Check out this recipe for vegan cookies by girlA from The Dairy Free Diva Recipe Exchange.
I am so relieved and happy that these cookies turned out. I found myself in a funk today . . . Missed my workout this morning and struggled some more with an essay I've been trying to write for the last four years. Yes, that's four years. Then, to add insult to injury, dinner turned out to be a disaster. Awful. By far the worst results of anything I've attempted since the ill-fated red velvet cake nearly a year ago. I could have easily called it a night, but instead, I picked myself up by my bra straps and dusted my vegan-self off because I'll be damned to go nighty-night after today.
These are my Redemption Cookies. I swaggered into the kitchen and started pulling stuff out of the pantry, grabbed a bowl and got to work. One bite and not only did I feel the fog lift, I felt redeemed after that horrendous dinner. Talk about cookies for the soul.
Here is yet another “cheese” sauce — this one quite impressive. The ingredient list is relatively small and the flavor is not soy sauce-y like most ('cause there isn’t any in this recipe)! It’s quite simple to make and can be used on nachos, pastas, baked potatoes and as a dip for veggies. I think this sauce tastes closest to real cheese and I’ll certainly try it on other food. Like most “cheese” sauces, I recommend not microwaving any leftovers, but rather reheating it on the stove. Also, it does help to have the ingredients measured out and ready to go before starting…and of course, I went to my go-to ingredient for added creaminess: Tofutti sour cream!
I really love marinated tofu sandwiches. They're easy to make, will last the whole week and it's so simple to create your own marinades. I first came across this idea from Lauren Ulm of Vegan Yum Yum and her recipe for 
Yum! These were quite delicious and easy to make. The recipe calls for a 1/4 cup of applesauce and of course, I didn’t have any. We’re not big applesauce eaters here and I knew that any leftovers would turn different shades of green and white, so I opted to make my own. I just chopped up 1/2 a Granny Smith — skins and all — and threw it into the food processor with a 1/4 cup of water and a teaspoon of sugar. Worked beautifully! Also, the recipe calls for flax meal mixed with 3 tablespoons of water, yet strangely never mentions it again. I nearly forgot to add it! So I figured the best time to do so was when adding the applesauce and vanilla. Seemed to be the perfect time. The lemon-flavored icing was the perfect accompaniment to these cookies!
I've never been very good at making breads, but this was very easy and SO DELICIOUS! I love potatoes and I love pesto, so it was a no-brainer — I had to make it and it smelled divine as it baked. And please note, this recipe makes 2 of these large loaves, not just one!