Pumpkin Chocolate Chip Cookies

Let me start by saying, I am not a huge fan of pumpkin desserts. Never understood it, until these cookies were introduced to my life. Now I am a believer. Well, I guess I still dislike other pumpkin desserts, but this one is a clear winner in my book. They are soft, pillowy cookies with hints of cinnamon, pumpkin and chocolate flavors. The first time Dan ate them it was like a scene in the movie 'What About Bob' where Bob is REALLY pleased with the wife's dinner she prepared and expresses such pleasure by lots of "mmm", "MMMMM", "MMMM MMMM MMMM MMMM MMMM". You know what I am talking about. If not-watch that movie. Stat!
So, here you go! Enjoy!!

Pumpkin Chocolate Chip Cookies:

Ingredients:

1c. Canned Pumpkin
1/4c. Applesauce
1/2c. Oil
1tsp. Vanilla
1c. Sugar
2c. All Purpose Flour
1tsp. Cinnamon
2tsp. Baking Powder
1/2 tsp. Salt
1tsp. Baking Soda dissolved in 1tsp. non-dairy Milk or Water
1/2 bag Chocolate Chips

Directions:

Preheat oven to 375 degrees.
Combine pumpkin, applesauce, oil, vanilla, and sugar in your mixing bowl. Mix the ingredients together on low until blended.
In a separate bowl mix together the flour, cinnamon, baking powder and salt. Dissolve baking soda with milk or water.
Add the flour mixture and dissolved baking soda to the pumpkin mixture and blend well. Add chocolate chips.
Spoon the cookie batter onto a cookie sheet (I line mine with parchment paper) and bake for 10-12 minutes.
Devour cookies. The end.

Delicious Little Snack

Who wants a yummy snack? If the answer is you, then go to Trader Joe's and find some delicious Speculoos Cookie Butter! It's some pretty tasty stuff!
The description on the container says it's "A deliciously unusual spread reminiscent of gingerbread and made with crushed biscuits".  
I can imagine this on many things, but I figured since I wanted to try it immediately, that I better find something at Trader Joe's to go with it. Oatmeal Cookies seemed just the thing. I wasn't disappointed.

The Best Way to Eat a Bagel-Vegan Style

Bagels...How I missed them. I used to have so many delicious ways to eat them. With cream cheese, with butter, with lox, with eggs, cheese and meat. Well, those days are over. I pretty much gave up on eating bagels or toast since it just isn't as satisfying with the vegan alternatives to the above. But then, my go to avocado, tomato and hot sauce combination sprung into my mind and my love of bagels has returned. In fact, I would say this is even better than before. At least it is healthy fats I am putting on it, I am getting a little veggie slice in there too. Plus hot sauce is really the way to go in terms of flavoring food items since it is packed full of flavor and with zero calories! What can be better than that! Time to build up that spicy foods tolerance if you don't already have one! 
So, if you are going to eat an unhealthy breakfast item like a bagel, then there is no better way to do it! Give it a try. Come on, I know you want to...

Ingredients:
Bagel
1/4 Avocado
Tomato, sliced
Hot Sauce of choice (I recommend Franks, Tapatio, Treebeards, or Slap Ya Momma)
Salt & Pepper to taste

Directions:
Slice and toast bagel. Spread with avocado, sprinkle a dash of salt, and add a little fresh ground pepper.

Add some hot sauce.

Top with tomatoes, and add a little more hot sauce. :)

Enjoy!!

Summer Salsa

Summer Salsa

Ingredients:
1 can Black Beans, drained and rinsed
1 can Corn, drained and rinsed (or frozen or cut off the cob if you prefer - these are my personal
   preference since canned corn has a weird taste to me, but Dan disagrees) :)
2-3 Medium Tomatoes, diced
2-3 Avocados, diced
1 Small Red Onion, minced (or diced if you prefer larger pieces)
1 Good Seasons Italian Dressing Packet, (prepare with 1/4 c. vinegar, 1/4 c. H20 & 1/4 c. olive oil)
1 Bag Fritos Scoops or Tortilla Chips

Directions:
Prepare ingredients as directed. Place all items in a bowl and pour dressing over the top. Stir gently until well mixed. Serve immediately with your chips of choice!

Dinner Time!

Dinner Time!

Azifa - Ethiopian Green Lentils 

Ingredients:
1c. Green Lentils, rinsed and sorted
1 Lemon, juiced
2 T. Red Wine Vinegar
1 T. Olive Oil
3 Serrano Peppers (or, pepper of choice if this is too spicy), minced
1 Shallot, minced
Salt & Pepper to taste

Directions:
Prepare lentils according to package directions. While lentils are cooking, put all other prepared ingredients in a bowl.
Drain lentils and let them cool for a few minutes then place them in the bowl with all other ingredients and mix well. Put this in the refrigerator until well cooled throughout; at least for 1 hour before serving.

Bulgur-

Ingredients:
2c. Fine Bulgur
3/4 c. EVOO
1 lg red onion, diced
2-8oz cans of tomato sauce (or to modify this you could do 1-8oz can of tomato sauce, and 8 oz of vegetable broth, if you would like it less tomato-y) :)
2 Lemons, juiced
1c. H20
1t. Salt
1/2t. Ground Pepper
1-3 cloves garlic, minced
Parsley, finely chopped (optional)

Directions:
Prepare all items as listed above. Place olive oil in frying pan with oil and turn to med-low heat. Place red onion and minced garlic in pan and saute on low for about 20 minutes. Add dry seasonings & all liquids; bring to a simmer. Add bulgur & stir well. Cover with lid and place on very low heat for 25-30 minutes. Let it cool, fluff with a fork and add the parsley. Serve cold.

Grilled Corn-

Ingredients:
Corn on the cob
Seasoning salt
Chili Powder
Lime

Directions:
Keep the husks on the corn and soak them in H20 for at least 30 minutes.
Start the grill.
Once the grill is heated and ready, put the corn on the grill (still with the husks on) for about 30 minutes, rotating them by a quarter about every 7 minutes. Remove them from the grill. Remove the husks, spray with a little olive oil (we have an oil mister), or use butter if you would prefer. Then sprinkle with the chili powder, seasoning salt and 2 wedges of lime on each ear of corn. Enjoy!

Triple Berry Vinaigrette

Triple Berry Vinaigrette

Ingredients:
3/4 c. Olive Oil
1/4 c. Apple Cider Vinegar
1/4 c. H20
1t. Salt
2T. Honey
1t. Dried Basil
3/4-1 c. Fresh or Frozen mixed berries (I used a frozen blend of raspberries, blueberries and blackberries)

Directions:
Place all ingredients in Blender or food processor. I used a Vitamix Blender for this and it worked beautifully! Blend on high speed for about 20-30 seconds until everything is fully emulsified.
Serve over greens of choice.


I made a mixed greens salad with wonton crunchies and hemp seeds. It was divine. It would also be tasty to add some cucumbers (if we had them...). :)

Recipe adapted from Vitamix's Cookbook under the recipe Raspberry Vinaigrette.

Flat Bread Two Ways

Here is what we do when we make flat breads-We go and buy naan bread, and then prepare the flat breads one of 2 ways; either it is a bruschetta flat bread with a pesto sauce, or a mushroom flat bread with mushrooms sauteed with garlic, shallots and white truffle oil and a balsamic "sauce". The bruschetta flat bread we would top with some chopped spinach and maybe some basil for greens on top, and the mushroom one we would top with chopped spinach and arugula. Both are supremely tasty!! These recipes are mostly eyeballed for ingredients, so just have some fun with them, and see what you like, and how much of that ingredient you like to use. :) I have listed links to certain recipes for Bruschetta or Pesto, but if you have a recipe you already like for these things, then just use that!


Bruschetta Flat Bread:

Ingredients-
Naan bread, or other flat bread/pizza crust of choice
Recipe for Pesto -
          http://frenchiegourmet.blogspot.com/2013/05/vegan-pesto.html
Recipe for Bruschetta-
          http://www.marthastewart.com/904223/heirloom-tomato-bruschetta
Salt to taste

Directions-
Preheat oven to 300 degrees. Place naan bread on baking sheet and place in oven to crisp it up before adding other ingredients.
Prepare both bruschetta and pesto. Remove naan bread from oven once it is slightly crispy. Spread pesto on the bread, and top with a generous amount of bruschetta. Place in oven for a few minutes until heated through. Top with chopped greens and serve.

Mushroom Flat Bread:


Ingredients-
Naan bread, or other flat bread/pizza crust of choice
Garlic 2-3 cloves
1 Shallot
Mushrooms, sliced (we use crimini, and/or baby bellas)
Balsamic Glaze or regular old Balsamic Vinegar :)
White Truffle Oil
Salt to taste

Directions-
Preheat oven to 300 degrees. Place naan bread on baking sheet and place in oven to crisp it up before adding other ingredients.
While naan bread is getting slightly crispy in the oven, sauté the mushrooms, garlic, shallot and truffle oil (as much as you like for flavor) until everything is well sautéed. Salt to taste.
Remove naan bread from oven once it is slightly crispy. Spread balsamic on the naan bread generously, and top with the mushroom mixture. Place in oven for a few minutes until heated through. Top with chopped greens and perhaps drizzle with a little balsamic glaze and serve.