These are recipes from my old zine, if you’re here for the wingz recipe (which most people are), it’s at the bottom!
Garricks Thin Bakery Style Chocolate Chip Cookies
I was involved in a cookie swap on the PPK message boards a few months back, and I pulled Garrick as my partner. He sent me these delicious, thin, crispy cookies and was gracious enough to share the recipe with me. So when you gain ten pounds from eating them, you know to blame him and not me.
■ 2 1/4 cup unsifted all purpose flour
■ 1 cup softened (not melted) vegan margarine
■ 3/4 cup sugar
■ 3/4 cup brown sugar
■ 2 T applesauce
■ 1 teaspoon baking soda
■ 1 teaspoon salt
■ 1-2 teaspoon vanilla extract
■ 9 oz. of vegan chocolate chips
Preheat oven to 375̊. In a small bowl mix together flour, baking soda, and salt. In a large Cream together brown sugar, sugar, vanilla, applesauce and margarine until it has a somewhat smooth texture. Slowly add flour mixture in and mix until smooth and thick. Stir in chocolate chips.
The dough should be more like thick batter, and when you spoon it onto the cookie sheet (I use parchment paper) they will already be pretty flat.
Bake for around 7 minutes. They should still look kind of doughy in the center when you take them out, only mind the edges. As you let them cool the middle will solidify more into a toffee-like crispy/chewy texture.
Frozen Banana Pops
I guess a more appropriate name would be ‘chocolate covered frozen bananas with nuts’, but when I’ve seen these in stores they’re just called banana pops.
■ 2 large bananas (or 3 smaller ones)
■ 1/2 c chocolate chips
■ 3 T smooth peanut butter
■ almond milk
■ ~1/2 c crushed nuts of your choice, peanuts are best
■ popsicle sticks if you have them, or anything you can use as a spear
Here’s how you make your very own double boiler at home. Take a small pot, and add a cup or two of water. Take a small pan that will rest easily on top of said pot. Ta da! Just heat until the water boils, and you will worry about scorched chocolate no more.
Melt the chocolate chips and peanut butter in your makeshift double boiler. Stir them together with a spatula or spoon until everything is smooth. Add a splash of milk at a time until it thins a little. First it will get thicker, but as you add more it will smooth out again.
Cut a peeled nanner in half. Spear the cut end with your spearing device. Use your spatula to paint a semi-thick layer of the chocolate on. Over a plate covered with wax paper, sprinkle the nanners with a layer of crushed nuts, gently patting it down so they’ll stick (you could roll them, but you’d need more nuts). Pop them in the freezer for awhile, about 45 minutes. This way the chocolate will harden, but they won’t be frozen solid.
I do have to warn you that you have to eat these pretty soon. If you freeze them too long, they’ll be too hard to eat. If you let them thaw, the banana will get watery and it’ll be messy.
These are my version of hot wings, with a slightly more mellow sauce.
Panko are japanese bread crumbs, They’re bigger than regular bread crumbs, but if you can’t find them regular bread crumbs are fine.
■ 1 8 oz package of tempeh
■ 1/3 c rice milk
■ 1/3 c flour
■ 1/2 t salt
■ 2 t thyme
■ 1 t paprika
■ fresh ground pepper, to taste
■ 1/2 t garlic powder
■ 2/3 c panko
■ 4 T margarine, melted
■ 2 1/2 T hot sauce
■ 4 T ketchup
■ 2 T agave nectar
In a small saucepan, boil about three cups of water. Cut the tempeh into four equal blocks, then cut those blocks into triangles, and carefully slice the triangles in half lengthwise. Put the tempeh in the boiling water and cover, for about fifteen mintes or until tempeh is softened. Pour the pan into a colander and rise with cold water. Allow the tempeh to cool enough that you can handle it.
While the tempeh is cooling, make the sauce. In a large pot, combine all of the sauce ingredients and set aside.
Preheat your oven to 400 degrees.
Make your assembly line for the wings. Put your soymilk in the first bowl, your flour and spices in the second, and your panko in the third. At the end of the line, have a greased baking sheet waiting.
Hopefully by now, the tempeh is cool enough to handle. Take a triangle, and dip it in the milk, then coat in flour. Then another quick dip in the milk before thoroughly coating it in the bread crumbs and placing it on the baking sheet. Repeat with the rest of the tempeh.
Spray the tops of the wings with cooking spray, and bake in the oven for ten minutes. Remove, flip over, and bake for ten more. Just before you take the wings out of the oven, heat the sauce over a medium heat until just warm – there’s no need to boil it, we’re just trying to make sure the sauce isn’t cold.
When you take the wings out, immediately transfer them to the pot and coat in the sauce. Serve immediately.