I've got one more recipe to bake up this afternoon when I get home from work, but I decided to hop on and post quickly at lunch. (Just in case I don't have time later.)
Tonight my family is having a Chanukah party and I'm bringing a couple of items. Last night I followed an interesting recipe I saw in Vegetarian Times for Brazil Nut Cheese.
It is very simple. Soak Brazil nuts in water overnight and then food process with salt, garlic, lemon juice, olive oil, and water. After that roll it into a ball and squeeze out extra moisture. Then roll it in fresh herbs and bake it in the oven. Serve it drizzled with olive oil.
I'd give this recipe 9.5 stars out of 10. It is a tiny bit salty for my taste, so next time I will cut down the salt and likely it will be 10! The picture really doesn't do it justice. I sliced it open so you could see the center.
This is the kind of thing I've missed a bit as a vegan. Spread this on a veggie sandwich and you have one heck of a lunch!
One of the people attending the party tonight has Celiac, so I wanted to be accommodating. I know what it is like when I go to party and can't eat anything. I'd decided on Snickerdoodles, but now I had to veganize and make the recipe gluten free.
The recipe I used was from allrecipes.com. First, I replaced the eggs with Ener-G egg replacer which is gluten free. (I normally use Bob's Red Mill replacer which contains gluten.) Then I replaced the flour with Bob's Red Mill Gluten Free Baking Mix. Everything else stayed the same.
The first batch of cookies was too soft after 8 minutes, so I put them back in for 2 extra minutes. Later, I learned that the cookies need to rest for a few minutes before removing them from the sheet. S0... If you like crunchy cookies, cook for 10-11 min. For softer ones cook for 8-9. Wait before moving them from the cooking sheet.
I hope you all enjoy the holidays!