In the kitchen

CookiesJan2014

Tried out two new recipes yesterday, and one former #newrecipeaweek that’s turned into a house staple.

Let’s touch on the latter first.

About a year ago, I tested out this Food52 recipe:

The Splendid Table’s Refried Beans with Cinnamon and Clove

These are seriously the best refried beans ever. And — bonus! — they make your house smell amazing. You can turn them vegan by eliminating the butter at the end (which I’ve done numerous times simply because I’ve forgotten to add it), and they taste just as good.

On top of being super yummy, this recipe makes a ton, and results in week-long leftovers. I can’t praise them enough. I will note, I like my beans smooth so I give them a whirl around with my immersion blender before serving.

Now back to the actual newbies.

My friend JL’s latest book, Vegan Pressure Cooking, came out earlier this month, and I’ve been slowly trying a recipe here and there in my InstantPot. Yesterday I cooked up a double batch of her Apple Pie Steel Cut Oats — and they’re quite delicious. If you’re a pressure cooker user, check out her book. Steel cut oats have become my winter breakfast go-to because they’re easy to batch cook and refrigerate.

And finally … gluten-free, vegan (if you replace the honey with agave or maple syrup) chocolate chip cookies.

What makes them GF and vegan? A chickpea and peanut butter base.

No, I’m not joking.

A friend sent me the recipe through Pinterest and I thought I’d give it a try. I’d played with black bean brownies in the past and had success with those, so, why not?

It’s got seven ingredients: chickpeas, vanilla extract, all-natural peanut butter, honey, baking powder, salt and chocolate chips.

And our verdict (mine and my husband’s)? Not bad.

They are not ooey-gooey, sink-your-teeth-in traditional chocolate chip cookies. But they’re also decent in the cookie-replacement realm for those who need options.

I would try them again and make them a little smaller (I got 10, when the recipe said I should get 14), and I think I would sprinkle a little flaked salt on top for a tiny bit extra flavor.

Anywho, that’s all for now. Whatcha been cooking in your kitchen?