Thursday, September 26, 2019

THE BEST Oatmeal Raisin Cookies

A version of The Vegan 8's recipe for Fall cookies with my own twist!


Ingredients

Dry ingredients:

  • 1 cup whole wheat pastry flour
  • 1/2 cup quick cooking oats
  • 1 tablespoon cinnamon
  • A few dashes of nutmeg
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/2 cup raisins

Wet ingredients:

  • 1/2 cup pure grade a maple syrup
  • 1/4 cup + 1 tablespoon packed vegan buttery spread 
  • 1 teaspoon vanilla
  • 1/4 cup packed light brown sugar


Instructions

  1. Preheat the oven to 350 degrees and line sheet pan with parchment paper.
  2. In a medium bowl, whisk together all the dry ingredients. (minus the raisins)
  3. In a large bowl, beat together the wet ingredients until creamy. Then, carefully fold in the dry ingredients with a spatula until just combined. Then fold in raisins.
  4. Drop by tablespoonfuls (I use a cookie scooper) onto the prepared sheet pan. 
  5. Bake for about 10 minutes or until golden and the tops are slightly cracked. Let them cool at least 10 minutes (they will continue to cook) and transfer them to cool completely on a rack.
  6. ENJOY!!  And sometimes I even made a Oatmeal Creme Pie with them by adding frosting in the middle!


Sunday, January 20, 2019

Chickpea Stew


Turn on the insta pot to the saute function. Add in the following ingredients to saute for several minutes.

Add in

  • 1 red onion chopped
  • 1 1/2 tbsp olive oil
  • 5 cloves garlic, chopped
  • 2 tsp cinnamon
  • 2 tsp cumin
  • 1 dash (or a few) of cayenne
  • 2 1/2 tsp paprika
Then add in the rest of the ingredients, stir till combined. Cook on High for 10 minutes, let it naturally release for 10 min, and then release the valve.   Serve over brown rice and ENJOY!!

  • 1 can chopped tomatoes
  • 2 cans chickpeas (drained and rinsed)--I use fresh chickpeas and just measure out the equivalent amount
  • 1/4 cup raisins
  • 10 oz baby spinach
  • 4 cups vegetable stock
  • Salt and Pepper


Monday, October 29, 2018

Apple Crisp (vegan friendly)

This recipe is super simple and super delicious!

For the apple filling mix together:
4-5 large apples, diced.  (you can peel if you wish)
2 Tbsp maple syrup
2 Tbsp coconut sugar
2 tsp cinnamon
1 tsp vanilla extract
dash of nutmeg

Place the apple mixture in a greased 8x8 pan.  I sprayed it with coconut oil.

Then mix the crumble together:
1 1/2 cups old fashion oats
3/4 cup whole wheat flour
1 1/2 tsp cinnamon
1/2 tsp salt
1/4 + 1/8 melted coconut oil
1/4 + 1/8 maple syrup

Top the apples with the crumble mixture.

Bake at 350 for about 40 minutes.  ENJOY!!

Wednesday, September 26, 2018

Pumpkin Chocolate Chip Cookies


  • 3/4 cup 100% pure pumpkin puree
  • 2 tablespoons melted coconut oil
  • 1/4 cup PB
  • 1/4 cup pure maple syrup
  • 3 tablespoons coconut sugar
  • flax egg (1 tablespoon ground flax + 3 tablespoons water, whisk together, set for 15 mins)
  • 1 teaspoon pure vanilla extract

  • 1 1/4 cup gluten free rolled oats
  • 1/2 cup + 2 tablespoons oat flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • pinch of salt
  • 1/4 cup copped walnuts
  • 3 tbsp pumpkin seeds
  • 3 tbsp raisins or craisins
  • 1/2 cup vegan chocolate chips




INSTRUCTIONS

1. Preheat the oven to 350 degrees.

2. Whisk together the pumpkin, oil, syrup, sugar, flax egg, and vanilla. 

3. Add the dry ingredients, mixing just until combined.

4. Scoop cookies, using a cookie scooper, onto a cookie sheet. Flatten out just a bit with the back of a fork.

5. Bake for 11-14 minutes.  ENJOY!!!

Monday, August 20, 2018

Caramel stuffed chocolate chip cookies (Vegan!)



Whisk together:
1/2 Cup coconut sugar
3/4 Cup brown sugar
3/4 tsp salt
1/2 Cup coconut oil

Then add:
1/4 Cup almond milk
1 1/4 tsp vanilla 

Using a Spatula add:
1 1/2 Cup flour
1/2 tsp baking soda 

Lastly...
3/4 Cup vegan chocolate chips 
Refrigerate for 30 min. 

**If you want to stuff them, unwrap & roll into a ball “cocomels coconut milk caramels”. Wrap chocolate chip cookie dough around it.  Refrigerate again for 10 min before baking.

Bake 350 degrees, 12-15min

ENJOY!!!

Wednesday, August 1, 2018

Oreos (Raw & Vegan!)



For the Cookie:

1 cup almonds
1/2 cup cacao powder
1 cup medjool dates (pitted)
1/4 cup maple syrup
water for consistency

For the Cream filling:

3/4 cup cashews
1/4 cup water
2 tablespoons melted coconut oil
2 tablespoons maple syrup
1/2 tablespoon vanilla extract
dash of sea salt




DIRECTIONS:

1st: Make the cream filling.  You may need to scrape down the sides a few times.  Then put in refrigerator to harden.

2nd: Blend the almonds 1st.  Then add in cacoa.  Blend.  Add the rest of the ingredients, scraping down the side when needed.  Add water 1 tablespoon at a time, if necessary. 

3rd: Make tablespoon size cookies and place on parchment paper. Place in freezer to harden.

4th: After about 15-20 minutes, place filling on one side of the cookie, top it with another cookie.  Finish the batch and place cookies back in freezer to harden.

5th: After about 20 minutes, ENJOY!!!



Sunday, July 8, 2018

"No Tuna" Salad


  • 15-20 oz chickpeas, rinsed and drained (kind of smashed up)
  • 1/4 cup tahini
  • 2 teaspoon Dijon or spicy brown mustard
  • 1 tablespoon maple syrup or agave nectar
  • 1/3 cup diced red onion
  • 1/3 cup diced celery
  • 1/4 cup diced pickle
  • 1 apple, diced
  • Salt, Pepper, paprika to taste
Mix all ingredients together.  Eat as is or enjoy as a sandwich!!