Cookies for Charity: Carrot Cake Cookies & Boloco Vegan Fare

It seems like time just escapes us sometimes. Particularly around midterms, I really think my subjectively based movement in space-time are shorter than usual (or maybe my Quantum Mechanics class is just taking over my imagination).

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

Ingredients

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

Fillings

* 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!


Directions
Cookies

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.

Assembly

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!

Peace&Love

Vegans make better lovers (& cookies!)

Vegan Rosewater & Pistachio Cupcake w/ Fluffy 'Buttercream' Frosting

So last weekend the Harvard vegetarian society (VEGITAS) had our semi-annual vegan baking workshop. Contrary to popular belief (including my own belief a few months ago when I started down the vegan path), vegan baking is not only easy but its soooo delicious. Honestly: my boyfriend is obsessed with sweets & the second best cookie he said he's ever had in his life was a vegan chocolate chip (from Other Side Cafe in Boston). Now this is second only to the compost cookie from Momofuko in New York, and really, it's hard to argue with that place.

So my own first experience with vegan baking were kind of boring & bland... since I just became vegan I was also very health-conscious; I still am, but I realize now that to make a good cookie or cake--vegan or not--you can't expect it to be that good for you (I attempted only fat-free vegan goods, but have since expanded my horizon). But I'm okay with that; we all need to indulge once in awhile and if we are going to do so, we might as well be compassionate about it.

I used to hate baking but the ease of adapting recipes into vegan recipes (ex. soy milk = milk, flax seed or cornstarch + water = an egg) & plethora of vegan baking recipes on-line has gotten me into the mood & so you can always expect I'll make a cake or cookies or some ice cream after a dinner party.

Back to the event: the baking workshop went great. In less than 2 hours we baked 6 different goodies, everything from muffins to cupcakes to cookies. All were delicious, all were different, and everyone who came to learn seemed to have a great time & lively conversation about the important ethical & social implications of vegetarianism & veganism (many of the people there had just turned to a veg life or we're very interested in it).

Here are some more pictures from this amazing event:

Cakey Chocolate Chip Cookies w/ Peanut-Butter & Flax Seed

Chocolate & Peanut-Butter Pillows

Happy Vegan Chocolate Chip Cookies

Almond-Quinoa Muffins

Banana Maple Cookies (naturally sweetened, no white sugar added!)

Tex-Mex Dinner Party

So we threw a Tex-Mex Dinner Party with some friends this last weekend. It went great; so great in fact that the food was gone before I could take a picture of it all (I was busy cooking :x). I did snag a quick picture between it all of our dessert though:

Mexican Chocolate Cake Topped w/ Bananas Flambe

So I adapted the recipe from here. It's vegan & delicious (don't know about health). I made it for our anniversary a month ago and I thought I'd switch it up this time. The whole cake soaked up some of the rum flavor... yum!