Lentil and Beet Green Tacos
Lemon Cashew Cookie
These lemon cookies are simple to make and simply delicious!
3/4 cup rolled oats
1/2 cup millet, ground to flour (in coffee grinder)
1 cup raw cashews
20–25 small pitted dates (about 1 cup)
1/2 teaspoon baking soda
1 tablespoon lemon zest & 3 tablespoons juice
1 teaspoon vanilla
Preheat the oven at 350 F. Grind oats, millet flour, cashews, and dates in a food processor to coarse crumble. Sprinkle in baking soda and add lemon zest, juice, and vanilla. Process until sticky. Use a cookie scoop or round tablespoon to scoop out dough. Form in a ball with hands, and mash to a cookie shape. Place on a cookie sheet and bake for 12 minutes.
Options
Use 1 1/2 cups rolled oats in place of using both oats and millet.
Use 1/3 cup shredded coconut in place of 1/3 cup cashews. Add a tablespoon or two of water at the end if dough is too dry and won’t hold together.
Spring Asparagus Soup
This Spring Asparagus Soup is wonderfully fresh and lite. It would go great with one of my patties or sandwiches found here.
Recipe from Whole Food American Favorites
1 pound fresh asparagus
1 small onion, chopped
4 white button mushrooms, sliced
2 1/2 cups water
1/4 cup raw cashews
1 tablespoon tahini
1 teaspoon onion powder
1/4 teaspoon garlic powder
Sea salt
1 tablespoon lemon juice
Snip off tough ends of asparagus, then cut stalks in half.
Place in a saucepan with the onion, mushrooms, and cup water. Steam until tender.
Blend cashews with 1 cup water until smooth. Add cooked vegetables to the blender jar with remaining ingredients and blend. Leave a little bit chunky or blend smooth. Salt to taste.
Smothered BBQ Mushroom Patty
Make your next barbeque a healthy one with this meatless patty smothered in barbecue sauce with onions and mushrooms. They’re great served open-face on a slice of sprouted whole wheat bread with a spread of avocado and topped with lettuce for an extra nutritional punch!
2 onions, divided
4 cups cremini mushrooms, divided
2 or 3 cups of Blender BBQ sauce
2 1/2 cups cooked garbanzo beans
1 cup rolled oats
1 tablespoon prepared mustard
1 teaspoon each: chili powder, cumin, onion powder
1/2 teaspoon garlic powder
1/2 teaspoon liquid smoke
1/4 teaspoon black pepper
Heat the oven to 350 F.
Chop half of one onion and place in mixing bowl. Thinly slice remaining onion and place in medium sauté pan.
Finely chop 1 cup mushrooms and add to mixing bowl. Slice remaining mushrooms and add to sauté pan.
Mash together chopped onion, chopped mushrooms, 1/2 cup BBQ sauce, and remaining ingredients with a pastry cutter or fork until mixture holds together.
Measure 1/2 cup portions and form into patties. Place on cookie sheet lined with parchment paper and bake at 350 F for 30 minutes. Flip and bake an additional 5 minutes.
While patties are baking, sauté sliced mushrooms and onions in 1/4 cup water over medium-high heat until they start to soften. Reduce heat to medium, cover, and cook until patties are done. Check periodically and add water if needed.
When they are soft and tender, stir in desired amount of BBQ Sauce. Serve BBQ onions and mushrooms on top of patties.
Banana Bread Cookies
Thes
e delicious Banana Bread Cookies are so healthy they are great for breakfast on the go. It’s a great way to use up your ripe bananas.
Recipe from Whole Food American Favorites
25 small pitted dates
1 cup rolled oats*
1 cup raw pecans or walnuts
1 very ripe banana
1 t vanilla
1/4 t nutmeg
1 t cinnamon
1 T apple cider vinegar
1 t baking soda
Soak dates in 1/2 cup water for at least 4 hours. Add oats, nuts, banana, vanilla, spices, and dates, including soak water, to food processor. Grind to a chunky dough. In a small bowl, mix together vinegar and baking soda. Add to dough and process a few more seconds to mix. Scoop out dough, place on a cookie sheet lined with parchment paper, and bake at 350 for 15 minutes.
*If the dough is too moist, add more oats to reach desired consistency.
Vegan Sweet Potato Brownies
You wont even know there is sweet potato in these brownies! They are so chocolaty and rich, no one will know they are good for you!
Watch my YouTube video on how to make these brownies!
1 cup rolled oats
1 cup pitted dates (about 25 small)
1/2 cup raw walnuts or pecans
1/2 cup cocoa powder
1 t baking soda
1 t baking powder
1 T apple cider vinegar
1 t vanilla
1 cup mashed orange sweet potato
1/4 cup water
1/4 cup chopped walnuts (optional)
Process oats, dates, nuts, cocoa powder, baking soda and baking powder in a food processor until crumbly. Add vinegar, vanilla, sweet potato, and water. Process to a thick dough. Blend in chopped nuts if desired. Evenly spread in an 8 X 8 cake pan lined with parchment paper. Bake at 350 degrees for 18 – 20 minutes.
Vegan Pumpkin Chocolate Chip Muffins
These vegan pumpkin muffins with chocolate chips are decadent enough for a Halloween treat and healthy enough for breakfast. And they just happen to be gluten-free as well.
Servings: 10 muffins
1 cup pitted dates soaked in 1/2 cup water for at least 4 hours
1 1/2 cups canned pumpkin
1/2 cup raw pecans
1 cup oats
1/2 cup millet flour (1/3 cup whole millet ground)
2 tablespoons dark brown sugar (optional for extra sweet)
2 teaspoons cinnamon
2 teaspoons ginger
2 teaspoons baking powder
1 teaspoons baking soda
1 tablespoons apple cider vinegar
1 teaspoon vanilla
1/3 cup mini chocolate chips
Grind dates, water from soaking, pumpkin, and pecans in a food processor. Add oats, millet flour, sugar, spices, baking powder, baking soda, vinegar, and vanilla. Process to a dough-like consistency. Mix in chocolate chips. Fill muffin tins and bake for 15 to 17 minutes.
Vegetarian Shepherds Pie
This delicious and filling vegetarian shepherd’s pie recipe will even please the meat and potato lovers in your life!
2 pounds yellow potatoes, cut in chunks
Florets from one head cauliflower
1/4 cup raw sunflower seeds
1/2 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon sea salt
1 onion, chopped
2 cloves garlic, minced
1/2 pound cremini mushrooms, chopped
2 carrots, sliced
2 celery stalked, sliced
1 bunch collard greens, chopped
3 tablespoons Kirkland No-Salt Seasoning or other no-salt seasoning
1 6-ounce can tomato paste
2 cups cooked kidney beans
2 cups frozen corn
1 teaspoon paprika
2 tablespoons vegetarian Worcestershire sauce
Sea salt
Preheat oven to 350 F and bring a large pot of water to a boil. Add potatoes and cook until tender. Drain and set aside.
Steam cauliflower until tender, then set aside, reserving steam water.
In a large pot, add 1/2 cup water, raw vegetables, and no-salt seasoning. Cook over medium-heat until vegetables are tender, adding more water if needed to keep from sticking.
Add remaining ingredients. Salt to taste and transfer to a casserole dish.
Blend cauliflower with 1/2 cup steam water, seeds, onion powder, and garlic powder. Salt to taste. Add more liquid if needed.
Mash blended cauliflower with potatoes.
Carefully lay the mashed potato mixture over the cooked vegetables. Sprinkle with paprika. Bake at 350 F for 15 minutes.
“Where’s the Beef?” Stew
This recipe is adapted from a recipe by Cathy Fisher of straightupfoods.com. For me this recipe was missing greens and beans. So I add green cabbage or collard greens and lentils. It’s perfect and I love it!
2 yellow onions, chopped in ¾ inch pieces
3 ribs celery, chopped in ¾ inch pieces
3 medium carrots, sliced lengthwise and cut into ¾ inch pieces
1 ½ T finely chopped garlic
2 medium Yukon gold potatoes, cut in ¾ inch pieces
1/2 head green cabbage, cut in ¾ inch pieces or a bunch of collard greens, chopped
1 cup green lentils
2 portabella mushrooms (about ½ pound) cut into ¾ inch piece (I used baby bella)
5 cups water
1/4 cup tomato paste
1 t dried rosemary
1 T dried Italian herb
1 T paprika
2 cups green peas (frozen)
1/2 cup fresh parsley, chopped
Ground black pepper
Sauté chopped onion in a hot pan over medium high heat until it starts to brown. Add a little water if needed to keep from burning. Add all vegetables, lentils, water, tomato paste and rosemary. Cover and bring to a boil, reduce heat to low, and cook 10 minutes. Add remaining dried herbs and cook until vegetables are tender. Add peas, parsley, and pepper. Cook 5 minutes.
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