Hey friends! Wow! I cannot believe we’re at our final recipe for our 12 Days, 8 Nights: Holiday Meals to Spread Compassion celebration. Many thanks to our friends, old and new, for being a part of our blog event. It means a lot to see the love, support and shares. We’ve learned about people and organizations in a way we may not have. We hope everyone reading has taken away something, whether it’s a recipe or a better understanding of veganism is.
Can you guess which one is me?
A LITTLE SUMTHIN’ ABOUT MACAROON: Carmella goes by the nickname, “Macaroon,” because she’s the baking half of The Food Duo. Born and raised in NYC, she’s a cat mom of 2 and wife of 1. She comes up with crazy ideas, like #VeganFoodChat and 12 Days, 8 Nights on the fly and is lucky to have someone like Carlo go along with them!
MACAROON’S HOLIDAY WISH: “Spread compassion beyond the holidays! We’re all animals. Let’s respect one another! “
A CHARITY MACAROON SUPPORTS: “There are so many great non-profits that we love to help and support. Their stories touch us and connect with what veganism meant to us…compassion. One that has truly caught my attention has been Esther the Wonder Pig’s story. The love her dads and family has resonated with so many of us. To now see that love turn into one where Esther’s story can help others is a beautiful thing. Again, it’s that compassion. So, please send your support to Happily Ever Esther Farm Sanctuary in Canada to help Esther continue her story and help to create ones for other animals.”
To give your support, visit http://www.happilyeveresther.ca
One of the things we like to do in our kitchen is come up with “Whip Ups.” This is why we love to play with our food. We’re not fearful to experiement. Some work. Some don’t. All that matters is that we have fun.
It’s time to share one that worked out well for my office holiday party. My first (mindful) gluten-free dessert recipe won over some people. Pretty cool, I think. Now, who wants some Iced Oatmeal Chocolate Chip Cookies with a Twist?
- 1 Tbsp. ground chia seed
- 3 Tbsp. water
- 2 sticks of vegan margarine
- 1 chia egg
- 2/3 C. maple syrup
- 1 mashed banana
- 1 tsp. vanilla extract
- 1 1/2 C. all-purpose gluten-free flour (ex. Bob's Red Mill)
- 1 C. gluten-free rolled oats
- 1/2 tsp. baking soda
- 3/4 C. crushed potato chips
- 1/2 C. gluten-free pretzels
- 1 C. vegan chocolate chips or chunks
- 1 C. powdered sugar
- 1 Tbsp. coconut oil
- 1 Tbsp. unsweetened almond milk
- 1/8 tsp. vanilla extract
- Preheat oven to 350 . Line 2 baking sheets with parchment paper
- Make the chia egg by mixing the ground chia seed with water. Let the mixture set for 5-10 minutes until it comes a gel form
- In a stand mixer or mixing bowl, beat the vegan margarine until light and fluffy. Add the chia egg and beat for another 1-2 minutes. Mix in the maple syrup, mashed banana and vanilla
- In a separate bowl, which together the dry ingredients except the chocolate chips
- Add the dry mixture to the wet ingredients and mix until well combined. Stir in the chocolate chips
- Scoop dough into tablespoon-sized balls. Place on baking sheets, pressing lightly in the center
- Bake in oven for 9-12 minutes. When ready, let cool on wire racks for about 10-15 minutes
- As soon as cookies are cool, make the icing by mixing all ingredients in a bowl
- To ice cookies, dip the tops of cookies into the icing, shake off excess and return to wire racks. Icing should set within a few minutes
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