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Godzchild - I ate a cookie today...
and it was a VEGAN Peanut Butter cookie. Very good! I am going to start making these myself. :thumbsup :thumbsup
It made me want to check out more vegan recipes. Hope you can share a few of your favorites. I have looked into this type of eating and am concerned with the negative aspects of it. Feel free to comment. Negative: Despite the benefits that are received from a vegetarian diet, the human body is also affected by some negative aspects. For example, the human organism requires an estimated daily dose of creatine of about 2 grams. Non-vegetarians typically get about 1 gram of creatine a day from various meats they ingest; vegetarians have a reduced creatine pool, the lack of dietary creatine resulted from the avoidance of meat not being adequately compensated by the increase in endogenous creatine production. Studies had shown that an amount of 20-25 grams of creatine daily for 5 to 6 days in a row increases significantly the muscle creatine in most people, especially to those with low levels such as vegetarians. Vegetarians are particularly subject to pernicious anemia, which is resulting from the deficiency of vitamin B12, unless they suppliment the lack of vitamin B12 through the consuming of milk and eggs. A lack of vitamin B12, that is found only in animal sources, can seriously interfere with the production of red blood cells in the bone marrow. Other complications that can occure are iron deficiency, animal protein deficiency, and also vitamin D deficiency, which can interfere with the body's ability to absorb calcium. |
Re: Godzchild - I ate a cookie today...
I am proud of you my friend! :) I don't know about the drawbacks that some people may face from following this life style but I have not ever had any. I am strictly Vegan, not Vegetarian. Some people think there is no difference but there is a slight one. I went Vegan when we lived in the UK and I got into the AR movement and seen what really goes on behind the meat and Dairy industry....along with Fur, Leather, Vivisection ..... and other things that involve the exploitation and harm of animals. This is something not many people are really dedicated to but it was my calling. IMO it was the best thing for me and I have never had any health issues from doing so. Just ask your Doctor and see if maybe you could benefit more from becoming Vegan or Vegetarian. On the lighter side of it.....you will find MANY delicious foods from being Vegan~ Enjoy the cookies and have a few for me! :) btw....I have been anemic since I was a small child and take an Iron supplement. Here is something that may help as well.
http://www.veganessentials.com/?utm_...gn=ms_adcenter |
Re: Godzchild - I ate a cookie today...
Stollen
(German Fruit Bread) passed down from my Oma 3/4 cup raisins 8 oz candied fruit 2 oz rum 1 oz active dry yeast 12 tsp granulated sugar 1/4 cup warm water 1 cup white flour 1-1/4 cup whole wheat flour 4 tbsp rolled oats 4 tbsp wheat bran 3 tbsp wheat germ 2 tbsp cornmeal 2 tbsp flaxseed 1/2 cup Soy milk 1/2 tsp lemon peel 1/4 tsp almond extract 1/2 tsp salt 3 tbsp unsweetened applesauce 3 tbsp vegan butter, softened (or butter substitute) 1/2 cup egg beaters Place raisins and candied fruit in a plastic container. Sprinkle with rum and refrigerate until needed. In a small bowl mix sugar, yeast, & warm water. Let proof (double in size). Meanwhile, place white flour, whole wheat flour, wheat bran, wheat germ, rolled oats, cornmeal, and flaxseed in a food processor and pulse to combine thoroughly. Place the flour mixture in a large bowl and make a well in the center. Add everything but the raisin mix. Mix thoroughly to make a dough. Turn out onto a floured surface and knead until the dough isn't sticky. Knead in the raisin mixture , then place the dough in a greased (w/ cooking spray) bowl and turn to coat all sides of the dough. Cover the dough and place in a warm location and allow to double in size (approx 1 and 1/2 hours). Punch the dough down and let it rest for 10 minutes. Roll the dough into a elongated loaf with tapered ends (about 14-16 inches long) Brush with 1 tsp melted butter and place on a sheet pan and in a warm location and allow to rise for an additional 1 hour. Bake for 30-45 minutes at 350 F degrees until golden then remove from oven and cool on wire rack. You can sprinkle with confectioners sugar if desired. This is my family's favorite for the Holidays |
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I'm interested in some of the Vegan recipes. I did understand there is a difference between Vegan and Vegetarian. Still studying on the subject.
Being raised by a cattle rancher, sorry (lol), I am a carnivore and always will be. From birth to butchering, we've been there. From bottle feeding calves, riding them, smelling that hot brand hit the fur, watching my dad burn pear when we were in a drought, to picking up the processed meat, I am a beef lover and would have done well on the old-time cattle drives. There is nothing like a juicy steak fresh off the grill. :thumbsup :heeheehee However, this recipe looks very interesting and I'd like to try it. The Ultimate Vegan Burger Lentil-Mushroom Burgers 1. In a medium-size pot, bring 2 1/4 cups of water to a boil, then add 1 cup dried green lentils, 1 teaspoon dried parsley, 1 minced garlic clove, and 1/4 c up chopped onions. Simmer for 35 to 40 minutes. 2. Combine 3/4 cup chopped walnuts, 2 cups bread crumbs, and 1/2 cup ground flaxseeds in a small bowl and set aside. 3. In a separate pan greased with olive oil, sauté 1 cup chopped onion, 2 minced garlic cloves, 3 cups finely chopped mushrooms, and 1 1/2 cups finely chopped kale or other winter greens for 8 to 10 minutes. Set aside to cool slightly. 4. Remove lentils from heat, add 2 tablespoons Dijon mustard and 3 tablespoons balsamic vinegar, and mash ingredients together. 5. In a large bowl, combine lentils, sautéed vegetables, and bread-crumb mixture. Cool in a refrigerator. 6. Using your hands, form patties and fry or grill until lightly browned and crispy on both sides, about 3 to 5 minutes each side. Serve on a toasted bun or on their own. Makes 12 four-inch burgers. http://www.outsideonline.com/fitness...campaign=tweet |
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The Stollen looks like a great recipe for a gift. :thumbsup I'm not a huge fan of fruit in my dessert. I'd rather have nuts.
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Read this online - "Telling a vegan to accept that it's your free choice to eat meat is on par with asking a feminist to respect your choice to be a wife beater."
:heeheehee |
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I like the ingredients in this recipe.
Raw Vegan Fall Slaw with Maple Dressing Ingredients Slaw: 3 Cups Shredded Butternut Squash (From 1 Squash) – We chopped the squash into chunks and placed it in a food processor to make quick work of the shredding! Dash of Apple Cider Vinegar ¼ Cup Dried Tart Cherries 2 Tablespoons (or Less) Chopped Scallions Topping: ½ Cup Crushed Walnuts – You can use the food processor for this, too! 1 Teaspoon Cinnamon 1 Teaspoon Cumin Dressing: 2 Tablespoons Dijon Mustard 2 Tablespoons Fresh Lemon Juice 1 Tablespoon Apple Cider Vinegar 2 Tablespoons Maple Syrup Pepper Instructions Toss the shredded butternut squash with a dash of apple cider vinegar (This will help to soften it), and set aside while you prepare the topping and the dressing. For the topping: Once the walnuts are chopped, stir in the cinnamon and cumin. For the dressing: Whisk all ingredients to thoroughly combine. Mix all the cherries and scallions into the butternut squash with a bit of the dressing. Top with the walnut crumble. Serve the remaining dressing on the side. |
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I'd have to check out the earth balance - 'cause real butter rocks. :heeheehee
http://www.recipage.com/images/user1...cipe_image.jpg Brownie Pumpkin Pie with a Crunchy Pecan Topping Ingredients (8-10 servings) pumpkin brownie layer 1 cup canned pumpkin 3/4 cup organic cane sugar 1/4 cup coconut oil, softened 3/4 cup all-purpose unbleached flour (other flours may work) 1.5 tsp vanilla extract 1 tbsp cornstarch (or arrowroot) 1/4 cup dutch processed cocoa powder 1/2 tsp kosher salt 1/2 tsp baking soda Pumpkin pie layer 1 cup canned pumpkin 2 tbsp cornstarch (or arrowroot) 1 tsp vanilla extract 1/3 cup organic cane sugar 3 tbsp almond milk 2 tsp pumpkin pie spice (or 1 & 1/4 tsp ground cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg) pecan topping 1/4 cup earth balance 1/2 cup Sucanat (or brown sugar) 1/3 cup flour 3/4 cup pecans Instructions 1. Preheat oven to 350F and grease a pie pan. 2. For brownie layer: In a stand mixer or by hand, mix together the coconut oil, pumpkin, vanilla, and sugar until blended well. Sift in the flour, cocoa powder, cornstarch, baking, soda, sea salt and mix until incorporated. Take the entire mixture and place in pie pan. Wet spatula and spread around evenly so it is smooth. 3. For pumpkin layer: In a large bowl mix together the pumpkin, vanilla, and milk. In a small bowl, mix together the cornstarch, sugar, and pumpkin pie spice. Slowly add the dry ingredients to the wet and mix well until all clumps are gone. Now add on top of brownie mixture. Garnish with grated chocolate (I used a lemon zester to grate the chocolate). 4. For Pecan topping: Mix all ingredients until well combined and sprinkle on top of the pie. 5. Bake for 35-40 minutes at 350F. Remove from oven and cool for 20-30 minutes and then move to the fridge to chill for 1.5 hours. 6. Serves approx 8-12 slices. Serve with vegan ice cream if desired. I love coconut bliss vanilla. |
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This looks good. The rice crisp cereal is Whole Foods 365 Organic Brown Rice Crisps. I would use Maple Syrup over Agave. Definitely will try this one. :thumbsup
Mini Crunch Bars with Peanut Butter Shell Drizzle Ingredients: Crunch Bar 1/2 cup coconut oil 1/2 cup unsweetened cocoa powder 5 tablespoons liquid sweetener (maple syrup, agave, etc.), or to taste pinch of fine grain sea salt, to taste 1 teaspoon pure vanilla extract 1 cup rice crisp cereal Peanut Butter Shell Drizzle 2 tablespoons all-natural peanut butter (or any nut/seed butter of choice) 1.5-2 teaspoons coconut oil, as needed to thin out 1 teaspoon liquid sweetener (maple syrup, agave, etc.) Directions: For the crunch bar: Line a 9x5 inch loaf pan with two pieces of parchment paper, one going each way. In a pot over low heat, gently melt the coconut oil and then whisk in the rest of the crunch bar ingredients (except the rice crisp) to taste. Once the mixture is smooth remove from heat and stir in the rice crisp cereal. Pour mixture into prepared pan, smooth out, and then freeze for 10-15 minutes, or until the chocolate is solid. For the PB drizzle: Melt the coconut oil and then whisk in the peanut butter and liquid sweetener. Adjust to taste if desired. Scoop into a plastic baggie. Remove crunch bar from freezer and cut into 12 small bars. Snip a tiny hole in the baggie and drizzle the PB mixture onto the bar (you can also try drizzling it with a spoon, if desired). Return bars to the freezer until the PB drizzle is solid, about 5 minutes. Serve straight from the freezer or fridge. Bars will melt slightly at room temperature so I don't suggest keeping them out long. Store leftovers in the fridge or freezer. Note: To make these bars nut-free, use sunflower seed butter (I like Sunbutter brand) in place of the peanut butter. Read more: http://ohsheglows.com/2013/10/07/min...#ixzz2hzZfW2MY |
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The crust has great ingredients - love almond flour. I'd leave the cardamon out the first time I tried this.
Okay, my time is up, just wanted to post this last recipe. http://4.bp.blogspot.com/-2mQSSKEJAh...pumpkinpie.jpg Vegan Pumpkin Pie, no-bake gluten-free, grain-free, egg-free, dairy-free Crust: Add to food processor: 2 cups almond meal flour (I use Bob's) or ground walnuts* 8 soft pitted dates (soak first if they are dry) 1 tsp cinnamon Puree until it begins sticking together. Press into a deep ceramic pie dish. Note: You don't need to grease or line the dish first. The raw crust won't stick. Filling: Add to a small pot: 1.5 cups coconut milk 1.5 cups pumpkin puree 1/2 cup coconut sugar (which is low glycemic index) 20 drops vanilla liquid stevia 1/2 tsp sea salt 2 to 3 tsp cinnamon 1/4 tsp ginger 1/4 tsp ground nutmeg 1/4 1/8 tsp ground cloves Optional (for chai flavor): 1/2 tsp cardamom Simmer till coconut sugar is just dissolved. Add: 4 tsp agar powder (Not flakes! You would need far more if you use flakes!) Whisk agar powder vigorously while simmering for about one minute. Pour over crust. Refrigerate to set. I prefer to eat it room temperature. http://www.thespunkycoconut.com/2012...mpkin-pie.html |
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believe it or not, I actually eat some vegan meals. even more vegitarian meals....
but I like meat. I even worked in a slaughterhouse. Im good with the bibilcial command "kill and eat"! eating a vegan diet for healt purposes is certainly not a bad thing. living the vegan lifestyle based on this notion of harm to animals gets really close to worshiping the creation and not the creator.... (No I am not projecting) just sayin' |
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BTW, Godzchild, the cookie that I tried was by a company called, Alternative Baking Company, Inc.
I was sharing it with my granddaughter while I was browsing at a book store. Actually, I was allowing her to drag books off the shelves, which is allowed, while I was looking around. Yes, I followed behind her and put them back. She had a big time. Found some awesome "green" wooden puzzles and only had to buy one book that she tore the page out of - a book about fairies. Really pretty illustrations. My husband is going to divorce me if I buy another toy or game. :heeheehee http://alternativebaking.com/files/2...r2-300x200.jpg Welcome to the Alternative Baking Company (aka cookie heaven) where you will find 12 of the best cookies in the Galaxy! And this is just what our loyal cookie lovers say (don't even get us started.) We have two lines of cookies. Our classic cookies are made with organic wheat flour. We now also have gluten-free cookies. All of our cookies are sweetened with fruit juice and organic unrefined cane sugar. Each cookie is entirely vegan and altogether delicious. You will never find any dairy, eggs, hydrogenated oils, or artificial ingredients in any of them - that's our guarantee to you. So whether you're an earth friendly eater, a parent who just wants healthy treats for the kids, or a health-conscious professional, we've got the cookie for you. http://alternativebaking.com/cookies/ |
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http://netstorage.discovery.com/feed...eef_Tastes.jpg |
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I will add that I have had some vegetarian and vegan dishes that were wonderful. The thing they had in common was that they just happened to be vegetarian or vegan -there was no effort to create a vegetarian version of an existing dish. I cannot remember the last food I ate where a "healthy" version tasted better than the original.
Gee, I wonder if there are any object lessons to be learned by this? Nawwwwww... :) |
Re: Godzchild - I ate a cookie today...
Vegetables are important!!!!!! If not for vegetables what would my food eat. :ursofunny
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So what makes it "vegan"? No eggs?
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Soy Milk Vegan Chocolate Vegan Butter As much of this can be purchased in your local market or in a specialty market |
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Eh..Egg Beaters have egg product in them. |
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This is a good cookie... Now ILG will really be hungry. LOL! http://farm4.static.flickr.com/3068/...9fb06514bd.jpg |
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Jacques Torres' Secret Chocolate Chip Cookie Recipe Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies Ingredients 1 pound unsalted butter 1 3/4 cups granulated sugar 2 1/4 cups packed light-brown sugar 4 large eggs 3 cups plus 2 tablespoons pastry flour 3 cups bread flour 1 tablespoon salt 2 teaspoons baking powder 2 teaspoons baking soda 1 tablespoon pure vanilla extract 2 pounds bittersweet chocolate, coarsely chopped Directions - Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside. - In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. - Add eggs, one at a time, mixing well after each addition. - Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined. - Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. - Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies. - Cool slightly on baking sheets before transferring to a wire rack to cool completely. |
Re: Godzchild - I ate a cookie today...
VEGAN PEANUT BUTTER GRANOLA BARS // Makes 12 in an 11x7 pan
I used a 7x11inch dish. Try to use something close, they will be thinner bars in a 9x13 or super thick in an 8x8. 1 1/2 cups old fashioned oats 2 cups crisp rice cereal 1/2 cup almonds 2 Tbsp. chia, buckwheat, flax seeds or a mix of these (I used this blend) 2 cups pitted dates (about 14 large Medjool dates) 1/3 cup maple syrup 1 cup natural peanut butter (or nut or seed butter of choice) 1 tsp. vanilla extract 1 tsp. cinnamon pinch of sea salt 4 oz. dark chocolate Preheat the oven to 350'. Toast the oats on a baking sheet for 10 minutes. Set aside to cool completely. In a large mixing bowl, combine the crisp rice, almonds, seeds, cooled oats and stir to mix. Chop up the dates well to make a chunky paste (this could be done in the food processor but I hate cleaning it for one small task). If your dates seem dry, add a splash of warm water to get them tacky. Think toothpaste sort of texture. Warm the maple, peanut butter, cinnamon, salt and stir to mix. Pour the PB mix and dates over the dry ingredients and mix everything together, breaking up the date clumps with your hands to disperse. Just get your hands dirty, you need a big sticky heap. Line a 7x11inch pan with parchment paper. Press the mixture down in an even layer, using the bottom of something flat to push the mixture down tightly as possible. In a double boiler or a glass bowl over a pot of simmering water, melt the chocolate until smooth. Drizzle the chocolate (or spread it evenly) on top of the bars. Chill in the fridge for one hour before cutting. Keep covered in the fridge for optimum freshness or wrap them individually and store in the freezer. The bars will keep for about 5 days in the fridge. http://www.sproutedkitchen.com/stora..._BARS_0005.jpg |
Re: Godzchild - I ate a cookie today...
The best cookies I had I can never have again. They were my Grandmothers and the recipe died with her.
She used to make these oatmeal Chocolate chip cookies that did not flatten out in the oven and were "crispy". I could never get enough of them growing up |
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