Cranberry Spice Cookies

20 small pitted dates soaked in 1/2 cup water

1/4 cup pumpkin seeds

1/4 cup hemp seeds

1 1/2 cup rolled oats, divided

1 t. baking soda

1 t cinnamon

1/4 t nutmeg

1/8 t cloves

1/2 cup fruit juice sweetened dried cranberries

Soak dates for at least 4 hours. Grind seeds and 1/2 cup oats to powder in 2 batches in a coffee grinder or use a strong blender.  Add soaked dates, along with soak water, ground seeds and oats, baking soda and spices to food processor fitted with the S blade.  Process till smooth. Manually stir in oats and dried cranberries. Process briefly if need to make sure all is mixed well. Scoop out dough with a spoon or cookie scoop and place on cookie sheet lined with parchment paper. Mash just a bit with a fork. Bake at 350 for 12 – 13 minutes. 

Gingerbread Man Cookies

A strong blender such as a Vitamix or BlendTec., or a strong food processor such as a Kitchen Aid or Cuisinart, is necessary for this recipe.

 25 small pitted dates

2 1/4 cups white wheat flour, sifted

2 t baking powder

1/4 t sea salt

1 1/2 t powdered ginger

1 t cinnamon

1/4 t cloves

1/3 cup molasses

1 cup raw cashews

1 t vanilla

 

Soak dates in 1/2 cup water for at least 4 hours. Mix sifted flour, baking soda, salt, and spices in a large bowl. Blend dates and water with remaining ingredients in a strong blender or food processor until smooth. Add to dry ingredients. Mix well and knead until you have a smooth ball of dough. Wrap in wax paper and refrigerate for several hours until chilled. (This step makes rolling out much easier.) Divide dough in half and roll one half between two pieces of parchment paper or wax paper.  Roll out to 1/4 inch thick. Cut with a gingerbread man cookie cutter and place on a cookie sheet lined with parchment paper. Use raisins or dried cranberries to decorage. Bake for 10 minutes at 350 degrees.

Oatmeal Chocolate Chip Cookies

20 small pitted dates soaked in 1/3 cup water

1 1/2 cup rolled oats, divided

1/4 cup hemp seeds*

1/4 cup sunflower seeds*

1 T apple cider vinegar

1 t baking soda

1/4 cup mini non-dairy chocolate chips

 

In a food processor with an S blade, grind dates, including soak water, 1/2 cup oats, seeds, and vinegar until creamy. Manually stir in baking soda and remaining oats, until well incorporated. Process briefly if needed. Manually stir in chocolate chips. Process briefly if needed. It’s best not to process the oats too much. Scoop out dough and place on a cookie sheet lined with parchment paper.  Flatten using your hand and a piece of parchment paper or wax paper to keep from sticking to your hand. Bake until slightly brown, about 12 – 13 minutes.

*If needed, grind seeds in a coffee grinder first to make sure they get finely ground.

* 1/2 cup pecans or walnuts can be used in place of the seeds

Thanksgiving Chic Pea Loaf

I should probably change the name of this recipe to “Garbanzo Stuffing” because it reminds me of  Stove-Top Stuffing but way better!  This recipe is Adapted from fatfreevegan.com. 

1 – 2 yams or sweet potato (need 2 cups cooked)

1 medium onion

2 cups chopped mushrooms

2 ribs celery

1 medium carrot

2 cloves garlic

4 cups cooked chic peas (garbanzo beans)

1 cup rolled oats

1/2 cup chopped walnuts

3 T balsamic vinegar or 2 T tamari or soy sauce

2 T tomato paste

1 T spicy brown mustard

1 1/2 t onion powder

1 t garlic powder

1/2 t dried sage

1 1/2 t dried thyme

1/2 t dried rosemary, crushed

¼ cup fresh parsley, chopped

1 t Real Salt or sea salt, or to taste

1/2 t black pepper

 

Bake sweet potato in a 350 degree oven for 1 hour – 1 hour 15 minutes or until soft. Set aside to cool.

Sauté vegetable in ¼ cup water until soft. Transfer to large mixing bowl. Add remaining ingredients, including cooked yam, and mash with a pastry cutter until the mixture become sticky and will hold together. Press into a 9 X 13 baking pan and bake at 375 degrees for 20 minutes. Loosely cover with aluminum foil and continue to bake an additional 25 minutes. Uncover and brown for 10 minutes if desired. Let set for at least 15 minutes before serving.

 

Autumn Stew

 1 butternut squash or other winter squash of choice (about 4 cups)

1 onion, chopped

4 cloves garlic, minced

1 red bell pepper, diced

2 cups chopped mushrooms

2 or more cups chopped kale

3 cups water or veggie broth

1 15 oz. can chopped tomatoes

1/2 of a 6 oz can tomato paste (or more)

1 T chili powder

2 t cumin powder

1 t onion powder

1/4 t black pepper

3 cups cooked kidney beans

2 cups fresh or frozen corn

Salt to taste

 

Place squash on a cookie sheet and bake in a 350 degree oven for about 1 hour. (There is no need to poke it with a knife or cut it.  It’s much to dangerous to cut winter squash before they are cooked:-)Set aside to cool.  When cool enough to handle, peel and cut into cubes.

Sauté onion in a dry skillet on medium high heat until it starts to brown. Add garlic and sauté for a minute or two. Add 1 cup water, bell pepper, mushrooms, and kale. Bring to a boil, lower heat to medium and cook until kale is tender.  Add tomatoes, seasoning, beans, corn, and squash and cook 5 – 10 minutes. Add more liquid if needed, salt to taste, adjust seasonings and serve.

 

Almond Sugar Cookies

1 cup raw almonds (raw cashews work too)

1 cup rolled oats

1 cup pitted dates

1/2 t almond extract

1 t baking soda

1 T apple cider vinegar

Chop all ingredients in a food processor until a dough starts to form. Add a tablespoon of water to help it become sticky. Using a cookie scoop or tablespoon, scoop out dough, roll in a ball and mash to a cookie shape. Place on a cookie sheet lined with parchment paper. Bake at 350 degrees for 10 – 12 minutes. 

Roasted Zucchini Mexican Salad

3 medium zucchini

2 ears corn

2 cans black beans, rinsed and drained well

1 cup cooked brown rice (optional)

2 cups fresh diced tomatoes

1 red bell pepper, chopped

1/2 cup diced red onion

1 jalapeno pepper, minced (or use canned green chilies)

1 clove garlic, minced

1/2 cup chopped cilantro

1 avocado, diced

Zest of one lime

Juice of 2 limes

 

Cut zucchini in half lengthwise. Cut each half lengthwise again. Then cut in 1/2 – 3/4 inch chunks. Place in a large bowl and sprinkle with Mrs. Dash Chipotle seasoning or other no-salt seasoning of choice. Mix thoroughly with your hands until each piece is lightly coated. Spread out on a baking sheet lined with parchment paper making sure no pieces are over-lapping. Bake at 425 degrees for 15 – 20 minutes until they start to brown. Let cool before adding to salad.

Cut corn off ears and place in the bowl you used for the zucchini. Add remaining ingredients.  When zucchini has cooled, add to salad.  Mix well. Add more lime or lemon juice and salt to taste if desired.

This salad is also delicious using raw zucchini. I only use 2 zucchini and I use the dice blade of the Vidalia Chop Wizard.  Cut the whole zucchini in 3 sections then lay each section on the chopper screen and chop. This makes a fun perfect shape for the salad. Mix in all remaining ingredients as above. 

 

 

 

 

 

Kale Tacos

1 bunch of kale

2 button mushrooms, finely chopped (optional)

1 clove garlic, minced

1 jalapeno chili, seeded and minced 

1 – 2 t chili powder

1 t cumin

1 t coriander

2 cups cooked black beans

1 avocado, mashed

Organic corn tortillas

 

Add kale, mushrooms, garlic, and chili to a medium sauce pan, along with 3/4 cup water. Cover, bring to a boil, then lower heat to medium, and cook 3 – 5 minutes. Add spices and cook until kale is tender.  Keep an eye on the water so it doesn’t burn. Add a little more water if needed. Add the black beans and heat through.

Take off the burner and stir in mashed avocado. Salt to taste.

Stuff them in a warmed corn tortilla. Makes 8 – 10 tacos.

April’s note: I love this mixture rolled up in a corn tortilla just the way it is, with no toppings, but they are also wonderful with shredded cabbage or lettuce and fresh vine-ripe tomatoes.

 

 

Simple Quinoa Salad

1 1/2 cups water

1 cup quinoa

1 cucumber chopped

1 cup sliced grape

1/2 cup thinly sliced scallions or diced red onion  

1/2 cup finely chopped parsley

1/2 cup chopped mint leaves

Juice from 1 lemons

1/2 tsp Real Salt or sea salt

1 small avocado cubed

 

Bring water to boil, add quinoa, cover, reduce heat and simmer 15 minutes until tender. Let cool befor adding to salad. While quinoa is cooking, combine all other ingredients. Add cooled quinoa and mix well.

Chic peas are a nice additional to this salad to make it more filling. You could also make it Mexican style by adding black beans and using cilantro instead of parsley and mint.

Sesame Kale Salad

This kale salad is not necessarily good by itself but is a delicious addition to a hummus wrap, stuffed pita, sandwich, or quinoa, pasta or other grain based salad.

Mediterranean Kale Salad

Humus Wrap

 

1 large bunch of fresh kale

1 – 2 T tahini (sesame seed paste)

Chic Pea Patty Stack

Juice of one lemon

1/2 T brown sesame seeds

Sea Salt

 

Finely chop kale and place in a large salad bowl. (Strip kale off stalks if preferred. If the stalks are young and tender, I like to keep them.)

Starting with 1 tablespoon of tahini, add to the kale along with lemon juice and 1/4 teaspoon salt.  Message kale with your hand until bright green and tender.  Add more tahini if more oil is needed.

Sprinkle on sesame seeds and mix through out. Salt more to taste if needed. 

Alternatively you can message 1/4 of an avocado into the kale if you are going to use it in a Mexican type salad or chop 1/2 can of olives and message them into the kale like I do in the Mediterranean Kale Salad pictured above.

 

April’s note: This salad travels well! I made this ahead for my 4 day trip to California to visit my brother. Not only did I use it in my humus wraps but one day for lunch we went to an Indian café where I bought a side of tabouli salad, a side of humus, and I mixed both into my kale salad. It was delicious!

 

 

 

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