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:
- 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
- Preheat oven to 375 degrees F.
- Whisk flaxmeal with water in a small cup. Let sit and whisk several times until gelled.
- Mix together the sugars, melted Earth Balance or coconut oil, and flax egg.
- Stir in flour and baking soda.
- Add in chocolate chips.
- Form dough into small balls and place onto an ungreased cookie sheet. The recipe should make about 24 cookies.
- Bake for 10-12 minutes.
- Let cool and place on a cooling rack shortly after they come out of the oven.
- Enjoy ! I know I will!
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! 🙂
Welcome again to Vegan MoFo 2015!
Today’s prompt is to recreate a meal from my childhood. I’ve actually already done that multiple times, and wrote about the stories behind them, in my zine that accompanies this blog!
You can buy it from my Etsy shop here. Please keep in mind, that I wrote these recipes earlier in the year, before I went gluten free, so almost all of the recipes are made with gluten, many are not very easily adaptable either. I can no longer eat most of them either. Such sadness.
But, if you can eat gluten, here is one of a few recipes I will be highlighting from the zine this month!
Vegan Sausage Macaroni Skillet:
This used to be our favorite meal in our family, until my mom became allergic to milk. For awhile my mom would make it for us on special occasions, or if she couldn’t eat. Since going vegan, I remade it! It came out just as good, and healthier of course. My mom still couldn’t eat it because she can’t have soy. And now I can’t either until I find a good gluten free substitute for the Gimme Lean. Maybe that’s next on my recipe agenda…
- 1 package Gimme Lean Sausage style
- 1 medium onion, chopped
- 1 green pepper, chopped
- 1 15 oz can stewed tomatoes
- 1 tbsp vegan white sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup vegan sour cream (I used Tofutti)
- 1/4 cup plain almond milk or other non dairy milk of choice
- 1 cup uncooked elbow macaroni
- Oil, as needed
- Break Gimme Lean up into pieces, and fry in a pan with a bit of oil until browned and a bit shiny. It should become firmer than it was before it was cooked.
- In a large skillet over high heat, add some oil and saute onions and peppers until they are shiny and start to become translucent. Add the sausage at this point.
- Stir in the tomatoes, uncooked macaroni (I promise it’ll be cooked when done), sugar, salt, and pepper.
- Remove from heat and stir in the vegan sour cream and almond milk.
- Serve and enjoy.
Before I get to the recipe I have a funny story to share.
First of all, I don’t think my mother would have ever made sloppy joe’s for my brother and I to eat if it weren’t for my dad’s apparent love for musical comedy CDs.
My dad is famous in our family for several things. For awhile, it was always needing the newest technology to play music or movies with. He had cd players in his cars pretty early on. The other thing he was famous, but still continues to this day, is the sick joy he gets out of torturing his family with the way he listens to music when we are in the car with him. He will make a point to have a bunch of music queued up, and will play the first 30 seconds of each song, until he finds the most annoying song he has, and then listens to that one in its entirety.
Anyways, some time during my childhood, there was the song that all I remember from it was the chorus of “Sloppy Joe, slop sloppy Joe, yeah.” Except, until now, I had somehow thought that this song was either a Meatloaf song or some other classic rock group’s song (as those are probably my Dad’s other favorite types of Musicians). I don’t even know why, it’s obvious that this song was not meant to be serious. After researching for more details of the “Sloppy Joe song slop sloppy joe” (yes that’s what I googled) it was on an Adam Sandler CD. Apparently I was only 9 at the time when this song came out, and I don’t remember any of the other songs on this album. Up until now I hadn’t even realized it was an Adam Sandler song, even though I know all of the lyrics to the Chanukkah songs by heart.
So, as I realized that there did not yet exist a vegan sloppy joe recipe that’s main ingredient was jackfruit, this song popped back into my head and I made it up. The jackfruit ends up complementing the other flavors very well, because jackfruit is a bit tangy, and with the seasonings and sauce almost makes it taste like there are pickles in the recipe. To me it tastes kind of like a fake cheeseburger with no burger or cheese.
Jackfruit Sloppy Joe Recipe
- 1 tbsp olive oil
- 1 onion, chopped
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 2 cans jackfruit, drained and rinsed, chopped in a food processor
- 1 1/2 cups Heinz Chili Sauce or ketchup
- 1/4 cup organic brown sugar
- 1 tbsp chili powder
- 1 tsp dry mustard
- 1 tbsp turmeric (I’ve been reading all these articles lately about the benefits of turmeric lately, so I try to put it into my recipes as much as I can)
- 1 tbsp vegan worcestershire sauce or vegan steak sauce
- Vegenaise as needed
- Vegan Kaiser rolls sliced in half
- Heat oil on medium heat in a large frying pan with cover.
- Add in the onions, allow to cook until translucent.
- Add in the pepper and garlic and cook until the pepper turns bright green and then softens.
- Stir in the jackfruit and allow to cook for a few minutes. Stir for a bit, place the cover on top for a minute or two, and then take off the cover and stir a bit more.
- When the jackfruit has heated, reduce the heat to low and add the chili sauce, sugar, seasonings, and worcestershire sauce and stir until combined.
- Take off the heat and allow to cool slightly.
- Spread Vegenaise onto the bun and put a generous amount of the sloppy joe mixture onto the bun.
- Try not to make too much of a mess of yourself while eating it.
I have been craving a peanut butter and fluff sandwich for awhile, and finally tonight was the tipping point. But, the store near me that carried a vegan fluff alternative stopped carrying it, and I never liked the taste and texture of that product anyhow.
There’s a recipe in Betty Goes Vegan, but the description explained how difficult it was to get right, and I also didn’t have much time to make it, I wanted it right away.
So I created my own with a little idea. It took less than five minutes. I kind of whipped everything together without thinking about it, so the proportions may be off a bit in this recipe.
1/2 cup brown rice syrup
1 cup powdered sugar
1 tsp vanilla extract
2 tbsp vanilla almond milk
- Stir all ingredients with a spoon in a bowl.
- If needed, add more powdered sugar or rice syrup to make a consistency to your liking.