It’s National Chocolate Chip Cookie Week!

I tried a new recipe that called for 1TBS of Tapioca Flour. I hate buying ingredients for 1 recipe but found it in the bulk section of New Frontiers. I probably bought 1/2 cup and spent around $1. 

Preheat Oven to 350 degrees F. Lightly grease 2 baking sheets.

In a Large bowl, Mix the following together for 2 minutes. (don’t cheat…you need the full 2 minutes):

• 2/3 Cup Canola Oil
• 1/4 Cup White Sugar
• 1/2 Cup Brown Sugar
• 1/4 Cup Almond Milk 
• 1 TBS Tapioca Flour

Stir in:

• 2 Tsp Vanilla Extract

Mix in:

• 1 Cup Flour
• 1/2 tsp Baking Soda
• 1/2 tsp Salt

Mix in:

• 1/2 Cup Flour
• 1 Cup Chocolate Chips

I use a cookie scoop. I usually scoop out 12 on 1 cookie sheet and then maybe 6 more on another. 

Bake for 8 minutes. 

Cool on Cookie tray for about 5 minutes

Place on wire racks. 

This is our favorite soft batch Chocolate Chip Cookie.  Try making ice cream sandwiches with them!  

BROCCOLI DELIGHT SALAD

This is one of those salads that always appeared at the church potlucks. There are literally 6 different versions of this in our homemade church cookbook.  I took the best ingredients from each and veganized it. 

Combine the following in a large bowl:

• 6 Cups of Fresh Broccoli florets..cut up into bite size pieces.
• 1/4 Cup of finely chopped Red Onion. 
• 1/2 Cup Raisins ( White Raisins are tasty too)
• 1/2 Cup  Sunflower Seeds (I like the salted roasted ones.)

In a separate bowl, whisk together the following:

• 1 1/2 cups of Vegenaise
• 3/8 Cup Sugar 
• 3 TBS Red Wine Vinegar

Pour the Dressing over the Broccoli mixture and stir to coat. Refrigerate for at least an hour to give the flavors a chance to blend and soak in.

Eggless Egg Salad

Combine the following ingredients in a large bowl:

• 1 Block Extra Firm Tofu (Squeeze out all the water) -Mash with a fork.
• 2 Large Celery Stalks finely chopped
• 1/4 Cup Finely Chopped Red Onion
• 1/3 Cup Veganaise
• 1 TBS Yellow Prepared Mustard
• 1/4 cup Sweet Pickle Relish (New Frontiers has a Vegan one)
• 1/2 tsp Tumeric
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1/4 tsp Salt
• pinch of pepper

Blend together and refrigerate for hors for the flavors to blend. You can change the proportions to suit your taste. 

Try Dave’s Killer Bread - This one is Good Seed.

I don’t see why not. Any hot sauce you prefer would work. Enjoy. 

Amish White Bread 

“Just google Amish White Bread.”  I’ve been saying this for a month, ever since I found this recipe. I give a loaf away or serve up some bread and everyone wants the recipe. It is that good!  So go ahead and search “Amish White Bread” The 5 star one with almost 3000 reviews! 

Here’s a copy: Note in step 3 - It took 1 hour for my bread to rise not 30 min)

• 2 cups warm water (110 degrees F/45 degrees C)

• 2/3 cup white sugar

• 1 1/2 tablespoons active dry yeast

• 1 1/2 teaspoons salt

• 1/4 cup vegetable oil

• 6 cups bread flour

Directions

Cauliflower Buffalo Wings

Preheat oven to 450 degrees

Take one head of cauliflower and break it up into florets. 

In a bowl wisk together:

• 1 Cup Water
• 1 Cup Flour
• 2 Teaspoons Garlic Powder. 

Coat the Cauliflower Florets with this batter. Place the coated florets on a non stick baking tray or lightly sprayed foil lined tray. Bake for 18 min at 450 degrees. 

While this is baking, prepare the sauce:

In a bowl, Combine:

• 1 Tablespoon of Melted Earth Balance
• 1 Cup Of Buffalo Wing Hot Sauce (Franks hot sauce is good)

Pour the hot sauce mixture over the baked cauliflower and continue baking for an additional  8 minutes.

Glad to hear it. Enjoy!

Merry Christmas from Katie Chug. 

Katie is having a great Christmas. In this picture, there are no presents under the tree on purpose. Katie wouldn’t have waited until Christmas to open them! She really likes her Fruitable snacks and some treats from Vegan Essentials. 

Conner sent me a really cute “Katie” ornament. He got his dad a vegan wallet. Some thoughtful friends gave us a Giant Acorn Squash for Christmas which I just baked for soup.

BBQ TOFU

This Barbecued Tofu is delicious and really easy to prepare but you need to plan ahead since the tofu will need to be in the over for at least an hour. 

Preheat your over to 350 degrees F

Use 2 Blocks of Extra Firm Tofu (Firm also worked). After draining and squeezing out the moisture, cut one block into bite size squares and crumble the 2nd block. 

Using a slightly oiled baking dish (about 9x13 works well) spread out the tofu into a single layer. 

Bake at 350 degrees for appx. 75 minutes but Set your timer for 15 minutes. Every 15 minutes toss the tofu in your baking dish. Put it back in for the next 15 min. You will be doing this about 4 times for a total of 75 min baking time. Your tofu will start to turn yellowish and develop a chewy texture. 

While your tofu is cooking, start your sauce. Now…If you have my son ConnerXVX’s secret BBQ sauce recipe, then go ahead and use that recipe. You might just have to wait for his book to come out though! :)

BBQ SAUCE

In a medium sauce pan sautee until tender:

• 1 Tablespoon Earth Balance
• 1/4 Cup Finley Chopped Onion