Oatmeal cookies haven’t always been my favorite, but since going vegan, they quickly became my hero cookie. These are chewy, but hold together well and can be made into massive chunks of glory, or kept small and bite sized. I love to eat them for breakfast and feed them to Justin in between meals to shut him up. Bottom line, it’s always good to have some emergency oatmeal cookies lying around.
Like I have mentioned before, I get so sick of oatmeal. Even though I recently discovered an awesome and flavorful brand, I still get bored with it. I figured I would try and brew up some brown rice in my crock pot with a random apple I had lying around. It came together to form a super soft, fluffy satisfying breakfast dish. You can add anything else you’d like, too. I plan on adding some pecans and bananas next time. This brown rice is super nutritious, and it keeps you completely full until lunch time rolls around. I apologize for forgetting to take a picture, so you’ll just have to look at my cat’s instead :
I made about 30 of these last night. I gave Justin the choice between chocolate or ginger cookies.. even though I knew he’d choose ginger hands down. I then remembered I had some cute little cookie cutters from halloween last year. They worked beautifully with this dough. It’s firm and doesn’t spread while baking hardly at all. Justin loved them, and even though I wanted the chocolate ones, I ended up being happy in the end.
I very rarely ‘cook’ something for breakfast. Usually it’s just oatmeal or fruit and granola, or a little of both if I’m feeling nice. Today I woke up and actually wanted to cook something that we could enjoy for a nice brunch. This is what happened ..
This is a good dinner to make when you have the dreadful take out cravings that come every once in a while.. or if you just really want some orange tofu to go with some of your stray veggies that you bought and haven’t used. That’s why this recipe stuck around, anything goes. Broccoli, squash, cauliflower, peas, kale.. it’s endless.