Red Pesto Couscous Salad with Smoky Granola (vegetarian)

Recipe from BOSH 
Serves 4
Adapted and Husband-Tested in Alice’s Kitchen

This simple Red Pesto Couscous Salad with Smoky Granola is loaded with spiced roast chickpeas and a wonderfully versatile, insanely tasty smoky granola topping. I served this with some Homemade Pickled Beets.  Lovely meal!!

Step 1 Make the Smoky Granola 
1 heaping cup almonds, roughly chopped
¼ cup sunflower seeds 
¼ cup pumpkin seeds
2 Tablespoons olive oil
1 teaspoon apple cider vinegar
2 Tablespoons light soy sauce or tamari
1½ teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
¼ teaspoon black pepper
1 Tablespoon nutritional yeast
Flaky sea salt, to taste

Preheat the oven to 375F.  Place a piece of parchment paper (or silicone liner) on a baking sheet. Place the almonds and the seeds in a large mixing bowl.  In a small bowl, whisk together the olive oil, apple cider vinegar and tamari.  Add the smoked paprika, garlic powder, onion powder, chili powder, pepper and nutritional yeast and whisk again until thoroughly mixed.  Add the spice mixture to the almond-seed mixture and toss until the almonds and seeds are thoroughly coated.  Roast the coated granola in a single layer on a baking tray for 12-15 minutes, stirring halfway through baking time. Transfer to a fresh baking tray or plate to prevent overcooking, then sprinkle with flaky sea salt and mix to coat. Let the granola cool to room temperature before using.

Step 2 Prepare the Air Fryer Roasted Chickpeas.  

(This is an adaptation of a recipe from Sweet Peas and Saffron.)

1 (15 oz.) can chickpeas, drained and rinsed
1 Tablespoon olive oil
½ teaspoon paprika
¼ teaspoon onion powder
¼ teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon cayenne pepper or Aleppo pepper
Salt & pepper to taste

Air Fryer: Heat air fryer to 400°F.  Pat them well to dry. (I usually drain and rinse them and then put them on a towel for a few hours to make sure they’re completely dry. Whisk the olive oil and spices together. Toss in the chickpeas and mix until the chickpeas are coated. Dump the whole batch of chickpeas in the air fryer basket. Cook for 15-20 minutes or more, shaking a few times. When chickpeas are cooked to your liking, remove from air fryer. Sprinkle with salt and pepper, to taste. Since all air fryers will cook slightly differently, use the cook time as a rough estimate and check on your chickpeas frequently during the last 5 minutes of cooking. Leave the chickpeas in an open bowl or jar for up to one week. If they lose their crispness, just pop them back in the Air Fryer for a couple of minutes.

Step 3 Prepare the Couscous.
1 cup couscous
1 cup boiling water
3 Tablespoons plant-based tomato pesto (I use Trader Joe’s Organic Roasted Red Pepper and Almond Pesto which is vegetarian, not vegan.)
½ teaspoon salt
½ teaspoon pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 small red pepper, diced
3 Tablespoons fresh parsley, minced
2 scallions, sliced

Boil a kettle and tip the couscous, red pesto, salt and pepper into a bowl. Pour the boiling water over the couscous mix. Stir well. Cover the bowl and set aside for at least 5 minutes. Uncover the bowl. Fluff the couscous with a fork. Add the diced red pepper, the parsley and the scallions and mix well.  

Step 4 Plate the finished dish.
1 cup hummus
1 cup of the Smoky Granola
4 cups arugula (or other favorite green)
2 Tablespoons fresh lemon juice
1 Tablespoon olive oil
Pinch of Kosher salt

Sprinkle the arugula with the fresh lemon juice.  Add the olive oil and salt.  Toss.  Divide the arugula between 4 bowls.  Spoon ¼ cup of hummus onto each bowl.  Spoon some of the couscous into bowls and top with the roast chickpeas. Sprinkle over the smoky granola and serve immediately.

Oil Free Granola

Recipe from Simnett Nutrition

Husband-Tested in Alice's Kitchen

Makes 6 (1/2-cup) servings

I like having granola around, but I never buy any.  It's easy to make your own and by doing so, you control what goes in it.  This one intrigued me because it uses no oil. To coat the oats and nuts, dates are blended with water and vanilla and then poured over. This batch didn't come out as crispy as I like, but it tasted good. I'm thinking the granola just needs to bake a bit longer.  (Of course, it could be that it's not as crispy because there's no oil.) It's only a smidge sweet, which suits me just fine.  It uses the dates and raisins for sweetening and not refined sugars.  In short, I liked this granola as a more healthful alternative. Try this one or give my go-to granola a try.

1 1/4 cups rolled oats (Use gluten-free oats, if desired.)

1/4 cup sunflower seeds

1/4 cup pumpkin seeds

1/4 cup coconut flakes or shredded coconut

2 teaspoons ground cinnamon

Pinch of sea salt

1-2 teaspoons vanilla extract

4 Medjool dates, pitted (If they are not soft, pour hot water over them and allow them to soak for 15 minutes.)

1/2 cup water

1/2 cup raisins or dried cranberries (These are added after the granola has baked and cooled.)

Preheat the oven to 300 F.  In a large bowl, mix the oats, sunflower seeds, pumpkin seeds, coconut flakes, cinnamon and salt.  

In a high speed blender, pour in the vanilla, the dates, and the water (You can actually use the soaking water for this.)  Blend until completely smooth.

Pour the date liquid over the dry ingredients and mix thoroughly. 

Spread the granola onto a silicone lined or parchment lined baking sheet.  Be sure to spread the mixture evenly.

Bake for 20 minutes.  Take it out of the oven and stir well.

Bake for an additional 12-15 minutes, keeping an eye on it so that it doesn't burn. (I had to bake it about 10 minutes longer than the original recipe stated to crisp it up more.)

Cool the granola COMPLETELY.  Add the raisins to the granola and mix well.  Store in an air tight container.

Nutritional Information: (1/2 cup serving) 203 calories; 6 grams fat (1.8 sat. fat); 0 mg cholesterol; 44 mg sodium; 35.7 grams carbohydrates; 4.3 grams fiber; 18.4 sugars; 4.9 grams protein; 37 mg calcium; 3 mg iron; 339 mg potassium

Lemon Poppy Seed Granola

 

Recipe from Simply Delicious Vegan by Caitlin Shoemaker

Husband-Tested in Alice's Kitchen

Makes 6 cups granola 

If you wish to prepare a nutritious, delicious snack while making your house smell amazing, this granola is the ticket.  I would highly recommend making a double batch.  It's so dang good and too easy to make not to!  When I first read the recipe, I was a bit afraid it would taste too lemony, but it smells and tastes like the best lemon poppy seed cake, but in granola form.  This granola would be a fabulous homemade gift for your favorite people.

If you get a chance, be sure to check out Caitlin Shoemaker's new cookbook, her YouTube channel and her website. (Link is above.) It's a great place to find vegan and gluten free recipes.  

1/3 cup real maple syrup

1/3 cup cashew butter*

Juice and grated zest of 1 small lemon (1-2 Tablespoons)

1 teaspoon vanilla extract

1/2 teaspoon pink Himalayan salt or kosher salt

3 cups old fashioned rolled oats

3/4 cup raw cashew pieces*

3/4 cup unsweetened coconut flakes

2 Tablespoons poppy seeds

Preheat the oven to 325F.  Line a baking sheet with a silicone mat or parchment paper.  
Whisk the maple syrup, cashew butter, lemon juice, lemon zest, vanilla, and salt together in a large bowl.  Add the oats, cashews, coconut, and poppy seeds.  Stir until everything is well coated.  Use a spatula to spread the granola mixture evenly onto the prepared baking sheet.  Bake on the bottom rack of the oven for 20 minutes.  Remove from the oven and use a spatula to flip the granola;  it will break apart, but just try to make sure most pieces get turned over.  Return to the oven and bake for another 5-10 minutes, checking to make sure it doesn't burn. Remove from the oven and allow to cool completely.  It will crisp up as it cools.  Serve as desired.  Store in an airtight container for up to 1 month. If you have the space, storing it in the fridge will make it even crunchier.

*To make this nut free, replace the cashew butter with tahini (sesame seed paste) and the cashews with pumpkin seeds or extra coconut. 

Nutritional Information (from Recipe Calorie and Nutritional Calculator) 1/3 cup serving is: 163 calories; 8.3 g fat; 2.7 saturated fat; 0 mg cholesterol; 69 mg sodium; 19 g carbohydrates; 2.5 g fiber; 4.5 g sugars; 4.4 g protein; 28 mg calcium; 3 mg iron; 95 mg potassium

Pumpkin Quinoa Granola

Recipe from Alyssa Rimmer of Simply Quinoa

Husband-Tested in Alice's Kitchen

Makes 25 (1/4 cup) servings

This is just a scrumptious granola, perfect for a fall/winter snack or breakfast.  Serve all by itself or with some plant-based milk or yogurt.  Make several batches and give away as a great gift.

4 cups old-fashioned rolled oats

1 cup quinoa flakes

1 cup brown rice crisps

2 teaspoons pumpkin pie spice

Pinch of sea salt

1/2 cup pure maple syrup

1/2 cup almond butter or sunflower seed butter

1 cup pumpkin puree

1/2 cup raw pepitas/pumpkin seeds

1/2 cup raw pecans

Preheat 350F.  Line a rimmed baking sheet with a piece of parchment paper.  Set aside.  In a large bowl, mix together the oats, quinoa flakes, brown rice crisps, pumpkin pie spice and salt.  Mix well.  In a small saucepan, melt the maple syrup, nut/seed butter, pumpkin.  When melted and mixed together, pour the entire wet mixture into the dry mixture.  Stir well to combine.  Spread the mixture onto the baking sheet.  Bake on the center rack for 30 minutes, stirring every 10 minutes.  Remove from the oven.  Stir in the pumpkin seeds and pecans.  Return the pan to the oven and bake another 15 minutes or until the nuts are browned.**  Remove from the oven and allow the granola to cool completely before storing. (The granola will crisp up as it cools.)

**For even crispier granola, let the granola cool in the warm oven for 2-3 hours.  

Nutritional Information: (1/4 cup serving) 134 calories; 18 grams carbohydrates; 4 grams protein; 6 grams fat; 1 gram saturated fat; 150 mg potassium; 3 grams fiber; 5 grams sugars; 125IU vitamin A; 1 mg vitamin C; 1 mg Iron; 38 mg calcium

Roasted Cashew & Coconut Cocoa Granola

Recipe from PickUpLimes (Sadia Badiei)

Husband-Tested in Alice’s Kitchen

Makes about 16 (4 oz.) servings

This fabulous granola reminds me of a healthier version of the boxed chocolate cereal I used to love as a kid.  Okay, it was Cocoa Puffs.  I know.  I was coocoo for Cocoa Puffs and loved how it turned my milk into chocolate milk. Even though I’m all grown up, I still love to get a little chocolate hit now and then, but I prefer making my own version. This is very easy to make and would be a great way to substitute boxed cereal.  Be sure to add some berries or chopped apples or sliced bananas to your cereal bowl to make this even more wholesome.  And, yes, if using it for cereal, it will turn your milk a bit chocolatey.

4 cups old fashioned rolled oats

1 cup raw cashews, coarsely chopped

1/3 cup raw sunflower seeds

¼ cup raw, unsweetened coconut flakes

3 Tablespoons unsweetened cocoa powder

¼ cup coconut sugar or brown sugar

¼ cup unrefined coconut oil

¼ cup agave syrup or maple syrup

1/8 teaspoon kosher salt or sea salt

¼ cup raw, unsweetened coconut flakes

Preheat oven to 350F.  Line two baking sheets with parchment paper.  Add all dry ingredients (except reserved ¼ cup coconut flakes) to a large bowl, mixing to combine.  In a separate small bowl, mix together the coconut oil, agave syrup, and salt until well combined.  Add the wet ingredients to the dry ingredients.  Stir to combine. Evenly distribute over two cookie sheets and place in the oven.  Bake 15 minutes** or so until browned, removing the pans from the oven every 5 minutes to stir. Allow to cool.  The granola will crisp up as it cools.  Once cooled, add the reserved ¼ cup coconut flakes.  (This serves to add some white color to the cocoa color of the granola.) Place in an airtight container and enjoy with yogurt or milk and, or on smoothies, or on its own as a snack. Add your own desired raw nuts, seeds, or dried fruits for a little variation.  This granola will keep for up to one month.

**NOTE:  The original recipe that the cook time was 40 minutes, but I think that is way too long and you will end up with burnt granola.  Even though my hinky oven cooks hot, 15 minutes was plenty of cook time.  So, I recommend checking and stirring the granola every 5 minutes with 15 minutes being the end time.

Nutrition FactsServing size: 4 oz. (1/2  cup)Servings: 16

Amount per serving
Calories	250
% Daily Value*
Total Fat 13.6g	17%
Saturated Fat 6.1g	30%
Cholesterol 0mg	0%
Sodium 26mg	1%
Total Carbohydrate 27.7g	10%
Dietary Fiber 4.1g	15%
Total Sugars 3.5g
Protein 6.2g
Vitamin D 0mcg	0%
Calcium 20mg	2%
Iron 2mg	13%
Potassium 95mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by

Compare the ingredients and the nutrition of the above to Coco Puffs Cereal (per 3/4 cup serving)

Orange-Pistachio Granola

Recipe from Josh Miller via Cooking Light  Magazine August 2018

Husband-Tested in Alice’s Kitchen

Makes about 6 cups

We love granola. I like making my own mainly because store-bought granolas can be so sweet that they would fit better in the candy aisle.  I have my favorite that I make once every couple of weeks. I had some pistachios left over from another dish and so I gave this recipe a try.  It’s quite delicious and tastes especially nice atop some yogurt and fresh orange segments.

4 Tablespoons honey

4 Tablespoons unsalted butter

4 teaspoons fresh orange zest

2 teaspoons ground cinnamon

4 cups regular old-fashioned rolled oats

1 large egg white

1 cup chopped roasted salted pistachios

2/3 cup chopped dried apricots

Preheat the oven to 325F.  Line a rimmed baking sheet with parchment paper. Set aside. Heat the honey, butter, orange zest and cinnamon in a small saucepan on low until the butter is melted.  Place the oats in a large bowl.  Mix the honey-butter mixture well and pour over the oats.  Toss to coat.  Whisk the egg white until frothy.  Pour over the oat mixture and toss to coat well.  Pat the mixture in an even layer on the parchment paper-lined pan.  Bake at 325F for 25 minutes or until lightly browned, stirring the mixture halfway through the baking time.  Let cool on a wire rack.  Pour the toasted oat mixture into a large bowl and toss with the pistachios and dried apricots.  Put the granola into an airtight container.

Nutritional Information:  By my calculations, ¼ cup of the granola = about 124 calories