Loaded Maple Oat Cookies

These cookies are vegan and filled with healthy flavour from toasted oats, roasted soybeans (aka soynuts), dark chocolate and cranberries, while aquafaba acts as a binder and maple syrup adds a delicate layer of sweetness as well. They stay soft and moist for days and are great with a cup of tea or when stuck in traffic!

Even though we just made it out of the season of indulgence and into the month of resolution making doesn't mean we need to deprive ourselves of a treat every so often! I am a total and complete believer in having at least one sweet treat every day - whether it is cocoa and brown sugar in my oatmeal mid afternoon or a slice of my to die for angel food cake. For someone like me who has a massive sweet tooth, these little daily indulgences keep me from going overboard and allow me to enjoy them truly. 

When two of my Zumba instructor friends both celebrated birthdays a few months ago (yes these took a while to get on the blog!) I knew I wanted to be able to give them a birthday treat that they could enjoy after the usual cake and dinner out. As they're both in the fitness industry, I also wanted to make sure that what I gave them wasn't too contradictory to their goals, and knowing one of the ladies is also vegan I rolled up my sleeves and got to work!

I haven't used aquafaba in a while (mostly because I keep forgetting to save that bean liquid!) but after making three batches of Garden Pasta Salad I had more than enough to work with! The liquid acts as a great binder and helped keep these cookies moist and chewy. I had also come into possession of a bottle of maple syrup thanks to an old student and knew these cookies would go from good to awesome with a hint of the extra flavour. In addition, I tossed in a good deal of "goodies" for texture and a bit of extra sweetness - plus, who doesn't love stuff in a cookie?

The two parcels of cookies were well received and I was thanked afterwards on behalf of some cookie crazy small kids too. Mom echoed the sentiment (I had to save her a couple, of course!) and really loved them frozen and crumbled on Greek yogurt with a sprinkling of diced apples. 

Do you make resolutions? How long do they stick?

Spanish Inspired Beef(less) Stew

This Spanish Inspired Beef(less) Stew is filled with hearty potatoes, onions and carrots, chunks of Vegetable Protein and a sprinkling of peas in a heady tomato-paprika base. Ready in about 45 minutes and a healthy way to warm up this Winter!

I openly admit I have a love affair with Spanish food of all kinds. I'm not sure if it's purely the flavours I'm attracted to - the whole production of dishes such as paella are a spectacle in themselves - but I do know that if there's paprika and / or saffron involved you can bet I'll want a taste! This stew I whipped up on a whim after scrolling through my "suggested" reads on Google, and seeing as I had all the ingredients (and then some) in the pantry I eagerly gave it a shot. I adapted it slightly based on what I had on hand, and of course to add my favourite Spanish paprika, but from start to finish in under an hour I really have no regrets about making this!

The secret to the "beef" in this stew is textured vegetable protein chunks, which I actually keep on hand for making "chicken" salads as a cheap and portable source of protein. I love them because they are essentially all protein and fibre, no fat, and soak up the flavours they're soaked in, which in this case was a beefless broth and a spice packed tomato stew. If the idea of using TVP puts you off or you can't get them where you are, cubed tofu or even cooked chickpeas would be a great substitute without the "beefiness". I also jacked up the amount of vegetables going on because, well, vegetables, and I also had the dregs of my garden's heirloom carrots wasting away in the fridge that I needed to use. A brief taste test after cooking confirmed an amazing balance of flavours - rich but not weigh-you-down heavy, stick to your ribs but also leaving you feeling healthy after a bowl. And can we say filling? The amount of protein and fibre in this stew means you won't be hungry for ages - which is great if you're still traipsing around to holiday parties or are trying to curb the holiday snacking.

Schwabenbrötli

Schwabenbrötli are delicate Swiss cookies traditionally made with ground almonds. This recipe uses ground tigernuts to be nut free but with the same texture and almost identical flavour.

Happy birthday N!

While I know we've just gotten out of the season of cookies and gluttony, but to me I'd much rather celebrate other people than the (unfortunate) consumerism of the season. I know enough people with birthdays around holidays (myself and my sister included) that I understand getting "lumped in" to the holiday itself and losing what should be "your day". That said, we are spending today together (through to NYE) and I'll be spoiling him rotten with good food and good company.

These cookies came about due to a specific request from N - not for himself, but for his colleague this holiday. I gladly dived into researching cookies from his native Switzerland, and these looked like super simple, yet delicious options. I didn't have any almond flour on hand, however, having used the last of it in my Maple Almond Biscotti, so I delved into my collection of ground tigernuts, which I love as a nut-free option when ground nuts are called for. With a slightly sweet taste, they fit perfectly with the cinnamon and crunchy raw sugar on top. Like a lot of "roll out" cookies, it is imperative that you let these rest overnight for the liquid to be absorbed. Once chilled, they roll out and cut like a dream and within minutes you have delicately crisp, unique cookies to enjoy!

If I can remember to snap a photo I'll post all about N's birthday feast when we're back to our regularly scheduled programming, but for now try a little nibble of Switzerland!

Curried Two-Potato Lentil Soup

Curried Two-Potato Lentil Soup (adapted from Minimalist Baker) is canned up in quarts for big pots of comfort over the winter. Homegrown carrots and kale make it extra nutritious and special!

Ah, Boxing Day. It's quite possibly my favourite day of the whole Christmas holiday week, since (for the most part) the hubbub is done, the gifts are opened, the gluttony has ensued and we can just take the day to get back into routine and relax. It is specifically for days like this that I love having soup jarred up in reserve on my shelf - all I have to do is crack one open, dump it into a pot with a little water or broth (or tomato juice, which actually worked so well in this!) and let it heat up. Can we say almost instant comfort food?

What I also love about this soup is how versatile it is. Don't want to can it (or don't have a pressure canner)? Simmer away on the stovetop until everything is cooked and store in the freezer. Not vegetarian? Toss in some cooked meat (say...Christmas turkey?) and use chicken broth. In fact, my mom even added the last of a can of coconut milk (about 1/3 cup) to hers to make it more creamy and tossed in extra pepper for kick. This version is relatively mild in heat, but still flavourful and hearty enough that you won't be tempted to go back to the cookies (or ever present panettone at my house) or need a food coma-style nap!

How was your holiday break (whether or not you celebrate Christmas)? Let me know in the comments below!

Biscotti di Vino Rosso Speziati

Biscotti di Vino Rosso Speziati are dainty cookies filled with the flavours of mulled wine with an added crunch from black sesame seeds. Perfect for accompanying fortified wine after a meal or on a cheese board for a unique, lightly sweetened treat this holiday!

Ever been trying to multitask and got so cocky with your "skills" that you totally mess things up? Yeah - that was almost me when it came to photographing these cookies. Thankfully my reliable taste-tester had asked for a second one so I snagged a photo before it too disappeared!

I cannot believe I made a huge (read: double) batch of these "grown up", two bite cookies and almost forgot to photograph them! This is the perils of trying to do everything at once during peak term-paper, report card and traveling season, but I can assure you that they are well worth making yourself if you enjoy the scent and flavour of mulled wine! I opted for black sesame seeds and white sanding sugar for my coating to give the cookies a bit of sparkle and nutty crunch, and would recommend not skipping the freezing step under any circumstances, as these cookies are relatively delicate and this helps hold them together. The Italian guests we had over last week enjoyed these dipped into dessert wine after dinner as they aren't too sweet, and I bet they'd be perfect on a cheese platter too.

I will be back posting after Christmas, so have a great holiday and thanks for another great year!

Biscotti di Vino Rosso Speziati
Adapted from Domenica Cooks 
Makes ~24
2/3 cup extra-virgin olive oil
3/4 cup sugar
1 1/2 tbsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground white pepper
1/4 tsp ground nutmeg
1/4 tsp ground cloves
Pinch of fine sea salt
2 tsp vanilla extract
zest of 1/2 orange
3/4 cup dry red wine (I used a Merlot)
1 1/2 cups "00" semolina flour (I used one labeled "for pasta")
1  cup all purpose flour
1/2 cups spelt flour
1 tbsp baking powder
1/2 tsp baking soda
black sesame seeds, to top

1. In a bowl, whisk together the oil, sugar, spices, salt, vanilla, orange zest and wine until well blended.
2. Add the flours, baking powder and baking soda, mixing until well blended.
3. Cover and let sit 30 minutes.
4. Use a tablespoon measure or scoop to form the dough into balls, and roll them in the black sesame seeds to coat.
5. Place the cookies 1 inch apart on a parchment-lined baking sheet and freeze 1 hour. 
6. Heat the oven to 350F.
7. Bake for about 22 minutes, until set but not dry. 
8. Transfer the cookies to wire racks to cool completely. Store in an airtight container up to 1 month.