Vegan Chocolaty Crinkle Cookies and Vegan Black and White Cookies

Ivy has been a cookie cooking maniac since Isa Chandra Moskowitz’s Vegan Cookies Invade Your Cookie Jar came out.  Both recipes are a bit complicated but Ivy followed them to the letter with great results. The recipes are at the end of the recipes section.

Vegan Chocolate Chip Cookies

Ivy made chocolate chip cookies from a recipe in Isa Chandra Moskowitz’s brand spanking new “Vegan Cookies Take Over Your Cookie Jar.”  The results were nothing short of delectable.

Vegan Pumpkin Chocolate Chip Cupcakes

Ivy’s pumpkin chocolate chip cupcakes were great. The chocolate chips didn’t overwhelm the pumpkin, and the pumpkin made the cupcakes practically healthy!

Vegan Red Velvet Cupcakes

Ivy did it again with red velvet cupcakes from a recipe in Vegan Cupcakes Take Over the World cookbook. The chocolate cake is rich and moist without being overly

vegan red velvet cupcakes

decadent; the white frosting, made with margarine, soy milk, Crisco, vanilla and ultra fine sugar came out light, fluffy and not too sweet. Her brother and his friends were salivating over them as they cooled!

Vegan Potato and Spinach/Potato Knishes

Knishes kept us busy.  We used a recipe from Isa Chandra Moskowitz’s Vegan With A Vengeance, and once again she did not fail us. Potatoes were first baked for 70 minutes, then mashed with oil and and water, then flour is kneaded in for 15 minutes (ouch!) and then the thawed frozen spinach folded in to half of the potato mixture. The dough was made from flour and potato. Once the mashed potato and spinach potato mixtures were done, we rolled the dough into a rectangle, put a log of mixture in the middle, folded the dough around the log, turned into over, and scored it into five pieces. After baking for 40 minutes we have an awesome dinner of knishes and salad with vegan lemon pepper dressing made by Ivy.

vegan potato knish

Vegan Split Pea Soup

Thanks to the slow cooker for making this so easy to prepare. Just a bag of washed split peas, a couple of chopped carrots and celery, a few handfuls of TVP to give it some protein, two chopped potatoes, onion powder, and a liberal dosing of salt all dumped in at 8 am; by 6 pm, hearty soup awaits!

Vegan Fried Chicken

We made this last weekend and are still talking about it. The “chicken” is homemade seitan, easily made from vital wheat gluten flour and water, boiled in a soy sauce broth for about a half hour. That’s it! Frying was just a matter of coating the pieces of seitan in a bath of soy milk and bread crumbs and then lowering into very hot canola oil (recipe to be posted soon).  I don’t think the Colonel will beating our door down for our recipe, but he can keep his.  After some debate we decided we didn’t need to prepare the sauce, which was the correct call–the unchicken was delicious undressed. We served with edamame beans for a high-protein, delicious meal.

Peanut Butter Cookies

These cookies, from Isa Chandra Moskowitz’s recipe, are delicious!

Vegan Rice Krispie Treats

These were delicious and took about 10 minutes to make! “Mmmmm,” Liz says as she bites in. “You don’t know how long it’s been since I’ve had one of THESE!”

Here’s the recipe, which was super easy to veganize:

3 Tbs Earth Balance margarine

10 oz Dandies vegan marshmallows (available from Pangea)

6 cups Rice Krispies

Melt margarine in large saucepan. Stir in marshmallows until melted, then stir in Rice Krispies. Press into 13 x 9 x 2 pan and let harden (about 30 minutes). Makes 24 delicious squares.

Homemade Chili

This chili was delicious and did not use a recipe. It consisted of TVP, kidney beans, tomato paste, and some chopped up veggies thrown in a crock pot for about 7 hours and topped off with some vegan cheese and served with tortilla chips. Next time, maybe some fresh herbs, but other than that, delish!