Monday, March 24, 2008

And for dessert....



Must have dessert...Liam believes that no meal is complete without some sort of sweet treat after his meal...and I can't say that I disagree :) Nothing too cutesy for Easter...just yummy!

We had Peanut Butter Chocolate Chip cookies from The Joy of Vegan Baking and also some Lemon Coolers. Lemon coolers were cookies I used to eat as a kid and missed terribly. I came across a recipe and decided to veganize it. They came out wonderful! Give them a try...

Vegan Lemon Coolers

Ingredients

1/2 cup powdered sugar
1/2 cup sugar
1/3 cup Earth Balance
1 1/2 teaspoon of ener-g egg replacer
2 tablespoons of water
1 teaspoon of vanilla
1/8 teaspoon salt
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon unsweetened lemonade mix
1 tablespoon water

Lemon Powdered Sugar

1 cup powdered sugar
1/2 teaspoon unsweetened lemonade mix

Directions

- Preheat oven to 350 degrees F
- Whip ener-g egg replacer with 2 tablespoons of water till frothy.
- In a large bowl, cream together: sugars, earth balance, egg replacer, vanilla and salt.
- Add the flour and baking powder.
- Add 1 tablespoon of water until dough forms a ball.
- Roll dough into 3/4 inch balls and flatten slightly onto lightly greased cookie sheet.
- Bake 15-18 minutes until lightly brown
- While cookies bake, combine the powdered sugar and lemonade mix in a large bowl or ziploc bag.
- While cookies are still warm place in ziploc bag or bowl of sugar and toss cookies until coated.


celebrating life....not death...



It blows my mind that Easter, which is supposed to be the celebration of life, is celebrated by so many with the consumption of dead animals. I don't celebrate Easter for religious purposes but for spiritual reasons attached to my Pagan beliefs. Eggs represent fertility....this doesn't mean we should eat them! Oh well.....I suppose I can't get everyone to understand and to stop eating their ham (dead pig)...or any of the other beautiful creatures on this planet...but I won't give up trying.

Spring should inspire everyone to take care of this beautiful planet...not to keep destroying it by supporting factory farming...and NO...organic, happy meat is no better! So those of you who have not made it to a vegan life...please pick up a book and educate yourself on what your dietary choices are doing to your body, the animals and the planet!!!! Here are some suggestions...

Mad Cowboy: Plain Truth from the Cattle Rancher who Won't Eat Meat by Howard Lyman

Becoming Vegan: The Complete Guide to Adopting a Healthy Plant-Based Diet by Brenda Davis and Vesanto Melina

The Vegan Sourcebook by Joanne Stepaniak

For our Easter brunch we enjoyed a lovely tofu scramble with asparagus and mushrooms, Fronch Toast (from Vegan with a Vengeance) and scalloped potatoes. So yummy and cruelty free! That's my way of celebrating life!

Here is the recipe for scalloped potatoes......

Ingredients...
  • 5 large potatoes, peeled and thinly sliced
  • 3/4 cup chopped onion
  • 3 tablespoons soy butter or vegan margarine
  • 1/4 cup all-purpose flour
  • 1 3/4 cups un-chicken or veggie broth
  • 2 tablespoons vegenaise
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Paprika
Directions...
  1. In a greased 2-1/2-qt. baking dish, layer potatoes and onion.
  2. In a saucepan, melt the soy butter; stir in flour until smooth. Gradually add broth, vegenaise, salt and pepper; cook and stir for 2 minutes or until thick and bubbly. Pour over potatoes. Sprinkle with paprika.
  3. Cover and bake at 325 degrees for 2 hours or until tender.