Keri’s Vegan Cookies And Other Treats
Do you ever eat something veganized and wish everyone could taste it and just understand all food is better this way? Okay, that’s how I feel about everything I eat, but it was especially so with Friday’s lunchtime sandwich. Replacing the saturated-fat-and-suffering-laden bacon with smoked tempeh strips only makes the classic BLT better! I used Lightlife’s tempeh strips, Vegenaise, romaine lettuce, tomatoes, and whole wheat toast to put together one crazy-delicious vegan sandwich.
Friday night I had a headache, so rather than cook a 7-course gourmet meal (alright, so maybe I never do that) I wanted to quickly put something together. I thawed an emergency bag of mixed veggies I was keeping in the freezer for just such an occasion, steamed and mashed a head of cauliflower, and cooked a pot of quinoa. Quick and filling, even if it wasn’t restaurant-worthy.
Saturday, my mom and her boyfriend came to visit since he was gamin’ it up at a LAN party with my husband that afternoon. I made up a batch of Chris’ favorite cookies to take, and they must have been a hit because he came back empty handed. I’m going to attribute their disappearance to being super delicious cookies, rather than the fact boys playing video games for 15 hours straight would shovel mud in their mouths if you stirred in a little sugar and caffeine. I posted the recipe for Keri’s Cranberry Chocolate Chip Oatmeal vegan cookies a long time ago, but since it’s our favorite, I’ll go ahead and include it again!
Keri’s Cranberry Chocolate Chip Oatmeal Cookies
- 1 cup vegan butter
- 2 tablespoons nondairy milk
- 3/4 cup organic sugar
- 2 teaspoons vanilla extract
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 teaspoon cinnamon
- 1 /2 cup oats
- 1 cup vegan chocolate chips
- 1 cup organic dried cranberries
Preheat oven to 350 degrees. Sift together flour, baking soda, sea salt, and cinnamon in a large bowl. In a separate bowl, whip together vegan butter, sugar, non-dairy milk, and vanilla extract. Gradually add in dry mixture until well combined. Fold in oats, cranberries, and chocolate chips until evenly distributed. Roll a heaping tablespoon per cookie into a ball and arrange onto cookie sheet by the dozen. Bake 15-17 minutes. Enjoy!
I stopped in to play a few games with the guys, but soon came home to make Awesome Eggless Salad for my mom and the little guy. Mom really liked it and was impressed when comparing the nutrition information of my eggless salad to that of regular egg salad. After putting my son to bed, I made an extra sandwich to take for my gaming husband to eat, along with a few other snacks.
Sunday morning I was looking for something breakfast-y everyone would enjoy (I really need to get Vegan Brunch!) and came across the Lemon Cranberry Muffins (page 22) in Vegan Yum Yum. They sounded tasty, easy, and quick, so I mixed up the batter. When I started to pour, it seemed like there was more batter than room in the muffin pan. I double checked to make sure the recipe made 12 muffins and noticed the it said “use as much of the batter as possible”. Since I didn’t like the sound of any of my precious ingredients going to waste, I was determined to have those muffin cups brimming with batter and none left in the bowl. They turned out super moist and flavorful, much better than my last attempt at breakfast muffins. The flavor reminded me of lemon pound cake meets angel food cake (with cranberries thrown in), very light and fluffy. I’m sure I’ll be making them again someday.
What’s that you say? You didn’t need three pictures to know what a muffin looks like? Yeah, well… Anyway, I convinced my mom to stay for lunch so I could get some of Vegan Salt’s Coconut Curry in their bellies (Wow, what a mom thing to say, “in their bellies”!). I made a double batch and a pot of basmati rice, so Chris and I ended up eating it for both lunch and dinner, but I don’t mind. It’s so good. Before settling in to blog last night, I whipped up a batch of one of my son’s favorite dishes, just so I could take pictures for the recipe (sneak peek pic below) I included in my guest post on The Blissful Chef. I was so excited and honored Christy asked me to guest blog, so you’ll have to check out her blog repetitively today waiting for it to post. Or you could just let me do that and let you know when it’s up. Whichever. I hope everyone had a great weekend!
What was your food highlight of the weekend?