Oatmeal Cookie Deliciousness -- what vegans eat

These are the kind of cookies that pack a nutritional punch and keep you going when you need a nibble during the day.  Packed full of whole foods, these are both fuel and treat. Pair them with a cup of tea for a satisfying snack.

equipment needed:

mixing bowl
mixing spoon
measuring cups
measuring spoons
whisk
oven
silicone baking mats or parchment paper
cookie sheets or baking sheets
kettle


ingredients:

a)
1/2 cup hot water
1/2 cup coconut nectar
1/2 cup peanut butter
1 tbsp apple cider vinegar

b)
1/2 tsp sea salt
1/2 tsp tonka bean powder
1 tsp baking soda
1 tsp cream of tartar
1 tsp ceylon cinnamon
1 tsp xanthan gum

c)
2 cups shredded coconut
2 cups large oat flakes

d)
1/2 cup chocolate chips
1/2 cup hemp hearts
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup raisins


directions:

preheat the oven to 345

1. combine the ingredients from part a) and mix with a whisk until smooth
2. stir in the ingredients from b) and c), working quickly
3. add the ingredients from d), and fold in evenly
4. scoop onto the lined baking sheets, and shape and flatten with wet fork
5. bake at 345 for 20 minutes




2 dozen generous cookies
12 per tray

Nutty Breakfast Cookies

• Cookies for breakfast? The point is, you could eat these for breakfast. And since a lot of people still insist on saying breakfast is the most important meal of the day, then maybe these are on point. I prefer them as an after school snack. Because these little fuckers are full of nuts. So not for school. NOT for school. Almond flour! Peanut Butter! Man, they are rich. And taste great. And not too sweet. You know what? They ARE perfect for breakfast. Go ahead, and indulge. Now I really want a cookie.

• 
  
• equipment needed:
• 
  
• mixing bowl
• measuring cups
• measuring spoons
• kettle
• spoon for stirring
• whisk
• baking sheets with silicone mats or baking parchment
• oven

ingredients:

a) wet ingredients

• 1/2 cup boiling water
• 1 tbsp apple cider vinegar
• • 1/2 cup smooth peanut butter (all natural please -- I used the organic smooth one from bulk barn)
  • 1/2 cup coconut nectar (or sub in another liquid sweeter if you prefer -- maple syrup/honey etc)
  • • 1 tsp vanilla extract
    • 
      
    • 
      
    • -------
    • b) dry ingredients
• 1 1/2 cups oat bran
• 1 1/2 cups almond flour
• 1/2 tsp ground vanilla bean
• 1/2 tsp baking soda
• 1/2 tsp sea salt salt
• 
  


------------------
• c) stir-ins
• 1/2 cup raisins
• 1/2 cup hemp hearts
• 1/2 cup raw pumpkin seeds
• 1/2 cup raw sunflower seeds
• 1/2 cup chocolate chips (fair trade please)
• 1/2 cup shredded coconut

directions:

preheat oven to 345

1. combine wet ingredients (part a) and mix well, whisking, let cool a little

2. stir in the oat bran, almond flour, vanilla bean, baking soda and sea salt (part b)

3. stir in the stir-ins (part c)

4. scoop 12 per baking sheet (lined with silicone), and flatten and shape a little with your hands or a fork

5.  bake at 345 for 20 to 25 minutes
6. cool and remove from baking sheet
7. makes 24 large cookies. Store in the fridge in an airtight container

get creative! sub in dried cranberries for raisins! throw in walnuts instead of pumpkin seeds! there is no wrong when it comes to these awesome cookies!

Crunchy Peanut Butter Bites V 2.0

The irony of these bites is that they are made with smooth peanut-butter. That smooth organic peanut butter you can buy in bulk at the bulk barn. It should really be a controlled substance. Maybe it's just me? I think it is highly addictive. The crisp toothsome joy of these bites is not alas from perfectly roasted peanut pieces. Rather, it comes from raw buckwheat groats which are delicate enough to yield under slight pressure, but keep their encouraging crunchiness when made into bites.

Don't skimp on the sea salt, friends.

Unless you use salted peanut butter.

equipment needed:
mixing bowl
mixing spoon
scraper
measuring cups
measuring spoons
silicone square pan or glass pan lined with parchment
plastic spatula


ingredients:
1/2 cup coconut nectar
1/2 cup smooth organic peanut butter

1/2 tsp sea salt
1/2 tsp ground vanilla bean

2 cups shredded coconut
1/2 cup hemp hearts
1/4 cup buckwheat groats
1/4 cup dates, pitted and chopped


directions:
1. combine the coconut nectar with the peanut butter and mix in the sea salt and ground vanilla bean
2. stir in the shredded coconut and hemp hearts
3. stir in the buckwheat groats
4. stir in the chopped dates
5. press with great force into the square pan. I like to cover it with parchment whilst pressing so it doesn't end up on my hands, but that's just me.
6. score into bites
7. chill or freeze
8. remove from pan and store in an airtight container (I keep mine in the freezer)

Updated Peanut Butter and Date Fudge

So far I know two people who don't like peanut butter who are now thoroughly addicted to these little delights. Delectable delectable delights. You can use ground vanilla bean or none, and just jump on the extract band-wagon. Either is groovy. They are not the same, but both have the wonderful property of being terrific. And really, how bad can it be if it's terrific. I can't keep them in the freezer, to put it simply. So, for a powerful wholesome bite, check 'em out. And if you love peanut butter already, you may just know what I'm talking about. Rock on.

ingredients:

2 cups shredded coconut
1/4 cup ground chia
1 cup hemp hearts

1/2 tsp sea salt
1 tbsp vanilla extract

1 cup dates

1/2 cup smooth peanut butter
1/4 cup water


directions:

1. put the coconut, ground chia, hemp hearts, ground flax, sea salt, and ground vanilla bean into the food processor
2. process until completely pulverized and homogenous
3. add the dates and pulse until completely processed, but be dainty about it and don't over process
4. add the peanut butter and pulse until fully combined, adding the water as the food processor is running to form a thick dough
5. press into 2 square silicone baking pans, and then cut into bars with a dull instrument (before or after freezing)
6. (this is the after version) when firm, turn onto a cutting board and cut into small bars -- I do 8 by 4, resulting in 32 pieces per pan
7. store in the freezer!

Peanut Butter and Date 'fudge'

Oh man oh man I'm addicted. I had to make a third batch. Yes, three.

I don't know if you've ever tried date with creamy peanut butter. We get these dates from 'Parnoosh'. Sometimes they are dry and unappealing to eat as is, but still suffice for baking. Sometimes they are soft and creamy and kind of delectable. I opened a fresh box to make a lovely vegan date and vanilla ice cream, and my son requested four dates filled with our fave organic smooth peanut butter.  They were so soft and so creamy that I too decided to try one. And I realized just how decadently fabulous date and peanut butter are together. I might have known this before, but my memory being what it is, I might also have forgotten.

Date and peanut butter -- an out of this world combination. Unless you hate peanut butter. Or date. Or both. In which case, you have my sympathies but that's it. And, as my darling Bubbi Edith used to say: "More for me."

(I read the above as: I had to make it to third base. I don't know if you've ever tried to date creamy peanut butter. Now THAT would be a different movie entirely.)

ingredients:

2 cups shredded coconut
1/4 cup ground chia
1 cup hemp hearts

1/2 tsp sea salt
2 tbsp ground vanilla bean

1 cup dates

1/2 cup smooth peanut butter
1/4 cup water


directions:

1. put the coconut, ground chia, hemp hearts, ground flax, sea salt, and ground vanilla bean into the food processor
2. process until completely pulverized and homogenous
3. add the dates and pulse until completely processed
4. add the peanut butter and pulse until fully combined, adding the water as the food processor is running to form a thick dough
5. press into 2 square silicone baking pans and chill in the freezer
6. when firm, turn onto a cutting board and cut into small bars -- I do 8 by 4, resulting in 32 pieces per pan
7. store in the freezer!

Peanut Butter and Chocolate Eggs

We thought it would be fun to make two kinds of easter eggs this year. Plain ol' chocolate, and peanut butter chocolate. If you like peanut butter chocolate, you may enjoy these, too. I thought of Sandra and Dave while making these, because they share my appreciation for that delectable organic lightly salted peanut butter .... or in Dave's case, perhaps addiction is a more appropriate word ...

ingredients:

1/2 cup sunflower seeds
1 cup shredded coconut

1 cup raw cacao
1/2 tsp sea salt
1/2 tsp stevia powder
2  tbsp ground vanilla

1 1/2 cups pitted honey dates
1/2 cup peanut butter

2 tbsp vanilla extract
1 or 2 tbsp water

directions:

1. combine the hemp hearts, sunflower seeds, coconut, raw cacao, sea salt, stevia powder, and ground vanilla in a food processor, and process until as homogeneous as possible
2. add the honey dates and the vanilla and water and pulse and then process until it starts to form a 'dough'. Don't stop processing until this happens!! If necessary add the second tbsp of water.
3. roll the dough into small egg shapes
4. how many you get will depend on the size. I got about 50.

Vegan Peanut Butter Cookies -- gluten free, sugar free, grain free, vegan, delicious!

ingredients:

1 cup peanut butter (organic smooth)

1/2 cup coconut nectar

1/2 cup water

1 tbsp vanilla extract

1 tsp ground vanilla

1 tsp ceylon cinnamon

1/2  tsp sea salt
1/4 cup finely ground chia seeds

3 cups almond flour

1/2   tsp baking soda

directions:

1. combine the peanut butter and coconut nectar

2. mix in the chia and water mixture

3. add the vanilla, ceylon cinnamon, and sea salt

4. 

5. add the baking soda and almond flour, and mix well

6. scoop by spoonful onto a lined baking sheet, and flatten with a wet fork

7. bake at 345 for 14 minutes

8. store in an airtight container when fully cool

makes 4 dozen cookies (2 very full trays)

Chocolate Goat Milk Ice Cream -- sugar free fabulousness!

With goat milk burning a hole in our pockets, we came up with this pretty fabulous ice cream. Chocolate, peanut butter, delicious.

ingredients:

1 cup coconut nectar
1 L goat milk
1/2 cup raw cacao powder
1/8 - 1/4  tsp sea salt
2 tbsp organic vanilla extract

1/2 cup smooth organic peanut butter


directions:

1. combine ingredients and chill
2. freeze according to directions in your ice cream maker

New Superfood Energy Bars -- berries and peanut butter

I have a slightly embarrassing addiction to peanut butter. This flavour combination of peanut butter with goji berries and golden berries is aces. It's like they are dirty dancing or something.


ingredients:

1 cup raw almonds -- the really unpasteurized kind from Spain or somewhere like that

1 cup raw pumpkin seeds

1 cup shredded coconut

1/4 cup black sesame seeds

1/4 cup flax meal

1/4 cup wheat grass

1 tbsp ground vanilla bean

1/2 tsp sea salt

1 cup pitted honey dates

1/2 cup goji berries

1/2 cup golden berries

1/4 cup extra virgin coconut oil

1/2 cup organic peanut butter (or almond butter, coconut butter, cashew butter, whatever you like nut butter)

directions:

1. in a food processor, combine the raw almonds, pumpkin seeds, shredded coconut, sesame seeds, flax meal, wheat grass, vanilla bean, and sea salt

2. turn on and process until it resembles sand

3. add the dates, goji berries, and golden berries and pulse and then process until ground up

4. add the coconut oil, and pulse

5. add the peanut butter, and pulse

6. divide between 2 square silicone pans, score into pieces, and freeze

7. when fully chilled, break along the score lines, and store in airtight containers in the fridge.

Chocolate Monkey Muffins -- Baby Monkeys Everywhere

Congratulations to our friends who have just had their 2nd baby. These are for them because we know they are hungry and can't cook right now. We dropped some off while they were still warm. Welcome to the world, baby N.

xo

ingredients:

3 really really ripe bananas

3/4  cup peanut butter

1 1/4 cups hot water

1/4 cup honey

1/4 cup chia seeds

1 tbsp ground vanilla bean

1 tsp sea salt

1 tsp ceylon cinnamon

1/4 cup raw cacao

1 cup shredded coconut

4 eggs

1 1/2  cups almond flour

1/2 tsp baking soda

directions:

preheat the oven to 345

1. combine the honey, peanut butter, and hot water

2. add the chia seeds, vanilla, sea salt, and ceylon cinnamon

3. add the eggs

4. add the almond flour and the baking soda

5. scoop batter into prepared muffin cups

6. bake at 345 for 25-28 minutes

7. store in an airtight container when fully cooled

More Breakfast Muffins -- gluten-free, peanut butter and raisin

I'm at it again. But in my defense with the breakfast muffins -- breakfast does come once a day.

ingredients:

1 cup peanut butter
2 cups hot water
4 eggs

1 tbsp ground vanilla
1 tsp ceylon cinnamon
1 tsp sea salt
1/4 cup whole chia seeds
1/2 cup flax meal
1/4 cup hemp hearts
1 cup shredded coconut

2 cups almond flour
1/2 tsp baking soda

1 cup raisins


directions:

preheat the oven to 345

1. combine the ingredients in the order listed
2. scoop into 24 muffin cups
3. bake at 345 for 30 minutes

Peanut Butter, Honey, and Ginger Ice cream -- wholesome treats

ingredients:

2 cups milk
1 cup peanut butter
1/2 cup honey
2 tsp ground ginger
1 tsp ceylon cinnamon
1 tsp ground vanilla bean
1/4 tsp sea salt


directions:

1. combine the ingredients and chill
2. process in your ice cream maker according to the manufacturers specifications

Soup with Coconut milk and Lime Juice -- vegan and delicious

This is kind of a big cheat loosely based on a list of ingredients for soup someone once said was their fave. I made it up as I went along, and have cheated pretty much the whole way. 

But, if you don't mind me saying: yummy


This was one of those times when my reckless experimentation proved wholly successful.


For my husband it reminds him of his favourite green curry from up the street, but sans heat. For me it's just a complex melding of many many flavours into a whole that is greater than the sum of its parts. Yay!! I love alchemy.

making the broth:

ingredients:

12 cups water

dried shiitake mushrooms sliced 1 cup

dried kombu -- 1 piece 6  inches by 8 inches

add

sea salt and black pepper

fennel seed

peanut butter 2 tbsp

coconut milk 1 can

lime juice 2 tbsp

salt 

black pepper

chili powder or chile pepper flakes

directions:

1. In a large pot place a large sheet of kombu (dashi kombu -- a kind of seaweed for making broth) and a cup of sliced dried mushrooms

2. add sea salt, black pepper, and fennel seed, and 6+ cups of boiling water

3. simmer for 1 hour and then let sit until it cools

4. remove the sea weed and the mushrooms, and strain the broth

5. to 6 cups of strained broth add 1 can (400ml) coconut milk, 2 tbsp peanut butter (smooth), 2 tbsp lime juice, and salt and pepper/ chili powder to taste

to serve the soup:

ingredients:

1 1/2 cups broccoli florets in small pieces

1 1/2 cups steamed gluten -- cut into small pieces. You can substitute tofu if you prefer 

1 cup bamboo shoots sliced

1 cup water chestnuts sliced

1 1/2 cups nappa cabbage sliced into small pieces
1/2 cup carrot sliced

4 tbsp each green onion, basil leaves, and chilantro leaves finely chopped

To serve:

1. Bring the finished 6 cups of broth to a simmer, and adjust seasoning with lime juice, salt, and pepper. Feel free to add chili pepper flakes if you don't have a three year old

2. add nappa cabbage and carrot pieces and simmer for 10 minutes

2. add bamboo shoots, water chestnuts, and gluten

3. let simmer for 10 more minutes
4. add broccoli and simmer for 5 minutes

5. add basil leaves, chilantro leaves, and green onion, turn off the heat and let sit 2 minutes

5. serve, making sure you get some of each of the goodies into each bowl.

It really is pretty darn fabulous.