Gluten-Free Chocolate Chip Cookies

At our graduation last week (stop the presses: I graduated?!!?! Oh yes, I am an MSOT now.) the faculty held a reception for our families afterwards. I asked if I could bring cookies to accommodate the dietary needs in our class (besides my veganness my dear friend Whit stays far away from gluten) and I got a "Sorry, but the university is catering, so no." Too bad I had already made the cookies. Which I brought for Whit in an inconspicuous paper bag. With so many leftover we were able to bring them to another gathering with another gluten-free friend. And there are still leftovers, which Aaron and I are eating by the handful. There's no soy in these so if you use chocolate chips that match your dietary needs they are pretty much allergen-free.

Gluten-Free Chocolate Chip Cookies (makes 2 dozen)

1/4 cup brown sugar
1/4 cup white sugar
1 tsp. vanilla extract
1/3 cup coconut oil
1/4 cup applesauce
1/2 cup oats
1/4 cup sorghum flour
1/4 cup tapioca flour
2 tsp. EnerG Egg Replacement powder
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 - 1 cup chocolate chips

Preheat the oven to 375 F. In a large bowl mix the sugars, vanilla, oil, and applesauce.

In your blender or food processor pulse the oats so they turn into a meal. If you don't have either of these you can chop them very finely with a large knife, but be prepared for some heavy arm work.

Combine the rest of the dry ingredients in with the wet mix, then stir in the chocolate chips.

Drop by rounded tablespoons onto baking sheets lined with parchment paper and bake for 10-12 minutes. Cool on a wire rack.

I apologize that I forgot to get a picture of these. They look like chocolate chip cookies. Use your imagination.

Pad Thai

Last night I was laying in bed lamenting how I was not eating pad thai at the moment and started googling recipes for it. Aaron kindly reminded me that I had leftover Thai in the fridge (delish, but not pad thai) and I jumped at the opportunity to enjoy something while still feeling a little bummed that it wasn't exactly what I wanted. You know the feeling. At any rate, it inspired me to make my own recipe since nothing I found online was jiving with me. The best part about this recipe (other than its superb yumminess) is that you can prepare so much of it ahead of time so when dinnertime comes it only takes about 20 minutes. Order out no more and make your own pad thai! (Which I have heard isn't actually authentic Thai food. Regardless, I love it!)

Pad Thai (serves 4)

1 package extra firm tofu
2 cups broccoli florets
2 cups cauliflower florets
1 cup shredded carrot (1 large carrot, if you're shredding it yourself)
1 1/2 cups bean sprouts
2 green onions, chopped
2 Tbls. chopped cilantro
1/4 cup peanuts, finely chopped
1 lime, quartered
~7 oz. rice noodles
1 Tbls. toasted sesame oil
2 Tbls. canola oil

For the sauce (whisk everything together):
1/4 cup + 2 Tbls. peanut butter (melted for ease of whisking)
1/4 cup + 1 Tbls. water
Juice of 1/2 lime
2 Tbls. brown sugar
! Tbls. + 1 tsp. tamarind paste
2 Tbls. white miso paste
1-2 tsp. of siracha (optional)
1/2 tsp. minced garlic
2 Tbls. Bragg's liquid aminos (or tamari, or soy sauce)
1 tsp. rice vinegar
1 Tbls. agave nectar
1 tsp. fresh grated ginger

Note: If you want to prepare things ahead of time...prepare the broccoli, cauliflower, carrots, and sauce and store in the fridge until you're ready to cook.

If you haven't prepared the veggies and sauce ahead of time, start pressing the tofu. While it is pressing, prepare the veggies and sauce and set aside. If you have already prepared the veggies and sauce, start pressing the tofu and let it hang out for 10-15 minutes while you make sure you have everything else set to go, or just do something else.

In a large pan (my wok was too small and I went with the soup pot) heat the oil over medium heat. Chop the tofu into small cubes and saute the tofu along with the broccoli and cauliflower for about 5 minutes.

Start boiling the water for the rice noodles. Once it is boiling, dump the noodles in and turn off the heat. Let them sit for 4 minutes.

After you put the noodles in, add the carrot to the tofu mixture and continue to cook.

After 4 minutes, drain the noodles and add to the tofu mixture along with the bean sprouts and sauce. Stir and cook for about another minute.

Turn off the heat and stir in the green onions. Spoon into bowls and serve topped with cilantro, peanuts, and a wedge of lime for squeezing over the top.

Green Pea Edamame Hummus

I. Love. Hummus. Hummus with veggies, hummus on toast, hummus on a spoon, twice I've had restaurants make me a quesadilla with hummus instead of cheese and mmh mmh was that good! My sister's friend posted a Green Pea Hummus recipe and it inspired me to amp up my hummus game. Success. Though of course, if you're more of a traditionalist, my classic hummus recipe is here.

Green pea Edamame Hummus (makes about 3 cups)

1 cup canned chick peas, liquid reserved
1 cup frozen green peas
1 cup frozen shelled edamame
2 cloves garlic
1/4 cup tahini
Juice of 1/2 lime
15 mint leaves
1/2 tsp. citric acis
3/4 tsp. sea salt
3/4 tsp. white pepper
2 Tbls. olive oil

Put the peas and edamame together in a microwave-safe dish. Add just enough water to cover and microwave for 2 minutes. Drain and rinse under cold water.

Add all of the ingredients except for the reserved chickpea liquid and olive oil into your food processor or blender. Blend, slowly adding the liquid until it is the desired consistency (about 1/2 cup). Let the motor go for a few minutes to get it super creamy, and drizzle in the olive oil at the end with the motor still running. Yum!

That would be the hummus in the middle. And why yes that is homemade pita next to it. I use this recipe from The Fresh Loaf and it turns out perfect every time.

Kale and Lentil Dinner Bowl

One of the many things I will miss about our apartment when we move is the fact that our across-the-hall neighbors supply the hallway aromatics. They are Indian, and not only are they nice people but they cook all day long and it always smells amazing. Savory and herbal and full of spice and flavor...I'm not sure many people would say that they love the smell of their apartment hallway, but I sure do. I attempted to make something that tasted as good as their cooking smells and while I doubt I even came close, this was still a very tasty dinner, and it made good leftovers too.

Kale and Lentil Dinner Bowl (serves 4)

1 cup lentils, dry

~2 cups vegetable broth

1 cup rice, dry

4 cloves garlic

2 tsp. curry powder

2 tsp. cumin

1 tsp. paprika

1 tsp. coriander

1/4 tsp. cloves

1/2 tsp. turmeric

1/4 tsp. pepper

1 tsp. sea salt, divided (1/2 + 1/2)

2 Tbls. coconut oil

1 tsp. fresh grated ginger

1 cup coconut milk

2 Tbls. maple syrup

1 tsp. tamarind paste

4 large leaves kale

Start cooking the lentils in the vegetable broth in a large pot according to package directions. While the lentils are cooking, roast the garlic (directions here). In a small bowl combine all of the dried seasonings and set aside. 

When the lentils are almost done, heat the oil in a small pan over low-medium heat. Mash the roasted garlic in the oil and add the spice mixture (though just 1/2 tsp. of the salt) and ginger. Cooking a few minutes until fragrant, stirring frequently. While the spices are cooking, start cooking the rice according to package directions.

When the lentils are done, add the spice mixture, coconut milk, tamarind paste, and maple syrup to the lentils. Cover and simmer for 10 minutes.

While the lentils are simmering, wash and chop the kale. Stir into the lentils until wilted enough to thoroughly mix, adding the remaining 1/2 tsp. of salt as well, then cover and simmer for 10 more minutes.

The rice should be done about the same time as the lentils and kale. Spoon lentils and kale over rice and serve.

Peanut Butter Cake Batter Ice Cream

I hadn't made ice cream in a while and when I asked Aaron what flavor to make this was his response. Back when Cold Stone was still a thing everyone raved about the cake batter ice cream but I never jumped on that bandwagon. I thought it was too cake-batter-y, the richness perfect for a tiny taste but unpleasant when faced with an entire bowl with mix-ins you had just paid a week's salary. Not to brag, but I think this ice cream does cake batter perfectly. Enough to satisfy your cake-batter craving but not so much to overwhelm your palate. And you can't go wrong with peanut butter. Good job, Aaron!

Peanut Butter Cake Batter Ice Cream

2 cups (1 pint) soy cream
1 cup soy milk
1/2 cup vegan yellow cake mix*
1/2 cup creamy peanut butter
1 tsp. vanilla extract
1/4 cup sugar**
Pinch of salt

*I'm not advocating for a particular brand, but the only vegan cake mix I have found is Cherrybrook Kitchen, at Whole Foods.

**Depending on what cake mix you use you may need to adjust the sweetness.

Blend all ingredients together and chill. Make according to your ice cream maker's instructions and dig in!

Chocolate Mug Cake

My dear friend Alex is the queen of mug cakes. She introduced me to the wonder that is making a single-serving cake in a mug. In the microwave, no less, so the bulk of your cake-making time is taking ingredients off the shelf and not waiting anxiously for the cake to bake. She makes hers with egg and even though I consider myself decent at vegan baking sans-recipe, this one took me quite a few tries. Mostly it was figuring out how long to microwave it for but I also had to get the ingredients right. Enough writing now, time to go make a mug cake...

Chocolate Mug Cake (serves 1)

2 Tbls. non-dairy milk
1/4 tsp. vinegar
2 Tbls. flour
1 Tbls. sugar
1/8 tsp. baking powder
Large pinch of salt
1 tsp. cocoa powder
1/2 Tbls. coconut oil
1/4 tsp. vanilla extract*

*Or coffee, or mint, or banana, or coconut, etc. if you want to change the flavor

Combine the milk and vinegar in a small bowl and set aside. In a microwave-safe mug mix together the flour, sugar, baking powder, salt, and cocoa powder.

Mix in the milk mixture, coconut oil, and extract. Microwave for 45 seconds, or until the cake has set on top. Do NOT overcook it! Enjoy by yourself, with a spoon.

Party Salad

My dear friends, Mandy and Carrie, grew up in a house that backs up to where our town hosts the fireworks every fourth of July. Their family is kind enough to open their doors every year for the best Independence Day party you can imagine: Lots of people, lots of food, lots of games, and lots of fun. And to top it all off, a prime viewing location for the fireworks, and you don't have to wait half an hour for a portapotty when you have to pee (and now you've figured out the real reason I want to watch the fireworks with you guys...). I made this salad to bring tonight and am trying to resist eating it all before we go over.

Party Salad (serves 10-12)

1 recipe lime cilantro vinagrette
2 1/2 cups (12 oz) frozen shelled edamame
3 cups (16 oz) frozen corn kernels
2 pints cherry or grape tomatoes, quartered
3/4 of a red onion, diced

Make the dressing and let it sit while you prepare the rest of the ingredients. Microwave the edamame and corn according to package directions and let cool. Mix together the edamame, corn, tomatoes, and onion, then stir in the dressing. Chill before serving.

Lime Cilantro Vinaigrette

I made this dressing for this salad recipe that I saw on a Buzzfeed post recently. And by saw I mean I literally just glanced at the picture of the salad and then couldn't find the post again when I actually wanted to make it. At any rate, I thought that a lime cilantro vinaigrette would be good and oh yes it is! I made a pretty big batch for a salad that will likely all get eaten tonight so I don't know how long it would keep in the fridge (a week, I'm guessing?) though the flavor will definitely improve over time as the cilantro muddles with everything.

Lime Cilantro Vinaigrette (makes...a lot)

1/2 cup white vinegar
1/4 cup olive oil
1/4 cup sugar
Juice and zest of 2 limes
1 tsp. sea salt
1 cup loosely packed cilantro leaves, chopped

Whisk together everything except the cilantro leaves. Then whisk in the cilantro leaves. Let sit at room temperature about half an hour before serving to develop the flavor, but refrigerate after that. Whisk before serving.

Lemon Tahini Salad Dressing

If you live in or near the Chicago suburbs you have likely (I hope!) been to Pita Inn, a glorious fast-food Middle Eastern restaurant. One of my favorite pastimes is stuffing my face with everything vegan on their menu - which is a lot of stuff. In high school I even had them on speed-dial and now I've promoted Aaron to "Favorites" status over Pita Inn - sorry, falafel, I guess I should put my husband first. Anyways, their Jerusalem Salad is a very simple salad of tomatoes and cucumbers with a tahini dressing. This is my attempt to re-create it and while I don't think it's exactly the same it is very tasty.

Lemon Tahini Salad Dressing (makes a generous 1/2 cup)

Juice and zest of 1 lemon

1/4 cup tahini (near the peanut butter in the grocery store)

1/4 cup water

1 tsp. white vinegar

1 rounded Tbls. maple syrup

1/2 tsp. sea salt

1/4 tsp. ground black pepper

1/8 tsp. citric acid

1/2 tsp. dried basil

Whisk all ingredients together. Let sit for 15 minutes before serving to allow the flavors to blend together.

I like it over a simple salad of kale, tomato, and cucumber topped with parsley and sesame seeds.

Spapple Berry Muffins

I made that word up, though I probably didn't need to tell you that. Spinach + apple + blueberry combine to make one gloriously tasty muffin that tastes just like these but healthier. Aaron was a very sad man that I did not make him the original ones but his face lit up when he tried these and he admitted they were really good. Because spinach is milder than kale it's easier to "hide" in pastries if you have a sweet tooth but still want to ingest some nutrients too. Next step is to see how much spinach I can get in these before you can actually taste it...

Spapple Berry Muffins (makes 8)

1/4 cup coconut milk
1 tsp. lemon zest
1 tsp. lemon juice
1/2 apple, chopped
1 Tbls. canola oil
2 cups packed baby spinach leaves
1 cup flour
3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/3 cup sugar
1 cup blueberries
2 Tbls. oats

Preheat the oven to 375 F. In a small bowl mix the lemon juice and the coconut milk and let sit for a few minutes. In the meantime, mix together the flour, baking powder, baking soda, and salt in a small bowl. Blend together the spinach, apple, lemon zest, oil, and coconut milk mixture. Transfer the spinach mixture to a large bowl and stir in the sugar.

Add the dry ingredients to the wet ingredients and stir in the blueberries.

Divide evenly among 8 muffin wells and sprinkle oats on top. Bake for 20 minutes.