Peanut Butter Chocolate Pillows

Peanut Butter Chocolate Pillows

Baking is something I love to do, but my problem is with the finished goods. Through many years of intense cookie therapy, my chocolate chips and I came the same conclusion, bake only for special events and birthdays. This method was the answer My Vegan Gut was looking for. Now, I only have 12, and give the rest away to a few lucky friends.

With a friends birthday coming up, I knew only a combination of chocolate and peanut butter would do. After reading up on many different recipes, I found this one from, Vegan Cookies Invade Your Cookie Jar. What I really like about the look of this cookie is at first glance, one would think this was yet another ordinary vegan chocolate cookie, but after only one bite, you'd feel the same as when it was discovered the world wasn't flat because this cookie is anything but.


What you will need: 

Part One; The inner filling:

• 3/4 cup natural *salted peanut butter, any style 
• 2/3 cup powdered sugar 
• 3 tablespoons *nondairy milk or creamer
• 1/4 teaspoon pure vanilla extract 

*1 If you only have unsalted peanut butter,                                         add 1/2 teaspoon salt into peanut butter.
*2 I always use unsweetened almond milk anytime 'milk' is called for.


Part Two; The outer chocolate dough:

• 1/2 cup canola oil
• 1 cup sugar
• 1/4 cup pure maple syrup
• 3 to 4 tablespoons nondairy milk 
• 1/2 teaspoon pure vanilla extract 
• 11/2 cups all-purpose flour 
• 1/3 cup + *2 tablespoons unsweetened coca powder
• 1/2 teaspoon baking powder 
• 1/4 teaspoon salt

* you may also use black unsweetened coca powder for the 2 additional tablespoons. I didn't here. 


Main Supples:

• Two large mixing bowls 
• Electric hand mixer
• One large or two small cookie sheets
• Parchment paper

Let's make yumminess:

Part one; The inner filling:

1. In a mixing bowl add: peanut butter, powdered sugar, 2 tablespoons milk and vanilla. (1)
2. Using an electric mixer, mix/beat until you have a moist but firm dough. (2)
3. Add 1 tablespoon of milk and stir in. *If dough seems too wet, mix in a little extra powdered sugar.
4. Divide dough into 4 equal parts. (3)
5. Roll each portion into six balls. You'll have 24 peanut butter balls in total. Set aside.(4)                  (Don't eat them!!)
6. Preheat oven to 350F. Line cookie sheet(s) with parchment paper.  

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Part two; The outer chocolate dough:

1. In a mixing bowl add: oil, sugar, maple syrup, 3 tablespoons milk and vanilla. Mix manually until smooth. (1)
2. Add, flour, all cocoa powder, baking soda and salt. Mix well using hands until *dough is moist. (2a and 2b)

*If dough seems crumbly, mix in one more tablespoon of milk.

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Part three; putting it all together:

1. Scoop a generous tablespoon of chocolate dough, set into palm. (1)
2. Using your other hand, apply pressure, flatten dough into a thin disc. (2)*Dough may crack a little, smooth out as best as possible before the next step.
3. Place a peanut putter ball in center of chocolate. (3)
4. Fold chocolate dough over the peanut butter. (4) *this step doesn't have a perfect science. I got the hang of it after my second cookie. 
5. Lightly roll/press into a smooth ball between your palms and lightly flatten the cookie slightly. (5) It should look a little like a knocked up chocolate cookie.
6. Place all knocked up cookies on cookie sheet(s) about 2 inches apart. (6)
7. Bake between 10 - 13 minutes. Done Cookie should feel like a ripe avocado, firm and semi-soft when pressed.
8. Remove from oven, let sit 5 to 10 minutes before carefully moving them to wire racks to complete cooling. 

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Tips:

1. Maybe my chocolate dough scoops were a little too generous? I only got about 19 cookies out of it. The recipe said I would get 24. *Only if you run out of chocolate dough, you may eat the inner peanut butter goodness. 
2. Store cookies in a tightly covered container. 
3. If you want a warm cookie, microwave for 12 seconds. 

Enjoy!!

Red Lentil Kale Soup

Red Lentil Kale Soup

Why is it red lentils are pink raw and change to an off orange when cooked? Why do we often go out, and pay five, six or even seven dollars for just one bowl of what we believe to be healthy soup? The answers aren't important, but what is, this soup is fast, simple, and flavorful with a semi-thick texture. And what does My Vegan Gut like the most? Everything will set you back about $6.

What you will need:

• 2 tablespoons olive oil
• 1 smaller sweet or yellow onion
• 1 pinch of salt
• 5 garlic cloves, pressed
• 2 tablespoon tomato paste
• 6 cups low sodium *vegetable stock
• 2 cups red lentils, washed
• Half bunch (half pound) green curly kale, roughly chopped. Stems removed and chopped, set aside
• Fresh lemon juice from a half lemon ( 2/3 tablespoons)
• Ground back pepper and red pepper flakes to taste

*I use The Organic Gourmet Vegetable Bouillon, low sodium. I just add to any stock recipe. 

Main Supplies

• 4 quart soup pot with lid

Let's make soup. 

1. Chop onion and press garlic, set aside. (1 & 2)
2. Wash and chop kale, and stems. Set aside individually. 
3. Heat 2 tablespoons olive oil on medium/low for about 1 minute in a 4 quart soup pot.
4. Add onion and salt. Mix, and even out. Let cook about five minutes until onions are translucent.
5. Add garlic & tomato paste. Stir well until everything has a nice even coat. Let cook for 30 seconds. (3)
6. Add stock, mix well. 
7. Add lentils and kale stems, mix well. Set heat to high, bring to a boil.
8. Reduce heat to low. Keep pot partially covered, stirring occasionally for about 15 minutes.(4)
9. Add kale (5), mix in for about two minutes. (6) Turn heat off. 
10. Add lemon juice and stir in. 
11. Add a pinch of black paper and red pepper flakes to each individual serving. Enjoy! 

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Curried Gold Chickpea Kale

Curried Gold Chickpea Kale

After returning to one of my favorite vegan restaurants, V-Spot, in Brooklyn, NY, I remembered how amazingly good their Curried Kale is. It was so fresh, light and packed with flavor. The next day at my mundane job, I got to thinking, what if My Vegan Gut tried to recreate the goodness from the night before? After taking notes, reading numerous blogs, and emailing other foodies, i came up with my own version of V-Spots curried kale. Why did I add, Gold in the title? Because after having my first taste, the only thing I would think, I hit gold. 

What you will need:

• 2 tablespoons Olive Oil
• 1 medium yellow onion, chopped
• 4 garlic cloves, pressed
• 1/2 teaspoon ground cumin
• 1 teaspoon ground coriander 
• 1 tablespoon curry powder
• 3/4 tablespoon turmeric
• 1/4 teaspoon salt
• 1 1/2 cups fresh chickpeas, (or one 15oz can)
• 1 bunch fresh kale, *destemmed and rough chopped

*unfortunately, we don't need to use the kale stems with this recipe. I freeze mine for a soup or stir fry at a later time.

Main supples:

kale stems

• 4 qt soup pot with lid

Let's make Gold:

1.  Heat 2 tablespoons olive oil on low, for about a minute using a 4 qt soup pot.
2. Mix in onion (1), let simmer for about 4-5 minutes, or until semi-translucent.
3. Mix in garlic, cumin, coriander, curry powder, turmeric and salt. Let simmer for 1 minute. (2)
4. Mix in chickpeas. Let simmer for about 3 minutes, stirring once or twice. (3)
5. *Add the kale, cover the pan stirring occasionally for about 5-8 minutes. (4)
6. Once Kale has a bright green color and semi-soft feel, turn heat off, mix well and let sit covered for five minutes. Enjoy your Gold!

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*At first glance, it will look as though the kale is taking over, not only your pot, but your kitchen too! No worries, after only a minute or two, the kale will start to cook down. As your stir during the next 5-8 minutes, you'll see everything come together.

Carrot Ginger Dressing

Carrot Ginger Dressing

This recipe is from a fabulous all vegan cookbook, Appetite For Reduction, by Isa Chandra Moskowitz. For those of you who don't know, she's a vegan sensation, having published 6 vegan cookbooks, her most popular being, Veganomicon. She's a muse for My Vegan Gut. 

What you will need: 

• 3/4 pound carrots, about 3 large ones
• 2 tablespoons white onion, chopped
• 1 tablespoon fresh ginger, minced
• 1 clove garlic, minched
• 1/4 cup lime juice, about 1 big lime
• 1/4 cup water
• 1 tablespoon red wine vinegar
• 2 tablespoons toasted sesame oil
• 1 tablespoon *light agave nectar
• 1/4 teaspoon salt

*I used regular, and used just a little less than 1 tablespoon. 

Main supples

• 2-quart pot
• *Food processor

*I used a hand blender/mixing bowl.

Let's get busy:

1. Boil water.
2. Cut carrots 1/2 inch thick. (1)
3. Once water comes to a boil, lower heat and simmer, covered for about 15 minutes, or until carrots float in water and are tender. (2) Drain and run under cold water, set aside. In the meantime;
4. In your food processor, add all remaining ingredients. (not the carrots) Pulse a few times until everything has an even look. 
5. Transfer carrots in, blend until smooth and even. (3) If it seems a little thick, mix in one to two tablespoons of water.

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Keep refrigerated. This has about a five day life, but if you're like me, it's not going to last the weekend.

Gut Guacamole

Gut Guacamole

Why is this guacamole different from all the others? Answer, it has the perfect balance of chunk and smooth, the perfect blend of wild and tamed, the perfect combination of flavor and its hearty enough to satisfy my vegan gut.

What you will need:

• 2 ripe hass avocados
• 2 large limes
• 1 medium tomato, half chopped, half diced
• 1 medium red onion, half chopped, half diced
• 1 teaspoon salt, or to taste
• 1/4 cup diced *cilantro (optional)

*I get it, kids. For what ever reason, some very unfortunate people are completely turned off by the smell, taste and look of cilantro. Is this a
problem? Well, not for the ones who love it, like my vegan gut. But, if you hate it, don't use it. Although it really does add so much, it's not a make or break ingredient. Now, on the other hand, if you don't like avocado, Houston, we have a problem.

Cilantro

Main Supplies:

• Mixing Bowl
• 2 soup size bowls
• Strong fork
• Hand blender (optional)

Let's make some awesome guacamole!

1. Cut both avocados in half longways. remove pit. (1)
2. With a smaller spoon, scoop each avocado goodness into two separate bowls.
3. Roll lime on hard surface for a few seconds to get the juices flowing. (2)
4. Squeeze half lime on top of scooped avocado in each bowl. (3)
5. Using a strong fork, mash one avocado until its thick and chunky.
6. If using a hand blender, puree the other avocado until it's smooth with no lumps. If you're not using a hand blender, with a strong fork, mash until it's as smooth as possible. (4)
7. Cut the tomato and onion in half one at a time. Chop one side, and dice the other. (5 & 5a)
8. Place the chopped tomato and onion with the mashed avocado. 
9. Place the diced tomato and onion with the smooth pureed avocado.
10. Dice the cilantro, if using, as finely as you can with a knife or food processor. Set aside. 
11. Move everything into one large mixing bowl. Add the cilantro, if using, salt, and squeeze one more lime into the mixture. Mix gently for about a minute. (6)
12. Let sit, covered at room temperature for an hour. This will settle all the flavors. Enjoy with baby carrots, sliced cucumbers or add to any sandwich or wrap. Keep refrigerated, and mix if any brown discoloration should appear.

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Pumpkin Pie

Pumpkin Pie

What you will need:

• One 9" pie crust. (unfrozen)
• 2 cups pumpkin puree or one can pumpkin (14-16oz)
• 1 cup unsweetened almond milk
• 3/4 cup sugar
• 1/4 cup cornstarch
• 1/2 tablespoon molasses
• 1 teaspoon vanilla extract 
• 1/2 tablespoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice

Main Supplies:

•  Mixing bowl
• Whisk

Lets make pie:

1. Preheat oven to 425F.
2. Combine all ingredients into mixing bowl one at a time. 
3. Whisk until you have a smooth and even semi thick consistency. (1)
4. Slowly pour pumpkin into pie shell and even out as you go. (2 & 2a)
5. Bake on 425 for 10 minutes.
6. Reduce heat to 350 and bake for another 45 minutes. 
7. Let cool on cooling rack. 
8. Refrigerate covered until ready to use.

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Twisted Roasted Brussel Sprouts

Twisted Roasted Brussel Sprouts

These little guys are loaded with vitamin A & C, folic acid, and fiber. They also protect against colon cancer. Autumn is their season and will stand out at your farmers market. The twist, add the worm flavor of parsley, and taste how it perks up the brussels in your vegan gut.

What you will need: 

• 1 lb fresh brussel sprouts
• Half bulb of garlic, cut into fourths
• Two tablespoons olive oil
• One teaspoon red wine vinegar
• Half tablespoon black pepper
• Quarter teaspoon sea salt
• 1/4 cup water
• 1/2 cup finely chopped fresh parsley

 Main Supplies:

• Mixing Bowl 
• 2-Quart Casserole Dish with *lid

*If you don't have a lid, use foil. 


1. Preheat oven to 350 f.

2. Getting the brussel sprouts ready:

1. Wash and pat dry brussel sprouts.
2. Cut and discard bottom stem removing any discolored or *loose outer leaves. (1)
3. Cut each brussel sprout into half, long way. (2)
4. Place all cut brussel sprouts into mixing bowl.
5. Add: garlic, olive oil, red wine vinegar, black pepper, and salt.
6. Stir well until evenly coated, set aside. (3)
7. Add water to bottom of casserole dish.
8. Add parsley to water without mixing. (4)
9. Add brussel sprouts to casserole dish without mixing, cover.

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*Save loose leaves for soup or stir fry.

3. Roasting:

1. Let roast for 25 minutes, covered.
2. Give brussel sprout a good stir mixing parsley and water into the mix, cook for another 20 minutes uncovered. 
3. Stir once again. 

Enjoy!