Both of these recipes were made a long time ago, but haven't yet to been commented on. I made Vegan Dad's Mixed Vegetable Chowder back in October of 2008. Yes, I said a long time ago. Luckily this is the last recipe I must review of 2008. The recipe was extremely simple and had such few ingredients which lured me in. A bag of frozen vegetables: check, coconut milk: check, and soy creamer: no check, but easier enough to get my hands on. Took awhile to chop the billion potatoes and to cook/peel them, but after that the recipe was a breeze. It was one of the first recipes that I got to use my immersion blender. My mom got me a great duel immersion blender that turns into a hand mixer. Absolutely genius for someone who has small space and only uses those two items for very specific items (cookies and soups). Yet, those few meals are so important in my kitchen that it is a necessity. Anyways, my chowder was very, very hearty. I know I would never make it again, but it isn't because it wasn't good, it just wasn't my thing. It was too thick for my taste buds, all the cream and the coconut milk (even lite milk) was too much for my stomach. If I made this again I would do half coconut milk and half vegetable stock to allow it to be just a bit thinner and lighter on the stomach. But it was absolutely amazing seeing how thick a vegan chowder could get. Who'd thunk it.
One night in chilly January I had a taste for cookies. I wanted to try and make one of the many cookie recipes that I always looked at while skimming through Dreena Burton's Eat, Drink, & Be Vegan. Torn between peanut butter chocolate cookies and the thumbprint cookies. I ended up on the Thumbprint cookies due to my desire for not just chocolate but sweet. Quick and easy cookie dough that made at least 30 cookies. The only messy business was my burning my poor little thumb. But a thumb works so much better than any spoon, so the sacrifice was small. I used a mixed berry preserve that I had in the fridge. The cookies were absolutely perfect. Chewy, chocolatedly goodness with a hint of sweet berries. I was so glad that the dough made so many cookies, as I didn't gobble them all up while they were cooling. They were a perfect addition to my lunches and dinners for the next week.