Vegan Peanut Butter Wheatgerm Cookies

ByElizabeth

These cookies are loosely inspired by the peanut butter cookies from the Joy of Cooking because those were my first peanut butter cookies.

1.  Soften a half cup of vegetable shortening (preferably organic), then cream with 1/4-1/2 cup of sucanat (sweeten to taste).  Beat in 1/2 cup agave nectar or maple syrup.  Add in equivalent of one egg of either “egg replacer” or flax seed emulsified with water.  Cream in peanut butter (make sure the peanut butter is organic; creamy works best in this recipe as they are crumbly cookies), a dash of salt, and a 1/2 tsp of baking soda.

2. Mix together 1/2 cup whole wheat flour and 1/2 cup whole wheat pastry flour.  Then mix the combined flours into the wet ingredients until well combined.

3.  Blend in 1/2 cup of toasted wheat germ (flax seed meal or a combination also would work).

4. Chill the dough for at least 1/2 hour for best results.  Lightly grease a cookie sheet while the dough is chilling.  Shape the dough into walnut sized balls (or make them smaller, but shorten the cooking time).  Make an indentation with your thumb to flatten slightly.  The dough will rise and the thumbprint will disappear during the baking process, leaving a smooth, round pillow of a cookie.

5.  Depending on your cookware and whether you have convection (needs lower temperature) or conventional oven, bake at 335F-375F.  Starting from a cool oven (many baked goods are fine without the oven preheating; to save energy, try to start baking with something that doesn’t mind starting in a cool oven and then baking several items at the same time to take advantage of the already heated oven), bake for 15-20 minutes, depending on whether the oven was hot already, until golden.

6.  THIS IS IMPORTANT:  these cookies crumble very easily when first taken out of the oven.  Leave them to cool for at least 15 minutes on the cookie sheet before transferring directly to a plate.

Variations:  any nut or seed butter.  Hemp would be particularly good, as would almond.

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    Eating Local, Annamaya Kosha, and “Human Landscape Dance”

    ByElizabeth

    When my friend Mac asked if I would let my readers know that his dance group Human Landscape Dance will be performing at Dance Place on Saturday and Sunday, July 9th and 10th, I agreed without hesitation.  As I was contemplating what to write, I found myself thinking about the koshas–the energetic sheaths of the body.  The yogis claim that the individual has five koshas.  The outermost, the annamaya kosha, is the “food body.”  “Food” in this context encompasses everything that comes into our body through all of our senses–touch, taste, sight, hearing, smell.  I thought about what it might mean to “eat local” if eating meant everything that we encounter with our senses.

    I am not a locavore (I too thoroughly enjoy avocado, coconut and, in winter, citrus), but I do try to emphasize local food as the mainstay of my diet.  I do it mostly for energetic reasons.  I want fresh food to have been picked as recently as possible and not to have grown weary from travel.  I want as few hands as possible to have touched the food I buy, and those hands to be those of a person who is happy with farming and is paid a living wage by the sale of the produce.  When your food growers, transporters, and preparers live nearby you are getting to know your neighbors and community, and not just getting food from a faceless corporate entity.  Over the years, you get to know each other a bit and learn what friends you have in common.  More threads are woven into the fabric of your community.

    Just as knowing the person who grows and sells you food means you can be more certain that it was raised and offered for sale with nourishment intended at every stage, so too having the art and entertainment we bring into our senses be created within our community creates a network of connection and support that we do not get when we only consume commercially prepared entertainment (though I cheerfully buy music from my favorite “stars,” go to the movies, and enjoy trips to Lincoln Center,and London’s West End, etc., just as I get avocados and citrus along with the greens from my garden and the fruits from the local farmers’ market).

    I feel blessed to be able to connect with Mac as a neighbor (Mac, his wife Jennifer Mueller, who is a student of mine and fellow yoga teacher on the Hill, and their delightful daughter live several blocks from me) and others who are performing next Saturday as fellow dancers at the Sunday Contact Improv Jam.  My dancing and personal explorations are raised up by the company of the wonderful dancers and friends who share that space, including those who will be performing next weekend.

    Why wouldn’t I want to both support my friends and learn more about them by going to Dance Place to receive the dance offering they are so lovingly preparing for all of us?  Such is the nature of feeding mindfully the annamaya kosha to help lead us to the opening and nurturing of our innermost spirit, finding and creating more bliss in ourselves and in the very essence of our community.

    FYI.  I’m looking for company to carpool or walk together to and from the Brookland Metro (for safety on the way home).  Perhaps Sunday CI Jam, dinner on the Hill, and the Sunday night show?

    Photo courtesy of Human Landscape Dance.

  • | | |

    What’s For Breakfast?

    ByElizabeth

    Snowpeas, tri-color beans. Peppers. Cherry tomatoes, basil (blueberries and strawberries did not make it out of the garden).

    A student asked me the other day why I garden–was it to save money, he asked, was it for better tasting food?

    It does save money to grow food and food eaten straight out of the garden is a foodie’s exquisite pleasure, but those are not my primary motivations.

    I garden for the delight it brings through all of my senses and for the joy of knowing that the garden never questions nurturing. The more I give the garden, the more it gives back, without question or judgment.

    I garden for the sense of relationship with the deeper seasonal patterns. To experience at an intimate level the impact on health and thriving of variations in seasons, light, heat, and rain.

    With the drought and extreme heat in our area, the garden is struggling. Peppers are fruiting before having gotten tall and full. Cucumbers are yellowing and drying, though a couple have grown large enough to eat. There is a surfeit of kale, but the snow peas, which prefer cool weather, barely had time enough to grow enough to flower before it was too hot to thrive.

    Part of the reasons some recipes have many ingredients is because they are premised on there not being enough of any one thing to make a meal. I am getting a few servings of vegetables every day, but the blasting heat is preventing the kind of abundance for some things I might have in another year. The grapes, though, may be outrageous; they like this crazy heat.

    I want to be conscious of these challenges and serendipities. I want to know how I might need to change and adjust to thrive in a world that is ever more out of balance. I garden because it helps me be aware of crisis and challenge, but always and first providing extraordinary pleasure and beauty.

    Peace and light, E — Posted with WordPress for BlackBerry.

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