Mofo #???

I didn’t cook anything today. We had cereal for breakfast, Indian buffet for lunch, and reheated Nick’s soup for dinner. While nice, I have been fidgety all evening and all I want to do it bake something. Sometimes you just have to have peanut butter cookies.

So tomorrow after class I believe I will be baking. Either the big gigantoid crunchy peanut butter oatmeal cookies from Vegan With a Vengeance —or— pumpkin bars. I have some winter squash that would be lovely slathered in cream cheese frosting. Just about anything will be lovely with cream cheese frosting. I don’t care about hydrogenated fat when its in the form of frosting. Until I can make an acceptable cream cheese substitute for said confection I will continue to support tofutti.

I’m trying to finish the rough draft of an essay that I need to workshop tomorrow. An essay I didn’t know I would be workshopping tomorrow until a few hours ago. So now I’m trying to conjure ambition or enthusiasm but all I want are cookies. In an attempt to write I’ve been sporadically typing and fantasizing about Norwegian treats (I’m writing about my mom’s kitchen). I want lefse, krumkake, and kringla so bad! If I had a ricer I’d make the lefse. If I had a successful egg substitute I’d make krumkake. Since I can make kringla maybe all my plans for tomorrow will get scrapped and I’ll make that.

But for now I’m going to try not to look up recipes and instead focus on writing. And maybe grabbing a cookie.

Coooooookies!

I’ve been pretty good at this whole blogging thing lately. Watch, I’ve just screwed myself over. Anyway, I’ll start with something healthy. You know it will quickly descend into sugar gluttony so how about a salad?

Red leaf lettuce, cucumber, and chopped up bits of sheese blue cheese. Not quite real blue cheese but it works in salad. I used some of my mom’s homemade French dressing which I found in the fridge. French dressing aka glorified ketchup vinaigrette. 

The scramble is probably the best I’ve ever made. Crumbled extra firm tofu, nooch, and some Fox Point seasoning – which is basically herb riddled crack. 

Now for some dessert. Spritz maybe? Yeah, I’m Norwegian, what of it. I like my spritz, my krumkake, kringla, lefse, and what have you. Even when its not Christmas.

The recipe is basically a vegan rip off of Betty Crocker (how I loved that mythical woman)

Spritz 

This is a small recipe (I only had one stick of EB) so feel free to double it.
1/2 c. EB, room temp
1/4 c. sugar 
1 c. 2 tbsp. flour 
1/8 tsp. salt 
1 tip vanilla (1/4 tsp) 

Cream EB and sugar, add vanilla. Mix in flour and salt. You might need to add a bit of soymilk.  Load into this:

And shoot (hehe) onto a very lightly greased cookie sheet. One click, pull up quickly. The sheet needs to only be lightly greased otherwise the cookies won’t stick and they will never leave their safe cylindrical home. Same thing applies to parchment – if you can get it to work on parchment by all means let me know. Bake for 5-8 minutes – until the cookies are set but not brown. Barely golden as my mom would tell me. Makes 20 cookies.

One type of cookie clearly isn’t enough. So here’s some more.

Chewy Banana Cookies

And some walnut ridges. I named them, I don’t care if I stole the recipe from VegNews. I slightly modified it (I left out the chocolate chips and used white flour instead of oat). And damnit, I want to name a cookie. Besides, they have cute little ridges from me using my fingers to smash them down. 

Maybe sometime when its not way past my bedtime I’ll post a recipe.

First Vegan Fail

My veganizing attempts have turned out pretty well so far. If not delicious at least on the right track. But Friday I met my match. I knew it was going to challenge me, and it will require much more testing and improvisation before its where I want it.

I’m speaking of krumkake. My favorite Norwegian sweet. Its like a waffle cone but with a much more delicate sugary dough. We always eat them plain, but its common to fill them with whipped cream and lingonberries. The recipe is very egg heavy, which in vegan baking is always the bane of perfect dishes. Butter and cream can be easily dealt with. But the egg is a wily opponent. 

Disclaimer: Here is the recipe I used, but bear in mind it does not yield good results. I’m posting it with hopes that someone else will join me in the battle of the Krumkake. 

1/2 cup soy milk mixed with 3 tsp. cornstarch and heated until thick, then cooled

1/2 cup mild-tasting oil or margarine, melted and returned to room temperature

3/4 cup cane sugar

1 teaspoon pure vanilla extract

1 3/4 all purpose flour

2 teaspoons baking powder

 

With a stand mixer or handheld, beat the soy milk mixture, margarine, and sugar together until well incorporated. Add the vanilla. Sift flour and baking soda together and mix into the wet mixture. The resulting batter will be very thick, but will spread out on the iron when pressure and heat is applied. Follow instructions to bake on your krumkake iron.

 

When I made this the dough was nice and thick, but once placed on the hot iron it melted into a thin bubbly mess. I got one krumkake out of the whole adventure. Along with lots of crispy little bits. The taste was ok. What it needs is something to take the place of the egg white in holding everything together. Next time I’m going to try a flax egg.

Critics

VeganMoFo starts tomorrow. A week ago I had all the time in the world and now it seems my mind is always preoccupied. I already know I’m going to be gone this weekend so I want to make posts now that will go up then. I’m taking some good to our annual ‘girls weekend’ so it should be interesting. These are the people that thought it was sacrilegious to veganize my grandmother’s kringla recipe. 

 

I don’t care what the ingredients are. If it tastes good, like the food you grew up with, then what’s the matter. All our family recipes already deviate from the ones my ancestors made. There was no meat counter in their day. No choice between free-range or feedlot. There was ‘who’s old?’ The fact that we go out to buy the ingredients makes it different enough. So what if I use milk made from a plant. Or make meatballs with beans. 

 

This doesn’t even take into account the fact that so much of the touted ‘traditional’ foods of immigrant populations wasn’t eaten in their home country. Spaghetti, general tso’s chicken, nachos, and so many other foods were invented right here in the US. Beginning of the 20th century most peasants were nearly vegan by default. They ate meat maybe a few times a year on holidays if their benevolent lord saw fit. 

 

So take that critics. I’m going to make my vegan lefse, rømmegrøt, kringla, and varmepølse. If I get inspired enough I should put out a vegan Norwegian-American zine.