This recipe can be found in my zine, Childhood Favorites Veganized that you can buy on Etsy and see more recipes I veganized from my childhood and the stories behind them.
According to my mom, this was my great grandmother’s “signature” cookie.
PS: In the zine on the page this recipe is on there is a picture of me with a face covered in chocolate frosting as a child (pictures of me with my food covered face are a common theme in my childhood photo albums). Awhile ago, as part of the zine, I decided to recreate these types of pictures but with a twist–I’m not a kid anymore…
and because I wanted literal banana curls:
Doesn’t quite have the same effect as the childhood photos, haha!
On to the cookie recipe:
- 1/2 cup non-hydrogenated vegetable shortening
- 1/2 cup vegan margarine such as Earth Balance
- 1 cup vegan white sugar
- 2 cups flour
- 1 tsp vanilla
- 1/4 cup almond milk
- 1 1/2 tsp Ener-g egg replacer, 2 tbsp water whisked together
- Extra sugar set aside in a shallow bowl for finishing the cookies
- Preheat oven to 350 degrees F.
- Mix ingredients together.
- Roll into balls.
- Dip a fork in the sugar in the bowl. Press down with the fork onto the ball of dough, making an imprint. Repeat in a criss-cross pattern.
- Bake in the oven for 10-12 minutes.
This quick and easy recipe also happens to follow yesterday’s theme, which is something I grew up with as a kid. The recipe is also in my zine. See yesterday’s post for details about that.
This recipe is simple and can be gluten free if you use gluten free english muffins (I like Ener-g, they remind me of brioches a little bit!) If you don’t like almost raw onions, however, I do not recommend you try this! But if you can tolerate them or like them, I definitely recommend you keep an open mind! It sounds a little weird, but it’s one of my favorite snacks/easy small lunches.
Onion and Green Pepper English Muffin Melts
- 1 medium onion, chopped
- 1 green onion, chopped
- 1/2 cup Just Mayo (Veganaise by Hampton Creek)
- 1/2 cup daiya shredded mozzarella
- English Muffin (gluten free or regular)
- Toast English muffin.
- Prepare the spread by mixing together all other ingredients in a large bowl.
- Spread the mix on each muffin half.
- Broil the English muffins until the cheese melts. About 2-5 minutes depending on the oven/toaster. Watch very carefully.
Have fun, kids! Happy MoFo! 🙂
You can buy it here on Etsy (but if you live in RI email me first at firstname.lastname@example.org before doing so, because we may be able to arrange a pickup or something so you don’t have to pay/wait for shipping)!
I was selling these for donations for Girls Rock RI at Ladies Rock Camp this weekend. Maybe you’ve seen my posts about it in the past, here, here, and here. You can also see this video of me during the camp, where I gave a speech about being food coordinator and some other fun stuff. I love this organization!
Here are some cool pics of it there!
Also, this is so cool! It’s the shout out wall at camp…