I’ll admit that I’m not into football and there will be no Super Bowl party at my house. Still, the “guy food” recipes in the Super Bowl menu from Party Vegan are so yummy, I might just make some of them anyway on Sunday to enjoy while we watch a good movie.
The Olive-cado Dip is like a guacamole studded with black olives. As much as I love that dip, I’m thinking I may instead make an old favorite, the Guacamame from Carb-Conscious Vegetarian, since it calls for edamame (which I happen to have in the freezer) and only needs one avocado (they’re expensive and small right now where I live).
I love the spicy-sticky Finger Lickin’ Tempeh Fingers (below), but Jon doesn’t love tempeh much, so I’ll skip them in favor of the Devil’s Details Chili served with the Super Slaw and Confetti Cornbread Muffins (shown above).
For a big finish, we’ll enjoy the Man-Size Chocolate Chip Cookies — these cookies are seriously good. Add of these tester photos (except the guacamame) are by Tami of Vegan Appetite. When Tami tested these cookies, she told me that she’s very picky about chocolate chip cookies. I’m happy to report that these cookies passed her test, having “just the right texture: slightly crispy on the outside and a wee bit of softness inside.”
In case you don’t have Party Vegan yet, here’s the cookie recipe so you can try it out for yourself. Let me know what you think! (And if you already have Party Vegan, please leave a review on Amazon to let others know about it!)
Check it out: Three (count ‘em, three) of my cookbooks made the list of “Top Vegan Cookbooks” over at Vegan.com.
Coming soon to this blog: My special “Hearts Afire” Valentine’s Day menu and a cookbook giveaway!
Now, how about some cookies?
P.S. There’s a cookbook giveaway going on NOW over at the blog HeidiRenee — she’s giving away a copy of Vegan on the Cheap AND a copy of Party Vegan! Check it out….
Man-Size Chocolate Chip Cookies
This recipe is from Party Vegan by Robin Robertson © John Wiley and Sons, 2010.
3/4 cup Earth Balance, softened
3/4 cup light brown sugar
1/4 cup sugar
1/4 cup non-dairy milk
3 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1 cup whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup semisweet vegan chocolate chips
3/4 cup chopped walnuts or pecans (optional)
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone mats.
2. In a large bowl, cream together the Earth Balance and both sugars until light and fluffy. Stir in the non-dairy milk, maple syrup, and vanilla and mix until smooth.
3. In a separate large bowl, combine both flours, baking soda, baking powder, and salt and mix well. Add the dry ingredients to the wet ingredients, stirring well to combine. Fold in the chocolate chips and walnuts, if using.
4. Drop the dough by the heaping tablespoonful (or more) about 2 inches apart onto the prepared baking sheets. Bake until slightly browned around the edges, 15 to 16 minutes. Cool for a few minutes before transferring to a wire rack to cool. When completely cool, store in an airtight container.
Makes about 24 large cookies
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