Obsession: Daiya Cheese

This post isn't a recipe it's just an amazing product that I need to share with you. Daiya Cheese has just become available at stores around the country. Now I have heard about Daiya from other blogs and knew it was available at restaurants here in  LA but had never tried it. When I saw it at whole foods I had to try it, and it was goey and yummy and satisfying, I am now in love. I put it in my Juicy Lucys, in My Calzones, and on top of my Collard Greens Manicotti. SOOOOOOOOOO good. I just thought you should know.

Peanut Butter Chocolate Chip Cookies

Growing up I went to a lot of sleep away camps and met a lot of people from all around the nation and the world. I know it's hard to keep in touch, but I do the best I can to try and keep the connection. My way of keeping in touch, of course, is via food. I have some AMAZING friends in Denver and while I have sent them care packages before, not everyone got a taste, haha. So this is what I sent for my second care package. I think that they are going to enjoy these, because thanks to (never home)maker, I made these incredible cookies. They are soft and crispy and chewy, they are awesome! Enjoy

What you'll need . . .

·         -1 cup peanut

·         -1 cup coconut oil

·         -2 cups packed dark brown sugar

·         -1/2 cup unsweetened applesauce

·         -2 teaspoons vanilla extract

·         -1-1/2 cups while whole wheat flour

·         -1-1/4 cups wheat pastry flour

·         -1/4 cup flax meal

·         -1/2 teaspoon kosher salt

·         -1 teaspoon baking soda

·         -1 teaspoon baking powder

·         -vegan chocolate chips, (I use about 1 cup)

1.      1. Preheat the oven to 320 degrees F. Line baking sheets with tin foil, and liberally spray with non-stick cooking spray

2.   2.  Cream together the peanut butter, coconut oil, and brown sugar until light and fluffy. Add the applesauce and mix until well incorporated. Stir in vanilla.

3.   3.  Sift together flours, flax meal, salt, baking soda, and baking powder. Fold dry ingredients into the wet.

4.   4. Roll heaping tablespoons of dough into balls and form 2-inch balls, or use a 2-inch ice cream scoop to form balls and place on the cookie sheets. Gently press down with the heel of your hand to flatten slightly.

5.   5.  Bake for 15 minutes -- until lightly golden brown. Transfer to cooling rack.

LeftOvers:Collard Greens Manicotti

The other night we had another calzone night, and like always I made to many fillings, so there I was in my apartment with a refrigerator filling with sauteed veggies, tofu ricotta, and vegetable spread. I would usually through as much as possible into the freezer, but because of this habit my freezer has become a little crowded. I have been craving some stuffed pasta for a while now, but because I am trying to get in shape for summer, I haven't really indulged myself, so this was my attempt to indulge myself. Here is a low-card, nutrient rich, delicious, "manicotti"


What you need:
-Any assortment of sauteed veggies (I used onion, spinach, bell peppers, zucchini and mushrooms) 
-Tofu Ricotta
-Vegetable spread
-Collard Greens, leaves intact
-Tomato Sauce
-Panko Bread Crumbs
-Daiya Cheese (optional)

1. Preheat oven to 350F
2. Remove the bar stems from the collads, leaving the leaves whole.
3. Boil collards until playable.
4. Mix together veggies, tofu ricotta, and vegetable spread
5. Spoon a small later of tomato sauce on the bottom of a 13x9 baking dish.
6. Take each collard leaf and lay flay on a flat surface. Spoon two heaping spoonfuls of the vegetable mixture onto the collard leaf and roll up to create a manicotti like roll. Place each roll into the sauced baking dish. Continue until the entire dish is filled.
7. Spoon tomato sauce on top of the manicotti, top with bread crumbs, and bake for 30 mins.
8. After 30 minutes, remove pan, and if using, top with daiya cheese, and place back in the oven for 10 mins
9. Let cool in pan for 5mins, serve, and enjoy!

Moroccan Shepard's Pie

I was reading vegetarian times recently and saw that they are hosting a contest for International Holiday Dish, this is a recipe that I thought of to enter. Trying to think of a recipe that had never been published, and that was international, AND holiday-esq, was a little difficult. In the end I came up with a Moroccan style Shepard's Pie. In my opinion Moroccan food is incredible, the flavors are great and you just feel exotic eating it. Because potatoes are very holiday, why not Shepard's Pie? Well here it is, and it turned out amazing!


What you need:
-Olive Oil
-1 red onion, chopped
-1 white onion, chopped
-1 head of celery, chopped
-4 cloves garlic, finely chopped
-1 large eggplant, cubed
-12 oz cremini mushrooms, sliced thick
-1 bag of cauliflower florets, chopped bite size
-1 can chopped tomatoes
-1 can garbanzo beans
-The juice of one lemon
-2 Tbsp chopped ginger
-1 Tbsp cumin
-1 Tbsp curry powder
-1 Tbsp Chili powder
-1 tsp Turmeric
-1 tsp Cinnamon
-Salt and Pepper to taste
-1 handful raisins
-2 1/2 Tbsp Peanut Butter
-Cilantro, chopped

-3 large Sweet Potatoes
-1lb. red or fingerling potatoes
-1/4 cup soy creamer, plain
-3 Tbsp butter substitute
-cumin, chili pepper, curry powder, cinnamon, turmeric, salt and pepper, to taste

1. Preheat oven to 350F
2. After prepping all the veggies, heat a large cast iron pot, and add enough olive oil to coat the bottom of the pot. Add garlic and ginger, cook until fragrant.
3. Add all the vegetables, except the tomatoes and garbanzo beans, and saute until softened. (when I did this part I had to add the vegetables in batches because there were so many)
4. Once all the vegetables have cooked down add the tomatoes and garbanzo beans. (don't drain the tomatoes and beans because the liquid will help with the broth)
5. Let the stew simmer while you prepare the potatoes.
6. Cook the potatoes so you are able to mash them. You can do this by boiling them, or piercing the potatoes with the knives and microwave until soft.
7. Once the potatoes are cooked, mash them, skins or not. (I like the skins on, but it is about preference)
8. Mix the mashed potatoes with the soy creamer, butter substitute, and spices until fully incorporated. 
9. After the potatoes are prepared, it's time to go back to the stew. Add the peanut butter to the stew and stir until incorporated.
10. Spray and 13x9 in pan with non-stick spray and pour the stew into the pan.
11. Spread the potato mixture on top of the stew and bake for 30 mins.
12. Let the "pie" cool for five mins, and serve. Top with cilantro. ( I think hot sauce is also delicious on top) 

Macaroons

Macaroons
Nothing is better then a good macaroon. Whether it is during passover or just a couple with an espresso to end a meal, they are delicious, but they are hard to make vegan. Well I solved that problem! We have to different recipes here, and both an be covered in chocolate (which I highly recommend :D) They are fantastic!


What you need:
-1 1/2 tsp agar flakes
-1/2 tsp baking powder
-2 Tbsp hot water

-Juice from 1/2 a orange
-Juice from 1/2 a lemon
-1/4 cup coconut milk (full fat)
-7 Tbsp powdered sugar
-4 Tbsp flour (any type)
-1/3 tsp baking powder
-2 Tbsp coconut fat, melted
-3 Tbsp corn starch
-1 1/2 cup coconut, shredded

-semi-sweet or dark vegan chocolate

1. Preheat oven to 350F
2. In a small bowl mix together the agar flakes, 1/2 tsp baking powder, and hot water, and mix until combined, set aside.
3. In a separate bowl mix together orange juice, lemon juice, coconut milk, powdered sugar, flour, 1/3 tsp baking powder, corn starch, and coconut. Mix until combined.
4. Add agar mixture to the bowl and mix completely.
5. Add coconut to the bowl and mix until until all coconut is moistened.
6. using a 1 inch ice cream scoop, scoop balls of the mixture and place on a greased baking sheet.
7. Bake for 10 minutes, until slightly browned.
8. Remove from pan and cool on wire rack until completely cooled.

To make chocolate covered:

1. Melt chocolate in a double boiler.
2. Spoon a layer of chocolate over completely cooled macaroons
3. Once all complete, place in freezer to chill

For Almond Macaroons

-Replace flour with almond meal

-Add 1 tsp almond extract

-Add toasted, sliced almonds atop melted chocolate

Oatmeal Raisin Walnut Cookies

Oatmeal Raisin Walnut Cookies

Who doesn’t love a good hearty oatmeal cookie? I love them, they are good for a great breakfast cookie with coffee or my favorite, with some delicious vanilla ice cream (soy). Enjoy!!! Even try mixing it up.

What you need:

-1/2 cup canola oil

-1/3 cup brown rice syrup

-3/4 cup brown sugar

-1/3 cup soy milk

-1 tsp vanilla extract

-2 1/3 cup whole wheat flour or all-purpose flour (I mix my whole wheat and AP flour in a big container, so it’s about 50/50)

-3/4 tsp baking soda

-1/2 tsp baking powder

-2 Tbsp cinnamon

-1 ¼ tsp allspice

-1 tsp nutmeg

-2 cup instant oats

-1 ½ cup raisins

-1 cup chopped walnuts

1.      Preheat the oven to 350F.

2.      In a large mixing bowl, combine oil brown rice syrup, brown sugar, soy milk, and vanilla. Mix until thoroughly combined.

3.      Slowly mix in flour, baking soda, baking powder, cinnamon, allspice,  and nutmeg until completely combined

4.      Fold in oats, raisins, and walnuts.

5.      Scoop with a 2 inch ice cream scoop, or form 2 inch balls and place on a greased baking sheet. ( you may need two or more)

6.      Bake for 10-11 minutes until slightly brown, remove from oven and let cook on pan for 2 minutes until moving to a cooling rack.

Variations:

Blueberry-Almond Cookies:

-Replace the raisins with dried blueberries.

-Replace the walnuts with chopped almonds

-For a more intense almond flavor, add ½-1 tsp almond extract.

Cranberry-Pecan Cookies:

-Replace the raisins with dried cranberries

-Replace the walnuts with chopped pecans