Vegan-ized Oatmeal Gingersnaps

Here we see Eve modeling our new favorite cookie this holiday season.

Ah, baking with the family. The smell of molasses and ginger hanging in the warm air as the timer rings, and you pull those fresh-baked cookies out of the oven, knowing deep in your heart that this moment is bringing back all those rosy childhood memories of happy times.

Or you could just be a fan of delicious flavor. I know I am.

I thought I’d share my new “vegan-ized” version of a recipe I found here, which is completely identical, as far as I can tell, to the recipe my mom used to make all the time when I was a kid. These cookies were one of the three we would always make. Either these, chocolate chocolate chip with white chocolate chips (my “veganizing” white whale), or snickerdoodles. (Which are pretty easy to make vegan, I actually like this recipe. Though I did add a thing or two, but that’s another post.)

Anyway.

Oatmeal Gingersnaps

  • 1 Cup Coconut Oil, Solid
  • 2 Cups sugar (I like to use raw sugar, one without bone char)
  • 1/2 Cup molasses
  • 2 flax eggs= 2 Tbs flaxseed meal + 5 Tbs water (information on flax eggs here)
  • 3 cups White Whole Wheat Flour
  • 1 1/2 cups Old Fashioned Oats
  • 2 tsp Baking Soda
  • 2 tsp Ground Ginger
  • 1/2 tsp Ground Cloves
  • 1/2 tsp Salt

Preheat oven to 375*F.  Cream together the coconut oil and sugar,  and try to beat out as many lumps as possible. Mix in flax egg and molasses until smooth. Add in dry ingredients, except for oats. Once the dough is relatively smooth, add in the oats. Get a bowl with a small amount of granulated sugar, and roll dough into 1-inch balls, rolling the balls in the sugar before placing them on a cookie sheet 3 inches apart, to ensure the cookies don’t touch as they spread out in the oven. Place cookies in the heated oven for 8-10 minutes. The cookies will have spread, cracked, and most importantly, they will still be soft. Allow them to cool, and they will get the perfect textural bite of crisp on the outside, chewy on the inside, and soft in between. These cookies also travel very well, making them a perfect cookie to ship in care packages and presents.

 

 

 

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Vegan Curried “Chicken” Noodle Soup

Ah, cooler weather. I’ve missed you. And what could be better than a quick and easy soup?

Mmmm, soup

32 oz light colored vegetable stock

Orichetti or other small, spoon-size pasta, enough to fill small saucepan halfway

1 cup water, or enough to keep your pasta covered

1 cup coconut milk (save until your noodles are cooked)

8 oz canned corn (no need to drain)

8 oz canned carrots (no need to drain)

1/2 cup frozen peas

1/2 cup chopped zucchini (or whatever vegetables you have handy)

1/4-1 tsp curry powder (or more to taste)

1/4-1 tsp turmeric

1/4-1/2 tsp ginger

1 Tbs teriyaki sauce (or you could eliminate this, if you’d prefer)

salt and black pepper to taste

Boil noodles in vegetable stock until noodles are al dente, adding peas and zucchini while they boil to cook them slightly.

Add the coconut milk after the noodles and vegetables are cooked to desired tenderness, serve.  Ours came out tasting very much like chicken noodle soup.

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Vegan Peanut Butter “Crackle” Bars and Vegan Magic Shell

Whoa, mama.

I really stumbled upon the best idea today.

For those of you following along back home: I have a lot of allergies to various foods (all very recent and alarming, but not my point right now) which means since November of last year, our family has been eating (pretty much) strictly vegan.

Reading labels of foods at the store has been such a chore, so processed foods are just not a thing we eat anymore.

But man, do I miss chocolate bars.

Cue today’s  brain wave.

I was at the store, getting one of my pre-approved treats, wishing it was chocolate.

Sigh. Good, but not chocolate.

Then it hit me.  Hey! Isn’t a rice cake a lot  like the stuff inside a Krackle bar?

Yep.

Recipe below:

Chocolate: 

  • 1/3 Cup Creamy Peanut Butter
  • 3 Tablespoons Coconut Oil, melted
  • 1 teaspoon vanilla extract
  • 3 Tablespoons Cocoa Powder
  • 3 Tablespoons Maple/ Agave syrup

Melt all ingredients in microwave-safe bowl, stir to combine evenly until the chocolate is smooth and silky. Crumble rice cake (I only used about 1/3 of 1 rice cake for the amount of chocolate bars I made) into the molds and spoon liquid chocolate into the molds. For best results (I didn’t do this, but I totally should have), spoon a bit of chocolate into the mold before adding rice cake crumbles, to ensure a nice finish. Put your molds in a level place in the freezer to harden your chocolate. Makes roughly 2/3 cup of liquid chocolate.

The resulting chocolate is very quick to melt, and will absolutely melt in your hands, not just your mouth, so it’s best to keep them in the freezer.

See? Not the prettiest. But sooo tasty.

I think it’s also good to note that this lovely concoction is a perfect “Magic Shell” on ice cream. My kiddos love this stuff on frozen fruit, especially blueberries and bananas.

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