Monthly Archives: May 2013

Vegan Chocolate Choc-Chip Almond Butter Cookies!

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My friend Nancy has been trying SO hard to convert me to Veganism. I’ll be honest, I’m not sure I can be converted, but I’m willing to give some recipes a try. I figure why not start at the easiest level – baking. Cookies, to be specific. So, I grabbed a basic chocolate almond cookie recipe online and modified it a bit. How did it turn out?  Delicious, of course! And I’m not just saying that.  Give this simple recipe a try and tell me you won’t be as addicted as we were. This recipe is completely flour-less and Vegan.

Ingredients
1/2 cup Vegan butter or almond butter
1 mashed ripe banana
1/3 cup applesauce
2 cups finely ground up raw almonds
4 teaspoons cocoa powder
1/2 teaspoon Salt
1 teaspoon pure vanilla extract
1 teaspoon baking soda
2/3 cup mini chocolate Chips (I used dairy-free)
Combine all ingredients in bowl and mix well.  Add chocolate chips last.
Scoop out about 1 tablespoon amount of dough and shape into balls onto a parchment lined baking sheet or silicone baking mat. Bake at 350 degrees for 15-20 minutes or until sides are brown and crispy. Do not burn.  Because this is a wetter recipe, the cookies will expand when done (similar to lace cookies).
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It’s so darn good, you will feel like keeping it a secret! A Spinach-Artichoke Dip this good should be shared.

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Ingredients:
1 jar marinated artichoke hearts (well drained) *You can use frozen or canned also*
1 bag organic baby spinach
1 8 oz package of cream cheese (room temp)
1 tub shredded parmesan cheese
2 TBs mayonaise
Salt
Pepper
Salt-free seasoning
Your favorite hot sauce or cayenne pepper spice (optional)
1/4 cup of milk (I used 2%)
Instructions:
Finely chop the artichoke hearts. Put in bowl. Set aside. Wilt entire bag of baby spinach. You can do this 2 ways. I finely chopped mine before I placed them into a pan with 2 TBs of water. You can place spinach in pan and then chop. I find it’s much easier to chop them first. Once spinach is done, remove excess water. I put the spinach onto a plate and dabbed them with a paper towel to remove the water.  Put the spinach in the same bowl with artichoke hearts.
Cut cream cheese in small cubes. Put cream cheese into the bowl with artichokes and spinach. Mix together well until creamy. Carefully add in the milk, mayonaise, tub of parmesan cheese and remaining ingredients. Mix well. I added the hot sauce last. You can add in as much as you want.
Place the artichoke and spinach dip into your favorite baking dish. I like to use a stone loaf pan by Temp-tations.
Bake at 350 degrees for 25-30 minutes until sides are slightly brown. Do not burn.
Serve with pita chips or toasted French or sourdough bread. Anything goes with this dip.
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I find the secret to this incredible recipe is the use of mayo and hot sauce. It just gives this recipe a unique flavor that’s truly addicting. You try it and let me know.  Enjoy!

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Peanut Chicken with Red Peppers & Rice!

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This is one of my fave simple recipes to make. So easy and it’s delicious.

Ingredients (I recommend using organic when possible):

2 med organic chicken breasts (sliced in small pieces/or cubed)

1 large Julienne cut organic red pepper

2 finely chopped shallots

3 or 4 cloves garlic (diced)

Dash of salt, pepper, Mrs Dash salt-free Original Seasoning

Peanut Sauce:

4 TBs soy sauce (you can use light if you prefer)

1 TB white vinegar

1 TB corn starch

1 Tsp brown sugar

1 TB creamy peanut butter

Mix the sauce ingredients together well before adding

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In a large, deep skillet, put 2 TBs cooking oil. Add in shallots and garlic on medium heat until caramelized. Add in the chicken breast pieces. Sprinkle some salt, pepper, and some Mrs.Dash seasoning. Don’t add a lot of salt because the soy sauce/peanut sauce will have enough.  Allow to cook on medium heat, stirring occasionally.  Cover the skillet and lower heat.  Image

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Once the chicken is cooked, add in the bell peppers. Cover skillet again and allow peppers to cook. Stir occasionally. Simmer for about 10 minutes.Image

Add in the soy sauce/peanut sauce to chicken and peppers. The sauce will thicken quickly. Keep adding water until you find the consistency you want. I used about 1/2 cup of water. Bring to a boil and remove from heat.Image

Now, doesn’t that look yummers? The wonderful peanuty flavor and sweet red peppers is divine. You can eat this dish plain or with rice.  I chose to eat it with rice. I’m Filipino, come on,now. You gotta have the rice!  🙂 Image