Easy Breakfast Cookies

I have to admit I have never really liked sweets. Give me a bag of pretzels and they will be gone in no time, but sweets that's a different story. For some reason this morning I wanted something sweet and on the healthier side so I created a healthy(er) oatmeal cookies! 

What you'll need: (makes 8 medium cookies) 

1 cup rolled oats 

1 flax egg (1:1 water and flax)

1/2 cup almond milk (I use unsweetened)

2 tbsp of almond butter (any nut butter will work)

1 tbsp of apple cider vinegar 

Pinch of nutmeg

1 tsp of cinnamon 

1/4 cup vegan chocolate chips ( I use SunSpire vegan carob chips)

2 tbsp of craisins 

Directions: 

1. Turn on oven to 375

2. Combine flax and water and place in fridge for about 10 minutes.

3. Combine all other ingredients (including flax egg) and let sit for 10 minutes allowing for apple cider vinegar to react.

4. Place on cookie sheet and bake for about 20 minutes.

5. Serve 

Homemade "Chipotle" Bowl

Extra creamy "quac", super fresh salsa, just right grilled veggies, perfect corn salsa and yummy chips.....yes, I am referring to Chipotle. If you have ever been to Chipotle, you know what I am talking about.

I was working tonight, for those who don't know I work at a hospital in PA, and as the last hour of my shift slowly passed I pondered what I was going to have for dinner. Now, I am one of those people who says, I have nothing in my fridge, meanwhile I could feed like 100 people. So I'm waiting and thinking of what I want and Chipotle pops into my head. Its a good option. Plant based, healthy (I think so) inexpensive and on my way home from work. I repeat on my way home; so your thinking I stopped right? Nope, I stopped at the nearest grocery store, picked up some fresh organic avocados and black beans and onto home I went. Making my own version of the famous Chipotle Bowl.

What you will need: (1 serving, since I made this for myself)

For the Rice:
1 serving of rice (I use Whole Foods brand brown Rice)
2 tablespoons fresh chopped cilantro
1 teaspoon of coconut oil (or oil of your choice)
salt to taste

For Tofu:
1/4 block of extra firm tofu (more or less if desired)
1 teaspoon cumin
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon all spice (or old bay)

For Guacamole:
1 ripe avocado (I know its ripe when the tip fall off)
1-2 tablespoons of finely chopped cilantro
1/4 wedge of lime juice
1 teaspoon of hot sauce (I use Sriricha)

Peppers and Onions:
1 cup of freshly sliced peppers (any color of your choice)
1 cup of finely sliced red onion
Salt and pepper to taste
Oil of choice

Toppings:
1/4 cup Black Beans
Thin slices of lettuce

Directions:
1. Begin by boiling and beginning to cook the rice as directed on the package.
2. Slice the onions and peppers and slightly brown in a pan with oil, seasoning with salt and pepper if desired. Stir as you go.
3. Cut the tofu block into long strips, place the strips between a few paper towels in order to eliminate some of the moisture. About 5 minutes.
4. While this is occurring, remove the avocado from the shell, add all guacamole ingredients to a bowl and mix. Making smooth or clumpy based on your preference. Cover and place in refrigerator till ready to serve.
5. Cut the tofu into small cubes. Smaller the better. Place tofu into a hot pan (adding oil or spray if needed) and cook until lightly brown. Then add all the seasoning and cook until brown and crisp.
6. Now assemble as you please!

You could also add corn on top as well!

Chocolate Chip Cookies with Mint and Date Filling

Who doesn't like eating raw cookie dough? This girl does, and thanks to vegan batter you and I can do just that. I have never been much of a sweet or chocolate fan but recently, that has changed. Id consider myself a "cook" who likes to create and prepare dishes, but ask me to bake and that is a whole other topic. Mostly because I just cant follow a recipe; I am always adding extra ingredients or taking something out. I just throw things in a pan or a bowl and keep tasting as I go, but when baking that just does not fly very well.

With these chocolate chip cookies from OhSheGlows.com I just had to add extra ingredients, not because I didn't think the recipe was "good" enough but rather I like adding different ingredients. I added 3 tbsp of raw agave and 4 tbsp of peanut butter. Why peanut butter? As I was placing the dough on the cookie sheet, my dad who loves Chocolate Chip cookies from Nancy B's Bakery in West Homestead, Pittsburgh; walks in the kitchen and goes, Nancy B's uses peanut butter you know? So in went the peanut butter. If any of you are from "Pixburgh" and have visited the bakery, you know why they are so famous in Pittsburgh. nancybsbakery They are HUGE, I mean massive and are so chewy, soft and addictive, but not vegan. The cookies from OhSheGlows, with the addition of a few ingredients, made me forget the taste of my dads favorite cookies which are currently staring at me on the kitchen counter. Don't worry the vegan ones are right next to them!!

As for the filling, it is super sweet and and delicious.

Ingredients:

1 1/2 cup of powdered sugar
1/4 cup vegan butter (I use original Earth Balance)
6 Medjool Dates
6 fresh mint leaves.

Directions:

Add all of the ingredients in a mixer and mix till smooth. The filling will be sticky and thick. Place between 2

Sun-Nut Butter Cups

Made these delicious cups of goodness in my cooking class this week and made them tonight for dessert. So delicious, creamy and rich. 

½ cup Earth Balance butter

¾ cup Sun-Nut Butter

¾ cup graham cracker crumbs (10 graham cracker squares, smashed into fine crumbs)

¼ cup raw sugar

1 cup vegan chocolate chips

¼ cup Soymilk

¼ cup almonds, chopped

 

1. Line muffin tins with 14 paper liners & set aside.

2. Melt the Earth Balance butter in a small saucepan over medium heat.

3. Stir in the Sun-Nut Butter, graham cracker crumbs and raw sugar and mix well.

4. Remove the mixture from the heat and evenly divide the mixture, approximately 2 tablespoons per cup among the muffin cups.

5. Combine the chocolate and milk in another pan.

6. Stir over medium heat until the chocolate has melted.

7. Spoon the chocolate evenly over the Sun Butter mixture.

8. Top with chopped almonds.

9. Place in the refrigerator to set for 35-45 minutes before serving.

Raw Walnut Cake with Raspberry Sauce

With my birthday over my sweet tooth is still in full swing. I was inspired my @therawfoodie to come up with my own raw cake! It's super sweet and reminded me of my favorite nut rolls I would always eat for the holidays. Dates are super sweet and delicious and the prefect addition to raw sweets. 

Here's what you'll need:

I used a 7in round spring form pan (found at home goods for $4)

2 pound Medjool dates pitted

12 oz of figs

2 cups raw walnuts 

Tbsp vanilla bean powder

1 cup water

1 cup fresh or frozen raspberries

Directions:

1. Place 1 pound of the pitted dates and all the figs in a food processor and pulse till smooth. This will be very sticky and clumpy. Add water if needed. Place in separate bowl.

2. Combine the walnuts, 1/2 cup water and vanilla bean and pulse till blended. Add remaining dates (leave about 10 out for raspberry sauce) blend till smooth. Set aside.

3. Clean processor and place raspberries and remaining 10 dates in and pulse till smooth. 

Place in pan in layers and place in freezer for about 20 minutes to make more firm, this is not required!

Buffalo Cauliflower Dip

I have always loved the spicyness and texture of buffalo chicken dip, but since I don't  eat animal products I've been thinking of a healthier vegan option that is not only simple to make but delicious. It will have your friends drooling. 

What you'll need:

(I made for a large party; so for a smaller batch, half the recipe)

2 17oz containers of Sabra Original Hummus

1 cup of Sriracha chili hot sauce (I like mine hot so I used about 1.5 cups, use more or less depending on your heat tolerance) 

1 large head of cauliflower

Cashew Cream Cheese:

1.5 cup raw cashews

3 tbsp nutritional yeast

1/4 cup lemon juice 

1/2 tbsp canola oil

1 tsp apple cider vinegar

Water (to make cream cheese thinner if needed) 

Directions:

For cream cheese start by soaking the raw cashews in water for at least 3-4 hours.

1. Using a grater, finely grate the cauliflower and place in a large pan on the stove and warm; add about 1/2 cup sriracha and stir. Try to coat all the cauliflower.

2. Transfer the cauliflower mixture into a large mixing bowl. 

3. Add the hummus to the cauliflower mixture along with the remaining hot sauce and mix thoroughly.

Cashew Cheese:

1. After letting the cashews soak, drain them and add to a food processor along with all the other ingredients. Blend until everything is mixed. Add water if needed.

Now add the cashew cheese to the cauliflower and hummus mixture. Mix thoroughly. Add more hot sauce if you like it spicy.

Serve with your favorite dippers. Cauliflower, celery, pita chips, tortilla chips or use it on a sandwich or wrap.

Enjoy, I hope you love it as much as I do!