What better way to cheer up your family and friends than with fresh, vegan, Soft-Batch Chocolate Chip Cookies? Make sure to snag a few for yourself before handing them out! 😉
I’m excited to share with you this delicious dessert recipe from The Simply Vegan Cookbook! If you haven’t heard of this book, it’s by the awesome Dustin Harder, creator and host of The Vegan Roadie. Dustin travels as an actor, but since going vegan in 2009, has become a personal chef, and speaks at events around the US.
TSVC is his first title, focusing on simple vegan eats that “anyone can cook”, and many of them can be prepared in 30 minutes or under! (A little birdie told me that he’s working on a second book, now!) The chapters are broken up mostly by ingredients like Greens, Lentils, Squash, Tofu and more. Outside of that, it starts with “Vegan Made Easy”, then ends with “Simple Sweets” and “Kitchen Staples”.
If you’re looking for a book with a lot of photos, the photography in the book is gorgeous, but there are roughly 2 photos per chapter. That being said, it’s fun to read Dustin’s recipe descriptions, and I LOVE the variations he has listed for each recipe! All of them have two variations, as you’ll see in this Soft-Batch Chocolate Chip Cookies recipe.
And on the topic of these cookies, they are not for the faint of heart! Super rich, melt-in-your-mouth, decadent cookies are what we have here. Chunks of chocolate and a sweet cookie dough base, are irresistible. Like Dustin says in the book, he’s “lucky if the dough makes it to the baking sheet.”
Without further ado, here’s your recipe for soft-batch chocolate chip cookies!
With sports events and family gatherings coming back in full swing, snacks and appetizers are in high demand! Make this SUPER easy Cilantro Onion Dip for a delicious party platter.
Though it may not be totally obvious from my blog, I am a snacker! I love cooking fabulous meals and baking decadent desserts, I do. But, most days you’ll find me staring into the pantry abyss, eating handfuls of peanut butter pretzels, chips, granola, and the like.
This means that party foods are my favorite combination of light prep and easy snacking! Plus, with football, baseball, and other sports going on – plus hockey starting soon – gatherings at friends houses are eminent. Not to mention, the holiday season is ramping up, and it never hurts to have some easy recipes on deck!
That’s why I’m sharing a SUPER simple cilantro onion dip recipe with you, today. But, we’re dressing it up with a party platter! In this case, the Niklas Paddle Board, from Dansk.😍 Some of you know that I’ve been working with the amazing Lenox, to spotlight glassware and stoneware for the last couple of years! They’re products are high-quality, super durable, and a great investment. With as many dishes as I have for props/styling, their stoneware remains my day-to-day dishware, for everyone to use.
Being that I looove mid century modern products, when they asked me if I’d be interested in checking out their Dansk brand, I may have almost fainted. This was something I’d been dreaming of since we first started working together! Beautiful designs, a classic brand, and plenty of throwbacks to mid century looks.
The Niklas platter brings this cilantro onion dip leaps and bounds above serving it in a plain bowl. Made of acacia wood, it is rich in color, and light, but strong. Its 16 inches in size, so I was able to give you plenty of dipping and scooping options for a variety of palettes. You can find this paddle board on Lenox’s website, or through Macy’s!
Lastly, enjoy your dip and try not to hog it all!😉
With tomato season nearing it’s end, I know quite a few of us are overwhelmed by the number of fruits we have on hand! This Instant Pot tomato bisque is a great way to use up a few pound of tomatoes to make a rich and delicious dinner.
One of my favorite, comforting soups in anything of the tomato variety. So, when I brought back a LOT of “Gardener’s Delight” tomatoes from the garden at my folk’s house, I had I feeling I’d be pureeing them. These tomatoes are small, sweet, and great raw, but still very good for cooking.
But, since it’s still quite warm here in Vegas, I didn’t want to roast them for hours in the oven, or have a slow cooker warming up my kitchen. I just got a new Instant Pot a couple of weeks ago – I gave my mom my other one – and knew it was time to bust it out! While I have nothing against using canned tomato sauce, paste, etc. to make your own soups, it’s pretty great to make this instant pot tomato bisque from whole tomatoes.
In this case, all you have to do is pressure cook tomatoes with garlic, herbs, and water, strain out the seeds, then blend with cashews! You can simmer again in the instant pot if you want to serve it on the hotter side. Also, check out my tip for straining out the seeds so that it’s not such a headache! I figured out the strainer/whisk combo last year, when I had done a tomato sauce in my slow cooker.
Lastly, I finished my bisque with a drizzle of olive oil, a sprinkle of coarse herb salt, pepper, and a sprig of rosemary for looks. 😉 While I enjoyed this instant pot tomato bisque with crackers, making vegan grilled cheese for my tomato soups is my absolute favorite!
Stay tuned via my newsletter, because next week I’m sharing an awesome appetizer platter recipe. And remember, if you make one of my recipes, make sure to tag me @veganyackattack, #veganyackattack, or comment below! <3
