This is by far one of my favorite cookie recipes. It's is in the Vegan with a Vengeance cookbook, along with one of the best Peanut Butter Cookie recipes ever, so go get it. When I'm in the mood for something sweet, this book never disappoints.

And if that doesn't convince you to at least try this recipe, here's a note I just received from a friend... "I woke up thinking about those molasses cookies you brought to Toshis last time... would you share the recipe with me? They were the best ones I've ever had."

Uh huh, they're that good!

Sparkle Ginger Cookies
Recipe from Vegan with a Vengeance

4 T turbinado sugar (sprinkled on top of cookie)
2 c flour
1 tsp baking soda
1/4 tsp salt
2 1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1/2 c canola oil
1/4 c molasses
1/4 c soy milk
1 c sugar
1 tsp vanilla extract

Preheat oven to 350*. Lightly grease two cookie sheets. Place the turbinado sugar in a small bowl.

Sift together the flour, baking soda, salt and spices. In a separate large mixing bowl, mix together the oil, molasses, soymilk, sugar and vanilla. Pour the dry ingredients into the wet and combine well. Roll into 1-inch balls, flatten into a 1 1/2 inch diameter disk, press the cookie tops into the turbinado sugar and place 1 inch apart sugar side up on a prepared cookie sheet.

Bake 10-12 minutes, let cool on cookie sheets for 3-5 minutes, transfer to cooling rack.

I've been looking out the window every half hour since last night when I learned we were under a winter storm watch. Things have since been downgraded to a rain snow mix for this evening turning to rain in the wee hours, but the little kid in me can't help to keep hoping, wishing and checking for those delicate white flakes to grace us with their beauty. Two weeks ago when the peak of the busy season was upon us, we had a freeze. Instead of snow, we woke to little balls of frozen ice crystals. They were all over like someone had sprinkled a layer of styrofoam on the ground and covered everything else with twinkling crystals of light. It was magical and worth going out into the freezing morning air with my camera.

We are now in week two of the new year and I'm still catching up and tying loose ends from 2010. One of those on my to-do list is blog all the yummy vegan fare we've been eating. As of late, there has been a lot of Thai take-out and I won't be blogging about that except to say, Yay!, we found a local joint I'm proud to announce is my favorite. My knitting has been on hold for a while, but I still managed to aquire some new stash from Spincycle Yarns at Seattle's Urban Craft Uprising. So with an apology for an excess of blurry camera-phone photos, and a snowy nod to this happy New Year, here is the latest from my so-called crafty life.

It's nearly two weeks since we received our SoyQuick I've already made about 10+ batches of homemade soy milk. It really is easy and fast to make, clean up is a snap and the results are delicious. And right out of the gate I tried something new with the left over okara. Hubby was proud, and excited to try...
Vegan Crab Cakes. I don't know if I'm supposed to spell crab with a k in this instance or not.

I used to eat seafood and sometimes I liked it. Crab cakes weren't on the like list, but I wanted to like them. They always looked so good with their goldeny fried outsides and the sauces that went with. The recipe I followed promised they tasted like real crab cakes without smelling up the house. Aside from a overdose of salt via Old Bay and my heavy hand, they kind of did.

We served our up with golden baked rosemary potato wedges, and a garden salad. If anything, it was nice to have tartar sauce again.

1/2 cup minced celery (use a food processor to chop all vegetables quickly)
1 large onion, chopped
2 carrots, minced

In a non-stick skillet, cook celery, onion, carrot, pepper and parsley until softened, about 5 minutes.

In a large bowl, combine okara, sautéed vegetable mixture, oatmeal, and seasonings. Mix well and set aside to “rest” for 10 minutes.

I haven't had pumpkin pie in over 3 years now and figured it was time to get over my aversion to tofu filling and give it a try.

Verdict? Delicious crust, ok pie. It did hit the spot. And the husband made "mmmmm" sounds with every bite. I think I'll try new recipes before saying "mmmmm" with every bite though.

Was it the same as the pumpkin pie I grew up on? No, but not in a bad way, just different. The recipe I used says to bake for 1 hour or until the knife comes out clean. I used fresh pumpkin puree, and it baked for 1 1/2 hours until I finally said that's enough and figured it had to set up a bit in the fridge. Thankfully it did and we didn't have a plate of ooze on crust which was quite delicious and I will use that recipe again.

Here's a photo of its yummy goodness before it took pie form. Since the pie had minor acupuncture, I opted not to take it's after photo.


Vegan Pumpkin Pecan Pie

Crust:
2 1/2 c all-purpose flour
1/2 c pecan pieces
1 tsp salt
1 Tbs sugar
1 c shortening

Filling:
1 (16.oz) package extra firm lite silken tofu
1 (16.oz) can pumpkin puree
1/2 c sugar
1/4 c plus 2 Tbs maple syrup
1 tsp vanilla extract
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1 c pecan halves

Method:
For the crust, pulse flour, pecans, salt and sugar in a food processor until pecans are ground. Add shortening and pulse until almost combined, then add 3 tablespoons ice water and pulse until just blended. Gather dough into two balls, and then press each into a disc. Wrap in plastic wrap and refrigerate for several hours until firm. Once chilled, roll out into a 9-inch circle on a lightly floured surface and fit into an 8-inch pie pan. Refrigerate until ready to use.

For the filling, preheat oven to 400*F. Blend tofu in a food processor or blender until creamy and smooth. Add pumpkin, sugar, 1/4 cup of the maple syrup, vanilla, salt, cinnamon, ginger and cloves and blend well. Set aside. Set aside 8 pecan halves to use for garnish. In a small bowl, toss remaining pecan pieces with remaining 2 tablespoons maple syrup, then place evenly on the bottom of the pie shell. Pour filling into pie shell and bake approximately 1 hour, or until a toothpick inserted in the center comes clean. Set pie aside to let cool, then top with non-dairy topping and decorate with remaining 8 pecan halves.

Today’s high was 97*. My computer keeps shutting off, it’s that hot. Our kitties told me they’d be good if we’d only let them take their sweaters off.
Last week Jared found a video of a scuba diving cat. Maybe our girls would try it. I think they might not complain if their little feet were dipped into the cool shallow water of a pool.