Cinnamon Apple Oatmeal Raisin Cookies {Vegan + Grain-Free}

Fall seems to finally have arrived in Los Angeles, well as "Fall" as we're going to get, at least. It's still been super hot, but the sun is setting earlier, and the nights and early mornings are cold and crisp. I've busted out the fluffy socks and comfy flannel northface and holiday prep has already begun (don't believe me? check my pinterest). I am holiday obsessed, mostly when it comes to the food. You have to love all the juicy fruit of summer, but I think when it comes down to it Fall produce is my favorite, it's warm and cozy and grounding, really the season of comfort food, and I am the world's biggest comfort-seeker. Not to mention, have you seen the new Le Crueset color? I'm trying to justify buying a second, smaller one, just to have it filled with something delicious for christmas day.

I knew I wanted to get into the Fall spirit by baking up something warm and cozy. I also happened to have a crap ton of apples from our CSA. So figured I would try adapting my favorite vegan cookie recipe into classic oatmeal raisin cookies. I figured why not embrace apple season and add some sweet apple chunks right into those bad boys? The result feels like a hug for your insides (in a good way, of course), with the added benefit of knowing that these are totally 100% good for you. 

Healthy cookies? I know, you may be skeptical. But trust me, you won't miss the sugar because there's a nice helping of pure maple syrup. And the coconut oil, peanut butter, and blended dates make these cookies moist and creamy. Have I mentioned that they're vegan AND gluten free. What can I say? I aim to please. 

You should definitely make these tonight, then curl up with someone you love, even if that someone is a dog, and enjoy. 

Cinnamon Apple Oatmeal Raisin Cookies {vegan + gluten-free} 
Adapted from Minimalist Baker 
Makes 28 small cookies 

1 medium granny smith apple
Juice from 1/2 lemon 
1 cup tightly packed dates 
1 medium ripe banana 
1 tbsp peanut butter 
1/3 cup coconut oil 
1/2 cup maple syrup 
2 tsp cinnamon 
1/8 tsp nutmeg 
1/2 tsp sea salt 
1 cup almond meal 
1 1/2 cups old fashioned oats 
1/3 cup raisins 

Soak your dates in warm water for 10 minutes to allow them to soften. Meanwhile, peel, core and dice your apples into very small chunks (about the size of standard chocolate chips - yum). Place apples in a small bowl with cold water and lemon juice to keep them from browning. 

Drain and dates, then remove pits. Add dates and banana to a food processor (or blender) fitted with a blade and pulse several times until mixture is smooth. Add in peanut butter, coconut oil, and maple syrup and blend until pureed completely. 

In a separate bowl whisk together cinnamon, nutmeg, sea salt, almond meal, and oats. Then add the dry ingredients to the food processor. Pulse until just combined. Do not over mix - you want it chunky with oats intact. 

Transfer to a bowl and stir in apples and raisins. Preheat your oven to 350 degrees and line a baking sheet with parchment. Meanwhile, place your batter in the fridge to allow it to stiffen up a bit. Scoop about 2 tablespoons of batter to form cookies on your baking sheet. They won't expand so you can pack them in pretty tightly. Bake for 20-25 minutes until the tops of golden brown. 

Crispy Coconut Eggplant with Avocado Mango Salsa

If you're like me and the rest of the world, the week after a long weekend can be rough. Especially when said long weekend marks the end of summer and the beginning of fall and all the get-it-togetherness that fall seems to call for. You see, I'm applying to grad school for next fall and application deadlines are now suddenly approaching. And I don't know why but just admitting it to the world seems so terrifying. Sometimes I wish I was the person I was 5 years ago, she was braver, less worried about money and consequences and failure, less realistic, but oh so bold and fearless. She wouldn't have been afraid. So in channeling my former self, I admit I'm applying to grad school. MSW and PsyD. programs to pursue a career that allows me to work in mental health, and more specifically which allows me to incorporate the yoga, breath, and meditation practices, which so dramatically heal me over and over again, with that population. 

But despite this ever-present goal, the fear of failing, of not getting in, of getting in and then changing my mind, of choosing the wrong program, of not being able to get a job, or of accruing an unmanageable amount debt seem to cloud my enthusiasm. And don't even get me started on the GRE, or I'm going to go into the other room and seek refuse in child's pose. Deep breaths. 

So for now, I hide in crispy coconut eggplant with homemade avocado mango salsa. I can handle that. And somehow the smell of freshly grated parmesan and earthy almond meal sizzling amongst a warm bed of coconut oil seems to ease all my worries. I've made this recipe a dozen times, and that smell get me every time. This dish is like eggplant parm's healthy tropical sister. Much lighter than the classic, with no carbs if you're into that sort of thing, and plenty of protein thanks to the almond meal. And the salsa is fresh and tastes like Hawaii meets Italy. It makes the perfect appetizer or light dinner. 

Crispy Coconut Eggplant with Avocado Mango Salsa 

Adapted from A Tasty Love Story
Serves 4-6 as an appetizer or 2 as a main 

1 large eggplant
1/2 cup almond meal
1/2 cup freshly grated Parmigiano Reggiano
1 garlic clove, minced
1 egg
1/2 cup coconut oil

For the salsa:
3-4 shallots
1 roma tomato
1 ripe mango
1 large avocado
1/4 teaspoon salt
1.5 tbsp lemon juice
1 tbsp extra virgin olive oil
small handful of basil 

Remove the skin of the eggplant with a vegetable peeler. Using a mandoline or very sharp knife, cut the eggplant into 1/4 inch slices. Lay the eggplant over paper towels and cover both sides with a think layer of salt. Let sit for 1 hour. 

Meanwhile, make the salsa. Dice shallots, tomato (seeds removed), and mango and combine in a bowl. Add salt, lemon juice, and olive oil, and mix. Dice avocado, and gently (as not to make guacamole), fold into the salsa. 

Heat a cast iron skillet over medium heat. Run eggplant slices over water to remove salt and pat dry with a towel. Set aside. Combine almond meal, parmesan, and garlic in a deep dish. In a separate dish whisk egg with a large pinch of salt. Coat each eggplant slice with egg, allowing excess to run off, followed by the almond meal mixture. Depending on the size of your eggplant, if/when you run out of egg or almond meal mixture just replace with more. Spoon 1-2 tablespoons of coconut oil into hot skillet, just enough to thinly coat the bottom of your skillet, and cook eggplant slices 2-3 minutes per side, or until lightly browned and crispy. When finished cooking, allow eggplants to rest over paper towels to absorb excess oil. 

To serve, place a large spoonful of salsa atop one eggplant slice, followed by another eggplant slice and more salsa. Top with thinly sliced basil leaves. 

Notes:

• You can salt and dry your eggplant slices and store in the fridge between sheets of paper towels for 3-5 days, if you're into planning ahead, or only making a few at a time. 
• These reheat well best in the oven (or toaster oven). Don't reheat in the microwave. 
• The salsa stays fresh, and the avocado green for 3-5 days thanks to the lemon juice. If you have extra it's great with chips or on quesadillas. 

Tomatillo Avocado Salsa Verde

Hello world! It's no secret I'm obsessed with food. So really, it was only a matter of time before this happened... It's time to move on from documenting it on Instagram and get some recipes out there. And my intention with this little plot of the internet is to do just that - share food. Celebrate food, in fact, and I hope you will join me.
 

So last week, we got tomatillos in our CSA box. Can I start by saying CSAs are the best discovery we've made since sliced bread? We use Farm Fresh To You, it's sort of a CSA-light because you can pause it at anytime, customize your box, and pay by the box which makes it feel more affordable. Every other Wednesday morning feels like christmas when that little box of the best fruit and veggies you've ever tasted arrives on our doorstep. There was a dark period of about 4 months where we gave it up to save money, but once summer hit I about had a panic attack when I realized ALL TH PEACHES WE WERE MISSING OUT ON!!! So we turned it back on and feel it's well worth the little splurge. Whoever said money can't buy happiness hasn't had perfect summer peaches delivered to their door, am I right?

So last week we got tomatillos, which I'd seen and eaten in salsas in restaurants but never cooked with. I did a bit of research, which included consulting my hispanic father. The result? 8 simple ingredients whirled up in the good ol' food processor to create the freshest most flavorful salsa verde I've ever tasted. All in literally 5 minutes.

So far we've eaten it straight up with tortilla chips, and topped it on breakfast burritos. It's fresh and zesty and tastes like summer.

Tomatillo Salsa Verde
Makes approximately 16oz (2 cups)

Ingredients:
3 garlic cloves
1 pound tomatillos (~ 8 medium), de-husked & washed
1/2 packed cup cilantro
2 large spring onion (roughly chopped)
1 medium ripe avocado
2 tablespoons lime juice
1 1/4 teaspoon salt
1 jalapeno, seeded (optional)

Add garlic cloves to a food processor and pulse until finely chopped. Then add tomatillos, cilantro, spring onion, and avocado and blend until creamy. Add lime juice, salt, and pepper. Blend, then adjust to taste. 

UPDATE: This stuff stays fresh stored in an airtight jar in the refrigerator for upwards of two months.  Amazing, I know. 

*So I forgot to pick up a jalapeño at the store and moved on without it. The garlic gives a surprising bite, which almost resembles spiciness. You're totally fine without it, though when I told my dad about the final result he thought skipping the jalapeño was blasphemy so I'll leave it up to you.