Chocolate Chip Cookies

Chocolate Chip CookiesAlthough I’m more focussed on savory meals, it does seem wise to have at least a handful of trusted recipes in my repertoire for sweet indulgences.

This makes about 24 two inch cookies.

2 oz cold margarine
2 oz brown sugar
2 oz sugar (3 oz if you like your cookies on the sweeter side)
4 oz blanched almond flour
4 oz all purpose GF flour
1/3 tsp salt
1/2 tsp baking powder
1 tsp vanilla (optional)
1 egg
~1 tbsp rice milk as needed
1 cup dark chocolate chips

DSC_0014Pre heat the oven to 375F.

Blend together the margarine and sugar in a food processor (or by hand with a wooden spoon, if you’re still that virtuous) until fluffy.

Add remaining ingredients (except chocolate chips), and process into a coherent ball. Add a tablespoon of rice milk, if needed to get the dough to come together.

Stir in the chocolate chips, and put 1 tbsp quantities onto a parchment lined cookie tray (9 – 12 per tray), then roll gently to 1/2″ thickness with a rolling pin, or flatten with the back of a wetted spoon.

Cook in the top half of the oven for about 15-20 mins until barely golden around the edges. Remove from the pan, and allow to cool.

Advertisements

Vegan Cassoulet

Cassoulet is a classic comfort food from France: a thick, bean-y stew which clings to your ribs. I had it as a pre-vegetarian teenager, when we vacationed there years and years ago, and was so enamored of it, that when I turned vegetarian, I wanted to retain the ability to eat it.

CassouletWhen I first devised this veganized and simplified version, I was still eating wheat, and instead of tofu, I used 4 large spiced veggie sausages which were utterly yummy here, but much to my frustration were wiped off my menu when I realized I had to ditch the wheat. It took me a fair few years to get around to figuring this gluten free version.

Now, I should point out that ‘normal’ cassoulet not only has meat in it, it also has everything cooked together for quite a long time to cook the beans, tenderize the meat, and form a rich tasting crust. Tofu isn’t going to be improved by a long slow cook in bean juices! It’s quite tender enough, and if anything, it needs to be firmed up, which is why I bake mine first.

If you want to, you can certainly use 1 1/2 cups (~9 oz) dried beans in this dish. Just soak and cook them up according to packet instructions (along with the bay leaf) beforehand, and retain enough of the cooking liquid to cover them by about 1/2″ when adding to the other ingredients.

The tofu can either be fresh, or frozen and defrosted before use. Defrosted tofu has a different texture to that of fresh which releases its water more easily, and may well have a more acceptable texture for those folks who don’t normally eat tofu.

Serves 3-4 people

2 tsp oil or margarine
1/2 large (or 1 medium) onion, coarsely diced
2 cloves garlic
2 cans great northern, haricot/navy, or other small white beans (not drained)
1 bay leaf
1 tsp dried thyme
1 tsp dried rosemary
1/4 tsp pepper
salt to taste (depends on how salty your cooked beans are)

~14 oz firm tofu (regular, not silken), drained
1 tsp salt
1 tbsp nutritional yeast
1/2 tsp garlic powder
1/4 tsp pepper
dash of cayenne pepper (optional)

Preheat the oven to 400F, so the beans won’t cool down too much after being put in.

half cooked cassouletHeat the oil in a dutch oven, and cook the diced onion over medium heat until medium brown (~10-15 minutes). Add the garlic, beans, the bay leaf, thyme, rosemary, 1/4 tsp pepper, and enough bean liquor / water to cover by 1/2″. Check seasoning (it should taste slightly under salty at this point). Bring all to a gentle simmer, and transfer to the hot oven (uncovered).

Stir together the tsp of salt, nutritional yeast,  and one of the 1/4 tsp pepper in a large bowl. Add a dash of cayenne, if liked.

Cut the tofu into 3/4″ cubes or chipolata, pat dry with kitchen paper, and use your hands to toss the tofu gently with the seasoning mixture. (Defrosted tofu is particularly delicate.)

Spread the tofu out on a baking/cookie sheet which has been lined with baking parchment, and place in the oven for about 1/2-3/4  hour until starting to firm up around the edges. (This will depend on how wet your tofu is, and how big the chunks are.)

cooked cassouletWhen the tofu is ready (firmed up on the outside and chewy), stir it into the beans, and continue cooking the beans in the oven until the sauce has finished thickening (a total cooking time of about an hour for the beans).

Serve hot with crusty GF bread, and warm fluffy blankets next to a roaring fire.