MoFo'n Sesame Shortbread Cookies from Vegan on the Cheap by Robin Robertson
Tell us about your favorite cookbook.
“You don't have to blow your budget to eat great meatless and dairy-free meals every day. With Vegan on the Cheap, you can enjoy delicious vegan meals every day of the week. “
That’s the slogan from my most used cookbook, Vegan on the Cheap by Robin Robertson (I have a full bookshelf dedicated to my cookbooks. I buy a new cookbook, read it from cover to cover, and put it away. I rarely consult my cookbooks when I'm cooking because I love to wing it, but on occassion I do pick a book off the shelf and re-read it when I've got chef's block). I picked up a copy of Vegan on the Cheap a couple of years ago when I was on a business trip in Portland. I read through all the recipes in my hotel room that very night and I instantly knew this cookbook and I were a great match.
The book isn’t crazy inventive or radically innovative but Robin’s philosophy behind cooking/eating closely align with my food philosophy. I love that each recipe comes complete with an estimated cost per serving and some recipes have even more money saving tips, while others have splurging tips.
The recipes in this cookbook encourage you to do it yourself instead of buying vegan substitutes (think: cooking dry beans instead of buying canned, making your own mayo/sour cream/cream cheese substitutes, etc.) Granted this encouragement is fueled by penny pinching – which I’m a big fan of – but my motivation for DIY cooking has more to do with all that weird shit I can’t pronounce on the ingredient labels, the high levels of sodium, and the sheer joy I get out of cooking.
Speaking of cooking, this happens to be my favorite recipe from the book: Sesame Shortbread Cookies. The book’s recipe actually makes too many cookies (what?!) for our household; so the recipe below is for a smaller batch. If you triple the quantities, you’ll end up with the OG recipe of 3 dozen cookies (this one makes 1 dozen).
Sesame Shortbread Cookies from Vegan on the Cheap by Robin Robertson
“These rich-tasting cookies are imbued with the flavor of sesame, tahini in the dough and toasted sesame seeds on the outside, after a quick dip in chocolate. Makes 3 dozen. Less than 50 cents per serving”
1/4 c vegan butter
1 tbsp + 1 tsp tahini
1/4 c packed brown sugar
1/2 tsp vanilla extract
2/3 c rice flour
3 oz vegan chocolate
2 tbsp + 2 tsp sesame seeds
- Preheat to 325.
- In a large bowl whip together the butter, tahini, and sugar until smooth. Add vanilla and flour.
- Divide the dough in half and shape each half into a 1/2 inch thick log. Cut the logs into 2 inch pieces and bake for about 15 minutes, or until golden. Let cool.
- Melt your chocolate. Dip one side of the cookie in the melted chocolate and then sprinkle with the sesame seeds. Pop the cookies in the fridge for about 30 minutes to get the chocolate to firm up.
Tomorrow: It's kitchen tour time, see y'all there.
ICYMI: Here's Day 11: Focus on a Nutrient.
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All the love,