a vegan couple: eating; running; living–minimally.

Tag: Veganomicon

Chewy Chocolate-Raspberry Cookies

With Christmas just around the corner, Jon and I decided to whip up this super simple, yet crazy delicious recipe.  This recipe comes to you straight out of the “Vegan Bible” of cookbooks, Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero.  Last christmas I took these bad boys to work, nervous about how a vegan cookie would fair among all the other goodies.  Needless to say, I left with an empty plate and requests for the recipe.

The Ingredients:

  • 1/2 cup raspberry preserves (we use the Trappist brand)
  • 1 cup sugar
  • 1/2 cup canola oil
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon almond extract
  • 1/2 cup plus 2 tablespoons unsweetened coco powder (sift if clumpy)
  • 1 1/2 cups all purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt

The How To:

  • Preheat oven to 350 & lightly grease cookie sheet (we use a pampered chef pizza stone and skip the cookie sheet part, if you have pampered chef cookware, I recommend using it for the chewiest cookies!)
  • In large mixing bowl stir together the rasp. preserves, sugar, canola oil, vanilla & almond extracts
  • In a separate bowl sift together other ingredients.
  • Add the dry to the wet in three batches, mixing well with a fork after each batch.  when you get to the third batch you may need to use your hands to work batter into a dough.
  • Roll dough into walnut sized balls in you hands then flatten to 2 1/2 inch diameter disks.
  • Place on baking sheet 1/2 in apart (they don’t spread out much)
  • Bake for 10  minutes
  • Let cool on sheet for 5 minutes then transfer to a cooling rack.

Makes 2 dozen

Enjoy the crazy deliciousness of these cookies, and know that you truly added to the peace of this season, by making a cruelty free desert!


ALL recipes can be located again (once they are not the main post) by clicking on the Recipe Sunday Menu, and then selecting the recipe you want to view!

Chickpea Noodle Soup

This image is from Post Punk Kitchen. Isa’s recipe (which is included in the Veganomicon) calls for a few things we don’t use: namely, mushrooms and soba noodles. The great thing about this idea of this recipe is that you can add or take out whatever you want and it will still be warming and delicious.

This might be one of the easiest soups to make…and it might also be one of the most delicious. Having a comforting cup of soup on a cold evening is the best way to end a day. Throw-in a good beer or a glass of wine and you had a truly relaxing meal to enjoy with family and friends.


  1. 1-2 cups carrots, thinly sliced
  2. 1 medium white onion, chopped
  3. 3-4 stalks of celery, chopped
  4. 8-9 cups of water (we did a little over 8, and then waited to see if we needed to add more)
  5. 4-5 vegetable boullion cubes (We use the Rapunzel Vegetable Bouillon – 1 cube for every 2 cups of water)
  6. olive oil (optional for sautéing )
  7. noodles (we used about half a box-ish of medium shells)
  8. 1 can (15 oz) chickpeas
  9. 2 handfulls of finely chopped greens (we used kale)

The How To

  1. Sauté the carrots, onion, and celery over medium heat, 3-5 minutes or until the vegetables have started to soften. (You can use olive oil or use a 1/4 cup of veg stock if you don’t want the oil.)
  2. Add the water and boullion cubes. Let the soup simmer for a while; there is no need to be precise here.
  3. After the soup has heated through, add the chickpeas and the noodles. Cook until the noodles are soft. (If you want, you can cook the noodles separately so that they don’t get mushy. I didn’t want to use another pot, so I used a pasta that held up pretty well.)
  4. Add the greens once the noodles are cooked. Let the greens cook for a few minutes.
  5. Serve and enjoy!

This soup is just as good the day after…or the day after that, depending on how much you eat. It is a real comfort dish. It takes no time to make, and can simmer for however long you want.

ALL recipes can be located again (once they are not the main post) by clicking on the Recipe Sunday Menu, and then selecting the recipe you want to view!

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