dairy free – ORGANIZED CHAOS

Not really M&M cookies

August 25, 2017August 25, 2017Leave a comment

The Not Really M&M Cookies

(vegan and not healthy)

2 cups of flour
1 Tbs cornstarch
½ tsp salt
1 tsp baking soda
¾ cup brown sugar
½ cup sugar
¾ “butter” (I use earth balance)
1 NOT-egg (either flax egg or the Follow your heart “eggless egg)
1 tsp vanilla
1 bag of Unreal chocolate gems (I used the peanut ones)
+ about 2 oz of dairy free mini chocolate chips

Mix flour, cornstarch, salt, baking soda in medium bowl
In separate bowl mix the sugars, add in melted butter, and “egg”. Stir well, add vanilla.
Slowly pour the dry mixture into the wet, stirring as you go.
Finally add in chocolate pieces.
Refrigerate about ½ hour until it firms up a little.
Preheat oven to 350 degrees.

On baking pan, spoon about 1 Tbs of cookie dough, leave about 2 inches between scoops (they will grow).
Bake 10 minutes, allow to cool on cooking rack.

Mushroom Risotto

March 11, 2016March 11, 2016Leave a comment

1 small sweet onion
2 garlic cloves, minced
2 cups coconut milk (I love the So Delicious Organic Culinary Coconut Milk)
2 cups of cooked brown rice
1 ½ cup chopped mushrooms
1 cup peas
2 tbs coconut oil
1-2 Tbs Nutritional Yeast
Salt and pepper to taste

-Cook rice according to package and set aside
-On medium heat, melt coconut oil and sauté onions and mushrooms in large pan. About 5 minutes, stirring occasionally, until onions are slightly browned.
Pour in coconut milk, and broil to a slow boil. Stir in nutritional yeast.
Add in the cooked rice and peas. Continuously stir for about 5 minutes until flavors are blended. The sauce will thicken up quickly.
Sprinkle salt and pepper to desired taste.

Vegan French Toast

February 9, 2014August 7, 2015Leave a comment

Vegan French Toast for 2

Loaf of your favorite vegan bread (I used ciabatta), cut into slices
1 cup almond milk
1 Tbs nutritional yeast
2 Tbs flour (I used oat flour)
1 Tbs maple syrup
1 Tbs cinnamon
dash of nutmeg
pinch of salt
Olive oil spray for pan

1. Whisk together milk, nutritional yeas, flour, cinnamon, nutmeg, and salt, until combine well.
2. Using a small, shallow, flat Pyrex dish, pour half of mixture into dish. Piece by piece dip slices into the mixture, and flip, allowing the liquid to coat the front and back of bread.
3. Spray pan with olive oil spray. On med-high heat, place dipped bread on pan, and cook for a few minutes until slightly brown on each side.

4. Serve with fruit, and more syrup!