Savory Seasonings: Vegan Cookies Invade Your Cookie Jar

In 1997 my body simply gave up and refused to digest the harmful component of MSG, free glutamic acid. My reaction was so severe, eating trace amounts of free glutamic acid just wasn’t an option. As a matter of survival I spent years researching this ingredient and learning everything I could on what it is, what names it is hidden under and how to cook without it. I was devastated to learn that this ingredient is hidden under more than 50 different names in virtually everything in a box, can or bag. All quick and easy meals and items on the grocery store shelf that I was accustomed to eating were no longer options.

My journey has been long but very rewarding. The more I learned about the flavor enhancers, preservatives and chemicals that are added to packaged foods, the more grateful I became for our diet change. This lifestyle has helped my husband and me feel better than we have in years. I am forever grateful for the many people that have taught me what they know about cooking from scratch and those that helped me discover fun and exciting options in the kitchen.

We have found new favorites and love this new lifestyle of cooking. Included here are a collection of recipes using pure and simple ingredients. My hope is they bring the same pleasure and enjoyment to your home as they have to ours.

The dairy/egg free recipes are from our experience with our dairy/egg allergic daughter.

I avoid the following ingredients commonly found in processed foods: Monosodium glutamate, Glutamic acid, Autolyzed yeast, Hydrolyzed protein (any protein that is hydrolyzed), Calcium caseinate, Textured protein, Monopotassium glutamate, Sodium caseinate, Yeast nutrient , Yeast extract, Yeast food, Glutamate, Gelatin, Hydrolyzed corn gluten, Natrium glutamate, Carrageenan, Soy protein, Soy protein isolate, Soy protein concentrate, Whey protein, Whey protein concentrate, Whey protein isolate, Bouillon and Broth, Natural Chicken, Beef, or Pork Flavoring, Barley malt, Malted Barley (flavor), Stock, Protease enzymes, Anything enzyme modified, Ultra-pasteurized dairy products, Maltodextrin, dextrose, Cornstarch, High fructose corn syrup, aspartame, dextrates, Flowing Agents, Natural flavor, Artificial flavor, Malt extract, Malt flavoring, Pectin, Anything protein fortified, Milk Powder, Dry Milk Solids, Annatto, Gums (guar and vegetable), Dough Conditioners, Citric acid, Protease, and the word "seasonings" when it is found on a packaged food label.

Also strictly following the migraine elimination diet.

Vegan Cookies Invade Your Cookie Jar

Vegan Cookies Invade Your Cookie Jar
http://savoryseasonings.blogspot.com/

A new favorite cookbook from 2010 is “Vegan Cookies Invade Your Cookie Jar.” My daugther has an allergy to eggs, dairy and soy so we frequently turn to vegan recipes for perfected recipes that exclude eggs and dairy. This cookbook has been amazing, we have enjoyed most of the recipes from it. An added perk to cooking without eggs is my daughter can sneak bites of the dough, lick the bowl clean and we don’t have to worry about raw eggs.

For those looking for a few 100% shelf stable, food storage, recipes to have on had- these recipes are great. All made from 100% shelf stable ingredients.

Here are a few of our favorites from the book:

Chocolate Chip Cookies. Not amazing, can't beat a traditional chocolate chip cookie made with real butter. But the best I have found for being dairy and egg free.

Peanut Butter Chocolate Pillows. These are the dairy free, egg free version of Magic in The Middle Cookies. A rich chocolate outside with a peanut butter surprise in the middle. My daughter refers to these as "chocolate squishies." The dairy/egg free version has a softer dough that is much easier to work with. They are both awesome cookies, but overall I prefer this dairy/egg free version. It's perfect and could easily be served at party without anyone questioning the ingredients.

Lazy Samoas are the dairy free, egg free version of Girl Scout Samoa Cookies. The original ones are a TON of work, really an all day project but well worth it. This dairy/egg free version is super quick and really, really good. The shortbread bottom is skipped to save time but I still LOVE the overall result.

1 comment:

Anonymous said...: I have this book and I LOVE it. The gingersnaps are chewier than i like but still very very tasty. The Nutter Betters are also very good and even without the filling.; January 28, 2011 at 10:49 AM

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