I was halfway through a recipe for vegan chocolate chip cookies on Food52 when I realized that the dough had to be refrigerated overnight. The oven was pre-heated, the dry ingredients were measured, and the chocolate was chopped. I had what felt like an insatiable chocolate chip cookie craving and was unsure if I could bear the thought of waiting until the next morning to have them. I decided that, if these cookies were as “soft-bellied, chewy, caramelly-crisp-edged, rippled and ringed and puddled with melty chocolate” as the recipe described them to be, then it was worth the wait. I swallowed my disappointment with a spoonful of cookie dough and sighed as I placed the bowl in the fridge. I proceeded to whip up something else; for now, my sweet tooth would have to settle for banana bread.
When I woke up the next morning, my cookie craving hadn’t subsided. In fact, it seemed to have grown stronger, and I hurriedly scooped the dough onto a baking tray and topped each of the cookies with sea salt flakes before placing them into the oven. I crouched before the door and stared at the cookies, willing them to bake and spread. Before long, the smell of cookies wafted throughout my apartment. The cookies didn’t spread as much as I’d hoped for, but they were tender and the little touch of salt went a long way. My sister and I demolished the cookies in the span of a few days, and I was sad when I saw the empty container sitting on my kitchen counter.
In the meantime… highlights from this week in food and sustainability:
- ConAgra, Campbell Soup, General Mills, and Kellogg have decided to label products made with GMOs to comply with a Vermont law passed in 2014 requiring GMO labelling on all products from food companies.
- Speaking of Vermont… Vermont is beating big food. And I like it.
- A quick four minute read on 9 people and their projects who are changing the food world.
- I don’t watch a lot of reality television, but a show following young people turn their parents’ yards into an urban farm? That sounds like a show I would watch!
- I’m adding Forked by Saru Jayaraman to my reading list. Her book “takes on tipping, the minimum wage, and worker rights and helps consumers choose ‘high-road’ restaurants.”
Your edible plant enthusiast,