On Sunday I had a Kickball/Going Away Picnic in the park with all my favorite deputies. It was AMAZING. A few games of kickball (in which we recruited four other picnickers) turned into ultimate frisbee and then a tennis tournament. It was like we were all five years old at a field day! I had so much fun and I’m really grateful to everyone who came for giving me such a nice send-off to New York. Of course, I had to test out some new recipies on my loved cronies. After two failed attempts at making vegan brownies (ugh), I decided to make the salad you see above and Oatmeal Cream Pies! At the picnic, everyone referred to my salad as:
That Crazy Bean Salad
- 1 Red Bell Pepper
- 1 Green Bell Pepper
- 1/2 Purple Onion
- 1 Ripe Avocado
- 2 Tomatoes
- 1 can sweet corn
- 1 can black beans
- Chop the peppers, onion, and tomatoes into 1/2 inch pieces and put in a large bowl
- Drain the corn and beans and add to the bowl
- Mix it all up like you’ve got something to dance about
I had this salad a couple nights ago at my aunt and uncle’s house and fell in love with it. It was perfect for a hot day of running around and kicking things and crashing into people. Just in case you need a recipe for that.
What’s that? Oatmeal Cream Pies?
These things are so sweet and decadent that you’d think I’d have only been able to polish off one. You’d be wrong four times. The oatmeal cookie part is based off of Kittee’s Oatmeal Cookies minus the chocolate chips and cherries.
- 8 oz Earth Balance (half a tub) or soy margarine
- 2 T molasses
- 1 1/2 cups unbleached granulated sugar
- Ener-G egg replacer for 1 1/2 eggs (follow box directions)
- 1 teaspoon pure vanilla extract
- 1 1/2 cups unbleached flour
- 1 teaspoon baking soda
- 2 cups rolled oats
- 1/4 C vegan margerine
- 1/4 C vegetable shortening
- 2 1/2 C powdered sugar
- 1 t vanilla extract
Directions (copied from pakupaku.info)
- Preheat the oven to 350F.
- In a large bowl, cream together the margarine and both sugars until light and fluffy.
- Add the prepared egg substitute and beat together.
- Add the vanilla and mix to combine, scraping down the sides of the bowl.
- In a separate bowl, sift together the flour and baking soda and stir it into the creamed mixture until well combined.
- Add the oats and mix to combine.
- Spoon a heaping teaspoon of dough onto an ungreased baking sheet. Repeat, spacing the cookies at least two inches apart. You should have room for three rows of four cookies.
- Bake cookies until golden brown, 14-16 minutes. Transfer to a wire rack to cool. Makes four dozen delite-full cookies.
- Begin to prepare the filling by creaming the sugar and margerine for two minutes.
- Add in the powdered sugar and beat until light and fluffy.
- Add the vanilla and mix until incorporated.
- Construct the cream pies by spooning a heaping teaspoonful of the filling and smashing it between two cookies.
- Refrigerate until ready to serve.
Everyone seemed to like the cream pies, but I’m not sure anyone appreciated them quite as much as this guy:
Theo managed to snag a cookie and got through a third of it before I noticed. Sneaky little mustache man.