Chocolate-Chippy Vegan Cookies

I feel so bad lately for not posting or updating my fellow Moldy Members with delicious updates. Please forgive me! I just feel like it's that time of the school year when I feel completely overwhelmed and unable to put my energy into anything else. But today I made sure that I would publish a little something-something.

We all love warm, homemade, chewy, chocolate chip cookies. I'm pretty sure I was born with an innate love and need for these childhood delights. All my life I've been one to indulge in sweets, mostly chocolate chip cookies. Preferably freshly baked. However, with the new year and my new healthy outlook, I found a recipe that works for me.

Here's what you will need:

• 1 cup butter at room temperature (I prefer Earth Balance)
• 1 1/4 cup organic turbinado sugar (or any other kind)
• 1 tbs. organic molasses
• 2 tsps. organic vanilla extract
• 2 1/2 cups organic whole wheat flour
• 1/2 cup vegan chocolate chips
• 1 tsp. baking powder
• 1 tsp. sea salt

Making these yummy and taste bud-pleasing cookies is so simple! Just preheat your oven to 350 degrees. Mix the room temperature butter and sugar together in a bowl (I stress room temperature butter because it's so much easier to work with). Slowly add in the molasses and vanilla extract. Whisk in your dry ingredients and the dough should begin to form into a nice texture. Line your cookie sheets with spoonfuls of animal-free dough, bake until the edges are golden brown and serve to your friends with a tall glass of Rice Dream.
I never time anything in the oven, I always go by the looks. If you don't trust yourself, just stick a toothpick into the center of a cookie. If it comes out clean it means they're ready to go.

I tried a few different recipes before I finally came to this one. The cookies are perfect and you won't feel bad after scarfing down a plate full of them. They're even cute enough to bag up and give to your friends and family on holidays, or just because!

Enjoy and let me know how you like them!

Lindsay<3

Do Your Body Good

Just a few weeks ago I stopped by the local health food store here in Estero called Perfectly Natural where I buy most of my baking goods and red-lined items (all types of goodies that ring up at only .99 cents!) I was standing at the counter when I noticed a menu of juices; being parched from all of my heavy-duty bargain shopping I figured I would try one for a change. My vegetable juice creation looked so scrumtious pouring out from the lip of the juicer, and 10 dollars later I was sipping it down through a straw. I couldn't believe my cup of juice was that much money and I slowly enjoyed it as I realized I would never order one again for that price. I guess it's the amount of produce that goes into making one juice that makes it so pricey.

The days following my wholesome juice experience I started saving for a juicer I could call my own. I did my research, looked at reviews and got helpful guidance from a friend of mine who recently purchased their own Jack La Lanne juicer. The next morning I was standing in line at Super Target buying my own Jack La Lanner Power Juicer!

To say the least my juicer has been by FAR the best investment i've made all year (so far!)

If you do get lucky enough to one day own your very own POWER JUICER, I will reccommend the following fruits and vegetables to juice that will not only tantilize your tastebuds but also provide you with the freshest taste loaded with antioxidants, enzymes, vitamins, minerals and more:

• Strawberries
• Blueberries
• Carrots
• Watermelon
• Celery
• Arugula
• Tomatoes
• Cranberries
• Lemons & Limes
• Oranges
• Apples
• Blackberries
• Grapefruit & MORE

I've used all of those fruits and veggies listed above to create some of the BEST tasting juices ever! The taste is ridiculously refreshing and after your third sip or so you can almost feel your body detoxifying while soaking in the goodness from the juice. If you talk to anyone who does own a juicer the first thing they will complain about is going to be the cleanup process that follows every juice session. Yeah, it's annoying to have to take the machine apart and rinse off the pulp and juice but in the end it's worth every second of rinsing.

Juicing is good for your body for endless reasons; detoxifies, weight loss, lower cholesterol, fight premature aging, add so many more vegetables to your daily diet, boost your immune system, and is good for your overall health. So please buy a juicer or at least find some place near you that does the juicing for you! Only if your willing to cough up the cash for one of these health-friendly drinks.

Juice & enjoy

Lindsay<3

BLAST OFF!

Tired of waking up on beautiful Sunday mornings and craving warm pancakes only to resort back to a boring bowl of sugary cereal instead because you really don't feel like mixing, measuring and then cleaning up? I've discovered the best solution to this dilemma- BATTER BLASTER! 

I'm usually skeptical of food that comes out of aerosol cans but for some reason, maybe because I was feeling extra risky during my grocery trip to Publix, I decided to buy the over-sized can of pancake batter. 

Other than a frying pan, Pam and a spatula all you need for light, fluffy, delicious pancakes is a can of Batter Blaster. Shake, hold up side down over a hot, lightly greased pan and create any size pancake your heart desires. Get artsy with it and make different shapes and letters with your blaster! It also works great in waffle bakers! I was very pleased with this product and to top it off- it's organic! A dream come true to me since I love a nice heaping pile of pancakes every now and then.

I like to add to the nutritional value of my pancake feast by topping of my stack with an assortment of fresh fruit and a drizzle of Agave nectar. 

Cleanup is a breeze- just run the nozzle under water and toss it in the fridge until next time. I promise this can of batter will make your life easier and satisfy your every need for a filling and healthy breakfast. Try it and let me know what you think, you'll never go back to mixing powders and eggs and milk ever again. 

Lindsay <3 

SPLENDA is the devil

Hi Moldy Members! I'm so sorry I haven't posted anything lately, I've just been up to my neck in school work and the dreaded chocolate factory. I have something great this time though- I'm sure you will appreciate it as much as I do.

First, go into your pantry or cubbard and bring your trash can with you. Dispose of the following items: Splenda, Sweet N' Low, Sugar, Equal, NutraSweet, and any other artificial garbage sweetener you have laying around.

Second, invest in the best. Raw Agave Nectar! This sweetener is beneficial to your health and most importantly it comes from the same plant as Tequila! How exciting! Agave Nectar is fresh and delicious and it's suitable for all sweetening purposes! I add a few tablespoons to my coffee, to my baked sweets instead of sugar or molasses, and to my morning bowl of cereal for that extra bit of flavor. The best thing about it is that it won't overpower whatever you drizzle it on. It just adds this little bit of heavenly sweetness to just about anything that needs a little extra kick! PS- ITS ORGANIC! Woot Woot!

                                                

In case this product is unavailable to you or it just doesn't seem like an option for your needs- please consider RAW Turbinado sugar. I was introduced to this amazingly sweet and healthy sugar option by my health-conscious and beautiful Aunt Pat. It's so much better than white sugar, it's not processed and it doesn't taste like crap!

If you haven't already been using Agave Nectar, I hope that I have inspired you to try! I promise you will love it and use it on everything!

Love

Lindsay

Pasta Primaveggie

Another night and yet another fabulous and filling dinner! This pasta creation will leave you happy and full of pure vegetable goodness. It's a pasta dish I created myself in order to fulfill the needs of eating all my veggies and not feeling like a rabbit in the process. This winning combination of whole wheat pasta, organic garlic and basil tomato sauce and the medley of veggies is hands down a pleaser. Even my boyfriend (who is purely a meat lover) said that dinner tonight was "absolutely amazing!" It's simple, it's quick and it tastes so delicious it will have you thinking it had to be loaded with fat and calories. Think again.

What you will need:

*1 box whole wheat pasta 

*1 jar organic garlic & basil pasta sauce

*1 cup broccoli florets

*1 cup baby bella mushrooms

*1 cup chopped asparagus

*1/4 cup diced organic red onions

*1 tbs. organic minced garlic

*1/2 tbs. cumin powder

*organic canola oil

*1 cup vegan mozzarella shredded cheese

In a non-stick skillet over medium-high heat combine a drizzle of canola oil, garlic, onions, cumin powder and a dash of salt and pepper. After about 2 minutes add the broccoli, mushrooms, and asparagus and cook. Six minutes or so later (when the veggies are tender) set the skillet aside off the heat. In a separate pot cook your pasta al dente and drain( the heat from the sauce and veggies will cook the pasta even more). In a separate pot heat up your pasta sauce (I usually add another drizzle of canola oil to my sauce for flavor). Once the pasta is drained, sprinkle in the cup of mozzarella and slowly stir in your veggie mix. Pour in your hot pasta sauce, mix well and serve!

This pasta primaveggie is sure to swoon your dinner guests and delight their taste buds all at once! If some of those vegetables don't sound appealing to you, switch them out for any vegetable that your little heart desires. Serve with an arugula salad and Annie's goddess dressing and be the star of the night! 

Love,

Lindsay <3

Pineapple Express

It's late, you're hungry and you're craving something REALLY sweet and INTENSELY satisfying... well, good thing you have a stash of pineapple slices sitting on your freezer shelf. Since my younger years the frozen pineapple has always been one of my favorite sweet treats. Instead of cookie dough ice cream or a huge chunk of chocolate cake, frozen pineapples offer a much more nutritious choice. Trust me on this- frozen pineapples are simply the best. Not only are they fun to pick at and slowly indulge in, but they also happen to be 100% natural and fruitylicious. Next time you find yourself in the canned fruit isle of whatever supermarket it is you shop in--grab a couple cans of sliced pineapples (very affordable) and stick them in the freezer. You will find yourself, like I usually do after dinner, ravaging through the freezer/pantry/fridge for something scrumptious to eat that you won't regret the next morning and that also won't be showing up on your hips. This guiltless treasure is a dessert that will satisfy even the biggest sweet tooth. Try it and tell all your friends about it- or don't and let them eat the chocolate chunk cake a la mode. ;)

Love,

Lindsay<3

Veggie QUES-a-DILLA!

So for dinner last night I decided to make ques-a-dillas for myself and of course a non-vegetarian version for my boyfriend. To say the LEAST, my veggie quesadilla was absolutely TASTY and satisfying! Quesadillas are fun because not only are they super easy to make but they give you the freedom to pick and choose what veggies you want in them for a mix and match dinner OR lunch. I would like to thank my bestie, Flavia, for teaching me how to make these beautiful creatures. Back in the day we used to make them with ham and mozzarella on white flour tortillas, but my new recipe is completely different and still just as amazing!

What you will need:

*whole wheat tortillas (Mission sells the best kind!)

*Morning Star chik'n strips (imitation chicken, tastes like the real thing!)

*sliced and diced organic red onions

*diced tomato and green chili peppers (the kind in the can)

*Lindsay Naturals black olives sliced (not only a great brand name but also superior taste!)

*Veggie Shredded cheese

*vegetarian chili powder

*organic canola oil

*shredded lettuce

*2 separate non-stick frying pans

In one frying pan throw in your chik'n strips and a bit more then a drizzle of organic canola oil. Once that begins to simmer toss in about 3 tbs. of red onions and about 3 tbs. of black olives. After a minute or two start adding the diced tomato and green chili peppers, only a few tbs. is needed! Give these ingredients a stir and then add one tbs. of vegetarian chili powder for that classic Mexican taste! Cover this pan up with a lid and set on a low temperature.

Next, take your second non-stick frying pan and get it going on about medium heat. Once its fully heated (you can tell by splashing drops of water into the pan, if the water sizzles off right away your pan is ready for tortilla action!) Place one tortilla on the pan and let it heat up, flip once and immediately add about 3 tbs. of your chik'n strip mixture onto one half of the tortilla! Sprinkle some shredded veggie cheese on the other half and fold into a half-moon shaped ques-a-dilla! Flip that bad boy over one time allowing it to cook on both sides. Remove from the pan and place on your plate, open up the quesadilla to sprinkle on some shredded lettuce and serve with some organic tortilla chips and mild salsa (or hot) ENJOY!

Congratulations- you have just made your first veggie ques-a-dilla!! 

I'm so proud of you!

I hope everyone who tries these gets creative! Remember you can substitute any of the veggies I used for any of your fave veggies! 

Love

Lindsay <3

Hello Moldy Breaders!

Hello, everyone:

I'm Lindsay and I started this blog in order to inform my fellow readers on the best vegetarian food finds/coolest places to eat/ anything I find interesting about food. I'm a sophomore communications major and journalism minor at FGCU. I really wanted to start this blog because I know what it's like for vegetarians and for people who care about what they are putting into their mouths to find an outlet that will be both informative and exciting to read.

Although I am not a prime example of how anyone should or shouldn't eat, I do care a lot about what I do choose to eat and I think you should too!

I promise a worthy and deeeelicious post to be coming soon! 

In the mean time, spread the bread! And check back soon!

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