Anyway, the main reason why I haven't contributed to this blog yet is because I'm not actually vegan. I am certainly a vegetarian, and I love cooking and eating vegan when I can, but I'm just not ready to give up cheese. I can see it happening sometime down the road though.
Today, I made two vegan things, neither of them my own recipe (another reason why I haven't posted yet, I feel weird posting about copyrighted recipes). First up was the famous Scrumdiddlyumptious Broccoli, aka The Best Broccoli of Your Life. Of course, to make it vegan, I left out the cheese in my portion. This is what is left for my sister after my bro-in-law and I attacked it. There is cheese on L's portion here, but it's not like you can tell because the picture is so crappy.
Next up, I made the Sparkled Ginger Cookies from Vegan With a Vengeance. If I modified the recipe, can I post it? Here's what I did:
4 tbsp turbinado or demerrara sugar (regular sugar will work as well but coarse is best) I went with Sugar in the Raw
2 cups all-purpose flour I was short on all-purpose, so I used parts whole wheat flour
1 tsp baking soda
1/4 tsp salt
2.5 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 cup canola oil
1/4 cup molasses I used more! But then I ended up having to add approx 1/2 cup more whole wheat flour to make it more doughy.
1/4 cup soy milk
1 cup sugar
1 tsp vanilla extract
Preheat oven to 350*F. Lightly grease two cookie sheets. Place the turbinado sugar in a small bowl.
Sift together flour, baking soda, salt, and spices. In a separate large mixing bowl, mix together the oil, molasses, soy milk, sugar, and vanilla. Pour the dry ingredients into the wet and combine well. Roll into 1-inch balls [as I mentioned, I had to add a lot more flour to make it possible to even consider picking up a chunk of dough], flatten into a 1.5 inch diameter disk, press the cookie tops into the turbinado sugar and place 1 inch apart sugar side up on a prepared cookie sheet. Bake 10-12 minutes, let cool on cookie sheets for 3-5 minutes, transfer to cooling rack.
Here are my Sparkled Ginger Cookies with a glass of soymilk:
(I did some preliminary research on posting copyrighted recipes and I think as long as I credit the authors I'm okay? Please someone correct me if I'm wrong and I will remove the recipe right away.)
Mmmm, those cookies sound so good! I think I'm gonna have to buy that book for Cass, she's the cookie maker around here. I tried to make that broccoli and I think I screwed it up trying to skimp on oil. I think the roasting might depend on plenty of oil? That was pretty much the only thing I did "wrong," and the broccoli was all wrong. It worked well for you, though?
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