tag:blogger.com,1999:blog-4213541633682314642024-03-05T11:51:17.223-08:00The Inspired CookieThe Inspired Cookiehttp://www.blogger.com/profile/14017820123522053658noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-421354163368231464.post-71946078112653982152010-04-27T16:44:00.001-07:002010-04-27T16:49:00.676-07:00BROWNIES!!!!Not sure if you know about them yet, but our Chocolate Chunk Brownie is taking the SF area by storm! The first week out we went threw 1,000 of them! Take a look:<div><a href="http://www.theinspiredcookie.com/Brownie--BLISS_p_47.html">http://www.theinspiredcookie.com/Brownie--BLISS_p_47.html</a></div><div><br /></div>The Inspired Cookiehttp://www.blogger.com/profile/01828478958732538064noreply@blogger.com0tag:blogger.com,1999:blog-421354163368231464.post-44622641764500091872010-03-27T21:20:00.000-07:002010-03-27T21:27:55.819-07:00simple and refreshing sideMinty greens are a phenomenal side dish for spring or any time really!<br /><div>Minty Green Beans</div><div>H E R E ’ S A V ER SAT I L E S I DE FOR EVERYONE T O</div><div>ENJOY. I T WORKS ANY T IME O F THE Y EAR.</div><div>1 pound frozen or fresh green beans</div><div>2 Tbls olive oil</div><div>2 tsp mint flakes</div><div>1 tsp garlic powder</div><div>Salt to taste</div><div>Steam and drain the green beans.</div><div>Sprinkle in mint flakes, garlic</div><div>powder and salt. Add olive oil and</div><div>mix together. For a warm dish serve immediately. You can also serve</div><div>this as a cool, refreshing dish by simply refrigerating it for an hour before</div><div>serving.</div><div>Tips:</div><div> Onion powder can be substituted for the garlic powder.</div><div> If you have the time and inclination, you could sauté a small diced onion</div><div>and add that to the green beans.</div>The Inspired Cookiehttp://www.blogger.com/profile/01828478958732538064noreply@blogger.com0tag:blogger.com,1999:blog-421354163368231464.post-11279520954094580902010-02-18T14:40:00.000-08:002010-02-18T14:48:43.744-08:00Wow your family tonight...with an easy but incredibly tasty Porta Puttanesca<div>I traveled all over the east coast and found recipes from wonderful restaurants that were vegan and gluten free. Here is one of my favorites:</div><div><br /></div><div>Porta Puttanesca</div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">PROVIDED BY ANTIPASTO’ S RESTORANTE ,</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">CLIFTON PARK, NY </span></span></div><div>2 medium Portabella mushrooms, sliced 1/8 ” thick</div><div>12 oz marinara sauce</div><div>4 oz marsala wine (use wine you'd drink!!)</div><div>4 oz vegetable stock</div><div>1 - 9 oz. can artichokes, chopped</div><div>2 Tbsp capers</div><div>1 lb pasta of your choice, cooked ( I use Tinkyada Brown Rice </div><div>Fettuccine for this <a href="http://www.tinkyada.com/">http://www.tinkyada.com/</a>)</div><div>In a non-stick pan on high heat, combine mushrooms, Marsala, stock,</div><div>and artichokes. Bring to a boil. Add the marinara sauce and simmer</div><div>for 10 minutes or until the sauce is no longer soupy. Pour on top of</div><div>your favorite pasta and toss. Garnish with capers.</div><div>ENJOY!</div>The Inspired Cookiehttp://www.blogger.com/profile/01828478958732538064noreply@blogger.com0tag:blogger.com,1999:blog-421354163368231464.post-64388032119691096252010-02-16T04:18:00.000-08:002010-02-16T04:22:32.672-08:00HummusI've been making Hummus all month long and decided I needed to share one of my favorite recipes from my book "The Beginners' Vegan Guide".. Enjoy!!<div><div>Hummus</div><div>PROVI D E D B Y T H E O RCHARD RE S TAURA N T ,</div><div>F R EDE R ICK, MD ( P A G E 2 8 )</div><div>3 cups chick peas, cooked and drained</div><div>¼ cup tahini</div><div>¼ cup extra virgin olive oil</div><div>¼ cup fresh lemon juice</div><div>2 tsp chopped fresh garlic</div><div>2 tsp chopped fresh dill</div><div>1 tsp ground cumin</div><div>dash cayenne pepper (optional)</div><div>salt to taste</div><div>In a food processor, mix all ingredients together until smooth. Use a</div><div>rubber spatula to remove and place in a serving dish. For dipping or</div><div>topping, use fresh carrot sticks, celery slices, green, red, or yellow bell</div><div>pepper wedges, tomato, cucumber or avocado slices, along with pita</div><div>triangles. You can also spread hummus over slices of homemade rolls</div><div>and top with veggies!</div><div>To keep fresh at least 3-5 days, just cover and refrigerate.</div><div>Tip:</div><div> If you desire a smoother consistency you can add 1 Tbls of extra oil,</div><div>and/or up to 2 Tbls of water.</div></div>The Inspired Cookiehttp://www.blogger.com/profile/01828478958732538064noreply@blogger.com0tag:blogger.com,1999:blog-421354163368231464.post-23678694280178085372010-01-29T16:08:00.000-08:002010-01-29T16:13:41.200-08:00Support Local Community: The Inspired Cookie @ Ike's Place<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjwT7lt2W9dsgBV0vO7KvSbU2FUeJrNXJMum9XR4iuBkMqmBXzXa12uPLpV885l-zQ_-x2UZPh4MO8UJ-t-b23cqccu79sooQA_b19ezlv8bvGao6hWmNsV57uSnSJ3dFyQ5oPmBhgfEs/s1600-h/feb_sf_vegan_bakesale_v3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 247px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjwT7lt2W9dsgBV0vO7KvSbU2FUeJrNXJMum9XR4iuBkMqmBXzXa12uPLpV885l-zQ_-x2UZPh4MO8UJ-t-b23cqccu79sooQA_b19ezlv8bvGao6hWmNsV57uSnSJ3dFyQ5oPmBhgfEs/s320/feb_sf_vegan_bakesale_v3.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5432318898092687218" /></a>The Inspired Cookiehttp://www.blogger.com/profile/14017820123522053658noreply@blogger.com0tag:blogger.com,1999:blog-421354163368231464.post-17066453435189573742010-01-05T14:54:00.001-08:002010-01-05T15:00:50.901-08:00The Inspired Cookie's Heading to the East BayCome join us this Saturday, January 9th, as we venture across the bay to share our gluten-free, vegan deliciousness with our friends in Oakland!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsgosCN5kY_AeWGrk05Ke_3juWLQ6ITIG5SvNCg8von7LeLB9-8JGbQG1c92PbYUymw9ZrpWUpVQ0hUw_Sa7GBzEzV8tCFszCnmxrd310EEY69GdAfoDoJ5u6QaM1q4f0M4zm2iPZfkbM/s1600-h/East-Bay-Vegan-Bakesale.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 276px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsgosCN5kY_AeWGrk05Ke_3juWLQ6ITIG5SvNCg8von7LeLB9-8JGbQG1c92PbYUymw9ZrpWUpVQ0hUw_Sa7GBzEzV8tCFszCnmxrd310EEY69GdAfoDoJ5u6QaM1q4f0M4zm2iPZfkbM/s400/East-Bay-Vegan-Bakesale.jpg" alt="" id="BLOGGER_PHOTO_ID_5423393165478061666" border="0" /></a><br /><br />You can find us at the <a href="http://twitter.com/ebveganbakesale" target="_blank">East Bay Vegan Bakesale</a> out in front of the <a href="http://www.issuesshop.com/" target="_blank">Issues</a> magazine shop at 20 Glen Avenue (at Piedmont Avenue, right around the corner from Peets!) from 11 a.m. to 4 p.m. We'd love to meet our fellow supporters, meet new ones, and let you discover how vegan, gluten-free cookies don't have to taste like cardboard.<br /><br />Proceeds from the bakesale benefit the school garden program at Oakland's Laurel Elementary School as well as BAD RAP pit bull rescue.The Inspired Cookiehttp://www.blogger.com/profile/14017820123522053658noreply@blogger.com0tag:blogger.com,1999:blog-421354163368231464.post-76907213752349041692009-12-28T07:50:00.000-08:002009-12-28T07:55:36.686-08:00New Years!<span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: medium;">So this blog is about to turn into an amazing factually fun and entertaining, dear-diary kind of platform! Really my only resolution this year is to make The Inspired Cookie connected to everyone! So starting January 1st, the blogs will start, the recipes, the experiments, the guest writers, the Zen of cookie making will be discussed in full! Please post and leave me ideas on what you'd like to read about or what you'd like to see more of. So have a great holiday and I can't wait to get started! Happy New Year!!</span></span>The Inspired Cookiehttp://www.blogger.com/profile/14017820123522053658noreply@blogger.com0tag:blogger.com,1999:blog-421354163368231464.post-31547519478509900602009-08-11T17:00:00.001-07:002009-08-12T01:02:24.116-07:00Easy & Quick end of summer saladI eat this salad all year long but generally make it for others around the end of summer <span class="blsp-spelling-error" id="SPELLING_ERROR_0">begining</span> of fall. It's so simple and EXTREMELY delicious! <div>(for 2) Ingredients: </div><div>3 garnet yams</div><div>olive oil</div><div>salt</div><div>pepper</div><div>garlic powder</div><div>onion powder</div><div>cinnamon</div><div>Favorite Vegan hard cheese (cubed and preferably <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">mozzarella</span> or pepper jack)</div><div><span class="blsp-spelling-error" id="SPELLING_ERROR_2">Organicville</span> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">Tarragon</span> Dijon Dressing</div><div>Baby greens of choice.</div><div><br /></div><div>In an roasting pan, place chopped yams cover in olive oil, stir well, add all the seasoning generously. Roast on 400 for 25-30 <span class="blsp-spelling-error" id="SPELLING_ERROR_4">mins</span> till the center is soft (test with a toothpick or fork)</div><div>Remove from oven.</div><div>Fill your plate/bowl with baby spring mix of choice add the cubed cheese & dressing to your liking and top with the cooked garnet yams. </div><div><span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">Ridiculously</span> easy, surprisingly <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">Delicious</span>!</div><div>Enjoy!</div><div><br /></div><div><br /></div>The Inspired Cookiehttp://www.blogger.com/profile/14017820123522053658noreply@blogger.com0tag:blogger.com,1999:blog-421354163368231464.post-22454718573123426692009-06-24T13:53:00.000-07:002009-06-24T13:54:05.812-07:00Look Look, we're on VegNews!!<span class="Apple-style-span" style="font-family: 'times new roman'; font-size: 1px; "><div class="defaultBox2" style="margin-top: 8px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; height: auto; width: auto; "><p class="featTitle3 " style="margin-top: 8px; margin-right: 0pt; margin-bottom: 12px; margin-left: 0pt; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color: rgb(0, 0, 0); font-family: Georgia, 'Times New Roman', Times, 'Nimbus Roman No9 L', serif; font-size: 30px; ">Inspiring Indulgence</p><p class="featImage" style="margin-top: 0px; margin-right: 0px; margin-bottom: 5px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><img src="http://www.vegnews.com/web/uploads/asset/650/file/TWMH.InspiredCookie.LG.jpg" width="390" height="241" alt="" class="featurettepic3" style="margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; " /></p><p class="featText3" style="color: rgb(51, 51, 51); font-size: 15px; font-family: Helvetica, Arial, sans-serif; line-height: 25px; margin-top: 0px; margin-right: 0px; margin-bottom: 5px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">Sink your teeth into these imaginative morsels for a mood-altering experience.</p><div class="featurette" style="margin-top: 19px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><p class="featText4" style="color: rgb(73, 72, 72); font-family: Helvetica, Arial, sans-serif; font-size: 13px; line-height: 20px; margin-top: 0pt; margin-right: 0pt; margin-bottom: 0pt; margin-left: 0pt; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">For the tastiest attitude adjustment that happens to be gluten-free, reach for a sweet treat from <a href="http://www.theinspiredcookie.com/" target="_blank" style="text-decoration: none; color: rgb(176, 2, 105); ">The Inspired Cookie</a>. With names like Jubilance and Bliss, these soft-baked beauties are sure to makeover your mood with expertly combined flavors and all-natural ingredients. Searching for a little peace of mind? Give Tranquility a try—refreshing lemon and soothing lavender pop in this sweet vanilla-based cookie. If you’d rather rev up your engine, indulge in Excitement, bursting with coconut, key lime, and cayenne for a surprisingly refreshing kick. With plenty of unique flavors, clean ingredients, and no common allergens, The Inspired Cookie caters to virtually every sweet tooth—and every mood.</p><p class="featText4" style="color: rgb(73, 72, 72); font-family: Helvetica, Arial, sans-serif; font-size: 13px; line-height: 20px; margin-top: 0pt; margin-right: 0pt; margin-bottom: 0pt; margin-left: 0pt; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "></p></div></div><div class="commentBox" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 17px; padding-bottom: 0px; padding-left: 0px; width: 385px; float: left; min-height: 199px; "><div class="ClearBoth" style="clear: both; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "></div></div></span>The Inspired Cookiehttp://www.blogger.com/profile/14017820123522053658noreply@blogger.com1tag:blogger.com,1999:blog-421354163368231464.post-16562682119704977052009-06-24T13:38:00.000-07:002009-06-24T13:51:55.093-07:00Vegan, Gluten Free, Creamy Mac or even Creamy PestoI know I'm a cookie company, but I'm also a chef that loves to help people eat amazingly well!<div>A requrest for delicious mac & Cheese has been asked by many friends recently so I decided to post it!</div><div>This was my absolute favorite meal to make after culinary school.... ridiculously easy and amazingly delicious. It's without soy, dairy, gluten, or processed crap! And it's amazing:<div><br /></div><div>1/4 cup cashews-raw</div><div>1 cup water</div><div>1 tablespoon Miso</div><div>2 tsp lemon juice</div><div>5-10 cloves of garlic (just your preference, generally 4 cloves is enough, but when in life is garlic a bad thing..I mean really)</div><div>Salt & pepper to taste</div><div><br /></div><div>IN a blender, add cashews, puree till finely ground. Add water, puree again. Add miso, lemon juice and cut garlic, puree till completely smooth.</div><div>Over medium heat stirring consistently bring mixture to low boil, lower heat and simmer for at least 9 mins (so the cashews cook, raw cashews cause extreme gas!) Add salt and pepper to taste, and you have an amazing cream sauce!</div><div><br /></div><div>I like to use Tinkyada fettuccine pasta <a href="http://www.tinkyada.com/">http://www.tinkyada.com/</a> and sauteed veggies.</div><div><br /></div><div>For a pesto, after the mixture has simmered and you have your cream sauce, let cool for 5-10 mins, add 1/3 -1/2 cup basil into blender, pour made sauce into blender, puree and put back in pot, it's an incredible pesto sauce, and the color is beautiful! (You can at this point use it straight to your pasta or if the basil is too intense, simmer it on the stove for 2-3 more mins)</div><div><br /></div><div>*NOTE, When the sauce hits the heat, the cashews will expand quickly and become very thick, you can add more water at any time, and then more of everything else to balance the flavors!</div></div>The Inspired Cookiehttp://www.blogger.com/profile/14017820123522053658noreply@blogger.com0tag:blogger.com,1999:blog-421354163368231464.post-443372854565419092009-06-05T21:46:00.000-07:002009-06-05T21:59:20.359-07:00Cookie PusherMy Vegan Gluten-Free Cookies are delicious! www.TheInspiredCookie.com I'm just trying to get the word out. My cookie lab-o'-goodness is currently located 15 mins south of San Francisco in San Mateo. I do all things vegan & gluten free, so let me know if you have any 'projects' that your just too excited to have created!The Inspired Cookiehttp://www.blogger.com/profile/14017820123522053658noreply@blogger.com0