Have I mentioned I have a two-year-old? We call her Dolly mostly, although that’s not her name. She also goes by Li-li, Li-loosh, La la, and peanut butter. Oh, and tuna fish.
Who knows where these names come from? When you have a child, names just start coming out of your mouth, you have no control over it, it’s… absurd really.
Anyway, she is really quite something and every single time I look at her I cannot believe how beautiful/silly/happy/crazy/irritating/time consuming/lovable/and exhausting she is. She is so small, it doesn’t always make sense.
Why am I telling you this?
Because I have been making a lot of excuses lately about this blog. I really am enjoying doing it immensely, but it’s funny because I think it is pretty mediocre, not up to par, not a true reflection of how I feel about food, cooking and life. I know, I will get there. But I keep thinking that my daughter is the reason why I am not applying myself more fully. And that’s not true. If being a parent and trying to run my own little business while still making my home life a priority has taught me anything at all, it is this: I have a hell of a lot more time than I think I do (or pretend to have). It is all about time management and letting go of things that don’t matter.
Before my business partner and I started the ballet school together we took a small business course at a local adult education center. This was pre-child, when I was still clinging to the idea that I could control just about every single thing that came my way. Our teacher wasn’t all that helpful when it came to actually guiding us in the creation of a business plan, but in the course of six weeks he said something that has stayed with me for the past three years and that I think was worth the eighty five bucks to be honest.
He said (to the women in the room): Ladies, you cannot expect to have a small business, have children and still have a clean house.
I have no idea if that resonates with any of you out there, but I think about it almost every single day and laugh. Because you know what? It is so true. And it’s okay. The Dolly is napping right now, and I could be doing dishes (there’s a nasty pile of them next to the sink), I SHOULD be making dinner (no one else is going to do it), I could definitely be trying to make some headway on the laundry situation or you know, writing a thank you note to my mother in law for everything she did while she was here visiting.
But those things can wait. Because if I don’t make this blog what I want it to be I am going to explode.
Okay, now down to business: Here is my favorite vegan chocolate chip cookie recipe- I know it ain’t homemade ravioli, but what can I do? You want a thoughtful post and an outstanding recipe?! That’s gonna take some practice.
Vegan Chocolate Chip Cookies
These are inspired by the recipe in Vegan With a Vengeance, I played with the amounts, and added orange zest to make them my own.
1 cup non hydrogenated margarine (I have sued different brands/types in this recipe and have concluded that Earth Balance Vegan Buttery Sticks work BEST)
3/4 cup sugar
1 Tbs molasses (I never measure, just squeeze in the amount that looks like 1 Tbs)
2 tsp vanilla extract
1 scant teaspoon orange zest (optional)
2 1/2 cups whole wheat pastry flour/all purpose flour, or a combination
1 tsp baking soda
1 tsp salt
1 1/2 cups dark chocolate chips (or 1 cup choc chips and 1/2 cup chopped walnuts)
Preheat oven to 350 F
Cream together the margarine and sugar until fluffy then add the molasses, vanilla and zest, mix well. Sift (mix with a fork or wire whisk) together the dry ingredients (minus the chocolate chips) in a separate bowl and then add them to the margarine mixture and combine. Mix in chocolate chips and nuts, if using. The dough will be stiff.
Scoop teaspoonfuls of the batter onto ungreased cookie sheets about 2 inches apart, flatten slightly. Bake for 12 minutes or until lightly browned. Let cool on baking sheets for 5 minutes and the transfer to racks to cool completely.