Tag Archives: Recipe

Vegan Oatmeal Peanut Butter Cookies

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Sometimes, you just really need a cookie.  And, what I wanted was oatmeal raisin, but one of the children had eaten all of the raisins.  So, out of necessity, I scouted out a wide variety of oatmeal peanut butter cookie recipes and squished them together into this!

Oatmeal Peanut Butter Cookie

2 cups of flour
2 cups of rolled oats
2 tsp baking powder
1 tsp salt
2/3 cup veg oil
1 cup peanut butter
1 cup raw sugar
1 cup dark brown sugar
1/2 cup soy milk
2 tsp vanilla extract

Mix dry ingredients.  Mix wet ingredients.  Combine.  Drop by the tablespoon onto a nonstick cookie sheet (parchment paper might be a good plan).  Flatten slightly with a cup or spatula.  Bake at 350* until done.

Vegan Mashed Potato Soup

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We are big fans of potato soup in the VeganAsana house, but we prefer the potatoes to be mashed, so that the soup is really thick and rich.  Since I‘m currently obsessed with the pressure cooker, I decided to work on making it that way.  Here was the end result!

5 lb potatoes peeled and diced
3 stalks celery diced
1 sweet onion diced
3 cups diced carrots
2 T olive oil
7-8 cups vegetable broth
1 cups unsweetened soy milk
4 cloves minced garlic optional
1/2 cup nutritional yeast flakes
Sea salt and pepper to taste

Add olive oil and onion to the bottom of the cooker and cook on medium heat until the onions begin to carmelize.  Add the potatoes, celery, and broth.  Place the carrots in a small stainless or glass bowl and place on top of the potatoes.  Add several T of water to the carrot bowl.  Close lid and bring to high pressure.  Maintain at high pressure for 5 minutes and then remove from heat and allow pressure to dissipate naturally.   Remove lid, remove bowl of carrots (carefully!).  Using an immersion blender, or mashing by hand, gently mash potatoes to texture desired.  Add cooked carrots, nutritional yeast, soy milk, salt, and pepper and stir.  Return to stove (without lid) and heat on low, stirring often, for a few moments.  Serve with a salad and some bread.

(sorry for the lack of an “after” picture – mashed potato soup doesn’t photograph well)

Vegan Split Pea and Barley Soup in the Pressure Cooker

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I got home pretty late last night, but Bowie (the pressure cooker) came to my rescue and we had homemade soup in less than an hour.

1 lb split peas  
1/2 lb barley
2 T olive oil
1 med onion, chopped
1 small handful fresh thyme
2 stalks celery, chopped
1 cup chopped carrots
7 cups vegetable broth

Heat olive oil in bottom of pressure cooker to medium heat.  Add onions and celery and saute until tender.  Add remaining ingredients and cover.  Bring pressure cooker to high pressure (15 psi) and cook for 12 minutes.  Turn off heat and allow pressure to disperse naturally.  Add salt and pepper to taste.  Snarf it up!