Thursday, August 7, 2008

Green and Brown Goodness

Vegetarian Times Vegan Thumbprint cookies

My boyfriend wanted to buy some Pepperidge Farm Verona cookies which are totally not vegan but he is not a vegan yet but he trying. I know he wasn't going to buy it but nevertheless, I felt bad and I told him I'll make him some vegan thumbprint cookies since apparently this current September issue of Vegetarian Times happens to have a recipe vegan thumbprint cookies.

I found the cookie to be quite tasty but before the initial bite there was a strong aroma of soy/tofu. I think it's just from the Soy Garden Earth Balance margarine I used. I also found the cookie to be a bit softer than how I hoped it to be. I used mayhaw jam rather than the traditional raspberry jam. I only had the mayhaw one at the time.

The thumbprint cookies does not even really resemble a thumbprint cookie. It looks more like a jam filled cookie. I know my boyfriend LOVES jam, well filling in general. He over does it many of the time so I decided to over do it just for him. Rather than giving the cookie a cute little thumb indentation, it was more like a huge TOE indentation. I over filled the middle with jam and it kinda spread during the baking process. Oh wells.

Yields 36 cookies 76 Cal/Cookies
1 1/2 Cup All Purpose Flour
1/2 Cup Whole Wheat Flour
1/2 Tsp Baking Powder
1/4 Tsp Salt
3/4 Cup Sugar
1/2 Cup Margarine, Room Temperature
1/3 Cup Vanilla Soymilk
1 Tsp Vanilla Extract
1/4 Tsp Almond Extract
1 Cup Raspberry Jam [ Use any, Apricot taste good as well ]

  • Sift and combine all the flour, baking powder and salt together in a big bowl.
  • Beat the sugar and margarine together.
  • Then slowly beat in the soymilk, vanilla and almond extract.
  • Beat ind the flour mixture until everything is well combined
  • Wrap the bowl in plastic wrap and chill it in the refrigerator for at least half an hour.
  • Preheat the oven to 325 F.
  • Take the dough out and roll it into 36 balls and place it onto a greased cookie sheet or parchment paper lined onto of the cookie sheet.
  • Gently flatten the the ball of dough a bit and make an indentation with your thumb.
  • Put the cookie sheet back into the refrigerator.
  • Pour the jam into a bowl and break up the big chunk of jam with a fork.
  • Then place pur the jam into a pastry bag or a zip lock bag with a hole slit on a corner.
  • Take out your cookies and fill the indentations with the jam.
  • Place it into the oven and bake it for 12 to 15 minutes or or until lightly browned.
  • Cool the cookies on a cooling rack.
Fat Free Vegan Can't be Beet Chocolate Cake

I got this recipe off of FatfreeVegan. I wanted to get rid of some of the beets that I had in my fridge. These little cupcakes were really delicious but I found it to be a bit too chocolaty. This cake were moist and not dense despite the fact that it was made up of mainly whole wheat flour. I wanted to get rid of the baby food that were in my cupboard so I used that instead of the apple sauce and I also reduced the sugar from 1 Cup to 3/4 Cup. I found the cupcakes to be sweet enough but my boyfriend thought that it was very subtle and would preferred it to be sweeter. He described it as eating very dark chocolate. I made them as cupcakes since it were much easier for me to eat and I gave more than half away to my boyfriend since I'm the only one in my family who eats vegan food, chocolaty food and sweet food. I would never be able to finish it.

Avocado Amaranth CousCous for 1 Person

I don't normally post meal recipe since I'm never measure anything I just eyeball it so the measurements for this will obviously be from eyeballing. I hate it that I am the only one eating. My parents thinks that because I am vegan I don't have much to eat want so they don't eat my food even though I offer it to them. They also don't like any other type of food other than Chinese. I always end up with so much leftover and I hate that so this recipe should be enough for one person. I still think it's more than enough for one person. It's like for one and a half person. This dish is a bit Chinese and a bit Middle Eastern. I believe that's where it originated. I have never seen amaranth leaves sold anywhere else except for the Chinese market so if there aren't any amaranth leaves available, you can use spinach.

In Cantonese it's called Yeen Choy (莧菜). Amaranth is also called Chinese spinach and there are two varieties. There are the white and red. The white are just the regular green leaf but the red one has purple in the middle of the leaf and the purple branches outwards. When you blanch the red amaranth, the water turns purple like beets. Amaranth are very high Vitamin A, Vitamin C, calcium and iron. There is up to 28% Calcium and 17% iron in one cup of amaranth. That's how much I can grab with my chopstick at one time and I tend to reach for my amaranth several times cause I love it oh so much.

Yields 1 serving/ 289 Cal per Serving
1/4 Cup CousCous
1/4 Cup Vegetable Broth

2 Big Shallots, Finely Diced
1 Clove of Garlic, Minced
Handful of Amaranth, Rinsed and Roughly Chopped [You can use Spinach]
2 Tsp Thai Basil, Minced [ You can use Basil ]
2 Tsp Cilantro, Minced
2 Strand of Green Onions, Finely chopped
1/3 Stalk of Celery, Finely Diced
1/4 Avocado, Diced
5 Grape tomatoes, Quartered
1 -1 1/2 Tbsp Tomato Sauce or enough to lightly coat everything.
Salt for tasting

  • Lightly spray a nonstick pan with oil and cook the shallots on medium heat for about 3 minutes.
  • Add in the garlic and continue to cook until the shallots are transparent.
  • Then add in the amaranth and cook until they are dark green. Then put it in a dish and set it aside.
  • Cook the couscous with the vegetable broth in the same pan as the onions until all the broth is gone. Please watch carefully since there is very little couscous and moisture, it will easily burn.
  • Fluff it up with a fork and mix the shallot and garlic into the couscous.
  • Lightly toss in the basil, cilantro, leek, celery, tomatoes and avocado.
  • Add in the salt and tomato sauce and lightly coat everything. I used tomato and basil flavored tomato sauce.

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