I’ve made these cookies and posted them using the name Bon Appetit used: Cherry and Chocolate Chip Cookies. I made them again and renamed these morsels of goodness to a more (in my opinion) appropriate name: Chocolate Chip Cookies with Drunk Cherries. You take dried cherries, soak them in kirsch, and add them to chocolate chip cookies.
Very popular with everyone. For the recipe go HERE.
These cookies were pretty tasty, but they did not reach the awesomeness of the Thomas Kellar Chocolate Chip Cookies. Actually, they were pretty darn good but as I just made the TK cookies again (bliss inducing, especially with coffee ice cream) the week prior… 😛
Thanks to Kait of Kait’s Plate for hosting My Best Chocolate Chip Cookies as this week’s Tuesdays with Dorie selection. For the recipe visit her blog or buy the book.
Yay! Ice cream! I’m always up for ice cream.
This week’s Sweet Melissa Sundays group recipe was Brown Sugar Vanilla Ice Cream. It’s vanilla ice cream made with brown sugar instead of white sugar. I loved the taste the brown sugar gave the ice cream. We also had a choice of making a fudge or a butterscotch sauce, but I completely forgot. Oops.
I also baked the Chocolate Chip Cookies with Toasted Almonds that the group baked during my break. I’m so glad I did, because they were really good. I loved the addition of toasted almonds. I had them with this week’s ice cream and they were a great combination. You can find the recipe for them HERE.
Thank you to Karen of Karen’s Cookies Cakes & More for selecting this week’s recipe. You can find the recipe on her blog.
I bought tempeh for the first time and was flipping through Vegan with a Vengeance looking for recipes and saw this one: Curried Tempeh-Mango Salad. In addition to the tempeh, I had a mango or two that needed to be used . You can read about my relationship with mangoes in yesterday’s post (I bought four just to be safe).
What’s cool about this recipe is that the longer it sits in the refrigerator the better it tastes (flavors melding, etc), so leftovers are wonderful. I ate it in a pita. I’m sure it would be delicious on toasted bread, on naan, on a bed of lettuce. I think it would be good on anything! Crackers as an appetizer. The ideas are endless. I have a feeling I’m going to be making this all summer long. And you know the next time I make it, I’m going to double it.
You can find the recipe HERE.
I also made the Chocolate Chip Cookies out of Vegan with a Vengeance. As with most vegan cookie baking they were so delicious, so easy. I made them using whole-wheat pastry flour to give them a patina of health. Hee!
You can find the recipe HERE.
See what Michele of Veggie Num Nums made for Vegan Tuesday HERE.
Okay, I know it doesn’t look like much. It’s actually a little too green, with the roasted asparagus on the side. The original recipe calls for spinach linguine which would have significantly upped the green-ness factor of this dish. However, the only spinach pasta for sale at Trader Joes was not vegan, so I ended up with sprouted wheat pappardalle. Linguine or spaghetti would have been a better shape but it doesn’t matter because this dish was delicious.
And it’s not just cooked pasta with pesto sauce thrown on it. You sauté a thinly sliced onion and some garlic. Add a bit of wine, salt, and lots of pepper. Pour a glass of wine for yourself. Throw in the cooked pasta and pesto, mix it all up , and add in some artichoke hearts. Even if you don’t make the pesto ahead of time, the whole thing can be done in less than 30 minutes. This is my kind of dinner.
Pasta with Basil-Cilantro Pesto and Artichokes
- 1/2 pound of pasta (spaghetti or linguine would be best, but use whatever you have on hand. Make sure it is vegan)
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced into half-moons
- 5 cloves of garlic, thinly sliced
- 2 tablespoons of white wine (or vegetable broth or water)
- 1/2 teaspoon of salt
- Several pinches of freshly ground pepper
- 1 recipe Basil-Cilantro Pesto (see below)
- 1 15-ounce can of arthichoke hearts, drained and sliced in half
- Cook the pasta according to the package directions. When done, reserve a bit of the pasta water and drain. Set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and sauté until soft, about 5-6 minutes. Throw in the garlic and sauté for another minute. Toss in the wine, salt, and pepper and cook for another minute or two. Turn down the heat to low.
- Alternating, add in a bit of the cooked pasta and a bit of the pesto, sautéing all the while until you’ve added it all in. If it seems dry at any point, add in some pasta water.
- Gently mix-in the artichoke hearts and cook for approximately 3 minutes until they are heated.
Serves 4 to 6.
- 2 cups loosely packed basil leaves
- 1 cup loosely packed cilantro
- 1/3 cup of sliced almonds
- 2 cloves of garlic, crushed
- 2 tablespoons of fresh lemon juice
- 1/2 teaspoon of salt
- 1/4 cup of olive oil
Put everything except the olive oil in the bowl of a food processor. Process until pasty, scraping the sides of the bowl as needed. With the machine running, slowly drizzle in the olive oil and process until smooth.
Something else that was really quick were these vegan wheat-free chocolate chip cookies. I made these in the morning before work. You’ve read about my busy Vegan Tuesdays. Add-in making cookies this week and the miracle is that I made it in to work on-time. I wasn’t even late. That’s how quick vegan baking is. These cookies should convince you try your hand at it. I brought them in the same day for a co-worker’s birthday.
An example of the praise these cookies are getting:
>>> 3/24/2009 9:32 AM >>>
The cookies are scrumptious! Thanks for bringing them in for DJ’s birthday. Is the recipe on Pink Stripes? I think Michael and R would love them.
Vegan Wheat-Free Chocolate Chip Cookies
Note: If you don’t have oat flour, you can grind your own using rolled oats and your food processor. I used rice milk instead of the soy milk called for in the original recipe, use whatever you have on hand. Also, I added in chocolate extract which upped the chocolate flavoring of the cookies.
- 1 3/4 cups of oat flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup rice milk
- 1 tablespoon ground flaxseeds
- 1/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon chocolate extract (optional)
- 3/4 cup vegan chocolate chips
- Preheat oven with rack in center to 375 F.
- Sift the oat flour, baking soda, and salt into a medium-sized bowl.
- In a small bowl, whisk the rice milk and ground flaxseeds. Add in the sugars and stir. Add in the canola oil and extracts. Whisk vigorously until mixture is emulsified, about a minute.
- Add the wet ingredients to the dry ingredients and stir until incorporated. Fold in the chocolate chips.
- Drop dough by the tablespoon onto cookie sheet lined with parchment paper, spacing each approximately 1 1/2 inches apart from each other.
- Bake for 10 to 12 minutes. Remove from oven and let rest for 5 minutes. Place cookies on cooling rack and cool completely.
Makes 18 cookies.
Posted in Baking, chocolate, cookies & bars, dinner, Recipe, vegan, veganomicon
- Tagged artichokes, basil-cilantro pesto, chocolate chip cookies, pasta, vegan, veganomicon, wheat-free