Vegan Chai Tea Cookies

My love for all things chai spiced continues with this recipe for chai tea cookies! I found this recipe through Pinterest and saw that it could very easily be made vegan with the simple substitute of coconut oil for butter. These are so good that your non vegan friends won't be able to guess that they are vegan. 

The original recipe is from The Kitchn, found here: http://www.thekitchn.com/recipe-chai-tea-cookies-recipes-from-the-kitchn-198045

Ingredients:

• 1 cup all-purpose flour 
• 1/4 cup sugar 
• 1/4 cup powdered sugar 
• 1 tablespoon chai tea mix, from several chai tea bags (I used the chai tea mix from a coconut chai tea bag)
• 1/2 teaspoon ground cardamom, optional
• 1/2 teaspoon ground cinnamon, optional
• 1/4 teaspoon salt 
• 1/2 teaspoon vanilla 
• 1/2 cup coconut oil 

Instructions:

1. In a food process, mix together the flour, sugar, powdered sugar, tea mix, and salt. I mixed this together in a bowl, so either way should work. 

Also add in cardamom and cinnamon if chosen to do so. I did to add some extra spice and flavor. 

2. Add the vanilla and coconut oil. Mix until throughly mixed together. 

3. Transfer dough to parchment paper and form into an 8-9 inch log. Wrap the paper around and roll the log smooth. 

4. Freeze or chill dough for 30 minutes. While dough is chilling, preheat the oven to 375 degrees F and line a baking sheet with parchment paper.

5. After dough is chilled, use a sharp knife to cut dough into 1/3 inch thick pieces and place on baking sheet. I had some difficulty with cutting my pieces at first, as they would crumble, so use a sharp knife and be ready to work with your dough. After about 3 attempts, they started to come out whole. 

6. Bake cookies for 10-12 minutes or until visibly browning on edges. 

7. Although I hate to say it, allow cookies to cool for 5 minutes before trying to move to a wire rack.  They are very delicate and crumble easily. 

Enjoy with coffee or tea!

Cranberry Walnut Chickpea Salad

This is a great recipe to have in the fridge for quick and easy lunches! 

You can eat it as is or put on some bread to make a sandwich or even in a wrap!

Original Recipe from The Simple Veganista and can be found here: http://thesimpleveganista.blogspot.com/2013/11/cranberry-walnut-chickpea-salad-sandwich.html

Ingredients:

• 3 cups cooked or 2 cans (15oz) garbanzo beans, drained and rinsed
• 1 cup celery, diced 
• 1/2 cup dried cranberries 
• 1/2 cup walnuts or pecans, roughly chopped
• 1/2 cup scallions, thinly sliced, white & green parts
• mineral salt & freshly ground pepper, to taste 

Dressing:

• 6 tablespoons (1/3 cup) tahini or vegan mayo
• 4 tablespoons (1/4 cup) cider vinegar
• 2 tablespoons water (only needed if using tahini)
• 2 teaspoons maple syrup

Instructions:

1. Start by mixing together the tahini, vinegar, water, and syrup to make the dressing and set aside. 

2. In a medium bowl, mash chickpeas with a fork and add in the celery, cranberries, nuts, scallions, salt and pepper, and dressing.

3. Serve chilled! I ate mine on some bread as a sandwich!

Spinach Falafels

Tried something new for some dinner and lunch options! I love falafels, but I usually don't have the time to make them as I'm currently in school, however, this past week was my summer break and I think with some planning ahead I can make myself falafels and have them last me a few meals to make the time and effort worth it! 

I really liked this recipe because it had spinach added, so it's an extra little way to sneak veggies into your meals! 

Original recipe is from Busy in Brooklyn, found here: http://www.busyinbrooklyn.com/spinach-falafel-burger/.

I added cucumber, mushroom crisped like bacon, and pineapple to my falafel sandwich on ezekiel bread.

Ingredients: 

• 1 lb dried chickpeas 
• 1 1/2 cups baby spinach (lightly packed)
• 1/2 cup parsley
• 3 cloves garlic
• 1 lg onion, chopped
• 2 1/2 tsp coriander
• 2 1/2 tsp cumin
• 2-3 tsp kosher salt, or, to taste
• 1/2 tsp baking soda
• 1 tsp fresh squeezed lemon juice
• light olive oil or canola oil, for frying

I changed the recipe to accommodate for just one can of garbanzo beans (15 oz) for myself.

Instructions:  

1. Rinse and drain chickpeas. In batches, add chickpeas, parsley, spinach, garlic, and onion to a food processor and process until smooth. 

2. Transfer bean mixture to bowl and add spices, baking soda, and lemon juice. 

3. Refrigerate for 30 minutes. (I wasn't patience enough for this and mine starting falling apart while cooking, lesson learned.)

4. In a frying pan, heat oil. Roll mixture into patties and fry patties until crisp and browned on both sides. 

5. Serve alone, on bread, in a wrap, or however you like it!

Busy in Brooklyn had great tips for what to do it if the mixture isn't quite right, so when in doubt check it out!

No-Bake Chocolate Oatmeal Bites

Back to school for summer and looking for some easy to go snacks! I found this recipe from Cooking Classy, found here: http://www.cookingclassy.com/2014/06/bake-chocolate-energy-bites/.

I really like energy bites because they can be made in advance and last a few days to a week for easy to go snacking!

Ingredients: 

• 1/2 cup no stir almond butter or creamy peanut butter 
• 1/4 cup + 2 Tbsp agave (honey if not vegan)
• 1 tsp vanilla extract
• 3 Tbsp unsweetened cocoa powder
• Up to 4 tsp warm water, as needed
• 1 cup old fashioned oats (raw)
• 3/4 cup toasted or raw coconut 
• 1/2 cup flaxseed meal
• 6 Tbsp semi-sweet chocolate chips

Instructions: 

1. Mix the almond butter, agave, vanilla extract, and cocoa powder together. If too thick, add 2 tablespoons of water as needed. 

2. Stir in oatmeal, coconut flakes, flaxseed meal, and chocolate chips. Stir until everything is well combined!

3. Place in the fridge or freezer and chill. I left mine in the fridge for about 15 minutes. This will help the mixture be easier to work with and roll out in the bites.

4. Roll mixture into bites of about 1 inch balls. Store in the fridge.

Chai Spiced Granola

Trying out some new granola recipe and with a love for all things chai spiced, this one looks like a winner!

Original recipe is from Gimme Some Oven, found here: http://www.gimmesomeoven.com/chai-spiced-granola-recipe/

Ingredients: 

• 1/2 cup agave, warmed
• 2 tablespoons coconut oil, melted and hot
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 4 cups old-fashioned oats 
• 2 cups nuts (Mix different kinds, I used pecans)
• 1 cup shredded coconut
• Chai Spice Mix

Chai Spice Mix

• 2 teaspoons ground cinnamon
• 1 teaspoon ground cardamom
• 1 teaspoon ground ginger
• 1/4 teaspoon allspice
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt

Instructions: 

1. Preheat oven to 300 degrees F and line a baking tray with parchment paper.

2.Whisk together the coconut oil, vanilla extract, almond extract, and agave in a small bowl and set aside. 

3. In a large bowl, mix oats, nuts, coconut, and chai spice mix and toss until evenly coated. 

4. Add agave mixture too oats and toss until mixed throughly.

5. Spread onto baking sheet and bake for 20 minutes, turning halfway through to ensure evenly baked granola. Bake until browned, but watch the coconut flakes and nuts for burning!

6. Allow to cool before storing.