While yesterday was too hot to make chili while I settled in to watch college football, today was cool and breezy with the perfect amount of sun to keep it in the low 70s… which meant I could, for the first time without AC, turn on the oven comfortably this afternoon. I missed out on going to the apple orchard this weekend, which means it will likely be October before I can reasonably make the pilgrimage… but in the interim, I settled for some hearty, but light chickpea cutlets and pumpkin cookies. Both recipes started courtesy Isa Chandra Moskowitz, but were adapted to have no added oil. Ok, I did more than just swap oil in the cookie recipe, but I’ll share that below. For Moskowitz’s original, click here.
For the chickpea cutlets, I made a simple swap of spicy mustard for oil and it turned out fabulous. The recipe for the cutlets is in Veganomicon–a must have cookbook for anyone. Every time I make these I do it slightly different–mixing it up with the spices. I never tire of these and their versatility… from serving with marinara and pasta to nomming on with a side of barbeque sauce, they are an easy item to quadrupole the recipe and enjoy for a week.
Oh, but the cookies. All I knew for sure was that I wanted pumpkin and cinnamon–with enough pumpkin left over to incorporate into an oatmeal smoothie, or two, this week for good measure. Doing as I do, I scoured my trusted sites for various pumpkin recipes–oil, no oil, vegan, non-vegan… what combination looked like it would work?? I settled on a variation of the one linked above at Post Punk Kitchen and I love them!
2/3 cup unsweetened apple sauce
1 cup pumpkin (not pumpkin pie mix!!)
1 1/2 cups sugar
2 1/2 tablespoons molasses
1 teaspoon vanilla
1 tablespoon ground flax seed meal
1 cup rolled oats
1/2 cup Grape Nuts
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon salt
1 teaspoon baking soda
2 cups whole wheat flour
1/2 cup chopped walnuts
- Preheat oven to 350 degrees.
- In mixer add apple sauce, pumpkin, sugar, molasses, vanilla, flax seed meal, and oats until just incorporated.
- Stir in cinnamon, nutmeg, salt and baking soda.
- Add flour 1/4 cup at a time until all incorporated. Stir in Grape Nuts and walnuts.
- Using a cookie scoop, scoop out onto a greased baking sheet.
- Cookies hold shape of the scoop well so you can space them closer together.
- Bake approximately 18-20 minutes.
- Remove from baking sheet immediately to a wire rack to cool.
- Store cooled cookies in an airtight container.
Makes about 2 1/2 dozen cookies.