classic chocolate chip cookies

everybody needs a chocolate chip cookie recipe in their repertoire

ingredients

• 1 cup salted butter, softened
• 1 cup sugar
• 1 cup light brown sugar
• 2 tsp vanilla extract
• 2 large eggs
• 3 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp salt
• 2 cups chocolate chips

instructions

1. preheat oven to 375 degrees
2. in one bowl, mix dry ingredients (flour, baking soda, salt, baking powder) and set aside
3. in another bowl, mix together butter and sugar until they're nice & creamy, then mix in eggs and vanilla. mix everything thoroughly so it's nice and creamy
4. dump the dry ingredients into the wet ingredients and mix it all together until thoroughly combined
5. then add the chocolate chips and mix some more
6. scoop out a spoonful of dough at a time and plunk them onto cookie sheets lined with parchment
7. put them in oven for about 8 to 10 minutes and take them out before they turn brown. they will appear to be undercooked. THAT IS GOOD. take them out of the oven and let them sit for a few minutes, and then transfer them to a cooling rack if you have one.
8. when they reach room temperature they should be moist and gooey, but they should not fall apart in your hands. eat! eat!

vegan curried carrot soup

curried carrot soup

delicious for everyone, even carnivores

ingredients

• 2 lbs carrots
• 4 tbs butter
• half an onion, chopped
• 1 tsp ginger
• 1/2 tsp cumin
• 1/2 tsp tumeric
• 1/2 tsp coriander
• tiny bit of cayenne pepper (or more if you like spicy hot)
• 2 cups vegetable stock
• 1 cup coconut milk
• salt
• olive oil

you will need a baking pan, soup pot, and either a blender or an immersion blender

instructions

1. preheat the oven to 400
2. line a baking pan with parchment and put the carrots in the pan, in a single layer if you can. dribble on just enough olive oil to coat the carrots — don't overdo it. put the pan with the carrots in the oven for about 20-30 minutes, or until the carrots have softened enough to pierce with a fork.
3. in a soup pot, brown the onions in the butter, and then immediately add the roasted carrots and all the spices. stir it all up and let it cook on medium high for a little more — maybe 5 or 10 minutes.
4. add the vegetable stock. there should be enough to cover the carrots; if not, add a little bit of water until carrots are covered. get the pot boiling, then turn it down to medium heat and let it simmer until the carrots are completely soft and cooked through — maybe 10 or 15 minutes.
5. now you need to liquefy the carrots. you can either use an immersion blender (my preferred method) or you can let the mixture cool down a bit and then blend it cup by cup in a regular blender. WARNING: do not fill your blender with hot soup! when you start the blender it will explode a make a huge mess. I speak from experience.
6. once you've liquefied all the carrots (if you did it in a blender, dump it all back into the soup pot), add the coconut milk. you can add more coconut milk (or water, or vegetable stock) to get the soup soupier, if you like that. personally I prefer it to be thick enough that it barely drips off a spoon.
7. once you've adjusted the liquidity of the soup to your liking, you can also play with adding more spices if you like, or maybe some lime juice. when serving, a dollop of sour cream on top along with some parsley or coriander makes it look fancy and taste even better.

I'm neither vegan nor vegetarian, but vegan and vegetarian food are delicious, and I will be adding more of these recipes to this blog