On this Tuesday before Thanksgiving, I am both happy and thankful to have the privilege of unveiling the new Cook to Love–now officially, The Cook to Love Project!
What is The Cook to Love Project, you ask? How is it different from Cook to Love?
Visit the About page for a full description. Briefly, here is an outline of what’s changed about this site and what’s staying the same:
1.) The recipes will stay the same, and I will continue to publish them with the same frequency.
2.) I have brought The Daily Granola (so named for its eclectic content and breakfast-y feel), a column dedicated to healthy, creative, compassionate living, over to the site from The Breakfast Blog. It will be published here with greater frequency.
3.) The site’s mission has changed. Here are some statements that summarize its new mission, excerpted from the new About page:
“The Cook to Love Project was…founded on the simple notion that, in order to create a healthier, more accepting, inclusive society, we–each of us–must first improve our relationships with ourselves…My love and respect for both human and non-human life are deeply and inextricably tied to my passion for food, as is my desire to live in a world that does not tolerate violence in any of its forms. I would love nothing more than to live in a society that values compassion over greed and exploitation, that recognizes fear, hate, and displays of force for the dangerous weaknesses they are, and that understands the tremendous strength behind every act of kindness. This blog represents a collaborative effort to end violence by encouraging others to heal and empower themselves. To eat and live healthfully, creatively, and compassionately.”
Posts can be about any topic of your choosing related to the site’s mission, including (but certainly not limited to) fitness, food (vegan only, please), cooking how-to’s, clean/green/vegan living, environmental issues, self-improvement, self-empowerment, self-esteem, motivation, creativity, etc. They can also discuss personal stories, struggles, successes, and solutions to issues you’ve faced in these areas of your lives. (See posts I’ve written for The Daily Granola if you’d like examples.)
I would love for you to contribute a post to this column. Also, if you are a visual artist (painter, photographer, etc.), writer, or poet, I would love to showcase your work, as long as it suits the blog’s mission and/or varies on one of the aforementioned themes. If you are a fitness professional or dietitian, I would also love to include your perspectives on health-related issues. (I only ask that any food-related content not reference or in any way promote animal products. Plant-based foods only, please.) You may also submit recipes as long as they are vegan.
The ideas and the emotions behind The Cook to Love Project have been evolving in me for quite some time. This site’s mission reflects a number of my life’s passions, and I would be honored if each and every one of you would lend your talents to this project. (Fellow bloggers, I will, of course, link back to your sites and add you to my blogroll.)
If you are interested in contributing, or if you have questions, please do one of the following:
1.) Leave a comment below.
2.) Contact me through the form on my Contact/Contribute page.
3.) E-mail me at firstname.lastname@example.org.
And to celebrate the unveiling of The Cook to Love Project…to make this Tuesday just a little bit sweeter…I’ve made you a big, soft deep dish chocolate chip cookie!
Having just published the recipe for a midnight chocolate mug cake for one, I considered holding off on this single-serving dessert recipe for awhile. But this big, fluffy, moist cookie, studded with gooey, melted chocolate chips, was too scrumptious for me not to share with you right away!
When you taste it, I know you’ll understand why I just couldn’t help myself…
Deep Dish Chocolate Chip Cookie
3 tbsp sorghum flour (or GF all-purpose)
1/4 tsp baking powder
1/8 tsp baking soda
1/4 tsp vanilla extract
3 tbsp nondairy milk (I used almond milk.)
1 tsp Earth Balance or coconut oil (Both work very well, but I prefer coconut oil.)
1 tsp coconut sugar + 1/2 packet stevia, or other sweetener, to taste
1-2 tbsp allergen-free vegan chocolate chips (I used Enjoy Life mini-chocolate chips.)
Lightly oil the inside of a ramekin or mug. In a small bowl, combine flour, baking powder, baking soda, and salt. In a separate bowl, whisk together oil or butter, milk, vanilla, and sugar. Stir wet ingredients into dry ingredients. Fold in chocolate chips. Pour batter into prepared ramekin, and microwave for 50 sec.-1 min. If the center still looks a little underdone, that’s ok. Allow the cookie to cool for at least 30 seconds before serving (or digging in, I should say!).