faeryspacecake (![[info]](http://l-stat.livejournal.com/img/userinfo.gif){kind=small} faeryspacecake) wrote,@ 2006-05-06 11:07:00 |
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chocolate banana cookies and stuffed mushrooms
The best cookbook I have in the world is the Usborne First Cookbook. It's old, it's tatty, it has a burn mark on it from when Arran and I left a hot saucepan on it... and it's certainly not vegan... but it's got lots of happy memories attached to it (I've had it since I was six) and some of it's veganizable.
Anyway. It wasmavdog's birthday, so I decided to make psychedelic star cookies for him. I was going to look for a good vegan cookie recipe online but ended up just heavily modifying a recipe from the book instead.
It was based on a recipe called 'Iced Spice Biscuits' which I thought was totally magical when I was a kid.
I heavily modified it and made Double Chocolate Banana Star cookies!
Ingredients:
200g/6oz plain flour
50g/2oz cocoa powder
125g/4oz vegan margarine
125g/4oz sugar
1 banana (liquidised)
half a bar of vegan chocolate (about 50g) chopped up, or chocolate chips.
pinch of salt
1) Preheat oven to 190 C/ 375 F/ Gas mark 5.
2) Beat marge and sugar together until fluffy.
3) Beat in the blended up banana, a bit at a time.
4) Sift in the cocoa, flour and salt. Mix everything well to form a dough (I had to add a bit more flour to make it less sticky).
5) Roll out dough onto a floured surface, cut out into star shapes!
6) Place stars on a greased baking tray and cook for about 15 mins. (Maybe a bit less.)
7) Put on a wire cooling rack and leave to cool.
8) Once cool, mix up a load of icing sugar with a little water (it needs to be thickish), divide the icing sugar into three cups then add green and blue food colouring to two of them (respectively) and leave the third white. I wanted to make psychedelicy icing so put a blob of each colour on each star and feathered it with a cocktail stick to make pretty swirly patterns! (I need to say at this point that Matt helped do this too!)
Oh yeah, and I made stuffed mushrooms for dinner yesterday too. They were ok, needed a bit of a kick though.
1)Chop up a small leek and a stick of celery, cover with a little boiling water, add a tsp stock powder and 2tsp ground cumin, then simmer until veggies are soft. Add 30g couscous, cover and keep simmering until most of the water's soaked up. Put to one side and cover until water's soaked up.
2) Chop up a tomato into chunks and a load of flat leaf parsley. Add to couscous mix. Stir in a tbsp lemon juice.
3) Mash up 1/2 block smoked tofu, add mashed tofu to mix and stir together.
4) Pile stuffing on top of two large, destalked, portabello mushrooms. Bake in the oven at 180 C for about 20 minutes or so, until the mushrooms are cooked through.
The best cookbook I have in the world is the Usborne First Cookbook. It's old, it's tatty, it has a burn mark on it from when Arran and I left a hot saucepan on it... and it's certainly not vegan... but it's got lots of happy memories attached to it (I've had it since I was six) and some of it's veganizable.
Anyway. It was
mavdog's birthday, so I decided to make psychedelic star cookies for him. I was going to look for a good vegan cookie recipe online but ended up just heavily modifying a recipe from the book instead.It was based on a recipe called 'Iced Spice Biscuits' which I thought was totally magical when I was a kid.
I heavily modified it and made Double Chocolate Banana Star cookies!
Ingredients:
200g/6oz plain flour
50g/2oz cocoa powder
125g/4oz vegan margarine
125g/4oz sugar
1 banana (liquidised)
half a bar of vegan chocolate (about 50g) chopped up, or chocolate chips.
pinch of salt
1) Preheat oven to 190 C/ 375 F/ Gas mark 5.
2) Beat marge and sugar together until fluffy.
3) Beat in the blended up banana, a bit at a time.
4) Sift in the cocoa, flour and salt. Mix everything well to form a dough (I had to add a bit more flour to make it less sticky).
5) Roll out dough onto a floured surface, cut out into star shapes!
6) Place stars on a greased baking tray and cook for about 15 mins. (Maybe a bit less.)
7) Put on a wire cooling rack and leave to cool.
8) Once cool, mix up a load of icing sugar with a little water (it needs to be thickish), divide the icing sugar into three cups then add green and blue food colouring to two of them (respectively) and leave the third white. I wanted to make psychedelicy icing so put a blob of each colour on each star and feathered it with a cocktail stick to make pretty swirly patterns! (I need to say at this point that Matt helped do this too!)
Oh yeah, and I made stuffed mushrooms for dinner yesterday too. They were ok, needed a bit of a kick though.
1)Chop up a small leek and a stick of celery, cover with a little boiling water, add a tsp stock powder and 2tsp ground cumin, then simmer until veggies are soft. Add 30g couscous, cover and keep simmering until most of the water's soaked up. Put to one side and cover until water's soaked up.
2) Chop up a tomato into chunks and a load of flat leaf parsley. Add to couscous mix. Stir in a tbsp lemon juice.
3) Mash up 1/2 block smoked tofu, add mashed tofu to mix and stir together.
4) Pile stuffing on top of two large, destalked, portabello mushrooms. Bake in the oven at 180 C for about 20 minutes or so, until the mushrooms are cooked through.
