I have been working so much that I haven't really had time to post. I hope people are still checking out my links and recipes. : ) I am so glad that summer is showing signs of itself! Tonight's meal definitely felt like summer...even though I used the oven, it still had that summer feel. I made a macaroni and cheese casserole recipe from vegweb...I tweaked it quite a bit and got rave reviews from the guys. I made my own cole slaw recipe to go with it and some yummy vegan "hot dogs" with mustard. It was comfort food at it's finest. Just for good measure there is also a "small" batch recipe for Giant Kahlua Chocolate Chip Cookies. : )
Cole Slaw
3 cups shredded cabbage (or your may use a 1 lb package of prepared cole slaw mix in place of the shredded cabbage and carrots)
1 lg carrot (shredded)
1/2 cup sugar
1/4 t salt
1/8 t black pepper
1/4 cup non-dairy milk ( I use unsweetened almond milk)
1/2 cup vegan mayonnaise
1/4 cup non-dairy milk mixed with 1 1/2 T white vinegar & 2 1/2 T lemon juice
Place shredded veggies in a med-lg bowl. Mix remaining ingredients in a smallish bowl and whisk until smooth and creamy. Pour over veggies and mix well. Best if refrigerated for a couple of hours before serving.
Kahlua Chocolate Chip Cookies (small batch) edited*
1 cup flour
3/4 cup brown sugar
1/4 t baking soda
1/4 t salt
1/2 to 3/4 cup chocolate chips
1 T flax meal mixed with all wet ingredients in small bowl
1/4 cup oil
3 T Kahlua*
2 T soy creamer or rich non-dairy milk*
1/2 t vanilla
preheat 325 f
Mix dry ingredients in a large bowl. Add wet to dry and mix to combine. Using 1/4 measuring cup, scoop cookie dough and place on large cookie sheet. Place pretty far apart because they spread.
Cook for 17 to 21 minutes depending on if you like them softer or crisper. Let cool for about a minute on the pan and then remove to wire rack to cool.
Makes 6 giant cookies.
I will post a picture of these the next time that I make them. My phone/camera was missing the last time.
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