Christina's Chocolate Chip Cookies

 The proportions depend largely on the type of oven you're using along with other factors, but I've found that at least for chocolate chip cookies 1:1 is the best ratio.  Some people do vegan cookies with canola oil, which I don't like as much because they tend to fall apart.  But a more cost effective way to do might be with canola oil, and I don't know much about it.  I will say this recipe filled the house up with an awesome smell, and once I opened the container, everyone knew they were there.  But enough chit chat.  Let's get to the recipe.

Vegan Chocolate Chip Cookies Recipe 

Ingredients
2 cups flour
1 cup white sugar
1 cup brown sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
dash of cinnamon (just a dash)
1 cup of vegan butter (if you're in Korea, try Nuttlex or Better than Butter)
2 cups bittersweet chocolate chips

Directions:

In a large mixing bowl, combine the flour, white sugar and brown sugar, salt, baking soda, baking powder and cinnamon.  Stir together until mixed well.

Next, add the vegan butter and the vanilla.  With an electric mixer, mix the wet ingredients with the dry ingredients.  The dough should be slightly moist and a little piecy (If it's really oily then add more flour).  Then, mix in your chocolate chips.  If you have the time, refrigerate for one hour and try to do some writing (or play with your cats). If you don't have time, freeze for 15 minutes.  This will make the dough more consistent.

Preheat your oven to 350 degrees F or (175 C).  Then, cover your cookie sheets with a large piece of parchment paper and drop your dough into balls on the sheets.  

Place in oven and bake for about 8 to 10 minutes.  The cookies should have a light brown shade to them.  Let them rest for a few minutes.  They'll harden up a bit.  

Finally, scoop them out with a spatula and enjoy!  I like them with a glass of soy milk.  But do your thing.

Photo by Claire Harris 

Mikey's Bruschetthai

For the September potluck, I wanted to make something that was light and refreshing, but I didn't want to phone it in with just some boring salad. Also, I was strapped for time, so I needed something quick and easy to assemble. Thus, the Thai Bruschetta was born.

Thai Bruschetta Recipe 

You'll need:

• One baguette, thinly sliced
• 4 ripe tomatoes
• 10 sprigs fresh cilantro
• 3 tablespoons extra virgin olive oil
• 2 tablespoons Sriracha chili sauce (no substitutions!)
• fresh-ground black or white pepper
• salt
• lime juice

First, combine the olive oil and Sriracha sauce in a bowl. It's rather difficult to get the two to combine, but enough rigorous stirring should do the job. With a spoon (or ideally a brush), liberally apply the sauce mixture to the tops of the baguette slices. The bread should absorb most of the sauce, which will give it a spicy kick. In a toaster oven, heat the slices (sauce-side up) until lightly golden brown and crispy. On to the toppings! After removing the seeds and extra juice from the core, finely chop the tomatoes. Next, discard all the stems from the cilantro, and chiffonade the leaves, making little green ribbons that look rather awesome. Combine the tomatoes and cilantro, and squeeze a small amount of lime juice onto them. A pinch of salt will bring out the flavor of the tomatoes. Apply the topping to the toast slices, and finish with a couple grinds from the pepper mill. You can serve at room temperature, or wait to toast the bread just before serving. Present the bruschet-thai on a neat-looking plate. Enjoy!

Photo by Claire Harris 

Jess's Fig and Walnut Salad

Fig and Walnut Salad with Plum Vinaigrette Recipe 

for the salad...

a variety of fresh greens (i used green leaf lettuce, celery leaf, and chicory, but Korea has lots of fun, tasty greens so try some new ones!)
two small plums
a few fresh, plump figs (found at traditional markets, but get them fast because the season is almost over!)
a generous handful of walnuts
a handful of pumpkin seeds
a handful of fresh basil

for the vinaigrette...

i make a big batch of dressing and save the what's leftover in the fridge for later in the week.

half cup of olive oil
half cup of brown rice vinegar
a teaspoon ground cinnamon
two teaspoons Korean plum (매실) syrup. there are many sweet syrups used in Korea to make traditional teas. or you can use sugar instead.
a pinch of salt and fresh ground black pepper

shake the dressing ingredients together in a bottle (i re-use mini soy milk bottles and they work perfectly). adjust the flavors to taste.

wash the greens well, roughly chop and arrange on a plate. wash the plums, cut into thin, bite-sized pieces and layer over the greens. wash the figs, chop off stems, quarter and add to the plate. toast the walnuts and pumpkin seeds for just a few minutes, tossing them often so they brown evenly. sprinkle over the salad. finish with a sprinkling of fresh basil and a drizzle of plum vinaigrette.

Photo by Jessica Mitchell Perlaza

Ohudy's Muhammara

Muhammara recipe (Armenian hummus)

6 roasted red peppers
1/3 cup of walnuts (roasted if you like, but I don’t think it really does anything)
3 garlic cloves chopped
1 tablespoon of lemon juice
1 teaspoon of ground cumin 
2-4 teaspoons of reduced pomegranate juice (I usually have a pomegranate juiced and then reduce it in a pot and save the rest in a jar for later use)
Chili flakes
3/4 cup of olive oil
Salt to taste (I don’t really use it though)

1. once you’ve roasted your red peppers, you need to seed them if you haven’t already prior to roasting.
2. Place everything in a blender except the olive oil. It’s best to place the walnuts in first.

3. Blend with some olive oil at first and keep adding olive oil while blending until you reach a consistency that you’d like, preferably not runny. 


Probably my favorite hummus because it goes with ANYTHING. Hope you guys enjoy it!