Peanut Butter Chocolate Cookies

After a damn-near 2-month absence from my blog, I present you with: more peanut butter awesome-ness! These cookies are seriously addictive! And I am seriously addicted to peanut butter. Sorry. Not really ; )

Based off a peanut butter ball recipe in the 30-Minute Vegan cookbook, which calls for spelt flour (which isn't really gluten free, right?), I subbed some oat flour and brown rice flour for the spelt. So, here we go:

Ingredients

• 1.5 cups peanut butter
• 3/4 cup pure maple syrup
• 1.5 tsp. raw apple cider vinegar
• 1 tsp. vanilla extract
• 1/4 cup GF oat flour
• 1/4 cup brown rice flour
• 1/2 tsp. baking soda
• 1/2 cup GF rolled oats
• 1/2 cup vegan chocolate chips (NOT optional)
• I use Enjoy Life brand GF choco chips

L: liquid ingredients, melted together
R: dry ingredients

Directions

Nom nom.

1. Preheat oven to 350F. In a small saucepan, mix together the peanut butter, maple syrup, and apple cider vinegar. Place on stove over low heat until the peanut butter is melted and mix together. Add vanilla extract. Stir. Remove from heat.
2. In a bowl, mix together the oat flour and brown rice flour along with the baking soda, GF oats, and chocolate chippies (if using).
3. Combine the wet and dry ingredients.
4. Line a baking sheet with parchment paper. Or lightly spray a nonstick aluminum baking sheet. Scoop out your desired amount of "dough" and form a small ball. 
5. Place on cooking tray. Flatten the ball just a bit, because it will not melt down in the oven (according to the original recipe). 
6. Bake for 8-10 minutes. I know that seems like such a short period of time. I thought the same thing but I took mine out around 10 minutes and they were ready. You may have to experiment a bit.
7. Cool before eating. 

Coconut Curry Lentil Stew (with Quinoa)

All about QUINOA...

From WHFoods.com: "A recently rediscovered ancient "grain" native to South America, quinoa was once called "the gold of the Incas," who recognized its value in increasing the stamina of their warriors. Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Not only is quinoa's amino acid profile well balanced, making it a good choice for vegans concerned about adequate protein intake, but quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. In addition to protein, quinoa features a host of other health-building nutrients."

A warm and filling dish full of protein!

Ingredients:

• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 2 Tbsp. coconut oil (or canola oil)
• 1 yellow onion, diced
• 1 Tbsp. minced ginger root (or pureed)
• 6 cloves garlic, minced
• 1 can (14 oz.) of Muir Glen Fire Roasted tomatoes
• 1 extra cup of veggie broth or water
• 1 can (14 oz.) Lite coconut milk 
• 3 Tbsp. brown sugar (optional)
• 1 Tbsp. cinnamon
• 3 Tbsp. curry powder
• 2 Tbsp. ground coriander
• pinch of cayenne (optional)
• 2 cups red lentils

Rinsing quinoa in fine mesh strainer.

Directions:

1. Soak the quinoa in a bowl with cold water for at least 5-10 minutes. Drain and rinse using a fine mesh strainer. Set aside.
2. Bring the 2 cups of veggie broth (or water) to a boil in a medium saucepan. Add the quinoa and cover. Reduce the heat to med-low and simmer until most of the liquid has been absorbed (approx. 10-15 minutes). Remove from heat, cover, and set aside.
3. Melt the 2 Tbsp. coconut oil in a large saucepan over medium heat. Add the diced onion and garlic. Cook until the onion is a bit translucent and has softened a bit (~5 minutes) being careful not to burn the garlic.
4. Stir in the can of tomatoes, the extra 1 cup of veggie broth (or water), and the can of coconut milk.
5. Add the brown sugar, cinnamon, curry powder, and ground coriander. Bring to a simmer over medium-high heat, then add in the lentils. Cook just until the lentils are tender, about 15 minutes. Stir OFTEN so the lentils don't burn to the bottom of the pan.
6. Once the lentils are finished, serve the mixture over quinoa.