Citrus Sugar Cookies

- 1/2 cup Earth Balance Buttery Spread

- 1/2 cup Citrus Olive Oil

- 3 3/4 cups all purpose flour

- 1/4 cup vegan cream cheese

- 2 eggs worth of Ener-G

- 1 1/2 cup sugar

-2 teaspoons baking powder

- 2 teaspoons vanilla extract

Mix the Earth Balance, citrus olive oil and 1 cup of the sugar together in a large bowl. Continue to mix in the Ener-G egg replacer, vanilla and vegan cream cheese. Add the the baking powder and gradually add the flour to the mixture. Using your hands to knead the dough usually works best here. Split the dough into two loafs, wrap, and refrigerate for at least hour.

Preheat the oven to 350 degrees. Lightly flour the surface you're working on, roll out the dough, cut into your desired shapes and gently press the remaining sugar onto the top of your cookies. Bake for 12 minutes and enjoy! (Makes around 30 cookies)

XO- T

Ratatouille

This is one of my favorite dishes... especially when it's over penne pasta. It calls for simple ingredients, and, according to the movie Ratatouille, it was once a peasant dish.

My sous chef, Bella, and I tried Julia Child's recipe and loved it. You can find her recipe here. Bon Appetit :)

Agave Roasted Chai Granola

Happy New Year! This past Christmas I made granola for some family and friends. I had never made granola before and had always wanted to, so I gave it a try. I love chai and I love agave, so I blended a few different recipes together to create this granola. It was simple and fun to make, and is delicious in vanilla soy yogurt.

You will need:

2 large, rimmed baking sheets

1 sauce pan

2/3 cup earth balance margarine

1& 1/2 cups agave nectar

1 & 1/2 cups honey

10 cups of rolled oats

3 cups of almonds

3 cups of dried cranberries

2 cups of shredded coconut

2 teaspoons vanilla

2 teaspoons salt

2 teaspoons ground ginger

2 tablespoons cinnamon

2 tablespoons ground cloves

2 tablespoons ground cardamom

I used local honey :)

Pre-heat your oven to 375 degrees. Over low heat, in a sauce pan, melt the earth balance margarine with the agave, honey and the vanilla. On the lowest heat, keep cooking until the color turns a bit darker, then turn the heat off.

Next, in a small bowl, mix all of the spices together. In a larger bowl, mix in the rolled oats, almonds, the mixed spices and shredded coconut. Then, pour the melted margarine, agave, honey and vanilla mixture into the large bowl and stir to make sure everything is covered.

Spread the mixture onto two large baking sheets and drizzle some extra agave nectar on top.

Place in the oven and bake for about 10 minutes, then check to make sure it is not burning on the sides and mix with a spatula. Bake for another 6 minutes or until the granola is golden brown. Once the granola is done baking, pour it back into the large bowl and mix in the dried cranberries. Allow it to cool and then enjoy!

Untitled from Theresa Hayes on Vimeo.

Fig Pizza and White Bean Soup

I've been saving my bottle of The Grade's Sea-Fog Sauvignon Blanc (2009) for a nice occasion, but now that finals have snuck up on us, I decided we could use some pampering. About a month ago, my family enjoyed a lovely weekend in Napa where The Grade Cellars had prepared a wonderful tasting for us. The night before, we had dinner at Tra Vigne, in St. Helena and I had the Wood Oven Baked Fig Pizza without the gorgonzola cheese. I loved it. So, to go along with our Sauvignon Blanc for the evening, Nick and I recreated this pizza (with figs and mixed greens from the Moraga Farmers Market) and made a delicious soup to go along with it (with yellow carrots also from the Farmers Market).

Nick made his dad's delicious pizza/ focaccia dough recipe for our pizza:

2 pkg Dry Active Yeast
2 cups tepid water (about 30 seconds in the microwave)
2 tbsp sugar
¼ c. olive oil
½ c. vegetable oil
1 tsp salt
5-6 c. white flour

Preheat oven to 400 degrees. Microwave your water for 30 seconds. Pour in yeast and sugar. Stir up to wake up the yeast.

Mix together all the liquid ingredients in your mixing bowl. Add 2-3 c. of the flour and stir together with a wooden spoon to begin pulling dough together. Add salt. (According to my dad, salt can kill your yeast. So he adds the salt at this point rather than adding it to the liquids. Dead yeast =flat pizza). Keep adding flour and mixing until the dough begins to hold together and you can begin kneading by hand.

Knead on a flat floured surface. Continue adding flour and kneading until the dough reaches the desired consistency. Tuck your dough into a ball and place it in a clean bowl with a little bit of olive oil. Flip the dough around so that it gets coated with the oil.

Cover the bowl with a clean dish rag and set aside in a warm place. Let the dough rise until it has doubled in size (about 45-60 min). Punch down the dough, recover with the cloth, and let the dough double again. Spread the dough out onto its pan, cover with a towel and let it rest again for about a half hour.

While the dough is resting, this is a good time to prepare the toppings. You'll need:

About 3 figs

1/2 an onion

Garlic

Vegan Blue Cheese

Mixed Greens

Balsamic Vinegar

Olive oil

Agave nectar

Caramelize half of a while onion, along with some chopped garlic in olive oil. Slice figs, crumble vegan blue cheese and mix balsamic, olive oil and agave together.

Put the dough in for a few minutes before topping it to let the dough set up.

Drizzle a small amount of the balsamic glaze over the dough. Then, top with caramelized onions, garlic, figs and vegan blue cheese. Cook for about 16- 18 minutes.

Once the pizza is done, top with mixed greens and drizzle the rest of the balsamic glaze over the pizza.

The soup of the night was the Vegetarian Times' White Bean Soup. We added fresh rosemary to the soup instead of parsley and it ended up being very tasty.

Everything was delightful and paired very nicely with our wine. I'm definitely making both the soup and pizza again sometime soon.

A Vegan Thanksgiving

This year was my first Thanksgiving as a vegan :) After checking out many different recipes, I decided that my contributions to our family dinner would be Isa Chandra's Chickpea Cutlets and Greens Restaurant in SF's Roasted Brussels Sprouts, which was published in this years Nov/Dec Vegetarian Times magazine. I was also going to make a homemade vegan pumpkin pie, but ran out of time and instead purchased a Fabes Pumpkin Pie from Whole Foods. While I was there, I discovered a vegan "whipped cream" called Rice Whip, which is pretty tasty!

My mom made the following alterations to her usual side dishes to make them vegan:

-Sweet potatoes: agave sweetener instead of butter and brown sugar

-Green beans: raw (my favorite) instead of cooked with butter

-And her cranberry sauce was already vegan :)

Everything was easy to make, healthy, earth friendly, cruelty-free and delicious. My non-vegan family members even enjoyed my vegan contributions :) Below, you can find the recipes and the photos that I took throughout the process.

Chickpea Cutlets

I also made a sauce to top the chickpea cutlets with:

-red wine

-olive oil

-white onion

-sliced crimini mushrooms

-dried thyme

-paprika

-garlic

-earth balance vegan butter

Heat olive oil on medium heat in a sauce pan with white onion and the crimini mushrooms. Add thyme, paprika and garlic. Allow the onions to caramelize, then bring to a low heat and pour in red wine. Toss in about three tablespoons of vegan butter and stir. This paired really well with the chickpea cutlets!

Roasted Brussels Sprouts

(This is the recipe from the Vegetarian Times magazine)

2 lb. brussels sprouts, halved

3 tbs. olive oil

2 tbs. maple syrup (I used a maple syrup from Trader Joe's that has NO high fructose corn syrup)

2 tbs. butter (optional) (I used my vegan butter... Earth Balance)

1. Preheat oven to 400. Toss brussels with oil in large baking dish or sheet and season with salt and pepper. Roast for 45 minutes, or until tender, loosening sprouts from baking sheet with spatula every 15 minutes.

2. Transfer to serving bowl, and toss with maple syrup and butter.

And last but not least, here is the pumpkin pie (and rice whip!)

What's the story of your food?

Nourish Trailer from Nourish on Vimeo.

Vegan Crepes

I'll admit.... the hardest part about becoming vegan was giving up crepes. They are my favorite, hands down. After a few months of being vegan and thinking that making a vegan version of crepes would be pretty impossible, I checked out a few different recipes for them. I found that flaxseed and buckwheat recipes do not work for these if you are used to the non-vegan kind. Here is the tastiest recipe so far:

1 cup unbleached all purpose flour

1 1/2 cups soymilk (or almond milk, soy milk creates a denser batter)

3 tsp ener-g egg replacer (mixed with 4 tablespoons of H2O)

2 tbsp of canola oil

2 tsp vanilla extract (if you're making these for savory crepes, you should probably use 1 tsp)

a dash of salt

Bring your skillet to medium heat. Butter it up with some Earth Balance Natural Buttery Spread, depending on your skillet size and how large you want your crepe to be, scoop 1/2 cup or 1 cup of the batter into the skillet. Depending on how talented you are at crepe making, you can either rotate the pan to spread the batter or with a thin, flat, rubber spatula spread the batter around the skillet. It should be ready to be flipped fairly soon; these can be fragile and take a lot of attention. Once your crepe is done, make sure to wipe the skillet and add more Earth Balance before pouring the batter for the next crepe.

Your first crepe might turn out like this...

But it will definitely get easier with practice :)

There are so many ways to enjoy these! Tonight, our crepe menu was:

- lemon, sugar, agave, strawberries

- semi sweet vegan chocolate chips, agave, strawberries, cinnamon

- agave, cinnamon, sugar

Delish :)

Happy Birthday Laura