October 10, 2011

Breakfast: Cinnamon Crunch (from Whole Foods), Two White Chocolate Chip Macadamia Nut Cookies

Lunch: Vegetarian Burrito from Chipotle with extra rice. Peach Soy Yogurt (from Trader Joe's). One (maybe two?) white chocolate macadamia nut cookie.
(Apparently Chipotle has made two important changes since I last ate there: they now have cilantro-lime brown rice as an option and they list the calories per meal on the overhead board where everyone can see it. That definitely persuaded me not to order the chips and guacamole).

Dinner: Wet Bean Burritos with homemade guacamole and Chipotle chips.
(The burritos/enchiladas were a new recipe. The filling was good, but I wasn't thrilled with the enchilada sauce. It was too tomato-y and vinegary). 

       Guacamole

      
      2 ripe avocados
       2 T of fresh lime juice (eyeball it; better to add a little at first and more if you need it)
       1/2 of a tomato, diced finely
       1/4 of a sweet yellow onion, diced finely
       1/2 of a jalopeno, diced finely (optional)
       few dashes of salt

       Mash the avocado with fork until at the consistency you desire. Add the rest of the             
       ingredients and mix together. Done!
      
Dessert: Another white chocolate macadamia nut cookie. They're hard to resist!

Not my finest photography...But enchiladas are hard to photograph!

   

October 9, 2011

Breakfast: Cinnamon Crunch Cereal (from Whole Foods)

Lunch: Leftover Tadka Dal with two Samosa

Dinner: Chana Masala with Cumin Rice, Samosas, and Mint and Tamarind Chutneys

Dessert: White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut Cookies

Makes approximately 2-3 dozen cookies. Recipe adapted from Betty Crocker.

Ingredients
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
1 teaspoon vanilla
1 1/2 teaspoons of Ener-G Egg Replace mixed with 2 T of hot water
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1+ cups of vegan white chocolate chips
1/2 cup macadamia nuts, coarsely chopped

Directions
Heat oven to 350°F.

Beat sugars, butter, shortening, vanilla and egg in large bowl with electric mixer on medium speed until light and fluffy. Beat in flour, baking soda and salt (dough will be stiff). Stir in chocolate and nuts.

Store dough in the refrigerator for five minutes before putting in cookies into the oven. Continue to store dough in the fridge between cookie batches. This step will prevent your cookies from flattening out into thin crispy cookies. If you like that kind of cookie, then skip this step. :)

Shape dough into golfball sized balls. Flatten into thick discs. Place 2 inches apart on ungreased cookie sheet. Bake 11 to 12 minutes or until light brown. Cookies will look puffy when you take them out of the oven; they will de-puff and become their normal glorious buttery selves as they cool for 1 to 2 minutes.

Listening to... "Song on the Sand" from La Cage aux Folles