Compassionate Cuisine from the COK Kitchen

Indulge yourself with these decadent desserts!

Chewy Chocolate Chip Cookies
Makes 25 to 30 cookies

• 1 cup of softened soy margarine
  
• 1/2 cup brown sugar
  
• 1/2 cup sugar
  
• 1/4 cup soy milk
  
• 1 teaspoon vanilla
  
• 2 1/4 cups flour
  
• 1/2 teaspoon salt
  
• 1 teaspoon baking soda
  
• 12 ounces dairy-free chocolate chips

Preheat the oven to 350^oF.

In a large bowl, mix the margarine, sugar, and brown sugar until it's light and fluffy. Slowly stir in the soy milk then add the vanilla to make a creamy mixture.

In a separate bowl, combine the flour, salt, and baking soda. Add this dry mixture to the creamy mixture and stir well. Then fold in the chocolate chips.

Drop small spoonfuls onto non-stick cookie sheets and bake for 8 to 10 minutes.

Creamy Chocolate Pudding
Serves 4

• 1 1/2 cups soy or rice milk
• 3 tablespoons cornstarch
• 1/4 cup cocoa powder
• 1/4 cup maple syrup
• 1/4 teaspoon vanilla extract

In a medium saucepan, combine all the ingredients except the vanilla extract. Whisk rapidly. Cook over medium heat, stirring constantly until the pudding is thickened.

Stir in the vanilla and pour into individual serving dishes. Chill and serve.

Peanut Butter Asteroids
Makes 20 treats

• 1/4 cup granola
• 2 tablespoons brown sugar
• 1/4 cup sunflower seeds
• 1/4 cup raisins
• 1/4 cup finely shredded carrots
• 1 cup peanut butter

Mix together the granola, brown sugar, sunflower seeds, raisins, and carrots. Blend in the peanut butter a little at a time to form a smooth mixture. Refrigerate overnight. Form into balls and enjoy!

For variety, dip the “asteroids” into melted vegan chocolate and refrigerate until hard before eating.

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