Pure delight, would be how I’d describe these cookies and not just because I ate them on an empty stomach, before eating lunch. Sally’s Baking Addiction had something fabulous going on when she created these cookies. The original recipe is adamant about chilling the dough before you roll them together but I’ll tell you first hand, you’re going to get sticky whether you do this step or not and since chilling dough is my very least favorite thing about any cookie recipe, I didn’t. It’ll save you a couple hours time and get cookies in your belly so much faster!
- Make the chocolate dough: Cream the bean puree and sugars together. Beat in the applesauce and vanilla until combined. In a separate bowl, combine the flour, cocoa powder, baking soda, baking powder and salt. Slowly mix it into the wet ingredients. The dough will be very thick. With a spoon or rubber spatula, mix in the milk and then fold in the chocolate chips.
- Make the peanut butter dough: Cream the bean puree and sugars together. Mix in the peanut butter, and vanilla. Slowly mix in the baking soda, baking powder and flour. Do not over mix. Fold in the chocolate chips.
- (OPTIONAL) Chill the dough for at least 1-2 hours. 2 hours is preferred.
- Preheat oven to 350F degrees. Get a small, round spoonful of each dough and roll them together in the palm of your hand. Roll into a ball. Repeat for each cookie.
- Bake the cookies for 11-12 minutes. The cookies will look very soft, puffy, and almost undone. Allow the cookies to cool on the cookie sheet and they will continue to “bake” and set up. As they cool, the cookies will firm up. Store in a freezer bag, in the freezer until they’re gone. Trust me, it won’t take long.
My good friend, Kelli, told me about this soup that her dad, Paul, made for her family and how much they all loved it! Yesterday was a perfect, soup-kind-of-day so I pulled up the e-mail she sent to me and set to work vegan’izing it. See the original recipe uses chicken & chicken broth but I wanted to keep it plant based so I took a couple liberties with substitutions, adding barley and wild rice to it (whereas the barley is optional in the original).
I was blown away with how good it turned out. It’s easy to pull together, cooks up fast, and unlike my first attempt at a plant-based soup (that smelled like something died in it) this smelled amazing and it was so easy to go back for a second helping. I’d never had leeks before and am still a fennel noob, so I was a little apprehensive, once again turning to You-tube to figure out how to cut the leeks (easy peasy) – so that’s my tip for this recipe. Trust me, try it, you won’t regret it!
I had some leftover cornbread from a batch of vegan chili we had the other night so I broke it into chunks and tossed that on top for lunch today – perfection!
- 2-3 Tablespoons olive oil
- 2 cups shredded carrots
- 5-6 leeks cleaned and sliced
- 3-4 cloves of garlic, diced
- 2 fennel plants, (each plant has 2 bulbs) bulbs cleaned and sliced
- 8 large mushrooms, sliced
- salt and pepper to taste
- 1 Tablespoons ground thyme
- 68 oz. vegetable stock
- 1 cup of rice
- 1 cup wild barley
- 2 handfuls of fresh cleaned spinach, roughly chopped
- In a large stock pot add the olive oil, carrots, leeks, garlic, sliced fennel bulbs & mushrooms. Sauté for 5 – 10 minutes. Add salt, pepper & thyme.
- Add vegetable stock, thyme, rice and barley to the mixture then bring to a boil, reduce heat and simmer for 30-45 minutes.
- Near the end of the simmer, add the fresh spinach leaves.
I’ve made this twice now and the first time was somewhat of a disaster, taking me far too long to make on my own and it didn’t make nearly enough to feed the whole family. I made them too tiny and they just weren’t perfect, like I wanted them to be. This time, I added more veggies, more quinoa and had the girls layer the rolls while I rolled and cut them. Wholesome Cook has several variations on these rolls but I wanted something simple without meat. The recipe below made a LOT of rolls. There was enough to fill up the five of us at dinner, plus a lunch for each of the girls and myself the next day. I had to search for a tutorial on how to roll sushi because I’d never done it before so if you’re a sushi-rolling virgin, I suggest you do the same. I’d also recommend buying more than one sushi mat and encourage someone to help you layer and roll the rolls because it’ll go much faster!
For the Quinoa Sushi Rolls:
- 2 cups quinoa
- 4 cups vegetable stock
- 1 package nori (sushi roll seaweed)
- 2 cucumbers, sliced thin
- 1 cup carrot shreds
- 1 red pepper, diced small
- 2 avocados, diced into small pieces
- 1 cup almonds, chopped roughly
- 3 Tablespoons chia seeds
To Cook Quinoa
- Place quinoa into a sieve and rinse well under cold water.
- Transfer quinoa into a saucepan, add vegetable stock and cook over medium heat. Bring to a boil then reduce to a simmer and cook for about 15 minutes, stirring, until tender.
- Remove from heat and allow to cool slightly.
- Add chopped almonds & chia seeds.
- Place a nori sheet on the sushi mat, then spread a couple spoonsful of quinoa mix on half of the nori sheet, working from the edge closest to you and right to the sides.
- Layer your favorite toppings across the middle of the quinoa and, using your mat, tightly wrap the rolls all the way to the end.
Yes, this is the second doughnut recipe this week, but I just bought the pan and they’re so easy to make, I can’t help myself. The Village Cook was one of the few recipes that spelled the word “doughnut” that way versus “donut” and since the first way seems far less Homer Simpson to me, I choose to spell it that way. You’ll get 12 doughnuts with the recipe that follows.
- 1 1/2 cups flour
- 1/2 cup raw sugar
- 2 teaspoons baking powder
- 1/4 teaspoons salt
- 1 egg
- 1/2 cup milk
- 1/4 cup butter, melted
- 1 teaspoons vanilla
- 1/4 cup butter, melted
- 2 cups powdered sugar
- In a large, mix flour,sugar, baking powder, salt
- In a medium bowl, mix the milk, egg, butter and vanilla
- Combine the wet into the dry and mix together until moistened.
- Cut the corner of a gallon-size bag and spoon batter in. Squeeze batter into the doughnut pan.
- Bake at 350 for 8-12 minutes.
- Mix together 1/4 cup melted butter with 2 cups powdered sugar, add enough milk to thin, and dip each cooled doughnut or muffin into it.
This recipe is straight from the website Forks Over Knives. We watched the DVD a few weeks ago and it was very influential. We’re trying some new things, cooking a little differently and have taken out a few things from our diets. I won’t go into all of that here, since you’re just here for the food, not a lecture.
What I can tell you is that this recipe is really good! The kids liked it and even though I was convinced, until my first bite, that it was going to be a FAIL, it wasn’t! I thought the vinegar would be far too strong and overpower the rest of the dish, but it didn’t. It lent a nice flavor to all the rice and the red pepper added just enough of a kick. I’d never had fennel before so I was also nervous about that but, again, it was really very good. We had this as our main dish and it was more than enough for the five of us with 3 lunches the next few days.
- 1½ cups brown basmati rice
- 2 cups cooked chickpeas, or one 15-ounce can, drained and rinsed
- 1 fennel bulb, trimmed and diced
- 2 oranges, zested, peeled, and segmented (zest and segments reserved)
- ¼ cup plus 2 tablespoons white wine vinegar
- ½ teaspoon crushed red pepper flakes
- ¼ cup finely chopped parsley
- Rinse the rice under cold water and drain. Add it to a pot with 3 cups of cold water. Bring it to a boil over high heat, reduce the heat to medium, and cook, covered, for 45 to 50 minutes, or until the rice is tender.
- While the rice cooks, combine the chickpeas, fennel, orange zest and segments, white wine vinegar, crushed red pepper flakes, and parsley in a large bowl and mix well. When the rice is finished, add the rice to the bowl and mix well.
This salad found at How Sweet is filling, crispy, savory and a perfect way to start a new year! It made enough for 4 adults with two smaller lunch portions the next day.
- 3/4 cup sliced fresh strawberries
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey
- 1 pinch salt
- 1 pinch pepper
- 1 pinch cinnamon
Combine all ingredients together in a blender or food processor and blend until smooth.
Directions for Salad
- Place kale in a large bowl, and add about 1/4 cup of the strawberry vinaigrette. Massage and rub dressing into kale with your hands, then let the kale sit for 5-10 minutes.
- Add in salt, pepper, cherries, berries & almonds. Mix until kale is coated with the dressing then add avocado and gently toss.
I’ve never made egg rolls before and after I found these on All Recipes, they sat on my menu for a few weeks, and I kept putting off making them because I knew they’d take a little extra prep and I dreaded frying in hot oil. It’s a perfect meal to ask the kids or your significant other to help with though! I asked my husband to take care of mixing the vegetables while I prepped the Sesame Noodles and browned the pork. Then he assembled the rolls while I fried them and it all came together in the end. I used a pan screen to keep the oil splatter down to a minimum but even without it, there was very little clean up.
The kids were ecstatic to have homemade egg rolls and they turned out better than I’d hoped. I like showing them that you can make this kind of food at home and you don’t have to go out to get it!
- 1 pound ground pork
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 24 oz. peanut oil for frying
- 2 tablespoons all-purpose flour
- 2 tablespoons water
- 2 cups shredded cabbage
- 2 ounces shredded carrots
- 1 lb. package of egg roll wrappers
- 2 tablespoons sesame seeds(optional)
- Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
- In another large skillet heat oil on medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
- Lay out one egg roll wrapper with a corner pointed toward you. Place about a 1/4 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
- Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.