Vegan Peanut Better Chocolate Chip Cookies
This recipe is adapted from a recipe someone brought to the Vegetarian Society of Utah potluck. (Not sure of the source) The recipe called for coconut sugar and almond milk. I’ve replace the coconut sugar with dates, a whole food sweetener, and since I rarely have almond milk on hand, I just used water. I knew that small amount wouldn’t make any difference.
15 small pitted dates (deglet noor is the type I use)
1/4 cup water
1 cup rolled oats
1/2 tsp baking soda
1/3 cup natural peanut butter
1 T apple cider vinegar
1 tsp vanilla
1/3 cup vegan semi-sweet chocolate chips
Preheat oven to 350 degrees. Soak dates in the 1/4 cup of water for a few hours to soften them.* The water will not cover the dates but moisten all the dates the best that you can.
In a food processor fitted with an S blade, add oats and baking soda and grind to flour.
Add peanut butter, softened dates, vinegar, and vanilla. Grind to a thick dough. Carefully mix in chocolate chips.
*If you don’t want to take the time to soften the dates, grind the dates with the oats until crumbly then add other ingredients, including the 1/4 cup water.
Vegan Gingerbread Cookies
The original recipe in my cookbook Whole Food American Favorites calls for 1 cup of cashews instead of 1/2 cup of pecans or walnuts and does not include beans. This makes the cookie more flat like a sugar cookie. The recipe here has a cake-like texture. Still delicious and less fat. If you have a nut allergy, use hemp seeds in place of the pecans or walnuts.
Check out my YouTube video on how to make these here.
1 cup rolled oats
3/4 cup pitted dates
1/2 cup pecans or walnuts
1/4 cup cooked garbanzo beans
2 T molasses
1 T apple cider vinegar
1 t baking soda
3/4 t ground ginger
1/2 t cinnamon
1/4 t nutmeg
1/2 t vanilla
Grind oats, dates, and nuts in a food processor work bowl until crumbly. Add remaining ingredients and process to a dough. Scoop dough with a cookie scoop or spoon and place on a cookie sheet lines with parchment paper. Bake at 350 degrees for 10 minutes.
Chicken Style Cauliflower Gravy
This gravy is wonderful served over Thanksgiving Chic Pea Loaf or Cauliflower Mashed Potatoes. This recipe is from my cookbook Whole Food American Favorites.
1 pound cauliflower florets
1/4 cup raw sunflower seeds
2 T Chicken Style Seasoning (page 100)
1 1/2 t onion powder
Sea salt
Steam cauliflower in a covered pot with 1/2 cup water until tender. Blend steamed cauliflower, steam water, and remaining ingredients with 1 cup water until smooth. Add 1 more cup of water. Blend to mix. Heat if needed.
Cauliflower Mushroom Gravy
This gravy is great served over my Cauliflower Mashed Potatoes, Thanksgiving Chic Pea Loaf, or Holiday Lentil Loaf, and is in my cookbook, Whole Food American Favorites.
1/2 head cauliflower
1 t onion powder
1/2 t garlic powder
1/4 cup nutritional yeast
1/4 cup raw sunflower seeds
1 cup chopped mushrooms, cremini or white button
1 t dried thyme
Sea salt
Break off cauliflower florets into large pieces and steam in 1 cup water until tender. Transfer cooked cauliflower and steam water to blender jar, along with onion powder, garlic powder, nutritional yeast, and sunflower seeds. Blend until smooth. Set aside. Sauté mushrooms and thyme in 1/4 cup water until mushrooms are tender. Combine the cauliflower mixture with the mushrooms. Stir in more water to reach desired consistency. Salt to taste.
Thanksgiving Chic Pea Loaf
A perfect main dish for your Thanksgiving feasts! Serve with my Cauliflower Mushroom Gravy or Chicken Style Gravy. All these recipes are from my cookbook Whole Food American Favorites.
2 cups cooked mashed yam
1 medium onion, finely chopped
2 cups chopped mushrooms, cremini or white button
2 stalks celery, finely chopped
1 medium carrot, finely chopped
2 cloves garlic, minced
4 cups cooked chic peas (garbanzo beans)
1 cup rolled oats
1/2 cup chopped raw walnuts
2 T nutritional yeast
2 T organic tamari or balsamic vinegar
2 T tomato paste
1 T spicy brown mustard
1/2 t dried sage
1 1/2 t dried thyme
1/2 t dried rosemary, crushed
1/4 cup chopped fresh parsley
1 t sea salt
1/2 t black pepper
Bake yam at 350 degrees for 1 hour 15 minutes until soft. Set aside to cool. Sauté vegetables in 1/4 cup water until tender. Transfer to large mixing bowl. Add remaining ingredients, including baked yam, and mash with a pastry cutter until the mixture becomes sticky and holds together. Press into a 9 x 13 baking pan lined with parchment paper. Bake at 375 degrees for 20 minutes. Loosely cover with aluminum foil and continue to bake an additional 25 minutes. Uncover and brown for 10 minutes. Let set for at least 20 – 30 minutes before serving. Serves 10 – 12.
Wild Rice and Broccoli Pilaf
Serve as a side dish or stuff into acorn squash halves or other hollowed out winter squash for an attractive main dish.
1 cup wild rice
1 onion, chopped
2 cloves garlic, minced
1 cup sliced celery
1 cup chopped carrots
2 cups chopped mushrooms
4 cups chopped broccoli
2 ½ T Holiday Herb Mix
1/2 cup pumpkin seeds, pine nuts or chopped pecans
Sea salt
Cook rice according to package directions.
Saute onion over medium-high heat until it starts to brown. Add garlic and stir 1 minute. Add 1/2 cup water, celery, and carrots. Cook 5 minutes. Add mushrooms, broccoli and herb mix and cook until broccoli is desired tenderness. Stir in seeds or nuts. Salt and pepper to taste.
Pumpkin Chocolate Chip Muffins
These muffins are moist and sweet and a healthy Halloween treat.
1 1/2 cups rolled oats
1/3 cup millet
1 cup pitted dates soaked in 1/2 cup water 4 hours
1 1/2 cup canned pumpkin
1/2 cup raw pecans, divided
2 T dark brown sugar (optional – *suggested brand below)
2 t cinnamon
2 t ginger
2 t baking powder
1 t baking soda
1 T apple cider vinegar
1 t vanilla
1/3 cup chocolate chips
Grind oats and millet in food processor or strong blender to a flour. Stir in cinnamon, ginger, baking powder and baking soda. Blend dates, soak water, pumpkin, sugar, vinegar and vanilla until smooth.
Pour over dry ingredients, add chocolate chips and mix well until flour is well incorporated. Spoon into muffin tins and bake at 350 degrees for 17 minutes. Makes 9 – 10 muffins.
*I hardly ever use processed sugars, but when I need to kick up the sweetness a little more than a whole food sweetener will do without making the end result too heavy, (it only takes a little) this is the sugar I use. I love the molasses flavor that it lends. It’s perfect for these muffins.
Apple Oatmeal Crumble
Oat groats are the whole oat kernel when it comes off the plant. Eating grains in their whole intact form is the most nutritious way to eat them. And oats, in particular, are one of the best foods for restoring a healthy gut. (This is a great interview with Dr. Richard Matthews about this.) And Dr. Tom O’Bryan, who specializes in gut health, says that the pectin in cooked apple skins is more biovailable then raw and is really good to heal the gut. (Video interview with Dr. Tom O’Bryan) He recommends eating a tablespoon of cooked apple 3 times a day. I figure I’ll get it done in one shot with breakfast. It’s a great way to sweeten up the oats. Feel free to add a tablespoon or two of chopped nuts or sprinkle on some flax meal.
Watch my video on how to make this using cranberries here.
1/2 cup oat groats
1 cup water
2 T raisins
1 large apple chopped
1/2 cup rolled oats
1 1/2 t cinnamon
1/4 t cardmom
Soak oat groats and raisins in the 1 cup of water over night. In the morning, transfer everything to a sauce pan, cover, turn the stove to medium heat and set the timer for 8 minutes. After 8 minutes, oats should be boiling. Add the chopped apple, bring back to a boil, leave on burner but turn off heat. Let it set for 15 or 20 minutes.
Green Spanish Rice
On an elimination diet I always have cooked rice and sweet potatoes on hand. For this recipe I use the yellow fleshed sweet potatoes instead of orange. They have a firmer texture and believe it or not, replace the texture of beans, which are often not tolerated by those with food sensitivities. This is one of my more advanced stage recipes. I wasn’t able to add tomatoes or chili powder until after a year. When I was finally able, halleluia!
Cooked short grain brown rice
1 small baked sweet potato, cut in 1/2 inch cubes
1 onion, chopped
1 clove garlic, minced
2 tomatoes, chopped or can chopped tomatoes
1 t turmeric
2 t chili powder
4 cups finely chopped broccoli
1 small bunch cilantro, chopped
1/4 t black pepper
Salt to taste
Sauté onion in dry pan until it starts to brown. Add garlic and cook 1 minutes stirring constantly. Add tomatoes and cook until juicy. Add spices and broccoli. Cook until broccoli is tender. Add sweet potato and desired amount of rice, cilantro and pepper. Heat through if needed. Salt to taste.
A nice addition is chopped almonds or pumpkin seeds.
Spicy Cabbage with Rice
Another “elimination diet” favorite that I’m so grateful for! I love the texture of the shredded cabbage but feel free to do a rough chop. This is so tasty and satisfying on it’s own but it would be very tasty rolled up in a corn tortilla if you can eat corn. Cooked green lentils mixed in would be great too!
Cooked short grain brown rice
1 onion, chopped
1 clove garlic, minced
2 tomatoes, chopped
1 t turmeric
1 1/2 t chili powder
1/2 head cabbage, thinly sliced
1 small bunch cilantro, chopped
1/4 t black pepper
Salt to taste
Saute onion in dry pan over medium high heat until it starts to brown. Add garlic and cook 1 minutes stirring constantly. Add tomatoes and cook until juicy. Add spices and cabbage and 1/2 cup water. Cover, lower heat to medium and cook until cabbage is tender. Add rice, cilantro and pepper. Heat through if needed. Salt to taste.
When I was able to add them, I love mixing in chopped sprouted almonds or pumpkin seeds.
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