Tag Archives: vegetarian

Peanut Butter Protein Cookies

Recipe: Peanut Butter Protein Cookies

Peanut Butter Protein CookiesThese cookies are really delicious and they’re healthy! They’re a cross between an oatmeal raisin cookie and a peanut butter cookie. You can add in raisins and chocolate chips if you like, or leave them out if you don’t.

There’s no added sugar in these. The sweetness comes from the banana. I prefer to use unsweetened vanilla almond milk, and natural chunky peanut butter (no sugar added).

This recipe makes about 12 cookies, and you could totally eat all of them in one sitting with no guilt. Okay, with minimal guilt. Make these in advance and they are great for a quick breakfast to grab while running out the door.

Peanut Butter Protein Cookies
Peanut Butter Protein CookiesPeanut Butter Protein Cookies

Peanut Butter Protein Cookies
Recipe type: Cookies, dessert, breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 1 cup oats or oat flour
  • 1 scoop vanilla protein powder
  • 1 ripe banana
  • 2 Tbsp peanut butter (or almond, cashew, sunflower, etc)
  • 1 Tbsp almond milk (or other non-dairy milk)
  • 1 Tbsp chia seeds (optional)
  • 1 Tbsp raisins (optional)
  • 1 Tbsp mini chocolate chips (optional)
  1. Preheat oven to 350º F.
  2. Lightly spray cookie sheet with cooking spray.
  3. Grind oats in food processor.
  4. Add in protein powder and chia seeds. Blend both until well mixed.
  5. Add peanut butter, banana, and almond milk and blend on low until a dough forms. Add more milk if needed.
  6. Stir in raisins and/or chocolate chips.
  7. Form into tablespoon size cookies and bake for 8-10 minutes.

Peanut Butter Protein CookiesPeanut Butter Protein Cookies

Raw Recipe: Crackers!

Last weekend we went apple picking, and lots of apples means dehydrated cinnamon apple slices. Since I dusted off the dehydrator, and also saw my abundance of flax seed meal, I decided to try my hand at crackers again. Last time I made them (a few years ago), I used peppers, tomatoes, onions, garlic, flax, etc, but I forgot one major factor…I don’t like the flavor of dried tomatoes. I was also brand spanking new at the whole raw diet thing so, they weren’t terrible, but I definitely didn’t have a desire to make those again.

This time I was nervous because unlike normal baking, raw foods prep is kind of weird…The textures are different, and it’s kind of a ‘learn as you go’ thing. I work well when I have a clear set of instructions to follow…

For this batch I kind of merged these two recipes http://www.therawtarian.com/basic-raw-cracker-recipe and http://vegetarian.about.com/od/beverage1/r/rawflaxcrackers.htm (thanks Twitter friends @istabmyself and @donnyspi). I used 2 Tbs sunflower seeds because that’s all I had, they would probably be good with even more. I just kind of threw in some random stuff from the cabinet.

I used:

3/4 cup ground flax meal

1/4 cup chia seeds

1 1/2 cups filtered water

2 Tbs sunflower seeds

1 Tbs liquid smoke

1 Tbs nutritional yeast

1/2 tsp sea salt

1 tsp garlic powder

1 tsp Mediterranean seasoning


Mix the flax meal, chia seeds, and water together in a bowl. Cover and let sit 1-2 hours.

The best description for this mixture is gelatinous…it’s very gloppy. After the 2 hours, it was a lot thicker, but not dry.

Mix in the rest of the ingredients.

Spread on Teflex sheet/parchment paper/fruit roll sheet.

Dehydrate until hard. I was afraid they were going to be a little too thick because I only have one sheet for my dehydrator, but they came out the perfect thickness. I dehydrated them for about 20 hours on one side, scored them, flipped them, and then finished for another 4 hours. Total dehydrating time was about 24 hours. I like mine crispy.


These came out surprisingly well! Right now, I keep grabbing a couple, eating them at my desk, walking back to the dehydrator, back to the desk, etc. This is a great basic recipe. I think next time I will add spicier flavors and pair it with some guacamole.

Pumpkin & Corn Curry Soup

This post is part of the Virtual Vegan Potluck. Click on the Back and Forward links at the bottom of the page to go directly to the previous and next recipes. =)

I *love* this soup. You can make it as spicy or mild as you like (I like it HOT), it’s pretty much fool proof, and it’s delicious. Honestly, I was never a huge pumpkin fan. That was until I made this soup and pumpkin dumplings one year for Thanksgiving. This almost tastes like a creamy potato soup or a corn chowder. It makes good lunch by itself, and a great soup to dip (vegan) grilled cheese in.

1 tablespoon extra virgin olive oil
2 cloves garlic, minced
1 teaspoon cumin
1+ tablespoon red curry paste
1 15-oz can pumpkin
1 15-oz can Fire Roasted Diced Tomatoes with Green Chiles
1 can roasted corn kernels
1/2 cup Jalapeno- Cilantro Salsa*
1 cup vegetable broth
1 14-oz. can coconut milk, as needed
Sea salt and fresh ground pepper
cilantro, to taste
1 teaspoon agave
lime juice, to taste


*The original recipe called for jalapeno-cilantro salsa, but I buy jalapeno salsa and mix in cilantro paste to taste.




I like to use at least 1 tablespoon of curry paste, but you can add as much as you like. Since curry pastes can have varying degrees of heat, try adding as directed on the packaging. For this one I used 2 tablespoons and it had a good kick.


Curry paste


Heat the olive oil in a heavy pot over medium-low heat and add the garlic, cumin and curry paste; stir for one minute.

Curry paste, garlic, olive oil


Add the pumpkin, fire roasted tomatoes with green chiles, roasted corn, and salsa. Stir to combine.


Corn and pumpkin


Add the broth. Heat through to a simmer, and add the coconut milk. Season with sea salt and ground pepper, cilantro and agave. Heat through gently and bring to a slow simmer.



Taste test and add the fresh lime juice to brighten the flavor. Stir. Add more spice if you need more heat; add more agave and/or coconut milk if you need less heat.



This soup goes great with Cheddar Bay Biscuits. For this meal, we decided to dip in some homemade crusty bread and grilled cheese made with Daiya mozzarella.

Vegan Fling   Virtual Vegan Potluck   Foodie McBooty