Almond Cherry Cardamom Cookies, or "Mike-Friendlies"

After a day of baking cookies for the theater I work at, I remembered that I was going to see a film with my roommate and her began boyfriend. And so, three batches of cookies made with egg whites down, I took out a fresh bowl and made a whole batch of completely vegan and delicious cookies. Now I've made vegan cookies before - I've even posted them here - but these are completely awesome. I highly encourage you - if you like things that are not too sweet and have the lovely texture of a scone, while being completely delectable - to make these and munch on them yourself.

Almond Cherry Cardamom Cookies, or "Mike-Friendlies"

1/4 tbsp agave nectar

3/4 cup baker's sugar

5 tbsp flaxseed meal

3/4 cup vegan margarine (I like Earth Balance)

6 tbsp water

3/4 tsp baking powder

1/4 tsp salt

2 tsp vanilla extract

1.5 cups bleached whole wheat pastry flour

1/4 tsp almond extract

1/4 tsp cardamom

1.5 cups dried cherries

1 cup sliced raw almonds

Preset oven to 350 F. 

Blend flaxseed meal, water, margarine, vanilla extract, almond extract, sugar, and agave nectar with a hand mixer until all elements are well combined. In another bowl, stir together flour, baking powder, salt, and cardamom. Add the dry ingredients to the wet, use your hand mixer on a low setting to get it smooth. Next, stir in almonds and cherries with a spoon, getting the additions throughout the dough. 

Scoop spoonfuls (about 3 thumbs by three thumbs) onto parchment-paper covered cookie sheets. Bake for about 17 minutes, until golden brown on top. 

Go on. Have a peace!

Quinoa and Lemon Broccoli Pilaf

During the last couple weeks of continuous rehearsal, I've had many late night opportunities to toy with healthy, travel-worthy lunch recipes. This is one of those, which I have enjoyed the most. I hope you enjoy it too!

Quinoa and Lemon Broccoli Pilaf

12 oz broccoli florets, halved
2 tsp sunflower oil
1 cup red onion, diced
4 cloves garlic, minced
1/2 cup dry sundried tomatoes, julienned
juice and zest of 1 lemon
1.75 cup low sodium vegetable broth
1 cup uncooked red quinoa (or white if you prefer)

Chop your dry sundried tomatoes and then soak in hot water for about ten minutes to soften them, then drain them and set to the side.

In the bottom of a medium pot, heat the sunflower oil to medium-high heat and saute the onions and garlic until they are browned. Then add a half cup of water and bring that to a simmer. Add the soaked sundried tomatoes, vegetable broth, and lemon juice, and bring the contents to a boil. Stir in the quinoa. Reduce heat to medium low and allow to simmer for about twenty minutes. Mix in half of the lemon zest, stir well, and simmer again for another five minutes. Stir well. Arrange the broccoli on top of the quinoa in the pot, sprinkle the remaining lemon zest on top of the broccoli, cover the pot, and simmer for another ten minutes.

Serve warm.

Go on. Have a peace!

Delectable Quinoa Cabbage Soup

This is a delicious, protein-rich, filling soup. It doesn't need to be served with anything. One bowl full will leave you sated. It smells and tastes delicious. It's just... really good. Take a trip on the healthy side and find out for yourself.


Delectable Quinoa Cabbage Soup
(8 servings)

2 tsp sunflower oil
1 large red onion, diced
2 tsp grated ginger
4 cups low sodium vegetable broth
3 cups water
3 tsp Herbamare
2 cups uncooked quinoa
4 cups steamed cabbage
16 oz brussels sprouts, ends trimmed, quartered
fresh ground black pepper, to taste

In a slow cooker set to 250 F, add water, broth, cabbage, brussels sprouts, pepper, and Herbamare.

Warm a skillet, add oil. Wait 30 seconds. Add onions and saute about 5 minutes. Add garlic and ginger, saute until fragrant. Add to the broth.

Allow to cook for ~4 hours. Serve warm. Go on, have a peace.