Last Name ‘Shoe’, First Name ‘Terrible Cookie Pun Soiled by a Shoe Pun’

….still trying to get back into the swing of blogging :B

Throughout my junior and senior year of high school, I found that my part time job at Natural Cafe wasn’t enough to supplement my newfound love for online shopping and personal grocery shopping. During that time, I was flexing my vegan baking muscle like none other – messing around with different extracts, flavor combinations, and add in’s, letting my classmates sneak a taste to help us all get through another powerpoint about the ever-stimulating evolution of the Nationalist Party. My baking supplies were depleting and my doorstep was being stormed with ebay packages, so I decided to start charging for the tasty little gems and what do you know – THEY SOLD. 

Collectively, over the span of a measly 2 months, I made about $100 – that’s 20 dozen, $5 per dozen, 20-40 hours of flour leveling, preheating, hand mixing, dough scooping, cooling rack rotating. Twas a labor of love and I have baking muscles to show for it. 

Behold, my best seller, the favorite flavor of any season, 

Pumpkin Oatmeal Chocolate Chip Cookies

Image

recipe courtesy of Jinxi, with some Natalie modifications (lowered the sugar and oil is all)!

Yields: about 4 dozen cookies – Oven is preheated to: 350F – Baking time: 11-13 min

1. Thoroughly combine with a whisk:

  • 2 c (whole wheat pastry) flour
  • 1 1/3 c rolled (instant and steel cut won’t work due to their teenier size in comparison to old fashioned rolled!) oats
  • 1/2 t nutmeg
  • 1 t cinnamon
  • (2 t pumpkin pie spice blend instead of the nutmeg and cinnamon)
  • 1 t baking soda
  • 1 t salt

2. Thoroughly combine with a whisk (in a separate bowl, I use my big fat Pyrex measuring cup to minimize clean up):

  • 1 to 1 1/4 c sugar 
  • 1/3 c (olive/canola) oil
  • (2 T molasses [for a subtle but appreciated depth and some iron!])
  • 1 T flax meal + 3 T warm water (in a separate, small dish to thicken – acts as your “egg” or binding agent, plus some fiber and omega 3’s)
  • 1 c canned pumpkin puree
  • 1 t vanilla

3. Add the two mixed bowls together with a spatula until the dry white marks of the flour are gonzo. Toss in 1 c of chocolate chips (and for the last time, YES THERE ARE DAIRY FREE CHOCOLATES IN EXISTENCE), 1 c of chopped nuts, 1/2 c of coconut shreds, 1/2 c of seeds, and/or 1/2 c dried fruit. I would limit the add-ins to a total of 2 cups or else your cookies might not hold their form too well! But as I always endorse, the more the merrier. 

4. With a spring release ice cream scooper in hand (mine is holds about 2 T), scoop and scrape your cookie dough balls against the side of your bowl to level out the top and get rid of the excess. Plop it thusly onto your parchment paper or Silpat and you should be able to fit about 15 cookies on there. Not too close now! These babies spread!

5. Wait 11-15 min, avoid even the slightest hint of BROWNING (not golden browning, which would be ideal for you. Although I’m a penchant for overcooked cookies…) because when you slip them onto your cooling rack, they will continue to cook due to their high internal heat! 

 

 

nummmsss, enjoy and make sure to let them cool completely before you seal them in tupperware…any cookie heat could create steam then condensation then moisture then maybe mold in there!! 

Reason #1 why I don’t miss meat: Field Roast — from their stellar ingredients and nutritional profile to their very convincing (yet appreciable as a separate entity) resemblance to meat!

Image

The Apple Sage Sausage nestled in a chewy whole wheat, slightly sweet, sesame seed encrusted bun, topped with spicy brown mustard (a rogue smudge in the top left corner), a stripe of ketchup, and sweet pickle relish, plus some pea shoots for a fresh crunch

Image
The Wild Mushroom Quarter Loaf, sliced and pan fried, served with some grilled red onions, fluffy quiona, my mom’s amazing wok tossed broccoli and garlic, and a simple spinach and red bell pepper salad with our household shallot vinaigrette (recipe soon!)

Image

The Lentil Sage Quarter Loaf, sliced and pan fried, on top of a mound of literally just smushed sweet potato (keep the skins on!), and some pretty sauteed spinach, mushrooms, and garlic draped along side

The Field Roast brand products:
– Have a toothsome texture that beats the occasionally rubbery seitan (a rant about ersatz meats to come)
– Deep/complex/and downright savory flavor profiles, largely due to their utilization of actual herbs and aromatics (not just the dried powder kind), veggie pieces such as eggplant and sun dried tomato, and zesty vinegars/acids/wines
– Terrific browning in the pan, sometimes I get a crisp edge mmm ❤
– Minimal processing! Get out of here soy protein isolate
– High in protein (i.e. 23g for one sausage link, boooom)
– Decent amount of iron (i.e. 10% of your DRI in one sausage link)

Albeit, they're pretty pricey, going at about $6 a pop at Whole Foods, they're more than worth the splurge especially during holiday dinners where everyone is having the turkey and you're having the sage rubbed, roasted butternut squash filled, super wholesome and cholesterol free Celebration Roast (what's up every Thanksgiving since '08)

Image

I absolutely love Costco; from the free samples to the occasionally organic bulk food, they keep me and my family from heading to the market every single week….which I do anyways because I peruse Whole Foods for sales in my spare time…hi. 

One of my favorite finds is Nature’s Path Organic Ancient Grains granola! Check dat nutritional profile VVV

 Image

For breakfast, the usual aim is 400-500 calories of whole grains/nuts/fruit, at least 6g of protein, and at least 9g of fiber total – which ensures (for me at least) hours of energy-stable, cranky-free, hunger-free, tummy-gurgleless satiation. I didn’t use some fancy calculator to generate those numbers but through purely personal experience and some fitness magazines seem to agree with that caloric range as well. 

Image

Ahhh the ingredients are sooo simple! This recipe is super quick and easy, filling and comforting, and requires minimal prep work! Since the cereal is already lightly sweetened and contains sliced almonds, half of your ‘toppings’ are done for you, and there’s an array of funky and typically expensive grains that you get in one convenient box. THANKS KIRKLAND SIGNATURE 

Ancient Grains Hot Cereal — Quicker Oats!

  • 3/4 c Ancient Grains cereal
  • enough non-dairy milk to almost cover the cereal ~3/4 c almond milk
  • toppings! coconut shreds, chopped nuts, a dollop of nut butter, sliced fruit, a sprinkle of hemp/chia/flax seeds, dried fruit (my favorite combination: small handful of chopped walnuts, 1 Tbs of raisins, and a dash of cinnamon)
  1. Combine the cereal and milk in a shallow bowl (minimizes risk of overflowing and making a mess of your microwave!), as you would with microwave oatmeal. Microwave for 2 minutes
  2. Chop your nuts and/or put away the cereal box and non-dairy milk carton while you wait
  3. Make sure the liquid is absorbed by the cereal to resemble a similar texture as shown in my picture below for a hearty texture, and top to your hearts desire.
  4. (For even more convenience, you can combine the ingredients and have them sit in your fridge overnight so in the morning all you have to do is press the 2:00 button on your microwave! For transportation you can shovel your piping hot grains into a glass jar, twist the lid on, and pack a spoon! )

Image

Ah, my life in lists. I love the satisfaction of marking off a task with that awesome Sharpie squeak. Although you could easily keep track of your to-do list in your head, I find it more stimulating and effective to have the sucker staring you in the face all day. 

 

ALWAYS EAT YOUR BREAKFAST, PREASE

before we begin, while scrolling through my old posts, brace yourself for the dorkiness and button that lip of yours because I was like 15 back then! 

 

also, i’m posting my recipes and food pictures in the order that they appear on my IG which is to say, oldest to newest.

 

and to everyone who does not know me outside of this blog or instagram,

 

**I DO NOT CLAIM TO BE A REGISTERED DIETICIAN OR PHYSICIAN, ALL OF MY ADVICE AND MUSINGS ARE TO BE TAKEN WITH A GRAIN OF SALT AND I HIGHLY SUGGEST YOU DO YOUR OWN RESEARCH OR CONSULT YOUR PHYSICIAN IF YOU ARE GOING TO MAKE ANY MAJOR DIETARY CHANGES.**

Damn, 2 YEARS have passed since posting my “woops-sorry-to-keep-my-three-readers-hanging-i-promise-i’m-back” post!

Image

But in the wake of my Instagram fixation, my photos of my homemade vegan creations and ideas have been receiving enough positive feedback (people suggesting I create a blog) that I decided to reinstate n e c e s s e a t i e s!

Image

So crazy to think that as a freshman-sophomore, I was already adamant about maintaining this blog and sharing my young spin on veganism with the internet. 

Image

Coupled with my Instagram, I’ll be expanding upon each food photo I post to IG on here! Recipes, dorky anecdotes, questions, methods, etc.

Image

Without further ado, I’m proud to announce I’M BACK!

Image

NAMASTE, BITCHES!

A year and a half later and here I am!

Sad to say that my only motivation to get back on here was for Katie’s Larabar giveaway !

And I have a killer recipe for you too…not so many pretty pictures though (je suis désolée), I just slurp these way too quickly every morning (for the past 12 days) ever since school started.

The All Encompassing Chocolate Chia Shake!


Into your Magic Bullet will go:

2 Tbs Chia Seeds — I use Ruth’s Hemp Chia Goodness original flavor (comes with hulled buckwheat, shelled hemp seeds, and Celtic sea salt 😮 )

1 Tbs Cocoa Powder

1 Tbs Dried Coconut Shreds

3 Dates — I use Whole Food’s Deglett Dates, obvi use less if yours are bigger etc etc

1 cup or so of Non-dairy milk — varies according to your preference in texture

1 tsp Maple Syrup

2 Ice cubes — *only if you didn’t make this the night before like I do!*

whirl whirl whirl whirl whirl and prepared to be pleasantly satiated for the next 3.5 hours! Not only does this shake wake me up with it’s slight caffeine boost but it keeps this machine going for a while! And it tastes like either thinned out pudding or a malted chocolate milkshake.

Grilled Tofu w/Chimichurri Sauce, Cajun Corn, and Grilled Veg

Grilled Tofu w/Chimichurri Sauce, Cajun Corn, and Grilled Veg

YAH! Spotted that immaculate fu recipe on Vegan Homemade which really originated from “The Soy Foods Council”. It reminded me of a refreshing and VERY zesty pesto.

CHIMICHURRI SAUCE: (yeah I copy and paste, what of it?!)
2 cups lightly packed chopped parsley (subbed 1 cup with cilantro, made all zee difference)
1 teaspoon salt (1/2t)
1/2 teaspoon chili pepper flakes
1/4 cup of vegetable or olive oil
3 tablespoons sherry wine vinegar or red wine vinegar
4 garlic cloves, halved
1/2 teaspoon freshly ground pepper
2 tablespoons shallot or onion, minced
3 tablespoons lemon juice

CUMIN RUB:
1 teaspoon granulated garlic
1/2 teaspoon smoked paprika or Hungarian paprika
1/2 teaspoon ground cumin
1 pound water-packed extra-firm tofu, cut in half lengthwise

Holy canoli…I can’t believe I’m posting this 5 months later…major apologies