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Archive for February, 2011

Today, I was surfing the web for a decent granola bar recipe to test, when I stumbled upon a blogspot.com blog, ‘The Savory Notebook’. Being a blogger myself, I was immediately interested. The picture was exquisite, and I knew right then, that it was the right recipe for me. I substituted some of the ingredients and changed around some things, so here is the html to the original page; http://savorynotebook.blogspot.com/2005/08/chewy-peanut-butter-granola-bars.html, and here is my version, enjoy!

Ingredients

1/2 cup roasted salted peanuts

1/2 cup roasted sunflower seeds

1 cup golden raisins

1/2 cup dried blueberries

1/2 cup dried cherries

2 cups toasted rolled oats

2 cups puffed brown rice cereal

1/2 cup peanut butter

1/2 cup packed brown sugar

1/3 cup light corn syrup

1/3 cup honey

1 teaspoon vanilla

1/4 teaspoon ground cinnamon

3/4 cup chilled Ghirardhelli dark chocolate chips

Cut up the dried cherries into smaller pieces in a large bowl if needed, then add the golden raisins and dried blueberries. Mix in the cinnamon and vanilla extract. Stir well.

Combine peanuts, sunflower seeds, toasted oats, and puffed rice with the fruit, stir, and set aside.

Combine the peanut butter, brown sugar, light corn syrup and honey in a microwavable bowl and heat on high for about 1 to 2 minutes. Stir, then fold it, along with the Ghirardhelli dark chocolate chips, into the dry mixture for a few minutes, or until fully incorporated.

Scoop the mixture into a 9 x 13-inch baking pan with a sheet of wax paper on the bottom with enough slack to use the sides to lift the granola bars out when they are fully cooled. Press down the granola mixture on the top with another sheet of wax paper, until even and your ideal thickness and density is reached.

Let bars cool for 1 to 2 hours, before cutting into bars.

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Mmmmm! These cookies are heaven! I’m eating one right now as I type (with a glass of vanilla soymilk, no doubt). If you could notice, I’ve been getting really into vegan baking, and it’s suprisingly easy. Everyone loved these cookies, and I’m starting to wonder why eggs are even in traditional cookies… seriously!? I found a recipe for vegan chosolate chip cookies on vegweb.com under “Better Than Sex Chocolate Chip Cookies”, but I couldn’t make it work. So, where I was at in that recipe, I changed it and added some things. Here’s my revised version, enjoy!

Ingredients

1 c. vegan margerine, room temp.

1 1/3 c. sugar

1 tbsp. molasses

2 tsp. vanilla extract

3 c. all-purpose flour

1 tsp. baking soda

1 tsp. salt

1 1/2 c. semi-sweet chocolate chips (Ghirardelli are vegan)

1 c. soymilk (I used vanilla, whatever you have is fine)

Directions:

Preheat oven to 350 degrees.

Cream margerine and sugar together until fluffy. Add in soymilk, vanilla, and molasses and mix in.

Slowly add the dry ingredients and mix. Fold in chocolate chips.

Scoop out 1” balls of dough onto ungreased pan. (The closer to 1” they are, the nicer they will look and faster they will cool. If they are bigger they might not cook all the way through, and they won’t look as nice.)  Bake for 8-10 minutes until lightly browned.

Allow the cookies to cool on the baking sheets for about 5 minutes. Transfer to cooling racks, let cool completely, and enjoy!

makes about 30 cookies, depending on size.

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    Okay, I was looking on vegweb.com for a good vegan oatmeal cookie for breakfast-on-the-go this week, but I couldn’t find one that I really wanted to make. The some of the “Anna’s Amazing Vegan Chocolate Oatmeal Cookies” recipe looked good, although I dont like nuts or chocolate in my oatmeal cookies. So, I just changed the recipe a tad, but aside from the nuts and chocolate switched out for the two types of raisins, its pretty much the same. Anyway, here is my take.

Ingredients:

1 c. Earth Balance (butter or margerine)

3/4 c. sugar

3/4 c. brown sugar

1 1/1 tsp. vanilla

2 c. flour

1 tsp. baking soda

1/2 tsp salt

1 tsp. cinnamon

1/2 c. oatmeal

1 c. golden raisins

1 c. regular raisins

Directions:

Preheat oven to 365.

Beat the vegan butter, sugars, and vanilla until creamy and mixed throughout.

Mix flour, baking soda, salt, cinnamon, and oatmeal in a separate bowl. Add sugar/butter mixture. (If mixture is too dry, add almond milk. stir in raisins.

Spoon onto lightly oiled cookie sheets, keeping each cookie about 3 inches apart.

Bake 7-12 minutes, or lightly golden. let cool on cookie sheets for 2 minutes, then transfer to cooling rack.

Enjoy!

Makes about 3 dozen.

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Instead of getting caught up in romance and fancy dinners this Valentine’s, have a blast cooking VEGAN DOG TREATS! You heard me! Your little critter needs love, and even if you don’t have a critter of your very own, what better way to spread the love is there than to donate a plate of yummy dog biscuits to your local animal shelter? You can spend your Valentines Day doing something that will make a difference.

Vegan Dog Treats:

5 cups flour
3 cups rolled oats
2-1/4 cups water
5 large carrots, finely shredded
2/3 cup peanut butter
1/2 cup applesauce

Directions:

1. Preheat oven to 350 degrees F.

2. In a bowl, combine flour and oats. Mix in water, carrots, peanut butter, and applesauce.

3. Knead dough until people-cookie dough consistency. Roll out dough to desired thickness on a floured surface. Use cookie cutters to create biscuit shapes.

4. Bake for 20 to 25 minutes or until slightly firm. Let biscuits cool… and let pups enjoy!

Makes: 6 panfuls of biscuits, Cooking time: 20 to 25 minutes a pan

You can cut them out with any cookie cutter, but I personally  love hearts, bones, or dog shapes for these treats. There are many cookie cutter sites that sell these types of cutters, you could even find your dogs shape, or just one you think is cute. (I prefer the classic Westie) Here is just one of the sites of many that sell them.

http://www.kitchengifts.com/dogs.html

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Last month, I said I was going to get my grandmas recipes and vegan-ize them… well this one was a little bit of a stretch, considering cabbage roll filling is mostly meat, but they were delish! so, here’s my vegan take on my grandmas famous stuffed cabbage rolls.

Ingredients:

    6 large cabbage leaves

    1 1/2 cups cooked rice (I used red rice)

    1 1/2 cups cooked lentils

    3 tbsp olive oil

    1 large onion, diced

    2 1/4 cups canned tomatos, diced, with some of their liquid

    1 1/2 cups vegetable stock or water (I used some of the leftover cabbage water)

    3 tbsp capers

    salt and pepper to taste

Directions:

    Preheat your oven to 350 F. bring a large pot of water to a boil, slip in cabbage leaves one at a time and soften (about 1-2 minutes each leaf)

    In a small skillet, heat olive oil and saute the onion until transluces (about 5 min) add tomatos and a bit of their liquid, the stock or water, and the capers. cook for about 5 more minutes.

    Lay a cabbage leaf flat on your workspace. Mix lentils and rice together, then spoon out about 1/2 – 3/4 cup onto the thick part of each leaf, Roll them over once, fold the sidesin, and finish rolling. Don’t make it too tight, or the cabbage will split. Put the rolls in a casserole dish, folded sides down, then puor the tomato/caper/onion sauce over them. Be sure the sauce covers them so the leaves dont dry out.

    Place in the oven and bake for about 30 min. (makes 6 rolls)

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Just what the title said… Silk Vanilla Soymilk is amazing. Cheap, too! The grocery store I go to always has special prices and sales on it. Yesterday I bought two large cartons for only six dollars! It tastes great on its own, or mixed with Hersheys Chocolate Syrup (which I recently found out is vegan) or dunked with oreos (also vegan!) The taste is so great and vanilla-ey. I just LOVE it. I do have to warn you, though; the origional kind is not very good. I drank some at my friend’s, because her boyfriend is lactose intolerant, and I didn’t like it at all. So, if you are going to buy it, blue carton is great, red carton is not my favorite!

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   Being a vegan in highschool is not easy at all, especially finding appropriate shoes. Well, today my life just got a whole lot easier when I saw that Toms had a whole vegan tab! Classic Toms and wrap boots filled about a half page. These vegan shoes are the same price as any other classic Toms, look just as nice, and another pair will still go to a child in need, PLUS their all made with sustainable, non-animal materials. YAY!! I am definately going to get a pair, the Silver Morocco Womens Classics, but there are others to look at, too. Here are some of my favorites!

They also have vegan mens styles, so be sure to check them out!

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