There was a video that accompanied the chocolate chip cookie recipe and it was very helpful. I especially love the fact that the recipe is simple and free of the artsy-esoteric ingredients that are usually found in vegan cooking. I used the suggested products, as well, such as Earth Balance margarine (which we always use) and Ghiradelli semi-sweet chocolate chips. I also used an equal combination of nuts: 1/2 cup of toasted pecans and 1/2 cup of walnuts. Since I used a 1/4 cup to form the cookies, they only made 24 cookies as opposed to the 40 the recipes says it should make. These cookies were definitely delicious. I'm always pleased whenever I find a tasty vegan alternative to the usual animal by-product laden original. A success! My compliments to the creator of this recipe. It's a keeper ;)
After eating salad for a couple of days, Mark and I felt like eating some veggie burgers. We prefer Amy's brand over any other as it has less sodium than the rest. Our particular favorite is the Texas flavor. Mark basted the patties in barbecue sauce and cooked them in the oven. He normally grills them, propane-style, but it's been too cold. Then he baked the fries in the oven and made a tangy dipping sauce of veganaise, dijon mustard, and agave nectar. The burger and fries were accompanied by veggie chile and our favorite condiments. It hit the spot but I think I'm ready for salads again, lol.
all ready for the oven (measured at 1/4 cup)
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