Happy new year folks!! And better yet, happy Veganuary! A yearly event that, with free meal plans, infomercials and plentiful a discounts on vegan food, aims to challenge and inspire people to try a vegan diet for the first 31 days of the year. It shows just how delicious and versatile vegan food can be; that it is not just about dandelion hot dogs (thanks Ellie!) and twigs. You can also have formidable creations like the one depicted above so that, hopefully, you will want to keep eating vegan grub the remains of the year.
Myself, if I have any resolution for the upcoming year it will be this. The making of, or more so consuming, all things chocolate chip - such as this delightful vegan cookie pie that I made for my leaving do a couple of months back. The recipe is really straight forward and appreciated by both omnis and vegans alike. #winning
Deep Dish Chocolate Chip Cookie Pie.
- Set oven to 175C.
- Cream butter and sugars together for about 2 minutes or until smooth. Add flax eggs.
- Combine dry ingredients, excluding chocolate chips, before adding to the wet mixture. Once combined, fold in the chocolate chips.
- Pour into a 12” oven proof skillet and finish off with some coarse sea salt on top.
- Bake for 20-25 minutes or until golden brown.
If mixture is too dry; add some plant milk, a tablespoon at a time. You shouldn’t need more than two though.
If mixture is too wet; do the same but with extra flour.
Serve with ice cream or a glass of oat milk.
- 170 grams vegan butter
- 5 dl plain flour
- 2 dl brown sugar
- 1 dl caster sugar
- 2 tsp vanilla sugar
- 2 tsp baking soda
- 1/2 tsp bicarbonate soda
- a pinch of salt
- 2 dl chocolate chips
- 2 flax eggs*
*1 flax egg = 1 tbsp ground flax eggs + 3 tbsp water, let sit for 5 minutes until soggy, egg-like consistency.