Pumpkin Spice Cookies from VegNews

The thing about making a shitload of soup is that you'll be eating it for a while.  That's good, if it's good soup, and if you like to eat food every day.  But it's bad when you need to blog about new vegan food all the time.  Does a good blogger blog about eating his leftover soup, which he blogged about yesterday?  Hell, no. He quietly eats his delicious leftover soup and then makes cookies and blogs about those.

The cookie recipe is VegNews Recipe Club's most recent dispatch, Pumpkin Spice Cookies.  (If you're not already subscribed to the Recipe Club newsletters, I recommend you become so forthwith.) These were the obvious cookie choice, as it's autumn and that's when pumpkins rise from their spookypatches and cause all sorts of mischief for peaceful folk, and especially for misshapen, parentless children.  Having a batch of pumpkin cookies cooling by the window is guaranteed to keep the maleficent squash at bay. But enough Christian mythology; it's cookietime.

First of all, these cookies are easy to make in spite of their wild ingredients.  (Chocolate-covered raisins?  And chocolate chips? In the same cookie?  VegNews says, confidently, "yes.")  Second, making them was educational, teaching me a few things which I've listed below.  Finally, they taste good.  They're not mind-blowing; they're subtle and sophisticated--even with the chocolate covered raisins.   Oh, and finally-finally, I actually found all of the ingredients which I didn't have on hand at my local health rip-off market.  That's kind of a first.

So, education.  Here are some things I learned by making Pumpkin Spice Cookies:

• Parchment paper can be reused several times
• While the "back of a spoon" is definitely an effective Martha Stewart technique for flattening cookie dough, the cookies I flattened with my "front of the palm" had a more earnest and appropriately rustic appearance.  But if you're going to frost them (I didn't), using a lightly greased silicone spatula can be an effective, impersonal technique, especially suitable for e.g. a Professor of Robots.
• If you're spending too much time screwing around and drinking wine and smoking out on the soccer field between batches, you can refrigerate your dough to keep it firm and maleable until you get back.
• You can toast shredded coconut on some tinfoil in your preheating oven. Takes about 6 minutes and you need to keep mixing it around to brown it evenly and prevent it from burning.
• 350 degrees F doesn't sound that hot, but it's more than enough degrees to induce pain and possibly damage in careless human flesh.
• Some cookies taste better after they've cooled for a while. (And that's obviously my opinion about these.)

I'm going to take most of these to work tomorrow and see how they fare among the omnivores.  It's often difficult to discern between reactions conveying, "Hey, these are really good!" and those conveying "Hey, these are really good, for vegan cookies! Loser." But I will try very hard to figure out who my enemies are.

Viva Vegan's Potato-Kale Soup with Sizzling Chorizo

Happy Vegan MoFo! Gainful employment, the World Series, The Walking Dead, and  congenital laziness have all conspired to prevent me from getting my first post in before dawn. They have failed. Not only am I posting, but I am posting about food that I made with my own two hands; food that I dished out into a solid, reusable bowl and ate with a stainless steel spoon. Tonight I successfully assembled and ingested Terry Hope Romero's Potato-Kale Soup with Sizzling Chorizo, from Viva Vegan!

There are a ton of recipes in Viva Vegan that I'm looking forward to making, but I picked the potato-kale soup tonight because it's simple and easy.  (And because I like potatoes, kale, and soup.)  I made the recipe even easier by cheating in a few places: I used Field Roast Mexican Chipotle Sausage instead of the Seitan Chorizo Sausages in the book; I used ordinary olive oil instead of the annatto-infused oil; and I used apple cider vinegar that I had on hand instead of white wine vinegar.  The results?  Still delicious.  I don't get "stuffed" with soup very often, and I am definitely stuffed with soup right now. 

Thanks, Terry!

Video: Clif Bar Crunch Follow-up, Part 2

I'm finally posting this video of reaction to the White Chocolate Macadamia Nut Clif Crunch bar that the Clif folks sent me.  You can check my earlier posts for context: Clif Bar Exapands Their Non-Vegan Product Line and Clif Bar Crunch Follow-up, Part 1.  I can see how this video could be construed as a negative or sarcastic review, but the bottom line is that I like this new Clif bar.  I just wouldn't touch one without having a beverage handy.