Chocolate Chocolate Chip Cookies

Makes 10 large cookies, soft and chewy.

3/4 cup unbleached all-purpose flour
1/4 cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ cup sugar
¼ teaspoon sea salt
⅓ cup maple syrup
1 teaspoon vanilla extract
¼ cup canola oil
1/2 cup vegan chocolate chips

Preheat oven to 350.

In a large bowl, mix flour through salt. In a separate bowl, mix syrup, vanilla, and oil.  Add the syrup mixture to the dry mix and mix with a spatula until combined.  Add chocolate chips, and mix until combined.  Scoop onto baking sheet covered with parchment.

Bake on preheated oven for 9-10 minutes, until the edges feel firm to the touch.  At this point, the centers will still be very soft.  Remove from oven, and let cool in pan for 5 minutes.  Remove from pan and place on cooling rack, to cool completely (or eat immediately with ice cream).

Vegan Alfredo Sauce

Makes 2 cups

1.5 cups cauliflower, chopped
1 cup slivered almonds, soaked for at least 30 minutes
1 tablespoon olive oil
1 small onion, diced
4 large cloves garlic, minced
1 cup vegan milk (I used refrigerated coconut milk)
¼ cup nutritional yeast
1 teaspoon sea salt
1 teaspoon ground black pepper
2 tablespoons lemon juice

Steam cauliflower until tender.  In medium sauce pan, heat oil.  Add onion and garlic and saute until soft.

Combine cauliflower, onion, garlic and the rest of the ingredients in a blender and process until smooth.  Return to pan and heat.

Homemade Cake Mix

Mix in a zip-lock bag and store in pantry for up to 3 months.   Use as you would use store-bought cake mix.


Vanilla cake:
1 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon potato flour
1/2 teaspoon salt

Chocolate cake:
1 1/4 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon instant coffee granules
1/2 cup cocoa powder
1/2 teaspoon salt

Kale Salad

The trick here is the hot grains.  They wilt the kale just a bit without taking away too much of the crunch.  This makes the kale a lot more palatable to pickier eaters.  

6 cups shredded raw kale
1 can garbanzo beans, drained and rinsed
3 cups cooked grains, hot (I usually use a combination of quinoa and brown rice)
1 cup dried cherries
1/2 cup roasted pumpkin seeds
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
1 tablespoon dijon mustard
1 tablespoon maple syrup
1 large clove of garlic
1 pinch Herbes de Provence
salt and pepper to taste
crumbled feta cheese (leave out if making a vegan salad)

In a large bowl toss kale, beans, grains, cherries, and pumpkin seeds until well mixed.

Whisk vinegar, oil, mustard, honey, garlic, salt and pepper until emulsified.  Add to kale mixture and toss to combine.  Serve immediately, or refrigerate up to 3 days.

Southwestern variation: Replace the balsamic vinegar with apple cider vinegar; replace cherries with sun-dried tomatoes; replace the garbanzo beans with pinto beans; replace the Herbes de Provence with cumin and oregano; replace optional feta cheese with shredded Monterrey Jack; garnish with crushed tortilla chips; garnish with crushed tortilla chips.

Raw Oatmeal Parfait

I am so addicted to this breakfast, I prepare 5 jars on Sunday night for the whole work week.  And I miss it on Saturday.

1/4 cup old-fashioned oats
1/4 cup fat-free Greek yogurt (I've been using strawberry, and I don't foresee a change there)
1/4 cup fat-free milk
1 tablespoon chia seeds
1 tablespoon almond butter
1/2 cup frozen berries
2 tablespoons lowfat cottage cheese
2 tablespoons granola

In a large mason jar, combine oats, yogurt, milk, chia seeds and almond butter and mix well. 
Layer berries and cottage cheese.  Refrigerate overnight.  Top with granola.

Pickled Eggplant

I didn't use to care for eggplant, but now I love it. This is one of my favorite ways to prepare it. I love these pickled slices in sandwiches, especially falafel ones, along with pickled red cabagge (same pickle recipe, just sub the eggplant with thinly sliced red cabagge).

1 medium eggplant, thinly sliced
1 1/2 cups white vinegar
1 cup sugar
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon caraway seeds
1 teaspoon Herbes de Provence

Divide the eggplant between two medium mason jars (I use the 1-pint size ones).

Place the rest of the ingredients in a large microwaveable dish. Microwave on high for 4 minutes, or until the mixture boils and the sugar dissolves. Pour over the eggplant until it completely submerges the eggplant slices. Put on the lids and park the jars in the fridge. The eggplant will be ready in 2 days. Keeps in the fridge for 2 months.

Easy Weeknight Pasta III: Pasta Primavera

I have been intrigued by this technique I heard about in a foodie podcast of cooking pasta like it was risotto. So I tried it, and ended up with what I think is the easiest weeknight pasta ever.

1 medium onion, chopped
4 garlic cloves, minced
4 tablespoons olive oil
1 lb small pasta shapes (I used campanelle)
1 cup dry white wine
4 cups vegetable stock, warm
1 cup artichoke heart chunks
1 cup asparagus chunks
1/4 cup fat-free milk
3 tablespoons pesto
1/4 cup grated Parmesan cheese
salt and pepper to taste

1- In large pot, heat oil on medium-high heat. Add garlic and saute until slightly browned.

2- Add pasta and saute for a couple of minutes. Add wine and stir, until absorbed by the pasta.

3- Add stock and simmer for 8-10 minutes, stirring regularly. The pasta will absorb most of the liquid and release enough starch to make a creamy sauce.

4- Turn heat to low, add the rest of the ingredients, cover and cook on low for 5 minutes. Turn off heat. Season to taste with salt and pepper.