Archive for the ‘Getting Started’ Category
As seen on www.vegnews.com
The holidays have officially kicked off, and we’re pretty sure that something consistent across all reasons to celebrate—faith, tradition, amazing veg food—is cookies. Everyone loves cookies.
And VegNews just released their first-ever cookbook, the Holiday Cookie Collection. They are pretty danged thrilled with it, not to mention that by occassionally opting out of animal food products, and their industrialized food processing that is increasingly being linked to global warming, you just might be doing your part in eating your way to saving the planet for our kids!
All the cookies in the collection come from top-notch vegan bakers. While all the recipes are fantastic, there’s only one that you can make into a house. Yes, the perfect recipe for vegan gingerbread has finally been nailed, thanks to our man Ben Adams and the team over at Sticky Fingers Bakery in DC. Whether you roll it out thin and make yourself an edible dream home, or leave your dough a little thicker for soft, chewy gingerbread men, there’s something delicious in store when you make these cookies.
Perfect Gingerbread Cookies
What You Need:
- 2-3/4 cups pastry flour
- 1-1/2 teaspoons baking powder
- 1 tablespoon ground ginger
- 1/2 teaspoon ground cloves
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3/4 cup non-hydrogenated non-dairy, soft-buttery spread (like Earth Balance) , softened
- 3/4 cup molasses
- 1-1/2 cups light brown sugar, packed
- 2 tablespoons rice or almond milk
- 1/2 teaspoon vanilla
What You Do:
- Preheat oven to 325 degrees and grease a cookie sheet.
- In a bowl, combine pastry flour, baking powder, ginger, cloves, cinnamon, and salt. In a large bowl, whisk together margarine, molasses, and brown sugar together until smooth. Add soymilk and vanilla and whisk thoroughly.
- Add dry ingredients to wet and mix with spatula to form a dough. Cover and refrigerate for at least two hours.
- Roll out dough onto a floured board, 1/8- to 1/4-inch thick, depending on desired texture (thinner cookies will be crispier, thicker cookies will be chewier). Cut into shapes with cookie cutters and place on prepared cookie sheet. Bake for 10 to 12 minutes, depending on thickness. Go crazy with frosting and decorations!
Makes 24 Cookies
So we’re having family over tonight. Texas family. And in an effort to not totally freak them out by the healthy fare that we’ll be serving, we decided we’d offer up some homemade fries as a familiar, comfort food (just don’t tell them how healthy these pups are!).
- Pick any number of large potatoes (one potato makes about two servings) or try sweet potatoes as a vitamin packed, colorful option
- 1 teaspoon olive oil for every potato (you got it, 6 potatoes, 6 teaspoons) and for those looking for adventure, try grapeseed oil as a healthy option
- Sea salt to taste
- And for those wanting to spice things up: cayenne, black pepper, rosemary, thyme or turmeric (optional)
- Preheat oven to 425.
- Turn on your favorite song.
- Assign kids (big kids or little ones) to peel (sweet) potatoes
- Cut off tapered ends .
- Cut (sweet) potatoes in half lengthwise. And keep cutting each half in half until you get fry slices that are about 1/8- to 1/4-inch slabs (don’t make them too skinny or they’ll burn to crisps).
- Put fries in a large bowl. Toss thoroughly with oil. Sprinkle with salt (and whatever other spices you want to throw in!) just make sure to coat them evenly.
- Put your fries on a large baking sheet in a single layer, if possible (they can be snuggled in, because they will shrink when cooking).
- Bake your fries until they start to brown on the bottom (usally about 20 minutes) and are tender. Then pull them out, flip them, and stick them back in oven, increasing the temperature to 450 and bake for another 10 minutes, flipping them to help them cook evenly.
- Devour with pride.