I have been so inspired lately: with earth day, world water day and just really examining the ingredients in everything I put in my mouth and my body (whether it is my lunch or my skin care).Â Plus, I love all the amazing organic options we have over at the Makeover Momma Store (who you calling biased?) So I decided to take a closer look at The Kind Diet by actress and activist Alicia Silverstone, which is an amazing vegan cookbook.
I eat meat and mainly organic foods, but many of my friends don’t eat meat and are vegetarians, so I’ve recently been revamping my diet, and decided to make something vegan for tomorrow’s Memorial Day cookouts.Â I’m a total sucker for a cookie (who isn’t?) The recipe is not from Ms. Silverstone’s cookbook but from a friends vegan recipe (altered to her liking.) It isÂ super easy (and there are only 2 changes from a traditional chocolate chip cookie recipe)… Enjoy!
Vegan Chocolate Chip Cookies
– Preheat oven to 375
* 2 1/2 cups of organic all purpose flour (can be gluten-free)
* 1tsp baking soda
* 1 cup of earth balance (which is vegan and organic )
* 1 tsp of salt
* 3/4 cup of granulated white sugar
* 3/4 cup of organic brown sugar
* 1 tsp of alcohol free vanilla extract ( found at Trader Joe’s)
* Egg Replacer ( 2 eggsÂ worth)
* 2 cups of organic chocolate chips
Instructions: Mix all ingredients together, then add one egg at a time, until mix well, and add chocolate chips. Spoon out on lightly greased cookie sheet and bake for 8-10 minutes.
This was my first taste of vegan cooking and I think I like it… and I hope you do too!!
Johanna Thomas tackles farmer’s markets, organic meal plans and healthy recipes for readers every Budget Sunday. To submit your own questions, comments and suggestions, please contact Johanna at firstname.lastname@example.org.
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