September 15, 2010

Three-Ingredient Chocolate Haystacks


No joke! Three ingredients. And they are soooo delicious!
I'm a busy gal right now, so I'm looking to pare down my go-to recipes to just the quickest and easiest stuff I can find. These haystack candies fit the bill perfectly when I crave a sweet. Check it out...

1 1/2 cups vegan semi-sweet chocolate chips
1/2 cup creamy natural peanut butter
4 cups corn flakes, or your favorite "flake" cereal (I used organic 7-grain flakes)
  • In a double boiler (or in a heat-safe bowl placed atop a saucepan half full of water), melt your chocolate chips over medium-low heat, stirring frequently. 
  • Add peanut butter to the chocolate chips, and continue to stir until everything is melted and completely mixed together.
  • In a large bowl, dump out your corn flakes. Use a spatula to scrape chocolate and peanut butter mixture over the flakes. 
  • Lick the spatula.
  • Gently stir everything together until corn flakes are evenly coated with chocolate.
  • Use a large spoon or cookie scoop to form "stacks" by placing them on a cookie sheet. Then put the cookie sheet in the fridge until they've hardened. 
  • Store in a Tupperware bowl in the fridge.
  • Enjoy!
P.S. You may have noticed that things are a bit slow on the Bankrupt Vegan site right now. Well, I'm back in grad school, my daughter started preschool and my husband began college full-time while also continuing to work full-time. So, we are an incredibly busy family! On top of that, I have been asked to test recipes for an upcoming cookbook, and to take photos for it as well! I'm incredibly honored to have been asked, and I can't wait to give you guys all the details when the book comes out. Stay tuned! Until I have completed that project, I will be tied up quite a bit, but I will post as often as I can. Stay groovy!

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September 3, 2010

Best Vegan Chocolate Chip Cookies EVER!


I am still on the hunt for the best vegan brownies, but I am happy to say that my search for the best vegan chocolate chip cookie is officially OVER! I have tried every recipe from here to Santa Fe and none of them have really ever been up to snuff. But I stumbled across this recipe at SuperVegan.com and I fell in love with it immediately. The ingredients are simple and pure, the method easy, and the taste divine. Give them a try. My whole family loved them so much, they were requested twice in one weekend! So, I went ahead and doubled it here for you. Trust me, you will not be disappointed. Here's what you need to do...

4 tablespoons ground flax seed
6 tablespoons warm water
2 1/2 cup organic unbleached all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 cup organic brown sugar
1/2 cup organic white sugar
1 cup Earth Balance butter, softened
4 teaspoons vanilla extract
2 cups vegan semi-sweet chocolate chips
  • Preheat oven to 300 degrees.
  • Whisk together your flax seed and warm water in a small bowl. Set aside.
  • Sift your flour, baking soda and salt together into a large bowl. Set that aside.
  • Go back to your small bowl with the flax seed. Stir in the sugars, butter, and vanilla by hand until well-mixed.
  • Make a well in the dry flour mixture and pour your wet mixture into it. Then gently stir everything together by hand until just-blended. Do not overmix.
  • Gently fold in chocolate chips. Mix will be crumbly - just bear with it.
  • Use a well-rounded teaspoon or tablespoon, or a cookie scoop (which is what I used) and place cookie dough 2-inches apart on ungreased sheet.
  • Bake for 20 - 25 minutes, until nice and golden brown.
  • Makes two dozen cookies.
  • Enjoy!
NUTRITION INFO (per cookie): 
Calories: 222.7 / Total Fat: 10.8g (Saturated Fat: 4.4g, Polyunsaturated Fat: 3.0g, Monounsaturated Fat: 2.8g) / Cholesterol: 0mg / Sodium: 134.6mg / Potassium: 37.7mg / Total Carbohydrates: 33.2g (Dietary Fiber: 1.4g, Sugar: 19.1g) / Protein: 2.6g
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