Vegan Chocolate Chip Cookies!

Happy (late) Birthday America!

I stopped by Plum yesterday and bought non-dairy baking chips and decided I should make some delicious vegan chocolate chip cookies.

Vegan Chocolate Chip Cookies
Yields about 30 small cookies

After looking up several recipes online, I finally went with the recipe from Oh She Glows

Here’s what you need:

  • 7 tbsp Earth Balance+ 1 tbsp extra virgin olive oil (or 1/2 cup Earth Balance- see note)
  • 1/2 cup packed brown sugar
  • 1/4 cup cane sugar (or use white)
  • 1 flax egg: (1 tbsp ground flaxed mixed with 3 tbsp water)
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 cup whole wheat pastry flour
  • 3/4 cup all-purpose flour
  • 1/4 tsp cinnamon
  • 1/2 cup dark chocolate chips

They turned out really good!  I think next time I’ll add in some almond milk because the batter seemed not as “together” as it should be.  There was also too many “mini” baking chips so I won’t use as much.  The only downside to these cookies was that I accidentally poured in a lot of Kosher salt…. I don’t think you could taste them because I frosted the cookies so the excess sugar would overpower any salty aftertaste. 

 

 

Image

Image

Vegan Chocolate Cupcakes

My friend Ashley is having her graduation party today!  Since one of my goals this week was to bake a vegan desert, I thought this would be a perfect opportunity to accomplish two things at once.

Remember the book I rented from the library… Vegan Cupcakes Take over the World?  Well this is where I got the recipe from with a few alterations.

Vegan Chocolate Cupcakes
-makes 12 cupcakes-

Ingredients

  • 1 cup almond milk
  • 1 tsp apple cider vinegar
  • 3/4 granulated sugar
  • 1/3 cup canola oil
  • 1.5 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 3/4 tsp baking soda
  • 1/2 tsp baking soda
  • 1/4 tsp salt

1.  Pre-heat oven 350 degrees F and line muffin pan with paper liners

2.  Whisk together the almond milk, vinegar and set aside for two minutes.  Then add the other wet ingredients.

3.  In a separate bowl, mix the dry ingredients.

4.  Add in dry ingredients to the wet ingredients a couple batches at a time.

5.  Stir until the batter is smooth as possible

6.  Pour batter into the paper liners.  Bake in oven for 18 minutes

Once they cool down.. FROST!  I didn’t make my own frosting, I used the kind from a can (still vegan but not health).  I’ll do a post on vegan butter cream frosting asap.

Countdown post

There are so many things I’m looking forward to this summer…..

12 days until my Mom and my four year old sister, Isabella, come home from China!!

Here are some pictures we took from Winter Break.  We went on a cruise to the Bahamas   😀

My mom and I on the beach

On the cruise ship

They’ve been living in China for a couple months now.  Isabella used to speak English but now she pretty much only speaks Chinese.  Her fluency is far superior to mine.  Even though I took Chinese throughout high school I still can’t write or read Chinese well.  I plan on taking a Chinese class next semester.  I couldn’t fit it this semester because then I would be taking 17 credits instead of the normal 16.

21 days until my other sister, Michelle, returns home from China.  She left on the 17th and is currently volunteering at a Chinese orphanage.

Here’s us at my graduation party the day before she left.

She sent me some pictures of her at the orphanage

I miss them a lot!

37 days until the Wiz Khalifa concert!  Mac Miller, Hoodie Allen, Chiddy Bang, and some other artists I’m not familiar with.

Saw this at the Caribou Coffee in downtown Royal Oak yesterday

I’m so excited!! The last concert I went to was the Justin Bieber concert lol.

?!?! days until I move in

I would have a countdown for when I move to Ann Arbor.. but I haven’t even received the housing e-mail 😦 Apparently they send e-mails out in batches.  Mid-June, mid-july, and mid-august.  I’m crossing my fingers I don’t end up on North Campus.  If you’re unfamiliar with North Campus, it is similar to Alaska, far, far away.  That is, if you are an LSA student.  If you are in engineering or theater, then North Campus is home. Since I’m in LSA and all my classes are on central I hope I get central campus at least the hill.  I was bored one day and decided to create this meme.  It pretty much sums up North Campus

Inn Season Cafe

Finally.. I have dined at the infamous Inn Season Cafe.  Even though it is located in down town Royal Oak and is kind of far away, it was 100% worth it.  The restaurant itself is fairly small and it has a very homely ambiance.  They’ve been in business since 1981!  We arrived just before noon and it was already pretty crowded.  Their menu includes a wide range of food: salads, burgers, pizza, stir fry. In addition, all of their ingredients are fresh, locally grown, and organic!

I ordered a Portabello Burger.  From the menu: Baked mushroom cap (seasoned with balsamic vinegar, fresh basil, tamari) served on whole grain with cheese or vegan Daiya cheese, sauteed onions, lettuce and tomato.  Served with colselsaw, blue corn chips and choice of sauce.  I chose the tahini dressing and substituted the vegan cheese for avocado.

The burger was delicious.  I could only eat half of it because I wanted to save room for desert……

I am a huge desert foodie.  The hardest part about being a vegan is forgoing cake.  But at the inn season, 99% is vegan/vegetarian.  I decided to try the Opera Cake : layers of hazelnut cake, mocha creme, raspberry, chocolate cake, vegan chocolate mousse and coconut-almond frosting.  Raspberry sauce and hot fudge garnish.

Side View

Wow. It was amazing.  I couldn’t believe it was VEGAN!!!! I asked one of the waiters where they get their cakes.  He credits a Bosnian woman who works at the cafe and makes all their cakes.  I need to get in touch with this Bosnian woman and learn her secrets!

Both my friends got deserts.  One had a Lemon Cake: White lemon cake layered with lemon tofu pudding.  Frosted with a vegan butter cream.

My other friend had the Carrot Pecan Cake: organic carrot and currant cake frosted with almond frosting and garnished with orange sauce and candied pecans.

The Opera Cake was by far the best cake 🙂  We’ve decided to come back to Inn Season weekly.  Next time I think I will try a mexican dish.

Today at Leo’s I decided to have the Michigan Salad.  I did not have the mozzarella cheese or the raspberry vinaigrette dressing and I asked the cooks to grill the onions.  The walnuts were my favorite part

 

 

WIAW – First Post

My first ever.. What I ate Wednesday!

My usual morning routine starts off with, of course, breakfast!  But before I even prepare breakfast itself, I always start with a cup of green tea.

Breakfast: Special K cereal with sliced bananas and organic pumpkin and flax seed granola.  I used a tiny amount of Almond milk because I hate when cereal gets soggy.  Omitting the almond milk would make the cereal too dry and crunchy.  The happy medium is about 1/4 cup.  The bananas were a great combination as its softness juxtaposed the crunchy cereal.

Lunch: Iceberg lettuce with hummus dressing, craisins, almonds, and cashews.  Side of white beans and some other green colored bean that I’m not very fond of.  I included it in my lunch because my dad cooked them the night before.  I know iceberg lettuce isn’t the best choice for a salad since it has zero nutrition, but we didn’t have any romaine or spinach in the house.  I think the other salad contents, especially the hummus, and the beans helped balance out the nutrition.  And yes… I ate it with chopsticks

Snack: Apple slices with nut butter.  Half was almond butter and the other half was peanut butter.  I couldn’t decide on which nut butter I wanted… so I had both!  Pretty right?  I saw this in a seventeen magazine issue and I couldn’t resist doing the same design.

Dinner: Veggie Stir Fry!  Not included in the picture is a steamed grecian pita which I used to make my own “veggie” pita.

Desert: Well it was supposed to be a Vegan cupcake but it turns out the bakery near my house doesn’t actually have vegan deserts.  There is, however, vegan cupcakes at the Cupcake Station, Taste Love Cupcakes, and Just Baked.  Tomorrow I’m going with my two other vegan friends to Inn Season Cafe the best vegetarian and vegan restaurant in metro-detroit.  I also hear they have AMAZING deserts so I can’t wait to go!  If the desert isn’t that good its okay… we can walk to Taste Love Cupcakes next door.  Not only did they just opened last year in April, but they won Cupcake wars!!  I have tried their vegan chocolate cupcake and it is superb.

Beans galore

My dad has been very supportive of my decision to go vegan.  His only concern is that I get adequate nutrients.  Over the weekend, he went shopping at a Chinese grocery store and bought vegan staples: Lima Beans, Dried Oats, Soy Beans, White Kidney Beans, Black Rice, Red Beans, Black Beans, and of course, Green tea!

Beans are a vegan staple.  Fiber rich foods like beans keep you fuller for longer and are considered “fat burning foods”.  They’re also high in protein and are a key component to a vegan diet.

If you live near a Chinese or any type of Asian grocery store, I highly recommend checking it out.  Since the asian diet includes a lot of soy products, they sell them at an economical price.

Lima Beans

Dried Oats

White Kidney Beans

Black Rice

Read Beans

Black Beans

Green Tea!

Flax French Toast

Since I’ve been a vegan for almost a week now, I’ve decided to set some blog goals:

  1. Bake/blog a new Vegan friendly desert once a week.  I’m thinking cupcakes for this week….
  2. More on recipes…blog a new Breakfast recipe each day.  (Lunch and Dinner recipes will follow in the future)
  3. Follow more Vegan/Vegetarian blogs.  I stumbled upon a post yesterday by Brittny, who blogged about her favorite spring “vegan treats and eats” and her overall transition from vegetarian to vegan.   Her post was inspiring and motivating.

And now for Monday’s Breakfast Recipe… 

Flax French Toast
Adapted from VeganMonster

Ingredients

  1. 2 slices of Whole Wheat Bread
  2. 1/4 cup plus 3 tbsp Almond Milk
  3.  2 tbsp Flax Meal
  4. 1/4 tsp Vanilla Extract
  5. Ground Cinnamon
  6. Ground Nutmeg (optional)
Instructions
  1. Mix together the milk and flax in a bowl.  Microwave for 30-40 seconds and beat lightly with a fork.
  2. Add in the vanilla and cinnamon and heat frying pan
  3. Dip both sides of the bread in the mixture and bake on pan.
  4. Fry until golden color appears.
  5. Serve with maple syrup, dried fruit, fresh fruit, or granola
Tips:  Important to heat the milk and flax or else your french toast will be cold.  Also, if your bread is very thick, slice it because the too much milk absorbed will make the toast very soggy.