Bet you could be vegan if I cooked for you
Imagine, I lived in your home, like a little house elf, and my job was to cook for you. I would be your personal chef, I would understand your favourite foods, and veganize them, make them healthy, and make them even tastier. In the morning you’re greeted by freshly brewed coffee (I won’t live with tea drinkers… jk 😉 ), and you’d sit at the table and read your paper whilst enjoying something like scrambled chickpeas and avocado toast, or banana bread baked oatmeal, and in the summer a berry smoothie bowl with homemade granola.
Off to work you go now, with your (reusable) bagged lunch of a rainbow of assorted vegetables made into a beautiful salad bowl, with the most delicious peanut dressing, and a few oatmeal cookies as well, because you have a sweet tooth after lunch.
After work you’re greeted by dinner, something fancy because you have a date, and after setting up a beautiful table setting with candles, butternut squash ravioli with a creamy cashew cheese, a local organic white wine and chocolate truffles for dessert, I sneak off into the kitchen pantry to read my favorite cook books for inspiration for tomorrows menu, while you enjoy your company and great, great plant-based food.
Now if you haven’t seen Harry Potter… that may have been the creepiest story you’ve ever heard, but what a lovely life it would be. So often I hear people say “if you cook for me I could be vegan!” and although I wish I were able to live in each and every one of your kitchen pantries, if it’s something you can see yourself wanting, why must I be the one doing the cooking? If you’re in the kitchen anyways, why not make the subtle changes to transition to cooking with whole, plant-foods, healthy and healing plant-foods, foods you can feel good about using – without choosing to be in the dark about how something come from a farm to your plate. I always try to cook with love, and I presume it’s very hard to lovingly cook a dead animal…
Though I cannot be your personal Dobby, I can do my best to veganize your favourite foods, and slowly but surely, my goal is to help you understand how easily you can be plant-based, how enjoyable it is, how delicious and simple, and how much more connected you can be to what you’re putting on your plate.
These cookies though
What do you get when you try to bake cookies sans oil, sans processed sugar, sans processed grains…? What I thought I’d get, was a rock. However, after a few trial runs, and some great feedback from a number of people – making sure my taste buds aren’t so accustomed to broccoli that these actually taste like dirt – I finally nailed it. These are soft, gooey, rustic and sweet oatmeal raisin cookies. I picture them following you to work when there just isn’t enough time to have a sit down breakfast. I picture them safe and sound in a little tin enclosed in your hiking bag, awaiting to be enjoyed alongside thermos coffee when you reach the summit views. I picture them warming the house with their sweet aroma, and greeting company again alongside hot coffee and gleeful banter.
I’m am still, after all these years, and all the recipes, pleasantly surprised when something can be created out of the simplest and purest of ingredients, and still rival their sugar & oil ladened nemesis.
- 4 cups of rolled oats - 1.5 divided out, & ground into oat flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1.5 cup of pitted dates
- ¾ cup water
- 1 cup of almond mylk
- ½ tsp vanilla
- 1 cup raisins.
- Preheat your oven to 350 degrees F. Line a baking dish with parchment paper and set aside.
- In a small pot, heat your 1.5 cups of pitted dates and ¾ cups of water on high. Once it starts to boil, reduce to medium and allow to simmer for 5 minutes. After the 5 minutes your water should mostly be absorbed and you should have a very chunky date paste. Remove from heat and set aside.
- In a blender or food processor, process 1.5 cups of oats into a fine flour.
- Add into a large mixing bowl, and add in remaining 2.5 cups of whole rolled oats, baking powder, and cinnamon. Mix until well combined.
- In your blender/food processor, add the date paste, your almond mylk, and vanilla, and blend on high for 30 seconds. Add this liquid to your oat mixture and fold together until mostly combined - don't over mix. Gently fold in the raisins.
- Using a ⅓ cup measuring cup, scoop out the cookie dough - it will be quite wet and sticky. Using your hands, mold the dough into rounds, place onto your parchment lined baking sheet, and flatten to about 1cm thick. This recipe makes about 11 cookies.
- Place in the oven and bake for 12 minutes. Remove from oven after they're done baking, and allow to cool for 5 minutes on the cookie sheet, then fully on a wire rack.
- Store in an air tight container. These are best within about three days. If you want to batch bake these they freeze really well!