Tag Archives: yummy

Sal’s Cookies

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Last night we decided we wanted a little sweet snack. I had suggested maybe some ice cream, we had coconut milk in the fridge and I could throw it in the ice cream maker with some vanilla bean, but that would take a bit. I mentioned cookies, and Sal asked what I could put in them. Thinking about it, I realized we not only had chocolate chips, but we also had walnuts and vegan marshmallows. The decision was made that a batch of cookies had to happen. I didn’t want to spend a lot of time in the kitchen, so everything got tossed into one bowl, mixed, baked, and I was pretty pleased with the results. Here’s the recipe for what I will call Sal’s Cookies since they were made with him in mind:

1/2 cup brown sugar (I used Wholesome Sweeteners brand)
1/4 cup vegan sugar (I used Organic Sugar brand granulated)
1/4 cup coconut oil
1/2 cup almond milk
1 1/2 tbsp tapioca flour
2 tsp pure vanilla extract
2 cups unbleached all purpose flour
1 teaspoon aluminum-free baking soda
1/2 teaspoon pink Himalayan salt
1/4 cups chocolate chips
1/4 cups chopped, toasted walnuts (pop in the oven while it’s preheating for 10 minutes or so)
1/4 cup chopped vegan marshmallows

Preheat oven to 350. Prepare 2 pans with parchment paper. Once at at least 100, place walnuts on one of the prepared pans and let sit in the oven for about 10 minutes.
Combine sugars, oil, milk, and mix well. Add tapioca flour and vanilla and mix. Mix in flour, baking soda, and salt. Once everything is well combined, fold in the chocolate chips, walnuts, and marshmallows.
Place tablespoons or spoonfuls of the cookie dough about an inch apart and bake for 15 minutes until they are lightly golden brown around the edge.
Let cool at least 10 minutes before eating and enjoy!

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Chick’n Tortilla Soup

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Super easy and so delicious! This filling soup is perfect for a chilly night.

6 cups  vegan chicken broth ( or water)
2 tbsp vegetable oil
1 large onion, diced
1 jalapeño,  chopped
1 clove garlic, minced
1 14 oz can diced fire roasted tomatoes
1 14 oz can corn
1 14 oz can black beans
1 tbsp chili powder
1/2 tsp Cajun seasoning
2 bags Gardein Chick’n Strips chopped/shredded (set sauce aside, will not be used in this dish)
1 lime
Cilantro
1 cup shredded vegan Mozzarella
1 avocado, diced
Tortilla chips

Preheat and add oil to a large sauce pan over medium heat. Add onion, jalapeño,  and garlic and cook for several minutes. Once onions are seen through,  add your broth and bring to a boil.
Once boiling, add tomatoes, beans,  and corn, and lower to medium heat. Add seasonings and stir well. Add chick’n.
Cook for about 10 more minutes. Lower heat, cut your lime and squeeze the juice into the soup. Chop up as much cilantro as you prefer and add to soup.
Spoon into bowls, add avocado and cheese upon serving, and crumble tortilla chips into soup before eating.
Enjoy!