GF Vegan Oatmeal Cookies

My Bitchin’ Gluten Free Vegan Oatmeal Cookies. Pic by M.C.

In the 80s we ate oatmeal cookies. It seemed like my mom made then once a week. The Old-fashioned Oatmeal Cookies recipe is from my mom’s 1960s Betty Crocker cookbook. I couldn’t tell you which one. There are a lot of versions of the cookbook. I took the recipe and made these bitchin’ gluten free and vegan oatmeal cookies.

I remember using the sifter with the flour for my mom. I didn’t sift the rice flour for this recipe. I don’t even have a sifter. I found that Bob’s Red Mill sweet white rice flour wasn’t very grainy.

I am telling you the specific ingredients I used so that the cookies come out the same. Don’t skip simmering the raisins. The raisin water makes the cookies tasty and moist.

1 cup raisins, Trader Joe’s organic Thompson seedless
1 cup water, filtered not tap
3/4 cup vegan butter, miyoko’s
1 1/2 cups organic brown coconut sugar, Big Tree Farms
2 egg replacers, Ener-G, recipe below
1 tsp. organic vanilla extract, Flavorganics
2 1/2 cups sweet white rice flour, Bob’s Red Mill
1/2 tsp. baking powder, Bob’s Red Mill
1 tsp. soda, Bob’s Red Mill
1 tsp. sea salt, Trader Joe’s fine crystals
1 tsp. cinnamon, Trader Joe’s
1/2 tsp. cloves, Sprouts
2 cups gluten free old-fashioned rolled oats from bulk
1/2 cup walnut pieces
1/4-1/2 cup chocolate chips, Enjoy Life semi-sweet mini chips

Egg Replacer for Two Eggs:
3 tsp. Ener-G Egg Replacer
4 Tbsp. warm water
Warm water in a kettle for about one minute. If the water gets too hot, let it cool. Beat the replacer and water until they are creamed.

Yield: 36 cookies

Simmer raisins and water in saucepan over low heat until raisins are plump, 25 minutes. Drain raisin liquid into measuring cup. Add enough water to make 1/2 cup. Heat oven to 400°. Cream butter and sugar. Make egg replacer. Add egg replacer and vanilla to butter and sugar. Stir in raisin liquid. Stir in flour, baking powder, soda, salt, and spices. Add rolled oats, nuts, and raisins. Drop rounded teaspoonfuls about 2” apart onto parchment paper covered baking sheet. Bake 8-10 minutes. I do not wait ’til they are golden brown.

You’re really going to love these oatmeal cookies. I want to make some now.

Happy Vegan!

From blog of

Copyright 2022 Melissa Crismon

Tom Kha Phak Soup

Tom Kha Phak Soup. Pic by M.C.

Renaissance Man really enjoys Amy’s Tom Kha Phak canned soup, but since a can of soup is expensive these days he thought he’d make his own. So here is Renaissance Man’s vegan version of the Thai coconut soup with tofu.

1 Tbsp. coconut oil
1 onion, chopped
2 garlic cloves, minced
2 jalapeño peppers, deseeded
1 chunk of ginger, fresh, 1 inch X 3/4 inch thick, cut into thin slices
1 lemongrass stalk, cut in 2 inch pieces

1/4 tsp. cinnamon
1 tsp. cumin
1 tsp. cardamom
1 tsp. coriander
1 Tbsp. turmeric, dry
1/2 tsp. mustard, dry
1/4 tsp. cayenne
1/2 tsp. ground pepper

4 cups broth using Edward & Sons Not-Chick’n

But wait there’s more:
1 medium sweet potato baked and then cooled
2-13.5 oz. cans Native Forest Unsweetened Organic Coconut Milk Simple
1 lb. of extra firm tofu
1 1/2 cups shitake mushrooms, sliced thin
2 carrots, sliced thin
2 Tbsp. tamari
1 Tbsp. coconut aminos

4 Tbsp. lime juice
4 baby bell peppers, deseeded, cut into rings
3 green onions, sliced thin
fresh cilantro, chopped

Yield: 8 to 10 servings

Bake a sweet potato for one hour at 400°. (I wash, slice off ends, and then make a slit in the potato before baking.)

Combine spices and set aside.

Make Edward & Sons Not-Chick’n broth.

In a large pot add the coconut oil, onion, garlic, jalapeño peppers without the seeds, ginger, and lemongrass. Sauté on medium, until the onions start to soften, then add the spices. Continue to sauté for around 1 minute, stirring constantly. Add the 4 cups of broth. Bring to a boil and then turn to simmer for 30 minutes.

After 30 minutes, strain the soup to remove all of the solids. Use an eight inch wire strainer and strain the broth into either an eight quart Pyrex measuring cup or into another pot.

Scoop out sweet potato and mash with a fork in a small bowl. Prep the tofu, mushrooms, and carrots.

In the empty soup pot, add the mashed sweet potato and coconut milk and stir til smooth. Now add the soup broth back in.

Add tofu, mushrooms, carrots, tamari, and coconut aminos to the pot. Simmer for 30 minutes.

Prep garnish. Once served, more tamari and/or coconut aminos may be needed.

The soup is yummy alone or with jasmine rice, adding sweetness. I serve the rice in a separate bowl and scoop up soup with a spoonful of rice.

Give yourself three hours to make Tom Kha Phak the first time. It takes a while to make and can get messy, but it smells so good. It will be worth it.

Happy Vegan!

From blog of

Copyright 2022 Melissa Crismon