I love dessert. I love eating dessert. I love the idea of making my own dessert creations. Truth be told, however, I rarely actually do that. I would much rather search for a recipe, be inspired by a blog post, or buy a cookbook by someone who is clearly more experienced than I, and avoid being disappointed. You’d think, as someone with a science background, that the science behind baking would intrigue me, but...tis not so.
Luckily, I got two vegan dessert cookbooks for Christmas: My Sweet Vegan by Hannah Kaminsky and The Joy of Vegan Baking by Colleen Patrick-Goudreau. I have to say that one of my favorite things about both of these books is all the pictures! They make the recipes so much more mouthwatering and memorable.
I was also elated to be gifted with a Kitchen Aid food processor from my parents. So, the first thing I did was make peanut butter. This is good for a number of reasons. First, I can’t control myself around an entire jar of peanut butter, so now I can make limited quantities. Second...um...I like peanut butter? I’m not sure why I said there were a number of reasons, peanut butter just rocks.
Anyway, after making my peanut butter, I was flipping through My Sweet Vegan and found the peanut butter cookie recipe. The best part, they are made with red lentils...not only did I have them in my pantry, but it would make them gluten free!!
So, you’ll have to get the book yourself if you want to try them, but I will tell you that I woke up bright and early this morning before my yoga class to make them, and they are awesome. I am pretty sensitive to the bean flour taste, but you can’t taste it even a little in these cookies; they are chewy and peanut buttery and even better than I thought they would be! I didn’t have parchment paper, so I just used a bare ungreased baking sheet and removed them soon after taking them out of the oven so they wouldn’t stick. I suggest flattening them a little before baking so they have that flat peanut butter cookie look. I skipped that on the first batch and they weren’t as pretty.
Nutrition Information: 112.8 Calories; 5.5g Total Fat; 0.9g Saturated Fat; 0.0mg Cholesterol; 11.7g Carbohydrates; 1.1g Fiber; 3.3g Protein
These were perfect with a nice glass of unsweetened soymilk (sweetened with english toffee flavored liquid stevia). I had them for breakfast :) You might want to save them for dessert, but I couldn’t wait until then.
So that’s it for the food. My holiday was fine, kind of boring, although every single gift I received was fabulous, I feel quite spoiled this year. I also got Veganomicon and Great Chefs Cook Vegan, both of which I am excited about. Actually about 95% of my gifts were food related, so I’m sure they will be popping up on here in one way or another!
I'm going to dinner at my friend's house tomorrow and I offered to bring two appetizers, because they are having non-vegan potato leek soup for dinner. I'm thinking stuffed mushrooms, any ideas for a second app?
I hope everyone had (or is having, I don’t think Hanukkah is over yet?) a great holiday! I’ll be able to catch up on everyone’s blogs soon, if I haven’t already...I feel so behind!