Cookies, Cookies, Cookies.
Since Isa name dropped me all the hell over her last post about the new Vegan Brunch Cookbook, almost to point where it's embarrassing, I thought I'd at least help promote her new chocolate chip cookies as well. I mean, I've recently been in her house doing whatever she says, showing up with her baked goods and talking her through faux omelet flipping to the point of my faux tears.
The book is obviously going to be amazing and you should add it to your repertoire, duh. There's perfect vegan omelets!! There's also going to be Tofu Benedict, Chorizo Sausages, Peruvian Homefries, Tomato Rosemary Scones, Puttanesca Tofu Scramble and a ton, ton, ton more. The woman whipped up the Puttanesca scramble in a matter of minutes, yet it still tasted way better than any I've had recently in Portland, besides one she made last month that I tried.
The thing is, these are the perfect cookies. She's been working to perfect them, and she did. I almost didn't trust the dough, as it was quite moist when I was popping them in the oven - but as a practiced tester, I tried a couple as is, and 9 minutes later, I had beauties and the hint of hesitation faded. You'd think Isa and Terry were working on a cookie book or something.....
I'd bought a big bag of tapioca starch on the serious cheap at Fubonn a couple years ago, and I'm happy to opt for it whenever it's an option in a recipe. The first step of mixing the sugars, tapioca and oil with a fork really does create the dark caramel she describes. Tapioca flour (aka starch) is cheap and a handy thickener to add to your collection of cornstarch and arrowroot, so pick some up, even if it's just for this recipe because you'll use it in the future. It's so goopy-fying.
Bonus Vegan Brunch porn previously posted on Get Sconed!
Tofu Benedict with Hollandaise
Tofu Scramble with Mushrooms by Isa
(I feel so creepy posting this but you know you want to look)
I'll be sure to have a big Vegan Brunch testing round up post before the book is out, no doubt.