One Frugal Foodie

Forming quite the routine, my day started out with preparing our smoothies (kiwi-berry this time), snacking on rice cakes with nut butter, and sneaking some of VeggieGirl’s pumpkin bread from the freezer.  I regained some virtue with an apple later in the day.  However, both lunch and dinner had to get a bit more creative as we were tragically running out of vegetables!  Not a good thing to have happen when you are eating vegan.

With more of that wonderful Amy’s Soup on hand (organic, vegan, gluten-free, soy-free, nut-free) I had a good option for lunch.  I set the rice cooker on with enough rice for two, and topped it with a steamer basket filled with the last two small sweet potatoes I had, diced into 1/2 inch square bites.  I put the Fire Roasted Southwestern Vegetable soup on low to warm and went back to my work.  The rice cooker went click about 10/15 minutes later and viola!  I had two wonderful lunches ~ two bowls of rice topped with sweet potatoes and some southwestern style soup…

The soup had quite a kick, much more than either of us expected.  I was glad that it was tempered by the rest of the meal, as on its own, the soup definitely would have been too spicy for our taste buds.

I had planned to get out for some grocery shopping before dinner … but … that didn’t happen.  Then, I settled on giving that Vegan Gourmet cheese a real go, on pizza.  But, when I went to proof my yeast to make the crust, I discovered that it had completely fizzled. 

So, I reached for what little veggies I had left, and some of those fun products/ingredients I was trialing out.  With just two tortillas remaining, I made us each a super-stacked medium-sized burrito.  Piled with rice, black beans, carmelized onions (saute in a bit of oil for 15 min over med-low heat), spicy guacamole, shredded vegan “cheese” (a bit gratuitous, I really don’t think this was needed), some chicken-free chicken (smoky), and a few dollops of mild salsa for that tomato vibe…

Of course, we needed some greens though.  So I made up some little salads with greens, shredded carrots (all the veggies I had left), the rest of the beans, and that dressing I made the other day (yum!).

All in all, not a bad day, but I must get out for some groceries tomorrow.  I like to make those prepared foods last as long as possible by using them more as a base for recipes or as a flavorful “condiment”, but with too few vegetables in my crisper, they seem to be moving into starring roles. 

My husband gave today’s meals a “good.” He liked yesterday’s better, but is still amazed that really, nothing seems different about our diet.  Not a meat craving in site : )

Overall it was a tasty day.  It was refreshing to find comfort in a pasta marinara, a dish I take for granted.  Just a quick low down for some vegan meal ideas … 

Breakfast: (vegan (egg-free/dairy-free), gluten-free, soy-free, nut-free) The smoothie has become our routine.  It seems to be the best way to break our “nightly fast” (otherwise known as sleep) with the least amount of disturbence.  Plus it is a great energizer for morning workouts, and we headed out for one today.  Frozen mango and pineapple are the best deal (at Trader Joe’s) I have found around here when neither the fresh or frozen fruit is on sale, so I prepared our old reliable mango coladas.

Snack: We were both starving when we got back as some major traffic detours made for a late arrival home.  I sliced my husband up a thick slice of the Banana Orange Chip Bread (still awesome even though it deflated), and held my hunger back with my usual rice cakes with a thick layer of almond butter and cinnamon.  Yes, I really do like rice cakes.

Snack II: Still hungry, but husband isn’t yet, ate an orange.

Lunch: (vegan (egg-free/dairy-free), gluten-free, soy-free, nut-free) Needing something in a jiffy (in the middle of a project), I turned to Amy’s, Amy’s Kitchen that is.  They are a mainstream organic vegetarian company, with a huge vegan line-up.  I have long been a fan of their chili, which can often be fetched on sale for under $2 a can and makes a very hearty lunch for two with some rice (I have even spotted it at Walmart).  Luckily, their soups have been on sale quite a bit lately as well.  We tried the lentil vegetable - low in sodium variety.  Sadly, my first thought was “needs salt.” Refraining, I reached for the pepper grinder instead, which helped to give it a little of the spark that it was missing.  It was more like a chili with very little liquid, so I dished up two large bowls of leftover brown rice, and divided the soup between the two.  It was hearty enough with the lentils and brown rice to tide us both over for a couple of hours.

Snack: Oh goodness, the remaining 1/2 of the quick bread loaf has magically disappeared!  Wherever could it have gone?

Snack II: Feeling guilty about the two mongo slices of cake-like quickbread I had just downed, I steamed up some kale and broccoli.  Just enough to meet a bit of my greens quota.

Dinner: (vegan (egg-free/dairy-free), gluten-free, nut-free) It seems my husband had been into the bread and the cookies, so he wasn’t very hungry.  I had planned pizza, but decided to go with a simple pasta instead, featuring a very non-frugal pasta sauce from Amy’s.  The price tag keeps it off of my purchase list, but it was a gift.  Considering the virtues of this organic, all natural, vegan (and loaded with garlic) pasta sauce, I figured it should pretty well be able to handle its own atop some noodles. 

I cooked up some brown rice rigatoni, topped it with the sauce (added a bunch of sliced mushrooms), sprinkled some vegan gourmet cheddar cheese atop (a splurge for the week, really I must try a vegan cheese during vegan week, don’t you think?), and fired it in the oven to see if that cheese would melt.  I have heard that vegan gourmet does, but apparently I didn’t have it in for long enough.  I baked it for 10 minutes, and tried a quick broil for 3.  It really didn’t go anywhere, but it was quite tasty. 

Overall, my husband gave this very simple meal two thumbs up, and even said “wow, I don’t feel sick and I haven’t had meat for three days.  I’m not even craving it.”  Leave it to my husband to think that not eating meat would make him feel sick.

Oh, before I forget, if you live near a Wild Oats that hasn’t been shut down by Whole Foods, they have a few good items in their weekly flyer beginning on Halloween.  I added the Oetker Organics pudding mix, Pacific organic broth, and bulk organic quinoa to my shopping list, you may find a few other deals. 

Now where are those cookies?

No, we haven’t had trouble sticking to the diet … actually today was easy.  We even sampled a few vegan convenience foods, but on my behalf, they were foods that I likely wouldn’t have tried if we weren’t eating vegan this week.  More on that in a minute.

More importantly, I am doing recipe trials for a food allergy cookbook (egg, dairy, nut-free).  This week I thought I would try a few of the quick breads which are consequently vegan.  They have each been delicious (my family positively raving about the results), but in my oven, they keep caving in:

While a novice at cooking, I have been baking for years, though I probably haven’t attempted anything that needs to rise in quite a while.  The strange thing is, the other recipe testers are yielding beautifully fluffy loaves with the exact same recipe.  So what is it that I am doing differently?  I noticed that I was using a white-wheat flour, which is supposed to mimic white flour in baking.  Could it perhaps be too heavy?   I am just barely living at 3000 feet, could I be having some altitude issues?  Has my baking powder gone bad?  Any ideas.  Oh well, as you can tell, it is still an awesome loaf, a very tasty Banana Orange Chip Loaf (sans most of the chip as my husband ate almost all of the little chocolate morsels).  I did the baking powder test, and it does look feasible that mine has fizzled out, so I will head off to the store tomorrow to give it another go!

As for the rest of our vegan noshing day:

Breakfast:  Jumbo smoothies (a mango colada for the husband and a black cherry smoothies for myself) spiked with good stuff like ground flaxseed

Mid-Morning Snack: Rice Cakes topped with almond butter and cinnamon (PB & J for the husband)

Lunch: The beginnings of my new product adventures, my very first mock-meat ever.  Sure, I like a good veggie burger now and then, but really I only eat the grainy ones.  This was true mock-meat, Carey Brown’s Chicken Free Chicken, actually formed in the shape of a chicken.  A little creepy, but it did taste quite good.  In both taste and texture it was like a cross between a real chicken breast and packaged chicken sausage.  My husband kept repeating “smoky.”  We both thought it was surprisingly good, an excellent sub for meaty cravings really. 

However, due to its soy protein base, I probably won’t go for it again.  This specific ingredient isn’t a good one for either of us.  Anywho, I made a wonderful salad with it, a few veggies, and a quick and creamy salad dressing I whipped up.  We both agreed that the salad dressing deserved a repeat performance:

• 1/4 cup Vegannaise (the grapeseed oil version)
• heaping 1/2 teaspoon Lemony Dill Seasoning from Vegetarian Express
• Rice milk to desired consistency

The quick bread was an afternoon adventure.  We noshed on some fruit while waiting for it to emerge.  Though it sunk in the middle, we both wolfed down two thick slices with huge smiles.

Dinner: I got home a bit late from a soccer game, but was feeling energetic enough to whip up a new recipe.  My eye had been on the Quinoa with Sweet Veggies and Almond Butter, and it looked easy enough to give a whirl.  Since I was out of squash, I subbed some steamed kale to get our greens. 

We both liked it, scarfing down every last bite, but the recipe still needs a bit of work.  I thinned the sauce just a bit with a touch of almond milk, and I ended up adding about 1/2 teaspoon of maple syrup as it had way too much tamari.  It was very overpowering.  Perhaps if I lowered the tamari and added a pinch of crushed red pepper, or even serve up a bit less sauce than the servings imply.  I also think just a hint of maple helps to temper the overly salty blend.  Anyway, I willl likely experiment with this one some more. 

I have been toying with the idea of giving the vegan diet a whirl for some time now.  After all, I am half way there with dairy-free living and I often feel energized from meat-free meals.  Yet, it wasn’t until two inspirations emerged that I decided to declare our house vegan for this week. 

First off, thursday is World Vegan Day.  Really, what better time could there be?

The second inspiration came from two great vegan friends, Hannah and VeggieGirl.  As if they coordinated with one another to coax me over to the vegan way of life, each sent a package of wonderful baked goodies! 

For my birthday (it seems I have had a month long celebration!) Hannah sent a dozen Vegan Ginger Biscotti …

Though I am not a cake person, she insisted on making me some cake for my birthday as well …

VeggieGirl sent an entire (very large!) loaf of her famed Pumpkin Raisin Nut Loaf …

So with a taste of the good vegan life, I have begun vegan week!  Today I started the morning with some leftovers.  I fortified a large serving of the Orange Spiced Whole Wheat Couscous from The Hippy Gourmet with garbanzos/chickpeas for some extra staying power.

Last night we met with friends at the new Trader Vic’s on the Las Vegas Strip.  I ordered a virgin coconut drink, which hit my taste buds just right.  So, for a lunch starter, I decided to make my unsweetened mango colada.  It contains frozen pineapple and mango, a small ripe banana, a tablespoon of unsweetened coconut, and a bit of unsweetened almond milk.  Seriously, I must have used some super-ripe fruit, as it was the sweeetest thing I have had all week!  It kicked the pants off of the Trader Vic’s drink.  Perhaps I should share my secret with them? ….

Since this was more like a large snack than a lunch, I continued on with an afternoon of snacking:

• Steamed broccoli (yes, I really do get cravings for it)
• Raw carrots for crunching
• Rice cakes slathered generously with cashew butter and sprinkled with cinnamon
• Apple cake from recipe trials for a new cookbook we are publishing
• Tea, and lots of it

At last, it was time for dinner, my vegan stumbling block.  Breakfast and lunch are a breeze, but dinner, when my hearty cravings set in, can be a problem.  Luckily, an old friend was nestled in my vegetable keeper, a large Chinese eggplant.  I stir-fried it up with broccoli, red bell peppers, onions, and ooops… I accidentally left the neatly chopped mushrooms on the counter, uncooked.  Well, I have done some prep-work for tomorrows meal I guess! 

For the sauce I used a Hoisin (sweet potato base) with some tamari (soy sauce) and of course, garlic.  Set alongside a hearty helping of brown rice, and dinner was served.  To my pleasant surprise, my husband scraped up every last bite within mere minutes and proclaimed, “really good!”  He was right, simple but tasty.  Though I am sure all of the salt in the sauces helped a little.

It did fill me up … temporarily, but I can now feel a void coming on.  Thank goodness for that leftover apple cake and some pints of Purely Decadent “ice cream” chilling in the freezer!

Today, we were running out of food.  Ever been there? With no time to make it to Trader Joe’s or the main market we shop at, one of those market and produce type places, I scrounged the fridge for any remaining items that might make for a hearty lunch.  I found some leftover coconut milk from a prior meal, two broccoli crowns, a bag of baby carrots … hmm, it was looking promising.  A couple of pantry items and viola!  Lunch was served. 

I really wasn’t expecting my husband to like this throw together meal (even though it did taste much better than it looks), but to my great surprise, he said it was great.  So, with both his and my approval of the dish, possibly out of starvation, I will put up the recipe just in case someone else should like to make their own version:

Lunchtime Leftovers Rice (vegan, gluten-free, soy-free, nut-free … bad stuff-free)

• 1 cup brown rice (I used jasmine brown)
• 1 cup regular coconut milk
• 1.5 to 2 cups water
• 1/2 teaspoon turmeric
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder (optional)
• 1/2 teaspoon salt (more to taste)
• 1 large broccoli crown
• 1 to 2 cups baby carrots
• 3/4 can garbanzo beans (chickpeas) - I used the organic ones, they are littler and more nutty, not quite as potent in flavor
• fresh ground pepper

I have one of those wonderful inventions, the rice cooker.  I put the rice, coconut milk, water, turmeric, onion powder, garlic powder, and salt in the rice cooker and clicked “on.” I used 2 cups of water, but you may need a little less depending on the rice you use. 

Cut the broccoli into florets, and place the florets and the baby carrots in the steamer basket that goes atop the rice cooker (or steam atop the stove).  If using the rice cooker to steam, allow the rice to cook for ten minutes before placing the vegetable steamer atop them. 

When the rice cooker goes “click.”  It is all done.  I chopped up the cooked vegetables into smaller bites, and tossed them into the rice cooker along with the garbanzo beans. I gave the whole thing a good stir to mix all of the ingredients together, added some fresh ground pepper and a touch more salt to taste, and served!  It wasn’t pretty, but really it did taste pretty darn good. 

On another note that darn cat of ours sneaks into the closet and sleeps on my clothes every time we leave the closet door open.  Today, I was once again haphazard.  With the lower shelf packed to the brim with T-shirts, the little monster decided to make that extra effort to jump up to the next shelf and make herself at home.  Finding several items pushed onto the floor and a tubby house cat who knew she was busted, one might think I would be mad.  But, all I could do was smile and giggle at the site of my fuzzy friend, and of course… take a picture….

Okay, I couldn’t resist picking up another eggplant this week. Though it seems my subconscious was working in my favor, as when I returned home with my loot, I discovered a wonderful aubergine recipe on Pig in the Kitchen (yes, I always jump on my computer the second I get home, it’s a sickness really). 

There was just one catch, I have never fried anything, I mean anything, before.  Oil and I aren’t good friends.  As long as I can lightly drizzle it or pop it in an enclosed pan while still cool, we are okay.  Really, since frying is not considered healthy, I felt no reason to train myself in this art form.  But who can resists Pig’s recipes?!  I was especially intrigued by the coating of quinoa, sunflower seeds, and pumpkin seeds.  Aha, the elusion of health!

Alas, my pumpkin seeds seem to have met with a very tragic fate, some moisture snuck into the container, the results of which nearly causing me to lose my appetite.  Luckily, I have yet to find anything that fully succeeds in killing my appetite.  So, to adjust for my ingredient deficiencies, and because I was feeling too lazy to make homemade sauce, I modified the recipe a bit.  If you are ready for the full experienc, try Pig’s recipe, she even ventures a dollop of dijon mustard in the sauce.  I was intrigued, but still too lazy, so out came the jar of pasta sauce… but hey, one new cooking adventure at a time right?

Quinoa Crusted Eggplant

(Vegan, Gluten-Free, Egg-Free, Dairy-Free, Soy-Free, Nut-Free)

Ingredients:

• 1 large eggplant
• Tomato Sauce (your choice, I used a jar of Classico with mushrooms and olives that was on sale for $1 a jar!)
• 1/2 cup dried quinoa
• 1/2 cup sunflower seeds
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper
• Cooked Rice, Brown or White (I put the rice in the rice cooker to prepare while making the rest) (optional)
• Oil for Frying (regular refined olive oil, peanut, or other high heat oil)

Slice the eggplant to 1/4 to 1/2 inch thickness.  Pour the sauce in a large skillet over medium heat, add 1/4 to 1/2 jar of water, and add your eggplant to simmer.  Allow the slices to simmer for 5 to 10 minutes while you move on to prepare the rest. If the sauce becomes too thick during the simmering process, just add a little more water.

You might use a food processor or blender for this step, but I found a spice grinder to be very efficient and clean.  So, place the quinoa, sunflower seeds, crushed red pepper and salt in your spice grinder and give it a good whirl.  If using my mini-appliance method, then you may need to do it in two or three batches.  It is still very quick with no clean up though! 

Pour the resultant crumbs in a shallow dish.  Heat oil in a large skillet over medium high heat.  The oil should be ready to sizzle, but not too hot, lest you get splattered with drops of hot oil (as I did).

Remove the eggplant slices from the sauce, and coat them in the quinoa/seed mixture (a good flip in the coating should do it).  Carefully place them in the hot oil, and cook about 2 to 3 minutes per side.  As Pig mentioned, there are a lot of little crumbs that disperse, but I tried not to let it bother me.

Remove the slices with a slotted spatula and place them on a wire rack or paper towels to drain and cool for about 5 minutes.  Serve with some of the tomato sauce you were simmering them in and rice or a salad, if desired.

Rational Jenn started a blog carnival for living with food allergies.  I write about food allergies and intolerances with great regularity for Go Dairy Free, yet my mind drew a blank when I was asked to join the carnival.  My scientific-style writing seemed to boring for a blog, and the ideas just weren’t churning. 

It wasn’t until I realized that the easiest ideas are usually the best.  I speak with many food allergy moms, from veterans to newbies, and the one difference I notice from the experience is simplicity.  We get so used to convenience foods and loading on the many foods that turn out problematic (wheat, dairy, soy, etc.) that when we are told we can’t have them, we run out to try to find every complicated substitute available.  I did it too.  My freezer was stocked with dairy-free “ice cream” to get me through those “tough times.” 

But, I later realized that it wasn’t about what I couldn’t have, but really what wonderful foods I could have.  I went back to basics, listing out fruits, vegetables, grains, spices, and proteins.  I started cooking with just a handful of ingredients, and low and behold, some of my favorite recipes turned out to be quite easy.

While it isn’t really a stand-alone dish, the other day, I threw together this simple grain that has turned out to be one of my favorites.  Close to hypo-allergenic (containing just millet and coconut) and mighty nutritious, this basic dish is excellent for breakfast when paired with some fruit, fresh or dried.  For other meals, it makes a pleasant side dish and can serve as the base for a main dish.  It isn’t injected with flavor, just pleasant… sorry, no photo, I ate it too quickly!  The portion below makes one large serving, or two medium sized ones.

Perfect Coconut Millet 

(Vegan, Dairy-Free, Gluten-Free, Nut-Free, Soy-Free, etc…)

1-1/2 Cups Water

1/2 Cup Millet

2 Tablespoons Unsweetened Shredded Coconut

2 Teaspoons Coconut Oil

Place all ingredients in a rice cooker and click that baby to on.  When it clicks off, fluff and consume this nutty little grain.  No rice cooker?  Put all of the ingredients in a pot, bring the water to a boil, and simmer the millet (don’t touch!) until all of the liquid is absorbed.  It will take about 20-30 minutes.

P.S. - I included links in case you are not familiar with millet, but I do not typically buy it online, rather I get it in the bulk foods department.  If you are concerned about cross-contamination with nuts and other grains, I would check with the manufacturer and purchase in a package or online direct.  As for coconut oil, I do buy it via the above link.  I love Nutiva’s flavorful coconut oil and it comes in a jumbo container that lasts quite a while.

P.P.S. - If you have any leftovers, reheat the millet with a bit of liquid to regain moisture. 

The other day, I spotted an old friend on sale.  Just $.88 for a large, smooth eggplant.  My husband often makes fun of my eggplant “addiction” as he calls it, so I quietly snuck one in the cart, hoping to go unnoticed.  Of course he caught me.  I quickly proclaimed what a great deal it was and promised to make a fabulous meal with it.  He just smiled.

I can’t say what it is about the giant purple fruit that attracts me so, but  I know that I am not alone…

Eager to prepare the perfect meal, I turned to the eggplant queen, Susan of Fat Free Vegan.  As a fellow eggplant-fanatic, but much more savvy in the kitchen than I, Susan would surely have a whole line-up of purple powerhouse meals. I must say that she did not disappoint.  Well over a dozen eggplant-centric recipes greeted me on a quick search. 

Susan’s Eggplant Paprikash was invented to create eggplant-loving converts.  If this wasn’t reason enough to pick this recipe, I just happened to have all of the ingredients on hand!

I accidentally used double the cashew butter in the “sour cream,” and since I didn’t have any silken tofu on hand, I used extra-firm.  It actually worked out well, but I added a few tablespoons of rice milk to get the “sour cream” to the right consistency.  To keep the whole dish vegan and gluten free, I served it atop a bed of wide rice noodles. 

While I don’t think I achieved an eggplant convert, my husband said the meal was quite good.  We were both surprised by how filling it was; this recipe makes a generous 4 servings.

Eggplant Paprikash from Fat Free Vegan

(Vegan, Dairy-Free, Egg-Free, Gluten-Free, Sugar-Free)

• 1 large onion, halved and cut into thin wedges
• 3 cloves garlic, minced
• 3 tablespoon paprika
• 1/4 teaspoon crushed red pepper
• 1 teaspoon salt
• 1 1/2 - 2 lbs. eggplant (about 2 medium) cut into 1-inch cubes
• 2 bell peppers, any color, sliced (I used red)
• 1 cup vegetable broth
• 1 14-ounce can diced tomatoes
• 1/8 tsp. Liquid Smoke flavoring (I omitted to no major loss)
• 1/2 cup tofu sour cream (see below)

Tofu Sour Cream:

• 1/2 package (about 6 ounces) lite silken tofu
• 1 tablespoon lemon juice
• 1/2 tablespoon cashew butter or tahini
• 1/4 teaspoon salt

Blend all the ingredients for the tofu sour cream until completely smooth, and set aside in the refrigerator until needed.

In a large, non-stick saucepan, sauté the onion in a small amount of water until it begins to brown, about 5-8 minutes. Add the garlic, paprika, and red pepper (optional), and stir for one minute. Add the salt, eggplant, peppers, vegetable broth, and tomatoes. Cover and simmer until the eggplant is tender, about 15-20 minutes.

When the eggplant is done, check the seasonings and add more salt if necessary. Stir in the Liquid Smoke (optional) and the sour cream, and cook for another minute, until warmed through. Serve over pasta or rice.

Serves 4

Following the lead of those ginger-spiked chocolate chip cookies, I snuck some crystalized ginger into a Molasses Cookie recipe I was trialing out.  The recipe was amazingly vegan (dairy-free, egg-free) and didn’t call for any ginger.  Knowing how well ginger goes with molasses, I thought this would be the perfect recipe for some more ginger-spiking (note the little pieces of ginger peaking out in the picture below).

Whoa!  My first bite of the cookies while still warm was like a flavor slap in the face.  Granted, I loved it.  Sugar, cinnamon, molasses, and ginger each competing for a single spot on my taste buds.  Seriously, overpoweringly, yummy!  This flavor concoction is not for those ultra-sensitive taste buds, but for ginger lovers like myself, it is definitely worth a trial.

Alas, I can not divulge the actual recipe I used, since it is coming out in a new food allergy cookbook.  However, it isn’t too far off from this one for Egg-Free Dairy-Free Molasses Cookies.  To avoid a ginger overload, try substituting cinnamon for the ginger in this recipe (the recipe I used had cinnamon as the main spice) and add diced crystalized ginger bits to your hearts content!

A little hint too, I didn’t actually have any regular/dark molasses on hand, but did have blackstrap molasses.  Obviously this is a bit too bitter for a 1:1 sub, but after looking around at substitution ideas, I settled on a 50/50 mix of the blackstrap molasses and maple syrup.  It turned out to be a winner!

Yesterday as I pondered over what ginger-inspired dessert I might concoct for my own birthday treat, I kept coming back to my favorite pair, ginger and chocolate.  That being said, cookies really are the unanimous sweet of choice in our house.  While it may not be an extremely daring venture, I must say that a dairy-free version of those good old tollhouse cookies, with a generous amount of gooey chocolate chip morsels and spiked with bits of sugary ginger is a winner! 

My typical chocolate chip cookie version uses oil, but since it was my birthday, I splurged and used Earth Balance buttery sticks.  You can use any dairy-free margarine you like.

Now, I can’t say exactly how much ginger to use in the whole batch, as I divided up the batch leaving some ginger-free for my cookie-loving, ginger-averse husband. 

Chocolate Chip Cookies with a Ginger Surprise

• 2-1/4 Cups Flour (All-Purpose, White-Wheat, or a Gluten-Free blend with xanthan gum - I successfully tried one from Authentic Foods in this recipe)
• 1 Teaspoon Baking Soda
• 1/2 Teaspoon Salt
• 3/4 Cup White Sugar
• 3/4 Cup Light Brown Sugar or Evaporated Cane Juice
• 3/4 Cup Margarine (Really, those Earth Balance Buttery Sticks are the best… and no trans fat!)
• 1 Teaspoon Vanilla Extract
• 2 Eggs
• 12 Ounces Semi-Sweet Chocolate Chips (I love the ones from Trader Joe’s that are rather generous in size, but those are subject to cross-contamination.  Check with the Enjoy Life or Tropical Source brands for severe allergies)
• 1/4 to 1/2 Cup Finely Diced Ginger (I diced it very fine to keep the ginger from overpowering the cookies, see the picture below of a whole cube next to a diced one.  However, I love ginger, so I may double the size of my bits next time).

Preheat oven to 350º

Combine the flour, baking soda, and salt in a bowl, and set aside.  In a mixing bowl, cream together the margarine, sugars, and vanilla.  Add the eggs, and mix them in to make a nice creamy dough.  Slowly incorporate the flour mixture until everything is well combined.  Fold in the chocolate chips and as many ginger bits as you would like, by hand.  [If you have some ginger-averse taste buds in your house, just divide up the dough and make a ginger loaded batch for yourself.]  Drop globs of the dough by the tablespoonful onto a cookie sheet.

 Bake for 9 to 10 minutes, or until they are no longer doughy in the center and are just turning golden around the edges.  Remove to a wire rack to cool.

Inhale while warm as the gooey melting chocolate coats the ginger bits with each bite… yum!

I have some Ginger-Spiked Molasses Cookie Dough chilling in the fridge, to be baked up tomorrow. That one is even vegan (egg-free), we shall see how it works out!  I will keep you posted.