shannon (paediatrics) wrote in iliketocook,
shannon
paediatrics
iliketocook

first post.

I made delicious vegan cookies today!
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1 cup nonhydrogenated margarine, at room temperature
1-1/4 cups sugar
1 tablespoon molasses
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1-1/2 cups semisweet chocolate chips (Isa recommends Tropical Source)

Preheat oven to 350 F.

Cream together the margarine and sugar until fluffy. Add the molasses and vamilla. Add the flour, baking soda, and salt, and mix well. Fold in the chocolate chips.

Drop by teaspoonfuls spaced a little over 2" apart onto ungreased cookie sheets. Bake for 8 to 10 minutes, until ever so slightly browned. Let cool on the baking sheets for 5 minutes, then transfer to a cooling rack.
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Last night i also made the best Vegan Garden Vegetable Spaghetti sauce.

2 tablespoon of olive oil (my sister forgot to get olive oil from the store so i just used vegetable oil)
1 large carrot -- sliced
1/2 medium onion -- chopped (i think red onions taste the best in this.)
1/2 medium zucchini -- chopped
3 cloves garlic -- minced (i couldn't find the garlic press, so i just shredded it.)
2 14.5 oz cans of diced tomatoes
1 large (i can't remember how many ounces it was) can of tomato paste.
3 tablespoons of sugar
1/2 cup frozen corn -- thawed
1 tablespoon fresh chopped basil
1/2 tablespoon of fresh chopped parsley
salt and pepper to taste.


Heat olive oil in skillet over medium high heat.
Cook carrots, onion, zucchini, and garlic in oil, stirring frequently, until vegetables are crisp tender.
transfer vegetables into a sauce pan, then pour in both cans of diced tomatoes, the can of tomato paste, chopped herbs, sugar, and corn, wait until heated to add the salt and pepper to taste.

pour over spaghetti or any other pasta noodles and enjoy!
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Last week i made Vegan Chocolate Raspberry Blondies.
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FOR RASPBERRY LAYER:

2 cups frozen raspberries
3 tablespoons tapioca starch (you can substitute arrowroot or cornstarch) i used cornstarch
1/4 cup cold water
1/3 cup sugar

FOR THE BLONDIE LAYER:

3 3/4 cups all purpose flour
1 1/4 tsp baking soda
1/2 tsp salt
1 (6 oz) container of plain or vanilla soy yogurt
1/4 cup rice or soy milk
1/2 cup plus 2 tbsp canola oil
2 cups sugar
1 tbsp vanilla extract
1 cup chocolate chips

Preheat oven to 350 degrees. Lightly grease a 9" x 13" baking pan.

Prepare the raspberry layer:
In a saucepan combine all raspberry layer ingredients adn stir until tapioca starch is dissolved. Bring to a boil and then lower to a low boil, stirring often, for 5 mins or until thickened. Remove from heat.

Prepare the blondie layer:
In a mixing bowl soft together the flour, baking soda and salt. In a separate bowl, combine the soy yogurt, rice/soy milk, oil, sugar, and vanilla. in batches, mix the dry ingredients into the wet to form a dough. Set aside one cup of the dough and spread the rest into the prepared baking pan. Spread the raspberry layer over it. Sprinkle half the chocolate chips over the raspberry layer. Drop the remaining dough over the chips and raspberries; sprinkle the rest of the chocolate chips over that. Bake for 35 mins. Let cool completely before serving.
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