Peanuty Coconut Noodles (vegan)

Recipe from bosh.tv
Husband-Tested in Alice’s Kitchen
Makes 2 generous servings

There's something about this peanuty coconut sauce, creamy and rich with a little heat from the sriracha and a pop of lime, that just hits the spot and makes the hubster very happy. This comes together in about 30 minutes and the whole thing feels way more impressive than the effort involved. The sauce keeps well for 3 days in the fridge. The sauce can be frozen. Next time I make this, I’ll prep several batches of the sauce, use one batch and freeze the other batches for quick busy-night meals. 

50 g peanut butter (about 3 Tablespoons)
4 Tablespoons soy sauce
3 Tablespoons coconut milk
1-2 Tablespoons Sriracha
1 Tablespoon maple syrup
1 lime, juiced
2 portions of rice noodles**
2 cloves garlic, minced
2 cm piece of fresh gingered, julienned
3 spring onions, sliced or 1 small shallot, minced
1 red bell pepper, cored and thinly sliced
3 heads of bok choy
3 Tablespoons coconut oil
1 Tablespoon toasted sesame seeds

In a small bowl, combine the peanut butter, soy sauce, coconut milk, sriracha, maple syrup, and juice from the lime. Stir until you have a velvety sauce.
Cook the noodles as per instructions on the packet. Rinse and set aside.
While the noodles are cooking, prepare the vegetables.
Peel and finely chop the garlic. Peel the ginger and slice in matchsticks. Trim the spring onions and finely slice. Slice the red pepper and cut the bok choy in half lengthwise and then cut into large slices.
In a large pan over medium to low heat, add the oil. Once hot, gently fry the garlic and ginger for a couple of minutes, taking care not to burn it. Increase the heat, add the spring onions and red pepper and bok choy and cook for another minute. Tip in the cooked noodles into the pan then stir through the sauce. Allow the sauce to bubble.
Divide the noodles, vegetables and sauce into two bowls, top each bowl with a sprinkle of sesame seeds.

Notes:
**Swap the noodles: Rice noodles work brilliantly here for a gluten-free version, and soba noodles give it a slightly nuttier flavor that works really well with the peanut sauce. 
Bulk it up: Add in some crispy baked tofu or a handful of edamame to make it a bit more substantial. Just toss the tofu in a bit of soy and bake at 200C for 20 minutes while you get everything else ready.
 

Date Dark Chocolate Pistachio Treat

Husband-Tested in Alice’s Kitchen
Makes 12 treats

When you’re hankering for something sweet, this quick to make treat will fill the bill.  You can make this nut free by using tahini or sunflower butter or pumpkin butter and by using seeds instead of nuts for the topping.  

12 large dates, pitted
¼ cup runny almond butter or other nut/seed butter
½ cup vegan dark chocolate chips
1 teaspoon coconut oil
¼ cup roasted pistachios, finely minced
¼ cup fine coconut flakes
Flakey sea salt, to taste

Once the dates are pitted, place them on top of a sheet of parchment paper lined cookie sheet a couple of inches apart.  Place another sheet of parchment paper over the top of them.  Use a rolling pin to flatten the dates. Remove the top parchment paper.
Drizzle a teaspoon of runny nut or seed butter over each flattened date.
Place the chocolate chips in a microwave safe bowl along with the teaspoon of coconut oil.  Microwave for about 1 minute, checking and stirring every 15 seconds until the chocolate is completely melted.
Drizzle the melted chocolate over each date.
Sprinkle dates with the finely minced pistachios, coconut flakes and then sea salt, to taste.
Place the cookie sheet in the freezer for about 30 minutes. Place the cookie sheet in the fridge for about an hour.
Gently remove the date treats and store them in an air tight container in the fridge.

Nutrition Facts: Serving size 1 of 12 servings (approx. 84g each)
121 Calories; Total Fat 8g; Saturated Fat 4g; Trans Fat 0g; Cholesterol 0mg; Sodium 203mg; Total Carbohydrate 12g; Dietary Fiber 2g; Total Sugars 8g (Includes 0g Added Sugars); Protein 3g; Vitamin D 0mcg; Calcium 47mg; Iron 1mg; Potassium 168mg

Copycat Clif Kid Z Chocolate Brownie Bars (vegan)

Makes 10 to 12 small bars
Recipe from Fly Peach Pie 
Husband-Tested in Alice’s Kitchen

Delicious bars that I think tastes better than Clif Kid Zbars brownie flavor! These are easy to make in the food processor with a short time in the oven. They'll make a great addition to lunchboxes.

The bars:
2 cups old fashion rolled oats, divided
½ cup dried figs or pitted dates (I used dates.)
2 Tablespoons cocoa powder (Cacao powder can be used instead.)
2 Tablespoons molasses
1 Tablespoon maple syrup (Honey was listed in the original recipe, but then these wouldn’t be vegan.)
¼ cup sugar (I used coconut sugar.**)
½ teaspoon kosher salt
1 teaspoon vanilla
1 Tablespoon coconut oil (melted)
1/8 teaspoon baking soda
¼ cup semi-sweet chocolate chips (I used dark chocolate chips.)
½ cup water

For chocolate drizzle on top:
1/3 cup semi-sweet chocolate chips (I used dark chocolate chips.)
½ teaspoon coconut oil (optional)

Preheat oven to 350 F.
In a food processor add 1 cup old fashion oats, dried figs or dates, cocoa powder, molasses, honey, sugar, salt, vanilla, melted coconut oil, baking soda, chocolate chips and water.
Blend on high, stopping and stirring and pulsing until the mixture is smooth.
Add the final 1 cup of old fashion oats and blend until smooth or to have slightly more
textured bars briefly stir the mixture so the oats retain some texture.
Empty batter onto a parchment paper lined or greased cookie sheet. (I found it was easiest to spray an offset spatula with a bit of oil before spreading the batter.)
Spread into a large rectangle about 1/3 to 1/2 inch thick. (Note the batter will not fill the entire cookie sheet.)
Bake for 10-13 minutes or until tops are no longer sticky.
Remove from oven and allow to cool before slicing. The pieces can be slightly molded
too so you can round out the edges of the bars if desired.
Allow the bars to cool completely before the next step.
In a microwave safe bowl, add chocolate chips (and coconut oil, if using) and melt in microwave for 30 seconds, stir and an additional 30 seconds if needed to melt the chocolate chips.
Using a spoon, drizzle the melted chocolate in a zig zag pattern over each bar. (You can also place in a zip lock bag, snip the end off and make a zigzag pattern.) 
Place the bars in the freezer for 15 minutes to allow the bars and the chocolate drizzle to set. 
Store the bars separated by parchment paper in the fridge or freezer.

**While both sugar and coconut sugar are sweeteners, the key difference is that coconut sugar is derived from the sap of coconut palm trees, making it slightly less processed and containing trace amounts of minerals like potassium, iron, and zinc, whereas regular sugar (table sugar) is highly refined and lacks these nutrients; however, both have similar calorie counts and should be consumed in moderation. 
 

Hearty Skillet Cornbread (vegan)

Recipe from Vegan Yack Attack on the Go! By Jackie Sobon

Husband-Tested in Alice’s Kitchen
8 servings

This is no ordinary cornbread.  The flavor is fantastic.  The texture is more moist, almost casserole-like.  In fact, I was planning to serve it with soup like regular cornbread, but it was so substantial that I served it along with beans, a salad and fruit.  To us, it seemed more like a side dish, than a “bread.”  I will definitely make this again!!

For the Mix-Ins:
1 cup finely chopped zucchini
1 cup Soyrizo
1 cup corn kernels
½ cup diced roasted red pepper
½ cup diced yellow onion

For the Cornbread Batter:
1 cup yellow cornmeal
1 cup all-purpose flour (or gluten-free all-purpose flour for a gluten free diet)
2 Tablespoons ground flaxseed
1 ½ teaspoon baking powder
1 cup unsweetened nondairy milk
6 Tablespoons melted coconut oil
1/3 cup water
¼ cup (or a bit less) agave nectar or maple syrup
2 Tablespoons chopped fresh cilantro (optional)

To Prepare the Mix-Ins:
Preheat the oven to 375F.  Heat an 8 or 9 inch cast iron skillet over medium-high heat.  Add the zucchini, Soyrizo, corn, red pepper and the yellow onions.  Sauté for 5 minutes, stirring occasionally.  Set aside.

To Prepare the Cornbread Batter:
In a large mixing bowl, whisk together the cornmeal, flour, flax meal, salt, and baking powder until evenly combined.  Make a well in the middle of the dry ingredients and pour in the nondairy milk, coconut oil, water, and agave nectar (or maple syrup).  Fold the batter together until well mixed, with no dry spots.
Next, take the skillet off the heat and pour the batter over the sauteed. mix-ins.  Fold together a few times, then place the skillet in the hot oven and bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.  Cool the skillet on a rack for at least 10 minutes before cutting it.  Sprinkle the top with the cilantro, if using.

Banana Bread Quinoa Breakfast Cookies (Vegan & Gluten-Free)

Recipe from Love & Lemons Everyday by Jeanine Donofrio & Jack Mathews

Husband-Tested in Alice’s Kitchen

Yield: 12-14 cookies

These were very good and will make a delightful snack or breakfast served along with a piece of seasonal fruit and a cup of tea or coffee.

1 Tablespoon ground flaxseed

3 Tablespoons water

1 cup oat flour

1 cup (gluten-free) whole rolled oats

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon cinnamon or pumpkin pie spice

½ teaspoon sea salt or Kosher salt

½ cup cooked quinoa

¼ cup walnuts, chopped

½ cup almond butter

¼ cup maple syrup

½ cup mashed banana (about 1 medium)

1 teaspoon vanilla extract

2 Tablespoons melted coconut oil

Preheat oven to 350F. Line a baking sheet with parchment paper.  

In a small bowl, combine the ground flaxseed and water and set aside for 5 minutes.

In a large bowl, stir together the oat flour, oats, baking powder, baking soda, salt, and cinnamon.  Fold in the quinoa and the walnuts.

In a medium bowl, combine the almond butter, maple syrup, mashed banana, vanilla, and coconut oil.  Whisk well.

Pour the wet ingredients into the bowl with the dry ingredients.  Fold in just until combined.

Use a ¼-cup scoop to scoop the batter onto the baking sheet.  Bake for 20-22 minutes or until lightly browned and crisp.  Cool on the pan for 5 minutes and then transfer to a wire rack to finish cooling.  When the cookies are completely cool, they can be stored in an airtight container.

Nutritional Information: Servings: (1 of 12 cookies) Calories 209; Total Fat 7.9 g. Saturated Fat 2.7g; Cholesterol 0mg; Sodium 2776mg; Total Carbohydrate 25.7g; Dietary Fiber 6.8g; Sugars 3.1g; Protein 5.2g; Vitamin D 0 mcg; Calcium 242mg; Iron 4mg; Potassium 638mg 

Chickpea Energy Bites (vegan, gluten-free, nut-free, refined sugar-free)

 

Recipe from Nutrition by Michaela 

Husband-Tested in Alice’s Kitchen

Makes about 25 bites

These little treats are very simple to make and they taste quite good.  They’re fancy looking enough to serve at a party or to give as a little gift.  You will need a food processor to prepare these.  It also helps to have an ice cream scoop for forming uniform balls, but it’s not necessary.

1 cup fresh dates, pitted

1 can chickpeas, drained and rinsed

½ cup old-fashioned rolled oats

½ - ¾ cup shredded coconut

4 Tablespoons cocoa powder

½ teaspoon ground cinnamon

2 pinches sea salt

3 Tablespoons (or more) brewed coffee

200 grams melted dark chocolate (I added 1 teaspoon coconut oil to the chocolate and used a double boiler for melting.)

Sea flakes, for decorating (optional)

Shredded coconut, for decorating (optional)

Soak the pitted dates in boiling hot water for at least 10 minutes. This will soften them up and make them easy to process.

Add the chickpeas, rolled oats, shredded coconut, raw cacao powder, brewed coffee, sea salt and cinnamon (optional) to a food processor.

Drain the water from the dates and rinse them a little bit in cold water.

Add the dates to the food processor.

Process all the ingredients into a dough. Scrape the sides of the processor bowl with a spatula to make sure all ingredients are evenly distributed throughout the dough.  If the dough doesn’t come together in a ball, add more coffee a tablespoon at a time until the dough comes together.

Place a piece of parchment paper on a plate or cutting board. Using an ice cream scoop, scoop the dough onto the parchment lined platter. With damp hands, roll into balls and place them back onto the parchment paper. Let sit in the fridge for 15 minutes or more.

Meanwhile, melt the dark chocolate, preferably over a water bath (microwave is also fine). Dip the bites into the melted chocolate and place them back on the parchment paper. 

Optional: Sprinkle sea salt or shredded coconut on top before the chocolate hardens.

Place the bites back into the fridge until the chocolate hardens fully before serving.

Store in the fridge for up to 3-4 days, or for longer in the freezer (just make sure to take them out of the freezer to thaw to room temperature about 30 minutes or so before eating.)

Vegan Zucchini Bread

Recipe from https://www.wellplated.com/

Husband-Tested in Alice’s Kitchen

Makes 10 slices from a 9”X5” loaf pan

Easy vegan zucchini bread with applesauce and whole wheat flour. 

2  flax eggs  (2 Tablespoons flaxseed meal + 5 tablespoons water; if you do not need the zucchini bread to be vegan, you can substitute 2 large eggs)

2 cups shredded unpeeled zucchini (about 2 small zucchini)

1/2 cup pure maple syrup

1/3 cup unsweetened applesauce

1/4 cup melted and cooled coconut oil

2 teaspoons pure vanilla extract  

1 1/2 teaspoons ground cinnamon  

1/2 teaspoon baking soda

1/2 teaspoon baking powder 

1/2 teaspoon kosher salt

2 cups  white whole wheat flour (I used 1 cup all-purpose + 1 cup whole wheat)

1/2 cup toasted raw walnuts or pecans roughly chopped (optional) OR 1/3 cup dark chocolate chips (dairy-free if needed), plus optional extra to sprinkle over the top

Place a rack in the center of your oven and preheat to 325 degrees F. Lightly grease a 9×5-inch loaf pan with nonstick spray, and line with parchment paper. Allow the two opposite sides of the parchment to overhang the edges of the pan (like handles). Grease again.

Make the flax eggs by stirring together the flaxseed meal and water. Let sit for at least 5 minutes to thicken.

Grate and measure the zucchini, then thoroughly squeeze it with a paper towel to remove as much excess water as possible. Repeat as needed so that the zucchini is as dry as possible.

In a large mixing bowl, measure out the dry ingredients (flour, cinnamon, salt, soda, baking powder) and whisk together to combine.  Add the shredded zucchini and toss to coat the zucchini.  Set aside.

In a medium mixing bowl, briskly whisk together the maple syrup, applesauce, coconut oil, and vanilla extract until smooth. If the coconut oil resolidifies, gently warm it in the microwave for 10-20 seconds, then stir until smooth. Add the flax eggs. Then mix again until combined.

Add the wet ingredients to the dry ingredients and stir just until the flour disappears. Fold in the nuts.

Scrape the batter into the prepared pan and smooth the top. If you'd like, you can also sprinkle a few extra nuts over the top.

Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for at least 20 additional minutes. Use the parchment handles to lift the loaf from the pan and onto a cutting board. Slice with a sharp serrated knife. 

Notes: 

Make sure to use a 9X5-inch pan, not an 8x4-inch loaf pan or the zucchini bread will not bake through properly.

Store for 2 to 3 days at room temperature. For longer storage, place in the refrigerator for 5 to 7 days. Freeze for up to 3 months. I also like to slice the whole loaf, then wrap and freeze individual slices. Then I can pull them out of the freezer whenever a craving strikes.

For a gluten-free version, replace the white whole wheat flour with the same amount of a 1:1 Gluten Free Baking Blend.

Nutrition: 1 of 10 slices with walnuts 307kcal; carbohydrates: 48g; protein: 8g; fat: 11g; saturated fat: 5g; polyunsaturated fat: 3g; monounsaturated fat: 1g; potassium: 278mg; fiber: 6g; sugar: 12g; vitamin A: 99IU; vitamin C: 9mg; calcium: 78mg; iron: 2mg

Copycat Oil Free Heavenly Hunks Oats (Vegan)

Servings: Yield: 25 bites 
Recipe from Whole Food Momma
Husband-Tested in Alice’s Kitchen

Here's a little treat to have in the afternoon with a spot of tea.  Make these on a day when you're doing other food prepping.  Then, you can check off your snack-making for the week.

Dry Ingredients

1 1/2 cups rolled oats 
1 cup oat flour 
1/3 cup almond flour 
1/2 cup coconut flakes 

Wet Ingredients
1/2 cup unsweetened applesauce 
1/2 cup maple syrup 
1/2 cup powdered peanut butter mixed with 1/4 cup water 

Mix-Ins
1/2 cup vegan chocolate chips and/or dried fruit (raisins, dried cranberries, etc.)

Line a 8" x8" baking pan with parchment paper. (Be sure to leave an overhang for easier lifting of the contents later.) Add the dry ingredients to a large mixing bowl. Mix well.  Add the wet ingredients. Stir until fully mixed. (If the mixture seems too dry, add a touch more melted coconut oil.) Fold in the chocolate chips. Pour mix into pan and use spatula to press down firmly into the pan until flat and even. Pop the pan into freeze. Leave the pan in the freezer for 8-10 hours or overnight. To remove from baking pan, run warm tap water over the bottom of the pan to loosen the edges of the batter. Then using the parchment, gently pull the mixture out of the dish. Use a chef knife to slice into 25 cubes. Run the knife under hot water before each slice to help cut the frozen hunks.

Place the frozen "hunks" in a freezer-safe container.  Store them in the freezer and remove the portions a few minutes before serving.  

Nutritional Information: (1 of 25 "hunks) 84 calories; 2.7 g fat (1 g sat. fat); 0 mg cholesterol; 16 mg sodium; 13.6 g carbohydrates; 1.5 g fiber; 5.9 g sugars; 2.5 g protein

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.  

Buckwheat Millet Fruit and Nut Bread (Vegan and Gluten-Free)

 

Recipe from Whole Food Cooking Everyday by Amy Chaplin

Husband-Tested in Alice's Kitchen

Makes One (9" X 5") Loaf

I have a buddy who I walk with once a week.  She calls me her Wednesday Girl.  She is gluten intolerant and so I've had fun testing gluten free recipes for her to try. This one I knew she'd love because it's full of nuts and seeds and other good things.  Instead of waiting after our walk to eat the sample slices, we nibbled while we walked.  I had spread a little sunflower butter on each slice and drizzled them with honey, and, oh, my, was it ever good! This recipe is very simple,(there's no kneading) but you will have to soak several of the ingredients in water overnight and you will need a food processor.  This bread will make a fabulous breakfast, toasted, spread with nut or seed butter and drizzled with honey or maple syrup and served along with a whole fruit, like a pear or an apple.

1 cup raw buckwheat groats, soaked overnight in 4 cups water
1/2 cup millet, soaked overnight with the buckwheat
1/2 cup raw pumpkin seeds, soaked overnight in 2 cups water
1/2 cup raw sunflower seeds, soaked overnight with the pumpkin seeds
1 cup whole raw almonds or hazelnuts, soaked overnight in 2 cups water
1/2 cup golden raisins
1 cup old-fashioned rolled oats (gluten free)
1 cup water
2 Tablespoons ground flax meal or psyllium husks
2 teaspoons ground cinnamon
1 Tablespoons baking powder
3 Tablespoons coconut oil or olive oil
1 1/4 teaspoons fine sea salt
Raw seeds for sprinkling

Preheat the oven to 350F.  Line an 9" X 5" loaf pan with parchment paper, leaving at least a 1-inch overhang on each long side.  Set aside.  

Pour the soaked buckwheat and millet into a large strainer and rinse until the buckwheat is no longer slimy.  Drain thoroughly.  Set aside.

Put the raisins in a heat proof bowl, cover with boiling water.  Allow them to soak for 5 minutes.  Drain. Set aside.

Drain and rinse the pumpkin and sunflower seeds.  Set aside.

Drain and rinse the almonds.  Roughly chop the almonds. Set aside.

Transfer the soaked buckwheat and millet to a food processor.  Add the oats, 1 cup water, flax meal, baking powder, oil, cinnamon and salt.

Process by pulsing until combined and the grains have broken down, but the mixture still has texture.  Scrape the sides and process again.  

Place the buckwheat/millet batter into a large bowl and add the raisins, the seeds and the chopped almonds. Stir until well blended.

Transfer the batter to the prepared pan, spreading it out well.  Sprinkle the top with the extra seeds.  

Bake for 1 hour and 20-25 minutes or until the loaf is golden and has pulled away from the sides of the pan.  

Use the parchment paper to lift the loaf out of the pan and onto a wire rack.  Be SURE to cool the bread completely before slicing or it will be sticky/gummy inside.  

Store the loaf in an airtight container at cool room temperature for up to 3 days or in the refrigerator for 1 week.  You can also freeze the sliced bread in an airtight container for up to 3 months.

Nutritional Information: (1 of 10 slices) 280 calories; 15 g fat (4.8 g sat. fat); 0 mg cholesterol; 240 mg sodium; 32.2 g carbohydrates; 5.5 g fiber; 5.2 g sugars; 8.4 g protein; 116 mg calcium; 3 mg iron; 478 mg potassium

Creamy Roasted Veggie Pasta Bake (Vegan)

 

Recipe from The Happy Pear

Husband-Tested in Alice's Kitchen

Serves 4

This vegan dish is so deliciously comforting, especially on a cold winter day.  The original recipe had feta in the title, but the "feta" that is made for this dish had the consistency and taste of ricotta (to me).  The original recipe also called for eggplant, but I didn't have any, I substituted zucchini and that worked perfectly.  This recipe is a keeper for sure.

300 grams or 10 1/2 ounces firm tofu

80 ml or 2.7 ounces  (1/3 cup) melted coconut oil

40 ml or 1.4 ounces (2 1/2 Tablespoons) fresh lemon juice

60 grams or 2 ounces (4 Tablespoons) cashews, soaked overnight

1 teaspoon garlic powder

1 teaspoon kosher salt

2 Tablespoons nutritional yeast

1 large eggplant or zucchini

1 red bell pepper

4 cloves garlic, peeled and left whole

1 small onion

500 grams or 18 ounces cherry tomatoes

3 Tablespoon olive oil plus 1-2 Tablespoons for drizzling over "cheese"

1 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

1 teaspoon dried oregano

400 grams or 14 ounces dry pasta (I used whole grain rotini.)

Small bunch fresh basil, fresh lemon juice and/or baby spinach to finish, if desired (optional)

Preheat oven to 350F.  Drain and rinse the soaked cashews.  Place them in a food processor.  Add the tofu, coconut oil, lemon juice, garlic powder, 1 teaspoon salt, nutritional yeast to the food processor.  Process until the the mixture is smooth.  Set aside.

Chop the zucchini, bell pepper, and onion.  Place the zucchini, bell pepper, onion, garlic and cherry tomatoes into a roasting pan.  Drizzle with 3 Tablespoons of olive oil.  Sprinkle with 1 teaspoon salt, 1/4 teaspoon pepper, the oregano and toss to coat.  

Spoon the "cheese" over the vegetables.  Drizzle the "cheese" with 1-2 Tablespoons olive oil.  Pop the pan into the oven and bake for 40 minutes or until the vegetables are soft and cooked through. 

While the vegetables are baking, place a pot of water on the stove and bring to a boil.  Add some salt to the water and then add the pasta.  Cook until al dente according to the package directions.  Set aside about 1 cup of the pasta water before draining the pasta.  

Toss the vegetables with the "cheese" and then add the pasta and toss again.  If it seems too thick, add a bit of the pasta water and mix it in.  

Note:  You can add some fresh basil, lemon juice and/or baby spinach to the pasta dish at the end if you wish.

Homemade KIND Bars (Vegan)

 

Recipe from Five Heart Home

Husband Tested in Alice's Kitchen

Makes 16 small squares OR 8 rectangular bars

These homemade KIND bars are FREAKIN' AWESOME!  They are very easy to make.  These little bites of deliciousness will make a great gift, a super lunchbox addition, or on-the-go snack.

Cooking spray

2 cups nuts, chopped (I used 1 cup cashews; 1/2 cup pecans; and 1/2 cup almonds)

1/2 cup puffed rice (You can find this in the cereal aisle of most supermarkets.  I used puffed brown rice.)

1/2 cup dried fruit, chopped if the pieces are large (I used dried cranberries, so I didn't need to chop the dried fruit.)

3-4 Tablespoons seeds such as sunflower seeds, chia seeds, ground flax seeds, pumpkin seeds (I used a mixture of sunflower seeds, ground flax seeds and pumpkin seeds.)

1/4 teaspoon sea salt or kosher salt

1/4 cup brown rice syrup (I used Sweet Dreams Brown Rice Syrup.)

Optional: (But in my opinion, totally necessary if you are a chocolate fan.)

1/4 cup dark chocolate, chopped or use dark chocolate chips

1 teaspoon coconut oil

Preheat oven to 325F.  Grease an 8-inch by 8-inch square baking pan.  Line it with parchment paper so that it slightly extends above the top edge of the pan on at least 2 sides.  (Greasing the pan first with cooking spray will help make the parchment paper stay put in the pan. This will make removing the bars easy to do.) In a large bowl, mix together the nuts, puffed rice, dried fruit, seeds and salt until well combined.  Warm the brown rice syrup and vanilla either in the microwave or in a small pan on the stove.  (Warming this will help make it easy to pour over the nut/seed mixture.)  Pour the warmed brown rice syrup/vanilla mixture over the nut/seed mixture. Using a wooden spoon or rubber spatula, mix  until the nut/seed mixture is completely coated.  Scrape the mixture into the prepared baking pan. Using wet hands, firmly press the mixture into an even layer, making sure to press into the corners.  Bake for 15 minutes.  Allow to cool in the pan for 30 minutes.  Using the parchment paper "sling", lift the contents onto a cooling rack to cool completely.  Once the bars are completely cool, cut into the desired bar size.** Store the bars in an air-tight container in the fridge.  

**Optional Chocolate Drizzle/Dip: Place the coconut oil and chocolate in a small bowl and microwave until the chocolate is melted.  Stir well.  Drizzle over the cooled bars or dip the cooled bars in the chocolate.  Store in the fridge.

Nutritional Information: (1 of 10 bars without chocolate) 220 calories; 15 grams carbohydrates; 5 grams protein; 16 grams fat; 2 grams saturated fat; 67 mg sodium; 185 mg potassium; 3 grams fiber; 6 grams sugars; 0.1 mg vitamin C; 29 mg calcium; 1.3 mg iron

Instant Pot Roasted Sweet Potato Black-Eyed Pea Curry (Vegan)

Recipe from Sweet Potato Soul

Husband-Tested in Alice’s Kitchen

Make -6 generous servings

Well, I could eat this every day.  If you are a black-eyed pea and sweet potato fan, you’re going to love this wholesome vegan dish.

2 teaspoons coconut oil

2 teaspoons curry powder

1 teaspoon turmeric

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon Garam masala

3-5 cloves garlic, minced

1-inch knob fresh ginger, minced (I cheated and used 1 Tablespoon jarred minced ginger.)

1 red or yellow onion, diced (about 1 cup)

2 (14 oz.) cans fire roasted tomatoes

1 lb. dried black-eyed peas, soaked 6 hours or overnight

1 (13.5 oz.) can coconut milk

2 sweet potatoes, peeled & cubed

 2 teaspoons olive oil

1-1  ½ teaspoons kosher salt

Garnish: Freshly ground black pepper, lime wedges, fresh cilantro and/or Quick Pickled Onions*

Preheat the oven to 375F.  Turn the Instant Pot to Sauté on High and add the coconut oil.  Add the spices and garlic and toast for about 30 seconds, or until the garlic is fragrant.  Stir in the onions and a pinch of salt, and cook until the onions are translucent.  Add the diced tomatoes, black-eyed peas, coconut milk, and salt.  Cancel the sauté setting and set the Instant Pot to Pressure Cook on High for 25 minutes.  While the beans are cooking, roast the sweet potatoes.  Toss the cubed sweet potatoes with 2 teaspoons olive oil.  Sprinkle with a bit of salt.  Roast for 35 minutes or until tender.  Once the beans have cooked for 25 minutes, allow them to Natural Release fully.  When the Instant Pot lid is safe to open (pin will have dropped) remove the lid and stir in the roasted sweet potatoes.  Season to taste with more salt and black pepper, if needed. Serve with Brown Basmati Rice.

Heart “Beet” Chocolate Cake

Recipe from Healthyish via Bon Appetit

Husband-Tested in Alice’s Kitchen

Makes 1 (8-inch) round or square cake

This cake is mmmm-good and perfect with a cup of hot tea. 

Cake

4 medium beets*, scrubbed

2 Tablespoons virgin coconut oil, plus more for the pan

½ cup Dutch-process cocoa powder, plus more for the pan

1½ cups almond flour

½ teaspoon baking soda

½ teaspoon ground cinnamon

2 oz. bittersweet chocolate, coarsely chopped (I used bittersweet chocolate chips.)

1 teaspoon apple cider vinegar

1 teaspoon vanilla extract

4 large eggs

1¼ cups packed brown sugar (I used Sucanat.)

1 teaspoon kosher salt

Glaze

4 oz. bittersweet chocolate, coarsely chopped (I used bittersweet chocolate chips.)

1 Tablespoon virgin coconut oil

¼ teaspoon vanilla extract

Pinch of kosher salt

Gold Luster Dust (For serving; optional)

Cake: Cook the beets in a pot of boiling unsalted water until tender, 30-40 minutes depending on size.  Drain and rinse the beets under cold water until they are cool enough to handle.  Cut off the stem ends and peel.  Cut into large pieces and add them to a blender along with 2 Tablespoons of water.  Blend until a smooth puree forms.  It should be the consistency of applesauce.  Measure out 1 cup of puree for the cake.  Reserve the remaining puree for another use. (*I used 3 large beets, one golden, and ended up with 3 cups of puree.  I froze the extra beet puree in 1-cup containers for future cakes.  The puree can also be added to smoothies.) Preheat the oven to 350F.  Line the bottom of an 8” round (or square) cake pan with parchment paper.  Grease with oil and then dust with cocoa powder, tapping out the excess.  Whisk the almond flour, baking soda, cinnamon, and remaining ½ cup cocoa powder in a medium bowl; set aside.  Heat the chocolate and remaining 2 Tablespoons oil in a medium heatproof bowl set over a saucepan of barely simmering water, stirring often, until melted.  Remove the bowl from the heat.  Stir in the vinegar, vanilla, and reserved 1 cup beet puree until smooth. Set aside.  Beat the eggs, brown sugar, and salt in the large bowl of a stand mixer fitted with the whisk attachment on medium-high speed until more than tripled in volume and mixture holds a ribbon for several seconds when the beater is lifted above the batter. This will take 5-7 minutes.  Thoroughly beating the eggs is key to creating an aerated, light crumb and is a critical step when using gluten-free ingredients. Pour the chocolate-beet mixture into the egg mixture and beat on medium-low speed until combined.  Turn the mixer off and gently tip in the reserved dry ingredients.  Beat on the lowest speed, scraping down the bowl as needed, until combined. Transfer the batter to prepared pan. Bake cake until a tester inserted into the center comes out clean and the top springs back when gently pressed, 45-50 minutes.  Let the cake cool 10 minutes in the pan.  Carefully run a knife around the edges of the pan, then invert the cake onto a wire rack and allow it to cool completely before spreading with the glaze.

Glaze: Heat the chocolate, oil, vanilla, and salt in a medium heatproof bowl set over a saucepan of barely simmering water, stirring often, until the chocolate is melted.  Let cool, stirring occasionally, until the mixture is thickened and cool enough to touch, about 10-15 minutes.  Place rack with the cake over a piece of waxed paper or on a rimmed baking sheet. Pour the glaze over the center of the cake to cover the top.  Spread the glaze a bit so that it runs over the sides of the cake in dribbles.  Sprinkle with luster dust (if using).  Let sit at room temperature until the glaze is set, 2-3 hours.  Cover and store the cake at room temperature for up to 2 days.

Almond Pulp Granola

Recipe from thenewbaguette.com

Adapted and Tested in Alice’s Kitchen

Makes about 4 cups

Now that I’m making Homemade Almond Milk on a regular basis, I’m finding myself with lots of almond pulp.  So, not wishing to be wasteful, I’ve been trying different recipes using the leftover pulp.  One of my favorite ways to use almond pulp is making Almond Pulp Brownie Bliss Balls.  I’ve also made Cinnamon Peanut ButterAlmond Pulp Crackers. This granola is a quick and easy way to use almond pulp. It’s not as crunchy as most granolas, but that could be remedied by adding some whole nuts and/or more seeds to the mix. I’m thinking this could also be used to top fruit crisps.  The original recipe was pretty basic, so I added some pumpkin seeds and cinnamon to the mix.  I’m pretty sure this granola recipe is quite forgiving, meaning you could certainly add other seeds and/or nuts and dried fruits to the mix.

1½ cups fresh almond pulp (or other nut pulp) leftover from making milk

1½ cups old-fashioned rolled oats

2 Tablespoons sesame seeds

3 Tablespoons pumpkin seeds (pepitas)

1 teaspoons cinnamon

¼ teaspoon sea salt

3 Tablespoons melted unrefined coconut oil

2 Tablespoons – ¼ cup maple syrup or honey

2 teaspoons vanilla extract

2 generous handfuls dried cherries or dried cranberries

Preheat oven to 375F.  Spread the almond pulp in a single layer on a parchment paper-lined rimmed baking sheet.  Bake for 15-20 minutes, to dehydrate the pulp, tossing the pulp once halfway through baking. 

While the almond pulp is baking, measure the oats, sesame seeds, pumpkin seeds, cinnamon, and salt into a large bowl. 

In a small bowl, stir together the coconut oil, maple syrup and vanilla.

Transfer the baked pulp to the large bowl and toss with the oat mixture.  Drizzle the coconut oil mixture over the oat mixture and toss to coat.

Transfer the mixture back to the parchment-lined baking sheet.  Bake for another 20 minutes, tossing the mixture halfway through the baking, until the granola is golden brown.

Remove from the oven and cool completely.  Toss in the dried cherries (or cranberries) and then transfer the cooled granola to an airtight container.  Store in a cool dry place for up to several weeks.

*Notes: Almond pulp can be frozen until you are ready to make granola.