peanut butter chocolate chip cookies

Inspired by some cookies Jef and I inhaled on the drive home from Santa Barbara (Uncle Eddie’s Vegan Cookies – the best chocolate chip peanut butter cookies we have ever had…EVER!) I decided that I wanted to try out a recipe from The Joy of Vegan Baking, to see how it measured up. So I had my friend Shannon (a fellow vegan baker and vegan food fanatic) to be my cookie compadre.

We slightly changed the recipe due to what we had on hand to look like this:

• 1 3/4 cups whole wheat flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 2 tablespoons flax meal
• 2 tablespoons water
• 1 1/4 cups firmly packed light brown sugar
• 3/4 cup crunchy peanut butter
• 1/2 cup Earth Balance
• 3 tablespoons unsweetened soy milk
• 1 tablespoon vanilla extract
• 1 cup semisweet chocolate chips (fair trade all the way!)

We preheated the oven to three hundred and seventy five degrees. To make the egg replacer, we combined the flax meal and water in the blender until it made a smooth paste. Shannon combined all of the dry ingredients in one bowl, while I combined all the wet ingredients in another bowl. We then added the dry ingredients to the wet mixture slowly until it was well mixed, and then added in the chocolate chips. We then rolled the cookie dough into little balls and placed them on a couple of greased cookie sheets, and Shannon used a fork to press down on them to make the nice crisscross design that peanut butter cookies are known for.

Ten to twelve minutes later these bad boys were ready to be devoured! Luckily Jef came home with our friend Frank to help eat these cookies, otherwise we would have had some wicked tummy aches. These cookies were yummy, but weren’t quite as good as Uncle Eddies. Perhaps with some practice (and an investment in an electric mixer!) we can perfect and even surpass Uncle Eddies delicious cookies…

almond date granola

We here and the bear and the blackberry are self professed granola lovers! If loving granola makes us hippies, then so be it! We made this Almond Date Granola that is lightly sweetened and delicious.

I altered a granola recipe that I found in Uprisings, The Whole Grain Bakers’ Book to my liking, so the recipe for this tasty granola goes a little somethin like this:

• 6 1/2 cups rolled oats
• 1/2 cup oat bran
• 1/2 cup coconut flakes
• 1 cup almonds
• pinch of sea salt
• 1/2 cup maple syrup
• 2 tablespoons grapeseed oil
• 2 tablespoons honey
• 1 cup finely chopped dates

Making this granola is easy-peasy! First, I preheated the oven to three hundred and fifty degrees. Then I mixed the dry ingredients (rolled oats, oat bran, coconut flakes, almonds, and sea salt) together in one bowl and then I whisked the wet ingredients (maple syrup, grapeseed oil, and honey) in another bowl. Next I poured the wet on top of the dry and mixed them together thoroughly.

I layed the granola mixture out flat on a couple of cookie sheets and popped them into the oven. I baked the granola for about twenty five minutes, turning twice to ensure even browning. When it was good n’ toasty, I poured it into a big mixing bowl with the finely chopped dates, mixing well.

This granola is scrumptious! It’s lightly sweet, toasty, and nutty. Granola is versatile and can be served with soymilk and sliced bananas for breakfast (like in the picture below) or by itself for a quick, nutritious snack. You can eat granola with your favorite soy yogurt and mixture of seasonal fruit, or you can use it as a topping in a baked fruit crumble. Granola can even be your dinner if you are lazy and you love it so much!

adama

While we were in Santa Barbara visiting a couple of friends (and the Southern California sunshine) we stopped in for a couple of visits to Adama, a vegan comfort food restaurant.

Our first visit was at dinnertime, Jef forgot his camera and we had to eat dinner sans photos. It was amazing though, AMAZING: Lasagna with cashew cheese and butternut squash layered with roasted vegetables, topped with the tastiest marinara sauce god ever gave this green earth. Mole Enchiladas with cashew cream, beans and quinoa. Dessert was a slice of the most decadent chocolate cake and another slice of some scrumptious carrot cake. NOMNOMNOM.

Dinner was too good, so we ventured back for brunch. Fortunately, evidence was documented before the meal was consumed.

French toast with caramelized apples and real maple syrup. Very sweet. We balanced it with a side of home fries and an order of Seitan Rancheros (pronounced SATAN (seriously)). Here at the bear and the blackberry, we split dishes when we go out (twice the taste), we ate dessertbreakfast first, then moved to the potatoes and finished with the rancheros for a filling feast of formidable flavor.

If Adama was delicious, it was also rad. The layout was inspiring, each table was more like a booth; private, secluded, almost like a miniature room. Kitchen noise was absent, you could maybe hear your neighbors if you really wanted to, but who does? Not us.

We left feeling inspired, satiated, and happy.. twice! If ever in Santa Barbara, we highly recommend Adama. GO THERE NOW. WORSHIP SEITAN.

soy chorizo quesadilla

When my tummy is growling and I am short on time (or patience!) one of my favorite quick-easy-really-friggin-tasty dishes to make is a soy chorizo quesadilla. We get these amazing whole wheat tortillas from the co-op that taste fantastic just by themselves, but even better when sandwiched between them are soy chorizo, scallions, tomatoes, avocado, and arugula! You can get soy chorizo at most grocery stores now, but make sure that you are buying soy products that say they are GMO-free (free of genetically modified organisms) because GMOs are spooky! If you don’t know about these frightening “organisms” yet, do your homework!

This quesadilla takes probably less than five minutes to make, and depending on my degree of hunger (in this case it was third-degree-hunger…pretty high up there on the hunger scale!) I will use one or two tortillas, since the tortillas are pretty dense. In my cast iron skillet on high heat, I lay down one tortilla and then top it with soy chorizo, tomatoes, and scallions. I lay the other tortilla on top and cook one side for a minute or two, and then I carefully flip this monstrous-being-that-is-a-quesadilla and cook the other side for a couple of minutes, just enough to brown the tortilla and heat up the insides.

Next, I take the beast off the heat and add avocado and arugula inside, as well as a nice simple seasoning of sea salt and cracked black pepper. I admire it for a moment, in all of it’s beauty, and then DEVOUR! YUMYUMYUM!

Some nutritional highlights of a couple of ingredients in this quesadilla are:

• Soy Chorizo (Tofu/Soy): A very good source of protein, which contains all of the essential amino acids that the body needs daily. Not only this, but soy products are high in iron, potassium, B vitamins, fiber, calcium, and more! In numerous studies, soybeans have been shown to inhibit and suppress the growth of tumor cells, lower cholesterol, regulate and stabilize estrogen levels, help retain bone mass, boost the immune system, reduce hypertension, and improve digestion. They should be renamed SUPER BEAN!

• Arugula: Helps to normalize body acids with its high alkalinity and can be used to treat acidosis. Some key nutrients in arugula are fiber, calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper, manganese, vitamin C, etc etc.

• Whole Wheat: Tasty and a nutritional powerhouse that is high in protein, fiber, B vitamins, vitamin E, iron, folate, magnesium, and manganese.

• Avocados: Are good for the nerves, fatigue, hypoglycemia, and urinary tract infections. They are high in vitamin B1, vitamin B2, vitamin D (who needs sunshine!?!), calcium, sodium, folate, iron, phosphorus, vitamin B3, copper, manganese, magnesium, vitamin C, vitamin E, etc. They are an good way for vegans to get their healthy monounsaturated fats, and an easy way to make a dish satisfying and delicious.

purple cauliflower, parsnip, and roasted garlic soup

Soups are fun to make, especially with my favorite toy, the food processor! For this soup, I had a few different types of vegetables hanging out in the fridge that I was contemplating turning into dinner somehow. Since it’s been quite chilly (for a Californian, anyhow) something warm and comforting had to do the trick. So I chose to do a Purple Cauliflower, Parsnip, and Roasted Garlic Soup.

To kick it off. I roasted about half a bulb of garlic in the oven. To do this, I put the garlic in a small pot and drizzled some olive oil over the top of it, and placed a couple of sprigs of dried thyme over the top of it. I covered and roasted the garlic at four hundred degrees for about twenty five minutes or so.

For the soup, I put purple cauliflower, parsnips, red onion, purple cabbage, and the freshly roasted garlic in a soup pot with some vegetable broth. I then brought this to a boil, covered, and reduced to a simmer. It was puree-time when the veggies were soft. I transferred the almost-soup to my magic food processor, which turned it into a beautiful light purple soup. After adding a little vegan butter and seasoning with sea salt and black pepper, this soup was delicious, as well as easy peas-y and fun!

Some nutritional highlights of some ingredients featured in this soup include:

• Parsnips: This cousin of carrots and celery have anti-inflammatory properties, and are good for colon disorders, high blood pressure, and boosting the immune system. Parsnips are high in fiber, calcium, iron, magnesium, phosphorous, potassium, sodium, zinc, copper, manganese, vitamin C, and many other vitamins, minerals, and phytochemicals.

• Caluiflower: has been found to protect against certain cancers. Cauliflower is high in calcium, iron, magnesium, fiber, phosphorous, potassium, sodium, zinc, copper, manganese, vitamin C, and tons of phytochemicals. Phytochemicals are natures’ gift to us, helping our body to fight health disorders, aging, and cancer. Phytochemicals are responsible for the color of the fruit or vegetable you eat, so it is important to “eat the rainbow” in order to consume a variety of phytochemicals, since they all have different healing properties. “Eat your veggies” isn’t just a saying, it’s a science! So eat your veggies, dammit!

• Cabbage: Check out our last entry (Chili, Cornbread, and Apple-Walnut Coleslaw) to find out why Cabbage is super good for you.

chili, corn bread, and apple-walnut coleslaw

It’s CHILI TIME! This was our first jab at chili, and it was pretty darn good! We have yet to perfect it, but time (as well as a love of chili) is on our side. We served the chili with Corn Bread and Apple-Walnut Coleslaw.

The chili had a whole bunch of goodies inside of it: chopped onions, garlic, celery, carrots, corn, tempeh, pablano chile, jalapeño pepper, green bell pepper,  canned diced fire roasted tomatoes, tomato paste, black beans, kidney beans, cumin, paprika, chile powder, cayenne pepper, oregano, salt and cracked black pepper.

We found a good corn bread recipe in The Joy of Vegan Baking by Colleen Patrick-Goudreau. It’s incredibly tasty smothered in vegan butter and honey/agave nectar. Here it is, give it a try!

• 1 1/2 cups nondairy milk (we used unsweetened soy milk)
• 1 1/2 tablespoons distilled white vinegar (we used apple cider vinegar)
• 1 cup cornmeal
• 1 cup unbleached all-purpose flour (we used whole wheat flour)
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 2 tablespoons canola oil (we used grapeseed oil)
• 1/2 to 1 cup whole corn kernels

 Preheat your oven to four hundred and twenty five degrees. Mix the nondairy milk and vinegar together in a small bowl, and then mix all of the dry ingredients together in a separate bowl. Combine ingredients, adding in the oil and corn. Pour into an oiled baking dish and cook for twenty five or so minutes, until the top of the corn bread is golden-y brown.

The Apple-Walnut Coleslaw had  grated apples and chopped toasted walnuts in it along with grated carrots and finely sliced purple cabbage. The dressing was made up of soy yogurt, dijon mustard, tamari, agave, lemon juice, and salt. This stuff was scrumptious, especially the day after, when it has had plenty of time to hang out in the fridge in the marinade.

Fun nutritional facts about a couple of the starring ingredients in this dinner:

• Cabbage: High in calcium, fiber, iron, magnesium, phosphorous, potassium, sodium, zinc, copper, manganese, vitamin C, vitamin B6, vitamin K, vitamin E, and the list goes on for a while. Cabbage stimulates the immune system, kills bacteria and viruses, controls -hormone levels, and curbs the formation of cancer causing substances, among many other vegetable super-powers.

• Black Beans and Kidney Beans: High in protein, fiber, calcium, iron, magnesium, phosphorous, potassium, zinc, copper, manganese, etc. Legumes are super high in protein as well as fiber. Although they are not considered a “complete protein” (containing all eight essential amino acids) when combined with rice, grains, or nuts (or CORN BREAD!!!) the amino acid profile is complete.

• Chili Peppers: High in calcium, iron, magnesium, potassium, sodium, zinc, copper, vitamin C, vitamin A, etc,. Chili peppers help improve circulation, clear sinuses, act as a decongestant, and boost metabolism among other super powers. Plus they are super spicayyyy! And spicy is mmm mmm good!

sesame-ginger stir-fry

Sweet, tangy, salty.. its like KERPOW! to the taste buds. This tasty dish was fast, fun, and filling. Started with chard, tempeh, fresh minced ginger pressed, garlic and sesame oil. Let that fry for a bit on lower heat (sesame oil shouldn’t be heated very high), stirring occasionally. Add chopped almonds, red onion, sesame seeds; fry some more, stir some more.. stir-fry some more. Add tamari sauce (or soy sauce), agave syrup (or similar sweetener), serve with fresh cucumber. Voila!

ginger carrot parsnip soup

To combat the cold weather, we made this delicious soup! In a large soup pot, we heated up a little bit of olive oil and then added in some slivered leeks and chopped garlic, cooking for a couple of minutes to release their flavor-magic. Then we added in lots of no-chicken broth, chopped carrots, chopped parsnips, chopped ginger, and fresh thyme. We brought this mixture to a boil, covered it with a lid, and then turned down the heat to a simmer. We let it simmer for about forty five minutes or so (until the veggies were soft) and then scooped some of the almost-soup into the food processor, pureeing until all of the soup was nice and creamy. To finish it off, we seasoned with plenty of sea salt, black pepper, a bit of tamari, and added in some vegan butter (we like Earth Balance) for a yummy buttery flavor.

This soup was delicious and a power bowl of nutrients! Fun nutritional facts about this soup include:

• Carrots: high in vitamin A, vitamin K, biotin, fiber, vitamin C, vitamin B6, and potassium.
• Parsnips: high in fiber, vitamin C, manganese, folic acid, copper, niacin, potassium, magnesium, folic acid, vitamin B6, and vitamin E.
• Ginger: high in calcium, iron, magnesium, vitamin A, vitamin C, vitamin B6, vitamin E, vitamin B1(thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), folate, and fiber.
• Leeks: high in vitamin B6, vitamin C, folic acid, manganese, iron, and dietary fiber.
• Garlic: Vitamin B6, manganese, selenium, vitamin C, iron, calcium, potassium, copper, and phosphorous.

To find out more about the healing properties of food, we recommend owning a nutritional encyclopedia book, like the ones we have listed on our book resources page!

popcorn popcorn we love popcorn!

It was movie night at the good ol’ BEST house, so, what better snack than POPCORN!!

Annnd, not just any popcorn will do, we wanted fancy popcorn treats. Ladies and gentlemen, introducing: Sweet Curry Ginger Popcorn and Vegan Cheesy Popcorn!

Stovetop popcorn is fun. Plus, we don’t own a microwave so it is the only option. Many people out there use a pot to make popcorn. SHAME ON YOU. This is an easy way to burn it. Use a flat bottom sauce pan.The surface-area-to-kernel is important. Coat the bottom of the pan in a thin layer of oil. Add a few kernels, 5 or 6 or so, and keep the pan covered. Heat pan until kernels start popping. Remove from heat and wait for about 30 seconds. Add in a half cup or so of popcorn kernels and heat it up again. Chaos will ensue. When popping significantly slows down, remove pan from heat and pour popcorn into a bowl.

Now for the tasty part: melt down some Earth Balance (vegan butter), drizzle over popped corn. Add seasonings.

Sweet Curry Ginger Popcorn

• Curry powder
• Ginger powder
• Agave syrup
• Kelp flakes (they have a salty flavor and are very nutritious)

Vegan Cheesy Popcorn

• Nutritional yeast
• Thyme, dried
• Basil, dried
• Cracked black pepper
• Salt

MOVIE TIME!

roasted rosemary red potatoes

We love us some roasted vegetables, and most especially some roasted potatoes! To make this delicious side dish, preheat your oven to four hundred and twenty five degrees. Chop up some potatoes and toss with a good oil, sea salt, cracked black pepper, and chopped fresh rosemary. Spread the potatoes on a baking sheet or in a baking dish in a single layer, and then pop into the oven! I never really pay attention to cooking times, but after my potatoes have been cooking for a bit, I take them out and flip them to get an even roast.

You’ll know when they are done when they are good and browned. If you listen carefully, you can hear them scream. Depending on my mood (and my degree of hunger) sometimes I will let them roast extra long or turn up the heat to four hundred and fifty degrees to get them nice and crunchy and browned. In this case, my stomach was really wanting those potatoes, so I didn’t get them quite as browned as I would have liked to, but they were still ridiculously delicious.