After several tries, I think I've found my new go-to chocolate chip cookie. Though I call them oatmeal cookies, they're more like cookies with oats; you could just as well omit them, but I like the texture they add.
Ingredients
2tbsp flax meal plus 1/4c water
1tbsp potato starch (or tapioca starch, or Ener-G egg replacer)
1c vegan butter
3/4c sugar
1/4c pure maple syrup
2tsp vanilla extract
1tbsp molasses
1/2c sorghum flour
1/2c brown rice flour
1c oat flour
3/4tsp xanthum gum
2tsp baking powder
pinch salt
2c gluten free rolled oats
1c chocolate chips (add more or less, depending on your taste)
Directions
Preheat the oven to 350. Stir together the flax meal and water in a small bowl and set aside for a few minutes. Melt the butter, then stir in the sugar, maple syrup, vanilla and molasses. Add the flax meal mixture and potato starch. Mix together the flours, xanthum gum, baking powder and salt. Add the flour to the butter mixture and stir. Add the rolled oats and chocolate chips and knead with your hands to combine. Scoop the dough in 1tbsp portions onto sprayed or parchment-lined cookie sheets, flatten them with your hands (wetting them helps the dough not stick). Bake them for 8-10 minutes, or until they are slightly brown around the edges.
Sunday, July 28, 2013
Sunday, July 21, 2013
Protein-Packed Spinach Sauce
In case you didn't already know, I am vegan, and gluten-free as of last summer. Lately I've also been avoiding soy for health reasons. It hasn't been that hard, but without eating soy or gluten (think seitan) I've had to work extra hard to make sure I get enough protein. This is an exceedingly simple and delicious recipe that packs a good protein punch. It's great as a sauce for pasta, veggies, or pizza.
Protein-Packed Spinach Sauce
16 c raw spinach leaves (we bought the largest box of spinach at Whole Foods and used the whole thing)
1 1/3 c frozen green peas
1 T olive oil
1 clove garlic, minced
1/4 medium yellow onion, chopped
1 tsp rosemary
1 tsp oregano
1 serving protein powder*
1) Saute the onion and garlic in the olive oil for a few minutes, then set aside.
2) In a blender or food processor, blend the spinach leaves and peas. I used a vita-mix, but you could also blend small portions and combine them in a big bowl.
3) Add the onion and garlic with oil and spices and mix or blend to combine with the sauce.
4) If using, add the protein powder and blend or mix.
5) Serve over pasta or veggies, or on pizza.
*Since I've been struggling with protein, I've started to add protein powder to some foods, but you can easily omit it. Currently I'm using Sunwarrior classic raw vegan protein, which I got at whole foods. It's made from sprouted brown rice, and has 17g of protein per serving, but it does add a graininess to foods similar to rice flour.
Protein-Packed Spinach Sauce
16 c raw spinach leaves (we bought the largest box of spinach at Whole Foods and used the whole thing)
1 1/3 c frozen green peas
1 T olive oil
1 clove garlic, minced
1/4 medium yellow onion, chopped
1 tsp rosemary
1 tsp oregano
1 serving protein powder*
1) Saute the onion and garlic in the olive oil for a few minutes, then set aside.
2) In a blender or food processor, blend the spinach leaves and peas. I used a vita-mix, but you could also blend small portions and combine them in a big bowl.
3) Add the onion and garlic with oil and spices and mix or blend to combine with the sauce.
4) If using, add the protein powder and blend or mix.
5) Serve over pasta or veggies, or on pizza.
*Since I've been struggling with protein, I've started to add protein powder to some foods, but you can easily omit it. Currently I'm using Sunwarrior classic raw vegan protein, which I got at whole foods. It's made from sprouted brown rice, and has 17g of protein per serving, but it does add a graininess to foods similar to rice flour.
Sunday, July 14, 2013
Quinoa, White Bean and Kale Stew
This hearty soup is modified from Appetit for Reduction.
Herb blend
1tsp marjoram
1tsp thyme
1/2tsp rosemary
pepper
Ingredients
1 leek, thinly sliced
3 cloves garlic, minced
1 large carrot - medium dice
1 large parsnip - medium dice
4c low-sodium vegetable broth
4c water
1c dry quinoa
3c potatoes, cubed
1 small bunch of kale - remove stems and tear into small, bite-sized pieces
1 can white beans
Directions
Chop the leek, carrot, parsnip, potato and garlic. Saute the leek and garlic in a bit of water or oil for 3 minutes, then add the carrot, parsnip and herbs and saute for another minute. Add the broth, water, potato and quinoa. Bring the soup to a boil, then reduce heat and simmer for 15 minutes while you cut the kale. After 15 minutes add the kale and beans, cook for 5 minutes stirring frequently, then cover and let the soup simmer for another 5 minutes.
Herb blend
1tsp marjoram
1tsp thyme
1/2tsp rosemary
pepper
Ingredients
1 leek, thinly sliced
3 cloves garlic, minced
1 large carrot - medium dice
1 large parsnip - medium dice
4c low-sodium vegetable broth
4c water
1c dry quinoa
3c potatoes, cubed
1 small bunch of kale - remove stems and tear into small, bite-sized pieces
1 can white beans
Directions
Chop the leek, carrot, parsnip, potato and garlic. Saute the leek and garlic in a bit of water or oil for 3 minutes, then add the carrot, parsnip and herbs and saute for another minute. Add the broth, water, potato and quinoa. Bring the soup to a boil, then reduce heat and simmer for 15 minutes while you cut the kale. After 15 minutes add the kale and beans, cook for 5 minutes stirring frequently, then cover and let the soup simmer for another 5 minutes.
Sunday, July 7, 2013
Caffeinated Brownies
I made these during finals (shocker). A variation of my plain brownie recipe, each serving contains as much caffeine as a cup of black coffee (from the chocolate and the espresso). I was more focused on the caffeine than the taste, but they're actually pretty good. You could always add slightly less espresso and just eat more to get your caffeine kick.
Ingredients
1tbsp flax meal in 3tbsp water
1c chocolate (70% - the higher the cocoa content, the more caffeine!)
6tbsp vegan butter
1c nondairy milk
1/4c plus 1tbsp instant espresso powder
1 1/2c sugar
1tsp vanilla
1 1/4c flour*
1/8tsp baking soda
pinch salt
*I used 1/2c oat flour, 1/2c sorghum, 1/4c millet and 1/8tsp xanthum gum
Directions
Preheat the oven to 325. Stir the flax meal and water together in a small bowl. Microwave the chocolate and butter until the chocolate melts, and mix them together. Microwave the milk for a minute or two, then add the instant espresso powder. Combine the chocolate and espresso, then mix in the sugar and vanilla. Mix together the flour, baking soda and salt, then combine the flour with the chocolate mixture. Spray a muffin tin with nonstick cooking spray. Scoop batter into the muffin tins in 1/2c portions, and bake for 10-15 minutes, until they are slightly crisp on the outer edges and a toothpick comes out clean. If they're too crisp, try lowering the temperature and baking them longer.
Ingredients
1tbsp flax meal in 3tbsp water
1c chocolate (70% - the higher the cocoa content, the more caffeine!)
6tbsp vegan butter
1c nondairy milk
1/4c plus 1tbsp instant espresso powder
1 1/2c sugar
1tsp vanilla
1 1/4c flour*
1/8tsp baking soda
pinch salt
*I used 1/2c oat flour, 1/2c sorghum, 1/4c millet and 1/8tsp xanthum gum
Directions
Preheat the oven to 325. Stir the flax meal and water together in a small bowl. Microwave the chocolate and butter until the chocolate melts, and mix them together. Microwave the milk for a minute or two, then add the instant espresso powder. Combine the chocolate and espresso, then mix in the sugar and vanilla. Mix together the flour, baking soda and salt, then combine the flour with the chocolate mixture. Spray a muffin tin with nonstick cooking spray. Scoop batter into the muffin tins in 1/2c portions, and bake for 10-15 minutes, until they are slightly crisp on the outer edges and a toothpick comes out clean. If they're too crisp, try lowering the temperature and baking them longer.
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