I've been itchin' to try out a new version of my vegan refrigerator cookie recipe and finally got a chance to do so! Inspired by my recent score of two GIANT basil plants from Stanley's Fruit Market for only 98 cents each, I whipped up a batch of lemon basil refrigerator cookies... sans refrigeration. can you blame a girl for not wanting to wait a day to make her cookies?!
I also made a delicious sammich of battered and fried tofu with marinated mushrooms and zucchini sauteed with onion served up on toasted bread with fresh basil, tomato and spinach. Sadly, I lost patience and no photos were taken. Next time!
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