I had put off working on this recipe for a few months up until last week. Previously when I had made them, they had turned out dry, and flat, and although they were still pretty good, I wanted them to be perfect. Mother’s Day approached and while thinking about what to make my mom I had come up with an idea. She likes apples, and well you can’t have apples without caramel, right? [At least in my mind] .. so I got to work. I took my time, did the math and what I ended up with blew my vegan mind, it was exactly what I was looking for. Not only did they taste like an actual caramel apple, they were the fluffiest rolls I think I have ever eaten, vegan or not.
I am a huge fan of brownie in a mug, so I thought I’d expand a little. This makes a great, quick dessert that you don’t have to invest hardly any time into. Plus, mugs are fun to eat out of, so don’t blame me if you start eating out of a mug full time.
I gave my immediate family 2 to 3 boxes each of nut brittle to enjoy this Christmas and I got nothing but praise, especially for the pecan flavor. This brittle is unique in a way that it is actually light and “airy” and not rock hard like the traditional brittle I have had my whole life. It doesn’t stick to your teeth or make you feel like you’re about to break a tooth off trying to bite into it. It’s also very easy because the whole batch can be made in about 5 minutes in the microwave, not 45 minutes over a hot stove with a candy thermometer.
Oatmeal cookies haven’t always been my favorite, but since going vegan, they quickly became my hero cookie. These are chewy, but hold together well and can be made into massive chunks of glory, or kept small and bite sized. I love to eat them for breakfast and feed them to Justin in between meals to shut him up. Bottom line, it’s always good to have some emergency oatmeal cookies lying around.
I made about 30 of these last night. I gave Justin the choice between chocolate or ginger cookies.. even though I knew he’d choose ginger hands down. I then remembered I had some cute little cookie cutters from halloween last year. They worked beautifully with this dough. It’s firm and doesn’t spread while baking hardly at all. Justin loved them, and even though I wanted the chocolate ones, I ended up being happy in the end.
I don’t make this dish very often, but when I do I completely enjoy it. For this dish, I always drain and press my tofu the night before, freeze it, bake it, and then fry it. That’s not hard at all, but it can be time consuming. It definitely has a more ” meaty ” texture and is not so mushy if you take the time to prepare it that way, though. Hope you enjoy as much as I do.
The one thing I get asked often is … ” What do vegans do about Donuts ? ” Where I live no one gives a hoot about making any vegan friendly donuts, so I have to make them myself. Truth is, I never really ate many in the first place. I never bought them. Never worked in an office where they were readily available.. only probably ate about 12 of them my whole life. Now, of course it would be easy to fry some up and make them taste fairly close to the “real deal ” which will always be scarred into my taste bud’s memory. But I decided to tackle the challenge in a somewhat healthier way, by baking them. If you want a more traditional method with some added calories from frying, might as well Google it, because I’m not in too big of a hurry to write a recipe up for that. I’d rather have a cupcake or a pie if I want some guilty pleasure.