Wednesday, October 22, 2014

"Vegan Casseroles" Review & Giveaway

Vegan Casseroles Blog Tour! 

By now I'm sure you've heard some of the buzz about Julie Hasson's newest book, "Vegan Casseroles." Julie is quite a dynamo - she's written loads of great cookbooks (including one of my favorites, "Vegan Diner"), she used to run a vegan food cart in Portland called Native Bowl (yum!), and now she's busy launching a vegan & gluten-free baking mix called Julie's Original

Somehow, in the midst of all that, she also wrote this excellent casserole book. Casserole recipes are often super heavy on the eggs and dairy - since they rely on those ingredients to bind everything together. It's so fun to finally have a whole book of vegan casserole recipes! 

ready to go in the oven

The first recipe I tried was the Italian Stuffed Peppers with Fennel and Garlic. This recipe called for TVP (texturized vegetable protein), which I hadn't used in years! Combined with some cooked rice that I already had on hand, this whole thing came together in no time at all. The flavors were absolutely delicious - I especially loved the fennel seeds in spice mix.

I made this dish on a day of the week when I don't typically return home from teaching until later in the evening. Casseroles are so great that way. I made it ahead of time, and had Mr. VE&T pop it in the oven at the appointed time. And then I came home to a delicious dinner! The recipe says it will make you eight halves, and I only got seven. That said, I picked out some pretty giant bell peppers, so I wasn't surprised. We enjoyed these for dinner two nights in a row, plus I had some for lunch for a few days after that. I loved that this dish came together quickly, was packed with protein, was quite low-cal, and made a ton of food!

after baking!

In fact, Mr. VE&T loved these stuffed peppers so much that he made a batch all on his own for our recent rainbow potluck! He used little mini bell peppers for that occasion and made about 30 halves with the mini peppers. 

Like a lot of recipes in this book, you can take the "make it from scratch" route and make your own pasta sauce (she provides a recipe), or you can take the "I want something super easy" route and use store-bought sauce. 

Next up on my list of recipes to try was the Creamy Spinach Florentine. Oh dear, this was SO GOOD. The sauce recipe made a ton of sauce and I thought it was going to be too much... but once you mix it all together, the result is a super creamy and rich casserole dish that was not lacking at all. The sauce also calls for sherry and nutmeg, both of which imparted a more sophisticated flavor to the dish.

The recipe suggested using frozen spinach, but I'd rather use fresh spinach, so I just steamed up a pound of fresh spinach and chopped it up. It definitely seems to me that these recipes are easily adaptable and quite versatile. Even Mr. VE&T who is an eager omni eater totally loved this and said "I couldn't have enjoyed this more if it had been made with cheese!"

This dinner was a bit more indulgent than my average weeknight dinner, but seriously, no regrets. I loved it. After I made it I also saw that Julie gives an option to reduce the cashews in the sauce a bit, so maybe I will try that variation next time. There are a load of mac and cheese type recipes in "Vegan Casseroles," and I think I will slowly try my way through them all. For years now I've pretty much avoided vegan versions of mac n cheese, but this dish totally lured me back in. Next up we'll probably try the "Boozy Baked Penne with Caramelized Onions." Doesn't that sound crazy good??

One of the best things about casseroles is how you can throw a bunch of stuff in one dish, pop it in the oven, and then feed an army. Recently we had 6 family members over for a special dinner (my mom's birthday, actually!!), and I thought it would be a perfect time to make another casserole. I made the Chickpeas with Rice, Dill, and Tomatoes, and it was a big hit. The ingredients are mixed with a creamy tahini sauce and then baked. I couldn't stop myself and used extra tomatoes.

This dish had really excellent flavors - light, fresh, and tangy. We served this with a giant side salad and then some birthday dessert for my mom, so it was just great. That said, this was a lighter dish, and in my opinion, needs a salad or another side dish to be just right. Everyone loved it - including the healthy-palette folks and the not-at-all-health-oriented folks, so that alone makes it quite a winner in my book.

It's also worth mentioning that the book is very friendly to gluten-free folks, especially since Julie herself has been gluten-free for a few years now. The result is that almost all of the recipes in the book are either naturally gf, or easily adapted to gf needs.

Taco Casserole - straight out of the oven!

all served up and ready to eat!

The last recipe I've made (so far!) was the Taco Casserole. This recipe also called for TVP, and came together really quickly - just a matter of minutes really! It called for vegan cheese, but I don't keep any vegan cheese around. Instead I had some homemade noochy queso sauce that I poured on top and that was a nice addition. We got four hearty servings out of this dish. The serving suggestion of lettuce and tomatoes was a really important part of the final presentation. It was nice to have something so crisp and fresh like the lettuce along with the spicy, meaty casserole. In fact, next time I think I will make even more veggies to go with it, since unlike the other recipes I tried, this one didn't have that many veggies in the recipe itself.

Vegan Casseroles has a variety of rich and creamy casserole recipes, along with some that are lighter. Some of the recipes call for pre-made ingredients like "vegan sour cream," or "frozen hashbrowns," or "vegan cheese." If you're like me, and don't usually buy many products like that, obviously you can skip those recipes or just skip those ingredients - or knock yourself out and make the same thing from scratch. That said, there are some really amazing "from-scratch" sauce recipes in this book that are truly delicious and that don't require a ton of effort or weird ingredients. 

I think almost everyone is guaranteed to find a few standby recipes in this book that they will really love and will come back to again and again. I'm glad to have this book, especially because it's hard to find tasty and reliable vegan casserole recipes. Casseroles are so great for holidays, potlucks, big gatherings, or when you want to cook on the weekend and eat all week. This book definitely meets those needs and I'm looking forward to trying a lot more of the recipes. 

Two Giveaways!
#1) I was lucky to receive a copy of the book in exchange for participating in the blog tour... and then publishers accidentally sent me another copy! So, happily for you, I have a copy to give away. I'm happy to open it up to my international readers as well as US and Canadian readers. To enter, just leave a comment here on this post. I'll pick a winner on October 31st (Halloween!). 

#2) Also, in conjunction with this blog tour, Julie's publisher (Running Press) is holding a special giveaway you can enter to win a Breville Smart Oven, and five runners-up will win a copy of Vegan Casseroles. That's pretty rad. That giveaway closes on November 12th. 

Wednesday, October 15, 2014

Return of the Double Rainbow Potluck!

I'm sure you can see from the title drawing for my blog that I really love rainbows. When I was kid, I always arranged my candies in rainbow order before eating them. Up until fairly recently, I kept my sock drawer arranged in rainbow order. So, this rainbow-appreciation runs deep with me. 

This weekend was our 
4th Annual Double Rainbow Potluck! 
Inspired by the glory of nature's colorful bounty this time of year, my pals and I held our first Rainbow Potluck way back in 2010. We skipped a year in 2011 (why!?), but now we are fully committed to making this excellent culinary spectacle a yearly event.

Just what makes it a Double Rainbow Potluck, you ask? Well, we have the full rainbow spectrum represented in both savory dishes and in desserts. It is quite an undertaking! Well ahead of the gathering, people have to commit to their color and flavor spectrum - for example, I signed up for "Green Savory," and Mr VE&T signed up for "Red Savory"... until bit by bit, you've got red-orange-yellow-green-blue-violet in both sweets and savories all signed-up-for. It's so fun! Without further ado, get ready for a colorful blast of food photos!

Red Savory: Stuffed Mini Red Bell Peppers
This was Mr. VE&T's first time ever actually cooking a dish for a potluck, and it was really awesome! I helped him a little - but mostly just with finding where I keep things in the kitchen. This recipe is from Julie Hasson's new Vegan Casseroles book, and you'll be hearing more about it soon - it's super easy, very tasty, and also extremely red! 

Orange Savory: Sweet Potato & Lentil Shepherd's Pie
Our friend Jamboxrocks made a long-distance drive to come to the potluck, which was really special because I hadn't seen her in ages and she is very cool. Plus, she is a great cook - so that's an extra bonus! She made this delicious Shepherd's Pie - and what you can't see here is the lentil-veggie filling. The whole thing was very delicious and I went back for seconds. She even left us with some of the leftovers and we were both stoked! 

Yellow Savory: Nacho Dip, Yellow Veggies & Yellow Corn Chips

Solipsistnation made a very rich and spicy, and "dark yellow" Nacho Dip. I don't know what all was in it, but it was really good! It was a little chunky, thick and dippable and had just the right amount of spicy flavor without being overwhelming. I also loved the yellow veggies - yellow carrots are special!

Mini Green Corn Tortillas!
I was in charge of Savory Green, so I decided to make Green Tacos. First, I decided that the corn tortillas had to be green. I went looking online and found nothing helpful at all, which seemed totally surprising. Then, I looked in my brand new copy of Vegan Tacos, by Jason Wyrick and didn't see any green tortilla ideas. So, I sent him a Facebook message and asked for advice. In the end, I combined my idea and his idea and had great success! I charred (then peeled) two poblano peppers (Jason's idea), and steamed a big handful of spinach (my idea). I pureed the poblanos and spinach with some of the water from steaming the spinach and used that for the liquid in the tortillas. I used the recipe and instructions from Vegan Tacos, which were easy and clear. This was my first time ever making corn tortillas! 

They came out great! As you can see, they are super green. Also, they had a perfectly present poblano flavor, and even a little spicy kick. They didn't puff up, the way the book said they might, but they were soft and tasty and I was totally pleased.

actual depiction of real-life events

I do not have a tortilla press, so this drawing shows the sophisticated method I used. I put the little wad of tortilla masa between two sheets of waxed paper, and put all that between two of my thickest cookbooks ("How to Cook Everything Vegetarian" and "Madhur Jaffrey's World Vegetarian," if you must know). Then I stood on the top book with one foot and pressed down solidly and evenly. It worked just fine! 

I also used Vegan Tacos to make a homemade batch of Salsa Verde - with tomatillos, charred poblanos, cilantro and some other stuff. This was my first time ever making green salsa, and it was so fun! I always love Salsa Verde, but usually I just buy it. It was actually pretty easy and was also extremely delicious - way better than the store bought stuff!!

Green Savory: Mini Green Tacos!
Green corn tortillas stuffed with garlicky sauteed spinach, slices of fresh avocado, and then topped with salsa verde. It was hard to figure out how to serve a giant batch of mini soft tacos - but smooshing them all into pyrex casserole dish ended up working out pretty well. I was really happy with how these turned out, and I definitely look forward to more taco adventures with the new Vegan Tacos book.

 Savory Blue: Blue Gnocchi with Shallot Dressing
Oh my goodness. Can you even believe it? First of all - they really did turn out blue! Secondly, they were also extremely delicious. Max made a big batch of gnocchi using purple potatoes, and with the help of a little food science, got them to turn blue. But they were also just very tender and fresh little gnocchi gems of starchy goodness. The shallot dressing was such a nice flavor and didn't detract from the blueness of the gnocchi at all!

 Savory Violet: Imam Bayildi (Turkish Stuffed Eggplants)
Oh man, don't these look amazing? Well guess what? They were! These were long eggplants stuffed with tomatoes and garlic and herbs and they were lovely. Even though they looked so perfect like this, we cut them in half for the sake of trying a little bit of each of the dishes.

Bonus Rainbow Salad!
A long time ago, we collectively realized that you must have a giant green salad at every potluck. It feels so good to eat some salad along with all the other special foods. Plus, for a rainbow party, the salad is an obvious must! I had so much fun making this beautiful salad. Underneath that colorful array of veggies was a giant heap of pre-dressed lettuce and greens. So fun to arrange all the veggies in order.

Bonus "Clouds": Tamale Pie / Shepherd's Pie Fusion
Instead of puffy white clouds at the end of our rainbow, we had a puffy white casserole dish! This had a mexi-beans base with lime-scented mashed potatoes on top. I think Ms.A said it was a PPK recipe? It was a nice mix-up of two familiar casserole favorites. The mashed potatoes were super good with the lime in them!

 Red Sweet: Raspberry Beet Bars with Cream Cheese Frosting
It's hard to capture just how red these were! The main flavor was definitely raspberry, but some of the deep red color comes from beets. Underneath the red stuff was a chocolatey cake/crust. The recipe comes from Hannah Kaminsky's pie book, and these were really good. In fact, just looking at this picture made me go get one of the left over bars out of my fridge right this moment and eat it. Damn that's good!

 Orange Sweet: Pumpkin Whoopie Pies
 Whoopie! Big cakey cookies with pumpkin-marshmallow filling! Apparently, the filling was made with just melted-down Dandies marshmallows and pumpkin puree, and it had a great flavor and a great orange color. Our tiniest party guest was absolutely smitten with these, and by the end of the party, he was camped out by the edge of the table, up on his tip toes, turning the platter to try to access the last of the Whoopie Pies. Ha ha. Sadly, he was foiled by alert parents!

Yellow Sweet: Turmeric Lemonade
Damn this stuff was good! Ms. A said that she found raw fresh turmeric and infused it into the simple syrup, and used that to make the lemonade. And that now her entire kitchen was stained yellow. A while back my aunt gave me a bunch of really amazing Turmeric drinks and I totally fell in love with them - and then realized that they cost about $7 at the store. So sad. Well, this delicious lemonade really reminded me of those drinks and made me think maybe I could make some on my own. I loved the turmeric flavor and it was a great idea to combine it with lemonade. 

Green Savory: Kale & Apple Cake
You heard right, Kale Cake! What will vegans think of next?! Well, you can't see it - but this cake really was quite green on the inside. Believe it or not, this cake had one entire bunch of kale in it - and it was so delicious. It was sorta like zucchini cake or carrot cake - a lovely spice cake that is secretly stuffed full of veggies. When we cut into it, the inside was actually full of little green flecks - which was really fun. A totally good and delicious spice cake!

Blue Sweetie: Blueberries
The truth is, no one signed up to bring a blue sweetie. I get it - blue is pretty tricky. But I couldn't stand to neglect such a lovely part of the rainbow palette, so I ran out and bought a couple of tubs of blueberries. Is that a lazy move? Maybe. But hey, I was busy making green tortillas! Plus, in truth, most of the time all this beautiful produce is pretty spectacular all on its own and really doesn't need to be enhanced in order to shine. Suffice it to say, there were no blueberries left at the end of the evening.

 Violet Sweetie: Port Wine Ice Cream
This is not a good picture, but this was some very delicious ice cream! I think Sophia said it was a vanilla ice cream base, made with port wine. I'm not a big alcohol fan, but I really like boozy desserts for some reason. This ice cream totally knocked my socks off! The rich and earthy port was a great combo with the sweetness of ice cream. Because of the alcohol, it was super melty, but that didn't stop us from gobbling it down.

 Sophia sportin' the rainbow unicorn socks! I need to buy a good pair of rainbow socks. My lack of silly rainbow attire for the Rainbow Party was woeful. However! We did each wear our color - so, since I brought "green savory," I wore a green tshirt and green jewelry.

The rainbow spread!

We have a little potluck tradition amongst our pals where before anyone eats, we all stand around the table and tell each other about the dishes we brought. It's a fun way to start, and it's nice to give everyone a chance to talk about their culinary creation.

my dinner plate, in rainbow order of course.

Sorry the picture is blurry, but I think I was in a manic rush to eat. Who has time to properly focus the camera at a time like this??

my dessert plate
Again, a blurry picture. I could take the high road and blame this on the lack of natural light by this point in the evening, or I could be more honest... and just confess that I was probably a bit too eager to get to that melting ice cream before it was too late! Can you see the green flakes in the kale cake in this picture?
 treasures at the end of the rainbow!

All in all - another super wonderful Rainbow Potluck! Great food, beautiful produce, delicious creations, good friends, and a lovely evening. Hoorah!!

Tuesday, September 30, 2014

MoFo: Doodle Pancakes & Doodle Winners!

Congratulations! We made it to the end of VeganMoFo! 
I did 30 posts in 30 days ~ Huzzah!

I hope you had a great time blogging and reading and surfing around through more vegan blog posts than a person could possibly read in a month! I plan to continue clicking through, so that I can keep finding new blogs to follow. I had a really great time blogging this year, and I also did a better-than-usual job of surfing and commenting all month. I loved that bit!

Since it's the last day of MoFo, I wanted to go out with a bang!  Last week Mr VE&T saw a great little movie on Facebook of someone doing neat portraits with pancake batter. It was  pretty cool and we both thought how fun it would be to turn my little doodles of our family into pancakes!

can you even see the faint outlines of my doodles?

Well, as you can see, it might have been fun, but it wasn't really very successful. In fact I did some with some pancake batter and when that wasn't working, I tried it again with some crepe batter. I tried leaving the drawing part on the skittle for longer before adding the "fill-in batter", but nothing worked! Maybe I need a different kind of skillet? A different kind of batter?

Still I love this idea. What other fun ways could I do doodle food? I am already hard at work brainstorming ideas. I thought this would be such a fun post for the day when I reveal the winners of my Doodle Giveaway Contest, so even though it wasn't the biggest success, I forged ahead fearlessly!

ha ha. It is sorta weird to eat a pancake that's supposed to be you. 
But it's even weirder not to eat a perfectly good pancake, so it sure didn't stop us! 

Speaking of the Doodle Giveaway Contest
drumroll please!
We have TWO Winners:
#24 Nicole of Vegan Nom Noms
#28 Rachel

and HappyMoFo to all!

Monday, September 29, 2014

MoFo: Homemade Italian Tomato Paste, "Conserva"

Two years ago, I had a glut of tomatoes and my friend Kittee suggested a great recipe that used up many pounds of tomatoes, and made a super rich tomato paste. I made a batch, popped it in the freezer, and started using a little bit of it every time I made soup or wanted to add some serious umami tomato power to my dinner. Frankly, we fell in love with that stuff. It's hard to put into words just how flavorful and rich and amazing this stuff is. The problem was, I had totally forgotten what it was called and hadn't bookmarked my recipe. I asked Kittee and she didn't remember either. I was desperate! All I remembered was that it started with the letter "C." 

Well, we recently finally used up our last cube of "tomato power," and in a state of panic, I got down to some serious Googling ... and voila! I found it!! The glorious tomato power umami flavor cubes were called "Conserva." There are a lot of good recipes and ideas for conserva online, and I read a bunch of sites, then sort of combined a few of them. 

tiny little guy full of power!

The recipe starts with 5 pounds of tomatoes, and ends up with about 16 1-inch tomato boullion cubes. That's roughly 1 pound of tomatoes per 3 cubes of conserva. It's basically an Italian tomato paste with some salt and olive oil... but the end result is totally out of sight.

I used: 5 lbs dry-farmed tomatoes, 2 Tbsp olive oil, and 1/2 tsp salt.

lots of tomatoes!

First I washed and halved / quartered all the tomatoes. All of that went in to a pot (top left) with the olive oil and salt, and was brought to a boil over medium-high heat for about 30 minutes or so... "until the skin was beginning to soften and peel off the flesh of the tomatoes," as directed by one of the recipes. Some of the recipes said to seed the tomatoes, so I did that. But then, I was looking at that bowl full of tomato flavor, and I couldn't bring myself to leave it out. So I boiled that stuff down for a little while too.

food mill fun!

All the stewed tomatoes and the cooked down seeds/juice were run through a food mill to create a pot of thick soupy tomato-ness.

I don't have a super fine screen for my food mill, so a few tomato seeds got through, but that is totally okay with me in exchange for more tomato flavor. You can see, at this point it's just a thick, lightly-cooked tomatoey liquid.

I poured that tomatoey soup into a rimmed baking sheet, and baked it at 325 for about 1-2 hours. I know that's a huge window, but it really just depends on how liquidy the tomatoes are, how your oven works, etc. I used convection bake, so there would be more air circulation. You've got to keep an eye on it, and give it a stir every 30 minutes or so.

I know this isn't a great picture, but you're looking for the time when the mixture starts to pull away from the edges a little bit. That's a sign that it's starting to thicken, and at this point, it's time to turn the heat down to 200 F for another 1.5-2 hours. You still need to stir every 20-30 minutes, because the edges and the top cook faster and you gotta keep mixing it around.

The mixture will thicken and thicken and reduce and reduce until you are left with something like this. The moment I knew it was ready was when the mixture suddenly had a shiny, brick-red look to it. It's sorta half-way between fruit leather and tomato paste. It's really thick.

I packed all that tomato paste onto a piece of foil, wrapped it up and popped it in the freezer. Remember, this started off as 5 pounds of tomatoes! This square is probably about 5 or 6 inches long on each side.

The next day I took it out of the freezer, and used a super sharp knife to cut it into 16 cubes. The foil was sorta sticky, so next time I'll use parchment paper for less fuss.

the final product!

In the end, I got 16 cubes of pure caramelized tomato power umami goodness. You guys. This stuff is SO GOOD and SO SPECIAL. It's definitely a project to make, but it mostly just requires you being around the house, not a lot of actual work. In fact, I already decided to make another batch, because I don't think this will be enough.

All the power and glory of a full-sized Amey in a tiny little Tomato-Conserva-Sized Amey!

Today is the last day to sign up for my

two winners will be chosen tomorrow: on the last day of VeganMoFo

Sunday, September 28, 2014

MoFo: His & Hers Pasta Night

my wonderful gifts from Cadry!

Did any of you do the retro-blogging-postcard-swap that Cadry organized? I loved that idea and signed up right away. Well, guess what? I got a package from Cadry herself! Lucky me! She sent me a lovely package of locally-made artisan pasta, a very touching card, and *a super awesome little ceramic bowl that she made!* So lovely! 

Back in the early days of our relationship, Mr. VE&T and I ate a TON of pasta. I'm sure we had pasta at least three times a week. But, at some point we both started watching our weight and counting calories, and now we don't eat nearly as much pasta. We don't love it any less, though! So, this pasta from Cadry was a super awesome surprise, and just the right amount for two good servings. 

 back row: Mr VE&T's dinner
front row: my dinner
everyone is happy

One result of eating pasta less often is that we have different fantasy pasta dishes. Mr. VE&T is all about the red sauce. Meanwhile, I like red sauce, but my heart lies firmly in the Pasta Aglio-Olio camp. Man, I love that stuff. So, last night I decided to make a fun His & Hers Pasta Dinner - where we each got our favorite thing. I used some of our fresh tomatoes and cooked up a light tomato sauce for Mr VE&T ~ with tomatoes, garlic, dried oregano & thyme, fresh basil and a touch of olive oil and salt. Mine was just classic: olive oil, garlic, a pinch of red pepper flakes, a pinch of salt, and fresh parsley. That pasta was SO GOOD. I loved the big wide ribbons, and the texture was perfect! I can be a bit of a pasta snob, so that's no faint praise!

In keeping with the theme of the evening, We also had His and Hers Broccoli ~ Mr VE&T got all the stems (his favorite part), while my plate focused on the florets (my favorite part). We also had a Tofurkey Spinach Pesto Sausage on the side. Have you tried that flavor? They are really good, and went great with this meal!

Usually I can't be bothered to make two dishes for dinner, and one of just settles for having something that isn't our top choice. This seemed like an easy enough way to make both of us super happy... and it was!

Saturday, September 27, 2014

MoFo: Fancy Little Hamburger Cookies!

Our 1st anniversary party at the yoga studio today went great. Those cookies I made yesterday were a big hit! We also had a Teacher Appreciation hour in the mid-day, with treats and gifts and a chance just to socialize together for our teachers. It was so sweet. Of course, I wanted to make an extra special treat for our extra special teachers! 

defying the heternormative cookie culture

I've been looking for an excuse to tackle some really special Italian cookies called "Baci di Dama" which translates "Lady's Kisses," and so I decided to dive in! 

oooh la la!

They are super cute, round little cookies with a layer of chocolate in between them. They are diminutive mini-nuggets of sophisticated yum. You will feel molto elegante and also molto happy when you eat them. Also - happily - they were super easy to veganize and they're authentically gluten-free. They take a little bit of time, but actually I found them easy and fun to make. 

rolls of delicate cookie dough

I followed this easy and clear recipe from David Lebovitz. The only vegan substitution I had to make was using Earth Balance instead of butter. The recipe suggests using white rice flour ~ which I did. I loved the light, crispy result in the final product, but the rice flour did make the dough a little harder to roll out. First I added a little bit of almond milk (maybe 2 tbsp) plus about 1 1/2 tsp hazelnut extract, to have a little more liquid in the dough. Then, I made six half-logs, instead of 3 long logs - as the recipe suggested. Finally, I found that I had to press the dough into rectangular shapes and then lightly roll it into a round log. It look a little experimentation, but it was actually easy.

Next time I think it would be interesting to try using half rice flour and half all purpose flour - just to see if that makes the dough a little more workable. 

The cookies are tiny and adorable on the baking sheet! After they've cooled, you get to apply the tempered chocolate. I needed a blob about the size of two chocolate chips per cookie, and the suggested quantity of chocolate was just slightly more than necessary. I laid them out in rows, piped on some chocolate, and then put them together in batches. I think it's prettiest if just a little bit of chocolate squeezes out the sides.

tiny little adorable cookies of yum! 
they look like little soldiers marching into my mouth!

Aren't they just adorable?? They look like little mini hamburgers! But they are better than hamburgers because they made of hazelnuts and chocolate! They are light and crispy and they look fancy and fun. They are one of my new favorite cookies!

joyful little bundles of fun!

don't miss my

two winners will be chosen on the last day of VeganMoFo