Happy Friday! One of the things I’m most looking forward to my weekends is taking the time to cook something from scratch. In contrary to the hectic weekdays, in which my goal of cooking is quick-and-easy and hopefully nutritionally balanced, weekends is the time to truly enjoy the process of cooking. I guess because I put lots of thoughts and love into my weekend food, these treats often get to be shared with my dear friends and families.
My taste buds also get the weekends off…It might sounds weird but I will explain why. During weekdays, especially for lunches, I often try to avoid heavily flavoured food (self-consciousness, maybe ;)). Weekends is the time for me to liberate my taste buds and be more daring in exploring new food and flavours.
I guess the reasons above explained my craving for crispy onion nuggets this weekend. To me, they just allow me the perfect amount of indulgence without throwing healthy-eating out of the window.
Have a wonderful weekend and hope you like these little treats 🙂
- hydrates the TVP with equal part of water or broth (tips: add hot water to TVP and wait for 5 min, check the texture to make sure it’s completely softened before mixing with other ingredients)
- In a mixing bowl, mash tofu and combine it with the hydrated TVP
- Add in cream cheese tbsp by tbsp till the mixture can hold together (play dough texture)
- Spray your baking utensil and preheat oven to 400F
- Shape nuggets into bite-size pieces, egg dip, and coat them with crispy onion
- Bake 20 min till the nuggets are golden brown and crispy on the surface, check at 15 min for doneness.
I need to find a motivator to keep me committed to more regular postings. Why is it important? Blogging to me is like diving into a world of magic, where creativity and sharing makes this writing experience much more rewarding than any other kind of writing. Sharing my recipes to me feels like a treat. As I complete a post I would imagine someone out there is going to see my food and try it out. I try my best to make my recipes balanced and delicious, because I believe good food is the source of good health. I hope these recipes produced with love from Tahlia’s kitchen is gonna help me share my love with a lot of you!
So, How about trying out one posting per week? I’m tentatively aiming for Friday…
How-to & notes:
1. Prepare the grains: Boil some water, make sure you have some extra for the next step. Cook the quinoa and bulgur wheat according to package instruction or read the notes below. Note: Quinoa intrigues me. To start with, it contains a complete protein profile, which me feel like I’m treat my muscles to a protein feast. Second, quinoa are thirsty little grains! My rule of thumb when comes to cooking them is that I always add double, sometimes triple the amount of water and cook it on medium heat for about 15 min uncovered. I usually leave the quinoa set for 5-10min so the carry-over heat can steam the quinoa for a bit longer. Then you will have the perfect fluffy quinoa on hand for so many different recipes!
Welcome to unlock the secret garden of vegan baking!! What makes it sweeter than satisfying your sweet tooth without hurting a precious little life? I hope you will enjoy these guilt-free treats as much as I do. As a novice vegan baker, I take notes as I experiment with different recipes, and I am more than happy to share some tips I discovered along the way. But to keep my recipe blogs easy to navigate, I decide to share the recipe and nutrition info before dive into other details. If you can’t wait to hear my detailed baking story, just scroll down to the bottom, otherwise let’s get started 🙂
Production size: 24 Oreo-sized cookies
3 tbsp Flour
1/4 cup Granulated sugar
2 tbsp Brown sugar
1/2 tsp Baking soda
1/2 cup Smooth peanut butter
2 tbsp Apple sauce
1/2 tsp Vanilla extract
1/2 tsp Butter flavour
pinch of salt (approximately 1/8 tsp)
-Decor and Fun:
1/4 cup Peanuts
1/4 cup Dark chocolate chips
How-to & notes:
1) Dough: Set peanut butter at room temperature so it’s soft enough to handle. Cream together peanut butter, brown sugar and granulated sugar.
2) Dough: Gradually mix in apple sauce and all the flavouring essentials with the creamed mixture.
One of the secrets to make these cookies taste non-vegan is my butter flavour. This idea is inspired by a baking adventure in Taiwan. I noticed their vanilla extracts smell so differently than the ones we have in North America. When my cookies were baking, it makes the kitchen smells like heaven. In my recipe, I used the butter flavour from Wilton, but there are a variety of flavouring choices out there to make this recipe your own. I personally think rum, pecan or orange are nice complementaries to this recipe.
Another one of my secret is the pinch of salt. Believe it or not, the little sprinkle of salt is not as negligible as you might thought. It helps to enhance the sweetness of the cookies and add a unique dimension to the flavour.
3) Prep: Preheat oven to 350 F and start melting your chocolate chips if you are using the double-boiler method.
4) Dough:Whisk baking soda with flour and add this mixture to your cookie dough .
5) Shape & Decor: Form dough into balls, using about 1/2 to 3/4 tbsp dough at a time. Lay them out onto a cookie sheet allow room for expansion. Gently press down the dough balls with a fork. Decorate with halves of peanuts.
Perfect cookie size. Everyone have their ideal cookie sizes in mind. Some hold strong believes towards jumbo cookies. In fact, one of my fondest memories is having two huge chocolate cookies for lunch back in high school. But from a nutritionist perspective, I like to make my cookies to be enjoyed as part of a balanced diet. I can’t deny the fact that it’s the fat and sugar that satisfy our taste buds, I strive to portion my recipe so that it won’t compromise your allowance for healthier calories choices. That’s why I think cookies that are of the size of Oreos or just slightly bigger is the perfect size for me. Come on, you can’t just have one cookie, at least let’s take two! 🙂 With each cookie under 50 calories, having two is not that bad after all, isn’t it?
6) Bake at 350F for 8-10min.
7) Cool for at least 10 min before transferring your masterpieces and enjoy~
This dough contains more moisture than a regular PB cookie dough. Allow the carryover heat to set the cookies completely to avoid breakage.
I would love to have a warm cup of Chai tea to go with these cookies, especially my Celestial Honey Vanilla White Chai Tea. The warm scents from the spices blend in with the chocolaty goodness from the cookies makes it a perfect winter treat.