While I am by no means a chocoholic, forsaking all things chocolate flavored for their vanilla cousins, I do have a huge weakness for those little chips.  Of course, the chocolate chip itself is merely a piece of candy without a proper medium.  For myself, the perfect chocolate chip cookie is thick, soft, and chewy. 

I have been fairly pleased with my go-to dairy-free recipe that I brought up to par many years ago.  Yet, some recent curiosities have led me to venture into some vegan baking experiments.  My solo escapade did not go very well to say the least.  Replacing eggs in cookies can be a much bigger feat than I had anticipated.  So I enlisted the help of a professional, Jo Stepaniak.

Forums have referenced Jo as “the mother of vegan cooking,” and rightfully so I think. Her focus on comfort food is a welcome site.  I eagerly dove into her recently revised title, Vegan Vittles: Second Helpings.  I went straight to her Ultimate Chocolate Chip Cookie recipe. 

I think ultimate may be a strong word in this case, but it was a pretty tasty cookie that should appeal to both vegans and non-vegans alike.  Interestingly, the cookie seemed a bit dry at first, but Jo recommends refrigerating them.  This is truly the key.  They take on a unique taste and texture that is really quite pleasing.  This cookbook will definitely take a place in my most used collection, which is currently limited to only three cookbooks (I am quite picky).  Hopefully, I will have some time to make the carrot cake soon!

(Click read more for the full recipe)

We have a jumbo beach towel that makes this bold statement, it drives one of my friends crazy!  She insists that penguins and summer just don't mix.  However, I have found some backing to the warm weather penguin, thanks to Kristen Doyle over at Kids Cuisine.  In the penguin recipe that follows, Ie have altered the chocolate chips to be dairy-free friendly semi-sweet or dark (the original called for milk chocolate).

I was born and raised in that wonderful little city known as Portland, Oregon.  While I gladly left my web feet behind, there are some thing I miss about my hometown: the trees, the quaint towns, and of course, the awesome food!  Yes, people from the northwest love their food and they love it as natural as possible. 

As I sit at my desk gazing out at the beautifully sunny day (obviously much further south), I am struck by an announcement of an event that I wish I could attend, a vegan cookie contest!  The Herbivore Store in Portland, Oregon is hosting a vegan cookie contest, showcasing entries from Isa Chandra Moskowitz (Vegan with a Vengeance & Vegan Cupcakes Take Over the World), Dreena Burton (Vive le Vegan), and Sarah Kramer (How it all Vegan).  Basically, it sounds like a fun cookie tasting in which customers get to partake in some delicious sampling. 

Eight cookies will be ready for munching, so head on over Saturday, July 7, 2007 at 2pm.  Trust me, vegan cookies really do taste awesome, though I still like the cookie dough best!

Where: The Herbivore Store
5519 NE 30th Ave
Portland, OR 97211
503.281.TOFU

Two summers ago when my husband and I lived in British Columbia, I was spoiled by the bountiful supply of inexpensive blueberries. Our local farmer's market store, just a pleasant stroll away, was literally clearing them out for just $1.99 a pound! Needless to say, we stocked up. I believe I dedicated an entire afternoon to properly cleaning and freezing pounds of those little blue delicacies. 

With a freezer full and a few pounds left to go, it was time to start eating! Beyond our morning smoothies, a little treat seemed in order. So, I called upon this recipe for Blueberry Bars, which was originally discovered in an issue of Woman's Day. Since my first trial, I have played around with the recipe, attempting to make it a bit "healthier." Though whole wheat flour was successful, I have yet to find any other modifications that improved upon this simple and tasty, original recipe:

Blueberry Picnic Bars

1 1/2 cup uncooked oats
1/2 cup flour
1/2 cup packed light brown sugar
1/4 teaspoon baking soda
1/8 teaspoon salt
6 tablespoons unsalted margarine -- melted

Filling:
1 1/2 cup blueberries -- rinsed and drained
3 tablespoons sugar
2 teaspoons cornstarch
1 teaspoon lemon juice
Directions:

Preheat your oven to 350 degrees and grease an 8" square baking pan.

In a large bowl, mix the oats, flour, brown sugar, baking soda and salt. Add the melted margarine and stir with a fork until evenly moistened (mixture will be crumbly). Reserve 1/2 cup of the crumb mixture for topping. Press the remaining mixture evenly and firmly over bottom of your prepared pan.

Bake for 12 minutes to set crust.

In a small saucepan stir the berries, sugar, cornstarch and lemon juice over medium heat until it comes to a simmer. Simmer, stirring occasionally, until the juices are no longer cloudy, about 2 minutes. Spoon the filling over the crust.

Crumble the reserved crumb mixture over top.

Bake for 30 minutes. Let cool completely in the pan. Cut into squres and enjoy!

Isa Chandra Moskowitz wrote a very fun yet valuable article for the final issue of Satya magazine.  As she professes, encouraging veganism need not take the stressful form of animal rights activism.  Rather, she presents ten "foodie" ways to help bring vegan living into the main stream.  From bake sales to writing a food column, there is bound to be an idea or two that sparks your interest.  Well... take a look for yoursef!

This is one of those things that has always puzzled me... So, I was at the grocery store this weekend, stocking up on my weekly provisions, which almost always includes milk alternative.  This week I thought perhaps I would treat us to some regular Almond Milk rather than the unsweeteened (I know, REALLY adventurous).  However, I noticed something interesting about the price.  The varieties that were sweetened, cost less than the ones that were unsweetened, regular price!  This is not a new phenomenon by any means.  I have seen these strange price markings elsewhere.  Yet, the only difference between the two is that one has additional sweetener.  Add sugar, pay less.  And we wonder why the American diet is suffering!