Mayim Bialik shares vegan recipes: Chocolate chip cookies, more
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Gone are the days where being vegan meant eating only lettuce and tofu. Mayim Bialik, author of "Mayim's Vegan Table: More Than 100 Great-Tasting and Healthy Recipes from My Family to Yours," shared these satisfying vegan recipes.
Makes 4 sandwiches
- Thousand island dressing
- 1/3 cup vegan mayonnaise
- 2 tablespoons ketchup
- 3 tablespoons dill pickles, diced sautéed onions
- 3 tablespoons vegetable oil
- 1 large yellow onion, thinly sliced
- 1 teaspoon garlic, minced
- 2 bay leaves
- 1 1/2 teaspoons paprika
- 3/4 teaspoon caraway seeds
- 3/4 teaspoon dried dill
- 1 teaspoon salt
- 2 tablespoons cider vinegar
- 1 tablespoon tamari
- 1/4 teaspoon freshly ground black pepper
- 8 slices vegan rye bread
- 8 slices vegan bacon
- 2 tablespoons vegan margarine
- 1 cup sauerkraut, drained
To make the dressing: Combine all the ingredients in a small bowl.To make the onions:Heat the vegetable oil in a large skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally. Stir in the garlic, bay leaves, paprika, caraway seeds, dill, salt, vinegar, tamari and pepper. Add the water and simmer uncovered for 10 minutes or until the liquid has evaporated. Remove the bay leaves.To assemble each sandwich: Heat a large skillet over medium-high heat. Spread two slices of the bread with margarine. Grill in a small skillet, margarine side down, for 3 minutes on one side only. Repeat with the remaining slices of bread.Spread the dressing on the ungrilled sides of two slices of toast. Add the sauerkraut, two pieces of vegan bacon, and the sautéed onions.
- Nonstick cooking spray
- 1 1/2 cups vegan bittersweet chocolate chips
- Egg replacer equivalent of 1 egg
- 2 1/2 cups confectioners’ sugar
- 1/2 cup natural unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
1. Preheat the oven to 400 degrees. Spray two large baking sheets with the cooking spray.2. Melt 1 cup of the chocolate chips in a small glass bowl in the microwave, stirring twice, about 2 minutes. Stir until the chocolate is completely melted. Let cool for about 5 minutes.3. Place the egg replacer in a small bowl, and gradually beat 1 cup of the confectioners’ sugar into it. Continue beating until the mixture resembles soft marshmallow creme, 2 to 3 minutes.4. In a medium bowl, whisk together 1 cup of the sugar and the cocoa, cornstarch and salt.5. With an electric mixer on low speed, beat the dry ingredients into the egg replacer mixture.6. Stir in the lukewarm chocolate and remaining ®ˆ cup of chocolate chips (the dough will become very stiff).7. Place the remaining 1/2 cup of confectioners’ sugar in a shallow bowl. Roll rounded tablespoonfuls of the dough into balls. Roll the balls in the sugar, coating thickly. Place the cookie balls 2 inches apart on the prepared baking sheets. Bake until puffed and the tops crack, about 10 minutes.8. Leaving the cookies on the baking sheets, let the pans cool on a wire rack for about 10 minutes. Transfer the cookies to racks and let cool completely, about 30 minutes.