Friday, July 14, 2017

Whole Wheat Chocolate Chip Cookies

Another version of these same whole wheat chocolate chip cookies. Yum!

3/4 cup sugar 
3/4 cup packed brown sugar 
1 cup Earth Balance (2 sticks), softened 
1 teaspoon vanilla 
1/4 cup applesauce
2 cups whole wheat flour 
1 teaspoon baking soda 
1/2 teaspoon salt 
1 pkg (12 oz) semisweet chocolate chips


  1. Heat oven to 375.  
  2. Mix sugars, butter, vanilla, and egg in large bowl.  
  3. Stir in flour, baking soda and salt.  
  4. Stir in chocolate chip cookies.  
  5. Form 1-2" balls of dough and drop about 2” apart onto ungreased cookie sheet.  
  6. Bake approximately 10 min or until light brown. 
  7. Cool slightly until you can remove from sheet without disturbing cookie shape; remove from cookie sheet.  
  8. Cool on wire rack.            


  • Makes ~3 dozen. 
  • Prep: 10 min           
  • Total: 20 min 
  • You may want to use less than the entire package of chocolate chips.

Tuesday, July 11, 2017

Cinnamon Buns

"Land of Nod" Cinnamon Buns. My daughter made these several times over her high school years to bring to classes as snacks and treats. They were always popular.

20 Frozen Dough Rolls
1 cup brown sugar
1/4 cup vanilla instant pudding
1-2 Tbsp cinnamon
1/4 - 1/2 cup melted butter


  1. Spray a 10" Bundt pan withi cooking spray.
  2. Add frozen rolls.
  3. Sprinkle with brown sugar, pudding powder, and cinnamon.
  4. Pour melted butter over everything.
  5. Cover with a damp tea cloth, and leave out at room temperature overnight.
  6. When ready in the morning, preheat oven to 350 degrees.
  7. Remove cloth, put the Bundt pan with rolls in the oven.
  8. Bake 25 minutes.
  9. Let sit 5 minutes, and invert on a plate.

Monday, July 10, 2017

Paradise Breakfast Burritos

I decided to make my own breakfast burritos based upon the Sin City Breakfast Tacos. We still make "crispies" and our own fried potatoes for other things on occasion. Paradise Breakfast Burritos have fresh-made tortillas and are vegan. Paradise would also be someone else making them for you and cleaning them up, or at least it's paradise when you share them.

1 cup whole wheat flour + additional to form
2 tbsp olive oil
¼ cup water

corn tortillas, sliced into strips

canola oil
1 large potato, peeled and diced
1 large tomato, diced
1 medium white onion, diced
30 oz tofu, pressed and crumbled
1 tsp turmeric
2-4 Tbsp nutritional yeast

  1. Mix all the tortilla ingredients together in a bowl until combined in a large ball. Add a tad more water if the dough is too dry. 
  2. Divide into 4 smaller balls. Use additional flour on your hands to keep the dough from sticking to them.
  3. Sprinkle some flour on a flat surface and place the first ball on it.
  4. Flatten the ball using your hand.
  5. Then use a rolling pin to flatten the dough into a thin circle, about 6-8" in diameter.
  6. Heat a large pan over high heat. Once hot, place first tortilla in the pan. Watch for it to puff up, about a minute or so. Using tongs or heat-resistant fingers, flip the tortilla. Watch for more puffing.
  7. Remove from pan.
  8. Repeat steps 3-7 for all balls.

  1. In the same pan, heat 2 tablespoons of oil in a nonstick pan on medium heat.
  2. Fry the corn tortilla strips until crispy. 
  3. Put aside on a plate lined with a paper towel. 


  1. To the same pan, add 2 more tablespoons of oil and heat (if necessary).
  2. Fry the potatoes until soft but not crispy.
  3. Add salt and pepper. 
  4. Scoop the potatoes to a plate lined with a paper towel. 
  5. If necessary, add 2 more tablespoons of oil to the same pan and heat.
  6. Add onion and tomato, and cook until onions are translucent.
  7. Add crumbled tofu, turmeric, nutritional yeast, and salt and pepper to taste.
  8. Stir to combine well, then continue to cook over medium-high heat until thoroughly warm.
Paradise Burritos
  1. Combine crispies, 1/4 fried potatoes, and 1/4 tofu mixture on a fresh tortilla. 
  2. Fold in half for a soft taco or wrap for a burrito.


  • Serves 4.
  • Approximately, 370 calories per serving.
  • Tortilla recipe adapted from Hurry the Food Up.
  • For the filling, you can make any Tofu Scramble you like. 

Wednesday, July 5, 2017

Open Faced Sloppy Lentils

These are really great sandwiches. They weren't originally supposed to be open-faced, but I couldn't eat them in a traditional way. The other suggestion I have would be to serve the filling on hoagies.

3 garlic cloves, minced
4 cups fresh spinach
2 tomatoes, diced
3/4 cups green or brown lentils
1 diced green bell pepper
1½ cups marinara sauce

8 slices of whole grain bread (or 4 hoagies)


  1. Add lentils to a saucepan of water. Bring to boil, then reduce to low to simmer for 15-20 minutes. Drain and rinse when cooked.
  2.  Sauté garlic and red pepper flakes, if using, until fragrant. 
  3. Add spinach and tomatoes, continuing to cook until spinach turns dark green and tomatoes soften. 
  4. Stir in cooked lentils, and marinara sauce until combined. 
  5. Spoon onto bread (or hoagies) and serve.

Serves 4 sandwiches
Per serving: 403 calories, 8.2g fat, 67.7g carbs, 20.6g fiber, 13g sugars, 18.5g protein

Monday, July 3, 2017

Maple Peanut Butter Pancakes

By now it is probably obvious our love of pancakes. When Veg News covered these, I had to make them. These pack a super flavorful punch. 

3/4 cup oat flour
3/4 cup gluten-free 1:1 flour blend
1 Tbsp cornstarch
1 Tbsp baking powder
1/2 tsp salt
1 1/4 cups vanilla almond milk
1/3 cup maple syrup 
1/4 cup peanut butter, just smashed peanuts
1 Tbsp apple cider vinegar
1 tsp vanilla
cooking spray


  1. Whisk the flours, cornstarch, baking powder, and salt together in a large bowl.
  2. In a medium bowl, whisk together he milk, syrup, peanut butter, vinegar, and vanilla.
  3. Add the wet ingredients to the dry ingredients, stirring until combined.
  4. Heat pan or griddle over medium heat.
  5. Spray with cooking spray.
  6. Scoop the batter in your preferred amounts (1/3 cup or less) onto the pan and cook until bottom is golden and stable.
  7. Flip and cook until both sides are golden brown and center is cooked.
  8. Repeat with the remaining batter, taking care to re-spray the pan between pancakes.


  • You can sub all-purpose flour for the gluten free flour blend at a 1:1 ratio.