Sticky Fingers For All!

 I recently took the kids on a trip to Washington, D.C. to see the museums.  No trip away is complete without checking where vegans go to eat!  The last time we went we wanted to go to Sticky Fingers Bakery and cafe, but did not have time.  Well this time it was at the top of our destination list for the day!  When we walked in it seemed small, but had a nice vibe and there were other folks eating there, too.  So not creepy at all, as some places in D.C. tend to be.  The menu was OUTSTANDING.  We all had a hard time deciding what to get, since we are not used to having so many choices.  I decided on a tempeh Reuben and sweet potato fries.  Delish!  My daughter had the TLT (tempeh, lettuce, and tomato).  And of course we all had desserts and shakes.  Like, delicious, cold, creamy "milk" shakes.  They were of course, non-dairy milks.  We stuffed ourselves and even took some home.  They had a variety of products for sale, including some vegan Easter chocolates.  I waited till the kids were distracted and then stocked up.  Overall, the experience was amazing, the food was phenomenal, and I recommend Sticky Fingers as a place not to be missed if you enjoy exploring the veg scene as much as we do!  

Sleepover Solutions

Mobs of kids take over my living room.

So my kids are at the age where sleepovers have become pretty common.  Sometimes they are even last minute, which would drive any parent over the edge, but when you have a vegan kid, it poses a whole new set of problems.  I always make sure that I know the families where my kids are spending the night.  I have actually refused to let my kids spend the night somewhere because I didn't know them very well.  I know, I'm totally uncool...but I'm OK with that!!  Anyhow, because I know the families, they are usually aware of the fact that my kids have dietary restrictions.  Pretty often, they are kind enough to buy things like veggie burgers or Oreo cookies to have on hand.  Typically, though, I send an "overnight survival pack".  In addition to the sleeping bag and change of clothes, I pack something for them to eat for dinner, something for them to have in place of birthday cake if needed, and something to eat for breakfast.  And I always make sure well ahead of time that they know that I intend to send stuff.  I have NEVER gotten any grief from the host family...ever.  And if I did, I would really question who my kids were hanging out with.  I think having an emergency food backup is a great idea for ANY vegan on the go, cause you just never know what is going to happen.  Life is frustrating enough...don't tackle it hungry :-)

Snowballs!

There is no better time of the year than winter to make snowball cookies.  My aunt used to make them when I was a kid, and I always remembered them.  Before this year, I had never thought to even bother making them, but there is no time like the present.  Here is a great recipe that I picked up at VegBlogger.  It is very good...I do not chop my own nuts, I buy crushed walnuts from the grocery store.  These are pretty fast to make, and they go well with any plant-based milk :)
What you need:

1 cup of vegan butter (I use Earth Balance)
1/4 cup vegan sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup finely chopped nuts (walnuts or pecans work best)
1 cup confectioner's sugar
What to do:
Preheat the oven to 300 degrees. Add the butter, sugar and vanilla to a mixing bowl and use a hand mixer on it until it is fluffy. Then add in the flour and combine the ingredients. Next, add in the nuts and mix everything together. Then, have the kids take small amounts to create one inch balls out of the dough. Place them on the cookie sheet, at least an inch apart. Bake for 28-30 minutes. Once you take them out of the oven, roll them in the confectioner's sugar while they are still hot. Place back on the cookie sheet to cool. Enjoy!

Vegan Chocolate Chip Coookies (by popular demand)

Homestyle Vegan Chocolate Chip Cookies (recipe by Dreena Burton)
1 cup unbleached all-purpose flour
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄4 cup unrefined sugar
1⁄4 teaspoon sea salt
1⁄3 cup pure maple syrup
1⁄4 teaspoon blackstrap molasses
1 – 1 1⁄2 teaspoons vanilla
1⁄4 cup canola oil (a little generous)
1⁄3 cup non-dairy chocolate chips
Preheat oven to 350°F (176°C). In a bowl, sift in the flour, baking powder, and baking soda. Add the sugar and salt, and stir until well combined. In a separate bowl, combine the maple syrup with the molasses and vanilla, then stir in the oil until well combined. Add the wet mixture to the dry, along with the chocolate chips, and stir through until just well combined (do not over-mix). Place large spoonfuls of the batter on a baking sheet lined with parchment paper and flatten a little. Bake for 11 minutes, until just golden (if you bake for much longer, they will dry out). Let cool on the sheet for no more than 1 minute (again, to prevent drying), then transfer to a cooling rack.
I make these for every holiday and event, and they are the BEST chocolate chip cookies ever. I have heard this from vegans and omnivores alike. You have to taste them to believe it!