Category Archives: Baking

Cookie Dough Madness and Recovery Soup

(First of all, there will be no pictures, perhaps for a while, because the camera battery is dead and the hubby has lost the recharger.)

Ok, so it’s not a great idea to bake cookies right before preparing supper, but that is what I did. It wouldn’t have been such a problem if the dough wasn’t the best, most soft, “doughlicious” dough ever! But it was, and I ate quite a bit of it. So now I feel that “ickyness” in my belly that comes with such behavior.

As I write this, I’m drinking mint green tea to aid digestion, while my “cure-all” soup is simmering on the stove. I’ll be having a fresh green salad on the side with nothing more than a little lemon juice for dressing. I think that should make for a nice balance to my earlier indulgence!

Here is the recipe for the soup–it’s one of my favorites. It makes your kitchen smell great too.

Simple Golden Broth – Serves 6
(From The Peaceful Palate by Jennifer Raymond; vegan cookbook)

1 onion, chopped
4 garlic cloves, minced
1 cup yellow split peas
½ tsp turmeric
4 cups water or vegetable stock (I use stock, and therefore, less added salt)
½ – 1 tsp salt

Place the onion, garlic, split peas, turmeric, and water or stock into a pot. Bring to simmer, then cover and cook until peas are tender, about 50 minutes.

Puree in a blender until smooth. You can strain it for a thinner broth, but I never do that. Add salt to taste.

Per serving: 53 calories; 3g protein, 10g carbohydrate 0g fat, 0g cholesterol. 

(I definitely eat more than 1 serving of this soup! Probably 2 or 3)


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Filed under Baking, Dinner, Food, Intuitive Eating, Recipes, Soup, Sweets, Vegan

Brunch: Baked Banana Oatmeal

I finally got around to making Kath’s recipe for Baked Banana Oatmeal. It was delicous–although a little runny in the middle. And since it was brunch, I also had a hard boiled egg–need the protein to keep me going. I have half of the baked oatmeal leftover, so I’ll be having it again tomorrow for breakfast. Check out her post and make it for yourself.



Filed under Baking, Breakfast, Food, Oatmeal, Vegetarian

Whole Wheat Oatmeal and Toasted Sesame Bread


Whole Wheat Oatmeal and Toasted Sesame Bread (for Bread Machine)

1 – ½ cups lukewarm water
2 tbsp powdered milk
1 – ½ tsp salt
2 tbsp honey
2 tbsp blackstrap molasses
2 tbsp oil (or margarine or butter)
3 – 1/3 cups whole wheat flour
1/3 cup quick cooking oatmeal
1 – ¾ tsp yeast

Add ingredient: ¼ cup toasted sesame seeds (click link for directions)

– Measure ingredients in the order listed into bread making pan.
– Secure baking pan into machine.
– Select GRAIN setting (or your machine’s equivalent).
– Add sesame seeds when Add Ingredient beeps (if your machine does not have this, it is when the ingredients are first thoroughly mixed. Make sure the mixture is still going when you put the seeds in. OR you can add them with the rest of the ingredients, before yeast).

 I enjoyed a slice post-workout today with a yummy Fruit and Yogurt Smoothie:


Fruit and Yogurt Smoothie

½ cup orange juice
½ cup vanilla yogurt
½ frozen banana
¼ frozen blueberries
3 frozen strawberries

Serves 1

Process in a blender until smooth. 


Filed under Baking, Bread, Food, Recipes, Smoothie, Vegetarian

Weekend Baking

I did more baking than usual this weekend:


1. Simple and easy pumpkin pancakes from Kath Eats. Not your typical white flour pancake, but delicous! I used a whole egg instead of egg whites. They were tasty with vanilla yogurt and a drizzle of maple syrup.


2. Vegan pumpkin muffins from Vegweb. This is the only pumpkin recipe I use–they come out perfect every time (I used my own cooked pumpkin).

3. Quick Whole Wheat and Molasses Bread. It must be good because it’s already half gone (which is why there’s no picture)!

4. Lastly, Vegan Chocolate Chip Spelt Cookies (I can’t find the camera, so no pictures) …

. . . So instead, here is a pretty, local purple potato:


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Filed under Baking, Breakfast, Food, Vegan