Fabulous Chocolate Chip Pecan Cookies

I love chocolate chip cookies, and I know you do too!! What can make these simple, delicious, classic cookies even better?? Pecans!! I think these are absolutely perfect...I suspect you'll agree! Chocolate Chip Pecan Cookies (makes 2 dozen)
2/3 cup vegan margarine
1/4 cup non-hydrogenated vegetable shortening
2/3 cup brown sugar
1/3 cup natural sugar (I use evaporated cane juice)

Egg replacer equivalent to 2 eggs (such as Ener-G brand or flax seeds)
1/4 cup brown rice syrup
2 tsp vanilla extract

3 cups whole wheat pastry flour
1 Tbs plus 1 tsp baking powder
1 1/2 tsp baking soda
1 tsp sea salt
1 tsp cinnamon

1 cup vegan chocolate chips
1 cup chopped pecan halves

Preheat oven to 325 F. Line 2 cookie sheets with parchment paper.
In a large bowl, cream together the margarine, shortening, and sugars. Add in the egg replacer, brown rice syrup, and vanilla extract. Whip until fluffy. Sift in the flour, baking powder, baking soda, salt, and cinnamon. Stir until just combined. Fold in the chocolate chips and pecans until well incorporated.
Divide dough into approx. 2 Tbs pieces. Roll into ball and slightly flatten with your palm to 2 inches for thicker, chewier cookies or 3 inches for thinner, crispier cookies.
Bake for 8-10 minutes until golden brown on the edges and slightly firm, being careful not to overcook, as they will firm and set fully as they cool.
Let cookies remain on cookie sheet for 10 minutes before transferring to cooling rack.
Best served slightly warm!

Hearty and Wholesome Winter Eats

When it is winter time and snowy and such, all I really want to do is snuggle up inside and make some rib-sticking, delicious food!! So that is pretty much all I have been doing lately...and I love every minute of it!!

Some stuff I have made recently...warm, tasty, filling, and healthy, too...mmmmm.....

Chili-Rubbed Seitan Sandwiches on Homemade Sweet Potato Buns with Raspberry Chipotle Mayo. Sweet Maple Slaw. Mexican Hot Chocolate Snickerdoodles, from Isa and Terry's Vegan Cookies Invade Your Cookie Jar! These are sooooo goood! I made some chocolate cinnamon buttercream, and turned them into cookie sandwiches! Forgot to picture it though....too much eating to do!

Two Potato Chowder with local sweet and yukon gold potatoes! Garnished with local tempeh and scallions. Side of Jalapeno-Molasses Cornbread.

Nutty Fig Bars, with local pecans. Seitan Reubens--Homemade rye bread topped with homemade corned "beef" seitan, organic sauerkraut, caramelized onions, and homemade 1000 island dressing. Ah, the open-faced sandwich, how I love thee. Side of local Sweet Potato Salad.Salted Caramel Pecan Bars from Isa and Terry's VCIYCJ. These are my favorite thing I have made from that cookbook so far!! Salty and sweet and crunchy and chewy all at the same time!! I served them with some vanilla soy ice cream, and it was a perfect combination! Pecan-Crusted Seitan with Smoky Smothered Greens and Mashed Local Potatoes and Gravy.

Maple Cupcakes with Maple Buttercream and Candied Walnuts from Vegan Cupcakes Take Over the World!!! These are seriously amazing!! They taste like maple doughnuts, which I looooved in my omni days! People went crazy for these! Perfection when eaten with a hot cup of coffee and shared with lovely friends.

Vegan Cookies Have Invaded My Cookie Jar: Chocolate Chip Cookies!!

Vegan cookies have officially invaded my cookie jar. Well, they would if I actually had a cookie jar!! My current life goal is to make all the recipes in VCIYCJ by Isa and Terry. Last week I made the Spiced Sweet Potato Blondies, this week, it's the simple and perfect Chocolate Chip Cookies. Mmmmmm....

Is there really anything more beautiful than warm, homemade chocolate cookies...straight out of the oven and dying to be devoured with a tall glass of cold soymilk...and then to share them while snuggling under a cozy blanket? I think not! Go make these. Now! If you don't have the book, you can find the recipe at theppk.com. Seriously, go!