Summer Sweets
2 new Vegan noms--just because
Okay, I’m catching up with not being in the kitchen by being in the kitchen. I go through ebbs and flows of cooking and eating out. I’m on an ebb with cooking. I’m playing domestic goddess. Specifically, a vegan domestic goddess. I think my astrologer recently wrote something about Mercury retrograde happening? I’m not getting any of it. I watched the Rocky series, and boom. I wanted to be in the kitchen, so here I am.
Anyway, this is what I have come up with:
Easy Vegan Yogurt
1 16oz tub of Cocojune unflavored
1 16oz tub of Cocojune protein unflavored
1 block of tofu (drained)
1 c plant based milk (I used Ripple unflavored)
6 tbs Maple syrup
6 tbs Chia seeds (optional)
What I did: I threw this all in the food processor with the sharp blade and set it on autopilot to whirl around a few times until it was fluffy and decadent. Then I added it to some cute little mason jars that were about a cup and a half each. I only had six, so I had six of those filled to the top, and some leftover to enjoy as a sample. After I threw everything in the dishwasher. (This is my clean-up crew.)
Note: If you have tried Cocojune with protein, you know it isn’t that great unless you doctor it up. Try this; the maple syrup makes it more palatable.
Okay, on to recipe number two. Lately, I have been on a dark chocolate kick. I usually opt for a 70% cocoa with orange juice. It’s been a go-to pairing for at least 20 years. We all have our thing that goes with chocolate: wine, coffee, and in my case: orange juice.
Recently, I have discovered Lily’s chocolate chips fit the bill nicely. I get a handful and wash ‘em down. With the chocolate craving, I have been wanting peanut butter, so I thought I should make cookies. Again, it’s just my thing.
Oatmeal Chocolate Chip Peanut Butter Tahini Cookies
2 c dry rolled oats (I had some gluten-free ones that I elected to use, and they worked better than I thought.)
2 tbs flaxseeds mixed with 2 tbs chia seeds bathed in 1/4 cup water (How I make flax eggs. I like the extra nutrition.) Should look like paste, not water.
3 tbs Maple Syrup
1 cup peanut butter of choice
1 cup Tahini
Chocolate chips—measure this with your heart.
Again, I threw this all in the food processor with the dough blade and mixed it all a few times. The ingredients should be sticky and come together when squished. If they don’t, add more peanut butter or Tahini—your choice depending on whether you want more sweet or more savory.
Also, I used a quarter-cup measuring cup and dished these right out of the mixing bowl and into balls that I smooshed on the baking tray. I got roughly a dozen out of the deal. Minus what I “sampled” of uncooked dough.**
Bake 350F for 10-15 minutes depending on how crispy you like your cookie. These will have a crunch because of the seeds.
**If you are into the energy ball-thing, these work beautifully as a base. You have to figure out your own macros and whatever else to add. (That isn’t my thing. I have an app for that.)
Happy Cooking! Please let me know how you like the recipes.