So the East Coast is covered in snow. Most of the country is for that matter last time I heard. The year has changed over this blog has gotten covered on cobwebs due to my life taking over and the fact that I found bike riding and dancing in the Delaware River by myself more entertaining then being in my current home. So my summer was filled with lots of salads and sun and Vega which though not as cheap I would have liked was cheap enough for me to enjoy it as a treat now and again for bike rides.
I have how ever been cooking and making things as of late and learning new and yummy tips to share.
Drunken Bat Cookies
Ingredients:
1/4 cup vegetable oil
1/4 cup almond milk
1/2 cup agave syrup
3 tbsp rum (i tend to make these heavy handed ones and it ends up being closer to six)
2 oz unsweetened chocolate, melted
2 1/4 cups flour
1/2 tsp baking soda
Preparation:
Pre-heat oven to 350 degrees.
Whisk together the wet mix until well mixed. Add rum and melted chocolate, then remaining dry ingredients. Roll out the dough and get some bat shaped cookie cutters. and go to town making sure to use it all up and what left over make some more coned shaped cookies if you feel like it or just eat the raw dough its pretty tasty. Get your baking sheets ready then bake for 7-9 minutes.
If you have it use Dinosaur cutters and make Drunken Dino's great for gifts and fun for adults that aren't straight edge. To get the spiced flavor of rum find a good spice mixture that you would use in mulled wine or spices more common in holiday baking to give you that spicy aroma with out offending people who don't drink. Also if you want to decorate them when they have cooled enough use a brush to baste a bit of rum on them and put different colored sugars on them. it will stick better then doing it before baking i've found.
Since its January and the Can Can sale at my local market is in full swing I've been taking advantage of it. All beans and most of their veg 40 cents a can. Box pasta as well. What is a Hungry, Poor vegan girl to do! Make a Bangin' Chili of course.
Bangin' Chili
I tend to like my chili really thick with very little sauce if the wooden spoon can stick up in it then I'm happy. I also over load it. I get the biggest pot I really can and drain and dump as many beans as I can in it. But this is how the most recent and most tasty batch went.
4 can of different beans more can be used and these are the ones in this one. Pinto, Small White, Light Red, Dark Red Kidney Beans.
1 can of vegetable broth.
2 cans of mushrooms. Fresh works just as well but the cans were cheaper this week and sadly normally are.
1 can of diced tomatoes and green chili.
1 can of sweet corn.
1 bag of brown rice.
Roughly a 1/4 cup of TVP
Spices eye ball to taste Oregano, Cumin, Chives, Garlic, Paprika, Chili Powder, Black Pepper.
A dash of vegan worcester sauce.
A bout 3 teaspoons of vegan beef bouillon.
First you open all your cans of beans and one at a time strain them and rinse them. Dumping each into your chosen pot. Add your can of broth then add your cans of mushrooms and corn and tomatoes with their juice. Next add your spices to taste and Nutritional Yeast. Then add water and TVP till its almost to the top of the pot. Once its all boiling and getting nice in the pot dump in the rice and let it all cook through and enjoy.
This mix also is a good sub for burritos or taco filling.
