GF Oatmeal Raisin Chocolatechip Cookies

Oatmeal Raisin Chocolatechip Cookies

Oatmeal Raisin Chocolatechip Cookies

I’m posting this recipe before I forget. I thought this recipe was already on my blog long time ago, but it was not. These oatmeal raisin chocolate chip cookies can be hearty snack or desert. Or a on-the-go breakfast. Enjoy.

Ingredients:
2 cups rolled oats
1/2 cup gluten free flour mix or ground oats
1/2 cup maple syrup
1/2 cup ground flax seeds
1/4 cup earth balance or nut butter
1 cup vegan milk
3 Tbsp chia seeds
1/2 cup chopped walnuts
2 Tbsp sunflower seeds
2 Tbsp pumpkin seeds
1 small banana
1/2 cup raisin
1 oz dark chocolate chip (or chop dark chocolate bar, about 1/4 cup)
1 tsp vanilla extract
1 tsp cinnamon powder
1/2 tsp baking powder
1/2 tsp baking soda

  1. Soak ground flax seeds and chia seeds in nut milk. Set it on a side.
  2. Heat oven at 350 ºF.
  3. In a big bowl, cream earth balance with a spatula. Mash a banana. Add mashed banana, maple syrup, vanilla, and soaked flax seeds + chia seeds. Mix well.
  4. Add flour or ground oats, baking powder, baking soda, cinnamon. Mix well.
  5. Add raisin, walnuts, pumpkin seeds, sunflower seeds, and chocolate chips.
  6. With a big spoon, scoop up dough and roll it into a golf ball size. Place the ball on a lightly oiled cookie sheet. Flatten it with a palm of your hand. Repeat until all the dough is gone.
  7. Bake them at 350 ºF for 20 minutes until they become golden brown.
  8. Let them cool off for 10 minutes before remove from the baking sheet.

 

 

Carrot Soup & Avocado Toasts = A Perfect Light Lunch

This carrot soup is quick to make if you have vegetable broth already made. I used a vegetable broth in a bag this time to make this soup. The result was delicious. Sometimes you need to take a short cut.

Carrot Soup

Carrot Soup

Ingredients (makes 4 cups):
3/4 lb carrots
1 small potato
1 small yellow onion
4 cups vegetable broth
1/2 tsp dried thyme
1/2 tsp dried rosemary
1 bay leaf
1/2 tsp sea salt and 1/2 tsp black pepper to taste

  1. Chop carrots, onion, and potato into big chunks.
  2. Put everything in a big enough pot. Bring it to boil.
  3. Let it simmer for about 15 minutes or until everything becomes soft.
  4. Take the bay leaf out. Let it cool little bit. Blend it until it becomes smooth.

 

Avocado Toast

Avocado Toast

These lovely green toasts will make up the other half of your lunch.

Ingredients (makes 2 toasts):
1/2 ripe avocado
2 slices of your choice of bread
10 grape tomatoes
2-3 tsp lemon juice or lime juice
1 tsp cumin
sea salt and black pepper to taste
a dash of cayenne

  1. Mash avocado. Mix with all the spices and lemon juice.
  2. Halve grape tomatoes.
  3. Toast the bread.
  4. Spread avocado on the toasts. Sprinkle halved grape tomatoes on top.

Tough Choices for Vegana+sin Gluten in Barcelona, Spain

Alright. I knew it would be tough to be a vegan and gluten free in Spain. But Boy, YES, it was really really tough. There are plentiful beautiful vegetables and fruits at local vegetable stands, and they are not expensive. 2 big bundles of baby green asparagus was 3 euros. I walked onto an organic farmer’s market by Ave. del Paral-lel on the last day there. It was Saturday. There were a few green produce vendors and their produce was flying. There was a preserve shop where I really wanted to buy a jar of preserves, but couldn’t find the one I liked.

Yet, to find a pure vegetable dish in a restaurant was a mission impossible. The common vegetable dishes you can find in a restaurant there were potatoes and pimientos. Once at a tapas bar in a mercat, I saw green asparagus and I had them. They were fine, but 12.60 euros for 6 green asparaguses was ummm, a bit too much. Especially when you can have a complete meal with vine and dessert costs the same or less.

There are a handful of vegetarian restaurants in Barcelona, and most of their dishes are pretty good, but if you can’t eat gluten/eggs/cheese, well, then your choices would become half. Here are my favorite dishes that I had at Sésamo, one of the top 10 vegetarian restaurants in Barcelona.

Cauliflower Bomb at Sésamo

cauliflowerBomb

This was totally a cauliflower bomb. I forgot its real name. Roasted whole head of cauliflower with tahini sauce and pesto sauce drizzled over it. I didn’t think I could finish this only with another person, but of course I did.

Killer Desserts at Sésamo

deserts

Dark Chocolate Fondue with fresh fruits, Mango/avocado/chia seeds pudding, and chocolate caramel truffles. I know caramel is not vegan, but when I saw them, I had to try one. The pudding was good and interesting, but the dark chocolate fondue was absolutely my fave. I licked the glass.

Green Peas with Romaine Lettuce and Mint

Greenpeas

I love sweetness of fresh green peas. They seem to be too good to be pureed to become a soup. This is a quick green side dish. I saw the recipe accompanying pork chop and mushed potato on the New York Times long long time ago.  For here, of course, the recipe is modified to be vegan. I also added mushrooms for more flavor, but they are optional. This is very good.

Ingredients (makes enough side dish for 4-5 people):
1 lb shelled green peas (fresh or frozen)
1/2 head romaine lettuce
1/4 cup packed thinly sliced fresh mint leaves
1/2 cup chopped yellow onion
1/2 cup  thinly sliced mushrooms (any kind, optional)
1 Tbs  earth balance
1/2-1  tsp sea salt
1/4 tsp ground black pepper
1 Tbsp fresh thyme or 1/4 tsp dried thyme
1 cup vegetable broth or water

Instruction:

  1. Thaw green peas if you are using frozen. This is not necessary, but helps to shorten the cooking time. Chop romaine lettuce in 1/2″ strip. Thinly slice mushrooms. Chop yellow onion. Thinly slice mint leaves.
  2. Heat a large skillet/frying pan medium hi. Melt earth balance.
  3. Sautée onion and mushroom for 5 minutes or until they become tender.
  4. Add green peas, mint, romaine, thyme, salt and pepper. Sautée until romaine welts for about 1 minute.
  5. Pour vegetable broth or water. Let it simmer for 2 minutes or until everything becomes soft.

BBQ Bean Plate

BBQbeans

OMG! This was so good and so easy. And can be quick, too, if you have a pressure cooker. The BBQbean recipe came from the Thug Kitchen. I didn’t bother to make Baked Spanish Rice. I had roasted kabocha pumpkin and steamed sweet potato that I incorporated here. An awesome recipe. A can of chipotle pepper in adobo sauce is used, which is kind of cheating, but hey, it’s a secret that everybody knows.

Ingredients for BBQ Bean:
1/2 yellow onion
3 Tbsp tomato paste
1/2 head of garlic
4 chipotle peppers and 1 Tbsp sauce (or 5 Tbsp chipotle sauce)
1/4 cup water or vegetable broth
2 Tbsp orange juice
2 Tbsp brown sugar
1 Tbsp molasses
1 tsp tamari
3 cups cooked pinto beans

Ingredients to make a plate:
1 cup cooked brown rice/serving
1/2 avocado/serving
1/4 cup salsa (tomato salsa/grilled peach salsa/mango salsa)/serving
1 or more of following;
3 slices of roasted pumpkin or squash
1/2 roasted or steamed sweet potato (sliced)
a few leaves kale (stems removed, and steamed for 1 minute)

  1. Chop onion roughly. Peel and crash garlic cloves. Put all of BBQ beans ingredients except beans in a blender or a food processor, and run it until the sauce becomes smooth.
  2. Heat the sauce in a medium pan until it becomes bubbly. Add cooked pinto beans. Cook additional 5-10 minutes.
  3. Pile each ingredient on a plate. Enjoy!

 

 

Vegan Rice Bowl with Baked Tempeh

RiceBowl

I love rice bowls. All the goodies mingle with each other bind with citrous tamari sauce. A healthy satisfying meal. A dear friend of mine always complains about a dish like this saying “But you have to make so many different things to create one dish! I can never do that.” Am…it’s kinda true, but everything is so easy to make and if you already have left over roasted brussels sprouts like I do here in the picture, this is a 30-minute-cooking.

Ingredients (enough for 4 servings):
4 cup cooked brown rice (1 cup/serving)
8 oz tempeh
2 small broccoli heads
pickles (1 daikon radish, 1/2 small carrot, 1 lb kirby cucumbers)
tamari or soy sauce
2 Tbsp maple syrup
1/2 tsp hot sesame oil
2 tsp salt
3 Tbsp sugar
5 Tbsp rice vinegar
1 Tbsp lemon juice (yuzu or lime juice works as well)

Quick Pickles
Daikon + Carrot:
Peel and matchstick daikon radish and carrot in a similar size. Put them in a container with a lid. Mix 5 Tbsp rice vinegar, 2 Tbsp sugar, and 1 tsp salt in a small pan. Heat it until everything is dissolved. Pour it over the vegetables. Put the lid on. Shake it. Let it sit at least 30 minutes before serve. Keep refrigerate the leftovers.

Kirby Cucumbers: Slice 1 lb kirby cucumbers in 1/4″ thickness. Put them in a container with a lid. Sprinkle 1 Tbs sugar and 1 tsp salt. Put the lid on. Shake it. Let it sit at least 20 minutes before serve. Keep refrigerate the leftovers.

Baked Tempeh
Slice tempeh 1/2″ thickness. In a small bowl, mix 3 Tbs tamari, 1 Tbs maple syruyp, 1/2 tsp hot sesame oil. Marinate tempeh slices in a shallow bowl for at least 10 minutes. Drain and toast them dark in an oven toaster on a foil or a baking sheet.

Steamed Broccoli
Divide broccoli into small florets. Peel tough skins and slice the stem. Steam them until they become bright green about 3 minutes.

Citrus Sauce: Mix 2 Tbsp tamari, 1 Tbsp lemon juice, 1 Tbsp maple syrup, and 2 Tbsp water in a small bowl.

Assemble Rice Bowl: Assemble the rice bowl in a big bowl in any way you want. Sprinkle the citrus sauce at last. You don’t need it much because all toppings are already seasoned.

 

Pear Blackberry Cake

Pear-Blackberry-Cake

Who would cut a cake like this? I ask. Someone in my kitchen did… This was what I woke up to this morning. Pears are in season now. Believe or not, pears have more nutritious value than apples and prices are comparable. Use them. Ripe timing of pears seem to be shorter than apples, but for this cake, the ripeness of pears don’t matter since they will be cooked in the oven. This batter seems rather dry before it bakes, but juice of fruits come out as they are baked and loosen up the batter. The result is a very moist cake, more like a pudding.

Ingredients (for 9×9 baking pan):
3 pears
1 lemon (juice and zest)
2 cups blackberries (fresh or frozen)
1 cup raw almonds (grind them to meal)
1 1/2 cup gluten free flour mix
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 cup + 1 Tbsp brown sugar
1 tsp almond extract
1/2 tsp salt
2 Tbsp ground flaxseeds
1/4 cup orange juice or any vegan milk
1/4 cup sunflower oil or earth balance
4 oz apple sauce

To Serve (optional):
1 Tbs blackberry jam per serving
1 Tbs lemon juice per serving
1 Tbsp water per serving
vegan ice cream or coconut whip cream

  1. In a small bowl, put 2 Tbsp ground flaxseeds in. Add 1/4 cup orange juice or any vegan milk. Stir. Let it soak.
  2. Core pears. Dice them. Sprinkle 2 Tbsp lemon juice and 1 Tbsp brown sugar.
  3. Oil the baking pan. Dust with flour.
  4. In a big bowl, mix oil, soaked flaxseeds, almond extract, and applesauce.
  5. Add the rest of ingredients in the  big bowl. Mix.
  6. Fold pears in the batter.
  7. Pour the batter in the baking pan. Flatten the surface with a wet hand. It’s chunky, I know.
  8. Scatter blackberries on top.
  9. Bake at 350 ºF for 40-50 minutes or until done. The top looks golden and if you press it, it’s springy.
  10. Let it cool at least 10 minutes before you cut.
  11. If you want to dress it up, in a small sauce pan, heat up 1 Tbsp blackberry jam, 1 Tbsp lemon juice, and 1 Tbsp water until it melts. Add a scoop of ice cream or whip cream on a side, if you like. Pour the sauce all over the cake.

*I like this cake to be warm.