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

Re: Godzchild - I ate a cookie today...
 

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

Re: Godzchild - I ate a cookie today...
 

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.

Re: Godzchild - I ate a cookie today...
 

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

Re: Godzchild - I ate a cookie today...
 

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.

Re: Godzchild - I ate a cookie today...
 

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.

Re: Godzchild - I ate a cookie today...
 

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

Re: Godzchild - I ate a cookie today...
 

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