Rainy Day Oatmeal Raisin Cookies

I’m actually a little relieved that it’s raining out. Normally I would be bummed because I wouldn’t be able to run outside. However, I ran 10 miles yesterday so running one mile more is not my cup of tea right now. My hip hurts, my left shoulder hurts and my quads are sore. I’m not even sure why my arm hurts. Anyway, I hadn’t run that far since my days on the high school cross country team but it’s been a distance goal for a while now. According to my NikePlus app, I burned 918 calories in my run yesterday. In other words, I deserve a cookie. Or twelve.

I always like to have something sweet around but I also want to be good. This evening I decided it was time for some oatmeal raisin cookies. These definitely aren’t super healthy but at least they are a little lighter than most cookies. They also happen to be some of the most delicious cookies I’ve ever had.

This particular recipe is straight from the fabulous blog Oh She Glows. I normally will adapt or change recipes but I made this exactly as Angela had it and the cookies turned out perfectly. I also love that the ingredients are all items that I have on hand. I’m always baffled when recipes include ingredients like eggs or milk even though you can make delicious baked goods without either. This recipe is proof.

Ingredients:

• 2 cups oats
• 3/4 cup flour
• 1/2 cup brown sugar
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 3.5 Tbsp coconut oil
• 1/2 cup maple syrup
• 2 Tbsp almond milk
• 2 tsp vanilla extract
• 2/3 cup raisins

Directions:

1. Preheat oven to 350 degrees.

2. Grease baking sheet.

3. Mix 1 cup of the oats with the flour, brown sugar, baking soda, and cinnamon together in a food processor. Process for 20-30 seconds.

4. Soften the coconut oil in the microwave for 30 seconds.

5. Mix the remaining wet ingredients (maple syrup, almond milk and vanilla extract) with the coconut oil in a bowl.

6. Add the wet ingredients to the food processor with the dry ingredients. Process until the mixture is thoroughly combined.

7. Remove the mixture from the food processor and put it into a large bowl. Mix the remaining cup of oats and the raisins in with the mixture.

8. Roll 1-2 Tbsp of batter into a ball and flatten on the baking sheet. Continue until all batter has been used up.

9. Bake 10 minutes and allow the cookies to cool on a wire rack.

Source: Oh She Glows

Virtual Vegan Potluck

The deadline for the Virtual Vegan Potluck is almost here! Contact An Unrefined Vegan by April 30 if you are interested in contributing. I will be posting a main dish on May 12 as part of the potluck – keep an eye out for it!

Tofu Steaks with Lemon Zucchini Curry

Apparently I’m going through a curry phase. Half of a zucchini has been sitting in my fridge the past few days and I finally figured out a way to use it up. I always have carrots, onion, tofu, garlic and lemon on hand so the rest was easy. I have been wanting to make tofu steaks for quite some time but I’m never patient enough to let them marinate. So this time I made them without marinating at all and they turned out delicious. I simply added some of the cooking juices from the curry to the skillet containing the tofu. I’ll certainly be making more curry again soon!

Ingredients:

• 1 Tbsp vegetable oil
• 1/2 onion diced
• 3 cloves garlic minced
• 1/2 Tbsp coriander
• 1/2 Tbsp cumin
• 1 tsp cinnamon
• 1/2 tsp turmeric
• 1/2 tsp paprika
• 1/2 tsp curry powder
• 1/2 block extra firm tofu
• 1/2 zucchini, chopped
• 1 cup carrots, chopped
• 1/4 cup water
• 1/4 tsp salt
• 1/2 lemon, juiced

Directions:

1. Heat oil over medium heat in a skillet. Add onion and saute for 5 minutes.

2. Add garlic, coriander, cumin, cinnamon, turmeric, paprika and curry powder. Cook an additional 5 minutes.

3. Add zucchini, carrots and water to the pan. Simmer 10 minutes.

4. Cut the tofu into two thin steaks. Drain and press the water out of the tofu. Lightly spray a large skillet with cooking oil. Cook and flip the tofu like pancakes until lightly browned. Use a spatula covered in the cooking juices from the zucchini mixture to infuse the flavoring.

5. Sprinkle salt and lemon over both the tofu steaks and the curry.

6. Set the tofu on a small dish and cover with the zucchini curry.

Leftovers for tomorrow!

Tofu Chana Masala

Cooking any curry dish always makes a little nervous. It’s the smell. The food always smells delicious but the next morning when your kitchen still smells like dinner… that’s what unsettles me. To battle any unwanted smells, I always make curry on a day when I can have the windows open. Today is a great day for that. It’s also particularly windy today so I’ve set up a few candles in front of the breeze. I put away leftovers and dishes and wiped everything down right after finishing cooking and eating. I just cooked this delicious curry dish for dinner and now my entire apartment smells like vanilla candles and fresh air. Mission accomplished.

Ingredients:

• 1 Tbsp vegetable oil
• 1 onion minced
• 1 clove garlic minced
• 1 tsp ginger
• 1/2 Tbsp coriander
• 1/2 Tbsp cumin
• 1 tsp cinnamon
• 1/2 tsp turmeric
• 1/2 tsp cayenne pepper
• 1/2 block extra firm tofu
• 1 can diced tomatoes
• 1 can chickpeas
• 1/4 cup water
• 1/4 tsp salt
• 1/2 lemon juiced

Directions:

1. Heat oil over medium heat in a skillet. Add onion and saute for 5 minutes.

2. Add garlic, ginger, coriander, cumin, cinnamon, turmeric, and cayenne pepper. Cook an additional 5 minutes.

3. Drain and press the water out of the tofu. Slice it into small cubes. Stir fry the tofu in a separate skillet until lightly browned.

4. Add cooked tofu, tomatoes, chickpeas and water to the pan. Simmer 10 minutes.

5. Stir in salt and lemon. Remove from heat and let sit for 10 minutes before devouring.

Creamy Red Pepper Hummus

When my friend Lauren and I lived together last year, we dedicated our lives to perfecting hummus. And to work, and friends, and stuff, but mainly hummus. We ate it often and eventually decided to start making it at home. It was a fabulous idea. We could make it taste better at a cheaper cost and without wasteful packaging. Win. Win. Win. With just a food processor and ingredients that we typically had on hand anyway (had to purchase the tahini!), we were able to make hummus whenever we ran out. And we ran out often. After each delicious batch we licked our fingers clean. Meanwhile our other roommates (the two who never helped with rent) licked each others’ ears. To each their own.

Ingredients:

• 1 can chickpeas
• 1/3 c tahini
• 1/4 c lemon juice
• 1 tsp salt
• 2 cloves garlic
• 1 Tbsp olive oil
• 1/2 red pepper
• 1 tsp parsley
• paprika for garnish

Directions:

1. Drain and rinse the chickpeas.

2. Add the chickpeas, tahini, lemon juice, salt, garlic, oil, and pepper to a food processor. Process until smooth.

3. Garnish with chopped parsley and a sprinkle of paprika.

Tofu Lettuce Wraps

I went to Bloomington last weekend for Easter and made lettuce wraps with my mom.  Eating Chinese food and celebrating Easter just seems to go hand in hand for most people, right? They tasted delicious and turned out very close to PF Chang’s lettuce wraps. I have since found a couple other recipes for the wraps that are supposedly exactly like the real thing. However, this is super easy to make and it fixes the cravings.

Ingredients:

• 2 Tbsp oil
• 2 cloves garlic minced
• 1/2 Tbsp ginger
• 1/2 block of tofu, cut into small cubes
• 2 cups mirepoix-style veggie mix (diced carrots, white onion, celery)
• 1/2 cup chopped green onions
• 1 cup chopped water chestnuts
• 3 Tbsp teriyaki sauce (Trader Joe’s Island Soyaki sauce is highly recommended)
• 1 tsp veggie bouillon
• 3 heads Boston lettuce
• 1 lime for garnish

Directions:

1. Heat oil in pan over high heat.

2. Combine garlic, tofu, mirepoix mix, green onions, garlic, and water chestnuts in the pan. Cook about 5-7 minutes.

3. Add the teriyaki sauce and veggie bouillon.

4. Separate the leaves of the Boston lettuce.

5. Fill each leaf with the mixture.

Serves 3

Pasta Primavera

Spring is here which means it’s finally time for lemon, asparagus and pasta primavera. This pasta is light, refreshing and packed with colorful vegetables. It was the perfect complement to my 5 mile run today. I unexpectedly ran the last 2 miles of my 7 mile run yesterday in the pouring rain. There’s something about running in the rain that just feels carefree and fun. And then the reality sets in that you are soaked from head to toe and your iPhone might be damaged beyond repair. Since my run yesterday, both my clothing and my phone have survived to tell about the April showers. Despite the rain, I’m glad it’s springtime because the weather has been mostly perfect for running. And the running gives me an excuse to carb-load, which is always ok in my book.

Ingredients:

• 1/2 medium-sized zucchini
• 10 stalks of asparagus
• 10 baby carrots
• 1/4 of a red onion
• 1/2 of a red pepper
• 2 Tbsp olive oil
• salt & pepper to taste
• 1 Tbsp Italian herbs
• 2 cups uncooked whole wheat penne pasta
• 1 Tbsp lemon juice
• 1/4 cup parsley
• 15 grape tomatoes

Directions:

1. Preheat oven to 450 degrees.

2. Cut zucchini, asparagus, carrots, red onion and red pepper into bite-size pieces.

3. In a large bowl, toss veggies with oil, salt and pepper, and herbs. Arrange veggies flat on a baking sheet.

4. Bake veggies for 20 minutes. Stir halfway through.

5. Cook pasta until penne is al dente. Drain and rinse the pasta.

6. Toss veggies with pasta, lemon juice, parsley and grape tomatoes.

7. Season with salt and pepper as needed.

Serves 3

Adapted from: http://www.foodnetwork.com/recipes/giada-de-laurentiis/pasta-primavera-recipe/index.html

Chocolate Strawberry Glazed Cupcakes

I need to indulge occasionally. However, I have cut out so much unhealthy stuff in my diet that when I do indulge, I end up with a headache, sugar-induced coma, a stomach ache and a general sense of guilt. So, instead of eating a pint of ice cream and a bowl of brownie batter, I usually revert to eating somewhat healthy treats. Each of these cupcakes is about 200 calories, which is nothing special, but it’s nice to enjoy one when you are threatening to purchase your very own ice cream truck. These aren’t healthy. But they are lighter than regular cupcakes and they are just as delicious.

I have recently lost a few pounds mainly through exercise instead of diet. The weather has been so nice that finding an opportunity to run has been easy. I always attempt to “eat healthier” but I can’t seem to figure out what else to cut off of my diet. I don’t eat meat, dairy, or eggs. I’ve stopped drinking alcohol. I rarely consume sugar or candy. I don’t drink coffee or soda. I have made this a lifestyle – not a diet. Whenever I try to “eat healthier” it usually involves steaming my vegetables instead of cooking them in olive oil or reducing my intake of whole wheat pasta to once a week.

It sounds crazy to say it but I honestly can’t imagine how overweight I would be if I still consumed meat, soda, etc. I would probably look like 70% of Americans? I’m Ron Burgundy? I have a pretty high metabolism since I’m still young and I run 20-30 miles a week. Yet I have a normal and healthy weight for my height and body type. I just can’t believe how much it takes to maintain a healthy weight. It’s definitely not shocking that many people aren’t at their goal weight. When I was a kid I could eat cupcakes and Burger King everyday and stay skinny. Now, even kids’ metabolisms aren’t enough to save them from obesity.

What was that about cupcakes again? Oh, yes. Here they are. Enough about broccoli and on to the good stuff.

Ingredients (yields 12 cupcakes):

Cupcakes:

• 1 3/4 cup whole wheat flour
• 1 cup sugar
• 1/2 cup cocoa
• 1 1/2 baking soda
• 3/4 tsp salt
• 1/2 cup vegetable oil
• 1.5 tsp distilled white vinegar

Glaze:

• 1/4 cup sugar
• 2 Tbsp Earth Balance
• 2 Tbsp soymilk
• 1 Tbsp cocoa
• 2 large strawberries
• 1 Tbsp vanilla

Directions for the cupcakes:

1. Preheat oven to 350 degrees.

2. Mix dry cupcake ingredients together in a bowl. Add wet ingredients and mix together thoroughly.

3. Fill a cupcake pan with liners. Pour the cake mixture into the liners until each one is 2/3 full.

4. Bake 30 minutes or until a toothpick comes out clean.

5. Allow to cool for an hour.

Directions for the glaze:

1. Bring sugar, Earth Balance, soy milk and cocoa to a boil, stirring frequently. Lower the heat and simmer for two minutes.

2. Stir in the vanilla and remove the glaze from the stove.

3. Add the glaze to a blender with the strawberries. Blend thoroughly.

4. Frost the cupcakes with the glaze and top with fresh strawberries.

Adapted from: http://www.instructables.com/id/The-BEST-chococlate-cake-ever…that-happens-to-be/

Steak ‘n Shake Chili Mac… Without the Steak… Or the Shake

I grew up on Steak ‘n Shake. To this day, their fries are still my favorite of any fast food restaurant. I used to always get the chicken fingers and sometimes I would have the “chili mac supreme.” It’s basically pasta noodles with meaty tomato sauce and cheese piled on. I always picked out the meat as a kid but it’s still terrible for you. The chili mac supreme has 1,080 calories, 52 grams of fat, 27 grams of saturated fat, 1,500 mg of sodium and 125 mg of cholesterol.Ugh gross.

I’ve certainly come a long way since those days. Today, I make my own chili mac at home. I use black beans, tomatoes, corn and whole wheat rotini. The entire dish is enough to serve 2-3 people yet it has fewer than 700 calories total. The amount of fiber in this dish is also enough to keep you full and satisfied. I definitely don’t miss eating at Steak ‘n Shake now that I have such fantastic and healthy options to enjoy at home. Pair this with a few crackers and a small green salad and you’ll have a nice light dinner.

Ingredients:

• 1 cup vegetable broth
• 1/2 small onion
• 2 carrots chopped
• 4 cloves garlic
• 1 tsp chili powder
• 1 Tbsp cumin
• 1 Tbsp oregano
• 1/2 Tbsp coriander
• Black pepper to taste
• 1 can black beans
• 1/2 can diced tomatoes
• 1/4 cup frozen corn kernels

Directions:

1. Heat 2-3 Tbsp of the vegetable broth in the medium saucepan over high heat.

2. Saute onion, garlic and carrots until onion is translucent.

3. Add chili powder, cumin, oregano, coriander and black pepper. Cook for an additional minute.

4. Add remaining vegetable oil and stir in black beans, tomatoes and corn. Bring contents to a boil.

5. Reduce heat to medium and simmer for 15-20 minutes or until all broth is absorbed.