Cookie Dough...Cookies

Surprises are the best, aren't they?

Fresh flowers on the coffee table. Dinner ready when you get home from work. An impromptu ice cream date on a random Tuesday night.

A new book waiting for you on the kitchen counter...The Oxford Book of Modern Science Writing.

Wait a minute. Seriously? That's a surprise someone would want?

Friends, in my husband's world, there is no better surprise than a lengthy, detailed book on the topic of genetics, developmental biology, and the like. His brain contemplates mutations on the M8 gene of fruit fly at the same intensity that my brain ponders how to perfect my next pie crust.

Don't ask me to explain it, but it works.

With this in mind, I set out last week to surprise Adam with the Oxford's latest edition of Modern Science Writing. But I couldn't let the surprise stop there. I had to add some sweet lovin' into the mix.

Enter Cookie Dough Cookies.

That's right: They're cookies that taste like unbaked cookie dough. Again, don't ask me to explain. They're simply amazing.

Did I mention that they're vegan? They are. And that almost makes them healthy, right?

I set a little plate of these suckers right next to his new science-y book, and when he got home from work I watched the joy wash over over his face.

I'm not sure which he enjoyed more, but it was definitely a close race.

Cookie Dough Cookies

Makes 32 cookies

(inspired by Katie's Cookie Dough Ball Recipe at Chocolate-Covered Katie)

This recipe is based on the widely-acclaimed "Dough Ball" recipe that swept the blog world last year. The variations are endless. I've made them with sprinkles for a Funfetti version, and peanut butter for a PB version. You could white chocolate chips, chopped pecans, coconut, or mini M & Ms for your mix-ins.

Ingredients:

• 2 cups all-purpose, unbleached flour
• 1 tsp. baking soda
• 1 tsp. salt
• 2/3 cup brown sugar (these cookies aren't too sweet; if you prefer a sweeter cookie, consider experimenting and increasing the sugar amount)
• 1/3 cup non-hydrogenated vegan margarine, melted
• 1/3 cup crunchy almond butter
• 1/2 cup almond milk (or other milk of your choosing)
• 2 - 1/2 tsp. vanilla extract
• For your mix-ins: For a chocolate-chipper version, use 1 cup mini chocolate chips (or full-size chocolate chips, coarsely chopped); Or, use rainbow sprinkles for a Funfetti version.

Directions:

1) Preheat oven to 350 and coat cookie sheets with cooking spray.

2) Combine dry ingredients in a large bowl. Beat in margarine, milk, and vanilla until well-combined. Stir in mix-ins.

3) Scoop dough by even tablespoon-fuls onto the cookie sheet. Do not flatten! Leave them in their cute little rounded shapes. Bake for 7 - 8 minutes--I like mine to stay slightly gooey in the middle (they are cookie dough cookies!).

Single Serving Vegan Pancakes

Who doesn't look forward to a long-awaited day off from work?

And, more importantly, let's talk about what you'll do on your coveted day off.

For me, the only way to start an off-from-work day is with a not-so-ordinary breakfast. A bowl of cereal with a banana simply does not make the cut, folks. That's definitely a Work Day Breakfast.

Instead, I turn to my single serving Vegan Pancake recipe. I discovered this recipe for Blueberry Pie Pancakes on Katie's blog a few months ago, and it's rare that I've gone a week without making it since.

This special breakfast is super-fast to pull together, ridiculously delicious (blueberry pie for breakfast anyone?) and oh-so-healthy. Plus, the single serving size ensures that you don't go overboard on the first meal of the day (when faced with unlimited quantities of delicious food, I have no shame).

This morning, I started my day off with a scrumptious plate of pancakes, the latest edition of Vegetarian Times, and a little Today Show action on TV.

Life is good :)

Do you have a day from work coming up? These are some of my favorite "Day Off" breakfasts:

• Whole Wheat Cinnamon Buns
• Donut Muffins
• Pumpkin Cinnamon Buns
• Blueberry-Banana Yogurt Pancakes
• Carrot Cake Pancakes

Single-Serving Blueberry Pie Pancakes (Vegan)

(adapted from Katie's recipe at Chocolate Covered Katie)

These can also serve as a quick work-day breakfast. Just measure and mix the dry ingredients in a mixing bowl the night before. In the morning, add the wet ingredients and blueberries, and you're ready to go!

Ingredients:

• 1/3 cup flour (I use whole wheat)
• 3/4 tsp. baking powder
• 1/8 tsp. salt
• 1/2 tsp. cinnamon
• 2 TBSP rolled oats
• 1 tsp. brown sugar (if you like sweeter pancakes, you may want to add more sugar)
• 1/2 tsp. vanilla extract
• 1/3 cup vanilla almond milk, unsweetened
• 1/2 cup blueberries, coarsely mashed (I mash after I stir them into the batter)
• 2 TBSP toasted chopped walnuts

Directions:

Combine all ingredients in a bowl and stir until well-combined. Heat a skillet over medium heat and spray liberally with cooking spray. Use a 1/3 cup measuring cup to scoop 2 pancakes onto the skillet. Cook for about 2 - 4 minutes, or until lightly browned on the bottom. Flip and repeat on the opposite side. Serve with blueberry sauce.

Throw-it-in-the-Pot Dinner

Have you had a crazy day lately? A crazy week perhaps?

Home late in the evenings? Brain completely drained, and your cooking creativity out the window?

It's weeks like this that I dream of collapsing on the couch with sweatpants, banana soft serve, and my Glee re-runs on Hulu. Unfortunately, by the time I made it to this point last night, I was fast asleep before the first Gwyneth Paltrow song had been sung.

*Sigh*

But wait! There's good to come of it all...

During these times, I'm uber-grateful for throw-it-all-in-the-soup-pot dinners. Adam cleaned our cabinets of quinoa, jarred tomatoes, veggie broth, and some frozen veggies. He seasoned the pot with curry and fresh ginger, and placed a steaming bowl in front of my bags-under-my-eyes face.

Boy, do I love that man.

Eat up friends. Maybe tonight I'll make it to the first Glee ballad.

Throw-it-in-the-Pot Curried Quinoa Dinner
(an Adam original)

Since this was a fly-by-the-seat-of-your-pants kind of recipe, I urge you to get creative and use whatever YOU have in YOUR cabinets. Stick with the quinoa-curry base though...it's oh so very good.

Ingredients:

• 1 cup quinoa
• 2 cups veggie broth
• 1/2 cup raw cashews, toasted
• 1 large onion, diced
• 5 cloves garlic, minced
• 1/2 inch ginger, minced
• 1 tsp. curry powder
• 1 tsp. cumin
• 1 TBSP mustard seed
• 2 cans (15 oz. each) stewed tomatoes
• 2 cups frozen edamame or peas

Directions:

1) In a small saucepan, combine quinoa and broth and bring to a boil. Reduce head to low and simmer until all the liquid has been absorbed.

2) Meanwhile, saute the onion, garlic, and ginger with a dash of olive oil--over medium heat--until softened.

3) In a large soup pot, combine the cooked quinoa, the onion mixture, and all of the remaining ingredients. Allow to simmer until the liquid has been cooked down and absorbed--about 20 minutes.

Birthday Rice

Our family has a long-standing birthday tradition: The birthday person provides their ideal dinner menu to my mom--who joyfully prepares it--and we all enjoy the feast packed around my parents' dining room table.

This tradition has been around for as long as I can remember--as a kid, I picked French Toast as my birthday meal every year. The mere thought of dinner involving buttery fried bread buried under powdered sugar was absolutely exhilarating for a 9 year old Kylie.

My older sister, on the other hand, always had much more sensible choices: salmon cakes, lasagna, and the like. Older sisters are so much more reasonable, aren't they?

In celebration of the Hungry Spoon Sis's 32nd year, we enjoyed a family birthday feast this past weekend. On the menu? Spinach and Black Bean Enchiladas, salad, and Spanish Rice.

My mom tried a new Spanish Rice recipe that was apparently designed to feed a high school football team. Fortunately, that meant there were plenty of leftovers for me to sneak into Tupperware and pack away in my purse.

Let's be honest, folks: They don't call me the Hungry Spoon for nothing.

Bonus: This recipe is totally vegan.

Happy Birthday, Sis :)

Spanish Rice

(recipe from Hungry Spoon Mama)

This recipe pairs nicely with quesadillas, burritos, or enchiladas (of course!). Or, as pictured above, it makes a great dinner all on its own.

Ingredients:

• 1 cup brown rice, uncooked
• 2 - 1/2 cups veggie broth
• a dash of olive oil
• 1 green bell pepper, diced
• 1 large onion, diced
• 1 tsp. minced garlic
• 1 tsp. chili powder
• 1 can of diced tomatoes, drained
• 1/2 cup salsa

Directions:

1) Place rice and veggie broth in a saucepan. Bring to a boil, reduce heat, and simmer (covered) until all of the liquid is absorbed--about 20 - 30 minutes.

2) Meanwhile, heat a dash of olive oil in a skillet over medium heat. Add bell pepper and onion and saute for 3 - 4 minutes, until tender. Add garlic and chili powder and saute for about 1 - 2 more minutes.

3) In a large bowl, combine rice, pepper and onion mixture, diced tomatoes, and salsa. Season with salt and black pepper as needed.

Yes...ANOTHER Meatless Burger

For those of you who are tired of my maniac meatless burger posts, I'm truly sorry.

It can all be blamed on the Veggie Burger Every Which Way cookbook.

Yes, this fabulous little cookbook has turned me into a veggie burger-obsessed mad woman. I crumble them on salads. I sandwich them between homemade buns. Occasionally I dream about them.

Friends, I almost ate a veggie burger for breakfast last week (there are worse morning meals, no?)

Miraculously, tonight's recipe didn't even come from the aforementioned veggie burger cookbook. Instead, it came right from the pages of Bryant Terry's Vegan Soul Kitchen. Adam pulled these suckers together in under 30 minutes, and we sandwiched them between a batch of homemade cornbread buns.

The not-so-secret-secret ingredient? Peanuts, of course. Did you think I could post a veggie burger recipe that didn't contain a nut and/or nut butter? (on that note, I also apologize to my loyal readers with nut allergies.).

Tonight's lesson: If you are what you eat, I've definitely turned into a mashed bean patty covered in guacamole and pickles. I'm not ashamed.

Black Bean + Peanut Patties

(adapted from Vegan Soul Kitchen Bryant Terry)

Don't be fooled by the short ingredient list for this recipe--it has a unique blend of flavors, highlighted by cider vinegar and sea salt. We topped ours with fresh guac, but a spicy chipotle mayo (or nayo) would also work nicely.

Ingredients:

• 1 can (15 oz.) black beans
• 1/2 onion, finely diced
• 1/2 cup unsalted peanuts, chopped
• 1/2 tsp. dried thyme
• 1/4 tsp. cayenne pepper
• 1 TBSP apple cider vinegar
• 1/4 cup + 2 TBSP water
• 1/4 tsp. salt
• freshly ground black pepper to taste
• 1/2 cup finely chopped bell pepper

Directions:

Preheat oven to 350 degrees. Coat a large baking sheet with cooking spray. Combine all ingredients in a food processor and pulse until well-combined. Shape mixture into 4 - 6 patties. Place patties on the baking sheet and bake for 10 - 12 minutes, or until bottom has turned golden brown. Flip patties and bake for an additional 10 minutes, or until bottom has turned golden brown (full disclosure: I did not use a timer when they were in the oven! I was roasting veggies at the same time, and thus never kept track of time, so these are merely time estimates).

Vegan Soul Food

I think I've found a new food addiction.

It comes in the form of vegan Hoppin' John. And really, Hoppin' John is just a fancy-pants name for rice and beans...with a fabulous factor of 2 million.

While one wouldn't normally pair Southern Creole cooking with the word "vegan," nobody does it better than Bryant Terry of The Vegan Soul Kitchen. This guy can turn even the most Southern, meat-centric of meals into a vegan-tastic delight (case in point: Barbeque Tempeh Sandwiches with Carrot Slaw).

Last night, Terry's recipe for Hoppin' John took my opinion of rice and beans to an entirely new level. I'm literally addicted. The rice is cooked times two: first, regular-style in a pot of water; second, it's slow-cooked in veggie broth (kind of like risotto). The veggie broth and spices are cooked down and absorbed into the rice, creating a powerful punch of flavor.

Adam sopped his Hoppin' John up with a cornbread bun (typical man-style), while I just ate mine plain (in a whopping two bowl-fuls).

Who says you need to fly 900 miles to New Orleans to get the best Creole cooking you've ever had? You've already got everything you need in your kitchen cabinets.

Hoppin' John (vegan)

(from Bryant Terry's Vegan Soul Kitchen)

The flavor-intensity of this dish will undoubtedly keep you coming back for more--the lengthy spice list speaks for itself. You can substitute in your own bean of choice if you don't have black-eyed peas on hand.

Ingredients:

• 1 can (15 oz.) black-eyed peas, rinsed and drained
• 1/2 cup brown rice
• 1 TBSP + 2 tsp. olive oil
• 1 large onion, diced
• 1/4 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/2 tsp. paprika
• 1/2 tsp. chili powder
• 1/8 tsp. cayenne
• 1/4 tsp. dried thyme
• 1/4 tsp. dried oregano
• 1/2 tsp. salt
• 2 cups veggie stock
• 1 can (14 oz.) diced tomatoes, drained
• Optional: red pepper flakes (only if you like HOT stuff!)

Directions:

1) Bring 1 cup of water to a boil; add rice, reduce heat and simmer for about 10 minutes--rice should just be starting to soften, but should NOT be fully cooked! Rinse and drain the rice in a strainer.

2) Add about 1 - 2 tsp. olive oil to a soup pot over medium heat; add rice and saute, stirring often, for about 5 - 6 minutes. Add the onion and all of the spices/seasonings. Cook until onion has softened, about 4 - 5 minutes. Pour the rice mixture in a bowl and set aside.

3) In the same soup pot (which is now empty!), combine the veggie stock and tomatoes. Bring to a boil and add the rice mixture and the black-eyed peas. Bring back to a boil, then cover, reduce heat to low, and cook for 35 - 50 minutes, or until most of the water has evaporated (watch carefully and you can be the judge of how long it needs--ours just took about 30 - 35 minutes).

This Dinner was THAT Good

You know a dinner is good when you repeat the entire meal within 7 days.

Last weekend we ran across one such rare recipe--it was so darn delicious, we decided to make it again this week.

So what's the famous dish with that Hungry Spoon one-week-repeat power?

Thai Curry Carrot Burgers. These little gems are loaded with carrot, fresh ginger, curry powder, and even some peanut butter and cinnamon. While I can claim craftsmanship of the burgers, Adam deserves all the credit for the guacamole we topped them with and, even better, the homemade corn bread buns we sandwiched them between.

This is another one of those vegetarian recipes that is perfect try on your carnivorous friends. It so full of hearty, stick-to-your-ribs goodness, your meat-eating buddies won't even know their dinner never had eyes or internal organs (Okay, I took it too far with that one. Sometimes I just get carried away, don't I?).

Bottom line: Make these burgers. They've got carrots. They've got peanut butter. And, as always, they've got plenty of love baked right in.

Thai Curry Carrot Burgers

(recipe from Veggie Burgers Every Which Way)

The condiment of choice for these curried burgers is definitely a garlic-heavy guacamole. Sweet pickles make a great addition, too.

Ingredients:

• a dash of olive oil
• 1 bunch of green onions finely sliced
• 5 cloves of garlic, minced
• 1 - 1/2 TBSP freshly grated ginger
• 4 cups grated carrot
• 1 tsp. salt
• 1 tsp. ground coriander
• 1 tsp. curry powder
• 1/2 tsp. cinnamon
• 2 egg whites
• 2 TBSP natural peanut butter
• Juice of 1/2 lemon
• 1/3 cup chopped cilantro
• 1/2 cup Panko (bread crumbs)
• Guacamole (for serving)

Directions:

1) Preheat oven to 375 degrees. Heat a dash of olive oil (about 1 TBSP) in large pan. Add the scallions and cook for a couple minutes until softened. Add the garlic, ginger, carrots, salt, coriander, curry powder, and cinnamon. Cook for 6 - 8 minutes until the carrots are just softened.

2) In a mixing bowl, whisk together the egg whites, peanut butter, and lemon juice. Stir in the carrot mixture, cilantro, and Panko (bread crumbs). Allow to sit for about 5 - 10 minutes so the bread crumbs can absorb some of the liquid. Shape into 4 - 5 patties.

3) In a large skillet, heat another dash of olive oil. Cook patties until browned on one side (about 4 - 6 minutes). Flip and cook until the other side is nicely browned. Place the patties on a baking sheet and bake for 12 minutes, until the burgers are cooked through. Serve with guacamole

Classic Birthday Cupcakes

When I think of a truly classic birthday cake combination, I immediately picture vanilla cake with chocolate buttercream frosting and rainbow sprinkles.

To be honest, my vanilla cake/chocolate frosting/rainbow sprinkles birthday fantasy is also accompanied by other 1950s housewife-ish images. I would be lying if I said my imaginary birthday scenario didn't include a ruffled waist apron and a flaired-skirt dress with polka dots.

Half of this classic birthday scene unfolded this weekend. While I was able to create the ultimate vanilla cupcake, piled high with spoonfuls of chocolate buttercream, there were unfortunately no ruffled aprons or high heels involved. My friend Kate celebrated her 30th year, and sprinkled cupcakes were definitely in order.

The recipe for these sweet treats hails from my top-notch favorite dessert cookbook: Vegan Cupcakes Take Over the World. The cupcakes were so moist. I've officially declared this my new go-to vanilla cake recipe. And although I'm always one to lean towards chocolate buttercream, these mini-cakes would also go great with vanilla or lemon frosting, garnished with sliced strawberries.

Maybe in another life I'll get my chance at the 1950s housewife thing. In the meantime I'll keep rocking the whole feminist-of-the-millenium identity...which definitely involves cupcake-baking.

What's your favorite birthday cake?

Classic Vanilla Cupcakes with Chocolate Buttercream

(recipe from Vegan Cupcakes Take Over the World)

These cupcakes are moist, light, and the just the right amount of sweetness. While chocolate buttercream goes perfectly, I'd encourage you to go wild with your frosting options. Experiment with lemon buttercream, orange cream cheese frosting, or even a rich chocolate ganache.

Cupcake Ingredients:

• 1 cup milk, any kind
• 1/3 cup oil
• 3/4 cup sugar
• 2 tsp. vanilla extract
• 1 - 1/4 cups unbleached, all-purpose flour
• 2 TBSP cornstarch
• 3/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt

Frosting Ingredients:

• 1/2 cup real butter (or non-hydrogenated vegan margarine) at room temperature
• 1/2 cup cocoa powder
• 2 - 1/2 cups powdered sugar
• 1 tsp. vanilla extract
• 3 - 4 TBSP milk

Directions:

1) To prepare cupcakes: Preheat oven to 350 degrees and line a muffin tin with cupcake liners. Use an electric mixer to beat together the milk, oil, sugar, and vanilla. Mix in the dry ingredients until well-blended and lumps are gone!

2) Fill each cupcake liner about 2/3 -- 3/4 of the way full. Bake for 20 - 24 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

3) To prepare frosting: Use an electric mixer to beat together the butter and cocoa powder. Beat in the vanilla extract. Alternately add powdered sugar and milk until frosting is light and fluffy and has reached a desirable spreading consistency. Frost cupcakes liberally and top with rainbow sprinkles :)

The Condiment Club

Yowza.

If it were the 1990's, and Full House was still relevant, I'd be channeling Uncle Jesse right now with a "Have Mercy."

Curried Carrot Dip rocked those fuzzy slipper socks right off my feet last night.

Have you ever made a dip...or a spread...or a condiment...that tasted so good, you just decided you'd rather eat it straight from the spoon?

If you haven't yet, you will join the ranks of spoon-lickin' friends as soon as you make this carrot dip. When I initially stumbled upon the recipe, I was interested but slightly skeptical. How could I make a savory vegan dip that didn't include beans? Aren't beans the staple requirement of such spreads?

Holy delicious-ness did this recipe prove me wrong. The curry + garlic seasoning is potent (in the best possible way), and the toasted sunflower seeds add a nutty crunch and delectable flavor. We made the dip as a topping for our dinner of Falalfal patties, but it was all Adam could do to keep my spoon out of the serving bowl :)

Friends, it's time for you to join the spoon-lickin' condiment club. Welcome to the world of Curried Carrot Dip.

Curried Carrot Dip
(adapted from a recipe in Veganomicon)

This dip is perfect as a veggie burger topping, vegetable dip, or sandwich spread. Or, as previously noted, it's great straight off the spoon as well.

Ingredients:

• 1 lb. carrots, finely chopped and cooked until tender
• 1/4 cup toasted sunflower seeds (don't forget to toast 'em!)
• 1 tsp minced garlic
• 1 tsp. curry powder
• 1/2 tsp. cumin
• 1/4 tsp. salt
• 1/8 tsp. cayenne pepper
• 1 TBSP lemon juice

Directions:

Place 3 TBSP of the sunflower seeds in a food processor and processor until it turns into crumbs. Add remaining ingredients and blend until smooth. Stir in the remaining 1 TBSP sunflower seeds and season to taste. Have mercy it's good!

Vege-Tastic

A 6-day work week makes for a slightly exhausted Hungry Spoon.

It's rare that these 1-day weekends grace my work schedule--they're designed for our monthly Saturday programs, so they only come around once a month. And fortunately, I work with a group of sweet and enthusiastic high school students, so my work is quite fun--they keep me on my toes, and they definitely keep me energized.

Yet, walking in the door at 6pm on a Saturday, just as your work-week comes to a close, the last thing on one's mind is dinner preparation.

Thank goodness Adam can read my mind. His mind-reading talent really makes for a happy marriage.

Tonight the man whipped up a batch of vegan stuffed bell peppers. These babies were loaded with seasonings and spices. And unlike the usual stuffed veggie filling, there was no grain/carb component (rice, bulgur, etc.). Just veggies n' beans (thus leaving more room for dessert).

There is no under-estimating the vegan-licious-ness of this entree. It hits somewhere between "mind-blowing" and "epic" on the tasty-meter.

With that being said, I'm signing off for the night. Definitely need to catch up on some Grey's Anatomy via Hulu...while wearing sweatpants...and eating dessert. Sounds like a winning conclusion to a 6-day work-week to me.

Vegan Stuffed Bell Peppers

(adapted from a recipe in Veganomicon)

This dinner is definitely one of those "I-want-to-show-my-friends-how-awesome-vegan-food-really-is" type of recipes. It's company-worthy. And seriously vegan-licious.

Ingredients:

• 3 bell peppers, halved (with seeds and membrane removed)
• a dash of olive oil
• 1 large onion, finely chopped
• 1 cup of finely diced carrots
• 7 cloves of garlic, minced
• 2 dried bay leaves
• 2 tsp. dried oregano
• 1 tsp. dried basil
• 1/2 tsp. dried thyme
• 2 tsp. paprika
• 1 tsp. salt
• 2 cans (15 oz. each) diced tomatoes
• 1 can (15 oz.) black beans, rinsed and drained
• 1 cup frozen peas
• fresh parsley to taste

Directions:

1) Preheat the oven to 350 degrees and lightly coat a 9 x 13 pan with cooking spray. Bring a large pot of water to a boil.

2) Place the bell pepper halves in the boiling water and cover. Allow to boil for 5 minute; drain immediately and rinse them with cold water.

3) Meanwhile, heat the dash of olive oil in a pot over medium heat. Saute the onions and carrot for about 5 minutes; add the garlic and cook for an additional 5 minutes, or until nicely browned. Add the bay leaves, remaining herbs and spices, salt, tomatoes, beans, and peas. Cook for about 10 minutes until some of the liquid has reduced. Stir in parsley to taste.

4) Remove the bay leaves. Spoon about 1/3 to 1/2 cup of the mixture into each pepper half. Bake for about 25 minutes. You will have a large amount of leftover pepper filling. It's so delicious and stew-like, I recommend just serving it as a bowl of soup when you're hunting for leftovers the next day.

Takin' it Back to 2002

Picture it: Fall 2002, my freshman year of college.

I wore cut-off denim capri pants my first day of freshman orientation. My Big Fat Greek Wedding was my favorite movie. AOL Instant Messenger (AIM) was all the rage (remember "Away Messages"? Yikes.). Gas cost $1.65 a gallon.

Everything was new to me: new state, new people, and the overall new-ness of the "college experience." I had never heard of buckeyes or Skyline Chili (to this day I've never eaten Skyline Chili. I prefer my pasta sans meat...and sans cocoa powder).

And finally, I remember eating at a Chi-Chi's Restaurant for the first time. While my taste in food has changed significantly since then, at the time I thought I'd died and gone to heaven. Fresh chips and salsa while you wait? Quesadillas the size of my torso? Men in sombreros singing "Happy Birthday?" Wide-eyed and somewhat sheltered, this was 18-year old Kylie's dream come true.

My favorite part of Chi-Chi's was the sweet little corn cake that came with every meal. I'm embarrassed to admit that it made such an impression on me. I loved those darn things. And despite the fact that I haven't eaten at a Chi-Chi's in 8 years, I got a craving for those darling corn cakes this week.

Thank you, Veganomicon. This brilliant cookbook provided a vegan version that's slightly more savory than sweet, but satisfied my craving.

Rock on, 2002. The soundtrack to this recipe is definitely a toss-up between Michelle Branch's "Everywhere" and Missy Elliot's "Work It." It's so 9 years ago.

What were you doing in 2002?

Vegan Corn Casserole

(adapted from Veganomicon cookbook)

Ingredients:

• a dash of olive oil
• 3 cups frozen corn
• 1 red bell pepper, finely diced
• 1 yellow pepper, finely diced
• 1 large onion, finely diced
• 1 cup light coconut milk
• 1/4 cup cornstarch
• 1/2 cup cornmeal
• 2 TBSP brown sugar
• 1/3 cup chopped fresh cilantro
• 1 tsp. salt

Directions:

1) Preheat oven to 350 degrees and lightly coat an 8 x 8 inch pan with cooking spray.

2) Heat a dash of olive oil in a large skillet over medium heat. Add the corn, bell peppers, and onion to the skillet and saute for about 10 minutes, until lightly browned.

3) Meanwhile, combine the coconut milk and cornstarch in a bowl; stir until cornstarch is dissolved.

4) When the corn mixture is ready, transfer 2 cups of it to a food processor. Process the corn mixture and coconut milk mixture. In a large bowl, combine the processed mixture, the remaining corn and bell pepper mixture, the cornmeal, brown sugar, cilantro, and salt. Stir until thoroughly combined. Pour into prepared baking pan and bake for 40 minutes. Allow to cool for 10 minutes before serving.

Quesadilla Surprise

I've found that many recipes can be vegan-ized and taste just as good (if not far better) than their dairy-filled counterparts.

Who needs eggs in a peanut butter filled chocolate cookie?

And meatballs have a lovely vegan twin called Bean Balls.

I've even been known to vegan-ize Southern favorites like seasoned collard greens.

However, when it came to quesadillas, I felt certain I would never taste a vegan version I liked as well as its cheesy twin. Let's face it: quesadillas were designed for cheese-lovers. That gooey cheddar, sandwiched between two halves of a tortilla shell, is the hallmark of the dish.

Then Sunday, January 16, 2011 came into my life. The day brought a garlicky, cheese-less, roasted corn quesadilla, and it laughed in my fearful face.

I know, I know: A bit melodramatic. Truthfully, Adam was feeling creative in the kitchen and he wanted to surprise me with Sunday dinner...using only ingredients we had on hand (and needed to use up). The result was Garlicky White Bean and Roasted Corn Quesadillas.

Thus, this week I've become a believer in not just cupcakes, but also in cheese-less Mexican food.

Don't get any ideas though. I don't intend to pass up the queso next time we head to Black Bear for dinner.

Garlicky White Bean and Roasted Corn Quesadillas

(an Adam original)

The deliciously flavorful white bean dip serves as a binding agent and cheese stand-in for this vegan take on a Mexican favorite. You may never go back to the dairy-filled version again.

Ingredients:

• a dash of olive oil
• 1 cup frozen corn kernels
• 1 large onion, diced
• Roma tomatoes, diced
• 1 recipe for Garlic & Pine Nut Bean Dip (except we didn't have fresh parsley or pine nuts, so we just left 'em out!)
• Tortilla shells
• Fresh spinach, salsa, and diced avocado for topping

Directions:

1) Heat a dash of olive oil in a skillet over medium heat. Add corn and cook until lightly browned, about 5 - 10 minutes. Add onion and cook until softened.

2) To prepare quesadillas, generously spread tortilla shell with bean dip. Top one half of the shell with the roasted corn mixture and diced tomatoes. Fold in half. Heat a little olive oil in the same skillet, and cook quesadilla on one side until golden brown (about 3-4 minutes). Flip and cook until other side is lightly browned. Serve with chopped spinach, avocado, and salsa.

Dough-Lovers Anonymous

I love vegan cookie dough.

Although the risk of salmonella poisoning never stops me from devouring regular cookie dough, I hold back nothing when it comes to consuming vegan cookie dough. Is there a 12-step program for dough-loving fools like myself? I fear I'll one day reach a point where I simply turn off the oven, grab a spoon, and call it quits on baking altogether.

Okay, probably not. But I'm close.

This weekend I made some vegan dough and (reluctantly) baked them into chewy, yummy Chocolate-Cherry-Almond Cookies. Think Black Forest Cake meets Sugar Cookie. I love taking the flavors of decadent desserts and baking them into bite-size cookie form.

These cookies are adapted from a recipe I found in my favorite dessert cookbook: Vegan Cookies Invade Your Cookie Jar. This cookbook has taught me the basics of vegan baking, and I've learned that flaxseed and canola oil are truly the best friends of stellar vegan cookie.

And friends, this is one seriously stellar cookie.

Do you have any favorite vegan dessert recipes? Share your link below!

Chocolate-Cherry-Almond Cookies

(recipe adapted from one found in Vegan Cookies Invade Your Cookie Jar)

For me, the essence of a good cookie is in its chewy-ness factor. Do NOT give me a cake-like cookie. A cake-like cookie is just what it is: a miniature cake that simply doesn't fit in the cookie category. These cookies are definitely rocking a perfect chewy factor.

Ingredients:

• 2/3 cup canola oil
• 2/3 cup sugar
• 2/3 cup brown sugar
• 6 TBSP vanilla almond milk (unsweetened)
• 2 heaping tablespoons of ground flaxseed
• 2 tsp. vanilla extract
• 1 - 1/4 tsp. almond extract
• 1 cup all-purpose flour
• 1 cup oat flour (whir one cup of oats in your food processor)
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 3/4 cup semi-sweet chocolate chips or white chocolate chips (or a rockin' mixture of both!)
• 3/4 cup chopped, toasted almonds
• 1/2 cup chopped dried cherries

Directions:

1) Preheat oven to 350 degrees and coat 2 large baking sheets with cooking spray.

2) In a large bowl, whisk together the oil, sugars, milk, flaxseed, and extracts until thoroughly combined. Stir in the flours, baking soda, and salt. Fold in the almonds, chocolate chips, and cherries.

3) Drop dough by spoonfuls onto the baking sheets and bake for 10 - 11 minutes, or until the edges are lightly browned. Eat up!

Quinoa Burgers

Quinoa + Garlicky White Bean Dip = Extraordinary Veggie Burger Awesomeness...times ten.

I kind of went over the top with that one, didn't I?

These little patties just blew my mind though. I loved the surprising addition of quinoa, which kicked up the protein content supremely. And using Garlicky White Bean Dip as a binding agent? Pure brilliance, I tell you.

Tonight, we devoured these patties burger-style: loaded up with all the fixins' on a whole wheat sandwich thin (don't forget the avocado slices). And to top off the vegan-licious-ness of this dish, we used leftover Garlicky White Bean Dip as a spread for the buns. Tomorrow, these babies will transform into a crumbly mix-in for my lunch salad.

And yes, I'm one of those people whose office perpetually smells like garlic. I practically wear the stuff as perfume.

These burgers are dairy-free and vegan-happy, but if you're craving some cheesy goodness, a slice of white sharp cheddar melted on top would suit just fine.

(Psssst...If you're looking for more meat-less burger ideas, check out my Greek White Bean Burgers or Vegan Veggie Burgers).

Quinoa Vegan Burgers
(adapted from this recipe from the Savvy Vegetarian; makes about 6 patties)

These burgers are "soft" in nature, meaning they don't form a firm patty as you may be used to with other veggie burgers. Feel free to up the "filler" content (e.g., whole wheat flour perhaps) to make a firmer patty.

Ingredients:

• 2 cups cooked quinoa (we used red quinoa)
• 1/2 - 3/4 cup Garlicky White Bean and Pine Nut Spread (or about 1/2 cup of your favorite hummus)
• 1 TBSP tomato paste
• 2 TBSP ground flaxseed
• 1 TBSP soy sauce
• 1 tsp. garlic powder
• 1 tsp. dried basil
• 1 tsp. ground coriander
• 1/2 tsp. cumin
• 1/2 tsp. paprika
• 1/2 tsp. dried thyme
• Optional: a dash of whole wheat flour to bind/firm the mixture
• Burger fixins' (tomato, spinach leaves, avocado slices, pickle, and extra white bean dip)

Directions:

1) Super Easy! Combine all ingredients in a large bowl and mash/mix until thoroughly combined and you are able to form patties. Refrigerate for about 1 hour (if you have time. I didn't, so I skipped this step)

2) Form into 6 patties. Heat a dash of olive oil in a skillet over medium heat. Cook patties for about 3 - 4 minutes on each side, or until lightly browned. Serve with your burger fixins' or over a spinach salad.