Saturday, November 25, 2017

Cookie Recipe Milk


I made an oat/cashew milk as a base for smoothies. The extra went into the fridge. The next day, I made cookies using that milk. It was on the thick side, so drinking it as a milk would probably not be the best option. The cookies developed a nice crispiness to them, and the flavor was great. I didn’t measure while making those cookies - that recipe will be for another day.

The original recipe came from the Vita-Mix site and one other, I think. Check the Vegan Milk label for more posts on vegan milk, and those recipe links.

Equipment needed: Vita-Mix with the liquid container, 1 cup Measuring Cup

1 cup Gluten-Free Rolled Oats
6 cups Water
6 oz raw, unsalted Cashews
5 pitted Dates

Put it all in the blender and blend on the highest speed for 3 minutes. Store in the fridge. This will thicken up some after a few hours.

Because the Vita-Mix actually cooks the oats in that 3 minutes, a food processor or regular blender probably won’t do the trick. It may be as easy as blending it and then simmering it on the stove to get the oats cooked if you don’t have a Vita-Mix handy. I think one of the recipes I found online had a stovetop method. That link should be in an earlier vegan milk post.

If you want a thinner milk, that may require a nut milk bag to remove some of the nut pulp.

Saturday, November 11, 2017

Cashew Cream Sauce


Basic recipe:

1 Zucchini - peeled and chopped
1/4 cup chopped Onion
1 tbl chopped Garlic
1/8 cup Apple Cider Vinegar
3 oz raw, unsalted Cashews
1/2 cup Nutritional Yeast
1/4 tsp Salt
1/4 tsp Black Pepper

Put everything in the blender/food processor and blend until smooth.

This misses being strictly vegan because of the nutritional yeast. It’s probably easiest to make in a Vita-mix. The onion and garlic measurements are approximations, and there’s no need to chop them into small pieces as the blender/food processor can do that for you. If you’re comfortable with putting in a couple of garlic cloves and two or three slices of onion, that should be fine.

If you don’t care about color, you can leave the skin on the zucchini. Turns it a bit green. Without the peel, it winds up yellow - closer to the color of the nutritional yeast.

Sunday, November 5, 2017

Sweet Potato, Chocolate Chip Cookies


These are great for Halloween as they bake up orange. I bought a mondo (~2.5 pound) garnet sweet potato and it made over 100 cookies in 2 batches. This recipe is for one batch.

1 Garnet Sweet Potato (~1.25 pounds)
1 1/2 cups unsweetened Applesauce
1/2 cup Water
1 cup Brown Rice Flour
1 pkg Chocolate Chips

I used the Vita-Mix with the dry container. This much sweet potato filled it. Put the applesauce in first to make it easier to blend. Use the water to rinse out any remaining applesauce from the measuring cup or the jar if it's at the end. Add that to the blender/food processor. Peel the sweet potato, cut into chunks and add to the blender. Blend on high until it's a thick liquid.

Pour in a bowl. Stir in the flour and chips.

Pre-heat oven to 300 degrees

Drop spoonfuls of batter in cookie shapes on a cookie sheet. Shape them with the spoon and tamp them down a little. These will not spread or flatten. I used parchment paper on the cookie sheet, but it was a right pain to get it off after flipping these. I'm trying out a cake recipe now and spread a little olive oil in the pan. We'll see if that helps with the sticking issue.

Bake for about 30 minutes. Flip. Bake for 30 more minutes. Let cool.

When flipping, it might help to use a turner to loosen the cookies first. It gets a bit tricky using the dual cookie sheet method to flip them when they're individual cookies. Have to clamp down fairly hard and be fast on the turn so they don't fall out. Or just flip them individually with the turner.

This batter is moister than previous recipes. The texture is more of a sweet potato patty than a cookie, but they're quite popular as is. If you want more of a cookie texture, add another cup of flour.