vegan – Page 9 – Wait…are those…cookies?!

May 1, 2013

Free radicals are NOT invited to any of my parties

Mmmm, sweet pohhhtayyytooeeeessssss! (You like that phonetic spelling there? Yeah, I thought so too). Hello, beta-carotene, I love you!

And then combine that deliciousness with powerful greens for a free-radical fighting snacklunchdinner (or maybe breakfast, who knows, maybe some of you are even weirder than me?!). I love love love making stuffed sweet potatoes for lunch! I started doing it sometime during my senior year of college when I discovered that sweet potato+egg+spinach makes a really cheap and wonderful combination… even more wonderful if there’s some avo lurking around as well (Who doesn’t love lurking avo?!).

More recently I’ve been sticking with the greens+beans variety of sweet potato, probably because I like that it rhymes and who knows why I end up with random food combination obsessions; I’d be the last to know why I’m obsessed with something. Like… millet. It’s for the birds! Or is it?! Apparently it’s for me, too, and you can add that to your “Things that make Hayley even more of an-“~~alternative~~-awesome-hippie-who-eats-bird-food” list…I know you have one, don’t try to deny it…

Besides all of the inherent hippiness you get whenever you visually dine with me, this combination also happens to be an antioxidant powerhouse. Like, it deserves a cape it’s so good at saving the world (ie, your body) from the evil menace of those nasty free radicals. No one wants them invited to the party… thankfully, with this kind of dish, those free radicals get kicked to the curb by antioxidants AND excellent dietary sources of vitamins A, C, and K, to name a few. Free radicals are NOT invited to my birthday parties…

Side note, I made coconut quinoa porridge-pudding today! What is with this new strange pudding obsession? Is it because it’s hot? I mean, I’ve always loved rice pudding but seriously, this is getting out of hand. Three puddings in basically four days? Yep, that happened. At least I’m changing it up, this time it’s quinoa+coconut milk+cardamom+cinnamon+almond, yum yum yum. Breakfast? With almond butter? I think yes.

Stuffed Sweet Potato with Beans and Greens

Recipe by… me! Serves 1, double or triple as needed. Simple, delicious, and comes together quickly. Perfect for a light dinner when it’s hot out, or pretty much whenever… I love it for lunch!

Scrounge and find:

1 (decent sized) sweet potato
1/2-1 tbsp tahini
olive oil
a good double handful of power greens (kale+chard+spinach!)
1/3 c white beans, drained and rinsed
a squirt of Bragg’s liquid aminos, or soy sauce (whatever your preference)
1/4-1/2 avocado, cubed

Wash and dry the sweet potato, and poke some holes in it so it doesn’t explode in the microwave (no one wants that…). Toss it in on the baked potato setting, until done. Once finished, slice it lengthwise down the center, and smash a bit of tahini on the inside while it’s still hot.

While the sweet potato is doin’ its thang, heat a bit of olive oil in a skillet. Add rinsed greens and white beans, and sauté until greens are wilted.

Aesthetically layer your greens and beans into the prepared sweet potato, and top with a bit of Bragg’s. Garnish (or cover liberally, your choice… we know which one I chose) with avo!

Eat hot, and revel in your simple meal that is so delicious and so good for you! Free radicals, you have no choice but to capitulate! Muahahaha.

April 28, 2013

My personality in four words: I eat bird food! Peck peck peck…

Ahhh, a day off.

And… I have THIS!

Mmm… birdseed. Peck peck peck.

Not even joking. You know those little seed thingies they put in birdseed mix? Yeah. These things:

That I just ate for breakfast! And youuu thought I couldn’t get any weirder. HA!

These little birdseeds remind me of being in my grandma’s backyard and blowing bubbles… and feeding the birds! And quite often the squirrels… Anyway. I associate millet with sun-drenched afternoons with my gram, eating ice cream and getting soapy bubble stuff all over the dish towel in my lap. And then probably running through the sprinklers! So obviously I’m naturally inclined to like this seed, besides it being totally delicious.

But anyway. Millet is an excellent grain substitute: creamy and kind of nutty tasting, high in manganese, magnesium, and phosphorus. So far I’ve only used it as a breakfast/pudding/dessert thingy, but savory biz is coming soon, just wait. I can’t believe I haven’t eaten this before—it’s like rice pudding but a thousand times better! AND it’s good for you, soooo… why not eat it for every meal?! This one has heart healthy fats from coconut milk, natural sweetness from dates (as well as a boatload of other good bennies like vitamins and minerals), and cardamom has the added benefits of (in Ayurveda theory) of being warming, improving blood circulation to the lungs, and balancing the doshas.

Coconut Millet Pudding

Recipe slightly adapted from Delicious Living, here. As listed below, this one is vegan, gluten free, dairy free, and refined sugar free. Hooray! And… it’s delicious. Obvs. Otherwise I wouldn’t share it with you!

Rustle around and collect the following:

1/2 uncooked millet, rinsed
1 (14oz) can of light coconut milk
3/4 c milk bev (I used Eden Soymilk, which is just soybeans+water)
2 tbsp water
1/4 c medjool dates, chopped
3/4 tsp ground cardamom
dash of sea salt
1 tsp vanilla extract
optional: pistachios for topping

Combine millet, coconut milk, soymilk, water, chopped dates, cardamom, and sea salt in a saucepan. Bring to a boil (Being careful not to let it boil over, oops no of course I don’t speak from experience…), covered, then turn it down to a simmer and let it cook, covered, until millet is fluffy and most of the liquid is absorbed, about 20-30 minutes (mine was more like 20), stirring frequently. Once millet is cooked, remove from heat and stir in vanilla. Top with pistachios for a garnish if desired! Excellent warm or cool.

April 22, 2013

Happy Earth Day! Go show Mother Nature some love.

Okay so actually it’s been about a million years since I made these, but they were too good not to share! So better late than never, riiiiight?

You see, I’ve been mega busy doing awesome things like finding this:

And being up at dawn to witness this (Happy Earth Day today, by the way! Go out and give a tree some love):

Oh. And I spend an inordinate amount of time here. Whole wheat croissant+jasmine green tea = heaven.

And doing other things like attempting to eat as much as I possibly can, whilst being off sugar (yep, that happened. Including dates! Amazing, I know. I’ve added dates back in now, but expect to see natural, non-refined sweeteners on here from now on in baked treats). Trust me though, I feel quite a bit better for having cut processed sugar out nearly completely (special occasions not withstanding! Birthdays. Duhhh).

Busy busy busy.

But don’t worry, still eating ridiculous hippie-type things like eggy pumpkin messes and a mega huge ton of veggies. As per usual, nothing has particularly changed! Except maybe the consumption of avocado and liquid aminos and nutritional yeast has gone up… not that I even remotely thought that first one was even possible! Ha. Power to the AVO!! I’m sure another savory recipe is coming your way soon, watch this space for further developments!

But anyway. Cookies. Long time coming, I made these a few weeks back and they were simple, delicious, and good for you. What’s not to love?

And yes, I know they’re blue. Who *doesn’t* like some blue food now and again?! Especially when it’s naturally occurring… see? It’s kind of like mother nature is throwing a party for you, on your plate. A party of awesome, antioxidant-filled blueness. To which the free radicals in your body are NOT invited, by the way (and after you eat these cookies/blueberries, there will be less nasty free radicals to float around and cause problems anyway! Mother Nature always knows how to throw an awesome party).

Blueberry Almond Coconut Cookies

Yield: about 11-12, mine spread out quite a bit and were on the flatter side. Soft, but delicious. Recipe lightly adapted from Ari’s Menu, here!

Healthy fats [almonds+coconut], antioxidants [blueberries], vegan, and gluten free! Winners all around.

1.5 c almond meal
1/4 tsp baking soda
1 tbsp organic, non GMO cornstarch
dash of salt
1/4 c maple syrup (I use grade B organic)
1/3 c light coconut milk (canned)
1 tsp vanilla extract
1/2 c frozen organic blueberries

Preheat the oven to 375, and line a baking sheet with parchment paper.

In a large bowl, combine almond meal, baking soda, cornstarch, and salt. Add maple, coconut milk, and vanilla, and stir to combine. Gently fold in blueberries (this turns the batter blue. I’m in love). Drop by the spoonful onto your prepared cookie sheet, and bake for 12-14 minutes until set and golden (Mine went a little on the longer side—they’ll still be soft when done, so tap the tops to test them). Let sit for a few minutes (they’re delicate!), then remove to a cooling rack to cool completely. Store in an airtight container in the fridge.

March 6, 2013March 5, 2013

I really do actually eat vegetables. Promise!

And now for something completely different in the cookie realm!

Because obviously I haven’t given you nearly enough cookie recipes lately (um. lies?!) And because I’m pretty sure said no one ever there’s such a thing as too many cookies. And if they did, whatever, we obviously can’t be friends. Schaaaawwrryyy! Cookies are the number one principle of my personal philosophy. Life is sometimes tricky, it’s better if you eat a [healthyishkindasortamaybe] cookie!

I think cookies might actually be one of my favorite things to make. Oh really, you say? As if the blog title alone doesn’t prove that!

Cookies on cookies on cookies. One would think this is all I eat…

Um. I promise I eat vegetables! Like, I actually eat a ridiculous amount of vegetables. And fruit. And eggs. Ask my mother, she claims it’s difficult to keep me in vegetables… I just… LOVE… SPINACH! Hoooomg. Among other things. I’ve gotten really good at putting spinach where it doesn’t necessarily belong but is undeniably delicious. Like maybe in the banana scramble I made today. So bizarrely wonderful and so perfect for St. Patrick’s day. Hmm. Shield your eyes if you abhor green things, that just might be the next post.

SO anyway. Cookies. Best eaten any time of day, with or without a milk-type beverage.. Eat three, and call me in the morning. Seriously, if medical practitioners gave out this kind of advice, I think the world might be a slightly more magical place.

So now instead of cruncy-hippie-granola raw cookies, you get [somewhat less crunchy but still kind of, whatever I’m still kind of granola] vegan salted caramel chocolate chip cookies! Cue yummy sound. Did I just make the yummy sound? … No. That was definitely you. Oh no? Well.. if it wasn’t *YOU*, and it wasn’t *YOU*… and it wasn’t *ME*…

Vegan Salted Caramel Chocolate Chip Cookies

Recipe unintentionally adapted from Keepin’ it Kind. I made biggish cookies and ended up with about 15 or 16, but depending on size you could conceivably make up to 24ish… if you use a smaller scooping technique. Don’t judge, I’m rather a fan of large cookies! These are fab cookies, and the dough is just as good (number one perk for vegan baking: dough eating adventures).

I didn’t have coconut sugar, though next time I’ll be using that as my caramel wasn’t quite what was intended visually. It got the point across though, and tasted amazing! That being said… you *can* make these with regular sugar, as I did, but coconut is preferred (and keeps them slightly less refined).

Let’s make tasty things:

3/4 c sugar (see above note)
1/2 c water
1 c full-fat coconut milk
1/2 tsp sea salt
1 large ripe banana, mashed
1 tbsp coconut oil (mine is the unrefined variety that smells like coconut)
1 tsp vanilla extract
1.5 c whole wheat pastry flour
1 flax egg (1 tbsp ground flaxseed+3 tbsp water)
1/2 tsp baking soda
1/4 tsp sea salt
1/3 c dark chocolate chippies

To do so, we…

Make caramel!
Pour sugar and water into a smallish saucepan. Whisking frequently, bring it to a boil. Reduce heat to low/simmering, and let it reduce until the water is reduced by half. If you use coconut sugar, the water should be dark brown; if using regular sugar, it’ll be lighter in color. Keep whisking, as it has a tendency to bubble up. Slowly whisk in coconut milk and continue whisking for 10-15 minutes or until (if using coconut sugar) the mixture thickens and is a dark brown. If you’re like me and you attempted regular sugar, it’ll look grey. Not the most gorgeous color, but delicious. Promise. The mixture will thicken as it cooks, more so with coconut sugar than regular. Stir in the salt, and remove from heat. Let it cool while you do the rest of the cookies, or you can store the caramel in a jar in the fridge (it keeps for several weeks, tightly sealed).

Onward! Cookie time:

Mix up your flax egg and let it sit for a bit to thicken.
Mash up the banana, toss in slightly meltedish coconut oil, and use a mixer to beat until fluffy. Whisk in vanilla extract and 2/3 c caramel sauce (save the rest for later). Once the flax egg sets up, whisk that in.

In a larger bowl, whisk together flour, baking soda, salt. Add dry ingredients to wet, stirring until just combined. Fold in chocolate chips, and slightly flatten the dough into the bottom of your bowl. Pop it into the fridge and let it chill for about a half and hour.

Preheat the oven to 350, and line two baking sheets with parchment paper.

Remove the dough from the fridge and make several cuts through it with a knife. Drizzle the caramel sauce over the dough, without mixing it in. Drop blobs of dough onto the prepared cookie sheets (whatever size you deem necessary for that particular day…), leaving the streaks of caramel running throughout. The dough will be a bit wet with all that, but just roll with it. Bake cookies for 8-12 minutes (I know that’s a huge range, but I did mine on convection so they ended up going a bit longer. Check at 8, and go from there!) Because of the caramel, the cookies can look a bit underdone, but they should be solid to the touch when done—check the bottoms if you’re not sure. Let cool on the baking sheets for a few minutes, and then transfer to wire rack.

Do yourself a favor and eat one warm out of the oven!

March 4, 2013March 4, 2013

Did British cavemen eat english muffins? If not, I refuse to be Paleo

Sorry sorry for the blogging fail, I’ve been busy!! But to make up for all that, I have two wildly different cookie recipes to share with you. Never fear, all is right with the world when we have cookies.

Hmm, some random musings first.

First and most importantly, I’m now a qualified TRX suspension trainer! Wheeeee!!! Now (after I practice forever and ever), I am certified to officially kick butt. I need business cards now, clearly. Get ready, world, I’m now certified and dangerous.

On a gastronomical level, I tried Welsh Rarebit for the first time when Mutti and I ventured down to Carmel by the Sea for the day. It’s… interesting. And no, it has nothing to do with rabbit, thank goodness. This, however was fantastic. How can you not love caramel and chocolate?!

And then there is this enviously adorable picture of our feet on the beach.

And then this awesome thingy that I can now do with my phone! Ridiculous photo editing triumphs! Totally unnecessary but hey, I love glitter so don’t judge.

Okay so I suppose now I’ll share the cookies… because I spent 8 hours in TRX training, so obviously I earned a cookie (or a million. I was SO. HUNGRY). These cookies are amazing! Raw, vegan, and full of good things for you. No added or refined sugars, and they’re even gluten free! I’m kind of on a raw-date-nut-I’m-really-hippie-crunchy-to-the-core cookies, can you tell? These might even be paleo, maybe? I’m not sure, as I really like cheese and am not in fact well versed in the caveman diet as apparently cavemen didn’t eat cheese. Or english muffins. Maybe British cavemen ate english muffins? Whatever. To each his or her own eating proclivities, if you’re paleo, make these! If you’re not… make them anyway! Love food. Eat!

Raw Chocolate Chip Cookies

I only slightly modified the recipe from The Sweet Life. Soooo good. I got 11 cookies out of mine, with a tiny ball of ‘dough’ left over to eat whilst making… These cookies come together in a snap, and set up easily in the fridge. Raw, vegan, gluten free, paleo, no refined sugars, no added sugars, good protein, and healthy fats. Um… you could go wrong how?!

Firstly, you need:

1/2 c dates, pitted puuuuhlease
1.5 c raw walnuts
1/2 c raw pecans
1/4 c unsalted organic almond butter
1/4 c rolled oats
pinch of sea salt
1/4 tsp cinnamon
1 tsp vanilla extract
small handful of dark chocolate chips

Secondly, do this:

Pit your dates. Please. Don’t murder your food processor…Process the dates (with maybe a teeny bit of water), until they’re smooth and form a bit of a paste. Add walnuts and pecans, and pulse again until smooth and slightly crumbly. Add in almond butter, oats, salt, cinnamon, and vanilla, and blend until smoothyish. The ‘dough’ should be crumbly but hold together when you press a bit between your fingers. If it needs a bit more sticking-together-power, add a tsp of water at a time until you get the consistency you want. Toss the dough out into a bowl, fold in chocolate chippies, and form it into balls or cookies or whatever (I like cookies with a fork pattern). Let set in the fridge for about an hour, and then consume with reckless abandon. I let mine sit on a plate for a bit, uncovered, then put them into a glass container.

Eat, in a wholly guilt-free and smartly indulgent manner. Eat the food you love… love the food you eat!

February 21, 2013

Goodbye, moderation, hellooooo ice cream

Thursday things.

1. Apparently I make an excellent napping place:

2. You know that Oscar Wilde quote I always toss around, “Everything in moderation, including moderation”…? Yeahhhhh. About that moderation thing. Out the window it went on Tuesday when I went to Fenton’s and ate this food coma-inducing wonder. Luckily I split it with Vacuum Vati or else I might be dead by now, ha. This was moderation in moderation in action:

and then.

muahahhaha.

3. And then last week I ate this: bourbon cornflake ice cream with bourbon caramel and tahitian vanilla ice cream with slivered, sweetened almonds. Thank you, Humphrey Slocombe, for sending me to gastronomical heaven.

4. AVO!!! I made paleo cookies to use up the last of my coconut flour. They were… ehh. As much as I love coconut, I just can’t get past the sucks-all-the-moisture-out-of-your-mouth grittiness of coconut flour. It’s okay… but ehhhhh is really how I feel about it.

5. I really like architecture. Juuuuust saying. Neo gothic seems to find me everywhere after my thesis, but I can’t say I’m sorry: it’s like finding an old friend wherever I go!

6. OHMYGOSH. I made the ehhh paleo cookies. AND THEN. I made… these. They’re amazing and amazing for you. Make them. (Just as long as you’re not allergic to nuts please). I want them for second breakfast since it’s nine and I’ve had eggs and spinach already. Time for cookies, obviously…

7. One last thing. Um… Downton Abbey?! Helloooo, what a horrible way to end the season. Couldn’t we have just had a nice ending to the SERIES, with everyone all happy and whatnot? Jeez. At least my favorite Machiavellian meddler is still alive and sarcastically kicking—I’d seriously have to quit watching the show if Maggie Smith left. I think I now have sympathetic post-partum depression. Ugh. At least Mad Men is starting up again in April (!!!)… I’ll attempt to fill the gaps between wildly addicting tv shows somehow… more baking perhaps?!

Chocolate-Date Almond Butter Cookies (No Bake)

The recipe is from Vegetarian Ventures, here! Sooo glad I came across it, these are freaking amazing. Especially with date caramel on top! You can never have too many dates. These cookies are raw, no bake, and vegan (and gluten free!). They’re full of healthy fats, good protein, and antioxidants… annnndddd all they have is natural sugars! No added or refined anything, which means they’re a snack/breakfast/dessert you can eat and love! I got 11 2″ish cookies.

Whatcha need:

1/2 c raw pecans
1/2 c raw almonds (mine were already partly ground)
1 c dates, pitted and soaked in water for about 15 minutes
1/2 c unsalted organic almond butter (I used Maranatha)
1 oz of dark chocolate, melted
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp sea salt for a garnish

This is beyond easy, no excuses:

After dates are finished soaking, chuck everything into a food processor, and blend until smooth. Mine went for probably about 3-4 minutes, or until the “dough” forms a bit of a ball. If needed, add a little bit of water (I didn’t and mine stay together fine). Here’s where you get to play with your food! Roll dough into little balls and smoosh them out into a cookie-like shape… make a crisscross pattern with a fork if you’re feeling fancy, and sprinkle with sea salt. Or leave them as balls, up to you! Store in the fridge, in a sealed container with wax paper between the layers. I let mine chill for a bit before eating—they solidify into sort of a fudgy-consistency. Soooo. Freaking. Good!

February 11, 2013February 21, 2013

Dowager Lady Grantham and Date Caramel

Hmm. Monday things.

1. DOWNTON ABBEY. OMG. I’m. OBSESSED. Maggie Smith has hands down the best facial expressions. Ever. “That will be an easy caveat to accept, as I am never wrong”… the dowager Lady Grantham is now my role model for getting old. Machiavellian and meddlesome. Heaven help whoever is supposed to be “taking care” of me…

2. Working out is amazing. I was about ready to crawl out of my skin today but then Marilyn kicked my butt and I lifted lots of heavy things and now I feel much better! Time to go eat [~~cookies, preferably~~ a sensible post-workout snack].

3. I’m now Mat Pilates 1 certified! Wheeee! Watch this space for further developments.

4. I know this is a little delayed, but too bad because it’s funny anyway. This is what I looked like when I got to Disneyland:

… annnnnnndddd 13 hours later. Winning.

6. And yes. I bought myself a princess crown. You should be very jealous. Now I can wear it whilst cooking!!! Because… I’m a princess. Obvs.

7. Date caramel. There are no words. It’s amazing, you’ll just have to go make it immediately. But before you go, admire the photo up at the top. That little blob? Yep. Amazing. Make it. Thank me later. Okay? Okay. Good. Bye bye, off to the kitchen you go.

Raw, Vegan and Clean Date Caramel

Ever so slightly adapted from Food Doodles, here! I got about a cup, ish, of caramel, maybe a bit more. This stuff is amazing on pretty much anything you could dream up… like ice cream…whirled with frozen banana….on a spoon….in cookies…. whatever. I put some of mine on cookies (underwhelming cookies, so no recipe), and I’m hoarding/rationing the rest. No big deal.

The what:

2 c pitted organic dates
1/2 c + 2 tbsp water
2 tsp vanilla
1 tsp cinnamon
scant 1/2 tsp sea salt

*dates+water+vanilla make the basic caramel. You can leave it like that, or add cinnamon, salt, maple, or whatever your heart desires to taste for something different.

The how:

Firstly. PIT THE DATES. Do not murder your food processor, pretty please… Mine made unhappy noises at first but I promise I got all the pits out of there. Once pitted, chuck them all into the bowl of the processor. Pulse until they form a ball. Add in the water and vanilla, and blend until smooth. This took me about five minutes, and I still have a few very small pieces of date left. Scrape down the sides as necessary. Add in whatever spices you want, and pulse again to incorporate. I keep mine in a sealed jar in the fridge, and I’m sure it’ll keep for a good while, but good luck keeping it around longer than about three days…

Not really relevant at all but awesome. Who doesn’t love Disneyland at night?

January 26, 2013January 24, 2013

One awkwardly dead banana and what to do with it

Banana bread bites.

Somewhere between a cookie, banana bread, and… a scone? Muffin? A skookie? Or a brone? Or a mookie?

…

Clearly my brain has gone on holiday, can you tell?

Either way, these are delicious! Vegan, refined sugar free (and low sugar), whole grain, high in fiber, and full of potassium and antioxidants. I can’t even really call it a cookie because it’s so healthy… but then you can have a cookie for a snack and feel good about it, so errrybody wins. And I win, because I’ve been buying an excess of bananas so that I can let some go all mushy and disgusting. This is all on account of Vacuum Vati, you see. I thought I ate a lot of bananas?! Apparently it’s genetic. Sheeeesh. If I didn’t buy extras and explicitly forbid him from eating them, there would never be any banana bread/bites/cake/cookies around here. And that would just be sad. So obviously I just circumvent this by buying an extra bunch and doodling on their skins to designate them off limits. MY DEAD BANANAS! MINE!

I am, of course, very nice. How, you say? Welll… I share the PRODUCT of the hoarded bananas! I may be territorial regarding my dead bananas, but there are always several lucky recipients of the buuhhnahhhnuhhh creation. I think these went over well…. there are currently two left. *Pause for effect*… I made them yesterday. Obviously time to make something else, wouldn’t you think?

Except now I have one awkwardly dead banana and I’m not sure what to do with it. It needs friends. Does anyone care to donate their dead bananas? Anyone? Anyone? …Bueller?

Vegan Banana Bread Cookie Pucks

Recipe adapted ever so slightly from Minimalist Baker (fabby blog!), here! The recipe makes about 18 little puck thingies… about 2-3″ across. Freaking delicious. Good for you. There is absolutely nooo reason why you shouldn’t trot off to your kitchen and make these… (unless, that is, you haven’t properly hoarded and defended your dead bananas).

2 ripe (read: dead) bananas
1 tsp baking soda
1/2 tsp baking powder
pinch of salt
2 tbsp ground flaxseed
1 tsp vanilla extract
1/4 tsp pure almond extract
2 tbsp smooth almond butter (I used Maranatha unsalted)
1.5 tbsp grade B organic maple syrup
1.5 tbsp olive oil
1 c whole wheat pastry flour
3/4 c rolled oats
1/4 c dark chocolate chips

In a bowl, mash the two dead bananas so they can become delicious. Toss in baking powder, soda, salt, flaxseed, extracts, almond butter, maple, and olive oil, and stir to combine. Add in flour, oats, and chocolate chips, and once more stir to combine everything. The dough should be thick and a bit sticky. Cover the bowl with whatever’s handy, and refrigerate while the oven is preheating.

Preheat the oven to 375, and line a baking sheet with parchment paper. Once the oven is done, grab your chilling dough, and drop heaping tablespoons onto the sheet, with a bit of room between (though I was able to get all 18 on one sheet). Slightly flatten the tops. Bake for 9-10 minutes, until the tops are set. Don’t let them brown, as you want them hydrated and soft! Let cool on a rack for a bit, then store in a tupperware for about five seconds before they all get eaten.

January 20, 2013

Tarting (torte-ing?!) it up

Holy moly.

Gooey chocolate deliciousness.

But. If I didn’t tell you… could you guess what this decadent wedge holds? Well… if you know me, I’m sure you have a decent idea… just take a minute to think it over and then get back to me.

Okay.

Did you think?

Did you guess vegetables?!

Because if you did… you’re right! And maybe the green peeking out of that first picture was kind of a giveaway… whatever. Get a little more specific: perhaps two servings of vegetables, and about two servings of fruit?! And it’s dessert. Cholesterol free, vegan, and delicious dessert. Make this for your friends when they’re skeptical that vegan = delicious.

Besides, when I do things like this, I get to eat things like this as a reward:

See? Life is all about balance (and trx handstands, natch). As Oscar Wilde so wisely said: “everything in moderation, including moderation!”. I do have to say though, this torte requires less moderation than usual since it’s so freaking good for you. Chocolate= antioxidants. Zucchini= veggie (veggie = by definition, healthy, obvs). Banana= potassium. Whole wheat flour = whole grain fiber. Almonds = healthy fats! Wheeeee!

Chocolate Zucchini Torte

Recipe gratefully adapted slightly from Kohler Created, here! Next time I would perhaps leave out or reduce the oil, as the cake is definitely hydrated (you see I avoid that ‘oist’ word) enough with all the produce crammed inside.

2 c whole wheat pastry flour
1/2 c unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/8 c canola oil
1/4 c unsweetened applesauce
1/3 c granulated sugar
1/2 c brown sugar
1 tsp vanilla extract
1/2 tsp ground coffee
1.5 ripe bananas, mashed
4 tbsp water
1/4 c unsweetened almond milk
2 c zucchini, finely grated
1/2 c dark chocolate chips

For topping: 3 tbsp brown sugar + 1/2 c chopped almonds

Preheat the oven to 360. Grease and flour a 9″ cake pan.

In a largeish bowl, sift flour, cocoa powder, baking soda and powder, and salt. In another bowl, combine oil, applesauce, sugars, vanilla, and coffee. Beat vigorously (use those biceps!) for a few minutes… or use a mixer. In a smallish bowl, mash bananas, then add water. Add bananas, beat to combine, then add milk.

Combine 1/2 c of the flour mix to the grated zucchini and chocolate chips. Slowly beat in the remaining flour into the banana bowl, until incorporated. Stir in zucchini and mix thoroughly. The batter should be thick (and delicious). Pour into the prepared pan, top with brown sugar+almonds, and bake for about 45 minutes, until a tester comes out clean. Cool in the pan before attempting to slice! This cake is even better the next day (promise!), if you can make it last that long…

January 20, 2013

Cast iron and being a gore-tex wussie.

B Bread.

In. A. Skillet!

What is it about baking in cast iron that makes me feel so old school? Not even old school, more like a pioneer…like one of those badasses who trekked across America in wool. Ew. Itchy. I can’t imagine doing something crazy like that with no goretex. Clearly I’m not baller enough for that kind of trek. Besides, a covered wagon sounds all kinds of awful. But really… cast iron! It’s pretty freaking amazing.

I’d never really considered baking in it before though, as weird as that is… previously to the revelation a skillet was specifically to be used for dutch baby pancakes and browning beef. Maybe naan. Annnddd…. that’s pretty much it. Except for maybe whacking some intruder if I ever had to deal with that kind of thing.

But now! Nowwww I can make banana bread in a skillet, which results in a ridiculously tasty crust and a fun circular shape. This makes me want to procure a baby skillet and make tiny cookies (skillet cookies are BOMB, they’re really more like a pie than a cookie).

Anyway. This time I made a vegan banana bready thing… kind of like a hybrid between cake and bread, except not bad for you. You could use any recipe you want, just adjust the cook time accordingly as the banana bread will likely be flatter and will cook faster. I made a half recipe to fit my little skillet.

Banana Skillet Bread

Recipe adapted slightly from A Splash of Something, here! These measurements are for the half recipe that fit in my baby skillet (about 6″). The bread isn’t overly sweet, and is excellent with nut butter (obvs I would say that…)

1 c whole wheat pastry flour
3/4 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
2 ripe bananas, mashed
1/8 c organic grade B maple syrup
1/8 c water
3/4 tsp vanilla extract
1 tsp canola oil
2 tbsp unsweetened applesauce

Preheat the oven, and also the skillet, to 350.

In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. In a larger bowl, mash bananas, then add in maple, water, vanilla, oil and applesauce. Stir in flour, until just barely incorporated.

Take the skillet out of the oven (carefully, it’s hot…), and melt a bit of Earth Balance or coconut oil in it, to coat the bottom and sides. Pour in the batter and flatten it out a bit, then bake for about 30 minutes, or until a tester comes out clean.

Once mine was slightly cooler, I brushed the top with a bit more maple syrup. Let cool in the skillet, and store tightly wrapped (I use foil).