Oatmeal Chocolate Chip Cookies

With an apartment full of guests this past weekend, I wanted to whip up something delicious to share with everyone after our adventures at Power to the Peaceful in San Francisco. So, I decided that I would make Nick's favorite cookie (minus raisins plus chocolate.) It's a simple recipe but if you have a KitchenAid- use it, this one takes some strength to mix. And beware, these cookies disappear within seconds.... Enjoy :)

2 1/2 cups oatmeal
1 cup vegan chocolate chips
1 & 1/2 cups flour
1 tsp baking soda
3/4 cup canola oil
3 eggs worth of egg replacer
2 tsp vanilla
3/4 cup sugar
3/4 cup brown sugar
1 tsp salt

Preheat your oven to 350 degrees. Mix your egg replacer with the appropriate amount of water. Add in canola oil and vanilla. In a larger bowl mix the flour, baking soda, sugar, brown sugar and salt together. Now add the egg replacer, canola oil and vanilla mixture into the dry ingredients. Once those are all mixed in well enough, add the oatmeal and chocolate chips. Scoop them out onto cookie sheets, cook for about 10 to 12 minutes and then devour. A nice cold glass of soy milk pairs nicely with these :)

The Most Delicious Blueberry Muffins!

My friend Molly and I made these the other night after spending the day wine tasting in Napa Valley. They were a great end to an already delicious day. It's a very simple recipe. We added a brown sugar topping with Earth Balance natural buttery spread and instead of 1 and 1/2 cups of blueberries we added an entire bag, which turned the batter into beautiful blue and gold swirl. Check out the recipe here: Vegan Blueberry Muffins

Sweet Couscous

- Whole wheat couscous
- Vegan butter (I use Earth Balance, natural buttery spread)
- Cinnamon
- Dried cranberries, raisins, and blueberries
- Organic blue agave sweetener

Step 1: Follow instructions for couscous with the vegan butter.
Step 2: About one minute before the couscous are ready, add the cinnamon, dried berries and raisins, and agave sweetener.
Step 3: Mix together and continue to warm for the last minute.
Step 4: Devour.

Balsamic Portabello Mushrooms and Zucchini over Couscous

(Serves 4)

- 3/4 cup olive oil
- 1/2 cup balsamic vinegar
- 2 tablespoons maple syrup
- 1/2 tablespoon ground pepper
-2 teaspoons of salt
-1 small red onion
-4 portabello mushrooms
-2 zucchini
-2 or 3 vegan sausages
-1 cup couscous

Whisk the oil, balsamic vinegar, maple syrup, pepper, and salt together. Cut the onion, mushrooms, zucchini and place in a re-sealable bag with the balsamic marinade. Set aside for an hour or two. Then you can grill the veggies and vegan sausage or cook them in a skillet. Follow the directions provided on the box of couscous. (You can replace the butter needed for the couscous with olive oil or vegan butter.) Lay the couscous on the plates, top with the grilled veggies and remaining marinade juices, and enjoy!

the BEST veggie burger ever.

THE PLANT cafe & restaurant
Pier 3, The Embarcadero in San Francisco.
http://www.theplantcafe.com/index.htm

This environmentally conscience restaurant is just a few feet away from the ocean and offers tons of fabulous VEGAN dishes!!

We started with the (gluten free and vegan) "shiitake spring rolls" with roasted onion peanut sauce (amazing). Then decided to try the "PLANT burgers", made from lentils, mushrooms, beets, cashews and bulgur wheat, which ended up being the most delicious veggie burger I've had so far. Check it out!!

Cold Buster

The first soup i've made :)

-vegan vegetable broth
-finely chopped garlic
-italian seasoning
-brown rice pasta
-peppers
-sliced white mushrooms
-extra firm tofu

-while cooking pasta, start heating veggie broth in a separate pot on medium heat
-saute mushrooms in olive oil
-add chopped garlic to the broth
-cut tofu into small squares and add to broth
-add sliced peppers and some italian seasoning to broth
-once the pasta and mushrooms are done add them to the broth, and your soup is ready :)

P.S. Mushrooms stimulate and support your immune system by increasing your amount of T-cells (the white blood cells that find and attack harmful bacteria) in your body. So if you are sick or feel like you're getting sick, this soup may help! XOXO

Fajitas

Thanks to Nick for creating these! They were amazing!!!!

-Fresh corn tortillas (we got ours from the Davis farmers market...best yet)
-Chimichurri (vegan, from Marin Gourmet, also at Davis' farmers market)
-Firm tofu
-Grated vegan cheese
-Garlic
-Onion
-Red and green peppers
-Lime
-Avocado
-Toffuti's sour cream
-Black beans

Slice tofu and wrap in paper towels to soak out the moisture

Chop peppers, onions and garlic, then grill in a skillet with olive oil (and add whichever spices you'd like)

Cook black beans

Dice tofu and cook in a skillet with chimichurri sauce

Warm tortillas on skillet, add veggies, beans, tofu, cheese, avocado, sour cream, and squeeze some fresh lime over the fajitas.

Enjoy :)