Friday, October 30, 2009

Chocolate Cranberry Orange Scones (Vegan)

3 cups all-purpose flour
2 Tbsp baking powder
1/4 cup + 1 tablespoon turbinado sugar
1/4 tsp salt
1/3 cup vegetable oil
1/2 cup soy cream
3/4 vanilla soy milk plus 2 tsp apple cider vinegar (mix together and let sit for several minutes)
zest of one large orange

Preheat oven to 400 degrees F.
In a large mixing bowl, sift together the flour, baking powder, sugar, salt, chocolate chips and cranberries. In a small bowl mix the oil, soy cream, and milk with vinegar and zest a large orange in to the liquids, whisk together. Add wet to dry and mix until just combined; the dough should be clumpy and not sticky. Even if there is still a light dusting of flour, that's okay. Drop by large spoonfuls onto a greased cookie sheet and pat the tops just a little bit to round them out; sprinkle with a bit of turbinado sugar. Bake 12-15 minutes until slightly browned on the bottom and firm on the top.

Variations I haven't tried yet:
Berry Scones: Fold in 1 1/2 cups fresh berries.
Maple Walnut: Add 2 tsp of maple extract to the liquid ingredients, add 2 Tbsp of sugar, fold in 1 1/2 cups of walnuts.

Modified from - Urban Drivel: Vegan Orange Chocolate Chip Scones

Thursday, October 29, 2009

Vegetable Tortilla Soup

bunch of green onions, chopped
3 large carrots, sliced
4 medium zucchini, sliced
celery heart, including leaves, chopped
1 cup frozen white corn kernels
1 cup chopped frozen spinach
1 cup salsa
2 cans kidney beans, drained
15 oz can tomato sauce
salt & pepper
6 corn tortillas, chopped

Put all ingredients in crockpot and cook on low for 7-8 hours. Serve with sliced avocado & hot sauce on top.

Tuesday, October 27, 2009

Vegan Chocolate Chip Cookies & Vegan Cranberry Spice Cookies

Modified from:
Happy Vegan Chocolate Chip Cookies

Ingredients (use vegan versions):

2 cups unbleached flour
2 tsps baking powder
1/2 tsp.salt
cinnamon to taste (optional)
vegan chocolate or carob chips - put in as many as you like
1 cup raw sugar (turbinado #1, sucanat works too but sucks up a lot of the moisture)
1/2 cup canola or vegetable oil
1 teaspoon vanilla
1/4 cup water


VERY IMPORTANT-make sure all ingredients are at room temperature. It will work if they're not at room temp but it works MUCH better if they are. Also while your oven is pre-heating put the cookie sheets you are going to use on top of the oven so they get preheated as well. Preheat oven to 350.

In a large bowl mix flour, baking powder, salt, cinnamon (if you choose). Add chips. Make a well in the center and set aside.

In a medium size bowl mix vegan sugar and oil. Mix it well. Add the vanilla and then add the water. Mix it well. Add the wet to the well in the dry. Mix it well but be careful not to overwork it. Add more chips if you need to. Spoon onto ungreased cookie sheets. Put them in the oven. Bake for 5 minutes and then flip and rotate the sheets.(top to bottom,and 180 degree rotation) Bake another 4 minutes and check them.

The cookies are done when they seem a little bit softer then you want them to be. They will harden up some as they cool. I usually go in two minute increments from here untill they get to where I like them.

Take them out when they are done and move them to wire cooling racks. If they split or come apart when you try to remove them let them sit on the pan for 2 minutes before transferring them to the racks.

These cookies have come a long way, lots of time and tasting spent on getting them to where they are now. Vegans and non vegans LOVE them. In the words of my 6 year old son-Mom, you're the greatest because you know how to make the best cookies. Enjoy and let me know if you have questions. Sweet travels.

Serves: almost two dozen

Preparation time: 15 mins?-10 to 12 cooking time

My notes:
For Chocolate chip cookies:

I used cinnamon, added about 1/4 cup of flax meal to the dry ingredients, half a bag of semi-sweet vegan chocolate chips and cooked for about 8 minutes total. Cookies were very soft but stayed together nicely.

For Cranberry Spice cookies:

I replaced 1/2 cup of the flour with wheat germ, added about 1/3 cup flax meal, used a big sprinkle of cinnamon, ground cloves and ground allspice and added about a cup of dried cranberries.