Gluten Free Chocolate Chip Oatmeal Bars

Cookies taste good. The end.

Ingredients

  • 2 1/4 cup rolled oats (check for gluten-free status)
  • 3/4 tsp baking soda
  • 3/8 tsp salt
  • 6 tbsp turbinado sugar
  • 3 tbsp agave or maple syrup
  • 1/3 cup chocolate chips or mini chips (check status)
  • 3 tbsp canola oil
  • 3 tbsp soy or almond milk

Process

Place the oats in blender (a grinder or food processor is also fine) and pulse until the consistency is more flour-like but not totally fine.

Add remaining ingredients and mix. Adjust for texture by adding more milk if needed.

Form into cookies or bars, and try to get them about 1/3 inch thick.

375* for 8-10 minutes, or until cookies start to slightly brown around edges and appear really dry.

Allow to cool before removing from pan. If you try to remove them too soon, they will fall apart.

Creamy Cucumber Dill Salad

It’s time for summer salad season to kick in. Today’s star was a very lovely cucumber, some fennel, and chives, along with a creamy dill dressing. It was light and delicious.

Ingredients
1 cucumber, sliced
1 red bell pepper, in strips
1-2 green onions, chopped
1 fennel, cored and sliced thin
1 large carrot, shredded
1 TBSP chopped chives
1 /2 cup vegan mayo
1 /4 cup apple vinegar
1 tsp dried or fresh dill
salt and pepper to taste

Process
Place the veggies in a bowl. Combine the mayo, vinegar, dill, salt, and pepper (add a little garlic if you like). Pour the dressing over and gently toss. Allow to marinate for at least 30 minutes before serving.

Easy Homemade Ramen

When I am not feeling great, ramen is something I like. The noodles I used this time are more the width of pho noodles, but it’s all about what the pantry has in it! This is so easy (and inexpensive) that it barely qualifies as a recipe, but for whatever it’s worth…

Ingredients
3 quarts water
4 TBSP of vegetable bouillon (powdered or we like this one from Better than Bouillon)
1/4 cup soy sauce or aminos
1 tsp garlic, minced
1 TBSP ginger, grated
1 TBSP sesame oil if desired
2 green onions, chopped
1 block extra firm tofu, diced
12 oz rice nooodles

Process
Add water to a large stock pot. Add bouillon (if powder, wait until the water heats), soy sauce, garlic, ginger, sesame oil, green onions, and tofu. Bring to a rolling boil. Add noodles and cook per package (probably around 8 minutes). Reduce heat to low-medium and allow soup to steep for 10-15 minutes. That’s it!