Vegan Chocolate Chip Cookies

Ah! Desserts! So... do vegans miss out on the most simple of earth's pleasures? These Vegan Cookies sure do look pretty normal... with the exception of the flax eggs... that's a little odd ROFL!
Oh, sorry if this seems so random. My interests change so quickly some times.
Once again, I'm not vegan, but I'm quite curious in how vegans eat now! Maybe you have been? I mean, it can't be easy to avoid dairy products and meat products...

The best vegan chocolate chip cookies I've ever created. Seriously. Crispy on the outside and soft on the inside.

Use the amount of butter called for if you want a slightly chunky cookie. A little more for a thin and very crispy cookie. Includes recipe for a healthy and fun vegan egg substitute!

• 2 1/3 cups unbleached white flour (you can use 1/2 whole wheat and 1/2 unbleached white too)
• 1 teaspoon baking soda
• 1 cup non-dairy butter (preferably non-hydrogenated too)(2 sticks)
• 1 scant cup organic cane sugar, or other granulated sugar
• 1 scant cup organic powdered sugar
• 2 flax eggs (recipe below)
• 1 teaspoon vanilla
• 12 ounces non-dairy chocolate chips
*Flax Eggs*
• 1/3 cup flax seeds
• 1 cup water

1. To make the flax eggs: Grind flax seeds in a blender or food processor. Slowly add water and blend until it produces a gooey mixture. This makes 6 flax "eggs". Refrigerate unused flax eggs in refrigerator for up to 6 days. (Be sure to clean out blender immediately!)

2. Preheat oven to 350 degrees.

3. Sift together flour and baking soda, set aside. Beat together butter and both sugars. Beat in egg replacer (6 Tbsp flax goo = 2 eggs) and vanilla. Add flour mixture. Stir in chocolate chips.

4. Drop by teaspoonfuls onto ungreased cookie sheets, about 2 inches apart. Bake for 13 minutes or until lightly browned. Remove cookies to racks to cool completely -- they'll firm up considerably.

Yield: 2 dozen

Variations:

• Add chopped macadamias or walnuts

Mama's thoughts: They certainly look normal. And I would think that they would taste pretty normal. I've had carob chips before, and they actually taste like the real thing.... maybe a little more sugary, though. What do you think?

Vegan Pizza

NO I am not a vegan, but lately I've been thinking... how in the world do vegans eat??? I mean, it seems that everything is made with cheese, eggs, or milk. No fast food... that's for sure... I bet you'd maintain a healthy weight, too... hmmm... maybe I should consider it? Nah... too lazy to cook every single meal hahaa!

So... without further ado.. Vegan Pizza

Topping

1 tin chopped tomatoes

1 or more cloves of garlic, finely chopped

1 small onion

3 tbsp. tomato purée

1 tsp. rosemary

1 tsp. Sage

2 oz. hard vegan cheese (e.g. Scheese, Cheezley etc.)

Your choice of toppings. I recommend: sliced mushrooms, peppers, sweetcorn, olives, artichoke hearts, smoky tofu, vegan meat substitutes such as Cheatin' Ham.

Fry onion until soft and garlic. Add tomatoes, herbs and purée and cook for a few minutes. Add a handful of wholemeal flour if you want to make the sauce thicker.

Spread the sauce over the pizza base. Add toppings and cover with cheese.

Leave the pizza to stand in a warm place for 15 minutes whilst pre-heating the oven.

Bake at Gas Mark 9 / 250 °C / 470 °F for 15-20 minu

You can buy ready made pizza bases but that's cheating...It takes a long time to make this pizza, but it's worth it. The measures below are enough for a 12 inch pizza.

Pizza Base

1 lb (450g) plain 85% wholemeal flour
1 sachet dried yeast (wouldn't that not be a vegan ingredient? aren't yeast live creatures? hmm)
2 tbsp olive oil
1/2 tsp salt
6 fl oz (150 ml) warm water

Put all the ingredients into a bowl and mix into a dough. Add more water or oil if necessary. Knead for 5 minutes to get air into the dough. Put into a bowl and cover with a damp cloth. Put into a bowl and cover with a damp cloth. Leave to rise for about half an hour while you make the topping.

Punch down the dough, roll out into a circle on a baking sheet or pizza dish.

Topping

1 tin chopped tomatoes
1 or more cloves of garlic, finely chopped
1 small onion
3 tbsp tomato puree
1 tsp rosemary
1 tsp sage

2 oz hard vegan cheese (eg Scheeze, Cheezley, etc.)
Your choice of toppings. I recommend: sliced mushrooms, peppers, sweetcorn, olives, artichoke hearts, smoky tofu, vegan meat substitutes such as Cheatin' Ham.

Fry onion until soft and garlic. Add tomatoes, herbs, and puree and cook for a few minutes. Add a handful of wholemeal flour if you want to make the sauce thicker.

Spread the sauce over the pizza base. Add toppings and cover with cheese. Leave the pizza to stand in a warm place for 15 minutes whilst pre-heating the oven.

Bake at 475 for 15-20 minutes.
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Mama's thoughts: I'm surprised at how NORMAL this recipe seemed! The only things that are really 'substituted' are the vegan cheese and the vegan meat. I'm honestly not a big meat eater. I hate beef, seafood of any kind, shell fish, crab... all that... I'm also not fond of pork... so it really wouldn't be too abnormal of a meal. The only thing I'd really miss is cheese. I do love cheese. But from what I've heard, some vegan cheeses are quite tasty... What do you think?