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Posts Tagged ‘Vegan’

Moist, cakey…like a cross between a cookie, a cake, and a muffin. Cream cheese icing optional. I found these cookies delicious without it.

Carrot cake is awesome, isn’t it? In cookie form, it’s pretty amazing, too. Especially when the cookie is moist and cakey at the same time, much like actual carrot cake. Bonus: cookies are soooo much more portable than cakes, or even cupcakes. Throw these in a picnic basket or lunch box, and you’re good to go.

At my last Yoga retreat.

I rigged up this recipe when looking to create a cookie  for my upcoming Yoga retreat. I wanted something with fall flavors and a comfort food vibe. I looked around online and found a handful carrot cake cookie recipes. With a few modifications, the cookies easily become healthier, with zero loss of flavor or texture.

My carrot cake cookies don’t taste “free” of anything, but they are indeed free of many common allergens, including dairy, gluten, and, if you prefer, tree nuts. Of course there’s sugar, but a moderate amount.  There is egg in them, but you could likely leave it out and just do a flax or chia “egg.” (Leave me a comment if you try it to let us know how it goes). These cookies are packed with flavor and a beautiful texture.

Carrot Cake Cookies

Yield: About 2 dozen cookies.

  • 1 cup (5 ounces) oat flour (simply grind 1 cup whole oats into a flour-like texture in your food processor or blender. If gluten free is a concern, get certified GF oats)
  • 1 Tablespoon pumpkin pie spice (Yes, it’s a lot. Trust me on this).
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons sunflower seed butter, at room temperature (I use Trader joe’s brand; Sunbutter brand is good, too)
  • 1/2 cup packed brown sugar (dark or light both work)
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 cup grated carrots
  • 1/2 cup raisins
  • 3/4 cups old fashioned oats
  • 1/2 cup chopped walnuts (note: these ARE a tree nut; leave out if needed. I personally prefer my cookies minus nuts, and leave them out.)

1.Preheat oven to 350 degrees F.

2. In a nice, roomy mixing bowl, mix dry ingredients: oat flour, pumpkin pie spice, baking soda and powder, salt.

3. In a second roomy mixing bowl, cream sunflower seed butter, brown sugar, and vanilla. Once smooth, add egg and mix until smooth again.

4. Make a well in the wet ingredients. Gently incorporate dry ingredients, 1/3 of the mixture at a time. Fold in raisins, grated carrots, oats, and walnuts (if using).

5. Stash mix in the freezer for 10-15 minutes while you prepare  your cookies sheets. I either line mine with parchment paper, or spray them with cooking spray. One of these days I WILL get a Silpat.

6. Use a cookie scoop or a spoon to make uniform sized dough balls. (I do this by hand and spoon, and each cookie is a generous tablespoon of dough).

7. Bake cookies for 9-14 minutes, until ever so faint cracks appear on the surface. I know 9-14 minutes is quite a range, but I find that variations in altitude and ovens really do make a difference in bake times. In my NYC toaster oven, these cookies are perfect at 9-10 minutes of baking. In Colorado, I had to go closer to 14 minutes, sometimes beyond, in the “big” oven, to get the right texture.

8. Let cool slightly (or a lot, your choice, but I can never wait to try these). Enjoy!

So there you have it. An easy, creative, fall-friendly, carrot cake cookie recipe that is so delicious, you’d never know it’s friendly to many “restricted” diets and actually kinda healthy.

Question Time:

What’s your favorite fall dessert recipe?

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Homemade almond milk with vanilla. I get a real kick out of using my vintage style milk bottles to bottle up this creamy drink.

My new friend Ellen, who I met in Colorado this summer, taught me how to make homemade almond milk. (I met her via Airbnb when I rented a room in her place for a few nights during a Yoga workshop weekend I was attending. We totally hit it off. She reminds me a lot of my older sister).

Once back in New York, I was out of almond milk one day and pressed for time. So I decided to give her method a whirl rather than running to the store. It couldn’t be a  simpler DIY, and it’s saving me tons of money. Goodbye to buying almond milk for $4 per half-gallon. At Costco, I can get a 3lb/9 cup bag of almonds for around $8. You can really “milk” this one bag, considering you only use a cup of almonds per batch.

Almonds are loaded with vitamin E.

As for the actual recipe: The first couple of batches I made were super rich and creamy. Pretty awesome, actually. When using this milk to make my hot cocoa…oh my LAWD. Amazing! It was foamy, almost like a cappuccino.

Because I made that maiden batch on the fly, I used unsoaked almonds. The milk was a tad grainy. Didn’t bother me, but something to consider.

If you want a thinner milk, just use more water. Soaking the almonds ahead of time will get you a smoother texture, too. I prefer something in between the super rich and super thin (I’m sure there’s a bad joke in there somewhere), so I go with about 5 to 6 cups of water to a cup of soaked almonds. Foamy, creamy, dreamy!

Homemade Almond Milk

Yield: About 8 cups. Recipe can easily be halved.

  • 1 cup of unsalted almonds (soaked overnight in water, if possible)
  • 5-7 cups of filtered water (use the smaller amount of water for a thicker milk)
  • 1 Tablespoon of vanilla extract (optional, or use less if preferred)
  • Sweetener of choice (optional; I usually thrown in a couple of stevia packets. Other options to consider: honey, maple syrup, sugar, etc.)

1. If using soaked almonds, strain and rinse. Add all ingredients into blender, and blend, working from low speed to high. Add more liquid if needed. I let this run for a good minute (or more)  in my VitaMix.

2. Taste for sweetness and texture, and adjust and re-blend as needed.

3. Bottle and refrigerate if not using immediately.

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Minty green gazpacho.

Happy Summer, everyone. Having at least a little fun? Eaten anything amazing lately? Hope so.

Honestly, my eating habits have been a real snoozefest these days, and all of these heat waves have done a number on my appetite and motivation to create new recipes. Do we really need another quinoa salad blueprint? It’s just a hunch, but I’m pretty sure you can rig up your own romaine salad with sliced strawberries and toasted pine nuts. Right? Right.

Spotted so many varieties of mint at the NYC Union Square Greenmarket the other day.

However, a flash of inspiration and a tad of laziness actually inspired a recipe worth sharing:  Minty Green Gazpacho. This all happened because my Ayurvedic doc, Pratima, recommended that I limit my consumption of tomatoes. This is the amazing woman whose regimen and advice got my skin from painfully and constantly breaking out to totally clear, calm,  and makeup-free. So when she gives me dietary advice, I tend to follow it (for the most part; I’m not perfect).

Another farmer’s market shot.

I do LOVE a good gazpacho, but she’s right…it’s a bit heating for me, especially in the summer. Plus, I was looking for something soupy, cooling and velvety to enjoy for lunch one day. Something green that would nourish but not weigh me down or sap my energy. Fresh mint, zucchini, and cucumbers at the farmers inspired me.

This soup comes together quickly in a blender or food processor, and can be served hot, cold, or at room temp.

Minty Green Summer Gazpacho

Yield: 8 cups (64 ounces). Recipe can easily be halved.

  • 3 large zucchini, or 6 medium
  • 4 kirby cucumbers (kirbies are best because they are crisp, but use what you can easily get. Peel if you wish.)
  • 4-6 cups Water (amount can vary a lot due to how watery your zucchini and cucumbers are)
  • Seasoning packet or bouillon cube of choice (I used this stuff by Goya. So sue me).
  • 1 avocado
  • 1 small onion
  • Fresh mint: start with 2 Tablespoons, add up to a cup (but add in stages, as it can be strong. If you don’t have fresh mint, use another herb you like, such as basil, or a tiny amount of mint extract. Like not even 1/8 of a teaspoon of extract to start. Whether using extract or herbs, start with a small amount, blend, taste, and adjust)

1. Chop half of the zucchini and half of the cucumbers into chunks your blender can handle. Add chunks to your blender, along with liquid, seasoning packet, and garlic.  Add more liquid as needed. Blend until smooth. I used my Vitamix, and with the lid securely attached, was able to let the soup lightly cook/blend as I worked on step 2. . . .

2. As the soup blends, dice your remaining zucchini and cucumbers. Dice the onion as well. Prepare the avocado (removing pit and scooping out flesh).

3.  Now blend in the mint (or extract) and avocado. In the Vita-mix, I added these final 2 ingredients in after blending for 5-6 minutes. I blended for one more minute.

4. Test for seasoning and adjust and re-blend as needed. Pour soup into a serving bowl, and gently mix in diced zucchini, onions, and cucumbers. Garnish with fresh mint and serve, or allow to cool in fridge and serve cold.

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At my recent Yoga retreat, quinoa was on the menu, but we ended up not making it. We had so many other delicious things, so it fell out of the rotation. I didn’t miss it, because I thought I didn’t really like it. Until now. You will, too, I bet. You could even take this to any Fourth of July festivities you might be celebrating this weekend. It’s easy to make and travels well.

I used white, also known as yellow, quinoa in my recipe. Look for it in the rice/grain section part of your store. Technically, it's not a grain. It's a seed. And it's gluten-free and very high in protein as well. Photo via wikipedia.

Back to my quinoa breakthrough. Imagine, cooking quinoa according the package directions, and it turning out awesome? Who’d have known? Certainly not me, as I’m not always one for following directions. I can barely make my own recipe the same way twice, much less another person’s. Ha!

I stumbled upon this recipe the other night when “shopping in my cabinets.” I decided to do something novel for me and made the quinoa according to the package directions (fry a cup of quinoa for 20 seconds in butter or oil, add two cups of boiling water, cover, simmer for 20 minutes, covered, over a low heat).

Happy Birthday, America. You're 235, you say? Well, you're forever 21 to me.

As it cooked, I chopped up a bunch of veggies that were hanging around unused: some roasted red peppers, celery, a couple of artichoke hearts. I added a can of (drained) white beans. Then I mixed this all into the fluffy quinoa, along with a couple of drizzles of olive oil, some ground cumin, and some Trader Joe’s 21 Salute seasoning (salt-free and very versatile!) I threw in some nutritional yeast, too.

It was a hit, and a new summer staple was born. It tastes lovely hot, cold, or at room temp. It travels well, and it’s light yet filling. It’s a flexible recipe: vary the veggies and spices and come up with  your own combos. Plus, quinoa is high in protein; along with the beans and veggies, you have a balanced one-dish meal or side.

Quinoa, I’m sorry for my past indifference and for leaving you out of the retreat festivities. I promise I’ll make it up to you somehow, someday!

Fluffy Summer Quinoa Salad

Ingredients to serve 4 as a side, 2 as a main dish:

  • 1 cup quinoa
  • oil or butter of choice
  • water
  • veggies of choice (such as peas, peppers, onions, artichoke hearts, asparagus, olive chunks, scallions, whatever you desire/have on hand)
  • 1 can of bean of choice, drained (I used white beans)
  • salt and pepper to taste
  • spice blend of choice (I used Trader Joe’s 21 Seasoning Salute)
  • ground cumin (couple of pinches)
  • nutritional yeast or parmesean cheese, grated (optional)

1. Cook quinoa according to package directions.

2. As quinoa cooks, chops up veggies, drain beans, and gather spices.

3. Once quinoa is done (takes about 20 minutes), remove from heat.  Fluff with a fork, add spices. Lightly stir. Add oil. Fluff a bit again. Add veggies and beans and stir again. Taste and adjust seasoning, oil, and veggies amounts if   needed. That’s IT!

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Avocados star in this creamy, vegan milkshake, along with pistachios and coconut milk.

You won’t believe for one second that my Creamy Pistachio Almond Milkshake is healthy. No way. In fact, anyone who drinks it will swear it’s decadence in a glass. It’s a great way to get the good fats and other awesome nutrients from avocados, coconut milk, and pistachios into your body. Remember, don’t fear the good fats!

This is one of those recipes that came together in no time, with ingredients I had on hand, including an avocado that needed to be used up pronto. The avo gave it a beautiful pale green color, almost minty.

Creamy Pistachio Avocado Milkshake (Vegan)

For one milkshake, 16-20 ounces, or two smaller shakes, combine the following in a blender:

  • 1/2 avocado, ripe, flesh removed and seed discarded
  • 1 banana (can use 1 frozen banana)
  • 1/4 cup pistachios, shelled (unsalted is best, but salted is fine)
  • 1 cup coconut milk (I used So Delicious Plain. Canned works, too.)
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange blossom or rose water (optional)
  • 1 Tablespoon French Vanilla So Delicious Coconut Creamer (optional)

1. Place all ingredients in a blender.  Blend all ingredients together until well incorporated, smooth, creamy, and thick. Use additional milk if you desire to thin the milkshake. Pour, serve, and enjoy.

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Ginger, garlic, and chile are the foundations of this simple soup. I used chipotles that were pre-cooked in adobo sauce, but you could use other peppers if that's easier for your. Photo courtesy of stock.xchng.

What’s that old saying?  “Life is what happens when you’re busy making other plans.”

That’s what this week feels like. Here I was with big plans to do the following:

  • A thorough, if late, deep housecleaning to prep for Persian New Year (Nowruz).
  • Batches and batches of cookies baked (and photographed and blogged about!)
  • To send out some of said treats as gifts.
  • A delicious Persian New Year feast over the weekend.
  • Oh, and to teach just shy of 20 classes. . .
  • . . . AND to serve as a bridesmaid in my friend’s wedding this weekend.

Yeah, right. That sound you hear? That’s the Universe laughing at my plans.  Loudly. I’m laughing now, too, at myself for thinking I could get all of that stuff done, even under the best of circumstances. You see,  I started feeling not so great late last week, and haven’t been quite able to shake the feeling since. So I scaled back on my ambitions, focusing on resting and working and, quite frankly, just getting through the week. (Don’t worry, I don’t teach with a fever and I’m not doing adjustments this week just to be on the ultra-safe side).

I have so much garlic around my place. It's slightly ridiculous, and no, I don't fear vampires ;-) Photo courtesy of stock.xchng.

I also threw everything but the kitchen sink (and the doctor) at this annoying bug. You name it: Vitamin C, immune supplements, kombucha, juices, garlic, ginger, spices, cake, sleep, TV, movies, tea, menthol, baths, books, carbs, probiotics, Swedish bitters, and probably at least a half-dozen more things.

It’s been quite stubborn. Very strange, considering I’m rarely sick.

On the positive side, I did make a soup that truly helps me feel better. I breathe deeper and feel less achey when I eat this. It’s super simple to make, otherwise I never would have made it. Ha! It’s not Persian, not even Middle Eastern. It IS good, though, and I’m so grateful for the simple healing powers of ginger, garlic, and chili. When tossed in my slow cooker, they created some kind of magic:

Spicy Soup with Ginger, Garlic, and Chili Pepper

Ingredients

  • 1 chunk of ginger, peeled (about 2 Tablespoons)
  • As many garlic cloves as you want, peeled (I did about 5)
  • 2 chipotle chiles in adobo sauce (can sub other chiles if that’s easier for you)
  • 1/2 medium onion, in chunks
  • 32 ounces chicken or veggie broth
  • 2 potatoes, cubed
  • 1 cup of baby carrots, cut into bite-sized pieces
  • 1 can chickpeas, drained (14-16 ounces)
  • Slivered scallions for garnish (optional)
  • Avocado as a topper (optional)
  • 1 Teaspoon cumin (optional; if you don’t use chipotles in adobo, use some cumin to pick up that smoky flavor)
  • Salt and pepper to taste

Directions

1. In a blender, combine ginger, garlic, chili, onion, and broth. Blend until smooth.

2. Pour mixture in a slow cooker. Add potatoes and carrots, and cumin, if using. Stir. Cook for 4 hours.

3.  Stir in chickpeas. Taste and adjust seasoning (the broth can be salty, so make sure to taste first before adding salt)

4. Ladle into bowls and serve topped with scallions and/or avocado chunks.

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Stressing over making a homemade dessert for Valentine’s Day? Don’t worry, my loves, I gotcha covered with a few simple, quick options:

Chocolate Almond and Apricot Truffles

Chocolate almond apricot truffles are an easy cookie to make. Gluten-free flour works in this recipe, by the way (I used Bob's Red Mill).

Or you could salvage a broken cake with my Chocolate Cherry Trifle:

This trifle is any easy way to salvage a broken cake, or use up leftover chunks of chocolate cake or brownies. The layers make it look pretty and deliberate ;-)

Another fun and easy option: Molten Chocolate Cakes with a Middle Eastern Flair

This cake is really molten, to the point of oozing apart like lava. Ha! If you'd rather keep it together, just bake in ramekins to serve.

If chocolate’s not your bag, but jewels are, consider:

Bejeweled Biscotti with a Persian Twist:

Persianized biscotti. Yes, these cookies could be dipped in melted chocolate, if you're so inclined.

Dunk your biscotti in some Persian Hot Chocolate:

!

Hot chocolate infused with the finest Persian saffron and cardamom? Win!

Portion Control a Concern? Try:

Frozen Hot Chocolate “Shots” With a Goat Yogurt Topping

Petite shots of chocolately goodness!

I hope these options help. I’m working on one more chocolatey goody, which tastes amazing, and is gluten and dairy free. I’ll post it soon.

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