Vanilla Bean-Molasses Snickerdoodles!

Ah, what better way to celebrate the beginning of fall then with some EPIC AWESOME cookies!! Seriously, these lil' molasses-spiced morsels have the perfect balance of flavor & texture: slightly crisp on the outside.....but pillow-y soft inside. And yes, these actually received the title of "best cookie ever" from my hubby (who greedily nabbed 3 as soon as I pulled them outta the oven!)

Ready to get baking? Alrighty then, lets start with the goods....

For the Cookies:

• 1 2/3 cups + 1/2 cup unbleached all-purpose flour (forgive the odd measurement....i had to adjust it to get the consistency just right)
• 1/4 tsp. sea salt
• 1 tsp. baking soda
• 1/2 cup vegetable oil (i used pure canola oil)
• 1 cup natural cane sugar
• 1/4 cup molasses
• 1 tsp. cinnamon
• 3 Tbl + 1 tsp. nondairy milk (almond is my 1st choice, but soy would work too)
• 1 1/2 tsp. vanilla extract (or if you have it, vanilla bean paste!)

For the Cookie Topping:

• 1/2 cup natural cane sugar
• 2 tsp. cinnamon

Now that you've gathered everything, put your apron on & lets do this....

1. Get that oven preheated to 350F & line two cookie sheets with parchment paper (no greasing or nonstick spray necessary).  Then mix your 2 topping ingredients together on a large rimmed plate & set aside.



2. In a large bowl, combine the flour, salt, & baking soda & mix well so it's all incorporated evenly. In another large bowl, whisk together the oil & sugar thoroughly (so my arm wouldn't fall off, i used the whisk attachment on my hand mixer).

(^^^ the dry mix)

(^^^the whisked oil/sugar mix)


3. Next, stir the molasses, cinnamon, vanilla, & "milk" into the oil/sugar mixture (I used the whisk attatchment again here).



4. Then slowly mix in the dry ingredients.....you can use the whisk at the start, but then you'll have to switch into manual & dig in with your hands.  Kneed it together until a nice dough forms, but don't overwork/overknead the dough! Don't want tough cookies....they might beat up on ya.



5. One-by-one, take small portions of the dough & roll into balls (with about a 1 to 1.5 inch diameter) Press them into disks and carefully pat them into the sugar topping. I know, this step seems tedious but it's soooo worth it....just get yourself working assembly line style & blare some good music.




6. Lastly, place the cookies on the lined cookie sheets & bake for 10-12 minutes....till the edges start to turn a faint golden. (I did mine exactly 11 minutes).  Or if you like them extra soft/chewy, pull them out at 10 min.

Let these sit out on the trays for a bit to cool & try not to eat them all at once.  If you need to store them, let 'em cool completely then keep them in a tupperware at room temp. And wallahh! Cookies a la deliciouso!

Clingman Cafe

Hey yall! Sorry for lack of post over the last week....been busy with the end of summer drawing near. (*ahem* squeezing in pool time!) But I thought I'd throw out there some of my dinner creations at my lovely, lil' Clingman Cafe!

 

                                                (^^^ Me & my buddy Chuck in action!)

 I was lucky enough to find a fun, local restaurant to work at after moving from Charlotte. No more corporate kitchens for me! I went through enough of that. Granted, this may possibly be the smallest kitchen I've known, but don't let that fool you!

                                   

For the most part, we have an eclectic cafe food menu....sandwiches, paninis, salads, wraps, soups, deli sides, some baked goods, full breakfast....

Take for example, our popular Portabello Goat Cheese Panini: toasted foccacia bread, goat cheese, baby spinach, shaved red onion, marinated portabello mushrooms, housemade olive tapenade, & a drizzle of balsamic vinaigrette.

Or perhaps one of my experimental creations, like this Curried Chickpea Salad Wrap with provolone cheese & baby spinach (don't worry! the recipe for my curry chickpea salad will come in a later post....it's divine!)

But the real magic (& my fav part) goes into the dinner menu.  As head dinner chef, I get to come up with a unique menu that changes each week, utilizing our vendors & limited space.....it's like Iron Chef!! I'm given the space & ingredients....now get creative! That's what makes me enjoy it so: the challenge & the creativity.

**Important side note: Though I am vegan, I've been cooking with all types of ingredients for years, & regularly produce meals & items that are NOT vegan.  Yes, cooking vegan is my ultimate passion, but I enjoy cooking all types of cuisine for others....& it's usually part of a culinary position.**

But on to dinners yes? Currently, I've been running alot of Flatbread Pizza specials because a) they sell well and b) they're a great empty slate....so many possible options!  (Easy to get funky with at home too; try using a pita, naan bread, or a par-baked crust for added conveniene & faster cooking) Below is one of my most popular, the Fiesta Fusion Flatbread....

A base of black bean spread & fresh salsa, topped with sliced roma tomato, red onion, spinach, diced tempeh, & a blend of pepperjack & mozzarella cheese!

Or perhaps the Pesto Veggie Flatbread.....marinated artichoke hearts, sundried tomatoes, & baby arugula on a base of herbed goat cheese.  Topped with mozzarella & a swirl of housemade basil pesto!

If you're more traditional in taste, perhaps the Margherita Flatbread....classic tomato-basil marinara with shredded fresh basil & fresh mozzarella.

Also in the mix are the special dinner events, like when the cafe is rented for a private party....or there's a business meeting that needs a multi-course catering.  Then I can kick it up a notch & do some funky dishes like the following.....how about a chilled avocado & cucumber gazpacho with cumin-roasted corn & fresh cilantro? yes please....

Then maybe a tasty salad of baby arugula, chargrilled mango, prosciutto, toasted coconut, & poppyseed dressing....My boss loved this dish, but laughed so hard at the point of a vegan handing him proscuitto =P

How about a flavorful entree? Enjoy Sauteed Shrimp and Herb Gnocchi with Baby Spinach, Spring Sweet Peas, and Button Mushrooms in a Dijon-White Wine-Orange Scented Sauce....

Now, coming into fall and the holidays, I can change my focus & shift into some different seasonal foods & heartier dishes. Also, be on the lookout for more plated dinners & special caterings as we will be leasing the cafe out for private holiday parties! Crazy to think, but all that is right around the corner. I'll keep yall posted on foodie goodness at Clingman, but soon to come = reviews of some other asheville eateries & some of my favs! But in the meantime, come on down to Clingman & visit me....let me make you something yumilicious =)

Creamy (Spicy!) Peanut Kale

 I must admit, I'm a sucker for any tasty veg dish with a flavorful peanut sauce.  Perhaps this is part-in-fact to my peanut butter obsession (see previous post!) So after friend (& loyal customer at my cafe), David Sluder, gave me a large assortment of local, garden-fresh veggies, I knew I had to get experimental.  The garden bounty included: bell peppers, baby eggplant, & a big ole bag o' kale.....I went with the kale.

Kale is a freakin' superstar, but it's so often overlooked.  For years in the 80's & 90's it was that odd garnish on your plate or the bed on which your actual "meal" was presented.  Well that time is over! Now kale is being hailed as the most nutritious vegetable in the world....DANG! Besides that it has a crazy high antioxidant concentration, check out the nutrition stats below...

Gee Whiz!! And that's only for boiled kale....think what it's un-cooked, raw benefits must be!
So, I go through all that to say.....it doesn't have to taste like a plastic-y garnish.  It is good & can taste good too. Now enters my experiment: why not make kale in a way that includes a rad, protein-rich, spicy, creamy sauce?? Sounds t-t-t-tasty! Here we go.....

Camille's Creamy (Spicy) Peanut Kale

1 Tbl onion powder
1 heaping Tbl minced garlic (or if you must, garlic powder)
2 Tbl nutritional yeast
1/3 cup peanut butter (I used PB &Co's Heat is On....so the PB is already pretty spicy)
2 Tbl Bragg's liquid aminos (or soy sauce)
2 Tbl apple cider vinegar
3 Tbl agave nectar
1/4 cup vegetable broth or water (I used veg broth...more flavor!)
1 large bunch kale, ripped up & de-stemmed

Let's start off with a note on the kale.....it sucks if it's undercooked.  Then the stalks & stemmy bits are too hard & the leaves are very al-dente.  It's juuuuust right when tender & the color is a deep green.....bright green = not done/undercooked.   but when it starts turning too dark & brownish = overcooked.  I decided to steam my kale since that allows it to retain the most nutrients.  (Boiling just lets all the healthy goodness leach out into the water)  But back to our recipe....

Step 1 - Clean that kale! Cut off all the big stems. Rip off the leafy bits with your hands....in little chunks for bite-size bits or in longer strips if you desire. Then rinse under cool water.

Step 2 - After the kale is rinsed clean, shake it out well in a colander (or put it in one of those handy salad spinners if you got one).  Then place in your steamer with the water at a rolling simmer. (**if you dont have a steamer, you can macgyver one up by placing your kale-filled colander, covered with a lid, over top of a pot filled with simmering water.....same effect)

Step 3 -  Let kale steam while you prep the peanut sauce.  Granted I didn't time it, but it takes the kale about 20-30 mins to steam. If your steamer doesn't have a timer, you can use my clues for checking it's doneness =)

Step 4 - Peanut sauce time! Combine all the ingredients in a large bowl & whisk like crazy! It takes some *umph* to whisk peanut butter smooth, especially when involving other ingredients....but you can do it! Just think of the biceps you'll have to show when you're done....

And if you don't have any spicy peanut butter, that's fine.  You can just use regular & omit the heat.....or you can add a bit of cayenne & chili powder to the mix, just kick it up to your liking.

Step 5 - When the kale is done steaming, drain it off & toss thoroughly with the peanut sauce. Make sure it's all evenly coated in creamy goodness....

Final Step - Serve and devour.  If for some insanse reason you don't eat it all right then, you can store it in a tupperware in the fridge (& it's just as tasty as a cold salad). Tah dah!!

Garnished with a sprinkling of sesame seeds....

Look at that velvety, peanut buttery goodness.  Lets see how fast yours gets demolished.....mine didn't last the enitre day. Nom nom nom....

Stuff You Should Check Out

So after doing a bit of grocery shopping, I thought I'd let yall know about some of my fav vegan items, as well as some new products I decided to try. Goodness though, letting me into a grocery store is like putting a shopoholic in the world's biggest mall.....1) it's sooooo freakin intruguing & interesting! 2) you want to look at everything! 3) you want to (& sometimes do) buy way more than you should....

but anywho, let's start with one of my addictions, peanut butter! it's delicious, it's protein-packed, it can go into sweets or savories.....heck, it's just darn good.  I always have a couple jars on hand....

The Skippy Natural might be my hands-down favorite basic peanut butter.  It's all natural, but doesn't separate like other natural peanut butters (i definitely hate having all the oil up top, then the bottom of the jar being rock-hard....boo).  It also has that great, classic PB taste that you remember as a kid....super smooth & great for any use.  The Peter Pan Whipped is my fav for using in desserts & eating off the spoon.  It is light & creamy, & not at all dense.  Works great in frostings or mousse. Also doesn't have any of that nasty HFCS (high fructose corn syrup....it's the enemy) like other conventional PB's.  And finally, the PB & Co. Heat Is On....talk about the best PB for thai peanut sauces & dishes, stir-fries & lo-mein....it has just the right amount of heat & is the perfect base for any asian-infused peanut dish. Also as a great salty snack with celery sticks.

Now, I can't talk about PB without involving it's lover, marshmallow fluff!

Introducing....Ricemellow Creme!! The one & only vegan marshmallow fluff. Regular marshmallows contain gelatin (which comes from pig & horse feet....eeewwww) & regular fluff contains egg whites (for that airy, whipped consistency).  This stuff is uber tasty, but I must say, is not quite the same as regular fluff.  For one, it's a beige color since it's not bleached white. And two, the consistency is not as dense or sticky. Still tastes great & 'mallowy....but don't be dissappointed when it's not like the original. 

Next on my list....a new product I tried randomly....Dr. Lucy's cookies.

So Cody (aka - my hubby) got a hardcore craving for cookie dough the other day, & me....just got a good ole' hankerin for some sugar cookies. Picked these babies up on clearance....score! Lucy's Sugar Cookies, have that crisp, but not too hard, crunch & great vanilla sugar flavor, complete with sugar crystals on top.  Not only are these vegan, but they're free of nuts & gluten too. My only complaint is that the packages are kinda small.

Now, when it comes to a vegan butter substitute, I ALWAYS use Earth Balance Original.  It tastes more buttery than butter itself.

It's fantastic for every place you would use butter, & for all methods of cooking where you'd use butter....sauteing, pan-frying, etc. But the other day, the Olive Oil Earth Balance variety was on sale (vs. the Original's blend of a couple vegetable oils).

It was really tasty! Melted a bit easier than the original variety.  My only issue is that it can only be used as a condiment & won't hold up to many cooking methods since olive oil has such a low smoke point......um, explanation you ask? Olive oil has one of the lower smoke points of most oils, meaning that the oil will start to smoke & break down once it gets too hot....Bad news!!  for olive oil, it's usually around 320F, but for safflower oil it's 500F. so, for the future, I'll prolly just stick to my Original earth balance since it's more versatile. (& Yes, I know, you want my Hello Kitty toaster.....but you cannot has!!)

On the topic of substitutes, my favorite mayonaise substitute is *shockingly* not Vegenaise! Instead it's...

Spectrum's Light Canola Mayo! I was never the biggest mayo person to begin with, but sometimes you just have to make a vegan "chicken" salad, or a salad dressing, or a spinach dip....then I reach for this stuff.  It's a ton healthier & less fatty than other options & the flavor is not overpowering or too vinegar-y. Also, I hate how Vegenaise has to be always kept refrigerated.  Spectrum's mayo is shelf-stable until it's open, then it goes in the fridge. The last perk? It's usually the cheaper vegan mayo option.

My last review of the post = my most used seasoning. It basically gets used like a salt shaker in my kitchen....

If you guessed Nutritional Yeast....you win!! Perhaps you're asking, what the heck is nutritional yeast? **Lesson time** It's an inactive yeast that is a yellow-beige color & comes in either flakes or powder. It has a unique cheese-like, kindy nutty flavor & is an insanely high source of vitamin B12 (which vegans need since the only other natural forms are animal sources).  I shake it on salads, pasta, stir-fries, casseroles....almost anything savory. It's my equivalent to Emeril's "BAM" seasoning, just adding that boost to send a dish's flavor over the edge. You can buy it in bulk bins at natural grocers, but I would 1st recommend buying one of these handy shakers from Red Star since you can reuse the container.

Well now, that's a good start to some handy, tasty products. Next grocery trip experience will be quite soon, due to the fact that tomorrow is pay day =)  ooohhh, happy day!

Vegan 101

Howdy there!
So before I jump headlong into this blog & everything, I wanted to give yall a lil background....what really does "vegan" mean? Why am I vegan?  Heck, I even had someone once ask me if bacon was vegan! (um, not quite....) But regardless, here's to a bit o' the basics.....

A vegan diet/lifestyle (pronounced Vee-gun, by the way), avoids using or consuming any animal product.  This includes dairy, eggs, meat, seafood, as well as products like leather, silk, & fur.  Sometimes you'll see the above & below logos on certified vegan items, but not always.

The biggest thing I've learned being vegan is that you've GOT to read labels religously! You'd be shocked how many hidden animal ingredients are in things like chewing gum, some soy "cheeses", bread, marshmallows, etc.  And if you're going out to eat, you can't be scared to ask questions. You won't know if your "fresh sauteed vegetables" were cooked in butter or olive oil if you don't ask!

Don't know about yall but I'm a very visual learner....so perhaps this food pyramid pic will help =)

Sooo, you're prolly asking "WHY vegan?!?" "What DO you eat??" "What are the benefits?"
Personally, I'm vegan for a couple basic reasons...(I'll just give you the brief summary, but if you have questions, comments, etc....feel free to ask me!)

• The Animals - I don't believe in the harsh treatment & production methods of acquiring animal foods. Even organic, free-range chickens are kept crammed in poorly ventilated coops (not much better than the small cages) and slaughtered the same way as regular chickens.
• The Workers - People involved in alot of today's commercial farms & slaughterhouses are treated just as poorly as the animals....given no voice or freedoms. Or suffering tragic wounds from the equipment, machines & unsatisfactory protection.
• The Environment - Did you know that 7 trillion tons of livestock manure is produced every year, & almost all of it ends up back in our water system?? Or that since 1967, an acre of forest is destroyed every 5 seconds to supply land for fast-food beef cattle alone?? ok....enough said.
• Your Health! - Talk about some incredible health benefits! Being vegan reduces heart disease, stroke, cancer, diabetes, sinus troubles, migraines, kidney disease, obesity, cholesterol, etc.  And studies show it increases your life expectancy by 7 to 15 years!!!
• My Past Health Issues - Having had open-heart surgery when I was younger, heart health is definitely a priority for me! And by going vegan, you eliminate most saturated fats from your diet, & thus lower your cholesterol & improve heart health. (This is since all naturally occuring saturated fats come from animal products alone)

So why vegan you ask?  Why not?!? I'm definitely not trying to get preachy at all.  Simply explaining something I'm passionate about & that I firmly believe in.....the choice is personal & every person is entitled to make their own choice.

And ahhhh, I know this is one of the least exciting, thrill-seeking, jaw-dropping posts I'll make, but it's a necessary foundation.  Hope yall have at least learned something new or about myself. Cheers  =)