Vegan Peanut Buttery Cookies

I’ll bet you have everything in your pantry to make these right now.

Robert’s favorite food is peanut butter, but so many peanut buttery treats are non-vegan. So, here’s my recipe revision for Peanut Butter Cookies!

Ingredients:

1.5 cu flour (I used whole wheat)

1 t baking soda

1 T ground flax seed

3 T water(in place of the flax and water you can use one egg or any substitution for one egg)

½ cu peanut butter

½ cu brown sugar

½ cu butter or butter substitute (I used Earth Balance)

1 t vanilla

Directions:

Preheat oven to 375° F.

In a nonstick skillet over medium heat whisk together the 1 T flax seed and 3 T water. This is your egg replacer. Add this to your stand mixer with the paddle attachment. Add in ½ cu peanut butter, ½ cu brown sugar, ½ cu butter substitute, and 1 t vanilla and mix on medium speed until creamy. Slow mixer to low and gently add in flour and baking soda. Mix until just combined.

Dish out onto baking sheet lined with silicone mat or parchment paper. (I used my #70 disher – portion control!) Roll each portion into a ball then flatten with fork into a crisscross pattern.

The crisscrossing is my favorite part.

Bake at 375° F for 4 minutes then flip and rotate the sheets for even cooking. Bake for another 2 – 4 minutes until puffy and mouth watering. Let cook on cookie sheet for 2 minutes, then transfer to cooling rack. Allow to cool if you can stand it! Enjoy! I made 3 dozen cookies from this recipe!

What is your favorite cookie? Let me know and I’ll try to veganize it!

Quick & Easies: Strawberry Fieldgreens Forever

If I ever own a restaurant, this salad will be first thing on the menu. It's incredibly fast, easy, and delicious! You don't have to add the goat cheese, but the way it combines with the balsamic is incredible. Credit where credit is due: thanks to Leila B. for introducing me to the powers of strawberries in salads.

Ingredients: No portions here, just do what you feel!

Lettuce (I use heirloom from the garden, but baby greens or spinach work nicely)

Strawberries

Pecans

Goat Cheese (optional)

Balsamic Vinegar

Directions:

1.

2.

3.

4.

5.

6. Drizzle on the balsamic and enjoy! If you choose not to add the goat cheese, you may want to add some oil to the dressing. Olive oil or walnut oil if you've got it!

There you have it! Now, this is made for the freshness of spring, but in the fall you could add dried fruit and walnuts, too. Yum!

Greens on the Porch

Flowers are beautiful, but why not showcase some spring greens on your front porch? My speckled trout heirloom lettuce complements my welcome mat nicely. And when you have an inkling for some Strawberry Fieldgreens Forever, it's only as far away as a trip to the front door.

Five Best: Kitchen Appliances

Forget the microwave. I'll pass on the crock pot. I use these five on a daily basis. (All pictures shown are the ones I use.)



1. Blender: This one is a given, if you know how I feel about the blender. We have a little guy that's perfect for making breadcrumbs and dressings, an immersion blender for soups and tomato sauces, and the big guy for making almond milk, smoothes, and other recipes for two.




2. Food Processor: Contrary to my belief, a blender can't do everything. That's where the food processor comes in handy. It slices, it shreds, it makes light work out of black bean burgers, wheat dogs, pumpkin pie, veggie loaf, and so much more! I got this Rachel Ray one as a gift a few years back and it works just fine.

 

 3. Coffee Press: This guy might not be electric, but he's our most used appliance in the kitchen. Robert makes the best coffee!







4. Hot Water Kettle: I suppose I could combine this one with the entry above, but he does so much more than just heat water for the coffee press. He makes risotto easy. And instant (oatmeal, cocoa, etc) really does mean instant with one of these. It comes with a stainless steel tag that Robert once caught between the prongs when he was plugging it in! He got such a shock, and now, it only works if positioned just so. But I just can't bring myself to replace it.

5. Rice Cooker: Everyone should have one! This baby cost less than $15 and I use him several times a week. He makes perfect sushi rice. Yesterday, I cooked barley and lentils in him for Veggie Loaf. Although not a Ron Co. product, you can definitely "set it and forget it."





There you have it. My top 5 kitchen appliances.

What kitchen applicance makes your world a little easier?

Quick & Easies: Corn Hash

The weather's changing, and it brings new seasonal fruits and vegetables. Here in Georgia that means: strawberries, beets, asparagus, and of course Vidalia onions! Inspired by some early appearing corn, I decided to make Robert's favorite side dish: corn hash. So simple, but when the ingredients are fresh (and local) this dish is perfection.

Ingredients:
2 ears of corn (I prefer the sweetness of white corn in this recipe)
1 large Vidalia onion
1 T olive oil
red pepper flakes (season it up to your spice level, I like 1 t)
S&P (white pepper works great in this recipe, but use what you've got)

Directions:
1. Shuck corn and cut kernels from the cob. If you have a bundt pan, this method is brilliant.
2. Dice Vidalia small enough to closely resemble the corn kernels.
3. Heat a cast iron skillet over medium high heat. Add 1 T olive oil.
4. Add corn and onions, red pepper flake and S&P. Stir occasionally until onions are translucent and corn has some nice color to it, about 10 minutes.
5. Enjoy!Serves 2 hearty portions

10 Ways To Celebrate Earth Day Every Day

Here are 10 simple ways to make your life a little greeer and make Mother Nature smile.

1. Grow a Garden

Even if it's just herbs on a windowsill, planting your own garden is good for so many reasons.

2. Reduce

Minimize your impact on landfills and create wonderful soil for your garden by starting a compost pile.

3. Reuse

Sure, you bring your bags, but what about zip loc and produce bags? Robert takes his snacks to work in a reusable (and fashionable) snack bag. And I'm always asked about these bags at the grocery store.

4. Upcycle

Remember that reduce and reuse come before recycle. And while keeping stuff from the landfill is good, keeping stuff from the recycling plant by using it again is good too!




5. Eat Vegetarian

It's good for you, it's good for the animals, and it's good for Mother Nature.



6. Buy Organic Produce

The fewer chemicals going into the ground, the better for all of us!



7. Dr Bronners

This stuff is magic - I wash my hair with it and use it as a natural pest repellant in the garden. It's mostly organic and simply made of natural oils.






8. Make it yourself
From bath bombs to conditioner when you make it yourself you save packaging and $$$! Oh, and if you're making cupcakes, be sure to revisit #3 and try out reusable cupcake liners!

9. Don't just eat Organic
Use organic bed sheets and deodorant - what you put on your body is just as important as what you put in your body.

10. Keep indoor plants
All plants help to filter the air, some more than others. And my bamboo palm is much more stylish than those air filters you have to plug in!

Well, that's it. 10 easy things you can do to make your world a little greener.

Which of these are you already doing?

Do you have any good ideas to share? Let me know about 'em!

Veganizing my Past

When I started Down to Earth, I had yet to begin my culinary journey of plant-based foods. Looking through this blog, there is a clear line in the sand. Although some posts before then are vegan, many aren't. Thus, my new project to Veganize my Past. Starting with Japanese Curry Rice!

Also, I feel a little guilty just giving you a reblog, so here are some pictures of my garden. Start planning the recipes now!

The parsley, sage, rosemary, and oregano survived from last year! (Sorry, Simon & Garfunkel - so close!) Planted 2 new blueberry bushes to go with the strawberries that just won't quit! Edamame is popping up nicely and my four squashes are growing like wildfire. The green beans are slow but hopefully steady. Cucumbers and tomatoes are but seedlings, but they look promising! In fact, I have so many cucumbers that I am going to sell a few sprouts in my yardsale next weekend!

Oh heck, and if you've read this far, you deserve a little treat! So, here's my latest obsession:

 Vegan Paninis

 Say that five times fast.

Ingredients (to make 2 paninis):
1 T olive oil
4 slices whole wheat bread
4 T hummus (make your own, but that's another blog)
1/2 cu sprouts (I used a deli sprout combo of alfalfa, broccoli, and mustard seed!)
1 tomato, thinly sliced
1 ripe avocado, thinly sliced
S&P

1. Spread hummus on inside of all four slices.
2. Layer with avocado and tomato slices.
3. Top with sprouts and season with S&P.
4. Brush outsides with olive oil and cook in a panini press. Or make your own if you're like me - Heat 2 cast iron skillets on medium-high. Put the sandwiches in one skillet and place the second heated skillet on top, so that the bottom smushes the sandwiches (you may want to spray with olive oil first). Put a few cans in the top skillet to provide some weight. Press for 2 minutes.

I think the hummus is a must, but other than that the possibilities are endless - roasted red pepper & mushroom, grilled eggplant & marinara, peanut butter & banana!

Enjoy!