Chocoholic Chip Cookies

I would have to say that the cookie is my favorite form of dessert.  It’s handheld, you get all the flavors in one bite, and bonus, they’re easy to make.  These cookies really bring the chocolate.  If you’re a fan of crispy-edged corner brownies, then you’ll like these.  They’re very brownie-like but slightly crisp all around the outside so you get that in every bite!

Printer Friendly

Ingredients

Dry

1 cup all purpose flour

1/3 cup unsweetened cocoa

1/2 tsp baking soda

1/2 tsp salt

Wet

1/4 cup almond milk

1 Tbsp distilled white vinegar or apple cider vinegar

1 stick Earth Balance vegan butter, softened

1/2 cup sugar

1/3 cup packed brown sugar

1/2 Tbsp vanilla extract

1 cup chocolate chips

Method

Sift dry ingredients into a mixing bowl, set aside.

Add the almond milk and vinegar to a small bowl, set aside for a few minutes.

In a separate bowl, add vegan butter and both sugars.  Stir to mix well.  Add vanilla and almond milk/vinegar mixture. Stir until everything is thoroughly combined.

Working in 2 or 3 batches, fold the dry ingredients into the wet ingredients. Once everything is incorporated, fold in the chocolate chips.

Place the bowl of batter into the fridge for an hour.  Batter can also be refrigerated overnight – just removed it from the bowl and wrap in plastic wrap.

Pre-heat oven to 350 degrees.

Scoop tablespoons of batter and drop onto a parchment lined baking sheet.  (tip: keep a glass of water to dip spoon into in between every couple scoops and this will help prevent batter from sticking to your spoon).

Bake for 12-15 minutes.

Advertisements

Sundried Tomato Cream Pasta

Another delicious “I can’t believe it’s vegan” cream sauce.  I’m officially obsessed with cashews now that I’ve discovered just how rich and creamy they can make sauces, soups or anything.  With this the fresh basil really adds a lot of flavor that complements the sundried tomato very nicely.  Another great addition to stir in at the end, kalamata olives or pine nuts.

Printer Friendly

Serves 2

Ingredients

1/3 cup cashews, soaked in water overnight

1/4 cup chopped onion

3 garlic cloves, chopped

1/3 cup sundried tomatoes from a jar (drained of oil)

1 Tbsp red wine vinegar

1/2 – 1 tsp crushed red pepper flakes (if you like it spicy)

1/2 – 3/4 cup vegetable broth

Salt and pepper to taste

3 cups cooked pasta, cooking water reserved

Fresh basil (optional but really amazing in this)

Method

Heat olive oil in skillet and saute onion and garlic with a pinch of salt over medium heat until onion is translucent; about 3-5 minutes.  Add to food processor or blender with cashews, sundried tomatoes, red wine vinegar, crushed red pepper and 1/2 cup of vegetable broth.  Puree adding more broth as needed.

Heat skillet over low-medium heat and add enough reserved pasta water to just cover the bottom.  Add in sauce and pasta, stir and cook 1-2 minutes or until heated through.  Add a tablespoon of pasta water at time to thin out if needed.  Add salt and pepper to taste.  Remove from heat, stir in basil, drizzle with a little oil from sundried tomatoes or just plain olive oil if desired and serve.