Of course following our delicious lunch, I wanted to make a special dessert for my very exhausted parents! So, where did I turn? Vegan Cookies Invade Your Cookie Jar of course! Love that book! The Cowboy cookies were the pefect blend of oatmeal, chocolate chips, coconut and pecans baked to a fabulous brown perfection! My hubby's going to love these!! My brother-in-law on the other hand would hate these cookies (seriously, how can you not like nuts or coconut?!). Another delicious day in this vegan household - woohoo!!
Tossed Salad with Sweet Poppy Seed Dressing
2 cups chopped romaine lettuce
1/2 cup grapes, washed and cut in half
1/2 cup mandarin oranges
1/4 cup chopped toasted almonds
1/2 cup vegan croutons
1/2 cup shredded red cabbage
Toss all salad ingredients together and drizzle dressing over the mixture. Toss to coat.
Poppy Seed Dressing (My Favorite Recipes - modified a bit)
2 T white vinegar
1 T yellow mustard
1/3 cup honey (ok, so I know that's not vegan but honey is not something I stay clear of - sorry! You can substitute agave if you would rather)
2/3 cup canola oil
1 T minced dried onions
1 t salt
3 t poppy seeds
Combine all ingredients and shake til combined.
Paella (Conscious Cook - under the recipe name Paella with sausage, nori-dusted oyster mushrooms and wine-braised artichoke hearts)
For the Rice:
4 T olive oil
1 onion, chopped
3 garlic cloves, minced
2 T fresh minced parsley
2 tomatoes, peeled and finely chopped
1 t salt
1 green pepper, diced
1 1/2 cups rice (called for med-grain but all I had was long grain and it turned out great)
4 cups faux chicken broth
pinch of saffron threads
1/2 t fresh ground pepper
In a large skillet, heat 2 T olive oil. Add onion and garlic until cooked and translucent. Add tomatoes and parsley. Add a spinkle of water. Cook until veggies resemble chunky jam. Add rice and cook for 2 min. Add broth, pepper, salt and saffron. Stir to combine and bring to boil. Cook uncovered for 10 min without stirring. Lower the heat to simmer and continue cooking uncovered for 15 min (I had to add another 1/2 cup or so of water and cook a bit longer as mine wasn't done at this point). Set aside or place heat on lowest setting to keep warm.
In a separate skillet, heat 2 T olive oil and cook peppers for 3-4 min or until just browned but still crispy. Add to rice mixture and stir to combine.
For the Toppings:
2 T olive oil
3 Field Roast sausages, sliced (I used chipotle)
8 oz button mushrooms, sliced
1 sheet nori seaweed, toasted and ground
1 (14 oz) can artichoke hearts, drained and cut in half
1/2 cup faux chicken broth
Juice of 1 lemon
1/2 cup frozen petite peas, thawed
Heat 1 T olive oil in skillet and cook sausage until lightly browned. Set aside in bowl. Add 1 T oil back to pan and add mushrooms and aritchoke hearts. Sprinkle with toasted ground nori (I didn't want to use my coffee grinder for this and thus had a hard time crumbling it with my hands but managed sort of!). Cook about 3 min. Add lemon juice and broth and peas. Cook until liquid is reduced to half. Pour into rice mixture and stir to incorporate.
Cowboy Cookies (Vegan Cookies Invade Your Cookie Jar)
2 cups quick cooking oats
2 cups flour
1 t baking soda
1/2 t baking powder
1/2 t salt
2/3 cup canola oil
2/3 cup sugar
3/4 cup packed brown sugar
1/2 cup almond milk
1 T ground flax seeds
1 t pure vanilla
1 cup shredded coconut
1 cup semisweet chocolate chips
1 cup chopped pecans
Preheat oven to 350. Stir together oats, flour, soda, baking powder, and salt. Set aside. In a mixing bowl, combine oil, sugars, milk, flax, and vanilla and beat until smooth. Gradually add flour mixture. Slowly add coconut, chocolate chips and pecans until well incorporated. Drop by large tablespoonfuls onto greased cookie sheet. Bake for 13-15 min or until lightly browned. (My cookies stayed quite plump rather than flattening but they were delish! A bit crispy on the outside and very moist and chewy on the inside!
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