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!