Sunday, November 18, 2012

Apple Oatmeal Cookies


1 cup quick oats
2 cups flour
1 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
1 tsp salt

1/2 cup apple sauce
6 Tbsp Earth Balance vegan butter
1 cup packed light brown sugar
1/2 cup granulated sugar
2 Ener-G egg replacers
2 tsp vanilla extract

1 small apple, peeling and chopped


Mix dry ingrendients in a mixing bowl.

In a separate bowl, add butter, sugar, and brown sugar.  Mix until totally combined (a spatula works best).  Add the remaining wet ingredients and whisk until everything is incorporated. 

Working in batches, add some of the dry ingredients into the wet and mix.  Repeat until everything is incorporated.  Stir in the apple.  Transfer to the fridge to rest at least an hour.

Pre-heat oven to 350 degrees.

Scoop tablespoon size of the batter onto a parchment paper lined baking sheet.  Bake for 12-15 minutes.

Wednesday, November 14, 2012

Indian Spiced Chickpeas with Spinach

 A simple and easy to prepare dish of chickpeas incorporating some Indian flavors. Not only super flavorful but also packed with nutrients!  In fact, 1 cup of cooked chickpeas contains 12 grams of fiber, 26% of the daily recommended iron for women and a whopping 14.5 grams of protein!  Pair with rice and you've got yourself one filling meal!

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Serves 2


1 Tbsp vegetable oil
1/3 cup diced onion
2 cloves garlic, finely chopped
1/2 tsp turmeric
1/4 tsp cumin
1/4 tsp coriander
1 15oz. can chickpeas, drained and rinsed
1 1/2 cup vegetable broth
1 Tbsp lemon juice
1 bay leaf
1/2 frozen chopped spinach
1 Tbsp tomato paste (optional)
Salt and pepper to taste


Heat oil in a large skillet over medium heat.  Add onions with a pinch of salt.  Cook 3-5 minutes, then add garlic, turmeric, cumin and coriander.  Cook 2 minutes.

Stir in remaining ingredients, reduce heat and simmer on low for 8-10 minutes or until it has thickened.  Remove from heat and serve over rice.

Thursday, November 1, 2012

Ribollita - A Tuscan Vegetable and Bread Soup

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1 Tbsp olive oil
1/2 large onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced or finely chopped
2 tsp dried Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
32 ounces vegetable broth
1 (28-ounce) can whole plum tomatoes
2 cups chopped kale
1 (15-ounce) can canellini beans, drained and rinsed
1 cup fresh basil leaves, torn into pieces
2 cups cubed sourdough bread (preferably day old)


Heat the oil in a large pot over medium-high heat.  Add the onion, carrots, celery, garlic, Italian seasoning, salt and pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.

Add tomatoes with juice and mash slightly with potato masher or back of a spoon.  Add broth and bring to a boil.  Reduce to a simmer and cook for 30 minutes. 

Stir in kale, beans, basil, and bread, cook additional 10 minutes and remove from heat.  Recommended to let it sit for a few hours before serving as this allow the soup to become even more flavorful.

Tip: If you're planning on freezing, leave the bread out and just add it in when you plan to serve.  You can also leave the bread out all together and it's still a delicious soup!