So, I’ve got some postdated blogging to do. Back at the beginning of December, we went to IKEA. I love their little food section as I’m really fascinated by Scandinavian cuisine (even though it’s decidedly not vegan-friendly traditionally. Though these days, since that block of countries is generally way more progressive than the rest of the world in almost every way, there’s plenty of vegan options). I always get a packet of the ginger thin biscuits they have; they’re a nice tea break snack. I knew I wanted a jar of lingonberry jam so I could try to make Swedish meatballs. Wishfully thinking, I picked up a pack of this frozen gingerbread dough, which seems to be a seasonal item, and read the ingredients list: another accidentally vegan score! I like to make things from scratch, but I am not above the occasional shortcut. These were really pleasant and spiced, I’ll be sure to get them next time I see them!
|I hated the Glögg. I’m always looking for interesting alcohol-free to have when I’m with people drinking (I’m straight edge) drinks, but this was…really nasty. Tasted like cough syrup.
Anyway, yeah, I wanted to make Swedish meatballs. I remember eating meatballs as a child and thinking they were gross; they were sort of greasy and slimy. These were really good, with a nice savoury, meaty bite. I used the recipe from Mo Betta Vegan, the only change I made was substituting soy sauce for the Worcestershire sauce.
I made mashed potatoes, Chris and Crystal Tate’s white peppery gravy (which used to be posted online
, but the link is dead. If you have Melisser Elliott’s book “The Vegan Girl’s Guide To Life
“, it’s in there, too), and a proper helping of the IKEA lingonberry jam.
It was a pretty beige meal which I try to avoid most often, but sometimes the craving for colourless comfort food wins!
Hey there, do you like cookies? I like cookies.
If I could, I would eat them every day. These ones here are something special. I think everyone’s mom or grandmom used to make something like these Peanut Butter Criss Cross Cookies from the book Vegan Cookies Invade Your Cookiejar. They make me feel nostalgic.
We gave a few of these to some non-vegans and they came back for second helpings, so I think they passed the omnivore test. Hurry up and make them before the cost of peanut butter rises 40%!
Have them with a glass of non-dairy milk of your choice!
Today is the intern at my work’s last day, so I whipped up some cookies to say, “We’ll miss you!”
The selection was miniature snickerdoodles and grapefruit icebox cookies. The grapefruit cookies are from Vegan Cookies Invade Your Cookie Jar, which is a book chock-full of deliciousness that vegans and non-vegans can nom on. For those without this cookbook, I found the recipe posted online here!
Makes 2 dozen cookies
1 3/4 cup all-purpose flour
1/4 cup cornstarch
1 tsp baking powder
1/2 cup vegan margarine, softened
3/4 cup sugar
1/4 cup vanilla soymilk
1 tsp vanilla extract
Cinnamon Sugar Topping
1/2 cup sugar
3 tbsp ground cinnamon
1. Preheat oven to 350°F. Coat baking sheet with cooking spray.
2. Whisk together flour, cornstarch, and baking powder in bowl. Beat margarine in separate bowl with electric mixer until soft. Add sugar, and beat until fluffy. Beat in soymilk and vanilla extract 30 seconds or until smooth. Add flour mixture, and beat 30 seconds or until smooth.
3. Combine sugar and cinnamon on large plate.
4. Shape dough into 1-inch balls. Roll each ball in Cinnamon Sugar, and place 1 1/2 inches apart on prepared baking sheet and flatten with your fingers or a fork. Bake 10 to 12 minutes, or until cookies look dry on tops and are lightly browned on bottoms. Transfer to wire rack to cool. Store in airtight container.