Vegan Banana Chocolate Chip Cookies

Who watched Real Housewives of Beverly Hills last night?  I am dying to call my sister and ask what happened!!  I am a sucker for reality shows.  Bravo totally knows what they are doing too.  Those marathons are so addictive.  Starting the next episode as soon as the last one ended should be illegal.  

These cookies are very tasty, and are invented by none other than the best Real Housewife herself, Bethenny Frankel!  The original post is here.

She says to bake them for 35 minutes, but I think that’s (in the words of my sister) crazytown station.  Mine only took 15 minutes, so definitely keep an eye on them!

The dough is also very crumbly and on the dry side. I rolled them in my hand to get them to stick, and then flattened it on the tray.

I also didn’t have oat flour, so I used rolled oats.  I pulsed them in my food processor for about 1 minute.  Maybe that’s why it only took 15 minutes…hmm…

On a completely different note, I return to work tomorrow.  I’ve had a great 10 months with my boys, and am sad to see it come to an end.  My posts will probably consists of DiGiorno Pizza and Chinese Take Out.  I apologize in advance!

Vegan Banana Chocolate Chip Cookies

from Bethenny Frankel

  • ¼ cup of vegetable oil
  • 1 cup raw organic sugar
  • 2 teaspoons vanilla
  • 2 ¼ cup oat flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup dark chocolate chips
  • ¾ cup mashed overripe banana (≈1 large banana)
 
Preparation
    1. Preheat oven to 350°
    2. Combine all ingredients in a medium sized bowl.
    3. On a non-stick cookie sheet (or line a cookie sheet with parchment paper), scoop batter with a medium sized ice cream scoop.  Space cookies evenly on baking sheet.
    4. Cook 35 minutes, rotating halfway through.  The cookies should have a slightly brown edge and come out clean when poked with a toothpick.
 

 

Vegan Banana Muffins

I was looking for a Vegan Banana Muffin recipe for breakfast this morning.  Most of the sites described this as a Vegan Dessert.  Muffins are not  dessert.  They are breakfast.  I might need to rethink my future, if this in Vegan World muffins are dessert.  We won’t play nicely together.

Shhh…these aren’t vegan chocolate chips.  

Vegan Banana Muffins

from EatingCleanRecipes.com

1 1/2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
2 teaspoons ground cinnamon
1/2 cup unsweetened soymilk or almond milk
1 teaspoon apple cider vinegar
1/2 cup sucanat or organic evaporated cane sugar
1 cup mashed very ripe bananas
1/4 cup canola or safflower oil
1 1/2 teaspoons pure vanilla
1/2 cup vegan semisweet chocolate chips

Preheat oven to 400 degrees. Line 12 regular size (2 1/2-inch) muffin cups with paper baking cups. (Or, coat muffin cups with cooking spray.)

In large bowl mix flour, baking powder, baking soda, salt, and cinnamon. Set aside.

Stir together soymilk and vinegar; let stand 2 minutes until thickened. In medium bowl mix soymilk mixture, sucanat, banana, oil and vanilla until well blended. Add to flour mixture, stirring until just combined. Stir in chocolate chips. Divide batter among muffin cups.

Bake 18 to 22 minutes or until browned and toothpick inserted in centers comes out clean. Cool in pan 5 minutes. Remove from pan and cool on wire rack. Serve warm or at room temperature.

Makes 12 muffins

 

Sweet Potato and Spinach Soup

It’s amazing what you can make when you keep a pretty well stocked kitchen.  This soup is an example of this.  My pictures are inspired by FrugalFeeding.  You should check out her blog!  She has a picture of a Flourless Chocolate Cake that looks to die for!  Don’t you wish that there was a magic button on your computer that you could push and you’d get to taste all the delicious things you’re at which you are looking?  If there was such a button, I would push it for this cake.  

Anyway, back to this soup.  Its good on a cold day because it has a bit of a kick that will clear up your cold, but not too much of a kick that my two year old wouldn’t eat it.  “Its too spicy!!”  That’s what I hear under such circumstances, particularly when it comes time for toothbrushing.  This soup comes from Quick Fix Vegan by Robin Robertson.  I’ve used a couple of her recipes before from Vegan Planet, and they’re almost always good.    Except the other day I made a Shortcut Risotto which I’d consider a total fail.  However, I’m obsessed with Risotto, so its not really a fair judgment.

So, here’s the recipe.  Go give it a whirl.  If you have any ideas for good Vegan/Vegatarian ideas, please, please, PLEASE send them my way!!

Vegan Sweet Potato and Spinach Soup

 

2 tsp. neutral vegetable oil (I omitted this, as per Robin’s suggestion, and just brought in some of the broth earlier to saute with)
1 yellow onion, finely chopped
1 large sweet potato, diced
1 TB. grated fresh ginger
2 tsp. ground coriander
1/4 tsp. cayenne
1 (14-oz.) can diced tomatoes, drained
2 TB. soy sauce
1/3 cup creamy peanut butter
4 cups vegetable broth
Salt and freshly ground black pepper
1 1/2 cups unsweetened nondairy milk
4 cups baby spinach
1/4 cup chopped peanuts

From Robin Robertson**I also added a can of black beans.  It was a good addition, in my opinion 🙂


Heat the oil (or broth) in a large pot over medium heat. Add the onion and sweet potato. Cover and cook until softened, 5 minutes. Stir in the ginger, coriander, and 1/4 teaspoon cayenne or to taste. Add the tomatoes and soy sauce.

In a small bowl, combine, the peanut butter with 1 cup of the broth, stirring until smooth. Stir the peanut butter mixture into the soup, then add the remaining broth and season to taste with salt and pepper. Bring to a boil, reduce the heat to low, and simmer until the vegetables are tender, 10 to 15 minutes,

Stir in the nondairy milk and spinach and cook until the spinach is wilted, about 3 minutes. Serve hot, sprinkled with the chopped peanuts.

Vegan Pancakes

We are on a documentary kick.  We’ve watched everything from Cosmic Collisions to National Geographic’s North Korea.  In the midst of those was the documentary, Forks Over Knives.  If you haven’t seen it yet, you should!  We’ve been vegan-ish for a week.  I say vegan-ish because we’re not giving up dairy completely.  There are two things I love more than anything, cheese and chocolate, and no amount of vegan cover up is going to make them taste the same.  So, the next few posts are of our Vegan-ish adventure.  I’m sure we’ll fall off the wagon soon or find a documentary promoting Big Mac’s and Cupcakes.  If you know of one, please send it my way!

Vegan Pancakes

1/2 C All-purpose flour

1/2 C White Whole Wheat Flour

1/4 C Rolled Oats

3 tsp baking soda

1/2-1 tsp salt

1 Tb canola oil

2 Tb Honey, less if you’re milk is sweetened

1 1/4 C soy milk

 

Pan-Fried Tofu and Watercress with Lemon Caper Sauce

Phew…long title.

Ok, let’s get ready folks.  It’s Monday, or maybe it’s Tuesday where you are.  Whatever the case may be Thanksgiving is right around the corner…ok, if you live in America…which not all of you do.  Ok, well anyway…I’m gearing up for Thanksgiving and you can come along, too.  

Let’s eat lots of buttery things, and stuffed things, and things smothered in gravy.  Then, for dessert, let’s have one of each.  Then, repeat.  The next day, eat a stuffing sandwich…mmmm.  

But, to do this, we must get ready.  We must prepare our minds, bodies, and souls.  This week, we eat Tofu.  Tofu and Oatmeal.  And, lots of spinach. 

But we’ll make it really tasty, so it will be ok.

Pan-Fried Tofu and Watercress with Lemon Caper Sauce

from Vegan Planet by Robin Robertson (Great Cookbook)

1 16 oz package extra-firm tofu, drained and cut into 1/4 inch thick slices

Salt and pepper

2 Tb olive oil

1/4 C dry white wine

3 Tb fresh lemon juice

2 Tb capers, drained and chopped

1 large garlic clove, minced

2 bunches watercress, tough stems removed

1. Pat the tofu dry and season with salt and pepper to taste, set aside.

2. Heat 1 Tb olive oil in a large skillet over medium-high heat.  Add the tofu and cook in batches until golden brown on both sides, 2-4 minutes per side.  Add the wine, lemon juice, and capers.  Simmer until the sauce is slightly reduced, about 2 minutes.  Reduce the heat to low and keep warm.

3. Heat the remaining 1 Tb oil in a large skillet over medium heat.  Add the garlic and cook, stirring until fragrant, about 30 seconds.  Add the watercress and cook, stirring until just wilted, 2 to 3 minutes.  Season with salt and pepper to taste.

4. Transfer the watercress to a serving platter or 4 individual plates and arrange the tofu on top.  Drizzle the sauce over the tofu and serve hot.

Meatless Monday: Orange Pan-Glazed Tempeh

This recipe was given to me by a great family friend, Mary Jane.  You should eat this for a few reasons.  

1.)  She has beautiful children, and you are what you eat…so…

2.)  This is a smart lady, and again…see above.

3.)  It is muy muy yummy.

4.) Tempeh costs under $3.00.  Chicken Breast can run you well over $6.  That’s double people!  I’m an Elementary School Teacher.  Give me a pat on the back, will ya?

The original recipe can be found here.

You will notice immediately that the pictures at 101 cookbooks are much better than mine, and you’ll then think…oh, that does look good.  Ok, I see what she was saying.  

 

I served mine with Kale and Brown Rice.  This is a super fast weeknight meal, so give it a try!  You’ll like it, I promise 🙂

Orange Pan-Glazed Tempeh

1 cup freshly squeezed orange juice (3-4 large juicy oranges)
1 tablespoon freshly grated ginger
2 teaspoons tamari (or soy sauce)
1 1/2 tablespoons mirin
2 teaspoons maple syrup
1/2 teaspoon ground coriander
2 small garlic cloves, crushed
roughly 10 ounces of tempeh (or extra-firm tofu)
2 tablespoons olive oil
1/2 lime
a handful of cilantro (coriander) leaves

Put the orange juice in a small bowl. Squeeze the grated ginger over the bowl to extract the juices, then discard the pulp. Add the tamari, mirin, and maple syrup, ground coriander, and garlic. Mix together and set aside.

Cut the tempeh (or tofu) into thin-ish, bite-sized pieces, and if working with tofu, pat dry with a paper towel.

Put the olive oil in a large frying pan over medium-high heat. When the oil is hot but not smoking, add the tempeh and fry for 5 minutes, or until golden underneath. Turn and cook the other side for another 5 minutes, or until golden. Pour the orange juice mixture into the pan and simmer for 10 minutes, or until the sauce has reduced to a lovely thick glaze. Turn the tempeh once more during this time and spoon the sauce over the tofu from time to time.

Serve the tempeh drizzled with any remaining sauce and a squeeze of lime, with the coriander scattered on top. Heidi note: As I mention in the head notes, I served this over some leftover wheat berries heated with a few handfuls of chopped kale.