Vegan fake Snickerscookies

These are highly addictive, yet they pack a punch of protein, and, if like me, you use all organic ingredients and whole-grain or 1050 flour, they are fairly healthy for a sweet. And they satisfy that craving you get on occasion for a snickers bar, without having to ingest refined sugars and other chemicals.

I found this recipe on Isa Chandra Moskowitz's amazing Postpunk Kitchen website and adapted it somewhat. Here's a link to the original: http://www.theppk.com/2009/03/peanut-butter-pillows/

Ingredients dough
50 ml canola oil
100 g raw sugar or 88 ml agave nectar
1/4 ts vanilla
1/4 ts baking soda/natron
1/8 ts sea salt
25 g cocoa powder
150 g flour
plant milk of your choice to create a pliable yet not too thin dough

Mix ingredients together starting with the sugar and oil. Place dollops of dough onto a cookie sheet. Makes about 12 - 16 cookies. Preheat oven to 175 degrees Celsius.

Ingredients peanutfilling
90 g peanutbutter
55 ml ricesirup
1/8 ts vanilla

Mix together. Form a mould into each of the cookies on the sheet and place a peanutbutterball into it. Wrap the ends of the cookie around and over it.
Bake for 12 - 15 minutes.

Really yummy rice-lentil soup/stew

No picture here, but I don't want to forget this recipe.

Ingredients per person
40 g short grain brown rice
30 g red lentils
clove of garlic
small piece of wakame seaweed
chard, cut into strips
curry powder
salt
coriander seed
black pepper, whole
thyme
savory
olive oil

Preparation
Soak wakame in water for at least 10 minutes after washing it. Fry diced garlic in olive oil in a medium saucepan. In the meantime, wash rice. When garlic is lightly browned, add rice and let roast for a bit. Add water and bring to boil. Wash red lentils and add as well. Add seasoning. Turn heat to a low medium and cook for 40 minutes. After 20 minutes, cut wakame into small strips and add. After 5 more minutes, add chard.