Reduce. Reuse. Recycle. Sustain. Feel like you are back in school again?
It used to be easy to understand what we had to do to save our environment and keep healthy. Now there are so many more terms and discoveries rooting in our minds, it is hard to pick out what is actually beneficial to our bodies and the world.
Lesson 2: Organic. Dairy Free. Gluten Free. Many of us have a handle on those terms, but at doB University we have recently been hearing more and more about sustainability, especially when it comes to agriculture. To break it down, here are a few main basics; efficiently use non-renewable resources, sustain the economic viability of farms, and make better the quality of life for farmers and society. We know that it may be hard to find such products, so we packed up our #2s and composition notebooks and took our studies to the streets. What we found at an LA based food truck parked on the west side of Manhattan satisfied our sweet tooth while reducing waste.
When we first saw the Cool Haus ice cream truck, we immediately wished we had brought our first kiss to enjoy this trip down memory lane. Located at the bottom of the newest edition to The High Line, Cool Haus presents its ice cream sandwiches out of a colorful truck next to a roller rink and outdoor bar. We felt like kids again and were ready to eat like one.
Admirably, Cool Haus has a commitment to quality and sustainability. Their ice cream sandwiches are made right in front of you with hormone free sustainable dairy, farmerʼs market fresh ingredients, and an edible wrapper that can be pre-ordered to have edible custom made messages! With a variety of outer cookie shells to choose from, and sweet and savory fillings, we eventually made a decision on the days favorite; balsamic fig and marscapone filling in an oatmeal raisin cookie. The $6 dessert, big enough for two, filled our bellies and educated us as the same time.
While you may not be able to make it all the way to New York City or Los Angeles to try one of these ice cream sandwiches first hand, doB got our hands dirty to give you a delicious vegan pumpkin cookie recipe. Just fill with your favorite ice cream, like Edy’s Slow Churned French Vanilla, and enjoy the A+ treat.
doB Dark Chocolate Chip, Oatmeal, and Pumpkin Vegan Cookies
Dry ingredients (bowl 1):
2 cups flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 cup oats
1 cup dark chocolate chips (do not mix in bowl yet)
Wet ingredients (bowl 2):
1/2 cup sugar
1/3 cup oil
1 Tbsp vanilla
2/3 cup organic pumpkin puree
1. Preheat oven to 350 degrees.
2. In two separate bowl mix ingredients. Do not put in chocolate chips yet.
3. Fold dry ingredients (bowl 1) into wet ingredients (bowl 2).
4. Add the chocolate chips and combine well. (I like to use my hands here).
5. Make 1.5″ balls for mini cookies. 3″ for larger. Place on a cookie sheet covered in foil. May press down to flatten cookie a bit.
6. Bake 10-12 minutes
7. Let cookies cool before eating or making the ice cream sandwich.
8. Will make about two dozen mini cookies or about one dozen larger ones.
9. Put your favorite ice cream in between and enjoy!