Vegan MoFo

Vegan MoFo Day 9: Bingate Redux?

For the last day of Bake Off Week, we’re asked to make a showstopper. Not wanting to make an actual huge showstopper thing (it’d be too much sweets, even for me), I took inspiration from one of the most infamous GBBO challenges of all: Baked Alaska. Even if my efforts failed, I figured, I could at least make jokes about bingate!

But a whole-ass Baked Alaska is also way too much sweets for me and my not-sugar-obsessed partner, so I thought I’d attempt mini Baked Alaskas. Is that a thing? It’s probably not a reasonable thing.

Above: Blondies with a scoop of ice cream.

For the base, I made peanut butter blondies–my go-to recipe from Vegan Cookies Take Over Your Cookie Jar–mixed with mini chocolate chips and baked in a mini muffin tin (the word “mini” is really starting to lose meaning the more I type it). At least this way, I have a ton of little muffin…cookie…things that do not require burnt homemade marshmallow fluff to be enjoyable. And storebought chocolate ice cream because my ice cream maker is old and not great. Anyway, I made a lil’ trio of ice cream-topped blondies and popped it in the freezer for about 20 hours.

Above: Meringue somewhere around soft peaks.

Making aquafaba meringue was next. I’ve had very mixed success with aquafaba meringue in the past, and frankly it’s not my favorite thing to actually eat–it’s magical and cool and impressive, sure, and it reminds me of childhood and a very specific dessert my mom used to make for special occasions, but on its own, it’s a little bland and sweet. So I have to have a reason to bother. This time I went with the instructions from Vegan for Everybody, half recipe. It always takes forever to get to stiff peaks in my mixer, but it did, eventually, get there.

Above: Carefully spooning some meringue over the base.

Without a functional piping bag, it’s not like I can make these super precise, either, so I blobbed it on and used the back of a small spoon to smooth it out and add some little peaks for texture.

Above: The Blobs.

Furthermore, I don’t have a lil’ food blowtorch or anything of the kind, since I don’t do this ever. I had to use the broiler in my oven. Which was not a quick as I’d hoped, but it did brown like a nicely toasted marshmallow.

Above: Toasty.

I mean, all right! But what about the interior? Specifically, did the ice cream melt?

Above: Cut open for eatin’.

Like, of course it did. It was like a tiny tablespoon of ice cream with only a layer of meringue between it and a fucking broiler for however many minutes. It was chocolate soup.

Oh well. The meringue did crack a little bit, which was nice, and it tasted good together overall.

Just, you know. Sweet. So I’m glad we’re moving on to, like, real food.

Vegan MoFo

Vegan MoFo Day 3: ‘C’ is for Cookie

I love cookies. I have baked a LOT of cookies. Complicated ones, weird one, simple ones, soft ones, crispy ones–all kinds of cookies. But I was hoping to try something different this Vegan MoFo–at least, try a recipe I haven’t used before. And I was in the mood for peanut butter cookies.

Above: NuttZo, a nut/seed butter blend gifted to us by my partner’s mom to try. So many nuts and seeds!

Of the zillions of PBC (sure, let’s abbreviate) recipes out there, there was at least one I hadn’t made before: the one in Vegan for Everybody, the America’s Test Kitchen vegan cookbook that is upsettingly good. But being me, I had to fuck with it. It calls for creamy peanut butter; I used this NuttZo stuff I had yet to try. (I was a little worried about the chia and flax seeds messing with the texture, but it was OK.) It calls for corn syrup; mine leaked out all over a cupboard like six months ago and I wasn’t keen to replace it, so I just used agave. Also I used whole wheat pastry flour. That usually works fine as a sub for my purposes. I’m sure a purist could tell the difference.

Above: Cookie dough scooped and pressed with a fork, waiting for the oven.

Oh. It also says to press with a glass and sprinkle with crushed peanuts. I like that, but since (a) no peanuts in this nut butter and (b) I just LIKE the forking cross-hatch thing, I went my own way.

Above: Baked and cooling.

Verdict: Yes.

Food Blog Vegan MoFo

#VeganMoFo Day 2: I Didn’t Get Fat Eating Kale

OK, to be fair, I was fat before I went vegan, but I also didn’t experience any kind of miraculous weight loss after I did, because god dammit, I LOVE SUGAR and I WON’T BE SHAMED. Anyway, among my favorite homemade junk foods is any kind of cookie, period, which I sometimes just make into a “bar cookie” (i.e. I put all the dough in a pan so I can eat it with a fork) because I’m the only one in my house who’s going to eat any. Ooooh. Evil. I try not to do it too often and seek out healthier alternatives.

One of the most fun ideas in Isa Does It is adding rosemary to chocolate chip cookies. GOD. IT’S SO GOOD. But I use a different recipe, because I like oats (fiber! so virtuous!) and try to use less refined coconut oil than her recipe calls for. That’s really an “occasional” kinda fat, and my junk food consumption is more frequent.

So I usually start with the “Monster” oatmeal & chocolate chip cookie recipe from Big Vegan, skip the raisins–I like ‘em, but they’re a bit much–and sometimes add chopped rosemary from my overgrown weed-addled garden.

Food Blog None Vegan MoFo

#VeganMoFo Day 14: Share something vegan with a non-vegan

Homer Simpson may have said it best when he chanted: “You don’t win friends with salad.” That’s why the Deities invented vegan cookies. Specifically, these chocolate chip cookies.

Naturally, I can’t help but add my own stanza to this prayer of sweet and fat… a little kick of coffee. Just a tablespoon of instant coffee granules, mixed in with the wet ingredients (say, along with the vanilla).

I’ve made these before and repeatedly hear requests to bring them again and share the recipe. Typically summer isn’t an ideal time to bake sheet after sheet of hot, delicious cookies, but for the sake of the MoFo, I muddled through. It’s not earth-shattering or anything, but they’re goddamn delicious, and sure to elicit at least three “You made these? They’re vegan? But they’re so good!” responses. So I asked for these responses. With selfies.

I sent out the email announcing their location and the request for pics with the opening line: Do you hear “vegan” and think “yuck”? Pfft.

They quickly disappeared, and my inbox filled up:

Pfft is right!!! These cookies are SO GOOD!!

you are a vegan goddess divine. me love emily coooookies 🙂

Wow, I am not vegan but the blog and the food looks great 🙂

You are my HERO! Those are Pawsome! Hi Paw! I didn’t take a selfie, does that mean that I can eat another one for the selfie sake?


Someone else responded in meme form:

Sooooo Goooood!

Probably BECAUSE they are Evil! Yummy, yummy, Evil… 😀

Finally, an actual selfie was offered:


I am not a vegan nor a vegetarian and I eat animals and animal things but I LOVE VEGANS and vegan cooking.

Cheers. These are bad ass.


NEXT STOP: THE MOON. Which is made of cashew cheese, probably.

(Thank you to my lovely coworkers for your responses, and especially to Enrica for the awesome selfie. Next time I bake I will share without asking for proof you enjoyed it. You can just glare at me in the hallway and make kale jokes, or something.)