Vegan Mofo: My Favorite Tahini

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Ok. By now it’s apparent this year’s MOFO has been a major fail. Day 21 and I’ve only posted twice. Wowza. At least I have moving to blame it on. Right? *sheepish look*

I still want to share a few of my favorite vegan things with you this month, and this one is one of my all-time favorites…Max Sesame Tahini Spread. It’s sooooo good!

Max Sesame Tahini Spread

I started using this brand of tahini after reading about it on Carry on Vegan. I’ve been ordering it for a few months, and it really makes all other tahini pale in taste comparison. I can even eat this tasty little seed butter straight out of the jar – something I can’t say for other brands of tahini I’ve tried.

I know these little jars are a bit pricy, but the flavor is very pronounced, allowing you to use less of the product. Also, you can save on shipping if you order a few jars at a time – like I just did 😉

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Vegan MoFo: My Favorite Thing is…Oat Flour!

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Ok, so my MoFo’ing is off to a slow start. Here we are at day 6, and this is my first real post. At this rate, I won’t get to share very many of my favorite vegan things :-/

Regardless to my pace of posting (posting pace?), I wanted to get this month rolling with one of my very favorite ingredients…oats! And, more specifically, oat flour. Why oat flour versus the whole oat? Sometimes I react to whole oats, specifically oat meal. I use make a point to purchase organic, gluten free rolled oats (or steel cut/oat groats), but sometimes, when I eat oat meal, I almost feel asthmatic. I would probably feel the same if I ate an entire batch of whatever it is I make with the oat flour, but I’m usually able to control myself. Usually 😉

Back on track…Why do I love oat flour so much? It’s crazy versatile! I’ve had great luck substituting it one-for-one for in everything I’ve tried. (Given, I haven’t tried it with every recipe.)  But, I’ve great luck with pancakes, muffins, and…cookies! Yummy, yummy cookies.

Peanut Butter & Jelly Oatmeal Cookies

1 1/2 c oat flour

1/2 c rolled oats

1 c peanut butter

1 c fruit spread/jelly

1 flax egg (1 TBSP flax meal + 1-2 TBSP water – combine and allow to gel)

2 tsp baking powder

1 tsp baking powder

Splash vanilla (about 1 tsp)

Sprinkle salt (if peanut butter is unsalted)

Combine dry ingredients (oat flour, oats, salt, baking soda, baking powder) and stir to combine. (I do this with a fork, but a sifter would work wonderfully. Just add the whole oats secondary.) Add wet ingredients (peanut butter, jelly, vanilla, flax egg). Stir just to combine ingredients. Scoop by large scooper (I used an ice cream scooper.) onto a parchment lined baking sheet. Flatten a little after scooping.

Bake at 350F for about 10-12 minutes. (Check after 8 minutes if your oven runs hot.) Time will depend upon your oven and thickness of cookies. Remove cookies from cookie sheet right away (the oat flour will draw moisture and make the bottom of your cookies soggy), and cool on a wire rack.

My batch of dough made 16 large cookies, but don’t let that stop you from making them; they freeze well and reheat great too!

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Notes:

I thought these cookies are naturally sweet from the sweetness of the whole fruit spread, but if you’re feeding these to people who eat ‘traditional’ cookies, you might want to add a little liquid sweetener or your favorite non-nutritive sweetener. Additionally, if you want to turn these soft, cake-like cookies into muffins, try thinning out the batter with a little non-dairy milk. Mix-ins would be good too! Try crushed peanuts, diced pieces of whole fruit, chocolate chips, etc. Go crazy!

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Vegan MoFo 2013 is Here!

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It’s here! It’s here!

Today is the first day of the 2013 Vegan Month of Food – affectionately known as Vegan MoFo 2013. Woohooo!!

This is my third year participating in Vegan MoFo, and, like last year, I theme for this year’s event. For the next month, yes, the entire month of September, I will be sharing my favorite (vegan) things with you. Some of my favorite things will include products, places, websites, recipes, books, magazines, blogs, and…two give-a-ways. Yes, you read that right – two give-a-ways! Because, c’mon, everyone’s favorite thing is free stuff *wink*

Just in case you’re asking yourself, “What the hell is a MoFo?,” I’ll tell ya. Well, technically, someone from the MoFo gang will tell you, because I’m quoting their “About” page:

VeganMoFo was originally created on the Post Punk Kitchen, as an homage to NaNoWriMo. Because we do want to write novels, but sometimes cooking gets in the way. So why not combine them!

The idea is to write as much as you can all month, about vegan food. The blog entries can be about anything food related – your love of tongs, your top secret tofu pressing techniques, the first time your mom cooked vegan for you, vegan options in Timbuktu – you get the idea, right? If not, browse around on some of our round-ups and you’ll catch on fast!

And there you have it. And here you have me, posting as much as possible this month and sharing all (ok, most some) of my favorite vegan things. Simple. And exciting!

While it’s fresh in your brain, check out the Vegan MoFo Blog Roll, RSS Feed, and Facebook page. All the cool kids are doing it. You should too.

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