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Veggie

Almond Milk

oneandahalfslices homemade vegan vegetarian almond milk recipe
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Fresh Almond Milk

oneandahalfslices homemade vegan vegetarian almond milk recipe

Okay, so I think already, in your head, you’re like “no.”

If you’re at “no,” when I start talking to you about peeling almonds, you’re going to be like “hell, no.” 

I was there. I definitely was there. And then I tried it once and now I just like cannot buy nutmilk.

So no, it’s not that difficult. And yes, it is that delicious. And wow is it perfect for a batch of my Strawberry Almond Cacao Muesli (also known as “overnight oats”). 

Remember, living well is #equalpartsdisciplineandindulgence

what you need

1 cup of fresh, dried, unsalted, unroasted almonds (soaked overnight in tepid water)

1 1/2 cups tepid spring water 

cinnamon

how to make it

Note: when making this for a my week, I usually make a double batch.

[Soak] your almonds, preferably overnight. Ensure they are fully covered with water. The next morning, rinse your almonds and return to the bowl in fresh water. 

Now you can begin to [peel]. The little skins should pop off with a little squeeze, leaving the pale, raw almond underneath. This may look daunting but I swear 2 cups of almonds in a bowl takes 15-20 minutes to peel and then you’re done. 

[Blend] the peeled almonds, water, and cinnamon on high in a blender until completely smooth and frothy. Store in a pitcher in the fridge for up to one week. 

At this point, you can [strain] your almond milk through a cheese cloth if you like it really smooth. But I make this to go into my Muesli and for that I like to keep the texture. No straining required. 
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Muesli

local homemade healthy oneandahalfslices
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Almond Muesli with Strawberries and Cacao

also known as "Overnight Oats"
local homemade healthy oneandahalfslices

Porridge, oatmeal, overnight oats, granola – there are many oat-based breakfast options but this one is really special. It can be made at the beginning of a week or weekend to have for several days and is my favorite thing to munch in the morning before a heavy lift (just enough energy and no weirdness in the stomach). The flavors are so fresh and delicate, though, I definitely would not couch it as exclusively a pre-workout food. This is perfect for a weekend morning, quiet with lots of stretching and dance, or videogaming and photography. It is simple and quick. To make it really, really shine, you should make your own Almond Milk for it (and before you object like crazy, it’s not as difficult as it sounds). But you can just as easily use any store-bought milk you prefer like oat, cashew, or macadamia. 

What makes this muesli so special?

The freshness, the richness, the simplicity.

The delicacy of the flavors.

The lightness of the dish itself while still making you feel satisfied. 

#equalpartsdisciplineandindulgence

what you need

1 1/4 cups nut milk of choice (I vote that you try making your own Almond Milk if you never have)

1/2 cup rolled oats

2 tablespoons flax or golden flax seeds

1/4 cup strawberries, diced (or berry of choice)

4 tablespoons fresh honey or maple syrup

2 tablespoons cacao nibs (that’s “cacao” not “cocoa”)

1 tablespoon lemon zest

Cinnamon

how to make it

Prepare your Almond Milk as indicated in this post. Or get your store-bought nut milk ready. 

Place rolled oats, flax seeds, and lemon zest in a small container and top with Almond Milk. Drizzle on some honey and place in the fridge overnight. 

In the morning, give it a stir. Top with additional flax, berries of choice, cinnamon, cacao nibs, and more honey. Enjoy hearty, cool, and satisfying. 

out of fridge
after a good stir
More Breakfast Options
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Vegetable Stew and Simple Croutons

oneandahalfslices winter root vegetable stew recipe croutons hearty winter
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Winter Root Vegetable Stew with Easy Croutons

oneandahalfslices winter root vegetable stew recipe croutons hearty winter

I was today-years-old when I discovered croutons. Obviously, I’ve had a crouton before but I’ve certainly never made one or put them in anything. Well that’s all about to change. Before any of you get intimidated and think that a garnishment like a crouton is far too fancy for you to whip up on a weekday soup night, let me explain exactly how unfussy and zero frills this whole crouton business is. Before I began preparing the stew this afternoon, I took a brief moment of silence for all the two-day-old loaves of bread I have chucked in the past decade. Aside from fantasizing about all the fall of soups in which these croutons are to find themselves in short order, this winter root vegetable stew is precisely the thing your overflowing CSA bag calls for. When you’ve got too many turnips, carrots, potatoes, and a sack full of random winter greens, this is the soup you make. If you need the extra carb, add barley. And if you can’t live without meat, add chicken. Otherwise, enjoy as is… and don’t skip the croutons. I channeled major #fallvibes by serving this up with a batch of my Autumn Sangria. 🍷🍊🍷

what you need

2-3 shallots or 1 yellow onion, crudely diced

3 cloves of garlic, crudely minced

1 tablespoon course sea salt

2 tablespoons thyme

3 tablespoons olive oil 

2-3 potatoes of choice

1 turnip

4-5 carrots

1 bunch swiss chard or kale

(butternut squash, sweet potato, parsnips, celery, and other root vegetables also welcome)

5-6 cups vegetable stock

(optional) 1/2 cup raw barley

For the croutons:

6-7 pieces of old, crusty, hearty bread, cut into 1/2 inch chunks

1/2 cup olive oil

3/4 cup parmesan cheese

3 tablespoons dried rosemary

1 tablespoon salt

how to make it

In a Dutch oven or large soup pot, heat the olive oil over medium heat and add the shallots and garlic. Sauté for a few minutes, careful not to burn the garlic, and add the thyme and salt. You can also throw in some red pepper flakes if you want a little bit of spice. Once the mixture is aromatic, you can add the vegetable stock, stir it well, and bring it to a gentle boil.

Preheat the oven to 350. While waiting for the soup to boil, dice your root vegetables of choice, in this case, potatoes, turnip, and carrots. Add them to the soup, cover, and simmer gently for 30 to 40 minutes. Throw in the barley as well, if using. Pro tip: If you want to add a bit of depth to the flavor, throw in the rind of a block of parmesan cheese. Just don’t forget to take it out before you serve!

While the soup is simmering, cut your winter greens into thin strips. When potatoes are soft, uncover the soup, bump the heat back up to a gentle boil, and add the greens. They will only take 5 to 10 minutes to wilt.

In the meantime, toss your bread with the olive oil, cheese, rosemary, and salt. I find it makes sense to add the olive oil in stages to avoid it being immediately absorbed into the top layer of bread. Once the croutons are prepped, spread them out on a baking pan and bake in the oven on 350 for 15 minutes. Finish the croutons with two to three minutes under the broiler.

Ladle up a bowl, top with croutons, and enjoy the coziest meal you’ll eat this winter. 

Soups Begging for Croutons
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Veggie

Vegetable Soup

vegetable soup recipe simple weeknight one and a half slices
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Easy Vegetable Soup

one and a half slices vegetable soup easy recipe

***update! For the original tomato-y, Minestrone-esque recipe, keep scrolling. Here is the latest variation on the theme which is more like a chicken noodle-style soup.

Sauté some combination of shallots, onions, sliced garlic, and celery in olive oil until soft. Season generously with salt, black pepper, and red pepper flakes. Throw in a tied bundle of herbs and a bay leaf. Add 6 cups of water, 1 tablespoon of tomato paste, 1 chicken bullion cube, and 1/2 cup white wine, and bring to a rolling, generous boil for ~10 minutes. At this point, you can add some combination of: diced carrots, small diced potatoes, yellow or white lentils, peas, or any other vegetation that gives you pleasure. Simmer, covered, for 45-60 minutes. When you’re 10 minutes out, throw in some super thin or large wavy egg noodles. Serve hot, spicy, and comforting.

🥣
vegetable soup recipe simple weeknight one and a half slices

So… for those who follow the blog, you know that last weekend was luxurious. I mean, decadent to the point of “oh my gosh, all I want is a large bottle of water and some mashed potatoes” on Sunday afternoon, decadent. We also had about 10 million vegetables in the fridge from the CSA that we hadn’t touched (this time of year provides an overload of sweet potatoes and other root vegetables). So we decided to throw together a soup with… whatever was left in the fridge. With this recipe, literally anything goes. Whatever you’ve got in the fridge. Whatever is left over. It can be vegan/vegetarian or use leftover meat. It can be super starchy and hearty, or lighter and more vegetable-forward. In any form, it is simple, warming, and humble – a subtle reminder that we are fortunate to be able to indulge in anything more than this on a regular basis. This was how people cooked 200 years ago in America… in Italy, in France, in Morocco. Peasant food. Make-it-through-the-winter food. I am just as appreciative for dishes like these (and beef stew, and homemade beans, and tagine) as I am for Pot Roast and Pavlova. Also, if anyone else spent their childhood at Medieval Times, this is totally the soup they serve!

how to throw this one together

(everything in bold went into my soup)

Broth 

Place 6-8 cups of water, 2-3 chicken or vegetable bullion cubes, and 1 16oz can of chopped tomatoes in their juices into a large pot stovetop. This will be your soup base. Now you’re going to want to season it.

Let’s go with 2 cloves of garlic, sliced; 2 shallots, diced (or an onion); a handful of chopped parsley from the garden; and a bundle of errant thyme and rosemary sprigs from the fridge. Diced celery will also go nicely. Season generously with salt, and less generously with black pepper and red chili flakes (unless you’re like the Piemaker and would prefer to chop up the world’s hottest pepper and throw that in there as well). Lemon zest would also be cool.

Bulk

Here you have several options for how to expand your soup. An Italian version would have you add noodles – I am partial to those extra wide egg noodles. You could also throw in some fresh barley (another favorite, but we were out), brown rice, and/or potatoes. If you go with brown rice, I suggest cooking it separately and pouring the soup over it at the end. Everything else can be thrown right into the pot as it simmers away on medium heat.

I chopped up 4-5 small potatoes from the CSA and also added about 1/2 cup of lentils I had lying around. We also threw in a can of pinto beans, but it could have just as easily been red beans or kidney beans. Now is the time to add leftover chicken or sausage you may have if so inclined. 

Vegetables 

Lastly, send in the veggies after your soup has come to a healthy simmer for about 20 minutes. Also, keep the lid on as much as possible so the liquid doesn’t evaporate.

I added chopped carrots, additional celery, additional onion, and a handful of brussels sprouts that were leftover from the whiskey pairing event last weekend. You could also add a deep green like swiss chard or kale.

And that, my dear friends, was it! Lid on, heat low, simmer for 1-1 1/2 hours. Serve with crusty bread, or over rice, or just by itself. We are having the leftovers tonight with a batch of fresh cornbread… because Monday.    

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Veggie

Spicy Brussels

brussels sprout recipe whiskey pairing whisky one and a half slices
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Spicy Brussels Sprout

From the @whiskey_CA_mmelier Collaboration Dinner

brussels sprout recipe whiskey pairing whisky one and a half slices

This is the appetizer for the Whiskey Pairing Dinner. Brussels Sprouts are one of our favorite falltime veggies, especially when they’re made crispy. There are so many unique toppings for sprouts (sprouts!) that they’ll never get boring. Pairing. I hinted to @whiskey_CA_mmelier that the sprouts I wanted to make were spicy sprouts and he was not pleased. Alcohol and pepper hit the same flavor receptors on the palette and it is therefore very difficult to make a pairing. We settled on an only slightly spicy, mildly sweet sprout and decided to go rogue and open our pairing with a scotch! A mild one. The initial idea was Bruichladdich, a young but incredibly refined Islay  scotch – that’s why the signature blue bottle is visible in some of the photos. After much discussion, however, we turned to the sweeter, fuller Scapa Skiren from Orkney Island. It brought out the sweetness of the sprouts really well with banana/melon on the nose and walnut on the backside (as @whiskey_CA_mmelier’s wife pointed out, who was better than all three of us at tasting).  

what you need

1 batch of fresh Brussels sprouts

3 tablespoons olive oil

Salt and Pepper to taste

1/2 teaspoon Cayenne pepper or red pepper flakes

Toppings: toasted pine nuts and pomegranate seeds (my favorite!), toasted pecans (pictured here), hydrated golden raisins (soaked in water for an hour), parmesan cheese, feta cheese crumble with bacon. 

Whiskey Pairing: Scapa Skiren Scotch Whiskey – The Orcadian

how to make it

Heat oven to 400. Cut the ends off the sprouts, then cut in half or quarters depending on their size. Toss them in olive oil and desired spices, and spread out onto lined baking sheet (for a crispier sprout) or cast iron pan. 

Bake for 10 minutes, remove from oven, and stir generously, adding a bit more spice at this point if you desire (I may have drizzled some honey). Return and bake another 10 minutes. 

If using toppings that are not pre-toasted like pecans, sprinkle the pecans and cook for another 3-5 minutes. You definitely want some crisp, burnt sprouts but obviously not to char the whole lot, so just keep an eye on them. Serve warm!
More from the Collab Dinner
one and a half slices sazerac rye whiskey rcipe

Sazerac

This is the opening cocktail for the Whiskey Pairing Dinner. The Rye Sazerac is one of the oldest, prohibition-era cocktails. It’s classic, elegant, and simple. With rye whiskey, lemon, absinthe, and bitters, a Sazerac is as refined as a cocktail can be. Here we present this  simple cocktail recipe as a forward to the rest of a classic meal. The absinthe on the nose provides an interesting twist to a classically whiskey-based cocktail. We used Sazerac Rye as the base.

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November 13, 2021 3 Comments
pecan pie recipe maple bourbon one and a half slices

Pecan Pie

This is the dessert for the Whiskey Pairing Dinner generously provided by The Piemaker. I’ve never been a huge pecan pie fan (nor was I a big Key Lime Pie fan) until The Piemaker came into my life. This pecan pie is as ‘from scratch’ as it comes, with hints of bourbon and maple folded into the filling, served with a luxurious maple cinnamon cream. This is a decadent dessert – decadent is an understatement. But if you’re looking to level up your Holiday meal game, this is the place to start. We definitely felt the need to eat one and a half slices… 😃

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November 15, 2021 3 Comments
one and a half slices saturday supper experience recipes local

Saturday Supper I

What happens when it rains sideways on Saturday, you’ve got a fresh tub of Maryland blue crab meat, and someone gets a hankering for sangria? Carriages at midnight. Ambulances at 2am. Wheelbarrows at 5am. Hearses at daybreak.

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October 11, 2023 2 Comments
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Veggie

Creamy Sweet Potato Stew

creamy coconut sweet potato soup recipe oneandahalfslices
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Creamy Coconut Sweet Potato Stew

As we bring October to a close and launch into November, we are still sticking to vegan weekdays and meat-friendly weekends. We’ve been out and about to The Restaurant at Patowmack Farm, Clarity, and Founding Farmer’s for our non-vegan exploits, and are soon headed to try Kinship’s sister prix-fix locale Métier.

To pull off vegan weekdays and still keep the gentlemen appeased, I have relied heavily on Laura Wright of The First Mess, arguably my favorite vegan food blog. I’ll get a vegan gravy recipe up here on the blog soon that you won’t possibly believe is vegan – it’s the best gravy I’ve ever had.

But for now, we are a little tired of lentils and were looking for something to do with copious amounts of sweet potatoes (yes, we’ve made Sweet Potato Pie). Hence this little gem was discovered. Creamy with coconut milk, almost like curry. Spiced with flavors of the same. Hearty with sweet potato and flourished with kale. Yes, there are still a few lentils, but they are hardly the stars of the show. This soup is light enough for any season and feels perfectly at home here at the end of October. 🧡

what you need

1 tablespoon coconut oil

1 onion, diced

(optional) 1-2 shallots, diced

1 tablespoon dried chili flakes or 1 hot chili, minced

1/2 teaspoon coriander

1/2 teaspoon cumin

1 teaspoon turmeric

1 small knob of fresh ginger root, minced or grated

1 garlic clove, minced or grated

1 extra large sweet potato, peeled and diced (option here to sub some sweet potato for carrot)

1/2 cup French lentils

4 cups vegetable broth

1 can (13 oz) coconut milk (I used slightly less than 1 can)

1 bunch of kale, swiss chard, or mustard greens, de-ribbed and cut into thin strips

Fresh cilantro, lime wedges, naan wedges, and more chili flakes to garnish 

how to make it

Melt the coconut oil over medium heat on the stove in a Dutch oven. Add the onion and the shallots, and sauté until translucent, ~3-5 minutes. Add the chili flakes, spices, ginger, garlic, plus a hefty pinch of salt. Let sit in pot for another ~1 minute, then stir, scraping any brown bits up off the bottom. 

Add the sweet potatoes/carrots and lentils, stirring everything to combine. Once combined, add the vegetable broth and simmer, covered, for 30 minutes. After 30 minutes, check to ensure the sweet potatoes are tender. 

Add the coconut milk and the kale to the pot, and simmer another 5 minutes. Spoon into bowls and top with fresh cilantro, a squeeze from a lime wedge, and more chili flakes. 

Note: I like to buy store-bought naan; cut it into strips or wedges; top with olive oil, salt, and black pepper; and broil for a few minutes in the oven, flipping once. This makes nice little crispy strips to garnish any stew!

🌶🧅🍲
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Lemon Chickpea Stew

stew soup recipe fall One and a Half Slices lemon chickpea vegan dish
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Lemon Chickpea Stew

stew soup recipe fall One and a Half Slices lemon chickpea vegan dish

If you didn’t catch my Mushroom Lentil Stew of last week, this vegan beauty came right on its heels. Welcoming Fall in vegan/vegetarian style, the theme of this October is lentils and other legumes. The chickpea is a protein-packed, fiber saturated, hearty meal staple. This soup recipe boasts a super unique flavor comprised of lemon zest, really good olive oil, red chili flakes, and the lowly potato. Just one more example of how fresh, local, in-season produce carries all the flavor you’ll ever need. This stew is filling yet humble. It is bold; it isn’t fancy. It doesn’t require an exotic cocktail pairing… it’s just a simple stew for a simple weeknight to remind you to be thankful for a warm stomach, an engaged palette, and a full plate … (or bowl, in this instance).

Looking for more ways to use chickpeas? Try my Moroccan Tagine.   

what you need

1 1/2 cups chickpeas (if canned, rinsed and drained; if fresh, soaked and boiled)

4 small white potatoes, diced small

1 large carrot, diced small

1 large celery stalk, diced small

1 medium yellow onion, diced small

4 cups vegetable broth

Lemon juice from half a lemon

1 tablespoon lemon zest

2-3 garlic cloves, minced

1 chili pepper, minced (or chili pepper flakes)

Olive oil

Fresh thyme

Salt, pepper, and paprika to taste 

4 cups thinly sliced swiss chard or baby spinach

how to make it

Heat 2 tablespoons of olive oil over medium heat. Add onions and sauté until translucent, ~5 minutes.  Add garlic and chili pepper, and cook ~1 minute more. Add carrots and celery, and cook ~7 minutes more. Add thyme, salt, pepper, and lemon zest, and stir until combined. 

Add potatoes, chickpeas, and vegetable broth, and simmer on low, covered, for ~30-45 minutes. Uncover and check stew for taste, adding more spices as needed. Ladle about half the stew into a blender and puree until smooth. Add the pureed stew back to the pot. Add lemon juice and chard/spinach, stir, and cook, uncovered, ~15 minutes more. 

Ladle into bowls and serve with toasted naan or crusty bread. Drizzle 1-2 tablespoons of olive oil on top (don’t skip this! adds to flavor, especially if you have good olive oil) and sprinkle with red pepper flakes. Enjoy!
Other Stews
rabbit chicken cassoulet recipe simple one pot one and a half slices

Rabbit Cassoulet

Here we are with Protein #2 in our Protein Trio and it’s a bit of a non-standard one. We don’t often cook rabbit but… we totally should! It is more delicate than chicken with more flavor, but still not too gamey. Cassoulets are bean-based stews with a protein that can stew all day or come together quite quickly. They are hearty and Fall-ish, and I am thrilled to have this one on my table. You can make this with roasted chicken or a sausage if the rabbit is a stretch for you.

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September 22, 2023 No Comments

Broccoli Soup

This is a lighter but still very hearty take on broccoli cheddar soup, with a hint of extra cheese and crunch added in a floating cheesy crouton, like the sourdough hat on French Onion soup. If you’re skeptical that a bowl of broccoli soup can suffice for a full meal, give this one a try.  

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March 21, 2021 No Comments
lentil sausage stew soup recipe oneandahalfslices

Viking Lentil Stew

If there is crisp in the air, you want this. You want two bowls of this. And you want it with parmesan cheese on top. It is the most flavor-rich, complex soup I have probably ever tasted. It leaves you full, warm, and longing to make another pot. The secret is in the quality of the sausage.

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October 21, 2020 1 Comment
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Veggie

Mushroom Lentil Stew

mushroom stew lentil OneandahalfSlices One and a Half Slices weeknight recipe easy
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Mushroom Lentil Stew

mushroom stew lentil OneandahalfSlices One and a Half Slices weeknight recipe easy

In recent weeks rolling out of the summer months, I’ve been feeling overindulgent when it comes to food. Too much, too extravagant, not enough appreciation for simple, vibrant flavors and how they nourish a body. So I’m rolling back to simple, hearty, (mostly) vegan foods until Thanksgiving. Queue up the following series of fall-esque, hearty, healthy, locally-sourced, (mostly) vegan/vegetarian dishes. Take this stew for example. It has all the body and personality of a meat-based stew conceived of French lentils, soy sauce, white wine, hearty greens, and an unabashed serving of mixed mushrooms. (and yes, I sprinkled some Parmesan cheese on top for good measure) WELCOME TO FALL! 🍂🍁🍄 And shout out to The First Mess for the base recipe! 

what you need

1 cup French lentils, rinsed

2 tablespoons olive oil

2 finely diced shallots

2 finely diced garlic cloves

~1 pound mixed mushrooms! (any mushrooms! all mushrooms! bring them all!)

2 tablespoons fresh thyme leaves

1/4 cup white wine

2 tablespoons soy sauce or tamari

2 cups vegetable broth

1 tablespoon red pepper flakes

1/3 cup plant-based milk (I use Macadamia) or whole milk

3-4 stalks of kale, Swiss chard, or mustard greens

(optional) grated parmesan  cheese for topping

(optional) crusty bread for toasts!

🍵

how to make it

Boil lentils until tender, ~20 minutes. Drain and set aside.

While lentils cook, pour olive oil into stew pot or Dutch oven over medium heat. Add shallots and cook until translucent, ~4 minutes. Add all the sliced mixed mushrooms to the pot and cook for 1-2 minutes more, until mushrooms begin to glisten. Season the mixture liberally with salt, black pepper, the thyme, the garlic, and the red pepper flakes. Give it a good stir and let sit for 1 minute more.

🧅🧄🍄

Add the white wine and the soy sauce (I use tamari) and stir, cooking for ~3 minutes more. Add the drained lentils, the vegetable stock, and the plant-based milk, and bring the mixture to a slight boil, perhaps increasing the heat to medium-high.  After the mixture boils lightly for 5-7 minutes, ladle half the soup into a blender and puree until smooth. Return the smooth mixture to the soup pot and stir until combined. 

🍾🥄

Slice the kale into thin strips and add to the pot, stirring the entire mixture together. Cover and let simmer for anywhere from 5-15 minutes. The mixture should be thick and creamy, but you are welcome to thin it out with additional broth. Check for seasoning adding salt and pepper as desired. Serve with a sprinkle of parmesan cheese on top and a slice of crust hearth bread!

 

 

Other Soups and Stews
oneandahalfslices tomato soup recipe summer

Tomato Soup

Everyone needs a good, solid, simple tomato soup recipe because, let’s face it, if you’re past the age of 5, Campbell’s just doesn’t cut it. I don’t claim that this will be the best tomato soup you’ve ever tasted, but it is very straightforward and easy to whip up during the summer months when there is an excess of tomats. So get your grilled cheese ready (recipe to follow), turn on the oven, and slice up your beautiful reds. 🍅

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August 28, 2021 2 Comments

Tuscan Chicken Soup

This soup, above all, is warm. Just warm. Super freaking cozy while maintaining a light level of flavor profile intrigue. It’s a curious little sweater of a soup for fall and winter evenings that takes exactly 1 hour to get on your table.

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November 25, 2024 No Comments
lentil sausage stew soup recipe oneandahalfslices

Viking Lentil Stew

If there is crisp in the air, you want this. You want two bowls of this. And you want it with parmesan cheese on top. It is the most flavor-rich, complex soup I have probably ever tasted. It leaves you full, warm, and longing to make another pot. The secret is in the quality of the sausage.

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October 21, 2020 1 Comment
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Sweet

Vegan Chocolate Chip Cookies

vegan chocolate chip cookie recipe one and a half slices
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Vegan Chocolate Chip Cookies

vegan chocolate chip cookie recipe one and a half slices

Ah, the elusive and controversial – almost biblical – chocolate chip cookie. There are sure to be several chocolate chip cookie posts on this blog before we are through. For a while there, I was captivated by the dueling flours of Jacques Torres chocolate chips cookies, popularized by the New York Times.  I still maintain that the best chocolate chip cookie I have ever had is found in central Manhattan on the counters of Culture Espresso. But I am happy to say that my current favorite chocolate chip cookie is vegan! Accidentally, as it turns out. I did not make this recipe because it was vegan, but it turned out to be one of the best chocolate chip cookies I have ever tasted. When it comes to cookies, I am not personally concerned with thickness, but I do err on the side of crispy as opposed to chewy. These came out piled a bit higher than I might have liked but the texture is perfect – crispy on the outside with a traditional baked goods interior. And… the best part is…no butter!

what you need

2 cups all purpose flour

1 1/2 cups chocolate chips (see note below)

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon baking soda

1/2 cup white sugar

1/2 cup dark brown sugar

1/2 cup vegetable oil (I use safflower)

1/4 cup water

Note on chocolate chips: Chocolate chips can fundamentally change a cookie. I prefer different types depending on my mood – from teeny, tiny miniature chips to oversized, large chocolate baking disks. These were made with your average-sized chip. In any case, 50% cacao or more is recommended. I usually buy Guittard chips (with Ghirardelli chips coming in a close second). These are made with Guittard Semisweets (orange package), but I am also quite fond of Guittard Akomas (pink package) and Guittard Extra Darks (red package). There is always the option to use closer to 85% cacao bars and chip them up yourself. 

how to make it

Preheat oven to 350. Whisk dry ingredients (excluding both sugars) together in small mixing bowl and mix in the chocolate chips. 

In large bowl, whisk together the oil and sugars or beat with a hand mixer until the mixture is light and fluffy, ~3-5 minutes.

Add the flour mixture to the sugar mixture and stir until just combined, careful not to overwork the dough. Form dough into 1-1 1/2 inch balls.  

Bake cookies for 10-15 minutes (mine take a little longer after freezing). 

Cookie hack!: If you’re like me, you a) want a cookie every single night of the week, and b) will by all means eat an entire tray (or package) of cookies if such an option is provided. Cookie hack: Make one (1) batch of cookies, freeze all cookies, and take them out, one at a time, one day at a time. Bottom line is you are supposed to chill the cookies for 12 hours before baking.  I tend to make one or two right out of the shoot and they are great. They cook in 10-12 minutes. When you do freeze them, however, they will take more on the order of 15-20 minutes to cook through. You want them light brown on top. 

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Omni Veggie

Thai Curried Noodles

OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Thai Curried Noodles

Turmeric is the magic spice. I LOVE curries, and am constantly on the lookout for new curry variants that are available to me on a weeknight (because my classic Chicken Korma is a more extensive undertaking). This one makes a spicy, uniquely-flavored curry bowl owing to a few select ingredients. Recipe credit here goes to The Half Baked Harvest with a few slight modifications.

what you need

For the marinade:

1 tablespoon ground turmeric

1 tablespoon grated fresh ginger (or ground)

2 tablespoons soy sauce or Tamari

1 dollop of honey

1 tablespoon sesame oil

1 tablespoon fresh lime juice

For the curry:

1 large chicken breast, cut into large chunks

1 package Thai vermicelli rice noodles

2 medium shallots, one sliced in half and one whole

2 tablespoons sesame oil

2 bunches baby bok choy, each sliced in half and the interiors washed thoroughly

1/2 lime, juiced

2 garlic cloves, peeled

1 medium knob fresh ginger

1/4 fresh chopped cilantro or Thai basil

1 tablespoon tomato paste

1 tablespoon turmeric

1 16oz can coconut milk (I like to cut the coconut milk with about 1/2 cup cashew or other plant-based milk… cuts down on the fat content of the meal).

2 tablespoons fish sauce

1 hot chili pepper, minced

For garnish:

thin red onion slices 

fresh coriander or cilantro leaves 

Roasted peanuts and/or sesame seeds 

how to make it

Whisk all ingredients for marinade together and toss chicken chunks in the mixture. Let stand at least 1 hour. 

Using a large cast iron pan or a Dutch oven, heat one tablespoon sesame oil over high heat.

Brown chicken on each side, about 3 minutes per side. Remove and set aside on a plate.  Place the bok choy bunches and shallot sliced side down in the pan and let cook on high heat for two minutes (do not stir, move, or otherwise disrupt the tiny choy). Flip the boy choy and sliced shallot and cook the other side for an additional 1 minute. The choy should be a caramelized brown color. Remove the choy from the pan and set aside on a plate. 

Bring a small pot of water to a rolling boil, submerge vermicelli noodles in water, remove from heat, cover, and let stand for five minutes. Drain, rinse with cold water, and place two twists of noodles into two bowls. 

Add the remaining one tablespoon of sesame oil to the pan and reduce the heat to medium. Using a hand grater, grate the garlic cloves, the knob of fresh ginger, and the whole shallot over the pan (alternatively, you can mince these ahead of time). Add the fresh cilantro and the chili pepper, and sauté for about two minutes. 

Add the tomato paste, turmeric, coconut milk, fish sauce, and lime juice to the pan and stir to combine. Slide the chicken back in the pan and simmer over medium heat until the sauce begins to thicken, about five minutes. Then add bok choy and shallots, and simmer for an additional two minutes. 

Remove from heat. Spoon curry over noodles in bowl. Top with a cilantro or Thai basil leaves, sliced red onion, and roasted peanuts and/or sesame seeds. 
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