On the menu tonight : LEEKS!

And another??

Vegan Chocolate Chip Cookies

Today is two of my friend's art show and I wanted to bring cookies. I was trying to find a vegan recipe that wouldn't be too dense or too crispy. These are kinda soft in the middle and crispy on the outside. Kinda by a fluke these turned out the right texture that I wanted- yay!

1/2 cup Earth Balance (room temperature)
1/4 cup silken tofu
3/4 cup sugar
1-2 tsp vanilla extract

Cream the above ingredients together either by hand or with a hand held mixer.

2 1/4 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup chocolate chips
1/2-1 cup chopped walnuts

Preheat the oven to 350 degrees.
Combine the dry ingredients and slowly add the combined wet ingredients. Stir until all combined and let rest a few minutes. Roll into about 1 tbsp size balls. Place these on the baking sheet and make sure they are well spaced. Bake for about 15-20 mins depending on your oven. You'll know they are done when they are light brown on the top and not too brown on the bottom. Hope you like it, I love to make cookies :).

Veggie Pot Veggie Pot Veggie Pot Pie!

I improvised this recipe one night while thinking about the Stouffer chicken pot pies my mom would serve to us as kids. It's great when you are craving something comforting, filling, and homey. In my opinion you won't really miss the chicken in this but if you want a protein substitute I would add chopped extra firm tofu.


2 frozen pie crusts thawed
3 cups veggie broth
1 tbsp butter + a small pat
2-3 tbsp flour
1 tsp dried rosemary
1 yellow onion chopped
1 shallot chopped
1-2 carrots chopped into small pieces
2 stalks of celery
2 potatoes chopped
other veggies (ex. 1/2 cup peas, 1 chopped zucchini, 1 chopped turnip)

Preheat the oven to 425 degrees.
First boil a pot of water with plenty of salt for the potatoes. Then cook them until nearly done.
Saute the onion and shallot until soft.
Add your other veggies to the pan and saute well. Add some rosemary to the veggies.
While the veggies are cooking prepare the sauce.
Put the veggie broth, remainder of the rosemary, and a pat of butter into a pot.
Let this mixture cook and combine. Then slowly add the flour. Make sure to whisk well so that the flour doesn't clump. Remove from heat.
Cook one pieshell for 10 mins.
Remove the vegetables from the heat and let cool.
Continue to stir the pot so it doesn't thicken too much.
Fill the cooked pie crust with the vegetables.
Then cover with sauce.
Carefully take the second pie crust and cover the pie being careful not to break it.
Then pinch the crust around the border to connect the two.
Cut a few slits on the top of the pie.
If you like you can brush a little bit of butter on top.
Cook the pie for approximately 45 minutes. Maybe a little more depending on your oven.
You will know it's done when the top is a golden brown and the sauce is bubbling.
Let cool slightly and enjoy!

Lobster Pasta

Drove up to Kittery, Maine and got two live lobsters.
The executioner luckily was not me. Though, I did
snip herbs and zucchini flowers from my garden for the lobster pasta's fixing.

Evolution of the Blueberry

Healthy Delight

I have the smell of vanilla working for me. I stir in frozen berries and add a bit of brown sugar. I maintain the purity of the fruit by keeping the ingredients simple. I whisk till the berries unthaw then combine with two dollops of Greek yogurt. Inexplicably Good.