Wednesday, August 22, 2007
I think that this is one of my new favorite meals. Not the potato chips (although Kettle Chips are really yummy), but the sandwich made with corned seitan. All I can say is that it's amazing! The recipe for the seitan was generously shared with us by vegan chef Brian McCarthy. The recipe and video are up on our Everyday Dish site here. If you are a reuben sandwich lover you've got to go run to your kitchen and try this recipe. Now!
I apologize for not being a better blogger over the past few weeks (okay, month). I have finally turned in the manuscript for my pie book (Yeah!), so I can now start to turn my focus back on savory foods (and maybe a few desserts too).
Enjoy the recipe, and I'll be back soon with some fun new food as well as a few product reviews that are long overdo.
Wednesday, August 8, 2007
I was away this last weekend at the PPK gathering, and brought a batch of these cookies. They were gobbled up fast, so I thought it would be a good time to post the recipe again. They really are that good! And did I mention they're vegan too?
The cookies have a nice coffee punch, with a hint of cinnamon. Soft and chewy, they're actually even better the second day (if they last that long). If you worry about caffeine, you can use decaf, but there's only 2 tablespoons in the whole recipe, and it makes a lot of cookies. They would probably be wonderful with a handful of toasted pecans too. The cookies freeze well, which I love because then I have them on hand for a quick treat. What can I say but, start baking!
Julie's Chocolate Chip Espresso Cookies
Preheat oven to 350°F
Makes about 30 large cookies
3-1/2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon instant coffee
1 tablespoon finely ground espresso
1-1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
2/3 cup canola oil
2-1/4 cups packed brown sugar
Egg replacer for 2 eggs (I use Bob's Red Mill brand)*
1/3 cup soy milk or other non-dairy milk
1 tablespoon pure vanilla
2 cups rolled oats (old fashioned)
2 cups chocolate chips or chunks
1. In a small bowl, combine flour, baking powder, coffee powder, espresso, baking soda, cinnamon and salt.
2. In bowl of stand mixer, beat together oil, brown sugar, egg replacer (mixed with water*) and vanilla, beating until smooth. Add flour mixture to oil mixture, beating just until mixed. Add soy milk, beating until mixed. If dough is too dry, add an additional tablespoon of soy milk. Stir in the oats and chocolate chips (dough will be pretty stiff).
3. Scoop mixture onto parchment lined baking sheets, lightly press tops of cookies with hand and bake in preheated oven for 14 minutes, or until puffed and slightly cracked on top (but still soft to the touch). Let cookies cool on baking sheet completely before removing.
*Make sure to blend egg replacer with necessary liquid before adding to batter.