i’ve been a cooking machine lately!
let’s see… i made another (cherry) cheezecake- this one for the folks at work for a memorial day cookout. i hand crushed the graham crackers since they didn’t have any crumbs at the store that were vegan friendly. i also used silken tofu instead of the firm i regularly use, and added some agar agar as a thickener. it worked out very well. a little creamier, but it held together decently well. they liked it at work.
for a family cookout/ party i made some natural peanut butter cookies (adapted from a sesame tahini cookie recipe that was adapted from a peanut butter cookie recipe originally). my recipe didn’t say how long to bake the cookies, so after ten minutes when the cookies were only warm but not at all cooked, i was a bit nervous. luckily they cooked amazingly well. it only took 25 minutes. and some patience. there was a little frosting-y stuff that i drizzled on top (confectioner’s sugar, cinnamon, and a tad of soy milk). i had no complaints with these cookies. someone even asked for the recipe.
i also made some almond/ cranberry/ orange bread/cake. that turned out pretty well. it was a good combination. my only problem was cutting it before it had cooled, so it fell apart a little. taste was good. got hard after a few days so you gotta eat it fast (no problem).
my friend and i made some lemon bars. i had never had lemon bars, but they sounded like fun. they smelled like some lemon-y cold medicine i had had when i was little, so i didn’t like that part. and i guess i don’t really love the lemon-y taste, but they came out alright. a little odd looking- but that’s probably how they look anyways. we used lots of agar agar in place of gelatin to firm up the lemon part. they were alright. i probably won’t try making them again….
my friend and i also made some peanut butter/ ginger/ sesame cookies… that ended up having none of the above in it. we did a lot of subbing. instead of PB, we used a blend of cashew butter, tahini, and almond butter. the recipe also called for candied ginger which we didn’t have. and it wanted us to roll the cookies in sesame seeds, which we didn’t do. the cookie batter was much too sticky/oily to make little cookies out of so we just poured the batter into a brownie pan and ended up with an ultra huge cookie that we cut up. it tasted great, was soft and chewy, but very oily.
the other night i was reading my cookbook and i saw the recipe for pound cake. i happened to have some soy yogurt and silken tofu (the secret ingredients to vegan pound cake, as opposed to eggs and butter) and whipped some up. i took it out of the oven a minute or two too soon. it tasted great, but i could have left it in longer. will make again. very easy, was awesome. took some to work and it was gobbled up.
i had the day off one day last week and decided to try my hand at the chickpea cutlets, which looked delicious. it had chickpeas and vital wheat gluten (to give it that chewy, sticktogetherness) and some other normal ingredients like sage and olive oil. it took 10 minutes to prep and 35 to cook, but- it tasted delicious. it didn’t look too bad either. my mom tried it and loved it (and she is often hesitant around vegan food) and my brother tried it and asked for the recipe. very easy, very tasty, plenty o’ protein. tastes good in a sandwich or alone.
i had a dinner party the other night… so i figured i would try out this recipe i had been eyeing for months…. (a dessert, of course) and it had a graham cracker crust (i ran out of graham crackers so i used some almond meal, which is a bit crumby so that’s probably why the crust didn’t stay together well) with chocolate filling (silken tofu and melted chocolate chips- it tastes and looks delicious), topped with a peanutbutter caramel and maple candied pecans (i didn’t have any maple syrup so i made my own kind of with corn syrup and maple extract. i used a little too much molasses when i was trying to recreate the brown rice syrup i didn’t have, and i cooked the pecans a little too long), and then drizzle that with melted chocolate. it looked delicious, and it still tasted delicious. i know exactly what i would do differently next time i make it, but this just may be one of my signature desserts… it looks like i spent all day making it (well, .... i did spend two hours cooking/baking and 3 hours for it to cool).
and today i was just lounging around and i saw some over ripe bananas hanging out on the counter… so i decided to make use of them…...... banana bread! with bananas and apple sauce replaced most of the oil (thus make it low fat). it was delicious with a light banana taste and not too sweet either. nothing was overpowering, a great snack or breaskfast-y dessert-y food. will make again next time i see bananas looking a bit too ripe.
i’ve been making a lot of stuff lately, eh!