Vegan Eggless Chocolate Chip Cookies

I have to tell everyone, I am not 100
% vegan. I am not trying to spread veganism. But i try to adopt in my day to day busy life to stay healthy, fit and disease free. I don't go to extremes. We all have our opinions.
How do we measure it
?
By staying healthy. But I am trying to keep myself healthly by eating the right food and in moderation. Our taste buds for eating sweets are going bonkers. So I thought balancing our diet, keeping in mind high cholestrol, blood pressure, diabetes, heart attack, cancer. All these bad friends are increasing in numbers.

So having eggless cookies after dinner or for snacking is a great way to nourish your body without losing your taste buds or crave for eating sweets. This a healthy, nutritious, low calories, tasty, eggless, butterless cookies.

I have to tell you these cookies are delicious, tasty, soft, chewy and mouth watering. I researched on the web, trying to see what else is there out for making eggless cookies. There was variation in makin Vegan cookies. So I adopted few things from here and there and then I added my did my own testing in my little home kitchen. The sources from Taste of Home.com. I have tweeked this recipe as per my
needs. So enjoy!

1-1/4 cups packed dark brown sugar

1/2 cup vegetable oil

6 tablespoons vanilla Almond milk or Soy

1/4 cup  sugar

1/4 cup ripened bananas
    2 tblsp Chia seeds gel/paste

2 teaspoons vanilla extract

2-1/4 cups  unbleached all-purpose flour

1 teaspoon baking soda

3/4 teaspoon salt

1 cup vegan semisweet chocolate chips(Diary free)

 
what is Chia
?
you can see my picture detailed description. how to make paste?

Directions

• In a large bowl, beat the first six ingredients until well blended. Combine the flour, baking soda and salt; gradually add to sugar mixture and mix well. Stir in chocolate chips Cover and refrigerate for 1 hour or overnite. I did overnite, as I was tired to bake them.
• Drop by rounded tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned. Cool for 1 minute before removing from pans to wire racks. Yield: 20 cookies

 

 

Nariyal Kesar Kulfi(Coconut saffron Ice cream)

I grew up in Mumbai, eating lot of coconuts. Being on the coastal regions, you will see plenty of palm trees and coconut in abundance.

My mom make delicious meals .She was always known for her meals and still she is. She was born and raised in Karnataka(southern india) and a daughter of a farmer. Her abundant knowledge about food, cooking and you name it is like an Encyclopedia.

Here flair to speak different indian regional languages and her passion to cook is invincible. She was known for being the best seamtress. This was not her passion, it was out of choice to give us the eleviated lifestyle, english education and not repeat the profession.

She made every use of coconuts. From  mangalorean fish curry, to pateleos, gariyos, mandas, gulgule, goat curry, mughlai chicken curry and you name it.

Cooking ,Cleaning and Computer was not my passion. I hated it, as much as I learnt to love it now.

When mom cooked in the kitchen, I would engage myself, pretending to study. I feel guilty about it now. Same with cleaning. I specialized in accomodations operations and housekeeping management. Did not like a bit.

When I was doing my degree in Institute of Hotel Mgt, I had computer as a subject. One of my colleagues did my assignment for me. The program lotus! I still have good memory.

Back to making Coconut saffron ice cream. In hindi, "Nariyal" for coconut and "kesar" for saffron. In this blog you are not just learning your passion to cook, but learning some Hindi words too.

What is " kulfi"? It is a thicker and more smooth and creamy version of ice cream made with heavy cream, condensed milk, whipped cream. But I have made a vegan version. Non dairy, low calorie.

Ingredients
1 can whole coconut milk(full fat)
Refigerate overnight. When the milk get condensed or hardened after refrigeration, scoop coconut and drain water.
10- 12 saffron strands(kesar)
1/2 cup sugar
Coconut milk or creamer(1/2 cup)

Preparation:
In a medium bowl, whip the coconut cream from the can adding sugar little by little. Go slow, otherwise you will form air bubbles. You will form a delicious coconut whipped cream.

I made mistake while making kulfi, i used low fat coconut. Became watery. Did not refigerate coconut and scooped coconut cream and threw water. I used all coconut milk

In a seperate small bowl. Add saffron and dissolve in 2 tblsp coconut milk and rest for 15 minutes and stir well.

Add saffron mix, coconut milk/creamer to the whipped cream. Mix well and add into your ice cream molds or pop molds. Freeze for atleast 5-8 hrs, before serving.

When serving, warm up the molds on the palm of your hand to take kulfi out. Yum yum! Deliciouso.