just desserts: vegan peanut butter chocolate chip cookies

I love peanut butter chocolate chip cookies. Love. Them. Before I went vegetarian/vegan, I would get these delicious cookies from the local grocery co-op near my work; however, as they were made with dairy and eggs, I had to give them up.

Then—inspired by Chocolate-Covered Katie—I realised I could just turn my favourite peanut butter cookie recipe vegan. So, I did. And the results are delicious! (Except when I get too impatient to eat them, and I take them out before they’re fully done. They’re still tasty, then, but they don’t stay together very well. Oops.)

Amazing vegan peanut butter chocolate chip cookies

2/3 cup peanut butter

2/3 cup vegan margarine

2/3 cup brown sugar (I’ve also used agave, with yummy results. Use less and reduce the liquid if you go that route)

1-1/2 teaspoons Ener-G egg replacer

2 tablespoons water

1 teaspoon vanilla extract

2 tablespoons non-dairy milk (I’ve used soy and almond)

3/4 cup non-bleached all-purpose flour

1/2 teaspoon baking powder

1/8 teaspoon salt

non-dairy chocolate chips to taste

 

1. Preheat oven to 375 degrees. Mix egg replacer and water in a small bowl. (I use a whisk. You really need to make sure there aren’t any hidden lumps, which is fun.) Set aside.

2. In a big mixing bowl, cream together peanut butter, sweetener and margarine.

3. Mix in soy milk, egg replacer and vanilla.

4. Sift in flour and baking powder a bit at a time. Add salt.

5. Add chocolate chips.

6. Place cookies on a lightly greased cookie sheet.

7. Bake for 8 to 15 minutes or until edges are lightly browned but centre is still soft.

8. Let cool and enjoy!

 

i’m loving … chocolate covered katie

As you know, I’ve been doing the vegetarian thing for awhile now. Lately, though, I’ve been feeling as though I should go the extra mile and banish all animal products from my diet, including eggs (no big loss there) and dairy (nooooooo!). The thing is, I love cheese. And (milk) chocolate. And cheese. Did I say cheese?

Anyway.

The other day, I found a pretty darn good non-dairy mozzarella cheese substitute to put on my whole wheat flatbread pizzas (which I call pita pizzas because it’s just catchier). So, the cheese objection crossed off my list, I moved on to the chocolate conundrum.

via Chocolate Covered Katie

And then I found Katie.

Everything she makes looks amazing—and it’s all vegan. She’s even got sugar-free, gluten-free and even raw variations.

But the proof is in the pudding—or in my case, in the blondies (that’s them in the picture; mine didn’t turn out that pretty looking, but they sure taste good!). I’d had some problems making conventional (from-a-box) desserts and subbing in egg replacer and soy milk instead of eggs and cow milk, so I was ready to tackle making some desserts from scratch. And, honestly? These were easier to make than Betty Crocker’s brownies. Including the prep work and bake time, it took me maybe 50 minutes to make these—and I had them in the oven for 38 minutes.

Oh, and the taste? Out of this world. I made them last night, and I’ve already eaten half the pan.

But the best part (beside the taste and the vegan thing) is they’re healthy. Everything on Katie’s site is. And that means dessert doesn’t have to be a guilty pleasure anymore; it can just be something to enjoy. Awesome.

Next up? I’m going to try the cake batter shake.

recipe: (awesome) vegetarian chili

I love chili. Seriously. But since I made the switch to the veggie side, I have been unable to find a really good vegetarian chili recipe. So, I made one up. I used avocado instead of sour cream, but that could easily be changed out. You could also add carrots, celery, peppers, potatoes and all kinds of other things to this chili. I just used what I had. I also served it with some sourdough bread, but if you need to be gluten-free, there are some delicious gluten-free breads out there that are worth a try; or, just skip the bread altogether. With highs near freezing here for the foreseeable future, I have a feeling I’ll be making another batch of this.

Nessie’s (awesome) vegetarian chili

2 cans chili beans, drained (I found a can of a mix of organic kidney, pinto and black beans all mixed together; if you’re a vegetarian, be sure to read the can! So many beans have meat products in them.)

2 cans stewed tomatoes

2 cobs fresh corn, cut off the cob

1 packet McCormick’s chili seasoning (I used the one with less sodium)

1 avocado, pitted and sliced

Cheese or soy cheese crumbles, optional (I used Cheshire cheese, since it’s nice and sharp)

Turn stove to medium heat. Dump in cans of stewed tomatoes and beans. Add chili seasoning. Add corn. Stir. Cover and simmer for 45 minutes to an hour. Serve with avocado slices and cheese