I have another recipe for these use-all-the-stuff cookies that is titled “Dawes Cookies” (because they have a little bit of everything, get it?) if this one doesn’t quite suit your fancy. They are mostly the same other than swapping out of bananas for applesauce and garbanzo flour and a few other minor tweaks. These are rather cakey cookies, just FYI.
2 tsp vanilla extract 1 ½ cups applesauce 2 T tahini or peanut butter 3 T almond, coconut, or soy milk 3 T garbanzo/chickpea flour 1 cup whole wheat pastry flour (can sub with gluten free all purpose) 1 ½ cups oats (either quick or regular, can use gluten free oats) ½ cup vegan protein powder (I used Sunwarrior Warrior Blend) ⅔ cup raw sugar 1 tsp baking powder 1 tsp baking soda ⅔ cup shredded coconut 1 cup vegan chocolate chips 1 ⅓ cup dried cranberries ⅔ cup walnuts Brown sugar for sprinkling on top
Mix first 4 ingredients until smooth. In a separate container mix all dried ingredients except the brown sugar thoroughly. Combine.
Spoon by large dollops onto a baking pan or stone and flatten slightly (they will rise little but won’t spread out much). Sprinkle lightly with brown sugar.
Bake for 13 minutes and check. Bake additionally as needed until bottoms are lightly browned. They may not seem quite done on top but will firm up as they cool.
Allow to cool and enjoy. I like to store cookies like this in the refrigerator, so that I don’t need to worry about dampness from the condensation.
1 cup dried TVP (rehydrated), browned Impossible meat, or other vegan meat substitute if desired.
Salt and pepper
Prepare pasta according to directions, very al dente! Rinse in cold water to stop cooking and set aside.
Drain tofu. Place in a large bowl and mash with fork or potato masher until the consistency of cottage cheese or ricotta. Add vinegar, nutritional yeast, and a little salt and fold in. Set aside.
Saute onion, bell pepper, garlic, celery in olive oil until soft. Add tomato sauce, diced tomato, Italian seasoning. Salt and pepper to taste. Bring to a simmer and let simmer 15-20 minutes.
Preheat oven to 350. Add ⅓ of the sauce to the bottom of an 8×13 baking dish. Add a layer of ½ of the pasta. Add tofu mix in scoops and then use a spatula to spread across pan. Add ⅓ of the sauce over the tofu mix. Add the second half of the pasta in an even layer. If using meat substitute, add that here in an even layer. Add remaining sauce and vegan mozzarella.
Cover with lid or foil (I like to spray the foil with vegetable spray so it doesn’t stick to the vegan cheese). Bake for 40 minutes or until everything is hot and cheese is somewhat melted (to the extent that the brand you are using will melt).
A tasty little cookie with a history as a special occasion cookie in many countries!
1.5 cups vegan butter, softened (I use Earth Balance)
¾ cup confectioner’s sugar (vegan brand)
3 cups flour
2 cups walnuts
1 cup pecans
½ tsp vanilla extract
½ tsp almond extract
¼ tsp salt (unless butter is salted)
Preheat oven to 350*
Using a blender or food processor finely chop the nuts. Really. FINELY.
Use a mixer to combine all ingredients.
Roll into small balls. It will make between 45-50 cookies.
Cook for 12-18 minutes depending on size. The size shown here took the maximum time. If you make just a little larger than the diameter of a nickel, they will take about the minimum time. Remove from oven when you see them start to brown around the bottom.
Allow to cool completely and then roll in powdered sugar.