Tag Archives: Vegan

Bombay Chai

From Garden to Table, by Moreka Jolar, Heidi Scheifley, and the Hollyhock Cooks

Finally! This is the result of many years of hunting for the perfect Chai – with just enough spice to warm the gullet. It’s easy to make this Chai without dairy. The potent fennel falvor and undertones of cardamom will transport you right into the busy streets of Bombay. Or a Cortes Island potluck.

Ingredients – Makes 7 Cups

  • 3 cups water
  • 1 tbsp fresh ground fennel
  • 2 tsp fresh groundcardamom
  • 1 inch of fresh ginger root, sliced thin
  • 4 cups milk (dairy or non-dairy alternative)
  • 7 quality Assam tea bags
  • 3 tbsp honey
  • 1 tsp vanilla extract

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Frijoles de la Olla (Stewed Beans w/Pico de Gallo)

By Rebeka and Tec from the Hollyhock Kitchen

Did you know that 2016 is the year of the Legume? The recipe that follows is something all our Chefs at Hollyhock make most weeks, if not multiple times.  Beans are so healthy for us, and delicious!

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Vegan & Grain-Free Pumpkin Pie Cookies

by Megan via The Dotoxinista

I hope you’re not sick of pumpkin yet.

These cookies were inspired by the Vegan Pumpkin Pie I made last year. With only 4 ingredients, it’s one of the easiest and tastiest pies to ever come out of my kitchen.

Out of curiosity, I decided to try tweaking that recipe to create portable, perfectly-portioned cookies that are bursting with Fall flavor. The result is an egg-free, grain-free cookie with a soft, pumpkin-pie-like center. Lightly sweetened with pure maple syrup, and loaded with nutrient-rich pumpkin, I hope these cookies will be a hit with the pumpkin-lovers in your home, too!

Pumpkin Pie Cookies
Vegan, grain-free; makes 2 dozen cookies

Ingredients:

  • 1 cup creamy almond butter
  • 1/2 cup pumpkin puree
  • 1/4 cup pure maple syrup (or sweetener of choice)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • optional: 1/2 cup dark chocolate chips

Directions:

Preheat your oven to 350F, and line a baking sheet with parchment paper, or aSilpat.

Combine all of the ingredients in a medium bowl, and mix until a thick batter is formed. If adding the dark chocolate chips, fold them in last.

Note: Because this batter is egg-free, feel free to taste-test it at this point, and adjust the flavors to your preference.

Using a tablespoon or cookie scoop, drop the batter onto the line baking sheet, and gently press each mound with a wet fork (to prevent sticking) to flatten.

Bake at 350F for 12-15 minutes, until the edges are golden.

I always prefer my cookies slightly soft and under-baked, so I removed mine from the oven after 12 minutes, but for a firmer cookie, I’d recommend leaving them in for closer to 15 minutes.

Allow to cool completely before using a spatula to remove from the baking sheet.

As you can see, I made half the batch with dark chocolate chips, and half without. The pumpkin-chocolate-chip cookies have been the more popular version among my friends, but I prefer the “plain” ones, myself.