Killer Healthy Double Chocolate Chip Cookies

These cookies are the best cookies I’ve ever tasted. They could win a cookie contest any day! These bad (I should say GOOD) boys are dairy free, made with WHOLE grains of wheat flour and oats, with no butter, margarine, shortening or other artery-clogging crap!

3/4 cup peanut butter
1/4 cup coconut oil
2 eggs (or 2 Tbsp ground flax + 5 Tbsp water)
1 cup sugar
1 cup brown sugar (not packed)
2 tsp vanilla
1/3 cup applesauce

Cream all above ingredients together, then add:

1 cup cocoa powder (loose, not packed)
1 tsp baking soda
1/2 tsp salt

Add last and don’t over-mix:
3/4 cup whole wheat flour (I grind our own soft white wheat, is similar to whole wheat pastry flour)
3/4 cup rolled oats
2 cups chocolate chips (use dairy-free chips if you prefer)

Put high quality parchment paper on your cookie sheet, it makes it so your cookies don’t burn to the bottom and stay nice and soft on the inside. Bake in preheated oven at 350 degrees for 9-10 minutes. I hope you love this recipe as much as we did! I was surprised at how you can’t taste a coconut flavor in these, and the peanut butter was super subtle but went perfectly with the chocolate. I used to make this same recipe with butter/shortening and we thought they were amazing, but these blow those out of the water! We’ll be using this recipe from now on.

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Vegetable Enchiladas

I had my wonderful mother and sisters come over today, and thought this would be the perfect dish to make. I was right! 🙂 It’s a crowd-pleaser for carnivores and vegans alike – this dish even gets compliments from people who think our vegan lifestyle is weird. 😉 I’ve made this for a few parties now, and even kids who aren’t accustomed to eating vegetables like this dish. It’s definitely a winner!

Vegetable Enchiladas (makes TWO 9×13 casserole dishes)
1 chopped red onion & a few chopped green onions
6 cloves garlic, chopped small
1 red bell pepper, stemmed seeded and chopped small
1 green bell pepper, stemmed seeded and chopped small
2 zucchinis chopped small

Mince onion and garlic with 1 Tb olive oil in a frying pan. Then add bell peppers and zucchini until just warm. Remove from heat and transfer to a large bowl. Then add:
3 15 oz cans black beans, (slightly chopped in food processor – just a few pulses)
2 cups finely chopped fresh cilantro
1 or 2 cans chopped green chiles
2 cups crumbled cashews, 1 tsp salt, 1 tsp cooking wine (or 2 cups cheese for dairy version)
1 24oz can Green Enchilada Sauce + 1 can reserved for top

Mix everything together in the bowl except the enchilada sauce reserved for the top. Layer soft corn tortillas in the bottom of a 9×13” casserole dish. Then add ½ inch of the sauce from the bowl, add another layer of corn tortillas, then a second layer of sauce, and one final layer of corn tortillas. Top with extra Enchilada sauce (I use another 24 oz can and split it between the two 9x13s). Do the same thing with the other 9×13” casserole dish. Bake them at 350 degrees for 10 minutes to warm, or eat raw.

Yes, we’ve tried this raw and it was great! Kids still scarfed it.

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Project 2: Best Chinese Vegetable Delight in White Sauce

We love chinese food, and we’ve been trying to find out how to make that super perfect white sauce you get when you order “Vegetable Delight” from the menu at a Chinese Restaurant. So my next recipe project is to find the perfect white sauce for Chinese veggie stir-fry.
Here’s contestant #1 from this website. We just took out the instructions for the shrimp. These veggies are rockin’ by themselves!
Veggies we like:
Zucchini, sliced thin
Carrots, sliced thin
Broccoli, nearly raw
Bamboo shoots
Baby corn
Cashews sprinkled on top just before serving

and the Recipe:
Chinese White Sauce Recipe
2 teaspoon salt
2 teaspoon fish sauce or to taste
2 tablespoon sugar
2 tablespoon corn starch
1 ½ cups water
4 teaspoon Shaoxing wine
1 teaspoon sesame oil
Rinse the vegetables with water and drain the water dry. Mix the white sauce ingredients and set aside.
Heat up a wok and add the cooking oil until it’s smoking hot. Add ginger, stir-fry until light brown or aromatic. Add mushrooms and vegetables into the wok and stir quickly. Transfer the white sauce mixture into the wok and continue to stir-fry until the sauce thickens. By then, the vegetables should be perfectly cooked, but not overcooked.
Dish out and serve immediately.

A note about the ingredients
So if you’re like me, you probably don’t have Chinese ingredients like Fish Sauce and Shaoxing Wine just laying around the house. I made this the first time around without them and it was pretty good. But I looked up the ingredients and wanted that distinct flavor that can’t be substituted, so I decided to head over to the Ocean Mart in Sandy to get the right stuff! It’s an awesome Chinese Market that totally brought me back to my days in China back in 2002. They have pretty much anything you might want to make an Asian dish, so I picked up 4 different kinds of Fish Sauce and 2 different kinds of Shaoxing wine. Which I realize now was WAY more than this recipe will ever use up… let’s just say I’m going to be making a LOT of Chinese food to unload this stash. Anyone wanna come over for dinner? 🙂

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Mission to Find the Best Coconut Korma Day 2

Ok, so here’s the recipe contestant for today:
And I have to admit, this already looks not nearly as good as day 1. I think because it just smells like onions, and not nearly as flavorful as the other. We’ll see how it tastes at the end.

13 1/2 ounces coconut milk (I’m using almond milk and subbing coconut oil for the oil)
150 ml double cream (leaving this out of course)
2 chicken breasts (1 cup potatoes, 1 cup cauliflower, 1 cup carrots, 1 cup red/green bell peppers, 1 cup peas)
salt and pepper (I used 1 tsp salt, 1/2 tsp pepper)
1 pinch sugar
3 onions (this is where I think the recipe is too much!)
2 garlic cloves
gingerroot, half a thumb (I used about a tsp)
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 teaspoon black peppercorns
2 cardamom pods
1 clove
1 teaspoon turmeric
1 teaspoon garam masala (optional)
chili powder (1/2 tsp for us)
sunflower oil or ghee (I used coconut oil)
1 lime, juice of (we had a juicy one)
Put all the spices in a dry frying pan over a low heat, and roast them for 30 seconds to bring out the oils. Tip them into a pestle and mortar and crush. Add the turmeric and chilli powder.
Gently fry the onions, garlic and ginger in oil until soft. Chop the chicken breasts into cubes, or however you like it. Add to the frying pan, turn up the heat and tip in the crushed spices and garam massala. Season with salt and pepper.
Add coconut milk, lime juice and cream. Simmer Gently for about half an hour.
Serve with fresh coriander and rice.

Check out yesterday’s Coconut Korma winner with a rating of 8 out of ten.

And we are back, and I’m giving this recipe a 5. Didn’t hate it, but didn’t like much about it. When I asked the children if it was a little yummy, a little yucky, or just right in the middle fine, they said right in the middle. So there ya go. This recipe is a 5 out of 10 from our family.

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Mission: to Find the Best Coconut Korma

Indian food is so amazingly delicious and inherently vegan.  One of our favorite restaurants is Saffron Valley Street Foods in South Jordan.  I’ve made a few Indian dishes myself, and some of them are pretty good, but there are so many recipes out there and I’m always making alterations so I can never remember which one is good.  

So the goal here is to cook 10 different Coconut Korma recipes, and follow them EXACTLY as written with no substitutions.  After each recipe we will rate them from 1-10, and by the end of the project we will have a winner to stick with!

So here’s the recipe I made tonight:

Coconut Korma #1 from

1 1/2 tablespoons vegetable oil
1 small white onion, diced
4 garlic cloves, minced
1 teaspoon fresh gingerroot, minced
2 small yukon gold potatoes, cubed
4 carrots, cubed
1 fresh jalapeno pepper, seeded and sliced
6 tablespoons unsalted cashews, ground
1 (4 ounce) can tomato sauce
1 1/2 tablespoons hot curry powder
1 teaspoon cardamom
1 teaspoon garam masala
2 teaspoons sea salt
1 cup frozen green pea
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 (15 ounce) can light coconut milk
cilantro (to garnish) (optional)

On a stove top heat the oil in a skillet over medium heat and cook onion until tender. Mix in the ginger, garlic, and 1 tablespoon of the curry powder; continue to cook for 1 minute. In a separate bowl mix potatoes, carrots, jalapeno, cashews, and tomato sauce then add to skillet with salt and 1/2 tablespoon curry powder. Cook for about 20 minutes or until the potatoes are tender. Add the bell peppers, peas, and coconut milk to the skillet. Reduce the heat to low and simmer for about 10 minutes until the consistency has thickened. Put cilantro on top if desired.

Only left out the jalapeno because our kids (and I) don’t like spicy.  And of course, after I got making it I realized I didn’t have coconut milk, but I did use coconut oil.  So much for following it exactly.  I’ll come back and rate it when we’re done!

And just for my own reference, here are the recipes I plan to make this month:

Of course I’ll be using veggies instead of meat, and whatever dairy substitutes I need to.

We just tasted the dinner and the kids and I give it a 7.  I thought it was a little salty (after tripling the recipe that’s a lot of salt) and I should have cooked the potatoes longer, but the sauce was good. Amelia even asked for more after a good sized helping. 🙂 We’ll see what John says.

And the results are in… John gives it a solid 8. 🙂

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