The Chicago Diner makes these huge, wonderful double-chocolate cookies dusted in powdered sugar. They're soft and rich and dark brown like a brownie, but tough enough to hold up in cookie form. And then there are ABC's double chocolate cookies, ridiculously rich. Half a cookie on Monday takes care of your chocolate cravings until Thursday and a whole cookie is almost enough to give you a caffeine headache.
Does anyone have a good recipe for uber-chocolatey cookies of doom? I know you can replace flour with cocoa powder in a regular chocolate chip recipe, which I frequently do with the Silk recipe, but that never comes out chocolatey enough without risking the success of the batch. I've got about 1 1/2 bars of Lindt bittersweet (half a bar of 70%, a whole bar of 85%) that need to be used (melt and mix in?), and also some cocoa powder to work with.
A dense, chewy cookie is desired, not anything really cakelike. Google turns up lots of nonvegan recipes with hardly any info as to the texture/crumb of the final product, or too many eggs to replace, or shortening (and the only stuff available nearby is hydrogenated brands). And (yes, I know, I'm picky) I'm really not a fan of bananas as egg replacers...though I do have some Lighter Bake as a fat replacer, which would be nice to use eventually--as long as the texture turned out okay, any remaining fruity flavor would be masked by all the chocolate, I'm guessing.
I found this recipe this morning on vegweb.com for pancakes - I was looking for one that didn't require soymilk as both my Aunt and I were too lazy to walk to the market this morning to get some - *lol* The directions are a little weird with the folding and waiting but they actually turned out really good. They were light and fluffy. I didn't do the optional dash of cinnamon. We had some with syrup and some with peaches and powdered sugar. You could probably switch this recipe up and use whole wheat flour or add nuts into the batter or whatever. I found that recipes for things like pancakes, waffles and brownies are pretty adaptable.
Easy Pancakes Ingredients (use vegan versions): 2 1/2 cups all purpose flour 2 tablespoon vegan sugar 2 tablespoon baking powder 1 tablespoon vegetable oil 1 teaspoon salt 2 1/2 cups vegan soymilk or water (optional: dash of cinnamon)
This recipe, simple as it is, always gets requested!
Lightly mix all ingredients in a fairly large bowl; leave 5-10 minutes to rise. It's important only to mix the batter enough to moisten, as overmixing will make the pancakes tough. Gently fold down; leave again for 5-10 minutes if you have the time, and gently fold down again. (I don't usually bother, since everyone's starving!) Cook medium to medium- high on an oiled skillet till golden, carefully breaking apart any large lumps with the spatula. Serve immediately.
I was desperate for peanut butter cups last night, but far too lazy to make them properly. And I didn't have a real recipe either. In my infinite laziness I just melted peanut butter and chocolate together, 1 tbsp PB for every 1oz chocolate seems to be the perfect proportion. Poured them into muffin tins and let them cool. I was surprised how wonderful they were! They don't look like peanut butter cups, but you cant really tell that they're any different when you take a bite.
Now if only I could figure out a lazy way to make spring rolls!
has anyone made the french toast out of the new farm vegetarian cookbook? i'm getting ready to make french toast (for dinner, yes) and usually make the typical one that's w/tofu and soymilk--but the farm one doesn't use tofu--it uses soymilk and flour and sugar and nutritional yeast--so i was wondering what anyone had to say about it before i got started....
Quick question--is homemade seitan supposed to look vaguely like a brain? I made it once but wasn't sure and never used it, and now, whenever I bring up a vegan item with an odd name, my mom asks, "Is that the brain thing you had in the fridge for two weeks?"
This is the most awesome soup! It is an exact replica of what they will easily charge you $8-10 for if you get enough for two or three people at this place that I used to love to go to before I moved. The only cool part is that they bring it in a flaming bowl. The soup costs less than two bucks to make at home and it is super easy! The perfect accent to any Asian meal!
4 cups of water 1 can of coconut milk 1-2 limes Cayenne pepper [or a pinch of red curry paste] Sea salt
Optional additions: mushrooms green onions silken tofu anything really!
Bring the water and the juice from the limes to a boil. The limes can be tricky because there are times when I have only had to use the juice of 1/2 of a lime but tonight, I needed 1 and a half. Just make sure you test it as you go along. Add the coconut milk, pepper/curry paste, and add enough salt to taste. It is a good idea to let it all simmer together for at least 45 minutes. If the soup boils down too much and is too sour, just add more water. I added some dried shitake mushrooms and it rocked.
Since soy yogurt is 69 cents per 6 oz. at my grocery store, it's more economical to start making my own as per Bryanna Clark Grogan's instructions on her website. I contacted her earlier with several questions but I don't think I was clear on a couple of things--I asked her how tart the yogurt came out with her recipe, as supertangy yogurt tastes gross to me, and she assured me her recipe comes out very tangy.
On the site, it says soy yogurt has to be incubated longer to become tangier--BCG suggests 10-12 hours. A google search to see how long homemade dairy yogurt is incubated came up with 8 hours. Do you think it would be possible to incubate soy yogurt maybe 7-8 hours for minimal tanginess, or do the cultures really need 10-12 hours to set up properly? (I'd email her again but my earlier message included like 29356252 questions and I always feel like I'm bugging people ^_^;;)