Southwestern night, followed by cookies

Southwesten corn pudding, chile cornmeal-crusted tofu, and Green Pumpkin-seed Mole as a sauce. The sauce was better a couple hours later with the tofu, and the casserole was amazing. While it was cooking, I just wanted to eat it as it was. It smelled SOOOOO good. The corn was from ears I bought at Haymarket this morning. Mmmmm...

But, the best is the veganization or my favorite cookies. Mike said, "These are better than your non-vegan cookies!" Recipe below.

Perfect-World Vegan Neiman Marcus cookies

2 cups Earth Balance buttery spread

2 cups granulated sugar

2 cups brown sugar

6 tsp Ener-G Egg Replacer

8 Tbsp warm water

2 tsp. vanilla

4 cups flour
2 tsp. baking soda

2 tsp. baking powder

5 cups blended oatmeal (measure oatmeal and blend in blender to a fine powder)

1 tsp. salt

24 oz. chocolate chips

1-3 cups chopped nuts (your choice)

1 8 oz. vegan chocolate bar or more vegan chocolate chips

Cream the Earth balance and both sugars (I use a potato masher). Whisk Ener-G Egg Replacer and warm water until mixed thoroughly and frothy. Add mixture and vanilla to creamed sugar and buttery spread; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips and nuts. Grate chocolate bar or 1/3 cup of chips over mixture and mix everything in. Roll into rounded tablespoon-size balls and place two inches apart on a cookie sheet. Bake for 11 minutes at 375 degrees. Yields about 100 cookies.

And now... I have a crapload of cookies. Yummy, yummy vegan cookies.

much love,
M.E.