Delicious but Healthy Cookies

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Alright, I know, it seems impossible to have the words "Delicious" and "healthy cookies" in the same title. But they are. They don't taste healthy at all, somehow, even though most of the ingredients are good for you in one way or another. (Think about it - bananas, flaxseeds, whole wheat flour, oatmeal, walnuts... wow!) This recipe is sort of a combination of my favorite elements of 4 different banana-oatmeal recipes from 3 different sources, and to me it's yummier than any of the single recipes on its own. This recipe makes about 2 dozen large cookies and takes about 30 minutes start to finish.

1 very ripe banana (medium size)

1/3 cup canola oil

2/3 cup sugar (OK, this is the only ingredient that really lends no healthiness at all.)

1 tsp vanilla extract

2 Tbs ground flaxseeds

3/4 cup plus 2 Tbs whole wheat pastry flour

1/2 tsp baking soda

1/4 tsp salt

3/4 tsp cinnamon

2 cups rolled oats

1/2 cup finely chopped walnuts

1/2 cup chocolate chips

1/2 cup dried sweetened cranberries

1. Preheat oven to 350

2. In a mixing bowl, mash banana well. Add oil, sugar, vanilla, and flaxseeds, and mix well.

3. Add all dry ingredients and mix with a wooden spoon until just combined.

4. Roll dough into large balls, or use a large cookie scoop. Place about 2 inches apart on an ungreased cookie sheet - they will spread out a bit. If you want flatter cookies instead of tall cookies, flatten a bit with the back of a spoon before baking.

5. Bake 10-12 minutes, until lightly browned.

Best Chocolate Chip Cookies Ever

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These are my own recipe, although I'm not the one who named them. :) They're easy to make - start to finish in about 30 minutes (less if you use pre-made chocolate chips or chunks). Try them once with the chocolate chunks you cut yourself, because when you cut the chocolate, some of it gets shaved into lovely little crumbles that then give the cookie an oh-so-fudgy flavor. These cookies are relatively flat; add a few more tablespoons of flour if you like a chewier, taller cookie.

1/2 cup (1 stick) Earth Balance, softened

1/2 cup packed light brown sugar

1/4 cup granulated sugar

egg replacer for 1 egg (Mix powder with water according to package. I use Bob's Red Mill.)

1 tsp vanilla

1 cup plus 2 Tbs all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

Really good chocolate, cut into small chunks, to taste. I add about 3/4 cup of chunks (plus any shavings left on the cutting board). I use Trader Joe's dark chocolate "Pound Plus" bar. You could substitute 3/4 to 1 cup store-bought chocolate chips, but the cookies will only be great - not "best ever."

1. Preheat oven to 350.

2.Combine Earth Balance with sugars using a mixing bowl or electric hand mixer until light and fluffy. Add egg replacer and vanilla, blend well.

3. Add dry ingredients and stir until just combined. Fold in chocolate chunks.

4. Use a small cookie scoop to drop rounded teaspoons of dough onto an ungreased cookie sheet. Bake 10 minutes or until just starting to turn golden brown.

Pumpkin Baked Ziti

This is a super yummy recipe with a homey taste. We ate it as Christmas Eve dinner. The recipe, from "Veganomicon" claims to serve 6-8, but I made a half recipe and three of us got dinner out of it twice. (Guess we have small appetites.) It takes about 30 minutes to make and 30 minutes to bake. Don't skimp on the breadcrumbs because they really make this meal, and they really aren't that hard to make.

Ziti:

3/4 lb. uncooked ziti or penne

2 onions, sliced thinly

3 Tbs olive oil

1 Tbs brown sugar

1/4 tsp ground nutmeg

cayenne to taste

2 cups pureed pumpkin (canned is OK)

1/4 cup vegetable broth

Cashew Ricotta:

1/2 cup raw cashew pieces

1/4 cup lemon juice (2 lemons)

2 Tbs olive oil

2 cloves garlic

1 lb. firm tofu, drained and crumbled

1.5 tsp dried basil

1.5 tsp salt

Breadcrumbs:

2.5 cups bread crumbs (you can stick half a stale baguette in a blender)

1/3 cup walnut pieces, blended until crumbed

1/4 cup Earth Balance

2 tsp dried sage

1 tsp dried oregano

1/2 tsp ground paprika

1. Boil water for pasta. Add pasta and cook according to package when water is ready.

2. Make cashew ricotta by combining all the ingredients in a food processor or blender until smooth.

3. Saute onions in oil in a large skillet over medium heat until brown and caramelized, about 12-15 minutes. (You can leave them and do other things while they caramelize.)

4. Preheat oven to 375.

5. In a large bowl, combine cashew ricotta and all the "ziti" ingredients. Add the cooked ziti and onions when ready, stirring to coat. Pour into a 9x11 lasagna pan.

6. Make breadcrumbs: melt Earth Balance in a large skillet over medium heat. Add all the "bread crumbs" ingredients and stir until lightly coated, 3-4 minutes. Sprinkle evenly over the ziti in the lasagna pan.

7. Bake about 30 minutes, until the top is golden.

Chocolate Cake

This is the most delicious chocolate cake I think I've ever tasted, and definitely the easiest one I've ever made. It's from "The Joy of Vegan Baking" by Colleen Patrick-Groudreau - I haven't changed a thing. You could put a different frosting on this, but as a chocolate-lover, this is the one I choose every time! If you want to make a layer cake, you'll have to double the both the cake and frosting recipes.

Cake:

1.5 cups all-purpose flour

3/4 cup sugar

1/2 tsp salt

1 tsp baking soda

1/4 cup unsweetened cocoa powder

1.5 tsp vanilla extract

1/3 cup canola oil

1 Tbs white distilled vinegar

1 cup cold water

1. Preheat oven to 350. Lightly oil 9-inch pan.

2. Combine dry ingredients until thoroughly combined. Create a well in the center of the dry ingredients, and add the wet ingredients. Mix until just combined.

3. Pour into prepared pan, and bake in preheated oven for 25-30 minutes, until a toothpick comes out clean.

4. Cool completely on wire rack before frosting.

Chocolate Frosting:

1/2 cup Earth balance, softened

3 cups confectioner's sugar

1/3 cup unsweetened cocoa powder

1 tsp vanilla extract

3-4 Tbs water or nondairy milk, or more as needed

With an electric hand mixer, cream the Earth Balance until smooth. With the mixer on low speed, add confectioner's sugar, and cream about 2 minutes. Add cocoa, vanilla, and milk, and turn the mixer to high speed once all the ingredients are relatively well combined. Beat on high speed until the frosting is light and fluffy, about 3 minutes. Add 1-2 Tbs more milk if it's too dry.

General Tso's Tofu Stir-Fry

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This yummy dish is full of healthy vegetables and protein, as well as those good-for-you whole grains. Who would ever guess it would taste so good?! It takes about 40 minutes start to finish, including cooking the rice (which takes the longest). This recipe serves 3.

2 cups uncooked Brown rice (I like basmati the best)

4 cups water

1 lb. extra-firm tofu, cubed

2 red bell peppers, diced

1/2 lb. sugar snap peas, ends cut off

4 medium carrots, peeled and diced

"Iron Chef" (or other brand - that's my favorite) General Tso's sauce

1. Combine rice and water. Bring to a boil, cover, and simmer about 35-40 min (until water is absorbed).

2. While rice cooks, chop all the veggies. Preheat a large skillet with cooking spray or olive oil over medium heat. Add everything but the tofu and stir-fry about 8-10 minutes, until everything is getting soft. Add the tofu and cook another 3-4 minutes, paying attention to not burn. Add the sauce to taste - I add a ton because that's what I like.

3. Lay out rice on a plate. Pour stir-fry over it and enjoy!

Chile and Cornbread

This chile is incredibly easy to make, delicious, and full of protein. It takes about 30 minutes start to finish, but a lot of that is just waiting for it to simmer. Careful - this recipe serves 8 so if you aren't having a party you'll have a lot of leftovers. It'll freeze well, though! The cornbread is also easy - you could use a mix, but it's nearly as much work as this recipe, which takes about 35 minutes start to finish (including baking).

Chile:

4 cloves of minced garlic (can use pre-packaged)

2 Tbs olive oil

1 (28oz) can diced tomatoes with juice

1 (8oz) can tomato sauce

1 (6oz) can tomato paste

1 (12oz) can or bottle of beer

3 Tbs chile powder (or to taste)

1 Tbs mustard powder

1 tsp dried oregano

1 tsp ground cumin

black pepper to taste

1/8 tsp hot pepper sauce

1 (15oz) can black beans

1 (15 oz) can garbanzo beans (chickpeas)

1 (15 oz) can pinto beans

1 (15 oz) can kidney beans

1 (15 oz) can cannelini beans

1 (15 oz) can whole-kernel corn

1. In a four-court post, saute garlic in oil.

2. Add everything else. Bring to a boil. Reduce heat and simmer 20 minutes.

Cornbread:

1.5 cups soymilk

1.5 Tbs distilled white vinegar

1 cup cornmeal

1 cup all-purpose flour

3 Tbs sugar

1/2 tsp salt

1 tsp baking powder

1 tsp baking soda

2 Tbs canola oil

1. Preheat oven to 425. Spray a 9x9 inch baking dish with cooking spray.

2. In a small bowl, combine milk and vinegar. Set aside to curdle.

3. In a large bowl, mix dry ingredients. Add milk and vinegar, and oil. Stir until just blended.

4. Spread batter evenly in baking dish. Bake until top is golden brown, 25-30 minutes. Best served hot :)

(Instant) Chocolate Crinkles

This is the best recipe for when you want chocolate crinkle cookies (or dough) NOW, and you don't want to have to wait 6-12 hours for the dough to chill. This recipe is credited to "Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero" Buy the book, it's incredible. This recipe makes 2 dozen cookies.

3/4 cup sugar

1/3 cup canola oil

2 Tbs dark corn syrup

1 tsp pure vanilla extract

1/3 cup nondairy milk

1 Tbs ground flax seeds

1/2 cup chocolate chips, melted

1 and 1/4 cup plus 2 Tbs all-purpose flour

2 Tbs unsweetened cocoa powder

3/4 tsp baking powder

1/4 tsp salt

Additional granulated sugar and powdered sugar for rolling cookies

1. Preheat oven to 325.

2. In a large bowl, mix first 7 ingredients (sugar through melted chocolate) until smooth. Sift in flour, cocoa powder, baking powder, and salt until a moist, thick dough forms. You can bake it immediately, or for easier handling, chill the dough 15-20 minutes.

3. For each cookie, scoop a generous tablespoon of dough and roll it into a ball. First roll the ball in sugar, then roll several times in powdered sugar. (The more powdered sugar, the prettier it'll be!)

4. Place balls of dough at least 2 inches apart on baking sheets (they do spread). Bake 14 minutes until cookies are puffed and cracks have formed on the surface. Cool on baking sheet at least 5 min before transferring to wire racks. Store tightly covered.

Portobello Fajitas

These yummy fajitas are wonderfully easy to make (but a little messy to eat). It takes me about 20 minutes, including cutting all the vegetables. This recipe serves 4-6; I usually make the whole thing and have some leftover for busy nights. These leftovers take 2 min to heat up in the microwave for another great meal.

Sauce:

3 Tbs balsamic vinegar

3 Tbs olive oil

1 Tbs minced garlic

salt and pepper to taste

Veggies:

4 medium portobello tops

2 sliced onions

2 sliced red bell peppers

2 sliced green bell peppers

2 jalapeno peppers - destemmed, deseeded, and sliced

4-6 (8-inch) flour tortillas

1. Whisk sauce ingredients in a large bowl.

2. Add all chopped veggies and toss. (You can do this ahead and marinate if you want more flavor; I usually just stir to coat and then cook.)

3. Place on hot skillet: stir-fry about 10 min or until everything is tender.

4. Wrap in tortillas and enjoy!

Potato Kale Enchiladas

These yummy enchiladas came from "Veganomicon," (slightly modified here to make it easier) and took about 25 minutes to prep and 35 minutes to bake. They aren't too spicy, and the filling has a great lime flavor. The recipe below serves 4-6 - I halved it and had 3 meals out of it for myself.

Chile Sauce:

2 Tbs olive oil

1 diced onion

1 4-oz can diced green chiles

2.5 tsp chile powder

1.5 tsp ground cumin

1 tsp dried marjoram

1 (28oz) can diced tomatoes with juice

1 tsp sugar

1 tsp salt

Potato Kale Filling:

1 lb. Yukon gold potatoes, diced

1/2 lb. kale - washed, trimmed off stems, and finely chopped

3 Tbs olive oil

4 cloves minced garlic (I used the pre-minced from a jar and it was fine)

1/2 tsp ground cumin

1/4 cup veggie broth or water

juice of 3 limes

1/4 cup toasted pumpkin seeds, chopped coarsely

salt to taste (I used about 1/2 tsp)

12-14 small tortillas

1. Boil the diced potatoes until tender (about 20 min). Drain and set aside.

2. Saute onions in oil 4-7 minutes (until softened). Add the remaining chile sauce ingredients, bring to a simmer, and remove from heat. In a blender or food processor, blend until smooth and even.

3. Cook oil and garlic in a saucepan over medium-low heat until sizzling. Add kale, sprinkle with a little salt, and raise heat to medium, stirring constantly to cover kale with oil and garlic. Cook partially covered until kale has wilted - about 5 min.

4. Remove lid and mix in potatoes and the rest of the filling ingredients. Use a wooden spoon to mash some of the potatoes. COok another 3-4 minutes, until stock is absorbed.

5. Preheat oven to 375. Lay out a layer of sauce in a large casserole dish. Fill tortillas with filling and a little sauce, roll, and place in dish (close to each other). Cover with more sauce.

6. Cover tightly with foil and bake 25 min. Remove foil and bake 10-15 min more. Top enchiladas with any remaining sauce before serving.