(I’ve had this recipe posted on my fridge for months; it came from a compilation of vegan recipes all by Mr. Bittman. Worth a look! Thanks, Mark! … like we’re friends… in my sad little dreams.)
This recipe lends itself to lots of interpretations and improvisation. The basic combination? Garlic, olive oil, crushed tomatoes, and white beans. I like to add a few dashes of oregano, a pinch of red pepper flakes for some heat, and chopped kalamata olives and sundried tomatoes. They make this unfancy dish feel fancier.
Without further adieu… a healthy, satisfying, and quick addition to your weeknight meal repertoire.
Pasta with Beans & Tomatoes
Serves 4
3/4 lb. Penne pasta
Fresh or canned tomatoes
Canned or cooked white beans
Garlic
Olive oil
Basil
Optional:
Crushed red pepper flakes to taste
Oregano to taste
Kalamata olives, chopped
Sun-dried tomatoes, chopped
Kosher salt, pepper to taste
Sauté a couple of cloves of chopped garlic in olive oil in a large, deep skillet over medium heat.
Add 2 cups of chopped fresh or canned tomatoes and cook for 5 minutes, or until saucy; add 1½ cups canned white beans (or about 1 cup of cooked beans) and heat until bubbly.
Add a little more minced garlic, then a pound of cooked penne pasta.
As I said yesterday, you don’t yet know that you want this.
But then you’ll make it, and oh, you’ll know. I found this recipe in Whole Living, and the pictures of it were so gorgeous that I felt compelled to make it for dinner when we had one of my closest friends over. I also made apple cake and stuffed acorn squash, but this dish was the stand out. [This lady spoke highly of them too (and took some beautiful photos-- far better than mine)!]
Let me know how you enjoy these! I’m excited to make this as a side for Thanksgiving.
lv, molly
But… before the recipe… have you see Stanford’s mascot? Christian is currently watching a football game about which I know nothing, but we keep giggling at the Stanford mascot. So creepy! Hide your kids!
Sorry for that… Wait, no, I’m not.
Bahaha.
Roasted Brussels Sprouts with Grapes & Walnuts
2 stalks brussels sprouts (sprouts halved) — about 24 oz or 8 cups
2 C red seedless grapes
A few sprigs fresh thyme
2 Tbl olive oil
2 tsp balsamic vinegar
½ C walnuts, toasted and chopped
kosher salt & pepper to taste
Pre-heat the oven to 400 degrees. Arrange brussels sprouts and grapes on a sheet pan. Drizzle with olive oil. Sprinkle with sprigs of thyme, and season with salt and pepper. Toss so sprouts and grapes are evenly coated.
Roast until caramelized and tender, about 20 minutes.
Once out of the oven, drizzle with balsamic vinegar and scrape up any caramelized bits with a wooden spoon. Toss with walnuts. Yum!
I’m curled up in a blanket watching “Ellen” because I absolutely love Ellen and think we should be best friends. I imagine that millions of other people think the same thing.
This week the students started reading poetry, as we discussed factors that shape our identities and how others perceive our identities. It was so satisfying to see teenagers read about and discuss complex themes. I also found that writing, “Note: this poem contains strong language” on the top of adult-themed poems was a perfectly gimicky way to get students into reading complex poetry. Success!
And now to the food…
Vegetarian chili is one of my favorite early winter meals. Warm, spicy, nourishing. Yes, please. (Also… cheap!) Earlier this week, I made a big pot, and it’s fed me for days. I love this recipe because it’s full of vegetables and bright colors. This chili is so much better the next day, as the flavors have time to strengthen and develop. I like mine topped with sliced jalapenos and sharp cheddar.
Enjoy! And a song for the weekend too.
lv, molly
My Favorite Vegetarian Chili
2 Tbl olive oil
1 yellow onion, finely chopped
3 cloves of garlic, crushed
2 large carrots, chopped
2 medium zucchini, chopped
1 Tbl tomato paste
1 can black beans, rinsed
1 can pinto beans, rinsed
1 can kidney beans, rinsed
1 28 oz can crushed tomatoes
2 C water
3 Tbl chili powder
3 tsp cumin
salt & pepper to taste
Saute the garlic and onion in olive oil until translucent. Add the veggies and tomato paste, and cook until soft. Add the spices, and cook several minutes more. Add beans, tomatoes, and water. Add salt and pepper to taste. Simmer for 20 minutes. Serve with sliced jalapenos and cheddar cheese.
I know if I were a contestant on “American Chef” or whatever the new scary Gordan Ramsay reality show is, I’d be told that this dinner didn’t match. What was I possibly thinking? Well, I got carried away with a good cookbook. And I wanted to experiment with its different ideas and recipes. Can you blame me?
I have made so many delicious recipes from Madhur Jaffrey’s World of the East: Vegetarian Cooking that I can’t recommend this cookbook highly enough. (I wrote about this book here and here too.) While I’m a fan of glossy cookbooks filled with beautiful photographs, this cookbook is far more substantive than the average and features quality recipes with sweet anecdotes. Know a vegetarian or want to treat yourself? This is your ticket to lots of delicious and healthy meals.
For dinner tonight, I cooked a feast with dishes from India, China, and Iran. Totally different cuisines, no doubt, and I’m not sure I care that none of it went together. My clothes don’t always match, and I guess my dinners don’t either.
All of the meal’s disparate parts, regardless of how they complemented other dishes, were delicious. Next time I might just stick with one country’s cuisine.
One of the benefits of living with someone (or being in a relationship or having good friends or just being social in general) is that sometimes you cook to please others’ tastes. Christian was flipping through the cookbook and thought the Iranian sweet orange rice sounded delicious. I would never have thought that rice, golden raisins, carrots, orange zest, and sugar were meant to be bedfellows, but Ms. Jaffrey proved me wrong. I love this dish, and I can’t wait to have leftovers tomorrow. It’s one of the most subtle, interesting side dishes I’ve ever made, and I think it’d go wonderfully with orange tempeh or tofu. Yet another reason this cookbook rocks; it pushes me out of my Western centric cooking methods and habits, and it introduces me to new tastes and textures.
What are your favorite cookbooks?
Wishing you a very happy weekend, lovely friends and visitors! Enjoy these dishes (and the lovely flowers from Janna and Dan’s garden that they so sweetly brought me!). lv, molly
Sweet Rice with Orange Rind and Almonds
This sweet pilaf is traditionally served on holidays. But I think it’s so good that you should make it whenever you fancy.
2 C long-grain white rice
2 medium-sized carrots
4 Tbl unsalted butter or oil
Zest from 1 orange
3/4 C sugar
1/2 C slivered, blanched almonds
1/2 tsp leaf saffron (saffron is relatively inexpensive at Trader Joe’s, FYI)
2 Tbl golden raisins
3/4 tsp salt
Rinse the rice several times. Put in a bowl; add 5 cups of water, and leave to soak for 1 hour. Drain and set aside in a sieve set over a bowl.
Peel the carrot, and slice into thin trips. Melt the butter in saute pan, and stir fry the carrots until they’re lightly browned– about 5 minutes. Remove the carrots with a slotted spoon, and leave any remaining butter to set aside.
In a heavy saucepan, combine the zest, sugar, almonds, saffron, and 1/2 C water. Bring to a boil. Turn down heat, and simmer gently for 30 minutes, stirring frequently. Then add the carrots and raisins. Simmer for another 5 minutes. This mixture should be thick and syrupy. Be careful not to burn it.
Preheat oven to 325 degree. Stir fry the rice in the butter for 4-5 minutes. Add 2 2/3 C water and the salt. Stir gently, and cook until water has almost evaporated. Put in an oven proof pan, and quickly spread the peel mixture over the rice. Cover tightly and place in the oven for 25 minutes.
Spicy Green Beans
1 pound fresh green beans, trimmed
2 Tbl vegetable or olive oil
1 Tbl black mustard seed
4 cloves garlic, minced
1 dried red chile pepper, crushed
1/2 tsp white sugar
ground black pepper to taste
1 Tbl Tamari (or soy sauce)
1/2 tsp red pepper flakes
Blanch the beans. (Boil them for 3 minutes and then put in a bowl of ice cold water to preserve their color.)
Heat the oil in a skillet over medium heat. Stir in the mustard seed and garlic, and cook until golden brown. Mix in the chile pepper. Place the green beans in the skillet, and season with pepper, red pepper flakes, sugar, and tamari. Cook and stir 8 minutes, or until tender.
Red Lentil Dal with Garlic & Ginger
(Side note: Christian wasn’t as wild about the dal as I was. I love love love dal, but some people prefer curries that have more texture.)
1 cup small red azuki beans (or red lentils– see note)
2 whole garlic cloves, peeled
2 quarter-sized slices of fresh ginger
1 whole dried hot pepper
1 Tbl. lime or lemon juice
3/4 to 1 tsp. salt
1/3 tsp. garam masala
1/3 heavy cream or less (optional)
3 Tbl. ghee or vegetable oil
1/2 tsp. finely minced garlic
1/2 tsp. finely minced fresh ginger
1/4 tsp. cayenne pepper or tandoori masala
*Note: if you use red lentils, this dish cooks much more quickly. Use 2 1/2 cups of water rather than 5, and boil the garlic and ginger with the lentils. With red lentils, this dish takes 40 minutes. Azuki beans have a more complex flavor and are worth a try, but when in a pinch, go for the red lentils to halve the cooking time.
Put the beans and 5 cups of water in a heavy 2 1/2 quart pot, and bring to a boil. Turn heat to low, and simmer for 2 minutes.
Turn off the heat and let the beans sit, uncovered, for 1 hour. Add the whole garlic cloves, slices of ginger, and whole red pepper. Bring to a boil. Cover so the lid is slightly ajar, lower heat, and simmer gently for 1 hour.
Mash the garlic cloves against the sides of the pot. Remove and discard the ginger slices and the whole red pepper.
Take 2 cups of the beans and liquid, and blend in a food processor or blender until smooth. Pour this paste back into the pot with the beans. Make sure the cream is at room temperature before you add it; otherwise it will curdle. Add the lime juice, salt, garam masala, and cream.
Stir and taste. Leave the beans uncovered over a low flame. Heat the ghee in a small skillet over medium heat. When hot, add the minced garlic and ginger. Allow to brown slightly. Add the cayenne, stir once, and pour the ghee-spice mixture over the beans. Cover immediately, and turn the heat off.
Serve with brown rice or other whole grains and a side of steamed or sauteed vegetables.
And what music fueled all of this cooking? None other than Florence & The Machine. This album is incredible, and I may have annoyed anyone who lives in the vicinity by playing it at least four times consecutively. I’d like to be friends with this lady… or at least see her live and dance.
When sliced thinly, brussels sprouts make excellent salad material. And when paired with an apple cider vinaigrette?! Woo! So delicious! If I’m invited to any parties this summer (yeah, right!), I’ll be bringing this with me. lv, molly
Fresh Brussels Sprouts Salad
1/2 lb brussels sprouts, white stems removed
1 green apple
2 green onions, white and pale green part only OR 1/4 C diced chives
1/2 C walnut or pecans, preferably toasted and chopped
2 Tbl apple cider vinegar
1/4 C olive oil
1/2 tsp kosher salt
1 tsp Dijon style mustard
Freshly ground black pepper
Shred the brussels sprouts using a mandolin or sharp knife (be careful, and have patience! I often don’t, and then I end up with cut fingers). Thinly slice the apple; then cut each slice into matchsticks. Thinly slice the green onions or chives, and toss with the shredded brussels sprouts and apple pieces.
In a small bowl, combine the cider vinegar, olive oil, salt and Dijon mustard. Toss the dressing with the salad; season with freshly ground pepper to taste, and add the toasted nuts.
I cooked breakfast for dinner earlier this week– also known as “brinner,” which is a portmanteau, according to my boyfriend. I made a batch of muffins for said brinner, and I’m not going to sugar coat it, friends; the muffins were a little… tough. Not bad, per say, but not good either.
Recently I’ve been craving pecan pie like whoa (did I really just write that?), and this seemed like an opportune time to make a muffin version that’s, well, not chock full of sugar and butter. Problem is that muffins sans sugar and butter can be on the dry side. But I did everything in my power to avoid creating hockey puck muffins, I swear! Still– no avail.
What are your tips for making good, healthy muffins? Muffins shouldn’t be cake… but they also shouldn’t be unpalatable. I’m trying to find the muffin middle ground.
Here’s the recipe I used, adapted from various other sites… Suggestions for improvement? What about applesauce?
lv, molly
Maple Pecan Muffins
Makes 12
1 C pecans, roughly chopped 2 C whole wheat flour (or white whole wheat flour) 4 tsp baking powder 1/2 tsp salt 3/4 C milk or soy milk (I recommend using 1% or 2%) 1 egg (or egg substitute such as water + ground flax seed) 1/2 C maple syrup 1/3 C vegetable oil
Preheat the oven to 400 degrees. Butter a muffin pan or spray with non-stick spray. Mix together the pecans with flour, salt, and baking powder. In another bowl, whisk together milk, egg, maple syrup, oil and vanilla. Pour the liquids into the dry mixture. Gently fold to mix. The batter can have some lumps. Do not overmix because these muffins can get tough. Spoon batter into muffin cups. Bake for about 15-20 minutes until tester comes clean. The nut topping turns golden, but the muffins will be somewhat pale. Remove muffins to a cooling rack.
P.S. I kept humming this song as I was making these. Is that embarrassing?
Recently I’ve been posting more fashion than food, which is a shame because I really love food and writing about it. But this whole giving-up sugar-thing has put a serious damper on my baking, and I haven’t had enough time to make anything particularly blog-post-worthy for dinner as of late. (I’m in the throws of completing my teaching certificate project and am going mildly insane.)
This weekend, time permitting, I’d like to experiment with some white sugar substitutes for baked goods: fruits, stevia (will this kill me???), agave, honey, etc.
In the mean time, I’d like to share a recipe that I’ve made frequently over the past few years but never posted because I’ve deemed it too hippy-ish and not particularly exciting. But I really enjoy it– so why not share? Plus, it has peanut butter. Have I mentioned my undying love for peanut butter?
These bars are inspired by a breakfast bar I had a bakery here in Seattle that’s rich with peanut butter, oats, sunflower seeds, and dried fruit. I normally find breakfast bars boring or overly sweet, but this is the perfect mix between salty and sweet, and it packs a protein punch, perfect for us vegetarians and vegans. Plus, it’s super easy and great for breakfasts on-the-go. lv, molly
P.S. I haven’t made these in the last couple months, so no picture! But they look good!
Peanut Butter + Oat Breakfast Bars
1 ripe mashed banana
1 1/2 C oats
1/2 c shredded coconut (I use unsweetened… alternatively, you can sub an extra 1/2 C oats)
1/2 C raisins (or any dried fruit, preferably unsweetened)
1/4 C sunflower seeds
1/2 C agave or honey
1/2 C natural peanut butter (or any nut butter– e.g., almond– but preferably unsweetened and without hydrogenated oils)
1.5 tsp cinnamon
1 tsp vanilla extract
2 Tbl flax seeds (optional)
Mash the banana. Mix in the peanut butter and agave. Combine the rest of the ingredients in a separate bowl. Then mix everything together. Press the mixture into an 8″x8″ pan. Pop in the freezer for a few hours, and then cut into 10 bars. Wrap each in plastic wrap. These freeze well. Perfect for a breakfast on the go!
Hello! I hope you have a wonderful weekend ahead of you. I’m going to go on a long run, to a soccer game, and hopefully I’ll make a delicious Irish coffee tomorrow.
Sunday’s all about some serious lesson planning, as next week I’m teaching (and video-taping– hello, awkward!) the lessons for my teacher certification project. Serious stress ahead.
I’m also going to make one of my favorite salads: a blood orange salad with fennel. It’s light, crisp, and flavorful– just the thing I’m craving. I hope fun awaits you! lv, molly
Fennel + Blood Orange Salad
2 medium-sized fennel bulbs
1 Tbl blood orange juice
2 Tbl extra-virgin olive oil
½ tsp sea salt
½ tsp freshly ground black pepper
2 blood oranges
Trim the base and tops of the fennel and discard (keep a few clean fennel fronds if you were lucky enough to get them; you can use these in soup). Place the blood orange juice, olive oil, salt, and pepper in a bowl and whisk well.
Slice across the fennel bulb very finely, almost shaving it, then toss the sliced fennel in the dressing. (This makes me wish I had a mandolin even more.)
Trim off the ends of each orange, and discard. Cut off the peel, and then slice the orange finely crosswise.
Form a stack of sliced fennel and orange on plates. Drizzle with any remaining dressing and serve.
And lastly… an awesome video. I want to go dancing now.
I’m making soup, going to a concert, and doing an ungodly amount of grading. The students wrote speeches about historical figures who inspire them, and I’m actually really excited to read them. I think they’ll be charming and potentially quite amusing.
Wishing you a great weekend! Here are a few entertaining links and a delicious soup recipe from The New York Times… lv, molly
UPDATE: I TOTALLY MESSED UP THIS SOUP! IT WAS GROSS! Maybe because I didn’t actually puree it! But something was seriously off. Any tips? My mom’s made this innumerable times, and it was delicious. Blargh!!!!!
Red Lentil Soup with Lemon
Serves 4
3 Tbl olive oil, more for drizzling
1 large onion, chopped
2 garlic cloves, minced
1 Tbl tomato paste
1 tsp ground cumin
1/4 tsp kosher salt, more to taste
1/4 tsp ground black pepper
Pinch of ground chili powder or cayenne, more to taste
1 quart chicken or vegetable broth
1 C red lentils
1 large carrot, peeled and diced
Juice of 1/2 lemon, more to taste
3 Tbl chopped fresh cilantro
In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
Reheat soup if necessary; then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.
I’m totally sad that I had to sleep in past 5:30 a.m. today. It was horrible.
There are approximately 2″ of snow on the ground, and schools are cancelled because Seattlelites freak out about snow. Chaos ensues when the first flake drops, and suddenly cars and busses have broken down, and everyone’s in hysterics. It’s great for me/ wildly unproductive and inefficient for the city.
Snow day plan: confront a daunting project whose existence has been the bane of my existence, get my hair cut by a professional (read: not myself because I’m starting to look unkempt), clean my apartment, work out, and make a stir-fry with tofu because I’m feeling mildly protein-deprived. This is one of my favorite easy stir-fries.
Enjoy your day– snow or otherwise. lv, molly
Spicy Stir-Fried Tofu + Broccoli
Serves 2
1/2 lb firm tofu 2 Tbl peanut oil 1 red bell pepper, seeded and cut in thin strips 2 garlic cloves, minced 1 Tbl minced fresh ginger 2 scallions, white and light green parts separated from the dark green, chopped 1/2 lb baby broccoli, stems sliced, leaves or florets left whole 2 tablespoons soy sauce 1 tsp Asian chili paste, such as sambal oelek Salt to taste 3 Tbl water
Press tofu, and cut into cubes. Heat ~1 Tbl oil over medium-high heat in a skillet or wok, and stir-fry the tofu until lightly colored. Remove from the heat, and drain on paper towels. Add the remaining oil to the pan, and saute the red pepper for 3 mins. Add the garlic, ginger and the light part of the scallions. Stir-fry for ~30 secs, and then add the broccoli. Stir-fry for about one minute, until coated with oil and beginning to wilt, and add the water. Cook, stirring, until the water evaporates, about 2 mins, and stir in the tofu, the soy sauce and chili paste. Stir-fry for a couple of minutes, until the ingredients are well-seasoned. Remove from the heat, sprinkle on the green part of the scallions and serve with brown rice.
I made this for a post-work-out snack yesterday, and it was delicious. Next time I’m making a double batch. This would also make a great party snack. Best made while jamming to The Stones. lv, molly
Roasted Edamame with Sea Salt
16 ounces shelled edamame (frozen or fresh. if frozen, thaw) 2 teaspoons extra-virgin olive oil 1 teaspoon sea salt 1/2 teaspoon freshly-cracked black pepper
other ideas: toss them with chili pepper or your favorite spice
Preheat the oven to 375°F. In a mixing bowl, toss the edamame with the olive oil, salt, and pepper (or other seasonings). Taste one of the edamame and add more seasonings if desired. Spread the edamame in a single layer on a sheet pan and roast for 20-30 minutes. Stir every 10 minutes, and watch for the edamame to begin puffing and turning golden-brown. Their color will also darken, the exterior will be dry, and you’ll hear them “singing” as steam escapes from inside the bean. Remove the pan from the oven, and transfer the roasted edamame to a serving bowl. They are best if eaten within a few hours of roasting.
Whatever your thoughts on Valentine’s Day, I hope you have a happy day. I found some Spiderman Valentines in my desk today, and I’m pretty excited about that. One says, “I hope you CATCH some adventure today.” Me too.
KEXP is playing Love & Hate songs all day, and so far it’s been an awesome mixtape. Have a listen here.
And no Valentine’s Day is complete without a delicious dinner. Here’s what I’m making. Pure comfort food. lv, molly
Spaghetti with Spicy Tomato Olive Sauce
Serves 4
1/2 cup brine-cured black olives, pitted and cut lengthwise into slivers
2 garlic cloves, finely chopped
3/4 tsp dried hot red pepper flakes, or to taste
3 Tbl extra-virgin olive oil
2 (14- to 15-oz) cans stewed tomatoes (San Marzano are the best)
1/2 teaspoon salt, or to taste
1 lb spaghetti
Cook olives, garlic, and red pepper flakes in oil in a 12-inch nonstick skillet over moderate heat, stirring, until garlic is golden, about 2 minutes. Stir in tomatoes and salt and simmer, stirring occasionally and breaking up large pieces of tomato, until sauce is slightly thickened, 10 to 15 minutes.
While sauce is simmering, cook spaghetti in boiling salted water until al dente.
Drain spaghetti in a colander and add to sauce. Cook, tossing, over moderately low heat until pasta is coated, 30 seconds to 1 minute.
Arugula Salad with Lemon Shallot Vinaigrette
1/2 tsp finely grated lemon zest plus 2 Tbl fresh lemon juice
2 Tbl minced shallots
1 1/4 tsp Dijon mustard
1 1/4 tsp white wine vinegar
1 small garlic clove, minced
1/3 C extra-virgin olive oil
Salt + freshly ground pepper
Mix all ingredients except the olive oil. Then slowly pour the oil in, while whisking, to emulsify. Toss with baby arugula.
Garlic Bread
1 16-ounce loaf of Italian bread or French bread
1/2 C (1 stick) unsalted butter, softened
2 large cloves of garlic, smashed and minced
1 Tbl of freshly chopped parsley
Preheat oven to 350 degrees F. Mix last 3 ingredients. Slice bread in half. Spread garlic butter. Heat in oven for 10 minutes.
I hope your Monday treated you well. It’s laundry day for me because my outfits have become increasingly ridiculous over the past week. Today a denim skirt accompanied purple tights and a green cardigan. I looked like your stereotypical nerdy, poorly dressed English teacher. Students commented. You know it’s bad when students notice.
Today I’ve been listening to iconoclastic singer P.J. Harvey’s new album Let England Shake, which NPR is streaming in its entirety. She’s insanely talented, and you should have a listen here.
In other news, I’m craving a simple Asian dinner tonight. Here’s what I’m cooking. lv, molly
Spicy Garlic Sauce for Tofu
1 clove garlic, minced 1/4 C chopped scallion 2 tsp sesame seeds, toasted, crushed with side of a heavy knife 3 Tbl soy sauce 1 Tbl Asian sesame oil 1 tsp coarse hot red-pepper flakes 1/2 tsp sugar
Steam, broil, or pan-fry firm tofu. Combine above ingredients, and spoon over tofu. Served with steam vegetables and rice.
Also, I was recently reminded of Snoop Dog’s appearance on Martha Stewart’s show. They make mashed potatoes, and he adds cognac. It’s an awkward classic, and I have to post it. I tried to make a tenuous connection to the rest of this post, and I grasped at straws. What’s a non-sequitur again? What’s that?
Despite my best efforts, I don’t love cooked spinach.
Kale works well sauteed because it’s a fibrous leaf, and it maintains some texture even when it’s cooked. But spinach is delicate, and I find it becomes too mushy when cooked. I don’t like mushy things.
As someone who’s prone to anemia, it’s important I keep it in my diet. Here’s one way I like to prepare it. Easy peasy, good for you, and delicious. No mushy spinach here. lv, molly
Pear + Spinach Salad
1 10 ounce package baby spinach 3 ripe Bartlett pears, peeled, cored and sliced 1/2 C dried cranberries (optional) 1/4 C chopped walnuts 3 tsp extra-virgin olive oil 3 Tbl white wine vinegar 1 Tbl lemon juice Pinch of salt
Wash and dry spinach and place in large bowl with pear slices. Sprinkle cranberries and walnuts on top. Whisk oil, vinegar, lemon and salt, and drizzle over salad. Serve!
… that taste good! This vegan baking adventure wasn’t a fail! I just ate one, and I’m trying to discipline myself into not running back into the kitchen for another. (We’ll see how long that lasts.)
One word of warning: these cookies don’t seem to brown as nicely as their non-vegan counterparts. Don’t over-bake. 8 minutes is just right. lv, molly
P.S. By this post’s publication, I had consumed 2 more cookies– a testament to their deliciousness.
Chocolate Chip Cookies
Makes two dozen two inch cookies or about 16 three inch cookies
1/2 C brown sugar 1/4 C white sugar 2/3 C canola oil 1/4 C unsweetened almond milk (or your favorite non-dairy milk) 1 Tbl tapioca flour 2 tsp pure vanilla extract 1 1/2 C all purpose flour 1/2 tsp baking soda 1/2 tsp salt 3/4 C chocolate chips (vegan chocolate chips, not carob chips!)
Preheat oven to 350 F. Mix together sugars, oil, milk and tapioca flour in a mixing bowl. Use a strong fork and mix really well, for about 2 minutes, until it resembles smooth caramel. There is a chemical reaction when sugar and oil collide, so it’s important you follow through with the 2 minute mixing. Mix in the vanilla. Add 1 cup of the flour, the baking soda, and salt. Mix until well incorporated. Mix in the rest of the flour. Fold in the chocolate chips. The dough will look a little more liquidy than you may be used to; don’t fret! For 3 inch cookies, roll the dough into about ping pong ball size balls. Flatten them out in your hands to about 2 1/2 inches. They will spread just a bit. Place on a baking sheet and bake for about 8 minutes – no more than 9 – until they are just a little browned around the edges. Transfer to a rack. For 2 dozen two inch cookies roll dough into walnut sized balls and flatten to about 1 1/2 inches and bake for only six minutes.
