Roll chocolate chip cookie dough balls, and place the balls on a greased cookie tray. Once chilled, preheat the oven to 325 degrees Fahrenheit. Refrigerate at least two hours or overnight, or freeze until the dough is cold. It will be dry at first, so just keep stirring and it will suddenly turn into cookie dough. Stir well.Īdd the nondairy milk, oil, and pure vanilla extract. Gather all of the cookie ingredients as well as a medium mixing bowl.Ĭombine the flour, sugar, baking soda, salt, and chocolate chips in the bowl. At press time, Enjoy Life and Pascha brands are certified dairy free, gluten free, and soy free.) Most vegans still consider such products to be vegan, but of course it’s a personal choice, especially if the reason to avoid milk is due to an allergy.
(Note: Some of these packages say “may contain milk” on the label because the chocolate chips are made in a facility where non-vegan products are also produced. Look for one of the following brands: Enjoy Life, Simple Truth Organic, Target Simply Balanced, Lily’s Sweet Stevia Sweetened, Kirkland semi sweet (Costco brand), Guittard semi sweet or extra dark, Equal Exchange, Scharffen Berger dark chocolate baking chunks, Trader Joe’s semi sweet, Sprouts semi sweet, or Pascha. Just ask an employee if you’re not sure where it’s located. Most regular grocery stores should have a natural food section. If you want to seek out vegan chocolate chips at a regular grocery store, the best place to start is the natural food aisle. While milk is sometimes added, there are many brands-even some generic grocery store brands-of vegan chocolate chips and chocolate bars that are becoming much easier to find. More specifically, I add a squeeze of lemon to punch up dishes and extra lime to cocktails or boring lagers.And are chocolate chips vegan? I’m asked these questions quite often, and thankfully the answer is that yes, chocolate itself is vegan. What ingredient are you convinced makes everything better?Ĭitrus! Citrus makes everything better. They make my throat scratchy though, so I guess we aren’t meant to be. Sure, they’re beautiful in photographs, but I’m always disappointed by the flavor. I’m going to get flack for this one, but I’ll go ahead and say beets. What ingredient do you consider overrated? Hearty whole wheat toast with smashed avocado and sea salt or peanut butter and honey is hard to beat. Breakfast, which I never skip, is usually something super simple. Then I set a pot of water on the stove for my coffee, which I’ll sip while I eat breakfast. What would your last meal be and who would it be with?Ĭan I make it the meal at The Secret Stash, with all my friends and family?įirst I chug a glass of water and feed my dog. I try to pick a theme based on what’s on hand (Mexican, Greek or garden style) and it always turns out well. Cheese, beans, herbs, scrambled eggs, kale, quinoa, salsa, whatever. Whole wheat quesadillas stuffed with all sorts of random leftovers. My simple go-to cocktail is bourbon and soda with lemon. Finish it all off with some Italian gelato and I’d call it the best food day ever.Ī cup of coffee in the morning, water throughout the day.
I’d get the vegetarian plate-falafel, hummus, several different salads.įor dinner, we’d teleport to The Secret Stash in Crested Butte, Colorado to eat the arugula-topped pizza and drink a couple bottles of Chianti. We’d lunch at a great little Greek restaurant, preferably one with a nice outdoor patio. I’d get giddy over an omelette made with local eggs, fresh herbs, vegetables and goat cheese. Our day would start with mugs of rich, French pressed coffee (mine with a splash of milk). Today we’re ushering in our first vegetarian for The Epicurean’s Questionnaire – we promise after reading it, even the most steadfast of carnivores may just be eyeing vegetable based entrees this weekend.įirst and foremost, all meals would be shared with good friends. And with recipes like sweet peach, basil and ricotta flat bread and summer squash tacos with avocado chimichurri, she has us all considering the vegetarian route. This, combined with her vegetarian regiment, results in recipes that are both delicious and healthy.
Kathryne Taylor from food blog favorite Cookie and Kate is concerned with whole foods in other words, food that is as close to its source as possible.
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