2 eggplants, diced
1 onion, diced
3 cloves garlic, minced
4-6 cups cut grape tomatoes
1-2 T capers
8 cups kale, chopped
½ cup nutritional yeast
Sea salt and pepper to taste
3 T Olive oil
Process Place olive oil, onion, and eggplant in large skillet and sauté until eggplant begins to soften. Add tomatoes and capers. Continue to cook until tomatoes start to cook down. Add kale, salt, and pepper. Cook until kale is tender. Add nutritional yeast and stir. Toss with pasta or serve on toasted Italian or French bread.
Simple cookie recipe for vegan chewy-on-the-inside cookies! With oats and no eggs or dairy, you can even pretend they are good for you.
½ cup vegan butter at room temperature
1 cup light brown sugar
1.5 tbsp soy or oat milk
3 tbsp maple syrup
1 tsp vanilla extract
1.5 cups oats
1 cup flour
1 cup dried coconut flakes
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
½ to ⅔ cups chocolate chips
½ cups walnuts chopped (optional)
Preheat the oven to 350°F
Cream the vegan butter, brown sugar, vanilla, and maple syrup with a blender.
In a separate bowl, combine the oats, flour, coconut, baking soda, salt, and cinnamon.
Mix the dry and wet ingredients, either by hand or softly with a dough hook until the mixture is crumbly then mix in the soy milk.
At that point, it should be wet enough that you can pick up a small handful and squish and pat it into a ball and then slightly flatten into a patty. If you can’t make it hold together at all, add a bit more soy milk.
Place the cookies onto a baking stone or parchment lined pan.
Bake for 15 minutes or until the edges are firm and the tops slightly browned. Don’t overcook – they will get firm as they cool!
Allow to cool for a 5-10 minutes and then transfer to a wire rack to finish cooling.
I have another recipe for these use-all-the-stuff cookies that is titled “Dawes Cookies” (because they have a little bit of everything, get it?) if this one doesn’t quite suit your fancy. They are mostly the same other than swapping out of bananas for applesauce and garbanzo flour and a few other minor tweaks. These are rather cakey cookies, just FYI.
2 tsp vanilla extract 1 ½ cups applesauce 2 T tahini or peanut butter 3 T almond, coconut, or soy milk 3 T garbanzo/chickpea flour 1 cup whole wheat pastry flour (can sub with gluten free all purpose) 1 ½ cups oats (either quick or regular, can use gluten free oats) ½ cup vegan protein powder (I used Sunwarrior Warrior Blend) ⅔ cup raw sugar 1 tsp baking powder 1 tsp baking soda ⅔ cup shredded coconut 1 cup vegan chocolate chips 1 ⅓ cup dried cranberries ⅔ cup walnuts Brown sugar for sprinkling on top
Mix first 4 ingredients until smooth. In a separate container mix all dried ingredients except the brown sugar thoroughly. Combine.
Spoon by large dollops onto a baking pan or stone and flatten slightly (they will rise little but won’t spread out much). Sprinkle lightly with brown sugar.
Bake for 13 minutes and check. Bake additionally as needed until bottoms are lightly browned. They may not seem quite done on top but will firm up as they cool.
Allow to cool and enjoy. I like to store cookies like this in the refrigerator, so that I don’t need to worry about dampness from the condensation.