Canyon Ranch Vegan Cookies

Last night we took the bikes for a spin.  We rode up to the Eagle at Valley View.  It was a nice night, 56 degrees and not too much wind.  It was a short 5 1/2 mile ride up some hills and down some hills.   We want to go on a ride with the bike club but this week doesn’t look good.  We keep making appointments with contractors and if its not contractors then it’s work. 

This morning was spent doing an aggressive 15 minutes of rowing and 45 minutes on the elliptical.  It was nice to have a non- running day.  The rest of the workout was 25 minutes of legs and a 49 minute/3.2 mile walk. What a great morning!

Were you able to watch any of the Boston Marathon yesterday?

I watched the women cross the finish line.  Amazing!  2 hours 26 minute! Wow!  I was SO rooting for Teyba since she led the field most of the way.  I thought, what a bummer to lose it in the last few yards.  But Tatyana really caught up to her and was right on her tail at the finish. Exciting.

I was trying to imagine how nervous and antsy I’d be waiting until 10:30 to start the race.  I think the marathon I choose to run will have to begin around 7 or 8 otherwise I’ll go out of my mind.

An itch to bake:

I get itchy if I don’t bake for a few days.  The other night, Ted was working late and I had extra time so I used some Silken Tofu to make the following batch of Vegan cookies based on a recipe in my “Canyon Ranch Cooks” cookbook.

I really love the principles of diet in this book.  This is taken right from the beginning of the book.

1. Honor your individuality:  Nutritional needs are your own.
2. Enjoy the sensual and social aspects of eating:  Maximize your enjoyment of food through flavor and texture and by treasuring the social pleasure at the table.
3. Consider the balance of your meals:   Choose variety.
4. Eat to gently satisfy your appetite:  Patterned eating regularly throughout the day avoids extreme hunger.
5. Focus on clean and wholesome food:  Fresh, seasonal fruits and vegetables free from preservatives.

Another couple of pages define “eating intelligently”. 

• Begin by assessing personal needs or goals.
• Be mindful of portion size.
• Eat 8 to 10 servings of vegetables and fruit daily.
• Emphasize whole grains.
• Focus on healthy fats and oils
• Balance meals with protein rich food
• Limit sugar and artificial sweeteners
• Be sensible about salt
• Drink clean water every day.

Vegan Oatmeal Cookies *I made some changes to the recipe.  Makes approx. 32 large cookies.

• 1 12 oz box of Silken Tofu, drained (the boxes vary in size but you can use 10 to 16 oz of tofu)
• 1/2 cup Turbinado Sugar
• 1/2 cup Brown Sugar
• 1/4 cup canola oil + 1 TBS
• 1 TBS vanilla extract
• 1/2 tsp almond extract
• 1 2/3 cups Quick Cooking Oats
• 3/4 cup all purpose flour
• pinch salt
• 1 1/2 tsp cinnamon
• 1 tsp baking powder
• 1/2 cup dried cranberries

Preheat the oven to 375 F.  Line 3 baking sheets with aluminum foil and spray with non-stick spray.

Mix the tofu, sugar and oils and blend until smooth.  Add the vanilla, almond, and oatmeal. Stir until all is incorporated. 

Mix the flour, salt, cinnamon, baking powder in a separate bowl.  Add to the tofu mixture.  Add the cranberries.

Drop by about  2 TBS  each on to the baking sheet, leaving about 1 1/2 to 2 inches in between.  Bake for 15 – 20 minutes. 

Can you see my “smudge”?   I couldn’t figure that out.  In the past couple of days I’ve had a blur in my photos and I initially thought it was the sunshine or something. Then it occurred to me that my lens was dirty.  Sure enough I had a HUGE streak of ……goodness knows what…could have been Shane snivel for all I know, right across my lens filter.  I wiped it off but not until after all these photos were taken.  

Do you have a favorite cook book?  Do share

Joanne