Chocolate Chip Cookies

My husband and I love these cookies! So yummy!!

4 ½ tsp Ener-G Egg Replacer

6 T. water

1 C. non-hydrogenated nondairy butter, softened (I use Earth Balance buttery sticks)

¾ C. granulated sugar

¾ C. brown sugar, firmly packed

1 1/2 tsp. vanilla extract

2 ¼ C. unbleached all-purpose flour

1 tsp. Baking soda

1 tsp. Salt

1 to 3 C. nondairy semi-sweet chocolate chips (I use Ghiradelli)

1 C. chopped nuts (optional – I never use them)

Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper or use a non-stick cookie/baking sheet.

In a blender or mixer, whip the egg replacer and water together until it’s thick and creamy.

In a large mixing bowl, cream the butter, granulated sugar, brown sugar, and vanilla. Add the egg replacer mixture to this wet mixture, and thoroughly combine. In a separate bowl, combine the flour, baking soda and salt. Gradually beat the flour mixture into the wet mixture until it begins to form a dough. When it is almost thoroughly combined, stir in the chips and nuts, if using.

Bake on the cookie sheet for 8 to 10 minutes, or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely. Enjoy!

Veggie Curry

This came out so much better than I thought it would! One of my mom’s favorite recipes was Shrimp curry.  Of course, it was made with cream, butter, chicken broth, & shrimp.  I switched it up and this is what I came up with:

3 Tbsp Earth Balance Butter

1/4 C Minced Onion

1 1/2 C Sliced Mushrooms

1/8 tsp Ginger

2 tsp Curry Powder

1/2 Bell Pepper

3 Tbsp Flour

1 tsp Sugar

1/4 tsp Salt

1 C Vegetable Broth

1 C Almond Milk

1/2 tsp Lemon juice

Rice of your choice

Saute Onion and mushrooms in butter for 3 min.  Add ginger, bell pepper, & curry. Stir for 2 min on medium heat.  Gradually add in flour, salt, & sugar.  Cook for additional 3 minutes, stirring often.   Pour in vegetable broth and almond milk. Bring to boil and stir continuously for 2 minutes.  Remove from heat and stir in lemon juice.    Serve over rice of your choice.  I used brown rice 🙂

My Go-To Ingredients

These are just SOME of the ingredients/products I love to use:

Pacific Organic Veggie Broth, Vegan Parmesan, Braggs Nutritional Yeast, Cococnut milk/oil, EneryG Egg replacer, Silken Tofu, Stubbs Liquid Smoke, Veganaise, Earth Balance butter, Pacific Organic Almond Milk, SO delicious creamer, & Justin’s Almond Butter.