Happy Vegan Chocolate Chip Cookies

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

Directions:

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

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Oh, my goodness! These are the best choco chip cookies I've ever tasted!!! I made one batch with the cinnamon and one without and they're both great. Also, Earth Balance vegan margerine works well as an oil replacer (we didn't have any oil in the house), and it creamed up fine with the vegan sugar. Great recipe! J

Archived comment by: joelle

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These are very good. I love chocolate chip cookies, and am so glad to be able to eat them again. This recipe has made me so happy!

Anmari

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yay!yay!yay! thak you for sharing how you feel about the recipie. it makes me feel so very good and happy to know you have enjoyed the cookies. yay again. sweet travels.d.

de_perri

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These cookies were really good, easy to make, and quick, i left them in the oven to long, because i thought they weren't done becauset they were not hard at all so when i finally took them out and let them cool they were a little bit too hard, so don't leave them in the oven more than 10 mintutes (trust me they will firm up!)

bobbie

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These cookies were sooooo great! Infact, the cookie dough was excellent raw (and its safe!) I cooked mine for 8 min. at least and the dough was still so fluffy, so I was tempted to leave them in. Good thing I removed them because they really toughened up when they cooled down!

monkeygorillagirl

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These cookies are amazing! I used 1 tsp of cinnamon and Tropical Source Espresso Roast chocolate chips and they worked great!

carriepaperc

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These cookies taste great, but don't leave them in for more than 8 or 9 minutes, as they do harden very quickly after being removed.

Jessika

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mmm, these are delicious! another variation i tried is adding a bit of melted bakers chocolate to make double-chocolate cookies... either way they're absolutely yummy

pawprints

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Hi. I made these cookie twice and they were Wonderful. The first time I followed the directions to the tee and the cookies turned out just like everyone said they would. I like my cookies soft so the second time I (I didn't make all the batter the first because I wanted to see how it would do if I wrapped it up in plastic wrap and left it for a while)made this (after the batter sat for a week wrapped) I let the cookies stay in for only 3 minutes at (350 degrees). Each side. Needless to say they were all gone after the end of the day. They were wonderful both times and Everyone I gave them to loved them. Vegans and not!!! Thanks for a wonderful receipe..Yes, I ate the raw batter that was stuck to my fingers!! (smile)

cheeki3

Braised Eggplant 2

Braised Eggplant

Ingredients:
1 lg Eggplant or 5 small
3 Inches of fresh ginger
2 lg Cloves of garlic crushed
2 tb Soy sauce; (try low salt,
2 tb Mirin; (japanese sweet sake or replace with sweet)
1 ts Sugar; (some people prefer)
1 c Water or veggie stock
1/2 ts Chinese five spice powder

Preparation - Braised Eggplant

Here is a delicious asian style braised eggplant recipe. This recipe contains soy sauce and may not be suitable for people on low sodium diets. The eggplant is good hot or cold. The flavor base is similar to chinese red cooking but omits the sesame oil usually used. Slice the eggplant into bite sized bits. Saute ginger and garlic in a little liquid (1 tbsp) in a nonstick pan. Keep pan fairly dry. Brown eggplant gently (5 to 10 minutes). Add seasoning mixture and water as needed. Simmer until eggplant is cooked through. This is good served on rice or toast, or wrapped in tortillas or rice paper wrappers. I use small amounts to add flavor to bland foods like LF Tofu. This keeps well in the fridge for several days. Left-over eggplant is really tasty mixed into veggie burgers. Its even good in salads.

Braised Eggplant Recipe 2

Braised Eggplant Recipe

Braised Eggplant

Ingredients :

275 g Eggplant (aubergines)

2.5 cups Oil for deep-frying

2 tablespoons Soy sauce

1 tablespoon Sugar

2 tablespoons Water

1 teaspoon Sesame seed oil

Method :

Choose the long, purple variety of eggplant. Discard the stalks and cut the eggplant into diamond-shaped chunks. Heat oil in a wok until hot. Deep-fry the eggplant chunks in batches until golden. Remove with a slotted spoon and drain. Pour off excess oil leaving about 1 tablespoon in the wok. Return the eggplant to the wok and add the soy sauce, sugar and water. Cook over a fairly high heat for about 2 minutes, add more water if necessary. Stir occasionally. When the juice is reduced to almost nothing, add the sesame seed oil, blend well and serve.

Cashew Gravy

Cashew Gravy

2 c. hot water 1 c. cashews 1 1/2 t. onion powder 2 t. cornstarch 3 t. soy sauce 1 T. nutritional yeast flakes 3/4 c. liquid non-dairy creamer In food processor blend cashews and soy sauce to make a paste. Add hot water, onion powder, cornstarch, and nutritional yeast. Blend. Pour in pan and bring to a boil. Add non-dairy creamer and stir. Serve with mashed potatoes/roast.

Basic Vegetable Broth Recipe

http://vegetarian.about.com/od/soupsstewsandchili/r/veggiebroth.htm

A basic and flavorful vegetable broth recipe to make vegetarian soups, vegetarian gravy, or just to add flavor to a variety of vegetarian recipes. You can use this easy vegetable broth in recipes calling for broth or stock of any kind.

Ingredients:

• 1 onion, chopped
• 1 carrot, chopped
• 2 stalks celery, chopped
• 1 potato, chopped into large chunks
• 1/3 cup mushrooms, chopped in half
• 3 cloves whole garlic
• 3 bay leaves
• 1 tbsp soy sauce
• 8 cups water
• dash salt and pepper

Preparation:

Place all ingredients in a large pot and bring to a boil. Reduce heat and simmer for at least an hour. Strain out the vegetables and remove the bay leaves. This broth can be used as a base for soups, gravies and more.

Tofu Butter Masala - Restaurant style!!

Tofu Butter Masala - Restaurant style!!

Serves 4:

Updated the above pic on 7/10/09...Below pics are the older ones

Ingredients:

1 packet Tofy

2 tbsp butter

2.5 medium sized onions

2 tsp ginger-garlic paste

2 tsps red chilli powder (acc to taste)

5 small tomatoes

2 tbsp cashewnut

1/2 tsp coriander powder

1/2 tsp turmeric powder

1/2 tsp kasuri methi (dont omit this)

1 tsp garam masala powder

Salt to taste

2 pinches of orange food color (optional I didnt use it, I like the natural color)

Sugar - 2 pinches

Milk - 1/2 cup

Method:

1. In a pan, let about 3 cups of water to boil. When the water starts boiling, drop in the onions, and tomatoes. Let them cook on high flame for 10 mins and allow it to cool

NOTE : This is where its a bit different from other recipes, as most of them says to take raw puree but this one works very fine!

White paste 1 : Grind onions to smooth paste.

White paste 2 : Grind cashews to smooth paste with little water/milk

Red paste : Peel the skin of the tomatoes and grind to smooth paste separately.

2.Heat a tsp of ghee and fry the tofu cubes to golden brown

3.While the tofu fries, bring one cup of water to boil and switch it off. To this add the fried tofu cubes and let it be there for 5-10mins

(not more than that..this is to avoid tofu from hardening)

4.In a kadai heat 2 tbps of butter on low flame. Add the onion paste to the butter, increase the flame to medium, and fry for 5 mins stirring frequently till the gravy starts turning light brown in color and the raw smell goes off.

5.Add ginger-garlic paste and fry for another minute. Add chilli powder, turmeric, cashew nut paste, and salt to taste. Combine well. Add tomato puree, kasoori methi, coriander powder, garam masala. Simmer the flame and let it cook for 5mins.

6. Add fried tofu, mix gently and let it cook for another 10mins , add water if the gravy is very thickened. Now add 1/2 cup of soymilk, and cook on medium flame till the butter seperates. Check the salt and add 2pinches of sugar.

7.Serve hot with rotis or naan

I am sure u'l also be surprised like me once u taste it!