mEatless Monday – Hot Cocoa Cookies (Vegan)

I named these Hot Cocoa cookies because that’s what they smelled like coming out of the oven. And they taste like it too :) Enjoy!

Hot Cocoa Cookies

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 Ingredients:

  • 1 cup whole wheat pastry flour
  • 1/2 cup almond flour
  • 2/3 cup (unsweetened) cocoa powder
  • 2/3 cup brown sugar
  • 1/4 cup powdered sugar
  • 1.5 tsp baking powder
  • 2 Tbsp pure maple syrup
  • 1 Tbsp pure vanilla extract
  • 1 tsp almond extract
  • 3/4 cup unsweetened vanilla almond milk (I’m sure any non-dairy milk would work)
  • 2/3 cup non-dairy chocolate chips

Instructions:

  1. Preheat oven to 375
  2. In a large mixing bowl combine all dry ingredients (from the flour to the baking powder)
  3. Make a well in the center and add in the wet ingredients (from the maple syrup to the milk)
  4. Mix it all together, then stir in the chocolate chips.
  5. Drop tablespoons of the dough onto parchment-lined cookie sheets and bake for about 13 minutes.

Makes about 30 cookies.

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I don’t have nutritional info on these yet as this was a new experiment. I’ll come back and update once I enter the recipe at Sparkpeople.com. But just in case you couldn’t already tell, they are absolutely, in no way, healthy ;)

*Note: if your dough is too dry, add more milk. If too wet, add more almond flour. I had to keep adding more of each to get it just right so maybe start with 1/4 cup almond flour and 1/2 cup of the milk.

Quinoa, Black bean, and Sweet Potato chili

A couple weeks ago I found and tried THIS recipe. While my husband really liked it, it was just “off” somehow for me. Today I decided to do a recipe makeover with it, and Wow! I’m so glad I did! By omitting the oil, subbing salsa and cilantro base for the tomato paste, using homemade refried black beans, and adding in some hot sauce, what a delicious difference it made!   As a bonus, it’s also quick and easy to make :)

Q-BB-SP Chili

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Ingredients:

  •  1.5 cups homemade refried black beans (I used THIS recipe subbing black beans and adding extra spices, or just use a 15 oz can – rinsed and drained)
  • 1 cup salsa (I used Frontera Jalapeno and Cilantro)
  • 32oz vegetable broth
  • 1 onion, chopped
  • 2 Tbsp minced garlic
  • 2 Tbsp cilantro base (in the Ethnic aisle of most grocery stores – it’s made by Goya)
  • 1 Tbsp chili powder (I used Hot Mexican)
  • 1 Tbsp cumin
  • 1 tsp oregano
  • 1 sweet potato, diced
  • 1 cup quinoa
  • Tobasco sauce (optional)
  • Cilantro (to garnish)
  • non-stick cooking spray

1. Spray a large soup pot with non-stick cooking spray, set on medium-high heat and saute the onion and garlic until fragrant (about 5 minutes)

2. Add the salsa, cilantro base, cumin, chili powder, oregano, beans, and sweet potato. Cook for about 2-3 minutes, stirring constantly.

3. Add the broth, give it a good mix and then bring to a boil.

4. Add the quinoa, reduce heat to very low, cover and let simmer for about 30 minutes.

5. Remove from heat and serve. Top with a few (or a lot of) drops of Tobasco sauce and a little cilantro. Other optional toppings (not included in nutritional info): Tofutti Sour Cream, Guacamole, crumbled tortilla chips…

With a dollop of Tofutti (vegan) Sour Cream

With a dollop of Tofutti (vegan) Sour Cream

Makes 8 servings. Per serving is 211 calories, 3.1g fat, 36.3g carbs (5.7g fiber, 3g sugar) and 7.9g protein.

This was so good that I had it for lunch and dinner!

I also had quinoa for breakfast – Chocolate quinoa with banana and maple syrup – Mmmmmm! I used THIS recipe, but I subbed maple syrup for the honey, left out the mint, and added a tablespoon of PB2. And I used unsweetened vanilla coconut milk instead of almond.

Chocolate Quinoa with Banana and Maple Syrup

Chocolate Quinoa with Banana and Maple Syrup

Meatless Monday: Chocolate Chocolate Chip Pumpkin Bread

Happy Meatless Monday! A huge shout-out to the Vegan Gypsy for bringing my attention to this recipe by the amazing Isa Chandra Moskowitz.  After a few minor alterations/modifications the result was sinful deliciousness! Chocolate Chocolate Chip Pumpkin Bread Ingredients: 1/4 … Continue reading