The Seated Cook

Simple, healthy, vegetarian food


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Chocolate Chip Chickpea Cookies

Chick Pea cookiesIt must seem like I’ve been eating a lot of cookies lately with all these cookie posts- but I’m just getting around to writing up all the dessert recipes I made this fall.  I saw this recipe mentioned on Facebook and was eager to try it.  I eat chick peas all the time- in salads, in pasta, in stirfries- and I now know they make a delicious dessert, too!  I thought the cookies tasted great- peanut butter was the predominant flavor.

This recipe is from Texanarin Baking: http://www.texanerin.com/2012/04/grain-free-peanut-butter-chocolate-chip-cookie-dough-bites.html

Ingredients:

1 and 1/4 cups of chickpeas, rinsed, drained, and patted dry.

2 teaspoons vanilla extract

1/2 cup and 2 tablespoons of natural peanut butter (the original website cautioned that the cookies would come out oily with regular peanut butter)

1/4 cup honey

1 teaspoon baking power

1/4 cup chocolate chips (dairy-free if vegan)

pinch of salt, optional

Preheat oven to 350.  Combine all the ingredients in a food processer, except for the chocolate chip, and process until mixture is smooth.  Scrape down the sides as needed- the mixture will be thick.  Add in the chocolate chips and either stir them in or pulse a couple times.   Wet your hands and form the mixture into cookies (can shape them more like balls or flatten them like cookies, as I did).  Place cookies onto a parchment-lined baking tray and bake for about 10 minutes.  They will be soft when you first take them out of the oven.  Store cookies in an airtight container at room temperature or in the fridge.

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Peanut, Sweet Potato, and Kidney Bean Soup

20131116_183219This recipe is adapted from a recipe for Spiced Peanut & Sweet Potato Soup in “Clean Eating” magazine.  I was looking for something to make the soup a little hardier, so added in kidney beans.  I really liked this soup’s tasty broth, with the combination of sweet from the peanut butter and spicy from the cayenne pepper.

Ingredients:

1-2 tablespoons olive oil

½ yellow onion, diced

2 cloves garlic, minced

1 tablespoon fresh grated ginger

2 sweet potatoes, peeled and diced (the market I was at sold sweet potatoes that are white on the inside.  I hadn’t had this kind before and thought they were very good)

4 cups vegetable broth (can add additional cups of water if want to make a larger pot of soup, which I did)

1 large can diced tomatoes

½ cup natural smooth peanut butter

2 teaspoons cumin

2 teaspoons coriander

¼ teaspoon sea salt

¼-½ teaspoon cayenne pepper

¼ teaspoon cinnamon

6 cups chopped Swiss chard

1 can of kidney beans, rinsed and drained

In a large pot, add onion, garlic and ginger to heated oil, sauté ingredients for a few minutes.   Add in broth, potatoes, tomatoes, peanut butter, and spices/seasonings.  Bring soup to a boil and stir to mix the peanut butter in.  Reduce to a simmer, cover and stir occasionally, until potatoes are cooked through.  Add in beans and cook for a little while longer, then add in Swiss chard and simmer for a few more minutes until it is wilted.


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Tofu Noodle Soup

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I came down with a cold and was looking for something comforting to cook.  I was craving a bowl of the tofu noodle soup from a now out of business Asian restaurant near where I used to live.  I looked online to find a recipe to use as a template, then made it my own. The recipe I referenced is Darlene Schmidt’s on About.com (http://thaifood.about.com/od/vegetarianthairecipes/r/veggilemongsoup.htm)

Ingredients:
2 tablespoons vegetable oil
6 oz. rice noodles
2 cloves garlic
1/3 of onion
6 cups broth (I used a package of Trader Joe’s miso ginger broth, and added 2 cups of water, can substitute vegetable broth)
½ package of firm tofu, dried and chopped into cubes
1 head of broccoli, chopped into florets
Baby carrots (about a dozen, chopped, or a couple regular carrots)
1 package shitaki mushrooms
4 tablespoons soy sauce
1 tablespoon lime juice (the restaurant served lime wedges on the side of the soup and I didn’t have any, so thought I’d put some lime juice in)
1 tablespoon rice vinegar
Fresh basil leaves, roughly chopped, as garnish on top of the soup
Optional: Sriracha sauce
(Serves 2 as entrée sized portion)

Cook noodles according to instructions (the rice noodles I bought were fresh and only needed a couple minutes in boiling water).  Drain noodles and set aside.
Saute diced onion and garlic in a couple tablespoons of vegetable oil in a large pot.  After a few minutes, add broth and vegetables. Bring soup to a boil then reduce to a simmer- let it cook for about 5 minutes until vegetables have softened but not become too soft. Add tofu and raise heat if needed to bring soup back to a simmer.  Add the soy sauce, lime juice, and rice vinegar.  Continue to simmer the soup for a little while longer until it’s nice and hot.  Split the rice noodles in half and put each portion in a bowl, then ladel the soup on top of the rice noodles.  Add some fresh basil on top, and pour in some drops of sriracha sauce if you want your soup spicy (be careful with this- if you pour too much at once, it will settle at the bottom, so the soup will be very spicy at the end!)

Simmering in the pot:

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With the noodles visible:

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Raw Chocolate Chip Cranberry Cookies

Vegan cookies

This raw cookie recipe is adapted from a recipe on the “Oatmeal with a Fork” blog:(http://www.oatmealwithafork.com/2013/07/22/raw-chocolate-chip-cookies/)
I added a twist to these cookies by putting dry cranberries in them (raisins would be good, too).

Ingredients:

½ cup cashews, ground

½ cup oats, ground

2 tablespoons maple syrup

2 tablespoons coconut oil

¾ teaspoon vanilla extract

Sea salt

2-3 tablespoons dark chocolate chips

Dried cranberries

 

Grind the cashews in a food processer and place in a bowl.  Grind the oats and place into the bowl with the ground cashews.  Add the remaining ingredients and stir until well mixed.  Form dough into cookies.  Place them on a paper-lined plate and refrigerate or freeze until the cookies are set.  I had stored my other desserts in the fridge, so tried these ones in the freezer, and they tasted good cold.


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Chili potatoes

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I could have called this one “mom’s chili,” since I got this simple but delicious chili recipe from her.  When I make it, I usually put the chili on top of half of a baked potato.  It’s about time I wrote this recipe up- these photos are from 2009 and 2010.

Vegetable oil
Onion, 1/3-1/2
Garlic, couple cloves
Large can of crushed tomatoes
2-3 cans of different types of beans, rinsed and drained (can use chick peas, kidney beans, black beans, pinto beans, refried beans)
Salt, black pepper, and crushed red pepper to taste
Cheddar cheese
Optional garnishes: Cilantro, crushed tortilla chips, hot sauce
4-6 servings

Saute onion and garlic in a large pot with some vegetable oil.  Add in the can of crushed tomatoes, beans, and seasonings.  Heat up the chili mixture and add in corn if including when the beans begins start to heat through, and cook until corn is done.  You can eat the chili as is, or do as I do and put some on top of half a baked potato.  Top with some cheese (it should melt a little since the chili will be hot), as well as chopped cilantro, and some crushed tortilla chips if you’d like.  If you want a little extra heat, add some hot sauce on top.  Here’s a photo of a plainer version of the chili potato:

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Vegan Chocolate Chip Cookies

Paleo cookies

While I was enjoying the raw desserts, I think that few things beat cookies right out of the oven, so I tried this recipe from “Oatmeal with a Fork”: http://www.oatmealwithafork.com/2013/03/29/the-best-paleo-chocolate-chip-cookies-ever/

Ingredients

1 cup almond meal (I was happy to see that Trader Joe’s sells bags of this)

⅛ teaspoon baking soda (I didn’t precisely measure mine since I only recently bought a full set of measuring spoons)

3 tablespoons melted coconut oil (I scoop coconut oil out of the jar into a small mug and heat it in microwave for 60-90 seconds to melt it)

2 tablespoons honey or maple syrup

1½ teaspoons vanilla extract

1-3 teaspoons of water

Sprinkle of sea salt

Sprinkle of cinnamon (optional)

2-4 Tablespoons dark chocolate chips (depending on how chocolate-y you like your cookies, non-dairy if vegan)

(makes 9 cookies, on the small side)

Preheat oven to 350 degrees.  Mix the dry ingredients: almond meal, salt, baking soda, and cinnamon, if including.  Stir in the coconut oil, honey or maple syrup, and vanilla extract.  Add in water as needed to bind the mixture (I used 3 teaspoons).  Stir in the chocolate chips.  Form into cookies and place on a parchment lined baking sheet.  Bake for 10-11 minues.  As tempting as it might be to bite into a cookie right away, let them sit for about 10 minutes so they harden up on the inside.  I stored mine in the fridge, and made the mistake of heating one of them up in the microwave- beware that almond meal and nuking don’t go well together.

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Chana Masala

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This is a recipe for Chana Masala, adapted from a recipe in “Clean Eating” magazine.  I had more spices in my pantry than when I made the Aloo Gobi, so was excited to give the dish a go.

Ingredients:

2 tablespoons grape seed oil (or other high heat cooking oil)

3 cloves of garlic

½ an onion

Garam masala, coriander, cumin, turmeric, cayenne pepper (about 1-2 tablespoons worth of each)

Sea salt to taste

1 teaspoon ground ginger

2 cans of chick peas, rinsed and drained

2 large tomatoes

2 tablespoons of lemon juice

Swiss chard (or other green, the original recipe calls for spinach, but I had some swiss chard left over from a soup I made)

(serves 4)

Heat the cooking oil and add in chopped garlic and all the spices and seasonings.  Stir for about 30 seconds, then add the chopped onion, stirring occasionally until onion is softer and more translucent.  Add the chick peas, diced tomatoes, and lemon juice.  Continue to cook and stir occasionally, until the juice released by the tomatoes comes to a boil, and the chickpeas are heated through.  Add in handfuls of the swiss chard and stir it in until wilted.

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