Monthly Archives: October 2019

Classic Oatmeal Raisin Cookies

Prep Time: 25 minutes / Cook Time: 8-10 minutes per batch / Preheated 350 degree Fahrenheit oven

1 stick plus 6 Tbsp, Earth Balance (or similar) sticks, softened

¾ cup packed brown sugar

½ cup granulated sugar

2 flax eggs (1 Tbsp ground flax seed + 3 Tbsp warm water + 5 minutes = 1 egg)

1 tsp vanilla

1 ½ cups all-purpose flour

1 tsp baking soda

1 tsp cinnamon

½ tsp salt

3 cups “Old Fashioned” oats (uncooked)

1 cup raisins

Heat oven to 350 degrees Fahrenheit.

For the flax eggs: In a small bowl, mix 2 Tbsp of ground flax seed with 6 Tbsp warm water. Let this mixture sit and thicken for at least 5 minutes before adding it to the recipe.

In a large bowl, beat butter and sugars with an electric mixer on medium until creamed. Add the flax eggs and vanilla and beat well.

Combine flour, baking soda, cinnamon, and salt. Add to the wet ingredients and mix well.

At this point I put the mixer away and use a rubber spatula. Add in the oats and raisins and mix well.

Using a big spoon, drop about 2 Tbsp of dough on an ungreased cookie sheet about 2” apart.

Bake at 350 degrees Fahrenheit on center oven rack for 8-10 minutes or until lightly golden brown. Let cool for a few minutes on the cookie sheet and then transfer to a wire rack to cool completely.

Makes about 4 dozen cookies.

Enjoy!

Easy Cornbread

Prep Time: 15 minutes / Cook Time: 20 minutes / Preheated 400 degree Fahrenheit oven

1 cup cornmeal

1 cup all-purpose flour

1 tsp baking powder

½ tsp baking soda

1/8 tsp salt

½ cup Earth Balance Sticks (or similar), melted and cooled slightly

1/3 cup brown sugar

2 Tbsp Agave syrup

1 flax egg (1 Tbsp ground flax seed + 3 Tbsp warm water + 5 minutes = 1 egg)

1 cup plant milk (I use unsweetened almond milk

1 Tbsp apple cider vinegar

Preheat oven to 400 degrees Fahrenheit

For the flax egg: In a small bowl, mix 1 Tbsp of ground flax seed with 3 Tbsp warm water. Let this mixture sit and thicken for at least 5 minutes before adding it to the recipe.

Mix plant milk and apple cider vinegar together and let it come to room temperature to make “buttermilk”.

Mix the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl and set aside.

Next, mix the melted butter, brown sugar, and agave together until smooth. Whisk in the room temperature “buttermilk” mixture and flax egg.

Add the wet ingredients into the dry and combine – Don’t overmix.

Pour batter into a greased 8 or 9 inch square or round baking pan and place on the center oven rack. Bake for 20 minutes. The top should brown a bit and the edges should pull away from the sides of the pan. An inserted toothpick should come out clean.

Let it cool and rest. Slice.

Variations: Add vegan cheddar shreds and/or fresh jalapeños to the dry ingredients and coat before adding the wet ingredients. Not too much though or you’ll have to adjust the wet ingredient proportions to compensate for the extra moisture.

Enjoy!

Fiesta Chickpea Salad

Prep Time: 10 minutes / Refrigerate for 2 hours to rest and blend / Serve at room temp

2 cans of garbanzo beans drained – around 2 cups

1 small can diced green chilies

1 medium onion – chopped

2 garlic cloves – chopped

3 medium tomatoes – chopped

2 jalapeños – chopped

3 Tbsp of chopped fresh cilantro

1 ½ tsps. cumin

½ cup fresh lime juice

¼ cup olive oil

Salt and black pepper to taste

Get a bowl and mix everything together. Refrigerate for at least 2 hours but serve at room temperature.

You can leave out the green chilies if you want or replace them with a couple canned chipotle chilies in adobo.

Get fancy and grate a little lime zest on top before serving…why not!

Another crazy variation: Blend the whole thing into a hummus consistency and serve with tortilla chips and salsa!

Enjoy!

Fennel Orzo Salad

Prep Time: 20 minutes / Cook Time: 10-12 minutes for Orzo / Refrigerate for 1 hour

1 pound (1 package) cooked Orzo – Drained and shocked with cold water to stop cooking

1 cup finely chopped green onions

1 cup finely chopped fresh fennel (can substitute celery)

¼ finely chopped fresh parsley

1 ½ cups of plant-based plain Greek yogurt (about 2 store-sized packages)

¼ olive oil

¼ Tabasco

¼ dried dill

½ tsp black pepper and salt

Cook the orzo according to the package directions and shock to cool…drain well. In a large bowl mix the orzo with the veggies, parsley, and olive oil. Add the yogurt, spices, and tabasco. Mix well and refrigerate to rest and blend the flavors. The starches will tighten up a bit so toss again before serving…add some additional olive oil, salt and pepper if needed before serving.

Variation: Add some thawed frozen baby peas or edamame for some extra protein or top with some toasted pistachios or walnuts for an additional crunch.

Enjoy!