Coconut Oatmeal Cookies

These cookies are so good they should be banned. Banned from my diet FOREVER. They are rich with the flavor of toasted coconut, and perfectly nutty and chewy, like any oatmeal cookie worth it's salt should be. One of the things I love most about this cookie is that it isn't too sweet. I'm a sucker for a good oatmeal cookie, and heck, I figure it is at least somewhat better for you than the average cookie, since it has oatmeal in it--am I right?!

Anyway, I think the original recipe (that I have completely deviated from to achieve a vegan, less sweet, less salty, more whole grain version) came off of the back of an oatmeal container from a few years ago. I don't even recall the brand, all I remember was that the tube was red, and that it was a store brand, not Quaker oats. The leavening agents and oatmeal are all that remain from that original recipe.

A few things before we get started:

• You really want to mix the flaxmeal with hot water, and then let it cool off. It doesn't take long, so do this step first, then mix the dry ingredients, then mix the soy milk with the flaxmeal. 
• I have made this with a dash of cinnamon in the past, and it was epic. But I like the plain unadulterated version I share here, because I love the flavor of toasty coconut that much
• I really recommend letting the cookie dough hang out in the fridge for a while. I let this batch (pictured below) stay in the fridge for about 3 hours. It helps with the flavor and texture. Almost all types of cookie dough benefit from some refrigeration. I don't know why, so it must be magic. Wonderful, wonderful cookie magic....

Coconut Oatmeal Cookies

makes about 4 dozen

1 cup vegetable shortening

1/2 cup white sugar

3/4 cup brown sugar, packed

1 tablespoon flax

2 tablespoons very hot water

1/3 cup soy milk, or vegan milk of choice

2 tsp vanilla

1 cup all purpose flour

1 cup whole wheat white flour (or substitute regular whole wheat flour, though it will be a courser cookie)

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 cups old fashioned rolled oats

2 cups (or a 7 oz. bag) shredded coconut

In a small bowl or teacup, mix together the flaxmeal and hot water until thick and gloopy. Set it aside to cool.

In another bowl, stir together the flours, salt, baking soda, and baking powder. 

Cream the shortening and sugars until light, scraping the sides of the bowl at least once. 

By now the flaxmeal should be cool. Stir in the soy milk and vanilla until everything is well combined. Add to the shortening and sugars until just combined. Add the flour mixture and stir until well combined. Add the oats and coconut, and mix until well combined. Cover the mixture and refrigerate for at least 2 hours, until it is cold. It can be refrigerated overnight. 

When you're ready to start baking, preheat your oven to 350. Line cookie sheets with parchment paper. Grease if that's your thing (but seriously, try a Silpat or parchment paper (it isn't made out of animal hides anymore, I promise), you won't regret it). Scoop rounded tablespoons or fancy-schmancy ice cream scoops full onto your pans, spacing them about 2 inches apart. Flatten the cookies with the back of a fork. 

Bake 10-12 minutes (12 for the tiny ice cream scooped version!). Allow to cool on a rack. Or burn yourselves horribly eating them straight out of the oven. Just don't say I didn't warn you...

My Spring Sandwich Trends

I don't like sandwiches when it's cold outside--with a few exceptions. Spring has finally gotten itself figured out up here in the rainy Pacific Northwest, and its arrival (accompanied by a dose of sudden busyness and illness) has inspired my current trend to eat sandwiches for most meals. Okay, maybe that was just what it seemed like over the weekend, but anyway. Here is what I've been eating a lot of for the past 3-4 days.

My current favorite vegan sandwich:

• Spread a moderate layer of some sort of hummus or bean dip on 2 slices of bread.
• 1 thick layer sliced tomatoes. Salt and pepper lightly, if desired (in my case: always!)
• 1 moderate layer thinly sliced English cucumbers
• 1 thick layer pepperoncini, sliced or halved, or whatevs. 
• 1 cup arugula 
• (optional: a layer of fresh basil leaves)
• Press together. Enjoy. Try not to get pepperoncini juices in your eye.

It's kind of weird to add a picture of a munched
 on sandwich, but that's how I roll.

And I just realized as I took my first bite of this very sandwich today: this might might make a pretty epic salad if topped with a simple vinaigrette and some olives. Now I wish I had olives on hand...  

Here is the Hummus I made. It's nothing fancy, just a particularly less fatty and less garlicky version of the classic stuff. With fresh thyme, since I had it on hand. Fresh herbs make everything better *grin*

Quick, Lower Fat Hummus

1 can garbanzo beans, drained and well rinsed

1 tablespoon extra virgin olive oil

1 heaping tablespoon tahini (leave it out if you are allergic to sesame, of course)

2 smallish cloves garlic, minced

handful of fresh thyme leaves, or herbs of your choice. Good candidates include: rosemary, oregano, basil, and flat leaf parsley. Cilantro might also be pretty tasty. So could a splash of lemon. 

1/2 cup water, set aside

salt and pepper to taste

In a food processor, blend all ingredients except for the water. With the machine running, add a stream of water until the hummus reaches your desired consistency. It probably won't take the entire amount of water, but it depends on what you're using the hummus for. For sandwich spread, I liked it a little thin, so it spreads easily. When it has reached your desired consistency, season with salt and black pepper to taste.

Black Bean Tofu

This was my lunch today. It was so good that I had to post it, even though I couldn't find my camera (the photo was taken with my phone, which is why it has that Precious Moments vignette quality...).

I kind of came up with this on the fly, after feeling quite sorry for myself after having some pretty icky Asian takeout last night. I wanted something good. Something with depth of flavor, not just fried tofu tossed with some chili, HFCS, and vinegar. My tummy can't handle that kind of abuse.

Tofu can be good. It should be good. I found that was missing food cooked with black beans. You know, those little fermented soybeans in dishes like Black Bean Chicken and Twice Cooked Pork (the Szechuan dish of stir-fried pork belly --what the rest of us know as bacon--basically a heart attack on a platter).  Black beans are salty, oily, a little smoky, and absolutely delicious. You can find them at Asian groceries and some supermarkets, if they have a good ethnic foods section.

This recipe serves three to four. Four, if you are the kind of weirdo that sticks to serving suggestions. My family just isn't. My 2 year old could easily finish off an entire pan of this if I let him.

I served this with plain old spinach stir-fried with garlic and steamed rice. Very bland sides like steamed veggies would really compliment this dish, since it is quite flavorful.

Black Bean Tofu

1 block tofu pressed and cut into 1 inch cubes**
2 cloves of garlic, minced
1 bunch green onions, cut into 1 1/2 inch lengths (green parts only)
2 rounded tablespoons fermented black beans
1-2 tablespoons oil, for the pan (less if you can get away with it)

Heat a large non-stick skillet over medium high heat. When the pan has gotten quite hot, add some oil. Toss in the garlic and stir for a few seconds. Add the cubed tofu. Saute until all sides of the tofu are light golden brown. Add the black beans and toss to coat. Continue to saute until the cubes of tofu are caramelized in places. You want lots of spots of dark brown. Toss in the green onions and saute just enough to wilt them. Serve with simple vegetables and plenty of steamed rice.


**This recipe was tested using 19 oz blocks of organic tofu from Trader Joe's. The big box that does not specify firmness. It is rather soft, and absorbed the flavor of the sauce quite well. If your block of tofu is the 14 oz variety, I recommend adding half a cup of chopped veggies, such as sliced onions or celery, after letting the tofu cook for a few minutes. Alternatively, cut back on the black beans by about 1/2 tablespoon.

Happy St. Patrick's Day Pancakes

As you can see, we are celebrating with green pancakes. I loved doing stuff like this as a kid, and my eldest little boy thought these were the coolest thing ever.

Here is the recipe I used, inspired by the original pancake recipe from The Joy of Cooking.

First, make the soy buttermilk. Combine 1 1/2 cups soy milk with about 1 1/2 tsp apple cider vinegar. Stir and set aside to thicken.

Mix together in a large bowl:
2 cups flour (1 cup whole wheat, 1 cup all purpose)
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 tablespoons sugar (you can leave this out if you don't want your pancakes to be so sweet)

In another bowl, mix well:
1 ripe banana, mashed
1 tablespoon flax seed mixed with 1/4 cup very hot to boiling water
3 tablespoons canola, or other mild oil
1 tsp vanilla
soy buttermilk you just made
up to 1 tsp green food coloring--depends on how green you want your pancakes =)
2/3 cup water

Heat either a well seasoned cast iron skillet or a heavy bottomed nonstick skillet over medium heat. You will know that the pan is ready to use when water sprinkled on the pan dances across the surface. Make a well in the dry ingredients and pour in the wet. Stir until just combined, taking care not to over stir. At this time, if the batter seems too thick, add a little extra water. (Alternatively, use your first pancake, what we call a "test" pancake in my house, to determine if your batter is so thick that it isn't raising well or cooking through before getting too dark on bottom.) Spray hot pan lightly with oil. Drop 1/4 cup of batter into pan. You can cook multiple pancakes at a time if you skillet is large enough, but don't crowd the pan or nothing will cook well. When bubbles begin to rise to the surface around the edges of the pancake, flip. When you can no longer see raw batter around the edges of the pancake and it is fluffy in the center, it is done.
Serve with maple syrup, or, as we did, with apple butter. You can freeze the leftovers to toast later.

Waste Not Want Not Wednesday: Very Veggie Fried Rice

When I made this for lunch recently, Jonathan, my 2 year old son said, "Like this meal." That's great news for me. This lunch dish was composed primarily out of leftover ingredients I wanted to use up when I cleaned out my refrigerator.

You could make this for lunch, as we did, as a side dish at dinner, or keep some in the refrigerator for a nourishing snack. It reheats well, though I think it's yummiest fresh from the pan.

Very Veggie Fried Rice
serves 4-6, depending on appetite!
1 cup frozen peas

1 large carrot (or 2 small), diced fine
1 large celery stalk, diced fine
(alternatively, use up to 2 cups of leftover veggies. You may need to adjust the seasoning if you choose to do this)

2 cups leftover cold cooked brown rice
1/2 cup green onions, white and green parts, minced
2 tablespoons hoisin sauce
1 tsp five spice powder
1/2 block tofu, or, leftover tofu from another meal
1 tablespoon grated ginger
3 large cloves garlic, chopped
2 tsp low sodium soy sauce
low sodium soy sauce or Bragg's Liquid Aminos to taste
chopped peanuts, chopped cilantro, and Sriracha (optional) to garnish
1-3 tablespoons oil, for the pan

To keep this lower in fat, use a large non-stick skillet or wok. That will significantly reduce the amount of oil necessary to "fry" your rice.

Squeeze the excess moisture from your tofu and break into medium chunks on a plate. Sprinkle tofu crumbles with five spice powder and soy sauce. If you are using leftover tofu, skip this step, and add the five spice powder when you add the garlic and ginger.
Heat 1 tablespoon of oil in a large nonstick skillet over medium high heat. Add the chopped garlic and ginger. Saute for about 30 seconds, just until cooked. Be careful not to burn! Add the chopped celery and carrot and cook until softened, about 4-5 minutes. Add the tofu and cook until heated through, about 2 minutes. At this point, add more oil to the pan, if necessary. Add the cold brown rice and cook until hot, stirring often. Stir in the hoisin sauce and green onions. Check the seasoning. Add Bragg's if it needs more salt.
Serve in bowls, garnished with chopped peanuts and cilantro. For those who (like me) like it spicy, drizzle with Sriracha. This would probably be great with a wedge of lime, too!

"Buttermilk" Biscuits

Vegan food is not inherently healthy. This recipe definitely proves that. Ever since I started toeing the water of veganism, I have been on a quest for a decent biscuit recipe. It's been pretty difficult to find one that I liked. Usually, the biscuit ends up tasting like Earth Balance or soy. Not my favorite flavors. This is my favorite recipe (well, for now, anyway). It's based on the buttermilk biscuits from the 2006 edition of The Joy of Cooking. I veganized the recipe in a way that would minimize the soy flavors. You could use almond milk in this recipe, but I did not want my biscuits to taste like almond. I want them to taste like biscuits. If you do not have coconut oil, you could try using a non-hydrogenated shortening. These are good the next day, best if rewarmed in a hot oven. 

"Buttermilk" Biscuits (adapted from The Joy of Cooking, 2006 edition)

makes about 9 massive biscuits; for smaller biscuits, adjust cooking time

2 cups all purpose flour, or whole wheat combination

1 tablespoon baking powder

1/2 tsp baking soda

1/2 tsp salt

2 tablespoons cold Earth Balance

2-3 tablespoons cold coconut oil

3/4 cup cold Rice milk

1/4 cup cold soy milk

1 tablespoon vinegar

Mix the milks and vinegar and set aside while you prep the other ingredients.

Preheat the oven to 450. Line a baking sheet with parchment paper. 

Mix the dry ingredients in a large bowl. Cut in the fats using your fingers or a biscuit cutter. The mix should resemble peas. Make a well in the center and pour in the milk mixture. Stir together. Knead the dough about ten times in the bowl, until the dough comes together. Dump out onto a well floured board and knead a few more times. With your hands, flatten dough out to about 1/2" . Cut biscuits out and place on baking sheet. Knead scraps together and keep cutting until you run out of dough. Group the biscuits close together on the baking sheet. This helps them get super tall and fluffy. 

Bake for 10-13 minutes, until golden brown. 

I recommend eating them with hot out of the oven with a smear of jam, but that is just my preference :)

House Balsamic Vinaigrette

I have a confession to make. I generally hate salad. At least, I did, until I began to experiment with the classic sherry vinaigrette on page 56 in the French Farmhouse Cookbook by Susan Loomis. I discovered that I don't like sherry vinegar, and that I am a wimp about mustard, so I tweaked and tweaked until I came up with a recipe that I really did enjoy*. Now I like salad :) In fact, one of my absolute favorites is a simple salad of baby greens and grape tomatoes tossed with a little of this vinaigrette.

This recipe forms the base for all of my homemade salad dressings, with few exceptions. It's very easy, can be made by hand, in a blender, or in a food processor, and tastes infinitely better than bottled dressings. Homemade salad dressing seems so fancy (from this bumpkin's perspective, anyway), but really, they are the easiest thing in the world. Mine probably aren't cheaper than the store bought bottles of, say, Kraft, or whatever, but that's because I use quality--often organic--ingredients, not cheap soybean oil and vinegar.

A note for those worried about the amount of fat in this:
First of all, eat real food in moderation and enjoy life :)
Second, I dress an entire bowl of salad for my family with about 2 tablespoons of this, no joke. A serving size for any fat is 1 tablespoon, I believe. This dressing is flavorful and sticks well to salad leaves because it is a thick emulsion. It just takes a little while to get it gently tossed in the leaves. Also, I don't like very vinegary dressings. So if you want to add less fat, do it. I don't care. You'll probably end up needing way more salad dressing for the same amount of leaves.
Third, this the only salad dressing that my little two and a half year old always eats. Back when we ate dairy, he wouldn't even reliably eat ranch. It's also one of the only dressings that I like.

House Balsamic Vinaigrette
makes just over 3/4 cup
1/3 cup good quality balsamic vinegar
1/2 tsp dijon mustard
1/4 tsp black pepper
salt to taste
1 clove garlic, finely minced
1/2 cup good quality olive oil

Mix everything but the oil in a small mixing bowl, food processor, or blender. Slowly add the olive oil, whisking or blending all the while, until the olive oil is fully incorporated, creating a thick emulsion.

*But it all came about because of that original recipe by Susan Loomis, so a big fat thanks to her!