Magical Chocolate Chip Cookies (Vegan MoFo #13)

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The House With a Clock In Its Walls by John Bellairs is probably the most peculiar book I’ll be writing about this month. It’s creepy and bizarre, but in a good way. The story start with recently orphaned Lewis moving into his Uncle Jonathan’s spooky old house. When he finds out his eccentric uncle and their nice old neighbor, Mrs. Zimmermann, are actually wizards, Lewis is ecstatic. But when he wakes up one night to find his uncle looking for a ‘clock in the walls’, things start to get strange.

Uncle Jonathan soon tells Lewis that a pair of evil wizard lived in the house before them, and the clock is ticking down to doomsday. Soon Lewis takes it upon himself to help find the clock and destroy it, before it can destroy the world. Add to that some awkward friend-making, necromancy, late night car chases, and creepy Edward Gorey illustrations, and you’ve got yourself a fantastically weird children’s book that is also fun for adults too.

“Oh by the way,” he said, “you might bring Lewis a glass of iced tea, and get me a refill. No sugar. And bring out another plate of chocolate chip cookies.”

Mrs. Zimmermann stood up and clasped her hands subserviently in front of her. “How would you like your cookies, sir? Stuffed down your throat one by one, or crumbled up and sifted into your shirt collar?”

Jonathan stuck out his tongue at her. “Ignore her, Lewis. She thinks she’s smart because she’s got more college degrees than I have.” -The House With a Clock In Its Walls (paperback) page 13

In the book, Mrs. Zimmermann serves freshly baked chocolate chip cookies on at least four different occasions.  So it was only right that I keep up with this theme and make cookies myself!

classic chocolate chip

It’s been a while since I’ve had just a plain classic chocolate chip cookie. About.com has a great vegan recipe that is super easy and delicious. It also made a ton of cookies, around 48. That way there’s tons to snack on and share with friends!

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Easter Treats and Eats

I hope everyone had a good Easter! My Easter was full of friends and good food, so I would count it a success.

The University of Montevallo’s Family and Consumer Sciences Student Group had an Easter-themed bake sale on Wednesday. For that I made pumpkin spice cake bunnies with cream cheez frosting.

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I also made cookie dough bites from Vegan Cookies Invade Your Cookie Jar. These were a great hit and multiple people kept asking “There aren’t any eggs in these?!” Um, no. I’d prefer vegan cookies over a case of salmonella any day.
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For actual Easter day I had a lovely lunch with Peter and our friends Charlie and Sierra. Then afterwards we spent time playing board games and making Easter things.

For a festive look, I knitted this adorable bunny hat. I used Slip Slip Knit’s knitting chart for the bunnies.
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Instead of the traditional egg-dyeing, I went an animal friendly route and got some blank plastic toys from Hobby Lobby and decorated them with markers.

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For lunch we had a mish-mash of snacks.

I made some tea sandwiches with whole wheat bread, sliced cucumber, spicy sriracha bean dip, and Vegenaise.
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Avocado hummus with pita chips
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I used my go-to potato skins recipe, but got lazy and boiled the potatoes with the skins on and mashed them with the other ingredients (minus the onions and Tofutti cheese). They had all the taste of potato skins, but without the added effort of scooping out the filling.
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Post of the S – Spaghetti, Sandwich, and Soup

Okay, so I have a hard time coming up with cute titles for these posts. So there are others meals in here that don’t start with S, but that doesn’t mean they aren’t just as yummy as the food included in the titles. 😛

I am way behind on posting regular food pictures, so don’t be too surprised when I mention Halloween in this post.

Tomato herb couscous (recipe coming soon!) and barbecue  Morningstar chick’n strips

Mushroom spaghetti and salad with balsamic vinaigrette.

The glorious thing you are about to see below is an artichoke-bacon chicken salad sandwich. This is probably the best sandwich I’ve ever had. It’s not very healthy, so it will have to be only made on occasion, but anyone who likes chick’n salad should try this.

Peter’s family made a wonderful dinner the other day. I had a Boca burger patty with A1, roasted sweet potato, steamed broccoli, and fried green tomatoes.

The Family and Consumer Sciences Student Group at UM had a Halloween bake sale and so of course I had to make lots of vegan treats!

Carrot cake cupcakes with cheez cream frosting
Peanut butter cereal “bars”, which fell apart so I just mooshed them into balls

Cookie dough bites (from Vegan Cookies Invade Your Cookie Jar) dipped in chocolate

Soy-Tan Dream Cutlets (which are amazing!) with buttery pasta
Potato soup with bacon bits

Dorm Noms

I finally got a camera cord, yay! Well actually I got a camera cord a few weeks ago, but I’ve been too busy to blog until now. School work is taking up more time this semester, so my posts will be more sporadic but will probably have a lot more stuff covered in them.

Here’s what I’ve eaten so far this semester:

Carrot cake muffins from a recipe on The Flaming Vegan.

Seasoned black beans mixed with Daiya on top of chipotle tomato rice.

The local eatery, Eclipse Coffee and Books, has added several new vegan items to their menu and I decided to try them out.

First was the couscous and quinoa salad. Gotta be honest, I don’t really like the texture of pearl couscous or quinoa, so this wasn’t a huge hit for me. It had a great taste, kinda spicy with a citrus-y undertone, but the texture was a deal breaker for me. The coconut macaroon cookie from Alternative Baking kind of made up for it though.
Although the first vegan dish was a bit disappointing, the second definitely wasn’t! They added a veggie burger to their menu and it is fantastic. It’s made with quinoa and beans and is served on rye bread with your choice of toppings. I got mine with lettuce, tomato, mustard, and ketchup.

I guess Eclipse’s burger got me in the mood for sandwiches, because a few days after that I tried my hand at making my own veggie burgers. I very loosely based it around this recipe, but made lots of changes.

I mashed up a drained can of black beans, added about 1/2 cup bread crumbs, 1/4 cup diced onions, 2 tbsp taco sauce, and some Mrs. Dash Extra Spicy. Then I formed them into four patties and cooked them in an oiled  skillet for a few minutes on each side. They were sooo good. After making these, I may just stop buying pre-made veggie burgers altogether. I need to make another batch and test whether they can withstand freezing very well. I ate my sandwich on a onion bun with pickles, tomato, and some Vegenaise mixed with Sriracha.

I broke out the slow cooker this weekend too and made some Mom’s Chili, seen here topped with some Tofutti sour cream.

On Saturday I spent time with my friend Skye and her lovely mother Sally. We went to Whole Foods and ate lunch at their cafe. I got fried tofu (with ketchup), a seasoned mixture of black eyed peas and butter beans, and a grain salad with millet, barley, and brown rice. It was all really yummy and I will definitely be going back their to eat soon.

And also for dessert at Whole Foods I got a double chocolate vegan cookie, woot!

Spring Break Noms

I have been on a blogging break for spring break, but it’s time to start back now that school begins tomorrow morning. I ate a lot of good food over the break and now it’s time to share pictures of all my noms.

Right before leaving for the break, the cafeteria actually made a nice vegan lunch. They had grilled eggplant “steak”, steamed broccoli, and spicy hummus paired with some tomatoes, olives, and cucumber slices from the salad bar.

My boyfriend, Peter, and I went to Arkansas last weekend to visit my mom, so we got the pleasure of not having to cook and let her be the one to feed us. She made some great blueberry muffins with streusel topping for breakfast.

Not everything was homemade though, we did get us some pizza from the US Pizza Co.

We got the veggie-lovers pizza. Though I had to eat mine cheese-less because I had no Daiya on hand, it was still really good. The thin crust gets super crispy and they use canned mushrooms which gives it a meatier texture. Yum.

Once back home in Alabama, I thoroughly enjoyed having my own kitchen to cook in. I am still not used to the icky public kitchens in the dorms. For lunch I cooked up some frozen hash-browns with spicy seasoning, a bit of salsa, and a ton of Daiya cheddar. I topped the hash-browns with Tofutti sour cream and added a Garden Burger black bean patty on the side.

The four ingredients in the following picture are magical… No, not really, but it seems like they are. (scroll down to see why)

Those ingredients turned into one of the best dishes I have ever made, chick’n and dumplings. I brought about half of the container of Imagine No-Chicken Broth to a boil, stirred in a vigorous dose of Mrs. Dash, added the chopped up Gardein chick’n, and lastly threw in the pre-made dumplings to cook. All in all, this meal took at most 15 minutes to make, and it was delicious.

Another experimental dish that turned into a keeper was this creamy pasta with sausage. I threw some spiral pasta in to cook and then began making a sauce. I added a can of diced Italian tomatoes, two big handfuls of chopped kale, a dollop of Tofutti sour cream, a healthy dose of Parma vegan parmesan, and some chopped of Yves Italian sausages. The sauce simmered for about ten minutes while the pasta cooked, then I threw it all together in a pot. I served it with a whole-wheat Alexandria’s roll on the side. This was delicious and my sister and her boyfriend (who are sometimes known to be picky around vegetable filled foods) sucked down all the leftovers with their compliments to the chef.

I know Easter is still two weeks from now, but I couldn’t resist making these cute cookies. They were pink lemonade flavored, and they were *gasp* from a box mix. The cookies tasted great though, but the bunnies were an issue. I found the adorable Easter decorations at  Walmart and since the box said “edible” on it, I assumed it was true. These sugar bunnies could literally chip your tooth if you tried to chew on one, they were like rocks. Everyone enjoyed the cookies though and just pulled off the decoration.

Finals Week Food

Once this week ends, it’s onward to home and freedom! This semester has not been hard at all though, and I’m keeping my fingers crossed the rest of my college experience is such a breeze (yeah, right). The cafeteria’s food is still pretty bad, but the other day they had two wonderful vegan things: peppery hummus and minestrone veggie soup. Below is the soup and the hummus piled on top of some lettuce, green olives, and tomatoes.

Even though the cafeteria is trying (slowly, but surely) to step up their game, I still feed myself two of my daily three meals. Which means I sometimes reach for the traditional college student staple, ramen noodles. Though I’m not willing to eat the super bad for you kind that is sold for 15 cents a package. I’m willing to pay the extra 35 cents and save my health. I eat Koyo garlic pepper ramen which is baked, made with organic ingredients, and has 190 calories and 1 gram of fat. That is fantastic in comparison to the 380 calories and 14 grams of fat found in Maruchan Top Ramen packages.

So I made the garlic pepper ramen below and topped with some Wild Wood baked teriakyi tofu for extra protein. This only took 5 minutes. So a meal that’s not too bad for you, filling, fast, and cheap. Sounds like me and Koyo ramen are going to be friends for the next four years to come.

I’m excited to be going back home for three weeks though. No more wearing flip-flops in the shower, waking up early, or having to carry all my cooking stuff down two floors to make a meal. Now I can make yummy junk, like this pizza pictured below that I made last weekend. It has roasted garlic marinara sauce, Daiya cheez,  Yves “beef” crumbles, mushrooms, and kalamata olives. Not very pretty, but very yummy.

Along with the pizza, I also baked some mini blueberry and cream cheez pies last weekend. I thought these up on a whim, and they only took about 30 minutes total to make and bake them. The reason they were so simple is because I used a few *gasp* pre-made ingredients. I know, I know, the whole speech about how making things by hand makes it healthier and better overall, but sometimes I just don’t feel like going through the trouble.

So the crust is from pre-made crescent rolls dough, folded neatly into a muffin tin. The filling is vegan cream cheez that has been blended with lemon juice, vanilla extract, and powdered sugar, then all that was topped of with blueberry pie filling. I folded the tops over the filling, baked them for 10 minutes, and voila! Delicious and adorable mini pies.

Speaking of adorable desserts, I made these sweet and simple reindeer cookies. I was inspired by a photo on Pinterest (my new addiction), and decided to make a batch to bring to the FCS Student Group Christmas party. They are just Nutter Butter cookies that has been coated in dark chocolate, then topped with pretzel antlers and frosting facial features.

And sadly, this last Wednesday was my final Food Prep class. The theme for the cooking lab was appetizers, so I brought a recipe for vegan crab cakes. At first, all the omnivores were skeptical because the recipe called for lots of “weird” ingredients like tempeh and Vegenaise, but once they tried a bite everyone was head over heels for this recipe. It was a bit time-consuming to make, though so very worth it. I’m saving the recipe and definitely going to make it again soon. This was a great dish to end this class with.

My Om Nom Noms of the Week

I’m just rounding up some of the interesting food I’ve made this week. Nothing too spectacular.

Here are some carrot cake cookies, made with a recipe from The Innocent Primate blog. You can find the recipe at this link. I baked these for a Sunday evening Bible study and they went over great! They were moist with just enough chew to keep them together. It kind of reminded me of the Little Debbie oatmeal cream pie cookies I loved so much in my pre-vegan days.

The food photographed here, on the other hand, was something I threw together with no recipe and just hoped for the best. They turned out very good too! It was an attempt at homemade pizza rolls.

I rolled out some pre-made crescent rolls and slightly dusted them with nutritional yeast to add a cheezy taste. Then I made them into little pockets, added pizza sauce, and topped that with Yves vegan ground beef that had been mixed with Greek seasoned salt. After popping it in the oven and baking it for 15 minutes, out came these beauties!
Money shot of the filling!