Yet, even in what feels like a few seconds we accomplish a lot; lots to update on!
For one, I start selling my homemade, vegan cookies at a local Boston chain, Boloco in Harvard Square! It's a fun project, being able to experiment with new recipes and hearing feedback. Plus, ALL proceeds go to charity! Its been a great way so fa to raise awareness about vegan issues.
Originally the money went to Farm Sanctuary, but light of the recent events, the next batches are going to Red Cross Japan.
We could talk endlessly about the atrocities, but now, more than ever, it seems our earth on all fronts is in the midst of a crisis, from environmental degradation to financial corruption (PS. everyone check out Inside Job, the 2011 Oscar-wining documentary narrated by Matt Damon): positive vibes and good intentions are short and well needed, and I applaud the innumerable people I meet each day online who try to become educated on the issues and do immense good in this world.
And to give you just a little taste (literally!) of what I tried to put together, here's one of the sample cookies being sold at Boloco:
Carrot Cake Sandwich Cookies
1/3 C, Sugar
1/3 C, Brown sugar
1/2 C, Canola oil
1/2 C, Soy milk
2 T, Arrowroot powder (or cornstarch)
2 t, Vanilla extract
1 t, Ground cinnamon
1/2 t, Ground cloves
1/2 t, Ground nutmeg
1/2 t, Ground allspice
1/2 t, Salt
1/2 t, Baking soda
1/2 C, Grated peeled carrots
2 C, Whole wheat flour
1/2 C, Raisins
* I used the cream cheese frosting recipe from Vegan Cupcakes Take Over the World but this one is similar. In Vegan Cupcakes they suggest adding chopped, toasted walnuts to the cream cheese which sounds amazing; I think I'll try this next time, let me know if you try it how it turns out!
1. Preheat oven to 350F. Line baking sheets with either parchment paper, silicone mat, or lightly grease (the first two are more recommended).
2. In a large bowl, mix together the sugars and oil until well blended, about 2 minutes. Add in soy milk and arrowroot; mix together well. Add in vanilla and mix.
3. Add in all the spices, baking soda, and carrots and mix. Slowly add in the flour, about 1/3 at a time and mix well. Fold in the raisins.
4. Drop tablespoon sized balls onto the baking sheets just under 2 inches apart. Flatten each ball with the end of a spatula. Bake for 10 minutes; allow to cool on the sheets for about 2 minutes and then remove and allow to cool on a metal rack.
1. Take two cookies of approximately the same size. Place a tablespoon size dollop of the cream cheeze frosting on the flat back of one cookie and spread; place the other cookie on top. Enjoy!