A Molly & Theresa Creation...

Tonight my friend Molly and I decided to bring some of our ingredients together and see what we could create. Here is what happened when my sweet chili sauce, soy sauce, and mushrooms met her Thai rice noodles, snap peas, bok choy, and chili peppers.....

-Olive oil
-Rice Vinegar
-Sweet Chili Sauce (Tj's)
-Soy Sauce
-Sesame Seeds
-1 clove garlic (chopped)
-1 shallot (sliced)
-1 chili pepper (chopped)
-Bok Choy (full or sliced)
-Sliced white mushrooms
-Sugar snap peas
-Thai rice noodles

While the rice noodles cooked, we added all of the other ingredients into a stir fry. First the olive oil and garlic, then shallots and mushrooms. After those cooked for about 5 minutes on medium heat, we added the bok choy, chili peppers and sugar snap peas. We mixed some of the sweet chili sauce together with the soy sauce and poured it over the stir fry about two minutes before it was done cooking. After the noodles were ready, we tossed them with some rice vinegar, added the stir fry and noodles together and topped our servings with some sesame seeds. It was delicious!!

An 11 year old presents "What's Wrong With Our Food System"

Spaghetti Squash

It's autumn! Time for pumpkins, squash and beautiful foliage! I was introduced to spaghetti squash by a friend at the beginning of college and love it... Spaghetti squash tastes great with any sauce, I made a tomato basil sauce with some garlic and red wine this time (YUM). Preheat your oven to 350, cut the squash in half and scrape out all of the seeds. Then, place both face down in a baking pan with a 1/2 inch of water. The squash should bake for about 45 minutes, once they are done allow them to cool. Once they have cooled, take a fork and scrape the inside and surprise!- it's spaghetti! Now just add your favorite sauce and enjoy :) (One squash made about 4 servings.)

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!