Happy Holidays

Sorry there has been a sort of lull in posts on here.  We have been cooking up a storm over the holidays and have been doing some travel.  We got a new camera from William's parents for Christmas so look for new and improved photographs in the new year.  Also got several new cookbooks that I am eager to try recipes from.  Once we get through New Years celebrating the posting will be more regular again.  Until then I will try to sneak a couple of new ones in over the next couple of days.  Here are some pictures from our holidays for your enjoyment

Happy Holidays to Everyone!  















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Jalapeno Popper Dip

I made this once before when I was a vegetarian and it was so amazing.  Friday night I attended my friend Allie's birthday party which was a chips and dip party.  I though this would be the perfect opportunity to make this dip again Vegan style.  Both of my local stores were out of the regular tofutti so I had to use the herbs and chives kind.  I think it adds to the flavors, but you can use either kind.  I have to say this version is just as delicious as the first time I made it.  I highly recommend this one for any gathering.

Jalapeno Popper Dip

Ingredients:
16 ozs.  Tofutti Cream Cheese (2 Tubs, regular or herbs and chives)
1 Cup Veganaise
1 Cup Daiya Cheddar Cheese
1/2 Cup Nutritional Yeast
8 oz. Sliced Jalapenos and liquid

1 Cup Panko Bread Crumbs
1/2 Cup Daiya Cheddar Cheese
1/4 Cup Earth Balance Butter

Directions:
*Combine 1st 5 ingredients in a medium size bowl.  Either with a hand held mixer or with a spoon.  Mix well.  Do not drain peppers, use the liquid too.  
*Spread into a greased 2 quart dish.
*In a separate small bowl combine last 3 ingredients.  Sprinkle over dip.
*Bake at 375 degrees for 20-25 minutes
*Serve with toasted french bread :) or crackers.




What To Do With Leftover Cranberry Sauce

 I made homemade Cranberry sauce from fresh cranberries this year.  It was delicious, but I had a lot leftover.  I started looking around online for ideas of what I could do with it so I wouldn't have to waste it.  I found lots of recipes for cranberry muffins which would probably be good, but just didn't sound very appealing to me.  What I did find that sounded appealing to me was Coffee Cake.  I couldn't find a vegan recipe so I took one that I found and veganized it.  The original calls for Bisquick, but i don't use that stuff. If you do use it it can be substituted for the Baking Mix.

Cranberry-Nut Coffee Cake
Serves about 12




Baking Mix
1 ¾ Cups Whole Wheat Pastry Flour
1 tbsp Baking Powder
½ Tbsp Sea Salt
1/3 Cup Earth Balance Butter

1/4 cup brown sugar (packed)

1/2 cup chopped pecans
1/4 teaspoon cinnamon

2 tablespoons raw sugar

1 egg
 replacer
2/3 cup soymilk
 or almond milk
3/4 cup whole cranberry sauce

Confectioners’ Sugar Icing

*Heat oven to 400°. Grease pan.  Either a 9x9 square or a small rectangular pan
*Make baking mix by combining flour, baking powder, sea salt, and butter in a medium bowl.  (Mix the butter in with your fingers making sure it is well combined.)  
*Mix brown sugar, walnuts and cinnamon in a small bowl.
*Add raw sugar, egg substitute and soy milk to baking mix; beat vigorously until combined
*Spread in pan; sprinkle with nut mixture.
*Spoon cranberry sauce over top.
*Bake 20 to 25 minutes.
*While warm, drizzle with Confectioners’ Sugar Icing
Confectioner's Sugar Icing
1 cup confectioners’ sugar
1/2 tsp Vanilla 
1 Tbsp Water or Soymilk
*Blend together

A Vegan Thanksgiving

So this year due to finances, school, work, and other random reasons we were unable to travel to be with either of our families for Thanksgiving.  So instead we decided to do our own Thanksgiving here in Lake Charles with our MFA family (Master of Fine Arts). We are the only Vegans in the bunch, though there are a few Vegetarians.  We wanted to share with everyone that you can create a delicious holiday meal with compassion.  In the middle of our table we placed the adoption certificate for our sponsored Turkey, Velma and surrounded her with delicious Vegan foods.  I made everything fresh, nothing packaged or from a can (with the exception of the pumpkin pie filling, cause who wants to make that from fresh). Our menu consisted of: Seitan Roast, Sweet Potato Casserole with Pecans, Cornbread Stuffing/Dressing, Homemade Cranberry Sauce, Pan  Roasted Brussel Sprouts with Garlic Kelp Butter, Mac and "Cheese", Beer Bread, Mashed Cauliflower with Gravy, and Pumpkin Pie with Whipped Topping.  Some of the recipes were my own and several came from my favorite site happyherbivore.com.  Here are the recipes I used or the links to them along with several fun pictures of the day spent cooking.

Thanksgiving 2010


Recipes:

Seitan Roast:
I followed all of the directions for mixing, but for cooking I put mine in a croc pot for about 3 hours.  
Mac and "Cheese"

Mashed Cauliflower

Brown Gravy

Sweet Potato Casserole with Pecan Topping

Cranberry Sauce

Whole Wheat Beer Bread

Cornbread Stuffing/Dressing
This link goes to my recipe for making the cornbread.  I suggest making it the day before.  After that
Ingredients 
1 recipe Cornbread
2 Tbsp Earth Balance Butter
1/2 Cup Chopped Celery
1 Small Onion, diced
Substitute for 2 eggs, beaten
2 Cups Not Chick'n Broth
2 Tbsp dried Sage
Salt and Pepper

Directions
*Preheat oven to 350 degrees
*Grease a 9 x 13 baking dish
*Melt butter in a large skillet over med-high heat, saute celery and onion until soft
*In a large bowl, whisk egg substitute, then add crumbled cornbread, stock, celery and onion, sage, and salt and pepper to taste.  Mix well
*Place in baking dish and bake for 30 minutes

Pan Roasted Brussel Sprouts with Garlic Kelp Butter
Ingredients:
2 lbs Brussel Sprouts, trimmed and cut in half
1/4 Cup Earth Balance Butter, Softened
1 tsp minced Garlic, (2 cloves)
1 tsp Bragg's Liquid Aminos
1 tsp Kelp Granules
Salt and Pepper
Olive Oil for saute'

Directions
To Make Butter
*With a mortar/pestle, combine garlic, kelp, and bragg's to form a paste
*Mix butter and paste together in a small bowl
*Add salt to taste

To Prepare Brussel Sprouts
*Heat Olive Oil in a large pan until shimmering
*Add brussel sprouts to pan cut side down
*Season with salt and pepper
*Cook until cut sides are golden brown
*Put cooked brussels in a large bowl and add butter mixtue.  Toss to coat
*Cook in 400 degree oven for 7-10 minutes to finish

Pumpkin Pie

Whipped Topping
Ingredients:
1 Cup Drained Tofu
2 Tbsp Confectioners Sugar
1 Tbsp Safflower Oil
1 tsp Vanilla
1/2 tsp Lemon Juice

Directions:
*Blend all ingredients until smooth and creamy
*Refrigerate at least 30 minutes before serving

Cornbread cooling and Cranberries Cooking

Preparing the Brussel Sprouts

Steaming the Cauliflower

Giant Seitan Roast

William and Me getting ready for the guests to arrive.  

Making the Cornbread Thursday evening.  


Desserts:  Pumpkin Pie and Whipped Topping and a Fruit Crisp made by Erica.  






Thanksgiving's Toll on Turkeys

Every Thanksgiving millions of Turkeys are slaughtered for the dinner table. This year, instead of killing a turkey serve a compassionate vegetarian meal at your table. In the center you can show a picture of your adopted turkey.

Farm Sanctuary is a safe haven for turkeys. You can sponsor a turkey for $30. If you have the land available you should consider actual turkey adoption. I know once we move to a new home where we have some land I want to adopt a couple of them. They are very intelligent and loving and they like to be around people.  We already sponsored our turkey this year, her name is Velma and her photo will be proudly displayed in the center of our feast.  

Here is the link for adoption and sponsoring. http://www.adoptaturkey.org

and here is video showing why you should adopt or sponsor a turkey this year.






Bare Cabinets Soup

After William left for the day with no lunch in hand and I was starving come my own lunchtime I decided something had to be done.  I searched the cabinets and could not really come up with anything substantial.  I decided it was time to compile what produce we had on hand as well as dry goods.  What came out of this was a delicious new soup for my collection. (Don't worry, I took some to him at work so he would not go hungry either.)


Bare Cabinets Soup
(Serves 6-8)

Ingredients:
5 carrots, sliced
1 bunch Kale, torn into bite size pieces (3-5 cups)
1 block Tofu, drained, cubed
5 Baby Portobello Mushrooms, sliced
1 Can Pinto Beans, drained
1 Cube Veggie Bullion
1 Cube No-chick'n Bullion
8 Cups Water
1 tsp Onion Powder
1/4 tsp Garlic Powder
2 Tbsp Bragg's Liquid Aminos
Olive Oil for saute'
Salt to taste

Directions:
*Drizzle large pot with olive oil.
*Add carrots to pot and saute' over med-high heat for about 5 minutes.
*Add tofu,mushrooms, and Bragg's to pot and saute' another 5 minutes.
*Add bullion and water. 
*Add Beans, seasonings, and Kale and bring to a boil.  Once boiling, reduce heat to low and simmer.
*Simmer about 30 minutes.  
*Enjoy!!


Split Pea Soup and Beer Bread

Another soup for you.  I have been really enjoying doing these soups.  I make a big pot and it lasts us both for lunch the whole week.  This one is really hearty and filling and would be really delicious on a cold day (if we could ever get one here in LA).  The beer bread is a delicious accompaniment for the soup.  I got the recipe for the bread from my favorite vegan food site happyherbivore.com.

Split Pea Soup and Beer Bread
Serves 8
.

Soup:
 Ingredients
1 Large Onion
2 Cloves or 1 tsp minced garlic
4 Carrots, diced
2 Cups dried Split Peas, checked for debris and rinsed
8 Cups Water
3 Medium Potatoes, chopped
1 Large Bay Leaf
1 tsp dried Basil
1 tsp Italian Seasoning
1-2 tsp Liquid Smoke
Sea Salt and Black Pepper to taste
Olive Oil for sautéing 

Directions
*Lightly spray or drizzle the bottom of large pot with Olive oil.  Saute' the onions for about 5 minutes. 
*Add the garlic and carrots, cook about 2 more minutes
*Add the peas and water.  
*Next stir in the potatoes, bay leaf, and seasonings.  
*Bring to a boil, cover, and cook over low heat for 1.5 - 2 hours

Beer Bread:
Ingredients
3 Cups Whole Wheat Flour
2 Tbsp Raw Sugar
3 tsp Baking Powder
1 tsp Salt
1 Bottle (12 oz) Stout Beer

Directions:
*Preheat oven to 375 degrees
*Grease a bread pan
*Combine dry ingredients in a medium bowl
*Pour in beer and mix well until dough forms, use hands to finish combining
*Transfer dough to bread pan and press down firmly to shape of pan
*Bake 1 hour

Have Asthma? Try Eating Soybeans.

My good friend Erica found this article and sent it to me.  Vegan and vegetarian diets have already shown that they are beneficial for helping ease allergies and various other illnesses.  Now they are testing to see if soy can be helpful in treating and relieving asthma.  They pay for participants and the article includes a phone number if anyone suffers from asthma and wants to participate.


Check out the article here.
Have asthma? Try eating soybeans

Apple Crisp - Happy Veterans Day

To celebrate Veterans day and to break up the soup monotony I made a special dessert for my Veteran husband.  For those of you not aware William served in the Air Force from 1997-2001.  I have never made one of these before and was pleasantly surprised by the results.  The most time consuming part is peeling all of the apples, so I recommend enlisting some help. :)  I used Fuji apples, but you can use whatever kind you prefer.

Apple Crisp

Ingredients:
8 cups of peeled and sliced apples (approx. 10 apples)
1 cup Raw Sugar 
1/ 1/4 cup Whole Wheat Pastry Flour
1 1/4 cup Quick Oats
1 cup Earth Balance Butter
1/2 cup Brown Sugar
1 tsp cinnamon
1/2 tsp salt

Directions:
*Preheat oven to 375 degrees
*Peel the apples
*Core apples and then cut into 1/4 inch slices
*Mix apples and sugar together and spread evenly into a 9 x 12 inch glass cake pan
*Add the butter to the flour
 *Blend with fingers until completely mixed.  Will be crumbly.  
*Add the oats, brown sugar, salt and cinnamon.
*Using your hands again mix all ingredients together until the mixture is crumbly.
*Sprinkle the topping evenly over the apples.   It is okay if there are holes.  
*Bake at 375 degrees for 45 minutes
*Cool on a rack for about 30 minutes before serving.  

Veggie Soup with Seitan

8:20 AM by Missy Coppage 0 comments
As I had warned, here come the soups.  This one was super delicious.  I kind of made up the recipe to go along with the veggies I had on hand so you could easily substitute if you have something else in your pantry.  This recipe does require you to make or purchase seitan.  I recommend making it.  I have eaten the pre-made kind and I don't think it is anywhere near as tasty as when you make it yourself. All you need is wheat gluten flour, some water, a cube or 2 of bullion, and seasonings.  You can find my recipe for seitan Here under: Seitan and i don't mean the guy with horns.

Veggie Soup with Seitan
(Serves 6-8)

Ingredients:
4 Celery stalks,  diced
5 Carrots,  sliced
4 Potatoes, medium,  cubed
1 Onion, small,  diced
1 Cup Kale,  chopped
1/4 Recipe Seitan (1 "log"), cubed small
1 tsp Sea Salt
1/2 tsp Black Pepper
1-2 Tbsp Earth Balance Butter, for sauté
8 Cups Water
3-4 Bullion Cubes

Directions:
*Make Seitan Recipe first so it can cool
*Next put butter in a medium skillet over medium-high heat
*Sautee seitan with onion, about 10 minutes, to crisp
*Bring water and bullion to boil in a large pot
*Add cut veggies (except Kale and Saute'), reduce heat to simmer, and cover
*Cook about 15 minutes
*Add saute'd Seitan and Onion, and Kale
*Cook another 10 minutes.
*Serve hot or cool and reheat later (still delicious the next day)  :)


Curried Carrot Soup

Since cold weather is slowly creeping up on us it is time to start thinking soups.  I love soup.  I have only made a few different ones in the past and am excited about this year.  I started it off with a curried carrot soup.  As I am typing this I have a Veggie and Seitan soup bubbling on the stove.  That recipe will follow shortly along with William's Bean Chili recipe and my Jalapeno cornbread.  Oh the good eats we will have this Winter.

Curried Carrot Soup

Ingredients:
1 Tbsp Olive Oil
2 Tbsp Earth Balance Butter
1 Medium Onion, chopped
10-12 Medium Carrots, chopped
3 Medium Potatoes, chopped
8 Cups Water
4 Bullion Cubes (2 no chicken, 2 veg)
1 Tbsp Curry Powder
1/2 tsp Ground Cayenne Powder
1/2 tsp Garlic Powder
1/4 tsp Cumin
1 + tsp Sea Salt

To Garnish:
1 Cup Tofutti Sour Cream
Plastic Condiment Squeeze Bottle
Parsley

Directions:
*Preheat medium pot over med-high heat.
*Add oil, butter, onions, and carrots - (saute 5 minutes). 
*Add 6 cups stock, all spices, and about 1 tsp salt to the pot .
*Bring to a boil, cover and cook until carrots are tender - (15-20 minutes).
*Remove from heat
*Place in blender in 2 or 3 small batches and puree until smooth
 (as you do this, transfer blended soup to a large bowl to make room in blender)
*Return soup to soup pot and place back over low heat.  
*Adjust seasonings to taste

To Garnish:
Put sour cream in squeeze bottle.  Ladle soup into bowl.  Make a swirl of sour cream in bowl from center out.  Drag a toothpick across swirl in an "x" pattern, turn bowl, and repeat "x" pattern.
Place a sprig of parsley in center to complete. 


VegNews 2010 Veggie Awards

Check out the Best of the Best as voted on by the readers of VegNews magazine and online magazine.

Vegan Candy

As it is Halloween, I find myself in a moral dilemma.  I want to give the neighborhood trick or treaters candy, but I don't want to be a hypocrite.  Luckily PETA has compiled a list of vegan friendly candy and snacks.  If you also suffer this dilemma, or are just curious check out the list here.

PETA - Vegan Candy


Also on the same page you find a list of hidden non-vegan ingredients and what they are


Tofu Scramble, Hash Browns, and Cinnamon Raisin Bread

11:15 AM by Missy Coppage 0 comments
Yesterday we slept in late and I decided when we woke up that I wanted a super yummy breakfast.  It is rare that we sleep in and ever rarer that I can get William to eat breakfast with me.  So I went all out for this one.  We had (all homemade) cinnamon raisin toast, tofu scramble, and hashbrowns.  We also had fruit, coffee, and orange juice.  It was glorious.  I had some leftovers of it for breakfast today as well and it was still just as good the next day.  The cinnamon raisin bread I made the night before using our bread machine.  If you choose to add it to your menu it takes about 3 hours in the machine so plan accordingly.

Saturday Morning Brunch

Tofu Scramble:
1 Block Extra Firm Tofu, drained
1 Roma Tomato, diced
1/2 Onion, diced
1 Green Pepper, diced
6-8 Baby Portobella Mushrooms, sliced
1/4 Cup Nutritional Yeast
1/2 tsp Salt
1/4 tsp Turmeric
1/4 tsp Cumin
1 tsp Onion Powder
1 tsp Garlic Powder
Sprinkle of Bragg's Organic Sprinkle Seasonings

*Sautee all veggies with water until mostly cooked over med-high heat
*Put all seasonings on top of tofu block in a medium size bowl.  Then mash with a fork, combining seasonings as you mash.
*Add tofu mixture to cooked veggies in the pan
*Continue to cook over medium to med-high heat. Do not stir, just flip with a spatula.  Cook about 6-8 minutes.

Hasbrowns:
3 medium or 2 large potatoes
2-3 Tbsp Earth Balance Butter
Sprinkle of Bragg's Organic Sprinkle Seasonings (optional)
Sprinkle of Sea Salt (optional)

*Wash, peel and shred potatoes
*But Butter in pan over medium-high heat.  Once butter melts, add shredded potatoes spreading out evenly over pan. Add seasonings on top if you like.
*Do not mix around as it will end up mashing your potatoes.  Flip with a spatula once potatoes are golden on one side.  Cook 7-10 minutes on each side.  

Cinnamon Raisin Bread (with machine)
1 Cup Warm Water
2 Tbsp Earth Balance Butter
2 3/4 Cups Whole Wheat Flour
1/4 Cup Wheat Gluten
3 Tbsp Raw Sugar or Brown Sugar
1 1/2 tsp Sea Salt
1 tsp Cinnamon
2 1/2 tsp Rapid Rising Yeast
1 Cup Raisins

*Add all ingredient to machine except for raisins.
*Use sweet bread setting
*Add raisins when the machine beeps for add-ins
*After machine stops let rest inside machine for 10 minutes but not longer.  The 10 minutes allows the moisture to sink in, but longer can result in mushy bread.
*Remove from machine, let cool, and cover to store.  


William's Mexican Pizza

10:29 AM by Missy Coppage 0 comments
This came from one night my darling husband wanted to cook for me.  I made a pizza crust earlier in the day for him to use, but you can just as easily get a store bought one if you can find one that is Vegan.  We do have a bread machine, which makes it a little easier to make breads and doughs when we want them, but you can make them at home by hand pretty easily too, it just takes a little more time.  I put the recipe at the bottom that I used for the crust.

Mexican Pizza


Mexican Pizza Ingredients
1 Can  Vegan Refried Beans
1/4 - 1/2 Cup Taco Sauce
1 can   Rotel,  drained
1/2  Red Onion,  sliced
Handful of Olive, Jalapenos, or whatever other veggies you like

*Spread all ingredients onto pizza crust in order listed.
*Bake at 450 degrees for 20-25 minutes
*Remove from oven and let cool slightlty 
*Next add whatever cold ingredients you enjoy like those suggested below.  Enjoy!!



For after cooking:
Shredded Lettuce
Guacamole
Salsa
Tofutti Sour Cream

Whole Wheat Pizza Crust (with bread machine)
2 1/4 Cups Whole Wheat Flour
1/4 Cup Wheat Gluten
1 package or 2 1/4 tsp Rapid Rising Yeast
1 tsp Raw Sugar
1 tsp Sea Salt
1 1/4 Cups Hot Water

*Put all ingredients in machine in order listed
*Use dough setting
*Stop after 1st kneading
*Let dough rest 15 minutes
*(If you are making it in advance as I did, coat a bowl with a little olive oil.  But dough ball inside bowl and roll around to coat.  Cover and place in fridge until ready to use.  You may need to punch it down before removing it from the bowl as it may have risen and gases formed inside.)
*Spread out onto pizza pan





Excuses, Excuses

10:11 AM by Missy Coppage 0 comments
Sorry there has been a little gap since my last post.  I have been cooking and so has William and we have been compiling pictures and recipes to put on here, but at the same time, it is mid-term in the semester and we have both been a little busy with school work, so Vegan in Louisiana had to go on the back burner for a bit.

 I was so pumped when the 2 page article came out in Thrive Magazine and I have gained a few new followers since.  I have also had several people email me with questions about where to find some of this stuff in our area.  For anyone who is unsure of the answer to this, I shop mostly at the Kroger on the corner of McNeese and Ryan.  I also buy a lot of my products at Vita-Mart on Prien Lake Road where they have 20% off everything in the store on Thursday.  Even though Pure Foods decided to get out of the market, Vita-Mart is growing.  They have new products every time I go in there and I have noticed they recently got bulk bins.  They are not filled as of yet, but should be very soon.  I have recently learned that the Kroger in Sulphur has an amazing produce department.  I have not ventured over the bridge as of yet to check it out, but I soon will and I will let you know what I discover.

I have also been busy getting back to my true love which is sewing.  It kind of got pushed aside when I decided to go back to school.  Every time I would sit down in front of my machine and think about making something I would remember the assignments/projects/papers I should be spending time on instead.  But this past weekend I got back to it and made this jacket.
I am currently working on a little brown and white dress and am hoping to continue on from there finding enough time for school, sewing, and cooking.

So anyways, just wanted to do a little update to let everyone, especially my new followers know why I haven't been as active as I should on the blog.  But many more recipes will be coming in the next week.  

Happy Halloween everyone!!!!   Missy

Baking with non-dairy milk



My husband found this article and shared it with me.  I found it really interesting and thought I should share it with you all.  In general I am a fan of soy milk for baking.  We use either the Naturally Preferred Organic Plain Soymilk or the Soy Dream Enriched Plain Soymilk for everything.  The Naturally Preferred kind curdles less in your coffee, so usually we use that one, but as far as taste goes, I think the Soy Dream is the best.

Here is a side-by-side comparison of some of the top brands and types of non-dairy milks done by

Tofu Bacon

This is a really tasty recipe for Tofu Bacon.  William loves it when we get to make BLTs so I tried this new recipe for him.  I have done Tempeh bacon before which is delicious, but I think I like this one better...

Tofu Bacon

Ingredients:
1 package Extra Firm Tofu
1/2 Cup Water
1/2 Cup Tamari or Soy Sauce
2 Tbsp Nutritional Yeast
2 Tbsp Brown Sugar
2 Tbsp Ketchup
1 Tbsp Liquid Smoke

Oil for Frying

Directions:
*Pat the Tofu dry and shave it into long thin slices with a cheese slicer
*Mix All ingredients except oil in a shallow container.
*Carefully add tofu slices to marinade making sure all pieces are covered.
*Marinade for 8 hours--up to 2 days

*Heat a large non-stick skillet over high heat.
*Add about 1/2 tablespoon of oil to the skilled and swirl to cover bottom of pan
*Add slices, do not overlap.  May take a few batches to finish.
*Cook until golden brown and a little crispy.

*Place on a plate covered by a paper towel to cool and drain oil.  


Thrive Magazine

Recently I was interviewed about becoming a Vegan in Southwest Louisiana.  This month I am featured in Thrive Magazine pages 50-51 in a 2 page spread.  So excited.  This is my first recognition for the website.  The magazine just came out so right now online they only have the cover available to view, but later in the month they will put the whole thing online so you can view the article.  Keep checking back often to see it.  Until then, here is a picture of the article.

*Update:  It is available online now at
                  http://issuu.com/thrive/docs/thrive_oct2010_web

A great big Thank You to Erin Cormier for taking an interest and writing a great article.  

Vegan in Louisiana on Facebook

Today I started a Facebook site for the blog.  Go there and "like" me for even more updates, pictures, and recipes.

Protein in the Vegan Diet

This is a great article I just read about protein.  That is always my not vegan friend's concern for my diet.  How do you get your protein?  I think they just don't understand that meat and eggs are not the only foods that contains protein.  This article gives a good breakdown for calculating how much protein a person needs for their weight.

Lazy Samoas

9:11 AM by Missy Coppage 0 comments
These were always my family's favorite Girl Scout cookies.  We had to buy like 4 boxes of them and they were gone in a matter of days.  I got this recipe from the cookbook Vegan Cookies Invade Your Cookie Jar.  I made a couple of changes to accommodate what I had on hand. The recipe calls for all-purpose flour, but I used Whole Wheat Instead and I did not have coconut oil so I used Safflower Oil. They turned out so delicious and so similar to the real thing.

Lazy Samoas


Ingredients:
2 Cups Grated Unsweetened Coconut
1/3 Cup Unrefined Coconut Oil (or any neutral tasting oil; safflower,vegetable, etc.)
3/4 Cup Firmly Packed Brown Sugar
1/3 Cup Nondairy Milk
1 Tbsp Ground Flax Seeds
1 1/2 tsp Pure Vanilla Extract
1 Cup Whole Wheat Flour
1/4 tsp Baking Soda
1/2 tsp Sea Salt

Chocolate Coating:
1 Cup Vegan Chocolate Chips 
2 Tbsp Coconut Oil (or neutral oil again)

*Preheat oven to 350 degrees

*Line 2 baking sheets with parchment paper

*Toast coconut on stove in a large skillet over med-low heat.  Stir occasionally and toast until light golden brown.  (8-10 minutes)  Remove from heat and stir occasionally as it cools.

*In a large mixing bowl combine oil, sugar, milk, flax, and vanilla until smooth.  Add flour, baking soda, and salt and mix to form thick bater.  Fold in Coconut.

*Scoop onto baking sheet about 1 Tbsp at a time, 2 inches apart.  (They will rise a little) 

*Flatten each cookie with the back of a measuring cup or your fingers.  Use your fingertip to make a small hole in the center of each cookie.

*Bake for 8 minutes until edges are golden

*Let cool on baking sheet 5 minutes, then transfer to a cooling rack to cool completely. Once cooled, transfer onto a cutting board or cookie sheet covered in wax paper.

*While they are cooling, melt chocolate chips in microwave or double boiler. (I use a pot with a couple of inches of boiling water and a metal mixing bowl on top)


*Stir continuously until all chips are melted.  Next add oil and stir.

*Let cool for 5 minutes to thicken slightly.  Dip cookie bottoms in chocolate then place on wax paper.  Once all bottoms are covered use a fork to drizzle remaining chocolate over cookies.  Place in refrigerator and let cool for about 30 minutes to firm the chocolate.

*Store cookies in a loosely covered container in a very cool place. 


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