Last night's rain has soaked in and the temperature has hovered in the mid-50s, with overcast skies, so it just feels like a nice respite from the 95 degrees of direct sun on Wednesday.
I spent the morning baking several hundred cookies for tomorrow's event: Humane Society of Boulder Valley's Doggie Dash. It's a fun run and pet market ( supplies and such, not selling cats and dogs ! ...although there will be some up for adoption ). I'll be with Lynn Halpern from The Leading Veg, helping people recognize that other animals, just like their beloved cats and dogs feel pain and suffering and if asked, would rather live. We remind people that animals that are called "food animals"...pigs, chickens, cows, goats,fish, sheep, turkeys, ducks, horses...all have an interest in living and not being slaughtered, no matter how "humanely" it is done or how much a person prays over them and feels gratitude ( while savoring the animal's flesh, milk or eggs ). How do we do this ? We bring lots of delicious food and recipes and have lots of great pamphlets on hand that offer tons of information on the Hows and Whys of going vegan. And we talk to people...lots of people ! It is a fun few hours and great outreach.
We'll be offering two kinds of cookies...a very easy Oatmeal Raisin and a Gluten-Free Chocolate Chip that I actually prefer over the non-GF kind now. I stumbled upon the recipe a little over a year ago and have made it many times since then. Sometimes I use agave syrup instead of the maple syrup. I've made it with cranberries and sliced almonds for the holidays. I've used Just Like Honey syrup and orange zest with orange-scented chocolate chunks. It really is a great recipe...even the raw dough is addictive !
Update... September 6: Just got back from the Doggie Dash !
What started out as a cool foggy morning for set-up time at 7:30 turned into a very nice sunny day. Perfect for the people and dogs to have do their 5k run in and come back to sample our vegan offerings. We had to remind folks that our food was PEOPLE FOOD...not for the dogs ( although the dogs certainly enjoyed what occasionally fell from people's hands ! )...since many of the vendors there had dog food samples and treats at their booths. Lynn came up with a little slogan of we were offering : "Animal-free People Food ". I love that :)
We met lots of great people of all ages interested in eating vegan for every reason from health to environmental and for the animals. So many reasons to go vegan ! Here's what we had : Lynn's Eggless Salad, who's recipe can be found here. A lovely Curry Chicken-style Salad ( recipe below ) and some browned up slices of Field Roast Sausages. She also brought along some Carrot cake Cupcakes with a Maple Glaze and Toasted Coconut,( baked by her our friend Kelly..recipe coming soon ! ), the Easy Oatmeal Cookies ( recipe below ) and the gluten-free Chocolate chip cookies, which have to be tasted to be believed....make them today !
Eggless Salad ( recipe provided by Lynn Halpern ) This cool, creamy salad is perfect as a spread for crackers, wraps and sandwiches, and even as a dip for chips.
1 lb firm tofu, drained and hand-squeezed to remove as much liquid as possible
1/3 cup Vegenaise or other vegan mayo ( Earth Balance, Nasoya Nayonaise...)
1/4 tsp turmeric ( for color)
1/2 tsp celery seed
1/2 tsp salt
2 Tbsp chopped onion
2 Tbsp chopped red bell pepper
2 Tbsp chopped celery
1-2 Tbsp chopped pickles or pickle relish 1 Tbsp fresh dill, chopped or 1 tsp dried dill
Crumble drained and squeezed tofu into a medium bowl and mix in the remainder of the ingredients. Chill.
Curried Chicken-style Salad ( provided by Lynn Halpern ) This recipe would also be good with baked tofu or baked tempeh. 2 cups Beyond Meat chicken-free strips, chopped 1/2 cup vegan mayo ( Just Mayo and Vegenaise are two excellent brands ). 1/4 cup mango chutney 1/2 cup raisins 1/2 cup toasted cashews 1 carrot, peeled and shredded 1/4 medium onion, chopped 2 Tbsp fresh parsley, chopped 1 Tbsp fresh lemon juice 1 tsp mild curry powder salt and pepper to taste Mix all the ingredients together in a bowl. The Beyond Meat Chicken-free strips are already cooked and can be used straight from the package. It can be chopped by hand or pulsed in a food processor.
Easy Vegan Oatmeal Cookies 1 cup unbleached white flour or whole wheat pastry flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon 1 cup brown sugar, packed 1 cup quick oats 1 tablespoon ground flaxseed 3 Tablespoons water 2 Tablespoons vegan milk 1/4 cup oil 3/4 raisins, chocolate chips, nuts, or whatever ! Preheat oven to 375. Prepare two cookie sheets by either oiling them or cover with parchment paper. Whisk together flour through cinnamon. Stir in brown sugar then oats. Whisk together the flaxseed through oil, beating well with a fork or whisk to thoroughly combine them. Add the wet ingredients to dry and finally any chips, nuts or raisins you might be using. Drop by small spoonfuls onto prepared cookie sheets and bake 10-12 minutes. Cool on the cookie sheets a few minutes before moving them to a wire rack to cool completely. If the cookies spread too much while baking, add a few tablespoons of flour to give them a little more body. If you like thin crispy, chewy oatmeal cookies, use a little bit less flour. Makes about 2 dozen.