I’ve been baking cookies for the last week and was able to photograph this batch before my boyfriend ate them all. They are quite hearty with the trail mix and oatmeal, which gets me through class. I modified the Chicago Diner recipe to the ingredients I had, here’s what it took:

• 1 c. white flour
• 1/2 c. whole wheat flour
• 3/4 c. palm sugar
• 1/4 c. coco powder
• 1/2 c. organic trail mix (almonds, peanuts, raisins, sunflower seeds, dried apple)
• 1 1/2 c. rolled oats
• 1/4 c. agave nectar
• 3/4 c. Earth Balance butter
• 2 tsp. vanilla
• 1 tsp. baking soda
• 1/2 tsp. cinnamon
• 1/2 tsp. sea salt
• 1 c. trail mix (or 1/2 c. raisins + 1/2 c. nuts)

Preheat oven to 350 degrees. Mix the flour, rolled oat, salt, baking soda and salt together well. Mix the softened butter with agave nectar, vanilla, and sugar together so it is smooth. Then combine the wet ingredients with the dry and fold in the nuts and raisins. Grease the baking sheets and form dough into cookies and bake for 15 minutes. Enjoy!

I had no idea how much I like eating polenta until discovering the bulk section at the grocery store. It’s easy to make and is filling. It’s also a great crust to many baked dishes. The picture above is a less creamy version to the more recent creamy polenta recipe I most enjoy, which was the side of the Rice Dream milk carton for Chile Cheesy Polenta (with some modifications):

• 4 c. Rice Dream Original
• 1 c. dry polenta or coarse ground corn meal
• 1/2 c. diced green pepper
• 1/2 c. diced onions
• 1/4 c. jalapeno vegan Teese cheese 
• 3 tbs. Earth Balance butter
• Dash of sea salt and pepper to taste

In medium saucepan, bring onions and green peppers and rice milk to a boil. Slowly add polenta, whisking constantly until smooth, about 6 minutes. Mix in cheese and butter and then add salt and pepper to taste and serve. It’s great by itself as well as with a side of tofu scramble with diced Fieldcrest sausage, homemade bread and hot tea. Enjoy!

An awesome cookie left on my desk to start off the new semester from a fellow vegan classmate!

This morning I made pancakes and modified a Buckwheat Pancake recipe from Chicago Diner’s Cookbook. I think I finally have the recipe I like best so far and the fluffiest pancakes by far that have come out of my kitchen. Here’s the recipe:

• 1 c. unbleached organic white flour
• 1/4 c. organic whole wheat flour
• 2 tbs. organic brown sugar
• 2 tsp. baking powder
• 1 1/4 c. almond or soy milk
• 2 tbs. vegetable oil
• 1 tsp. pure vanilla extract
• 1/4 tsp. sea salt
• 1/2 tsp. cinnamon (optional)
• 1/2 c. fresh or frozen blueberries

Mix the dry ingredients together, then slowly add in the wet ingredients and blend well. In a small pan or saucepan, if the blueberries are frozen, slowly heat and mash a few of the berries to release their juice and add a dash of vanilla to thaw. Add in the blueberries to the pancake mix. On a hot griddle or non-stick pan, pour about 1/3 cup batter. Wait until the air bubbles begin to pop and flip. Keep the pancakes warm by placing them in another pan and cover until finished. The first pancake will take longer to cook than the last. Makes about 6 pancakes. Serve with real maple syrup and enjoy the warm pancakes on this cold day!

Last night, I went to Karyn’s Cooked for dinner. I had their meatless meatloaf with mashed potatoes, texas toast and broccoli, and my boyfriend was able to get the following night’s special a whole day earlier with a bit of charm. It looked so good and was delicious that I forgot about capturing the meal itself. It dawned on me when it was time for dessert, vegan coconut cake, and got the iPhone out in time before it was gone!

Couscous is one of quickest grains to cook. I love how filling it is and how you can cook either savory or sweet dishes with couscous. This one above is cooked in vegetable broth and mixed in with Uptown’s Natural Setian, frozen peas and diced onions. Sprinkle cumin, dash of soy sauce and hot peppers to taste. Enjoy!

I have never had egg rolls as good as these and I’m lucky since my mom makes them. A good reason to visit the parents. These egg rolls are sent to close friends during the holidays and appear at potlucks and dinner gatherings since I was little. Since making the leap to a life without eating meat a year ago, she has made a new vegetarian version especially for me and they taste better than before! They are perfectly crispy and flaky with a mix of noodles, mushrooms, tofu, onion and garlic inside. I was able to come back with 2 dozen frozen egg rolls, which were gone before the new year. Served here with wild rice and a lemon kale salad with cherry tomatoes, cranberries and pine nuts. Enjoy!

This dinner, like most, is simple, cheap and fast. Amy’s Organic Burritos help bring the dinner together with a side of jasmine rice cooked in vegetable stock, cumin and parsley and a lemon kale salad with cucumbers and pine nuts. Enjoy!

(Source: amys.com)

Veggie Wraps and Vegetarian Chili at Barquillos, a cafe and wine shop, a great combination in Madison!

(Source: barriquesmarket.com)

During the holiday break, I spent some time with my sister. She’s a busy lady in her last year in medical school and doesn’t have much time to cook. She recently decided to become vegetarian and to help her start cooking, I got her these kitchen tools. I tried not to purchase anything made in China, but the peeler was one the only one. The package included a set of pryex baking dishes, a wooden spoon and rest, a spatula made locally, a whisk and a bottle of organic olive oil, parsley and rosemary. It was fun putting it together and we immediately put them to good use.