Lisa's One Pot Pineapple Fried Rice

Ingredients
4 - 6 cups cooked jasmin rice
6 -8 eggs beaten**
2 - 3 green onions sliced
5 -6 cloves garlic sliced
1 large onion diced
1/2 pineapple sliced into rings and cut into chunks
4 large carrots julienned thin
1/2 - 3/4 cup tiny frozen sweet peas
1/2 - 3/4 cup of cashews optional
4 tablespoons soy sauce
3 pinches salt
1 tablespoon frontier oriental seasoning
1/2 cup shredded coconut optional
Sesame oil
1/4 cup butter**

Instructions
use enough sesame oil to cover the bottom of the pan.   
Add onion and garlic, and saute. 
When the onion and garlic are beginning to cook down add the pineapple and the carrots and continue cooking until the carrots begin to get soft. 
Push to the side of the pan and add the beaten egg mixture on the empty side. scramble the eggs and cook until done. Mix pan ingredients and add the rice, soy sauce, salt, coconut, oriental seasoning, butter, peas, green onion and cashews.  Mix well and enjoy!

**Leave out the eggs and butter for a vegan version!

Mandarin Coconut Cookies

Makes about 3 dozen

Ingredients: 

• 2 mandarin oranges, such as Satsuma or Clementine
• 3/4 cup Vegan Cane Sugar, divided
• 3/4 cup Organic Expeller Pressed Virgin Coconut Oil, melted and cooled slightly
• 2 teaspoons pure vanilla extract
• 1/2 cups all-purpose flour
• 1 cup finely grated unsweetened dried coconut, divided
• 3 tablespoons cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt

Preheat oven to 325°F. Use a vegetable peeler to remove outer peel from mandarins, and then finely chop it to obtain 1 tablespoon zest. Juice mandarins to obtain 1/4 cup juice. Set aside. In a large bowl, beat 1 1/4 cups sugar and oil on medium speed for 1 minute. Add juice, zest and vanilla and beat again. Add flour, 1/2 cup coconut, cornstarch, baking powder and salt; beat again until combined. In a bowl, combine remaining 1/2 cup sugar and 1/2 cup coconut.

Form dough into 1 1/2-inch balls. Arrange 2 inches apart on a parchment-paper-lined baking sheet. Dip a flat-bottomed glass in water and then in sugar mixture. Press down firmly on each cookie, re-dipping the glass as needed. Bake until golden brown and just firm, about 15 minutes.

Nutritional Info: 

PER SERVING:120 calories (50 from fat), 6g total fat, 5g saturated fat, 0mg cholesterol, 40mg sodium, 16g carbohydrate (0g dietary fiber, 8g sugar), 1g protein

Chocolate Chia Puddin

by Lisa B

I have this for breakfast and as a dessert in the evenings!

INGREDIENTS:

• 4 – 6 Tbsp chia seeds
• 1 cup non-dairy milk (enough to fill 3/4 of the jar)
• 1 Tblsp raw cacao powder
• agave (optional)
• Additional add ins (berries, chopped almonds, bananas, shredded coconut, )

DIRECTIONS:

1. Place all ingredients into a mason jar. Screw lid on tight and shake vigorously.
2. Place in refrigerator for a few hours or overnight (chia seeds will expand as they set).
3. Mix with a spoon and pour desired toppings on top. Take it to go.

Vegan Peanut Butter Ice Cream

Recipe by Heather Pace (www.sweetlyraw.com)
1 can coconut milk
1/2 cup water
1/4 cup peanut butter
1/4 cup maple syrup
1/2 teaspoon pure vanilla extract
1/4 teaspoon xanthan gum*
--------
Handful chopped peanuts
Blend all ingredients until smooth and creamy.
Chill in the fridge for a few hours.
Process in an ice cream maker according to the manufacturers instructions.
Fold in a handful of chopped peanuts.
Eat immediately (will be like soft serve) or transfer to a bowl and freeze for a few hours before eating.
*This helps to thicken. You can use guar gum instead.

Instead of a cherry, I added a vegan chocolate chip cookie on top!

Fluffy Peanut Butter Mousse

Recipe by Heather Pace (http://www.sweetlyraw.com)

This mousse is so light and fluffy! It can be made completely raw or semi raw. I garnished mine with raw wild jungle peanuts (aren't they pretty?!) and cacao nibs. Can't do peanuts? No probs, make it with almond butter.
1/3 cup irish moss gel
2/3 cup coconut milk*
1/2 cup peanut butter (raw or roasted)
8-9 tablespoons maple syrup
1 1/2 teaspoons pure vanilla extract
1/8 teaspoon himalayan salt
1 1/2 teaspoons psyllium
2 1/2 tablespoons melted coconut oil
Blend all but the coconut oil until smooth and creamy. Use raw agave or coconut nectar instead of maple syrup if you want it all raw.
Now add the oil and blend to incorporate.
Chill the mousse in small bowls or glasses for at least 4 hours.
*The pulp and water of a young coconut blended until smooth, thick and creamy.
OR full fat canned coconut milk.

Lisa's Coconut cream pie

Heres one I just made tonight

1 pkg coconut cream
3 egg yolks
1/2 cup coconut sugar
Tsp vanilla
Tsp nutmeg
1/2 tsp sea salt
Tblsp honey
1 cup shredded coconut
2 tsp corn starch mixed into 1/2 cup coconut milk
1/2 cup coconut milk

Mix all ingredients in pot and heat until boiling.  Pour into crust and bake at 350 for 30 to 40 minutes

Crust
Cup coconut flakes
1 Egg
Pinch salt
Tsp olive oil
1cup flour +
1/2 cup coconut milk
Mix until doughy.  Add enough flour to roll out.  Place in pie plate and add filling. 

CHOCOLATE PEANUT BUTTER GOJI BERRY FUDGE

Chef Tina Jo (MeatlessMondays@ChefTinaJo.com)

This fudge is super easy to make and delicious to eat! It is the perfect treat when you need just a bit of something sweet. Plus, if you need a quick gift, these are perfect for giving!

INGREDIENTS

• 1 cup cacao butter, melted
• 1 cup agave nectar
• 2 tsp vanilla powder
• ½ tsp Himalayan pink salt
• 1 tsp lucuma powder
• 1½ tsp raspberry extract
(Optional: Leave out or use juice from ground organic berries to keep 100% raw)
• 1 cup cacao powder
• ½ cup jungle peanut butter
• 1 cup goji berries, chopped

PROCEDURE

1. Place all the ingredients (EXCEPT the Goji berries) in a high-powder blender in the order listed. Blend until well combined.

2. Place blended batter in a mixing bowl and add chopped Goji berries. Hand-stir all ingredients well.

3. Line an 8x8 glass baking dish with non-stick paper. Evenly spread fudge batter in dish.

4. Place glass dish in the refrigerator for 20 minutes or until batter has hardened.

5. Once hardened, remove fudge from dish simply by lifting the edges of the paper. Peel paper away from fudge and then cut into bite-sized pieces.

6. Will keep in the refrigerator for several weeks, or the freezer for months, in an airtight container.

WINTER CRUNCH SALAD

Ingredients: 

• 1 cup very small broccoli florets
• 1 cup very small cauliflower florets
• 1/2 cup Organic Fat Free Balsamic Vinaigrette
• 1 teaspoon zest and 2 tablespoons juice from 1 orange
• 3 carrots, peeled and thinly sliced
• 1 1 Pink Lady apple, peeled and chopped
• 1/2 cup Roasted & Salted Cashews, chopped

Method: 

Put all ingredients except for cashews into a large bowl and toss well. Scatter cashews over the top and serve. Or, cover and chill salad for 8 hours or overnight, add cashews and serve.

Nutritional Info: 

PER SERVING:170 calories (70 from fat), 8g total fat, 1.5g saturated fat, 0mg cholesterol, 390mg sodium, 25g carbohydrate (4g dietary fiber, 14g sugar), 4g protein

KRISTY’S ULTIMATE QUADRUPLE CHOCOLATE CHIP COOKIES

http://keepinitkind.com

makes 25-28 cookies

Ingredients:

dry ingredients

• 1 cup gluten-free flour (or all-purpose flour)
• 3 tablespoons dutch-process cocoa
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1/2 teaspoon xanthum gum (only if using gluten-free flour, optional)
• 1/2 teaspoon salt

wet ingredients

• 1 cup vegan dark chocolate, chopped
• 3 tablespoons vegan butter
• ½ cup coconut sugar
• 1/2 cup applesauce
• 2 teaspoons chocolate extract

add-ins

• 1 cup vegan chocolate chips

Instructions:

• In a medium bowl, mix together your dry ingredients.

• Heat your cup of chopped chocolate with the coconut oil in a in a large glass bowl over a pot of boiling water. Once it is fully melted, remove from heat. Add in the rest of the wet ingredients and mix thoroughly.

• Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the chocolate chips. Cover the bowl and refrigerate for 1 hour.

• Preheat oven to 350 and line 2 baking sheets with parchment paper. Remove cookie dough from the refrigerator.

• Using a tablespoon to scoop heaping spoonfuls of dough onto the cookie sheet. Wet the bottom of a measuring cup and use it to lightly flatten each of the cookies. If desired, sprinkle each cookie with a very tiny bit of sea salt (I used pink himalayan sea salt because I like to be fancy). Place in the oven and bake for 10-12 minutes, until edges are browned but centers are still slightly soft. Remove from oven and let them cool on the sheet for about 2-3 minutes before transferring to a cooling rack. It’s best to let them cool completely before serving, but it would be a sin not to try one while they’re hot. Enjoy!

MELE KALIKIMAKA BANANA BREAD

Kristy Turner (http://keepinitkind.com)

makes 1 loaf

Ingredients:

wet ingredients

• 2 very ripe bananas, mashed
• 1/2 cup almond milk, mixed with 2 teaspoons of apple cider vinegar
• 1/4 cup coconut oil
• 1/2 cup coconut sugar
• 1 teaspoon vanilla extract

dry ingredients

• 1 1/2 cup whole wheat pastry flour
• 1/2 cup spelt flour
• 1 teaspoon baking soda
• 2 tablespoons dried coconut shreds
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt

add-ins

• 3/4 cup mango, peeled and diced
• 3/4 cup kiwi, peeled and diced

Instructions:

• Preheat oven to 350. Line a 9 x 5 loaf pan with a sheet of parchment paper, or lightly grease. Set aside.

• In a large bowl, mix your dry ingredients together. In a medium bowl, use an electric mixer to mix the coconut oil and sugar. Stir in the mashed bananas and finally the almond milk/vinegar mixture and vanilla extract. Mix well.

• Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the mango and kiwi. Pour into loaf pan. Bake in the oven for 1 hour or until a toothpick inserted into the center comes out clean. Remove from oven.

• Let cool in the pan for about five minutes before transferring the loaf to a cooling rack. Let cool completely before slicing and serving. Enjoy!

Blueberry Ginger Ice Cream

(raw, vegan, gluten free, soy free)                                                by GENA  www.choosingraw.com

Serves 2

2 frozen bananas
1 heaping cup frozen blueberries
1/2 inch fresh ginger (or 1/2 tsp ginger powder if you’re using a food processor)
1/4 cup cashews
2 tsp lemon juice
2-4 tbsp almond or hemp milk

If you’re using a high speed blender: Blend all ingredients together in a high speed blender. Start with 2 tbsp of almond milk and use the tamp to try to get the mixture going without adding too much liquid: you want an ice cream, not a smoothie! If you need the extra two tablespoons, use them, but be patient and keep blending with the tamp till a thick consistency is achieved.

If you’re using a food processor: Soak cashews for at least 4 hours before prep. Place bananas in a food processor and let the motor run till they’ve turned into soft serve. Be patient. It takes a minute or two, and the processor sounds like it’s going to break. It won’t. Keep going. When you have soft serve, add the blueberries, powdered ginger, cashes, and lemon, and blend till totally smooth. Add the almond milk only if you need a thinner consistency; you may not.

You can store the mixture in your freezer and give it a whirl in the processor or the blender before serving; if you don’t, it’ll be a little "frosty," but if you do, it will seem as though you just prepared it! Trust me; my ice cream waited for me all day, until I re-blended it and served it anew.

3 DAY DETOX PLAN

Sourced from The Hungry For Change Book

Day 1, 2 & 3

• UPON RISING - Ginger Lemon Detox Drink
• BREAKFAST - Super Detox Green Juice (or optional Super Simple Green Drink)
• MID MORNING SNACK - Cucumber, Celery & Carrot Sticks
• LUNCH - Sushi Salad (or optional green salad)
• AFTERNOON SNACK - Activated almonds
• DINNER - Potassium Balance Soup
• DESSERT - Chia Pudding
• AFTER DINNER - Calming Chamomile Tea

UPON RISING

---

Ginger Lemon Detox Drink

Serves 1

Ginger is a powerful detoxifier that helps to kick-start your metabolism. Along with hydrating your body, this drink will help to stimulate bowel movements.

Drink one large glass, but if you feel like more, go for it— hydration is important.

• 1 12-ounce spring or filtered water, at room temperature
• Juice of 1/2 lemon

• 1/2-inch knob of ginger root

Add the lemon juice to the glass of water. Finely grate the ginger on a chopping board, then squeeze the ginger pieces in your hand, letting the juice of the ginger drip through your fingers and into the glass of water. Enjoy at room temperature upon rising for an amazing start to the day!

BREAKFAST

---

Super Detox Green Juice (Option 1)

Serves 1

This morning juice includes a potent blend of easily digestible alkaline minerals, such as potassium. Alkalizing your blood is important during the cleansing process because it keeps bad bacteria, yeast, and fungi in check, which helps keep cravings at bay.

Drink one large glass, but feel free to have a second. If you don’t have a juicer, try blending it up with some water. 

• 2 to 3 celery stalks, leaves removed
• 1 small cucumber

• 2 kale leaves

• Handful of fresh parsley
• 1 small lemon or lime, peeled
• 1 pear or apple

Juice all of the ingredients and sip slowly. For an extra health kick, stir in barley grass, wheatgrass, and/or spirulina powder.

Super Simple Green Drink (Option 2)

Serves 1

This option is for those without a juicer or who have limited time! It is a highly alkalizing green drink, which helps to detoxify the blood. It may taste a little strange at first, but the more you drink it, the more you’ll get used to the flavor.

• 1 12-ounce glass spring or filtered water

• 1 tablespoon barley grass or wheatgrass powder
• 1 teaspoon spirulina powder

Stir all of the ingredients together, then serve.

MID-MORNING SNACK

---

Cucumber, Celery And Carrot Sticks (Makes enough for 3 days)

This is your morning snack and keeps you on track with your cleanse. It’s easy to prepare and carry with you when you’re on the run.

• 3 celery stalks, leaves removed;
• 3 small cucumbers

• 3 small carrots

Wash all of the vegetables and cut them into small strips. Store in the fridge to keep them fresh and crisp.

Optionally, have another Super Detox Green Juice  or Super Simple Green Drink.

LUNCH

---

Sushi Salad

Serves 1 or 2

This salad includes a powerful mix of sprouts and sea vegetables. Sea vegetables, including nori, are one of the most nutrient-dense plant foods on the planet. They are particularly high in calcium and iodine, which helps to draw toxins from the body.

If you’re at work or on the run, and have no time to prepare this salad, choose a big green vegetarian salad for lunch with an “all natural” dressing. Make sure to read the ingredients; if it looks suspect, ask for fresh lemon and extra-virgin olive oil on the side.

For the Dressing

• 1 tablespoon finely grated ginger root
• 1 tablespoon tamari or soy sauce
• Juice of 1 lemon

For the Salad

• 1 ripe avocado, chopped

• 2 small cucumbers, halved and chopped

• 1 carrot, grated

• Handful of sprouts (preferably alfalfa, watercress, or sunflower sprouts)
• Handful of fresh cilantro, finely chopped

• 1 nori sheet, cut roughly with scissors into bite-size strips
• 
1 tablespoon toasted sesame seeds

To prepare the dressing, take the ginger gratings and squeeze them between your fingers, making your hand a fist, into a small jar. Discard the pulp. Add the tamari (or soy sauce) and the lemon juice to the ginger juice. Close the lid and shake.

To prepare the salad, mix the avocado, cucumbers, carrot, sprouts, cilantro, and strips of nori together in a bowl and toss with the salad dressing. Sprinkle seeds over the top to garnish.

AFTERNOON SNACK

---

Activated Almonds (Makes enough for 3 days)

A handful of soaked (or activated) nuts will be your afternoon snack throughout this cleanse. Plan ahead by soaking a large bowl of raw almonds overnight, straining the water away in the morning, and storing them covered in the fridge. Why soak nuts? Find out here: www.foodmatters.tv/articles-1/the-benefits-of-soaking-nuts-and-seeds

• 3 handfuls raw almonds (you can use almonds or a mixture of macadamia nuts, pecans, hazelnuts, Brazil nuts, pine nuts, pumpkin seeds, or sunflower seeds if desired)
• Filtered or spring water, at room temperature 
• 1 teaspoon unrefined sea salt

In a large bowl, place all of the ingredients with enough water to cover fully. Leave at room temperature for at least 4 hours, or overnight. Strain in a sieve. Store the nuts in a covered container in the fridge.

DINNER

---

Potassium Balance Soup (Makes enough for 3 days)

Makes 3 Serves (1 serving per night during the detox)

Based on a recipe from physician Henry Bieler (Bieler’s Broth), this vegetable tonic provides an ideal combination for restoring acid–alkaline and sodium–potassium balance to the body’s organs and glands.

• 4 cups spring or filtered water

• 4 medium zucchini, finely chopped

• 3 celery stalks, leaves removed, then finely chopped

• 1 cup roughly chopped green string beans

• 1 large bunch fresh parsley, stems and leaves roughly chopped

• 3 medium tomatoes, finely chopped

• 3 garlic cloves, finely chopped
• 
2 teaspoons unrefined sea salt or 1 tablespoon organic miso paste
• 2 teaspoons dried thyme, rosemary, oregano, or other French Provence herbs for added flavor

Put all of the ingredients in a large stock or sauté pot. Bring to a gentle boil, then lower the heat, cover, and let simmer gently for 30 minutes. Serve warm.

If you wish to create a thicker soup, you can purée the soup in batches in a blender or blend it with an immersion, or “stick,” blender until smooth and creamy; however, this soup is also delicious as is. Store covered in the fridge for use within one week, or freeze for extended storage.

DESSERT

---

Chia Seed Pudding (Makes enough for 3 days)

Makes 3 Serves (1 serving per night during the detox)

This after-dinner snack includes chia seeds, a gelatinous plant food that helps to draw out toxins from the liver and pass them into the colon for excretion. Chia seeds are also high in omega-3 and make you feel full and satiated!

• 1 1⁄4 cups Homemade Nut Milk or Homemade Coconut Milk , or if you don’t have time, use store-bought almond or hemp milk (homemade nut milk recipes here:www.foodmatters.tv/articles-1/delicious-nut-milk-recipe)
• 1 tablespoon raw honey or maple syrup
• 4 tablespoons chia seeds

• 1 teaspoon ground cinnamon

In a large jar, combine all of the ingredients and shake well. Pour the mixture into 3 small bowls or glasses and refrigerate until it thickens into a pudding-like consistency, about 30 minutes. This is a delicious treat and keeps for up to a week, covered in the fridge.

AFTER DINNER

---

Calming Chamomile Tea

Serves 1

Chamomile tea will help to calm your body and prepare you for a restful night’s sleep. Deep restful sleep during this cleanse is important because of how it will help you digest unwanted stress hormones, which can cause you to gain weight.

• 1 cup spring or filtered water

• 1 chamomile tea bag or 1 tablespoon dried chamomile flowers

Bring the water to a boil and pour into a teacup or mug. Add the tea bag or, if using loose flowers, use a teapot and a strainer. Steep for 3 to 5 minutes, then enjoy.

Optionally, try other herbal detox teas, such as nettle, dandelion root, or licorice root.

VANILLA AND SESAME SHAKE

Karen Knowler   (www.TheRawFoodCoach.com)

At this time of year when it’s still cold for many of us you might want something thick and creamy to drink but that still tastes lighter than a heavy nut-milk if you're trying to lighten your load. I adore vanilla, so having a shake revolve around it is definitely a good thing as far as I can see! This shake feels very nourishing to the soul. Its creaminess is soothing, its “warm” taste welcoming. Yes, this is a “pleased to see you” drink that you’ll want to welcome on a regular basis.
Drink it in!

EQUIPMENT

Blender

INGREDIENTS

1 cup sesame seeds
2 large bananas
2 cups water
3 Medjool dates
1 Tbsp vanilla essence OR 1/2-1 vanilla pod

DIRECTIONS

1. Place all ingredients into a blender and blend on full power until all of the sesame seeds are fully broken down. [NB: Owing to the size of the seeds this may be hard to do – if you prefer no lumps at all you will need to mill the seeds in a nut mill before blending with the other ingredients.]
2. Taste test for sweetness and add more dates or your preferred natural sweetener if required.
3. When you have your perfect blend, write it down for the future, pour it out and find a soft spot on your lounge floor. Bury yourself in cushions and sip, slurp or savor, depending on your mood.

Raw Almond Joy Bars

by SUSAN on JANUARY 4, 2013  (http://www.rawmazing.com)

 

First Layer:

• 3/4 cup raw almond butter (I make my own from this recipe: Almond Butter)
• 1/4 cup coconut oil, softened
• 1/3 cup cacao powder
• 1/3 cup raw coconut sugar
• 1/4 teaspoon vanilla bean paste
• pinch Himalayan salt

1. Whisk all ingredients together and pour into oiled 8 x 8-inch glass pan. Set in refrigerator aside making topping. The bottom layer should be set up (but not completely hard) before adding the next layer.

Second Layer

• 2 cups of dried, unsweetened, raw coconut
• 2/3 cup coconut butter, softened
• 3 tablespoons raw agave nectar (or liquid sweetener of choice)
• 1-2 teaspoons organic almond flavoring (not raw)

1. Place coconut in medium bowl.

2. Whisk coconut butter (not the same as coconut oil), agave and almond flavor. Pour over coconut and mix well.

3. Pat over first layer, top with chopped almonds and ganache. (see below)

4. Refrigerate to set.

Third Layer

1/3 cup almonds, coarsely chopped

Ganache:

• 1/2 cup cacao powder
• 1/2 cup agave
• 1/4 cup coconut oil, melted

1. Whisk all ingredients together.

Caramel Apple Cheesecake

From Sweetly Raw

The Adventures of Raw Food Dessert Chef:

Heather Pace

Raw - Vegan - Gluten Free
Crust
I used 1/8 teaspoon of cinnamon in my crust, as I wanted it to be a soft background flavor. Use more if you want a more defined flavor. You could do without the dried apples, but they really do create a unique crust that goes so well with the whole cheesecake.
2/3 cup almonds
1/4 cup pitted dates
3 tablespoons finely chopped, packed dried apples
1/8-1/4 teaspoon cinnamon, optional
1/2-1 teaspoon water
Grind the almonds in a food processor.
Add the dates and process together into a dough.
Pulse in the apples, cinnamon, and enough water to create a dough that will hold together when pressed.
Press most of the mixture into two small (3-4") cheesecake pans (I had a bit extra for an "apple nut ball" - chef's treat ;) OR press into a bunch of mini silicone muffin cups.

Filling
The filling is great by itself but if you want a cinnamon swirl, simply remove 3 tablespoons of the blended filling and add 1/2-3/4 teaspoon cinnamon to it. After pouring the filling over the crusts, spoon small blobs of the cinnamon mixture over the filling. Use a chopstick to push the mixture down into the cake and then swirl it around.
2 cups peeled, diced apples
3/4 cup cashews
3 tablespoons maple syrup
1 teaspoon lemon juice
1 teaspoon vanilla
2 tablespoons melted coconut butter
4 tablespoons melted coconut oil
Pinch of salt
Blend the first 5 ingredients until completely smooth.
Add the butter and oil. Blend again to incorporate.
Pour over the crusts.
Chill in the fridge for 12 hours, or in the freezer for 5-6 hours and in the fridge for 1-2 hours before removing the ring.

Caramel Sauce
This is the easiest caramel sauce ever and super delish. If you have any of my raw dessert ebooks, you know that I love caramel featuring dates but this easy recipe can be stirred together in a bowl.
1/4 cup maple syrup
2 tablespoons lucuma, sifted
3 1/2 tablespoons almond butter*
1/2 teaspoon pure vanilla
Add the maple, almond butter, and vanilla to a small bowl. Sift the lucuma over top. Stir in.
*A note about the almond butter - I use Dastony stone ground almond butter that is basically like silk. Creamier and silkier than any nut butter I've come across. You may have to adjust for consistency if using other brands that are thicker. Maybe 1/2 - 1 tsp water to thin.

Caramel Apple Topping
1 large apple, peeled and diced small
1 tablespoon finely chopped dried apple
Caramel (above)
Toss the apples with enough caramel to suit your liking! Extra caramel can be used to drizzle over other things, or eaten with sliced apples. It won't last long ;)

Sweet Potato Lentil Stew Sweet Potato Lentil Stew (GF) (V)

An easy, one pot dinner for your family.  From Alicia Silverstone's The Kind Diet.

Ingredients (Serves 4-6):

1/4 cup olive oil

1 medium onion sliced

2 small tomatoes diced

1 teaspoon fresh ginger minced

1 1/2 teaspoons turmeric

1 teaspoon cumin

1 teaspoon ground coriander

1/2 teaspoon ground cinnamon

1/8 teaspoon cayenne

sea salt

2-3 medium sweet potatoes, peeled and cut into 3/4″ cubes (you can add more if you like)

7 cups vegetable broth (or water)

1 cup brown lentils

Directions:

Heat oil in large, deep pot. Add onion and stir until it starts to soften-about 2 minutes.

Stir in tomatoes and ginger. Cook for about 3 minutes.

Stir in turmeric, cumin coriander, cinnamon, cayenne and a pinch or two of sea salt

Cook and stir for 2 minutes. Add more salt if necessary.

Next, add sweet potatoes, broth and lentils.

Bring to a boil over high heat.

Cover and simmer for 40 minutes or until the lentils and sweet potatoes are soft.

Three Grain Salad With Beets and Walnuts

Lotsa Vegetable Chowder by Judy Micklewright From Forks Over Knives – The Cookbook

www.ForksOverKnives.com
Ingredients
8 small Yukon Gold, white, or russet potatoes (about
2 pounds), cut into ½-inch chunks
½ small onion, peeled and chopped
3 ears fresh corn, kernels removed (about 1¾ cups),
cobs reserved
2 medium carrots, peeled and diced
2 stalks of celery, chopped
¼ cup chopped red bell pepper
1 cup chopped broccoli and cauliflower stalks,
outer fibrous parts removed and discarded (about
½ pound)
1 clove garlic, peeled and minced
2 tablespoons chopped thyme
1/8 teaspoon white pepper
2 teaspoons ground cumin
3 tablespoons chopped dill
Salt to taste
Instructions:
In a large pot, combine the potatoes, onion, corn kernels and cobs, carrots, celery, pepper, broccoli and cauliflower, garlic, thyme, white pepper, cumin, and 6 cups water. Bring to a boil over high heat. Reduce the heat to medium-low and simmer for 30 minutes, or until the vegetables are tender.
Remove the corn cobs and let cool. Remove 1 cup of the soup and puree in a blender with
a tight-fitting lid, covered with a towel. (If you like a thicker soup, puree 2 cups.) Return the
pureed soup to the pot and add the dill. Scrape corn cobs with back of a knife to remove the
creamy corn bits from the kernel, and add the bits to the pot. Stir well and season with salt.

JACKIES BLACK BEAN SALAD *** Hacres.com

1 cup Black Beans (cooked and drained)
1 cup Frozen Corn (thawed)
1 cup Celery (diced)
1/4 cup Sweet Onion (diced)
1/4 cup Red Pepper (diced)
1/4 cup Tomato (diced)
 
Marinate all of the above in your favorite Italian Dressing (the longer the better), stirring occasionally for
best results. Serve on shredded lettuce or eat as is.

Everyone loves it, even non-vegans. Excellent year round!"

ENJOY!
 
*ORGANIC INGREDIENTS ARE ALWAYS RECOMMENDED.

great Superbowl recipes

Recipes for Super Bowl XLVI

Posted on January 31, 2012

Super Bowl XLVI is this Sunday and Julieanna Hever, R.D. has partnered with FOK to bring you delicious, healthy plant-based diet recipes for your Game Day party. Hope you enjoy!

Table of Contents:

1. Hearty Nachos
2. Roasted Red Pepper Hummus Tapenade
3. BBQ Tofu “Wings”
4. Lentil Chili
5. Whole-Grain Corn Muffins

Download PDF Version

 

1 ~ Hearty Nachos

These nachos are a meal in and of themselves. You can also use the versatile cheese sauce on potatoes, raw or cooked vegetables, and cooked whole grains and legumes.

Cheese Sauce:
1/2 cup raw cashews, soaked in water for at least 30 minutes and then rinsed
1 TB. tahini
1 roasted red pepper (rinsed from jar or prepared from fresh)
1/4 cup nutritional yeast flakes
1 TB. tamari (or Bragg’s liquid aminos or low-sodium soy sauce)
zest and juice of 1 lemon
1/4 tsp. cayenne pepper
1/4 cup water

Bean Dip:
1 (16-oz.) can oil-free refried beans (plain pinto beans will work, too)
1 cup prepared salsa
1 1/2 tsp. chili powder

Garnishes (optional):
1 avocado, sliced
1/2 cup fresh cilantro, finely chopped (parsley or lettuce can substitute)
1/2 cup prepared salsa
1/2 cup fresh tomatoes, diced
Baked unsalted tortilla chips

1. In a blender, combine cashews, tahini, roasted red pepper, nutritional yeast flakes, tamari, cayenne pepper, and water. Blend on high until smooth and set aside.

2. In a medium saucepan over medium heat, place beans, salsa, and chili powder. Continue to stir while the mixture heats and combines. Once the beans are smooth, turn off heat.

3. Spread bean dip evenly onto the bottom of a medium-sized serving bowl or baking dish. Smooth surface and sprinkle cilantro over beans. Pour some or all of the Cheese Sauce on top of the cilantro. You can serve the extra Cheese Sauce on the side for the rest of the meal or for dipping. Or you can halve the recipe.

4. Garnish with sliced avocado, extra salsa, and diced fresh tomatoes and serve with chips.

2 ~ Roasted Red Pepper Tapenade Hummus

A combination of zesty and sour, this play on hummus may look benign, but it has a spicy kick and will give some heat to keep you energized for the game.

1 (15-oz.) can garbanzo beans, rinsed and drained
1 cup roasted red peppers (from the jar, rinsed)
1/2 cup artichoke hearts, packed in water and rinsed
1/4 cup tahini
zest and juice of 1 lemon
2 TB. tamari (or Bragg’s liquid aminos or low-sodium soy sauce)
1 TB. capers
1-2 cloves garlic, minced
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1/4 cup kalamata olives, pitted (optional, or as garnish)

1. Place all ingredients into a food processor, fitted with an S-blade. Process until well-combined.

2. Serve with baked tortilla chips, whole grain crackers, and/or raw vegetables.

3 ~ BBQ Tofu Wings

Plant-based? Yes…you can still have your spicy hot wings and eat them too. Enjoy these hot and sour “Wings” with oil-free, dairy-free ranch dressing and with crunchy celery.

14 oz. package extra firm tofu
1 (6-oz.) can tomato paste
1/2 cup pineapple juice
1/4 cup 100% pure maple syrup
3 TB. tamari (or Bragg’s liquid aminos or low-sodium soy sauce)
2 TB. apple cider vinegar
2 TB. stone ground mustard
1 TB. minced ginger
1-2 cloves garlic, minced
1/2 tsp. ground chipotle powder
1/2 tsp. paprika (or smoked paprika)
1/2 tsp. ground black pepper
1/4 tsp. onion powder
1/4 tsp. cayenne pepper

1. Rinse and drain tofu, pressing out as much water as possible with paper towels. Slice it into small rectangles (approximately 24 pieces) and set aside.

2. In a blender, combine the remaining ingredients and blend until smooth.

3. Pour half of the BBQ sauce onto the bottom of an 8x10x2.5-inch baking pan. Gently place the tofu pieces over the sauce evenly across the pan. Pour remaining sauce over tofu and distribute it evenly over all the pieces.

4. Place in refrigerator for at least 30 minutes to marinate.

5. Preheat oven to 350°F.

6. Bake for 30 minutes. Then take the pan out, flip the tofu rectangles over and bake for 15 more minutes or until golden brown.

7. Serve with celery sticks and oil-free, dairy-free ranch dressing. You can use this BBQ sauce in other recipes or over baked potatoes, rice, or quinoa.

4 ~ Lentil Chili

This hearty chili is robust and satiating. Enjoy with a Whole-Grain Corn Muffin (or two) and even a dollop of Cheese Sauce. Keep this recipe on standby for anytime you want a warm, easy, and soothing stew.

1 1/2 cups yellow onion, chopped
1 1/2 cups celery, chopped
1 cup carrots, sliced
1 cup bell pepper, chopped
1-2 garlic cloves, minced
6 cups vegetable broth
1 1/2 TB. chili powder
1 tsp. cumin
1 tsp. paprika
1/2 tsp. ground chipotle powder or smoked paprika
1/2 tsp. cayenne pepper
2 cups green lentils, rinsed
1 (28-oz.) can crushed tomatoes
1 (15-oz.) can kidney beans
zest and juice of 1 lime

1. In a large soup pot over medium-high heat, sauté onion, celery, carrots, bell pepper, and garlic in 1 cup of the vegetable broth. Stir occasionally and cook until vegetables soften, approximately 5-7 minutes.

2. Add chili powder, cumin, paprika, ground chipotle powder, and cayenne pepper and cook for an additional minute, stirring well.

3. Add lentils, crushed tomatoes, kidney beans, and remaining vegetable broth into the soup pot. Cover and bring to a boil. Cover and bring to a boil. Once boiling, reduce heat and simmer until lentils are soft, approximately 45 minutes, stirring occasionally.

4. When lentils are cooked, zest and juice lime into the chili and stir. Taste and add spice according to preference. Serve hot with Whole-Grain Corn Muffins.

5 ~ Whole-Grain Corn Muffins

The perfect addition to a piping hot bowl of Lentil Chili is lightly sweetened cornbread. But, for the Big Game, you can make individual cornbread muffins so you can pass them around and keep your eye on the game.

1 1/2 TB. ground flaxseed
1 cup unsweetened plain almond milk
1/2 cup unsweetened applesauce
1/2 cup 100% pure maple syrup
1 cup corn meal
1 cup oat flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup frozen corn kernels, thawed

1. Preheat oven to 375°F.

2. In a small bowl, combine flaxseed with almond milk and set aside to allow it to gel for 5 minutes.

3. In a large mixing bowl, stir applesauce and maple syrup together and add in flaxseed/almond milk mixture. Then sift in corn meal, oat flour, baking soda, baking powder, and salt. Stir until well-combined, but avoid over-mixing. Add in the corn kernels.

4. Either using a silicone 12-cup muffin pan or a 12-cup muffin pan lined with paper, spoon out equal portions of batter into the cups.

5. Bake for 20 minutes or until toothpick comes out clean when inserted into the center. Serve warm.