Vegan Iced Oatmeal Cookies

Start a roaring fire in your fireplace, grab a cup of tea, coffee, or hot chocolate.  Grab a few of these scrummy iced oatmeal cookies and camp out in front of the fire. That's the way to enjoy a rainy autumn's day!

I believe the oatmeal cookie is the official cookie of fall.  Oatmeal, in any form, is comforting when you eat it.  Oatmeal is like a sweater!  Don't you think?

Ingredients for dough:

2/3 cup organic pure cane sugar

1 cup organic brown sugar

2/3 c organic coconut oil, melted

1/3 c organic hemp milk

1/2 t non-gmo baking powder

1 t baking baking soda

1 3/4 c organic whole wheat pastry flour

1/2 t sea salt

1 1/2 t organic cinnamon 

2 cups organic oatmeal

Ingredients for icing:

1 cup organic powdered sugar

1 T water

Method for cookie dough:

Pre-heat oven to 350 degrees.

Line 2 large baking sheets with unbleached parchment paper, set-aside.

In a large bowl, stir together the sugars and oil.  Add hemp milk, baking powder, baking soda, flour, salt, and cinnamon.

Mix until fully incorporated; stir in oats.

Take approximately 2 T of dough, roll into a ball and slightly flatten. Repeat until all cookie dough is gone.

Bake 10-12 minutes.  Let cookies cool on a wire rack.

While cookies are baking make the icing.

In a medium sized bowl whisk together the powdered sugar and water until smooth.

When cookies are still slightly warm, dip the tops into the icing one by one.  Let the cookies cool completely and let the icing set before enjoying.

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Vegan Kale & White Bean Potpie with Chive Biscuits

I have two cast iron skillets that were my moms.  One is very large and the other is smaller but very deep and has a lid.  I use either one almost everyday.  Baking in cast iron is also something that I do.  Have you ever made a cast iron skillet cookie?  Amazing!  Mmm, I need a sweet to enjoy today. Since it's fall, maybe a pumpkin chocolate cookie?  I think I just found my next post!

Ingredients for Potpie:

2 T organic extra virgin olive oil

1 c organic onion, chopped

1/2 c organic carrot, chopped

1/2 c organic celery, chopped

3 organic garlic cloves, minced

8 cups organic kale, chopped

1/4 c organic whole wheat flour

3 cups organic low-sodium vegetable broth

15 ounces organic white beans, rinsed

1/2 t sea salt

1/2 t pepper

Ingredients for biscuits:

1 cup organic whole-wheat flour

1 t non-gmo, non-aluminum baking powder

1/2 t baking soda 

1/4 t sea salt

1/4 t pepper

3 T vegan butter, cut into small pieces

3 T organic chives, minced

1/2 cup cold organic hemp milk

Pre-heat oven to 350 degrees.

In a large cast iron skillet, heat oil over medium flame.  Add onion, carrot, and celery.  Cook until the vegetables are soft.  Add garlic, and kale.  Cook until kale becomes tender and wilted.

Sprinkle in flour, cook and stir often.  Stir in broth and let simmer, stirring until thickened.  Add beans, sea salt, and pepper.

Let the mixture simmer, and make the biscuits.

In a large bowl, whisk together the flour, baking powder, baking soda, sea salt, and pepper.  Blend in the butter by using your fingers or a pastry blender.  Stir in chives and hemp milk until a dough forms.

Form into biscuits and place on top of the vegetable mixture.

Remove skillet from the stove top and place in the oven and bake for approximately 30 minutes.

*recipe adapted from Eating Well magazine 

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Vegan Squash & Lentil Curry Soup

Comfort food season has started! Let's see, if I had to make a short list of my top comfort foods they would be:

Thick and creamy soups

Freshly baked bread

Stews

Chili

Mashed potatoes and gravy

and for dessert, warm fudgey brownies.

Not bad huh?  These foods could easily carry me through until spring.

This is a recipe that I adapted from the latest issue of Eating Well magazine.  It's rich in flavor and the squash and lentils are perfect together.  

If you want to stretch this to become a larger meal serve over rice or noodles.

Ingredients:

2 T organic extra virgin olive oil

1 1/2 cups diced organic onion

2 t organic curry powder

20 ounces 1" cubed organic butternut squash 

1 cup organic lentils

1 cup diced organic tomato 

1 1/2 t sea salt

1 14 ounce can of coconut milk

Organic cilantro for garnish 

Method:

Heat oil in a large stock pot over medium heat.  Add minced onion and cook until softened.  Stir in curry powder, squash, lentils, tomato, and salt.  Cook for 1 minute.  Reduce heat, add water and cover.  Let the soup simmer until the squash and lentils are broken down, approximately 20 minutes.

Stir in coconut milk and continue to simmer until heated through.

Spoon into bowls and garnish with cilantro.

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