Ninja Cookies

I made the recipe for Ninja cookies from Terry Romero’s new book Protein Ninja. I used my trusty chippits from Enjoy Life*, and the brown sugar from Wholesome Sweet, and a brown rice protein from North Coast Naturals.

 

*enjoy life picture is used with permission.

All vegan and non gmo. The Brown rice protein and coconut palm sugar are organic. The Enjoy Life brand ensures that they are always free from fish, tree nuts, potatoes, dairy, wheat, soy plus 6 other ingredients. Making Enjoy Life my number 1 brand because I don’t have to worry about allergies when using them when baking for potlucks- one less label to read.

I don’t have a recipe for the cookies, you will have to get her book. Here’s the cookies that barely made it to the oven, the batter was good, and sadly- they were devoured before I could take a pic after they were baked. They are more heavier than my usual go to cookies, but oh so yummy.

 

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What’s your favorite cookie flavour?

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Holiday potatoes and a scramble

I do love my potatoes and tofu scramble. They go hand in hand. My comfort food, my don’t have to think food, satisfying and I love the left over food.

I’m still working my way through Laura’s Vegan Ease book. I seriously can’t believe how many potatoe dishes that are the star of the meal, and not just cubed into the dish.

I made her holiday Rosemery smash spuds. Such an easy and simple yet had an elegant feel to them. I think next time I might add a splash of freshly squeezed lemon juice after they’ve been cooked, and I didn’t have crushed Rosemery but I would recommend it- unless you like little pineneedle like herbs in your dish. I really don’t mind. But next time I will take that extra step. Sharon Palmer has an interview and the recipe on her site. Make them – seriously.

I didn’t have any English muffins, but wanted to try her method of making tofu scramble for her tofu veg-muffin (this would make an excellent breakfast, served with a side of hash browns or home potatoes of course). This dish is pretty good! Moister than what I normal make- but in a good way. I’m use to making a version of Isa’s tofu scramble, which is more dry (I don’t follow her recipe, I just wing it now). I did like the way Laura’s scramble held up the next day. (My way is more dry and maybe I should add water before I re-heat, but I can be lazy)

Another two great dishes from The Vegan Ease! Seriously, the dish is tastier than what I could make it look like  I’m only using my iPhone to snap pics.

What are your favorite brunch foods?

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