Hey guys! This is my first actual recipe post; I keep meaning to post things but then I get lazy. But I had to come out of the woodwork for thos one. These are THE BEST oatmeal chocolate chip cookies ever. Seriously.
found this recipe in organic style magazine (which is a terrible magazine, btw) - but this was worth it. ;)
2 cups soy milk 1/4 cup packed brown sugar 3 tbsp. granulated sugar 3 tbsp. cocoa 3 tbsp. cornstarch 1/4 tsp. salt 4 oz. semi-sweet chocolate (2/3 c. chocolate chips) 1 tsp. vanilla
combine 1/2 c. milk with sugars, cocoa, cornstarch, and salt while the rest of the milk is heating in a pot on the stove. after that milk is hot, pour the mixture into it while wisking. stir until thick (took 5 minutes for me), remove from heat, stir in chocolate and vanilla, pour into four heat-proof puddin' cups.
taste great hot or cold. mmmmmmm. i'd take pictures, but we already ate them all...
yummmmmmy. I just had quinoa with sesame kale and ginger-sesame mock duck. And a side of butternut squash. The good smells actually woke my boyfriend up out of bed, hehe. (It was a surprise lunch.) It's an incredibly simple lunch, but full of good things and very yummy. I don't have pictures, because we ate it all before I thought about making pictures. But here's how I made it:
So I just got my package from Vegan Essentials and had my first bite of the Terra Nostra ricemilk chocolate. Ohhhh Lordy, this is the good ish. Anyway, even though this is (obviously) great for just eating on its own, and even though there are plenty of classic recipes you could use it in (cookies, etc), have you done anything special with the ricemilk chocolate in particular that works better than with dark chocolate? How good is it for melting? I'm thinking about maybe making chocolate chip cookies with a combination of this kind of chocolate and maybe a very dark chocolate bar (Lindt 70-80% are my favorites).
I bought some extra firm tofu at the store a few days ago because it was on sale for insanely cheap, and now I don't think I'm going to use it any time soon. Can it be frozen? Instinct says yes, but I'm looking for a confirm. Thanks!
So tonight I took my very first step into the Wide World of Cooking and Eating Tofu. It's kind of amazing that in the nine years since I first gave up meat, I've never eaten tofu. It's always sort of scared me. I have texture issues with food, and tofu always seemed very wobbly and unappetizing. But I bought a block of firm tofu last week, determined to give it a go.