Raw brownies

• 2 cups whole dates
• 1 cup pecans
• 2-3 tbsp cocoa
• 2 tbsp pure maple syrup  

Simply blend the pecans in a food processor until they form a crumbly mixture, then add the dates and blend again before adding the cacao and maple syrup. Place the mixture into a baking tray and either refrigerate for three to four hours or freeze for one hour to allow them to set. Keep them in the fridge for freshness.

Can also be rolled in balls, then rolled in coconut, to look like truffles.  :)

 http://www.telegraph.co.uk/foodanddrink/recipes/11477083/Deliciously-Ellas-raw-brownies-recipe.html

Lyrad's green sauce

this is vegan and yummy as a dip or sauce with chips, bread, on enchiladas, etc.

INGREDIENTS
1 avocado
1 cup packed parsley and cilantro leaves (combined)
1 jalapeño, ribs and seeds removed
2 cloves garlic
juice of one lime (or two - get lots of limey goodness in there!)
½ cup water
½ cup olive oil
1 teaspoon salt
½ cup shelled pistachios

INSTRUCTIONS
Pulse all ingredients - except pistachios - in a food processor until incorporated.
Add pistachios and pulse until mostly smooth (depends on what consistency you want).
Serve as a dip, spread, or sauce -- or add additional water or oil to thin the sauce for use as a dressing or a marinade.

NOTES
you can make this with other types of nuts like walnuts and almonds and it works just fine, but the taste wasn't as good IMHO. If you can find shelled pistachios, it's worth the splurge!

Quinoa

Cook 1 C quinoa in 2 C water

Add to cooked quinoa:

2 chopped tomatoes

¼ C red onion

½ C cooked beans

3 T cilantro

Stir together and pour over:

1/3 C olive oil

2 T lemon juice

pepper

Toss and chill.

Other ideas to add to quinoa:

Corn, black beans, yellow bell pepper, lime juice, cumin

Hummus

2 C cooked chickpeas

¼ C water

3-5 T lemon juice

1 ½ T tahini

2 cloves garlic, crushed

½ t salt

Optional: 2 T olive oil

Mix in food processor

Vegan pancakes

1 1/4 cups flour
2 tablespoon sugar or other sweetener
2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoon oil
1 1/2 cups water

Mix dry ingredients and wet ingredients seperately. Combine to make pancake/waffle batter. Cook on an ungreased, non-stick or greased griddle.  

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Banana Pancakes

2/3 C flour

1 t baking powder

1 t vanilla

1 mashed banana

½ C milk

Dash salt

Mix and cook in frying pan

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Pumpkin Pancakes

1 ½ C flour

3 T sugar

T baking powder

½ t salt

¼ t cinnamon

Dash of ginger and cloves

1 ¼ C milk

1/3 C canned pumpkin

T oil

Mix. Cook in frying pan.

Vegan peanut butter cookies

PB Cookies

½ C applesauce

¾ C p.b.

1 T vanilla

1 ¼ C brown sugar

1 C whole wheat flour

¾ C flour

¾ t baking soda

¾ t salt

Chocolate chips (Ghirardelli semi-sweet)

Bake at 375 for 10 min. 

Vegetable curry

Our basic curry

Saute onion and garlic. Add a can or 2 of light coconut milk. Add 1 C vegetable broth, if desired.  (To thicken, you can stir  2 T of corn starch into broth while it’s still cold.) Add 1-2 T curry, ½ t pepper and salt.  Add cooked chickpeas, cooked potato chunks, frozen green peas, cauliflower, and/or spinach. Serve over rice.

Optional: add cooked sweet potato or carrot chunks (or saute them with the onions)

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Curried Cauliflower and Potatoes

1 ½ lbs red potatoes , peeled and cubed

2 teaspoons brown mustard seeds (opt.)

2 tablespoons canola oil or 2 tablespoons vegetable oil

1 medium yellow onion , sliced

2 cloves garlic , minced

2 teaspoons fresh ginger , minced  

1 teaspoon cumin

½ teaspoon curry powder (or lots more)

2 cups cauliflower florets (about 1 head)

1 cup water

salt

fresh black pepper

1 cup fresh peas (can use frozen)

¼ cup fresh cilantro , chopped

½ teaspoon turmeric

¼ teaspoon cayenne pepper (or to taste)

Peel potatoes and cut into cubes, about 1 inch.

Place potatoes in bowl of water until ready to use.

Place mustard seeds in a saucepan over medium heat, and cook until they begin to pop (1-2 minutes) Add the oil, onion, garlic and ginger and cook until onions begin to soften.

Next add the spices cook until their fragrance intensifies.

Keep stirring.

Drain potatoes and add to pan along with the cauliflower florets.

Stir well to coat everything with the spices.

Add the cup of water and cook covered until the potatoes are just about tender, about 15 minutes.

Season with salt and pepper.

1Next add the peas and cook uncovered until tender, and until most of the liquid is absorbed.

(3-5 more minutes) Add chopped cilantro and serve.
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Sweet Potato and Chickpea Curry Recipe

·                                 Cooked brown rice 

·                                 2 Tbsp canola oil

·                                 1 small yellow onion, chopped

·                                 2 cloves garlic, minced

·                                 thumb-sized piece of fresh ginger, peeled and minced

·                                 1 jalapeno pepper, seeded and minced (opt.)

·                                 1 Tbsp curry powder

·                                 1 large sweet potato, cut into 1/2-inch cubes

·                                 15-oz can chickpeas

·                                 15-oz can coconut milk, solid and liquid parts mixed (just shake the can)

·                                 1/2 cup frozen peas

·                                 1/2 cup canned diced tomatoes

·                                 1 cup water

In a heavy saucepan (Dutch oven if you have it!), heat the oil over medium-low heat. After the pan has heated up for a few minutes, add the onion, garlic, ginger, and jalapeno. Cook for about 5 minutes until everything is softened. Add the curry powder and stir for 30 seconds. Add salt and pepper (I added a lot of salt, almost a tablespoon).

Add the sweet potato, chickpeas, coconut milk, and water to the pan. Increase the heat and bring to a boil. As soon as it starts boiling, reduce the heat to medium-low and simmer until the sweet potato is tender. It took about 15 minutes for me. Add the peas and tomatoes; stir occasionally until they're heated through, about 4 more minutes. Serve over brown rice.

Peanut Butter Chocolate Chip Cookie Dough Bites

(vegan and gluten-free)

1 1/4	cup cooked Chickpeas
3	Tsp Vanilla
1/2	cup Peanut Butter
1/4	cup honey or agave
1	tsp Baking Powder
1/2	cup Chocolate Chips Semi-Sweet

 Preheat oven to 350F. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth.  Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky. With wet hands, form into 1" balls. Bake for about 10 minutes.

Madi's smoothie

  banana, broken into chunks

 large scoop of frozen orange juice concentrate
 handful of ice cubes
 1/2 t pure vanilla extract
 water (amount varies; depends on how runny you like your smoothies)

So simple, and never fails! My favorite is adding about 1/2 cup of frozen strawberries to this as well..

I realized I had a huge bag of fresh kale just chillen in the fridge, so I decided to go green and added a heaping handful to my Orange Julius. It turned out delicious; to quote my 7th grade brother, “that’s actually really good!”, and he’s not necessarily the spinach- in- a- glass type. 

 Here's what to do when the green smoothie turns out too thick to drink...

Eliza's typical breakfast

Oven roasted asparagus

1 bunch thin asparagus spears, trimmed

3 tablespoons olive oil

1 1/2 tablespoons grated Parmesan cheese (optional)  

1 clove garlic, minced (optional)

½ teaspoon sea salt

1/2 teaspoon ground black pepper

1 tablespoon lemon juice (optional)

Directions

Preheat an oven to 425 degrees F (220 degrees C).

Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.

Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

Avocado Strawberry Spinach Salad with Poppy Seed Dressing

Salad

6 cups fresh baby spinach
1 pint strawberries, hulled and sliced
1 avocado, diced (or you can double this to 2 avocados!)
4 ounces crumbled gorgonzola or blue cheese or feta cheese
1/4 cup sliced almonds, toasted
half a small red onion, thinly sliced
poppyseed dressing (recipe below)

Poppyseed Dressing Ingredients

1/2 cup avocado oil (or any oil, such as olive oil)
3 Tablespoons apple cider vinegar
2 Tbsp. honey
1 Tbsp. poppy seeds
pinch of ground dry mustard (optional)
Himalayan salt and pepper

Black Bean Sweet Potato Chili

 2 cloves garlic, minced

  1 small onion, diced

  2 small sweet potatoes, peeled and chopped

  2 medium carrots, sliced

 1/2 red bell pepper, chopped (optional)

  2 tbsp olive oil

2 C cooked black beans

 1 15 ounce can diced tomatoes or tomato sauce

    1/2 cup vegetable broth

  1 tbsp chili powder

   1 tsp cumin

    1/2 tsp cayenne (or to taste)

  1/2 tsp garlic powder (opt.)

   1/2 tsp salt

  1/4 tsp black pepper

Sautee onions and garlic in olive oil for a minute or two, then add sweet potatoes, carrots and bell pepper until onions are soft, about 5-6 minutes.

Reduce heat to medium low, and add remaining ingredients, stirring to combine well.

Simmer, partially covered and stirring occasionally, for 20-25 minutes, until flavors have mingled and vegetables are cooked.

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Black beans with sweet potatoes

•  1 tablespoon plus 2 teaspoons extra-virgin olive oil
• 1 medium-large sweet potato, peeled and diced
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 4 teaspoons ground cumin
• 1/2 teaspoon ground chipotle chile (opt.)
• 1/4 teaspoon salt
• 2 1/2 cups water
• 4 C cooked black beans
• 1 14-ounce can diced tomatoes
• 4 teaspoons lime juice
• 1/2 cup chopped fresh cilantro

1. Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.
2. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.

   

Best (lowfat) Oatmeal Chocolate Chip Cookies

1 C flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

2 tbsp butter, room temperature

1/2 cup sugar (or less)

1/2 cup unpacked brown sugar (or less)

1 large egg

1/4 cup unsweetened apple sauce

1/2 tsp vanilla extract

2 cups quick oats

optional: 1/4 t allspice, cloves and ginger

stir in: chocolate chips or raisins, or white chips and craisins and walnuts

Preheat oven to 350°

In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.  

Add the egg, followed by the applesauce and vanilla extract.

Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain; stir in the chocolate chips.

Drop heaping tablespoonfuls (approx 1 tbsp each) of the dough onto prepared baking sheets, flattening each cookie slightly. Bake for about 10-12 minutes, or until cookies become light brown at the edges. (do not overcook)

Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.

Vegan version:  use flax seed for egg substitute, and use mashed bananas or margarine in place of butter

Lowfat chocolate cake

3 C flour        
1 ½ C sugar      
1 t salt         
 2 t baking soda
6 T cocoa        

2 t vanilla          

1/3 C oil        

2 T vinegar

2 1/3 C water             

Mix dry ingredients together. Add wet ingredients and mix well. 350 for 30 minutes.

PEANUT BUTTER FROSTING

 3 oz. soft cream cheese  (or soft butter)       

1/4 C creamy peanut butter

2 C powdered sugar         

2-4 T milk               

1/2 t vanilla

Beat until creamy. Add milk as needed. Sprinkle mini chocolate chips on top of frosting, after frosting the cake.

Vegan frosting:  omit cream cheese and butter.  Use almond milk, stirring until frosting is thick.  Refrigerate frosted cake.

World Cup 2006 cakes for Isaac's 13th birthday in Germany

Fajitas

Cook chicken strips in oil until done (10 min or less). 

Add sliced onions and sliced bell peppers, cook til crisp-tender. 

Add taco seasoning, 2 T water (or so), and pepper. 

Add sliced tomatoes before serving on tortillas.  Serve with toppings:  cheese, guacamole, olives, sour cream, salsa, etc.

Vegan version:  omit chicken, cheese and sour cream.  Use cooked black beans and corn in place of meat.

ASIAN: Thai Peanut Noodles, Lumpia, etc.

Version #1:  Thai peanut noodles 

12 oz. linguine or spaghetti, cooked         
 2 garlic cloves
2/3 c. chunky peanut butter                    
1 c. chicken bouillon
1 lb boneless, skinless chicken breasts, cut into 1 inch cubes
1 c. shredded zucchini                    
up to 1/3 c. soy sauce

1-2 tsp sugar

optional: add shredded carrot

Add garlic, peanut butter, bouillon, chicken, zucchini, soy sauce, and sugar to a 3 quart crockpot. Cook on low for 4-5 hours or high for 2-3 hours. Stir until smooth. Serve over pasta. Garnish with chopped peanuts, if desired. 

To make it on the stove:  Use cooked chicken cubes.

Vegan version:  omit chicken.  Use veggie bouillon instead of chicken bouillon.

 Version #2:  My new favorite Thai noodles:

Thai Peanut Noodles - Nora Cooks

Version #3: Thai peanut noodles

2 garlic cloves

⅔ C peanut butter

1 C chicken broth

1 C shredded zucchini

⅓ C soy sauce

1 t sugar

Red pepper

T lime juice

Cilantro peanuts

Green onions

Lumpia  /  Sweet and sour chicken

Sweet Potato and Lentil Curry Stew

2 tsp oil

1 medium onion, finely chopped

2 garlic cloves, minced

1 peeled and chopped eggplant

2 celery stalks, sliced

2 large carrots, diced

2 tbsp curry powder

1 cup lentils, rinsed and picked through

  2 cups chicken broth (or vegetable broth)

  1 14.5 ounce can diced tomatoes and juices

1 8 ounces tomato (or pasta) sauce

 1 medium sweet potato, cut into 1 inch pieces

  3 cups baby spinach

optional:  one chopped bunch of broccoli

Heat oil on medium heat and sauté onions, garlic, eggplant, celery and carrots for 6-7 minutes. Sprinkle curry powder and stir well. Add broth, lentils, canned tomatoes and tomato sauce. Bring to a boil. Add sweet potato chunks, reduce heat, cover and simmer for 25 minutes, until lentils are tender. Add broccoli for last 10 minutes of simmering.  Stir in baby spinach and cooked chicken. Cover and simmer for 5 minutes.
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Another version (we usually look at a few recipes and make our own version)

LLentil sweet potato stew

2 Tbsp coconut or extra-virgin olive oil

·                                 1 tsp ground cumin

·                                 1 tsp ground turmeric

·                                 1 Tbsp curry powder

·                                 1 diced large onion

·                                 Coarse salt and freshly ground black pepper

·                                 4 minced cloves garlic

·                                 2 Tbsp minced fresh ginger

·                                 2 peeled and diced sweet potatoes

·                                 1 diced (stemmed, seeded) red bell pepper

·                                 1 1/2 cups rinsed red lentils

·                 6 C broth

·                 Chopped fresh cilantro

Directions

1.                               Heat oil in a large pot over medium heat. Cook cumin, turmeric and curry powder until fragrant, about 1 to 2 minutes. Add onion with a few pinches salt, and cook, stirring, until tender, about 6 minutes. Add garlic and ginger and cook, stirring, until tender, about 2 minutes. Add sweet potatoes and bell pepper and cook 1 minute.

2.                               Add lentils and  Broth. Bring to a boil, then reduce heat and simmer until lentils are tender, 20 to 25 minutes. Season with salt and pepper. Top with cilantro before serving.

Apple Cake

2 C sugar     
¼ C oil         
1/4 C water            
2 eggs  (or flax seed)          
4 C diced apples   

Combine.

2 C flour        

1 t salt        

 2 t cinnamon         

1 t nutmeg      

2 t baking soda

Combine dry ingredients and add to apple mixture.  Pour into greased 9 x 13 pan.  Bake at 350 for 40 min. or so.

Another good one:

DUTCH APPLE CAKE

1 1/2 C flour            

2 t baking powder            

1/2 t salt              

1/2 C sugar  

              

 1 cube butter, melted ( I substitute part applesauce for lower fat)                    

1/2 C milk                

1 egg

Mix dry ingredients. Mix wet ingredients and add to dry. Stir. Pour in greased 8" square pan.

Lay peeled apple slices (about 5 apples) on top of cake in pan (before baking). Press them down. Sprinkle 1/2 C sugar (+ 1/2 t cinnamon) over it, plus 2 T raisins, if desired. Bake at 400 for 25 minutes.