Milk & Cookies

I ♥ Milk & Cookies

      It's just one of those things that goes together.  Like Simon and Garfunkel.  Spaghetti and Meatballs.  Peanut Butter and Jam.  You can't have one without the other.  And why would you want to?  Besides, who doesn't love milk & cookies?  The warm, sweet smell of freshly baked cookies is so comforting, like a cozy sweater.  Just the thought of these cookies makes me want to curl up on the couch, in my jammies, with a good book or movie while munching on one.  Mmm.
   So what are you waiting for?  Get in the kitchen and make these bad boys ASAP!

Here is my recipe for the BEST chocolate chip cookies you'll ever have - for reals. (Trust me, I've tried (and tweaked) a lot of recipes... and when it comes to a chocolate chip cookie, simplicity is best.)

Chocolate Chip Cookies 

Makes about 40 - 50 cookies (depending on how big you make them)

 

Ingredients:

1 1/4 cup whole wheat flour
1 cup all-purpose flour
        OR
2 1/4 cups all-purpose flour

1 tsp baking soda

1 tsp sea salt

1 cup (2 sticks) Earth Balance butter, softened

3/4 cups sugar

3/4 cups packed brown sugar

1 tsp vanilla extract

2 tsp Egg Replacer

4 tbsp water

2 cups Semi-sweet Chocolate Chips

1 cup chopped nuts (optional)

Directions:

Preheat oven to 350° F.

Sift flour, baking soda and salt in a small bowl.  Set aside.

Whisk together 2 tsp Egg Replacer with 4 tbsp water and set aside.

Cream butter, sugars and vanilla extract in a large mixer bowl for a few minutes until creamy.  Add your Egg Replacer mixture, half at a time, beating well after each addition.  Gradually beat in flour mixture in half cup increments.  Stir in chocolate chips and nuts (if using).  

Drop by rounded spoonful onto parchment paper lined baking sheet.

Bake for 9 - 11 minutes or until golden brown.  Cool on baking sheet for a couple of minutes before transferring to a wire rack to cool completely.

Enjoy!

*A few notes about my recipe.  

   This was my favorite recipe before eliminating dairy from my diet, so I just veganized it. I've tried a few vegan chocolate chip cookie recipes and so far none of them are as good as this one.  I will keep trying though!

   For the sugar:  White sugar is not vegan as it's generally refined over bone char, an animal by-product, so keep that in mind.  I use Splenda in this recipe because although these cookies are the bomb, I really only make them for my step-dad who happens to be diabetic.  If I need to sweeten something for myself I generally use natural sweeteners like dates, bananas, agave, pure maple syrup, etc. 

   For the flour: I like to go halves or almost halves using whole wheat but you don't have to.  But I do think it makes these cookies taste even better.
   For the eggs:  In place of Egg Replacer you can use ground flax, which I prefer.  I happen to have the egg replacer so I used that instead.  Substitute one egg with 1 tbsp flax seed and 3 tbsp water.  So for this recipe you would need 2 tbsp of ground flax and 6 tbsp of water.  Blend or whisk together.

   For the chocolate chips: Most Semi-sweet and Dark chocolate chips are vegan as they do not use milk products but be sure to read the label because some do.  Stay away from Milk Chocolate because, well, it's in the title. Ha!

   Also, I have never used nuts in this recipe because I don't like nuts in my chocolate chip cookies.  But, what's a chocolate chip cookie recipe without the optional addition of nuts?  So it's in the recipe, feel free to add it! 

Enjoy with a nice cold glass of Almond Milk.

   After my sister tried one she said that they were my best cookies yet.  In fact, she said she liked the 'vegan' ones better then the kind I make for Jer-dad (our step-dad).  I told her these are still sugar-free.  She couldn't believe that she didn't have the aftertaste of Splenda.  I said that's because I made them and of course, because they're vegan.  Ha!

Love,

Ves xx

So... what do you EAT?

   I hear this question A LOT.  Today I was talking to a supply teacher at work and somehow it came up.  And by it I mean my cruelty-free diet.  Immediately that question popped out of her mouth.  "So then... what do you eat?"  I don't mind it, in fact, I might have asked that question myself once upon a time (had I ever met anyone on a plant-based diet).  Our life seems to revolve around animal based foods, or at least we think it does.  When I step back and assess everything I eat, I am SO not deprived of anything.  I eat yummy foods all day long and even make lots of delicious and healthy desserts.  So, lucky for you (ha!), I take photos of everything I make.  Here is a sampling of what I ate one day a couple of weeks ago.  Am I deprived?  You be the judge.

Breakfast: chia seeds with Almond Milk, and berries

OR: a green smoothie.. (or purple!).  Blackberries will do that. Ha!

Lunch: Veggie wraps with collards and sprouts.

Snack/Dessert: One of these RAW oatmeal cookies with a coffee.  YUM!

Dinner: Vegan Caprese Salad. Heirloom tomatoes, Daiya cheese and Basil.

RAW 'pasta' with zucchini, tomatoes, garlic, and other goodies!

Such a satisfying meal!  Who says you need any meat?

For the Breakfast:
Chia Pudding

(Measurements are approximate)

2-3 tbsp Chia Seeds

100-150ml Almond Milk (or any nut milk)

2 tbsp Goji Berries

1/2 cup of Blueberries (or any other berry/fruit)

Instructions:
Add all of the ingredients to a bowl, give it a stir, and let sit for a few minutes.  *Chia seeds are super cool because they become gelatinous when wet.* The longer they sit the thicker the 'pudding' becomes.  Really though, I don't have that much time in the mornings so I pour everything in a bowl, give it a stir and then chug my water with lemon.  By the time I'm done I'm ready to eat my chia pudding.  

FYI:  You can eat it right away, I just like it softer.  I was like that with cereal too, the mushier the better!  Sometimes I make it the night before and leave it in the fridge.  Try it!

*No animals were harmed in the making of these meals... except for maybe the dog who didn't get any scraps. Ha!

Happy cooking (or uncooking!)

Love,

Ves xx

"...It's the Most Wonderful Time of the Year...!"

      No, I'm not talking about Christmas (although I do know a few people who have finished their Christmas shopping, but that's another story!).  I'm talking about Fall.  Okay, I know I'm a little ahead of myself and technically it's still summer.  But with the crisp weather we are having today, and the delicious smells wafting from the kitchen, Fall is in the air today.  I love this season with it's red, orange and yellow colors; Back to School shopping; sweater wearing; leaf raking; pumpkin carving; apple pie baking; cinnamon smelling; cider drinking; soup making; and Birthday singing (to me!). 

    For me, the Autumn season symbolizes new beginnings, and I know that for most people that's supposed to be the Spring time.  Maybe it's because I was born this time of the year but, I feel like everything starts in the Fall.  Summer ends and we cap it off with a Labor Day party celebrating the end of summer and the beginning of Fall.  At least that's the way I see it.  And Fall is so jam packed with excitement and activities how could you not love it?  School starts; everyone flocks to the farm stands for apples, and then we're off to the fairs for wagon rides and pumpkin picking; my birthday and Halloween come around the corner and before you know it, it's Thanksgiving and the Macy's Parade!  Eat your heart out Winter/Spring/Summer; Autumn rocks!

Bailey on one of her walks.

   I'm so ready for this season to begin!  I gave my blog a fresh new look (hope you like it!), and I'm already planning my Thanksgiving Menu!  Too soon?  Did I mention that Thanksgiving is my absolute favorite holiday?  It is!  But, there will be plenty of time to talk about that later.  

   For now, I'm going to enjoy the fresh air by taking a nice long walk and then coming home to some delicious, homemade Butternut Squash soup and then later, some warming nut-tea beverage.  Okay, I made that up.  It's really just tea with nut milk and cinnamon.  Yum!

Butternut Squash Soup

All the yummy veggies that make this soup so delicious!

After a day like today...

...It felt good to drink this!

ps: My mom made the soup, and it was SO good... Thanks mom!

FYI:  Today is the first day of the 21-Day Vegan Kickstart.  If your curious about becoming a Vegan or just want to add more whole foods into your daily diet visit the PCRM website for some healthy and delicious recipes.  I joined it in April and I found that my favorite part was reading the forums - I learned a lot from them.

Enjoy the rest of your Labor Day weekend!

Love,

Ves xx

Toasted Nori Rolls!

My attempt at Nori Rolls

  Last night I made nori rolls for the first time ever.  I am so proud of myself!! :)  I've only ever had sushi once and it was for my Aunts birthday this past year.  I tried both the vegetarian and raw fish kind and I wasn't a fan of either.  I'm still not a huge fan of the nori, but I loved everything I put inside it!
   The reason I decided to have nori rolls is a) They look so delicious! b) I love wraps of any kind! and c) Sea vegetables are packed with all kinds of nutritional goodies!  For example, nori is high in fiber, protein, vitamin C, calcium, iodine and zinc.  Also, for us vegans and those of you with dairy free diets (good for you!), nori provides up to ten times more calcium and iron by weight than milk. Yay for sea vegetables!
   Lately I have been noticing that an unusually large amount of hair is attaching itself to my brush, hair elastics, bathroom floor, shower drain, etc. and it's freaking me out a little.  In fact it's freaked me out enough that I've had to 'Google it' (man I love Google!).  I've also noticed that my nails have become super brittle which is really strange because I have super strong nails.  It sounds like I might be bragging, but I'm not.  I've always been complimented on my nails and now they look like crap!  (Sorry for the poor word choice, but they really do look like crap!)  Anyway, so here I am, eating this super healthy 'diet' rich in vitamins and nutrients and my hair is falling out and my nails are cracking!  What?!?!  So, like I said, I Googled it and read tons of forums and blogs, etc. about why this might be happening.  And wow, there are lot's of different reasons and opinions!  For weeks I've sifted through tons of information and came up with a few possible reasons.  1. I've made a drastic change in diet (duh).  And although it's been about 6 months I can see how it might still be affecting me.  Plus, I continue to take things out of my diet and add new and yummy things in, so my body continues to go through lots of changes. 2. My body may be lacking certain vitamins or nutrients. 3. A few months ago I stopped taking a super strong medication which could also be a factor.
   So, for all of these possible reasons I've decided to up my vitamin intake which, for now, I only get through the foods that I eat and the green powders that I add to my shakes.  Enter sea vegetables.  When it was still cold out I was adding small strips of Kombu (another sea veggie) to my soups and to my soaking and cooking water for my beans.  But since the summer started I kinda forgot about it.  I figured nori rolls would be refreshing in the warmer weather and seriously how bad can they be if I control what goes in them?  This is what I kept telling myself so that I'd be psyched to eat them! Ha!
  Anyway, here is my 'recipe' for the toasted nori rolls that I made.  I basically just used what I had on hand in the refrigerator.  I also wanted to marinate my veggies a bit so that I could add flavor while simultaneously masking the taste of the sea.  I'm not really selling this dish, am I? :)  I actually had my step-dad try them and he said, "they're not bad!" and then he asked, "why does it taste like fish?"  I think I rolled my eyes a bit and then told him, rather loudly: it's not fish, it's the sea! 

Toasted Nori Rolls

Serves 1-2

Nori Rolls with a Shoyu and Lime juice Dip

Ingredients:

3-4 Nori sheets (You can use toasted or raw.  I used toasted because that's all I could find)
1-2 cups of veggies (any kind) cut into match-stick pieces - I used carrots, bell pepper, zucchini, cucumber, tomato and avocado
A handful of sprouts or watercress 

Marinade: (Adapted from a recipe in Polly Noble's 7 Day Quickstart)

2 tbsp Shoyu (or Tamari, Bragg's, any kind of soy sauce)
1 tbsp lime juice
1 or 2 green onions, chopped

Assembly:

Chop all of your veggies and place them in a bowl with the marinade.  (I didn't add the avocado, watercress, or the tomatoes to the marinade.)  Let sit for about 20 minutes.  Place one nori sheet on a flat surface like a cutting board or on a bamboo mat if you have one.  (I don't have one and I had no issues rolling).  Spread whatever kind of sauce you have onto the nori sheet leaving a little bit of space at the front and end of the sheet.  I just made one up using some almond butter, sun-dried tomatoes, lime and avocado blended together.  Add the watercress, tomato, and avocado slices.
   Squeeze your veggies a bit to get rid of some of that excess liquid and then layer them across your sheet width-wise, leaving some room at the front of your sheet for rolling. Starting from the side closest to you fold the nori sheet over your veggies and then start rolling away from you until you get to the end.  Once you get to the bit of space at the end, dip your fingers in some water or lime juice, wet the strip and finish the roll.  Make sure you squeeze it a bit so that it stays closed.  You just made sushi! Repeat with the rest of the nori sheets and veggies.
   If you want to be fancy you can cut your roll into smaller pieces.  I did this mostly because I didn't want to be holding onto a giant piece of sushi. Make sure you wet the blade of your knife before each cut.
   As a dipping sauce I just used the leftover marinade.  It was so yummy that I didn't want to waste it. 

   My final verdict is that I loved the filling of my sushi.  Also, the avocado slices helped to tone down the sea taste.  Next time I make them I'll maybe add some rice and see if that makes a difference.  I know that lot's of people love and crave sushi - I am not one of them.  But, since I have leftover Nori sheets I will find a way to make them and love them! Ha! 

Love,
Ves xx

I ♥ Breakfast!

   I woke up this morning thinking about the big breakfasts my family would have on the weekends and was really craving something decadent.  Weekend breakfasts weren't necessarily huge, but definitely yummy food that we didn't have time to make on a work/school day.  Some of my favorites included: Crepes filled with marmalade, raspberry jam or feta cheese; creamy polenta; Eggs Benedict; french toast; pancakes; and the list goes on.  Even though I don't eat most of those foods anymore I still wanted something yummy, indulgent and different from the norm.  Usually I have a green smoothie or chia seeds with almond milk and berries.  So this morning I made myself some blueberry yoghurt and pan-fried Mochi.  As some of you know, I have been on a raw food kick lately and, while the blueberry yoghurt was definitely raw, the Mochi definitely wasn't.  Hey, I'm a Libra... it's all about balance!  Anyway, if you don't know what Mochi is, let me introduce you to something so delicious you'll wonder why you haven't tried it before.  The recipe that I used was adapted from Alicia Silverstone's book The Kind Diet.  Mochi is made from brown rice and that's actually the only ingredient. 

This is the kind that I buy, but there are other kinds out there.

I usually cut the mochi in quarters or in half when I pan fry it.  Be careful not to let the mochi touch because they will stick together:

Cover the pan, turn the heat down low and cook for about 4 - 5 min.  Then flip the mochi pieces over and add a couple of drops of Shoyu (organic soy sauce) to them.

Cover and cook for another 4 - 5 minutes and then transfer to a plate.

Drizzle with Brown Rice Syrup, pure Maple Syrup or Agave Nectar and serve hot.

Mochi will be ooey gooey and delicious!

The last time I made Mochi, I ate it with scrambled tofu - so good!

But this morning I ate it with this.

   I cut up some cantaloupe and grapes, sprinkled some ground flax seed, coconuts, and goji berries and added about two tablespoons of the blueberry yoghurt.  It was so good and so filling!  I made the yoghurt with avocado, fresh-squeezed orange juice, blueberries, cinnamon, vanilla and agave nectar. The Blueberry Yoghurt comes from Polly Noble's 7 Day Quickstart the beginners guide to eating more raw.

Yum!

   So, even though I wasn't eating one of the more decadent breakfast choices I mentioned earlier, this was so good that I kind of wanted to eat the same thing for lunch!  I didn't though.  Ha!

What's your favorite breakfast food?

Love,

Ves xx

Smarty Pants!

   This kid knows his stuff!

Love,

Ves xx

Things That Make You Go Hmmm...

  Check out this article about what's really in Chicken McNuggets.  Yikes!  It's scary to think that this used to be my 'go-to' item on the menu.  Mind you, the amount of times I've frequented McDonalds for food is pretty small.  What's scarier is that this is the #1 food that the kids in my class tell me they love to order when they go there.  And I can bet that a lot of those children have been there more times this year than I have my whole life.

   I know it's 'quick and easy' to grab take-away, but so is throwing some beans, vegetables and even meat (if you choose to eat it, choose organic!) into a crockpot and letting it cook while you're at work.  The plus side is that you get to come home to a house full of yummy smells!

 Ps: We all enjoy getting take-out now and then and with so many options out there we don't have to sacrifice our health for convenience.  Just because it's a treat doesn't mean it has to be bad for us! :-)

Happy and Healthy eating everyone!
Love,
Ves xx