I don’t know who came up with the idea to stuff an oreo inside of a chocolate chip cookie, but I think this person is awesome. I think this person is absolutely brilliant. I think I love this person. Anyway, the highlight (for me) of this week’s menu was definitely these scrumptious cookies. When you make these at home, be sure to eat them while they’re still warm and gooey!
On another note, we had four lovely nursing students help us out today! They made the broccoli dish, more cookies, and even helped serve. Thanks a lot for your hard work, ladies!
Okay, enough aimless writing (as usual) and onto the recipes:
- 1 8-ounce can pineapple chunks or tidbits, 3 tablespoons juice reserved
- 5 teaspoons rice vinegar
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon ketchup
- 2 teaspoons brown sugar
- 7 ounces extra-firm, water-packed tofu, drained, rinsed and cut into 1/2-inch cubes (See Tip for Two)
- 1 teaspoon cornstarch
- 3 teaspoons canola oil, divided
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
- 1 large bell pepper, cut into 1/2-by-2-inch strips
- Whisk the reserved 3 tablespoons pineapple juice, vinegar, soy sauce, ketchup and sugar in a small bowl until smooth. Place tofu in a medium bowl; toss with 2 tablespoons of the sauce. Let marinate for 5 minutes. Add cornstarch to the remaining sauce and whisk until smooth.
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Transfer the tofu to the skillet using a slotted spoon. Whisk any remaining marinade into the bowl of sauce. Cook the tofu, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Transfer the tofu to a plate.
- Add the remaining 1 teaspoon oil to the skillet and heat over medium heat. Add garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds. Add bell pepper and cook, stirring often, until just tender, 2 to 3 minutes. Pour in the sauce and cook, stirring, until thickened, about 30 seconds. Add the tofu and pineapple chunks (or tidbits) and cook, stirring gently, until heated through, about 2 minutes more.
- If using sesame seeds, place them in a small, dry skillet and toast, shaking the pan frequently, until lightly browned. Set aside to cool.
- Rinse the broccoli and separate the florets from the stalks, reserving the stalks for another use.
- Arrange the florets in a vegetable steamer basket or steamer insert. Bring about 1 inch of water to boil in a deep, wide pot. Lower the steamer into the pot, making sure it rests above the water. Cover and cook the broccoli until tender, 4 to 5 minutes.
- Transfer the cooked broccoli to a serving bowl and drizzle with the sesame oil.
- Add sea salt to taste, and sesame seeds and stir to combine. Serve immediately.
Vegan Oreo-stuffed chocolate chip cookies
How to make it
- Preheat oven to 350°F (176°C).
- In a bowl, sift in the flour, baking powder, and baking soda.
- Add the sugar and salt, and stir until well combined.
- In a separate bowl, combine the maple syrup with the molasses and vanilla, then stir in the oil until well combined.
- Add the wet mixture to the dry, along with the chocolate chips, and stir through until just well combined (do not overmix).
- Chill dough for about 15 minutes just so it’s easier to handle.
- Using a cookie scoop place one scoop of dough on top of an Oreo cookie. Place another single scoop on the bottom of the Oreo to create a cookie sandwich. Seal the edges together to completely close in the Oreo.
- Place the balls of cookie dough on a parchment lined baking sheet and bake for 9-13 minutes. Let cool for 5 minutes and then transfer to a wire rack.