No really, really the best cookies

mix together:
1 tsp. vanilla extract
3/4 c. brown sugar
3/4 c. white sugar
1 c. earth balance
1/2 c. apple sauce
3 Tbsp. peanut butter

then, add:
2 1/4 c. flour
1 tsp. baking soda
1/2 tsp. of fleur de sel
and mix in a bag of vegan chocolate chips

sprinkle a tiny bit of fleur de sel on each cookie before putting it in the oven.
Bake at 325 degree for about 9 minutes or just until the tops are slightly hard.

This recipe is adapted from the great heavy metal vegan cookbook Please Don’t Feed the Bears! by Abjorn Intonsus

One of my vegan dreams came true, I finally made apple turnovers!
Found the recipe here. Next dessert I need to tackle: millefeuille… mmm

One of my New Year’s resolutions was to buy more vegetables at the market (especially during the winter!). These were for Japanese Sukiyaki with smoked tofu.

Secretive ingredients for my favorite pizza:

Dough from Milano’s
Simple italian tomato sauce
Fried onions and mushrooms
Gently fried arugula
Sun dried tomatoes
Drizzle of maple syrup before entering the oven

Delicious!

I figured I’ve been working hard lately so I took the afternoon off from French Class. I bought some fabric, boning for my bustier for sewing class and stopped by my favourite asian market on my way home. For the bowl I used the recipe for “Jengban Mak Guksu” on the amazing korean food blog Bap Story but minus the egg and plus fresh herbs like coriander and mint! I used buckwheat noodles. This was amazing and I am definitely making this at least ten more times.