Wednesday, June 17, 2009

i got a sweet tooth the size of tey-has


man is it HARD to balance mommyhood, a full-time job, and playing in the kitchen. when the day is over, i'm exhausted. but i'm never too tired for chocolate cake. this is an old photo, before the morning sickness really kicked in. it's a manischewitz chocolate matzoh cake veganized. i love passover cake and could easily eat it for all 3 meals during pesach, but i don't feel like going into a sugar coma. when the passover goodies go on sale at kroger, i buy an extra box or three and will even eat it after the holiday is over, it's that good. note: if you feel like cheatin' and don't wanna slave over following a recipe, most commerical cake mixes can easily be veganized using non-dairy milk where reg. milk is called for and using one of the many vegan egg replacers out there to replace the eggs. for those of you who don't know-(i do have omni or veggie friends that read this) here are egg replacers:

  • a mashed overripe banana
  • 1T flax seeds ground in a spice mill or coffee grinder + 3 T of water. it makes a goey egg substance
  • 1/4 c. pureed silken tofu
  • NRG egg replacer-(it's just potato starch folks!)

my favorite in baking is the banana, which is what i used for this passover cake, because soy is prohibited during that time. it made the cake extra moist and bananaey. if you don't want your baked goods to taste like nanners, i like using the silken tofu or flax seed approach. i'm pretty neutral about NRG egg replacer. for cookies, one hardly ever needs an egg replacer unless the recipe calls for it.
yeah, yeah--if you're a dedicated reader of PITA vegan, you know i've used this photo before. this is one of the examples of cookies which don't require any eggs at all. it does call for a 1/2 c. of vegan butter and 1/2 cup of oil, and i'm pretty sure that's how they stay together. this cookie recipe is from vegan-a-go-go, and is very crumbly, but less crumbly than the recipe from vegan with a vengeance. i take the dough and press it into cupcake tins, so i get big ol' thick adorable cookie cups that can easily be topped with ice cream if i feel like it. the kramer recipe states it makes 6 large cookies or 12 smallish cookies, but that's so wrong. i can make about 15-18 cookie cups, and i'm not skimpy about how i fill the cupcake tins either. if you're worried that you'll eat them all, i suggest freezing some, because they hold up well in the freezer. when you want a cookie, get one out and defrost it or nuke it for about 12-15 seconds.

3 comments:

Eddie G said...

Your sweet tooth is contagious!

The Voracious Vegan said...

You are awesome! This post is great and filled with amazingly yummy vegan tips. Thank you so much! ps. I love your idea of filling cupcake tins with the cookie dough, adorable and delicious.

Sal said...

cookie cups!! LOVIN that idea!