Insanely Good Chocolate Chip Cookies 

Vegan, of course!

Welcome to thee best vegan chocolate chip recipe EVER!! Ok, maybe not ever- I haven't tried every recipe out there but this ones pretty good and SIMPLE. 

Theres no crazy ingredients and you can totally be an amateur baker and still pull this one off tastefully! I promise, they won't taste one bit Vegan! (whatever that means when ppl tell me) Also, because you're baking it yourself you can add as many choc chips as your heart desires. 

Dont judge my pictures .. the cookies may look crazy but they taste insanely good. Enough said, lets prep!

What you'll need:

  •  1/2  cup coconut OIL
  • 1/4 cup coconut MILK  (the canned kind)
  •  2 teaspoons of Vanilla Extract 
  •  1/4 cup Unsweetened applesauce
  • 2 and 1/4 cups All-purose flour (DO NOT PACK)
  • 1 teaspoon baking soda
  • 1 and 1/4 cups of light brown sugar
  • 1/2 teaspoon salt
  • and of course 2 cups chocolate chips (vegan) 
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Its a reason the first ingredient is coconut oil. You mustn't miss this very important step- the coconut oil MUST be solid. Refrigerate it for a few to get it into a solid but scoopable state. 

Instructions

  1. Preheat oven to 375F. Line a baking sheet with parchment paper; set aside.
  2. In a large bowl whisk the coconut oil, brown sugar, and vanilla, until well combined. Add in the coconut milk and applesauce and whisk until well combined; set aside. In a separate bowl combine the flour, baking soda, and salt; whisk well to combine.
  3. Add the dry ingredients into the wet mixture and stir until ingredients are combined. The batter will be very thick! Add in all the chocolate chips your little heart desires.
  4. Scoop dough onto the cookie sheet, leaving a few inches between each cookies for spreading. Bake for 9 - 10 minutes, or just turn your light on and keep checking after 8 mins or so. Cool cookies on the baking sheet for 15 minutes before transferring them to cool.

Side notes:

Baking shouldn't take more than 10-12 mins

Also, if the dough appears too sticky add a little more flour, one tablespoon at a time; if it appears too dry add more milk, one tablespoon at a time. 

  Dough should look like this !

Dough should look like this !

And Voila ...... 10 mins later! Enjoy the fruits off your labor!

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If you happen to test these out, tag @allday_dreamin . As always, eat responsibly !

Veggie-Fied Lentil Loaf

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Hey Hungry Vegans 

Welcome to one of my favorite comfort foods. Meatloaf! Obviously without the meat. 

I honestly don’t know when the transformation happened but I grew up hating meatloaf. My mom would cook it at least once a month , if not more and I’d dread it. My stepdad would always say, “I don’t understand how you eat a cheeseburger and can’t eat meatloaf.” In my mind, if Mcdonalds didn’t make it, I didn’t want it!

I grew up and had to start learning my way around the kitchen. Anyway, time passed and my tastebuds matured. Guess what I learned to love….

Good ol’ meatloaf .. its almost effortless. A pretty much set it and forget it type meal.

Here’s a Vegan rendition  I found from no other than, Tasty. They make food look oh-so good, easy and quick. Not gonna lie though, this takes a little more time and prep than the meat version but so well worth the effort it takes to make it. Its better than the classic, meat-lover version. I hope you give it a try and if you do I hope you like it.

Important tip alert!

1. Be sure your lentils aren’t still wet from cooking or your loaf could end up soggy. (Use a strainer and let sit)

2. Don’t over blend. You want some chunks of lentils and veggies for texture. 

3. Also don’t be intimidated by making a flax egg, its one of the easiest ways to bind your vegan meals. Simply add ground flax to water and let sit. 

4  If you don’t have a food processor, you can use a blender on the variable setting. 

Ingredients:

  • 2 tablespoons flax meal
  • 6 tablespoons water
  • olive oil, to taste
  • 1 carrot, diced
  • 1 stalk celery, diced
  • ½ cup onion, diced
  • 2 cups  mushroom, diced
  • 3 cloves garlic, minced
  • ½ cup  red bell pepper, diced
  • 2 tablespoons tomato paste
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon dried parsley
  • ½ teaspoon dried thyme
  • 1 tablespoon soy sauce
  • 1 tablespoon (vegan) worcestershire
  • 2 cups lentils, cooked
  • ¾ cup  brown rice, cooked
  • ¾ cup  quick-cook oats
  • ketchup
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Preparation:

  • To make the flax eggs, combine the ground flax seed and water in a small bowl and mix well. Set aside for at least 10-15 minutes. 
  • Preheat the oven to 350°F (175°C).
  • In a large saucepan, heat a bit of olive oil over medium heat. Once the oil begins to shimmer, add the carrot and celery and cook until lightly browned, 2-3 minutes.
  • Add the onion and mushrooms. Cook another 3-4 minutes, until the onions are semi-translucent.
  • Add another drizzle of olive oil to the pan, then add the garlic, bell pepper, and tomato paste. Cook for 2 more minutes, until the tomato paste is slightly browned.
  • Add the salt, pepper, parsley, and thyme, and cook for 1 more minute, until fragrant.
  • Add the soy sauce and Worcestershire sauce and cook for 2 more minutes, or until the vegetables are tender. Remove the pan from the heat.
  • In a food processor, add the lentils, brown rice, oats, flax eggs, and sautéed vegetables. Pulse 10-12 times until the mixture is slightly chunky.
  • Transfer the mixture to a parchment paper-lined loaf pan and smooth the top with a spatula.
  • Bake the loaf for 45-50 minutes, or until an fork inserted in the middle comes out clean.
  • ENJOY!

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If you're looking for your next lunch spot, look no further, Holi Vegan Kitchen & Bar, located in North Miami Beach is serving up simple, delicious vegan meals with a warm and inviting vibe. There's no question that Holi Vegan prepares fresh, natural wholesome foods. No processed veggie burgers being served here. There's a pretty varied menu, they even have vegan dog food for our furry four-legged friends.

For us two-legged creatures, you can order a variety of freshly squeezed juice or seasonal Kombucha, or try one of the four locally brewed beers. As far as entrees go, there's something for whatever mood you're in; from bowls to burgers, they've got you covered. The menu isn't extensive, but for me, less is more. If you're in the area, try it out. I'm almost certain it won't disappoint. 

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Warm Tex Mex Bowl

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Tempeh and Mushroom Quesadilla

 

P.S. There's usually a special on Groupon, so be sure to check before you go.