The Best Chocolate Chip Cookies

I don't have to tell you that chocolate chip cookies are a classic. Everyone loves them, gets all nostalgic thinking about their childhood cookies, admits to having baked store bought slice-and-bake Tollhouse cookies. They were the first cookies I ever baked, and boy was that a disaster.

They definitely didn't look like this. Nor did they taste as amazing. How could I mess up something as simple as a freaking chocolate chip cookie? I gave up on baking.

Then I began working retail at a cupcake bakery, where my new hobby quickly became asking the bakers every other day why my previous attempts at baking had fallen flat. After scolding me for creating baking "shortcuts", they gave me a few tips:

1. Cream the butter/oil with the sugar first. Do it. Make sure it's nice and incorporated, you don't want buttery streaks in your cookies. Also, don't cheat and nuke the butter when the recipe clearly states: room temperature. It will cause your cookies to spread!
2. Add in the flour last and don't over-mix! Glutens start to set when flour is added to the rest of the ingredients, and over-mixing will give you a dry, tough cookie.
3. Don't open the oven frequently. The heat escapes, causing your cookies to take longer to bake!
4. Be patient. As tempting as it is, don't immediately eat that delectable creation you just pulled out of the oven. Again, with the glutens: they have to set. Patience, young padawan.

Your cookie dough should aspire to look like this! I decided it was time for a cookie lesson post while making chocolate chip cookies at a friend's house; they were expressing dismay over less-than-perfect cookies they had baked a few weeks prior. Admitting they threw all the ingredients together at once, I knew I had to pass on the baking wisdom. And without further ado...

Oatmeal Chocolate Chip Cookies
adapted from Isa's recipe
1/2 cup brown sugar
1/4 cup white sugar
2/3 cup canola oil
1/4 cup almond milk
2 tsp pure vanilla extract

1 1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt

3/4 cup chocolate chips
1/4 cup rolled oats
1 tsp cinnamon

Preheat oven to 350 F. Lightly grease two large light metal baking sheets.

In a large bowl, mix together sugars and oil. I whisk them with a fork until completely integrated. Add in milk, vanilla and stir to combine well.

Add the flour, the baking soda and salt. Fold with a spatula, making sure to not over-mix. Fold in the chocolate chips, oatmeal and cinnamon. Again, don't over-mix!

Using a tablespoon, scoop the dough and roll into ping pong ball sized balls. Place on a baking sheet and remember they will spread, so don't plop them too close to one another. Bake for about 8 - 9 minutes, until they are just a little browned around the edges. Let cool on the baking sheet for about 5 minutes then transfer to a cooling rack. Indulge.

Sandwiches: Condiment Love

I've recently been a fan of making my own condiments: vegan cream cheese, pesto, applesauce, anything. It goes along with my pledge to eat as sustainably as possible; most vegan substitutes rely heavily on manufactured ingredients, hydrogenated oils, and palm oil. Kenji from Serious Eats beautifully expresses my philosophy on faux meats in an article here.

But enough with the banter and linkage, you guys didn't come here to be lectured.


Displayed above is the result of my experimentation. Artisan sourdough (from the talented Josey Baker), smothered with kale walnut pesto, tofu cream cheese, and tomato jam. Layered on top is a roasted red pepper, spinach, and marinated tofu.

I'm still perfecting the cream cheese and tomato jam recipe, but I'm pretty proud of my pesto. If there's anything I like more than sandwiches, it's garlic. What's that recipe? You call for 2 cloves of garlic? That's cute, I'm adding in 4. No overrated vampire 'dreamboat' will approach me now!

I digress. The pesto recipe below was passed on to me from a neighbor who made batches of fresh pesto and always called on me to taste test. Although I was young, I remember always joking with him, saying it needed more garlic. The best part of the recipe (aside from the ridiculous amount of garlic it contains) is that it's easily adaptable with any green (arugula, cilantro, beet tops) or nut (walnuts, almonds). Pine nuts are expensive and I'm cheap, so I am fond of walnuts in my kale pesto.

Not-For-The-Faint-of-Heart Kale Pesto
adapted from George's Basil Pesto and Isa's Bestest Pesto recipes

1/2 cup walnuts
16 medium cloves of garlic
2/3 tsp coarse salt
3 cups fresh kale
2 tbsp nutritional yeast
1/2 cup olive oil (or 1/4 olive oil, 1/4 water)
1 tbsp fresh lemon or lime juice

Toast the walnuts in a skillet for about 10 minutes, until slightly browned.

Transfer to a food processor. Add in garlic and salt, then process.

Add kale using repeated pulses to mince. Add olive oil and nutritional yeast and pulse to combine. Slowly add in olive oil and lime/lemon juice, pulsing in between. Process for one minute, do not over-process. Pesto should have a somewhat gritty texture.

Pour into a glass jar and seal mixture. It can be covered with a thin layer of olive oil to retard discoloring. Will keep a week in the refrigerator or can be frozen.

Sunday Brunch: After St. Patty's Day

Wanting to feel somewhat healthy after destroying my already-failing liver during St. Patrick's Day, I decided to make a breakfast quiche.

When I first considered becoming vegan, I wept at the thought of giving up eggs. I loved fried eggs, poached eggs, quiches, frittatas; my philosophy on food was "put an egg on it!" Then I discovered the secret of using tofu as an egg substitute in such dishes. Don't wrinkle your nose at me.

I decided to give it a shot.


BAM. Food porn. You didn't think vegans were allowed to have food porn, did you? Given it's not the greatest porn shot (I'm an amateur, alright?), but still; it's pretty damn sexy.

This recipe required a bit more time than a regular quiche, but it was worth it. It also passed the Russell test, who claimed it was pretty damn near similar to an eggy dish. I cut time by using a bulgur crust, but perhaps I'll try a flour crust when I have more patience.

Green Quiche: for Curing Post-St. Patty's Celebrations

2 cups water
1 cup bulgur

1 pound/block soft tofu
1 tbsp soy sauce
1 tsp dijon mustard
1/4 tsp tumeric
2 tbsp nutritional yeast
1/3 cup pesto (I made a kale & walnut pesto, posting the recipe soon)

You're an adult, you can choose your own veggies (I sauteéd garlic, broccoli florets, spinach, oregano, and added in roasted red peppers).

Preheat oven to 375°F. Add bulgur to boiling water, cover and allow to simmer for 15 minutes (until no water remains). Press bulgur into pie dish, bake for 15 minutes, until bulgur feels firm to the touch. Remove from oven.

While the bulgur is cooking, make your filling! Blend tofu in food processor, adding in soy sauce, mustard, and nutritional yeast halfway through. Blend until smooth, scrape into medium sized bowl. Fold in pesto.

Prep and cook your veggies. Fold them into the tofu-pesto mixture; add salt and pepper to taste.

Transfer tofu-pesto-veggie goodness into bulgur crust, making sure veggies are evenly spread out. Bake for 20 minutes, until firm and lightly brown on top. Let cool for a few minutes, then slice and serve.

Chipotle Mac and Cheese

My friend Russell is a younger, less cynical version of Anthony Bourdain. His tone of voice is also less grating and snarky, but that's beside the point.

We bonded on similar music tastes, and found that our appetite for adventurous foods coincided. He found the best places for a meal out, while I found the best new recipes to cook at home. His fearlessness in trying new foods was something I rarely came across when meeting new people, therefore I ensured almost everything I baked or cooked had his approval. I knew he wouldn't bullshit me into thinking the meal was delicious, but unlike Anthony Bourdain he wouldn't chastise my failed attempt at cooking.

He had eaten raw ox meat in Amsterdam, even indulged in an animal's brains and lip in a burrito, but was allergic to cashews. Ironically enough, he was limited in his options at a vegan Mexican restaurant.

Since becoming vegan, I wanted my new recipes to pass the Russell test. Currently I had a recipe for vegan mac n' cheese in beta mode; I had the roux down-pat but was stuck on finding a good cheese replacement that didn't contain cashews.

A few weeks ago, I discovered a recipe for vegan cheese that called for sunflower seeds instead of cashews. Two failed attempts at sunflower cheese, a couple of tweaks, and I felt ready to roll out my mac and cheese recipe. It's a long process (totally worth it), but it passed Russell's approval and is ready for publication.

Chipotle Mac n' Cheese

While you're prepping the cheese and roux, cook your macaroni/pasta and preheat the oven to 350°F.

Vegan Cheese:
1/2 cup sunflower seeds, soaked for 2 hours
1/2 cup water or soy milk, divided
1 clove garlic
2 tbsp nutritional yeast
1 tbsp cornstarch
1/2 tsp paprika
1/2 tsp dry, ground mustard
1/4 tsp tumeric
1 tbsp olive oil
salt and pepper, to taste

Place sunflower seeds, 1/4 cup of water or soy milk, and garlic in food processor. Pulse a few times; add nutritional yeast, cornstarch, paprika, mustard, and tumeric. Pulse until smooth. Scrape mixture into saucepan, warm over medium-low heat. Add in rest of water or milk, stir. Add in olive oil and salt in pepper, stir. Taste and add seasonings if needed.

Roux:
4 tbsp vegan butter or olive oil, divided
3 tbsp flour
1 cup soy milk
1 small onion, diced
3 cloves garlic, minced
1/2 tsp nutmeg
1/2 tsp dry, ground mustard
1/4 tsp paprika
3 chipotle peppers, minced
1 tbsp adobo sauce
salt and pepper

Melt 3 tbsp vegan butter or olive oil in a sauce pan over medium heat. Slowly add flour, stirring with a whisk or fork. Once incorporated, slowly add in soy milk, constantly stirring.
Meanwhile, warm 1 tbsp butter or olive oil in a pan over medium low heat. Add in onion, stirring occasionally for 3-5 minutes. Add in garlic, stir for 1 minute. Turn off heat.
Once the roux is ready, add in nutmeg, mustard, paprika, chipotle peppers and adobo. Stir to incorporate, and add onion and garlic. Stir and season with salt and pepper, taste. Turn off heat.

The carbs:
1 lb (16 oz) elbow macaroni or penne pasta, cooked al dente
1/4 cup bread crumbs, sautéd briefly in same pan as onion and garlic

Once pasta is cooked and drained, add in roux and cheese. Stir with a spatula, incorporate that shit and get it nice and cheesy. Scrape into desired baking apparatus (I choose a 9x13 baking dish spritzed with olive oil), top with bread crumbs. Bake for 15-20 minutes, remove and add chopped green onions or parsley; set oven to broil. Broil for 3-5 minutes, until breadcrumbs on top are nice and browned.

Sunday Brunch

Hungover and tired on a Sunday morning, waiting for the kombucha to kick in, Paola and I decided to remedy the situation with brunch.

Tofu scramble was a must. Tempeh bacon was also mandatory. And carbs, the ingredients had to be surrounded by carbs. Oh and I guess some greens would be nice too.

I decided on a breakfast sandwich. Who doesn't like sandwiches? Paola and I have determined if we open a restaurant, anything that isn't a sandwich must be wrapped in something equally full of wheat and carbs.

We had to name our creation something that reflected the goodness of consuming brunch after a night out. 'Hangover Brunch Sandwich' wasn't entirely true, since it required some preparation, and we weren't that hungover.

Thus, the Morning-After Sandwich. No, not that morning after. This sandwich does not void any bad decisions from the night before, but it will make you feel better.

Paola: I'm going to hell, aren't I?
Kelly: At least this sandwich is bomb.


Morning-After Sandwich
Tofu scramble:
1 tbsp olive oil
2 cloves garlic
1/2 package of firm tofu, pressed and drained
1 tsp tumeric
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp thyme
salt and pepper
handful of chopped green onions

4 slices tempeh bacon (Tofurky is da best)
roasted red pepper (tomato would work for those of you who are less prepared)
handful of spinach
veganaise and dijon mustard
sandwich bread, toasted

Warm the olive oil and garlic in a skillet (preferably cast iron) over medium heat. Add in tofu, cutting into bite-sized chunks with a spatula. Sauté tofu for 10-15 minutes, occasionally stirring. I let my tofu get crispy and stick somewhat to the pan before scraping it with the spatula.

Add in spices and stir to coat tofu. Remove from heat, add green onions and toss to combine.

Warm a non-stick skillet over medium low heat. Add tempeh bacon, let cook for 4-5 minutes on each side, until browned.

Smother bread with vegan mayo and mustard. Add spinach, bacon, scramble, and red pepper (or tomato). Attempt to eat without dropping scramble everywhere.

Chipotle Sweet Potatoes and Lentils with Polenta

For the first time in a few months, I finally had a full fridge.
"The ultimate first-world problem!" my friend Remy laughed, "You have fridge full of groceries and still say, 'I have nothing to eat!'"

This is the situation I faced tonight. I had leftover vegan chipotle mac n' cheese, a half cup of vegetable soup, tofu, roasted red peppers, sweet potatoes; yet I remained dissatisfied.

I reached to the back of my shelf and retrieved a container filled with leftover polenta. Scanning my groceries for what the hell I could do with polenta, inspiration struck.

With other recipes still to be perfected, I decided this was the one to debut on this blog.


Combining a few of my favorite ingredients with tried-and-true techniques resulted in absolute deliciousness. FUCKING YUM! Who said being vegan had to consist of eating sad, raw vegetables?

Chipotle Sweet Potatoes and Lentils with Polenta
1 cup black lentils
4 cups water
3 tbsp tomato paste
few dashes of hot sauce (Tapatio all the way!)

1 tablespoon olive oil
1 medium sweet potato, peeled and diced
1 small sweet onion, diced
2 cloves garlic, chopped
2 chipotle peppers, chopped
1/2 tbsp adobo sauce
1 tsp cumin
1/2 tsp coriander
1/2 tsp oregano

a few pan-fried slices of polenta (left-over or from a tube)

optional: green onions, salt and pepper

Bring 4 cups of water to a boil. Add lentils, cover and bring to a simmer. Let cook 10-15 minutes.

Warm olive oil in a non-stick pan over medium heat. Add sweet potato, sauté for 5 minutes. Add onion and garlic, sauté for another 5 minutes, or until onion is translucent. Add in chopped chipotle peppers, adobo sauce, and spices; stir to combine.

At this point, the lentils should be almost ready. Stir in tomato paste and hot sauce, bring to a simmer. Add sweet potato sauté to lentils, stir to combine. Pan-fry polenta until golden-brown on both sides.

Top polenta with sweet potato and lentil mixture. Garnish with green onions, salt and pepper.