Finding True Serenity

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Yummy in my Tummy! January 16, 2009

Okay, I’m not sure why I have caught the cooking bug, perhaps for heat, but my family are loving it!!!! 

The other day we made this yummy meal.  Our neighbor had shared with us some homemade vegetable soup and we paired it with some vegan agave cornbread muffins  (absolutely delish BTW) and a spinach apple salad.

Soup, Salad, and Cornbread

 

Spinach Apple Salad

4 Cups fresh Baby Spinach

1 Large Apple, sliced thinly

3/4 Cup Onion, Chopped

Dressing:

1/4 Cup Apple Cider Vinegar (we prefer using Braggs)

3 Tablespoons Honey

 

This was sooo good!!!  With the weather we were having this fit the bill!   But then, I was feeling a bit adventurous.  My husband asked me to make some homemade cookies, and I had been wanting to try a new recipe from the Vegeterian Times Complete Cookbook for a vegan version. 

Much to my surprise, the kids and husband LOVED them.  They are nothing like chocolate chip cookies that we are used to but they were very good.

No Toll Chocolate Chip Cookies

No Toll Cookies

Typical chocolate Chip Cookies are loaded with fat, sugar and calories.  Not these taste-alikes.  They contain almost no fat, are sweetened with honey instead of sugar and have only 55 calories per cookie.

3 C Whole-wheat flour

1 t Baking Soda

3/4 C Unsweetened Applesauce

3/4 C Honey

2 t Vanilla extract

3/4 C Unsweetened carob chips or semisweet Chocolate Chips (we used semisweet chocolate chips)

1/2 C Chopped nuts or sunflower seeds (optional)  (We didn’t use any)

Preheat oven to 350 degrees F.  In a large bowl sift the dry ingredients.  Add the wet ingredients and mix well.  Fold in the chocolate chips.

Drop the batter by the tablespoon onto a lightly oiled cookie sheet.  Flatten with fork.  Bake until lightly browned, about 12 minutes.

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