Cowboy Cookies

My friend Erica is the ultimate Baker. I, to put it mildly, think baking is torture. But I am determined to expand my skill set. Tonight she came over for Girls Night, yeah- it's a thing, get on it, and we made Kumquat Mojitos and Cowboy Cookies. She sells these cookies at school and I'm always lurking for the crumbs. Now I have a whole batch! I'm in heaven.

Famous Cowboy Cookies!

After our Baking 101 session. Excuse the look of exhaustion, we've been in class since 9 this morning.

2 cups quick-cooking oats

2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup vegetable oil
2/3 cup sugar
3/4 cup brown sugar
1/2 cup non-dairy milk (we used almond because I had it opened in the fridge)
1 tablespoon ground flax seeds (we subbed it with chia seeds because I have a HUGE aversion to flax)
1 teaspoon vanilla extract
1 cup coconut, shredded unsweetened
1 cup semisweet vegan chocolate chips (semi-sweet, can also use chopped chocolate)
1 cup pecan pieces, chopped and toasted

Preheat the oven to 350°. 

 

In a medium bowl combine the oats, flour, baking soda and powder, and salt. In a second bowl whisk together the oil, sugars, milk, flax/chia, and vanilla.  Fold the flour mixture into the sugar mixture, before completely combined fold in the coconut, chocolate chips and pecans. Roll the cookies into mini golf ball sized balls, then slightly flatten. Bake on a greased cookie sheet for 14-16 minutes, then allow to cool for 5 before serving. 

*I grew up eating frozen cookies, my great grandma used to bake them and stick them straight in the freezer. By the time we got our little hands on them it would take us 20 minutes to gnaw through one. I still prefer my cookies that way.

Easy Cheezy Smoked Gouda

Some plant-based cheeses take forever to set, others take forever to ferment, but this bad boy of a cheese is whipped up and ready to serve in just under an hour!

So this cheese has the texture of a mozzarella almost. And it tastes like smoked ham. This was a love or hate type of cheese when I served it, just a heads up.

1/2 cup raw almonds, soaked for 15 minutes
1/2 cup raw cashews, soaked for 15 minutes
1/2 cup water
2 tablespoons fresh lemon juice
1 teaspoon raw agave nectar
1 teaspoon Dijon mustard
1/2 teaspoon liquid smoke
1/4 cup nutritional yeast
1/2 teaspoon sea salt
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup water
5 tablespoons agar flakes or 1 1/2 tablespoons agar powder*

Add all ingredients into the blender except the cup of water and agar and blend until smooth. A Vitamix is highly recommended because you want the mixture to be completely grit-free. If you don't have a Vitamix just be patient and stop often to scrape down the sides. Once the mixture is grit-free start making your agar mixture. Bring the cup of water to a low boil in a small pot on the stove top. Add in the agar and whisk until it is completely dissolved, this may take a minute or two. Once the agar is completely dissolved drizzle it into the blender and blend until everything is well incorporated. You must act quick because once the agar starts to cool it will set. Pour the mixture into a small dish or a ring mold and place in the fridge for a minimum of 30 minutes to allow to set. If you poured your mixture into a dish you may need to skim a butter knife around the edge of the dish and the cheese should just pop right out. Dust with some smoked paprika and serve!

*Agar is a gel derived from red algae and has a similar consistency as gelatin once it sets. It is a very popular ingredient in Asian desserts. You can pick up the flakes at Whole Foods in the aisle where they sell dried seaweed snacks and kelp powders.

Recipe adapted from nouveauraw

Mediterranean Polenta Fries with Roasted Tomato Dipping Sauce

I'm a huge fan on polenta but instead of going the traditional route I decided to switch things up a bit, these little guys are crispy on the outside and soft on the inside.

2 cups organic polenta corn grits (I really like Bob's Red Mill brand)
2 1/4 cups water
4 tablespoons nutrional yeast
4 tablespoons capers, minced finely
Bundle of basil, minced finely
2 large tomatoes, cut into quarters
1 shallot, diced
3 garlic cloves, smashed with the back of a knife
Olive oil
Salt and Pepper

Preheat your oven to 375°F, preferably on the convection setting if you have one.  Bring your water to a boil, then remove from heat and stir in polenta, nutritional yeast, capers, and basil. Line a glass baking dish with wax paper, then pour the polenta into the prepared baking dish and pop it in the fridge to set.

Lightly oil a baking dish and toss in your tomatoes, shallot, and garlic, then pop them in the oven for 15-20 minutes.  Once your polenta has set, it will be firm to the touch, take it out of the fridge and cut it into 3-inch long by 1-inch wide strips. Spray a cookie sheet with non stick cooking spray, then place the polenta strips on the sheet and give them a light mist of the cooking spray (I use coconut oil spray rather than Pam, but whatever you have will work). Bake them in the oven for 5-8 minutes, just long enough to crisp on the outside without drying out the inside. Once your tomato mixture is out of the oven poor it, along with the juice, into a food processor and pulse, drizzling in olive oil, until desired consistency. Stir in salt and pepper to taste. Serve warm along side the polenta fries.

Coconut Bacon

Sounds strange, huh? If you haven't heard, it's the new hot thing in the Veg world. I was dying to get my hands on some so I ventured out on a limb here and made my own. It was super simple and turned out so yummy. I ate a handful of this straight from the pan.

Then with restraint I put the rest away. It would be great for a BLT sandwich, over a salad, or over a baked/mashed potatoes, really- the options are endless.

3 1/2 cups unsweetened flaked, not shredded, coconut (I bought mine at Whole Foods)
2 tablespoons liquid smoke
1 tablespoon Braggs liquid aminos or soy sauce
1 tablespoon pure maple syrup
1 tablespoon water
1/2 teaspoon smoked paprika (optional)

Preheat oven to 325° degrees. Combine liquid smoke, braggs, maple syrup, water, and paprika if using, in a large mixing bowl. Pour in flaked coconut, using a wooden spoon to gently toss the coconut in the liquid mixture. You want the coconut to absorb the liquid mixture since that's where the flavor comes from, keep tossing until all the liquid is absorbed and the flakes are well coated. Save yourself from a mess and use a huge mixing bowl. Once the coconut is evenly coated, pour it onto a baking sheet that has been lightly sprayed with non-stick cooking spray and stick it in the oven. Bake for 20-25 minutes, using a spatula to flip the coconut bacon about every 5 minutes so it cooks evenly. Keep your eyes peeled, this will burn if you're not constantly flipping it. Store in a sealed bag or container for up to a week in a cool dry place.

Recipe from Fettle Vegan

Ingredients
3 1/2 cups flaked coconut
2 tablespoons liquid smoke
1 tablespoon Braggs liquid aminos or soy sauce
1 tablespoon pure maple syrup
1 tablespoon water
1 teaspoon smoked paprika (optional) - See more at: http://www.fettlevegan.com/4/post/2012/07/coconut-bacon.html#sthash.87RCV0YZ.dpuf