Peanut Butter Oatmeal Chocolate Chip Cookies

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Vegan Mofo 2013 – Post #11

What could be better than combining all your favourite cookies into one? When they are also super easy to make and pretty darn healthy as far as treats go! And they taste amazing!

Sound good? Check out these Peanut Butter Oatmeal Chocolate Chip Cookies from Oatmeal With A Fork!

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I actually used the last bits of my almond butter and peanut butter up to make these, so it ended up about half and half. Also, I just realized that I never added the stevia, but I really didn’t feel like I was missing any sweetness, so I’ll probably just leave it out next time.

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More Waffles from Healthy Happy Life

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Vegan MoFo 2013 – Post #1

It’s Vegan Month of Food time again! This is my second year participating and I’ve decided to focus this year on posting reviews and photos of other peoples’ recipes that I’ve tried (from both cookbooks and online). Here it goes. 1 down, only 19 more to go!

Previously I wrote a post about some delicious Pumpkin Spice Waffles from Kathy over at Healthy Happy Life. I haven’t made those ones again since, but I have tried two of her other waffle recipes: Apple Cinnamon Ginger Waffles and Blueberry Citrus Whole Wheat Waffles (which I actually turned into chocolate chip waffles). Yum!

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I’m a sucker for anything that involves cooked apples and these Apple Cinnamon Ginger Waffles are no exception. They certainly did not disappoint! The combination of apples and cinnamon is always great, but the addition of ginger and candied ginger in these waffles make them something really special!

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What I Did:
I doubled the recipe.
I substituted half of the spelt flour for oat flour. Just because.
I only like and buy green Granny Smith apples, so thats what I used. I used half of a large one, diced small.
I did include the optional chia seeds, but left out the optional almond butter and orange zest.
I substituted the mashed banana with apple sauce: 1/2 cup for the doubled recipe.

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Another morning I used the Blueberry Citrus Whole Wheat Waffles to make a special breakfast for my nephew and I: chocolate chip waffles. I followed the recipe, except that I left out the citrus zest, diced oranges, and blueberries. I also left out all of the optional ingredients. We ate our chocolate chip whole wheat waffles with a quick berry sauce similar to my Instant Cranberry Sauce and Blueberry Sauce.

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Instant Mixed Berry Sauce
2/3 cup frozen blueberries
2/3 cup frozen blackberries
2 tbsp maple syrup
2 tsp ground chia seed

Place berries in a microwave-safe bowl or measuring cup and defrost in microwave until berries break apart when you stir them. Stir and break up the berries with a fork, until mostly broken up. Stir in maple syrup and ground chia seeds.
Enjoy on your favourite waffles, pancakes, french toast, or oatmeal.

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I really liked these whole wheat waffles and can definitely see using them as a base for all kinds of add-in combinations!

You should definitely head on over to Healthy Happy Life and make some waffles!

What I Ate Wednesday #112 – Oatmeal Love

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For this week’s What I Ate Wednesday post I’m going to share with you my recent oatmeal adventures. There have been a lot of cold mornings in the past couple months and I recently started making my oatmeal in the microwave, which on early mornings feels a lot easier than on the stove (plus it doesn’t leave me with a pot to wash). So, lots of oatmeal lately!

I hope this provides you with some inspiration for your next bowl of oatmeal. Enjoy!

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Sucanat & cinnamon oatmeal with (1) natural peanut butter unsweetened coconut, and home-made dried cranberries and (2) natural peanut butter, cocoa powder, and raw cacao nibs.

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3) 1/2c oats cooked with 1c water, 1tbsp sucanat, 1/4tsp cinnamon, 1/4tsp ground coriander, and 1/2tsp vanilla. Topped with 1/4 serving Vanilla Chai Vega Whole Food Health Optimizer, 2 cut up dried figs, and slivered almonds.
4) 1/2c oats cooked with 1c water, 1tbsp Nature’s Path Cranberry Vanilla Qi’a Cereal, 1tbsp sucanat, and 1tbsp cocoa powder. Topped with natural peanut butter and 1 cut up dried fig.

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5) 1/2c oats cooked with 1c water, 1tbsp ground chia seeds, 1tbsp sucanat, 1/2tsp cinnamon, and 2 chopped dried figs. Topped with hemp hearts and pumpkin seed butter.
6) 1/2c oats cooked with 1c water, 1tsp chia seeds, 1tbsp maple syrup, 1/2tsp molasses, and 1/2tsp cinnamon. Topped with slivered almonds, home-made dried cranberries, and unsweetened coconut.

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And, I know its not oatmeal, but I had this yesterday evening and it was fantastic. I will definitely be using brown rice like this again!
Leftover cooked long grain brown rice, unsweetened almond milk, cinnamon, and sucanat, heated in the microwave. Yum!

What I Ate Wednesday #112

Thanks for stopping by!

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This post was also shared with Healthy Vegan Friday #34. Go check it out!

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Pumpkin Spice Oat Cups with Pecans and Crystallized Ginger

Not tired of pumpkin yet? (Never.)

Got any cans of pumpkin lurking in your cupboards from the holiday season? (Sure do.)

Then you should make these Pumpkin Spice Oat Cups with Pecans and Crystallized Ginger. They are quick and simple to make, and then you’ll have something delicious, healthy, and super portable on hand for quick breakfasts and snacks. You’re welcome!

Pumpkin Spice Oat Cups

These are a spin on Katie’s Breakfast Oatmeal Cupcakes To Go. I instantly loved the idea of portable baked oatmeal cups, but I can’t stand bananas, so I’ve used pumpkin puree instead, which in turn inspired some other changes. If you do like bananas, you should definitely check out Katie’s recipe at the above link. And if you like pumpkin, my recipe is below

Pumpkin Spice Oat Cups with Pecans and Crystallized Ginger (Yields 24 Cups)
5 cups rolled oats*
1 cup chopped pecans
3 tbsp finely chopped crystallized ginger
2 1/2 cups pumpkin puree
2 tsp pumpkin pie spice
5 tbsp maple syrup (or agave)*
1/4 cup coconut oil
2 tsp pure vanilla extract
*For a sugar-free version Katie suggested 5 NuNaturals Stevia packets and an extra 1/3 cup water. I haven’t personally tried this option.

Preheat oven to 375°F and line muffin tins. (You will need 24 cups.)
In a large bowl combine the oats and pecans.
In a separate bowl combine the pumpkin puree, pumpkin pie spice, maple syrup, coconut oil, and vanilla extract.
Add the wet ingredients to the oat mixture, along with the crystallized ginger and stir until all the oats are coated.
Divide between lined muffin tins and bake for 20-23 minutes.

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These oat cups can be eaten right away, or will store well in the fridge or freezer, ready to be eaten anytime. I’ve enjoyed these cold and at room temperature, but they are best when warmed up. Enjoy!

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These oat cups have a fantastic chewy texture, a slightly sweet pumpkin flavour, with little bits of crunch from the pecans and sweet spiciness from the ginger. I hope you enjoy them as much as I did!

Stay tuned. I’ve also created a tropical twist on these Oat Cups, which I will be sharing with you soon!

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This post has been submitted to Healthy Vegan Friday #32.

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Title, Blueberry Oat Scones Blueberry Oatmeal Scones

Back to Basics: No-Mayo Coleslaw

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This may look like a boring bowl of shredded cabbage, but please trust me, it is anything but boring. This is my Basic No-Mayo Coleslaw and it boasts a fantastically bright tangy flavour, with just the right hint of sweetness.

I’ve never really been interested in coleslaw before and until a few months ago had never tried making it. All those creamy mayo-based ones have always kind of grossed me out. When I realized a great way to use up that big hunk of cabbage sitting in the fridge (and get a salad out of the deal while I was seriously low on other salad ingredients) would be to try making coleslaw the last thing I was interested in was a creamy vegan-mayo based recipe. After a bit of searching around through recipes I decided on my dressing ingredients. I know that if I cover any salad with a tangy acidic dressing I will have no problem devouring it, so I followed the same rule with this coleslaw.

I’ve made this coleslaw three more times since that last time and I find it seriously addictive. It makes a great side-dish, or an addition to a wrap or taco. I’ve also enjoyed it as is, topped with some spicy saucy lentils. Also, cabbage is usually super cheap, it lasts almost forever, and you probably all the dressing ingredients in your kitchen. So go make coleslaw!

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Basic No-Mayo Coleslaw
4 cups shredded cabbage (red or green or both)
2 tbsp lemon or lime juice
1 tbsp red wine vinegar
1 tbsp olive oil (or try Vega Antioxidant Omega Oil Blend)
1 tbsp maple syrup
1/8 tsp sea salt
Fresh ground black pepper

Place all dressing ingredients in a large bowl (large enough for the entire recipe) and whisk until combined. Add cabbage to bowl and toss until dressing covers all of the cabbage. You can enjoy this coleslaw immediately but it will be even better if it sits for a few hours. This will keep in the fridge for a few days. Just stir before eating. Enjoy!

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One of the best things about basic recipes like this one is that they are a great starting point for creating more complicated recipes. You can choose either lemon or lime juice, choose your oil, and even substitute agave for the maple syrup. Also, feel free to substitute part of the cabbage for shredded carrot or broccoli stem (or maybe a pre-packaged coleslaw mix if you’re really short on time and energy). Adding some cayenne pepper or crushed red pepper flakes would make for a spicy coleslaw, or adding one of your favourite spices or herbs could make for a tasty variation. Whatever you choose, you should end up with a delicious coleslaw!

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This recipe has been submitted to Healthy Vegan Friday #28 and Meatless Mondays A-Z #31 (Create With Cabbage).

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Pumpkin Spice Waffles via Healthy Happy Life

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When asked the question, “Pancakes or waffles?” my answer is always WAFFLES! I absolutely love them so was obviously super excited to find this cute little waffle maker amongst my Christmas gifts this year (or last year I suppose, since it is now 2013 and I’m talking Christmas 2012).

I’ve seen a lot of huge waffle makers around lately and I’m sure they’re great but I do not have enough space for one of those gigantic flip ones. I really love how small this Cuisinart Waffle Maker is. Small enough to tuck away, but always there when I’m in need of waffles!

First up, I made these Pumpkin Spice Waffles from Healthy Happy Life! I’ve had my eye on Kathy’s waffle post for awhile. She also has recipes in the same post for Ginger Matcha Waffles and Apple Cinnamon Candied Ginger Waffles and they all look amazing!

Collage, Pumpkin Waffles

I followed Kathy’s recipe, except that I left out the matcha powder (on purpose) and the lemon juice (by accident). I wasn’t sure how I felt about matcha in pumpkin spice waffles and didn’t want to waste it when I wasn’t even sure if I’d be able to taste it. I actually just realized while looking at the recipe that I left out the lemon juice, but my waffles turned out great without it.

I topped my waffles with a little Earth Balance and some Instant Cranberry Sauce I made while the waffles were cooking. So good!

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I sure have missed waffles! Now my only problem is deciding what kind to try next.

Questions:
Pancakes or waffles?

Do you have any great vegan waffle recipes I should put on my to-try list?

Ginger Snap Oatmeal with Instant Cranberry Sauce

I have another oatmeal recipe for you and this one tastes like a ginger snap! It’s full of spicy ginger, warming nutmeg and cloves, and that distinctive molasses flavour. This oatmeal is great on its own, or even better topped with my Instant Cranberry Sauce. The sweet tartness of the cranberries pairs beautifully with the flavours of the oatmeal. Perfect for a cool fall or winter morning!

Ginger Snap Oatmeal
2 cups water
1/2 cup pumpkin puree or unsweetened applesauce
1 cup rolled oats
3 tbsp chia seeds
1 tbsp ground flax
1 1/2 tsp minced fresh ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
2 tbsp molasses
1/3 cup slivered almonds
2 tbsp Sucanat, coconut sugar, or cane sugar (optional)

On the stove, bring water to a boil in a pot. Stir in all of the other ingredients, except for the molasses, almonds, and sugar (if using). Cook over medium-low heat, stirring often, until oats are cooked and the liquid is absorbed. Turn off heat. Stir molasses, almonds, and sugar (if using) into the oatmeal. Serve topped with Instant Cranberry Sauce. Enjoy!

Instant Cranberry Sauce (Yields 1 cup)
2 cups frozen cranberries
2 tbsp maple syrup

Place frozen berries in a microwave-safe dish (I use a liquid measuring cup). Defrost berries in a microwave, about 90 seconds, until berries squish when pressed. Stir cranberries with a fork until at least half of them are broken and have released their liquid. Stir in maple syrup.

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Apple Fig Oatmeal, Sugar-Free Blueberry Sauce, Dark Chocolate Cranberry Tart