spinach soup with garlic crutons.

spinach

Here is a simple soup to make, courtesy of Joy the Baker. Don’t skip out on the crutons. they totally made the soup!

2 tablespoons olive oil
1 medium union, coarsely hopped
2 cloves garlic, minced
2 teaspoons dried thyme leaves
1/2 teaspoon salt
2 cups peeled and diced red potatoes
4 cups veg stock
6 heaping cups fresh spinach leaves
juice of half a lemon

For the Croutons:
3 tablespoons olive oil
3 tablespoons earth balance
2 cloves garlic, sliced
1 tablespoons dried thyme
salt to taste
4-6 heaping cups stale bread cubes

To prepare the soup, heat olive oil in a large saucepan over medium heat.  Add onions and saute until soft and translucent, about 5 minutes.  Add garlic, thyme, and salt and saute for 2 minutes.  Add potatoes and saute for 3 minutes more.

Pour in stock and bring to a low simmer.  Simmer for about 15 minutes, or until potato chunks are cooked through.  Reduce heat to low and add spinach leaves.  Stir and cook spinach down in the hot broth for about 5 minutes.  Remove from heat and puree soup with an immersion blender.

Once pureed, squeeze in the juice of half a lemon.  Stir.

To prepare the croutons, place a rack in the center of the oven and preheat oven to 375 degrees F.  Line a baking sheet with parchment paper, place bread crumbs on the parchment and set aside.  Heat oil and butter in a medium saute pan until earth balance is melted.  Add sliced garlic and cook for 3 minutes.  Remove garlic from the pan and discard.  Remove fat from the heat.  Add thyme. Stir to combine.  Drizzle melted butter mixture over the bread cubes.  Sprinkle generously with salt and toss with your hands.  Bake for 12-14 minutes or until cubes are golden brown and crisp.

chocolate chip oatmeal pecan cookies.

chocchipoatmealpecancookies_makegreat
I made these cookies to welcome my friend back to the office, and to kick off our busy catalog season at work. They were delicious and a hit among the co workers. Those Joy the baker recipes never seem to let me down. I veganized this one, and I cut the recipe in half.

1/2 cup earth balance
1/2 cup granulated sugar
1/2 cup brown sugar, packed
egg replacer for one egg
3/4 teaspoons vanilla extract
1 1/4  cups uncooked oats
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup semi sweet chocolate chips
1/2 cup chopped pecans

Beat the sugar and earth balance in the bowl of a stand mixer fit with a paddle attachment.  Beat until creamy, about 3 to 4 minutes.  Add egg replacer and the vanilla extract and beat until blended.

Whisk together the oats, flour, baking powder, baking soda, spices and salt.  Add to the butter and egg mixture slowly beating on low speed until just incorporated.  Stir in the chocolate chips and pecans last.

Bake at 350 degrees F for 10 to 13 minutes or until they’ve reached your desired doneness.

343. brown sugar cookies

COOKIES

Today is a birthday party for our dear little friend danny, and I offered to bring some cookies. I gave this recipe from Joy the Baker a whirl, subbing earth balance for the butter, and egg replacer for the egg. I rolled them in pink sugar at the end to give them a little sparkle. They turned out nice and soft and sweet. They have almost a carmel-y taste to them. Good stuff!

315. pretzel dogs.

 

I have been wanting to make these for a while now. I thought they would be perfect to make ahead and freeze and send with milo for lunch once in a while. Dj came home with package of tofurkey veggie dogs this week, and no buns, so I thought this afternoon would be the perfect opportunity to make this happen.

I am AMAZED at how good these turned out. Seriously! Who knew making pretzels was so easy…. I’m dying to make a batch of these sans dogs soon! Yum.

I used joy the bakers recipe here.
And if you’ve seen the tofurkey veggie dogs and was wondering if they are any good…the answer is YES. Hands down the best veggie dog I have had.

119. whole wheat sunflower seed bread.

My first Joy the Baker recipe! I needed to make something for a potluck, and attempted to veganize this whole wheat sunflower seed bread. This was a nice, dense, savory bread with a touch of sweetness.

Original recipe is found here. Here’s what I did to veganize it:

makes two 9x4x3-inch loaves
2 cups whole wheat flour
2 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
4 teaspoon baking powder
1 teaspoon baking soda
1/4 cup agave
2 egg replacers ( I used ener-g mixed with water)
1 1/2 cup almond milk with 1 tspn apple cider vinegar
4 tablespoons earth balance melted
1 cup roasted and salted sunflower seeds

*If you have raw sunflower seeds, toss them with 1 teaspoon olive oil and one scant teaspoon salt and bake on a cookie sheet for 12 minutes (or until slightly browned) in a 350 degree F oven. Let cool before incorporating into the bread batter.

Preheat oven to 350 degrees F.  Spray two 9x4x3-inch bread pans with non-stick cooking spray and set aside.

In a large bowl, whisk together flours, sugar, salt, baking powder and baking soda.

In a medium bowl, whisk together agave, egg replacer, almond milk and melted earth balance

Add the wet ingredients all at once to the dry ingredients.  Fold to incorporate.  Try not to overmix the batter.  Once the flour has almost disappeared fold in the 3/4 cup of the sunflower seeds (reserving some seeds to garnish the top).  Fold until no flour bits remain.

Divide batter between the two pans.  This will create smaller loaves… not huge loaves… just so you know.  Bake for 35-40 minutes, being sure not to over-bake and dry out the bread.

Remove from oven and let rest in the pans for 10 minutes.  Invert onto cooling racks.  Serve warm or wrap tightly and freeze.  A