Healthied up Oatmeal Chocolate Chip Cookie Bars

I make these bars two different ways depending on the company I’m serving. I make the first version for my family, it’s oil free and uses less sweetener so it tastes a bit healthier and results in a more cake-like cookie but is still delicious!

The second version is good for convincing company that being vegan doesn’t mean sacrificing flavor! It has a small amount of oil and more (unrefined) sweetness and tastes and crunches more like traditional cookie bars, but is still relatively healthy compared to regular vegan cookies. Try both recipes to see which one is your favorite! Enjoy!

Healthied Up Vegan Oatmeal Chocolate Chip Cookie Bars

Oil-Free & Less Sweet Version:

  • 2 C. Whole Wheat Pastry Flour (for Gluten Free option substitute Cara’s all purpose GF mix)
  • 1/2 C. Rolled Oats (use certified Gluten Free for GF version)
  • 1/2 C.  raw agave
  • 1/2 C. unsweetened Apple Sauce
  • 1 T. Ground Flax Seed
  • 1/2 C. Almond Milk
  • 2 t. Vanilla
  • 1 t. baking powder
  • 1/2 t. sea salt
  • 1/2 C. Vegan Chocolate Chips

Method: Preheat oven to 350 degrees. Combine flour, oats, ground flax, baking powder and salt in a large bowl with a wire whisk. Add agave, apple sauce, almond milk, vanilla and chocolate chips. Stir til just combined. Pour into an 8×8 pan. Bake for 20-25 minutes. Do not over bake, that’s the secret to the awesomeness of these babies. Let cool for 10-15 minutes then cut into 16 squares.

Tiny Bit Naughty Version:

  • 2 C. Whole Wheat Pastry Flour (for Gluten Free option substitute Cara’s all purpose GF mix)
  • 1 C. Rolled Oats (use certified Gluten Free for GF version)
  • 1/2 C.  raw agave or pure maple syrup
  • 1/2 C. raw sugar
  • 1/4 C. Coconut Oil
  • 1/4 C. Almond Butter
  • 1 T. Ground Flax Seed
  • 1/2 C. Almond Milk
  • 2 t. Vanilla
  • 1 t. baking powder
  • 1/2 t. sea salt
  • 1/2 to 1 full C. Vegan Chocolate Chips (depending on your chocolate meter)

Method: Preheat oven to 350 degrees. Combine flour, oats, raw sugar, ground flax, baking powder and salt in a large bowl with a wire whisk. Cut the coconut oil and almond butter into the flour mixture. Add agave, almond milk, vanilla and chocolate chips. Stir til just combined. Press into an 8×8 pan. Bake for 20-25 minutes.  Let cool for 10-15 minutes then cut into 16 squares. 

Try to eat just one.

Holy Freaking Crap!

Check me out today on the FORKS OVER KNIVES HOME PAGE!!!

Happy MOFO to me!!! WOOHOO!!!

Whole Grain Pretzel Buns or Rolls

After all the ogling over that veggie burger yesterday, are you ready to check out these pretzel buns?

They are super simple to make and are oh-so-worth the time.

Whole Grain Pretzel Buns or Rolls

Ingredients:

  • 2 C. white whole wheat flour
  • 2 C. organic unbleached flour
  • 1 t. salt
  • 1 1/4 to 1 1/2 C. warm water
  • 1 T. active dry yeast
  • 2 T. vital wheat gluten
  • 1 t. raw agave
  • 1 t. soy lecithin or extra virgin olive oil (softens the bread a bit)
  • sesame seeds or kosher salt for sprinkling.

Method: In a bread maker or other kneading apparatus (possibly your hands) knead all of the above ingredients for 10 minutes. Let rise for 30 minutes. Punch dough down, divide into 8 hamburger buns or 12 rolls. If making hamburger buns, smash each piece of dough down firmly with your hands, making 3 or 4 inch rounds.

 Let dough rise for 15 more minutes. In the meantime, bring to a boil: 2 quarts (8 cups) water with 1 T. kosher salt and 4 T. baking soda.  When the water comes to a rolling boil, Poach 2 buns at a time for one minute, turning over halfway through.

Remove buns with a slotted spoon. Slash each roll 3 times across the top with a sharp knife. Quickly Sprinkle with a bit of sesame seeds or kosher salt. 

Repeat until all buns are poached. Let rest while oven preheats to 400 degrees.

Bake for 20-25 minutes for hamburger buns or 15-20 minutes for rolls. Please use parchment paper to bake on, otherwise you will need a chisel and a hammer and quite possibly ruin your favorite baking sheet.

Pretzel Buns/Rolls are best eaten the day they are made.

This recipe is shared at VVP6 here

Black Bean Veggie Burger with Guac on a Pretzel Bun

Now this is the way to kick off the Vegan MOFO! I’ve been on a quest to perfect the veggie burger since I went veg. It needed to be hearty, not crumble everywhere and taste delicious. I loved the Black Bean Veggie Burger at Smashburger, until I found out that neither the burger nor the bun were vegan and the calorie count was 670 stinking calories and 36 fat grams, -without sides! Blast!

Black Bean Veggie Burger

Adapted, veganized and healthified from this awesome recipe. 

  • 2 cans black beans, drained and rinsed
  • 1/4 C. chopped cilantro
  • 2 t. hot sauce (I like sriracha)
  • 1/2 C. grated pepper-jack cashew cheez or other vegan cheese shreds
  • 1/4 C. finely minced red onion
  • 2 T. vital wheat gluten or 2 T. ground flax seed (binders, gluten works best for a non-crumbly burger, but if you’re gluten free, flax is a decent sub)
  • 1 t. ground cumin
  • 1/3 C. masa harina (finely ground corn flour, the kind used for making tamales)
  • 1 clove minced garlic
  • 1 minced jalapeno, seeds and ribs removed for less heat if desired
  • 2 T. nutritional yeast
  • 1-2 t. spike seasoning
  • 2 T. Water

It really needed a vegan makeover….

Method: In a large bowl, mash beans with a potato masher, leaving some beans whole. Add in all other ingredients and mix with your hands until all combined. Refrigerate burger mixture for 30 minutes. Preheat oven to 400 degrees. Remove from fridge, divide into 8 portions. Roll each portion into a ball and smash into a thin 3-4 inch round patty with the palm of your hand. Spray a baking sheet with cooking spray. Arrange patties on tray, spray tops of patties lightly with cooking spray. Bake for 20 -25 minutes, turning once.

Serve up with some of these home baked oven fries (1 potato/sweet potato per person, cut into fries, toss all in a large bowl with a small amount of olive or coconut oil, seasonings/salt/pepper to taste bake at 450 degrees for 20-25 minutes or until golden brown and crispy) and this cucumber salad. Top with guac, lettuce, tomato, pickles, sliced onion, sliced jalapeno (if you like it like that), sliced pepper jack cashew cheez (not pictured, used up the last of it in the burgers), organic ketchup or bbq sauce and of course, dijon mustard. Best served on a whole grain pretzel bun… Recipe for the pretzel bun coming tomorrow!

The Bear 100 – Curtis #823

Okay, I know I promised you I wouldn’t post until Monday, but my brother Curtis is running an ultramarathon today, one that is 100 miles long with an insanely difficult mountain course. It will likely take him more than 30 hours to complete, The Bear 100.

Curtis and Somer, Ragnar Relay Wastach Back  2011

I’ll have you know that although he seems superhuman, Curtis only started running 4 years ago. He started running shorter distances like a 5k, then a half marathon, then a marathon.

Curtis at the finish of the Las Vegas Rock & Roll Marathon in 2008, looking really tuckered out.

I think it’s an amazing testament to the human spirit and what we are capable of. Curtis eats an extremely healthy whole foods diet. He’s taught me a thing or two about nutrition, indeed, I had my first “chia indoctrination” while running with him a couple of years ago. This is not his first Ultra, Curtis has run the 50 mile Buffalo Run on Antelope Island, multiple times. Last year he ran like 35 miles at the Ragnar Relay Wastach Back on an Ultra team. He has run the Grand Canyon Rim to Rim in a day.

But this is his first attempt at the 100 miler. Join me in showing him a little love and support.

Avon Pass, Curtis and Dan discuss the fine art of creek jumping.

If you comment below, I’ll forward your comments to him! Best of luck Curtis! Love- your sister, Somer

p.s. if you care to track Curtis, click here. His bib number is 823

Update: He did it! He finished the race in 33 hours and 50 minutes!!! WOOHOO!!!

Comment from Curtis Post Finish: Wow! I am very thankful to Somer and the rest of you for your support. Quick update…recovery has gone much better than expected. After getting about 10 hours of sleep I was able to get up and move around with very little residual soreness.

WOOHOO MOFO! Plus- Extra Snappy and Soft Ginger Cookies

Not sure if I’m going to be kicking myself, BUT I’VE SIGNED UP FOR VEGAN MOFO!!! “What is MOFO”, you ask? Well, I’m sorry to disappoint you, but it’s not an acronym for any foul swear words (you dirty birds). It’s an October-blog-fest where vegan bloggers bore you to death blog your socks off all month long. Are you ready?!?

So while you are all waiting to be blown away by a month of vegan radness, I have this tasty little tidbit for you.

Extra Snappy and Soft Ginger Cookies

Adapted from this recipe here at Thom’s vegan blog Don’t Switch off the Light

Ingredients: 2 C. whole wheat pastry flour, 1/3 C. unsulphered molasses, 1/3 C. raw sugar, 1 t. baking soda, 4 t. dried ginger, 1 t. grated fresh ginger, 3/4 t. ground cloves, 1 t. ground cinnamon, a smidgen of cayenne pepper, few grinds of black pepper, 1/2 t. sea salt, 1/4 C. coconut oil, 1/2 C. soy milk, 1 T. vanilla, small bowl of vegan powdered sugar for rolling the dough in.

Method: Preheat oven to 350 degrees. Combine dry ingredients in a large bowl

combine wet ingredients in a small bowl (or measuring cup).

Pour wet ingredients into the dry ingredients, mix until combined.

Measure out cookie dough by rounded tablespoons and roll into balls. Roll each ball in the powdered sugar until completely coated. Place cookies onto a baking sheet and flatten each cookie with the bottom of a measuring cup.

Does anyone’s baking sheet look as gnarly as mine does?

Bake for 8-10 minutes. Once cooled store in an airtight container so that the cookies will remain soft.

Prepare yourselves for Monday!

Simplest Quinoa Tabbouleh Salad


I love tabbouleh. It’s light and refreshing. A while ago my friend Amanda (it’s her amazing and florescent carrot butter on that little whole grain toast in the background) introduced me to a pre-made quinoa tabbouleh salad at Costco, it had extra bells and whistles, like mung beans and brown rice, but it was lacking something so I decided to re-create it at home. I like my simple version better and think it’s more flavorful.

Simplest Quinoa Tabbouleh Salad

4 C. cooked and cooled quinoa

2 english cucumbers, finely diced

2 beefsteak tomatoes, diced (sounds weird on a vegan blog, eh?)

1 bunch parsley, finely minced

1 t. sea salt (adjust to taste)

1/3 – 1/2 C. fresh lemon juice and zest of one lemon (start with 1/3 and add more lemon juice as desired)

Method: Toss all ingredients in a large bowl. Let marinate in the fridge for 30 minutes. Can also be dished over a bed of greens. Serves 4 hungry people.

My friend Shira at IPOM posted a different amazing quinoa salad recipe yesterday. In her post, she included a link to this New York Times article about how increased consumption of quinoa worldwide is decreasing it’s consumption in Bolivia where it’s grown, and the ramifications of that to the health of the people there. Be mindful and grateful when you eat quinoa.


WATCH FORKS OVER KNIVES FOR FREE

You’ve all shown me so much love since I started Vedged Out,

I thought I’d share a little love back.

I picked up my mail this morning and Netflix sent me a SPECIAL OFFER.

Note! This offer is now expired, but you can now watch Forks Over Knives for free Here.

A free trial card to share with as many friends and family as I like. I think that means you can share it with your friends and family too. Go Crazy on Facebook and Pinterest My Friends.

You can instantly watch whatever else you like on there during the MONTH LONG free trial, but if you use this offer, make a deal with me and please watch the following:

Forks Over Knives

Fat Sick and Nearly Dead

Food Inc.

Forks Over Knives, The Engine 2 Kitchen Rescue

Here’s a link to click in case you are too lazy to type it:

free trial offer

And, you don’t need any special equipment to use this offer, you can watch the films on your computer, so no excuses, since I know you all have one. Hurry, offer expires 11/15/12

the code is:

80035667

In the meantime, check out this preview:

Report back and let me know what you think.

Love and Worship, -Somer

Insane Chocolate Layer Cake

What would you do if you had cause to celebrate but you couldn’t just go out and buy any old cake? I mean I could have picked up a specialty vegan cake at City Cakes or Cake Walk, but I’ve tried their not-so-amazing cupcakes, so a 45 minute drive didn’t seem worthwhile for something I wouldn’t LOVE.

So instead, you make the awesomest plant-based cake. Ever.

Okay, well maybe it wasn’t really the best one ever, and this other cake probably wins the healthiest cake contest, but mine was pretty dang tasty.

Insane Chocolate Layer Cake:

This cake features a simple chocolate cake base, layered with chocolate cheezcake ganache, topped with coconut whipped creme and adorned with figs.

For the cakes: 3 C. whole wheat pastry flour (blend it again through your power blender to get it extra fine, I used extra finely ground kamut berries instead of wheat), 2 C. water, 1 C. unsweetened applesauce, 1 C. raw agave, 2/3 C. cocoa powder (I used raw cacao), 1 t. baking soda, 1 t. salt, 2 T. vanilla, 4 T. apple cider vinegar.

Method: Preheat oven to 350 degrees. Lightly oil two 9 inch cake rounds, dust with cocoa powder. Set aside. Combine flour, baking soda, cocoa powder and salt in a large bowl. Then combine water, vanilla and agave in another bowl. Add the liquid mixture to the dry mixture and stir til just combined. Add the 4 T. apple cider vinegar and stir until swirls start to form in the batter. Immediately pour batter into the cake pans and bake for 20-25 minutes or until a toothpick comes out clean. Let cakes rest for 10 minutes before turning out on a cooling rack. Let cakes cool completely. This cake IS NOT made with buckets of white flour, white sugar and loads of fat, so it’s not very sweet or rich, so the batter may not taste like you think it ought too, but the finished product is delicious.

For the Chocolate Cheezcake Ganache: 1 1/4 C. raw cashews, 1/3 C. agave 1/4 t. salt, 1/2  C. dairy free dark chocolate chips, 1 T. lemon juice, 2 T. Cocoa Powder (I used raw cacao), 1 box lite silken firm tofu, 2 T. dry pectin (the kind you use for jam making), 1 C. boiling water.

Method: Place cashews in power blender, grind to a fine powder (if you don’t have a powder blender, soak the cashews for a few hours and skip this step), add agave, cocoa powder, lemon juice, chocolate chips, pectin and salt. Pour the boiling water over the other ingredients and blend until fully combined. Add the box of tofu and blend again. This mixture will be hot and will need to cool in the fridge for a few hours before using.

For the Coconut Whipped Creme: 1 can full fat coconut milk, refrigerated for at least 3 hours.

Method: Open the can, pour off the liquid and save for use in a smoothie, scoop solidified coconut creme into a chilled bowl and whip with beaters or whisk until light and fluffy. See the Veggie Witch method here, I only used one can of coconut as opposed to her 2 cans and didn’t sweeten the creme.

Fresh Figs for decorating

Assembly: Slice the two cakes in half width-wise into layers using a long serrated knife. You will have 4 layers now. Put First layer on a plate or cake platter, spread 1/3 of the cheezcake ganache over the top of the cake. Carefully place the next cake layer on top of the ganache. Repeat until you reach the top cake layer, for the top of the cake, frost with the coconut whipped creme and adorn with sliced figs. This cake MUST be kept covered and refrigerated or the ganache will melt and start to slide everywhere (as it clearly did in my photo shoot).

A Very Vedged Out Lasagna

My friend Heidi at Lightly Crunchy once said to me

“I’m curious about how you’d make vegan lasagna. No cheese?”

(okay, this was really in a comment, since we’ve never really ‘met’. She lives in Canada and I live in Utah, and yes, to answer your next question, I’m vegan and I’m a Mormon, and no I don’t have 10 children or any sister wives despite the size of this lasagna)

THIS is how we do it at Vedged Out.

A Very Big Very Vedged Out Lasagna

1 Package whole wheat lasagna noodles (I like Delallo Organic no-boil flat sheets), you can use gluten-free noodles instead if you like – 1 large diced onion – 2 grated carrots – 2 stalks celery, diced – 5 minced garlic cloves, divided – 1 large diced eggplant – 8 oz. diced mushrooms – 1 head broccoli, chopped – 2 diced zucchini or summer squash – 2 C. chopped baby spinach leaves – 1/2 C. Chopped black olives (or kalamata or green olives depending on your preference) – kernels cut from 1 ear of corn (or 1/2 C. frozen corn) – 1 block sprouted firm tofu – 2 T. nutritional yeast – 1 t. each of dried thyme, basil, parsley and oregano – couple dashes red pepper flakes – 4 oz of this awesome cashew cheez minus the crushed red pepper flakes or other lame vegan cheez – 3 cups unsweetened almond milk – 4 T. whole wheat pastry flour (or 2 T. cornstarch for gluten-free version) – one 28 oz can Muir Glen Fire Roasted Organic Crushed Tomatoes – one 15 oz can Muir Glen Organic Tomato Sauce.

Method: Water sauté onions, celery and carrots until translucent, add all other veg except 2 cloves of the garlic and the spinach. Cook for 5 minutes more until veggies are crisp tender. Add fire roasted crushed tomatoes, spices, salt and pepper to taste.  Set aside.

Crumble tofu into a bowl, add 1 clove minced garlic, the spinach and the nutritional yeast, stir it all together.

In a small saucepan heat the almond milk and the flour or cornstarch, when it comes to a boil, add in the cashew cheez and the last remaining clove of garlic, salt to taste. This is your cheez sauce.

Assembly time! Using a deep dish lasagna pan, pour 1/2 can of the tomato sauce in the bottom. Level it out with a spoon until the bottom is covered in sauce, place 3 lasagna sheets over the sauce, then layer with half of the veggie mixture. Add 3 more lasagna sheets. Layer the tofu mixture and 1 C. of the cheez sauce over the top. Add 3 more lasagna sheets, your next layer you will do the remaining half of the veggie mixture, the remaining half of the tofu mixture and one more cup of the white sauce.

Add your final layer of pasta sheets, top with the other half of the tomato sauce, then drizzle with the cheez sauce.

Bake uncovered for 60 minutes at 375 degrees. Let cool for 20 minute before serving if you don’t want sloppy lasagna. Even better and less sloppy on the second day.

p.s. this dish makes 12 filling servings, you can easily halve the recipe and bake it in a 9×9 square dish. It has zero cholesterol (duh, veggies don’t have cholesterol), is super low in fat and crazy high in fiber. You can really use whatever veg you have on hand, but perhaps not cabbage, or for that matter, brussels sprouts.

Check out Vegan Bloggers Unite today, my first post is live there! Are you a Vegan Blogger? You can post there too.

The lovely Lidia who runs the site is always looking for new material. 🙂 Check out the deets here.