Double Chocolate Coconut Cookies

 It must be the healthiest recipe for chocolate cookies. It is gluten free, vegan and very delicious!

If you love chocolate desserts than those cookies are definitely for you! They are crunchy on a first day. On a second day they become beautifully chewy, but still delicious! Also it is very easy to make, one-bowl recipe.

Double Chocolate Coconut Cookies

For about 30 cookies :

• 2 cups almond flour
• 1 cup desiccated coconut (dried unsweetened shredded coconut)
• 1/2 cup baking cocoa powder
• 1/2 cup tapioca powder (or cornstarch)
• 1/4 tsp salt
• 1 tsp baking soda
• 2/3 cup maple syrup
• vanilla (optional)
• 1 cup dark chocolate chips

- Preheat oven to 350F. Lay parchment paper on a two large baking sheets.

- In a bowl, combine all ingredients except maple syrup and vanilla.

- Add maple syrup and vanilla, mix in until stiff sticky dough forms.

- Use a cookie scoop to place dough pieces on a baking sheet. Because dough is very sticky, cover cookies with plastic wrap and flatten dough to about 1/2 inch with your palm.

- Cook in a preheated oven for about 15-20 minutes. 

- Enjoy!



*******************************************************************************************************************************

IN PICTURES

I actually forgot to add vanilla and it turned out very flavorful anyway. Perhaps next time I won't add it intentionally. What the point? Let's give vanilla a break :)

Place wrap on top of dough scoops - you will have no trouble then to flatten your cookies with your  palm.

My Morning Granola

This ultra-healthy version of morning cereal with milk will surprise you. Pleasantly! I promise!

To be honest, when I first put my eye on using raw oats in a cereal mix, I was very skeptical. Now this is one of my favorite breakfasts and for sure, the favorite meal to-go when I travel as there is not much choices out there for us, those, who stick to Whole Food Plant Based way of eating.

Notes

- Use your favorite plant milk with this cereal. My favorite is Planet Oat oat milk. If you never tried it, I highly recommend to do it. You'll find it in Walmart, Marc's and other grocery stores.

- While you definitely can use creamy Medjool dates, I would recommend drier sorts of dates as they chopped better in a food processor.I use Costso's bag of organic dates, t If you use Medjool dates, your granola will form clumps, but still be delicious.

- If you like your cereal sweeter, just add more dates. 

- You can replace peanuts with other nuts of your choice. I tried it with a raw almonds - still delicious!

- Recipe below is given to fill 2-quart jar, which you can keep on a shelf at room temperature for about 2-3 weeks and use to make quick breakfast cereal for yourself. Healthy, quick and delicious!

- If you use unpitted dates, along with removing pits, don't forget to remove small woody thing on a top of date. Some dates sure will have it :)

Healthy Morning Granola

For about 2-quart-size jar :

• 1.5 cups of pitted dates
• 1 cup dry-roasted peanuts, unsalted
• 1 cup unsweetened coconut flakes

- Place all three ingredients into food processor and pulse or blend until small crumbs. Transfer your mix into container with a lid. It will keep on a shelf at room temperature for 2-3 weeks.

For 1 serving of morning granola: 

• 3 tbsp granola mix (above)
• 3 tbsp Quick or Old Fashioned Oats
• 1 tbsp chia seeds
• 1 cup your favorite plant-based milk (Planet Oat milk)

- Place all ingredients into your favorite bowl and enjoy right away! It's not overnight pudding :)



*******************************************************************************************************************************

IN PICTURES

I get my peanuts at Aldi, dates at Costco and coconut flakes are pretty much in every grocery store now.

Here are more course crumbs. I prefer a bit finer texture (below)

I made 2 batches, one for myself and one for kids. If you have busy mornings, it will make breakfasts easier for a next few weeks.

Let's rock-n-roll!

Black Bean Brownies

Prepare to be pleasantly surprised by this brownie recipe. If there is such thing as healthy brownies then here it is - made of oats, coco powder, date syrup and ... wait.. black beans! Yes, it is delicious just like your regular 'bad' one version.

I was very skeptical until I tried this recipe.  You would never tell there are beans in there. It's also quick, one bowl recipe. Did you notice there is no eggs, dairy and fat in this recipe? 

Notes

- Choose topping to your liking. I used chocolate chips and chopped walnuts. It could be raisin, almonds, pistachio or any other nuts, or chopped dry fruits or berries, or even some peanut butter swirls or marshmallow.

- If you don't have date syrup, use 1.cup of maple syrup (it's less sweet than date syrup) or black-strap molasses. Also, maple syrup is thinner so you may want to add extra spoon or two of oats to get the right consistency of batter. 

- I use quick oats for this recipe, but, I'm sure old-fashioned rolled oats can be used as well. Do not use steel-cut one though. Also, if you like your brownies denser, add extra couple tablespoons of oats.

- You will need kitchen processor to make the batter and silicon baking pan. 

Black Bean Brownies

For about 9" silicone pan :

• 1.5 can black beans, drained and rinsed
• 1/2 cup date syrup (see notes above for replacement)
• 3 tbsp raw cane sugar (or your choice of sugar)
• 1/4 cup plant-based milk
• 1/2 cup quick (or rolled old fashioned) oats
• 1/4 cup coco powder
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1 tbsp ground flax seeds
• vanilla and, optionally, almond extract
• 1/4 c chocolate chips
• 1/4 c chopped walnuts 

- Preheat an oven to 375F.

- In a kitchen processor, blend together first 4 ingredients (beans, syrup, sugar and milk) for minute or two until smooth.

- Add remaining ingredients and continue to blend for about two minutes until you'll get semi-smooth batter. Piece of advise - place coco powder first and then cover with oats and other remaining ingredients. It will save you from coco powder getting airborne :)

- Place silicone pan on a metal baking sheet and pour batter into your silicone pan. Top with a chocolate chips, chopped walnuts and bake for about 35-40 minutes.

- Remove from oven and let your brownie cake to sit until it cools down completely. It will sink down but don't be alarmed by this. When it cools down completely, place plate on top, flip it over and then place serving plate on top and flip again to have your cake sitting pretty with topping side up.

- It can be kept on a counter, uncovered, for a couple days. It should be good for a several days, if you keep it in a fridge, but I never tried it. Usually it was gone by next day :)



*******************************************************************************************************************************

IN PICTURES

 It's not optical illusion - yes, it's beans and I'm making brownies :)

On a left, it's close-up of oats, flax and baking powder.

 I mixed coco powder in with a spoon first to avoid coco "cloud"

 You won't get perfectly smooth batter, but that's ok, it should add to a texture.

 Before going into an oven

 Done!

 Just perfect moist brownie texture and so yummy!

Slightly warm with a chocolate chips still melted. Pure pleasure.

Marinated No-Oil Eggplants

This is roasted and marinated eggplant recipe, without using any oil. For now it is my favorite recipe. It is the way my lovely late aunt Marusya made them. I tweaked the recipe to cook eggplants without any oil and was pleasantly surprised. Try this recipe, I'm sure you will like it a lot.

Blog's Category: Whole Food Plant Based No Oil, Vegan, Vegetarian, Healthy, Effortless

What not to love about this recipe? For now it is my favorite way to prepare eggplants. Here are the advantages of this recipe:

- It uses no oil, no any other fat. I know, I know, we need fat. But we have it so much eating  nuts, seeds, avocado, not to mention meat, dairy and eggs (for those still eating it).

- Very easy recipe. Just slice eggplants, pop in an oven and then drizzle with a marinate.

- Extremely delicious and versatile as condiment, side dish or addition to sandwich, taco or wrap.

- The jar with eggplants can be kept in a fridge for a few weeks. It is usually disappearing pretty quickly in a my house, so it's hard to say exactly for how long it can be kept, but similar native recipes with marinated eggplants often kept in a fridge over whole winter period.

- Did I mention it's very healthy? But I'm sure you have figured it out already :)   

Marinated No-Oil Eggplants

• 2 medium eggplants
• 1 cup finely chopped fresh dill
• 1 cup finely chopped fresh cilantro
• 1 cup finely chopped fresh parsley 
• 5 garlic clove, finely minced
• 1/2 tsp salt
• 1 fresh hot red pepper, such as chili or fresno, very finely chopped
• 3 tbsp red wine vinegar

- Preheat oven to 420F
- Slice eggplant (don't peel it, just cut off the ends) into 1/2 inch rounds and then cut rounds into quarters.
- Place eggplant onto baking sheet covered with parchment paper and bake in preheat to 420F oven until it starts to get golden brown and soft throughout when pierced with tooth pick. It will take about 30 minutes. As all ovens (and eggplants!) different, this time is approximate.
- To prepare herb marinade, just mix together all remaining ingredients.
- When eggplant is ready, remove it from an oven and let it cool completely.
- Take a clean dry 1-liter glass jar and start laying roasted eggplant slices, drizzling it over with herb mix and slightly pressing layers down with a spoon. Don't pack too tight, just tight enough to avoid air pockets.
- Keep jar in a fridge. Eggplants are ready to eat right away, but will be even better after being in a fridge for a few days.
- Enjoy!

Notes:

- This recipe is low in salt. It also can be completely salt free and still delicious.

- You can use any other fresh herbs you like such as basil, oregano, rosemary, thyme or sage. Just keep in mind that some of them are very potent and should be used sparingly. Sage, rosemary among them.

- My favorite way to enjoy these eggplants is open-face sandwich: toast a thick slice of multigrain bread, let it cool down, then spread a little mayo and place a several pieces of eggplant from a jar. It's heavenly delicious.



*******************************************************************************************************************************

IN PICTURES

Just from the oven. Just right - golden brown patches and creamy soft inside.

 Quarter rounds are more manageable than whole rounds when it come to packing it in a jar and later on retrieving :)

 I really like that eggplant in this recipe doesn't get dark and keeps it's initial white flash.

 After being in a fridge for about 2 weeks. I put a jar in a garage fridge and quite frankly forgot about it. Otherwise it would be gone much earlier :)

 Red pepper lost its pristine spice level. So if you like it really spicy, at least double hot pepper quantity.

 Oh. This is god's breakfast sandwiches indeed ;)

Coleslaw With Avocado and Pumpkin Seeds

It's not that boring type coleslaw you can order in every restaurant. It's a healthy version of complete meal I often choose as a dinner.  Nutritionally balanced and delicious, it is also a flexible and easy to cook option for after work meal at home.

Blog's Category: Effortless, Healthy, Salads, Vegan, Vegetarian

My usual dinner is Big Salad as known in my house. Anything can go there, from a piece of cabbage left from cooking borsch to frozen edamame or tortilla chips leftovers. The magic is in the fact it's always delicious! But sometimes, like this time, my spontaneous salad turn out really well - not that many ingredients, very well balanced and, of course, delicious. It makes me want to document it and share with you, so here we are, Coleslaw with Avocado and Pumpkin Seeds. 

Coleslaw with Avocado and Pumpkin Seeds

For one huge, one-meal salad:

• 2  cups of nice, preferably young, crispy and juicy, cabbage, shredded
• 1/2 carrot, grated
• 1 Persian cucumber (about 6 inch)
• 1/2 avocado, peeled and diced
• 3 tbsp roasted pumpkin seeds

Dressing:

• 1 tbsp liquid aminos (or low sodium soy sauce)
• 1 tbsp mayonnaise
• 1 tbsp white vinegar
• 1 tsp coconut aminos (or 1/2 tsp sugar)
• 1 tsp dill (fresh, frozen or dried)
• 1/4 tsp cayenne pepper (optional)
• 1 tbsp water

- On your dinner plate, place all ingredients in layers in the order above.

- Make dressing combining all ingredients with whisk.

- Pour over the salad and dig in. Enjoy!

Notes:

- Don't shy away from the recipe just because I use not so common ingredients such as vegan staples Liquid Aminos and Coconut Aminos. Use Low sodium soy sauce and sugar instead. But I insist you try those aminos, they are delicious and healthy. You can find them in any good grocery store such as Whole Foods, Giant Eagle etc. Liquid Aminos has really great umami taste, Coconut Aminos  are more on a sweet side and can be added as dressing ingredient balancing acidic ingredients such as vinegar in this recipe.

- This is the basic recipe, which can be easily expended by adding additional ingredients, such as tomatoes, other veggies, nuts, seeds or legumes, croutons etc  But I'd like you to know that this salad is perfect as it is, with a minimum ingredients and maximum satisfaction.

- One note of warning. You have to have a good quality cabbage, crispy and juicy. This recipe, in fact was born from a simple event - at a local market, my favorite Sweet Berry market, I come across the most beautiful cabbage I ever seen. It was labeled Dutch Cabbage, huge, about 12 inches in diameter, flat-shaped, shiny, crispy and light on weigh when I took it in my hands. See picture of this beauty below. If you ever see this kind of cabbage, grab it and make fresh salads, non-stop, like this one!



*******************************************************************************************************************************

IN PICTURES

 Young cabbage, like this, is yellowish inside, becoming greener toward outside layers. It's light, airy, crispy and juicy. It can be eaten as is, just like you would be bunny :)

I apologize for low quality picture with artificial light yellowish tint :) Trust to my word - this cabbage is real-deal beauty.

Dressing - easy peasy :)

It is served as layered salad. When you start eating, just stir it lightly as you eat. My camera didn't catch the presentation moment. So here it is - working one :)

Hot Cereal Oats Flex Chia Berries

Here is the healthy and delicious way to start your work day. Easy, in a microwave, cooking, great, good for you ingredients and, finally, pure deliciousness!

Blog's Category: Effortless, Healthy, Kid's Favorite, Perfect Breakfast, Vegan, Vegetarian

Lately, I'm all into super healthy, healing style of eating. I just read the book of Michael Greger "How Not To Die" (would not be my choice of title for this book, but anyway..) It is all about plant based diet, its benefits, backed up by scientific facts. Well, you may say, I'm influenced. Maybe. Aren't we all? After all it is my way of being influenced - by science ;) In addition to not eating any kind of meat for the last 12 years, I'm quitting dairy and sugar now. I'm still going to enjoy good fish and occasionally eggs, but will try to cut its consumption perhaps in a half. In no way I'm talking you into doing the same, as it is very personal decision. I just love sharing recipe which is, in my opinion, is brilliant, in all dimensions :)

This hot cereal recipe fits nicely into my current style of eating. And delicious! It is overnight type of cooking, which is really convenient way to make a breakfast for a person working in an office environment. Couple ingredients, such as flex seeds and cinnamon (I'm not huge fan of) are here just for health benefits, others - for health and taste or texture. There is a several ways to tailor this recipe to suit your taste buds - see below my suggestions.

Weekday Hot Cereal with Oats, Flex, Chia and Berries

For 1 serving:

• 4 tbsp rolled oats 
• 2 tsp ground flex seeds
• 2 tsp chia seeds
• few drops of vanilla
• 1/4 tsp cinnamon
• pinch of salt (I used French Grey salt)
• 1 cup of water
• 1/2 cup of milk of your choice (I used my frozen coconut milk leftovers)
• 1/3 cup of fresh blueberries (or other berry)
• 2 tbsp maple syrup (optional)

- Start the night before. Place a kettle to boil one cup of water. Whilst, in a microwavable bowl (preferably with a lid), mix first 6 ingredients, pour one cup of boiling water*, cover with a saucer and leave on a counter overnight.

- In a morning, add milk, berries and maple syrup, cover with a lid and grab it to work. At work, take off lid, pop it in a microwave for 2 minutes. Take out, stir, and return to microwave for 1 more minute. You will retrieve a pure beauty - pudding-like hot cereal with a creeks-and-rivers of blueberry juice from a popped berries. Let it cool down a little bit and then enjoy, either stirred into purple pudding, half-stirred (the way I like it) or just dig into "map" with  red rivers and colorful; islands :)



Notes:

* It's not necessary to use boiling water. You can use just cold tap water. But I personally like my oats completely cooked, soft and fluffy. Next morning, after finishing it up in a microwave, they will be exactly like that, soft and fluffy, pudding-like!

- Blueberries are really good for you! But if you like other berries or, maybe, prefer nuts instead, go for it!

- Do not put too much maple syrup in it. Remember, sugar, in any form, is not your best friend ;) 

- I used coconut milk here. When I open a can of coconut milk, usually, I don't use all of it. I pour it in one or two zip bags and freeze it. It is a very convenient way to deal with coconut milk which does not last long when just left in a fridge. Also always look at ingredients on a can, less - better.



*******************************************************************************************************************************

IN PICTURES

 I make two bowls - for hubby and for myself :)

 Living, covered, on a counter overnight.

 Packing for work. My frozen coconut 'nuggets' and blueberries are in. It is going to be my breakfast today.

Texture is awesome!

One of the variation I cooked the other day - without coconut milk. In addition to blueberries, I added diced strawberries. I caught it in a microwave just in time before it spilled over the edges :) It tastes differently. There is more acidity and it is less mellow because more berries and no coconut milk to counter the acidity. I, guess, I would prefer the original recipe, but if you fan of strong berry taste and its sourness, then it's yours.  Sometimes I completely replace blueberries with strawberries in the recipe above - it is very delicious too!