|Hi! Wing It Vegan is currently on its annual hiatus. It might take me a while to reply to comments, messages, emails, love letters, hate mail, and all that good stuff. I had to turn on that hateful word-verification thingie for comments due to too much spam - it is rather annoying, sorry about that! Thanks for stopping by!|
Friday, February 8, 2013
Fine, I'll bake chickpea cookies
Mr. Wing-It and I are in preparations for our travels, and very soon Wing It Vegan will yet again go into hypersleep until September or October - just in time for Vegan MoFo! I intended to make my funny little Strawberry Love Bugs before Valentine's Day, but I don't think I will have time for that this year. Curse you, responsibilities! I've also been working on a massive Cookin' Crunk post for a while, and hopefully I will be able to publish it before we leave. Fingers crossed!
Anyway, does this ever happen to you?
I just can't stay away from sweet goodies! I was determined to be good and show some self-control after my trip to the dentist a few weeks ago, but all that willpower vanished when I saw that Ricki had pinned these delicious looking chickpea-based peanut butter cookies. To hell with temperance! Give me cookies! I rolled my eyes at chickpea cookies and bean brownies for years, and finally last week I gave in and tried them. They were wonderful! Chickpea flavor? Nope. Just vanilla, chocolate, almond (I made mine with MaraNatha almond butter instead of peanut butter), and a what-is-that flavor that does not taste like chickpeas. This non-believer is now a worshiper of the chickpea cookie! Thank you for the recipe, Erin!
My elebentieth batch in two weeks.
I am not accepting products for review these days - unless something looks irresistibly good! That is what happened when the good folks at Parmela offered to send me some aged vegan parmesan. How could I resist?
It's very sharp and flavorful, so a little goes a long way. This product is more like dairy parmesan than any other vegan cheese I've ever tried. It resembles fresh dairy parmesan, unlike the white powdery parm substitutes that resemble that super fine floury dairy pasta topping thing. (I do like the white powdery vegan parmesans too though)
That is a nice plate of polenta with tomatoey lentils and Parmela on top. Why did I choose a yellow food to show a yellow parmesan product? Dummy! Take a look at the ingredients and nutritional info:
Thank you, Parmela for letting me try your tasty cheese! Now let's see what the Wing-It ducks are up to...
Happy weekend, everyone!