Posts Tagged ‘pumpkin and chocolate chip cookie’


Bowl: Vegetable and Biscuit Bake (Very similar to Chicken and Dumplings)
Plate Clockwise from top: Apples with Gourmet PB (PB, Raisins, Cinnamon), Pumpkin Spice Cake and Pumpkin Chocolate Chip Cookies from my neighbor.

We all loved the Vege Bake….I will tweek it again once I can smell and taste properly…but, it was still yummy as is. The cake was good; however, it certainly needed to bake MUCH longer than the 30 minutes that it called for…and it still seemed to be a little underdone…but, it was good!! Continuing the pumpkin and chocolate theme, my neighbor shared some of her homemade cookies!! (http://www.sporkorfoon.com/spork_or_a_foon/2009/09/the-softest-pumpkin-chocolate-chip-cookies-in-the-history-of-the-world.html!!)  

from www.fullplateplanet.com

3 tablespoons olive oil
1/2 pound potatoes, diced  (I used 5 potatoes)
1/2 pound mushrooms, quartered  (I didn’t use the mushrooms…YUCK!!)
1 cup diced celery
1/2 cup diced onion  (I used 1 onion)
1 teaspoon dried thyme
1/4 cup unbleached flour
3 cups vegetable broth (2 cans of vege broth is approximately 3 cups)
2 bay leaves  (I used 3)
1 cup carrots, diced
1 cup green beans, cut into 1/2 to 1″ pieces
1/2 cup frozen, shelled edamame or lima beans (I didn’t use either of these…again, YUCK!!)
1/2 cup frozen corn
1/2 cup frozen peas
2 tablespoons minced fresh parsley (I didn’t use the parsley)
Spices, to taste: Salt, Pepper, Celery Salt, Onion Powder, Garlic Powder, Maggi

2 cups unbleached flour
1 tablespoon baking powder
1 teaspoon salt
1/3 cup vegan margarine
3/4 cup plain almond or soy milk

Preheat oven to 400 degrees. Coat a 3 quart (or 9×13) baking dish with nonstick cooking spray.

Heat oil in a large saute pan over medium heat. Saute the potatoes for several minutes until they just begin to soften on the edges. Add in the mushrooms, celery and onion and cook for 2-3 minutes. Stir in the thyme and flour and cook until the flour is incorporated. Gradually stir in the broth, bay leaves, carrots, green beans, edamame or lima beans, salt and pepper. Reduce heat to low, cover and simmer until carrots and beans are barely tender, about 15 minutes. Add the corn and peas and simmer another 10 minutes. Remove the bay leaves and stir in the parsley.

Transfer the mixture to the baking dish and set aside.

Make the biscuits: In a food processor, place the flour, baking powder and salt. Pulse several times to blend. Cut the butter into small pieces and add to the flour mixture. Pulse until crumbly. Gradually add the milk and pulse until the mixture clumps together and forms a dough. Turn dough out onto a lightly floured surface. Roll or pat the dough to about 3/4″ thickness. Using a biscuit cutter or cookie cutter, cut shapes of dough and place (sides touching) on top of the vegetable mixture. Bake approximately 20 minutes or until biscuits are golden brown. Enjoy!

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