Category Archives: Secret Ingredient

Let’s Do A Makeover!

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Filed under Breakfast Club, Cookies, Dairy free recipes, desserts, Dinner and a Movie, National Cookie Day, Secret Ingredient, Sweet Treats, Vegan, vegan recipes

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I’ve been thinking about the weight of the world right now. The proverbial dark cloud currently encapsulating our planet. Our upcoming presidential election and the possible changes (good or bad) that come with it. I’m unsettled, and the only thing we can do right now is take extra care and precautions to be healthier and safe. To be more proactive than reactive. To vote for the most competent and capable candidate. I’m trying my best to relax and stay calm, but that’s very difficult when you have OCD as I do.

Needless to say, it’s time to escape, if only for a few hours. I decided to watch one of my favorite movies that always sparks joy—“Clueless.” Yes, that iconic ‘90s film that managed to turn a Jane Austen novel into a reimagined fashion revolution.

It’s actually the perfect movie to watch right now. (Did you know “Outbreak” is the 9th most-popular movie streaming on Netflix right now?! So much for escape.)

In the words of Cher Horowitz:

“I had to find sanctuary in a place where I could gather my thoughts and regain my strength…”

<Cut to an exterior shot of the Westside Pavilion>

CLUELESS. Image shot 1995. Exact date unknown.

Fun fact: I know and can recite the entire movie from beginning to end. (I’ve honestly watched this movie maybe 1000 times. Not an exaggeration.)

Cher Horowitz is such a mood right now. That scene where the guy at school bumps into her very persuasively so she quickly pushes him off as she quips,

“Ugh. Get off of me! As if!”

Honestly, that’s how I feel right now.

Processed With Darkroom

On my day off while I was socially distancing myself, I stumbled upon a recipe from I Will Not Eat Oysters for Rye Tahini Chocolate Chip Cookie Cups. It looked so dreamy and delicious, I had to make it. And just like Cher and Dionne gave Tai a makeover, I reworked the recipe, veganized it and then added a couple of superfood ingredients. (Superfood is super important right now, wouldn’t you agree?)

I’m convinced I’ve succeeded because I had left out a container of these only to discover the morning that my boyfriend had eaten almost all of the cookie cups after I had gone to bed. (Little did he know they are super healthy. Bwahaha!)

Feel free to play Jill Sobule’s “Supermodel” in the kitchen while making this recipe.

Processed With Darkroom

The key ingredients in this recipe are:

Walnuts: An excellent source of antioxidants and significantly high amounts of omega-3 fats called alpha-linolenic acid (ALA)s, an essential fat that studies have shown helps to lower heart disease risk. Helps decrease inflammation, control blood sugars, promotes healthy gut and helps control blood sugars and lowers blood pressure.

Maca powder: A superfood chock-full of vitamins (including B1, B2, C, and E) with more than 20 amino acids and also contains calcium, zinc and iron. AND it helps increase your libido.

Flaxseed Meal: Flaxseeds are rich in omega-3 fats ALAs, lignans and fiber. It also helps lower blood pressure and may improve cholesterol.

Blackstrap Molasses: Yet another low-profile superfood. It’s an excellent source of iron, calcium, magnesium and potassium.

Tahini: It’s rich in anti-inflammatory monounsaturated fats with powerful antioxidant and anti-inflammatory properties.

Cacao Nibs: Packed with flavonoid antioxidants with powerful anti-inflammatory properties.

Rye Flour: High in fiber and contains small amounts of zinc, pantothenic acid, phosphorus, magnesium and calcium.

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Superfood Tahini Rye Chocolate Chip Cookie Cups

Prep time: 3 hours 20 mins (“Everywhere in LA takes 20 minutes!”)
Yields: 18 cookie cups

INGREDIENTS

226g plant-based butter (I like Earth Balance)
200g coconut sugar
50g maple syrup
50g blackstrap molasses
100g tahini
3T ground flaxseed + 4T water
2t pure vanilla extract
150g all purpose flour
40g rye flour
30g maca powder
1/2t baking powder
1/2t baking soda
1 1/2t Kosher salt
1c dairy-free semi-sweet chocolate chips
1c dairy-free dark chocolate bar, roughly chopped
1/2c cacao nibs
2c walnuts, toasted and roughly chopped

METHOD

Melt the butter. Pull off heat and set aside to cool for about 10 mins.

Once the butter has cooled down a bit, add to a mixing bowl with the paddle attachment and mix with the coconut sugar till fluffy. About 5 minutes on medium speed. Turn off the mixer and add the maple syrup, molasses, tahini, flaxseed egg and vanilla. Mix for another 2 minutes, or until incorporated.

Slowly add in the dry ingredients, in three increments, on low speed. Once all flour has been added, throw in the chocolate chips, chocolate shards, cacao nibs and chopped walnuts till just incorporated. Don’t over-mix.

Using an ice cream scoop, portion out a scoop of the dough and place inside a standard muffin tray. Once all dough has been scooped into each muffin tin, place the entire tray in the freezer for at least 3 hours. This allows the flours to relax. Cover the top loosely with parchment paper.

Once your dough has rested, pull out your dough tray from the freezer and preheat your oven to 325 degrees.

Bake 12-17 minutes (depends on your oven). When fully cooked (I like mine slightly gooey in the middle) pull them out and allow to cool for about 10 minutes before enjoying!

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Split Decision

Secret Ingredient: Chickpeas!

Secret Ingredient: Chickpeas!

My sweet tooth is becoming a problem. A major problem. The kind of problem that goes straight to the thighs and derrière, so much so that my pants (two pairs, thus far) are waging a war against me–splitting at the most unpleasant of areas at the most inconvenient of times. Perhaps *they* are trying to tell me something?

Within the first few weeks of working at a former job, I had experienced one of the most embarrassing moments in a cook’s life–I had bent down to pick up a sheet tray from the rolling rack, and eek! my 3-year-old, culinary school-issued, black pants had split at the seam of my, err, caboose. I was exposed. Completely embarrassed, I had to scurry (apron now wrapped around my waist, concealing said ripped pants) to my sous chef and ask him for an emergency pair of black chef pants. My sous chef then contacted our restaurant’s general manager about the “situation” who then ran over to the human resources building to get me a new pair. Before I knew it, nearly everyone working in my cafe had found out about my pant mishap. Not only was I the “New Girl”, I was now the “New Girl with the Incredibly Splitting Pants!” I felt like a really bad circus act.

For this I blame a lack of exercise. Working 8-13 hours a day is hard on the body and doesn’t allow me the time to work out after-hours. By the time I get home from work, I’m extremely exhausted. While my job is very physically demanding–heavy lifting, running around, standing for long periods of time, etc.–I was missing the fat- and calorie-burning cardio exercise I needed to counter my sweet tooth-crazed problem. To combat this issue I’ve now begun walking to work, a mere 3.5 miles, 7 miles roundtrip. I’m now able to eat the sweet things (very sparingly!) without all the guilt.

Even still, cookies are my vice. Always have been. They’re my go-to snack whether they’re fresh from the oven (the best kind) or of the grocery store variety. I began researching for a healthy cookie option to help ease my daily sweet cravings. Does a healthy cookie even exist? I found a recipe via The Texanerin of a grain-free cookie made of (hold your breath now) chickpeas! Yes, I couldn’t believe it, either, when I first read about it. I immediately got to recipe testing. With some slight tweaking (I substituted the peanut butter for almond butter and added Nutella and brown sugar to the mix), this cookie does make me feel less guilty. And just to be sure, while I wait for the cookies to bake, I do squats and leg lifts in between.

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A Different Kinda Chocolate Chip Cookie

Grain-free Vegan Nutella-Almond Butter Dark Chocolate Chip Cookies
Recipe slightly adapted from Texanerin Baking
Yields about 17 cookies

INGREDIENTS
1 1/4 cups canned chickpeas, well-rinsed and patted dry or (350g cooked)
2 teaspoons vanilla extract
1/2 cup almond butter
1/3 cup + 1 teaspoon Nutella or hazelnut spread
1/4 cup (80 grams) honey
1 teaspoon baking powder
a pinch of salt
1/8 cup (70 grams) brown sugar
1/2 cup (90 grams) dark chocolate chips (65% cacao or more)

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Other ingredients: honey, almond butter, and of course, Nutella

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Dark chocolate chips

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Hey batter batter batter!

METHOD 
Preheat your oven to 350°F/175°C. Combine all the ingredients, except for the chocolate chips and brown sugar, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get every little chunk of chickpeas and process again until they’re well combined.

Add in the chocolate chips and brown sugar and stir till just combined. The mixture will be very thick and sticky.

Transfer dough into a small bowl and place into refrigerator for 30 minutes to an hour to congeal. Allowing the dough to cool makes it slightly easier to handle.

When you’re ready, use an ice cream scoop or spoon to form 1- to 1/2-inch balls. Place onto a Silpat- or parchment paper-lined sheet tray. Bake for 10-15 minutes.

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Post-bake!