Steaming bowl of curry

Alright, we brought the curry last week with heaping bowls of vegetable curry, red lentil hummas and hot pita. This satisfying meal was finished with scrumptious vegan pecan cranberry oatmeal cookie.


Next week it is going to be tofu fried rice and (drum roll)…sweet fried banana for dessert. Don’t miss it.


Cranberry Oatmeal Cookie

2 ½ Tablespoons flax meal
6 Tablespoons water

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1-2 pinches cinnamon
1 pinch nutmeg

1 cup (2 sticks) Earth Balance margarine, room temp

1-3 teaspoons vanilla
1 cup granulated white sugar
1 cup packed brown sugar

2 cups oats
1 cup dried cranberries
1 cup chopped pecans

Preheat your oven to 400F (204C). Mix the flax and water in a small bowl and let it gel up.

Combine the flour, baking soda, baking powder, salt and spices in a medium mixing bowl.

Beat the Earth Balance in a separate medium mixing bowl until softened (but not liquidy). Beat in the flax meal mixture until well combined followed by the vanilla then the sugar. Mix in the flour with a rubber spatula then mix on low for 5 seconds. The batter will be thick.

Stir in the oats, cranberries and pecans. Drop by the rounded Tablespoon onto a parchment paper-lined cookie sheet, roll into balls and place 2 inches apart. (Try to keep the dough cool in between baking sessions. I keep mine in the fridge) Bake for 11 minutes or until golden brown. Cool the cookies on their sheets for 1 to 2 minutes then transfer to cookie racks and cool completely (or eat while hot!)


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