Today we ate:
- Breakfast: Green smoothies and toast (with butter and peanut butter – we all had a little of each)
- On our morning trip to the pond LP and Mom both snacked on cherry tomatoes from the garden.
- Lunch: Leftover extravaganza! LP had leftover carrot-ginger soup, Mom had leftover spicy eggplant stew and dad had leftover udon noodles with kale, mushrooms and miso
- We all enjoyed a snack of yogurt (soy of course) post-nap
- Dinner: One of my favorite dinners (that Dad makes!) Callaloo (or spinach) with tomatoes, ginger and garlic atop grilled polenta. Yum yum!
- Mom and Dad had shortbread cookies with chocolate chips for dessert
Today we spent the following:
- $27.19 at Whole Foods for a few mid-week needs (soymilk and OJ) as well as a splurge on grapes (LP really, really wanted them!)
Monday Munchies: Recipe of the Week
We were in the mood for dessert tonight and I had seen some chocolate chip shortbread cookies at Whole Foods (not vegan) that looked really good. I decided to try and adapt a recipe from Vegan on the Cheap that normally required more rolling out of dough and dipping it in melted chocolate. I wanted to make these cookies super easy to make since my time was limited – IP needs to eat of course! The result were some easy and very yummy cookies!
Chocolate Chip Shortbread Cookies (adapted from Vegan on the Cheap)
- 1/2 cup +2 TB of vegan butter (I use Earth Balance)
- 5 TB tahini
- 1/2 cup of packed brown sugar
- 1 TB vanilla extract
- 2 cups of all-purpose flour
- 1/2 cup of chocolate chips
1) Preheat the oven to 325
2) Using an electric mixer, cream the butter, tahini and sugar. Mix in the vanilla.
3) Add in the flour 1/2 a cup at at time using the electric mixer for the first 3/4 of the flour. Stir in the last 1/2 cup with a wooden spoon. Then, mix in the chocolate chips. The dough will be a bit grainy.
4) Scoop 1 1/2 TB of dough into your had. Squeeze it into a ball, and then flatten it with your hand. Place on a cookie sheet lined with parchment paper, and bake for 14-16 minutes.