Whole wheat vegan microwave cookies

cookie

I love the convenience of making cookie-in-a-mug type things because you can have a nice warm cookie after just microwaving it for a minute. I tweaked some recipes to make a slightly healthier version though, with whole wheat flour and I used cacao nibs instead of chocolate chips, although either would work. This recipe makes about 4 cookies the size of your hand, so you can keep it in the fridge and use some of it each time instead of having to mix the ingredients fresh each time.

Ingredients:

1/3 cup vegan butter

2/3 cup brown sugar

a capful of vanilla extract

a sprinkle of salt

2/3 cup almond milk

1 cup whole wheat flour

1/3 cup cacao nibs or chocolate chips

 

Directions:

Put the butter in a glass storage bowl and microwave for about 20 sec to soften it

Mix the rest of the ingredients in and store in the fridge, covered, until you want a cookie

To make a cookie, spread a few spoonfuls of dough on a plate and shape into a circle, and microwave for 1 minute

 

Microwave miso soup

5.28miso

 

I love soup, and miso soup is really easy to make already, but this recipe is definitely the easiest ever! I can get it done in 5 minutes and have some nice fresh soup using only ingredients that store well.

I read recently that when you make miso soup it’s best not to heat the miso itself too much because it loses some of its health properties, so this recipe involves adding it in at the very end so it doesn’t boil or anything.

The ingredients are really flexible- you can add tofu, mushrooms, seaweed, scallions, or other veggies

The broth can also be fish broth, just water, or a little vegetable broth mixed with water

Ingredients:

2 cups of liquid (I did about 30% vegetable broth and the rest water). You can just fill waterver bowl you have mostly with liquid, it doesn’t have to be exact

1-2 tablespoons of miso depending how salty you like it

extras: a teaspoon of dried wakame flakes, rehydrated in water, a sliced mushroom, a few cubes of tofu etc

Directions:

1. Rehydrate the seaweed in some water if using

2. If you want to you can sautee some mushrooms or tofu and keep a bunch of it in the fridge so it’s ready to go, or just put it raw in the next step

3. Put everything but the miso in a bowl and microwave for 2-4 minutes, until it gets very hot

4. Meanwhile mix the miso with a little water in a separate small bowl to get rid of clumps

5. Add the miso watery paste to the soup and stir