/2 tsp baking soda
  • 1 1/2 cup Bob’s Red Mill All Purpose Flour
  • 6 oz vegan chocolate chips

Directions:

  1. Preheat oven to 375 degrees F.
  2. Whisk flaxmeal with water in a small cup. Let sit and whisk several times until gelled.
  3. Mix together the sugars, melted Earth Balance or coconut oil, and flax egg.
  4. Stir in flour and baking soda.
  5. Add in chocolate chips.
  6. Form dough into small balls and place onto an ungreased cookie sheet. The recipe should make about 24 cookies.
  7. Bake for 10-12 minutes.
  8. Let cool and place on a cooling rack shortly after they come out of the oven.
  9. Enjoy ! I know I will!

IMG_1996

 

Advertisements

New Favorite Things

I want to post more often here, but am finding it hard right now to find time to create my own recipes due to a busy summer full of classes, volunteering, and other events.

So, I figure I might as well post some other vegan food related stuff, as I’ve always done, and not beat myself up for not creating new recipes as frequently.

I actually have a recipe I created awhile ago that I’ve been saving in hopes that I could use it for my youtube channel I want to start eventually. It was a cupcake recipe, that was not gluten free at the time, and now since I cannot eat it, it doesn’t make sense to hold onto for the video. So, keep an eye out for that.

For now, I want to make a post about some of my new favorite vegan food things.

Rice Paper Bacun:

Ohemgee, this is a life changer, and completely gluten free (although some brands of rice paper are not, so read the ingredients carefully!) If you follow vegan food trends at all, I’m sure you’ve heard of this somewhere. If not, here is the scoop: You cut rice paper (the stuff you use to make summer rolls) into strips, soak it quickly in warm water, dip it in a marinade (this is the marinade I use–warning, there are a lot of spelling errors but don’t let those annoy you too much, it’s delicious despite a bit of confusion), and then fry it in a pan with some coconut oil until crispy. You can apparently bake them too, but I don’t think the results would be as good.

Here are two pictures of it, one for breakfast and one used in a salad.

IMG_8405

IMG_8194

Red Pepper Jelly:

Somewhere on the vast corners of the (vegan) internet, I got the idea to try red pepper jelly on gluten free toast with Kite Hill plain almond cream cheese.

It is too good for my own good.

IMG_8206.JPG

It’s the perfect ratio of spicy to sweet.

Fakemeats.com:

I discovered some amazing new products at fakemeats.com. You can get discounts when you order a certain amount of certain products, like Louisville Jerky. Including their limited edition pepperoni flavor!

IMG_8352

I have tried all but that sausage looking thing so far. All delicious. I proceeded to make a gluten free pepperoni cashew cheeze vegan pizza with the jerky. So good! (This picture is also missing the 6 bags of soy curls I purchased with free shipping at a really good price).

IMG_8357

Best for last:

Finally, and this is definitely a case of saving the best for last…*drumroll please* THERE NOW EXISTS A VEGAN PEANUT M&M ALTERNATIVE!!

IMG_8200

Yes, this is a picture of an empty package. Yes, my mom (who hasn’t had peanut M&Ms for over 20 years because she is lactose intolerant…longer than I can say…) and I ate these all in the car ride home from the grocery. They are that amazing. They taste best when you eat them one after the other…;)

Anyways, there’s the vegan food stuff I’ve been most excited about lately. Let me know if there’s something else I should investigate like these that would be up my alley!

Take care and have a fun week!

 

 

 

Better than Cadbury Cream Eggs! (vegan, fair trade, and gluten free) with update for palm free/gmo free recipe

Hi!

IMG_7202

I’ve been wanting to make a vegan chocolate cream egg since…well…every year I’ve been vegan. This year I finally decided to take action.

IMG_7208

I bought an egg shaped mold from a craft store and everything. However, I found a recipe on one of my favorite blogs, Hell Yeah It’s Vegan which does not require a mold (and I think comes out better if you don’t). Please check the blog out beyond this recipe. It’s amazing!

Originally I just made some simple adjustments to the recipe. Instead of using yellow and red food coloring, I made the yellow out of water and powdered turmeric. I also changed the method a bit, instead of using two disks I used one and just free-styled the yellow part of the egg by placing it in the center and wrapping the white part around it and shaping it into an egg shape. It was actually really easy in terms of making candies and other stuff.

The chocolate I used was Equal Exchange Fair Trade chocolate chips which I am really passionate about buying from now on. Not only are they conflict/child labor/slave labor free and on the Food Empowerment Project chocolate list, but they’re also the best tasting chocolate and worked like a dream.

But I was annoyed that I was making these with Earth Balance, which has palm oil in it, and corn syrup, which is often gmo and not organic (genetically modified). So I had to totally revamp the recipe. It works just as well if not better. The updated recipe is below!

Of course, these are also gluten free and also nut free (if you don’t consider coconut a nut!)

Chocolate Creme Eggs–vegan, gluten free, palm oil free, fair trade, organic

Ingredients:

  • 1/2 cup plus 2 tbsp brown rice syrup
  • 1/4 cup plus 2 tbsp refined coconut oil (solid) –plus 2 tsp for the chocolate
  • 2 tsp vanilla extract
  • 1 tbsp water
  • 3 cups organic/gluten free powdered sugar
  • Ground turmeric and water, as needed
  • 8 oz (or more, just use the full bag) fair trade, vegan chocolate chips

Directions:

  1. In a stand mixer, cream the brown rice syrup, coconut oil, vanilla extract, and water together.
  2. Slowly incorporate the powdered sugar into this mixture, blending until well combined. If it is hard to mix add a small amount of water, no more than an 2 additional teaspoons.
  3. Place a small amount of the mixture into a small bowl (a third or less of it), and sprinkle the turmeric powder and a small amount of water (you do want this to get a little runny), use a small whisk or spoon to stir it together until it all incorporates and is a bright yellow color. It will be hard to combine at first.
  4. Cover both bowls and place them in the refrigerator for an hour or more. If you are short on time you can place them in the freezer for no more than 30 minutes.
  5. Cover two cookie sheets with parchment or wax paper.
  6. With a small spoon, place little blobs of the yellow mixture onto the tray. You want to aim for about 15 nickel size pieces.
  7. Then shape the white mixture into 30 flat egg shaped discs and place on the other tray.
  8. Place the white ones in the fridge and the yellow in the freezer for 20-30 minutes.
  9. Take one white disc, place the yellow blob and put it in the middle, then place another white disc to form a sandwich. Smush together and then shape by rolling in between your hands into an egg shape. Continue on with the rest of them. It’s okay if some of the yellow is oozing out, it gets better looking results that way.
  10. Place again in the freezer for a half hour (or more).
  11. Melt the chocolate with 2 tsp coconut oil in the microwave or a double boiler.
  12. Dip the frozen eggs fully into the chocolate one by one, placing on a cookie sheet with a fresh sheet of parchment paper or wax paper to set. I have found that the best method is to use a spoon to roll the egg in the chocolate and then carefully take out of the chocolate, letting the excess drip off back into the chocolate, and then placing onto the tray. They will not be perfect, you may have some drips that deform the egg shape. Once you let them set you can break those off a little bit.
  13. Place in the refrigerator or freezer to set fully. I like to keep a big batch of them wrapped in foil in the freezer, and when there is a day that I want one, I place it in the fridge for a few hours, let it sit out for a little longer at room temperature, and then dig in! They are so good.

 

 

 

 

 

Italian Rainbow Cookies Veganized

During Christmas, I had this bad habit of being at the grocery store and looking at the ingredients of the Italian Christmas cookies hoping some of them would be vegan. Not a chance. I’ve been craving these all season.

After Christmas, I looked up some recipes for this type of cookie. I wasn’t sure what they would actually be called, but it was easy enough to find. I found this recipe, which I knew I could veganize with the magic vegan ingredient, aquafaba.

I was so worried I’d really mess up making these a lot earlier on. The parts I thought would fail were not as difficult as I thought. The hardest part was cutting it after I put the chocolate on top, which ended up crumbling a bit and making it not as pretty as I would have liked. The recipe makes it sound much more complicated and some of the steps are needlessly complicated, so I’m re-writing the recipe in the way I did it with the vegan substitutions.

This recipe also required making vegan almond paste (with aquafaba as well!)

That is the first step to making these babies.

Vegan Aquafaba Almond Paste

Ingredients:

  • 1.5 cups blanched almonds
  • 1.5 cups vegan powdered sugar
  • 3 tablespoons aquafaba (chickpea water/brine from a can)
  • 1.5 teaspoons almond extract
  • 1/4 teaspoon salt

Directions:

  1. In a food processor, blend the almonds until smooth and pasty.
  2. Add the powdered sugar, aquafaba, extract, and salt.
  3. Process again until smooth and dough-like (it should form into a big ball).
  4. You may need to scrape the sides down frequently throughout the process.
  5. When finished, set aside 3/4 cup for your Italian Rainbow cookies. You can save the leftovers, it’s super yummy!

IMG_6595

Veganized Italian Rainbow Cookies

Ingredients:

  • 2 sticks plus 4 tablespoons Earth Balance sticks
  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup almond paste (recipe above)
  • 3/4 cup vegan sugar plus 2 tablespoons
  • 4 tablespoons aquafaba (liquid from a can of chickpeas)
  • 12 tablespoons aquafaba
  • 2 tablespoons vegan sugar
  • food coloring method of choice (red and green)
  • 15 oz Apricot Jam (not the kind with clumpy pieces in it, you want it to be smooth)
  • 10 oz vegan chocolate chips

Directions:

  1. Preheat oven to 350 degrees F.
  2. Place parchment paper on three jelly roll pans or rimmed cookie sheets and spray parchment with cooking oil.
  3. In a stand mixer bowl, place the almond paste and 3/4 cup with 2 tablespoons of sugar. Mix on the medium speed setting until crumbly.
  4. Cut the Earth Balance into small pieces and place into the the mixture while beating together until all the Earth Balance is in there and the batter is smooth.
  5. Sift 2 cups of flour and 1/2 teaspoon salt into a bowl. Add into the mixer slowly and continue to mix until combined. Do not over mix.
  6. In a large metal bowl, using a handheld electric mixer, place the 12 tablespoons of aquafaba. Whip until foamy. Slowly add in the 2 tablespoons of sugar while continuing to whip on the highest setting. Stop when you have created firm peaks (if you take out the whisks from the meringue, and place them upside down, it will not drip down).
  7. Add 1/3 of the meringue into the batter and fold in with a rubber spatula. Add the rest of the meringue and mix until fully incorporated.
  8. Place the batter evenly into 3 bowls. 1 bowl keep plain, and then add green and red to the other two bowls.
  9. Transfer the batters onto their respective cookie sheets one at a time with a wet rubber spatula . My sheets were too big to be able to spread out the batter entirely, so I tried my best to make the most even shaped rectangles on each cookie sheet so they’d match up when layered together after baking.  Don’t worry too much about it, you’ll cut the edges so they’re prettier when it’s all assembled anyhow. Just worry about making relatively even thickness rectangles for now.
  10. Bake for 4 minutes, rotate the pans around in the oven so that one pan is not on the bottom rack the whole time, and bake for another 4-6 minutes until the edges are slightly browned.
  11. Allow to cool completely.
  12. Spread a thin layer of apricot jam on top of the red layer.
  13. Cut any excess parchment paper from around the white layer. Holding the bottom of the cookie with both hands, carefully line up and flip the white layer onto the red.
  14. Spread another layer of jam. Repeat step 13 with the green layer, but do not place anymore jam on top.
  15. Cover with plastic wrap. Place a clean cookie sheet on top to press down the layers. Place something heavy and even (like two cans on either side) on top of that, and place into the refrigerator for at least 4 hours.
  16. Take off the cans, cookie sheet, and plastic wrap. With a sharp knife, trim the uneven sides into a clean rectangle shape. Let sit for a moment or a few.
  17. Melt the chocolate chips in a double boiler or microwave.
  18. Spread over the top layer and sides with a spatula.
  19. Allow to set, and then cut into smalls squares.
  20. Place in a container and store in the refrigerator or at room temperature.

Enjoy! I know I certainly will!

 

 

Peanut Butter Ice Cream Sundaes!

IMG_4856

In my honest opinion, peanut butter and chocolate is the best combination of flavors in the world. So, I was looking in one of my mom’s cookbooks recently to veganize a Chinese Chicken Salad recipe, and found a recipe for peanut ice cream. It calls for egg yolks (which I veganized with aquafaba) and cream and all kinds of non vegan stuff, so I adapted it quite a bit. It came out quite good. Here’s the recipe:

Peanut butter ice cream sundaes

(Adapted from a non-vegan recipe in the Silver Palate Good Times Cookbook)

Ingredients:

For peanut butter ice cream:

  • 1 can full fat regular coconut milk
  • 1 can Trader Joe’s coconut cream (you can use another can of coconut milk if you don’t have a nearby trader Joe’s, it may not come out as creamy but it will still be good.)
  • 1 15 oz can’s worth of drained chickpea liquid (also referred to as aquafaba)
  • ½ cup vegan sugar
  • 2/3 cup powdered peanut butter
  • 1/3 cup smooth natural peanut butter

For fudge sauce:

  • ¾ stick Earth Balance (6 tbsp)
  • ¼ pound block of dark chocolate, chopped
  • 2/3 cup vegan sugar
  • 1 tbsp instant coffee
  • 1 cup coconut milk from a can
  • ¼ cup unsweetened cocoa powder
  • 1 tsp vanilla

Directions:

For ice cream:

  1. Drain the chickpeas and set aside the liquid. Place in a small saucepan and heat on low until fizzy and reduced to 1/3 cup. Allow to cool for 10 minutes.
  2. Place the chickpea liquid into a ceramic mixing bowl along with the sugar. With an electric mixer, beat for about 5 minutes until peaks form and ribbons fall off the beaters.
  3. Pour the coconut milk and coconut cream into a large saucepan. Whisk a bit by hand until the clumps come out of the coconut cream and it is smooth. Heat on the stove until hot but not boiling.
  4. Take off the heat and add in the chickpea liquid/sugar mixture and whisk by hand until combined.
  5. Place on heat, stirring constantly with a wooden spoon. It is ready to go when the liquid coats the back of the spoon.
  6. Allow to cool for at least a half hour off the heat. Add in the peanut butter and peanut butter powder and transfer to a blender. Blend until combined.
  7. Place in a container and refrigerate overnight.
  8. Follow your ice creamer maker directions and then stick in the freezer after it’s ready for at least another hour before serving.

For fudge sauce:

  1. Melt the Earth Balance in a medium sized saucepan.
  2. Shut off the heat once melted, and add all ingredients except vanilla.
  3. Heat over medium heat until boiling while stirring constantly.
  4. When boiling, turn to low and stir for an additional 5-10 minutes until smooth and thick.
  5. Take the pan off the heat and add in the vanilla extract.
  6. Allow to cool briefly and serve while still warm on top of ice cream. You will need to refrigerate and reheat (try steaming with a double boiler) when using again.
What the chickpea liquid and sugar should look like before you add it to the coconut

What the chickpea liquid and sugar should look like before you add it to the coconut

The ice cream when done

The ice cream when done

The chocolate sauce when done

The chocolate sauce when done

Top your ice cream and fudge with peanuts and coconut whipped cream (that is if you can master it! I haven’t been able to for some reason…go figure).

My culinary Christmas!

Hey everyone! Hope you enjoyed the holiday!

Image

I know I certainly did.

First matter of business: I need to share pictures of all the delicious food I ate. You can access the links to the recipes if you want them in the post directly before this about my menu!

Image

Vegan Raw Cheeseball!

Uh, this was the best. It was addictingly good. I’m pretty sure I’m never going to make this again without being able to give it to someone else…because I seriously devoured most of it wayyyy too fast and now I am slightly mad at myself about that. But happy it’s gone because…it is…way too good. This recipe deserves the best rating, by far!

Image

Om. NOM.

ImageMy dinner. Thanksgiving Veggie Burgers and Brussels Sprouts.

Really good but the burger recipe was slightly over-hyped. I think it’d be better with more dried or fresh cranberries in it. Still pretty amazing though. And for the Brussels Sprouts, that’s seriously my favorite recipe for them. Even my Dad who has been afraid to eat Brussels Sprouts since he was a kid ate and enjoyed them!

Image

Dessert! Truffles! So rich and tasty!

On to the presents!

Image

As you can sort of see here, I got some cooking and workout stuff! I got the new Isa Does It cookbook which I immediately opened and started to drool over. I was surprised with Canoe pans and a way to insert the cream filling so I can make vegan twinkie like desserts! A spiralizer device for making all kinds of interesting raw veggie pastas, and such! I also got headphones I can run with without them falling out of my ears, an iPod sport armband for the same purposes. 2 pairs of leggings, the Hyperbole and a Half comic book, and some stocking items, like Urban Decay eyeliner, 2 canisters of my favorite nutritional yeast (Red Star), super cute socks, a magazine, and other things I now forget, oops! 😉 I feel spoiled.

Oh, I also got a gift card to Amazon! I got some cool things already ordered, including No Meat Athlete which I’ll be really excited to share my thoughts and reviews on it once I read it!

Okay, I’ll be writing a bit more next week! Enjoy!