As I mentioned in my last post, I also tried out SusanV's Monterey Frittata. It was a bit involved, but not overly so, and it was really good. Mine wasn't as thick and didn't hold together as well as hers, but still tasted wonderful. I think next time I could use a smaller pan for the tofu and that would solve that issue.
Anyways, on to the real goods, the cookies. I think I picked perfect recipes for my first run with V-Con. Brett loved being the taste tester and I love baking cookies. It was a fun day, I listened to some very interesting podcasts, one involving James Howard Kunstler, and baked, and baked, and baked.....
The first batch of cookies I made were a variation of the Chocolate-Chocolate-Chip Walnut Cookies. I did the cherry variation, but stuck with regular vegan chocolate chips rather than using white chocolate chips as neither Brett nor I are fans. I also used whole wheat pastry flour, and didn't have any ground flax seeds, so I left those out, and the recipe still turned out great.
Next, I made the Chewy Chocolate-Raspberry Cookies. I simply followed the recipe as it read and according to Brett, these were really good. I had eaten a couple of the Chocolate-Chocolate-Chip Cherry and didn't really have room to try.
Then I made the Chewy Oatmeal-Raisin Cookies. These were a little bit more for me, as Brett tends to eschew anything that isn't chocolate, but he even liked these as well. The seasoning was just right, they were perfectly chewy and loaded with yummy raisins.
And finally, I departed from Veganomicon a bit to make some plain 'ol vegan chocolate chip cookies. This is yet another recipe I adapted from VegWeb. For some unknown reason the original recipe did not call for brown sugar. I have never heard of a chocolate chip cookie recipe that didn't call for brown sugar, so I altered it before I ever made it the first time. These are simple and a hit with anyone who likes chocolate chip cookies (which is everyone isn't it?).
Vegan Chocolate Chip Cookies
2 cups whole wheat pastry flour
2 tsp baking powder
1/2 tsp. salt
Vegan chocolate chips
1 cup organic sugar
1/2 cup brown sugar
1/2 cup canola oil
1 tsp pure vanilla extract
1/4 cup water
Preheat oven to 350.
Preheat oven to 350.
In a large bowl mix flour, baking powder, and salt. Add chips.
In a medium size bowl mix sugar and oil and mix. Add the vanilla and then add the water. Add to the dry. Mix well, you may need to add a bit more flour or water to get the consistency correct.
Roll dough into small balls and place an inch and a half apart on an ungreased cookie sheet. Bake them for about 7-10 minutes and check roughly every minute after that until cookies are slightly golden brown.
Remove from oven, let cool for about five minutes before transferring to a wire cooling rack.
After all this baking I wanted something quick and light for dinner, so I opted for sushi. I just got a rice cooker, which can also double as a veggie steamer, so this made the job a whole lot easier. I decided to try the Spicy Tempeh Nori Rolls from V-Con. This was my first experience with tempeh, and I'm still not sure about it. The sushi was pretty good I guess, I'm just still not sure. I think I will have to try it again some other way to really make a judgment.
I also made a variation on something similar to the Post Punk Kitchen's Goin' Back to Cali Roll. This is not where I got the idea from, I actually have had veggie sushi like this on campus at the University of Missouri, but it is very similar to PPK's Cali Roll. The only thing I did differently was to add shredded carrot and pickled ginger to the roll.
I was pretty wiped out at the end of the day, but had a lot of fun. I won't be repeating that today. The only thing I plan on making is dinner. Today is going to be one of the nice fun days of relaxing and doing as few productive things as possible. Yay for the weekend.