Mini Pizza Biscuits

This morning I saw a recipe for mini pizza biscuits going around Facebook, so naturally my mind started devising a vegan version. Took a shot at it, and they turned out well :) I'm sure that this recipe could be played around with quite a bit to make different versions. 

You will need:

3/4 cup all purpose flour

3/4 tsp baking powder

1/2 Tbsp garlic powder

1/2 Tbsp dried basil

1/4 tsp Italian seasoning

2 Tbsp nutritional yeast 

1/4 tsp salt

3/4 cup shredded mozzarella style daiya 

1 Tbsp ground chia seed

2.5 tbsp warm water

3/4 cup unsweetened soy milk

16 slices veggie pepperoni, chopped 

Warm pizza sauce for serving.

Preheat oven to 375 and grease a 24 cup mini muffin tin.

In a small bowl or cup, combine the 1 Tbsp of ground chia with the 2.5 Tbsp warm water. Set aside. 

In a bowl, whisk flour, baking powder, salt, nutritional yeast, garlic powder, basil, and Italian seasoning. Add in the daiya and the chopped veggie pepperoni slices and give it a few tosses. Add in the soy milk and chia egg, and stir until combined. Dived evenly between the 24 muffin cups, and bake for 20 minutes. Remove from tin and serve with warm pizza sauce. 

 

Thanksgiving Dinner

Dessert (Pumpkin pie parfait)

My dinner plate:

Which consisted of:

Veggie bake:

Stuffing:

Caramelized onion and brussel sprouts with toasted pecan and dried cranberries:

Mashed potatoes baked in a muffin tin:

Orange infused cranberry sauce: 

Mushroom gravy: 

Buns: 

Turk'y cutlets: 

Recent Eats

I cook so often without a recipe, that I often end up with delicious meals, but no recipe to post on my blog. I need to work on that! Haha. Here are a few pictures of recent foods I've made but didn't record recipes for. 

Vegan Taco Bake

Calzones

One Pot Pasta with a Chik'n Cutlet

Vegan Black Forest Cake

Chocolate Cupcakes with Chocolate and Peanut Butter Medallions

Yam Gnocchi with a Basil Butter Sauce

Quinoa Greek Salad with Breaded "Scallops"

Vegan BLT Pizza

Vegan Chik'n Noodle Soup with a Homemade Biscuit and Homemade Caesar Salad

Vegan French Toast

Chocolate Cupcake with Real Raspberry Icing and a Sugar Decoration

Homemade Breadsticks

Homemade Spinach and Basil Infused Fettuccine with Cashew Alfredo and a Grilled Portobello

3 ingredient cookies... Well 8 ingredient in my case!

I'm sure most of you have seen the recipes for these 3 ingredient cookies using mashed bananas and oats. This is my interpretation :) I often use recipes like this to incorporate healthy foods like hemp hearts and chia seeds into my kids diet. They are quite picky right now, so I'll take any chance I can get! They aren't super sweet, and may not satisfy an adults sweet tooth (like mine which is waaaay off balance right now), but they are great for kids. You could even add some chocolate chips for an extra treat :) 

1 cup quick oats

2 ripe bananas (medium)

1/4 cup hemp hearts

1/4 cup raisins

2 tbsp ground chia seeds

1/2 tsp vanilla

1/2 tsp cinnamon

Pinch of sea salt 

Preheat oven to 350. 

Mash bananas until smooth. Add all other ingredients and mix until combined. Spoon onto cookie sheet (either greased or lined with parchment paper), using a tablespoon (should make about 16 cookies). Slightly flatten cookies using a fork and bake for 15 minutes at 350. You want them to be firm and just starting to get a golden brown hue to them. Once cool, store in an airtight container. 

Taco "Meat"

Here's a great alternative to using the prepared soy based "ground beef" products. 

You will need: 

1 cup walnut halves

8 medium mushrooms

1 small onion

2 tbsp oil (I used grape seed)

1/4 to 1/2 tsp salt (depending on your palate)

1/2 tsp chili powder

1/2 tsp garlic powder

1/2 tsp ground cumin

1/4 tsp smoked sweet paprika

1 tsp onion powder

1 tsp Italian seasoning (I used clubhouse)

1/4 cup water (more or less)

1/4 tsp cayenne (optional)

Grind walnuts in food processor until they look like coarse bread crumbs. Set aside in a bowl. 

Next, roughly chop onion and quarter the mushrooms and add to food processor. Chop until they are roughly the same consistency as the walnuts. 

In a pan, heat the 2 tbsp of oil on medium high, and add the onion and mushroom mixture. Basically you want to cook the water out of the mushrooms since they contain so much and you don't want a soggy "meat". Cook for a few minutes, stirring occasionally, and then add the walnuts. Add in the rest of the ingredients, with the exception of the water. You may not need the full amount or you may need more, depending on how dry your mix is. Add it a bit at a time until you have a moist, but not soggy mixture. Cook until you start to get a nice brown crust forming on the bits of walnut onion and mushroom. 

Now add it to taco or burrito shells and add your favorite toppings! :) I topped with lettuce, tomato, and my new favourite sauce which is vegenaise and salsa mixed together :)

Homemade Ice Pack

I've seen quite a few "recipes" if you will, on how to make a homemade icepack, and most call for 2 cups of water and 1 cup of rubbing alcohol. I added a bit more water to mine because it wasn't really freezing. Maybe my rubbing alcohol was stronger than normal.... Not sure.  I also added a couple drops of blue food colouring. A great way to get rid of it, as I will never use it for actual food after discovering how bad it is! Just wanted to share :) 

You will need:

1 cup rubbing alcohol

2-3 cups water

3-4 drops blue food colouring (optional)

2 large ziplock bags

Mix all ingredients in one ziplock bag. Push all the air out and seal (don't suck it out... haha... the fumes are strong!). Then place inside the second bag (just in case it leaks). Place in freezer for a few hours. If it doesn't seem to be freezing at all, just add a little more water. If its freezing too much, add more rubbing alcohol. 

Giving my couch new life!

It's no secret that my couch needed a good cleaning.. lol. We have had it for 4 years, and it has been through a lot, especially with 2 toddlers!  Wiping it with a microfiber cloth and water was working for awhile, but it lost it's touch.  I found some helpful hints online and tried them out, and they worked great! I don't have complete before and after pics, as I wasn't planning on blogging about it, but I have a couple. I also used some old pillows, took the stuffing out, and used it to get rid of some of the sagging in the back of the couch. Who knew that there were handy little zippers hiding underneath that would allow you to do this?? Lol. Oh how I love the internet! 

I used some rubbing alcohol, an empty spray bottle, a stiff bristle brush (kinda like this one),  baby wipes (I used Kirkland brand), and a blow dryer. The method I used was putting the rubbing alcohol in the spray bottle, spraying/saturating couch (small sections at a time... I did a square or 2 at a time on my couch), giving it a good scrub with the brush. and the a good scrub/wipe with the baby wipes (you will go through quite a few!). You will see the dirt come off on the wipes. Somehow the rubbing alcohol helps lift the stains and also helps get rid of old water marks. You can then blow dry they area. You probably don't have to blow dry, but it dries faster, and also allows you to see if you missed anything right away. You should do a little test in an inconspicuous area just to make sure it won't affect the color. My couch is fairly light, so there were no issues. I used this method on my entire couch, but it will also work as a spot treatment in the future :) Happy cleaning!! 

The below pic is the "before". The left side has been cleaned and stuffed with extra pillow stuffing, the right side has not:

After stuffing and cleaning:

Before cleaning:

After cleaning:

Cherry Delight

I've made this a couple of times and I love it! So yummy and so simple! The picture isn't the greatest, but I promise it tastes really good! I should have scooped it with and ice cream scoop or garnished it with a mint leaf to make it look nicer, but I just wanted to eat it! Lol. 

You will need: 

3 cups frozen, pitted cherries

1/2 cup non dairy milk (I used unsweetened soy)

2 Tbsp pure maple syrup

1/2 tsp almond extract

3 Tbsp non dairy chocolate chips (optional)

I used the vitamix to make this, as the tamper comes in handy, but a food processor would work well too. I don't think a regular blender would work too well though. 

Combine the cherries, milk, almond extract and maple syrup in vitamix or food processor and blend until smooth. Add chocolate chips in last and blend just long enough to chop them up a bit so that you have little chocolate pieces in your mixture. Spoon into bowls and enjoy! Makes 2-4 servings, depending on how much you want! :) 

Thai Coconut Soup- My Way

I've been wanting to make Thai coconut soup for a very long time, but I never seem to have all the ingredients on hand at the same time. Today was no exception, but I was closer than I'd ever been to having everything that I needed, so I figured "Why not??!!"... haha. I didn't have red curry paste or bamboo shoots, but I was confident I could make it work without those ingredients... well semi confident... Lol. I know the peas aren't a usual component, but I wanted to add some extra nutrition and a little color, and I think they went quite well in the soup :) 

1 can coconut milk

1 cup veggie stock

2 small/med tomatoes, roughly chopped

2 tsp sriracha (or more if you like more spice)

1/2 tsp salt

1/2 tsp yellow curry powder

2 tbsp coconut oil 

1 tsp minced garlic

1 tsp minced/grated ginger

1/2 cup finely chopped onion

1 cup julienne sliced carrots 

6 mushrooms halved and finely sliced ( abiout 2 cups)

10 baby corn, sliced into rounds

3/4 cup thinly sliced red pepper

1/2 cup fresh or frozen peas
1.5 cups bean sprouts

5" piece of lemon grass roughly chopped
3 kaffir lime leaves, sliced

Cheese cloth (optional)

Fresh chopped cilantro to garnish

In a high speed blender combine coconut milk, veggie stock, tomatoes, sriracha, salt and curry powder. Blend on high until smooth. Set aside.
Place large pot on stove on medium heat. Add coconut oil and once heated, add onion. Cook for a couple minutes and add garlic and ginger. Pour the contents from the blender into the pot and add the rest of the vegetables. Place lemongrass and kaffir lime leaves in the cheese cloth and tie closed so that they can't get loose. You don't have to do this, but it makes it easier to remove them. Let simmer for about 10 minutes, or until carrots are tender. Remove cheescloth pouch. Ladle into bowls and serve with fresh chopped cilantro on top.

Pulled BBQ Seitan Sliders

I had a big piece seitan left over in my fridge from making a double batch, and I had a hankering for some "pulled" seitan... Even though I've never had pulled pork... Lol. My back has been super bad lately and I can't do a whole lot, so I've been thinking up a lot of recipes! I can still cook though, and Jeremy has been nice enough to clean up after me for the most part, so that helps :) I topped each slider with some sriracha sauce, which I think is a must to add a little kick and some contrast in flavor! I made my own buns and BBQ sauce, but you could make this recipe a lot simpler by using your favorite store bought varieties! Bon appetite!

For the seitan I used Chef Chloe's basic seitan recipe. I've made seitan many times, but this was by far the simplest and the best (boiled variety)! It was nice and dense and not spongy! 

You will need:

1 1/3 cup vital wheat gluten

1 cup water (I used just under 1 cup)

4 cups veggie stock

1/4 cup soy sauce (I used braggs all purpose seasoning)

Combine wheat gluten and water and knead for 3 to 5 minutes. This is definitely tough, but I think it adds to the texture the more you knead it. In the mean time, bring the veggie stock and soy sauce to a boil in a medium saucepan. Cut the ball of seitan in half and place in the saucepan. Reduce to low and simmer for 30 min. Remove the seitan from the saucepan and let cool. 

For the buns you will need: 

2 cups all purpose flour

1 envelope of fleishmans rapid rise yeast (8 grams).

2 tablespoons raw cane sugar

1/2 teaspoon salt

1/2 cup unsweetened soy or almond milk

1/4 cup water

2 tablespoons vegan margarine

Heat water, milk, and margarine in a saucepan until it is very warm (between 100 and 110 Degrees). Combine yeast, sugar, salt and half the flour in a bowl. Add in the warm liquid and stir vigorously for a few minutes. Add in the rest of the flour a bit at a time until a dough is formed (you may need slightly more or less that the 2 cups). Let rest for 10 minutes, and then knead for about 8 minutes until you have a nice smooth dough. Divide into 10 equal balls and place in an 8" round pan that has been greased and floured. Bake at 375 for 18 to 20 minutes. 

Pineapple BBQ sauce

3/4 cups pineapple tidbits (fresh if possible!)

1/2 cup ketchup

1/4 cup agave 

1/4 cup white vinegar

2 Tbsp raw sugar

1/2 tsp onion powder 

1/2 tsp garlic powder

1/2 tsp sea salt

1/2 Tbsp blackstrap molasses

A couple dashes of liquid smoke

Combine ingredients in a high speed blender and purée until smooth. Transfer to a saucepan and bring to a boil. Reduce heat and let simmer for 10 to 15 minutes, stirring occasionly, allowing it to thicken slightly and deepen in color (it will be a strange light color to begin with but don't be scared!). 

And now to put it all together!!

You will need:

1/2 cup of thinly sliced onion

2 tablespoons of oil (I used grapeseed).

Vegan margarine 

Garlic powder

Sriracha hot sauce

Thinly slice the seitan and then either rip it or slice it into thin strips. 

Heat the 2 tablespoons of oil in a frying pan. Add in the seitan and onions. Fry on medium-high heat for a few minutes into a little color shows on the seitan. Remove from heat and place in a baking dish with the whole recipe of BBQ sauce above, or about 1.5 cups of your favourite store bought brand. Bake at 350 for about 20 minutes. 

Take your buns, slice in half and spread with vegan margarine and garlic powder. Place them margarine side down in a hot frying pan and cook until light golden brown. Place a generous amount of the BBQ seitan on each bun and top with sriracha hot sauce (I highly recommend this!). Serve with coleslaw or any other side that you desire! Whew! That was a lot of typing! I hope you enjoy this recipe :) 

Coconut "Fudge"

I was in the mood for something sweet tonight, but didn't want to put a lot if effort into it! Haha... This is what I came up with! 

You will need: 

3/4 cup dairy free chocolate chips

1/2 cup unrefined coconut oil

1/2 cup icing sugar

1 tsp pure vanilla extract

1/2 cup shredded unsweetened coconut

Put the coconut oil chocolate chips in saucepan and melt on medium heat. Add in vanilla extract and stir for a minute more. Remove from hear and stir in coconut and icing sugar. Line a bread pan with parchment or wax paper and pour mixture in. Place in fridge (or freezer if you are in a hurry) and let it set. An hour for the freezer and 4 or more in the fridge. Store in the fridge if the weather is warm, or at room temp if its fairly cool. 

Perogies!

Perogies have been a favourite of mine ever since I was just a little girl. My grandma made THE best perogies with tons of butter, and I would always look forward to eating dinner at her house :) I wanted to make a vegan version, and though they may or may not be quite as good (this I may never know), they are definitely super delicious!  You can pretty much add whatever you want to the filling, this is just one of my recipes. Fresh dill is one of my favorites! Even just plain potato are great. Use your imagination! The sky's the limit :)

You will need:

Dough:

3 cups all purpose flour

3/4 tsp salt

1/4 cup oil (i used grape seed)

1 cup water (room temp) 

Combine ingredients and knead dough until a smooth ball firms. Add more water, a tbsp at a time, if dough seems dry. You want it to be smooth and elastic, but not sticky. Place in covered container and let rest for 20 to 30 min. If at any time during the rolling process your dough seems tough (especially when rolling scraps etc), just let the dough rest (covered ) for 10 minutes or so.

In the meantime you can work on the filling. 

You will need:

6 russet potatoes, peeled and cut into chunks 

2 tsp salt 

Bring to a boil and gently boil with the 2 tsp salt for 15 min or until potatoes are tender. Place in bowl and mash with the ingredients below.

1 tsp salt

3/4 tsp onion powder

1/4 to 1/2 tsp liquid smoke

1/3 cup vegan margarine

1 tbsp water or almond milk (unsweetened). 

Add salt, liquid smoke, onion powder margarine and water to potatoes and mix with an electric mixer until smooth. 

Next you will need: 

1 large onion, diced (sweet yellow if possible)

2 tbsp grapeseed oil

Heat oil in pan, add onion and cook on low/medium heat for about 30 min or until onions have caramelized. Place in bowl with mashed potatoes.

Next you will need: 

8 slices veggie ham

Lightly fry veggie ham for added texture. About 45 seconds to 1 min per side on medium heat. Chop into small pieces and add to bowl with potato and onion.

Now:

Fold in veggie ham and caramelized onions into your potato mixture with a spoon. Add more water or margarine in the mixture seems dry. 

Next: 

Roll dough out until it is about 1/16 to 1/8 of an inch thick. 

Cut dough out into 3.5 inch circles and place about 1/2 to 1 Tablespoon of filling in the middle of each circle.

Pick up each perogy as pictured below, and pinch together (pinch hard), and go back and forth about 3 or 4 times.

You basically want to meld the 2 pieces of dough back into one so that there will be no openings for water to get in when you cook the perogy. Your finished perogy should look something like this:

To cook perogies, bring salted water to a gentle boil and cook for 3 to 4 minutes. If desired, transfer to a frying pan and sauté with vegan margarine and onions. 

If you want to freeze your perogies, place on a parchment lined cookie sheet and place on the freezer for about 30 minutes. Then transfer to an airtight container or freezer bag and store in the freezer. To cook frozen perogies, bring salted water to a gentle boil and cook for about 7 minutes. 

Carrot Muffins with a Creamy Cashew and Toasted Coconut Top

I wanted to make some muffins today for our Father's Day picnic, and my mom mentioned that she would like carrot cake muffins, so that's what I made! :)

I didn't have any plain Toffuti better than cream cheese, so I though that I'd try using cashews in the icing. It took a little bit of work using the vitamix to purée the cashews, just because of the small amount I was using, but in the end the icing turned out great! Doesn't taste like cream cheese icing, but it has a great flavor that goes well with the muffin. 

                      

Preheat oven to 400 and grease or line a  12 muffin tin. 

Muffins 

You will need : 

1 Cup sprouted wheat flour

1 cup white flour

1 tbsp baking powder

1/2 tsp salt

1/2 cup raisins

1/2 cup shredded coconut 

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp allspice

1 cup shredded carrot

1.5 tsp vanilla

1/2 cup oil (I used grape seed)

1 chia egg (1 Tbsp ground chia, 4 tbsp warm water)

1 cup water

1 cup coconut sugar (you could sub this with raw or regular sugar if you don't have it).

Mix the chia egg, set aside.

Combine all dry ingredients in a large bowl (except sugar), along with raisins, carrots and coconut. In a smaller bowl combine oil, vanilla, water, coconut sugar 

and chia "egg" mixture. Add the wet ingredients to the dry and combine. do not over mix. Divide evenly amoung muffin tins and bake at 400 for 15 minutes if until a knife is inserted and comes out clean. 

Icing

1/2 cup raw cashews

3 tbsp vegan margarine

1 tsp vanilla

3 tbsp plain soymilk

1.5 cups icing sugar

1/2 cup toasted (unsweetened) coconut

Purée cashews, vanilla, margarine and soymilk in a high speed blender, food processor or vitamix until smooth. Transfer to a bowl. Sift icing sugar into the cashew mixture. It won't be a fluffy icing, more like a cross between a glaze and an icing. Spread icing on to cooled muffins and then dip each muffin into toasted coconut. Makes 12 muffins. Enjoy! 

My New Favorite Breakfast

Nothing fancy or new, and no real measurements in the recipe, but it's my new fave for breakfast or a snack, so I just wanted to share! :) 

Take half an avocado, mash it in a bowl with about 1.5 tsp coconut oil, a pinch of salt, a sprinkle of garlic powder and a few  crushed red chili flakes. Spread it on toast, and voila! Simple and delicious :) Enjoy!! 

Dinner Tonight

Tonight I had some roasted poblano peppers in the fridge that I needed to use, some corn tortillas that I had made a couple days a go and needed to use, a few avocados that were on their way to being overripe. My original plan was to make some sort of tacos with the corn tortillas that I had made, but they weren't co-operating and kept breaking when I folded them. Another part of my plan was to make a sauce with the roasted poblano peppers. That part of the plan worked out well, and I will post the recipe below. I ended up making a "taco beef" type mixture using walnuts, onion, mushrooms, with a homemade taco seasoning, a roasted poblano and cilantro cream sauce, rice, guacamole, fried strips of the corn tortillas and salad... lol. I made a wrap with a store bought flour tortilla, rice, poblano sauce, "taco beef", guacamole, salad (greens, lettuce, cucumber mostly), and salsa. My mom and hubby made a taco salad type dish using the strips of fried corn tortillas, salad mix, "taco beef", guacamole, rice and poblano sauce. So everything worked out in the end even though it was a hot mess until the very end!! haha. And we have lots of fried corn tortilla strips left over for snacking! :)

Roasted Poblano and Cilantro Cream Sauce

Roasted Poblano and Cilantro Cream sauce

You will need:

1/4 cup raw cashews
1/2 tsp sea salt
1/2 tsp cumin
1/4 cup fresh cilantro, roughly chopped
2 roasted Poblano peppers peeled and seeded* (See roasting instructions below)
1/3 cup water


Combine all ingredients in a high speed blender and blend until smooth. Simple as that!

*To roast poblano peppers, heat oven to 425 degrees. Rub peppers with olive oil. Place on cookie sheet and roast for approximately 30 minutes, turning every 10 minutes, until they are softened and turning blackish. Remove from oven and place in a container, cover and let sit for 30 min. Once they have sat for 30 min,  peel and dicard peel, seeds and stem. Store the skinned pepper in an airtight container in the fridge until ready to use (for 2-4 days max I'd say).

Taco "Beef" Mixture

You will need:

8 large mushrooms, halved
1 cup roughly chopped onion
1 cup walnut halves
Homemade Taco Seasoning (one batch, you may want to decrease the salt slightly).
1 Tbsp oil (I used grapeseed)

Place onion, mushroom and walnuts in food processor. Pulse until you get a crumbly type mixture... not too fine, you don't want it pasty, but not too chunky, and you don't want to be getting big pieces of walnut. I don't have a picture, but next time I make it I will take one for sure!! Next, heat oil in a frying pan and add the the walnut mixture. Sprinkle in seasoning and fry on medium high until the moisture and left the mushrooms, and it is getting a nice brown crust on it. Now it's ready for whatever you want to use it on! Tacos, burritos, nachos... your choice!

This was my wrap. I know it doesn't look like much, but it was tasty! I layered rice, Poblano Sauce, salad (greens lettuce, cucumber), Taco "Beef", guacamole, and salsa.

Broccoli and Cheeze Rice Casserole

One of my favorite foods when I was vegetarian was those packaged "broccoli and cheese" rice side dishes. Except it was my main meal and I ate the whole package.... haha. Anyways, today I decided to attempt a vegan version of this dish. I used the sauce in this recipe I LOVE from Kid Tested Firefighter Approved... well a version of the sauce anyways. .. with just a few tweaks to fit this recipe. I love that sauce so much I could drink it! Lol! Anyways, dinner is in the oven so I had better make this snappy!!

Preheat oven to 350 degrees. Cook approx 2.5 cups of rice. I used 4.5 cups of cooked rice in the recipe.

You will need:

4.5 cups cooked rice (I used brown sprouted rice)
4 cups broccoli florets

1/4 cup cashews (soaked for a couple hours if you don't have a vitamix or similar)
2/3 cups unsweetened almond milk
1/2 cup water
1 tsp onion powder
2 tsp sea salt
1/2 tsp garlic powder
1 roasted red pepper
2 tsp arrowroot powder or cornstarch
1/2 tsp lemon juice
1/4 tsp black pepper

Combine all ingredients except broccoli and rice in a vitamix or blender and puree until smooth.
Place rice and broccoli in a casserole dish and pour sauce mix over top and mix together with a spoon.
Cover and bake at 350 for 35-40 min or until broccoli is tender.

"Healthier Than Average" Chocolate Chip Cookies

But they still taste like regular chocolate chip cookies! :) Now these aren't healthy by any means, just healthier... haha. You could probably replace some of the oil/margarine with applesauce, it will just result in a softer cookie. What I've done is replaced some of the white flour with sprouted whole grain flour, replaced some of the sugar with stevia (but not enough to be detectable), cut the amount of chocolate chips by half, and replaced half of the margarine with grapeseed oil. I also used ground chia and water as the "egg" in place of the egg replacer powder. This of course adds some extra fiber, omega 3's, and other great nutrients! :) You could add some chopped walnut or raisins, or both to this recipe if you'd like as well! My recipe is based on this recipe  from About.com

You will need:

1 cup sprouted organic spelt flour
1 1/4 cups all purpose organic flour
1 tsp fine sea salt
1 tsp baking soda
1/2 cup raw sugar
1/2 cup coconut sugar
40 drops stevia
1/2 cup grapeseed oil
1/2 cup vegan margarine
1 tsp vanilla
2 Tbsp groung chia seeds
4 Tbsp warm water
3/4 cup vegan chocolate chips

Preheat oven to 350. Grease 2 large cookie sheets or line with parchment or a silpat mat.
Mix the ground chia seeds and the warm water in a small dish and set aside. In a large mixing bowl, mix together the flours, sea salt, baking powder. In another bowl, beat together the oil, margarine, sugars, vanilla, stevia and chia mixture. Add the wet mixture to the dry mixture, and add in the chocolate chips. Mix until all ingredients are combined. Roll into balls, about 1.5 inches in diameter and place on cookie sheet (should make about 28-30). Gently press down to flatten (to about 1/2 inch thick). Bake at 350 for about 15 minutes. Remove from oven and let cool. Store in an airtight container. They should last for 5-7 days, but chances are they will get gobbled up before then!