Guest guest Posted July 7, 2005 Report Share Posted July 7, 2005 N. Braswell Steven Raichlen's "High Flavor, Low Fat Vegetarian Cooking". if you have any requests, just ask. I'm asking! Deserts! Especially cookies and snack-type things. Those seem to be so hard to find vegan first, but lower fat especially. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 7, 2005 Report Share Posted July 7, 2005 I'll have to post a very good vegan cookie recipe I have. I'll make sure I post it once the kids take a nap. KirstenEric <sseric57 wrote: N. Braswell Steven Raichlen's "High Flavor, Low Fat Vegetarian Cooking". if you have any requests, just ask. I'm asking! Deserts! Especially cookies and snack-type things. Those seem to be so hard to find vegan first, but lower fat especially. Our Little Luci Sell on Auctions - No fees. Bid on great items. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2005 Report Share Posted July 8, 2005 , " Eric " <sseric57@h...> wrote: > N. Braswell > > Steven Raichlen's " High Flavor, Low Fat Vegetarian Cooking " .> > if you have any requests, just ask. > > I'm asking! Deserts! Especially cookies and snack-type things. >Those seem to be so hard to find vegan first, but lower fat >especially. Okay, here you go! - NB From Professional Vegetarian Cooking, Ken Bergeron Chocolate Chip Cookies YIELD 32 LARGE COOKIES 64 SMALL COOKIES Flatten out the scooped cookie dough well for crisper cookies. DRY MIXTURE all-purpose white flour 4 cups 500 grams rolled oats 2 cups 196 grams succanat 1 1/2 cups 252 grams baking powder 2 tablespoons 31 grams salt 1/2 teaspoon 3 grams chocolate chips, semi-sweet, 1 1/2 cups 250 grams dairy-free walnuts, chopped 1 cup 100 grams WET INGREDIENTS firm silken tofu 5 ounces 140 grams canola oil 3/4 cup 180 milliliters maple syrup 1 1/2 cups 360 milliliters vanilla extract 1 tablespoon 15 milliliters In a large bowl combine the dry ingredients and push to one side of the bowl. In food processor puree the silken tofu until very smooth, then add the remaining wet ingredients to the processor and process until smooth. Pour the wet mixture into the dry ingredients and mix quickly and thoroughly. Chill the dough for at least one hour. Set oven to 350°F/180°C. On a baking sheet lined with parchment paper, place 1/4 cup/56-gram pieces of cookie dough. Cover the sheet with plastic wrap and flatten each cookie to about 3 inches/7.5 centimeters, carefully remove plastic wrap and save to use again. Bake for about 11 minutes, or make smaller cookies and bake for about 7 minutes. If the bottoms of the cookies seem to be browning too fast try doubling the sheet pans. Note: For a lower fat version replace up to one-half of the oil with apple butter, prune puree or apple butter. The dry sweetener could also be creamed together with the wet mixture. Oatmeal Raisin Cookies with Pecans YIELD 32 LARGE COOKIES 64 SMALL COOKIES The search for traditional-tasting yet egg- and dairy-free cookies resulted in this recipe. DRY INGREDIENTS all-purpose white flour 4 cups 500 grams rolled oats 2 cups 196 grams succanat 1 1/2 cups 252 grams baking powder 2 tablespoons 31 grams salt 1/2 teaspoon 3 grams raisins 1 1/2 cups 168 grams pecans, chopped 1 cup 100 grams WET INGREDIENTS firm silken tofu 5 ounces 140 grams canola oil 3/4 cup 180 milliliters maple syrup 1 1/2 cups 360 milliliters vanilla extract 1 tablespoon 15 milliliters In a large bowl combine the dry ingredients and push to one side of the bowl. In food processor puree silken tofu until very smooth, then add the remaining wet ingredients to the processor and process until smooth. Pour the wet mixture into the bowl with the dry ingredients and mix quickly and thoroughly. Chill the dough for at least 1 hour. Preheat the oven to 350°F/180°C. On a baking sheet lined with parchment paper place1/4|-cup/56-gram pieces of cookie dough. Cover dough with plastic wrap and flatten each cookie to about 3 inches/7.5 centimeters, carefully remove plastic wrap and save to use again. Bake for about 11 minutes, about 7 minutes for the 1/2 -size cookies. If the bottom of the cookies seem to be browning too fast, try doubling the sheet pans. Note: For a lower fat version, replace up to one-half of the oil with apple butter, prune puree, or pear butter. The dry sweetener could also be creamed together with the wet mixture. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2005 Report Share Posted July 8, 2005 Thanx so much for the recipes. I can't wait to try the Oatmeal Raisin Cookies with Pecans - in fact I think I'll go in and make them now! God's Peace, Gayle Quote Link to comment Share on other sites More sharing options...
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