Vegan Chocolate Chip Cookies

Well it's finally really raining, and I decided to go ultra-cozy and bake some chocolate chip cookes.  These are yummy-chewy-chocolately, and I think you'll like them.

1 cup flour

1/4 cup oats

1/2 tsp baking soda

1/4 tsp salt

1/2 cup sugar

1/2 cup brown sugar

3/8 cup canola oil

1/8 cup vanilla soy milk

1 tsp vanilla

1 tsp molasses

In a medium bowl, mix the sugar, brown sugar, oil, soymilk, vanilla, and molasses together, whipping it a little to emulsify the oil.

In a small bowl, sift together the dry ingredients, then add to the sugar mixture, mixing to form a stiff dough. Add a few more oats if it's not stiff enough, or add a little more soymilk if it's too stiff.

Spoon onto a baking sheet, and bake at about 360F for between 8-12 minutes, watching carefully to pull them out just as they begin to turn golden brown. Remove from baking sheet right away to cool on a rack, but start eating them as fast as you can because they are so good. :)

Vegan Apple Crisp

I recently found myself afloat in apples (if you've read my previous posts about apples, then you understand why!), and decided to make an apple crisp to bring along to an impromptu dinner with friends.  Use these amounts as a guide, and adjust if you use more apples or if you like extra topping (like me!). 

4-6 locally grown, organic apples, or more

juice of one lemon

1 teaspoon cinnamon

1/2 teaspoon nutmeg

3/4 cup brown sugar or other sweetener

1/2 cup whole wheat flour

1/2 cup rolled oats

1/4 cup canola oil

Wash, peel, core, and slice the apples. I use thick slices, but do whatever you'd like--it'll all work out. :)  Toss together with the lemon juice, and pour them into a baking dish. Sprinkle with cinnamon and nutmeg. Mix the brown sugar, flour, and oats together and add the canola oil, mixing until it comes together. Sprinkle this topping on the apples. 

Bake for 45 minutes at 375F, or until the apples are soft and the topping is browned.

Chai to Smile About :)

It turns out a friend of mine likes chai as much as I do, so I decided to share my recipe for this delicious spiced tea. Like many of my recipes, use the amounts listed below for guidance. Add more ginger if you like a more potent gingery zing, and more pepper if you like a little more spicy heat. I promise you'll enjoy this!

3 cups water

6 green cardomom pods

6 black peppercorns

Ginger, about 1/4 cup chopped fresh ginger, or 2 tablespoons dried ginger pieces

Sweetener, to taste. I like both honey and agave nectar

Black tea (optional, if you want some caffeine)

Milk, almond, soy, rice, or dairy

Add cardamom pods, peppercorns, and ginger to the water, and boil for about 30 minutes. Pour through a fine sieve and store, refrigerated, in a glass container. 

When you're ready for a cup, just mix up some of the chai with sweetener, milk and tea, then reheat. I always just guess about how much to mix, and somehow it seems to work out just fine. Don't worry, it'll work for you, too. Enjoy!