Vegan (Dairy-free, Egg-free) Chocolate Chip Cookies

April 11, 2008 at 1:38 pm | Posted in Food Friday | Leave a comment

These cookies are delicious and fit right in for us with our dairy and egg allergies. Every time I make them, people rave about them. They can’t believe their “special” in any way. You know what else is cool about them? You don’t have to use a mixer! Which could be good or bad, depending how you look at it. Good – becuase they are easier to make (no need to lug out the big mixer). Bad – because they are easier to make and you could find yourself making them more often. πŸ™‚

I discovered this recipe, believe it or not, through You Tube. However, the printed version was a little harder to find. So, I will print it here for you:

2 cups unbleached flour
1/2 cup sugar
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt

Mix all together with fork.

1/2 cup oil
2 tsp vanilla
1/2 cup maple syrup (I use Agave Nectar because of the glycemic index)
1/2 tsp molasses

Mix all together in the measuring cup.

Then add the liquid ingredients to the dry. Stir all together until moist. If it seems a little too dry, add a teeny bit of water (we’re talking maybe 1 or 2 tsp). Add in the chocolate chips. Place in little mounds on cookies sheet and bake at 350 degrees for 10 minutes.


Here’s the video for it –


Great Burrito

September 7, 2007 at 8:21 am | Posted in Food Friday | Leave a comment

For today’s Food Friday, I don’t have a recipe but a product I found yesterday at Super Target. It’s called Amy’s Organic Black Bean Burrito.


I must tell you I was a little skeptical, especially seeing that it was all vegetarian and no cheese (which is great because I am allergic to cheese)! But I had this thing yesterday and it was AWESOME! Great flavor, and filling! Definitely will be adding this to my staples for lunch!


September 1, 2007 at 12:00 am | Posted in Food Friday | 1 Comment

Yesterday I was with some friends, Jen and Marianne, who wanted me to show them how I make my bread. So, I figured I would show you all out in blogworld too.

We started making our bread about a year ago. Mostly because we are allergic to dairy and my daughter is allergic to soy. And yes, most commercial bread either has whey (dairy) or soy (soy flour, soy protein, etc.). But aside from that, most commercial bread is not really that good for you with enriched flours, high fructose corn syrup, and preservatives.

Here is how I make my bread –

First of all, I use a Mill and a Bosch mixer. I love my mill (and if you’re picturing some big thing with a crank, that would not be the one I use. Mine is so simple, it is crazy). I decided if I was going to make my own bread, I wanted to reap the full benefits. You see, when you freshly mill the flour it keeps all the live enzymes in the flour so your body can digest it better and you reap all the full benefits of whole grain. The Bosch is great because it is about the only thing that can handle the whole wheat well. And because the Bosch does such a great job at mixing it, there is no need to Knead by hand.

So, I mill the grain.
Put 7 cups of warm water in mixing bowl.
5 Tbsp of yeast (I use Fleischman’s instant yeast)
5 tsp salt
1 1/2 cups oil (I use Safflower oil)
1 1/2 cups honey

Blend it all just for 1 minute on lowest speed.
Then while blender is still running, add in flour until is starts pulling away from walls of the bowl. (now I can’t really be sure how much flour this is…probably about 16 cups.)
Blend it all for 12 minutes on low speed.

Then I can shape it into just about anything I want. I have made dinner rolls, loaves for sandwich bread, pizza dough, and my favorite is cinnamon swirl bread! This makes about 6 loaves.

Additional note – It is probably a good idea to halve the recipe unless you have a Bosch, otherwise it won’t mix properly.

Food Friday 4

June 22, 2007 at 7:52 pm | Posted in Food Friday | 1 Comment

Today’s recipe – my new favorite thing for breakfast. I try to make a double batch and freeze them, then heat in Toaster Oven.

Orange Cranberry Flax Muffins (this is allergen-free for us)
2/3 cup craisins – chopped coarsley (I usually run mine in the blender for a minute or so)
2 3/4 cup whole wheat flour
1/2 cup flax seed – ground
1/2 cup sugar (or I use a little less than that of the Agave Sweetner)
2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp salt
1/2 Tbsp Ener-G egg replacer (I’m sure you could substitute with a real egg, but we are allergic to eggs)
1/4 cup oil (I prefer Grapeseed oil or safflower oil. Have to write about that sometime.) πŸ™‚
3/4 cups Orange Juice
1/2 cup rice milk (Probably could use regular milk, but maybe not if you read my post about dairy) πŸ™‚
1 tsp vanilla

1. Put the cranberries in a bowl and pour enough hot water to cover them. Stir and set aside for at least 15 minutes to allow the cranberries to plump up.
2. Preheat the oven to 400ΒΊF. Spray the muffin pan with non-stick spray.
3. In a large bowl, stir together the dry ingredients: flours, flax seeds, sugar, egg replacer, baking powder, baking soda, and salt. In another bowl, stir together orange juice, rice milk, oil, and vanilla.
4. Strain the liquid from the cranberries into the liquid ingredients. Make a well in the center of the dry ingredients and add liquid. Stir just to until all flour is moistened;don’t over-stir. Stir in cranberries.
5. Spoon batter into prepared muffin cups. Bake for 12 to 16 minutes or until a toothpick inserted in the center of one muffin comes out clean.
6. Remove muffin pan to a wire rack. Cool for 5 to 10 minutes before carefully removing muffins from cups. Makes about 14-16 regular-sized muffins.

Food Friday 3

June 8, 2007 at 4:05 pm | Posted in Food Friday | Leave a comment

Today I wanted to post a recipe for these Yummy Meatballs I made yesterday. You see, I am trying to get away from using as much red meat, so I found this recipe for Turkey Spinach Meatballs. That’s right…spinach! Which I also love about it, because I absolutely love Spinach. I know, who loves Spinach besides Popeye. Well, the rest of my family is not too fond of it, but I would love for them to get used to eating it because it is so good for us! I must say that when Jason first saw it he was a little worried but he really liked them!
We even served it with our Red Pepper Pesto sauce and it was delicious!

Turkey Spinach Meatballs
1 5oz package frozen chopped spinach (in fact I even chopped mine up more in the food processor)
1 pound ground turkey
2 cloves garlic minced
1/2 cup onions diced real small (again I put mine in the food processor or you could use a blender)
1/3 cup bread crumbs
1 Tbsp italian seasonings

Preheat the oven to 400 degrees. Prepare spinach as directed on package. Wring dry in paper towel. Mix all ingredients together until combined. Form into balls, arrange on non-stick baking sheet. Roast for 25 minutes. Serve on top of sauce or place in spaghetti sauce to simmer. The longer they sit, the more flavor they will have. Serve over pasta.


Food Friday 2

May 11, 2007 at 8:09 am | Posted in Food Friday | 3 Comments

Ok…so my Food Fridays did not start out real consistent. I apologize for that.

potpieBut I do have a yummy recipe for today:

Homemade Chicken Potpie

2 Tbs olive oil
1 medium yellow onion – diced
2 Tbs flour
1 1/2 cup chicken broth (I highly recommend an organic brand, or at the very least, make sure you get one that doesn’t have MSG in it)
1 bag frozen mixed veggies (I like the one with corn, peas, carrots, and green beans)
1 – 2 cups cooked chicken – shredded (depends on how much chicken you want…I personally like more veggies than chicken)
1/2 tsp salt
1/2 tsp pepper
2 piecrusts

Saute onion in oil for 3 minutes. Add flour, stirring constantly for 1 minute. Still stirring, add broth. Cook until thickened about 4 minutes. Add mixed veggies, salt, and pepper. Remove from heat.

Spoon mixture into bottom pie crust. Top with the other pie crust. Moisten edges and pinch down. Cut a few small slivers on top. Place pie pan on cookie sheet. Bake at 400 degrees until golden brown, about 15-18 minutes.

This is so easy, yummy, and I love that it is made with such simple, pure ingredients. I can have my potpie without all the preservatives.

Food Friday

April 20, 2007 at 5:04 pm | Posted in Food Friday | 6 Comments

I have decided to do what I am calling “Food Friday” posts. These will be about recipes, restaurants, and other thoughts about food. So, today I am going to write about a new favorite recipe I found. I was telling my friend, Amy about it and she was surprised to hear that I ate something with squash and zuchinni in it. And I told her how I even warned Jason the first time we had it that it was pretty healthy, but to bear with me. Well, we both really liked it. And Jason even went back for seconds! Another bonus is that it is very simple! So, here it is:

red pepper pestoPasta with Red Pepper Pesto
12 oz jar Roasted Red Peppers (drained)
1 cup firmly packed basil leaves
1 clove garlic minced
1 pound yellow squash and zuchinni (im small 1/2 cirlce slices)
2 tsp oil
1 14 oz can crushed tomatoes
1 package whole wheat spaghetti

Cook pasta. Saute zuchinni and squash in oil. In blender, blend the red peppers, basil and garlic until basil is finely chopped. Pour into zuchinni and squash and add tomatoes. Stir all together and heat through. Serve over pasta.

So, enjoy!!!

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