Yummy Vegan Fudgy Chocolate Oatmeal Cookies TERRIFIC!

I made another of Chandra's cookie recipes tonight! This recipe is from her book,  Vegan Cookies Invade Your Cookie Jar. Check it out, if you haven't already. It rocks!

I used 50/50 whole wheat and unbleached flours. And I used vanilla flavored almond milk for the nondairy milk. Finally, since I was out of dried fruit (drats!), I didn't add the cherries. All else was the same as the recipe below, however.

The result? A sweet treat!

Fresh out of the oven, very cake-like in the center and crispy on the edges. Several hours later, more cake like. The oats give it a heavier, chewy feel (like oatmeal raisin cookies).

Totally will bake them again!!!

CHOCOLATE FUDGY OATMEAL COOKIES

Add oatmeal to almost anything and suddenly it's healthy! These cookies are chocolaty and fudgy, yet seem a perfectly acceptable afternoon pick-me-up with a dose of everybody's favorite whole grain. Dried cherries or raisins give them a grown-up touch, but if you're serving dried-fruit-a-phobes, they're just as good without.

Ingredients

2 cups quick-cooking oats 

1 2/3 cups all-purpose flour 

2/3 cup cocoa powder 

1/2 teaspoon baking soda 

1/2 teaspoon baking powder 

3/4 teaspoon salt 

1 1/2 cups sugar 

2 tablespoons ground flax seeds 

2/3 cup nondairy milk 

2/3 cup canola oil 

1 1/2 teaspoons pure vanilla extract 

1/4 teaspoon almond extract 

3/4 cup chocolate chips 

1 cup dried cherries, chopped, or raisins (optional) 

Directions

Preheat oven to 350°F. Line two baking sheets with parchment paper.

In a medium-size bowl, stir together oats, flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

In a large bowl, beat together sugar, flax seeds, and nondairy milk until smooth. Add the oil and the vanilla and almond extract and beat until well mixed. Fold in half of the flour mixture to moisten, then fold in the remaining half. Just before the mixture is completely combined, fold in the chocolate chips and dried cherries or raisins, if desired.

For each cookie drop 2 generous tablespoons of dough onto the cookie sheet, leaving about 2 inches of space between each cookie. If desired, flatten slightly with moistened fingers or the moistened back of a measuring cup. Bake for 10 to 12 minutes until cookies are firm and risen. Let the cookies rest on the baking sheet for 5 minutes then transfer to wire racks to complete cooling. Store in a tightly covered container.

Chef Suggestions

Leave the dough unflattened for more chewy cookies or flatten a bit for a firmer texture.

             Peanut Butter Oatmeal Cookies ~ Vegan Style 

It's so exciting when you find that eggs and dairy are unnecessary to happy, healthy, delicious living! We've been duped for so many years to think otherwise!

These cookies are so tasty! And... there's enough GOOD FOR YOU ingredients in them to make you feel a little better about enjoying more than one! (In fact, good luck to those of you who think you can stop at just one!)

INGREDIENTS:
1 cup whole wheat flour
1/3 cup unbleached flour
1 tsp baking powder
3/4 teaspoon baking soda
1 1/4 tsp ground cinnamon
1/2 tsp salt
2 cups rolled oats
1/2 cup extra virgin olive oil
1/2 cup creamy natural peanut butter
1/2 cup turbinado sugar/unrefined sugar
3/4 cup packed brown sugar
1/3 cup almond milk (or soy or rice)
4 tsp ground flax seeds
1 1/2 tsp pure vanilla extract


DIRECTIONS:
1) Preheat oven to 350 F. Lightly grease 2 baking sheets or line them with parchment paper.

2) In a medium-sized bowl, sift together dry ingredients.

3) Beat together "wet ingredients", then add dry ingredients and stir well.

4) Roll teaspoon fulls of dough and press with fork 2" apart on cookie pan, and bake 12-14 minutes until slightly browned at edges. Let the cookies rest on the baking sheet for 5 minutes before transferring to wire racks to complete cooling.

Store loosely covered.

NOTE: When I made these, I didn't "let them rest" for the 5 minutes, as I needed the pans to continue baking more. I let them cool, however, before eating. VERY tasty!!!!!!!!!!!!!!!!!!!!

Baked Oatmeal - Vegan & So Sweet!

I always enjoyed making baked oatmeal for my family. So much sweeter and more tasty than plain oatmeal.

Give it a try, and see what you think!

Mix it up the night before, and set it aside, covered, in the refrigerator. While you're getting ready for work, or dressing the kids for school, bake it so breakfast can be served quickly. So convenient!

Ingredients

• 2 cup rolled oats
  
  
• 2 tsp baking powder
  
  
• 1 cup almond (or rice or soy) milk  
                                                             
• 1 cup unsweetened applesauce
  
  
• 1/2 cup brown sugar (or 1/4 cup pure maple syrup)
  
  
• 2 tsp cinnamon
  
  
  1/8tsp ground ginger

Instructions

Preheat oven to 350F. Combine all ingredients together in a mixing bowl. Transfer to an oven safe-dish and refrigerate, covered until ready to bake, or prepare immediately. Bake about 30 minutes, until a toothpick inserted into the center comes out clean. The oatmeal with puff up and when done, will be slightly "crusty" on top and at the edges. 

Vegan Black Bean & Corn burritos

Whether or not you're vegan like I am, this is a dish that will tickle your taste buds and satisfy your tummy! They freeze, well, too. I make a bunch, and then freeze them for work lunches. They're awesome to tote, reheat in 1.5 minutes, and fill me up. Enjoy!

INGREDIENTS:
2 ears corn (or 1 1/2 cups frozen/canned, out of season), shucked and corn cut from cob
2 cups cooked black beans
3 cloves garlic, minced
1/4 chopped onion
1/2 cup chopped green and red sweet bell pepper (I use both, but one or the other is fine)
1 tomato, peeled and chopped
Small bunch cilantro, chopped
small amount olive oil
1 small can mild green chiles
Tamed jalapenos, chopped (as many as you like! I put mine on top of the filling before wrapping)
1/4 tsp cumin
1/2 tsp salt
1 tsp oregano
Flour tortillas of your choice (I like the multi grain, yummm!)

DIRECTIONS:
Saute first seven ingredients in olive oil for a few minutes on low to medium heat until onion is beginning to tender. Remove from heat, and add last 5 ingredients. Stir well. One at a time, put filling at center of burrito, and fold.

Serve with Rice on the side, if desired. I like these burritos served with lettuce, chopped tomato, chopped green onions and salsa. Yummy!

If you will be freezing these, store them in individual servings in plastic baggies. When ready to eat, remove from baggie, wrap lightly in a paper towel, and heat in microwave on 50% power for one and a half minutes. If you have more filling in yours than 1/2 cup, it might take longer. In which case, flip. Microwave another 45 seconds on 50% power and test to make sure it's heated through.

This recipe yields 7-10 burritos.

Amazing Vegan Autumn Soup

My mother often served a fabulous soup we called, "Autumn Soup". It had a lovely tomato base, lots of root veggies and cooked ground beef. While I always enjoyed the broth and "extras", I would pick out the meat. 

Over the years, I have tweaked the recipe to suit our needs and tastes. It's a wonderful dish that, served with whole wheat bread and fresh fruit, makes a wonderful meal. Even those who eat meat like it. Give it a try!

INGREDIENTS:
28 oz can vegetable juice
4 cups water
2 large cloves garlic, minced
1 small onion, chopped 
2 stalks celery sliced
4 carrots, peeled and sliced
3 ears corn, shucked and cut from the cob
4 medium potatoes, peeled and chopped
1 cup mixed small legumes/grains (ie - yellow split pea, lentil, quinoa, etc)
3 bay leaves
1 tsp salt (or to taste)
1/4 tsp pepper (or to taste)
2 cups macaroni, cooked al dente (cooled and drained)

I like to slow-cook my soup whenever possible. But you can also make this soup, easily, on the stove-top. I've done it with good results, in the past.

Add all ingredients, except for macaroni to your crock pot or stew pot.

CROCK POT: Cook on *high* for 2-3 hours, or *low* for 4-6 hours, or until vegetables are tender and legumes, soft.

STOVE TOP: Bring to a boil, and then reduce heat to low. Simmer, stirring occasionally, until vegetables are tender and legumes, soft. 1 hour, approximate. 

When soup ingredients are done cooking, remove bay leaves and discard. Stir in noodles until warmed through. 

Serve. 

Leftovers freeze wonderfully! Flavor is almost better the second day! When re-heating,  add a little water, if necessary  (noodles will absorb some of the broth). 

Enjoy! 

Vegan? You're Crazy!

Ever since I was a young girl, I had a problem with meat. It drove my parents nuts. Particularly my father. But knowing that it had once been a living, breathing animal made it revolting to me. It truly bothered me.

You might say that switching to a vegetarian diet was inevitable. My on again off again relationship with meat was doomed from the start. 

Over the past two years, I've learned enough about factory farming to not only find meat repulsive, but now also milk, eggs and cheese. Where I could eat a little pizza not so long ago, now I cannot. 

I have to admit that I never thought I'd be able to "live" without butter or cheese. But I truly don't miss either. 

The interesting thing is that I've found there are more awesome meals available to prepare than ever before. As a meat-eater or as a vegetarian. I'm trying and serving foods I never even knew existed, before! For example, kale, quinoa, wheat berries, radicchio, and edamame. 

Where one might think there'd be inordinate restrictions and an unending array of bland foods, there has been more flavor and variety! And, what I eat is definitely more colorful and attractive than it once was. Putting together a plate for dinner is like arranging art on a canvas. And, I'm encouraged knowing that a wide variety of colors translates into a greater range of vitamins and other healthful nutrients. 

Yes, I get enough protein. Yes, my meals are balanced. Yes, I have more energy than I used to. And, yes, my kids eat enough calories. Um, so do I, frankly. If you've ever seen me, you know I'm not a stick. 

I rarely get ill, now. That's been awesome. I used to catch absolutely anything that was "going around". I was sick every, single month. Seriously. I seem to be more resistant, now. 

I know what some of you are thinking. You could never eat tofu. Yuck. And veggie burgers from the freezer department? Ew, too gross for you. Right?

Well, surprise! I agree with you on those counts. The sheer number of ingredients listed on those "mock meat" packages makes them unappealing to me. I like my food real. Whole. And tofu just isn't my thing, either. Don't care for the texture. 

Not all of us vegans like the same things. Just like you meat eaters, out there, don't care for the same foods. We're all unique.

What do I eat?

Well, yesterday, I had peanut butter (the real stuff. No additives) and jelly ("All Fruit") on whole grain wheat bread, carrot sticks, and leftover red grapes set aside for lunch. 

Supper was a beautiful salad (baby spring leaf-lettuce mix, chopped broccoli, cauliflower florets, shaved carrots and sliced cucumber, topped with a homemade dressing of herbed red wine vinegar and sliced almonds) and garlic & olive oil couscous with garbanzo beans and dried cranberries. Sliced cantaloupe rounded out the meal.

Breakfast? I admit I eat strange things in the morning. For example, baked red potatoes with salt and pepper, drizzled with pure maple syrup. Absolutely heavenly! So creamy! I ate a few strawberries with it. 

Before you judge and label us vegans as "crazies", please see us as individuals. We are people with our own likes, tastes, and reasons for eating as we do. 

I can get along with you, and accept you (despite how I feel about what's on your plate). Please do the same for me.

Nevada Technical Colleges - Something for Everyone

     A wide variety of Nevada-based technical schools exist that cater to any dream.  

     Students who attend vocational schools based in Nevada have the rich opportunity to study a midst serene landscapes, snow-capped mountains, clear lakes and gorgeous desert valleys. And, with exciting cities such as Las Vegas just a short trip away, celebrating finals has never been more fun.

     Nowadays, young men and women come from all over the country to attend technical programs in Nevada. Relocating for learning purposes is no longer something reserved for college-bound individuals planning four-year degrees. In fact, choosing the state of Nevada for continued education can be the most logical choice for many students.

     For example, tech students planning a career in the culinary arts will likely find The Arts Institute (Henderson, NV), or Le Cordon Bleu (Las Vegas, NV) a perfect fit.  After graduating their program of choice, students will have all of the necessary knowledge and tools to immediately put toward gainful employment in any number of prestigious Nevada restaurants.

     The University of Phoenix (Henderson, NV) is the perfect technical college for prospective Nevada business students who wish to someday open up their own business, or manage one that already exists.

     Wherever a student relocates, there will always be a demand for hardworking, dedicated individuals interested in providing healthcare. Whether a Nevada tech student wishes to earn a degree in nursing, dentistry, or medical assisting, Everest College in Henderson and Harrington College in Reno are two trade schools worth seriously looking into. In addition, Anthem Technical Institute, in Las Vegas, offers training for such positions as “Medical Billing and Coding” and “Massage Therapy”.

     There is a need for law enforcement officers in any city. Two of the best Nevada technical institutes presently offering criminal justice programs are ITT Technical Institute (Henderson, NV) and Truckee Meadows Community College (Reno, NV). Here, students can come away with an Associate of Applied Science in Criminal Justice. Other programs offered also train paralegals, police officers, and corrections officers.

     Students interested in a career in Web design and development, software applications, data communication technology or electrical engineering need look no further than ITT Technical Institute (Las Vegas, NV),  or International Academy of Design and Technology (Las Vegas, NV) .  

     If you’re reading this, you’re probably in the midst of seeking a Nevada technical college that’s just right for you.  Perhaps you’re feeling confused by the sheer number of available schools. Take a deep breath. You can do this. Knowing what you wish to do for a living is half the battle. Once you know that, it’s easy to begin weeding out tech schools that aren’t appropriate. Call or visit any prospective school you’re interested in with a list of questions in hand.  As you speak with the school, take notes.

     You can afford to be choosy. This is your future you’re actively working toward. And, rest assured. Whichever Nevada technical institute you finally choose to obtain your education at, fulfilled dreams are a given.