12/4/2017 0 Comments
National Cookie Day
In honor of National Cookie Day we thought we would share a faorite recipe with you. You don't have to be vegan to enjoy these chewy chocolate treat. Isa Chandra's Chewy Chocolate Chocolate Chip Cookies recipe is divine! We always make them big like the size of a cookie in a coffee shop bakery case. They come out extra chewy that way. ENJOY!
Chewy Chocolate Chocolate Chip Cookies
This recipe makes 3 dozen.
These are brownie-like and chewy. Be careful not to overbake them, they may seem like they aren’t done after 10 minutes but they are! See the variations for Chewy Chocolate Cherry Cookies and Chocolate Hazelnut (or almond or walnut or whatever) Cookies at the bottom of the directions.
Update: Ryan at Vegblog mentioned that you might want to use a hand blender to mix these instead of your hands. What can I say? We’re punk we don’t need no hand-mixers, but if you want to use one before adding the chips, then go for it (but you will lose punk points).
Baking Sheet, Blender, 2 large bowls, mixing spatula, cookie sheets
3/4 cup canola oil
2 cups sugar
2 teaspoons vanilla
1 tablespoon + 1 teaspoon whole flax seeds
1/2 cup soymilk (or your favorite vegan milk)
2 cups all purp flour
3/4 cup dutch processed cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
Preheat oven to 350 F.
Grind the flax seeds on high in a blender until they become a powder. Add soymilk and blend for another 30 seconds or so. Set aside.
In a large bowl sift together flour, cocoa, baking soda and salt.
In a seperate large bowl cream together oil and sugar. Add the flax seed/soy milk mixture and mix well. Add the vanilla.
Fold in the dry ingredients in batches. When it starts to get too stiff to mix with a spatula, use your hands until a nice stiff dough forms. Add the chocolate chips and mix with your hands again.
Roll dough into 1 inch balls and flatten into a disc that’s about 1 1/2 inches in diameter. Place on an ungreased cookie sheet about an inch apart.
For chocolate nut cookies, replace 1 teaspoon of the vanilla with a nut extract (almond, walnut, what have you) and replace the chocolate chips with 1 1/2 cups chopped nuts (hazelnuts, almonds or walnuts all are good).
10/30/2017 1 Comment
Michelle McClafferty Shares.....
Something People Don't Know About Her...
I spent the first 15 years of my working career traveling all over the country to horse shows with a trailer full of cute ponies and their riders. It was the birth of my daughter that made me decide to give up my farm and become a doula! - Michelle
A Musician or Band She Has Seen...
I took my daughter to the American Idol concert in 2008! The series started the year she was born... this was her first concert and holds great memories. - Michelle
Hobby - Free Time
I enjoy getting together with friends and doing something team oriented that we enjoy. Doing 5Ks to support cancer research seems to be at the top of the list this year. - Michelle
10/26/2017 1 Comment
My Scar Story
Ten years ago there was a birth - it was the birth of a son, a mother, a father, a family, and of a calling. But it wasn't easy and it left scars both seen and unseen.
It was a beautiful, warm fall morning in New England when I finally went into labor. I was surrounded with loving support and I felt strong as I experienced labor and the birth of my son. We became parents and I realized my desire to become a doula all in the same experience. That day was perfect in my mind.
The next day was hard. Earth shattering hard. Our son was not OK and we had to take him to the emergency room since we had already been discharged and gone home. They soon discovered he would need to have surgery and we were put in an ambulance to get him to Boston Children's Hospital NICU. I could write a book on the NICU experience alone but will try to summarize it here - being there and having to be there creates an emotional wound as you cry, worry, feel helpless and fearful. My son's scars were physical and ours were deep inward emotional... This was just the beginning of all the tests, appointments, surgeries, doctors, and information. Through each challenge we hurt a little, we grew a little, and as the scars healed we realized how strong we truly were.
I survived. We survived. And through the scars that shaped our story we grew and we thrived. Today he is strong, empathetic, and brave. Today I am a stronger mother and a better doula for families going through hard times.
As a doula I share in these big, hard, beautiful, sometimes painful life experiences that grow and shape mothers, fathers, and families. I step into these stories and witness their strength and together we survive.
-Written by Johanna Wright and also shared on her blog
10/15/2017 3 Comments
A favorite childhood memory:
As soon as I read this prompt a specific memory came to mind. And, the poem I had written about it. I hope you enjoy it.
When the shoe flies
On a cool summer evening
when I was shorter, by far,
than the corn growing behind my house
I longed so hard to run in that field
that I hurled a reason
– my shoe -
right over the fence
and called out to my mother
that I had good cause to roam through the wild green
joining my brothers
I raced through fertile space
the gentle rains that had brushed away day’s heat
left behind an oozy mud
that squished deliciously between my bare toes
until sun was set
we breathed free
growing taller right alongside the stalks
my shoe, over time,
must have been plowed under
and slowly returned to earth
it was never returned to my foot
Something most people don’t know about me:
I was a fearless swimmer when I was young. I would swim across a lake on my own or out beyond the breakers in the ocean. My first experience in the sea was at Jones Beach in New York. I was 5, and my dad tossed me into a wave heading to shore. His timing wasn’t great. I tumbled my way in with that wave, my nose and throat filling with salty water. As soon as I coughed it out, I ran back in for another toss. We were visiting my grandparents that day and were soon headed back to the landlocked Midwest where lake waters would have to suffice. Since my mid-20’s, I have lived within a few hours of the ocean. However, I no longer swim beyond the breakers.
One of my favorite musicians:
Phoebe Snow. What a voice! I also like remembering that my brother, George, was the person who invited me to listen to her for the first time. Love Makes A Woman is one of her best.
“Diamonds and pearls, I’ve had enough
But, I feel so much better dressed in love”
10/8/2017 0 Comments
Julie's Recipe Pick
Chickpea Rice Soup With A Little Kale By Isa Chandra
When Comes To Yummy Vegan Soups, Isa Chandra Recipes Are The Best!
She does not skimp on flavor and fresh ingredients. In this particular soup it's you won't miss dairy at all, as it is so creamy. She has many yummy soups to try as we move into the colder months and other great dishes, check out her website www.isachandra.com. Hope you enjoy this protein packed dish thanks to the chickpeas and cashew cream, plus trace minerals and vitamins thanks to that lovely Kale. If you don't have a favorite broth I suggest you use the broth she recommends, very flavorful.
~ Chickpea Rice Soup With A Little Kale By Isa Chandra~
~ I used red rice here, but you can use whatever you like. Just note that brown rice will have a longer cooking time, so plan accordingly.~ A good strong broth is essential for flavor here. I recommend Better Than Boullion, No Chicken flavor if you can get your hands on it. So worth it! Especially in the winter months when you might not have any homemade.
~ If — for whatever reason — you don’t want to use cashew cream, unsweetened plain almond or soy milk will work. It doesn’t get as creamy, but it’s still yummy! Just please double and triple check that it’s unsweetened, or it’ll be awkward tasting.
3/4 cup cashews, soaked in water for 2 hours or overnight
2 tablespoons olive oil1 medium yellow onion, thinly sliced
3 cloves garlic, minced
1 teaspoon dried rosemary
3/4 teaspoon dried thyme
1 teaspoon salt
Fresh black pepper
3/4 cup rice, rinsed (see note about rice)
3 ribs celery, thinly sliced
1 cup carrots, diced chunky
5 cups vegetable broth
1 24 oz can chickpeas, drained and rinsed (about 3 cups)
4 cups chopped kale
Thinly sliced green onion, for garnish
Drain the cashews and place them in a blender with one cup of fresh water. Blend until completely smooth, scraping the sides of the food processor with a spatula occasionally to make sure you get everything. This could 1 to 5 minutes depending on the strength of your blender.
Preheat a stock pot over medium heat. Saute onion in olive oil with a pinch of salt for about 5 minutes, until translucent. Add garlic, rosemary, thyme, salt and pepper and saute a minute more.
Add rice, celery and carrots and then pour in the broth. Cover and bring to a boil. Once boiling, bring down to a simmer, add the chickpeas, and let cook for about 15 more minutes, until rice is cooked and carrots are tender.
Add the cashew cream and kale, and simmer until kale is wilted, 3 to 5 more minutes. You may need to add water to thin the soup if it seems too thick. Taste for salt and seasonings and let sit for 10 minutes or so to allow the flavors to marry. Serve topped with green onions.
It thickens as it cools, so if you have leftovers, just thin with a little water when you reheat.
We are the doulas of the Triangle Doula Collective - a close knit group of women who have a passion for seeing other women and their families well cared for in pregnancy, birth, and beyond.