Lentil tacos

Saute onion and garlic. Add cooked lentils, tomato sauce, chili powder, salsa (but maintain a thick texture overall; this is not a soup). Use as "taco meat". Leftover chili can also be used as "taco meat."

No recipe necessary, but this is my favorite way to have them:
http://allrecipes.com/recipe/222610/tasty-lentil-tacos/

This is about my favorite meal ever.

Eliza's peanut butter balls (a.k.a. "Health Lumps")

3 C oats

1 C peanut butter (chunky natural)

2/3 C honey

1 C (or a bit less) chocolate chips

1.5 tsp vanilla

Dash of salt 

Mix, roll, and chill. I prefer freezing them, actually! 

Warning, they're addicting haha.
           -From eliza and BEcca  

Another version of Health Lumps:

• ¾ cup unsweetened shredded coconut
• ¾ cup gluten-free rolled oats
• ¼ cup ground flaxseed
• ¼ cup chopped peanuts or other gluten-free, vegan add-ins (chocolate chips, raisins, etc.
• ¾ cup natural, unsalted peanut butter (mine is very liquidy)*
• ¼ cup pure maple syrup 

Peanut Butter energy bites:

1 cup oats

1 cup shredded coconut (toasted or not, whatever you prefer)

1/2 cup mini chocolate chips

1/2 cup ground flax seed

1/2 cup peanut butter

1/3 cup honey

Mix together well, then form balls and enjoy!

Peanut Butter energy bites 1 cup oats 1 cup shredded coconut (toasted or not, whatever you prefer) 1/2 cup mini chocolate chips 1/2 cup ground flax seed 1/2 cup peanut butter 1/3 cup honey Mix together well, then form balls and enjoy!

Lentil Kale Soup

We love this and eat it often. 15-year-old Josh begs me to make it.

http://cookieandkate.com/2015/vegan-lentil-soup-recipe/

• ¼ cup extra virgin olive oil   (I use less)
• 1 medium yellow or white onion, chopped
• 2 carrots, peeled and chopped
• 4 garlic cloves, pressed or minced
• 2 teaspoons ground cumin   (I use less)
• 1 teaspoon curry powder
• ½ teaspoon dried thyme
• 1 large can (28 ounces) diced tomatoes, drained
• 1 cup brown or green lentils, picked over and rinsed
• 4 cups vegetable broth
• 2 cups water
• 1 teaspoon salt, more to taste
• Pinch red pepper flakes
• Freshly ground black pepper
• 1 cup chopped fresh collard greens or kale, tough ribs removed (I use way more kale)
• Juice of ½ to 1 medium lemon, to taste

INSTRUCTIONS

1. Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
2. Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
3. Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils are tender but still hold their shape. 
4. Add the chopped greens. Cook for 5 more minutes, or until the greens have softened to your liking.
5. Remove the pot from heat and stir in the juice of half of a lemon. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. Serve immediately. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).

Whole Wheat Pancakes

http://www.fifteenspatulas.com/whole-wheat-pancakes/

• 1 cup milk
• 1 tbsp vinegar 
• 1 cup whole wheat flour
• 2 tsp sugar
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 egg
• 2 tbsp melted butter
• butter for greasing the griddle

1. Combine the milk and vinegar and let the mixture curdle while you mix together the other ingredients.
2. In a big bowl, whisk to combine the whole wheat flour, sugar, baking powder, baking soda, and salt. Set aside.
3. In another bowl, whisk together the egg, melted butter, and the curdled milk, until it looks fairly homogenous and smooth. Whisk this wet mixture into the dry ingredients, and stir the two together until just barely mixed. You want any visible loose flour to be stirred in, but there should still be plenty of lumps. If you stir out the lumps, the pancakes will likely be tough.
4. Preheat a nonstick griddle to 375 degrees F and grease the surface with butter. Add small scoops of pancake batter and use the cookie scooper to gently smooth the scoop into a flatter circle. Cook for a few minutes, until you start to see little bubbles forming on the surface. Flip the pancakes with a turner and cook for a few minutes on the other side, until you peek underneath and see that the bottom is golden brown. Serve with butter and real maple syrup. Enjoy!

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!

Lemon Bars

CRUST

• 1 cup flour
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 2 tablespoons butter, softened
• 2 tablespoons canola oil
• 1 teaspoon freshly grated lemon zest

FILLING:

2 eggs
1 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
2 tablespoons lemon juice
1 teaspoon grated lemon peel

Additional confectioners' sugar

Preheat oven to 350°F. Spray a 8" square pan. For crust: Stir flour, sugar and salt in a medium bowl. Stir in butter, oil and lemon zest until blended and crumbly. Press the dough in an even layer in the prepared baking pan. Bake the crust until firm to the touch, about 20 minutes.

For filling, in a small bowl, beat eggs. Add the sugar, flour, baking powder, lemon juice and peel; beat until frothy. Pour over the crust. Bake 25 minutes longer or until light golden brown. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars. 

Funeral Potatoes

 from: http://www.happybeinghealthy.com/

• 1 (2 pound) package frozen hash browns; thawed (you can boil and shred real potatoes if you prefer)
• 1/4 cup butter (you can cut this to 2 tablespoons for a healthier option)
• 1 (10.75 ounce) can cream of chicken soup (or see recipe below)
• 1 (8 ounce) container sour cream (you can use light or fat free sour cream)
• 1/2 cup onions; chopped
• 2 cups shredded cheddar cheese (you can use light varieties of cheese)
• 1 teaspoon salt
• dash black pepper
• crushed cornflakes or Ritz crackers (can can omit this step altogether if you like!)

Preheat oven to 350 degrees.

In large saucepan, melt butter over medium-low heat.  Add onion and saute 3-5 minutes or until tender.

Add hash browns, soup and sour cream.  Mix well.

Add cheese, salt and pepper.  Mix well.

Place mixture in greased 9 x 13 pan.  Top with cornflakes or crackers if desired.

Bake, covered, in preheated oven for 40 minutes.

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Healthy Cream of Chicken Soup Substitute

(1 recipe=1 can of cream of chicken soup)

• 3 T. flour (I used whole wheat)
• 1/4 tsp. salt
• dash pepper
• 1 T. butter
• 1/2 C. chicken broth (lower sodium is best)
• 3/4 C. skim milk (or whatever kind of milk you want to use)