These might be the best cookies I have ever made.

Cranberry Pecan Oatmeal Cookies

1 cup all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon nutmeg

1 teaspoon cinnamon

¾ cup (1 and ½ sticks) softened butter or any vegan
margarine/spread

½ cup sugar (I use Sugar in the Raw)

¾ cup brown sugar, firmly packed

¼ cup of applesauce

1 teaspoon vanilla extract

2 cups of organic oatmeal

½ cup dried cranberries

½ cup chopped pecans

Preheat oven to 375 degrees.

Mix flour, baking soda, nutmeg, cinnamon, and salt together
in a bowl.

In another bowl, cream the butter, sugars, applesauce, and
vanilla extract together. Next,
gradually mix in the dry mixture.
Finally, mix in the oats, cranberries, and pecans.

Using a tablespoon for measurement, drop the cookie dough on
an ungreased cookie sheet, or in my case, two pizza pans. Bake for about 8-9 minutes and let
completely cool before transferring cookies to the cookie racks. The applesauce makes them appear to be uncooked
or undercooked, but when they cool, they are moist and delicious.

You can easily veganize these cookies by using vegan
margarine. I have just discovered the
beauty of using applesauce as an egg replacer.
I have used bananas and powered egg replacers in the past, but the
applesauce makes a better cookie.

I also bought the individually
sized applesauce containers, because the last time I made these, I opened a
large jar of applesauce and I was unable to finish it. I hate to waste food. I hate that I am using more plastic by using
the individual packages, but there are some battles you can’t win.

On a side note, one of the small containers is just about ¼
of a cup, but be sure to measure the applesauce in a measuring cup to be on the
safe side.

It should also be noted that you could use any combo of
dried fruit and nut to make these cookies.
I would love to make them using walnuts and dried apples. Yum.
Sounds like a perfect autumn cookie to me!

As always, have a great day and keep cooking!

Well, I think I did a good job making a meatless version of the traditional sloppy Joe.

Sloppy Josies

1 package of extra firm tofu, drained (It works best if it has been frozen then thawed.)
1 small can of tomato paste
1 tablespoon of olive oil
1 whole red pepper, seeded and chopped
½ cup chopped white onion
1 garlic clove, crushed
1 tablespoon ketchup
1 tablespoon taco sauce or salsa (This can be omitted.)
A few splashed of hot sauce
Spices to taste:
-Garlic powder
-Chili powder
-Paprika
-Salt
-Pepper
-Cayenne pepper

First, I sautéed the onions, garlic, and red pepper in some olive oil. When they were cooked down sufficiently, almost translucent, I crumbled up the package of tofu. I wanted the tofu to cook down and lose some of its water, making it more crumbly. I think I achieved this rather well after cooking it for about 10-12 minutes.

Next, I added all of the spices, taco sauce, ketchup, hot sauce, and tomato paste. I also added a little water when the mixture appeared to dry out. Give it all a good stir to mix well and let the whole pan (I used my largest cast iron pan) simmer down for about 15 minutes.

I didn’t serve these right away, as I made them in the morning to serve for dinner that night. They weren’t as “sloppy” as I hoped they would be, so if you make them early and reheat, don’t be afraid to add a little water and maybe a bit more ketchup.

This photo was taken on day two of the Sloppy Josie’s. The mixture made enough for us to have them for two nights. The first night I served them with crispy fries and last night Mark jazzed up some frozen corn for a side dish. This photo includes a bonus glass of Chardonnay.

Mark’s Jazzy Corn (I will admit that I just came up with that name. It is more like a southwestern dish considering the flavor.)

-Frozen corn
-Butter
-Hot peppers
-Cumin
-Garlic powder
-Salt
-White pepper
-Chili powder
-Cayenne

Tonight, Mark will be taking on strombolis. I promise to write up something about ‘em. We have never made strombolis before, so it should be interesting.

Have a great day and keep cooking!