Molasses Oatmeal Cookies

Molasses and maple syrup are two of my favorite sweeteners of all times. I particularly love using them when the weather turns cold because of their smoky, spicy sweetness. This year I didn't end up tapping the trees to get our own syrup, but thankfully Flying Mouse Farms never disappoints in the maple syrup making department. Molasses has great flavor when used in moderation, but can easily overpower your dish with a bitterness that I can always taste. I like to keep it to no more than 1/4-1/3 cup in a recipe. Fun note molasses is made from the juice of sugarcane, or at least thats how they did it on the farm my grandma grew up on. To press the juice out of the sugarcane the horses would be tied to the sugarcane press, then would walk in circles to turn the press and squeeze out  all the juice. It was a win win, the horses would get their exercise, and in return they got the juice to make the molasses!

Wet Ingredients:

1/2 cup unsweetened smooth almond butter

1/2 cup unsweetened applesauce

2 large eggs

Mix the above three ingredients with a hand or stand mixer until well combined. Next add in the sweeteners below and mix well.

1/4 cup molasses

1/4 cup grade b maple syrup

1 tsp vanilla extract

Dry Ingredients:

1 cup gluten free baking mix or whole grain flour of your choice

2 1/2 cups old fashioned rolled oats

2 tsp cinnamon

1 tsp salt

1 tsp baking soda

3/4 cup chopped walnuts (optional)

3/4 cup raisins  (optional)

Combine all dry ingredients and mix by hand until all ingredients make a well dispersed mixture. Slowly add the  dry to the wet, mixing after each addition. Lastly add in the optional nuts and dried fruit if you are choosing to use them! This batter will be thinner than a traditional cookie. Bake at 350 for 10-12 minutes, checking frequently when it gets close to the end. This makes 12-13 large cookies, or 24 tablespoon sized cookies. Baking time is for the larger size. 

Roasted Asparagus Pizza

Pizza is a perfect blank canvas for tons of different ingredients, with my favorite being roasted vegetables. It's easy for pizza to become a "not so healthy" dinner option, but with the right toppings it can be delicious and healthful. When throwing a pizza together these are the things I like to stick to: A thin whole grain crust, either a tomato sauce or light brush of olive oil, at least 1 cup of vegetables as toppings, and for cheese I use sharp choices like Parmesan Reggiano and Feta because it allows me to use less for just as much flavor. The pizza crusts that I like to use are from Dorothy Lane Market, they are par-cooked and perfect for pizza night at home. Today's recipe is a combination of roasted asparagus, olives, fresh herbs and shaved Parmesan. Add some pepperoni for a meaty kick or leave it vegetarian. This is perfect for dinner of course, but with the holidays coming up this is an excellent appetizer idea. Cut into smaller squares and serve at room temperature. Top with a balsamic reduction to make it extra fancy! 

-Roast 1 bunch of asparagus on a sheet tray with olive oil, salt and pepper for 20 minutes at 350

-Brush pizza crust with the extra olive oil on the asparagus sheet tray, sprinkle crust with garlic powder

-Arrange asparagus on crust, add black olives or any olive you like, shave fresh parmesan to lightly cover the toppings or nutritional yeast to keep it vegetarian and vegan

-Bake at 375 until cheese is melted and crust is browned to your liking

-Top with chopped fresh basil and red pepper flakes

Dressed Up Vegetarian Pasta Sauce

Dressing up a pasta sauce is a great way to get dinner on the table quickly without a ton of preparation. I always keep my pantry stocked with quick go to items, with my favorite being pasta sauces. I keep a variety of my favorites on hand at all times, and when I buy them I get them in bulk to get it out of the way! They can be used for pasta, pizza, and as a great addition to soups. Today's #recipeoftheday is a dressed up pasta sauce that incorporates Tempeh, peppers, onions, and fresh broccoli. Broccoli simmered in tomato sauce is one of my favorite flavor combinations, and with the addition of peppers and onions it makes it even better! Although I'm not a vegetarian I try to incorporate at least 3 night per week where the main source of protein is vegetarian! My favorites are Tempeh and all types of beans because they take on any flavor that you pair them with, and are very cost effective!

Sauce:

In a large pasta pot saute the ingredients below in 2 tbs olive oil.

-1 large green pepper sliced into small pieces 

-1 large sweet onion chopped

-1 head fresh broccoli cut into small florets

-1 block of Tempeh cut into small pieces

Saute all the ingredients for 5-8 minutes, or until the peppers and onions are soft. 

-Add in 1 jar of your favorite pasta sauce. I used an organic mushroom sauce to add extra flavor

-Add in 1 cup of water

Simmer sauce for 15-20 minutes to allow the broccoli to fully soften. Serve this with a whole grain pasta of your choice. My favorite is Ancient Harvest Quinoa Pasta