SUPER Ginger Cookies

These cookies should be wearing  capes, they are sooooo super. When I was in Bow-Edison, Washington I tasted an amazing ginger cookie. It wasn't vegan! But I needed to figure out how to create a vegan version. My friend Lisa and I did the “research”(which amounted to repeated tastings.) I took notes in my phone and finally I had the time to figure it out. 
This is my favorite cookie recipe..... actually dangerous to make and have in the house.
Yummers!

Ingredients
½ cup coconut oil
1 cup organic granulated sugar, I used Sucanat
4 TB molasses
1 flax egg- which is 1 TB flax and 2 ½ TB water
1 ½ cups whole wheat flour
½ cup cocoa powder
2 tsp baking soda
1/2 tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground cloves

add 3TB water (about) to make a nice stiff dough
Add
3 TB sugared ginger
 1/3 cup chocolate chips- mini I like Enjoy Life
sugar to roll in

Directions
Preheat oven to 350º and prepare baking sheet with parchment paper. 

Cream coconut oil and sugar together in a large bowl using a mixer. You want to whip it. Add molasses and flax egg, and beat thoroughly. Sift flour, cocoa powder, soda, salt, and spices into the creamed mixture.  Add water to make stiff dough.
Add chips and sugared ginger to your taste.
Roll dough into ball about 1 “. Press into sugar. 

Bake for 13-14 minutes. Take the parchment paper with cookies and place on table. Let cool for several minutes –if you can! Good luck eating just one! 

Blueberry pie

The two Ls are on cooking holiday again. Prince Edward Island, home of yummy wild blueberries...so what do we make first? Blueberry pie! This is a KEEPER!

Filling:

5 cups wild blueberries

1 cup sugar

3 Tb tapioca 

Zest of one lemon, be sure not too add white pulp

Crust:

2 cups flour

1/2 tso. salt 

2/3 cup coconut oil

3-6 TBs ice cold water

Mix in large bowl all ingredients for filing. Set aside.

For crust add all dry ingredients. With pastry cutter or two forks cut in coconut oil till you have little pearls.  Add water till you have a pastry dough. Roll out on floured surface. (We used a frozen can since we had no roller.) 

Recipe makes two full crusts.  We were fancy with lattice because we wanted to use the extra for little pies for immediate consumption.

chocolate raspberry mousse

This recipe was given to me from the wonderful people at Dr Neal Barnard's Physician's Committee for Responsible Medicine. Dr. Barnard has a great vegan clinic in Washington DC. Here's the link. If you live nearby be sure to check it out. Not only do they have a medical practice but there are many classes and workshops you can take. 

makes 4 1/2 cup servings

1 pound soft silken tofu
2 TB unsweetened cocoa powder
1/3 cup maple syrup (to taste)
1 tsp vanilla extract
1 cup frozen raspberries
1/2 cup or so of vegan chocolate chips (We like Enjoy Life)

Place all ingredients in the vitamix or blender and process till very smooth. Spoon into bowls and chill before serving. Sprinkle chocolate chips on top before serving.