Music: Red Hot Chili Peppers
Today is the last day of my weeklong "stay-cation." It has been, to say the very least, awesome! The weather has been absolutely perfect (but we really need some rain now) and I've been very relaxed. I've walked every single day, usually twice a day, and have even added a before bedtime walk to this ritual which I think I will keep.
I made some cookies to enjoy these last few days, Peanut 'Better' Cookies from Vive Le Vegan:
1 C whole wheat pastry flour
1 tsp baking powder
1/2 tsp baking soda
2 tbsp sugar
1/4 tsp sea salt
1/3 C + 1-2 tbsp organic peanut butter (creamy)
1/2 C pure maple syrup
1/4 tsp blackstrap molasses (you could probably leave this out if you don’t have it)
1 tsp pure vanilla extract
3 tbsp vegetable oil
Preheat oven to 350 degrees. In a large mixing bowl, sift flour, baking powder, & soda. Add sugar & salt, then stir to combine. In a separate bowl, combine 1/3 C peanut butter with maple syrup, molasses, & vanilla then stir until well mixed. Add the wet mixture to the dry & as it’s coming together, stir in the remaining 1-2 tbsp peanut butter, leaving bits of peanut butter in the batter. Place large spoonfuls of batter on a baking sheet lined with parchment paper. Bake for 11 minutes until golden. Let cool about 2 minutes then transfer very carefully to a cooling rack. These are fragile cookies but so delicious!
I also made this wonderful potato salad to enjoy from potatoes I had boiled the previous day.
I have never liked traditional potato salads made with mayonnaise so this version, adapted from The Garden of Vegan is what I prefer.
10 medium size potatoes, halved then boiled until able to pierce with a fork (be careful not to overcook or they will fall apart), then chop into bite-sized pieces
2 tbsp red wine vinegar
not quite 1/4 C olive oil
2 tsp Dijon mustard
1 clove garlic, minced
black pepper to taste
2 tbsp fresh parsley, chopped (or 2 tsp dried)
2 tbsp fresh dill, chopped (or 2 tsp dried)
1/2 onion, diced fine
1/2 C roasted red or yellow peppers, chopped
I ate it with some leftover Quinoa, Pea & Asparagus Salad