Recipe: Chocolate Chip Cookies

Happy vegan birthday to me!

Ten years ago this January I stopped eating meat. My friend Brennan loaned me her copy of Skinny Bitch and, despite it’s problematic, shame-y language, I was forever changed.

In one day I began eating vegan, stopped smoking, and ditched caffeine. Three days and one gnarly withdrawal headache later, I reunited with my college sweetheart, coffee. But since that first day, cigarettes and meat have been out of my life.

I ate solidly vegan for a year and a half and was glow-y AF. Over the years I added back in cheese, removed cheese, added eggs, added seafood, removed seafood, added cheese, removed eggs, etc. etc. etc. You get the point. My diet has been tweaked according to my needs, but the primarily plant-based aspect has been steadfast.

So, today I celebrate TEN YEARS of plant-based eating with a vegan recipe I’ve been making since the beginning: chocolate chip cookies.

When I lived in my sorority house meat-loving frat stars would come over and house these things and my sisters even created a Facebook fan page called Bailey’s Vegan Cookies. I mean come on, a fan page for ONE recipe. That is a testament. Enjoy!

Ingredients

2 1/2 c whole wheat pastry flour
1/2 T baking soda
1 t sea salt
1 1/2 c cane sugar
1 1/4 c coconut oil
1/4 c cold water
1 T molasses
1/2 T vanilla extract
4-5 oz chocolate chips (I like Enjoy Life)

Optional:
1/2 c chopped walnuts

molasses for color + iron
walnuts for omega-3s

Instructions

  1. Preheat oven to 375°F and line baking sheets with parchment.
  2. Whisk together flour, baking soda, and sea salt in a medium bowl and set aside.
  3. Using a stand or hand mixer, mix sugar and coconut oil on medium until creamy.
  4. Mix in water, molasses, and vanilla until well combined.
  5. With mixer on low, add a third of flour mixture to wet ingredients until almost completely combined. Repeat two more times until flour mixture is fully incorporated, careful not to over-mix.
  6. Fold in chocolate chips and chopped walnuts (if using) until just combined.
  7. Using a spoon or cookie dough scoop, evenly space cookie dough balls on the baking sheets about two inches apart.
  8. Bake for about eight minutes, until the edges are golden brown.*

*Baking times may vary depending on the oven and rack placement. Keep an eye on ’em!

sugar and coconut oil: so fluffy I could die
step four
mountain o cookies

For best results, eat warm ;)

Droooool.

Depending on dough ball size, this recipe yields 30-36 cookies.

Adapted from Skinny Bitch in the Kitch.


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Recipe: Mujaddara

Mujaddara is a Lebanese dish, but I’ve also seen it associated with Jordan and Iran. I believe the origins are regional and predate today’s borders, but if you have more info please let me know in the comments below.

This recipe is simple,  savory, and an unsuspecting crowd pleaser. The caramelized onions are heaven and the vibrant spices bring the dish to life. Rick houses it.

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Ingredients

1 c lentils
1/2 c olive oil
1 t cumin seeds
1/2 t black peppercorns, cracked or whole
3-5 red onions
2 t sea salt
3/4 c brown basmati rice
1/2 t ground cumin
1/2 t cayenne
1″ cinnamon stick
3 c water
1-2 lemons
2 T pine nuts, toasted (optional)

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  1. Put lentils into a medium saucepan and cover them with about an inch of cold water. Bring it to a boil over medium-high heat, then turn down to a simmer and cook about 20 minutes. Drain and set aside.
  2. While the lentils cook, heat the oil in a large skillet over medium-high heat for a minute. Add cumin seeds and peppercorns, occasionally shaking the pan until the cumin seeds darken, about one minute.
  3. Sauté onions and 1/2 t sea salt, stirring often. The onions are done when they’re dark brown in color with slightly crispy edges. This will take about ten minutes.
  4. With a slotted spoon, move about half of the onions to a tea towel or paper towel-lined plate. These are for garnish.
  5. Add ground cumin, cayenne, and cinnamon stick and sauté about one minute.
  6. Add rice, stirring often until some grains start to brown. In quick succession, add the cooked lentils, water, and remaining sea salt and bring to a boil. Turn heat down to a simmer, cover, and cook 30 minutes.
  7. Keeping the lid on, turn off the heat and allow the rice mixture to steam for about five minutes.
  8. If using, toast pine nuts in a small skillet over medium-low heat about five minutes.
  9. Serve rice mixture with the reserved onions, a squeeze of lemon juice, and pine nuts, if using.

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Unlike the photo above, make a polished table presentation by filling a mold or small bowl with the dish and flipping it onto a plate.

Enjoy this mujaddara for lunch or dinner, as a side, or as a main course.

Serves four.

Adapted from Lebanese Lentils, Rice and Caramelized Onions.

Recipe: Pad Thai

 

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Ingredients

6 oz rice stick noodles
1/4 c maple syrup
1/4 c mirin
3 T ketchup
3 T soy sauce or tamari
1 1/2 T lime juice
1 T sambal oelek or sriracha
~15 oz baked tofu*
1/2 red onion, cut into 1/4″ slices
2 garlic cloves, minced
3 scallions, chopped
1 handful of baby carrots, shredded
1/4 c fresh cilantro, mint, or combo, chopped
1/2 c roasted peanuts, chopped

*Get hard, vacuum sealed tofu in the refrigerated section. Don’t get the crumbly stuff. This should require a knife!

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  1. Cook noodles according to package directions. Drain, rinse, and set aside.
  2. Whisk syrup, mirin, ketchup, soy sauce, lime juice, and sambal oelek together. Set aside.
  3. In a large skillet, heat coconut oil over high. Add tofu and stir-fry for four minutes.
  4. Add onion and garlic and stir-fry for one minute.
  5. Add noodles and sauce mixture and stir-fry until even coated.
  6. Add scallions and carrots and stir-fry until all ingredients are well combined and heated through.
  7. Remove skillet from heat. Stir in herbs and peanuts.

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Serves four.

Adapted from Skinny Bitch in the Kitch.

Recipe: “Chicken” Salad

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You might feel suspicious of this recipe at first, but it’s addicting. It’s been a staple in my diet for nine years and never ceases to satisfy.

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Ingredients

1/2 c vegan mayo, like this one
2 t lemon juice
1 T nutritional yeast
1/2 T maple syrup
1/4 t sea salt
1/4 t curry powder
1/4 t black pepper
~10 oz Hilary’s World’s Best Veggie Burger*, cooked and chopped
1/4 c seedless red grapes, halved
1 celery stalk, diced
2 T fresh parsley, chopped
whole wheat bread (optional)

*Please don’t skimp and buy a sketchy veggie burger. It doesn’t have to be Hilary’s (see ingredients via link), but it should have a recognizable ingredient list and ideally be organic.

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  1. Cook the veggie patties according to package instructions, then chop.
  2. Whisk together the mayo, lemon juice, yeast, syrup, sea salt, curry, and pepper and set aside.
  3. In a separate bowl, combine the patties, grapes, celery, onion, and parsley.
  4. Add mayo mixture to patty mixture and toss until evenly coated.
  5. Serve on toasted bread as a sandwich or over a bed of greens as a salad.

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This makes fabulous leftovers because the flavors really meld together in the fridge.

Serves four.

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Adapted from Skinny Bitch in the Kitch.

 

 

 

 

Recipe: Magic Tofu Quiche

This quiche is magical because I spotted a local meat eater going back for seconds. It’s also gluten-free!

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“Buckwheat groats” is fun to photograph and fun to say.

IMG_2162Ingredients

Crust Ingredients
1 T ground flax
6 T water, divided
1 c almonds, ground into flour
1 c buckwheat groats, ground into flour
1 t dried parsley
1 t dried oregano
1/2 t sea salt
1 T coconut oil

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If you need an ego boost, make a homemade quiche crust.

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Filling Ingredients
14 oz block of firm tofu
1 T coconut oil
1 yellow onion, thinly sliced
6 garlic cloves, minced
8 oz cremini mushrooms, sliced
1/2 c fresh basil leaves, chopped
1/3 c oil-packed sun-dried tomatoes, chopped
1 c spinach
2 T nutritional yeast
1 t dried oregano
1 t sea salt
1 t black pepper
1/2 t red pepper flakes

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  1. Preheat oven to 350 degrees F and lightly oil a glass pie dish or quiche dish.
  2. Drain the block of tofu and wrap it in a few tea towels or paper towels. Place a couple of books on top of it to press out the water while you prepare the crust.
  3. Whisk flax and 3 T water in a small bowl and set aside.
  4. In a large bowl, stir together the almond meal, buckwheat flour, parsley, oregano, and sea salt.
  5. Stir in the flax mixture and oil until mostly combined, then add the remaining 3 T of water. The dough should stick together when you press it between your fingers.
  6. Crumble the dough evenly over the base of the pie dish. Starting from the middle of the dish, press the mixture evenly into the dish, working your way outward and up the sides. Poke a few fork holes in the dough so air can escape.
  7. Bake the crust at 350 degrees F for 13 minutes, or until lightly golden and firm to touch.
  8. Increase oven temperature to 375 degrees F.
  9. Break up the tofu block and put into food processor. Process until smooth and creamy. If it doesn’t get creamy, add a tiny splash of coconut milk to help it along.
  10. In a pan, add oil and sauté the onion and garlic over medium heat for a few minutes.
  11. Add the mushrooms and a pinch of sea salt and cook until most of the water cooks off the mushrooms, about ten minutes.
  12. Stir in the basil, tomatoes, spinach, nutritional yeast, oregano, sea salt, black pepper, and red pepper flakes and cook until the spinach begins to wilt.
  13. Remove from heat and stir in the creamed tofu until thoroughly combined.
  14. Pour mixture into the crust, smoothing out until even.
  15. Bake uncovered for 30-35 minutes, until the quiche is golden and firm to the touch.
  16. Cool quiche for 20 minutes on a cooling rack before slicing and serving.

Quiche goes great alongside a simple salad for breakfast, lunch, or dinner.

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Serves 4-6.

Adapted from Sun-dried Tomato, Mushroom, and Spinach Tofu Quiche.