The Best VEGAN Chocolate Chip Cookies

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I have been on HUNT for an amazing HOMEMADE cookie recipe. (Read more about my cookie obsessions here, here and here).

And I think this may be it. And considering it is VEGAN makes me even happier.

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We had our first snow fall yesterday midday into this morning. To me, cold snowy days just   calls for gooey chocolate chip cookies.  These did not disappoint.  And the fact that they contain no refined sugar or flour makes them even more delectable & guilt free.  The Hubz and I easily ate 10 each!

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What you need:

1 can of chickpeas
4 tbsp flour of choice (I just grinded up some quick oats using my blender)
3 tbsp sweetener of choice (I used agave)
2 tbsp nut butter (this is the one I used)
1/2 cup of plant based milk (we use this one)
1 tsp vanilla extract
1 tsp baking powder
Chocolate chips (this is a good vegan one)

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What you do:

Preheat oven to 375
Blend up all the ingredients (except the chocolate chips) until smooth
Fold in chocolate chips
Place tbsp portions of the cookie mix on a parchment lined baking pan
(You may need to spread/flatten the cookie)
Bake for 6-8 minutes (shorter if you want it more gooey, longer if you like more of a cake like consistency).

Enjoy!!

Our visit to @CafeLandwer

Last week, the Hubz and I (okay… and #EllieHaze asleep in her car seat) checked out Cafe Landwer.  And ohmygoodness it did not disappoint.

We went for brunch but the menu is chalked full of so much goodness.

The restaurant itself has got this cute vintage yet modern looking style with Instagram worthy tiles on the floor.

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Maybe it was the sleeping baby, or the cozy atmosphere, or the fact that we hadn’t been out together in a long time but this place definitely hit the spot.  We ended up getting the Landwer’s breakfast for 2.  It came with 4 eggs cooked to our choice (we went with omelette of veggies and cheese) + a huge tray of bread and a variety of dips.  I swear I felt like royalty eating this :)

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We are definitely going to go back for the coffee and desert and maybe with Miss S to check out the kids menu ;)

How a Desi family celebrates Canadian Thanksgiving

We have officially entered that time of year where every family event imaginable occurs one after the other after the other.  Let me break it down for you.

Our wedding anniversary
Husband’s birthday
Rakhi

My sister/brother in laws wedding anniversary
Thanksgiving
Karva Chauth
Diwali
Tikka

My Birthday
My Dad’s Birthday
My brother in laws Birthday
Halloween
My Mom’s birthday
My sister’s birthday
Christmas
NYE

I colour coded it to display events broken down by month.  That is August, October, November then December.  And sometimes this crazy thing is that events may fall on the same weekend or one day apart during the work week or even on the same day!!!! (This year Thanksgiving was the day after Karva Chauth and Diwali is on my birthday).  Also I forgot to mention that majority of these celebrations are celebrated twice (one with my family and once with my in laws).  So undoubtedly it makes for a very busy and intense few months.  It takes a lot of brain power, planning and calmness to make it through these months.  

Now if you aren’t Indian (aka Desi – the word used in the title of this post) you probably won’t know what Diwali, Karva ChauthTika and Rakhi are. 

Anyways on to our Thanksgiving celebration.

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This was my first time hosting.  It was kind of oxymoron because the day after I fasted for my husband we were cooking a faest for 8 adults (well a few items for that feast – we had help because it was kind of a potluck).  We had my parents, my sister and her hubby and my cousin, his wife and their kid – along with us and our mini girl gang.

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On the menu was:

Light Appies
veggies
breadsticks
melba toast
3 homemade dips (Roasted red pepper, hummus and tapenade

Dinner
1 small chicken
10 tandoor drumsticks
Mini corn
Brussel Sprouts
Salad
Vegan Mash Potatos
Spicy indian pasta
Stuffing
Gravy

Dessert
coconut vanilla bean nice cream
mini vegan apple pies
our peanut butter favourite cookies.

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“Fried” chicken (without the deep fryer!)

This recipe is too good not to share.  Although I have reduced the amount of meat I am eating, Miss S and the Hubz have not so I knew I had to make this for them.  And everyone has got to love fried food – but who really loves the deep fryer?  The splatter messes, the lingering smell and the oil that has been used a few too many times…no thanks!

That said I will have to experiment making this vegetarian.  Maybe fried cauliflower – ah yes, that would make it a pakora :P

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So what’s the trick to getting that crispy fried coating – corn flakes!

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This is what you need:

  • Cornflakes
  • Ziplock bag + rolling pin
  • Garlic powder
  • Butter
  • S & P
  • Dill (or other herb of choice – optional!)
  • Chicken breasts (I usually slice them length wise)

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This is what you do:

  1. Preheat oven to 375 degrees
  2. Clean and slices your chicken, set aside
  3. Using a ziplock filled with cornflakes, crush the cornflakes.  Transfer to a bowl
  4. Add S & P, garlic powder and herb of your choice to the bowl
  5. Melt butter in the microwave (2+ tbls)
  6. Add Salt, galic powder to the melted butter and mix well.
  7. Set up your assembly line: chicken ready to be coated, melted butter mixture, cornflakes mixture and a baking sheet lined with parchment paper
  8. Dip the chicken into the melted butter mixture being sure to coat both sides well, then cover the chicken with the cornflakes making sure to cover all areas of the chicken breast then place on lined baking sheet.
  9. Complete above step for all remaining chicken pieces
  10. Pour any remaining butter on all the pieces and fill in any missed places on the chicken with the cornflakes
  11. Bake 25-30 min.  Check centre of chicken is cooked before removing from oven.

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Greek inspired lentil salad

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I am Indian, a desi, a first generation Indo-Canadian and I very rarely cook daal.

Why?

I just find indian food to be very mushy or overcooked.  Well some of it I love: Saag or Panner but all my life, I’ve always loved salad (I can see everything, it’s crunchy and healthy obvi :P) so eating indian food that has been cooked to an oblivion isn’t really appetizing to me.

But, I had no idea that the base of a salad could be something other than lettuce, kale or spinach.  I mean I’ve made quinoa salads but never a daal based salad.

Until I found this recipe.

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What you need:

Lentils:

  • 2 cups of brown green lentils
  • 2 Bay Leaves
  • 2 Cloves of Garlic

Dressing:

  • 1/2 tsp Salt
  • 1/2 tsp whole mustard seeds
  • 6 tbls olive oil
  • 2 tbls vinegar (I didn’t have cherry so I used white)
  • Pepper to taste

Everything else:

  • Cucumber
  • Avocado
  • Olives
  • Soft cheese to top (I used feta)

What you’ll do:

  1. Cook the lentils by first rinsing them a few times in cold water, then adding them to a pot with the garlic and bay leaves and filling the pot with water 2 inches over the lentils.  Let the lentils boil on high heat for 20 minutes and then on medium-low for another 15 minutes until they are tender.  Remove from heat, remove bay leaves and garlic and strain.  Place lentils in the fridge to cool
  2. Add the salt, mustard seeds, olive oil and vinegar to a bowl and whisk until the mix emulsifies
  3. Chop up the cucumber, Avo and slice the olives and cheese as required.
  4. Mix everything (except the cheese) until everything is fully coated in the dressing.
  5. Plate your salad and top with cheese.  Serve as a side or as a main :)

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A Millennial’s Breakfast

Avocado Toast obviously!  Well hey I am back.  I think I am still two posts behind completing my June blog challenge and we are already 4 days into July.  Technically this post counts as a June post so I am only one post behind.  Today’s post is very random.  Wanted to share two things my #AvocadoToast and my task list for today.

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What’s on my Avocado Toast:

  • Smashed avocado
  • Sea Salt
  • Juice of 1/4 lemon
  • Olive paste (home made)
  • Hemp Hearts
  • Sunflower Seeds
  • Nutritional Yeast
  • Chili flakes

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