Sunday, April 29, 2012

Vegan Snicker Doodle Cookies

Sorry there's not a photo...we ate all of the cookies before I could take a picture.

I based the recipe on the Vegan Chia Chocolate Chip Cookie recipe. It's an easy and tasty adaptation! 

Makes About 12 Cookies

Ingredients:
1 1/4 C. Flour (I've been subbing half of the flour with whole wheat and the cookies still taste great!)
1/3 C. Virgin Coconut Oil
1/2 C. Brown Sugar
1/2 C. Turbinado or Granulated Sugar, Divided
1/4 Tsp. Baking Soda
1/3 C. Water
2 Tbsp. Chia Seeds
1 Tsp. Vanilla (Be sure to check the label to make sure it doesn't contain glycerin!)
1 Tsp. Cinnamon, Divided (The strength of the cinnamon may vary, so add to your taste.)

Preheat the oven to 375. Grind up the chia seeds in a coffee grinder, or (my favorite option of course!) in a Magic Bullet. Mix the chia seeds with the water and let stand for at least 5 minutes. When the chia seeds are combined with water they create an amazing gel that works great as an egg substitute. Combine 1/2 tsp. Cinnamon and 1/4 C. Sugar in a small bowl. Stir together until evenly mixed and set aside. With a mixer, beat together the virgin coconut oil, sugars, and baking soda until well combined. Add in the chia gel, vanilla, and 1/2 Tsp. of cinnamon and mix again until combined. Add in a pinch of salt and the flour and mix together on low until combined. Pinch off about 2 tbsp. of dough and roll into a ball. Roll the ball in the cinnamon-sugar mix and place on the cookie sheet. The cookies don't really spread out, so flatten the ball until it is about 1/2 " thick. Repeat until the cookie sheet is filled. Bake until golden brown around the edges, about 8-10 minutes. Mmmmmm...

Sunday, April 22, 2012

Vegan Chia Chocolate Chip Cookies



I'm convinced that chia seeds are magical! Although you can't taste them in the recipe, they are an integral part, as their super amazing gel powers bind these yummy cookies together.

Makes About 12 Cookies


Ingredients:
1 1/4 C. Flour (I've been subbing half of the flour with whole wheat and the cookies still taste great!)
1/3 C. Virgin Coconut Oil
1/2 C. Brown Sugar
1/4 C. Turbinado or Granulated Sugar
1/4 Tsp. Baking Soda
1/3 C. Water
2 Tbsp. Chia Seeds
1 Tsp. Vanilla (Be sure to check the label to make sure it doesn't contain glycerin!)
1 C. Vegan Chocolate Chips (if you can't find vegan chips, check for dark chocolate chips. Often times they won't contain any dairy)
Pinch of Salt


Preheat the oven to 375. Grind up the chia seeds in a coffee grinder, or (my favorite option of course!) in a Magic Bullet. Mix the chia seeds with the water and let stand for at least 5 minutes. When the chia seeds are combined with water they create an amazing gel that works great as an egg substitute. With a mixer, beat together the virgin coconut oil, sugars, and baking soda until well combined. Add in the chia gel and vanilla and mix again until combined. Add in the chocolate chips, pinch of salt, and flour and mix together on low until combined. Pinch off about 2 tbsp. of dough and roll into a ball. The cookies don't really spread out, so flatten the ball until it is about 1/2 " thick and place it on an ungreased cookie sheet. Repeat until the cookie sheet is filled. Bake until golden brown around the edges, about 8-10 minutes. Try really hard not to burn your mouth when you bite into that right outta the oven, scorchin' hot, cookie. 

Saturday, April 21, 2012

Vegan Broccoli & Cauliflower "Cheese" Soup

This super easy to make, super nutritional soup is a great substitute for 
cheesy, dairy filled broccoli cheese soup.

Makes Approx 6 Servings


Ingredients:
6 C. Water 
1 C. White Rice
1 Small Onion Chopped
1 Tbsp. Olive Oil
2 1/2 C. Broccoli Florets
2 1/2 C. Cauliflower Florets
1 Tbsp. Vegetarian Better than Bouillon
1 Bay Leaf
1/2 Tsp. Paprika
1/2 Tsp. Cayenne
1/2 Tsp. Pepper
1/2 C. Nutritional Yeast
Salt to Taste


Heat the oil in a large sauce pan over medium heat and toss in the onions. Saute until the onions become soft and translucent. Add in all of the other ingredients, but the nutritional yeast, and bring to a boil. Reduce the heat and simmer until the rice, cauliflower and broccoli are very tender. Remove the bay leaf and toss in the nutritional yeast. Puree with a stick blender until smooth and creamy. I like to leave the soup a little bit chunky, so I don't puree all the way. Add salt if needed. Yum!