Tag: delicious

Veganuary 2021: Chocolate Chip Cookies

Now that I’ve eaten about 50 of these I can share the recipe with you. The actual recipe is in Sam Turnbull’s cookbook “Fuss Free Vegan.”

Here’s my rendition that I used in the above video:

Dry Ingredients

3.5 cups of all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt

Mix these together in a bowl, set aside for a moment.

Wet Ingredients

1 cup white sugar
1 cup brown sugar lightly packed
4 teaspoons vanilla
3/4 cup vegan butter
3/4 cup refined coconut oil
optional approx. 1/4-1/2 cup soy milk or coconut milk

In another bowl cream sugars with butter, coconut oil, and vanilla till mixed. Add flour mixture a bit at a time mixing each time. Continue with all the flour mixture. If the dough seems too dry sprinkle in some of the milk, a little at a time, until the dough incorporates completely. (you may find you need less or more of the milk as necessary)

1 1/2 cups vegan chocolate chips (I buy the Costco brand when I can find them as they have no milk product in them and they are cost effective)
Optional: 1 or more cups of your favorite nuts , walnuts, pecans, peanuts…whatever you like. Throw them in whole or chop them up!

Tip: Divide the dough and add different things to each. My kids aren’t fans of nuts so I divide the dough in half after adding the chips. I add our favorite nuts, right now that’s walnuts, to half and leave the other half plain. Makes everybody happy!

Bake at 350 degrees for between 12 and 15 minutes.

It’s very hard not to eat either the dough as you’re making or the baked cookies. They are delicious!

if you don’t own Sam Turnbull’s book “Fuss Free Vegan” you need to run out and buy a copy!!

Here’s a link to help you out with that…
https://itdoesnttastelikechicken.com/fuss-free-vegan/

Until next time,

Susan

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Veganuary 2021

Easy cooking from New Year’s Day!

Readying the meal

No one wants to spend hours over the stove. Especially on a holiday and especially New Year’s Day!

So let’s clean out the fridge and make a healthy vegan meal. My Selections included a bunch of vegetables that were left from a grocery run about a week ago. A huge box of spinach, some onions, a head of garlic, a few left over mushrooms in a big box, an already open jar of sauce, and a good sized container of cooked pasta from the day before.

Pulled it all out to the cutting board and chopped away. Laid it on a plate for easy access and readied a fry pan, my favorite Le Creuset, and the wok. (My wok is always on the stove and gets almost daily use) Chopped mushrooms go into the fry pan with a bit of garlic infused olive oil. I love mushrooms but the rest of my family finds them questionable…so they get cooked separately.

oily wok

A bit more oil into the wok and throw in the onion. Once those get sizzling add some garlic. I fresh chop mine but a dash of garlic powder works too. Let that get all nice and sautéed. Next throw in your pasta to get warm, add some of the sauce to your liking, and whiz it around until everything is nice and hot. Toss in the chopped spinach and stir until it wilts. You’re ready to plate!

finished pasta dish

And here it is! I added some vegan parmesan cheese, tossed the mushrooms on the top…it was delicious!

There are so many options to this meal and they all start with whatever you have laying around. Make it easy, make it all the things you like, and clean out the fridge!

Here’s the video of the meal and below I will leave the ingredients and amounts I used for this dish.

I hope you’ll try it!

What I used:

1/2 white sweet onion sliced
4 cloves of garlic minced
A large handful of spinach chopped
3-4 mushroom caps sliced
Leftover cooked pasta maybe 4 servings worth
Leftover red sauce (I had Rao’s marinara in the fridge)
Garlic infused olive oil (because I had it handy)
Topped it with some vegan parmesan cheese that I grated (I love Violife brand)

You can really use any vegetable you might have lying around…and we always seem to have some of those! Get out those wrinkly bell peppers or the bottom of the bag Brussel sprouts! They’ll be delicious!

And you got a glimpse in my Veganuary intro video of my baking/ prep area…yes it does really look like this!

cook prep area

I have everything at my fingertips and, even though it looks crowded, it’s really efficient. The mixer isn’t always there but fits into a cabinet with plenty of space to pull the blender forward or mix a batch of cookies.

What does your space look like? And what goodies do you make?

Until next time,

Susan

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