I love chocolate chip cookies. I love chocolate chip cookie dough even more. And in an honest, yet disgusting unveiling of my inner glutton, I love when you cream the butter, vanilla, and sugar together to make chocolate chip cookies. When I was a kid I used to try to steal dollops of the creamed mixture when my mom wasn’t looking. It was so good. I am glad I didn’t know about salmonella poisoning back then or the fat content of whole butter. Luckily with vegan baking, that salmonella is never a problem so yea… eat all the cookie dough you want! Also my brother is coming for Thanksgiving Dessert with his wife and my first and only nephew Baby Nolan and he (my brother) is a cookie monster, so I wanted to be able to make him chocolate chip cookies that I could also eat and so could any of my dairy intolerant family. My brother loves cookies so much I got him a replica cookie jar from our childhood for Christmas last year and it was not easy to find an owl cookie jar either! This will definitely be an experience thanks to my cookies 🙂
That being said here is my chocolate chip cookie recipe that I have been working on for ages. Every time I start I become uninspired by dry cookie dough (which every vegan can relate to due to the lack of eggs) and of course the ones that crumble or the ones that don’t taste quite right. These are not any of those. They are gooey and crunchy on the edges and melt until they are just thin enough but still soft inside. If you love cookies… you will also love me after you make this recipe.
Perfect Chocolate Chip Cookies
- 1 cup of earth balance organic buttery spread
- 2-3 tablespoons of maple syrup
- 3 flax eggs (3 tablespoons of water and 1 tbsp powdered flax per egg)
- 2 tablespoons of vanilla extract (I use Penzey’s Mexican)
- 1 and 1/4 cups of vegan sugar (try half brown sugar if you have it for a richer flavor)
- 2.5 cups of all purpose unbleached flour
- 1-2 teaspoons of salt (I use kosher)
- 1 cup of vegan semisweet chocolate chips (I used Kirkland (Costco brand) this time instead of Whole Foods)
*Optional: 1 cup of walnuts or pecans
- Place all dry ingredients (except chocolate) in a medium to small bowl. Mix until well combined.
- Cream butter and sugar together in a larger bowl with a mixer. Then place all wet ingredients into the bowl and mix until well combined.
- If you have never made a flax egg all you do is place warm water in a bowl and pulverize flaxseeds in a coffee grinder until powdered and stir. It’s that easy.
- Slowly add dry ingredients to wet ingredients and mix until a dough forms. I use my hands but a mixer works well too.
- Last toss in chocolate chips and any nuts and knead into the dough. It will be a little oily.
- Preheat oven to 350 degrees.
- Place a silpat or parchment on your baking sheet. These cookies WILL STICK OTHERWISE! This is very important.
- Once the oven is completely preheated, place balls of cookie dough on the silpat or parchment lined cookie sheets.
- Bake for 20-22minutes.
- Remove let sit for 5-10minutes and then transfer to a cookie cooling rack.
- Makes 3 dozen. Enjoy!
FOOD IS LOVE.
The Hippie Gypsy
One of my favorite cookbooks of all time is Julia Child’s “The Art of French Cooking”. It is sticky and covered in sauces and oil and butter and flour. I used to use that and my favorite mexican cookbook so religiously that they looked like they had been dipped in the foods rather than utilized to make them. There is one recipe I knew by heart and is obviously a huge fan favorite for the carnivore and omnivores out there: Boeuf Bouguignon. It is a Braised beef dish similar to a beef stew in essence. I decided to attack this dish head on because my vegan world isn’t the same without it. I know the flavors and the essence I want to create so making it vegan is actually easier than one may think but remember, if you want it just like Julia’s you do need to put in the time to make it and of course the butter (the earth balance butter that is).
I would like to make note that I initially made this without tasting it. My mother an omnivore had to taste test because I had ruptured my esophagus a few nights before. She loved it and I caught her going back for “extra tastes” later on. I can say that the beef in the oven covered in flour and crisco and pureed onions made my house smell like heaven though. It was hard not to just throw doctors orders out the window and face the throat pain just for a little taste. But I didn’t. I tasted it last night though and it is divine. Please try out the recipe and I promise this will become a warm comforting favorite you can’t believe you lived without.
Vegan Boeuf Bourguignon
(2) tablespoons Crisco
1 tablespoon Liquid Smoke
(2) sticks Earth Balance Buttery Sticks
Fresh Ground Pepper
(2) packages Gardein Beef
1/4 cup Flour
(1) Package Baby Carrots (diced)
(1) package of white button mushrooms
(3) Medium Yukon Potatoes
1 tablespoon thyme
1 tablespoon frozen minced garlic
(3) Cups Cabernet Sauvignon Red Wine
(3) Cups Water
(2) tablespoons Vegetable Bouillion
(1) Small 6oz can of Tomato Paste
2-3 bay leaves
2-3 tablespoons parsley (fresh preferred)
1/2 cup flour (to make paste)
- Rough Chop onions.
- Dice Carrots and mushrooms.
- Chop Potatoes into cubes.
- Place extra large sauce pan or dutch oven on medium low heat with crisco, liquid smoke, and at least 1-2tablespoons salt.
- Preheat oven to 350degrees.
- Get out a small food processor or immersion blender and several spoons. You will want to check the salt/seasoning level throughout.
- Once the crisco melts at onions and stir onion, oil, salt, smoke misture until onions are golden.
- Take onions out leaving a small amount of oil in the pan.
- Puree onions in the food processor then return mixture into the pan.
- Add (2) packages of Gardein Beef Tips. Cook until slightly soft and seared about 3-5 minutes.
- Sprinkle on 1/4cup of flour and stir until meat is covered in the onion flour mixture.
- Place beef cubes on a cookie sheet and place in warm oven approximately 30 minutes.
- Take 1 stick of butter place in pan and scrape the bottom bits up. Add Garlic.
- Add carrots and cover in melted butter. Add mushrooms next. Add salt and pepper while tossing.
- Add vegetable bouillion, water, thyme. Mix well until everything is combined. Start to simmer.
- After the sauce is simmering add tomato paste and wine.
- After the sauce has cooked down about 30 minutes and the meat is crusty and firm on the outside, add the potatoes and meat back into the stew.
- Stir in 2-3 bay leaves and parsley.
Finishing it Off:
- Last, after another 30 minutes. Remove 1-2 cups of the broth, a few carrots, mushrooms, and potatoes and place in a small sauce pan (my immersion blender has a little pot to puree in so I use that). Add 1/2cup of flour and make a paste with an immersion blender.
- Add last stick of butter to stew pot and then stir in paste with the immersion blender until creamy and combined.
- Cook for at least 30 more minutes. It will be nice and thick and the wine will have cooked down at this point. Your home will also smell like heaven.
- Serve hot with some crusty bread on a blustery fall or winter weekend.
- It also keeps for about a week in the fridge or for months in the freezer! Enjoy!
Total servings 12. Serving Size is approximately 1 cup.
The Hippie Gypsy
When I wasn’t vegan and I was applying to law school I worked at a law firm in Quincy, MA near a Panera Bread. My favorite lunch was always a bowl of their signature Broccoli Cheese Soup and a toasted Asiago bagel and an apple. The soup was so decadent and the sharp Asiago smothering the bagel made me just fall into a million pieces. I would’ve eaten this over a filet mignon or fancy lobster dinner (mostly because I never liked either but also because it was that good in my mind). So when I was beginning my ideas for this next week of blogging on soups, stews, and chowders I thought that I really must start off with Broccoli Cheese Soup. I have eaten the broccoli cheese soup in Chef Chloe’s cookbook and it is very good and very healthy but I wanted to make a truly decadent creamy creation that reminded me of that soup near the law firm. So with that I present my version.
Creamy Vegan Broccoli Cheese Soup
6 tbsp olive oil
1/2 cup flour
1/2 tsp granulated garlic
1 tbsp vegetable bouillon paste (I use Penzey’s)
1 1/3 cup Daiya Mozzarella Shreds
(1) White Onion
(2) Heads of Broccoli
(6) Small or Baby Carrots
1 qt of Soy Creamer
1/2 cup soy milk
1 cup of water
1/4 cup Tofutti Better than Cream Cheese
1/4 cup Tofutti Sour Supreme Sour Cream
Prepare the Base:
- Put (2) tablespoons of oil in a pan with salt and (1) onion chopped into rings.
- Sweat the onion on medium heat until very soft and light golden brown. They will naturally start to separate as they heat up, so continue stirring.
- Take 1/2 of the onions out and place in an extra large sauce pan. Add broccoli and 1 tbsp oil and place on medium heat,
- Toss oil, onions, and broccoli and sprinkle with salt. Leave on medium heat.
- Take remaining onions in the frying pan and add 3 tablespoons oil and flour. Stir until it forms a paste.
Cooking down the soup:
- Pour creamer into large sauce pot with broccoli and onion mixture.
- Bring to a simmer.
- Add all remaining ingredients and oil/onion paste except for carrots.
- Stir until broccoli is soft and well combined. The sauce should be thick now and form a film on top if not constantly stirred.
- Take an immersion blender and place in pot allowing the blender to chop and puree the broccoli. You can reserve a few small pieces if you want it a little chunkier.
- Then shred the carrots with a peeler or making matchsticks with a sharp knife and add a few minutes before serving. These should be cooked but slightly crisp.
- Serve hot and Enjoy!
Serves (7). 1 cup servings. WW Points 11.
The Hippie Gypsy