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Tuesday, November 28, 2017

Vegan Chocolate Chip Treasure Cookies

Way before I was vegan, I used to bake tons of cookies to give away as gifts around the holidays. I planned my entire December around what I called "The cookie weekend". Before the cookie weekend, I made lists of what I was going to make, made the grocery lists and bought exactly what I needed. Then the weekend was here. I baked one day at home. The second day I baked with my friend Bernadette. It truly was madness. From sun up to sun down, bake, bake, bake. The third day was spent packing for everyone who was to receive the cookies and there was a lot of people. I even bought cute little containers to pack everything in. At work alone there was at least 15 people I gave cookies too. I also mailed cookies to family too. 

It has been a long time since I baked like this. Maybe about 17 years. 

Anyway, this was one of my favorite recipes and it was really easy to vegan. 

Finally, let's get to the recipe. Here is what you will need. 
1 1/2 cups graham cracker crumbs
1/2 cup all purpose flour
2 tsp  baking powder
1 14 oz can of vegan sweetened condensed milk
1/2 cup vegan butter
1 cup shredded coconut
1 cup chopped walnuts
10 oz bag of vegan chocolate chips

Preheat your oven to 375 degrees. 190 degrees Celsius.

Combine the graham cracker crumbs, flour and baking powder in a small bowl.

In another bowl, mix the sweetened condensed milk and butter until smooth and creamy. 

Add the graham cracker crumb flour mix and stir to combine. 

Add the walnuts, coconut and chocolate chips. Stir to incorporate. 

Scoop tablespoonfuls of the cookie dough onto a parchment lined baking sheet. Bake for about 8 minutes or edges are golden brown. 

Remove from oven and let sit on the sheet for about a minute. Then transfer to a cooling rack or line the counter with some wax paper and place them there to let them finish cooling. 

Store loosely in a container. If cookies get to hard, place a piece of bread in the container and wait a few hours. They will be fresh again. 

Please enjoy!!!


Tuesday, November 21, 2017

Creamy Black Bean Soup//Oil Free

I think I've mentioned before that before I was vegan, I really wasn't into soups that much. But, since I am now vegan and cooking more, I've really come to love soup. They can be a meal all on their own depending on how hearty you make them. They are so incredibly easy too and they do not take long. This soup took about 30 minutes to make. That includes the chopping of the vegetables. 

I've been wanting to make this soup for a long time. It really is a cold weather soup and well, it's cold out. Here in the Chicago land area anyway. It warms your entire body when you eat it.

After I made the video, my daughter said put some lime in it. So I did and it was even better. Then I thought, I bet a quesadilla would go great with this. And I was right. So be sure to make a quesadilla to go with your soup.

Ok, let's get to the recipe. Here is what you will need. 
1 onion diced
2 stalks of celery diced
1 carrot diced. if they are small, use two
2-3 cloves of garlic minced
2 tbsp chili powder
1 tbsp cumin
1/2 tsp black pepper 
4 - 15 oz cans of black beans rinsed and drained
1 can of Rotel tomatoes and green chili's
32 oz of vegetable broth

Put half of the beans and the can of tomatoes in a blender and blend until smooth and creamy. Set aside. 

In a large soup pot, saute the onion, celery and carrot until tender. Add the garlic and spices and stir to combine. Pour in the veg broth, beans and bring to a small boil. Add the bean and tomato from the blender and stir again. Give it a taste and season to your liking. Serve and enjoy.  



Tuesday, November 7, 2017

Pumpkin Spice Roasted Chickpeas

Roasted chickpea's have become one of my favorite snacks. They are an excellent treat to take to work. Perfect for the kiddies snack at school too. The best part about roasted chickpea's is you can make any flavor you like. You can make sweet or savory. They are both equally delicious.

You can easily double this batch too. Maybe even triple it. You will save a lot of money making your own roasted chickpeas.

A few reasons chickpeas are good for you:
Great source of protein, aids in controlling blood sugar levels, high in fiber, loaded with essential vitamins and minerals and protects the heart.

Let's get to the recipe. Here is what you will need.
1 can of chickpeas rinsed and drained
1/3 cup pumpkin puree
1 1/2 tsp pumpkin pie spice
1 tsp cinnamon
2 - 3 tbsp maple syrup
splash of vanilla

Preheat your oven to 400 degree's Fahrenheit or 200 degree's Celsius.

Spread the chickpea's in a single layer on some paper towel or kitchen towel. Gently pat them dry. 

In a small bowl, mix the pumpkin, spices, syrup and vanilla. 

Pour the chickpea's in and stir making sure the chickpeas are all coated. 

Pour onto a baking sheet preferably lined with foil in a single layer and spread out. 

You are going to bake them for about 35 to 45 minutes stirring every ten minutes. 

After they cool completely, they will be nice and crunchy and delicious. Enjoy.