Fruitarian

Zofia, if I allowed it, would live off of eating only fruit and bread with butter. The other day we went to Trader Joe's and she went wild putting in the cart every berry that she came across. When we got home I served her a plate of fruit to snack on ... and myself also some fruit ... hhmm .. you'll see...

So this is how Zofia likes her fruit ...

And THIS is how I like my fruit ... yeah ... this is how I roll!

This cake is the E-cakes recipe that I made in a round cake pan instead of cupcakes and the frosting is: 1-12oz. pkg. vacuum packed firm tofu, 2TB maple syrup, 1/4 cup soy milk, 10 oz. melted chocolate chips. Put all ingredients in the blender, and refrigerate for a couple of hours before spreading on cooled cake.

I wanted a for-no-reason-what-so-ever celebratory looking cake that was healthy for the kids (and myself). But if you want to go all out sinful try it with one of the many recipes out there for vegan chocolate cake or cupcakes. My favorite is from "Vegan Cupcakes Take Over the World".

The night we had this for dessert, the kids and I sang "Happy Un-Birthday to Us" and dug in!

Provecho!!!

A quickie for lunch ...

This is was the quickest of quickies in the history of quickies. I had left over chili that my kind friend and most excellent neighbor Ms. Cielo gifted us. I added extra Quorn crumbles to make even heartier. Heated flour tortillas, baby spinach layer first, then added the chili on top. Lastly, slices of tomato and avocado sprinkled with sea salt. DONE! So easy and so tasty and healthy, what could be better?

Thanks, Ms. Cielo!

Provecho!

The simple things in life

Life has to be about the simple things. That means little stress but maximum enjoyment! These chocolate chip cookies are one of those simple things that elevate life. I love to bake them because I have to use a food scale to measure the ingredients and it makes me feel like a professional baker. Plus, it is a great cookie to make with the kids because they get to help measure the ingredients on the scale (squeeze in a math lesson) and they love to mix and have a little taste before they go into the oven. Another great thing about a vegan cookie, not only is it healthier for you but the kids can taste the dough without worries of salmonella because it's egg-free! You don't believe me? Fine, then believe my friend Andria, she says they taste like coffee house cookies. Look at them... they crackle on top!





Inspired and adapted from "The Joy of Vegan Baking" by Colleen Patrick-Goudreau

These cookies are quick and easy. But there are two steps that are IMPERATIVE ... I repeat, IMPERATIVE to the success of this cookie. #1 the use of a food scale. If you don't have one, well.. you don't have one. I strongly encourage you to go out and get one. You can find them for $20 and I promise you not only will you feel like a pro, your baked goods will taste like a pro made it. Score! Hey, you think bakers at Parisian patisseries wing it without a food scale? NOT! #2 It is important that you use the melted butter while it is still hot so it will properly melt the sugar. It will result cookie with more "caramel notes" and crispier edges. I know so cause I learned it from America's Test Kitchens, they rock!

Ingredients:

4 1/2 teaspoons Ener-G Egg Replacer

6 tablespoons (90ml)

1 cup (200 g) nondairy butter, MELTED (Earth Balance)

1/2 cup + 1 tablespoon (120 g) granulated sugar

3/4 cup (200 g) dark brown sugar

2 teaspoons vanilla extract

1 1/4 cup (180 g) white whole wheat flour

1 cup + 3 tablespoons (100 g) all purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 1/2 cups (225 g) semi-sweet chocolate chips (I'm telling ya, it's gotta be Ghirardelli)

Directions:

1. Preheat oven to 375F.

2. In the food processor (unless you have Madonna arms and can really put power into the whisk), mix egg replacer and water. 

3. In large sized bowl mix melted butter with both sugars and vanilla extract. Mix for a few minutes until you see the sugars start to dissolve. Incorporate egg replacer mixture.

4. In a medium mixing bowl, SIFT flours. Add baking soda and salt. In 3 batches add flour and incorporate into sugar mixture. Fold in chocolate chips.

5. Place 2 tablespoon-sized dough balls two inches apart on lined cookie sheets. Bake for 10 min. Let cool on cookie sheet for 2-3 min. then transfer to cooling rack.

Provecho!