Homemade Peanut Butter Cups

Homemade Dark Chocolate Peanut Butter Cups
approx 1 1/2 cups dark chocolate, chopped (or dark chocolate chips)
1/2 cup creamy organic/natural peanut butter
1/2 cup crunchy organic/natural peanut butter
1/2 cup confectioners’ sugar
generous pinch salt
1/2 tsp vanilla extract

Set 2-dozen mini muffin/bonbon wrappers on a baking sheet.
Melt approximately half of the dark chocolate, using a microwave-safe bowl and cooking it in short (30 second) intervals, stirring frequently, until smooth. Use a spoon to pour a little chocolate into each muffin wrapper. Use a small, very clean brush to paint the chocolate up the sides of each wrapper. Alternatively, you could add extra chocolate and swirl it around, pouring out the excess later, to coat the inside of the wrapper.
Chill candy shells until set, about 20-30 minutes.
In a small bowl, whisk together peanut butter(s), confectioners’ sugar, salt and vanilla. When the mixture has come together, heat it in the microwave (again in short intervals, stirring frequently), until it is very, very soft. Working carefully with the hot filling, transfer it to a pastry bag (or plastic bag with the tip cut off) and pipe a generous amount of the filling into each prepared candy cup. Chill again for approx 30 minutes, or until set.
Melt all remaining chocolate and, when the candy fillings have set, fill each muffin wrapper up with chocolate. Chill until set.
Serve cold or at room temperature.
Makes 2 dozen.

Published by: http://bakingbites.com/2007/12/homemade-peanut-butter-cups/

Homemade Tagalongs (a.k.a. Peanut Butter Patties)

Cookies
1 cup vegetable butter, soft
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
2 tbsp oat milk

Preheat oven to 350F.
In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk. The dough should come together into a soft ball.
Take a tablespoon full of dough and flatten it into a disc about 1/4-inch thick. Place on a parchment-lined baking sheet and repeat with remaining dough. Cookies will not spread too much, so you can squeeze them in more than you would for chocolate chip cookies. (Alternatively, you can use a cookie cutter, as described in the post above).
Bake cookies for 11-13 minutes, until bottoms and the edges are lightly browned and cookies are set.
Immediately after removing cookies from the oven, use your thumb or a small spoon to make a depression in the center of each cookie
Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.

Filling
1 1/2 cups creamy peanut butter (natural or regular)
3/4 cup confectioners’ sugar*
generous pinch salt
1/2 tsp vanilla extract
about 8-oz semisweet chocolate

In a small bowl, whisk together peanut butter, confectioners’ sugar, salt and vanilla. When the mixture has come together, heat it in the microwave (again in short intervals, stirring frequently), until it is very, very soft. Working carefully with the hot filling, transfer it to a pastry bag (or plastic bag with the tip cut off) and pipe a generous dome of the filling into each cookie’s “thumbprint”.
Chill cookies with filling for 20-30 minutes, or until the peanut butter is firm.
Melt the chocolate in a small, heat-resistant bowl. This can be done in a microwave (with frequent stirring) or on a double boiler, but the bowl of melted chocolate should ultimately be placed above a pan of hot, but not boiling, water to keep it fluid while you work.
Dip chilled cookies into chocolate, let excess drip off, and place on a sheet of parchment paper to let the cookies set up. The setting process can be accelerated by putting the cookies into the refrigerator once they have been coated.
Makes about 3-dozen
*You might need slightly less sugar if you’re using the conventional peanut butter, as it tends to be a bit sweeter. Taste the filling before using to make sure you like the sweet/savory balance.

Sweet Potato and Black Bean Veggie Burgers

INGREDIENTS

• 2 tablespoons oil
• 2 onions, diced
• 4 garlic cloves, minced
• 2 carrots, grated finely
• 2 cups black beans, cooked
• 10 sun dried tomatoes, soaked in hot water until soft, coarsely chopped
• 2 cups shitake mushrooms, dried, soaked in hot water until soft, coarsely chopped
• 2 baked sweet potatoes, scooped out of skin
• 2 cups quinoa, cooked
• 1 1/2 cup home made bread crumbs or wheat germ or bran
• 2 tablespoons caraway seeds
• 1 teaspoon sea salt
• 1 teaspoon onion powder
• 1 teaspoon red pepper flakes
• 1/2 - 1 cup tomato puree
• 4 tablespoons mustard
• 2 tablespoons balsamic vinegar

 METHOD

Heat oil in a skillet over medium heat. Add onions and garlic and lower heat. Cook until lightly browned, several minutes. Add carrots, beans, tomatoes and mushrooms and cook an additional 4-5 minutes, stirring occasionally. Turn off heat. Mash slightly in pan, until beans are half crushed. Place skillet mixture in large bowl with remaining ingredients and mix thoroughly. If mixture is too moist, add more breadcrumbs. Form into 12-15 patties and cook over medium heat in oiled skillet, about 4 minutes on each side or until heated through and slightly crispy on the outside (patties can also be baked on a cookie sheet for 25 minutes at 180C/350F). Serve on a bun.

Borrowed from: http://www.vegan-food.net/recipe/255/Sweet-Potato-and-Black-Bean-Burgers/ 

Chocolate Almond Brittle

1/2 cup non-hydrogenated margarine, room temperature
1/2 cup semi-sweet chocolate chips
4 ounces vegan graham crackers (about 6 rectangles)
1-1/4 cups almonds, toasted and chopped

What You Do:

1. Lightly grease a 9-inch square or round cake pan. In a medium saucepan over low heat, melt the margarine and chocolate. Meanwhile, break up the graham crackers into small pieces (but not crumbs).

2. Once the margarine and chocolate are melted, remove from heat and stir in the graham crackers and chopped nuts.

3. Spread mixture into prepared baking pan. Cover and refrigerate for at least two hours or until set. Store in an airtight container.

From Veg News Magazine

Olive Ketchup

Ingredients
1/2 cup Kalamata olives, pitted
1/4 cup chopped fresh parsley
2 scallions, coarsely chopped
1 clove garlic, crushed and peeled
1 tablespoon extra-virgin olive oil
1 teaspoon red-wine vinegar
2 teaspoons tomato paste

Preparation
Combine olives, parsley, scallions, garlic, oil and vinegar in a food processor. Pulse until finely chopped. Transfer to a small bowl and mix in tomato paste.

Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 4 days.
Nutrition
Per tablespoon: 46 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 2 g carbohydrates; 0 g protein; 0 g fiber; 155 mg sodium; 22 mg potassium.
Exchanges: 1 fat

from: http://www.eatingwell.com/recipes/olive_ketchup.html

Mediterranean Burgers - From Ms. Patton

7 servings
Active Time: 1 1/4 hours
Total Time: 1 3/4 hours

Ingredients:
4 sun-dried tomatoes, (not packed in oil)
1 1/2 cups vegetable broth, or water
1/2 cup millet, rinsed (see Ingredient note)
1/4 teaspoon salt
6 teaspoons extra-virgin olive oil, divided
1 large onion, chopped
3 cups lightly packed baby spinach, stems trimmed
2 cloves garlic, minced
Olive Ketchup, optional (recipe follows)
1/2 cup crumbled feta cheese
1 tablespoon chopped fresh basil
2/3 cup fine dry breadcrumbs
1/4 teaspoon freshly ground pepper
7 whole-wheat English muffins, or whole-wheat buns
Arugula & sliced tomatoes, for garnish

Preparation:
Place sun-dried tomatoes in a small saucepan and cover with water. Bring to a boil. Remove from heat and let soak until softened, about 30 minutes. Drain and finely chop; set aside.
Meanwhile, bring broth (or water) to a boil in a medium saucepan. Stir in millet and salt; return to a boil. Reduce heat to low, cover and simmer until the millet is tender and liquid is absorbed, 25 to 30 minutes. Let stand, covered, for 10 minutes. Fluff with a fork; transfer to a plate to cool to room temperature, about 20 minutes.
While the millet cooks, heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring often, until softened and light brown, 5 to 7 minutes. Gradually stir in spinach; cover and cook, stirring, until the spinach is wilted, 30 to 60 seconds. Add garlic and cook, stirring, until fragrant, about 1 minute more. Transfer to a plate; let cool for about 10 minutes.
Prepare Olive Ketchup, if using.
Place the millet in a food processor and pulse to mix lightly. Add the spinach mixture and pulse until coarsely chopped. Transfer to a large bowl; stir in the feta, basil, breadcrumbs, pepper and the reserved sun-dried tomatoes; mix well.
With dampened hands, form the mixture into seven 1/2-inch-thick patties, using about 1/2 cup for each.
Using 2 teaspoons oil per batch, cook 3 to 4 patties at a time in a large nonstick skillet over medium heat until browned and heated through, about 4 minutes per side. Toast English muffins (or buns). Garnish the burgers with arugula, tomatoes and Olive Ketchup, if desired.
Tips & Notes
Make Ahead Tip: Prepare through step 6. Wrap patties individually and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator before cooking.
Ingredient Note: Millet makes a good grain base here because it gives these burgers added body with a pleasantly mild flavor. Look for it at natural-foods stores.
Nutrition

From: http://www.eatingwell.com/recipes/mediterranean_burgers.html
Per serving: 309 calories; 9 g fat (3 g sat, 4 g mono); 10 mg cholesterol; 48 g carbohydrates; 11 g protein; 7 g fiber; 627 mg sodium; 342 mg potassium.
3 Carbohydrate Serving
Exchanges: 3 starch, 1/2 vegetable, 1/2 medium-fat meat, 1 fat

Barley and Porcini Soup

What You Need:
1 ounce dried porcini mushrooms, soaked in hot water for 20 minutes
1 tablespoon olive oil
1 yellow onion, chopped
1 carrot, grated
1 cup barley
5 cups water or mushroom stock
Salt and freshly ground black pepper
1 tablespoon fresh dill, minced

What You Do:
1. Remove the porcini mushrooms from the soaking liquid, reserving the water. Thinly slice the porcinis and return to the soaking liquid. Set aside.
2. Heat the oil in a large saucepan over medium heat. Add the onion and carrot and cook until soft and lightly caramelized, about 7 minutes. Add the barley and water, and season to taste with salt and pepper. Simmer for 20 minutes.
3. Add the reserved mushrooms and soaking liquid plus half the dill. Cook until the barley is tender, about 10 minutes longer. Serve hot, garnished with the remaining dill.

From Vegnews.com

I am pretty sure this can be modified to be raw. I don't know what the difference with the mushrooms is (may still need to be soaked in warm-hot water) but the rest of it should be able to be grinded and soaked.

Cumin Lime Tofu

What You Need:

1/4 cup freshly squeezed lime juice
1-1/2 tablespoons agave nectar
1-1/2 tablespoons tamari
3/4 teaspoon cumin
1/4 teaspoon curry powder
1/8 teaspoon allspice
1/8 teaspoon cayenne pepper
1/4 teaspoon sea salt
1-1/2 tablespoons olive oil
1 12-ounce package firm tofu, cut into 1⁄2-inch cubes
3 tablespoons pumpkin seeds or pistachios, lightly chopped

What You Do:

1. Preheat oven to 375 degrees. In a 9 x 12-inch baking dish, combine lime juice, agave nectar, tamari, cumin, curry powder, allspice, cayenne, sea salt, and olive oil. Add tofu and turn to coat each side. Cover dish with foil and bake for 15 minutes.

2. Remove foil, flip tofu and sprinkle on the pumpkin seeds or pistachios. Bake uncovered for 13 to 15 minutes until marinade is absorbed. Serve with rice, over a salad, or with mashed sweet potatoes.

Note: Can be used as a salad dressing (without tofu of course), or with most veggies. To make it a stir fry, use snow peas, potatoes, cauliflower, sprouts, and red bell peppers

Soft Corn Tortillas

If you can take on this raw food recipe, you can take on anything! Although this dish is a bit intense, it is by far one of the tastiest things on the planet. I'm proud to say that we have the gorgeous Sarma to thank for that!

Feel free to check out more of Sarma's goodness by visiting GreenChefs.tv or buying her book, Raw Food/Real World: 100 Recipes to Get the Glow.

Soft Corn Tortillas
with spicy “beans,” avocado-corn guacamole and tomato-lime salsa

Serves 6

Ingredients

Corn Tortillas

• 3 Cups Fresh Corn Kernels
• 1 1/2 Cups Chopped Yellow or Red Bell Pepper
• 3/4 Cup Golden Flaxseed, Finely Ground
• 1 Tablespoon Lime Juice
• 1 Tablespoon Ground Chili Powder
• 1 1/2 teaspoons Sea Salt
• 2 teaspoons Ground Cumin

Spicy "Beans"

• 1 1/2 Cups Sunflower Seeds
• 1 Cup Sun-Dried Tomatoes
• 1 Tablespoon Miso
• 2 teaspoons Ground Cumin
• 2 teaspoons Ancho Chili Powder
• 1 Tablespoon Ground Coriander
• 1 teaspoon Cayenne Pepper
• 2 Tablespoons Olive Oil
• 1 Tablespoon Agave Nectar
• 1 teaspoon Sea Salt
• 6 Tablespoons Filtered Water
• 1/2 to 1 Whole Jalapeno cored but with seeds chopped
• 3 Whole Green Onions
• 1 Small Handful Fresh Cilantro

Tomato Sauce

• 2 Cups Sun Dried Tomatoes
• 1 Small Tomato
• 1/4 Medium Onion
• 2 Tablespoons Lemon Juice
• 1 teaspoon Sea Salt
• Pinch Of Hot Pepper Flakes

Avocado-Corn Guacamole

• 3 ripe avocados, pitted
• 1 cup fresh corn kernels, cut from 1 ear (or use thawed frozen corn or simply omit)
• 1 large handful cilantro leaves, finely chopped
• 2 tablespoons lime juice
• 1/2 jalapeno pepper, finely minced
• 1 teaspoon sea salt

Tomato-lime Salsa

• 3 cups finely chopped, seeded tomatoes
• 3 tablespoons lime juice
• 1 handful cilantro leaves, finely chopped
• 1/2 small jalapeño, seeded and finely chopped
• 3/4 teaspoon sea salt

Tart Sour Cream

• 1 cup coconut meat
• 3 tablespoons lemon juice
• 2 tablespoons apple cider vinegar
• 1 tablespoon white miso paste
• 1 cup filtered water
• 1/2 cup cashew nuts, soaked for 1 to 2 hours
• 1 teaspoon sea salt

Assembly

• 3 Whole Limes

Preparation
Make this dish as spicy as you like. Don’t cut too deep into the corncobs or you’ll end up with those hard little pieces that get stuck in your teeth. When making the “beans,” keep in mind that they will be tossed with a mild tomato sauce, so the spiciness will be mellowed out. If you want to make them ahead of time, keep all the components separate and assemble at the last minute, as the tortillas will get soggy if left to sit too long. The flaxseed can be ground in a coffee or spice grinder or Vita-Mix with dry blade (it will yield about 1 cup ground flaxseed).

“We sometimes get large, skeptical men in the restaurant who may have been dragged in by a girlfriend or family member and who proudly insist ‘I’m a meat and potatoes guy!’ For them, I always recommend this particular dish. It’s very filling and hearty. Then I smile graciously as the same guys later inevitably tell me something like, ‘I thought I was going to have to go for a burger after this, but I’m really full!’ I’ve had so many variations of this conversation, and it’s always the tortillas that get the best response from the self-proclaimed ‘carnivores.” - SM

For the corn tortillas:

1 In a food processor, chop the corn and bell pepper. Add the remaining ingredients and process until almost smooth.

2 Divide the dough onto two Teflex-lined dehydrator trays and spread to the edges using an offset spatula. Dehydrate at 115 F for 3 to 4 hours. Flip the Teflex sheets over onto the tray and carefully peel away the Teflex. Place back in the dehydrator for about 2 hours.

3 When the tortilla is completely dry on both sides but still pliable, remove it from the dehydrator and place on a flat surface. Use a round cutter or small plate about 4 inches in diameter and trace around it with a knife to cut round tortillas. You should have about 9 tortillas per 14-inch tray. Keep the scraps to add to a salad or just eat them plain as a snack.

For the spicy “beans”:

1 In a food processor, grind the sunflower seeds, tomatoes, miso, cumin, chile powder, coriander, cayenne, olive oil, agave nectar, and sea salt until thoroughly combined. Add the water a few tablespoons at a time and process further for a wet dough-like consistency. Taste for seasoning. Add the jalapeno, green onions, and cilantro and pulse a few times to combine, but leave small bits of herbs.

2 Spoon the mixture onto 1 or 2 Teflex-lined dehydrator trays. You don’t need to smooth it out; leave it chunky on the tray but flat enough to fit under another tray. Dehydrate at 115 F overnight, or about 10 hours. If possible, about halfway through, flip the “bean” mix over so the undersides can dry -- this step is not totally necessary, as the mix will be combined with the wet tomato sauce anyhow. The mix should be dry on the outside and not too mushy, so it can be broken up into pieces.

For the tomato sauce:

1 Place all the sauce ingredients in a food processor and grind well to a thick sauce consistency.

2 Place the “bean” mix in a medium bowl and break up any larger pieces. Add the tomato sauce and toss to combine well. It should be thick and somewhat spreadable. If not using right away, cover and store in the refrigerator for up to a few days, if necessary.

For the avocado-corn guacamole:

In a medium bowl, mash the avocados well with a fork. Add the corn, cilantro, lime juice, jalapeno, and salt and stir well to combine, If not using immediately, cover the surface of the guacamole with plastic wrap and refrigerate. This will only keep well for about a day or so.

For the tomato-lime salsa:

In a medium bowl, combine the salsa ingredients and taste for seasoning.

For the tart sour cream

In a blender, blend the coconut meat with the lemon juice, cider vinegar, miso, and 1/2 cup of the water until smooth. Add the soaked cashews and more water, 1 tablespoon at a time and blend until completely smooth (you may need more then 1 cup of water). Season with salt and blend further. Transfer to a squeeze bottle or covered container and refrigerate until ready to use. Can be kept for up to 2 or 3 days.

For the assembly:

3 limes for garnish
1 cup Tart Sour Cram

1 Lay the tortillas on a flat surface. Spread 1 heaping tablespoon of the spicy “beans” and tomato sauce mixture on each tortilla, leaving a very thin rim at the edges. Top with a heaping tablespoon of guacamole. Fold the sides up to form a taco shape. Repeat with the remaining tortillas.

2 Cut each lime in half lengthwise (if you cut just on either side of the core of each lime, the sections are much easier to squeeze). Place a lime slice on each plate. Lay three filled tortillas against the lime and each other on the plates.

3 Top each tortilla with a heaping tablespoon of tomato-lime salsa and a drizzle of “sour cream.” As you eat them, squeeze a bit of the lime garnish on each one.

http://www.welikeitraw.com/rawfood/2006/11/soft_corn_torti.html

Raw Stuffed Peppers

6-8 Small Green or Red Peppers
Rosemary
Thyme
Cayenne Pepper
4 Carrots
1/2 Onion
1 Cup of Quinoa
1 Cup of Water
1 Cup of Apple Juice
1 cups of sundried tomatoes
3 garlic cloves
1/2 cup of mushrooms (optional)
1/3 cup walnuts (optional)
1/3 cup cranberries (optional)

Prepare quinoa by sprouting ( http://www.sproutpeople.com/seed/print/quinoa.html ). Steam carrots. Blend together sundried tomatoes, garlic, rosemary and thyme until made into a paste.

Mix together and stuff peppers, put in steamer for 10-15 minutes until ready. Sprinkle Cayenne pepper on top.

Eat and Enjoy!

PEACH COBBLER

1 c. pineapple juice
1/2 c. pitted dates
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. tapioca, arrowroot, cornstarch (or I've substituted amaranth or spelt flour which makes it less translucent but changes the glycemic index).
3 c. mashed fresh peaches
1 tbsp. almonds
1/2 c. pitted dates
1/3 c. oatmeal

Blend first 5 ingredients. In a non-stick baking dish, layer peaches; pour juice mixture over. Grind remaining ingredients as topping and spoon over top. Bake at 350 degrees for 45 minutes. Serves 6 to 8.

From Cooks.com (http://www.cooks.com/rec/doc/0,1737,154163-234195,00.html)

Black Bean Soup With Spinach

By MARTHA ROSE SHULMAN

Published: March 13, 2009

This spicy soup is a highly nutritious meal in a bowl and one more way to use spinach in a bag. It’s inspired by a black bean soup made in the highlands of Veracruz with a local green that is somewhat like lamb’s quarters.

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Recipes for Health

This series offers recipes with an eye towards empowering you to cook healthy meals every day. Produce, seasonal and locally grown when possible, and a well-stocked pantry are the linchpins of a good diet, and accordingly, each week’s recipes will revolve around a particular type of produce or a pantry item. This is food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and a pleasure to eat.

See previous recipes »

Related

Recipes for Health: Black Bean Chili (March 12, 2009)

Recipes for Health: Refried Black Beans (March 11, 2009)

Recipes for Health: Black Bean Enchiladas (March 10, 2009)

Recipes for Health: Black Beans: Nutrition From South of the Border (March 10, 2009)

12 ounces black beans, washed and picked over for stones, soaked in 2 quarts water for six hours or overnight

1 tablespoon canola oil

1 medium onion, chopped

2 teaspoons lightly toasted cumin seeds, ground

4 large garlic cloves, minced

Salt, preferably kosher salt, to taste

2 canned chipotle chiles in adobo, seeded and finely chopped

12 ounces (two bags) baby spinach

1/2 cup chopped cilantro, plus additional for garnish if desired

1. Soak the beans in the water for at least six hours. If they will be soaking for a long time in warm weather, put them in the refrigerator.

2. Heat the oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until it begins to soften, about three minutes, and add half the garlic and the cumin. Cook, stirring, until fragrant, about one minute, and add the beans and soaking water. They should be covered by two inches of water. Add more water as needed, and bring to a boil. Reduce the heat to low, and skim off any foam that rises. Cover and simmer one hour.

3. Add the salt, chipotles, remaining garlic and half the cilantro. Continue to simmer another hour, until the beans are quite soft and the broth is thick and fragrant. Taste and adjust seasonings. Let sit overnight in the refrigerator for the best flavor.

4. Partially puree the soup using an immersion blender, or puree 2 cups of the beans with a small amount of broth in a blender or a food processor fitted with the steel blade. Stir back into the soup. Bring to a simmer. Add the spinach, a handful at a time, and simmer for five minutes. Stir in the remaining cilantro, and taste and adjust seasonings. Serve with warm corn tortillas, garnishing each bowl with queso fresca.

Yield: Serves six

Advance preparation: The cooked beans will keep for three to four days in the refrigerator, and they freeze well. Bring back to a simmer and add the spinach before serving.

Date Bars

Makes 20 bars

• 3 cups of oatmeal
• 1 and ½ cups of flour
• 2 and ¼ cups brown sugar
  1tsp baking powder
• 2 sticks melted margarine
• 10oz dates (about 3 cups)
• 1 cup water
  
  

Combine oatmeal, flour, baking powder, melted margarine, and 1 and ¼ cups brown sugar in a large bowl.

In a separate, small bowl, mix a few tablespoons of flour with a half a cup of water until you get a mixture with the same consistency as pancake batter.

On the stove, on medium heat, melt the dates, water, and 1 cup brown sugar until it boils and begins to get thick. Then add the water and flour mixture until the date mixture becomes thick.

In a 9"x9" baking pan, press half of the oatmeal mixture on bottom and pour in the now quite thick date mixture on top. Then pour the remaining oatmeal over the dates and bake for 35-40 minutes.

From http://www.cok.net/lit/recipes/desserts.php

Optional:
Try replacing butter with the same amount of apple sauce, and using oat, whole wheat or amaranath flour for a healthier alternative.

Rose's Bliss Balls

3/4 Cup of Peanut Butter
1/2 Cup of Tahini
3/4 Cup of Date puree (dates, teaspoon and half water and a dash of vanilla extract)
1/2 Cup Agave Nectar
tbsp (or to taste) special dark chocolate powder or dutch chocolate powder
1/2 tsp cinnamon
Cranberries
Shredded Almonds

Combine all but almonds together, roll into balls and roll almonds on outside.

Mrs. Patton's Quinoa, Mango & Black Bean Salad

Makes 2 servings, about 2 cups each

Ingredients

½ cup quinoa (see Note)
1 cup water
¼ cup orange juice
¼ cup chopped fresh cilantro
2 tablespoons rice vinegar
2 teaspoons toasted sesame oil
1 teaspoon minced fresh ginger
⅛ teaspoon salt
Pinch of cayenne pepper
1 small mango, diced (see Tip)
1 small red bell pepper, diced
1 cup canned black beans (see Tips for Two), rinsed
2 scallions, thinly sliced

Quinoa, Mango & Black Bean Salad Ingredients Cont.

Quinoa, Mango & Black Bean Salad Instructions

1. Toast quinoa in a small dry saucepan over medium heat, stirring often, until it crackles and becomes aromatic, 4 to 6 minutes. Transfer to a fine sieve and rinse thoroughly. Return the quinoa to the pot and add water. Bring to a simmer; reduce heat to maintain a simmer. Cover and cook until the quinoa is tender and the liquid has been absorbed, 15 to 20 minutes.
2. Meanwhile, whisk orange juice, cilantro, vinegar, oil, ginger, salt and cayenne in a medium bowl. Add mango, bell pepper, beans and scallions; toss to coat.
3. When the quinoa is finished cooking, add to the mango mixture and toss to combine.

Quinoa, Mango & Black Bean Salad Instructions Cont.

Quinoa, Mango & Black Bean Salad Tips

This salad can be made up to 2 days in advance (cover and refrigerate). Serve chilled.

Note: Quinoa, a delicately flavored grain, was a staple in the ancient Incas� diet. Toasting it before cooking enhances its flavor, and rinsing removes any residue of saponin, quinoa�s natural, bitter protective covering.

Tip: To dice a mango:
1. Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife.
2. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces.
3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.
4. Cut the fruit into the desired shape.

Tips for Two: Refrigerate leftover canned beans for up to 3 days. Add to green salads and soups; mash with garlic powder and chopped fresh herbs for a quick dip; make Spiced Pinto Beans.

Quinoa, Mango & Black Bean Salad Tips Cont.

Quinoa, Mango & Black Bean Salad Nutrition Information

Per serving: 422 calories; 9 g fat (1 g sat, 2 g mono); 0 mg cholesterol; 74 g carbohydrate; 15 g protein; 19 g fiber; 256 mg sodium; 642 mg potassium.
Nutrition bonus: Vitamin C (210% daily value), Vitamin A (50% dv), Magnesium (22% dv), Vitamin E (20% dv).
3 1/2 Carbohydrate Servings
Exchanges: 3 starch, 1 1/2 fruit, 1 vegetable, 1 very lean meat to lean

Thank you Mrs. Elizabeth Patton for the recipe!
Which can be found at http://www.eatingwell.com/recipes/quinoa_mango_bean_salad.html

Refried Beans

This vegetarian, vegan staple bean recipe can be made with either pinto beans or black beans. Canned beans are O.K. in this recipe, but not quite as tasty as freshly cooked beans.

Refried beans are great in burritos, or as a dip. This recipe freezes well, and you can also make double the beans to freeze uncooked for future yummy bean things, like Black Bean Veggie Burgers (vegan), or Barley Bean Vegetable Soup (vegan).

Ingredients:

• 1 cup dry pinto or black beans
• 3 -4 Tbls ghee or olive oil
• 2 tsp. gr. cumin
• 2 tsp gr. coriander
• pinch cayenne
• 1/2 tsp dried ginger
• 1/2 tsp gr. fennel seeds
• 1 tsp paprika
• pinch of garlic salt OR asoefetida
• 1 tsp salt
• pepper to taste
• 1 Tblsp Braggs liquid aminos, or soy sauce

Directions:

1. To cook beans:* soak 3 or more hours, rinse, cover with cold water (no salt). Bring to boil, skim foam, cover and simmer 1 - 2 hrs, until tender. Drain and reserve the liquid.
2. Mash the beans with a potato masher, in a food mill, or food processor. Add enough liquid to make a smooth paste.
3. Heat the oil or ghee on low in a 2 qt. saucepan. Add spices and heat for 5 minutes. Add the bean paste and blend with the spices. Add Braggs or soy sauce, salt and pepper to taste.

http://www.savvyvegetarian.com/vegetarian-recipes/refried-beans.php?menu1_id=2&menu2_id=3

Vegetarian, Vegan Quinoa Recipe

Although classed as a grain, quinoa (keen-wah) is technically an herb, originating with the Incas, in Peru. It is perishable because of its oil content, and should be stored in the fridge up to a month, or in the freezer for 2 months.

Quinoa is light, delicious, high in protein, and easy to cook. It can be used in place of rice, bulgar, or couscous. This dish is nice with green leafy veggies, salad or soup.

Serves Four: For a low-fat version: Omit 1 Tblsp of oil, and substitute chickpeas for the cashews. Preparation time approximately 30 minutes

Ingredients:

• 1 c quinoa
• 1 c. celery, chopped small
• 1/2 c. red pepper, chopped small
• 1/2 c. raw cashews
• 2 Tbls olive oil
• tiny pinch asoefetida or crushed garlic clove
• 1 bay leaf
• 1/2 tsp thyme leaf
• 1/4 tsp turmeric
• 1/2 tsp gr. coriander
• 1/2 tsp cumin
• 1/4 tsp dried ginger
• 1/2 tsp salt
• 1 3/4 cup water
• 1/4 c. minced parsley or cilantro
• fresh ground pepper

Directions:

1. Soak quinoa 5 minutes, rinse twice, leave to drain
2. Heat olive oil on medium in a 3 qt saucepan or saute pan
3. Chop celery and red pepper
4. Add asoefetida, celery, red pepper and cashews. Stir fry until cashews are golden
5. Add the rest of the spices except for the parsley. Add the quinoa and stir until dry.
6. Slow Cooker or Crock Pot: Transfer all to preheated slow cooker or crockpot, add boiling water, cover and cook 1 - 2 hours on low.
7. Stove Top: Add 1 3/4 c. water, bring to a boil, cover, and simmer 15 - 20 minutes, or until all the water is absorbed.
8. Stir in the chopped parsley or cilantro, fresh ground pepper, and serve.

http://www.savvyvegetarian.com/vegetarian-recipes/quinoa-pilaf.php

Apricot Bars

MAKES 16 SMALL SQUARES

Because it contains no sugar, the crust for
these bars is soft rather than crunchy. Unsulfured
apricots give the filling a mellow
flavor, and their dark color contrasts nicely
with the crust.

Filling

   10 ounces unsulfured apricots
      (about 36 pieces)
    1 tablespoon fresh lemon juice
    8 drops liquid stevia extract

Crust

  1/4 cup canola oil
  1/4 cup unsweetened apple butter
  1/4 teaspoon liquid stevia extract
    1 cup old-fashioned or quick-cooking
      oats
  1/2 cup unbleached all-purpose
      flour
  1/2 cup whole-wheat flour
    2 tablespoons toasted wheat
      germ
    2 tablespoons unsweetened
      shredded coconut
  1/2 teaspoon baking soda
  1/2 teaspoon ground cinnamon
  1/2 teaspoon salt

1. Preheat oven to 375 degrees. Grease an
8 by 8-inch baking pan and set aside.

2. For filling: Place apricots in small
saucepan and add 3 cups water. Bring to a
boil and then simmer, uncovered, over
medium heat until plump and tender, about
15 minutes. Drain apricots and place in
work bowl of food processor with lemon
juice and stevia. Process until completely
smooth.

3. For crust: Meanwhile, stir together oil,
apple butter, stevia, and 1 tablespoon water
in small bowl and set aside. Stir oats, flours,
wheat germ, coconut, baking soda, cinnamon,
and salt together in medium bowl
until completely blended. Add liquid ingredients
and stir to combine. Mixture should
be moist and crumbly.

4. To assemble and bake bars: Press 2 cups
of crust mixture evenly into prepared baking
pan. Spread apricot filling evenly over
bottom crust. Sprinkle with remaining crust
mixture and pat lightly. Bake until golden
brown, about 20 to 25 minutes. Cool completely
and cut into 2-inch squares. (Bars
can be stored in airtight container at room
temperature for several days.)

PER SERVING: 145 CALORIES, 3 G PROTEIN, 5 G FAT,
1 G SATURATED FAT, 22 G CARBOHYDRATES, 3 G FIBER,
108 MG SODIUM, 2% CALCIUM

Minted Green Grape Sorbet

SERVES 4

This sorbet makes a terrific low-calorie snack
or dessert. It tastes like a frozen lemon-limeade
with a strong hit of mint and grape.

2 cups seedless green grapes
1/3 cup packed fresh mint leaves
2 tablespoons fresh lime juice
4 tablespoons fresh lemon juice
20 drops liquid stevia extract
 Pinch of salt

1. Put all ingredients in work bowl of food
processor and pulse several times to blend
completely. Scrape down sides of bowl if
necessary.

2. Pour mixture into small metal bowl and
place in freezer. Freeze completely, about
3 hours.

3. Return frozen mixture to food processor
and process until smooth and pale green
in color. Serve immediately or refreeze in
covered container. (Sorbet can be left frozen
for several days.)

NOTE: If mixture becomes rock hard, you
can soften it carefully in a microwave oven
(providing you stored it in a microwave-safe
container).

PER SERVING: 39 CALORIES, 1 G PROTEIN, <1 G FAT,
<1 G SATURATED FAT, 11 G CARBOHYDRATES, 1 G FIBER,
30 MG SODIUM, 2% CALCIUM

http://findarticles.com/p/articles/mi_m0NAH/is_7_32/ai_91563271

Red Lentil Soup

Andrew Scrivani for The New York Times

By MARTHA ROSE SHULMAN

Published: December 30, 2008

Red lentils are a beautiful color orange when dry, but they become a rather drab yellow when they cook. This can be disappointing, until you taste the lentils.

Recipes for Health

This series offers recipes with an eye towards empowering you to cook healthy meals every day. Produce, seasonal and locally grown when possible, and a well-stocked pantry are the linchpins of a good diet, and accordingly, each week’s recipes will revolve around a particular type of produce or a pantry item. This is food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and a pleasure to eat.

See previous recipes »

Ingredients

2 tablespoons canola oil or peanut oil
1 medium or large onion, chopped
4 garlic cloves, minced
Salt to taste
2 teaspoons cumin seeds, lightly toasted and ground
2 teaspoons coriander seeds, lightly toasted and ground
2 teaspoons hot curry powder
1 (28-ounce) can chopped tomatoes with juice
1 pound red lentils (about 2 1/8 cups), washed and picked over
2 quarts water, chicken stock, vegetable stock

1/4 teaspoon ground black pepper (more to taste)
Cayenne to taste (optional)
Juice of 1/2 lime
For garnish:
Chopped fresh cilantro
Thickened yogurt
1. Heat the oil in a large, heavy soup pot over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic, 1/2 teaspoon salt, the cumin, coriander, and curry powder. Stir together for about a minute, until the garlic is fragrant, and stir in the tomatoes with their juice. Bring to a simmer and cook, stirring often, for 10 minutes, until the tomatoes have cooked down slightly. Add salt to taste.
2. Stir in the lentils and water or chicken stock. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add salt to taste and continue to simmer for 15 to 30 minutes, until the lentils have fallen apart and thickened the soup. Using the back of your spoon, mash the lentils against the side of the pot to thicken the soup further. Add the pepper, taste, and add cayenne if you want more spice. Taste and adjust salt. Stir in the lime juice.
3. If you wish, puree with an immersion blender or in batches in a blender, holding a towel over the lid to prevent hot soup from splashing out, and return to the pot. Heat through and serve, topping each bowl with a dollop of yogurt and a generous sprinkling of chopped cilantro.
Note: When I was developing this soup, I served it two ways: as a rustic, thick lentil and tomato soup, and as a puree. My 10-year-old son liked it better as a thick lentil soup, and I preferred the texture and especially the look of the puree. You can try it both ways.
Yield: Serves 6
Advance preparation: You can make this a day ahead. It will keep for 3 or 4 days in the refrigerator.

Approximate Nutritional Information per Serving: Calories: 360; total fat: 6.8g; saturated fat: 0.7g; cholesterol: 0mg; sodium: 1032mg; total carbohydrates: 54.7g; dietary fiber: 25.3g; sugars: 6.8g; protein: 22.1g (Nutritional Information provided by calorie-count.com)

Borrowed from
http://www.nytimes.com/2008/12/30/health/nutrition/30recipehealth.html


Note: The original author of the recipe!

Note: I didn't have hot curry powder so I substituted in mild curry powder, chili powder, ginger and a bit more garlic powder. Soooo yummy! I also used pre-ground ingredients (and no lime), ( I did not toast cumin, etc) and it still came out pretty swell. The more tender love and care that goes into it, I'm sure, the better it will turn out.

Baked Lentils

Vegan Baked Lentils Recipe

Serves 4.

Ingredients:

• 1 ¾ cups dry (uncooked) lentils
• 2 ¼ cups water
• 2 onions, chopped
• 2 cups canned diced tomatoes
• 2 carrots, sliced
• ½ cup celery, sliced (optional)
• 1 green pepper, chopped (optional)
• 1 tsp. salt
• ¼ tsp. pepper
• 1/8 tsp. marjoram
• 1/8 tsp. sage
• 1/8 tsp. thyme
• 1 bay leaf (be sure to remove before serving)
• 2 tsp. chopped parsley
• Optional garnish: sliced avocado or grated Swiss cheese (vegetarian)

Directions:

1. Preheat oven to 375° F.
2. In a 9 x 13 baking dish, combine lentils, water, spices, onions, garlic, and tomatoes.
3. Cover tightly and bake for 30 minutes.
4. Stir in carrots and celery and bake, covered, for another 40 minutes.
5. Stir in optional green pepper and parsley.

Recipe Borrowed From: http://vegetarian-recipes.suite101.com/article.cfm/baked_lentils

Buddha's Happy Belly

Ingredients

• 2 teaspoons olive oil
• 1/4 cup green onion
• 2 garlic cloves, minced
• 1 teaspoon curry
• 1 teaspoon ground cumin
• 1 medium head cauliflower, cut into 1-inch florets
• 1 cup diced tomato
• 4 1/2 ounces cooked lentils
• paprika (optional)

Directions

1. Heat olive oil in large saucepan over medium heat. Add green onions and garlic, and saute until fragrant. Reduce heat, add curry and cumin. Cook 2 minutes, stirring frequently.
2. Add cauliflower and tomatoes, and saute until cauliflower is tender. Add lentils; cook 1-2 minutes to heat through. Add salt to taste, and garnish with sprinkling of paprika, if desired.

Lentil Barley Soup

Ingredients

• 1 cup lentils, rinsed
• 2 stalks celery, sliced
• 1/2 cup hulled barley or pearl barley
• 1/2 teaspoon oregano
• 6 cups water or vegetable stock
• 1/2 teaspoon ground cumin
• 1 onion, chopped
• 1/4 teaspoon black pepper
• 2 garlic cloves, minced or crushed
• 1/8-1/4 teaspoon red pepper flakes
• 2 carrots, sliced
• 1/2 teaspoon salt (optional)
• 2-4 cups fresh spinach (optional)

Directions

1. Place all ingredients except salt into a large pot and bring to a simmer.
2. Cover and cook, stirring occasionally, until the lentils and barley are tender, about 1 hour.
3. Add salt to taste and spinach, if desired.
4. Cook briefly until spinach is wilted but still bright green.
5. This soup can also be prepared in a crockpot. If you start with boiling water it will cook in 1 to 2 hours; with cold water, 5 to 6 hours.
6. To cook in a pressure cooker, put all ingredients except salt and spinach into cooker and bring it to high pressure.
7. Cook at high pressure for 12 minutes; then bring pressure down with a quick-release method. Lentils should be cooked, but barley may not be completely tender.
8. Cook until barley reaches the desired state of tenderness, about 15 minutes, adding water if a thinner consistency is needed. Then add salt and spinach, if desired.
9. Cook briefly until spinach is wilted but still bright green.

Borrowed from http://www.recipezaar.com/Lentil-Barley-Soup-348278

Nutrition Facts
Serving Size 1 (243g) Recipe makes 6 servings
Calories 265
Calories from Fat 126		(47%)
Amount Per Serving		%DV
	Total Fat 14.1g	21%
	Saturated Fat 8.5g	42%
	Monounsaturated Fat 3.9g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 31mg		1%
Potassium 306mg		8%
Total Carbohydrate 27.7g		9%
	Dietary Fiber 5.4g	21%
	Sugars 4.6g
Protein 9.8g		19%
detailed view... how is this calculated?

Lentil Dahl

Ingredients

• 1 tablespoon olive oil
• 1 cup onion, chopped
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 teaspoon cumin seed
• 1 teaspoon turmeric, ground
• 1 teaspoon garam masala
• 1/2 teaspoon red pepper, crushed
• 2 cups cauliflower florets, chopped
• 2 1/2 cups beef broth or chicken broth
• 1 cup dried lentils
• 1 tablespoon fresh lime juice
• 1/2 teaspoon salt

Directions

1. Heat olive oil in a large saucepan over medium-high heat.
2. Add onion, ginger, garlic, cumin, turmeric, garam masala and red pepper and saute for approx 2 minutes (until onions are soft).
3. Add cauliflower and saute 1 minute.
4. Stir in broth and lentils, making sure to mix well.
5. Bring to a boil.
6. Cover, reduce heat, and simmer for about 35 minutes or until lentils are tender.
7. Stir in lime juice and salt.