Thursday, August 20, 2015

Irresistible Vegan PB & Chocolate Chip Cookies

Irresistible Vegan PB & Chocolate Chip Cookies
Peanut butter and chocolate are a classic combination of awesome yumminess. You cannot find a more complimentary combo that is that perfect...yeah yeah PB & Jelly can take a hike here, chocolate kicks your butt any day. So when you take that classic combo and make it into a cookie, your just asking for a hug. This cookie is just love in cookie form and nothing will envelop smiles more for this dessert. Great for kids or adults alike and if you have a potluck or bake sale, you will have the winning treat. 

This recipe will show you how to make that perfect combo of sweet, salty, crunchy, and ooey gooey goodness. Made into a perfect cookie and baked to the right golden brown and delish. This cookie will help sweeten any day and help put a smile on any face. Serve this cookie as is hot off the cookie sheets or anytime afterwards. Pairs nicely sandwiched or along side vegan ice cream. Store cookies in an air tight container or in a plastic bag. With plenty of cookies to share, you are sure to become a popular person quick...that's if you decide to share. Enjoy! 

Irresistible Vegan PB & Chocolate Chip Cookies


-3/4 cup Vegan butter or shortening, softened 
-1 1/4 cup Brown Sugar
-3/4 cup organic smooth peanut butter
-3 Tablespoons Vegan Milk
-1 Tablespoon pure Vanilla extract
-2 large "Eggs", Egg replacer powder or The Vegg (prepared as followed on your directions) *Optional 
-3/4 teaspoon Baking Soda
-1 teaspoon Salt
-1 3/4 cups Flour
-1 6oz package Vegan Chocolate Chips or Chunks
-1 cup Peanuts (optional)


Heat oven to 375 Degrees

Combine vegan butter (shortening), brown sugar, vegan milk, PB, and vanilla in electric mixer, beat at medium speed until blended. Add in your egg substitute and beat in. 

Combine flour, salt, and baking soda in separate bowl. Once your ingredients are all in separate bowl, add and beat into the vegan butter mixture until blended but not over beaten.

Stir in vegan chocolate chips and/or nuts (optional). 

Drop rounded measured cookie dough 3 inches apart onto ungreased baking sheet. For measuring I used a ice cream scoop, depending on your desired cookie size you can use a small or regular size scoop. If you don't have an ice cream scoop use a tablespoon measure or spoon. 

Bake 15 minutes for a chewy cookies, 20 minutes for a crisp cookie. Cool 2 minutes on baking sheet and then remove cookies to a rack to cool completely. 

Serve hot off the cookie sheet or cool and serve for dessert, snacks, and/or topped or sandwiched with vegan ice cream. Nothing is wrong when serving this cookie, enjoy!

Ready to Serve Cookie


Saturday, August 1, 2015

Vegan Creamy Fire-Roasted Tomato Basil Soup

Vegan Creamy Fire-Roasted Tomato Basil Soup

A grilled cheese and tomato soup is a childhood classic and the ultimate comfort food. We ate it at home when are parents made it for us, we were served it at school, it was a go to when we were sick, or even when we were lazy. But what if we could take that childhood classic and make it the best it could be, with a fiery-edge...oh and vegan! BONUS! This recipe takes the classic soup made rich, creamy, vegan and makes it vegan to boot. This recipe will have you running to go get your grilled cheese ready to go along with it. No better pair, yum! You can make this on a cold night, relaxing weekend, or a date night for two. Makes plenty of leftovers and is loaded with lots of veggies and flavor to fool any picky eater. Overall a perfect soup and waiting combo you can enjoy anytime. Top with more fresh basil, more vegan Parmesan and your all set for a blast from the past. Enjoy!

Vegan Creamy Fire-Roasted Tomato Basil Soup


-1/2 cup good olive oil
-1 large chopped organic red onion, chunked
-3 medium organic 
carrots, peeled and chunked
-1 organic fennel bulb, trimmed, cored, and medium-chunks
-4 organic garlic cloves, diced
-2 Tablespoons organic tomato paste 
-2 (28-ounce) can organic fire-roasted crushed tomatoes (Muir Glen Organic)
-4 cups vegan chicken or vegetable broth (better than bouillon)
-1 (heaping) cup fresh organic 
basil leaves
-1 (heaping) cup fresh organic parsley leaves 
-1 Tablespoon salt 
-1 teaspoon Freshly ground black pepper (if you like more pepper, add 1/2tsp more) 
-1/8 red pepper flakes 
-3 Tablespoons Nutritional Yeast (Red Star)
-3 Tablespoons vegan grated Parmesan (Go Veggie Brand)
-2 cups canned coconut milk (full fat, none sweetened) or your favorite vegan milk

Soup Directions

In a food processor, process all your chunked veggies and minced garlic until it is minced or moderately minced. (This soup will be pureed at the end, it doesn't have to be perfect) 

Processed Veggies (Size)
Heat the oil in a large stockpot over medium heat. Add the onions, carrots, fennel, and garlic and cook over medium-low heat for 10 minutes, until tender. 

All the Processed Veggies in Oil
Sauteed Veggies
Add both of the crushed tomatoes to the pot along with the vegan chicken stock, basil, 1 tablespoon salt, and 1 to 1 1/2 teaspoons black pepper.
Tomatoes, Stock, & Basil Added
Bring the soup to a boil and once it hits a boil lower the heat, allow to simmer covered, for 45 to 60 minutes. Stir the soup occassionally until done.

Simmering Soup 
Once the soup has simmered and the veggies have become tender, remove from the heat and either let slightly cool before pureeing in the blender (If you have a blender that can handle hot liquids, puree now). Puree the soup first by itself until it resembles a tomato soup consistency  Then add your coconut milk and Parmesan, blend until combined. Serve out of the blender in bread bowl, top with more basil and vegan Parmesan cheese.  
Pureed Soup with Coconut Milk