Almond Milk’s Favorite Cookie

If oreos are “Milk’s Favorite Cookie” then I reckon homemade vegan oreos are “Almond Milk’s Favorite Cookie”. While not exactly health food, these babies are free of, well whatever’s in an oreo that makes them so unsettling. Also they are adorable and show people that you care.

Spiced-lime Sweet potatoes

Burned out from classes? Been eating captain crunch with chocolate soy milk? Amy’s microwaved burritos? Well here’s a quick, simple alternative.

Baked tofu with collard greens in a sweet-chili-lime sauce.

I don’t eat tofu or tempeh too often, but when I do my favorite place is Bela’s in Northampton. Go. If you’re ever in the pioneer valley. Tiny and adorable and with food that even omni’s love. Bela’s strength lay in their specials. If I ever see something with a dark leafy green on the chalkboard when I go, I already know what I’m getting.

Alas, I am very far away right now. Here’s my attempt at recreating a grain-green-soy-sauce meal like the ones I love so much at Bela’s.

Oatmeal breakfast cookies.

Soft, slightly sweet and unbelievably quick. These oat-filled cookies are perfect morning noon and night. I think so at least.

And may I note there’s noting like the big jump in views Link Love gave me  to inspire someone to try to figure out how to actually photograph food! I hope it’s working slightly!

Jump in for the recipe!

Coconut Bananas Fosterish ice cream cake.

Mhmm, you heard and saw right. Now I won’t waste any more of your time:

Falafel bites.

Like many people there are two things I like.

-Falafel

-Miniature things/foods.

So I attempted to combine them. The results were delicious, I do believe.

Start with one can of chickpeas.

This is a two-step coating process. The first step is

1/4 cup tahini

a tablespoon of garlic (I sauteed mine for a hot minute for mellow it out)

1/4 cup water- added a little bit at a time. You want to the sauce to fall off an upside down spoon, but you don’t want it as thin as what you pour over big-sized falafel.

A squeeze of lemon juice.

The next step includes mixing

1 1/2 cups breadcrumbs.

Cumin, cayanne, powdered mustard, salt, pepper and garlic powder.

(I put these in a container with a lid for shakeability.

Drop your garbanzos into the tahini sauce and mix em about until they’re all nice and coated.

Then pop them into your dry ingredients, cover the container with the lid and shake it gently.

The trickiest part is fishing out the coated chickpeas. It might be easier if you have a metal sieve.

Pop in the oven at 350 for 30 minutes.

I served this over red quinoa and roasted cauliflower, but like their multiple-bite siblings, the possibilities for these little guys are many.

Takecare!

Curried Chili

There are two things in this world that make me wish I had a slow-cooker- chili and curry. Both are best over a long, low heat and spicy. Both are open to thousands of variation and interpretation, the type of meal where you through what you have in a pot then go do your homework. Maybe you’re wondering “I don’t think this is either a curry/chili. Can you explain it?”.

No. I don’t know the definition for curries and chilis. It has curry powder, chili powder and cayenne; does that work? If not, please kindly stay quiet and enjoy this stew.

 

ALSO: Again I apologize for my dirty lens. I made this and the biscuits simultaneously. I promise the next post shall be clear, I even found my old glasses-cleaner-rag.

I started off by sauteeing 2 tbsp of garlic and a chopped carrot, and one tbsp of curry powder in olive oil

Added 1/2 a red bell pepper, finely diced.

Then 6 cups of water, 2 boullion cubes (I used one Edward and Sons salt-free veggie and one not-beef), and one and a half cups of red lentils, along wish dashes or cumin, cayenne and chili powder. (Pretty right?)

Once the lentils were cooked(boiled and simmered), in went a can of red kidney beans (rinsed please), 1 tbsp tomato paste and a few handfuls of chopped cauliflower (chopped to roughly half of bite-size).

When the cauliflower started to get tender I added a cup of frozen okra and 1/2 a cup of frozen corn.

Simmer until you can’t wait to eat anymore.

Tah-Dah, thick, warm and perfect for late February.

Been eating this with the sweet potato biscuits from yesterday’s post.