With 80 satisfying and globally-inspired dishes for the single vegetarian, vegan and flexitarian, Eat Your Vegetables (Ten Speed Press, 2013) will arm you with easy and tasty recipes for one that go beyond the expected. Author and award-winning food editor Joe Yonan offers practical information on shopping for, storing and reusing ingredients, as well as essays on an array of meatless topics. In this excerpt from chapter 5, “Sweets,” get the recipe for Carl’s Chocolate-Chunk Cookies.
You can purchase this book from the GRIT store: Eat Your Vegetables.
More Flexitarian, Vegan and Vegetarian Recipes:
Spinach Enchiladas Recipe
Summer Succotash Recipe
Warm Israeli Couscous Recipe With Curried Broccoli
Carl’s Chocolate-Chunk Cookies Recipe
1/2 cup raw unsalted pecan halves
1/2 cup all-purpose flour
1/4 cup whole wheat flour
1/4 cup rolled oats
2 tablespoons unsweetened finely shredded coconut
1 teaspoon baking soda
1 teaspoon salt
8 tablespoons unsalted butter, softened
3/4 cup packed light brown sugar
1 teaspoon Fiori di Sicilia or vanilla extract, or 1/2 teaspoon orange oil plus 1/2 teaspoon vanilla extract(optional)
6 ounces bittersweet chocolate, shaved with a knife into irregular slivers and chunks
Sprinkle the pecans into a small skillet over medium-high heat. Cook, shaking the pan frequently, until the nuts start to brown and become fragrant, a few minutes. Immediately transfer them to a plate to cool; if you leave them to cool in the pan, they can burn. Once they are cool, chop them.
Preheat the oven to 350°F. In a mixing bowl, whisk together the all-purpose and whole wheat flours, oats, coconut, baking soda, and salt. In a separate small bowl, using an electric hand mixer on medium-high, beat the butter and sugar until fluffy. Beat in the egg and Fiori di Sicilia.
Reduce the mixer speed to low, add the flour mixture, and mix just until incorporated. Stir in the chocolate chunks and pecans. Line two baking sheets with parchment paper. Drop 1/4-cup mounds of dough onto the sheets, 4 inches apart.
Bake, rotating the sheets halfway through, until golden brown on the edges, 12 to 15 minutes. Remove the cookies and let them cool on the baking sheets. The cookies can be stored in an airtight container at room temperature for up to three days. Makes 8 to 10 very large cookies.
Note: You can freeze these before baking. Just drop the mounds onto just one baking sheet, as close together as you need without touching, and freeze them until firm. Then transfer them to heavy-duty freezer bags and store in the freezer for up to six months. To bake from frozen, increase the time to 25 minutes or longer.
Reprinted with permission from Eat Your Vegetables by Joe Yonan, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc. Buy this book from our store: Eat Your Vegetables.