I started baking these cookies in non-vegan form in 2009 while I was in New Zealand. The recipe has evolved over time. It used to be named 3-2-1 because I'd use 3 half-cups flour, 2 half-cups sugar, and 1 half-cup butter, but I've cut back on the sugar.
|Sugar (e.g. brown)||125 mL||0.5 cups|
|Fat (e.g. Becel vegan margarine)||125 mL||0.5 cups|
|Flour (e.g. whole wheat)||375 mL||1.5 cups|
|Egg replacer (e.g. pumpkin puree)||~125 mL||~0.5 cups|
|Chocolate chips (e.g. fair trade Camino semi-sweet)||125 mL||0.5 cups|
In New Zealand, I could complete preparation in under 8 minutes from opening a pantry door to closing the oven. I'm aiming for 0 minutes for instacookies.
For your pie shell, use cookie dough instead of pie dough to make your shell. You can also use the cookie dough in a muffin pan to make cookie tart shells. Then you can fill them with ice cream and have ice cream cups or ice cream pie.
This recipe originally came from:
My changes are mostly in the type of ingredients (and the addition of candy cane)
These come from:
“Makes about 8 waffles” - I've halved that recipe to actually make 8 waffles
Credit goes to my friend Frank for providing the following instructions.
1. 30ml (2 tablespoons) sesame oil
2. 30ml (2 tablespoons) Sriracha (Vietnamese hot chili sauce)
3. 10ml (2 teaspoons) soy sauce
1. Use sushi rice (i.e. medium or short grain Japanese-style rice).
2. If the consistency is going to be off, better a little too firm than too soft.
3. Add the vinegar dressing when the rice is piping hot, so the added moisture evaporates off.
4. If possible, mix with dressing in a spacious bowl so you don't get mashed rice.
5. Fan (the most fun part) and let to cool somewhat before using.
6. If left to sit for some time, do something to prevent it from drying out (e.g. lid or slightly moist cloth).
You can buy “sushi” rice vinegar that has sugar, salt, and sometimes other stuff added (not always vegan) and can be used as-is for dressing. I make my own as follows. It takes some time and stirring and perhaps a few seconds in the microwave to make the sugar and salt dissolve. You can change the proportions to suit yourself. This quantity is suitable for roughly 720 mL rice (measured uncooked).
1. 6 tablespoons rice vinegar
2. 2 tablespoons sugar
3. 2 teaspoons salt
1. Fresh lettuce (washed but no longer dripping)
2. Avocado (ripe)
3. Julienned carrots (tossed with a pinch of salt, a sprinkle of sugar, and a small splash of rice vinegar)
4. Eggs (hardboiled but not over-boiled, and quartered)
5. Asparagus (tops are best; boiled for 1 minute in water with a bit of salt, and allowed to dry)
6. Sweet potato (cut like fries, boiled 2 minutes, tossed with a bit of soy sauce and olive oil, and baked to taste)
I've never tried that last; I like sweet potato but the usual deep-fried preparation is hard to do at home. I thought this might be an acceptable substitute. As for other ingredients, you could also try other greens (e.g. arugula) or sprouts. I imagine mushrooms would also be good, but I don't know the best way to prepare them (the method I've sometimes used takes hours). I think sautéed would make them too oily.
As for the process of rolling, I recommend using (very) clean hands to spread the rice, rinsing in a solution of diluted rice vinegar to keep them from getting sticky. As I always say, it should be spread “like freshly-fallen snow”, 0.5 to 1 cm thick. Be sure to leave an empty strip at the end of nori that will close the roll, so it will close nicely.
For cutting, I recommend a knife with a blade that isn't too broad, which will get through the rice more easily. I like to wipe it off with a clean, damp cloth between every 1 to 2 slices as well, to prevent it from getting sticky and smushing the rolls.