Cookie Heaven

Is there anyone who doesn't like a good treat? Since H and I are terribly addicted to sweets (especially when we're riding the PMS wave), I'm always on the hunt for healthy, low calorie treats. This is one of our favorite cookie recipes of all time! A low fat Oatmeal Raisin made with Walnuts and Chocolate Chips.

I’ve made these cookies more times than I can count. I add chocolate chips and sometimes walnuts, as I do with all oatmeal cookie recipes. I’ve made these cookies large as the instructions described but they’re even better using my 2-tablespoon cookie scoop. It's hard to believe this little cookie is less than 100 calories per serving! It has eggs and butter, so it's not vegan but I'm sure it could easily be converted. I'll have to try that!

Wholesome Oatmeal Raisin Cookies

M.oosewood Restaurant New Classic Cookbook

• ½ cup light brown sugar, packed
• ¼ cup sugar
• ½ cup butter, preferably unsalted, at room temperature
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 ¼ cup rolled oats
• ½ cup unbleached white flour
• ½ cup oat bran
• 1 teaspoon ground cinnamon
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup raisins - I add dark chocolate chips and walnuts in addition to the raisins
  

Preheat the oven to 350 degrees. Lightly oil two baking sheets.

In a large bowl, cream together the brown sugar, granulated sugar and the butter with an electric mixer or by hand until light and fluffy. Add the egg and vanilla and mix until well combined.

In a separate bowl, combine the oats, flour, oat bran, cinnamon, baking powder, baking soda and salt. Add to the butter mixture and stir until blended. Mix in the raisins, chocolate chips & walnuts.

Drop the dough by scant ¼-cup mounds about 3 inches apart, and flatten slightly with moistened fingers. Each sheet will hold six cookies. (I used a 2-tablespoon scoop and place a dozen cookies on each tray.) Bake for 15 minutes, until lightly golden and just firm to the touch. When the cookies first come out of the oven, they’re soft and little delicate so carefully transfer them to racks. Cool for 15 minutes.

Home Cookin'

When I was younger, my family celebrated Memorial Day with an outdoor BBQ and a good game of Badminton or Croquet. According to my mother, an American Holiday required an All American menu! If you didn't like Hamburgers, Hotdogs & Macaroni Salad, well, you could simply go hungry. Since becoming a Vegetarian over five years ago, it has been a challenge to re-create these memories for my friends and family without the traditional palate. But Vegetarianism has come along way over the years and it is much easier to create homemade, savory, to-die-for masterpieces that everyone will love. I'm not talking about something out of a box either, but rather a menu created from all-natural, fresh ingrediants.

The following recipe is a modified version of the "Chicago Diner Burger" out of the Veg.etarian Ti.mes Magazine. I've omitted and added a few ingrediants of my own to make it even better! H gave it a rating of 10 out of 10, so you know it has to be good. I rarely score above an 8, so what a fantastic way to celebrate Memorial Day with our friends.

Seattle Diner Burger with Piquillo Pepper Ailoi

Photo Taken by "C"

Burger
3 stalks celery, diced
1/4 cup low sodium soy sauce
2 teaspoons onion powder
2 teaspoons garlic powder
1/2 teaspoon ground black pepper
3 cups old fashioned oat
12 ounces mushroom, finely chopped (I used 6 oz. of Organic Crimini & 6 oz. of Organic White Mushrooms)
1/2 cup whole wheat flour
8 Slices of Sharp Chedder Cheese

Piquillo Pepper Aioli
1/2 cup vegan mayonnaise
1/4 cup olive oil
1 jarred roasted red pepper, drained
1 garlic clove, minced

Directions:

1. Bring 4 cups water, celery, onion, soy sauce, onion powder, garlic powder, and pepper to a boil in a pot over medium heat. Reduce heat to medium and simmer 5 minutes. Stir in oats, mushrooms and flour and cook 5 minutes more. Transfer to a bowl and chill.


2. Preheat oven to 350°F; coat baking sheet with cooking spray. Shape mixture into patties and bake on prepared baking sheet for 15 minutes. Flip and bake 10 more minutes. Cool.


3. Heat grill to medium-high. place foil on grill and coat with cooking spray. Grill burgers on foil for 7 minutes per side. Serve.
   Piquillo Pepper Ailoi:


4. Puree all ingredients in blender until smooth. Season with salt and pepper.