cookie - vegetarian recipes

cookie vegetarian recipes

Dates and Nuts Bar

January 26 2020 Manjula's kitchen 

Dates and Nuts Bar (adsbygoogle = window.adsbygoogle || []).push({}); Print Dates and Nuts Energy Bar, Healthy Bar, All-Natural Nutritional Bar 2020 is the start of a new decade and like most people Im sure you have thought about eating clean and healthy. My next recipe is for any new year resolutions and is called Dates and Nuts Bar. This healthy gluten-free energy bar is also vegan and sugar-free. The bars have a great nutty texture that tastes so delicious. This yummy treat is so satisfying for any sweet cravings! Because we all live busy lives, these bars make great snacks because they are so easy to take on the go. You can even give them to your kids as an after -school snack. Because dates are so sweet, they provide the perfect natural alternative to added sugars. They are sure to be a hit with friends who are avoiding sugar but still crave something sweet. Try these bars as a healthy alternative to cookies and other sweet treats. You will feel amazing. Course Snack Keyword All Natural, Almonds, Badam Burfi, Besan ki barfi, Candy, Cocoa Powder, Coconut, coconut Ladoo, Cooking Video, Dates Bar, Delightful, Diabetic, Flax Seed Burfi, Flax Seeds, Gluten Free, Gourmet food, Home Made, Jain Food, Kids Friendly, Lunch Box, Natural Alternative, Nutritional Bar, Nutty, Quick And Easy, Sattvic Food, Snack, Sugar Free, Swaminarayan, Sweet, vegan, Walnuts Prep Time 10 minutes Cook Time 10 minutes Total Time 20 minutes Servings 16 pieces Ingredients1 1/­­2 cup pitted dates cut into small pieces 2 Tbsp cocoa powder 1/­­3 cup coconut powder 1/­­3 cup flax seed meal 1/­­8 tsp sea salt 1/­­2 cup roasted Walnuts roughly chopped 1/­­2 cup roasted Almond roughly chopped 1/­­2 cup roasted Cashews roughly chopped 2 tsp sesame seeds 2 tsp pumpkin seeds InstructionsSoften the chopped dates in microwave for 30 seconds, doing this makes dates soft and easy to work. Blend the dates in the food processor until they become to the paste, this should take about 15 seconds. Add flex seed meal, and cocoa powder and salt to the food processor and blend it until all the ingredients incorporated. This should take about 15 second. Add the roasted and chopped nuts walnuts, almonds, and cashew nuts. Blended it until all the ingredients incorporated, but nuts should be still chunky this should take about 20 seconds of blending. Remove the mix from food processor, and make it into 2 balls, roll it into about 1/­­4-inch-thick, sprinkle the sesame seeds and pumpkin seeds to the rolled bar and lightly press the seeds, so they stay into the bars. Cut them into your desire shape. I decided to cut them in bars. NotesThese are some more healthy choice you would like to know Quinoa salad, Stuffed karela, Lentil Vegetable soup, Mango panna cotta The post Dates and Nuts Bar appeared first on Manjula's Kitchen.

Vegan Breakfast Cookies (Gluten-free)

January 25 2020 Vegan Richa 

Vegan Breakfast Cookies (Gluten-free)These Vegan Breakfast Cookies are satisfying with the oats, nuts, seeds. They are also gluten-free and have no added oil! Soy-free Recipe. Jump to Recipe These snack cookies are a perfect quick bite to get you between meals. They also taste so decadent but pack a nutrition punch. Loaded with nuts, seeds, oats and no oil, these breakfast cookies come together really quickly. Change up the additions and flavors to preference and keep them around on the counter or in the freezer for quick snacking!Continue reading: Vegan Breakfast Cookies (Gluten-free)The post Vegan Breakfast Cookies (Gluten-free) appeared first on Vegan Richa.

Recipe | Chewy Chocolate Candy Cane Cookies

December 30 2019 Oh My Veggies 

I feel like this week is like the movie Groundhog Day for my blog. Because last week I posted recipes involving sweet potatoes and candy canes. And this week? More sweet potatoes and more candy canes. I was going to save this Chewy Chocolate Candy Cane cookies recipe for next week, but I want to post it in time for holiday baking. Because it’s really good! (And if you don’t have candy canes on hand, you can use starlight mints too. I made these again to update the photos and they are just as good. Peppermint candy is peppermint candy, right?) I am not a crispy cookie person. For me, it’s all about the chewiness. And these cookies are the easiest, chewiest, yummiest cookies I make. The basic chocolate cookie is one of my go-to recipes (yup, it’s the one I used in my Chocolate Peppermint Cookie Ice Cream Sandwiches) and I add whatever I have on hand to finish them. Toffee pieces, peanut butter chips, dried cherries, chopped nuts--they’re all great in these cookies. So since it’s Christmas cookie season, I decided to try adding broken candy cane pieces. They’re not the prettiest cookie, it’s true, but they make […]

Vegan Brownie Cookies Grain-free Oil-free

December 22 2019 Vegan Richa 

Vegan Brownie Cookies Grain-free Oil-freeVegan Brownie Cookies Grain-free Gluten-free Oil-free and so decadent. These nut-butter Chocolate Brownie cookies are fudgy, chewy, easy and perfect for everyone. Vegan Grain-free Recipe. No added refined oil. Jump to Recipe Let’s wrap up the Holiday Cooking Baking, with this cookie that tastes like a brownie! These double chocolate cookies are chewy and crispy on the edges and fudgy in the middle like a brownie. They need just a few ingredients, no grain and no added oil and disappear from the sheet very quickly. You can adjust the ingredients to adjust the texture to more crispy with extra almond flour and extra fudgy with less bake time. Top with fun toppings of choice!Continue reading: Vegan Brownie Cookies Grain-free Oil-freeThe post Vegan Brownie Cookies Grain-free Oil-free appeared first on Vegan Richa.

jeera biscuits recipe | jeera cookies | zeera biscuits | cumin cookies

December 16 2019 hebbar's kitchen 

jeera biscuits recipe | jeera cookies | zeera biscuits | cumin cookiesjeera biscuits recipes | jeera cookies | zeera biscuits | cumin cookies with step by step photo and video recipe. cookies or biscuits are generally an adapted or an influenced recipe to indian cuisine. it is generally made with plain flour and flavoured with other ingredients to be served as snack. lately there are some indian variations to the popular cookie variation and jeera biscuits recipes is one such simple and easy recipe. The post jeera biscuits recipe | jeera cookies | zeera biscuits | cumin cookies appeared first on Hebbar's Kitchen.

Unique Holiday Gift Guide for the Gourmets and Food Lovers on Your List

December 2 2019 Meatless Monday 

Unique Holiday Gift Guide for the Gourmets and Food Lovers on Your ListThe holiday season is here, so the team at Meatless Monday has assembled a snazzy gourmet gift-guide that includes everything you need to make plant-based eating -- or any type of eating for that matter -- easier, healthier, and more tantalizing to the taste buds. Whether youve been naughty or nice, weve got something for everybody: A self-sustaining indoor herb garden for your apartment-bound offspring, a molecular gastronomy starter pack for your Chopped-obsessed sister-in-law, and, of course, a hazard-proof mandoline for mom. But no matter the tool, cooking gadget, or condiment, all of the gifts listed below will make someones Meatless Monday a whole lot more delicious. Indoor Smart Herb Garden Tell us if this sounds familiar: Your recipe calls for 2 tablespoons of fresh basil, but the quantities sold in the grocery store would last you a month. Thankfully your thoughtful friend purchased you this easy-to-use, self-sustaining smart herb garden. It works just like a capsule coffee machine: Insert the biodegradable smart-soil capsule, add water to the tank (good for up to 3 week), and plug it in! Bring on the basil. For the Indoor Smart Herb Garden, click here.   Hot Sauce Flavors from Around the World The ideal gift for any hot-sauce junkie, this set of hot sauce flavors from around the world will add some searing flavor to any plant-based meal. Add some BAM! to your seitan and experiment with some spicy sauces from Costa Rica, New Orleans, Argentina, and 27 other states and countries. For the Hot Sauce Flavors from Around the World, click here. Embossed Rolling Pin Theres nothing more comforting than the aroma of freshly baked cookies. Let your baked goods look as good as they smell with one of these ornately embossed rolling pins; theyll transform any sheet of cookie dough or pie crust into an edible art piece. For the Embossed Rolling Pins, click here.  Food Dehydrator A must-have for any individual looking to easily incorporate more plant-based foods into their diet, a food dehydrator can turn any fresh fruit or vegetable into the perfect plant-based snack. Use it to dry herbs or make your own fruit leather or mushroom jerky. For the Food Dehydrator, click here. Hazard-Proof Mandoline Slicer and Spiralizer Its sharp blade and high potential for kitchen mishaps has earned the mandoline a villainous reputation, but its still a very useful kitchen tool that can quickly transform any number of fruits and vegetables into perfectly bake-able, fry-able, salad-able slices. This hazard proof mandoline is foolproof, safe, and comes with its own handy spiralizer, perfect for turning oblong shaped vegetables into flowing strands of carb-free noodles. For the Hazard Proof Mandoline Slicer and Spiralizer, click here. Super-Cute Kids Cookware Introducing children to the magic of cooking is one of the most valuable lessons you can bestow upon them. An appreciation for gastronomy starts in the kitchen, and theres no easier way to get the young ones cooking than with a set of super-cute kids cookware, which features an adorable set of vegetable-themed spoons, measuring cups, and whisks. For the Super-Cute Kids Cookware, click here. Molecular Gastronomy Starter Pack  Bring out your inner Top Chef with this incredibly cool molecular gastronomy starter pack. Use food-friendly additives to create jells, powders, beads, and caviars that will have your guests marveling at your gastronomic chops. For the Molecular Gastronomy Starter Pack, click here.    Fermentation Kit (Jars Not Included) The list of health benefits associated with fermented vegetables (kimchi, sauerkraut, pickles) is lengthy, but these foods can be a little pricey when purchased from the supermarket. A fun and cost-effective way to bring more fermented foods into your diet is to make them yourself. This fermentation kit comes with all the tools you need to pickle, culture, and preserve all of your favorite veggies. For the Fermentation Kit, click here. DIY Mochi Kit Mochi is the dessert that melts in your mouth, not in your hands. Everyone -- and I mean everyone -- has fallen head-over-heels in love with this Japanese frozen dessert. This DIY mochi kit is perfect for plant-based food lovers because it allows you to swap in any one of your favorite non-dairy ice creams. For the DIY Mochi Kit, click here.   Foodie Baby Gear We know that your baby niece, cousin, or newborn couldnt be any cuter, but what if they were wearing a little dim-sum or tater-tot onesie? This collection of adorable baby gear comes complete with all the food puns that any food-loving parent could ever dream of. For the Foodie Baby Gear, click here. Tofu Press Water is the element that prevents your perfect cubes of tofu from absorbing flavor and crisping up in the sauté pan. So just say no to soggy tofu! Exorcise those dampening demons in 15 minutes with this EZ Tofu Press: Simply set the press on a dish to catch water, place tofu on press base, turn both knobs for resistance, and continue to tighten the knobs every few minutes until your desired texture is achieved. For the Tofu Press, click here.   Meatless Monday Family Cookbook The Meatless Monday Family Cookbook, by Jenn Sebestyen, emphasizes the limitless potential of plant-based cooking. The recipes are nutritious, easy-to-prepare, and mimic the look, taste, and texture of comfort-food favorites (youve got to check out the lentil Bolognese, butternut-squash mac and cheese, and meaty mushroom stew). Its an awesome gift for anyone looking to expand their repertoire of plant-based recipes. For the Meatless Monday Family Cookbook, click here.   For more Meatless Monday inspiration, tips, and recipes, click here The post Unique Holiday Gift Guide for the Gourmets and Food Lovers on Your List appeared first on Meatless Monday.

Raspberry Pretzel Thumbprints

November 22 2019 Isa Chandra Moskowitz 

Raspberry Pretzel Thumbprints Photo by Joshua Foo Makes 2 dozen These cookies will satisfy all of your cravings: sweet, salty, chocolatey, fruity and the desire to spend an hour making cookies. No, it really isn’t that complicated. A little extra work will get you this super special unforgettable little baby angel of a cookie. They’re basically a holiday treat no matter what time of year you make them! These are called thumbprint but secret: it’s actually a pinkyprint. This recipe is from I Can Cook Vegan. Ingredients 1/­­2 cup canola oil 3/­­4 cup granulated sugar 1/­­3 cup brown sugar 1/­­4 cup unsweetened non-dairy milk 1 1/­­2 teaspoons vanilla extract 1 2/­­3 cup all purpose flour 3 tablespoons cornstarch 1 teaspoon baking powder 1/­­4 teaspoon salt 1 cup thin pretzel sticks 3/­­4 cup seedless raspberry jam 1/­­2 cup chocolate chips Directions 1 – Preheat oven to 350 F. Lightly grease two large baking sheets. 2 – In a large bowl beat together oil, sugar, brown sugar, milk and vanilla. Sift in flour, cornstarch, baking powder and salt. Stir to form a thick, stiff dough.  3 – Spread pretzels onto a large cutting board and cover with parchment paper. Roll a rolling pin over them to crush them into bits and pieces.  4 – Scoop walnut sized pieces, moisten your hands and roll into a ball. Then place them into the pretzel pieces, rolling around so that the pretzels pieces adhere. Place on prepared cookie sheets about 1 1/­­2 inches apart. 5 – Use your pinky to make a deep indent in the center of each cookie. Use a teaspoon to fill each indent with about a teaspoon of jam. Bake for 14 to 16 minutes, until golden on the edges and lightly browned on the bottoms. 6 – Place cookies on a cooling rack to cool. Wait until completely cool to proceed. 7 – Place cooling rack of cookies over the sink. Using a microwave or double boiler, melt chocolate chips. Let melted chocolate cool a bit, then drizzle over cooled cookies while they are still on the cooling rack, and let the excess fall into the sink for easy cleaning. Let the chocolate set in a cool room or in the fridge for 30 minutes or so.

Peanut Butter Chocolate Chip Cookies

November 22 2019 Isa Chandra Moskowitz 

Peanut Butter Chocolate Chip Cookies Makes 2 dozen Just like most 8 year olds, peanut butter chocolate chip has always been my comfort cookie. It takes only about 10 of these to make all my problems go away. These are about as peanutbuttery (yes that’s a word) that I could get them without them turning into a big old spoonful of peanut butter. This recipe is from Superfun Times. But it had a different pic! Notes ~Use creamy natural peanut butter for these. The only ingredients should be peanut butter and salt. If you use something else I bet they’d still be good, but I can’t guarantee it, so just listen to me and follow the directions for once in your life. Ingredients 3/­­4 cup refined coconut oil softened at room temperature 3/­­4 cup creamy natural peanut butter 1/­­2 cup granulated sugar 1/­­2 cup packed brown sugar 1/­­4 cup unsweetened almond milk, or preferred non-dairy milk 2 teaspoons pure vanilla extract 1 1/­­2 cups all-purpose flour 1 tablespoon cornstarch 1 teaspoon baking powder 1/­­4 teaspoon salt 1 cup semisweet chocolate chips Directions Preheat oven to 350 F. Line two cookie sheets with parchment paper.  In a large mixing bowl, use electric mixers to beat together oil and peanut butters. Beat in the sugars until fluffy. Add the milk and vanilla. Sift in 3/­­4 cup of the flour along with the cornstarch, baking powder and salt. Beat until smooth. Add the chocolate chips then use your hand to mix the batter the rest of the way, until well combined.  Place about 2 tablespoons of batter on the trays, a few inches apart. Lightly flatten with your hand. Bake for about 10 minutes, until golden on the edges. Let cool on baking sheets for a few minutes, then transfer to a cooling rack to cool completely.

Chocolate Nut Cookies

October 11 2019 VegKitchen 

These nutty chocolate cookies have a nice crackle top highlighted by the use of powdered sugar. If you need a nice big batch of easy little cookies, these are a good choice. Makes about 4 dozen 1/­­2 cup Earth Balance or other vegan buttery spread 1/­­2 cup dry unsweetened cocoa powder 1 cup light brown sugar, firmly packed 1/­­2 cup plain or vanilla nondairy milk 2 cups whole wheat pastry flour 1 1/­­2 tsp baking powder 1/­­4 tsp salt 2 tsp cinnamon 1/­­2 tsp ground nutmeg or allspice 1/­­2 cup walnuts, very finely chopped 1 cup semisweet chocolate chips powdered sugar for topping Preheat the oven to 350°F. The post Chocolate Nut Cookies appeared first on VegKitchen.

Marshmallow Cupcakes

September 29 2019 seitan is my motor 

Marshmallow CupcakesTo make these marshmallow cupcakes, I updated and tweaked my old marshmallow fluff recipe. This version is much stabler and can be used for all kinds of things: as a topping or filling, you can coat it with chocolate to make fl?deboller, stuff it between a couple of cookies, or whatever. Endless possibilities. The post Marshmallow Cupcakes appeared first on seitan is my motor.

Difference between Besan and Chickpea Flour (Garbanzo Bean flour)

August 29 2019 Vegan Richa 

Difference between Besan and Chickpea Flour (Garbanzo Bean flour)Besan and Chickpea flour are Not the same. Besan or gram flour is a flour of chana dal or split brown chickpeas. Chickpea flour or garbanzo flour is ground up white chickpeas. Similar flavors, but not the same flour. Read below for differences and where to use which flour. Besan or gram flour is a flour of chana dal or split brown chickpeas. Chickpea flour or garbanzo flour is ground up white chickpeas. Both have similar flavor and behavior but enough difference that a substitution can sometimes mess up a recipe. Pictured above, the top bowl has chickpea flour which is lighter, coarse and fluffy. Bottom bowl has Besan which is finer, smoother and hence more compact. WHAT IS THE DIFFERENCE BETWEEN BESAN AND CHICKPEA FLOUR? Besan and chickpea flour are not the same. Indian Besan, is the flour of brown chickpeas or chana dal (split brown chickpeas), or sometimes a mix of split chickpeas and split peas. It is a flour of a type chickpeas, so it can be labeled as chickpea flour. Chickpea flour is the flour of white chickpeas and is labelled as chickpea flour or garbanzo flour. Besan is usually much finer ground and needs much less water than chickpea flour. Chickpea flour if a coarse flour usually will need more water to make same consistency batter. On usage it will also yield a dryer result. They taste slightly different. Sometimes, you have to take these differences into account, when substituting one for the other in a recipe. In some recipes, subs work out just fine, while others need adjusting. They both taste a bit bitter when raw, so they are not a good candidate in raw flour recipes such as edible cookie dough. More Pictures of pulses, legumes and their names on this Page. As you can see from the pictures, Chana Dal is basically brown chickpeas that have been split and skin removed. This chana dal is made into a flour for besan. When the besan is of brown chickpeas with the skin, then that kala chana besan has a darker hue and earthier flavor. This besan is not used as commonly as regular chana dal besan.Continue reading: Difference between Besan and Chickpea Flour (Garbanzo Bean flour)The post Difference between Besan and Chickpea Flour (Garbanzo Bean flour) appeared first on Vegan Richa.

Lemon Sugar Cookies

August 17 2019 Oh My Veggies 

These Lemon Sugar Cookies are delicious and tangy. You can vary your choice of citrus and use orange, lime, or even grapefruit.

Recipe | Sweet Potato Mug Cake

August 9 2019 Oh My Veggies 

Even though our next vacation is months away, I’m already in planning mode. Where are we going? What should we do there? Where should we stay? I totally have the travel bug right now. This is pretty much me in a nutshell–I’m a planner. I get ahead of myself. It’s kind of my thing. When I was graduating college, I wasn’t as excited as everyone else was because I was focused on grad school. We’ve lived in this house for two years, and I’m already looking at real estate listings for the next house. People sometimes take this as me never being happy with things, but it’s really just that I like having something to look forward to. It’s like with desserts. No matter how much you’re enjoying your meal, you still anticipate dessert. I always need a little something sweet after dinner–usually it’s just a piece of dark chocolate or something small like that, but sometimes if I have a light dinner, I have room for something more. But not too much–I don’t want a big slice of cake and I don’t want to do all the work involved with making a batch of brownies or cookies. That’s why […]

kaju biscuit recipe | cashew cookies | cashew biscuits | cashew nut cookies

July 1 2019 hebbar's kitchen 

kaju biscuit recipe | cashew cookies | cashew biscuits | cashew nut cookieskaju biscuit recipe | cashew cookies | cashew biscuits | cashew nut cookies with step by step photo and video recipe. indian cuisine is known for it versatility and the adaptability to other cuisine. there are has been a lot of influence from overseas cuisine which eventually gels into the native recipes. one such easy and simple adapted recipe is kaju biscuit recipe, which is classic example of fusion of 2 cuisine. The post kaju biscuit recipe | cashew cookies | cashew biscuits | cashew nut cookies appeared first on Hebbar's Kitchen.

tutti frutti cookies recipe | tutti frutti biscuits | tooty fruity cookies

December 18 2019 hebbar's kitchen 

tutti frutti cookies recipe | tutti frutti biscuits | tooty fruity cookiestutti frutti cookies recipe | tutti frutti biscuits | tooty fruity cookies with step by step photo and video recipe. cookies or biscuits are versatile snack or dessert recipe known for it myriad options and flavour it offers. generally it is made with plain flour base or dough with a desired flavour and toppings. one such simple and similar variation is the tutti frutti cookies recipe known for its colour and attractiveness. The post tutti frutti cookies recipe | tutti frutti biscuits | tooty fruity cookies appeared first on Hebbar's Kitchen.

Chai Spice Tahini Cookies Nut free Oil-free Grain-free

December 10 2019 Vegan Richa 

Chai Spice Tahini Cookies Nut free Oil-free Grain-freeChai Spice Tahini Cookies Nut free Oil-free Grain-free. These Chewy and fudgy Tahini Cookies have tahini, sweetener, chai spice and coconut flour. They are vegan gluten-free grain-free nut-free soy-free and oil-free! Jump to Recipe This year I have been experimenting a lot with tahini and grain-free baking! So here’s another tahini cookie which is mostly just tahini. The key to liking tahini is getting a good brand that is not too bitter. I love cookies which are scoop and bake, no hand messyness! These cookies bake into fat soft cookies. You can lave them like that or flatten with a spoon and continue to bake for crispy chewy cookies. For these cookies, get a good brand of tahini such as Soom or Whole foods brand, add a lot more spice to mask some of the bitterness, adjust baking time for the kind of texture you prefer, a few mins longer for crispier and and get to a cookie you love! Don’t like tahini, just use smooth nut butter or sunbutter. WHAT IS TAHINI? Tahini is just blended up toasted hulled sesame seeds. The seeds are blended/­­processed until smooth and fluffy sesame seed butter. The flavor and texture of tahini varies with brand. Tahini adds a nutty, slightly bitter (but pleasing bitter) profile wherever you use it. However, depending on the brand, it might add a lot more bitter. This bitter especially will show up in sweet things like this cookie. For best results use a brand that you generally like the flavor of.Continue reading: Chai Spice Tahini Cookies Nut free Oil-free Grain-freeThe post Chai Spice Tahini Cookies Nut free Oil-free Grain-free appeared first on Vegan Richa.

New Ebook: Golubka Kitchen Sweets!

November 24 2019 Golubka Kitchen 

New Ebook: Golubka Kitchen Sweets!Our new ebook is here! Golubka Kitchen Sweets is a collection of our favorite, vegan and gluten-free dessert recipes in the world. This was one of the most purely joyful projects we’ve ever worked on, and we are so excited to venture into the world of self-publishing on this sweet note. We love the complete authorship and creative freedom that the ebook model allows, and the inspiration has truly been non-stop with this one. There’s a nice balance of traditional recipe interpretations and new, fun flavors in the form of pies, cookies, cakes, ice cream, bars, and more in this book. We are so proud of and in love with every recipe and hope that you’ll feel the same. You can check out a few sneak peek photos and the full recipe index below.  Click Here to Buy Recipe Index *all recipes are vegan and gluten-free Almond Tart/­­Pie Crust Flax and Nut Pie Crust Coconut Caramel Coconut Condensed Milk Sweet Dukkah Decadent Chocolate Hazelnut Spread Chocolate Chip Cookie Dough Chocolate Chip Oatmeal Cookies Caramelized Banana Cr?me Br?lée Apple Pie Pecan Pie Pumpkin Pie Lemon Meringue Pie Banana Cream Pie Avocado Lime Pie Cookies and Cream Pie - Salted Caramel Tart Dark Chocolate Tart Peanut Butter, Chocolate and Caramel Tart Wagon Wheels Chocolate-Covered Halva Protein Bars Banoffee Coffee Cake Upside Down Orange Polenta Cake Chocolate Zucchini Bread with Pine Nut Frosting Lemon Poppy Seed Scones with Cashew Butter Glaze No-Churn Dulce De Leche Ice Cream Click Here to Buy The post New Ebook: Golubka Kitchen Sweets! appeared first on Golubka Kitchen.

Cranberry Spice Oatmeal Cookies

November 22 2019 Isa Chandra Moskowitz 

Cranberry Spice Oatmeal Cookies Picture by VK Rees Makes 2 dozen Oatmeal cookies just remind you of home. If you come from a home that deprived you of chocolate chip cookies. Just kidding! These are gorgeous little clusters of oats studded with ruby cranberries. Crispy on the edges, chewy inside with a hint of spice.  Just the perfect thing for the holidays if you can forget about the war on Christmas and enjoy a cookie for a minute. This recipe is from Superfun Times. Notes ~ If you dont have pumpkin pie spice, 3/­­4 teaspoon ground ginger, 3/­­4 teaspoon ground cinnamon and a pinch of cloves oughta do it! Ingredients 1/­­3 cup refined coconut oil, softened at room temp 1/­­3 cup packed brown sugar 1/­­3 cup granulated sugar 3 tablespoons unsweetened almond milk or your fave non-dairy milk 1 tablespoon organic cornstarch 2 teaspoons pure vanilla extract 1/­­2 cup all-purpose flour 1/­­2 teaspoon baking soda 1 1/­­2 teaspoons pumpkin pie spice 1/­­2 teaspoon salt 1 1/­­2 cups rolled oats 1/­­2 cup dried sweetened cranberries 1/­­2 cup chopped walnuts Directions Preheat oven to 350 F. Lightly grease 2 large baking sheets.  In a large mixing bowl, use a handmixer or strong fork to cream together oil and sugars. Mix in the vanilla. Add the cornstarch and milk, and mix until the cornstarch is dissolved.  Sift in the flour, baking soda, spices and salt and mix to combine. Add the oats, cranberries and nuts, and use your hands to form a stiff dough. Scoop cookies out with a tablespoon or server, using about two tablespoons of dough per cookie. Place about 2 inches apart. Flatten a little with your hand. Bake for 10 to 12 minutes, until edges are lightly browned. Remove from oven and cool for about 5 minutes then transfer to cooling rack to cool completely.

Your Diet and Diabetes: What You Need to Know

November 11 2019 Meatless Monday 

Your Diet and Diabetes: What You Need to KnowChances are you know someone affected by diabetes, a condition that impacts the lives of about 30 million Americans. Approximately one in three American adults has prediabetes -- a risk factor for developing type 2 diabetes -- and of that population, 90% dont know they have it. Think you or a loved one may be at risk? Take (or share) the 60-second American Diabetes Association (ADA) type 2 diabetes risk assessment quiz and find out. The good news is that most cases of type 2 diabetes are preventable through simple lifestyles changes. The three most important things to do: lose weight, if needed; eat healthy, and be active. Reducing meat and increasing plant-based foods in your diet is one important step in lowering your risk of type 2 diabetes. This November is Diabetes Awareness Month, so to help make the connection between diet and diabetes, weve introduced a new hashtag -- #DontLetDietBeatUs - along with social media graphics to to increase awareness of how eating more plant-based foods and less meat can help lower your risk of developing type 2 diabetes. All throughout the month, we will be posting recipes, cooking hacks, and shopping tips with the hashtag #DontLetDietBeatUs to help manage and prevent a prediabetes or diabetes diagnosis. You can also download our new set of creative materials , so you can help spread the word on how a meatless diet can reduce your risk of diabetes. Weve also collaborated with our experts at Johns Hopkins Center for a Livable Future to compile a list of eating tips that can help you or a loved one reduce your risk of diabetes. Incorporate More Plant-Based Food Choices into Your Diet Substitute red meat with nuts, whole grains, beans, peas, lentils, legumes and other meat alternatives like tofu, and tempeh. Whole grains are especially important, as they are packed with nutrients like selenium, potassium, and magnesium, low in fat, and fiber rich.  Additionally, research shows an inverse relationship between whole grains intake and the risk of type 2 diabetes.  Dont forget according to the Dietary Guidelines for Americans, at least half of your grains for the day should be from whole grains. Make Half Your Plate Fruits and Vegetables Here are two ideas on how to make it easy: 1) eat seasonally, when produce is fresher and lower cost, and 2) if you cant find it fresh, frozen fruits and vegetables are picked at peak ripeness and are quickly frozen, preserving their nutrient content and flavor. Buy them when they are on sale and keep a few bags handy for stir fries, soups, quiches, or casseroles, and smoothies. Choose Heart-Healthy Fats Use healthy oils for cooking, like canola and olive oil.  Nuts, seeds and avocado are good for an afternoon snack and best of all, theyll keep you full when those mid-afternoon munchies strike. Limit Fried Foods and other Foods High in Saturated and Trans-Fat These foods are associated with a high risk of cardiovascular diseases. Saturated fats are found mostly in meats and high fat dairy. Trans-fats are common in processed foods, such as cookies and crackers. Reduce Intake of Added Sugars Avoid sugar-sweetened beverages such as juice, soda and energy drinks and sweets such as baked goods, candy, ice cream. For more information on the relationship between diet and diabetes, click here If youve already been diagnosed, a couple of extra tips to manage your diabetes: o Be active all days of the week o Work with a health professional to manage your diabetes. Remember knowing your ABC (A1C, Blood pressure, and Cholesterol levels) of diabetes is important in helping you manage the disease successfully.  To help you understand the A1C test better, click this link on the ADA website . The post Your Diet and Diabetes: What You Need to Know appeared first on Meatless Monday.

Rice Stick Noodle with Caribbean Gremolata

September 30 2019 Meatless Monday 

This squash and rice noodle with Caribbean gremolata hits all the right notes: sweet, tart, crisp, and spicy. Julienned squash, zucchini, carrots, and cooked rice noodles are quickly sautéed together with onions and sambal oelek (chili paste). The Caribbean gremolata -- made with a combination of crushed garlic, ginger, and minced cilantro -- is folded into the mixture just before serving. Top with some chili oil and youre ready to eat. This recipe comes from Chef Chris Dancesia, chef and co-owner of Nicks Bistro in Bradenton, Florida, and the winner of the Florida Restaurant & Lodging Show Meatless Monday Rapid Fire Challenge. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 - 14 oz package of Rice Stick Noodles - 2 Zucchini - 2 Yellow Squash - 1 Carrots - 1 Red Onion - 3 Garlic Cloves - 2 Ginger, peeled - 2 Limes - 1 bunch Cilantro - 2 tbsp Sambal Oelek - 1 tbsp Coconut Oil - 2 tbsp Canola Oil - Chili Oil (Recipe below) - Salt and Pepper   Cook noodles according to directions on the package. I generally place noodles in a non-reactive mixing bowl for 5-7 minutes. The noodles should be al dente. Strain noodles and coat with canola oil to avoid sticking and transfer to a sheet pan or cookie sheet to cool. Using a mandolin julienne the (flesh only, no seeds) zucchini, yellow squash, and carrots lengthwise to match the rice stick noodles. Using a chefs knife, julienne the red onion as thin as possible, not more than 1/­­8 thick.   Gremolata: Crush and mince the garlic and ginger, transfer to a mixing bowl.  Rough chop the cilantro and add to garlic ginger mix. Zest Limes into bowl and mix.   In a large sauté pan over med to medium high heat add 1 tablespoon of coconut oil and 2 tablespoons of canola oil. Stir in Sambal Oelek. Add onions and sweat until translucent. Add carrots and cook until they just start to soften. Add zucchini and yellow squash and cook just until softened. Add rice stick noodles and mix. Add more canola oil to coat if pan gets too dry (the oil acts as the sauce in this dish). Fold in gremolata and lime juice (Approximately one lime). Season with salt and pepper.  Add more coconut oil if desired. This is where the dish can vary depending on individual palates.  The oil should coat the rice stick noodles without being over oily.   Chili Oil: Combine 3 tablespoons of Sambal Oelek, 1 tablespoon of coconut oil and 1 cup of canola oil in a sauce pan.  Heat over medium heat to incorporate flavors without the oil hitting smoking point.  Strain into non-reactive bowl and allow to cool.  Once cool, place in a squeeze bottle.   Plating: Place pasta on the center of a plate, drizzle chili oil on the plate around the pasta, garnish with a sprig of cilantro and lime wedge if desired. The post Rice Stick Noodle with Caribbean Gremolata appeared first on Meatless Monday.

Vegan Gluten free Tahini Oatmeal Cookies

September 14 2019 Vegan Richa 

Vegan Gluten free Tahini Oatmeal CookiesThese 1 Bowl Tahini Oatmeal Cookies have no refined sugar and oil and come together within minutes. No eggs, Vegan, Glutenfree, Nutfree, Soyfree Tahini Oat Cookie Recipe.  Jump to Recipe Simple Oatmeal Cookies are a favorite snack in my house especially in cooler weather. Some nut butter, or sun butter, oats, flour and done. In this variation, I use tahini for the fat and volume. Tahini makes these a salty, sweet, and interesting cookie. Tahini adds a fabulous buttery texture to the cookies without needing any added oil. It also adds a slight bitter profile. Add some dried fruit/­­raisins, chocolate chips or other additions, add some spices of choice. Add an icing,make this cookie your own. If you like tahini, you will also love my Chocolate tahini flourless cookies! What is Tahini? Tahini is just blended up toasted hulled sesame seeds. The seeds are blended/­­processed until smooth and fluffy sesame seed butter. The flavor and texture of tahini varies significantly with brand. Tahini adds a nutty, slightly bitter (but pleasing bitter) profile wherever you use it. However, depending on the brand, it might add a lot more bitter. This bitter especially will show up in sweet things like this cookie. For best results use a brand that you generally like the flavor of. I like Soom and Whole foods brand.Continue reading: Vegan Gluten free Tahini Oatmeal CookiesThe post Vegan Gluten free Tahini Oatmeal Cookies appeared first on Vegan Richa.

Raw Vegan Brownie Bites (Grain-free)

August 26 2019 Vegan Richa 

Raw Vegan Brownie Bites (Grain-free)5 Ingredient Raw Vegan Brownie Bites! These brownie balls are fudgy, quick to make, and make a great snack. No Bake, Paleo Brownie Energy Bites. Vegan Gluten-free Grain-free Recipe.  Jump to Recipe Hubbs has been loving snacks that are decadent and more like dessert like these no bake cookie dough bites!.And these brownie bites fit the there just perfectly! A Mix of nuts make up the base for a rich fudgy snack with a good amount of cocoa. Dates are the binder and sweetener. The bites mixture takes just 5 mins and then shape them as you like into balls or bars. Add toppings of choice and snack for the energy boost or for when you want a lighter brownie! Make a double batch of these and freeze for later! Add other nuts or seeds or some protein powder for variation. Let make these!Continue reading: Raw Vegan Brownie Bites (Grain-free)The post Raw Vegan Brownie Bites (Grain-free) appeared first on Vegan Richa.

Samoa Cookie Overnight Oats

August 14 2019 Vegan Richa 

Samoa Cookie Overnight OatsThese Vegan Samoa Cookie Overnight Oats are dessert for breakfast with layers of salted caramel made with dates, Toasted coconut, melted chocolate! Add berries and fruits of choice. Vegan Glutenfree Nutfree Soyfree Recipe.  Jump to Recipe The other day I was making a list of ways to make overnight oats more exciting. I was looking through my breakfast section and saw my Samoa cookie pancakes. And decided to make some oatmeal with the same concept! These overnight oats have the oats and chia seeds mixed in to sit overnight. For the samoa cookie, I swirl in some date caramel which adds sweetness to the oat mixture. Then top the oat mixture with more caramel, some toasted coconut and a good drizzle of melted chocolate. I mean, its dessert, its breakfast, its everything you want to eat right now!Continue reading: Samoa Cookie Overnight OatsThe post Samoa Cookie Overnight Oats appeared first on Vegan Richa.

Vegan Cookie Dough Bites

August 5 2019 Vegan Richa 

Vegan Cookie Dough Bites7 Ingredient Vegan Cookie Dough Bites! these chocolate chip cookie dough balls have no grain, gluten and no added oil. Can be made without the sugar. Vegan Paleo Gluten-free Grain-free Recipe.   Jump to Recipe Its summer, long days, that means longer times outside. And between all the activity, we need fun snacks that taste like cookie dough (right!) and are energy bites as well. These nutty fudgy balls are just that. Full of all the good stuff, just a few ingredients and taste like healthy chocolate chip cookie dough! Cashews and coconut are processed to make a nice neutral base. Then dates, flavors are added in. and some chocolate chips of course! You can drizzle some melted chocolate on them for additional chocolate or roll in seeds.Continue reading: Vegan Cookie Dough BitesThe post Vegan Cookie Dough Bites appeared first on Vegan Richa.

The best Chocolate Chips Cookies

June 29 2019 Oh My Veggies 

Finally, an excellent recipe for chocolate chip cookies! They are super easy and quick to prepare and they are incredibly delicious. Rich, mellow, and equally succulent straight from the oven or when cooled.    


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