vegan | Carrie Fehr

June 13, 2015

Coconut Chia Pudding

Need a little breakfast inspiration? Throw together some chia seeds and coconut milk. Add a swirl of honey and voilà— you have a great start to the day. These magic little seeds are nutritional superstars loaded with omega 3’s and protein that make this creamy pudding ideal as a pre or post workout snack. A crown of summer berries or any other seasonal fruit is delicious on top of this cloud of chia seeds. I enjoy it as a morning, noon, or evening treat. And I’m certainly not above mid-morning or mid-afternoon too.

Coconut Chia Pudding

Ingredients:
2 cups coconut milk
1/3 cup chia seeds
1 tablespoon honey
1 teaspoon vanilla (optional)

Directions:

In a medium-sized bowl stir ingredients together.

Set aside in the refrigerator for 2 to 4 hours or overnight until the seeds puff and expand.

Serve with your favorite fruit, nuts or seeds.

February 14, 2015

Salty Oatmeal Chocolate Chunk Cookies

My Saturday morning ritual begins with tea and some reading to get into the right mindset before starting the day. I linger in bed, holding on to every precious minute of solitude, as I appreciate the power a single moment can bring.

Under the watchful eye of my dog, I rise to the sound of his tail wagging in a rhythmic beat against the wooden floor. Excited and hungry, I feed him. I grab my gym bag and head out the door for a workout of spinning and yoga, a routine that will put a smile in my mind and rejuvenate my body. I can’t think of any better way to celebrate the weekend. Seriously.

Ready to greet the festive atmosphere of music and local food, can only mean it’s time for the farmers’ market stroll. The street is bursting with color, flavor, and the sweet smell of spring that is so up-lifting. I snag a sunny spot outside at a nearby café, and order a tall glass of New Orleans style iced-coffee, à la Blue Bottle. Bien sûr! Blue Bottle, famous for its coffee, carefully selects their beans from growers around the world, and use each batch within 48 hours after it’s been roasted. Can it get any better?

I return home and settle in the kitchen with a cooking project that will feed my soul. Baking cookies is a weekend thing, and although my kids are grown, it still fills up my heart to set a plate of cookies out for them. Even, if only in spirit.

I open my cupboard and reach for some leftover pecans, a chocolate bar, and a container of oats. Hmm, looks like a great beginning for an oatmeal chocolate chunk cookie recipe. Before I pop them in the oven, I sprinkle a little kosher salt over the top, as an afterthought. Sweet and salty is always a good combination.

The sweet aroma of deliciousness coming out of my kitchen sends a wave of nostalgia over me. I break open a warm cookie and take a bite. The melted chocolate, crunchy pecans, and chewy oats bring me comfort like a hug from my kids, and yet, at the same time, reminds me of everything I love about my day. I reach for another cookie.

What is your weekend ritual? Do you have a special recipe you make every weekend?

Salty Oatmeal Chocolate Chunk Cookies

This is a lovely vegan cookie recipe that is easy to prepare. Try substituting the flour for oats or pecans, if you prefer gluten-free.

Ingredients:

2 cups oats

½ cup all-purpose flour

1 cup finely ground pecans

¼ teaspoon baking powder

½ teaspoon ground cinnamon

¼ teaspoon salt

¾ cup maple syrup

½ cup canola oil

zest of an orange

1 teaspoon vanilla extract

3/4 cup raisins

8 ounces bittersweet chocolate, chopped

Kosher salt or fleur de sel

Preheat oven 350˚

Directions:

Combine oats, flour, ground pecans, baking powder, cinnamon, and salt in a mixing bowl.

Stir in maple syrup, canola oil, orange zest, and vanilla extract. Add raisins, chopped chocolate and mix to combine. The batter will be sticky.

Using an ice-cream scoop, drop the cookie dough form on to a parchment-lined sheet pan. Sprinkle a little bit of kosher salt or fleur de sel over the top of the cookies.

Bake at 350˚ for 10 to 12 minutes. Remove from pan to a cooling rack. Makes 2 dozen.

2 Comments

October 23, 2014

Pear Ginger Crumble

Whenever I find myself with an abundance of ripe pears, I am powerless to resist turning these little beauties into a fragrant crumble that is perfect for the cooler days of fall, when I crave a little comfort of a warm treat. Oats, almonds and crystallized ginger give this crumb topping its flavor, along with the extra virgin olive oil. Simply scatter the topping over the pears, pop it into the oven, breathe and serve!

Ingredients:

Topping

1 cup oats

¼ cup flour

1/3 cup brown sugar

1/3 cup almonds, chopped

1 teaspoon cinnamon

1/8 cup crystallized ginger, chopped

½ teaspoon salt

1/3 cup extra virgin olive oil

Filling:

8 ripe Bartlett pears (about 4 pounds), cut into 2” chunks

½ lemon, juiced

¼ cup sugar

Directions:

Preheat oven to 350°F.

Topping: Combine oats, flour, brown sugar, almonds, cinnamon, crystallized ginger and salt in a medium bowl. Drizzle with olive oil and stir until evenly moist.

Filling: Combine pears, lemon juice and sugar in a large bowl and mix well. Transfer the mixture to a 9-by-13-inch baking dish. Sprinkle the topping over the pears.

Bake the crumble until the pears are tender and the topping is golden, 45 to 50 minutes.

2 Comments

September 17, 2014

Lemon Energy Treats

While “better-for-you” energy bars are part of an on-the-go lifestyle, most are hiding a hefty (and expensive) amount of sugar, oil, and calories. It is no surprise that obesity rates have increased in a society when meals are a rare occurrence in a busy schedule.

The healthiest nutrition bars do not contain added sugar and are full of ingredients that provide slow sustaining fuel, with whole foods such as nuts, seeds and fruits. A homemade version is even healthier than almost any energy bar that you can buy in a store, and is incredibly simple to throw together, for a fraction of the cost.

Lemon “energy” treats are primarily dates, sesame seeds, and almonds, and are generously flavored with fresh lemon juice, that add a bit of zing to compliment a blanket of snowy white unsweetened coconut. The later gives this energy treat its pronounced taste that pairs well with the floral-scented lemon.

The inside of this lemony treat is soft and slightly sweet, thanks to the flecks of creamy dates. Dates not only replenish energy and revitalize the body instantly, but also contain the right amount of sugar to bring glucose levels up. It is no wonder that Muslims break their daylong Ramadan fast with this nourishing fruit.

The very best energy boost ultimately comes from healthy living. People who eat real foods, (not processed) drink ample water, and exercise daily will have plenty of energy, the natural way.

Lemon “Energy” Treats

Lemon “energy” treats come from a Whole Foods Recipe that I tweaked, just slightly. I substituted toasted almonds for walnuts, and then added a couple of tablespoons of water to the mixture, using a blender to purée it, instead of a food processor. A small-sized ice cream scoop is handy to portion these energy treats into even 2 “ round shapes. Oh, and one more thing, these raw energy delights are gluten-free and vegan-friendly.

Adapted from Whole Foods

Ingredients:

1 cup chopped pitted dates, (I used Medjool dates)

1 cup toasted almonds

1 cup toasted sesame seeds

1/4 cup lemon juice

1 lemon, zest

1-2 tablespoons water

1/2 cup unsweetened dried coconut flakes

Directions:

Place dates, almonds, sesame seeds, lemon juice, zest and water in a food processor or blender and mix until creamy. If using a blender place 1/2 of the mixture into the blender and mix until creamy and repeat with the other half. The mixture will be slightly sticky.

Using a small ice cream scoop, drop mixture in coconut and roll into a ball shape. Chill until ready to serve. Makes 2 dozen 2” sized balls.

August 17, 2013

Lemon “Energy” Treats

The very best energy boost ultimately comes from healthy living. People who eat real foods, (not processed) drink ample water, and exercise daily will have plenty of energy, the natural way.

Lemon “Energy” Treats

Adapted from Whole Foods

Ingredients:

1 cup chopped pitted dates, (I used Medjool dates)

1 cup toasted almonds

1 cup toasted sesame seeds

1/4 cup lemon juice

1 lemon, zest

1-2 tablespoons water

1/2 cup unsweetened dried coconut flakes

Directions:

Using a small ice cream scoop, drop mixture in coconut and roll into a ball shape. Chill until ready to serve. Makes 2 dozen 2” sized balls.

April 14, 2013

Salty Oatmeal Chocolate Chunk Cookies

Ready to greet the festive atmosphere of music and local food, can only mean it’s time for the farmers’ market stroll. The street is bursting with color, flavor, and the sweet smell of spring that is so uplifting. I snag a sunny spot outside at a nearby café, and order a tall glass of New Orleans style iced-coffee, à la Blue Bottle. Bien sûr! Blue Bottle, famous for its coffee, carefully selects their beans from growers around the world, and use each batch within 48 hours after it’s been roasted. Can it get any better?

What is your weekend ritual? Do you have a special recipe you make every weekend?

Salty Oatmeal Chocolate Chunk Cookies

This is a lovely vegan cookie recipe that is easy to prepare.

Ingredients:

2 cups oats

½ cup all-purpose flour

1 cup finely ground pecans

¼ teaspoon baking powder

½ teaspoon ground cinnamon

¼ teaspoon salt

¾ cup maple syrup

½ cup canola or grapeseed oil

zest of an orange

1 teaspoon vanilla extract

3/4 cup raisins

8 ounces bittersweet chocolate, chopped

Kosher salt or fleur de sel

Preheat oven 350˚

Directions:

Combine oats, flour, ground pecans, baking powder, and salt in a mixing bowl.

Stir in maple syrup, canola oil, orange zest, and vanilla extract. Add raisins, chopped chocolate and mix to combine. The batter will be sticky.

Using an ice-cream scoop, drop the cookie dough form on to a parchment-lined sheet pan. Sprinkle a little bit of kosher salt or fleur de sel over the top of the cookies.

Bake at 350˚ for 10 to 12 minutes. Remove from pan to a cooling rack. Makes 1 dozen.

2 Comments

September 22, 2012

Salty Maple Oatmeal Cookies

Sweet, salty, and crunchy, these oatmeal cookies are over the top, and very addictive. Although they contain no butter, eggs, or sugar, the flavor combination of whole oats, maple syrup, and flecks of salt, makes them melt in your mouth, delicious. Try these for yourself, click here for the recipe.

10 Comments

Tag: vegan