Veganize it!

Okay, so I said I’d never start a blog.
And then people kept telling me I needed a place to talk about all my cooking experiments, and to share my recipes – especially those I “inherited” from my Grandma and then “veganized”.
So here’s my first cookie recipe, which is a classic in my family. My little brother and I would help make these cookies and then watch the grown-ups put the trays high up on top of the kitchen cupboards where we wouldn’t be able to get at them while they were drying. Over the next couple of days we would make regular “expeditions” (using a kitchen chair as stepladder) to “check whether they are dry yet”. Sometimes hardly any cookies would be left until the time they were actually dry and officially ready to eat.

No-bake oatmeal cookies

100g (3.5 oz) vegan margarine (I used Rama Soja)
2 cups sugar (I reduced this to about 1 1/3, and they still turned out sweet enough!)
7 tbsp nondairy milk (I <3 Alpro soymilk!)
250 g (about a cup) quick-cooking rolled oats
(vanilla to taste … optional)
2 tbsp rum (I always use cheap 38% rum for baking)
1 tbsp dutch cocoa

In a big bowl, combine the oats, vanilla (if using), rum and cocoa. You can do this with a fork.
Put the milk, margarine and sugar in a casserole on medium heat and keep stirring until it's all melted and almost boiling.
Pour it over the oats mixture and combine.
Using a teaspoon, drop cookies on baking sheets (or trays, or big plates) and hide from compulsive eaters and persons with a sweet tooth until the cookies are dry (about 3 days).
Once they are dry, they can be stored in a regular cookie jar or tin (but will be gone very soon).

I made some of these today, and I really hope I'll have some left to give to friends next weekend. ;)
(Pic to follow – right now they're still pretty ugly!)
[To be honest: pic uploaded in March 2011 (!), which goes to show how much my deadlines – even the self-imposed ones – and I love each other…]