Vegan crunchy crispy gooey chocolate chip cookies
Make some and send via Avion to India. Kthxbye.
Vegan Mocha Chocolate Chip Muffins
makes 1 dozen muffins
recipe by Isa Chandra Moscowitz
1 1/2 cups all purpose flour
3/4 cups sugar
1/4 cup cocoa powder
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons instant coffee powder*
1 cup soy milk
1/2 cup canola oil
3 tablespoons soy yogurt
1 teaspoon vanilla extract
1/2 cup chocolate chips
Method:
1. Preheat the oven to 375 degrees Farenheit. Lightly grease a 12 muffin tin, or line with muffin liners.
2. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, and salt. Mix in the instant coffee powder. In a separate bowl, whisk together the soy milk, oil, yogurt, and vanilla. Pour the wet ingredients into the dry, and whisk until moistened. Fold in the chocolate chips.
3. Fill the muffin cups three-quarters full. Bake 18 to 20 minutes, or until a toothpick or knife inserted into the center of one comes out clean.
Note: Regarding the instant coffee, if you don’t have any, you can just add more cocoa powder and make it “double chocolate”. The instant will give you a nice concentrated flavor, better than using espresso, and without being problematic with the liquid to dry ratios. Beth used those new Starbucks Via – one little package is equal to a teaspoon. I’ve also used them for baking with similar success.
(photo via thesecondlunch)
vegan + jain chocolate
The search is always on for a more organic, more naturally derived - less sugary, less preservative laden chocolate.
There is no perfect answer always. Godiva keeps sending me their catalog even though they do not have a single chocolate without milk.
Try French Broad’s vegan chocolate on for size. I’ve not tried it myself but it sure as heck looks delicious.
Or you may prefer Lagusta’s Luscious vegan truffles - they have some crazy varieties.
And then you’ll always have the Green & Black’s of the world.
Either way … if you love me, mail some to me =)
