What a great week for receiving packages of cookbooks in the mail.
On Wednesday EPC and I received our much-anticipated “Christmas Chapter’s gift card” cookbooks. Then on Saturday I went to the courier’s and picked up a package of review cookbooks from Lorna Sass.
Needless to say I am very behind in my reading.
Although I have not had a chance to comb through the new additions to my cookbook shelf, I do have a few cursory ideas. After noticing that Totally Vegetarian has about 3 vegetable burger recipes and reFresh has one, I thought I should do a veggie burger cook-off and see if I can find a few top burger recipes for you all to try. Furthermore, I received a veggie burger recipe from a friend a few years ago and cut one out of the newspaper just last week, so it is time I put these recipes to the test!
EPC and I love eating veggie burgers with roasted root vegetables or a side salad, but have avoided them as of late, because we have gotten quite tired of store-bought. In that case, the burger cook-off will be appreciated at my house. What a better way to get reacquainted with our favorite quick meal by trying out some homemade concoctions.
I plan on revisiting Mexico quite often, if only in taste, by trying out some recipes in A Taste of Mexico by Kippy Nigh. I can only hope the flavours will bring the warm weather and sunshine north!
In order to make the recipes I selected for this week I needed to take a trip to the Mexican grocery. Here I was able to pick up dried guajillo chilies and dried epazote, a popular Mexican herb. I recalled that a few of the other recipes called for smoked dried chipotle peppers , so I picked up a bag of those for another day. In fact, I don’t think I will have any trouble finding items from Kippy’s ingredient list here in Edmonton.
Since Lorna Sass was kind enough to send me two of her great cookbooks: Great Vegetarian Cooking Under Pressure and Short-Cut Vegan, I thought why not dedicate a month, perhaps February or March, to Lorna Sass, featuring her cookbooks and recipes. According to the reviews I have read so far this will be a real treat.
The excitement doesn’t end there! Lorna Sass is an expert on pressure cooking and if I manage to secure a pressure cooker for my birthday I will be learning how to cook yummy vegetarian meals quickly. Quicker than you or I could imagine. The cover on her cookbook promises “two-hour taste in ten minutes”!
Finally, I have figured out how to include printable copies of the great recipes that I post on Cookbook Cooks, so you can look forward to that when I get to the cookie part of this post. Thanks to Closet Cooking! I know from experience that a recipe is more likely to be tried if one can print it off and have it handy while cooking!
As you may have guessed I baked some cookies today. They are wholesome little egg-free snacks made with whole wheat flour and honey. I found the recipe in one of my favorite cookbooks Uprisings: The Whole Grain Bakers’ Book.
Jammies – you can look forward to about 24 cookies
1/2 cup butter
1/2 cup vegetable oil
3/4 cup honey
1/2 teaspoon vanilla extract
3 3/4 cups whole wheat pastry flour (I used regular whole wheat flour)
1/2 teaspoon cinnamon
1/2 teaspoon salt (I did not add salt, because I used salted butter)
Your favorite jam (I used tart chokecherry spread)
- Preheat oven to 350°C
- In a large bowl, whip the butter with a blender
- Add the vegetable oil, honey and vanilla extract and beat until mixed
- In a separate bowl mix the flour, cinnamon and salt.
- Add the flour to the oil and honey mixture and mix well. The dough may be quite crumbly, but it will stick together just fine.
- Roll the dough into small balls and place on a parchment paper lined cookie sheet.
- Make a dent in the top of each cookie with your fingertip and fill with 1/2 teaspoon of jam.
- Bake at 350°C for 12-15 minutes until lightly brown and the jam bubbles a little