Chocolate chip cookies!

Copied from Vegweb, this wonderful recipe:

Recipe submitted by Denise

Happy Vegan Chocolate Chip Cookies

Ingredients (use vegan versions):

2 cups unbleached flour
2 tsps baking powder
1/2 tsp.salt
cinnamon to taste (optional)
vegan chocolate or carob chips - put in as many as you like
1 cup raw sugar (turbinado #1, sucanat works too but sucks up a lot of the moisture)
1/2 cup canola or vegetable oil
1 teaspoon vanilla
1/4 cup water

Directions:

VERY IMPORTANT-make sure all ingredients are at room temperature. It will work if they're not at room temp but it works MUCH better if they are. Also while your oven is pre-heating put the cookie sheets you are going to use on top of the oven so they get preheated as well. Preheat oven to 350.

In a large bowl mix flour, baking powder, salt, cinnamon (if you choose). Add chips. Make a well in the center and set aside.

In a medium size bowl mix vegan sugar and oil. Mix it well. Add the vanilla and then add the water. Mix it well. Add the wet to the well in the dry. Mix it well but be careful not to overwork it. Add more chips if you need to. Spoon onto ungreased cookie sheets. Put them in the oven. Bake for 5 minutes and then flip and rotate the sheets.(top to bottom,and 180 degree rotation) Bake another 4 minutes and check them.

The cookies are done when they seem a little bit softer then you want them to be. They will harden up some as they cool. I usually go in two minute increments from here untill they get to where I like them.

Take them out when they are done and move them to wire cooling racks. If they split or come apart when you try to remove them let them sit on the pan for 2 minutes before transferring them to the racks.

These cookies have come a long way, lots of time and tasting spent on getting them to where they are now. Vegans and non vegans LOVE them. In the words of my 6 year old son-Mom, you're the greatest because you know how to make the best cookies. Enjoy and let me know if you have questions. Sweet travels.

Serves: almost two dozen

Preparation time: 15 mins?-10 to 12 cooking time

chocolate pudding!

1 (12 oz.) package of Mori-Nu silken tofu (Firm)
3/4 cup sugar
1/2 cup cocoa powder
1/4 tsp. salt
2 Tbsp. vegetable oil

In a small food processor, blend the tofu until smooth. Add remaining ingredients and blend until smooth. Chill several hours, if you can - it thickens a bit. that's it!

This is copied from Millennium Hippies - I'm so grateful she shared this luscious and super-easy pudding, because it's whats for dessert tonight! (afternote: I am cutting the amount of sugar (original calls for 1 c, but it's a bit too sweet for me). I'm thawing out some puff pastry & will make little cups by tucking pastry squares into cupcake tins for baking. topping them with a sliced-up strawberry (maybe some with bits of banana? we'll see.

Follow-up note: This is such an easy and elegant recipe. I wouldn't hesitate to serve it to guests.

Also: leftover asparagus quiche from Veganomicon, after seeing a pic of it posted at the PPK forum, yumm-ish. we both felt that needed something, and think that 'something might just be more tomato. it's a time-consuming recipe, but it makes a ton. great piecrust, too. Afternote: I made a superquick 'sauce' for this by taking about 3/4 of a gargantuan organic tomato and chopping it up, then briefly cooking it with some sauteed onion and garlic. it adds just what's needed! I think a light bechamel with a touch of mustard would also do well here.

Chhhhocolate pie

with the best piecrust I have ever made (this is a pretty short list, as I've only made piecrust about 4 times in my life). The pie: a silken tofu-based, not too sweet (but certainly decadent) bit of indulgence. served up with jackfruit bbq on whole wheat buns, and stirfried rainbow chard with carrots and crispy bits (slivers of quick-fried corn tortillas tossed with Chinese 5-spice).

The jackfruit bbq:
Fry up some onions in olive oil, add the jackfruit until it starts to brown, dump in about a half cup water, and cover. Periodically add more water and turn the jackfruit. It should soften up in about thirty minutes or so. Then mix up the jackfruit with copious amounts of BBQ sauce. Put on bread. (from the ppk forum, here: http://www.postpunkkitchen.com/forum/viewtopic.php?id=43976)
Note on this: I won't be making this again. Neither of us thought it was all that great, and it's a hassle for us to find the jackfruit. I've never liked spaghetti squash due to its insubstantial texture, and jackfruit is similar. There's a far better recipe for bbq tofu here... I don't really have to have something because it 'looks' like meat (although in fact the soy curls I just got work far better as a bbq sandwich.

The pie:

Vegan Chocolate Pie
Submitted by Ava
prep time: 15 minutes | cooking time: 35-60 mins | makes 4-6 servings

Ingredients
1 Block of Silken Tofu (drained)
1 Pie Crust
1 cup
1 cup soy milk with a t of chocolate powder stirred in (optional; also, you could add some instant coffee for a bit of depth, I think!)
1/3 cup cocoa powder
1/2 cup sugar
1 teaspoon vanilla extract
*optional 1/4 cup chocolate chips

Directions
Preheat the oven to 350 degrees. Cut block of tofu into small chunks and put into the blender. Add the soymilk, sugar, vanilla extract, and cocoa powder and blend well until there are no large chunks of tofu. If you'd like add chocolate chips. Once all are combined pour into the pie crust and bake for 35-60 mins (depending on your oven) or until the top appears solid. Chill for 1-2 hrs before serving.
adapted from here http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=235

The piecrust