How do you make vegan spring rolls and black and white cookies at home?!


Question: You know those cookies that are iced half vanilla and the other half chocolate.


Answers: You know those cookies that are iced half vanilla and the other half chocolate.

Hey Lalala,
Here r 2 versions of vegan spring rolls.

*Vegan Sweet Spring Roll*
(Bananas & brn sugar make it Yum-O :)
http://www.recipezaar.com/264136
When you click on this link it will direct you to the recipe in its entirety. You can even change the svgs & use the metric system! Nutritional breakdown is also provided.

*Vegan Fried Spring Rolls*
(Wheat-free & Soy-free)
http://www.recipezaar.com/282556

Finally the Sweet temptations!
the Black & White cookie
http://www.elanaspantry.com/2008/02/09/b...

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We eat primarily all organic foods & I am starting to get slowly into the swing of changing towards the vegan view.
Thanks for the ? Enjoy creating some yummy dishes. Know that I will be too! :)
Take care

http://vegetarian.about.com/od/maindishe... thats for the spring rolls and the cookies you might try looking up at foodnetwork.com

Black and White Cookies

Ingredients
For cookies:

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup well-shaken buttermilk
1/2 teaspoon vanilla
1/3 cup (5 1/3 tablespoons) unsalted butter, softened
1/2 cup granulated sugar
1 large egg
For icings
1 1/2 cups confectioners sugar
1 tablespoon light corn syrup
2 teaspoons fresh lemon juice
1/4 teaspoon vanilla
1 to 2 tablespoons water
1/4 cup unsweetened Dutch-process cocoa powder

PreparationMake cookies:
Preheat oven to 350°F.
Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup.

Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, about 3 minutes, then add egg, beating until combined well. Mix in flour mixture and buttermilk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth.

Spoon 1/4 cups of batter about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes. Transfer with a metal spatula to a rack and chill (to cool quickly), about 5 minutes.

Make icings while cookies chill:
Stir together confectioners sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon water in a small bowl until smooth. Transfer half of icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin to same consistency as white icing.

Ice cookies:
Turn cookies flat sides up, then spread white icing over half of each and chocolate over other half.

Cooks'note:
? If you can stand the wait, cookies taste better if cooled without being chilled.


VEGAN sPRING ROLLS:

Spring rolls are a quick, no cook meal and are surprisingly easy to make. Be sure to make a dipping sauce to serve along with your spring rolls! If you need some extra help, see my pictures showing how to roll spring rolls.
INGREDIENTS:
Spring roll wrappers
1/2 cup bean sprouts
1/3 head of green cabbage, chopped
5 green onions, chopped
1 cup thin noodles, pre-cooked (use rice, Chinese or bean thread noodles)
1/4 cup fresh herbs (use cilantro, basil or mint, your choice)
1/4 cup carrots, grated or julienned
1 tbsp lime juice
1 tbsp soy sauce
1/2 tsp fresh ginger, grated (optional)
PREPARATION:
Toss together all ingredients together except wrappers in large bowl. Submerge wrappers in hot water until pliable, about 15 seconds. Place about 2 tablespoons of mix on wrapper and wrap your spring rolls.

Serve with dipping sauce and enjoy!

Spring Rolls

INGREDIENTS

3 garlic cloves
1 tomato
1/2 onion
1 lb / 450 g "ground beef"
3 carrots
1 lb / 450 g green beans
Soy sauce
Salt and pepper
Spring roll wrappers
Oil (any kind will do really)

METHOD :

Use a food processor to chop up the garlic, tomato, onion, carrots, and beans. But if you chop them yourself, just make sure you make them as small as possible. Leave them in separate bowls.

On medium heat put 1 T of oil in a large pot, and add the garlic, tomato, and onion. After that turns into a giant mush, or 5-10 minutes add the "meat" and 6 T of soy sauce. Again, after that starts looking like its all together / 10-13 mins, add the carrots and beans. Cover, and cook until everything is tender.

Now just drain it, and roll the mix up in the spring rolls. Use cornstarch and water, or something of the likes to seal them. Fry them in a pan with enough oil to cover about half of the roll.

Based on how much you put in each roll, it should make 15-30 rolls.

http://www.vegan-food.net/recipe/544/Spr...

Black and White Cookies

Cookies:
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
2/3 cup unsweetened applesauce
1 cup sugar
1/4 cup butter, softened
1 tsp vanilla extract
1 tsp lemon juice or a few drops of lemon oil
2 large egg whites

Preheat oven to 375F. Line a baking sheet with parchment paper.
Set applesauce in a fine sieve to drain while you prepare the other ingredients.
In a medium bowl, whisk together flour, baking powder and salt. In a large bowl, cream together butter and sugar until smooth, 1-2 minutes. Beat in applesauce, vanilla and lemon juice. Add in egg whites and beat until well combined. Stir in flour mixture until batter is smooth.
Drop batter two tablespoonfuls at a time onto the prepared baking sheet. Smooth slightly to form nice, round circles.
Bake for 10 minutes, until set but not browned.
Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely.

Icing:
1 1/2 cups confectioners sugar, divided
3 tbsp milk or light cream, divided
1/4 teaspoon almond extract
1/2 tsp vanilla extract
2 tablespoons unsweetened cocoa

When cookies are cool, prepare the icing. Sift 3/4 cup confectioners sugar into two small bowls. Add 1 tbsp milk and the almond and vanilla extracts to one bowl and stir until smooth. Add cocoa and 2 tbsp milk to the other bowl and stir until smooth. Using a small knife and working over the bowls to catch drips, spread each icing over half of each cookie. Set on a rack until icing is set, then store cookies in an airtight container.

Makes 2 dozen cookies.

http://bakingbites.com/2005/08/look-to-t...

http://vegweb.com/index.php?topic=20748....
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