Addicting Vegan Thumbprint Cookie Recipe

My mom is famous for making one of the best non-vegan oatmeal cookies I've ever had (hang with me, I promise this is relevant).  When she recently came to visit, we made a batch together, but I messed up the dry ingredients by adding the wrong textured brown sugar.  Catastrophic.  Upon realizing my mistake, my mom scoured the pantry and found the type she needed.  She quickly went to throw the dry mix away, but I stopped her.  Instead, I put it in a ziplock bag and took it home. 

From this leftover mix of flour, brown sugar and oats came these insanely addicting thumbprint cookies.  I've tried to make vegan desserts before, with utter failure, so I was a apprehensive.  This was definitely a risk, but one I was willing to take.  After looking at a few recipes online, I built my own.

These cookies are a great alternative to the original.  Actually, I prefer them.  They offer a nutty taste and a kick of the salty/sweet combo that we all love.  Feel free to use any preserves you want or make your own.  This cookie is highly customizable.  And the best thing about them is that they are so so easy to make.

Vegan Thumbnail Cookies with Apricot-Raspberry Preserves

1 1/2 cups all-purpose flour

1 1/2 cups brown sugar

2 cups quick-oats

3/4 cup coconut oil

1/2 cup grated almonds (I took sliced almonds and grated them in a food processor)

2 tbsp. melted vegan butter substitute (try Earth Balance)

2 tsp. vanilla extract

1 tsp. cinnamon
Fruit Preserves

Directions:

Preheat the oven to 350F.  Add coconut oil, vegan butter and vanilla extract in a bowl and mix slightly.  In another bowl, mix all of the the dry ingredients and slowly blend in the liquid ingredients until a uniform dough is formed.  With a tablespoon, scoop the mixture and create a ball with the palms of your hands.  Although the mixture may appear crumbly, you should be able to create a smooth and even ball. 

Place the ball on an un-greased cookie sheet.  Place the balls, one by one in the sheet.  With your finger, lightly press the center, creating a dent.  The cookie should break apart a little but try to keep the cookie as uniform as possible. Use a spoon to drop a dollop of the preserve into the indentation.  Don't be conservative! 

Bake for about 10 minutes or until slightly golden.  Allow to cool on the baking sheet for another 10 minutes.  If you eat them very warm they will break apart, so make sure you give them time to cool.

Place in your cookie jar and eat whenever you want.  You will be addicted.

The Weekend Detoxer: Cold Press Juice Recipe

I don't know about you, but the World Cup has taken over my weekends.  I wake up on Saturday, finish some errands and then meet up with friends to watch the games. This weekend, I had a girls brunch at Yotel Hotel and then headed out early to watch the Colombia vs. Uruguay game.  By this morning, after too much bacon, chips and mimosas, I was exhausted (and a bit hungover).

When I've had one of these weekends, nothing feels better than detoxing for a day.  Sure, my body may crave a burger, but eating that would just make things worse.

Today, to treat my body right, I made my favorite cold press juice, which I call The Weekend Detoxer.  It is pretty sweet, to aid with the sugar withdrawal from the alcohol (I hope you know why) and provides vital nutrients that my body craves.

I try to make enough to at least have ready for 3-4 mornings.  

Recipe is below.  Cheers!

Weekend Detoxer Cold Press Juice:

- One large beet

- Five apples 

- Two oranges

- About five large carrots

Cut into 2-inch pieces.  Start juicing.

Healthy Pear and Carrot Muffins//LEFTOVER GOURMET

I had bought a pint of low-fat vanilla yogurt the other day and, although I've practically made smoothies almost every morning, I was still not going to finish the tub before the expiration date hit.  After looking through my pantry and ideating on what I could create with my almost-spoiled yogurt,  I realized I had the pseudo-traditional ingredients to make carrot and pear muffins.

Since I'm on a pretty big health kick, I stuck to low-fat ingredients that were high in fiber and low in sugar.  But don't be fooled.  These muffins were REALLY yummy.  They just happen to be good for you too.

Pear and Carrot Breakfast Muffins

- 1 1/2 cup whole wheat flour (I didn't have whole wheat so I mixed a cup of all-purpose flour and 1/2 of buckwheat flour to give it that nutty bite and extra fiber)

- 1 teaspoon baking soda

- 1 teaspoon baking powder

- 1 teaspoon cinnamon (or more if you love it, like me)

- 1/8 teaspoon ground nutmeg

- 1/3 cup brown sugar

- 1/2 cup yogurt (you can do vanilla, like I did, plain or greek for extra protein)

- 1/2 teaspoon vanilla extract

- 1 cup grated carrots

- 1 bosc ripe pear, cut into small squares

- 1/2 cup apple sauce

- pinch of salt

- 1 egg

- sliced almonds for sprinkling on top of the batter (walnuts work wonderfully as well)

--------------

Preheat the oven at 350 degrees.  In a medium bowl, mix the dry ingredients: the flour, baking soda, baking powder, salt, cinnamon and nutmeg.  Then, in second larger bowl, mix together the egg, yogurt, applesauce, sugar, vanilla extract, carrots and pears.

Combine the dry and wet ingredients in a bowl and mix together until you get a sticky batter that smells like heaven (a.k.a anything with cinnamon and brown sugar).

Divide the batter on a 12- muffin pan and sprinkle almonds on top.  Pop in the oven for 20-25 minutes (make sure you keep and eye on them) or until a knife inserted into the center of a muffin comes out clean. 

Take them out of the oven and wait for them to cool off slightly.  Then, voila! A hearty, delicious breakfast muffin with enough substance to carry you through the morning.

I would suggest eating them warm and spreading a bit of butter on them.  A little bit of fat won't kill you, especially since this recipe does not call for any oil.  The applesauce and natural fat from the yogurt is enough to make these really moist.  Just make sure you don't over-bake them. 

I would love to hear about any alterations you would do to my recipe to make this vegan or dairy free.  Any recommendations are welcomed!

Ropa Vieja Recipe for a Snowy Night

Yesterday it snowed in NYC. A lot.  Temperatures plummeted and they will stay that way until Sunday.  

For days like these, all I want to do is eat hearty and stay warm.  Ropa Vieja is the perfect dish for a cold night.  Brought to you by my sister island of Cuba, the stew is filled with spices that will transport you to the Caribbean. So what if there are 8 inches of snow outside?

I used the Goya recipe and every recipe I've made from there has turned out delicious.  The key to this is to cook it SLOW.  Very slow.  Naturally, this is also a great dish for your slow cooker too.  Stay warm.

Season meat, generously.  Warm up the pot with olive oil at medium-high. When the olive oil is hot, sauté, flipping once, until well browned, about 10 minutes. Transfer meat to a plate. 

Lower heat to medium. Stir in onions and peppers. Cook, stirring occasionally, until vegetables are soft. Add garlic to pot and cook for about 1 minute.

Stir in water, tomato sauce, sazón packet and 1/2 cube. Bring mixture to a boil. Return beef to pot. Lower heat to low and simmer, covered, stirring occasionally, about 45 minutes. Stir in olives, olive juice, and capers. Cover pot; simmer until meat shreds easily with fork, 1 – 1½ hours.

Transfer meat to work surface and shred meat with two forks. Bring remaining stew to a boil. Mix meat into sauce. 

Drink Your Breakfast: Green Protein Smoothie

Thank you to my friend Nicole for this delicious and filling smoothie.  Perfect for breakfast or a post-workout meal substitute. All you have to do is blend the ingredients below.  No ice.  Just make sure the almond milk is cold.

The holy grail. Seriously.  Almond butter addict.

Fall Health: Cold Pressed Red Juice Recipe

This nutrition-packed juice happened by mistake.  My boss, being the boss that she is, got a huge fruit basket from a media vendor (the perks of the job!) and decided she only wanted one apple.  She left all of the other fruits for us to pick and I took everything that was left behind because, well, I don't turn away free food.  

I had bought beets and carrots since I blend them quite regularly, and decided to just give it a go and create something new.  The ultimate outcome was delicious.  It tasted sweet and tangy and jam packed with health benefits.  

The process is quite simple.  Press all of fruits and veggies, except the lemon, in whichever order you want. At the end squeeze the lemon on top.  This juice yields enough for two big glasses.

This juice is great for fall, when the immune system needs a boost. Potassium, magnesium, fiber, phosphorus, iron; vitamins A, B & C; beta-carotene, beta-cyanine and folic acid are just a few of what these fruits contain. Beets also cleanse the liver. Any 20-something New Yorker needs that.  Do I have to explain why?

Cheers to a healthy fall.

Affogato

Perfect treat for a late Sunday brunch, at home. 

The coffee totally justifies having gelato for breakfast. Just saying.

Quick Bite: Mexican Pizza

One of the greatest blessings I received this year was that my office moved literally 5 minutes from my house.  As an advantage, I sometimes go home during lunch and eat in peace, and also save money.  The other day, I had forgotten to bring food to work but really didn't have much in the apartment.  I decided to go home to scour the fridge and think of something to make.  I remembered I had some leftover fresh deli meat from a few days ago and cheese.  So, I made a healthy version of a "Mexican pizza". No servi-carro trip to Taco Bell required (I wish).

Healthy Mexican Pizza Recipe:

- Two corn tortillas
- Slices of turkey breast
- Mexican blend shredded cheese (low fat)
- Bean medley
- 3 chopped cherry tomatoes
- Alfalfa Sprouts
- Salsa

Assemble the Mexican pizza by creating a "sandwich" from the turkey, cheese and two tortillas.  Heat olive oil in a pan. Place the tortilla "sandwich" and cook in each side until crispy and cheese is melted.  Move to a plate.  Top with beans, tomatoes, alfalfa and a dollop of salsa.  

The Best Tres Leches Cake You Will Ever Make

The other day my roommate and skilled baker, Chris, made a tres leches cake.  I was eagerly awaiting it's arrival to my mouth but it was a birthday cake and was off limits to me (damn you, boyfriend).  The craving for it was unbearable, especially since tres leches cake takes me back to the days of yore in Puerto Rico, when I was young and carbs didn't set in my hips.  So, I used my friend's house warming party as an excuse to make one myself.  It came out delicious.  

This cake is not for the faint of heart or health nut.  It is rich and sweet but oh so moist and delicious.  It does take time to prepare so it requires a lot of patience.  But you can do it, cause you are better than plain vanilla.

I used this recipe from Food Network Magazine.  It was very authentic.  

First you have to mix the merengue.  Mix well!  This is the base of your cake and what will make it rise.  I mixed it for like 7 minutes.

 Prepare for a kitchen explosion.

 

Cake done!  Bake for 40-45 mins but check at the 30 mins mark.  Then after cooling for 10 mins, poke the crap out of it.

The cake then gets drizzled drenched in a syrup made out of condensed milk, carnation milk, heavy cream and Grand Marnier.  Then after 4 hours in the fridge, it is topped with fresh, fluffy whipped cream (right).

 

Done and done.  Cake, girlfriends, and wine. Perfect.

Lazy, Guiltless, Meatless Mondays: Black Beans Tostadas

Eating vegetarian normally cuts your options short when you are thinking about dinner. This quick meal is both satisfying (who doesn't like Mexican?) and healthy (chock full of protein and good fats).  It's also prepared in a New York minute so you have more time to focus on E! News.  Time is precious my friends.

Ingredients:

- Black Bean Soup can (Goya)

- 1/4 onion, chopped

- 1/4 green pepper, chopped

- 2 garlic cloves, mashed and minced

- Dry oregano

- 1 bay leaf

- Big pinch of sugar

- 1tsp white vinegar

- 2 small corn tortillas

- 1/4 cup of plain greek yogurt (this will be your sour cream- so so good and packed with protein)

- Salsa

- Four avocado slices

- Cilantro

First, cook the beans.  Since I am recommending a pre-made soup (has to be Goya!), use the ingredients listed above to improve the taste and make it as homemade as possible.  

Heat 1 tbsp of EVOO in a saucepan.  Once hot, add the garlic, onion and green peppers, stirring occasionally.  Cook until fragrant and then add two shakes of dry oregano, 1 bay leaf, and simmer in medium low heat for 10 mins.  Add the sugar (I would say like a teaspoon) and the white vinegar.  Stir and turn the stove top off.  Set aside.  

In a big frying pan, add a tbsp of vegetable oil (or any oil that doesn't have a strong flavor).  When hot, add both corn tortillas and flip until both sides are somewhat toasted and hard.  The more oil you add to the pan, the crispier it'll be.  So it's your call.

Assemble dish.  Place tortillas.  Add a dollop on greek yogurt to both, salsa, big spoonful of the black bean soup, and top off with avocado slices and cilantro.  I didn't put cheese on mine but if you want to, go right ahead.

Enjoy and catch up on TomKat's divorce (or 360 Anderson Cooper, I don't judge). 

Have a great week my friends!

Lazy, Guiltless, Meatless Mondays: Veggie + Cannellini Bean Pizzette

In typical NY fashion I've been a busy busy bee with no time to really invent in the kitchen.  A few Mondays ago was no exception when getting home to cook at 9pm didn't really seem so appeling.  Enter, the bootleg pizza (or pizzette, let's make it sound fancy).  I've been making this type of pizza since college and it usually involves any leftovers I have.  In addition to emptying out your pantry/fridge it is also pretty healthy.  This one is filling enough to give you the protein and veggies you need but does not overdo it with the bread.

1 whole wheat tortilla wrap

5 cherry tomatoes (or whatever amount you want)

1/4 of a medium-sized red pepper, sliced lenghtwise

1/4 of a medium-sized onion, sliced lenghtwise

1/2 cup of cannellini beans

marinara sauce

mozzarella cheese cut in chunks, I used spinach rollatini for mine (hence the green leaves)

olive oil

minced garlic (just a bit for flavor)

pesto sauce

salt and pepper to taste

Preheat oven to 350 F degrees.  Place the tortilla in a cookie sheet, brush with oil oil and minced garlic.  In a bowl, place the cannellini beans and cherry tomatoes, a drizzle of olive oil, a spoonful of pesto, salt and pepper to taste. Mix well.

Assemble the pizzette.  Spread marinara sauce on the bottom, sprinkle the cannellini/cherry tomato salad evenly on the tortilla, followed by the peppers, onions, and then the cheese (I like it to bubble so I always place the cheese on top).

Bake for 10 minutes or until cheese is bubbly and tortilla are crisp. Happy eating!

JFK>>San Juan

Last weekend I took a quick trip to Puerto Rico to celebrate Father's Day with my dad.  Seemed like PR was happy to see me because the weather was beautiful.  The beach days were sunny and the waves were calm.  I'm kind of sad to be back (shocker) but can't complain that I get to go there to visit family.  It's like mandatory vacation every 6 months.

  

VIDA. 

 At Oceano, getting a Pina Colada.

Sangria at noon.  It's happy hour somewhere. 

 

 Fresh squeezed OJ, thanks to this miracle juicer.  It must be like 15 years old,and works perfectly. 

  pretty.

Peach and berry cobbler from Cooking Light. By far the BEST cobbler recipe. I go back to it time and time again. 

Unintentional mix-match. 

 El Livin, tucked away in the heart of Parque Luis Munoz Rivera- Highly recommend.

View from El Livin.  

Mango trees in bloom.