Saturday, October 10, 2009

Daniels Vegan Oatmeal Raisin Cookies
Vegan butter 3/4 cup or 1 and 1/2 stick
light brown sugar 1 cup
flax seed powder-1 teaspoon
water 1/4 cup
vanilla extract 1 teaspoon
all purpose flour 3/4 cup
baking soda 1/2 teaspoon
salt 1/4 teaspoon
cinnamon ground 1/2 teaspoon
old fashion rolled oats 3 cups
dried cranberries, cherries, or raisins or 1 cup white or dark chocolate chips- 1cup walnuts pecans toasted and chopped
yield 12 cookies
Preheat oven 350 . Prepare 2 large baking sheets grease or line with parchment paper
Cream the butter and sugar together until smooth and creamy. I used a hand mixer
In a blender, add flax seed powder and water and blend it until its foamy
Add the flax seed mixture add vanilla extract to the creamed butter. Stir it well using a wooden spoon/spatula.
In a medium size bowl sift together the flour , baking soda, salt and cinnamon
Add the flour mixture to the wet ingredients and combine it well using a spatula
now stir in the oats and other optional ingredients you wish
drop the batter by tablespoon 2 inches apart. I used ice cream scooper
wet your hands and flatten the cookies so that they are about 1/2 inch thick
bake it 12-15 minutes or until the edges are golden brown and the centre is little wet.
Remove it from the oven and let it cool in the baking sheet itself for 5 minutes. Then transfer it to a wire rack to cool it completely.

Quiona Goat Cheese Pasta Dish

1 Pkg 12oz Quinoa Pasta
1 4oz tub of crumbled goat cheese
1 jar of sundried tomatoes drain off most oil ( save some oil in case you need to add to pasta)
1 4oz pesto
2 cups chopped Kale (or chopped spinach) raw
Cook noodles drain run under cool water
Put sundried tomatoes and pesto in the bottom of large bowl with crumbled cheese and kale add in warm noodles mix well. The goat cheese will melt and blend with the pesto and sundried tomatoes and is so yummy.
Serve at room temperature

Thursday, October 8, 2009

Namaste Everyone,
I hosted the first veggie pot luck last friday night at Prana Yoga and Healing Center in Sarasota . The food was sooo good . Lots of creative and yummy dishes. The vegan chilli and sour cream was so good. All the dishes were delicious and it was so fun to see everyone get creative with veggie dishes. I will be posting some of the recipes so stay tuned. Peace Shanti

Monday, September 21, 2009

Chocolate Pear Zucchini Bread


1/3 cup brown sugar
3 TB unsalted butter or Ghee (softened)
1 cup unsweetened applesauce

Mix dry ingredients, add to above mixture & crack 2 large eggs into it:
2 cups flour (quinoa flour optional)
2 TB unsweetened cocoa powder
3/4 tsp. ground cinnamon
1 tsp. ground cloves
1 1/4 tsp. baking soda

Fold in:
3/4 cup chopped walnuts
3/4 cup dark chocolate chips
1 large Asian pear or 2 smaller pears peeled & cut into chunks
1 cup grated zucchini

Bake at 350 degrees in a loaf pan (9x5x3) for 1 hour. Let it cool & enjoy!

This recipe was inspired by my daughter friend Nguyen, you can check out her blog here.
This week-end my daughter Danielle came to visit me . She wanted to make this Zucchini bread recipe she found from her friend. The funny thing is that Nguyen had converted the recipe from Zucchini to Pear . Danielle forgot that . Since I had already bought the Zucchini we decided to add both the pear and Zucchini. Which made the bread even more moist and nutritious. Love this recipe not to sweet and makes a great quick breakfast for those on the go.

Welcome to my cooking blog.

cooking class 029, originally uploaded by shantishanbon.
This is my very first blog post ever. This photo was taken from my first cooking class, Tofu can be Yummy. Since then, I've taught many more eager students how to make nutritious vegetarian dishes - full of protein. To see more photos from this class view my Flickr page here:

I'll be posting recipes on the blog soon, so come back!