Oaty-Carrot Cookies

By Pam HadderThis recent vegan cookie experiment was a home-run with my young son (my resident cookie expert), so I am making sure I share this with you while all my proportions and ingredients are fresh in my mind!

After trolling the Internet to find a good new oatmeal cookie indulgence, this resulted.  Many of the recipes that looked interesting were not vegan, and many of the vegan ones had tired/bland flavour profiles.  The addition of carrot adds a muffiny moistness to this recipe - and the cinnamon glaze (optional) contributes a cinnamon bun-like hit of sweetness (as if you aren't sweet enough, awww.....).  Happy baking - hope you will enjoy these in good health xox.

Pam’s Oaty-Carrot Cookies

Ingredients for cookie dough:

1 cup quick oats
1-3/4 cups all purpose flour
½ cup sugar
¾ cup brown sugar
1/8 tsp. sea salt
2 tsp. cinnamon
½ tsp. ground cloves
1 cup dried cranberries (or other fav dried fruit)
¾ cup chopped walnuts
½ cup toasted, flaked coconut* (crushed) – you could use any coconut here!
1 tsp. baking soda
½ tsp. baking powder
Egg replacer for two large eggs**
3 tsp. vanilla extract
1 cup coconut oil, melted and cooled (should be warm but not super hot!)
2 cups finely grated carrot (I use my steel zester for this – really fast and nice, fine gratings)

Ingredients for cookie glaze:

1 cup icing sugar
1 tsp cinnamon
2-3 Tbsp. of hot water

(**I purchase the toasted coconut flakes at Costco – very intense toasty flavor!  You could also toast your own - just place the coconut in a nonstick pan over med-low heat; stir constantly until browned – you need to stir or it won’t toast evenly and bits will burn.) (*I used Red Mills Egg Replacer, but 2/3 applesauce or one medium-sized mashed banana would also work for this recipe.)

Method:
Preheat your oven to 350 degrees Fahrenheit and line three baking sheets with parchment paper or wax paper. Combine all dry ingredients in a large bowl: flour, sugars, salt, baking soda and baking powder, spices, coconut and cranberries.  In a medium-size bowl, combine your egg replacer (for two eggs – or use one banana; or 2/3 cup unsweetened apple sauce), cooled coconut oil and vanilla extra – stir to combine.  Add the grated carrot to the wet ingredients, stirring once more. Pour wet ingredients into dry and stir just to combine – this forms a firm yet moist cookie dough.   Scoop out rounded tablespoons of dough and place the mounds on the prepared baking sheets, about 2” apart.  Try to make the mounds a consistent size so that you have evenly baked cookies in the end!  Bake on the centre rack of your oven for 15 minutes – depending on the moistness of your carrots, you may need to adjust the time plus or minus 3-5 minutes.  I recommend checking them around minute 12, and I always bake a “test cookie” – my son is the happy tester/baking expert!  If it passes his scrutiny, it’s a winner, lol! 

To make the glaze, stir the cinnamon into the icing sugar and gradually add the hot water to form a thick syrup consistency -drizzle this over the cookies while warm.

This recipe yielded 3.5 dozen cookies for me, but it will depend on the size of your scooping!  Enjoy xoxo

Summer Harvest Soup

By Pam Hadder

I love soup - no matter the season, to me, no meal says comfort quite like soup!  Soups are typically quite fast and economical to make - it's great to improvise with what you have on hand, or to suit what is available in the garden or your local market.  Tonight I was craving something savoury, but was feeling exhausted.  However, I am glad I dragged my butt into the kitchen, because in less than an hour, this soup recipe was ready and I had a very happy tum :) Good soup just sets your heart right, you know what I mean?

This vegan acorn squash soup makes use of some of the early summer harvest: local carrots, celery, onions and baby potatoes along with a less typical blend of seasoning.  There are also some options provided to help you create your own signature version - very easy to add or sub other fresh veg based on what you have available. I enjoyed my serving with rye toast and sliced tomatoes on the side - hope you will try and enjoy xox

Ingredients:
1 medium-size acorn squash
2 Tbsp. coconut oil
1 medium cooking onion, finely chopped
3 medium carrots, peeled and thinly sliced
2 ribs celery (or four leafy ribs from the heart), chopped thinly
12 baby potatoes, washed and chopped in 1/2" pieces
2 cloves fresh garlic, finely minced or pressed
3-4 cups vegetable stock (or water, but stock is preferred)
2 rounded Tbsp. whole grain mild mustard (I like Maille brand, L'Ancienne Old Style Mustard)
1 tsp. dried basil
1/2 tsp. sea salt
1/2 tsp. dried crushed red chilies
Fresh ground black pepper to taste (I use about 1/2 tsp.)
1 can of coconut milk (approx. 1.5 cups)

Method:
Wash the acorn squash and cut it in half, scooping out the seeds and stringy pulp.  Place the halves cut-side down on a large plate, adding a couple of tablespoons of water and covering tightly with microwave-safe wrap.  Microwave for 15-17 minutes - a sharp knife should easily pierce through the skin when the squash is ready.  Cooking time may vary depending on your microwave and the size of your squash.  While the squash is cooking, melt the coconut oil over medium heat in a large covered saucepan.  Add the onion, carrots, celery and baby potatoes; stirring intermittently, cook for about 10 minutes (onion should be clear and vegetables should be par-cooked but not mushy. Add in the garlic and cook 3-4 minutes longer, stirring as needed.  Stir in the salt, pepper, chilies, basil, mustard and vegetable stock, bring to a simmer and reduce heat if mixture begins to boil. Continue to simmer until the squash is ready.  When the squash is cooked, scoop out all of the flesh into a medium bowl and mash it coarsely with a fork or potato masher. Add all of the squash to the soup mixture, and stir in the coconut milk.  Continue to simmer for 5 minutes - serve and enjoy.

Options:
I like a rustic, chunky texture to my soup, but if you prefer a velvety texture, this soup can be blended using a counter-top blender or immersion blender. Alternatively, you can scoop out half of the soup, blend it and add it back to the chunky veg in the saucepan (compromise between puréed and chunky, lol!) Some great add-ins or substitutions for the veg ingredients would be finely chopped broccoli or cauliflower (about one cup); or fresh corn off the cob (peaches and cream, mmm - just use a small knife and scrape those kernels into the pot!). Add these optional veggies with the onion, celery etc. when you sauté. Also, depending on how long the soup simmers and your personal preference for consistency, you may wish to add a bit more broth.