Monthly Archives: November 2010
I’ve really enjoyed using Sparitual nailpolish. My mom brought some home one day and I was pleasantly surprised to find out it was vegan.
Check out their philosophy:
Dedicated to the spa tradition, sparitual is committed to creating eco-friendly products and packaging perfectly crafted for the enlightened consumer. We use Vegan ingredients from around the world, including many specially sourced and selected plant essences that are wildcrafted OR organic. The formulations are naturally colored and free of synthetic dyes. SpaRitual is constantly monitoring sustainability issues and strives to be on the cutting edge of environmental awareness. Enlighten yourself. Be a SpaRitualist. Because we all deserve to live the good life.
This recipe is from the book Vegan Planet:
1 1/4 cups unbleached all-purpose flour
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
Pinch of salt
1/2 cup corn oil
3/4 cup firmly packed light brown sugar or natural sweetner
Egg replacer for 2 eggs
1/4 cup soy milk or other dairy-free milk
1 teaspoon pure vanilla extract
1 3/4 cups old-fashioned rolled oats
1/2 cup chopped sweetened dried cranberries
1/2 cup chopped walnuts
1. Preheat the oven to 350 degrees F. Lightly oil two baking sheets.
2. in a medium-size bowl, combine the flour, baking powder, cinnamon, and salt.
3. In a large bowl, combine the corn oil, brown sugar, egg replacer, soy milk, and vanilla, mixing until blended. Add the dry ingredients along the with oats, cranberries, and walnuts, stirring to mix well. Drop by the spoonful onto the prepared baking sheets about 2 inches apart.
4. Bake until golden, 12-15 minutes. Let cool completely before storing in an airtight container.
Makes about 30 cookies.
For the egg replacer I opted to use flaxseeds. For the equivalent of 1 egg grind 1 tablespoon flaxseeds to a powder in a blender (or you can just buy ground flaxseeds). Add 3 tablespoons water and blend until the mixture becomes viscous.
David suggested I form them into granola bars next time – good idea! They were super yummy and I am proud of my Thanksgiving contribution : )