Choc Chip Cookies~ GF/V

You can’t go wrong with basic choc chip cookies! This one’s from Vegan Cookies Invade Your Cookie Jar.

CHOC CHIP COOKIES

Preheat oven to 180 degrees celsius and line two trays with baking paper.

In a bowl, combine 1/2 cup brown sugar, 1/4 cup white sugar, 2/3 cup oil and 1/4 cup nondairy milk (almond milk is preferable, but I used soy as I didn’t have almond on hand).

Mix thoroughly for about two minutes with a strong fork until the mixture resembles smooth caramel. There’s a chemical reaction when sugar and oil collide, so this step is really important.

Mix in 2 tsp vanilla extract, 1 cup gluten free plain flour and 1/2 tsp baking soda.

Mix in a further 1/2 cup gluten free plain flour.

Fold in 3/4 cup nondairy choc chips.

You should have a soft, pretty dough ^.^

Roll the dough into balls about the size of ping pong balls and flatten the dough onto trays. (they should be 3 inches wide when baked)

Bake for 8 to 10 minutes until they are JUST browned around the edges. You don’t want to exceed this time.

Allow to cool on trays!

If you roll the dough into balls smaller than ping pong balls, bake for only 6 minutes. (these should be about 2 inches big)

Fried Bean Sprouts! V/GF

I love bean sprouts. I have to use them more. I found this recipe in Oxfam Shop’s Vegetarian Cookbook.
It takes about ten minutes to make, and is a total crowd pleaser.

FRIED BEAN SPROUTS

Wash 300g bean sprouts, drain 1 can straw mushrooms and dice 2 spring onions.

Place bean sprouts in a bowl and sprinkle with 1 tsp sugar, 3 tbsp gluten free soy sauce and pepper to taste.

Heat 4 tbsp oil in a frying pan until quite hot.

Fry 1 tbsp chopped (or minced) garlc until brown.

Add mushrooms and fry for two minutes.

Add bean sprouts (and all the soy, etc, from the bowl) and fry for one minute.

Add spring onions and stir thoroughly for a few seconds before removing pan from heat.

Serve immediately.