Peanut Butter Chocolate Chunk Teff Cookies

Teff is one of the smallest and oldest known grains on the planet, and it sure is one of the mightiest. Native to Ethiopia, teff is used in a wide variety of ways, enjoyable just cooked up as is into a porridge, shaped into savory cakes, incorporated into soups, or ground into a flour and made into spongy injera breads to be served up with a variety of legume and vegetable dishes — or, as in this case, as a feature of sweeter creations. Teff is also an excellent source of dietary fiber, iron, calcium and protein.

This is my first time baking with teff flour, and it surely won't be the last. Here teff flour is the star in these gluten-free vegan-friendly cookies that are now my new declared favorite peanut butter cookie. I know I've made this declaration before, but I've made a few batches of these teff and peanut butter cookies already, so until the next great idea comes along, I'm smitten. The rather mild but distinctly earthy and nutty flavor of teff combines perfectly with peanut butter in these delectably soft, moist, melt-in-your-mouth delights with chunks of divine dark chocolate. They also happen to be healthy enough to enjoy for breakfast with a fine cup of coffee. Peanut butter and chocolate are truly one of those desert-island-must combinations that would be hard to do without.

Note: Teff flour can be difficult to find at regular grocery stores but many natural food stores will carry it in the Bob's Red Mill brand which is also available online at Amazon.

Peanut Butter Chocolate Chunk Teff Cookies

Recipe by Lisa Turner Published on January 13, 2017 Soft and moist gluten-free peanut butter and chocolate chunk cookies made with dark, earthy and nutty teff flour Print this recipe Ingredients: 1 1/4 cup natural crunchy peanut butter 2/3 cup maple syrup 1/2 cup unsweetened apple sauce 1 tablespoon vanilla 1 1/2 cups teff flour pinch of sea salt 2/3 cup dark chocolate, cut into small chunks (or use chocolate chips) 1/4 cup dried cherries (optional) Instructions: Line a baking sheet with parchment paper and preheat an oven to 350°. In a large bowl, stir together the peanut butter, maple syrup, apple sauce and vanilla until well combined. Add the teff flour and salt and stir to combine. Fold in the chocolate and cherries if using. Shape the dough into tablespoon portions and transfer to the prepared baking sheet. Flatten slightly with a fork. Bake for 15 minutes until lightly browned. Remove from the oven and let cool on the baking sheet for a few minutes before then transfering to a wire rack to cool. If necessary, divide the dough into two batches to avoid over crowding the baking sheet. Makes 24 cookies

Other peanut butter cookie recipes to try from Lisa's Kitchen:
Cayenne Peanut Butter Cookies
Flourless and Egg-Free Peanut Butter Cookies
Raw Peanut Butter Cookies
Peanut Butter Cookie Dough Bites

Mushroom "Bacon"

In no way was I trying to mimic the actual flavor of bacon here. After all, I've been a vegetarian for over 20 years now, and I never was tempted to eat meat ever again once my decision had been made. At this point, I don't even remember what meat tastes like. In fact, the smell even makes me a bit queasy. Packaged soya products meant to "replicate" the appearance and flavors present in meat, such as wieners, ground "meat" or burgers never did interest me either.

But mushrooms on the other hand … I'm always curious when I come across a new idea for mushrooms, so smoky, crisped up and salty mushrooms did appeal to me. Dried meaty mushrooms surely couldn't disappoint. Depending on the type of mushroom used, the texture and baking time for these "bacon" strips will vary slightly. Another variable to keep in mind is the width of the mushrooms slices — the thinner, the crispier. Portobellos will yield a "fattier" version, and button mushrooms work well too. But I recommend king oysters if you can get them because they are long with a firm texture that stands up well under the heat. I wanted strips of mushroom bacon too, just because.

For a vegan breakfast fit for even the fussiest of eaters, serve these up with some gently spiced scrambled chickpea flour, lightly herbed pan-fried potatoes, and some whole grain toast on the side. Such a hearty breakfast will keep you going well past lunchtime.

Mushroom Bacon

Recipe by Lisa Turner Published on November 26, 2016 Thin, crispy, smoky and salty vegan mushroom "bacon" strips that anyone — vegetarian or otherwise — will enjoy Print this recipe Ingredients: 4 king oyster mushrooms, thinly sliced 1 teaspoon tamari (soy) sauce 1 teaspoon sesame oil 1/2 teaspoon liquid smoke 1/2 teaspoon coconut sugar or brown sugar 1/2 teaspoon paprika sea salt to taste Instructions: Line a baking sheet with parchment paper. Arrange the mushrooms evenly on the sheet. Preheat an oven to 350°. In a small bowl, whisk together the tamari, oil, liquid smoke, sugar, paprika and salt to taste. Brush both sides of the mushrooms with the tamari mixture. Bake in the oven for 15 minutes, turn the mushrooms, and cook for another 15 minutes or until the mushrooms are dried out and begin to crisp up. Depending on how many strips of mushrooms are desired, it may be necessary to do these in batches. They are best when cooled down. Makes 4 side servings

You may also enjoy:
Teriyaki Mushrooms and Cashews
Mushroom Masala (Succulent Mushrooms with Tomatoes and Spices)
Portobello Quinoa Stuffed "Sandwich"
Mushroom Walnut Spread

Coriander and Chickpea Flour Fritters (Kothimbir Vada)

Vada — or vadi — refer to a variety of fried savories or snacks that are very popular in southern India. They are commonly made with dals and spices, sometimes potatoes, and are typically served up with chutneys or soupy vegetable sambars. Enjoyed for breakfast, as a snack or appetizer, or along with a meal, vadas are always welcomed.

On the rare occasions that I do order out from or visit an Indian restaurant, I always make a point of trying out the smaller bites available on the menu. Unfortunately, the city I live in is sadly lacking in quality Indian restaurants. The menus are limited, seem never to change for years on end, and all of the "curries" seem cooked in the same sauce, with more or less cayenne added according to whether the dish is requested as mild, medium or hot.

On the upside, I like to cook and explore, so I can make my own creations at home that pretty much always turn out better than those I could purchase prepared elsewhere. These vadas feature plenty of fresh coriander, chickpea flour and, of course, spices. The mixture is cooked or steamed first before cooling and frying. I shallow fried these vada rather than deep-fry them to cut down on the oil content. They make for a nice snack or appetizer along with chutney or tomato sauce or a meal accompaniment. They do come with the highly addictive label.

Coriander and Chickpea Flour Fritters (Kothimbir Vada)

Recipe by Lisa Turner Cuisine: South Indian Published on November 18, 2016 Golden-brown fried chickpea flour fritters loaded with fresh coriander and spices Print this recipe Ingredients: 1 tablespoon olive or sesame oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1 1/2 teaspoons fresh ginger, grated or finely chopped 2 red chilies, finely chopped (seeded if desired) 1 teaspoon turmeric 1 teaspoon asafetida small handful of dried curry leaves, crumbled 1 generous bunch of fresh coriander (cilantro) leaves, chopped 1 1/2 cups chickpea (besan) flour 1/3 cup + 2 tablespoons brown rice flour 1 teaspoon sea salt, or to taste 2/3 cup coconut milk 1 1/3 cups water peanut oil or other cooking oil for frying Instructions: Line a 8 × 8 inch pan with parchment paper. Heat the oil in a large heavy-bottomed saucepan over medium heat. When hot, add the mustard and cumin seeds. When the mustard seeds turn grey and begin to splutter and pop, add the ginger, chilies, turmeric, asafetida and dried curry leaves. Fry for a few minutes until fragrant. Now add the coriander leaves, chickpea flour, brown rice flour and sea salt. Stir well to combine. Pour in the coconut milk and water and cook, stirring, until the liquid has evaporated and the mixture has thickened — about 6 to 8 minutes. Transfer the mixture to the prepared pan, pressing down firmly with an oiled piece of waxed paper or oiled hands. Let the mixture rest for at least 15 minutes until firm and cool. Using the sides of the parchment paper, gently lift the mixture onto a cutting board. Using a sharp knife, gently cut into small squares. Add a bit of oil to the knife or cold water to prevent the knife from sticking. Heat 1/2-inch of peanut or other cooking oil in a large non-stick frying pan over medium heat. When hot, fry the squares in batches, be careful not to crowd the pan and flip until golden browned on each side. Drain on paper towels. Serve with your favorite chutney, as a breakfast, side or appetizer, or enjoy just as a snack. Makes about 24 1 1/2 inch squares

Other Indian savories you are sure to enjoy:
Mung Dal Vada
Savory Chana Dal Fritters with Tomatoes and Spices
Potato Patties Stuffed with Spiced Green Peas (Aloo Matar Tikki)
Baked Mini Vegetable Chickpea Samosas

Quick and Easy Pumpkin Molasses Chocolate Chip Bread - Vegan

Moist and fragrant, this pumpkin and molasses bread studded with dark chocolate chips is not only easy to prepare, but it also happens to be vegan. I don't eat eggs, so that's a bonus because they are rarely to be seen in my kitchen. I loaded up on pumpkins while in season, roasted and bagged up and froze a healthy quantity of purée for future use. So of course, plenty of pumpkin has been making its way into my main dishes and baked goods, and this satisfying bread is one such example.

I like to bake and cook, but cleanup is not my favorite chore, so the fewer dishes dirtied, the merrier the chef. Only one bowl is needed to turn out a loaf, along with a few utensils and a loaf pan. The bread is great for breakfast, and because it's somewhat sweet, can satisfy an after dinner craving for dessert too.

Quick and Easy Pumpkin Molasses Chocolate Chip Bread - Vegan

Recipe by Lisa Turner Adapted from Vegan Richa Published on October 31, 2016 A quick and easy vegan pumpkin and molasses loaf with chocolate chips that is moist, fragrant and delicious Print this recipe Dry ingredients: 1 3/4 cup flour (I used a blend of unbleached white and whole spelt flours) 2/3 cup coconut or brown sugar 1 1/4 teaspoon baking powder 1/4 teaspoon baking soda pinch of sea salt 2 1/2 teaspoons pumpkin pie spice (I used 1 1/2 tsp cinnamon, 1/4 tsp cardamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/8 tsp cloves) 3 tablespoons dark chocolate chips (the mini ones work best, but use what you have on hand) 3 tablespoons chopped walnuts or almonds (optional) Moist ingredients: 1 1/8 cup unsweetened and unspiced pumpkin purée 1/2 cup almond milk 4 tablespoons sesame oil 1 tablespoon molasses 1 teaspoon lemon juice handful of dark chocolate chips for topping (optional) Instructions: Line a 9-inch loaf pan with parchment paper or grease well and dust with a bit of flour. Preheat an oven to 350°. In a large bowl, mix together the flour, sugar, baking powder, baking soda and pumpkin pie spice until well blended. Stir in the chocolate chips and nuts, if using. Make a slight well in the center of the dry ingredients, and add the pumpkin purée, almond milk, oil, molasses and lemon juice. Stir until well blended. Transfer the mixture to the prepared pan and top with chocolate chips if desired. Bake in the preheated oven for 50 to 60 minutes until lightly golden and a cake tester inserted into the middle of the loaf comes out clean. Remove from the oven and leave in the pan to cool for at least 10 minutes. Turn the loaf on to a wire rack and let cool completely before slicing. Wrap leftover bread and store in the refrigerator for up to a week. Makes 1 9-inch loaf

Other quick breads to try from Lisa's Vegetarian Kitchen:
Kalamata Olive Bread with Sun-Dried Tomatoes
Peanut Butter Loaf with Dates and Prunes
Cornbread with Brown Rice
Moist Chocolate Date Cake

Spiced Pear Muffins - Vegan

I'll be the first to admit that baking does present greater challenges than most of the dinners I cook because the chemistry is usually more precise, but in the case of muffins, only a few fundamentals are necessary to understand and you'll get perfect muffins each and every time. It is important to measure out the dry ingredients separately from the moist ingredients and then stir the moist ingredients into the dry ingredients until just combined without over-mixing.

In fact, if you are looking to encourage someone to experience the joys of homemade baked goods in their own kitchen, muffins are a good start. They are also a great way to get kids interested in baking too. Not only is the process relaxing and easy, but the end result is a batch of deliciously moist muffins that fill the kitchen with a tantalizing aroma. These ones are dairy-free, contain only a small amount of coconut sugar — unlike many store-bought and coffee shop versions that resemble a giant cupcake more than a muffin — and make for a quick breakfast on the run or a morning or afternoon snack. The addition of chopped pears adds a subdued sweetness and moisture as well. I assure you the absence of dairy won't be noticed.

Spiced Pear Muffins - Vegan

Recipe by Lisa Turner Published on October 21, 2016 Moist and delicious muffins with diced pears and fall spices — dairy-free and egg-free Print this recipe Ingredients: 2 1/4 cups all-purpose spelt flour 2 1/2 teaspoons baking powder 1/4 teaspoon baking powder 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/2 to 2/3 cup coconut sugar 1 tablespoon ground flax seeds 3 tablespoons warm water 3/4 cup almond milk 1/3 cup unsweetened apple sauce 2 medium pears, peeled and diced slivered almonds for sprinkling (optional) Instructions: Preheat an oven to 375°. Grease 12 muffins cups. In a large bowl, stir the flour, baking powder, baking soda, cinnamon, nutmeg, ginger and sugar to combine. In a small bowl, whisk together the ground flax seeds and water and let sit for 5 minutes. In a medium bowl, whisk together the almond milk, apple sauce and flax mixture until well combined. Make a well in the center of the dry ingredients, pour in the milk mixture and stir until just combined. Gently fold in the pears. Transfer the mixture to the prepared muffin tin and sprinkle with slivered almonds if desired. Bake in the oven for 20 to 25 minutes until golden and a cake tester comes out clean when inserted into the middle of a muffin. Remove from heat and let cool in the pan for 10 minutes. Carefully transfer to a wire rack. Serve warm or cool. Any leftovers will keep well in the refrigerator for up to 5 days. Makes 12 muffins

Other muffin recipes to enjoy from Lisa's Vegetarian Kitchen:
Quick and Easy Cornbread Muffins
Barley Muffins with Apple and Cashew Pieces
Blueberry Goat Cheese Muffins
Cranberry Lemon Ricotta Muffins

On the top of the reading stack: Soup Nights: Satisfying Soups and Sides for Delicious Meals All Year

Vegan Chickpea Flour Omelette with Vegetables

I don't much fuss with breakfast during the week, but on the weekends when there is more time and two of us to sit down for a nice brunch, usually something a little fancier than toast, simple cooked grains and fruit appear on the table. The latest brunch was this delightfully satisfying and easy-to-prepare vegan omelette starring chickpea flour. I refrain from eating eggs themselves, but that doesn't mean I can't make something that mimics egg creations and that, in my opinion, is even more enjoyable.

The texture of the omelette is very much like a real egg omelette or my favorite pudla, though a bit crispier and stuffed with vegetables. The ingredients you can use as a filling for the omelette are endless. I used what I had on hand, but mushrooms are surely a must, or diced red pepper, peas, spinach and even a bit of cheese if you don't follow a strictly vegan diet. It's totally up to you what favorites to include. This batter can be made ahead of time and kept in the fridge overnight to cut down the process if you want that omelette asap in the morning. These also make for a fine lunch or light dinner and the recipe is easy to double if necessary.

Vegan Chickpea Flour Omelette with Vegetables

Recipe by Lisa Turner Published on October 5, 2016 Easy, satisfying and delicious vegan chickpea flour omelettes stuffed with vegetables Print this recipe Omelette batter: 3/4 cup chickpea flour (besan) 3/4 cup + 1 tablespoon almond milk 2 teaspoons apple cider vinegar 1/2 tablespoon nutritional yeast 1/2 teaspoon turmeric 1/4 teaspoon baking soda 1/2 teaspoon sea salt Vegetable stuffing: 1 large shallot, minced 1 to 2 cloves garlic, minced or crushed 1/3 cup small broccoli florets 1 small firm tomato, finely chopped 1 tablespoon fresh chopped parsley or cilantro Instructions: Process the omelette batter ingredients in a small blender or food processor until smooth. The batter should not be too thick but should be of pourable consistency — if it's too thick, then add a bit more almond milk. Let the batter rest at room temperature for 30 minutes while preparing the omelette stuffing. Heat 2 teaspoons of oil in a medium non-stick skillet over medium heat. When hot, toss in the shallot and garlic and sauté for 2 to 3 minutes until lightly browned. Add the broccoli and fry for another 3 to 4 minutes to soften. Remove from heat and transfer to a small bowl. Return the skillet to the heat and add a little more oil to lightly coat the surface. Pour half of the batter into the hot pan. Top one half of the omelette with some of the shallot, garlic, broccoli and tomato. When small bubbles cover the surface of the omelette and the edges are firmed up — 1 or 2 minutes — gently fold over the side without the vegetables over the vegetable half and cook for another minute. Turn off the heat, cover with a lid, and steam for 5 minutes. Slide the omelette onto a plate, return the skillet to the stove, add a little more oil and repeat with the remaining half of the batter. Serve the omelettes hot garnished with parsley or cilantro, diced tomato or slices of avocado. Makes 2 8-inch omelettes

Other recipes with chickpea flour to enjoy from Lisa's Vegetarian Kitchen:
Chickpea Flour (Besan) Crêpes with Spinach
Chickpea Flour Fudge
Scrambled Chickpea Flour with a Fiery Red Chili Paste
Chickpea Flour Pissaladières with Caramelized Fennel & Onions

Mango Banana Coconut Smoothie

As I don't usually eat breakfast, smoothies are an ideal way to get needed nutrients to start your day. Fruit is essential for most of my smoothies, along with coconut milk or almond milk and other juices, such as carrot juice and cranberry juice.

This smoothie is one of my tastiest yet and very easy to whiz up in a regular blender — no high speed action needed to make this one that comes together in a few minutes. It's very creamy, with those distinctive mango and banana flavors.

Mango Banana Coconut Smoothie

Recipe by Lisa Turner Published on August 19, 2016 Cold, refreshing and delicious smooth frozen mango and banana smoothie with coconut milk Print this recipe Ingredients: 1 frozen banana (2/3 cup sliced) 1 cup frozen mango pieces (1/2 large mango) 3 pitted dates, chopped 2/3 cup coconut milk 1 teaspoon turmeric 1 1/2 cups water, or as needed Instructions: Prepare the banana the night before. Peel, slice, and place on a small parchment lined tray. Pop into the freezer. The same can be done with the mango, but I used frozen mango pieces for convenience. Toss all of the ingredients into a blender and blend until smooth, adding more water if necessary. If you like, add some freshly squeezed orange juice for a citrusy flavour. Serve cold. Makes about 4 cups or 2 large servings

Other smoothies to enjoy from Lisa's Kitchen:
Beet and Top Green Smoothie with Apple, Orange and Ginger
Pomegranate & Blueberry Oat Smoothie
Raspberry-Banana Oat and Chia Seed Smoothie
Oat-Mango Smoothie with Blackberries

Cherry Coconut Milk Smoothie

Breakfast is an important meal of the day as it provides the necessary nutrients and fuel to get us going in the morning. I have never been a big breakfast person though, so instead I often have a power-packed smoothie with fruit, almond milk, sometimes a bit of protein powder and various other delights.

This smoothie might just be one of the tastiest yet. Cherries are coming into season here and that means they are bursting with flavor and affordable too. Of course, pitting cherries is not my favorite activity, but it's well worth the effort when you have a bowl of glistening red cherries to use however you please. They star here in a creamy beverage with coconut milk, some almond milk, frozen banana and a dash of vanilla. Apart from a blender, that is all you need.

Cherry Coconut Milk Smoothie

Recipe by Lisa Turner Published on July 13, 2016 Cold, creamy, delicious and refreshing cherry and banana smoothie made with coconut milk Print this recipe Ingredients: 2/3 cup coconut milk 1/3 cup almond or hemp milk, or more as needed 1 frozen banana, sliced (2/3 cup frozen slices) 2 cups fresh cherries, pitted 1 teaspoon vanilla Instructions: Combine all of the ingredients in a blender and process until smooth. Add a bit more almond or hemp milk if the mixture is too thick. Tip: To freeze bananas for smoothies, peel the banana and cut into slices. Place the slices on a baking sheet lined with parchment paper and freeze. Once frozen, transfer to a freezer-friendly container or freezer bag. The bananas will freeze well for up to 4 to 6 months. Makes 2 servings

More smoothie recipes to enjoy from Lisa's Kitchen:
Beet and Strawberry Vanilla Smoothie
Avocado Blackberry Smoothie
Raspberry-Banana Oat and Chia Seed Smoothie
Pomegranate & Blueberry Oat Smoothie

Audio Accompaniment: Sam Maher - New York Handpan 01

On the top of the reading stack: The Camp of the Saints

Toasted Coconut Pancakes with Toasted Coconut Sauce

Anyone who loves the sweet nutty taste and aroma of toasted dried coconut will love these thick fluffy pancakes … served with a simple sweet toasted coconut sauce, they're loaded with toasted coconut goodness. Easy to make, this recipe uses coconut milk, coconut sugar and coconut oil to round out the coconut theme.

Toasted Coconut Pancakes with Toasted Coconut Sauce

Recipe by Lisa Turner Published on March 30, 2016 Simple, thick fluffy toasted coconut pancakes served with an easy and sweet toasted coconut sauce Print this recipe Toasted coconut: 1 3/4 cup dried grated unsweetened coconut Pancakes: 2 cups unbleached white flour 2 tablespoons coconut sugar 2 teaspoons baking powder 1 teaspoon baking soda 1/8 teaspoon sea salt 2 cups almond milk 1/4 cup melted coconut oil 2 large eggs 1 teaspoon vanilla coconut oil for frying Sauce: 1 3/4 cup (14 oz) coconut milk 2/3 cup coconut sugar* Instructions: Toast the dried coconut in a dry unoiled skillet or saucepan over medium-low heat, stirring or tossing frequently, for 8 to 10 minutes or until lightly browned. Combine the flour, coconut sugar, baking powder, baking soda and salt in a large mixing bowl. In a separate bowl, whisk together the almond milk, coconut oil, eggs and vanilla. Pour the milk and egg mixture into the dry ingredients and stir just until combined — do not overmix. Grease a non-stick skillet with coconut oil and heat over medium heat. When hot, add 1/3 cup of the pancake batter to the pan and scatter 1 tablespoon of the toasted coconut on top. Cook for 2 minutes or until browned on the bottom, then flip and cook for 1 more minute or until both sides are browned and the pancake is cooked throughout. Remove and continue cooking until the batter is used up. To make the sauce, combine 1 cup of the toasted coconut with the coconut milk and coconut sugar and bring to a boil. Reduce heat to medium-low and simmer, stirring frequently, for 20 minutes or until the sauce is thick. Remove from heat and let cool slightly. If desired, pour the sauce into a blender and process until smooth. *Notes: Use white sugar if you want a white sauce. The sauce can be made ahead of time and refrigerated — simply add a little water and reheat before serving. Makes 9 4-inch pancakes

More great pancake ideas from Lisa's Kitchen:
Pineapple Upside-Down Pancakes
Banana Oatmeal Pancakes
Ginger Molasses Pancakes with Mixed Dried Fruit
Lemon Curd Ricotta Pancakes
Buckwheat and Molasses Pancakes

Flourless and Egg-Free Peanut Butter Cookies

Just four ingredients and a brief time in the oven, these peanut butter cookies are easy to make and they are eggless and gluten-free too. They are essentially raw, but putting them into the oven adds a nice bit of crunch with little fuss. These just might be my favorite cookies to date. The best part of these cookies is of course the peanut butter, with all of that protein. The peanut butter really plays a stronger role in these cookies than most other varieties I have made and tried. It's almost like eating a spoonful of peanut butter, with some extra flair and that little bit of crispness that baking provides. They are very soft, so you may want to store them in the fridge, but I preferred them at room temperature. They keep well for several days in a well sealed container.

Flourless and Egg-Free Peanut Butter Cookies

Recipe by Lisa Turner Published on June 29, 2015 Easy, gently baked four-ingredient peanut butter cookies — without eggs or flour, these cookies have a rich peanutty flavor Print this recipe Ingredients: 1 cup natural peanut butter 1/4 cup pure maple syrup or raw honey 1 teaspoon vanilla 1 teaspoon sea salt Instructions: Preheat an oven to 350°. Line a baking sheet with parchment paper. In a large bowl, mix together all of the ingredients until well blended. Scoop generous tablespoon portions onto the prepared baking sheet. With a fork, make crosswise indentations in the cookies. Bake in the oven for about 8 minutes, until they begin to turn golden. Remove from the oven and let sit on the baking sheet for about 10 minutes. Gently transfer the cookies onto a wire rack and let cool completely. Store at room temperature in a covered container for softer cookies or in the refrigerator for firmer cookies. Makes 12 cookies

Other irresistible peanut butter creations from Lisa's Vegetarian Kitchen:
Raw Peanut Butter Cookies
Cayenne Peanut Butter Cookies
Peanut Butter Cookie Dough Bites
Gooey Peanut Butter Brownies with Carob Chips

On the top of the reading stack: Stalin's Daughter: The Extraordinary and Tumultuous Life of Svetlana Stalina

Hash Browned Sweet Potato and Beets

Hash browns are a staple of breakfast tables across North America, and a delicious way to use up potatoes before they start to spoil. But there's no reason to confine oneself to potatoes. With a few leftover beets and a sweet potato that needed using up in the pantry, these vegetables are just as delicious and even more colorful hashed and browned as well. Beets lightly cooked ahead of time — or the night before — and diced are firm, crisp and browned while the sweet potato is soft, creamy and golden.

With their comparatively strong flavors, beets and sweet potatoes don't need to be mixed with too many other spices or seasonings as you might do with potatoes — a little onion, garlic, salt and pepper are all you need. But their relatively high sugar content mean that they do need a good non-stick pan and continual stirring to keep from burning.

Hash Browned Sweet Potato and Beets

Recipe by Lisa Turner Published on June 18, 2015 A simple, nourishing and delicious breakfast of hash browned sweet potato and beets Print this recipe Ingredients: 1 large or 2 small beets 1 sweet potato 3 tablespoons olive oil 1 large onion, chopped 1 clove garlic, minced or crushed 1/2 teaspoon sea salt, or to taste fresh ground black pepper Instructions: Scrub the beets and sweet potato and pierce several times with a fork. Roast in a 400° oven until the beets are just fork tender and the sweet potato is tender — about 30 minutes depending on the size of the vegetables. Remove from the oven and let cool to room temperature. This can be done the night before. When the vegetables are cool enough to handle, peel and dice or grate. Heat the olive oil in a large non-stick frying pan or wok over medium-high heat. When hot, toss in the onions and fry, stirring frequently, for a few minutes or until they start to turn brown. Add the garlic and fry for another minute. Add the beet, stirring pretty much constantly, for about 10 minutes until they are well-browned on all sides. Add the sweet potato and continue to fry, stirring constantly and to the bottom of the pan to avoid sticking, for about 5 minutes to let the sweet potato start browning. Just before serving, stir in the salt and grind black pepper to taste over the hash. Makes 2 servings

More easy breakfast recipes:
Mushroom and Jalapeño Breakfast Hash
Tempeh Breakfast Hash-Up
Tempeh-Miso Breakfast Patties
Chili Tortilla Scramble
Jalapeño Breakfast Burritos
Fried Green Tomatoes and Old Cheddar

On the top of the reading stack: Teff Love: Adventures in Vegan Ethiopian Cooking

Audio Accompaniment: The Orb