Vegan Peanut Butter Cookies

270g pb

1/2c ap flour

1/4 c ww flour

1/4c ground flaxseed

140g sugar

2 squirts vanilla

1 tsp baking powder

1/4c water roll into

1.5-2tbsp ballsbake at 350 for 13-15 miHOMEMADE Peanut Butter CookieThey’re almost too good to be true!My favorite healthy cookie recipe!These are really great 4 ingredient healthy peanut butter cookies. I always hide a few or my husband will have them gone before I get a chance!1 cup peanut butter (I like crunchy, recipe calls for creamy)1/2 cup Maple syrup1 tsp Vanilla1 cup finely ground Almond Flour from blanched almonds.Mix peanut butter, maple syrup and vanilla. Add extras (I add 1/3 cup organic roasted salted peanuts)Mix in almond flour. With a scoop or spoon drop onto parchment papered cookie sheet, smash down lightly with a fork, sprinkle a few salt flakes on top and bake at 350 for 12-14 min.

Vegan Bibingka Waffles

Vegan gluten free waffles.


Makes 4 – 6 Servings

1 tsp Diamond Crystal or 1/2 tsp Morton kosher salt

1 tbsp baking powder

1/2 cup unsweetened coconut flakes or shredded coconut

1 cup (135 g) rice flour*

1 cup (165 g) glutinous rice flour

1 tsp vanilla extract

1 13.5-oz can unsweetened coconut milk

1/2 cup (100 g) sugar*

1/2 cup club soda (or LaCroix, flavor doesn’t matter)

* Swap half the rice flour for protein powder, and reduce sugar to 1/8cup (25g)

Cook at 4 on our waffle maker, until golden brown. Freezes well!

French Toast

4 eggs

¾ cup milk

3 tablespoons brown sugar

1 teaspoon ground nutmeg

12 slices white bread (or half a panettone)

1 tablespoon ground cinnamon


Panettone should be baked for 350F for 15 min ahead of time.

Roasted Peach Cobbler Cheesecake

Original recipe:


  • 3/4 cup (95g) all purpose flour, heat treated
  • 1/3 cup (70g) light brown sugar, packed
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 5 tbsp unsalted butter, cold and cubed
  1. Microwave the flour for about 90 seconds in the microwave. This kills any potential bacteria as the raw uncooked crumble will be sprinkled on top of the cheesecake at the end. Let the flour chill in the freezer for about 15 minutes to cool down before making the crumble.
  2. Combine all of the ingredients in a medium dish, smooshing the butter into the dry ingredients using your fingers or two forks.
  3. Once it’s evenly moistened and resembles wet sand, place the dish in the refrigerator.


  • 6 slightly underripe peaches, cut into thick slices
  • 4 tbsp unsalted butter, melted
  • 3 tbsp light brown sugar
  • 1 tsp cinnamon
  1. You have two options here. One, you can bake all of the peaches at once and reserve half of them to pile on top of the cheesecake. Two, bake half of the peaches now, only for the filling, and bake the other half once the cheesecake has chilled overnight as these will be piled on top. It’s totally up to you! I just find that freshly roasted peaches look juicier than when they’ve chilled. 
  2. Either way, preheat the oven to 425F and line a large baking sheet with parchment paper.
  3. Add the peaches to a large bowl with the butter, brown sugar, and cinnamon. Toss to coat.
  4. Scoop the peaches onto the baking sheet in one single layer. Drip off any excess butter/sugar mixture as you transfer them to the baking sheet.
  5. Bake for 15 minutes, or until they look tender and juicy. Don’t over bake, otherwise they’ll become too soft and mushy.
  6. Allow to cool on the pan while you continue with the rest of the cheesecake.

Graham Cracker Crust

  • 2 cups (280g) ground graham crackers (about 2 sleeves)
  • 1/3 cup (70g) granulated sugar
  • 1/2 tsp cinnamon
  • Pinch of salt
  • 1/2 cup (110g) unsalted butter, melted
  1. This recipe makes a thick crust that reaches up the sides of the cheesecake. If you prefer just a bottom crust, cut this recipe in half.
  2. Preheat the oven to 350F. Coat a 9″ springform pan in nonstick spray and line the sides with two strips of parchment paper.
  3. Combine all of the ingredients in a bowl until evenly moistened. Dump the crust into the pan and spread into a loose even layer with your fingers. Then use the bottom of a flat measuring cup to press it into the bottom and up the sides.
  4. Bake for 10 minutes, then allow it to cool while you make the cheesecake batter.

Cheesecake Batter

  • 4 8oz blocks full fat cream cheese, room temp
  • 1 1/4 cup (255g) granulated sugar
  • 2 tbsp cornstarch
  • 3 large eggs + 1 egg yolk, room temp
  • 2 tsp vanilla bean paste, or 1 tbsp vanilla extract
  • 1 cup (250g) sour cream or full fat Greek yogurt
  1. Drop the temperature to 325F. Place a large roast pan on the bottom rack of the oven.
  2. Before you start, make sure your cream cheese is softened and the eggs and sour cream are at room temperature. To speed up this process, place the cream cheese (still in the wrappings) and eggs in a bowl of warm water for about 20-30 minutes. Also include the sour cream, but place it in a ziplock bag. Then when you’re ready to use it, just snip off a corner and squeeze it into the batter.
  3. To start, add the cream cheese, sugar, and cornstarch to a bowl of a stand mixer fitted with the whisk attachment. Mix on LOW speed just until it comes together and forms a smooth texture. Scrape down the bowl and mix on low for another 20 seconds.
  4. Pause and start a pot of boiling water (about 6 cups) on the stove top. This will be for the water bath that the cheesecake is baked in.
  5. Back to the batter. Mix in the eggs one at a time on LOW speed. Only add the next when the one prior is just incorporated. After the 2nd egg is mixed in, stop and scrape down the bowl. Mix for 20 seconds then continue with the rest of the eggs. Mix in the vanilla with the final egg yolk.
  6. Take the bowl off the mixer and fold in the sour cream using a rubber spatula. To fold, run the spatula around the bowl and through the center, dipping up from the bottom of the bowl. 
  7. Pour half of the batter into the cooled graham cracker crust. Then layer half of the peaches on top (about 3 peaches) then sprinkle 3/4 of the crumble (place the rest in the refrigerator). Top with the remaining cheesecake batter and spread it even. Give the pan a couple gentle taps against your counter to release any air bubbles. **If you baked the peaches all at once, store the other half of the peaches in the refrigerator.
  8. Open the oven door and slide out the bottom rack with the roast pan, just enough to gain access to the pan. Carefully pour the boiling water into the pan and push the rack back in. Place the cheesecake just above the roast pan on the middle rack. So now you should have a roast pan filled with water on the bottom of the oven, and the cheesecake in the middle of the oven. 
  9. Quickly close the door (to stop the steam from escaping) and bake for 1 hour and 15 minutes.
  10. When it’s done, the edges should be puffed up and the center sunken down. Give the springform pan a gentle nudge. If the center wobbles like a bowl of milk, bake for another 10 minutes. If it jiggles like jello, it’s done. 
  11. Turn the oven off and crack open the oven door with the cheesecake still inside. Leave it there for an hour.
  12. Then, take the cheesecake out of the oven and let it sit at room temperature for 30 minutes.
  13. After the 30 minutes, place the cheesecake uncovered in the fridge for at least 4 hours but preferably overnight. 
  14. To serve, pile your roasted peaches on top of the chilled cheesecake and remaining crumble. Now slice and enjoy!

Classic Baguettes


The flavor on these is lightly sour and sweet. The sourdough ones were too sour.

Starter (poolish) — make the night before

  • 1/2 c (113g) water (room temp)
  • 1/16 tsp (a pinch) yeast
  • 1 c (120g) all purpose flour

Mix together and cover and let rest at room temp for ~14 hours. Starter should expand and be bubbly.

Dough — day of

  • 225g water, lukewarm
  • all the poolish
  • 1 1/2 tsp yeast
  • 3 1/2 c (420g) all purpose flour
  • 2 tsp (12g) salt
  1. Mix everything together, in a Kitchenaid at speed 2, this should take 4 minutes. Dough will be cohesive but a little rough and still stick to the bottom of the bowl.
  2. Proof for 45 minutes (Proof setting on proofing drawer)
  3. Deflate, fold, proof for 45 more minutes (residual proofing drawer heat)
  4. Divide into four equal pieces
  5. Round into balls, seam side down. Rest for 15minutes to an hour.
  6. Shape each ball — flatten into a pancake, fold in thirds then tuck/braid the edges along the middle seam.
  7. Preheat the oven to 450, with a cast iron pan in the bottom rack.
  8. Place the logs seam side down into a floured folded cotton towel (a fold between each log). Let rise for 45minutes to an hour.
  9. Transfer dough logs to parchment, seam side down. Score deeply.
  10. Transfer the parchment into the oven (baking steel optional), and pour a cup and a half of boiling water into the cast iron. (Wear sleeves, the steam can burn)
  11. Bake for 25-28 minutes, until a golden brown.

Fresh Peanut Mochi


Yield: Dessert for 4 to 6


  • Vegetable oil
  • 2 cups glutinous or sweet rice flour
  • 1 cup room temperature water, plus more for steaming
  • 1/2 cup peanut meal or black sesame powder – I used 1/2c TJ’s roasted unsalted peanuts
  • 1/2 cup granulated sugar
  • 1/2 teaspoon kosher salt – this amount was a distinctly salted mochi, surprised some folks. Would do less for a more typical “western” level of dessert sweetness.


  1. Mix the glutinous rice flour and water until a smooth dough forms.
  2. Steam in a heatproof bowl coated with oil for 30 minutes (covered). Let it sit for 15-20 minutes until it’s handleable but still warm.
  3. In the meantime, blitz the peanuts, sugar & salt in the food processor until the texture is like lumpy sand.
  4. Cut mochi into bite size chunks and roll in peanut sugar.
  5. Serve while warm. Edible the next day, but kinda weird and soggy.

Cabbage Saag


  • 1 medium head of cabbage chopped into small pieces — I used savoy cabbage
  • 2 tomatoes diced — I used 3 canned tomatoes, cut up, and some of their liquid
  • 1/4-1/2c diced onion
  • 1 & 1/2 tbsp oil
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds (I used brown)
  • a heavy pinch of garam masala
  • cilantro for garnish – I skipped
  • salt and pepper to taste

Heat oil and add cumin, mustard and onions. Brown, then add cabbage and diced tomato. Salt & pepper.

Cover and toss until fully cooked and a bit browned. Add tomato liquid or water if needed (I added ~1/4c of water). Add a pinch of garam masala a couple minutes before it’s finished. Garnish with cilantro.

Lentil Walnut “Ground Meat”


This recipe produces a full 10″ skillet worth. Probably 6-8 non giant burritos.

  • 1 cup chopped walnut pieces
  • 3/4 cup uncooked brown lentils
  • 1/2 cup chopped white onion
  • 1 teaspoon dried oregano – didn’t have any
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1/2 teaspoon salt
  • 1/2 tsp garlic & onion powders
  • 1/4-1/2c broth


  1. Simmer lentils until tender (~15-20 depending on soaking). Set aside
  2. Toast walnuts. Set aside.
  3. Saute the onions and spices in a pan, once they’re translucent (but not caramelized), add the lentils and walnuts. Toss and add some broth until it’s appropriately damp.

Ideas for next time:

  1. Add canned tomatoes, mushrooms?
  2. Season differently (pomegranate syrup & pita?)

Okra Gomae


Spinach Gomae –

Okra Goma-ae:


Rub ~1 lb ish okra (a few handfuls, dry) with salt to remove the hairs. Then blanch in lightly salted water for 2 minutes and 30 seconds in small batches. (The youtube video suggests 2 minutes, that was more crisp than I’d like)

Drain, cool in a bowl of ice water. Pat dry. Chop into bite size pieces & mix with the sauce.


Mix together:

1 tbsp tahini

3-4 tbsp toasted sesame seeds, roughly ground (measure before the mortar & pestle)

2 tbsp light soy

1 tsp mirin

1 tsp sake

2 tsp sugar

I liked the mix of the smooth tahini with the chunky coarsely ground sesame seeds.

Carrot Souffle

Adapted from this recipe: It’s a sweet-ish side dish, but not overwhelmingly sweet. Could be served as a dessert though!

Serving size: 4 Le Creuset ramekins

  • 12oz carrots, cut up into small pieces then microwaved until soft (I did 5 min, then let it sit in the microwave for several minutes to cool)
  • scant 1/4c sugar
  • 3/4 tsp baking powder
  • splash of vanilla, pinch of salt, cinnamon & chili powder
  • 2 eggs, beaten till combined
  • 1 tbsp flour
  • 1.5oz room temp butter

Food process the carrots, then add the sugar, baking powder, spices, 2 eggs and butter. Blend until evenly combined. Then add the 1 tbsp of flour.

Divide equally among ungreased ramekins, then bake at 350F until the tops are browned (about 30-45 minutes).