Vegan Ginger Chocolate Cookies

I can’t take credit for these, but I can vouch for them being good. Inspired from Jugalbandi. I had to make a second batch to take to my friends because I ate the first one. They really hit the spot! Everything in here is good for you (ok, almost everything). I made these because I was craving iron and chocolate. Molasses is a good source of iron.  Chocolate is good for everything, I’m convinced. These cookies are great with a glass of soy or almond milk. mmm..

VEGAN GINGER-CHOCOLATE CHIP COOKIES

(Makes about 15 medium cookies.)

Preheat oven to 350 F. Mix together in one bowl

2 cups whole wheat pastry flour (or 1 cup each whole wheat flour and all purpose flour)
1/2 cup wheat germ
1/3 cup raw cane sugar (I used powdered sugar b/c that’s all I had)
1/4 tsp sea salt
1.5 tsps baking soda
1/4 tsp each ground cinnamon, nutmeg and cloves
2.5 tsps ground ginger
2-3tsp cocoa (or carob) powder

Mix in another bowl:

Tip: Pour the oil in the measuring cup first. Then the molasses will not stick to it.

1/3 cup oil
1/2 cup+ tablespoon unsulphured molasses
1/2 tsp pure vanilla extract
1 .5-2 tsps fresh ginger grated very fine

1/2 cup dark chocolate chips

Stir and add it to the dry mixture. Mix it with your fingertips and slowly add water, one tablespoon at a time until you can roll the dough into ball with your hands, 2-6 Tbs, depending on type of flour you use.  Add chocolate chips now or, stick two or three dark chocolate chips in each before baking because the dough will be slightly crumbly.

Place balls spread apart on cookie sheet and press them down with the bottom of a glass or the back of a fork before baking, 15 min each for two baking sheets.

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P.S. I’m not a vegan, and I even strayed from my vegetarian lifestyle lately, but I’m convinced that the worse thing we can do for our bodies is fill them full of white processed flour and sugar. Believe me, I’ve done my share of that, and it makes me feel sluggish. It’s not worth it.

I made these after our meeting for Kyra’s yoga studio, Hot Yoga Masala tonight.  Free classes all this week before Labor Day! I was talking with another of the volunteers/new instructors about vegan recipes. Our conversation re-inspired me to be more mindful of preparing my meals ahead of time each week so I’m not left faced with food I really don’t want to eat but that’s just easy to pick up while I’m on campus and working. I made a bowl of miso-vegetable broth-sprout soup and some more sesame tofu tonight too. No excuses for grabbing Beezer’s subs! My pocket can’t afford that every night anyway. You can start with these cookies as an initiation into a mindful eating practice. Just don’t eat too many cookies before you come to yoga!

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Student/Starving Artist Recipes, Round 3: Super Simple Summer Snacks

I’m taking advantage of staying at my parents’ house this summer and them paying for all the fresh produce that I like to eat! All but the last one are vegan friendly.

PBB spread, July 2010

  • 2 bananas, very ripe
  • ¼ cup peanut butter (I like the chunky natural kind)
  • Lemon juice
  • Molasses (optional)

Quash the bananas with a fork until they’re as soft as you can make them and stir in a few drops of lemon juice so they don’t brown. Stir in the pb. You can add molasses for lots of iron and a little more bitter-sweetness. Refrigerate and use to spread on toast, bagels, celery…

Garlicky Hummus, Ancient recipe read off the back of a tin can

  • 2 cans garbanzo beans (chickpeas)
  • Extra virgin olive oil
  • Lemon juice
  • Paprika
  • Garlic cloves, 2 or 3 minced
  • Salt (sea salt is best)

Put all the ingredients in a food processor, retaining a little of the bean juice. Blend and slowly add evoo and lemon juice until it’s the right consistency. Add spices and salt to taste. Makes a lot, so divide it into two Tupperware and refrigerate. Great with carrots, veggie sandwich, or pita bread

Alternatives: try adding kalmata olives, roasted red bell peppers, or Chile pepper to the hummus.

Frozen fruit ‘pops’

  • Kiwis
  • bananas
  • Bing cherries
  • Apricots, peaches, nectarines
  • Pineapple
  • Grapes

Take any of the above ripe fruit, and do exactly what the title suggests: slice them up and freeze them. Lay out slices on a baking tray to freeze before removing them to a ziplock bag for when you come in from the heat and want something sweet!

Fried Mushrooms, Credited to my friend Rachel who first made mushrooms in a way that I could eat them back in spring 2009. After that, I have been converted!

  • Cremlini mushrooms
  • Extra virgin olive oil
  • Salt to taste

Rinse and dry mushrooms, halve them. Heat evoo in pan over medium-high heat and sauté until soft. Add salt to taste and eat for to breakfast, lunch or dinner! They’re a great accompaniment to wild rice or hash browns and eggs.

Spinach Poached Eggs with Chips, created July 5, 2010 when I was leaving my flat and had to use up the rest of the food in my fridge and freezer:

  • Yellow onion, chopped
  • Frozen spinach
  • Frozen chips (potato wedges)
  • Eggs (however many you have left to get rid of, or however many you can eat)
  • Salt and pepper
  • Extra virgin olive oil

In a large frying pan, sauté the onion over medium-high heat until golden. Add spinach and cook until it’s not frozen anymore and begins to simmer and bubble. Meanwhile, turn the oven to broil and bake the chips on a baking sheet (or not, if you don’t have one left like me). Make little wells in the spinach with a slotted spoon and crack an egg into each one. Sprinkle with salt and pepper. Cover with a lid until eggs are fully poached. Layer chips on a plate and transfer spinach and an egg on top with the slotted spoon. MMM!