Monthly Archives: September 2016

Cranberry, Raisin, Oatmeal, Walnut Cookies

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Cranberry, Raisin, Oatmeal, Walnut Cookies

Cranberry, Raisin, Oatmeal, Walnut Cookies

  • Servings: 18
  • Difficulty: easy
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This is a throw-together of ingredients onhand that turned out to be a really scrumptous vegan cookie. I will make this one again and again, for sure!


Ingredients

  • 1/2 cup almond pulp
  • 1 cup almond flour
  • 1/2 cup pastry flour
  • 1 cup organic cane sugar
  • 1/2 cup coconut oil
  • 1/2 cup raw honey
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 Tbsp vanilla bean paste
  • 1 Tbsp cinnamon powder
  • 1/4 tsp Himalayan pink salt
  • 1/4 to 1/2 cup almond milk
  • 1 cup rolled oats
  • 1/2 cup dried cranberries
  • 1/2 cup raisins
  • 1 cup chopped walnuts

Directions

  1. Add first 13 ingredients, along with enough almond milk to create a thick drop-cookie-like consistency, to a large bowl and mix well.
  2. Add cranberries, raisins and chopped walnuts and blend.
  3. Scoop or drop cookies onto a parchment lined cookie sheet and flatten to shape.
  4. Bake at 375 degrees for 18 minutes.

Spicy Vegetable Soup

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Spicy Vegetable Soup

  • Servings: 10
  • Difficulty: easy
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The following recipe is a fallback soup recipe for when I need to clear out the cupboards and the fridge. It may seem like a lot of ingredients but it's really not, and anything listed can be omitted or substituted. This just happens to be the one that works for me because I try to create recipes around the ingredients I always have onhand.... using up all the leftover bits.


Ingredients

  • 3 Tbsp coconut oil
  • 4 cloves garlic, minced
  • 1 large onion, diced
  • 1/2 to 1 package Tofurkey, chorizo style (rarely use, so this may be omitted)
  • 1/2 large red, green & yellow bell pepper, diced
  • 1 – 1/2 container vegetable broth
  • 1 tsp Himalayan pink salt
  • 1 tsp black pepper
  • 1 small can lima or green beans, rinsed & drained
  • 1/2 can pinto beans, rinsed & drained
  • 1/2 can black beans, rinsed & drained
  • 1/2 can navy beans, rinsed & drained
  • 1/2 can kidney beans, rinsed & drained
  • 1 cup corn, fresh or frozen
  • 1/2 jar Whole Foods 365 pizza sauce
  • 1 cup medium salsa
  • 1 can diced fire roasted tomatoes with medium green chilies
  • 1 can diced tomatoes, plain
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp cumin powder
  • 1 Tbsp chili powder
  • 1 to 2 tsp maple syrup
  • 3 Tbsp Braggs amino acids
  • 1 pkg shredded vegan cheese, mozzerella and pepper jack

Directions

  1. Saute garlic, onions & peppers in coconut oil.
  2. Add Tofurkey and stir to blend.
  3. Add vegetable broth and salt and pepper.
  4. Add all the beans and the pizza sauce.
  5. Flavor with remaining spices to your own personal taste, and finish off by adding maple syrup.
  6. Ladle hot soup into your favorite bowl & top with shredded vegan cheese of your choice.