One of my favorite things to do at night is make a batch of cookies from whatever the hell I have in my pantry. Usually I go for a basic cookie of sorts, like a variation of sugar cookie, Italian wedding cake, or peanut butter… but every once in a while I get a hankerin’ for something over the top. Last night I wanted a cookie with a little bit of everything thrown in. Enter the Ranger Cookie.
It’s been years since I’ve indulged in a delicious Ranger Cookie, but I remember that these guys normally have oats in them (and apparently flaked cereal, but my memory must have confused that with nuts yesterday. But isn’t that what good improvisation is all about? Surprises?). For me, oats are out. I’m one of those extra lucky celiacs who also is affected in very bad ways by oats, gluten-free or not. But, honestly, there are so many great things jam packed in these cookies, I’m not sure where the oats would even fit in!
Luckily, I made these early enough in the evening to remember to write down what I ended up putting in them. It goes a little like this:
A while back I learned about yuba, or tofu skin. If you’ve never heard of it, it’s basically the film that coagulates on the top of a boiled pan of soymilk.
But here’s the thing… this stuff is really good, but in kind of a strange way.
You see, I finally tried it, and it turns out that I love this stuff. I can imagine doing so much with it. Yuba is my friend!
With that said, I can see how it might be an acquired… um, texture to get used to. Pre-fried it looks a lot like a deflated balloon. It also has sort of a funny smell when you cook it the first time through (hey, just being honest). But, other than that…it’s great! It has a peculiar chewy and crispy texture when pan fried. It can also be used in a variety of other ways: as a dumpling wrap, vegan sausage casing, or just eatin’ fresh with some simple seasoning. Just like tofu, it soaks up any and every flavor you let it. And if you buy the dried, frozen or fresh varieties, it is super easy to prepare. Like, easier than tofu. For serious!
Now are you more interested? I hope so.
Tomorrow’s the very last day of VeganMofo… can you believe it?!
Sometimes (especially towards the end of the Vegan Month of Food) some of us (eh-em) tend to feel a bit lazy… but still need adequate fuel to get us through that last stretch. These simple rice noodles do just that- not altogether a complete powerhouse of a meal, but definitely a nice accompaniment to a larger dinner, or alone as a light lunch.
I had them midday today and am using the leftovers to accompany some sort of gingery tofu with a cucumber salad for tonight’s dinner.
Also, I really enjoy how this dish looks… kinda leopard-like, you know?
This is a simple and delicious recipe I created the other day with what I had on hand (hence the array of flours used). They don’t rise as much as typical scones I have baked in the past, but they are very moist and have a terrific flavor.