Vegan Vindaloo?

According to Wikipedia, “Vindaloo is an Indian curry dish popular in the region of Goa, the surrounding Konkan, and many other parts of India…often regarded as a fiery, spicy dish, even though it is not necessarily the spiciest dish available.” It’s often featured with chicken, pork, beef or lamb.

I found this recipe on one of my favorite youTube channels, Mary’s Test Kitchen.

This is the link to her blog and recipe. Must give credit when credit is due.

I made mine slightly different since I had no desire to go back to the grocery store. Thankfully, I had most of the ingredients.

First I started with dicing half a red onion and sautéing it with about 1 tablespoon of MCT oil. MCT oil is made completely from coconuts. MCT stands for medium-chain triglycerides. They are one of the healthy fats and are easier to digest than long-chain triglycerides (like soybean oil) and may have even more benefits related to heart health, obesity prevention and brain health.

Once the onions are golden, after about 10 minutes, add 1/2 tsp cumin and 1 tsp ground mustard. Cook for 30 seconds, then add in 1 tsp coriander, 1/4 tsp ground cloves (I popped mine into the magic bullet. I only had whole cloves.) 1/4 tsp black pepper, 1 tsp turmeric, 1 tablespoon paprika, 1/2 tsp cinnamon, 1/4 tsp red pepper, 1 tablespoon ginger, and 5 cloves of minced garlic.

The recipe called for 2 cups of crushed tomatoes, which I didn’t have. I added a 16 oz can of tomato sauce and about a cup of cherry tomatoes sliced in half. I then mashed the tomatoes. Next add in 6 cups of cooked kidney beans. I used white, but next time I’ll use red. Add in 2 tablespoons of balsamic vinegar, 1 tsp erythitol (the recipe called for sugar, but being hypoglycemic, sugar is a no go) and 2 tsp salt. I brought it all to a boil for 6 minutes. I simmered and let it cook down for 10 more minutes. Then, I squeezed half a lime into it (recipe called for lemon juice, which I had none).

This recipe was freaking amazing. The only major change we’ve thought of doing, is perhaps adding some diced zucchini to absorb some of the heat. This dish does get spicier the longer it sits. It’s amazing hot or cold. I had it for lunch today out at a writer’s conference. The lunch they were providing was not vegan. So, I made chickpea salad, packed the vindaloo, and a half-pint of black olives. It was a lovely lunch, with dried fruit and nuts for dessert.

Hope you enjoy this recipe and check out Mary’s blog and YouTube channel!



Crazy Puppy/Kitty birthday party, great animal friendly recipes and this weeks stats…

Moxie is a Chihuahua/dachshund/beagle mix. She turned two yesterday. Potter is a kitty we rescued in the fall. He turned one yesterday. So, we threw a party. The dog cupcakes were vegan, but the cat ones had tuna. Cats are carnivores, where dogs are omnivores. Which basically meant, if the cats didn’t have meat as the main ingredient, they probably wouldn’t eat it. The cats and most of the dogs went crazy for their cupcakes. 20170531_101638

Recipe for Cat cupcake: Makes 3 cakes

3 oz can of solid white albacore tuna (plus extra for topping)

3 tablespoons shredded cheese

3 tablespoons of any kind of flour

1 egg (I used a flax egg)



  1. Preheat oven to 350 degrees.
  2. Break up tuna
  3. Mix ingredients together.
  4. Divide batter into three cups of lined or greased muffin pan.
  5. Bake for 15-20 minutes.
  6. Garnish with tuna, cooked shrimp or a pinch of catnip.


Potter and Kobi (pictured later) loved the cakes.


Recipe for the dog cupcakes: Makes 6

1 cup flour

1 tsp baking soda

1/4 cup peanut butter

1/4 cup vegetable oil

1 cup shredded carrots

1/3 cup honey or maple syrup

1 egg ( again, I used a flax egg)

Icing ingredients:

1 can coconut milk (just the hard part)

1/2 cup of peanut butter



  1. Preheat oven to 350 degrees. Line 6 muffin cups with paper liners.
  2. In a mixing bowl, whisk together flour and baking soda.
  3. In a separate bowl, beat peanut butter and vegetable oil with an electric mixer until smooth. Add in carrots, honey (I don’t normally use this, but I had some leftover from my non-vegan days), and the egg and beat. Add flour mixture and beat until just combined. Divide batter into the 6 muffin cups.
  4. Bake for 22-25 minutes.
  5. Cool completely before frosting.
  6. Beat the coconut milk cream with the peanut butter until smooth and fluffy. Top the cooled cupcakes with a generous amount. I then topped with a dog biscuit.

As you can see, Moxie, Severus and Cosmo loved the cakes.

This was Potter’s new toy. He is a very curious kitty and always getting into trouble. I’m hoping this new toy will help occupy him. Kobi also liked it.


This weeks stats weren’t the best, but I will persevere and keep my head up.  So, I started out at 197 and on the 31st I weighed 189.2. So, I only lost .6 from last week, but 7.8 in total. I will stay focused and stay away from those carbs.

Summer adventure in the kitchen plus weight loss numbers…

I’ve thought a great deal on what I’d like to do this summer. Of course, it would have to fall into my new eating plan and it would have to be something that would continuously tantalize my taste buds during the heat of the summer. What better way to beat the heat than with a crisp cool, though sometimes spicy, gazpacho. I have picked seven gazpacho recipes to try this summer, along with seven cold salads and seven healthy easy desserts.

I realize there are thirteen weeks in the summer. I create a menu and cook for a few local friends every other week. Therefore, there are 6 other weeks. I do have plans for those also, but the recipes I want to make are not readily vegan. So, I will need to adjust and create new recipes. I will share them with you as the weeks come. They will not be part of the gazpacho series, though.

Below is the menu for the summer.

June 4th                           Classic Gazpacho

                               Mexican Chopped Salad

                               Berry Chia Pudding

June 18th               Cucumber, Basil, Avocado Gazpacho

                               Chickpea, Tomato and Basil Salad

                               Keto Coconut Chia Bars

July 2nd                Watermelon Gazpacho

                               Mediterranean Chickpea Salad

                               Keto Key Lime Bites

July 16th                Yellow tomato and corn gazpacho

                              Watermelon, strawberry tomatillo salad

                              Vanilla Protein Bark

July 30th                Tomato and Peach gazpacho

                              Quinoa and Kale Protein Power Salad

                              Apricot Energy Bites

August 13th        Cantaloupe Gazpacho

                              Super Clean Broccoli Salad

                              Chocolate Chia Pudding

August 27th        Strawberry and Tomato Gazpacho

                              Crunchy Detox Salad

                              Lemon Bar Fat Bombs

The new eating plan was tough this week. I got kind of lost and cheated a few days and the numbers show it. I will do better this week. My last weigh in was 192 and this week it was 189.8. So, I lost 2.2 lbs. I have learned from my mistakes and I move on.


New recipes as promised…

It has been a very busy week. Not a great week diet-wise, but busy no less. I’m not looking forward to weighing in tomorrow, but will post the numbers and will reveal my summer cooking project.

The first recipe is my Turmeric, Zucchini and Coconut Milk Soup. It’s warm, filling and very satisfying. It’s great for when you’re starving, but watching your carbs. I love it as a mid-day snack. When I’ve had my lunch, but dying for it to be dinner, I turn to this. I like to make it up in the beginning of the week and snack on it whenever during the week.

This recipe is vegan, keto and gluten-free.


  •  1 T coconut oil
  • 1 Large onion
  • 1/2 t salt
  • 2 Medium zucchini, diced into cubes
  • 3 Garlic cloves, minced
  • 2 t Turmeric
  • 1 t Curry powder
  • 1/4 t Pepper
  • 1 cup Veggie Broth
  • 1 cup Coconut Milk
  • juice of 1/2 Lime


  1. Heat oil in medium saucepan, saute the onion for 4 to 5 minutes, until soft and golden.
  2. Add the salt, zucchini and garlic. Then add the turmeric, curry powder and pepper and stir.
  3. Add in the broth and coconut milk. Stir. Bring to a boil. Turn down heat and simmer for 10 minutes covered with lid.
  4. Add the lime juice and serve.

This serves about 2 people. I always double it. It never hurts to have healthy food at your fingertips when your hungry.

Next up is these yummy Brussel Sprout Sliders.

These I found on Pinterest, recipe by Food Fitness Fresh Air.

I adjusted the recipe slightly because I didn’t make the full amount, but I’ll list the full recipe here. I definitely plan to have these at the next family party.


  • 6 T olive oil, divided
  • 2 Large sweet or yellow onions, chopped
  • salt to taste
  • 20 Large Brussel sprouts
  • 2 T tamari
  • 3 cloves garlic, minced
  • dash of liquid smoke
  • 1 t ground cumin
  • 1/2 tsp cayenne pepper
  • 8 oz tempeh, cut width-wise into thin slices
  • 5 t grainy mustard
  • toothpicks


  1. Heat a large skillet over medium heat. Add 2 T olive oil, heat for a minute, then add the onions and sprinkling of salt. Stir frequently, making sure to stir from the bottom of the pan up, to dislodge any sticking onions. They will begin to yellow and shrink in volume, as they darken from yellow to more of a caramel color, lower the heat. Keep cooking until they are at the desired state. This usually takes between 25 to 35 minutes. Let cool.
  2. Preheat oven to 375F. Cut the Brussel sprouts in half from top to bottom. (If not, they will fall apart.)
  3. Mix together 4 T olive oil, tamari, garlic, cumin, cayenne and liquid smoke in a bowl to make the marinade. Arrange tempeh in a single layer in a baking dish lined with parchment paper. Pour half the marinade on top. Let sit for 20 minutes.
  4. Meanwhile, with the remaining marinade, dip the Brussel sprout halves. Remove and let sit cut side down on a parchment paper lined baking sheet. Bake for about 20 minutes, until sprouts soften and edges crisp.
  5. Bake tempeh 18-25 minutes, or until edges are browned. (I cooked for 20 minutes at the same time as my sprouts.) Remove from oven and tear (or cut as I did. I love straight neat edges.) into pieces to fit size of each Brussel sprout.
  6. Take one half of a Brussel sprout and smear with mustard. Add a piece of tempeh and some onion. Take the other half of the Brussel sprout and put on top like a burger and secure with toothpick.

These were amazing. We found we could only eat 6 sprouts for dinner. We were stuffed. I cut our tempeh slices in thirds, so we actually only had two slices. So our carbs for dinner was a total of 12, which was perfect.

So, that is it for today. Stay tuned for tomorrow when I will give my numbers for the past week and announce the cooking summer project.



Vegan and Low Carb?

Is this even possible? Apparently, it is. I went to a nutritionist last Wednesday because I’ve been struggling on many levels, all leading back to the food I’m eating. Even if I wasn’t vegan, the odds are still stacked against me. I’m a stress eater. I thought I had fixed that problem with having the gastric bypass soon-to-be 5 years ago. If I couldn’t overeat, then the problem is fixed, right? Well, no. That doesn’t solve the problem. I don’t have to overeat to gain weight. It’s all about the choices we make. I have made a lot of different choices in the past 5 years, first was to be vegetarian. If you are a past follower of my previous blog on my bypass surgery, you will know I have not been successful in processing meat since my surgery. Which didn’t really bother me. I was never much of a fan of meat growing up.

Let’s take this back to the beginning, might be easier. In 2012, I weighed 256. I had tried many different diets, workouts and none of it worked for me. I just kept gaining and at this point, my daughter was 7th grade. I wanted to be healthy for her. Both my parents were diabetic, and I needed to make some serious changes. So on May 25, 2012, I had gastric bypass surgery. By the end of my first year, I had reached 173 lbs. I felt good. I had energy. I started liking myself again. I liked the way I looked and felt. I was happy. Then, my daughter and I moved out of my parent’s house and lived about 45 min north of them. This was stressful. We’d had a falling out and my weight suffered. I bounced around weight-wise for the next 4 years, which brings me to now, 2017. Soon-to-be 5 years from my surgery. I have gained by 21 lbs since my lowest point and this doesn’t make me feel very good. I’m losing my confidence. I dare say, but it’s true, I’m starting to hate myself again, and that is unacceptable. It’s time to do something about this before all my previous efforts are lost. Last July, my wife and I became vegan, and I love it. I’ve always had stomach issues and cutting dairy out along with the meat was the answer. My stomach doesn’t hurt anymore, but I’m extremely tired all the time. I was anemic, but I had an iron infusion which corrected that. I’m deficient in my b12 and vitamin D. I just started b12 shots. I haven’t felt any difference yet, but it’s only been a few days. Plus, my thyroid is out of whack. I have hypothyroidism. My primary has been increasing my meds and I’m tested monthly for that, but we haven’t corrected it yet. So, off I went to a nutritionist. I weighed in at 195.4. She had suggestions for my thyroid. I was to set my alarm and hour early and take me medication before getting out of bed. After an hour, I could eat. Also, I could not have any soy products in the morning.

The new diet plan will be for 4 weeks. I will drink 2 protein (from pea protein) shakes a day. I can have a handful of nuts or raw veggies with hummus or full fat peanut butter with them. I can mix the shake with water or unsweetened almond milk, but I can not mix in anything. No fruit, veggies or peanut butter. I drink it straight. (I figure it’s just 4 weeks. It can’t kill me.)

Then, I get one snack, either nuts, raw veggies with hummus or full fat peanut butter, scrambled tofu or anything else low-low in carbs. Then for dinner, I can have 1-2 portions of my vegan protein and 1-2 portions of vegetables. I can not have any bread, pasta, rice, potato, corn, pizza, cookies, crackers, tortilla, sweets, processed snacks or breaded “meats”.

My shakes just have to have 20g of protein and no more than 10g of carbs. This is the brand I buy. The vanilla one and coconut almond one is

exactly 20/10. The chocolate one is 20/13. But I’d already ordered it, and it tastes amazing, which is awesome on it’s own. Pea protein shakes can taste chalky and too much like vitamins. I love this brand. I order it from Amazon. I’ve also bought the unflavored one for when I can go back to having smoothies. I miss my green smoothies.

I also can have some fruit at night. The doctor said melons and berries were her preferred ones. So, I typically have watermelon or cantaloupe.

Tomorrow will be at the one week mark for the new diet. Since I’m posting this a day early, my numbers may be off a bit, but close enough. Oh, before I give you todays weigh in, I must explain one thing. Not all scales are the same. When I can home from the nutritionist, my scale said I was 197, two pounds heavier than hers. My weight this morning was 192.6. I’m quite happy with that. That’s a weight loss of 4.4 lbs. My only worry is whether I’m getting enough calories. Because of the gastric surgery, I can only fit so much in my belly. My biggest calorie day was yesterday at 998 calories. I had 81.3 g of protein and 55.3 g of carbs. I never felt hungry, so I guess it was ok. I go back to the doctor June 12th.


I will check back in before next week and update you and pass on some new recipes. I am currently in love with my turmeric, zucchini and coconut milk soup. Has only about 2-3 carbs per serving. It’s the perfect in between snack.

A quick getaway…

I turned 43 at the end of April and my wife turned 47 seven days later. So, we decided to take a quick little vacation. If you’ve read the previous posts, you’d know we were married about 5 months ago at Trap Pond in Laurel, Delaware. We stayed in a cabin (since it was mid-December), but we were eyeing the yurts. So, we reserved ourselves one, just 2 sites down from “our” cabin. This blog will show how easy it was to be healthy and vegan on our trip. This is our yurt for the next two days. We loved it. I grew up tent camping, but as I’m getting older (I know, I’m not that old yet), tent camping isn’t the easiest and my back protests even an air mattress. We liked the cabins, but they can separate you too much from nature and that’s the whole point of camping. Yurts are the best of both worlds. We were protected from the elements, we had a fan and a heater, lighting and an actual full size bed, but we could still hear the geese out on the pond. It was perfect.

 We arrived Sunday afternoon, got unpacked, and spent some time on the deck reading. The weather was chilly, but luckily we hadn’t packed our winter clothes away yet. Even though we live at the beach and tend to live in flip flops, we do own warm clothes. For dinner, I had purchased a dry mix for burgers.  The brand is called Vegan Burger. It’s the black bean and olive mix. It was perfect for camping. You only add hot water and let it sit, then form patties.  They cooked up quickly on a plug-in hot plate in a little bit of triple refined coconut oil. I had pre-made some pasta salad and stored in mason jars.  Mine on the right has pasta, grape tomatoes, red onions, black olives, green olives, Kalamata olives (yes, I love my olives), olive oil, vinegar and spices. My wife’s on the left has pasta, grape tomatoes, black olives, artichoke hearts, olive oil, vinegar and spices.So, this was our finished plate. Yummy and very satisfying.

A little while later we were visited by our friend the Muscovy duck. He visited us back in the fall when we were planning our wedding. It was great to see him again. The workers in the camp store say he’s the only one of his kind that lives in the park. So, we felt very lucky to have seen him twice.

 We had a lovely fire, but unfortunately, no marshmallows. You can get vegan ones, but neither my wife or I desire that much sugar. So, we enjoyed the fire and then retired to the yurt for a great card game of 500 rummy, which my wife won.

 Breakfast was simple, but satisfying. This oatmeal is vegan and fortified with flaxseed. Our favorite is the blueberry muffin. I also made French press coffee. After breakfast on Monday, I had an appointment with a nutritionist. She has put me on a special diet for the next 4 weeks to try and correct some of my thyroid and gastric bypass complications. I will go into the diet in a future post, but trust me, this’ll be an adventure.  For lunch, I had premade chickpea salad. I have several versions I make. This one is a favorite of my wife. It’s basically just crushed chickpeas, homemade vegan mayo, relish, dill, salt and pepper. We ate it with these chickpea crackers and the leftover pasta salad from the previous night. It was very filling. We then took a nice leisurely walk. The woods were so quiet and beautiful. We collected sticks on our way back for the night’s fire. The weather couldn’t have been much more perfect. It wasn’t too hot or too cold.  For dinner, again I premade this and stored in a mason jar, then just added a little bit of water when re-heating it. It’s pasta with a pumpkin sauce with a mixture of super greens including chard, spinach and arugula and also added mushrooms. It warmed us up as the sun was setting. After dinner, we played another game of 500 rummy, which I won this time.

I didn’t get pics of our snacks. I packed nuts and dried fruit. We had some pretzels stuffed with peanut butter and some Oreos. We try to always eat healthy, but chocolate does call to us at times. Although the trip was short, it couldn’t have been more perfect.


Tofu scramble and mushroom dumpling test

Yesterday,  I went to a group meeting with a nutritionist. I had no real desire to be in a group meeting for anything, especially about nutrition. I had gastric bypass almost 5 years ago. So, I didn’t really feel any connection with the other people in the meeting. Plus, I’m vegan, so I didn’t think she would have anything that would pertain to me, and partly she didn’t, but I did learn some things I was doing wrong. I will be spending much of my day researching how I can adjust my diet. I had lost 80 lbs after the surgery, but have gained back 20 lbs of it. Also, I am struggling with vitamin deficiency and dumping syndrome. So, I am going to a nutritionist to correct this and get back to losing weight. I will be meeting one-on-one with the nutritionist early May to go over my eating plan. She said she will adjust her usual plan for my vegan diet. Until then, I will do what I do best and research.

Today, I felt like tofu scramble. So, here is my recipe. It’s not exact, as I just add whatever I feel like.

1 pkg extra firm tofu broken up by hand

onion, chopped

mushrooms, chopped

2 large handfuls raw spinach

2 cloves garlic, minced

diced tomatoes

2 tbl nutritional yeast

1/2 tsp tumeric

1/2 tsp cumin

splash veggie broth

salt and pepper to taste

Saute onions and garlic, add in mushrooms and spinach. When soft and wilted, add in tofu, broth and spices. Add in tomatoes last.

I usually double this. It keeps well in the fridge for an easy breakfast in the morning.

Now for the big recipe. I’ve been binge watching Mary’s Test Kitchen on YouTube lately. (If I can figure out how to link her page here, I will) She is amazing. I’ve tried out several different recipes of hers, and most have worked beautifully.

Mushroom Dumpling

24 dumpling wrappers

3 cups chopped napa cabbage

1/3 cup grated carrot

1/4 cup shredded dried wood ear fungus

1 Portobello mushroom, chopped

1 dried shiitake mushroom

1 tbl green onion

1 small clove garlic, minced

juice from 1 tsp minced ginger

salt to taste

1 tbl cornstarch

optional seasonings: soy sauce (I used Braggs liquid aminos), white pepper, and roasted sesame oil.

First I chopped up the cabbage and grated the carrot.

Then I soaked the dried mushrooms in boiling water for 10 minutes. In the mean time, I cooked the cabbage, carrot and Portobello mushrooms in pan, sprinkled with a bit of salt. I did not add any oil or water to this. The idea is to steam the water out of them. They will soften and reduce in size. Add ginger and garlic, mix well. Add additional seasonings. (I added liquid aminos and some toasted sesame oil.) Cook until all liquids evaporate. Remove from heat and cool until ready to make dumplings. I put mine in the fridge while I went to the appointment with the nutritionist.

We discovered after making the dumplings that the wraps we used were not vegan. I about died when my wife read the ingredients. I honestly never thought about checking them when I picked them up. Mary does have a recipe for making your own dumpling wrappers. Next time, we will be making our own. We laid the wrappers out and put roughly 1 tsp of filling in center. We folded them like a tortellini. Next time, we will try the round ones. I think they would turn out better.

Now cooking these little guys caused a bit of trouble for me. I tried two different ways and wasn’t happy with either. First, I tried pan frying the bottoms in sesame oil, then adding water to the pan to cook them. They turned out soft and squishy, which is not what I wanted. Second, I tried boiling them first, then transferring them to the pan to fry. They still turned out soggy. Next time, I think I’ll try to just fry them. I want them to be like a pot sticker. But overall, the stuffing was amazing. I think the stuffing would taste great even by itself.

We paired it with some hoison sauce and enjoyed sitting out on our porch last night. The weather was beautiful.

Green smoothie to start the day

Decided we needed some greens today and since I had half a bag of spinach in the fridge, I said let’s do it. So into the blender went:

 2 cups of cold water

2 peeled kiwis

2 cups of frozen strawberries

2 bananas

2 large handfuls of raw spinach

Half a scoop of pea protein vanilla powder

Blended it all together and voila,  had an amazingly delicious breakfast. What a great way to start the day!

A vegan valentine’s day

We went to a (muse) for valentine’s day. I contacted Hari Cameron, chef and owner of a (muse) and asked if he could make us a vegan meal for the special day. This would be my wife’s and my first valentine’s day together married. Hari went above and beyond on our meal. It was so incredible, I had to share it with you. We first ordered a non-alcoholic cocktail. It was called Lavender Fields. It had lavender simple syrup, carrot puree, orange juice and club soda. It was very dry tasting, which was perfect to replace a nice dry white wine. 

Then, they brought us a mini appetizer. It was fermented carrots with a coffee gel and an edible flower on top. 

This is a pic of my beautiful wife and the bread they brought us next. 

Then they brought our our appetizers. Koji pasta with Kale, fermented garlic, turnip, walnut and olive oil. The pasta was perfect. Hari came out and explained how he came up with the recipe. I could have listened to him talk all night. 

The second appetizer was a beet root soup with ginger and cilantro. It was rich and beyond amazing. 

The main course was roasted mushrooms on top of rye berries, Oregon truffle and red wine vinaigrette. This was probably my favorite. The rye berries soaked up all the juices. I go nuts for mushrooms, so this was the perfect meal for me. 

The second main course was a warm vegetable salad with a Sherry gel, Lemon and upland cress. The veggies were amazing, celery root, oyster room, carrots and turnips. This was Diane’s favorite. 

We enjoyed a bit more bread. 

Then came dessert. Freeze dried coconut milk with lime leaf sorbet. It was perfect. 

Also, roasted apple with early grey and cocoa crumb. The earl grey tea on it was surprising. I expected it to be a sweet syrupy sauce, but it was the tea. It went very well together. 

We ordered coffee and they brewed it right at our table. And even though they didn’t have a vegan creamer,  the coffee was so pure it didn’t need any sugar or cream. We both drank it black. 

We both had an amazing time and left stuffed. This restaurant is the place to go. A must the next time you are in Rehoboth, Delaware. 


I have found the “perfect” vegan chocolate chip cookie.

Now, for the recipe. I adapted the recipe from Oh Yum with Anna Olson to be vegan.

1/2 cup vegan butter, softened

1/2 cup brown sugar

1/2 cup sugar

1 flax egg (1 tbl ground flaxseed with 3 tbl water, let sit a few minutes)

1 tsp vanilla extract

1 1/4 cup unbleached all purpose flour

1 tsp cornstarch

1/2 tsp baking soda

1/2 tsp salt

1 1/2 cup vegan chocolate chips



Combine all wet ingredients in one bowl, all dry in another. Mix dry into wet and add chocolate chips. Bake at 350 degrees for about 10 min.

I just bought this cookie dough scoop and was so excited to use it. No more unevenly sized cookies. I have OCD and I can’t tell you how frustrating it is to have uneven sized balls of cookie dough on a sheet. My life is now easier. I’ve been trying to come up with a name for myself and I was thinking the OCD Chef. I am beyond particular that my food come out exactly the way I think it should. The taste and texture have to be on point, perfect. Hence, my search for the “perfect” vegan cookie. Let me know what you think of the name.

This is my sweet 4 legged baby, Moxie. She’s hoping for a bite. (Don’t worry. I’d never feed her chocolate.)  Watch for my next posting. Better yet, hit follow. I’ll be taking you through my attempt to make water kefir.