Scrumptious "Sugar" Cookies

What's Christmas without a sugar cookie??  For a child, this is the best cookie to load up with as much frosting and as many sprinkles as possible, making the cut out shape almost non-recognizable!  (As well as unappetizing to any adult, yet strangely attractive to all children!!)  Because I didn't want to deprive my kids of this common holiday tradition (I can just see it, "no, honey, we're not going to decorate any cookies like all of the other children do for Christmas...instead, why do you see what you can do with that plate of broccoli and spinach over there!")...I came up with a much healthier alternative that won't have your kids flying high with a sugar buzz, only to come crashing down minutes later!

Now, I do have to point out that I said "healthier" and not completely healthy...it's really hard to come up with a frosting you can decorate with, that doesn't use powdered sugar...trust me, I've tried to figure it out...failed miserably!  I can promise you that the actual cookie is probably one of the most healthy (and good tasting) sugar cookies you'll eat...so if eaten in moderation, it's a very good compromise!

The Cookie:

Preheat oven to 375

-Sift then set aside:

3 c. King Arthur's White Whole Wheat Flour
3/4 t. baking powder
1/4 t. sea salt

-Cream together:

1/2 c. coconut oil (coconut oil is WAY healthier than butter...but if you don't have any, you can use all vegan butter...the original recipe actually calls for 1 c. butter)
1/2 c. Earth Balance Buttery Spread
3/4 c. agave (you can actually use a full c. of agave if you want...but I try to make the cookies just a little less sweet if they're going to be frosted...haven't had any complaints yet!)

-Add to the creamed mixture:

1 "egg" (1 eggs worth of prepared egg replacer)
1 T. unsweetened almond milk

-Add the flour mixture and mix.

-Pack into a ball and roll out the way you would sugar cookie dough.  Cut them out into simple circles, or let your kids go crazy and use their cookie cutters!!

-Bake for 7-9 minutes...I find that these harden up quite nicely, and they won't really brown in the oven, so DON'T over-bake them, because they'll be dry.

The Frosting:

Ok, side note:  Frosting is one of those things that I NEVER measure out...I just get a good feel for taste and texture and go with it.  I found a recipe to use as a base, if you follow it correctly, it will work out for sure...I just can't guarantee you it will be the same thing that I did when I made the frosting pictured above!

3 T. Earth Balance Buttery Spread (do not soften)
3 T. Tofutti Better than Cream Cheese (do not soften)

-Cream together until smooth (or your frosting will be lumpy and unattractive!)

-Add:

2 1/4 c. powdered sugar (I cringe just writing this out...but honestly, I haven't been able to do a good piping frosting without it...PLEASE let me know if you find something!)
1/8 t. sea salt

-Beat until a very firm frosting begins to emerge, and add:

2-4 t. of almond milk (add very slowly, because you definitely want a firm frosting)
1 t. vanilla

-Taste the frosting...if it tastes good, but is runny, add more powdered sugar...if it tastes too sugary, add more butter (make sure you beat it up smoothly before you add it)

-Divide and add food coloring

-Top with your favorite sprinkles, or just eat them plain...either way...this recipe spells WINNER!  Enjoy!

-Note:  to make the intricate designs, I put some frosting into a plastic baggie, and cut the tip off of one of the corners (not too big...start small, and cut more if you need to).  Twist the bag to get rid of all the air, and squeeze frosting through the hole.  This is WAY cleaner than letting your kids use knives and bowls of frosting, and they think they are pretty cool doing it!  My 4 yr old LOVES piping, and is getting pretty good at it!!

Lucious Lemon Cookies

Yup, as weird as you may think this is...my cookie list for Christmas ALWAYS includes lemon cookies!  I'm not sure if it's because it's the one time during the year that I do away with self-restraint and just indulge in whatever goody is out there...OR if it's because ever since childhood, my Grandma Sass (mom's mom...she's super sassy...hence the name!)  would put out an array of Christmas cookies that would make Santa drool...and the platter always included these TO DIE FOR lemon cookies!  Whatever the reason, Christmas cookies at our home ALWAYS include lemon cookies, and this year, we went healthy with them!!

Here's my holiday cookie disclaimer:  although I always try to stay within the realms of "healthy vegan" baking/cooking, the holidays are also about taste...so if I can't find an amazing alternative that's completely vegan or healthy, I WILL resort to using some ingredients that you normally wouldn't find in my recipes...in this recipe...it's powdered sugar for the frosting...go ahead, try making a piping frosting without it...I've tried...failed every time!

The Cookie:

Preheat oven to 375

-Sift then set aside:

3 c. King Arthur's White Whole Wheat Flour
3/4 t. baking powder
1/4 t. sea salt

-Cream together:

1/2 c. coconut oil (coconut oil is WAY healthier than butter...but if you don't have any, you can use all vegan butter...the original recipe actually calls for 1 c. butter)
1/2 c. Earth Balance Buttery Spread
3/4 c. agave (you can actually use a full c. of agave if you want...but I try to make the cookies just a little less sweet if they're going to be frosted...haven't had any complaints yet!)

-Add to the creamed mixture:

1 "egg" (1 eggs worth of prepared egg replacer)
1 T. unsweetened almond milk
1-2 T. lemon extract (taste the dough and see what fits your taste the best)

-Add the flour mixture and mix.

-Pack into a ball and roll out the way you would sugar cookie dough (minus the lemon extract, this is actually my sugar cookie recipe!)  Cut them out into simple circles (as shown above), or use your cookie cutters and get creative!

-Bake for 7-9 minutes...I find that these harden up quite nicely, and they won't really brown in the oven, so DON'T over-bake them, because they'll be dry.

The Frosting:

Ok, side note:  Frosting is one of those things that I NEVER measure out...I just get a good feel for taste and texture and go with it.  I found a recipe to use as a base, if you follow it correctly, it will work out for sure...I just can't guarantee you it will be the same thing that I did when I made the frosting pictured above!

3 T. Earth Balance Buttery Spread (do not soften)
3 T. Tofutti Better than Cream Cheese (do not soften)

-Cream together until smooth (or your frosting will be lumpy and unattractive!)

-Add:

2 1/4 c. powdered sugar (I cringe just writing this out...but honestly, I haven't been able to do a good piping frosting without it...PLEASE let me know if you find something!)
1/8 t. sea salt

-Beat until a very firm frosting begins to emerge, and add:

2-4 t. of almond milk (add very slowly, because you definitely want a firm frosting)
1 t. vanilla

-Taste the frosting...if it tastes good, but is runny, add more powdered sugar...if it tastes too sugary, add more butter (make sure you beat it up smoothly before you add it)

-I added a few drops of food coloring to some of the frosting for decorative purposes...not necessary, but it sure makes it pretty!

-Top with your favorite sprinkles, or just eat them plain...either way...this recipe spells WINNER!  Enjoy!  (I actually need to make another batch of them, because although I froze them so I'd have them for Christmas functions, SOMEHOW they got eaten still!!!)

Andes Mint Brownie Bites

Want to impress the multitudes at whatever Christmas function you'll be attending? Bring these little guys right here!  Not only are they gorgeous to look at, but they taste even better than they look, and they are pretty much a guilt-free Christmas treat!!!  Any way you look at it, these satisfying little bites are winners!!  Disclaimer: when baking for the holidays, you may find some ingredients in my recipes that I typically wouldn't use...some of the items may have trace amounts of dairy or sugar in them...if this freaks you out, read the labels of the products before you buy them, and see if you can find a better alternative (and if you do...let me know!!!)

The brownie:

Preheat oven to 350

Buy a package of Pamela's Products brand Gluten-free Chocolate Brownie Mix
-prepare the "pamela's irresistible brownies" recipe, with these substitutions:

1/3 c. applesauce (we're cutting out a LOT of fat by taking away the oil...yet we're not forfeiting any of the flavor!)
1 "egg" (1 eggs worth of egg replacer...this is saving you a total of 9g of fat!)
1/4 c. water (the recipe calls for this already, but I just didn't want there to be any confusion)
2/3 c. Andes mints
1/2 t. peppermint extract

-Put in a greased 8x8, and bake according to the instructions!

-Once cooled, put in the freezer, until completely frozen (this will make them a lot easier to cut, dip, or roll into balls.

-Note:  I actually under-baked mine a little, because I like the texture of the hard chocolate on the outside, but the gooey brownie on the insides...great contrast!

-Once brownies are frozen, take them out, and cut them into even, bite-sized squares.  (The brownies should still be soft enough to roll some of them into balls at this point, if you wanted a little variety to the look.)

-While you're cutting, empty a bag of Enjoy Life chocolate chips into a microwave safe container, and microwave according to the instructions on the back of the package (for the bark recipe listed)...I do add the oil it calls for.

-Once melted, dip brownies one by one, with a fork, and scrap the excess chocolate off the bottom several times.  Place on wax paper (or aluminum foil) and top with whatever sprinkles (or crushed candy cane) you have on hand!

-When you get down to having not enough chocolate to dip the brownies in, I add a touch more oil to it, and with a spoon, drizzle (or fling) the chocolate over the bites that have already been dipped.  This makes them look just a little fancier...and now, you're not wasting the very last bits of chocolate!

-Note:  you'll probably have to keep reheating the chocolate for 10 second intervals, throughout the dipping process.  If the chocolate gets too thick, the coating on the bites is just a little too thick...we're going for perfection here, so let's do this right!!

-Once the chocolate has set, you can either serve right away, put in the fridge in an air tight container until you need them, or freeze them until you're ready for them...either way, this recipe is AMAZING, and you're going need to make a double batch!

Mediterranean Stuffed Collards

Collard Greens?  Who eats Collard Greens, unless you're from the deep south?!  Who has even heard of them, or knows what they are, or where to find them??  I will admit that I too was "Collard illiterate" until my dad started doing a little research of foods he could eat that had extreme health benefits.  All of a sudden Collard Greens began ending up in all of his food, from omelets to sandwiches!  So, this blog goes out to my dad, whose obsession with Collard Greens helped me come up with the perfect lettuce to wrap with!

In a bowl combine:

2 T. balsamic vinegar
1 T. dried oregano
1 T. dried basil
1/2 t. sea salt
1/2 t. garlic powder
1/2 t. crushed red peppers (this one is optional, but I love the little kick it adds!)
6 T. extra virgin olive oil
1 1/2 t. agave

-whisk together, and set aside while you prepare the rest.

-microwave 2 packages of Seeds of Change Quinoa and Whole Grain Brown Rice (according to instructions)

-Note:  I buy these in bulk as Costco because I know they can be a little expensive elsewhere...but they make the cook time of this recipe so much faster, and you cannot beat the texture!  If you'd rather, add 4 cups of cooked rice and/or quinoa to make the equivalent.

-To the dressing mixture, add:

1/2 c. each, chopped:

roasted red peppers
kalamata olives
carrots
(you could also add sundried tomatoes, chopped fresh tomatoes, cucumbers...)

1/4 c. pinenuts
2 c. chopped fresh spinach

-mix everything together, rice, chopped veggies, dressing, and set aside while you prepare the Collards.

-You should be able to find a bunch of Collard Greens in the fresh produce section of your grocery store...by the beet greens and fresh lettuces.  They look like huge, dark green, hearty leaves, with thick stems.  You'll need just about the whole bunch for this recipe.

-To prepare, wash them each thoroughly, trim off the lower part with the thick stem, and set on a paper towel.  Now, you can either blanch the leaves (bring water to a boil, dip them in until they begin to soften, then let them rest in ice cold water until you're ready to use) or microwave each leaf for 10 seconds...which is what I did!  This makes the leaves a little less tough, and more pliable for wrapping.

-Spoon some of the rice mixture into the leaf, being careful not to over stuff!  Fold the two long sides together, then roll the rest of it up, tightly, burrito style!  Secure with a tooth pick!

-Repeat for the rest!

-These will keep for days in the fridge, so they make a nice little snack or lunch if you're in a rush and just need to grab something!

-They're also a gorgeous way to impress friends if you're having them over for a light lunch!  Serve with some Pesto Garlic Toast:

The Pesto:

1/2 c. pinenuts, toasted (look below for toasting instructions if you are unfamiliar!)
1/2 c. fresh basil (I have to admit, sometimes I've been known to cheat on this step and just buy a tube of fresh basil...I just use the whole thing instead of rinsing and chopping...shhhh, don't tell!)
1/3 c. extra virgin olive oil
1 t. freshly smashed garlic (or again, cheat and use the tube!)
1/4 t. sea salt
1 t. lemon juice

-Throw all these ingredients into a food processor, and mix until smooth and thick!  Go ahead and taste it...you'll be SO impressed that you just made this!

-Here is my cheaters version if you're only making it for 1-2 people...

Take your favorite whole grain bread, throw it in the toaster.  When it's done, spread coconut oil or extra virgin olive oil on it, and then generously smear your fresh pesto over top.  Sprinkle with a pinch of sea salt, and put under the broiler until peso begins to bubble (around 1 minute)...DONE...easy...delicious!

If you're serving a large amount of guests...

Take a good loaf of whole grain french bread and cut horizontally into 2 long loaves.  Spread GENEROUSLY (and I mean slather) with coconut oil, then top with your pesto (again generously).  Sprinkle about 1/2 t. of sea salt on each half and bake at 350 for 5 minutes.  Finish under the broiler to crisp up the top.

Chewy Chocolate Rum Frosting-Filled Cookie Sandwiches

If you think the name of these cookies is a mouthful...it's NOTHING compared to the mouthful of flavor you'll get each time you bite into one!  There are some amazing textures and tastes going on with these cookies, and although they aren't your "traditional" Christmas cookie, you won't want to skip making these guys!  I used absolutely NO SUGAR in the frosting or the cookie, and the flour is whole wheat...so if you're worried that you'll be too tempted to eat the whole batch before anyone even knows you made them, rest easy...these cookies are about as healthy as you can make them, and no flavor has been sacrificed!  Serve these to the toughest critic you know, and they'll be sure to give them an A+!

The Chewy Chocolate Cookie Recipe:

Preheat your oven to 350

1 c. soft coconut oil (SO many health benefits from this ingredient...go ahead and throw away all of your other oils and butters...this is the only guy you'll need from now on!)
1/4 c. applesauce (you could actually use another 1/4 c. coconut oil...but I thought, hey, why not spare the extra fat...because let's face it...oil, even healthy oil, is super fattening!)  Ps-if this batch makes around 36 cookies...you're saving yourself about 2 g of fat PER COOKIE just by using 1/4 c. applesauce! (oh, and one more thing...since these are sandwich cookies...that's 4 g of fat per serving!)
1 c. agave
1 c. coconut palm granules (or sucanat which is much easier to find)
2 "eggs" (2 servings worth of egg replacer, prepared according to instructions)  Side note: if each egg is 9 g of fat per, that makes a total of 18 g of fat...by using egg replacer, you're saving yourself an additional .5 g of fat per cookie...(which is actually 1 full gram since there are 2 cookies per sandwich!)
2 t. vanilla

-Cream together all these ingredients until the granules are pretty much dissolved.
-Add:

3/4 c. cocoa powder (I really love Hersey's Special Dark)
1 t. baking soda
1/2 t. sea salt
2 c. flour (I used King Arthurs White Whole Wheat)

-Mix until incorporated...batter will be thick enough to roll into a ball.
- Scoop out about a heaping teaspoon and roll into a ball.  Do this until all the batter is gone.
-Bake for 9-13 minutes (they'll begin to crack on top when they're done)
-When you take them out of the oven, you'll want to flatten them with a spatula, and move to a cooling rack.
-Fully cool before you begin to frost...it may even be best to chill them first.

The frosting:

Let me just say that this frosting is great for filling sandwich cookies...however, it's not like a royal icing that will harden, so don't use it as a piping frosting, as it will just make a big mess!

2/3 c. softened coconut oil
1/3 c. vegan butter (I love Earth Balance)
1/2 c. Tofutti Better than Cream Cheese (the kind in the yellow container, NOT the white, which has been hydrogenated...don't know why they even sell it!)

-Cream these ingredients together really well...if you don't, you'll end up with lumpy frosting...very unappetizing!
 -Add:

1/4 t. sea salt
2 t. vanilla
1/2 c. unsweetened almond milk (warm)
1/2 c. agave (taste and add more if you want it sweeter)
1/3 c. King Arthurs White Whole Wheat Flour

-You're gonna mix this for a while on high until everything is really well incorporated.

-Note:  frosting is something that for me, changes every single time I make it...so I'm always tweaking it as I go...this is the best job I could to do record what I did!!

-Put in the refrigerator for a few hours, and it will firm up as the butter and oil get a chance to harden.

-For the rum flavor, I added 1 t. rum extract per cup of frosting (this recipe makes around 2 c.)

-If you want...split the cookie recipe up, as well as the frosting recipe, and use the other half for the Chewy Chocolate Andes Mint Sandwich Cookies!

Spicy Sushi

Okay, so sushi is one of those "trend foods" that people are loving these days!  It's weird, but most people either love sushi or hate it...there aren't very many people who are indifferent...AND there aren't many people out there who have mastered the technique of the perfect sushi roll!  Now, I'm not calling myself a sushi expert by ANY means...however, I have managed to come up with an AMAZING sushi roll that has converted many sushi haters over to the dark side!!  It's crunchy, creamy, spicy, and so good, you don't even need the wasabi or soy sauce to go along with it (although the three together are like heaven to your taste buds!)  I actually developed this recipe for my husband, who has a strong love for the spicy mayo served at a lot of sushi places...this is one of his favorite vegan dishes that I make!  Master this, and you'll have people BEGGING you to bring it wherever you go...trust me, I know!

You will need:

-Sushi rice...this is a must.  No other rice is sticky enough, so make sure you get sushi rice...it's actually called that.  (Most grocery stores will have this in the Asian section)
-1 bag of organic broccoli slaw
-Match stick carrots
-Avocado
-Vegannaise mayo (probably have to venture to the health food store for this...but it's SO worth it)
-Low sodium soy sauce
-Sriracha (you should be able to find this at most any grocery store...Asian section)
-Nori (this is the "paper" seaweed that you wrap everything in...most regular grocery stores are carrying this product now...in the Asian section)
-Rice wine vinegar (in a pinch, I've used apple cider vinegar or white vinegar...both tasted fine)

-Prepare the sushi rice EXACTLY how the package says to.  (Each brand has different measurements and instructions as to how to prepare.)  I actually cut the rice recipe in half, so that there was only enough to make 2 rolls...which is plenty for 2 people, as a meal accompaniment...however, if you plan on having just the sushi as a meal, make the full amount of rice (I think mine ended up being 4 c. cooked for the full recipe)

-Once the rice is done, add the sushi vinegar, sugar (I use agave instead), and salt...according to the instructions on the rice, set aside to let cool for a minute or two, so you can work with it.

-Combine:
1 1/2 c. broccoli slaw (this is for the 2 roll recipe...if you're going to make more, double it)
1/4 c. matchstick carrots
1/2 c. vegan mayo (make sure you don't use nasoya...yuck!)
1 T. low sodium soy sauce
1 T. sriracha...ok, sriracha is this AMAZING chili-based hot sauce...kinda like an Asian ketchup, because they use it like we do ketchup!  It's up there on the spice scale, so if you're sensitive to spice, start out with 1 t. and try it...but in my opinion, the creaminess of the mayo balances out the heat of the sauce...no one typically complains about this ratio.

-Mix all of this together.

-Slice your avocado in long, even slices (I didn't have any avocado on hand tonight when I made this sushi, so you CAN skip this step if you're in a pinch...just know that the avocado makes this roll about 100 times better!)

-Now you're ready to assemble!  I got really intimidated the first time I thought about making my own sushi...actually my husband kept begging me to learn how to make it for about a year before I was brave enough to try it...and I only tried it because a friend brought it over as something fun for a group of us to do together!  Don't be intimidated...you don't need all the fancy rolling mats and wooden spoons...this is what I do:

-Nori, shiny side down, longest sides at the top and bottom

-Spoon half of your rice mixture into the nori and spread with the spoon, or with wet fingers (this rice sticks to EVERYTHING!)  Keep rice away from about 1/2" across the top, you'll need that nori naked so you can seal up the roll.

-Spoon half of the slaw mixture along the bottom of the rice covered nori...if your mixture got runny, don't worry...but do try to let some of the juices run off before putting it in the nori, or you'll get really sloppy looking sushi...(taste will be killer tho!)

-Line the slaw mixture withe the avocado slices (about 3-6 slices)

-Now it's time to roll...don't be scared!  Nori is surprisingly strong and flexible, so tuck everything in there tightly, gently squeezing things together as you roll.  When you've rolled to where the rice ends, get your fingers wet with water, and lightly wet the nori...this will act like glue.

-Finish rolling...gently squeezing everything together...don't worry...some stuff will come out the ends, that can't be avoided.  Just trim them off before you begin cutting, and enjoy them as a little extra bonus snack for all of your hard work!

-Having a good knife to cut this will make a big difference.  I actually use my bread knife...it's serrated, but not with sharp teeth.  You may have to experiment with your knives, but you shouldn't have to put a lot of pressure to cut through.

-And there you have it!  You can get about 8-10 pieces from each roll!!

-If you're still confused, (because this is actually very hard to explain in words!)...I googled "how to make sushi" and watched a few videos (are you allowed to tell people "just to google" when you blog??)

-Try this, trust me...it's SO worth it!

Cilantro Lime Tempeh Toss

Last spring, I was out in Minnesota at my sister's house, and she made this meal...let's just say it made a HUGE impression on me!  I've asked her repeatedly for the recipe, and had to venture out there again to finally get it!  This meal is full of fresh flavors and amazing textures, and is a really nice change up from our usual routine of: something Mexican, something Asian, or something Italian!  The original recipe was taken from the, How It All Vegan cookbook, but this is my twist on it in order to fit my family's tastes!  Give it a try!  If you love cilantro and lime, you're going to LOVE this comforting dish!

In a food processor combine:

1 bunch of fresh cilantro
2 T. fresh lime juice
1 t. fresh garlic
1 c. diced tomatoes
1 t. powdered ginger (the recipe calls for fresh ginger, a 2" section...I didn't have fresh, so I improvised)
1 T. garlic chili sauce (can be found in the Asian section of the grocery store)

-Blend until all ingredients are incorporated, and let set while you prepare the rest.

-In a large saute pan combine:

1 T. coconut oil
2 T. sesame oil
1 T. low sodium soy sauce
1 brick of tempeh, cubed

-Brown the tempeh over medium heat for about 5 minutes.

-Add:
1 can coconut milk (I use organic...NOT the low fat)...this can usually be found in the Asian section of any grocery store
1 t. sea salt
1/4 t. turmeric (this will not only give it a gorgeous color, but the health benefits of turmeric are amazing!)
1/8 t. curry (this can be omitted if you really hate curry...but honestly, give it a try...you won't even notice it's there!)
3 c. broccoli (I used frozen organic...my family loves broccoli, and I would've even liked a little more! So add more if you want, or add less...do it to suite your taste)
1/2 c. organic frozen peas (again...add more or less to suite your taste)
2 zucchini, chopped

-Cook for about 10-12 minutes or until the veggies are cooked, and the sauce has reduced a little.
-Remove from heat and add the mixture that's in the food processor.
-Toss together, and let set, covered for about 5 minutes to let the flavors "get to know each other!"

-Serve over brown rice, as shown, or quinoa, OR rice noodles!  The options are endless!
-Grab some vegetarian spring rolls or egg rolls from the freezer section of your grocery store, and you have an amazing meal that even kids and husbands will eat!

-PS...just so you know, this is one of those meals that tastes great the night you make it, but even better the next day, so if you're in a pinch, make it up ahead of time and you won't be sorry!!