Hello Chocolate I Like You Cookies An omnivore once described them as “the best cookies he’s ever eaten”, and didn’t know they were vegan.  My friend Tim asked for the recipe and I guess I’ll have to make some to make sure they’re still good…ha. I’ve adapted this from a recipe found in Veganomicon.  Ingredients: 2 cups unbleached flour 2/3 cup unsweetened Dutch-processed cocoa powder 1 tsp baking soda 1/2 tsp salt 2/3 cup canola oil (I like Spectrum’s organic variety) 1 1/2 cups sugar (I use slightly less — 1 1/3 cups) 4 tsp ground flaxseeds 1/2 non-dairy milk 2 tsp pure vanilla extract 1/3-1/2 cup dark chocolate chips or chunks 1/2 cup nuts of your choice: walnuts, pecans, pistachios, hazelnuts etc. (freshly toasted is even nicer) 1-2 tsp finely ground espresso (optional) Method: Preheat oven to 350F. Sift flour cocoa, baking soda and salt together in a large bowl. In another bowl mix the oil and sugar, then add flaxseeds, milk, and vanilla. Add the dry ingredients into the wet. You might need to use your hands. Then add the chips and nuts. Roll out balls with the dough about an inch wide, then flatten into discs — they’ll be about 1.5 inches in diameter. You can of course make them whatever size you like, just try to keep them about the same thickness. Space them about an inch apart from one another. Bake for 10 minutes, one pan at a time on the middle rack for best results. Let them cool for a few minutes before transferring to a wire rack to cool completely. Makes about 2.5 dozen cookies. Variations: You can make these gluten free by substituting the flour for a gluten free mix from Bob’s Red Mill, or find a recipe to make your own blend. You can try the one from Vegan Cookies Invade your Cookie Jar too. I’ve read you may need to add a bit more flour because GF flour absorbs liquid differently. Maybe make one big thin square cookie and cut up for ice cream sandwiches! You can try a bit of peppermint oil too if you like that kind of thing. 
Pop-upView Separately

Hello Chocolate I Like You Cookies

An omnivore once described them as “the best cookies he’s ever eaten”, and didn’t know they were vegan. 

My friend Tim asked for the recipe and I guess I’ll have to make some to make sure they’re still good…ha.

I’ve adapted this from a recipe found in Veganomicon. 

Ingredients:

  • 2 cups unbleached flour
  • 2/3 cup unsweetened Dutch-processed cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2/3 cup canola oil (I like Spectrum’s organic variety)
  • 1 1/2 cups sugar (I use slightly less — 1 1/3 cups)
  • 4 tsp ground flaxseeds
  • 1/2 non-dairy milk
  • 2 tsp pure vanilla extract
  • 1/3-1/2 cup dark chocolate chips or chunks
  • 1/2 cup nuts of your choice: walnuts, pecans, pistachios, hazelnuts etc. (freshly toasted is even nicer)
  • 1-2 tsp finely ground espresso (optional)
Method:

Preheat oven to 350F. Sift flour cocoa, baking soda and salt together in a large bowl. In another bowl mix the oil and sugar, then add flaxseeds, milk, and vanilla. Add the dry ingredients into the wet. You might need to use your hands. Then add the chips and nuts.

Roll out balls with the dough about an inch wide, then flatten into discs — they’ll be about 1.5 inches in diameter. You can of course make them whatever size you like, just try to keep them about the same thickness. Space them about an inch apart from one another. Bake for 10 minutes, one pan at a time on the middle rack for best results. Let them cool for a few minutes before transferring to a wire rack to cool completely.

Makes about 2.5 dozen cookies.

Variations:

  • You can make these gluten free by substituting the flour for a gluten free mix from Bob’s Red Mill, or find a recipe to make your own blend. You can try the one from Vegan Cookies Invade your Cookie Jar too. I’ve read you may need to add a bit more flour because GF flour absorbs liquid differently.
  • Maybe make one big thin square cookie and cut up for ice cream sandwiches!
  • You can try a bit of peppermint oil too if you like that kind of thing. 
I heart potato.
Pop-upView Separately

I heart potato.

Awesomeness. After 1Q84, I’m really enjoying these essays by DFW, so sadly gone. Dense and flowing with wit, wryness, total hilariousness, sadness, wackiness, factoids, observation and in-depth glimpses into other worlds, I think this will be my segue to his epic (giant) book. 
Pop-upView Separately

Awesomeness. After 1Q84, I’m really enjoying these essays by DFW, so sadly gone. Dense and flowing with wit, wryness, total hilariousness, sadness, wackiness, factoids, observation and in-depth glimpses into other worlds, I think this will be my segue to his epic (giant) book. 

I’ve got new summery things in my shop, including this one:)
Pop-upView Separately

I’ve got new summery things in my shop, including this one:)

A waffle maker seemed like an excessive household appliance. But then we got one, and there’s no turning back.  Saturday has become waffle day. It’s a lot less labor intensive than hovering over a stove flipping pancakes one by one, and it dings when it’s ready, just like a kettle! Today we doubled the batch and froze a bunch so we can reheat with a toaster. Leggo the Eggo, these are big, fat, and vegan-licious. For this one, I kept the toppings simple — toasted hazelnuts, sliced almonds, maple syrup, banana, and Vietnamese cinnamon, and a wee dusting of powdered sugar.  Ingredients: 1 cup unbleached flour 1 cup whole wheat pastry flour 1/2 tsp salt 1/2 baking soda 1 1/2 tsp baking powder 1/2 cup non-dairy yogurt 2 cups liquid (non-dairy milk, coconut water, water, a blend) 3 Tbsp canola oil 3 Tbsp agave or maple syrup etc. 1 tsp vanilla extract 2 tsp lemon juice or apple cider vinegar Method: Mix together the dry ingredients in a large bowl. Mix the wet stuff separately, then add to the dry, mix well. If the batter seems too thick, just add more liquid. Preheat your waffle maker according to the device’s instructions. Have ready your toppings: fresh fruit, syrups, fruit compotes, cashew cream, toasted nuts/seeds, shaved dark chocolate and on and on. Those little pockets in the waffles are perfect for holding stuff! Make sure you get a Belgian waffle maker — the Calphalon one works great. We had these with some delicious coffee B brought back from San Francisco roaster Four Barrel. Hello Yum.
Pop-upView Separately

A waffle maker seemed like an excessive household appliance. But then we got one, and there’s no turning back.  Saturday has become waffle day. It’s a lot less labor intensive than hovering over a stove flipping pancakes one by one, and it dings when it’s ready, just like a kettle! Today we doubled the batch and froze a bunch so we can reheat with a toaster. Leggo the Eggo, these are big, fat, and vegan-licious.

For this one, I kept the toppings simple — toasted hazelnuts, sliced almonds, maple syrup, banana, and Vietnamese cinnamon, and a wee dusting of powdered sugar. 

Ingredients:

  • 1 cup unbleached flour
  • 1 cup whole wheat pastry flour
  • 1/2 tsp salt
  • 1/2 baking soda
  • 1 1/2 tsp baking powder
  • 1/2 cup non-dairy yogurt
  • 2 cups liquid (non-dairy milk, coconut water, water, a blend)
  • 3 Tbsp canola oil
  • 3 Tbsp agave or maple syrup etc.
  • 1 tsp vanilla extract
  • 2 tsp lemon juice or apple cider vinegar

Method:

Mix together the dry ingredients in a large bowl. Mix the wet stuff separately, then add to the dry, mix well. If the batter seems too thick, just add more liquid. Preheat your waffle maker according to the device’s instructions. Have ready your toppings: fresh fruit, syrups, fruit compotes, cashew cream, toasted nuts/seeds, shaved dark chocolate and on and on. Those little pockets in the waffles are perfect for holding stuff! Make sure you get a Belgian waffle maker — the Calphalon one works great.

We had these with some delicious coffee B brought back from San Francisco roaster Four Barrel.

Hello Yum.

I love fungus.

rhamphotheca:

fun-fungi:Ileodictyon cibarium

The white basket fungus is native to New Zealand. It has an unusual geometric shape. It is not edible. It is a member of the stinkhorn family, and it has a foul smell and slime covering the inside of the lattice. Mathematical!

(via rhamphotheca)

Source: fun-fungi

Vegetable Ragout over Baked Polenta This recipe can be varied in so many ways! Feel free to substitute. Use dried, soaked, cooked cannellini beans for best texture. Ragout Ingredients: 1 24oz can diced tomatoes (fired roasted tomatoes are great, or mix half crushed tomatoes, half diced) 3 garlic cloves minced 1 bay leaf 1 tsp each thyme, oregano, basil, sage (if using fresh herbs, use more!) 1/2 onion diced 1 summer squash cut into half moons about 6 cups of swiss chard chopped (lacitano kale is also good) about 2 cups cooked cannellini beans a cup of so of mushrooms sliced (I used oyster, but use whatever you like) Method: In a casserole or large skillet, place a couple tablespoons of olive oil on medium heat. Once hot, add the onions, and cook until translucent. Add the mushrooms and garlic, herbs, cook this for a couple minutes until fragrant (if you have a bit of cooking wine, I’d add it here), then add the greens, beans, artichoke hearts, and squash. Gently simmer until the vegetables are just cooked (about 20 minutes) — don’t overcook! Season with salt and pepper, and a pinch of sugar (I usually add a bit of sugar to tomato-based dishes if they seem a bit too acidic). Finish with a generous drizzle of olive oil. Baked Polenta Ingredients: 1 1/2 cup corn meal (I use a combination of fine and medium grinds for more texture) about 3 1/2 cups vegetable stock a few pinches of mixed Italian herbs, a clove of minced garlic 1-2 Tbsp olive oil Method: Place the corn meal in a stock pot then add the water and bring to a boil, reduce to low/medium and cook for about 15 minutes, or until done (there shouldn’t be any hard bits!). You’ll want a tight fitting lid as this stuff sputters a lot, so watch out when you lift the lid. There might be sticking near the end so you’ll have to stir. If your stock isn’t salted, I’d add a pinch of salt to the polenta. Pour the polenta out onto a baking pan. Use a spatula to form into a square about 1/2 inch thick. A silicon spatula works well as it resists sticking. Once it’s cool, use a knife or pizza cutter to divide your square into triangles (or rectangles, whatever you like). Brush both sizes with olive oil and bake on the lower rack of your oven at 400F for about 15 minutes or until browned, then flip to cook other side.  This seems like a lot of steps, but you can do the first part ahead of time and stick it in the fridge until you’re ready to bake. The crispy/soft texture is worth the time! I actually added some tofu ricotta I had in the fridge to the polenta mixture, and it was great — adding some extra fluffiness. I’ll post the ricotta recipe later! Serve on warmed plates with the ragout poured over the polenta triangles. This recipe serves about 4.
Pop-upView Separately

Vegetable Ragout over Baked Polenta

This recipe can be varied in so many ways! Feel free to substitute. Use dried, soaked, cooked cannellini beans for best texture.

Ragout Ingredients:

  • 1 24oz can diced tomatoes (fired roasted tomatoes are great, or mix half crushed tomatoes, half diced)
  • 3 garlic cloves minced
  • 1 bay leaf
  • 1 tsp each thyme, oregano, basil, sage (if using fresh herbs, use more!)
  • 1/2 onion diced
  • 1 summer squash cut into half moons
  • about 6 cups of swiss chard chopped (lacitano kale is also good)
  • about 2 cups cooked cannellini beans
  • a cup of so of mushrooms sliced (I used oyster, but use whatever you like)

Method:

In a casserole or large skillet, place a couple tablespoons of olive oil on medium heat. Once hot, add the onions, and cook until translucent. Add the mushrooms and garlic, herbs, cook this for a couple minutes until fragrant (if you have a bit of cooking wine, I’d add it here), then add the greens, beans, artichoke hearts, and squash. Gently simmer until the vegetables are just cooked (about 20 minutes) — don’t overcook! Season with salt and pepper, and a pinch of sugar (I usually add a bit of sugar to tomato-based dishes if they seem a bit too acidic). Finish with a generous drizzle of olive oil.

Baked Polenta Ingredients:

  • 1 1/2 cup corn meal (I use a combination of fine and medium grinds for more texture)
  • about 3 1/2 cups vegetable stock
  • a few pinches of mixed Italian herbs, a clove of minced garlic
  • 1-2 Tbsp olive oil

Method:

Place the corn meal in a stock pot then add the water and bring to a boil, reduce to low/medium and cook for about 15 minutes, or until done (there shouldn’t be any hard bits!). You’ll want a tight fitting lid as this stuff sputters a lot, so watch out when you lift the lid. There might be sticking near the end so you’ll have to stir. If your stock isn’t salted, I’d add a pinch of salt to the polenta.

Pour the polenta out onto a baking pan. Use a spatula to form into a square about 1/2 inch thick. A silicon spatula works well as it resists sticking. Once it’s cool, use a knife or pizza cutter to divide your square into triangles (or rectangles, whatever you like). Brush both sizes with olive oil and bake on the lower rack of your oven at 400F for about 15 minutes or until browned, then flip to cook other side. 

This seems like a lot of steps, but you can do the first part ahead of time and stick it in the fridge until you’re ready to bake. The crispy/soft texture is worth the time! I actually added some tofu ricotta I had in the fridge to the polenta mixture, and it was great — adding some extra fluffiness. I’ll post the ricotta recipe later!

Serve on warmed plates with the ragout poured over the polenta triangles. This recipe serves about 4.

Star’s in the house! Nice for spring, check it out:)
Pop-upView Separately

Star’s in the house! Nice for spring, check it out:)

Found this pic from a few years back — Theravada Buddhist monks at the Bangkok airport. Contrasts like this are hard to miss!
Pop-upView Separately

Found this pic from a few years back — Theravada Buddhist monks at the Bangkok airport. Contrasts like this are hard to miss!

Oh dreary day. Nice day for a recipe post! This super salad features the humble green lentil, mixed with quinoa and a circus of colorful vegetables. Lentils and quinoa have loads of protein (quinoa is pretty much a complete protein), iron, folate, vitamins and minerals. Add more of what you like, omit what you don’t like. The highlights of this dish are the crunchy and soft textures and the zippy cumin-lime dressing. Give it time to absorb into the salad. It makes for a nice potluck companion. Salad Ingredients: 1/2 cup dry quinoa 1 cup dry green lentils I used varying amounts of halved grape tomatoes, chopped red cabbage, diced jicama (my current favorite vegetable), chopped cucumber, and a little minced red onion. Dressing Ingredients: scant 1 Tbsp cumin seeds deeply toasted — be careful not to burn them. Use a  cast iron skillet or heavy bottomed pan, toast on low/medium until they darken and smelled fragrant. Remove immediately and set aside. 4+ Tbsp olive oil juice of 1 or 1.5 limes about 1 tsp salt (but start with less — how much will depend on the type of salt you have) 1 small garlic clove minced 1 tsp agave freshly ground pepper, lots of it 1 heaping tsp ground coriander 1/2 tsp or more smoked paprika about 1 cup cilantro leaves very finely minced Method: Cook the lentils and quinoa separately — don’t overcook — al dente is best! You can do this in advance and have them handy in the fridge. Whisk all the dressing ingredients together in a small bowl. You could also try blending everything and skip mincing the cilantro for a very smooth dressing. I’d leave out the cumin seeds though; I like the taste of whole cumin seeds. Put all your veg into a large bowl, the lentils, quinoa, and pour the dressing over everything, adjust seasonings and let it hang out for awhile.
Pop-upView Separately

Oh dreary day. Nice day for a recipe post! This super salad features the humble green lentil, mixed with quinoa and a circus of colorful vegetables. Lentils and quinoa have loads of protein (quinoa is pretty much a complete protein), iron, folate, vitamins and minerals. Add more of what you like, omit what you don’t like. The highlights of this dish are the crunchy and soft textures and the zippy cumin-lime dressing. Give it time to absorb into the salad. It makes for a nice potluck companion.

Salad Ingredients:

  • 1/2 cup dry quinoa
  • 1 cup dry green lentils
  • I used varying amounts of halved grape tomatoes, chopped red cabbage, diced jicama (my current favorite vegetable), chopped cucumber, and a little minced red onion.

Dressing Ingredients:

  • scant 1 Tbsp cumin seeds deeply toasted — be careful not to burn them. Use a  cast iron skillet or heavy bottomed pan, toast on low/medium until they darken and smelled fragrant. Remove immediately and set aside.
  • 4+ Tbsp olive oil
  • juice of 1 or 1.5 limes
  • about 1 tsp salt (but start with less — how much will depend on the type of salt you have)
  • 1 small garlic clove minced
  • 1 tsp agave
  • freshly ground pepper, lots of it
  • 1 heaping tsp ground coriander
  • 1/2 tsp or more smoked paprika
  • about 1 cup cilantro leaves very finely minced

Method:

Cook the lentils and quinoa separately — don’t overcook — al dente is best! You can do this in advance and have them handy in the fridge.

Whisk all the dressing ingredients together in a small bowl. You could also try blending everything and skip mincing the cilantro for a very smooth dressing. I’d leave out the cumin seeds though; I like the taste of whole cumin seeds. Put all your veg into a large bowl, the lentils, quinoa, and pour the dressing over everything, adjust seasonings and let it hang out for awhile.

I’m a breakfast person. It’s one of the things I miss when I’m away from home because vegan breakfast options aren’t usually very common, even though they are very simple to prepare. This fresh muesli recipe is a staple of mine because it is easy to make and really good for you. You just have to remember and soak the oats overnight. It’s oatmeal for the summer season — no cooking involved! I do have it all year round though. Play around with the ingredients to suit your likings. Ingredients: 1 cup rolled oats small handful of almonds (raw) grated apple (or diced) any kind of berry thinly sliced banana 1/2 cup non-dairy yogurt maple syrup to taste a tiny sprinkling of salt Method: Soak the oats and almonds in a medium-sized glass bowl with filtered water, just enough to cover. I use one of the pyrex containers, so I just pop the lid on and put it in the fridge over night. In the morning, mix in the rest of the ingredients and you’re set! Variations: raisins, cinnamon, ground ginger, toasted coconut shreds/pieces if using berries, add splash of fruit juice when soaking, some lemon zest other nuts or seeds
Pop-upView Separately

I’m a breakfast person. It’s one of the things I miss when I’m away from home because vegan breakfast options aren’t usually very common, even though they are very simple to prepare.

This fresh muesli recipe is a staple of mine because it is easy to make and really good for you. You just have to remember and soak the oats overnight. It’s oatmeal for the summer season — no cooking involved! I do have it all year round though. Play around with the ingredients to suit your likings.

Ingredients:

  • 1 cup rolled oats
  • small handful of almonds (raw)
  • grated apple (or diced)
  • any kind of berry
  • thinly sliced banana
  • 1/2 cup non-dairy yogurt
  • maple syrup to taste
  • a tiny sprinkling of salt

Method:

Soak the oats and almonds in a medium-sized glass bowl with filtered water, just enough to cover. I use one of the pyrex containers, so I just pop the lid on and put it in the fridge over night. In the morning, mix in the rest of the ingredients and you’re set!

Variations:

  • raisins, cinnamon, ground ginger, toasted coconut shreds/pieces
  • if using berries, add splash of fruit juice when soaking, some lemon zest
  • other nuts or seeds
I’ve started digging through some Ladakh pics, and found this one b and i took at Namgyal Tsemo Gompa (monastery) during one of our excursions outside Leh. This is a giant statue of Maitreya, it’s at least a couple stories high and so powerful to see. The contrast of colors against the surrounding dry desert-like landscape is pretty wild. 
Pop-upView Separately

I’ve started digging through some Ladakh pics, and found this one b and i took at Namgyal Tsemo Gompa (monastery) during one of our excursions outside Leh. This is a giant statue of Maitreya, it’s at least a couple stories high and so powerful to see. The contrast of colors against the surrounding dry desert-like landscape is pretty wild. 

Yoga International Magazine

I just bought the spring issue, and it’s fantastic! Why haven’t I been reading this before?

Coffee + Mug

During our last trip to NYC, B and I stumbled upon Ninth Street Espresso at the Chelsea Market, and what a nice surprise! I’m always looking for great coffee wherever I go, and their espresso roast did not disappoint. I did, however, add some French roast beans to my home mix since I like darker coffee; it tastes fantastic, though I’m not sure if that’s a kosher thing to do in the coffee world.

Oh, and I was compelled to pick up this cheery mug from the oh-so-shiny new Marimekko flagship store. The coffee and mug get along quite nicely:)

I dig this top. Cut outs are just my style.
Pop-upView Separately

I dig this top. Cut outs are just my style.

(via ermietumblr)

Source: possessionvintage