Peanut Butter Chocolate Chip Cookies (GF)

PB chocolate chip Cookies

PB chocolate chip Cookies

Half the batch disappeared into M’s month before they made into this cookie jar. These are M’s favorite cookies I made so far. Very peanut buttery cookies.

Ingredients:
1 cup raw almonds (ground to meal)
1 cup GF flour mix
1/4 cup maple syrup
2 Tbs raw brown sugar
1/4 cup peanut butter
1/4 cup Earth Balance
1 cup dark chocolate chips
2 Tbsp flax seeds (ground)
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla extract
1/2 tsp salt
2~4 Tbsp nut milk

  1. Soak ground flax seeds with 4 Tbsp water. Set it aside.
  2. In a big bowl, cream peanut butter and Earth Balance with a spatula.
  3. Add flax egg and vanilla. Mix well.
  4. Mix ground almonds, GF flour mix, baking soda, baking powder and salt in a big bowl. Add this flour mixture into the wet bowl. Do this by 1/3 at a time. If the dough seems too dry, add some nut milk between adding flour mix.
  5. Ball the dough in 1″ balls. Flatten them by your hand on a baking sheet.
  6. Bake at 350 ºF for 18 minutes until they become slightly brown.

*These cookies come out very soft from the oven. They will harden with time. Cool them on the baking sheet for at least 10 minutes before moving them.

Vegan Meatballs (GF)

Vegan Meatballs over Quinoa Spaghetti

Vegan Meatballs over Quinoa Spaghetti

This is my first trial of vegan meatballs. I’ve been collecting recipes for them. I tweaked a bit of it. They are yummy by themselves without tomato sauce as well.

Ingredients for 20 golf ball size meatballs:
1 cup grated carrot
1 cup chopped crimini mushrooms
1 cup chopped kale
1 cup chopped onion
1 cup cooked black beans or kidney beans
3 garlic cloves (minced)
3/4 cup coarsely ground walnuts, sunflower seeds, and/or pumpkin seeds
3/4 cup roughly ground rolled oats
2 Tbsp ground flax seeds
1 tsp sea salt
1 tsp dried oregano
1 tsp dried basil
1/2 tsp ground black pepper
a pinch of ground nutmeg
olive oil

  1. Splash olive oil in a medium sauce pan. Heat it. Sauté onion, garlic, kale, carrots and mushrooms for a few minutes until they welt.
  2. Smash cooked beans with a folk.
  3. Put cooked vegetables, beans, and all the remaining ingredients in a big bowl. Mix it well.
  4. Roll the mixture into golf ball size. You will make about 20.
  5. Coat a baking sheet with olive oil. Place meatballs on the baking sheet. Preheat an over at 360ºF.
  6. Bake meatballs for 20 minutes. Gently flip them. Bake another 20 minutes.

*I used leftover marinara sauce and served the vegan meatballs over cooked quinoa spaghetti.

February 28th Menu

Green Goddess

Green Goddess

Breakfast: Coffee, Green Goddess Shake

Lunch at ‘sNice: Vegan Cuban Sandwich!

Dinner at Heart of India: Malai Kofta, Baigan Bartha, Rice, Naan—my two favorite vegetarian dishes. They did them well. Heart of India is my favorite Indian restaurant in my hood. I’m happy to find you. 🙂

Vegan Cuban Sandwich

Vegan Cuban Sandwich

Malai Kofta and Baingan Bharta

Malai Kofta and Baingan Bharta with Rice and Naan

February 27th Menu

Green Goddess

Green Goddess

Breakfast: Coffee, Green Goddess Shake

Lunch: Roasted Beets, Roasted Green Beans, Baked Sweet Potato, Fuji Apple—basically last night’s dinner.

Dinner: Mulligatawny Soup, Roasted Beets Salad

Roasted Vegetable Lunch

Roasted Vegetable Lunch

Mulligatawny Soup and Beets Salad

Mulligatawny Soup and Beets Salad

 

 

February 26th Menu

Green Goddess

Green Goddess

Breakfast: Coffee, Green Goddess Shake

Lunch at Ba’al Cafe: Falafel, Fried Eggplants and Zucchini, Tabbouleh, Pita—falafel, tabbouleh, pita were very good, but fried eggplants/zucchini was way to greasy and not edible.

Dinner: Roasted Beets and Greenbeans, Mixed Baby Green Salad with Grape Tomatoes, Spelt Toasts, Baked Sweet Potato—yes. I did finish all of them.

Falafel, Tabbouleh, Pita

Falafel, Tabbouleh, Pita

Roasted Vegetables ove Green Salad Dinner

Roasted Vegetables ove Green Salad Dinner

February 25th Menu

Purple Shake

Purple Shake

Breakfast: Coffee, Purple Shake

Lunch: Mulligatawny Soup, Fuji Apple

Dinner: 6 Grain Rice (lots of it!), Avocado Sashimi, BBQ Pork (I couldn’t eat the steam bun. My eyes were bigger than my stomach), Vanilla Cake with Cashew Cream and Chestnut Cream

Mulligatawny and Apple

Mulligatawny and Apple

6 Grain Rice, BBQ Pork, Avocado

6 Grain Rice, BBQ Pork, Avocado

Vanilla Cake with Cashe Cream and Chestnut Cream

Vanilla Cake with Cashew Cream and Chestnut Cream

February 24th Menu

Green Goddess

Green Goddess

Breakfast: Coffee, Green Goddess Shake

Snack at Claude’s: Chocolate Croissant (Not vegan! O-oh, falling out of a wagon.)

Dinner: Tofu and Broccoli in Black Bean Sauce, 6 Grain Rice, Vanilla Cake with Chestnut Cream

Chocolate Croissant

Chocolate Croissant

Tofu and Broccoli in Black Bean Sauce

Tofu and Broccoli in Black Bean Sauce

Vanilla Cake with Chestnut Cream

Vanilla Cake with Chestnut Cream