ELECTRICAL OVEN FIRE

Woke up this morning with the intentions of making my famed Apple Crisp when my oven started sparking. I called the emergency department, but we are one of those fams that only have a cell phone, so the phone died in the middle of the call. With oven still risking flames I grabbed the babes and ran into the street to flag down someone. Luckily there was a police officer down the street getting his coffee. He sped over to the screaming mom with the half naked baby and extinguished it out.

Needless to say...I am not sure when our oven will be operational again, so the recipes are gonna have to be raw. So stayed tuned...

EL'S HONOURABLE CHOCOLATE CHOCOLATE CHIP COOKIES

In honour of my sis Eleanor, I am posting her famous Chocolate Chocolate Chip Cookie Recipe.

We were fortunate to taste these MoFos on Thanksgiving. They are absolutely chewy. Sweet but not overwhelming. The ultimate comfort food.

We also had the opportunity to have our photos of the weekend taken by her hubby, our bro, John D at Praxis Photography. The flickr stream of all his amazing photojournalism, wedding, portrait and life photos can be viewed here. Our wedding is there too.

Here are a few photos from the weekend:

Me and my youngest babe

My Youngest Babe

The Infamous El, partner to John D., Mom to Saoirse and Eabha, co-owner of praxisphotography

Our entire fam minus John D., he's behind the camera

NOW...THE RECIPE:

CHOCOLATE CHOCOLATE CHIP COOKIES

3/4 cup of oil

2 cups brown sugar

2 tsp vanilla extract

1 tbsp plus 1 tsp of flaw meal

1/2 cup of soy milk

2 cups of whole wheat pastry flour

3/4 cup of cocoa powder

1 tsp of baking soda

1/2 tsp of salt

1 cup of chocolate chips

1. In a small dish mix the milk with the flax.

2. In a large bowl, cream together the sugar and oil. Add the flax mix and vanilla.

3. Mix dry ingredients in medium bowl.

4. Fold the dry into wet in batches

5. Mix the chips in with your hands

6. Roll them into cookie-sized balls and press gently with a fork onto oiled cookie sheet.

They grow outwards not upwards.

7. Cook for 9-10 minutes on 350.

ETSY HOW TO (SDAY) VEGANIZED: MARSHMALLOW ROOT SOAP

Although the weather outside is delightful and nothing frightful, Thanksgiving and fall gets me thinking of marshmallow roasts and hot chocolate. So for today's Etsy How To Veganized I decided to post this delicious link to Babylon Soap Co. Enter their shop HERE to get all things deliciously natural for your body and vegan!

NOTE: None of the products I post are sponsors...I just admire the amazingness.

THANK YOU VEGAN MOFO! AND WEEKLY BLOGROLL

Thank you Vegan Mofo for posting my quick recipe on your blog. It can be found here.

AND This week's BLOGROLL:

Flik's Blog - Fliksta looks like an awesome and interesting womyn

Food Mountain

Fork and Beans - written by Cara, a woman who changed her health through food

Fuck Yeah Vegan Ice Cream

Fuck Yeah Vegan

Hannah Banana Bakery

Herbivora

Hipster Food

Life as an Artistpreneur

IRON CHEF CHALLENGE: CHICKPEA and PEANUT BUTTERCREAM FROSTING

I am definitely not an iron chef or a chef at best...but I wanted to try my hand at this fun little challenge. I decided to do something different and make something sweet with the vegan dietary staple. So I present to you

CHICKPEA AND PEANUT BUTTERCREAM FROSTING

INGREDIENTS:

1/3 cup of chickpeas uncooked from a can

1 cup of peanut butter (smoothness depends on the texture you desire...I used crunchy)

3 cups of icing sugar

1/3 cup of milk

1 tsp. of vanilla

STEP BY STEP:

You might also want to try the frosting in a streudel with chocolate or pumpkin pie jam! Yums!

Hope all are having a great weekend.

xoxo

HAPPY CANADIAN VEGAN THANKSGIVING!

(source)

I love food! I love fall! I love family! I love thanks!

Looking back on the Thanksgiving pasts of 6 years I have fond memories sharing with my family, eating the most amazing feasts. And while my mother still really doesn't know what vegan is, I appreciate her attempts and calling vegan "Vay-gan".

I am also proud to say that I have never prepared, no will I ever prepare a turkey.

The past several years we have divided our holiday weekend amongst my family and my hubby's. Cooking vegan fare is a true love of mine and I am so into preparing amazingness, but this year both sides have offered to cook EVERYTHING! Totally appreciated but I am missing being a slave to the kitch this year.

So instead I made a batch of The Garden of Vegan's cranberry sauce with pure maple syrup and will be delivering it to our bakery friend Nancy who manages the store, gives us discounts on great food, loves my girls and writes fairy books.

Attached is a link to our typical vegan menu and pictures on my daughters' blog.

TEMPEH SHEPHERDESS PIE

Tonight I made a delish dish from the mother of all vegan cookbooks The Veganomicon. Isa owns all copyrights so I am not going to republish the amazing recipe but it is amazing and can be viewed on page 167. As written in the book...

"Sheep herding is not vegan by definition, so why does every vegan cookbook have a vegan shepherd's pie? And do vegan shepherdesses dream of electric dream? Our answer to these riddles is the winning combo of tempeh, peas, and corn in a zesty mushroom gravy instead of a tomato-based one, because we prefer to dream that way."

And so do I. Oh so do I!

VEGAN ON LOVES!!