Category Archives: Home Cooking

Vegan Peanut Butter Bacon Cookies

I was intrigued by these Peanut Butter Bacon Cookies when I saw them on Baking is Hot in November.  Then, on the very same day, Veggie Alchemy just happened to post her recipe for the ultimate Soft and Chewy Peanut Butter Cookies.  It was simply serendipitous.  I didn’t get a chance to bang out the veganized version of the fake meat and peanut butter treat until the Super Bowl came ’round and I was in need of a gluttonous dish to rival the other unhealthy dishes one finds at such an event.

I had to consider which type of fake bacon would best serve these cookies.  Tempeh bacon is too soft.  Lightlife’s bacon kinda grosses me out.  Coconut bacon would be incredible, but these cookies are already loaded with fat so I didn’t really want to exponentially increase it with saturated-fat-laden coconut.  I then remembered that classic Bac-Os are vegan.

It seemed like the perfect fit because they are already in little crumb size pieces.  Their nutritional profile is not ideal what with the hydrogenated oil (read: trans fats) and Red 40, but when you are eating meat-laced baked goods you shouldn’t be expecting a healthy snack.

To make these, I just whipped up Veggie Alchemy’s recipe and sprinkled in Baco’s until I thought the ratios looked about right.

Things were looking good when I couldn’t stop shoveling spoonfuls of the dough into my head.  At this point the Baco’s were still really crunchy which was delightful.

Also delightful was the final product.

The ultimate cookie judge for the day was my roommate, whose entire diet consists of peanut butter sandwiches and 7-11 hotdogs (I wish I could say I was exaggerating.)  When he gave these two thumbs up, I knew they were a success.  Further proof was the complete lack of any leftover cookies after our Super Bowl party.

I also made a batch of the peanut butter cookies sans bacon and they really were perfect…soft and chewy, just like I like ‘em.  This will definitely be my go-to peanut butter cookie from now on.

I highly recommend you try this recipe out for yourself.  In the meantime, you should check out this vegan bacon soap I came across while doing my bacon research.  Wonders never cease!

A very fortuitious event has occurred.  Just as I was lamenting the slow death of my beloved Tribest blender, CSN stores offered me the chance to do another product review.  CSN sells everything from swingsets to Swiffers, but I’ve got my eye on a fancy new mixer.  Hopefully it will arrive soon and I can concoct some great new smoothie recipes.

I will miss my old pal Tribest.  He used to be so good at taking a melange of raw greens and fruit and turning into a smooth juice.  But now I spend an increasing amount of time each morning picking all the giant green chunks of kale out of my teeth before I go into work (a lovely image, I know.)  It is a rather unappetizing way to start the day.  I am looking forward to some well-blended green smoothies in my near future.

This is how well my Tribest use to do…From this…

…to this:

See how I even upgraded to the extra large blending container?  R.I.P. my friend!

Here is my wonky Halloween cake!

Here is a picture of my Halloween cake, mere minutes before I accidentally split the cake right down the middle while trying to remove the parchment squares underneath it.  Luckily I was able to repair the damage with some extra frosting.  Unfortunately there was no helping my janky spider web.  Oh well, it tasted good!  Vegan MoFo starts tomorrow, so I will see you then.  HAPPY HALLOWEEN!!!

Gingersnappin’ Overnight Oats

I come from a family of ginger nuts.  My grandpa had a near maniacal obsession with gingersnaps and growing up, my mom made homemade gingerbread for dessert at least once a week.  Recently I have been making this gingersnap-inspired version of overnight oats.  A lot.  Several times a week.  Maybe every day. For the past 5 days.  Or maybe not, who’s counting?  This is an awesome fall treat which is quite appropriate since, as the temperatures this season have barely cracked the 80 degree mark, it appears L.A. simply won’t be having summer this year.

These are again, adapted from the classic overnights oats recipe from Oh She Glows.  The bonus of this recipe is that the molasses fortifies these oats with iron and calcium.  Although molasses is naturally sweet, you will definitely want to add additional sweetener (I use maple syrup) to balance out the spice.  If you aren’t a serious gingersnap connoisseur like myself, you may want to slightly reduce the amount of molasses and ginger–they can be quite snappy after all!

Gingersnap Overnight Oats

1/2 cup regular oats
1 tbsp. chia seeds
1  1/2 tsp ginger
1/8 tsp. cinnamon
1/8 tsp. ground cloves
1/8 cup blackstrap molasses
1/4 tsp. vanilla extract
1 cup almond milk
maple syrup/agave nectar to taste

Stir together the oats, chia seeds, ginger, cinnamon, and ground cloves in a bowl.  Add molasses, vanilla extract, and almond milk.  Stir until well combined.  Place in fridge for a couple hours or overnight.  Stir and enjoy!

* Note: this makes a rather giant bowl–you might want to split it into 2 servings.

Don’t forget to enter for a chance to win a copy of Eating Animals!  I’m giving away 5 copies, which means your chances for winning are very, very high!!!

My latest obsession: Vegan Overnight Oats

While my diet has been far healthier than the Average Joe’s for a while now, this year I have really kicked it up a notch.  I’ve cut back big time on alcohol and sugar and have managed to lose a bunch of weight in the process.  You can expect to see more posts about my healthier lifestyle in the future!

One of my favorite new (to me) health-focused, vegan blogs is Oh She Glows.  After drooling over Angela’s food porn for months, I finally set out to make some of her recipes.  Her vegan overnight oats parfaits looked particularly sexy, so off I went to Naturemart to get some chia seeds.

For my first attempt at vegan overnight oats (or VOO as they are affectionately known) I adapted Oh She Glows’ classic recipe.  I mixed 1/3 cup regular oats (do not use quick oats!), 1/2 cup almond milk, 1 tablespoon of chia seeds, a splash of vanilla extract, and agave nectar to taste and then placed it in the fridge overnight.  By morning, those amazing little chia seeds will have firmed everything up, leaving you with a delightful oatmeal-y pudding.  If you prefer an even firmer texture, you should add another tablespoon of chia seeds.  Personally I like it kinda runny.

I then whipped up some cherry-banana soft serve to layer with the oats.  All I did was blend some frozen bananas with some frozen cherries in my mini food processor until they were nice and creamy.  I layered the soft serve with the oats, topped it with a cherry, and voila–one parfait, comin’ up!  This is basically the best breakfast ever.  The icey soft serve is so refreshing with the creamy oats.  After this first parfait, I officially became a VOO fiend.

Recently I have been addicted to Oh She Glow’s Pumpkin Pie version of VOO.  Those of you who follow me on Twitter know that I have an unhealthy obsession with Halloween and fall in general, so I already had pumpkin on the brain. Needless to say, I was sooooo pumped to come across this recipe.  I’ve been having this pumpkin oat concoction right out of the bowl for dessert at night, but on the weekends I’ll top them off with some plain banana soft serve.  Pumpkin oats are the perfect dish for fall.

These parfaits are like a much healthier version of ice cream.  That might sound a bit exaggerated to some, but I just can’t get enough of this cool and creamy treat!  I can’t wait to make some new VOO concoctions.  Let me know if you have any good flavor suggestions.

And stay tuned for my Eating Animals giveaway–coming up in the next couple days!