Tag Archives: vegan

Vegan Chocolate Chip Cookies

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Backstory

About three years ago Mary and I were jonesing for something sweet. We took a quick trip up to Whole Foods and grabbed a couple of vegan double chocolate chip cookies.  They were amazing!  Every since then I have been trying to replicate that cookie.

This recipe is the work of two years of trying out different combinations of egg-replacers, flours, sugars, oils, and butters.  The final result is a cookie with a soft, fluffy center that does not fall apart when you pick it up.  It has the perfect sweetness that is balanced out by the bitterness of the semi-sweet chocolate chips.  Give this one a try and you will never even know it was missing the eggs and butter.

Vegan Chocolate Chip Cookies

Recipe

Ingredients

1 cup of Earth Balance or homemade vegan butter 
¾ cup sugar
½ cup maple syrup
¼ tsp molasses
2 flax eggs (use golden flax to get the golden yellow color in the cookie)
2 tsp vanilla
1 ½ cups whole wheat pastry flour
¾ cup all purpose flour
1 tsp baking soda
½ tsp salt
1 package of semi-sweet chocolate chips (make sure they do not have any milk or butter in them!)

Directions

Pre-heat oven to 375°F.

Like all chocolate chip recipes, make sure your butter is softened. In a stand mixer with the paddle attachment or in a large bowl beat together the butter, flax eggs, sugar, syrup, vanilla, and molasses until it is creamy.

In a separate bowl, sift together the flours, baking soda, and salt.  Slowly combine the dry ingredients with the wet.  Scrape down the sides and add the chocolate chips.

Line a couple of cookie sheets with parchment paper.  Use a tablespoon to spoon out balls of dough onto the sheets.  Bake 12-14 cookies at a time for 10-12 minutes.

Let the cookies cool on a wire rack for 10-15 minutes, or burn your tongue trying them right away like I always do!

Note(s)

  • You will notice that I didn’t use any brown sugar here.  I was not sure if the brown sugar in my pantry was vegan or not so I quickly substituted it with the touch of molasses and maple syrup. They did not taste like gingerbread cookies.
  • If you do not have molasses and are cool with brown sugar, just leave out the syrup and replace with 3/4 cup of brown sugar.

CSA Week 5

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So Morley and I just went to pick up our CSA box and it’s like Armageddon in Chapel Hill, NC. We had thunderstorms roll through this evening and some of the traffic lights lost power.  There were car horns and sirens everywhere (which Morley likes to imitate by howling at them).  To be fair this is how it gets every time there is weather down here; North Carolinians can’t handle it. Or maybe it was just a free-for-all mob-style protest of the passing of Amendment 1, I can’t be sure…

But anyway, Morley and I did manage to eventually get our veggies home. You can tell this stuff is fresh. It was dirtier this week than the last couple of weeks, probably because of the rain today.

I didn’t do a Week 4 post because everything was a repeat of something we had previously. I still have some lettuce and spinach from last week that I am trying to quickly finish up now that the stocks are replenished. I’m also super-excited that we just bought a food dehydrator. I can’t decide what to dehydrate first! Looks like there are some possibilities here. So here’s a list of the contents. Quite a bounty this week.

  • 1 pint of strawberries – Still strawberry season here in NC. No complaints from this guy. I might try dehydrating these.
  • 1 head of cauliflower
  • 1 lettuce
  • 3 onions
  • 1 bunch of turnips – The onions and turnips are easy. I was really excited to see these. I see a breakfast casserole in our future made with grated turnips, diced onions, eggs and farm sausage.
  • 3 green/3 yellow squash – Another option for dehydrating. I want to try me some zucchini chips.
  • 3/4# spinach – I’ve been eating a lot of spinach lately. Will have to think about this one a little more.

Quinoa, Avocado, and Lima Bean Salad

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I found this recipe in InStyle magazine (it was an impulse plane read, I do not usually read InStyle) and this was actually very decent for a lunch or a dinner side. I’m rewriting the recipe since I didn’t like the way it was phrased in the magazine. Quinoa is at the top of the hot super foods list right now, for a good reason. It’s very healthy and can be jazzed up in a number of ways.
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Ingredients

1 cup cooked quinoa, rinsed under cold water
10oz frozen lima beans
1 avocado, sliced
2 garlic cloves, minced
Handful of thinly sliced radish
1/4 cup chopped basil

Dressing

1/3 cup olive oil
Juice of 2 lemons
1 teaspoon cumin
Dash of red chili flakes
Salt and pepper

 

 

Directions

Cook lima beans in boiling water per package directions, rinse with cold water. Make dressing by whisking olive oil, lemon juice, cumin, chili flakes, salt and pepper in a large bowl. Combine with quinoa, avocado, lima beans, garlic, radish and basil.

Vegan Pancakes

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Vegan Pancakes

Pancakes are perhaps one of my top 5 guilty pleasure foods.  As soon as I found out how to make perfectly round and fluffy ones at home, Mary and I would frequently have them for brinner and weekend brunches. Then I stopped eating butter and had to start the journey of perfecting the recipe all over again. After countless batches, I believe I found it!

The key to fluffy vegan pancakes is to mix equal parts baking soda and baking powder. This creates just enough rise so you are not eating syrup slathered bread (well, I guess technically you are…) and enough air pockets inside to get that fluff.

For liquid ingredients, you can use any non-dairy milk, or even water if you had too. My favorite is unsweetened almond milk.

Do not forget to add the vanilla!

Recipe

Ingredients

1 1/4 cups unbleached all-purpose flour
2 tablespoons vegan sugar (I use Florida Crystals)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups almond milk
2 tablespoons melted vegan butter
1 teaspoon vanilla

Directions

Sift together all of the dry ingredients, including the sugar, in a large bowl.  In a separate bowl, combine the melted butter, milk, and vanilla.  Pour the wet into the dry, being careful not to over mix.  If it is too dry, add another splash of almond milk.  At this point, you can add berries or chocolate chips.

Heat a lightly oiled griddle over medium-high heat. Drop the batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side.

Makes 8-10 three inch wide pancakes.

Quick and Easy Egg Substitute

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Trying to bake egg-free but can’t figure out how everything is going to stick together? My go-to egg substitute in baking is to mix 1tbs of ground flaxseed meal with 3tbs of warm water. Let the mixture stand for about five minutes and you will see it begin to look like the texture of a whisked egg.

This replacement has been successful in baked goods like cookies, muffins, breads, and just as well in veggie patties.

Your baked goods stick together and you are getting some extra fiber!

Brands I like:

  • Bob’s Red Mill Golden Flaxseed Meal
  • Hodgson Mill Milled Flaxseed

Both are readily available at your local supermarket. (I was actually able to find some up in Liberty, NY…so you should be able to get it wherever you are!)

Sneak peak at some cookies I made this weekend.

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Grilled Sweet Potato Salad

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Vegetables are often overlooked when grilling. And with beer in hand, grilling is what I like to do on warm Sunday afternoons. So next time you throw those steaks on the grill, consider grilling some veggies to go with it.

I used to make this salad with red potatoes or yukon golds. Since going paleo, I decided to try it with sweet potatoes and it came out great. I used to add some honey to the vinaigrette but I left it out of the sweet potato version. For even a bit more bite (a little less sweetness) I might try replacing the cider vinegar with red wine or rice vinegar. For our non-vegetarian friends, may I also suggest some bacon?

Grilled Sweet Potato Salad

(Serves 4-6)

Ingredients

For the salad…

  • 4 sweet potatoes
  • 1 red onion
  • 2 jalapenos
  • 6 green onions
  • ~1/4 c. parsley + more for garnish
  • olive oil
  • salt and pepper

For the vinaigrette…

  • 6 tbsp olive oil
  • 3 tbsp apple cider vinegar
  • 1 tbsp whole grain dijon mustard

Instructions

  • Wash the sweet potatoes and slice about 3/4″ thick. Boil the sweet potatoes until they are barely fork tender. Don’t overcook them since they will be going on the grill. I think if I could cook a vegetable medium-rare, that’s about where these would be.
  • While the sweet potatoes cook, trim the ends from the green onions and peel and slice the red onion about 3/4″ thick. Don’t go too thin with them since all of this is going on the grill. I get about 3-4 slices per onion.
  • Prepare the vinaigrette by mixing all of those items well.
  • After the sweet potatoes have cooked drizzle all the veggies with a little bit of oil and season them with salt and pepper. Throw them all on the grill. Pull the green onions off after a quick char (that will go pretty quickly). Cook the sweet potato and red onions on each side until they have a nice char as well. Turn the jalapenos frequently until the outside skin is blistered and charred. The jalapenos, onions and sweet potatoes take about the same amount of time, about 6-10 minutes total.
  • After the veggies are done dice the jalapenos and onions. Cut the sweet potatoes into bite-sized pieces. Combine the veggies and dress with the vinaigrette while everything is still warm. Mix in the fresh parsley and serve while still warm or at room temperature.

 

 

CSA Week 3

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Swiss ChardIt’s week three of the CSA and holy lettuce! We just finished our salad from last week and here comes round two. What I’m really excited about is the swiss chard though. I’m not sure that I’ve ever eaten this particular vegetable much less prepared it. It looks like it could be good sautéed and Eric recommended trying it in a raw salad.

Two more pints of delicious strawberries this week. The bad news it looks like the rain and cold have hurt the ripening strawberries. The good news is that the rain helps the blueberries and blackberries and those have survived the cold so far. I’m looking forward to both! For the first time the farm  is also growing mushrooms. An email update says they’ve cleared some trees and shrubs where the mushroom logs are incubating and preparing the area for production.

 

The box this week included:

  • 1/4# arugula
  • 1 large lettuce (not sure what kind exactly)
  • 1/4# spring salad mix
  • 1 bunch rainbow swiss chard
  • 2 pints strawberries

Tempeh with Cabbage and Onions

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Cabbage

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Cabbage is part of the Brassica genus of plants known more commonly as the group of cruciferous vegetables, it is a great source of Vitamin C, is low in calories, and high in fiber.

We sautéd with onions, garlic, and tempeh to make a main dish that packs a serious punch with nutrients, flavor, and overall satisfaction.  I definitely would make this one again! We served with an avocado, tomato, and romaine salad.  (Recipe was adapted from christinacooks.com.)

Recipe

Makes 4-5 servings and is perfect for lunch the next day!

Ingredients

3 tablespoons extra virgin olive oil
3 cloves fresh garlic, thinly sliced
1 red onion, thinly sliced into thin half moon slices
8 ounces tempeh, crumbled
Bragg’s liquid amino (for some extra amino acids!)
2 teaspoons brown rice syrup
1/4 head green cabbage, shredded
1/2 cup frozen corn kernels

Directions

Place oil, garlic, and onions in a skillet over medium heat. When the onions begins to sizzle, add tempeh, a splash of liquid aminos, and the rice syrup. Sauté for 3–4 minutes, until the tempeh is beginning to brown and the onions are soft.

Stir in cabbage and corn and, season to taste with another splash of aminos; cover, reduce heat to low, and cook until the cabbage is quite soft, 10–15 minutes. Serve with a side salad or a grain of your choice.

CSA Week 1

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We received our first CSA box this week from Maple Spring Gardens in Cedar Grove, NC. It came two weeks earlier than they have ever started before, due to the unseasonably warm winter accelerating their growing schedule. It was a good first box with nothing too exotic to start off with. Here’s what we got this week along with some ideas of what we have done or will do to prepare them. I’ll try to link the most interesting and successful ones to separate recipes as we prepare them.

  1. Strawberries – We ate these almost as soon as we got home. Too good to resist.
  2. Arugula – salad with roasted beets, goat cheese, pistachios and a honey mustard and onion vinaigrette.
  3. Spinach - sautéed with toasted coconut and spiced with red chili flakes, mustard and cumin seeds, served inside a thin omelet. Also folded into a sweet potato hash served alongside ancho chili and maple rubbed pork tenderloin.
  4. Salad mix – unimaginative but delicious. Topped with veggies and served with a roasted whole chicken.
  5. Field onions – oven roasted with balsamic vinegar. Served broiled pork chops.

Growing Zucchini

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Before this post, I’ve never grown anything. My only gardening history is from last year when I bought a flower from Lowe’s and tried to not kill it… well, it was supposed to be a flower… but it never lived that long. Now that Sean and I have been focusing on eating local, I’ve wanted more than ever to be able to grow my own vegetables. So I decided to pick one vegetable to grow from seed this year. A vegetable that could grow in a container too; we rent a townhouse so as much as I wish I could have a nice garden in the backyard I will make-do with container gardening. I did a bunch of Googling on the easiest vegetables to grow from seed… and zucchini was the lucky winner.

So on March 11th I planted 20 zucchini seeds in little Jiffy Pots. I wrapped them up in plastic wrap to keep them warm and moist and crossed my fingers. I planted 20 seeds because I was expecting with my

lack-of-a-green-thumb, only one or two of those would actually sprout. Boy was I wrong! Four days later I had my first three seedlings, and the next day I had another six! As the zucchini seedlings started to show I unwrapped the plastic wrap and set them in a sunny place in the house. On weekends when I was home during the day I would set the seedlings outside to soak in the nice NC sun. When their potting mix looked dry I would lightly water the surface of the potting mix with a spray bottle and pour some water in their tray so the roots could soak it up. I also had a rotating fan lightly blowing on the seedlings every so often; I read somewhere that it imitates the wind and makes their stems stronger, giving them a better chance of survival when you transplant them outdoors.

Ten days after sowing my seeds, and after spending a little-too-much time Googling zucchini, I had 13 seedlings. (That’s an impressive 65% success rate for anyone who was wondering!) Growing something from seed is very rewarding. I’m not going to lie, I became a little obsessed with my zucchini seedlings. They were just so damn cute and I really really didn’t want to kill them :-)

You are supposed to transplant the seedlings when they get their first “true leaves”. Apparently the first two leaves you see are the seedlings leaves, and after that they are the “true leaves”. It was obvious when the first true leaf showed on the seedlings, it had a different texture and color. Some of the seedlings roots even started growing through my Jiffy Pot by that point – next time I would use a bigger starting pot for the seeds. So on day 12 I decided it was time to transplant my zucchini seedlings into their containers and set them outside for good. I choose the 2 best looking zucchini seedlings, gave a few to a friend, and shed a tear as I said good-bye to the least healthy seedlings – natural selection is cruel. I transplanted each seedling in their own large plastic gardening container. I read not to use any kind of potting mix that contains soil because the soil doesn’t allow water to drain well in the container, so I went to the local gardening store and bought some Conrad Fafard Professional Potting Mix. It appears to be working well? … but seriously, sometimes I have no clue what I’m doing and I guess :-)

The night before I transplanted my 2 seedlings I made a homemade garlic-pepper spray to spray on my seedlings to keep off caterpillars, slugs and other hungry critters. This stuff seriously reeks, but it definitely works. I boiled 3 c of water and added to that 1/2 diced red onion, 2 tbsp of crushed garlic & 1/2 tbsp of cayenne pepper and covered it and let it sit overnight (outside that is, because it stunk). The next day I strained out the onions and funneled the liquid into a spray bottle. I spray the tops and bottoms of my plant’s leaves with the spray after I water them or after it rains, and I always use the spray at night; during the testing-stage, I accidentally sprayed a leaf during the day with the stuff and the combination of the spray and sun scorched the leaf a bit.

So as of today, April 9th, it is 30 days after sowing my zucchini seeds. And my zucchini plants are looking great! As you can see some of the leaves look a little torn up… we’ve had some hail in NC unfortunately. But I’m not too concerned, it’s been over a week since they took on their slight hail damage and they seem to be doing just fine. I’ve heard vegetables plants are pretty resilient to hail damage, so I’m just going to keep a close eye on them.

My plants each have their 2 seedling leaves, 4-5 true leaves and are even starting to bud! I can’t wait to see a zucchini flower; I think it will be one of this summer’s Top 10 moments for me.

For now, that’s all on my zucchini adventures. I’ve read a few other people’s blogs on their adventures in container gardening and I found everything to be so helpful, so I figured I would contribute my experiences. Hopefully you feel inspired now and want to grow zucchini :-)