Vegan Peanut Butter Cookies

It's raining here at our winter home in the desert, and I can't think of a better way to lift spirits and create a little normalcy at home during this global pandemic, than to bake a batch of cookies!  And if you're at home with children, baking cookies is a fun and simple way to homeschool and keep little hands busy while providing a sweet, but not too sweet, treat at snacktime too.

This batch was made with almond flour.

 I made these soft peanut butter cookies by myself today, but when my baby granddaughter is old enough, these simple little cookies, requiring only 4 ingredients, will be the first cookies we'll make together!

Stay safe and well my friends,
Kim

Vegan Peanut Butter Cookies

Makes 12 small cookies

Ingredients:

1 flax egg (1 Tbsp flaxseed meal plus 3 Tbsp water)
1/2 cup almond flour or unbleached all-purpose flour
1/4 cup brown sugar
1/2 cup creamy peanut butter

Instructions:

1. In a small bowl, mix together flax egg, let sit for 5 minutes.
2. In another larger bowl, mix together flour and brown sugar.
3. Add peanut butter, and combine until mixture is crumbly.
4. Add thickened flax egg, and combine.
5. Roll dough into balls, then flatten.  I use my fingers, but if dough is too sticky, a fork works too.
6. Bake on a parchment paper-lined cookie sheet in a preheated 350 degree oven for 10-12 minutes.  Keep an eye on them, they can burn very quickly.

Vegan Veggie Pizza

This is my favorite vegan veggie pizza recipe.  I typically make the no-knead pizza dough in the morning, and let it rise until dinnertime.  But if you're pressed for time, this dough will rise in as little as 20 minutes.  Add pizza sauce, your favorite veggies, bake, and then top with a little vegan parmesan cheese and fresh basil, and you'll have yourself a delicious vegan pizza for dinner tonight.
Enjoy!

Vegan Veggie Pizza
 Makes one 14"

Ingredients:

No-Knead Crust:
1 1/4 cup warm water
2 tsp active dry yeast
2 Tbsp flour
2 cups unbleached, all-purpose flour
1 tsp salt
1 tsp dried oregano
1/2 tsp garlic powder
2 tsp olive oil

Pizza Toppings:
Pizza sauce
Chopped garlic
Chopped yellow or red onion
Chopped green bell pepper
Sliced white mushrooms
Sliced tomato
Fresh basil
Vegan Parmesan (I like Follow Your Heart brand)

Instructions:

1. In a bowl, mix warm water, yeast, and 2 Tbsp flour.  Let sit for 5-10 minutes to activate.
2. Add 2 cups flour, salt, oregano, garlic powder, and olive oil.  Mix with a spoon until dough is soft and sticky.
3. Form dough into a ball, cover, and let sit in a warm place for at least 20 minutes.
4. After dough has risen, sprinkle a little flour on a pizza pan to prevent sticking, then place dough on pan.  Sprinkle a little more flour on the dough ball.
5. Roll or press out pizza crust.
6.  Top with pizza sauce.
7. Top with veggies.
8. Bake in a 425 degree oven for 20 minutes, or until golden around the edges.
9. Remove pizza from oven and top with vegan parmesan cheese and fresh basil.
10. Slice and enjoy!

Basil is an easy herb to grow indoors, year-round.

Mid-Winter

Hello, and a happy mid-winter to you!

It's hard to believe that it's been over a year since I went vegan.  I feel healthier now; and lighter in body, mind, and spirit.  Occasionally, during social situations, I stray from a plant-based diet and consume a little fish or dairy foods, but for the most part, I eat vegan now.

 My family is not vegan, but they support and encourage me.  For Christmas, my middle son gave me; VBQ: The Ultimate Vegan Barbecue Cookbook.  The recipes are simple and tasty, and the full-page photos are beautiful.

This winter, I've been experimenting with vegan cheeses.  I really like the Follow Your Heart brand of vegan alternative cheese.  Their parmesan cheese is good on pizza, the smoked gouda is delicious on a veggie burger, and the sliced Pepper Jack is great in Mexican Lasagne.

Mexican Lasagne

I found these pretty California-made, hand-painted Franciscan Ware teacups in an antique store on a recent road trip.  Ever since I was a young girl growing up in California, I've always loved and admired this dishware, and especially the Apple pattern.  Here they are on the 17th century sideboard I inherited from my beloved English grandmother.

Until next time,

wishing you a very warm and cozy winter,
Kim

Cuddles with my granddaughter in January.

Chocolate Breakfast Smoothie

Happy New Year!

Let's start off the new year with this very healthy, and delicious breakfast smoothie recipe.  The banana and strawberries are frozen, so it blends up thick like a milkshake, and is best savored with a spoon.
Enjoy!

Chocolate Breakfast Smoothie

Makes 1 (16 oz.)

Ingredients:

1 cup unsweetened vanilla almond milk
1 Tbsp flaxseed meal
1 scoop chocolate protein powder (I use Orgain brand)
1 handful of baby spinach or kale
3 large frozen strawberries
1 frozen banana, broken into pieces

Instructions:

1. Using a blender, blend all ingredients together until smooth.
2. Pour into a large cup or mug and enjoy!

Nutrition Information:

Calories: 280
Fat: 7.9g
Cholesterol: 0mg
Sodium: 210.2mg
Carbohydrates: 44.3g
Fiber: 10.2g
Sugars: 20.3g
Protein: 15.5g

Kitchen Note: Bananas freeze easily by placing peeled bananas in a gallon-size freezer bag, and freezing overnight.

Vegan Chocolate Peanut Butter Cookies

These no-bake chocolate peanut butter cookies have become my new favorite vegan cookie.  They are quick and simple to make, and so delicious.
Enjoy!

Vegan Chocolate Peanut Butter Cookies
Makes 1 dozen

Ingredients:

1/2 cup creamy peanut butter
1/4 cup maple syrup
1/4 tsp salt
1/4 cup coconut oil, measured in solid state
1 tsp vanilla
2 Tbsp unsweetened cocoa powder
1 cup quick-cooking oats
1/4 cup shredded unsweetened coconut

Instructions:

1. Line cookie sheet with parchment paper, set aside.
2. Combine peanut butter, maple syrup, salt, and coconut oil in a saucepan and heat, stirring continuously, until melted and well-combined.
3. Stir in vanilla and cocoa powder.
4. Add quick-cooking oats and mix well.  Turn off heat.
5. Add shredded coconut, and stir until combined.
6. Drop cookie-size portions onto prepared baking sheet.
7. Let cool in refrigerator or freezer until hardened.
8. Always serve and keep cold.  These cookies contain coconut oil, which will melt at room temperature.
9. Store in an airtight container in refrigerator or freezer.

Vegan Broccoli and Wild Rice Casserole

Happy Fall Y'all!

I had planned to post more often this Fall, but it's been a busy one; including visiting our beautiful new granddaughter in September.

She is so sweet, and we are so thankful!

 Things have settled down for now, so I bring you this creamy vegan casserole recipe that is a satisfying meal served all by itself; or a delicious side dish.
 The French fried onion topping gives it a traditional Green Bean Casserole kind of vibe, so it would be a perfect vegan dish to serve at Thanksgiving or Christmas.

My husband and I are looking forward to our first vegan Thanksgiving dinner at the ChocolaTree Restaurant in beautiful Sedona, Arizona.  This will be the first year in many, that I haven't cooked a traditional Thanksgiving dinner!  Also, I've added the Happy Cow vegan restaurant guide link to my sidebar.  This is a very helpful website for Vegan travellers.

Wishing you and yours a very happy and peaceful Thanksgiving,
Kim


Vegan Broccoli and Wild Rice Casserole
Serves 6

Ingredients:

2 cups cooked wild & long grain rice blend
2 cups frozen broccoli florets, par-cooked
2 Tbsp olive oil
1/2 cup yellow onion, diced
1 medium carrot, peeled and finely diced
8 oz. white mushrooms, de-stemmed and sliced
2 Tbsp flour
2 1/2 cups vegetable broth
1 cup unsweetened almond milk
1/4 tsp salt
1/8 tsp pepper
1 cup French fried onions

Instructions:

1. Preheat oven to 350 degrees.
2. Pre-cook the wild rice blend and broccoli, set aside.
3. In a large saucepan, cook onions and carrots in oil until tender.
4. Add mushrooms to the sauteed vegetables, then sprinkle with flour, and cook for about a minute.
5. Add broth, and bring to a boil.
6. Add the cooked rice and almond milk to the mixture, stirring to combine.  Cook until it thickens, then season with salt and pepper.
7. Pour into baking dish, then press individual broccoli crowns on top.
8. Top with French fried onions.
9. Bake for 25 minutes, until golden and bubbly.  Allow to cool for 10 minutes.  It will continue to set as it cools.

Maple Candied Walnuts

I just couldn't let this beautiful summer go by without sharing at least one new recipe on my blog.
So today's recipe is a simple maple candied walnut recipe that is my favorite flavor combination; salty and sweet!  They're delicious sprinkled on a salad, and make a great little snack too.
Enjoy!

Maple Candied Walnuts

Ingredients:

1 1/2 cups walnuts
1/4 cup maple syrup
1 tsp vanilla
1/4 tsp salt

Instructions:

1. Line a cookie sheet with parchment paper.
2. Preheat a non-stick pan over medium heat.  This step will help caramelize the walnuts properly.
3. Add walnuts, maple syrup, vanilla, and salt to the pan.
4. Stir constantly for about 5 minutes, until walnuts are carmelized.  There should be no liquid left in the pan.
5. Spoon walnuts evenly onto parchment-lined pan.  The caramelized syrup will harden as it cools.  Sprinkle with more salt, to taste.
6. Let cool for 2 hours before placing in an airtight container.