Dawes Cookies – Vegan Recipe

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My son named these cookies, because they have a little bit of everything (for the Dawes fans).
I’ve been on a cookie tear, trying to come up with recipes that are delicious, but healthy enough that I can grab one for breakfast – when I don’t usually want to eat – and not feel bad about it. These fit that bill.

Ingredients

2 tsp vanilla flavoring
3 mashed overripe bananas
2 T tahini or peanut butter
3 T almond or soy milk
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 vanilla vegan protein powder (I used PlantFusion Protein Vanilla Bean)
⅔ cup raw sugar
1 tsp baking powder
1 tsp baking soda
⅔ cup shredded coconut
⅔ cup vegan chocolate chips
⅔ cup raisins
⅔ cup dried cranberries
⅔ cup pecans

Process

Mix first 4 ingredients until smooth. In a separate container mix all dried ingredients thoroughly. Combine. If it seems too dry, add additional soy or almond milk very gradually. If it seems too wet, add additional oats or flour very gradually.

Spoon by large dollops onto a baking pan or stone and flatten slightly (they will not really rise or spread much).

Bake for 13 minutes and check. Bake additionally as needed until bottoms are lightly browned.

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.

Makes 24 cookies.

Nutrition per cookie (approximate)
125 calories
1.5 grams fat
18 grams carbohydrates
10 grams sugar
4 grams protein
2 grams fiber

Photography by Ms. TheVeganAsana Jr. II.

Pressure Cooker Butternut Squash Risotto

Butternut squash is one of my favorite parts of the autumn. It is so amazingly delicious.  My daughter can’t stop saying how buttery it is.  Since I got my new pressure cooker, I was excited to try a butternut squash risotto in it, so I worked with a recipe from Great Vegetarian Cooking Under Pressure by Lorna Sass.  It’s a relatively easy recipe.  After cooking onions or shallots, you coat the rice, then put the squash (about 3 cups of squash per 1 1/2 cups of rice and 3 1/2 cups of veg stock), seasoning, and stock in the cooker and fire it up.  About 7 minutes on high pressure and then natural release will do it, and then there is just a bit of stirring over a medium heat to add salt/pepper and break up the squash.  So good!

Vegan Baked and Tossed Spaghetti Squash

I like spaghetti squash.  I have tried it with a number of other ingredients, and over time I have concluded that I most like a lighter combination.  This is my current favorite.

1 large spaghetti squash
1 onion diced
2 tomatoes diced
4 cloves garlic
1/4 cup olive oil
1/2 lemon
1 T Italian seasoning
Sea salt and pepper

TomatoCut squash in half along the longest side.  Place flat side down on large baking sheet, pierce a few times with a knife, and place in oven at 400*.  Cook for 1 hour.  Meanwhile, add onion, garlic, and oil to a pan and saute gently.  When transparent, add tomato, Italian seasoning, salt and pepper and lemon juice.  Reduce heat to low and allow to simmer gently while squash bakes.  When squash is tender, remove from oven and separate out strands with a fork into a large bowl.  Top with olive oil mix and toss gently.  Add vegan Parmesan if desired. Serve with you favorite (gluten-free?) bread and salad.