Chocolate Chip Oaties

One of my co-workers saved my butt the other day so his reward was cookies. It just so happened that I had a discussion about wheat-free cooking with another co-worker so this recipe was perfect example to bring to work. There is no wheat flour in this cookie recipe, it's substituted with oat flour. If the batter doesn't seem as stiff as you're used to, that's okay. They bake up very nice with a little puff. Five stars - a definite keeper; tasty and quick to make.

Ingredients
1-3/4 cups oat flour
1/2 tsp baking soda
1/4 tsp salt
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1 TB ground flaxseeds
1/4 cup soy milk
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1/4 cup organic brown sugar
1/4 cup organic granulated white sugar
1/3 cup canola or walnut oil
1 tsp vanilla
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3/4 semi-sweet vegan chocolate chips

Directions
Preheat the oven to 375 degrees. Sift together the oat flour, baking soda and salt in a large bowl. In small bowl whisk together the flaxseeds and soy milk. Add the sugars and stir. Add the oil and vanilla and mix by hand for about 1 minute until emulsified.

Mix the wet ingredients into the dry, stir to mix and fold in chocolate chips. Drop onto cookie sheet (I like to line it with parchment paper) and bake for about 10 minutes until lightly browned. Cool for 5 minutes and put and cooling rack. Makes 18-24 cookies.

Spaghetti Bowl with Veggies for One

The July/August 2010 issue of Vegetarian Times has a recipe for Rice Noodle Bowl with Broccoli and Bell Peppers. It's in a group of recipes geared towards one person servings. I didn't have any rice noodles but I did have some organic gluten-free rice, potato & soy spaghetti by Bionaturae that I truly love. The recipe instructions said to break the noodles into 1-inch pieces before cooking. I really like how that turned out and will do this again in the future. I am not a "pasta person" but this was seriously good. Dinner was ready in less than 30 minutes.

Rated four stars = really liked it and will make again!

Ingredients
1-1/2 ounce rice, potato & soy spaghetti, broken into 1 inch pieces
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1/4 cup water
1 TB shoyu sauce
2 tsp rice vinegar
1 tsp. sugar
1 TB chile sauce (more or less, to taste)
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1/4 cup finely chopped onion
1 garlic clove, minced
1/2 cup thinly sliced red bell pepper
1/2 cup broccoli florets

Directions
Fill a small pan with water and bring to boil. Add spaghetti pieces and cook for 6 minutes or until al dente. Meanwhile mix together the water, soy sauce, vinegar, sugar, and chile sauce; set aside. Heat up pan and lightly oil. Add onion, saute until limp. Add garlic, saute a minute or so. Add bell pepper, broccoli and sauce. Cook down until broccoli is crisp tender. Add cooked, drained spaghetti and mix. Viola - dinner is served!