Yields up 12 dozen cookies.
This is a cookie from my childhood. The are really scrumptious. My mother found the recipe in a 1990 collection called: Die Beste van Huisgenoot Wenresepte (published in English as: The Best of Winning Recipes from Huisgenoot). Huisgenoot is a Afrikaans, South African magazine, also published in English as You. The recipe was called “Koekies vir hongerige kinders” (Cookies for hungry-ish kids) and was submitted by a Mrs SJ Nel.
Supposedly this can yield up to 12 dozen cookies (yikes!), but I made mine kinda big so I got about 6 dozen. Yeah, it’s a rather large recipe (so make sure you’re using a LARGE mixing bowl). You could probably half or quarter it. Or make the whole thing and have cookies for days!
500 g/ 1 lb (2 cups) baking margarine*
1½ cups soft brown sugar
1½ cups white sugar
425 g (800 ml / 3 cups + 3 Tbsp) cake flour
1 Tbsp baking soda
1 tsp salt
200 g (1½ cups) peanuts (salt/ unsalted according to preference)
6 cups oats
2 tsp Vanilla essence
*I normally use butter. I sometimes replace 1/5 of the butter with ±¼ cup peanut butter
If you mistakenly use barbecue flavoured peanuts it will be weird… edible, but weird (unless you’re into that kind of flavour profile, then go ahead and try it on purpose).
- Preheat oven to 180° C (350° F) — if your oven takes long. I usually do this just before putting the do onto the trays.
- Grease/ spray baking trays
- Cream (with a mixer) the butter and brown sugar
- In a different bowl beat the eggs and white sugar until fluffy and most of the sugar has dissolved.
- Add the egg mixture to the butter mixture and mix well.
- Sift the flour, baking soda and salt together.
- Mix the sifted ingredients into the wet ingredients and mix well.
- Add the peanuts, oats and vanilla and mix well
- Roll the dough into little balls and place on the baking tray and flatten with a fork…
or scoop dough onto the trays with a spoon. The dough spreads out quite a bit during baking, so keep it smallish (unless you want giant cookies), with enough space between cookies.
- Bake 16-20 minutes until golden brown.
- Allow to cool on cooling rack.
©lowercase v 2017
On a whim I decided to bake cupcakes today since it’s my dog’s gotcha day (adoption anniversary) and my birthday will be during the week.
I deliberately substituted some of the sugar in the cupcakes with stevia, since the icing would add a lot more sugar to the treat and I normally avoid sugar.
I ended up substituting some of the flour with brown rice flour, but that was simply because I didn’t have enough cake flour.
I considered using soy milk instead of dairy, but I was using wheat and sugar and the “normal eaters” don’t like soy milk, so I went with the dairy
I was going to bake some cookies for my dog as well, but I used the last of the eggs in the cupcakes… so dog biscuits will have to wait.
The cup cakes turned out to be pretty damn good. They do have a slight greenish hue due to the stevia leaf powder , but they taste amazing. They go really well with coffee.
The are neither vegan nor gluten-free, but a slightly healthier version of regular cupcakes. Here’s how I made them today.
Cardamom and Rose Cupcakes:
Yields: 12-16 cupcakes. ( I got 15 cupcakes from this batter)
1½ cup flour
1 cup brown rice flour
2 Tbsp psyllium husk (added because of the rice flour, but also lowers GI)
½ tsp baking powder
½tsp bicarbonate of soda
1 tsp ground cardamom
1 cup milk + 1 Tbsp apple cider vinegar, or buttermilk.
1 tsp vanilla essence
½ cup sugar
1 tsp stevia powder
½ cup oil (or butter)
3 extra-large eggs
- Add the ACV to the milk and allow to curdle.
- Grease/spray a cup cake pan or line the pan with paper cups.
- Preheat oven to 180°C (350° F). (My oven heats quickly, so I only switch it on before
pouring the batter into the cups).
- Whisk together the dry ingredients.
- Stir vanilla into the milk.
- With a mixer, mix the sugar, oil and one egg. Add the other eggs one by one. Add stevia and mix until creamy.
- Add half the dry ingredients to the sugar/egg/oil mix. Mix well.
Mix in half the milk.
- Mix in the rest of the dry ingredients followed by the rest of the milk.
- Pour batter into cups.
- Bake in oven for about 14-18 minutes… until pin/knife comes out clean.
- Allow to cool before icing.
(I didn’t measure the quantities for the icing, but you can use a normal butter-cream frosting recipe and just add rosewater flavouring)
Sifted icing sugar
room temperature butter
½ tsp vanilla essence
2 tsp rosewater.
- Whisk together ingredients with a mixer, creamy and pale with a mixer.
(I mixed it with a spoon first before, to prevent icing dust spraying everywhere)
- Smear onto cupcakes with a knife… or use a piping bag to decorate.
©lowercase _v 2017
There are many great recipes online for green mango salad, this is how I make mine. Sometimes the mangoes are ripe and it’s still pretty good. If you have a peanut allergy, use almonds (I’ve used raw almonds in this salad before and it was great).
1-2 Large green Mangoes
1 Medium Carrot
Salad leaves (optional)
½ cup Fresh Mint leaves
¼- ½ cup Spring Onions, or 1 small onion (red onion works really nicely)
Bean sprouts (optional)
1/2 cup Peanuts
2 tablespoon desiccated Coconut (dried coconut), roasted
3 tablespoon Soy Sauce (Or sesame/ grape seed oil plus 1/2 teaspoon salt)
3 tablespoon Lime or lemon juice (I mostly use lemon, because it’s cheaper)
1 tablespoon agave, honey or brown sugar (or a few drops of stevia).
1 teaspoon Hot Sauce (or a 1/8 – 1/4 teaspoon cayenne/red pepper)
- Roast the coconut.(In a sauce pan on the stove, stir occasionally, until brown.)
- Chop the leaves and mint and put into a salad bowl.
- Peel and coarsely grate, or chop the carrot and mangoes and add to leaves.
- Chop the onion / spring onions and add.
- Add bean sprouts and peanuts.
- Blend/ Mix the dressing ingredients together.
- Pour the dressing over the salad and mix everything through.
- Sprinkle the roasted coconut over the salad.
©lowercase v 2017
I based this sauce on this recipe from Simple Vegan Blog for vegan cheese. However the recipe calls for 2 cups of potato. This is a bit starchy for me so I used only one large potato and added about a cup of cauliflower. This is the first time I’ve made this sauce so the different amounts of vegetable can still be played with, though this batch was pretty good. It doesn’t taste “exactly like cheese”. But it is pretty cheesy and a really tasty sauce or dip.
1 potatoes, peeled and roughly chopped.
3 medium/large carrots (about a cup), peeled and roughly chopped.
1 cup cauliflower florets (I used frozen
Enough water to boil vegetables.
3 Tbsp – ½ cup olive oil
¼ – ½ cup water
1 tsp salt
1 Tbsp lemon juice
½ cup nutritional yeast
½ tsp garlic powder
½ teaspoon onion powder
pinch of cayenne pepper
pinch of paprika
Boil the carrots, potato and cauliflower until soft.
Add other ingredients.
Blend (I used a stick blender) until smooth.
I kept the water until I already blended it a bit and added only ¼ cup until I had a nice thick sauce.
You can add more olive oil if you want a richer sauce.
I veganized a traditional Alfredo recipe and came up with this. I used Fry’s (South African vegan mock meats) polony instead of ham. Fry’s featured my recipe on their website and in one of their e-book recipe collections.
- oil for frying. (about 1 Tbsp)
- 1 onion, chopped (optional)
- 1-2 gloves garlic, minced
- 250g mushrooms
- ¼ FRY’S POLONY/ SLICING SAUSAGE, diced, small bits
- 250ml Soy/ Non-Dairy Cream
- ½ tsp Paprika (or to taste)
- a pinch on Nutmeg (optional)
- ½ cup Fresh Parsley, chopped
* You can use a mock bacon like Quorn Breakfast Rashers (vegetarian, but not vegan) if you choose. I don’t add salt whilst cooking this, because the polony is pretty salty.
Fry the onions until soft. Add and fry the garlic, being careful not to burn the garlic or it will be bitter.
Add the mushrooms and fry until the mushrooms go brown.
Add the Fry’s polony and stir for a few seconds
Add the cream bit by bit and allow to cook for a minute or so.
Add the paprika and nutmeg and cook until the cream thickens.
Add the pepper and parsley and leave for about a minute.
Serve with pasta and sprinkle with vegan parmesan.
© lowercase v 2014