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The Bestest Vegan Dark Chocolate Chip Cookies

In truth, I was tempted to not write “vegan” in the title of these chocolate chip cookies because they are amazing, vegan or otherwise. This is another recipe that comes from my boss (and friend) and just knocks it out of the park. Matt and I have been on this fitness kick and haven’t been eating much of this sort of thing, but if i’m going to feel guilty about something, these are worth it. The only drawback about these is that you do need to plan slightly ahead, because the dough needs to refrigerate for 12-24 hours. On the plus, prep time is minimal, so you just have to know how to ignore the pile of cookie dough in the fridge all day… ahem…

INGREDIENTS:
2 cups all-purpose flour
1 tsp baking powder
3/4 tsp baking soda
1 1/4 dark chocolate chips (double check the ingredients to make sure they’re vegan if thats important to you)
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup olive/canola/grapeseed oil
1/4 cup water
1 tsp vanilla
Coarse grain sea salt (garnish)

DIRECTIONS:

In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add the chocolate chips to the flour mixture and toss to coat. In a separate bowl, whisk the sugars briskly with the oil and water until smooth and incorporated. Add vanilla. Stir. Add the wet and dry ingredients until combined, do not over mix. Cover the bowl with plastic wrap and place in the fridge for 12-24 hours. (NO CHEATING!) Preheat the oven to 350 degrees. Line two pans with foil (spray with a little olive oil) or parchment paper. Remove dough from the refrigerator and use an ice cream scoop (or spoon) to portion into 2 inch balls. Freeze the balls for 10 minutes; this will help them retain their shape better when baking. Sprinkle the balls of dough with coarse sea-salt and bake 12-13 minutes until golden. Careful not to overbake.

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Spicy Ginger & Coconut Stew (v)

Something about overcast days that just scream stew. Seeing as though I don’t eat meat, and I try to avoid large amounts of potato, I had to come up with something that still satisfied the cravings; I’m pretty proud of this one. I have made it unapologetically twice over the last two weeks, and warmed it as leftovers for myself a handful of times after that. You can easily spice it up or keep it mild, and this easily makes plenty to eat tomorrow. On with it…

Makes 6-8 servings

INGREDIENTS:
1 tbsp coconut or olive oil
1 med. red onion (chopped)
1.5 lbs brussel sprouts (halved or quartered if large)
2 tbsp ginger (minced)
4-5 cloves garlic (minced)
1 tsp red pepper flakes
1 large sweet potato (peeled and diced 1/2 inch)
1 zucchini (green beans are good too)
4 cups vegetable broth
1/2 can coconut milk
1 can chickpeas (rinsed/drained)
Juice of 1 small lime
Zest of 1/2 lime
Salt/pepper to taste

DIRECTIONS:
In a large pot, saute onions in oil until lightly brown. Add brussel sprouts and cook on med-high until most have some brown on them (4-5 minutes). Add ginger, garlic, and red pepper and cook for another minute. Add the vegetable broth, zucchini (quartered and sliced), and sweet potato and bring to a boil. Once boiling, add chickpeas and lime zest and reduce heat to simmer. After about 5 minutes, add lime juice and coconut milk. If you’re like me, add a shit ton of salt and pepper. Simmer a few more minutes to allow all the flavors combine. Thats it.

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Vegan Italian Sausages

Speaking of poop, this sausage recipe looks like shit… but it is super! The first time I made it I screwed it up by adding 2 cans of beans instead of 1/2 cup. No bueno. The second time I had Kennedy helping me and I was sure I measured everything right, except the dough was really wet and I must have screwed up measuring the liquid (That’s what happens when you have to measure with smaller measuring cups because the 1- cup measuring cup was being used as a drum and is lost in the deep unknown of the toy box).  But the third time, without Kennedy’s fine cooking skills and her being distracted by The PowerPuff Girls, it turned out amazing. I really love this sausage recipe.

INGREDIENTS
1/2 cup cooked great northern white beans, rinsed and drained
1 cup vegetable broth
1 tablespoon tomato paste
2 tablespoons soy sauce
1 1/4 cups vital wheat gluten
1/4 cup nutritional yeast
2 cloves fresh garlic, finely grated
1 1/2 teaspoons fennel seed, crushed
1/2 teaspoon red pepper flakes
1 teaspoon sweet paprika
1 teaspoon dried oregano
1/2 teaspoon dried thyme
Several dashes fresh black pepper

DIRECTIONS
Before starting, set aside five sheets of tin foil, each about 4-5 inches wide. Additionally, you’ll want to place the steamer in a large pot with water filled just up to the bottom of the apparatus, and bring the water to a boil. In one bowl, mash beans into a pile of mush. Add vegetable broth, tomato paste, soy sauce and garlic. Combine and set aside. In a second bowl, combine all dry ingredients. Merge the wet and dry ingredients and divide into 5 poo-logs. Wrap each individual turd with foil, place in the steamer, and put the lid on. Steam for 40 minutes. Usually after 20 minutes, I am paranoid that the water has burned off and boil some additional too add, just in case. For the record, I’ve always had plenty. After 40 minutes, I usually will just turn off the heat and walk away for a while to let them cool, unless I plan on eating them at that moment. Before serving, throw a little oil in a pan and saute them. That’s it. When I don’t feel like cooking, I’ll throw this and a little BBQ sauce on a sad piece of bread, and its the best thing ever.

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Sweet Potato Tacos (Vegan)

I cannot possibly tell you how much I love these tacos without it sounding like i’m either completely overstating the truth, or completely understating just how great these really are. But, let me tell you, I LOVE these. They are easy, and quick, and really really stinking good… Do it!

INGREDIENTS (serves 3):
2 medium sweet potatoes (about 1 lb peeled and shredded)
3 cloves garlic (minced)
2 Tbsp Hot sauce
1/3 tsp cumin
1/3 cup Texture Vegetable Protein (TVP)
2 Tbsp olive oil
1/2 yellow onion
1/2 red bell pepper
1/3 cup corn
Salt & Pepper
8 corn tortillas
2 limes
3 Tbsp Cilantro
Pico de gallo (optional)
Sour cream (optional)

Cheater warning: Instead of the fresh onion and bell peppers, I usually add 1/2 of the frozen fire roasted bell pepper/onion mix from Trader Joe’s (don’t judge).

DIRECTIONS:
Peel sweet potatoes and shred (either with box grater or in Cuisinart). Combine sweet potato, TVP, garlic, cumin, hot sauce, and salt and pepper (be generous). Stir and set aside.

In a large pan, add oil and saute onion, bell peppers, and corn until soft (about two minutes, or five if you are a cheater and use frozen like me). Add in the sweet potato mixture and cook for 6-8 minutes, or until cooked. Salt/Pepper. Squeeze 1/2 of a small lime over it all and stir.

In a separate pan, warm up each of the corn tortillas with a little oil. Fill the shells with the sweet potato mixture, and top with lime and cilantro. Add Pico de Gallo and Sour Cream, if desired.

Original Recipe here