Carrot Cake Baked Oatmeal (Vegan)

Makes 8 servings

Recipe from PlantYou 

Husband-Tested in Alice’s Kitchen

These baked oats are sooooo delicious.  Make a batch tonight so that you’ll have a great breakfast to look forward to all week.  I serve mine topped with Homemade Instant Pot Cashew Yogurt and whatever fruit/berries are in season.  

Ingredients

2 cups rolled oats

¾ cup oat flour

2 tsp cinnamon

1 tsp ground ginger

1½ tsp baking powder

1½ cups grated carrot

2 cups unsweetened cashew milk or other plant milk (I use soy milk.)

½ cup unsweetened vegan yogurt 

⅓ cup maple syrup

1 tsp vanilla extract

¼ cup crushed walnuts or pecans plus more for topping, if desired

Cashew Cream Cheese Icing (Optional) I just topped mine with plain yogurt each morning.

1 cup cashews unsalted

1 cup unsweetened coconut yogurt

½  lemon, zested and juiced

¼  cup maple syrup

Instructions

Preheat the oven to 375F and grease or line a 9 x 13 baking dish with parchment paper.

Add all of the dry ingredients apart from the walnuts to the baking dish, including the oats, oat flour, baking powder, cinnamon and ginger. Mix. Then add the wet ingredients, including the carrot, yogurt, maple syrup, plant milk and vanilla. Stir until fully combined.

Top with crushed walnuts if desired, and place in the oven for 50 to 55 minutes until cooked through.

While the baked oatmeal cooks, you can make the optional cashew cream cheese icing by adding all listed ingredients to a high speed blender or food processor. Combine until smooth, and ice the top of the oatmeal once cooled. Store the oatmeal in the refrigerator for up to 4 days.

Notes

If you don't have oat flour, you make your own in a food processor or coffee grinder. Simply grind some oats until you get a fine flour.

For a nut-free version, you can use sunflower or pumpkin seeds. As for the frosting, you can blend up some plain tofu instead of the cashews.

It's possible to make a similar baked oatmeal dish using zucchini. Bear in mind, zucchini has a higher water content, so you will need to squeeze the moisture out before adding zucchini into the pan. 

Nutrition

Calories: 353.2kcal | Carbohydrates: 51.1g | Protein: 9.7g | Fat: 13.4g | Saturated Fat: 2g | Polyunsaturated Fat: 4.2g | Monounsaturated Fat: 5.3g | Sodium: 190.8mg | Potassium: 392.2mg | Fiber: 5.3g | Sugar: 19.3g | Vitamin A: 4014.7IU | Vitamin C: 14.3mg | Calcium: 243.9mg | Iron: 2.8mg

Bean and Zucchini Salad with Fresh Mint and Toasted Pecans (vegan/vegetarian)

Recipe adapted from Martha Stewart Living Everyday Food 
Husband-Tested in Alice’s Kitchen
Serves 4

This is one of my absolute favorite salads and I’m ashamed to admit that when it’s on the table I really don’t wish to share it with anybody.  It is fabulous and it takes less than 20 minutes to make!  The combination of flavors (especially the lemon and mint) and textures (the creamy beans and the crunchy pecans) will make your mouth tingle. 

1/8 cup olive oil
1/8 cup fresh lemon juice
Kosher salt, to taste
Freshly ground pepper, to taste
1¼ pounds zucchini, thinly sliced (about 2 medium)
1 can (about 2 cups beans) cannellini beans, rinsed and drained
½ red onion, sliced very 
1 large bunch fresh baby spinach or kale leaves, rinsed well and spun dry
¾ cup pecans, toasted and chopped
¼ cup freshly grated Parmesan cheese (use vegan Parmesan cheese to make this vegan)
¼ cup fresh mint, chopped

In a large bowl, whisk together the olive oil, the lemon juice, salt and pepper.  Add the zucchini slices, onion, and beans and toss to coat.  Allow them to marinate while you prepare the rest of the salad.
Place the pecans in a dry skillet.  On medium heat, stir the pecans around until they become toasty and fragrant. Remove the pecans to a cutting board and coarsely chop.
Add the greens, the Parmesan and the mint to the zucchini/bean mixture.  Toss well and then top with the toasted pecans.  Serve.

Pineapple Chickpea Salad (Vegan/WFPB/Oil-Free)

Yield: 5 generous servings

Recipe from Monkey and Me Kitchen Adventures
Husband-Tested in Alice’s Kitchen
 
Creamy, flavorful, and hearty, this wholesome, oil-free Vegan Pineapple Chickpea Salad recipe is a vegan spin on the popular Pineapple Chicken Salad.  Sweet pineapple, smashed chickpeas, crunchy veggies, and toasty pecans all coated in an irresistible sweet and tangy sauce for the perfect cold salad on a hot summer day. Enjoy it in a wrap, on toasted sourdough bread, in a lettuce cup or on a bed of greens. This is great for lunches, picnics, and potlucks. It’s Whole Food Plant Based, Vegan, oil free, refined sugar free, gluten free and it’s free from highly processed ingredients.

Food Processor Ingredients:
2 (15.5 oz.) cans chickpeas, drained and rinsed
¼ cup pineapple tidbits *

Salad Ingredients:
1 cup celery, diced 
½ cup red onion, fine dice 
1 to 1½ cups pineapple tidbits
¼ to ½ cup toasted* pecans, coarsely chopped 

Blender Sauce Ingredients: (This made more sauce than needed for the salad, in my opinion.  I like my salads to be lightly coated in sauces/dressings. I will use the leftover sauce for another salad.)

½ cup (raw, unsalted) cashews (I soaked them in hot water for about 20 minutes.)
½ cup pineapple tidbits
¼ cup pineapple juice (from can of pineapple tidbits)
2 Tablespoons distilled white vinegar
2 teaspoons pure maple syrup 
1 teaspoon hot sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 Tablespoon dried minced onions (I used 1 Tablespoon red onion.)
¼ teaspoon sweet paprika
½ teaspoon dried ground mustard powder
1/8 teaspoon black pepper 
¼ to 1 teaspoon sea salt 

Place the cashews into a small bowl, cover with boiling water for 15 minutes. After 15 minutes, drain off water (discard water or you can save water to make Homemade Vegan Aquafaba Mayo) and place the soaked cashews into a high-speed blender.
Make the Sauce by placing all the remaining Sauce Ingredients into a high-speed blender with the soaked cashews. Blend until smooth and emulsified. Refrigerate until ready to use.
Rinse and drain the chickpeas, shake off any excess water. Place the chickpeas into a food processor along with ¼ cup of pineapple tidbits, pulse a few seconds just until roughly chopped. Place the contents into a large bowl.
Place all the Salad Ingredients into the large bowl with the chopped chickpeas and pineapple mixture.
Pour the sauce over the mixture, gently toss. Taste test for flavor.  Add more seasoning, if needed.  Refrigerate for an hour to allow the flavors to marry. Leftovers will generally keep for 4-5 days in the refrigerator.  Store in a covered container.

Nutritional Information (1 of 5 servings, not including bread) 230 calories; 11.7 g fat; 0 mg cholesterol; carbohydrates 27.9 g; fiber 5.1 g; protein 6.6 g; 5% calcium; 13% iron

Notes regarding ingredients: 
Pineapple Tidbits: We used a 20 oz. can Dole Pineapple Tidbits in 100% pineapple juice. You will need to separate the tidbits into 3 portions, ½ cup is in the sauce, ¼ cup is chopped with the chickpeas in the food processor.  The remaining amount is just over one cup, roughly 1½ cups and used in the salad portion of the recipe.
Pineapple Juice: Place a strainer over a bowl and dump the pineapple tidbits into the strainer to collect the juice. You will use 1/4 cup of this juice when making the sauce.
Hot Sauce: We used Frank’s Red Hot Original Hot Sauce.
Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Cashews: If you wish, you can substitute the ½ cup of cashews for Vegan Mayonnaise. You may need a little more mayonnaise largely dependent on how dry or moist you prefer your salad.
Toasted Pecans: Toasting the pecans is an additional step and is totally optional. Toasting pecans adds an extra element of flavor that one doesn’t get with untoasted pecans. (350F for 5-10 minutes) If pressed for time and effort, you can add the pecans in untoasted. (You can substitute toasted sliced almonds for the pecans if you wish.)

Gingerbread Energy Balls (vegan)

Recipe from Tasty Thrifty Timely 

Husband-Tested in Alice’s Kitchen
Makes 18-20 Tablespoon-size balls**

Gingerbread energy balls are the perfect festive snack. Toasted nuts are key to that warm holiday flavor. Filling, simple, & delicious!

1 cup pecans, toasted
½ cup walnuts, toasted
1½ cup quick oats
½ cup raisins, softened in hot water
Sprinkle of salt
1 teaspoon ground cinnamon
1½ teaspoon ground ginger
⅛ teaspoon ground cloves
⅛ teaspoon ground allspice
Pinch of ground nutmeg
2 Tablespoon molasses
1-2 Tablespoons maple syrup
Cinnamon for coating (optional)

If the nuts you are using are not already toasted, toast the pecans and walnuts at 350 degrees F for 6-10 minutes. I find that pecans take a little longer to toast than walnuts so watch them closely and consider using two trays so you can remove the walnuts earlier.
In the meantime, soften the raisins in hot water for about 5 minutes so they will blend easily. *You will drain the raisins from the water for the next step but be sure to reserve some of the soaking water in case your energy ball mixture is a little dry.
Add the cooled nuts, oats, softened and drained raisins, and spices to the bowl of a food processor and pulse to break down the nuts and combine the ingredients.
Add the molasses and maple syrup. Blend until the mixture starts to clump and form a ball in the food processor. You want the dough to stick together between your fingers. *If your dough seems a little dry splash in a tiny amount of the water the raisins soaked in and blend again. Adding too much liquid will make the energy balls feel damp and oily so add any water in small increments.
Scoop Tablespoon amounts of your dough and roll it between your palms to create a ball. Roll the energy ball in extra cinnamon if desired for a little more festive flavor. Repeat with the remaining dough.  Sprinkle or roll in ground cinnamon, if desired.
Store in an airtight container in the fridge for up to 1 week or in the freezer for longer storage. I love keeping my energy balls in the freezer because they stay quite soft and I usually only have to wait a few moments after taking them out of the freezer to enjoy them.

Notes:
Feel free to substitute the raisins in this recipe with dates.
If using a blender instead of a food processor, make sure to pulse the dry ingredients first to encourage them to break down before adding the molasses and maple syrup. You can remove the dough from the blender if it is clumping up too much and continue to mix it with a spoon or your hands. Adding small amounts of the raisin soaking water can help it stick if needed.
Almond flour will work really well. Even adding in a bit of flaxseed meal, ground sunflower, or ground sesame seeds would work too!
**I used my smallest scoop to make these and doubled the recipe as well.  I was able to make 48 little energy balls.  

Nutritional Information: (1 energy ball) 121 calories; 5.2 g fat; 0.5 g saturated fat; 0 mg cholesterol; 5 mg sodium; 18.7 g carbohydrates; 1.1 g fiber; 13.2 g sugars; 1.5 g protein; 36 mg calcium; 1 mg iron; 229 mg potassium 

Mini Blackberry Cheesecakes (Vegan)

Recipe from TasteMade
Husband-Tested in Alice’s Kitchen
Makes 12 servings

Though these are very easy to make, they sure do look fancy and they taste delicious!  This is the dessert to make if it's so hot outside that the oven is unthinkable.  Of course, that's the time the berries are in season!  To gild the lily, make some Homemade Berry Sauce (only three ingredients and one of those is water) to swirl on the plate. 

Crust:
1 cup raw pecans
1 cup pitted dates, packed
1/8 teaspoon sea salt
Filling:
1 ½ cups raw cashews
1 cup fresh blackberries (I used black raspberries.)
1/3 cup freshly squeezed lemon juice (about 2 lemons)
1/3 cup coconut oil, melted
2/3 cup full-fat coconut milk, refrigerated
1/3 cup pure maple syrup
Instructions:
Place the CASHEWS in a heat proof bowl and pour hot water over the to soak.  Allow them to soak for about 1 hour. 
Place a thin strip of parchment on the bottom of each of 12 standard size muffin cups. (*See photo below) These strips will help release the cheesecakes.)
Meanwhile, place the pecans in a food processor and process until they are fine.  (Do not over process or they’ll turn to nut butter.)  Pour the pecans into a bowl and set aside.  Add the dates to the food processor and process.  Then add the pecans back to the food processor along with the dates.  Sprinkle in the sea salt.  Process.  Scoop out the crust “dough” and put a bit in each of the muffin cups.  Press the “dough” well.  Set aside while you prepare the filling.
Drain the cashews.  Place them in a high speed blender.  Put the rest of the filling ingredients into the blender.  Blend on high until very smooth.  Pour the filling into each muffin cup.  Place the muffin pan in the freezer for at least 2 hours until set.**  Serve.

  

**Note:  The recipe on the website only gave the list of ingredients and a video.  I watched the video and so knew what to do.  However, I discovered that the cheesecakes wouldn't come out easily right out of the freezer, even with the little parchment strips.  So, I left them out to thaw about 10 minutes and then they came out with no problem.  If you don't eat them all at once, they will need to be stored in an airtight container in the freezer.  

Plant Based Magic Cookie Bars (Vegan)

Recipe from The Whole Food Plant Based Cooking Show

Husband-Tested in Alice's Kitchen

Makes 8 Generous Servings OR 16 Perfect Treats

These scrumptious treats will be perfect for the lunchbox or a picnic. They are quite easy to make using a high speed blender and would be a great snack to make on your food prep day.  I love that they are sweetened with dates.  

Crust

1 cup (120g) almond flour

1 cup (80g) gluten-free rolled oats, ground into a flour

1/2 cup (112g) pitted dates

1 teaspoon Braggs liquid aminos (This may sound like a strange addition, but you won't taste it at all.  You can substitute sea salt for the liquid aminos, if you wish.)

Filling

1/3 cup (26g) gluten-free rolled oats

1/3 cup (75g) pitted dates

1 cup (236ml) water

1 teaspoon vanilla extract

Toppings

1/2 cup (47g) shredded unsweetened coconut

1/2 cup (85g) vegan chocolate chips

1 cup (150g) chopped pecans 

Preheat oven to 350°F (180°C). Grease or line a 9" X 9" (or 8" X 8") baking pan with parchment paper.  

Blend crust ingredients in a blender or food processor until mixture almost sticks together when pressed together. 

Press crust firmly into the bottom of the greased or parchment-lined baking pan.

Blend the filling ingredients in the same blender until dates are completely pulverized.

Pour filling over the crust. (The filling will be thin or watery.  It's okay.  It will turn out in the end.)

Sprinkle the toppings one at a time over the filling and lightly press the toppings down with a fork so that a little of the filling comes through.

Bake for 35 minutes.  Cool completely before serving.  Cut into 8 bars or 16 small squares.  Store in an airtight container in the fridge.

Nutritional Information: (1 of 16 servings) 171 calories; 10.9 g fat (1.8 g sat. fat); 0 mg cholesterol; 22 mg sodium; 17.4 g carbohydrates; 3.5 g fiber; 9.4 g sugars; 3.8 g protein; 28 mg calcium/2%; 1 mg iron/8%; 117 mg potassium/2%

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

Wild Rice Salad

Recipe from RainbowPlantLife

Husband-Tested in Alice’s Kitchen

Makes 4 servings (recipe can be halved or doubled)

There are several YouTube channels and blogs I truly enjoy watching.  One of these is Rainbow Plant Life.  The recipes and food prep videos are excellent.  The dishes Nisha prepares are all vegan.  This particular recipe for a simple wild rice salad was part of a food prep video.  She used the salad as a side, but also as a filling for roasted butternut squash.  I love the chewiness of the earthy wild rice, the sweetness of the dried cranberries and the crunch of the pecans. 

3 cups cooked wild rice*

Freshly ground black pepper, to taste

1 cup fresh herbs (such as parsley, mint, cilantro, basil), left whole or roughly chopped

½ cup dried cranberries, cherries or chopped apricots

½ cup toasted nuts (almonds, pecans, etc.) OR seeds (pepitas or sunflower seeds, etc.)

2-3 Tablespoons extra virgin olive oil

2-3 Tablespoons high-quality balsamic vinegar

Kosher salt or sea salt, to taste

Toss all the ingredients together in a large bowl.  Taste and adjust seasonings, if needed. Serve.  Store in the fridge in an airtight container for 2-3 days.

*How To Prepare Wild Rice In A Rice Cooker:

Place ¾ cup wild rice in the rice cooker bowl.  Add 2 cups water (or stock or a combination of stock and dry white wine).  Add ¼ teaspoon Kosher salt. Swirl to combine.  Close the cover and set for the regular/Brown Rice cycle.  When the machine switches to the Keep Warm cycle, open the cover and stir to dissipate the heat to prevent over-cooking.  Close the cover and let the rice steam for 15 to 20 minutes. (At this point I added the dried cranberries to the wild rice and gave it a stir.  This plumps up the cranberries.) This rice will hold on Keep Warm for up to 1 hour.  Serve hot, or cool to room temperature and chill for later.

Vegan Pumpkin Baked Oatmeal

Using a bit of parchment paper with an overhang
will make it a cinch to lift from the pan.

Recipe from Vegan Richa

Makes 8 servings (using 8” X 8” square pan)

Husband-Tested in Alice’s Kitchen

I love having baked oatmeal around because it makes a delicious and satisfying breakfast or snack. In the past, I’ve always baked with eggs and dairy milk.  But, I’m enjoying learning how to bake without eggs and dairy.  It just amazes me that some of the foods I love can bake up just fine and can taste just as good using only plant-based foods.  This Vegan Pumpkin Baked Oatmeal ticks all the boxes for me. It’s quick and easy to make.  It’s full of good-for-you ingredients.  It’s creamy and crunchy with just the right amount of sweetness. 

1¾ cups old-fashioned oats

1 teaspoon baking powder

1 teaspoon pumpkin pie spice (or a mix of cinnamon and nutmeg)

¼ teaspoon sea salt

¼ cup chopped pecans or walnuts

1 Tablespoon finely shredded coconut

2 teaspoons chia seeds

2/3 cup pumpkin puree

3-4 Tablespoons maple syrup

1 cup non-dairy milk such as coconut or almond milk (I used lite coconut milk.)

1 teaspoon vanilla (Not in the original recipe, but it’s quite a nice addition.)

Optional Add-Ins:

¼ cup mini dark chocolate chips or chopped dates or raisins or dried/fresh cranberries or hemp seeds (I added chocolate chips.)

Topping:

1 Tablespoon pumpkin seeds (pepitas)

1 Tablespoon coconut sugar

1 Tablespoon chopped pecans

Preheat the oven to 365F (My oven is old and refuses to be precise, so I set mine at 375F.) Line an 8” X 8” square pan with parchment paper with a little overhang for a “handle” and give it a light spray of coconut oil, if desired.  (I did this because it’s just easier to lift and remove the baked oatmeal from the pan.)

In a bowl, add the oats, baking powder, pumpkin pie spice, salt, pecans, coconut and the chia seeds.  Mix to combine.

In another bowl, mix together the pumpkin puree, non-dairy milk, maple syrup, and vanilla (if using.)

Add the wet mixture with the dry mixture and mix well.  Pour the batter into the prepared pan.  Sprinkle the top of the batter with the pumpkin seeds, pecans and the coconut sugar.

Bake for 35 minutes.  Turn off the oven, but leave the pan in the oven for another 10 minutes.  Remove the pan from the oven.  Cool for at least 10 minutes.  Using the parchment paper “handle” carefully remove the baked oatmeal from the pan.  Cut into 8 pieces and serve.  Serve with yogurt or whipped coconut cream or maple syrup or other toppings, if desired.  (I thought it tasted great as is without any more embellishments.)

Notes:   To make ahead, store unbaked at step 4 in the fridge.  Store baked oatmeal in an airtight container in the fridge for up to 4 days.  Reheat the baked oatmeal in the microwave or in the oven for 10 minutes or so to crisp it up.  To make this nut free, omit the nuts and use coconut milk or oat milk for the non-dairy milk.  To substitute oats, use other grain flakes such as quinoa or rice.  To double the recipe, just double the ingredients and bake in a 9” X 12” pan for 40-45 minutes.

Nutritional Information: (1 of 8 pieces) 145 calories; 6 g fat (1 g sat. fat); 85 mg sodium; 201 mg potassium; 20.5 g carbohydrates; 3.5 g fiber; 5.5 g sugars; 4 g protein; 3184IU vitamin A; 1 mg vitamin C; 92 mg calcium; 1.5 mg iron

No-Knead Harvest Bread

Makes 1 large loaf

Recipe from King Arthur Flour

Husband-Tested in Alice’s Kitchen

Beginner bakers will love making this bread because it’s so easy and yet looks and tastes like it was made by a pro.  No need to spread it with butter or other toppings because it's delicious as is!  Begin the day before you plan to bake the bread so that the dough has time to develop flavor and texture. I would suggest mixing the dough on a Friday night after work and then on Saturday morning while you breakfast and get ready for the day, it can rise and then bake.  It’ll be ready in time for a Saturday night dinner party or for a delicious breakfast on Sunday.  

3¼ cups bread flour

1 cup whole wheat flour or white whole wheat flour

2 teaspoons Kosher salt

½ teaspoon instant yeast

1 ¾ cup cool water

¾ cup dried cranberries

½ cup golden raisins

1 cup coarsely chopped pecans or walnuts**

Mix the flours, yeast, and water in a large bowl.  Stir, then use your hands to mix and form a sticky dough.

Work the dough just enough to incorporate all the flour, then work in the fruit and nuts.

Cover the bowl with plastic wrap and let it rest at room temperature overnight or for at least 8 hours;  it’ll become bubbly and rise quite a bit, so use a large bowl.

Turn the dough out onto a lightly floured surface, and form it into a log or round loaf to fit in one of the following:

a 14” x 15” long lidded stoneware baker; a 9” X 12” oval deep casserole dish with cover; or 9” to 10” round lidded baking crock (I used a Le Crueset lidded stoneware Dutch oven.)

Place the dough in the lightly greased pan, smooth side up.

Cover and let rise at room temperature for about 2 hours, until it’s become puffy.  It should rise noticeably, but it’s not a real high-riser.

Using a sharp knife, slash the bread in a crosshatch pattern.  Place the lid on the pan and put the bread in a cold oven.  Set the oven temperature to 450F.

Bake the bread for 45-50 minutes, then remove the lid and continue to bake for another 5 to 15 minutes until it’s deep brown in color and an instant-read thermometer inserted into the center registers about 205F. 

Remove the bread from the oven and turn out onto a cooling rack.  Cool completely before slicing and serving.

Notes: 

Walnuts sometimes give this bread a faint purple tinge.  If this bothers you, use pecans instead.

I like to add boiling water to dried fruit to plump them up.  I leave the fruit in the boiling water for about 5 minutes or so and then drain before adding the fruit to the recipe.

Nutritional Information:  (1 of 16 slices) 196 calories; 5 grams fat (1 gram saturated fat); 0 grams cholesterol; 293 mg sodium; 33 grams carbs; 3 grams fiber; 7 grams sugars; 5 grams protein