Gearing Up for Vegan MOFO

One simple post before the crazy-fun of Vegan MOFO begins!

Now what is Vegan MOFO, you may ask?

It's the Vegan Month of Food!  During the month of October, food bloggers from all over the WORLD will be taking the pledge to write about Vegan Food each and every day, for the entire month (or for at least 20 posts)!  Some folks have themes, and some fools, like me, are just gonna "wing it".

But, I will promise you this:

• Fun posts
• LOTS of food porn
• Vegan make-overs of some of my family's favorites
• New juicing combos 
• Quick and simple weeknight meals
• Vegan cookbook reviews and 
• a once a week, a "Veganization" of a Food Network Magazine recipe...  

Whew!  That should keep me quite busy...

Tonight we are celebrating with my nephew for his 15th birthday at Friendly's, so for breakfast / lunch, we decided on a simple snack of apples and peanut butter:



I admit, this entire past week has flown by, and I have done a real lousy job of preparing and packing lunches.  Since the apples around these parts are really coming into season, I've been stocking up on some deliciously crisp, New England apples for both juicing and snacking.  So now, when I am running out the door, instead of skipping breakfast or forgetting lunch, I'll grab an apple, and scoop a tablespoon or two of natural peanut butter into a tiny to-go plastic container, and have a quick and simple meal on the go.



Perfect to eat right at your desk at work.  You know what they say:  An apple a day, smothered in peanut butter... (well, close enough) ^_^

Peanut Butter Cookies

Simple and yummy and vegan! (and totally "old skool") These cookies are chewy and delicious, and full of peanuty flavor. Enjoy these with a big glass of almond milk, or dip half in dark chocolate and let dry, for an extra decadent dessert.

The recipe below calls for ground flax seeds and water. Flax seeds are a excellent substitute for eggs in baking, and add fiber and omega 3s.

Ingredients:

1 3/4 cups unbleached all-purpose flour

3/4 teaspoon baking soda

3/4 teaspoon salt

1 tablespoon ground flax seeds

3 tablespoons water

1 1/4 cups light brown sugar

3/4 cup natural-style peanut butter

1/2 cup margarine, non-hydrongenated (I use Earth Balance)

3 tablespoons almond milk, unsweetened

1 tablespoon vanilla extract

1/2 cup peanuts, chopped (optional)

1/2 cup chocolate chips (optional)

 

Directions

 

Preheat oven to 375 dgrees.

In a small bowl, combine the flour, baking soda, and salt.

Whip the ground flax seeds and water until thick and creamy.

In a large bowl, combine the brown sugar, peanut butter, butter, milk and vanilla.

Beat at medium speed with a hand mixer until well blended.

Add flax seed mixture and beat until just combined.

Add flour mixture (and ground peanuts or chocolate chips if using) and mix until just blended.

Drop 1 tbsp of the batter onto cookie sheets about 2 inches apart.

Flatten slightly in a criss-cross pattern with the tines of a fork

(I use a pasty cutter, and roll it across the cookies, works better than a fork I think).

Bake cookies for 10-12 minutes or until set and just beginning to brown. Do not overbake.

Remove from oven and let cool on the sheet for 3-5 mintues before tranferring to a wire rack to finish cooling.