Deep Chocolate Hazelnut Cookies

When Todd's away, cookie making's at play!

Todd is in a of couple of ultimate frisbee leagues and when he has practice...it's Katie-time in the kitchen! Some kind of sweet is always involved. Usually chocolate and always delicious. This episode involves cookies. Well, a kind of a cookie.

These are adult cookies. They are cookies in a loose sense of the word. Kind of like a cross between a cookie and a chocolate-nut bar. There's not many combinations more delectable than hazelnut and chocolate, am I right? Also, these are sweetened only with dates and chocolate chips! No flour either! They are perfect as a breakfast treat or a snack after work. 

Deep Chocolate Hazelnut Cookies

Makes 12 cookies

• Prep:
• 1 Tbsp. ground flax seed
• 1 Tbsp. cold water
• 1 1/2 cups ground hazelnut meal (about 1 cup whole hazelnuts)
• 3 medjool dates, pitted
• 1-2 Tbsp. water
• 2 Tbsp. melted vegan butter
• Remaining:
• 1/4 cup unsweetened dark cocoa powder
• 1-2 tsp. instant coffee granules (optional)
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. kosher salt
• 2 tsp. vanilla extract
• 1/2 cup vegan chocolate chips

Begin by whisking together the ground flax seed and 1 Tbsp. water in a small bowl. Place in the fridge until ready for use. 

In a food processor, pulse the hazelnuts until finely ground. Just be sure not to turn into hazelnut butter! Transfer to a large bowl. 

Melt the butter in a small bowl in the microwave for about 30 seconds.

Add the pitted dates to the processor and pulse with 1-2 Tbsp. water until it forms a smooth date paste. Process in the vanilla and butter. 

In the bowl with the hazelnut meal, add the remaining dry ingredients, excluding the vanilla and chocolate chips. Whisk to combine.

Now add the flax egg and the butter/date mixture to the dry ingredients. Mix well to combine, then fold in the chocolate chips. 

Preheat oven to 350 F. Form dough into 12-14 cookies. Shape as you'd like them to be when done, because they won't change shape in the oven. Bake at 350 F for 10 minutes on a baking sheet.

Remove from heat and allow to rest for a minute or two on the pan before transferring to a wire rack to cool. Store in an airtight container. 

Last weekend I did the Alaska Run For Women, which raises money for breast cancer research. Over 7000 women ran it! A family friend of ours had a mammographer running for her for too...it was me! Wishing all the women, men, and children affected by breast cancer peace and happiness in such a difficult time.

Those are real, wild Alaskan roses in my hair, picked from my driveway. And of course I am rocking my No Meat Athlete shirt that Todd got me for my birthday! *love it*

This is my new favorite song! Sorry, they didn't have it on Soundcloud, but check it out on Spotify! Star & Micey – I Can't Wait - Live Acoustic

German Word of The Day

Hazelnuts --> Haselnüsse (pronounced: hahzel-noose) - one of my favorite German words!

Good Deed of The Day

"Under the current rules, a single slaughter line is allowed to kill a staggering 140 birds every single minute. That extremely fast rate causes workers to slam chickens and turkeys into shackles so quickly that the birds' leg bones often snap. Some birds are able to avoid the throat-cutting blades, which results in them being scalded alive in defeathering tanks." They are trying to raise the limit to 175. Do you want 175 chickens killed per minute? Me neither. Sign here.  

Changes I've Noticed Since Becoming Vegan

Sassy Alert! I woke up on the sassy part of the bed today (it happens sometimes) and my ardent animal activist is out in full force today. I am usually quite a mellow little vegan, but not today! You've been warned.

Getting back in the swing of things after my unfortunate week off has been tough. I had a spectacular cookie recipe all lined up, but I forgot to edit and upload the photos! So, it'll have to be saved for tomorrow instead I suppose. But that's okay because I have a different sort of post for today. 

Photo by the exceptionally talented Todd.

It's been a little over one year since I became vegan and it's honestly been one of the happiest decisions of my life. It's brought Todd and me so much joy and peace with regards to our health and mental wellness. I thought I'd share some changes in my life since going plant-based.

Changes I've noticed since becoming vegan.

Some occurred instantaneously and some took some time to notice.   

- There's been some concern with relation to my excessive consumption of nutritional yeast. I've been encouraged to research if one can consume too much of the stuff (conclusion...no). NOOCH BELONGS ON EVERYTHING! No joke. It's cheesy, a complete protein, packed with B-12, and I'm fairly certain they put crack in it. Todd told me I should just contact the distributor so I can get it in super bulk quantities.

- I now find animal meat completely repulsive. Physically it grosses me out. Having grown up in Alaska, I wasn't sure that would ever happen to me, but it has. The connection has been made... it's really been made. Seriously, I imagine that a particular chicken once stood, afraid, and cramped in shockingly horrendous conditions before being slaughtered every time I see a cooked chicken leg.

- I used to cough in the mornings. Every morning. For years and years. Since I've been vegan that's gone away. I now know the culprit was dairy. So, bye-bye apocalypse size bottle of Zyrtec. Unfortunately, my allergies to Bobbledore haven't gone away....I still have my eye drops for that!

- My friends and family eat more vegan products and less animal products (at least when I'm around), woot woot! Eating more fruits and vegetables? Words patients have been ignoring from their doctors and/or nutritionists for a long time now. Now you should be able to say, "Yes!"

- If a friend or family member mentions a recipe or dish that they made or enjoyed that contains animal products, I don't fake it any longer and go "Ooo, that sounds so good!" Because it doesn't. I'm not cool with having an animal die simply because I want beef tacos (lentil tacos are way better anyways, fo real). There's nothing good about milk and if you people don't believe me then they should march down to the commercial dairy farm where that milk they bought was produced. Seriously...this isn't the 1950's anymore. We know there's really nothing good about cow's milk, in fact quite the opposite. Be an informed consumer and see the research here at NutritionFacts.org

-  I seriously haven't had to see my primary care doctor since I've been vegan. I was a frequent flyer before. I was always sick. Colds, flus, bronchitis, strep, pneumonia....straight up. You should know that my place of employment is a hospital. I am constantly around plaque monkeys. Last week a little girl coughed in my face at point blank range. Yep. Still not sick though! I'm invincible!! Okay, maybe not...there was a visit to the Urgent Care, but that was non-food related as you may know if you follow me on social media. Don't worry, I know I'll get sick eventually...but I'll be damned if I've not had a single cough for over a year now.

- My hair isn't straw-like anymore. For real. It wasn't pretty. Plus, it seems to have been growing faster too. I attribute this to lots of avocado, nuts, and seeds. 

- I don't count calories anymore. I just eat healthily (most of the time). Calories, fat, and carbs no longer linger on my brain. Plus, I've lost a cool 10-15 lbs. and ain't nothing wrong with that.

- Our pantry is full of all kinds of things I would have never tried if I hadn't become vegan. Nutritional yeast, millet, adzuki beans, kombu, etc. Playing with new food sure can be fun, and hey, variety is the spice of life! Red quinoa, TVP, and millet...oh my!

- I experiment with fermenting and sprouting, something I might not have done before becoming vegan. Almond milk kefir, lacto-fermented veggies, water kefir, mung bean sprouts, broccoli sprouts..some have been more successful than others. I can't wait to try my hand at plant-based yogurt and cheese!

- I feel inclusive and welcomed into a community of like minded people who share the same values and ethics. There's not a lot that feels better than being accepted. Even for an awkward, antisocial little monster like myself.

- I care more. I'm more compassionate and my decisions are more thought-out. Instead of thinking how something will impact only me, I think about how it will impact animals, people, and the planet. It's important to think beyond yourself. We are all connected to this earth and everything on it. We all need to work on being less egocentric. 

- I'm an animal advocate. People are curious about me being vegan and they want to know more. This provides a great opportunity to speak up for animals and boast the joys and gratification not contributing to animal abuse! 

The sad truth of it.

- My mind is clear and my conscious is free from the guilt of contributing to the harm of animals and of our planet as well. You vote for the kind of world you want every time you lift a fork. I want to be happier, healthier, and for no animals to be harmed and I'm voting for that everyday!

- I'm happier, healthier, and more at peace. It's as plain and simple as that. Try it!

Sweet Potato & Chickpea Burgers

Hallelujah, we are back! Transferring domains was rough stuff. Who knew it took 5-7 days by law. Whatever, it's in the past and I am so, so glad it's all behind me now (fingers crossed). I love my new home here at Squarespace! Let me know how you guys like the setup. Do you like the photo slider or no? I'd love to hear feedback! 

And now, it's time for a bean recipe! As you know, it's my life's mission to incorporate more beans into my life...and what a way to do it. With a burger! A veggie burger that is. Oh yes, my friends. 

I've been on a real burger kick lately. It's funny because I was never really into burgers before becoming vegan. I have a sneaking suspicion why though...methinks 'twas the decaying animal flesh. Hey, don't kill the messenger...that is what it is...

Anyway, you have nothing to fear my animal-loving compadres. My burgers are 100% vegan! These sweet potato, chickpea, and white bean veggie burgers brown up perfectly on the stove and are ready in a pinch! Filled with nutritious (and delicious) veggies, oats, herbs, and spices...what's to shy away from? Take a break from the bun-animal-bun combo and go with bun-veggie-bun instead! Also, freeze any leftovers for use later as a quick and nutritious meal! I love having them on hand. 

Sweet Potato & Chickpea Burgers

Makes about 12 burgers

• Flax Eggs:
• 3 Tbsp. ground flax seed
• 1/4 cup cold water
• Veggies:
• 1 large sweet potato, sliced and steamed
• 1 15 oz. can of chickpeas, drained and rinsed
• 1 15 oz. can of white beans, drained and rinsed
• Aromatics:
• 1 Tbsp. olive oil
• 1 red bell pepper, diced
• 1 red onion, diced
• 5 garlic cloves, minced
• 1 1/2 tsp. ground cumin
• 1 tsp. Italian herb seasoning
• 1 tsp. garlic powder
• 1 tsp. ground paprika
• 1/2 tsp. crushed red pepper
• 1/2 tsp. kosher salt
• 1/4 tsp. ground black pepper
• 1/8-1/4 tsp. chipotle chili powder or cayenne pepper
• Conclusion:
• 2 cups old-fashioned oats, dry
• 1/4 cup fresh parsley, chopped
• 1 Tbsp. olive oil
• 12 hamburger buns

Notes: If you have a large food processor (10 cup or larger), you might be able to fit all the ingredients into the bowl at once to process. I had to do mine in batches of different ingredients. I cooked up 12 patties and froze the leftovers in saran-wrap separately, then in a large plastic ziplock bag for later! These burgers probably do best on the stovetop as opposed to grilling. Adapted from Peas And Crayons.

Start by whisking the ground flax seed and the water together in a small bowl. Place in the fridge until ready for use. 

Steam the sliced sweet potato for about 10 minutes, until fork tender. Remove and set aside. Drain and rinse the chickpeas and white beans and set aside. 

In a large frying pan, heat the oil over medium-low. Add the aromatic ingredients and saute until fragrant and the bell pepper is browned, about 10 minutes. Remove from heat.

Meanwhile, in a food processor pulse the dry oats until they are a bit finer in consistency. They don't need to be ground to a flour though. Transfer to a very large bowl. 

Now, pulse the chickpeas and white beans until they are mashed, scraping down the sides as necessary. They don't need to be perfectly processed.

When the aromatics are done sauteing, add them to the processor along with the sweet potatoes and pulse as well. Transfer the mixture to the bowl with the oats. 

Add the flax egg and the fresh parsley to the bowl and mix very well, with exceptionally clean hands. It's really the only way to do it. Place in the fridge to rest for 30 minutes. 

After the mixture has rested, heat 1 Tbsp. of olive oil in the large frying pan over medium. Form a veggie patty with your hands that's about the size of your palm. These won't shrink at all when cooked so form them exactly as you'd like them to be on your burger. Cook about 3 minutes on each side and repeat with remaining patties. 

Serve hot on a hamburger bun with BBQ sauce or ketchup and arugula or spinach.

Cook as many as you'd like to fit in one pan. My pan held four at a time. I cooked the leftover patties and then froze them to use later!

"Mom! Dad! I will do ANYTHING for one of those burgers!!"

German Word of The Day

Concert --> Konzert (pronounced: con-zairt) - Go figure! Germans spell things to neatly. 

Good Deed of The Day:

I know this is kind of a different action to have today, but my hope is that it brings awareness of the living conditions to meat-eaters. The fact that most animals need to be pumped full of antibiotics to even live and make it your a plate I hope be a little more noticeable when it's stamped on the goddamn package. Who knows. Maybe we'll all choose to not eat meat at all! We certainly don't need it! Sign this petition to have the USDA label animal flesh that has been treated with antibiotics.