Monday, April 20, 2009
800 lb. Garbanzo and an Oatmeal Cookie recipe
This banner made it's debut at CCAN's Clean Energy Open House this Saturday, April 18th. New Leaf was there to offer free samples of fabulous vegan food and information on the hows and whys of going vegan. We had recipes of all the dishes : Chickpea of the Sea, Eggless Egg Salad, Spinach Dip, Chocolate Chip cookies...all except the recipe for these really awesome oatmeal raisin cookies.
I was hoping the banner would spark some conversation about our diets' neglected role in greenhouse gas emissions, and it did ! People are finally becoming aware of the cruelty, waste and pollution inherent in using animals as a commodity. We had help from Vegfund.org, a fantastic organization that helps us get the message out there. Thanks Vegfund, and Animal Voices, where I first heard about it.
Oatmeal Raisin Cookies
From The Joy Of Vegan Baking by Colleen Patrick-Goudreau.
2 tablespoons ground flaxseed
6 tablespoons water
1 cup vegan margarine, softened
1 1/2 cups brown sugar
1/4 cup granulated sugar
2 teaspoons vanilla extract
1 3/3 cups unbleached all-purpose flour
1/2 cup oat bran
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
3 cups Old-Fashioned rolled oats
1 cup raisins ( or vegan chocolate chips )
Preheat oven to 350. Grease 3 cookie sheets.
whip up flaxseed and water till thick, creamy and somewhat gelatinous. Set aside.
Cream margarine, sugars and vanilla till fluffy , then beat in the flaxseed mixture, until well combined.
In a separate bowl, thoroughly combine the flour, oat bran, baking soda and baking powder, salt and the spices. Add to the margarine mixture and mix until blended and smooth. Stir in the oatmeal and raisins and stir til well combined. This is where I refrigerate the dough for at least two hours, to stiffen it up, so it won't spread too far out on the cookie sheet. Scoop out walnut-sized balls, set them 2" apart on the cookie sheets and flatten slightly. Bake for 12-15 minutes. Let them set up a few minutes on the cookie sheets before moving them to a wire rack to finish cooling. Makes 3 1/2 dozen.