Monthly Archives: November 2011

Double Almond Chocolate Chunk Cookies


Who doesn’t love a cookie? Really? I mean what kind of heartless bastard are you if your heart doesn’t just melt at the thought of a decadent cookie?

Some days just call for ’em. I feel like this may be one.

Oh and these are surprisingly easy.

P.S. this makes 40 plus normal sized cookies. You might want to half this recipe , or just make them big and still eat 3 or 4 at a sitting.

**note,  I used NRG egg replacer to make these, but feel free to try out any method you prefer. Vegan Society offers many great options for egg replacing on their site.



2  1/4c flour

1/3c unsweetened cocoa powder

1t baking soda

1/2t salt

3/4c brown sugar

3/4c sucanat or white sugar

1/2c earth balance

1/2c plain unflavored crisco or other shortening

2t vanilla extract

2c (1 bag) vegan semi-sweet chocolate chips  – I use ghirardelli, but always read the bag to make sure they didn’t start adding milkfat

1c sliced almonds

1T NRG egg replacer

1/4c warm water


1. Mix the egg replacer and water in a small bowl or measuring cup. Set aside for about 10 minutes.

2. In a medium size mixing bowl, combine flour, cocoa, baking soda, and salt.

3. In another large mixing bowl, combine sugars, earth balance, and shortening. Beat until creamy (I use an electric hand mixer for this).

4. Continue mixing, adding in the egg replacer first then the vanilla.

5. SLOWLY and gradually add your dry flour mixture to the big bowl, making sure it’s well blended.

6. At this point, preheat your oven to 375 degrees.

7. Add almonds into your cookie dough. Mix well. Go ahead and get dirty, best method is to use your hands for this part.

8. Add in your chocolate chips.  Keep using your hands to mix. They’re already covered in dough.

9. Now that your dough is all mixed, you can was (read: lick) your hands and get the cookies ready for baking.  Drop the dough by tablespoon sized balls on an ungreased cookie sheet, leaving about 3/4″ between each one.  Flatten them slightly with your hands until they’re cookie shaped.

10. Bake about 15 minutes. They will seem like they might not be done, but they probably are!

***while your first batch is baking, prepare your second cookie to go in the oven***

Leave on the cookie sheet about 5 minutes to cool, then move to a cooling rack.

I think I want to try these with some peanut butter or coconut in them next time…Or maybe go crazy and do both! We’ll see.

Enjoy with a glass of crunk juice (aka soymilk- “because anytime you say ‘soy juice’ you actually start to gag”) and about 20 of your closest friends.


Home of The Greek Salad King


Now where I grew up in Brockton, there’s this long established Greek restaurant on the east side called Christo’s, which is the self-proclaimed “Home of the Greek Salad King”.   It’s full of pizza, lamb, and greek salads (and really strong, inexpensive drinks) but one of their most famous dishes is their Greek Lemon Chicken soup. This stuff is bright yellow and smooth like velvet. Each bowl must contain like a half a dozen egg yolks…but I do remember it to be delicious and to this day is one of the prides of the city of Brockton (right behind Rocky Marciano). I thought this was going to be a thing of the past, a distant memory from my pre-vegan (pregan?) days…. until stumbling upon this recipe in Vegan Eats World. I’ll admit I was very very skeptical, but I had to try it and see. Oh my woah, Terry! You hit the nail on the head, my friend.

No-Glovemano (Greek Lemon Soup)

Ain’t Nothin’ But a Chickpea Party


I’m not going to lie, chickpeas are one of my favorite foods. They’re cute and meaty and have lovely curves. I also believe them to be the most versatile bean on the planet (okay, maybe they’re neck and neck with the soybean..maybe…) and I cook with them all the time.

Recently I was at my friendly Costco Wholesale Club and found a gigantic can of these bad boys for like three bucks! Right- how could I resist? Well, I didn’t think of the perils of buying the largest can of chickpeas known to man at the time, mainly being that I would have to consume the largest can of chickpeas known to man within a week, but once I got it home and opened it up I knew that I was in for some recipe searches…

Luckily I found this chickpea picatta recipe in Appetite For Reduction by Isa Chandra Moskowitz. Healthy, inexpensive, and bursting with flavor. This is one of my favorite go-to meals, especially since almost everything in it is an on-hand staple. Capers, lemon juice, shallots (red onion works just fine too), all cozied up with my heroine the chickpea. I served this with another one of her recipes from that book Caulipots- a mashed potato and cauliflower combo and placed the whole thing on a bed of arugula. At first I thought it was foreign to put hot food on a bed of greens (I’m a Luddite like that sometimes), but it was a really cool change up that I intend to repeat. I dig when I’m eating with my eyes and my stomach (and still staying within my weight watchers’ points!!)

COOKBOOK TESTING!!! Lemony Dill Rice



Yay! I’m lucky enough to be testing recipes for Terry Hope Romero‘s upcoming international cookbook Vegan Eats World. I’ve been trying to slow my roll with singing up to try out things but everything seems so delicious I almost can’t help myself! Buy this book when it comes out. You won’t be sorry!

I had a little Greek feast this night- minus the togas….

May I introduce Lemony Dill Rice!

This was amazingly good and making it better was how easy it was. It reminded me of spring, it was so fresh. I think it’d be awesome paired up with some type of tempeh kabob and a lebanese salad, loaded with mint and lemon. Yum!

Tags: VEW, cookbook testing, Terry Hope Romero, greek, rice, lemon, dill

Not another food blog!?


Yes,  but not just any food blog, this one goes up to eleven.

Welcome to vegans bite.  First off, it’s vegan! Yay! Secondly, it’s real. It’s do-able. Very few funky ingredients. Very few falsies (my term of endearment for the hyper-processed fake meats and cheese things that flood the appropriated vegan section at your local supermarket).

We’re not all super vegans. We don’t all want all salad all day. Sometimes, just sometimes, we crave something weird from our pre-vegan (pregan?)  days.  And then it passes.  We don’t tell our vegan friends we were craving a chicken nugget (even though we know there’s like 82 ingredients in each one) in a dark & shadowy moment of weakness.  We just buy some fake chick’n nuggets & tater tots and carry on.

This is all about the carrying on, but in deliciously amazing ways.

I hope to offer some of the tips and techniques for eating and cooking all things vegan (delicious things at that) that have helped me not only endure but truly embrace a vegan way of eating….and also impressed the omnis in my life with my mad crazy kitchening skills.

In tofu we trust…