Wednesday, February 04, 2009


We're headed over the hills and through the woods tomorrow for a few days and nights in Sunriver. Seven families - 23 people - are gathering together for lots of fun, food, and hopefully some time in the snow.

I'd like to pay a visit to the Sparrow Bakery in Bend if we can. Good food is always on the list when I vacation. And a few of us might venture out to dinner at The Blacksmith's which I've already been to. It's really good.

I made two batches of Date and Coconut Cookies (one round using almonds and the second using hazelnuts) from my favorite cookbook of late. And I'm hoping to make a big batch of Molly's Cabbage with Hot Sauce to re-heat as needed for lunch or a snack. (I just can't guarantee that they'll have a wok at this house we'll be staying in.)

Here's the recipe for the cookies. Sorry, no pics. They look normal and taste great. Trust me.

Date and Coconut Cookies (Auntie Nuke's)
from the Tassajara Cookbook (again)

1/2 c nuts, roasted
1/2 c date pieces
1 1/2 tsp. nutritional yeast
1/2 c shredded coconut
2 c unbleached flour*
1/2 tsp. baking powder
1/4 tsp. salt
3/4 c maple syrup
1 1/2 tsp. vanilla
1/2 c canola oil or other vegetable oil (I used coconut oil)

Preheat oven to 325F. Put the nuts and date pieces into a food processor and chop together. Put mixture into a medium-sized bowl and then add the yeast, coconut, flour, baking powder, and salt; mix well.

In another small bowl, combine the maple syrup, vanilla, and oil. (With the solid coconut oil I mixed these 3 ingredients in a Pyrex cup on the stove until the oil liquified and mixed with the syrup and vanilla.) Mix into the dry mixture and stir together until the dough is firm and holds its shape. Spoon by tablespoon onto a greased/parchment-ed baking sheet and bake for 20-25 minutes. Cool on a wire rack.

Makes about 2 1/2 dozen delicious, vegan cookies.

* For a wheat-free option, blend baby oats until fine and use in place of flour.


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