Easy simple Vegan Chocolate Chip cookie recipe . ( dairy egg soya free ) | UK Vegan Food / Parenting Blog

I wanted to make Opeie something as a treat , he doesn't have any biscuits/ snack foods in his diet really , as I try not to buy things that are pre made.

The ingredients I used were:

Allison's Wholemeal Self Raising Flour . 12oz /
Brown sugar 8oz / 1 cup
Pure dairy soya free spread. 1 cup / 8oz
Moo Free chocolate ( about 1/5 of a bar ) / 20g
Pinch of fine rock salt

I mixed the sugar and flour together for a minute in a large bowl.

When the butter is really soft - but not runny , add the it gradually to form a soft dough , I make mine in a freestanding mixer as I'm quite lazy when it comes to baking! 

If the mixture is quite loose & crumbly, add a tablespoon of Pure Spread , to get it to a solid dough consistency .

Chop the Moo Free chocolate into small chunks . Mix into the cookie dough .

Place baking paper on a sheet , and pat dough into small balls , pressing down slightly .

Place in oven on a medium shelf for 15 mins . And enjoy vegan / dairy egg soya free chocolate chip cookies!

 

The Verdict?  Opeie LOVED them! I wrapped them up individually in cling wrap, and popped them in a old sweetie jar on the side, they lasted for about 3 days.   ( They went slightly soft, because they were home made, but they were lovely all the same! )

trying to enjoy tempeh... what does tempeh taste like?

I've been trying new foods this week as my diet is so limited, and someone who is Vegan at the Wholefoods store I visit recommended this, Tempeh. Which is fermented Soya, and isn't really processed, unlike Tofu.

While I was in the Wholefoods store with Hubby-to-be, I spotted a lady doing a cooking demo with Tofu, so I tried some, and loved it! However, as I can't tollerate Soya very well at all , and neither can Opeie- due to his allergies and tolerances, I thought I'd try Tempheh, as apparently alot of people who are intollerant to Soya, can digest this alot easier.

I got home all enthused and happy about having a bounty of new foods, which I should haul later, and decided the following day to try it.

The tempeh wasn't as nice as the Tofu that the lady had cooked the day before, but it was edible. Tempeh has a very very bland taste, and kind of lumpy texture.

This is the recipe I used :

I think that Tempeh would be better partically cooked and then blitzed in a food processor and made into burgers or patti's or some type of sausages. It needed disguising and seasoning more.

Until next time, I will hunt for a good tempeh recipe. Are you a tempeh fan?