Pumpkin Chocolate Chip Cookies

Tis the season for Pumpkin everything, so we thought we would give cookies a try. We altered our chocolate chip cookie recipe using less egg replacer and added pumpkin pie spices.
 
Dry Ingredients:
2 cup GF flour
1 1/2 cup oat flour
1 tsp cinnamon
1 tsp pumpkin spice or 1/2 tsp ginger, 1/4 nutmeg, 1/4 cloves
2 tsp baking soda
1/2 tsp salt

Wet Ingredients:
1 cup plant-based stick margarine
1 cup sugar
1 cup brown sugar
1/4 cup aquafaba
1 cup pumpkin puree
2 tsp vanilla

2 cups Lily Semi-sweet chips (stevia sweetened, dairy free)

Directions:
Preheat the oven at 350
Whisk together the dry ingredients
Using a mixer blend the wet ingredients
Slowly add the dry to the wet and mix. When all is incorporated, fold in the chips.
Place cookie scoop, ~1 TBS, on silicon mat lined cookie sheets, place cookie sheet in the oven and bake for 15-20 minutes. 
Allow to cool for a couple of minutes before placing them on a cooling rack.
Enjoy!

Menu Oct 3-7

 We are doing the Simply Green Soup Challenge

Monday: Potato Comfort Soup

Tuesday: Spiced Lentil Soup

Wednesday: too many leftovers to make another soup tonight

Thursday: Bieler's Blended Soup, we won't blend it

Friday: 1-Pot Vegetable Noodle Soup

Saturday: Vegan Tomato Soup

Sunday: Slow Cooker Minestrone Soup

Menu Sept 26-30

 Monday: dinner with Friends

Tuesday: Pesto Bowl

Wednesday: Bean Wraps

Thursday: Sweet Potato Black Bean Burgers

Friday: Szechwan stir-fry

Menu Oct 3-Oct 12

 We are doing the Simple Green Smoothies Soup challenge. We will alter the recipes to fit our needs, no oil and no coconut. We will post October 13 and 14th recipes that week. We also follow the October Unprocessed Challenge with Andrew. 

Energy Balls

 

We love energy balls, and these are so easy.

INGREDIENTS

1 cup old fashioned rolled oats or quick oats

½ cup dried tart cherries

2 tablespoon hemp
seeds

¾ cup sunflower butter

2 TBS cacao powder

3 tablespoons pure maple syrup

¼ teaspoon cinnamon

Pinch of salt

DIRECTIONS

1. In a large bowl, stir together all ingredients until well combined. Roll into 12-14 balls. Store in an airtight container in the fridge.

Menu September 19-23

Monday: Dinner with friends

Tuesday: Gumbo 
We added 1 tsp of cajun spices and 2 cups of roasted tomatoes. We served it over rice and made corn muffins for those who wanted them.

Wednesday: Pizza

Thursday: Soup and sandwiches
Butternut Squash Soup and Pepper Ridge Sandwiches

Friday: Snobby Joes, Slaw, and Sweet Potatoes

Oat Yogurt

 I used this recipe for oat yogurt, but using less agar. The amount suggested made our yogurt too firm. This recipe makes 7-8 jars for us

Ingredients:
1 cup oats
6 cups water
1.5 tsp agar
6-8 probiotic capsules.

wild blueberries

Directions:
add the water and oats to a blender and blend until creamy
drain the oat milk through a nut milk bag into a pot
whisk in the agar and allow to rest for at least 5 minutes
cook on medium heat whisking until thick.
allow to cool to below 110 to whisk in the probiotic capsules
pour into jars, we use 8-ounce jars pouring 3/4 cup into each jar
place in the instant pot, using the yogurt setting and adjust the time to 12 hours
after the jars are processed, we add wild blueberries, filling the jar, cap and store in the refrigerator.

Menu Sept 12-16

 Monday: Burgers, potato salad and slaw

Tuesday: Tacos

Wednesday: Lentil Chili and Engine 2 corn muffins
diced squash, onion, peppers, garlic
1 TBS each: chili powder, oregano, paprika, cumin
2 TBS date syrup
1 cup roasted tomatoes and 1 can Rotella tomatoes 
1 cup red lentils
2 cups vegetable broth
6 oz diced hempe

Thursday: Pizza

Friday: Tomato Pie and salad
We used hempe bacon, vegan cheese and vegan mayo.

Menu Sept 5-9

 Monday: Burgers, potato salad, slaw

Tuesday: dinner with Friends

Wednesday: Pizza

Thursday: Garlic Chickpea, Broccoli stuffed sweet potato

Friday: Instant Pot Mexican Casserole