Alright… I think it’s about time I pretend that I bake. I say pretend because minus cheesecake, which I’ve been baking my whole life (and therefore change the recipe for and mess around with), I don’t like that whole following directions thing. In my science classes I’m alright at it (mostly because I don’t want to blow up my labs or anything like that), but when it comes to the kitchen I’m just too ADD for the whole thing. I realize, however, that you may love to bake and if you do read this blog (all 6 of you :)) you may be interested in how to “green” up your baking as well. So… here’s a recipe for VEGAN (a.k.a. the most eco-friendly you can get) peanut butter chocolate chip cookies. I hope you enjoy it (and try to follow the recipe). I know I’ve told you why all of the components can be eco-friendly so I’ll bold and UPPERCASE the eco-friendly alternatives to normal cookies.
Vegan Dark Chocolate Chip Peanut Butter Cookies
(check out the original recipe for the Peanut Butter Cookies here)
- 2 cups WHOLE WHEAT pastry flour
- 1 tsp. Baking Soda
- 3/4 tsp. SEA SALT, fine grain (more on why sea salt > than normal salt in another post)
- 1 cup ORGANIC chunky Peanut Butter (smooth works just as well)
- 1 cup ORGANIC, 100% NATURAL Maple Syrup
- 1/3 cup EVOO (extra virgin olive oil for those of you who aren’t Rachel Ray fans)
- 1 1/2 tsp. ORGANIC Vanilla Extract
- ORGANIC, VEGAN Dark Chocolate Chips (my house really likes chocolate so we may have added more than you’d like)
Preheat oven to 350 degrees.
Combine flour, baking soda, and salt. In a different bowl combine the peanut butter, maple syrup, olive oil, vanilla, and chocolate chips. Add the flour mixture and stir until just combined. Let sit for a couple of minutes and then stir a little more. Break into small balls and place on a baking sheet. Press down with a fork in a criss-cross shape. Bake for 10 minutes. Then try to let them cool before you devour them :).
Things that make me happy:
- My roommates and I having late night crazy singing parties.
- The environment
- The ability to spread the things I’ve learned with others.
- Days that all of these things come together.
Today was one of these days. My roommate, L, and two of my best friends, K and B, decided to go on an adventure to the home of the split pea soup. And after getting hopped up on sugar at a local Danish town, we stayed up late singing Eminem and Brandy You’re a Fine Girl. Tomorrow, I am in a sustainable cooking competition at my school. I hope to show everyone at the competition everything I’ve been learning through this project. I’ll let you guys know how it goes, but here is the recipe I’ll be using:
Thai Veggie Pasta with a Peanut Dressing
- Whole buckwheat soba noodles
- Red Bell Pepper, cut in skinny strips
- Carrot (the SECRET ingredient), cut in skinny strips
- Broccoli, cut into small florets
- Cauliflower, cut into small florets
- Green onion, chopped
- Zucchini, cut in skinny strips
- Peanut Butter
- Maple Syrup
- Sesame Seed Oil
- Soy Sauce
- Ground coriander
- Roughly chopped parsley, toasted sesame seeds, and grated carrot to top
Ok. I know there are a lot of ingredients, but they’re all local, organic, and seasonal. If these aren’t in season where you are, pretty much any vegetables can be used. Saute the vegetables in extra virgin olive oil while covered. Meanwhile cook the soba noodles per instructions. Mix the remaining ingredients (minus the parsley, sesame seeds, and grated carrot)–>I didn’t put portions for anything because if you like things spicy, you’ll want more sriracha, or if you like things sweet, more maple syrup (make sure to get 100% maple syrup). When the noodles are finished, mix in the veggies and the peanut sauce and top with the parsley, sesame seeds, and grated carrot. I recommend using a little less sesame seed oil than you might think because my first test was a little too peanuty and lessening the amount of sesame seed oil seemed to fix this problem.
- It’s a vegan recipe! Check out Why Going Vegan is Like Riding a Bicycle to understand why this is awesome.
- All of the ingredients are local, in season, and organic. I’ve raved about these things in almost every post.
- Soba noodles take less time to cook so you’re using less fossil fuels! And covering the vegetables while you saute them cooks them faster as well!
Posted in Dinner, Lunch
Tagged broccoli, carrot, cauliflower, ginger, green onion, ground coriander, maple syrup, parsley, peanut butter, red bell pepper, sesame seed oil, soba noodles, soy sauce, sriracha, toasted sesame seeds, zucchini