Jananas

My friend Robot dropped by this afternoon for some vegan baking goodness. We made vegan ginger cookies, rolled in big crystallized sugar so they have that nice crunch. I like mine a bit on the spicy size so I added a lot of ginger, cinnamon, black pepper and a touch of nutmeg. Robot made some oatmeal everything cookies (flax seed, raisins & pumpkin seeds). The batch in this photo was made with jam as a binder. The second batch, which is in the oven right now, was made with ground flax seed + water.

I also decided that I wanted to make some vegan fudge. I have a super simple recipe that Jason told me about a while back. Today I added some raisins right at the vegan end, as it reminds me of the Cadbury fruit  & nut bars when you also use crunchy peanut butter in the fudge.

Vegan Fudge Recipe: 1 cup maple syrup, 1 cup peanut butter, 1 cup cocoa / 1.5 cups vegan chocolate chips. Melt together. Pour into 8×8-ish pan lined with waxed/parchment paper (makes for easier removal & cleanup later on). Refridgerate to cool. Cut into squares! The end result isn’t quite as hard as typical fudge, but is every bit as delicious.

I also made some vanilla agave nectar cupcakes from Vegan Cupcakes Take Over the World. However, they need to sit for another hour or so before I can ice them so pictures will have to wait! Actually, I’ll probably take pictures of them after we’ve had dinner – which is going to be vegan french toast made with the homemade bread from earlier this week & tofu scramblers. Man we eat well.