Tam Tims - Australia (Copycat Tim Tams Recipe)

MAKES 8

Ingredients

• 1 cup gluten-free plain flour, plus extra for dusting
• 2 teaspoons granulated stevia
• 1/3 cup raw cacao powder
• 75 g cold unsalted butter, diced
• 1/4 cup milk (any kind, though full-fat dairy is best)

Ganache

• 2 tablespoons unsalted butter, at room temperature
• 2 tablespoons rice malt syrup
• 2 tablespoons raw cacao powder

Chocolate Coating

• 100 g dark (85-90% cocoa) chocolate, chopped into small, even-sized pieces

Instructions

1. Preheat the oven to 180°C and line a baking tray with baking paper. 
2. Place the flour, stevia, cacao powder, butter and milk in a food processor bowl and process to make a firm dough. Transfer the dough to a lightly floured work surface and knead until smooth. Roll the dough out between two sheets of baking paper to make a rectangle (about 5 mm thick). Cut into 16 smaller rectangles. Transfer to the baking tray and bake in the oven for 10 minutes. 
3. Meanwhile, to make the ganache, place all the ingredients in a small bowl and beat until fluffy. (For a firmer frosting, set the ganache mixture in the fridge for 15 minutes.) 
4. Remove the biscuits from the oven and allow to cool. Once cooled, spread a thin layer of ganache over eight of the biscuits and top each one with another biscuit, sandwiching them together. Place in the fridge while you make the chocolate coating. 
5. Melt the chocolate slowly in a microwave (or in a heatproof bowl over a saucepan of boiling water, making sure the base of the bowl doesn't touch the water). Dip each biscuit sandwich in the melted chocolate and place on the baking paper. Return to the fridge to set before serving. Store in a sealed container in the fridge for up to 1 week or in the freezer for up to 3 months. 

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Ray's Vegan Soul: Dinner Recipes

Ray's Vegan Soul Dinner Recipes from Soul Fusion Summer Days: A combination of Raw and Cooked VEGAN Recipes.

The secret is to a great vegan soul meal is a rich vegetable broth/stock 

Always make your own

Making Veggie Broth is really the first step. When you are cooking save all the ends pieces of the veggies in a container or Ziploc bag. When you have time fill a large pot with fresh filtered water and veggies and cook for a least 1 hour low and slow. 

Veggie Broth

Ingredients

• 8 to 10 cups of water
• At least one onion
• 2 garlic cloves
• 2 carrots
• Ends and pieces from mushrooms and any other veggies 

Instructions

1. Add water and veggies to a pot and cook for at least one hour low and slow.

Collard Greens

Ingredients

• 2 bunches of Organic Greens (about the size of one traditional) washed
• 3 cups of veggie broth
• 1 Sautéed onion
• 3 Sautéed cloves of garlic
• 1 tablespoon of agave
• 3 tablespoons of balsamic vinegar
• 3 bay leaves
• ½ teaspoon of smoked paprika
• Smoke sea salt and pepper to taste 

Instructions

1. Wash greens really well cut into small pieces and place in steamer and steam for 20 minutes. While cooking sautéed onions and garlic. When greens have steamed add to pot along veggie stock, onions garlic, agave, balsamic vinegar bay leaves, paprika, smoked sea salt and pepper to taste. Cook greens for about 30 to 45 minutes.

Black-eyed Peas

Ingredients

• 1 lb of dry black eyed peas
• 5 cups veggie broth
• 1 tablespoon of Cajun seasoning
• 2 bay leaves ½ teaspoon of salt (taste)
• 1 onion chopped and sautéed
• 2 garlic cloves chopped and sautéed
• 2 fresh tomato diced or 1 15 ounce can 

Instructions

1. Wash peas really well and place in stock pot with veggie broth, Cajun seasoning bay leaves, salt, the sautéed garlic and onions and tomatoes. Cooks for 1 ½ low to medium heat 

Note: For a flavorful Rice substitute veggie broth for water

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Ray's Vegan Soul: Juice and Beverage Recipes

Ray's Vegan Soul Juice, Beverage Recipes from Soul Fusion Summer Days: A combination of Raw and Cooked VEGAN Recipes.

Liquid Sunshine 

serves 1 -2

Ingredients

• 2 ruby red grapefruits
• ½ inch of fresh ginger
• ½ inch of fresh turmeric 

Instructions

1. Peel grapefruits and place in the juicer, then add ginger and turmeric 

Note: This is a great recovery drink after a hard workout, the turmeric helps with pain and muscle fatigue.

Cucumber Pineapple Mint Drink

Ingredients

• 5 Cucumbers
• 1 Pineapple (peeled)
• 2 limes (peeled)
• A handful of Fresh Mint Leaves
• Agave to sweeten if needed 

Instructions

1. Juice cucumbers, limes, pineapple and mint leaves. Sweeten to taste. Optional: A few ice cubes

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Ray's Vegan Soul: Dessert Recipes

Ray's Vegan Soul Dessert Recipes from Soul Fusion Summer Days: A combination of Raw and Cooked VEGAN Recipes.

Vegan Date Cookie

Ingredients

• 1 cup soaked dates
• 1 ripe Banana
• 2 tablespoons of Almond Butter
• ¾ cups of Almond Meal
• ¾ cups of Quinoa Fakes
• 1 teaspoon of vanilla
• Pinch of salt 

Instructions

1. Add dry ingredients to food processor and pulse and wet ingredients and pulse until well mix. Place scoops of cooking on baking sheet and bake at 350 until firm Approximately 12 to 15 minutes.

Vegan Raw Cheese Cake 

Ingredients

Crust

• 1 cup of Dates
• 1 cup of Walnuts
• ¼ cup unsweetened Coconut
• Pinch of salt 

Cheese Cake Filling

• 1 ½ cup of Raw Cashews (soaked overnight)
• 1 lemon (juice from lemon)
• ¼ cup Coconut Oil
• ½ cup sweetener Maple syrup or agave
• 1 tablespoon of Vanilla extract 

Mango Glaze

• 1 cup of Mango
• ¼ cup of sweetener Maple syrup or agave
• 1 teaspoon of Vanilla extract 

Instructions

1. Crust combine all ingredients in food processor and pulse until crumbly. Press crust in springform pan. Blend ingredients for Filling and pour on top of crust. Blend glaze ingredients and spread on top of filing. Place in freezer until firm and remove from pan and serve.

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Ray's Vegan Soul: Sandwich & Burger Recipes

Ray's Vegan Soul Sandwiches/Burger Recipes from Soul Fusion Summer Days: A combination of Raw and Cooked VEGAN Recipes.

Vegan Pulled “Pork” Jack Fruit

Ingredients

• 1 can of Organic Jack Fruit in water drained
• 1 tablespoon of Extra Virgin Olive Oil
• 1 red onion diced finely
• 2 garlic cloves diced finely
• ¾ teaspoon Smoked paprika
• Salt and Cayenne Pepper to taste
• 1 Cup of Favorite Barbecue Sauce 

Instructions

1. In pan place oil, onion and garlic sauté until onions are translucent. Add Jack fruit, cayenne, salt and sauce and allow to simmer or place in pan and bake in oven at 350 for about 30 minutes. Place on favorite bun and enjoy.

Black-eyed Pea Burger

Ingredients

• 1 can of Black-eyed peas or 2 cups of cooked peas
• 1 onion diced fine
• 5 cloves of garlic diced fine
• 1/3 cup favorite Barbeque Sauce
• 2 tablespoons of Coconut Amino
• 1 tablespoon of Balsamic Vinegar
• 1 tablespoon of Cajun Seasoning
• 1 ½ Quinoa Flakes
• Sweeter to taste
• Salt to taste
• Olive oil to sauté 

Instructions

1. In a pan sauté onion and garlic in a small amount of olive oil. Use a food processor or a potato masher and pulse peas add other ingredients and mix well. Make patties can make small slider or burgers. Place on baking sheet with parchment paper and bake each side at 350 degrees until outside is crisp. 

Note: This burger freezes well and can be frozen in separate patties and cooked in a pan with a little oil until heated thru and crisp on both sides. Also recipe in back for cooking blackeyed peas.

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Ray's Vegan Soul: Soup Recipes

Ray's Vegan Soul Soup Recipes from Soul Fusion Summer Days: A combination of Raw and Cooked VEGAN Recipes.

Cold Raw Thai Coconut Soup

Ingredients

• 1 Young coconut
• 3 garlic cloves
• 2 teaspoons mince ginger
• 3 tablespoons lime juice
• 1 teaspoon Thai red curry paste
• 1 tomato
• Pinch of salt to taste 

Instructions

1. Open coconut and save water and the meat. Place all items in Blender and Blend Well and chill. 

Cold Watermelon Soup

Ingredients

• 4 cups Watermelon (seeds removed)
• 2 tablespoons of Lime
• 1 Lemon
• 2 tablespoons of Mint
• 1 tablespoon of Agave or (Coconut Syrup)
• 1 pinch of Salt
• 1/3 cup Apple Juice 

Instructions

1. Place all items in blender and blend. Place in fridge to chill

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Ray's Vegan Soul: Salad Recipes

Ray's Vegan Soul Salad Recipes from Soul Fusion Summer Days: A combination of Raw and Cooked VEGAN Recipes.

Cucumber Salad

Ingredients

• 4 Medium Cucumbers
• 1 Cup of Apple Cider Vinegar
• 1 ¾ Cup of Filtered Water
• 4 tablespoons of Agave or Coconut Syrup
• 1 teaspoon of Sea salt
• ½ to 1 teaspoon of Red pepper flakes (heat)
• 2 teaspoons of Dill
• ½ of medium Red Onion 

Instructions

1. Wash, and slice cucumbers in thin slices place in a bowl. Dice the ½ of red onion into small pieces and add to the cucumber. In a separate bowl mix the vinegar, water sweetener, salt red pepper flakes, dill. Pour the mixture over the cucumbers, refrigerate and allow cucumbers to marinate for at least 3 hours

Caesar Salad Dressing 

Ingredients

• 1 Cup of Raw Cashews (cashews must be soaked overnight)
• ½ Cup of water
• 2 tablespoons of Olive Oil
• 2 tablespoons of Lemon Juice (fresh)
• 1 tablespoon of Mustard
• 1 teaspoon of Garlic Powder
• 2 cloves of Garlic
• 1 tablespoon of Balsamic Vinegar
• 1 tablespoon of Capers
• 1 teaspoon of Sea salt
• Pinch of Cayenne Pepper

Vegan Parmesan Cheese

• ½ Cup Cashew
• 3 tablespoons Hemp Seed
• 2 tablespoons nutritional yeast
• 1 tablespoon of Extra virgin oil
• Salt to taste

Instructions

1. Blend all the salad dressing ingredients in blender. Mix the parmesan ingredients and set aside. Make salad and pour dressing add sprinkle croutons and parmesan

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Wild Apple Crunch (Dr. Fuhrman)

Wild Apple Crunch

Source: Dr. Fuhrman.

Ingredients

• 6 apples, peeled and sliced
• 3/4 cup chopped walnuts
• 8 dates, pitted, chopped
• 1 cup dried currants or raisins
• 3/4 cup water
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• juice of 1 orange

Instructions

1. Preheat oven to 375 F.
2. Combine all ingredients except the orange juice. Place in an 8 x 8 inch baking pan and drizzle the orange juice on top. 
3. Cover and bake for about one hour until all ingredients are soft, stirring occasionally. 

Note: You can also simmer this in a covered pot for 30 minutes on top of the stove, stirring occasionally. 

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Deirdre's Best Gluten Free Cookies

Deirdre's Best Cookies (Gluten Free)

Ingredients

• 1 cup creamy almond butter
• 1/4 cup honey *or less
• 1 egg
• 1 tsp vanilla
• 1 tbsp cinnamon
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Instructions

1. Preheat oven to 350.
2. Beat all ingredients together
3. Using a large spoon to form balls, scoop batter onto a parchment paper lined cookie sheet (making sure you leave plenty of room in between each. *Add some to the top of the balls if looking for something sweet.
4. Bake for 12 minutes

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Vegan Banana Walnut Bread (Love Fed)

Vegan Banana Walnut Bread

Source: Christina Ross, Love Fed.

Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins

Serves: 24 mini muffins or 1 loaf

Ingredients

• 2 cups all purpose gf baking mix flour (I love pure pantry)
• ½ cup coconut milk
• 1 tsp vanilla extract
• 3¼ ripe bananas
• ½ cup coconut oil partially melted down
• ½ cup coconut crystals
• 11/2 tsp cinnamon
• 2 flax eggs (2 tbsp flax seed meal mixed with 6tbsp water)
• ½ cup chopped raw walnuts
• ½ cup dark chocolate chunks (optional)

Instructions

1. Preheat oven to 350
2. Grease loaf pan & or muffin tins with coconut oil
3. In a blender add all ingredients except for walnuts and chocolate chunks, blend until smooth. Mix in walnuts and chocolate by hand and pour mixture into loaf or muffin pans.
4. Bake muffins for 30 minutes and loaf for 45 mins

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Chocolate Pumpkin Spice Muffins (Raw Doreen)

Chocolate Pumpkin Spice Muffins (Gluten Free, Wheat Free)

Source: Raw Doreen. (Recipe since removed from website.)



Serves: 12

A sweet and spicy muffin, loaded with the flavors of Fall!

Ingredients

• 1 cup almond butter (store-bought or homemade)
• ½ cup pumpkin puree
• 2 whole eggs
• ½ teaspoon baking soda
• ¼ teaspoon fine sea salt
• 1 tablespoon Pumpkin Pie Spice*
• 1/3 cup maple syrup (or honey, if you prefer)
• Optional: 1/3 cup dark chocolate chips

Instructions

1. Preheat your oven to 350F, and line a standard muffin pan with paper cups.
2. In a medium bowl, combine all of the ingredients and mix until a smooth batter is formed, folding in the chocolate chips last, if desired.
3. Using a ¼ cup, distribute the batter evenly among the 12 baking cups.
4. Bake for 15-20 minutes at 350F, until the centers are firm and starting to crack.
5. Allow to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
6. For best shelf life, store in a sealed container in the fridge for up to a week. (These freeze well, too!)

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Raw Pecan Pie (Raw Doreen)

Raw Pecan Pie

Source: Raw Doreen.

One of my favorite pies is Pecan so of course I want to share with you a raw version.

Crust

• 2 cups Pecans 
• 1 cup Raisins 
• ¼ tsp Salt 

Filling

• 1 cup Pecans 
• 1 cup Medjool Dates 
• ½ cup Maple Syrup 
• ½ cup Coconut Butter 
• 1 Tbsp Vanilla 

Topping

• 1 ½ cups Pecans 
• 3 Tbsp Maple Syrup 

Instructions

1. Put the crust ingredients in a food processor and process until they well broken down and just start to stick together. Then remove to your pie plate and press down to make a crust. You do not need to oil the pan first. There is enough oil from the nuts so it will not stick. 
2. To make the filling, put the crust ingredients in a food processor and process until it becomes a smooth and creamy mixture. Transfer into the crust shell and spread out with a spatula. Mine was very thick. Gently spread it out to the edges and smooth it down. 
3. For the topping, go through your cup and a half of pecans and pick out ¾ of a cup of the nicest looking ones. I actually used just over ¾ of a cup to cover the whole top, as you can see in the picture below. Then take the rest of the pecans and put them in the processor with the 3 tablespoons of maple syrup and pulse chop until pecans are in small uniform pieces. 
4. Now the big decision to put the whole pecans down first or the crumbly pecan topping you just processed. It will look great either way.

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Thanksgiving Vegan Pumpkin Pie (Fat Free Vegan Kitchen)

Thanksgiving Vegan Pumpkin Pie

Source: Susan Voisin at Fat Free Vegan Kitchen.

Paige's Recipe Notes: Needs a crust, sub sugar for maple syrup.

Ingredients

• 1 1/2 cups soy milk or other non-dairy milk
• 1 tablespoon Ener-G egg replacer see Notes
• 1/4 cup water see Notes
• 1 tablespoon cornstarch
• 1 teaspoon vanilla
• 2 cups pureed or mashed cooked pumpkin or cushaw or winter squash, see Notes
• 1/2 cup brown rice flour see Notes
• 2 teaspoon baking powder
• 3/4 cup sugar
• 1/4 teaspoon ginger powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt

Instructions

1. Preheat oven to 350 F. Spray a 9-inch deep dish pie pan with cooking spray. (I used a Pyrex pan, and it came out with no sticking.) A deep dish is recommended because this pie will rise a lot during cooking but will fall back down as it cools.
2. Put the first five ingredients in the blender, and blend well. Add the pumpkin, and puree. Add the remaining ingredients and blend on high for 2 minutes, stopping to scrape the sides a couple of times to make sure everything is thoroughly blended. Pour into a pie pan and bake for about 60 minutes. The top and edges should be brown, but the edges should not be over-done. (Since this is a custardy pie, using the standard toothpick or knife test does not work; it will remain somewhat moist in the center, but it shouldn’t be uncooked.)
3. Remove from the oven and allow to cool on the counter. For best results, refrigerate until chilled before eating.

Recipe Notes

*If you don’t have Ener-G egg replacer, you can omit it and the 1/4 cup water and use any other replacement for two eggs.

**The pie will come out best if the pumpkin is very dry, so after my pumpkin is mashed, I drain all the water off completely by putting it into a cheesecloth-lined colander and letting it drip over a bowl.

***I have made this pie with white rice flour and with whole wheat, and the rice flour pie was infinitely better than the ww, which was gluey. If you use another type of flour, do so at your own risk. Check the comments to see what has worked for other people.

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Sweet Potato Almond Butter Muffins (Minimalist Baker)

Sweet Potato Almond Butter Muffins

Source: Minimalist Baker.

Paige's Recipe Notes: Sub millet flour. 1 banana and a few dates for the sugar.

Ingredients

• 1 flax egg
• 3/4 cup sweet potato puree
• 1/3 cup brown sugar
• 2 Tbsp canola oil (or melted coconut oil)
• 1 tsp pure vanilla extract
• 1 cup unsweetened almond milk
• 1 cup whole wheat pastry flour
• 1/2 cup oat flour (ground from rolled oats)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• ~1/4 cup roasted salted almond butter

Instructions

1. Preheat oven to 375 degrees and line muffin tin with paper liners.
2. Prepare flax egg in a large mixing bowl and let set for a few minutes.
3. Add sweet potato puree, brown sugar, oil, and vanilla extract and mix. Then add almond milk and stir once more.
4. Carefully place whole wheat flour, baking powder, baking soda, salt and cinnamon into a sifter and sift over wet ingredients. Then add oat flour on its own (as it does not sift well in my experience) and stir until just combined.
5. Spoon batter into muffin tins until filled almost to the top. Then drop about 1 tsp almond butter onto the center of each muffin and gently swirl around with a toothpick or knife.
6. Bake for 20-22 minutes (or more) until golden brown and a toothpick in the center comes out clean. Remove from oven and let rest in tins for 5 minutes. Then transfer to a cooling rack to let cool completely.
7. Cool completely or they will not come off the wrapper well. Store in an air-tight container and refrigerate to ensure freshness. Will keep in the freezer for up to a few weeks.

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Nutty Raw Brownies with Raspberry Glaze (The Vegan 8)

Nutty Raw Brownies with Raspberry Glaze

Source: The Vegan 8.

Ingredients

• 1 heaping cup raw pecan halves (120 g)
• 1 heaping cup whole raw almonds (150 g)
• 1/2 cup raw cacao powder (46 g)
• 2 tablespoons coconut sugar (helps with the texture and flavor)
• 1/4 teaspoon fine sea salt
• 3 tablespoons ground flaxseed (21 g)
• 1/2 cup pure maple syrup (or agave) (120 mL)
• 1 tablespoon Rawguru pumpkin seed butter

Raspberry Glaze

• 1/2 cup raspberries
• 1-2 tablespoons syrup/agave

Note
I understand not everybody is going to be able to order the pumpkin seed butter from every location, so you can sub with creamy almond butter. It will have a less creamy taste, but will still be delicious.

Instructions

1. Add the pecans and walnuts to a food processor and blend into a flour, about 10 seconds. You don't want to overprocess or it will turn into butter. Add the cacao powder, sugar, salt and flaxseed and blend just until mixed, another 10 seconds.
2. Add the syrup/agave and pumpkin seed butter and blend just until it all comes together in a ball (see photo), another 5-10 seconds. Don't overprocess.
3. Line a 9X5 loaf pan with parchment paper hanging over the sides. Add the mixture to the pan and press down flat and hard and out to the edges. I used a rubber spatula to help press the mixture down. It will be very sticky, so be patient. It also will help to dampen your fingers with water. Once the mixture is spread out, overlap the paper over the mixture and press down really flat and hard and smooth it out to the corners. This will help form the bars and make the mixture hold. Place to firm up in the freezer for an hour.
4. Remove from the freezer and pull out with the parchment paper and slice into 8 bars. Wrap each bar in plastic wrap and keep stored in the freezer or fridge. I like mine straight from the fridge as they are chewy and edible that way, but the fridge works too, they will just be slightly softer.
5. To make the glaze, simply blend the raspberries with the syrup in a food processor until very smooth. Strain through a strainer to catch all the seeds, pressing through with a spoon. Place in the fridge to firm up a bit, or you can add tapioca or a thickener. I added a tiny bit of cocoa powder to mine. It will thicken up in the fridge.

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Raw Pad Thai (Vegangela)

Raw Pad Thai

Source: Vegangela.

Prep time: 15 mins
Total time: 15 mins

Serves: 3

Ingredients

• 3 medium zucchinis
• 3 large carrots
• 2 green onions, chopped
• 1 cup shredded purple cabbage
• 1 cup cauliflower florets
• 1 cup mung bean sprouts or radish sprouts (spicy) (optional)
• ½ cup crushed peanuts (optional)
• ½ cup chopped fresh coriander/cilantro (optional)

Sauce

• ¼ cup tahini
• ¼ cup almond butter (or cashew butter, or a blend of both)
• ¼ cup tamari (gluten-free, as required)
• 2 tbsp agave (or maple syrup)
• 2 tbsp lime or lemon juice
• 1 clove garlic, minced
• 1 tsp ginger root, grated

Instructions

1. Use a spiralizer (or mandolin or vegetable peeler) to create noodles from the carrot and zucchini. Place them in a large mixing bowl and top with the other vegetables.
2. Whisk sauce ingredients in a bowl. The sauce will be thick, but will thin out after it’s mixed with the vegetables.
3. Pour the sauce over the vegetables and toss. Best after 1 day in the fridge.

Notes
Adapted from recipe in Julie Daniluk's Meals That Heal Inflammation cookbook via Chatelaine magazine

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Over the Rainbow Cabbage Salad with Tahini-Lemon Dressing (oh she glows)

Over the Rainbow Cabbage Salad with Tahini-Lemon Dressing

Source: oh she glows.

Yield: 4 servings

Ingredients

• About 6-7 cups of roughly chopped red/purple cabbage (I used 1/4 of a large cabbage)
• 1 carrot, shaved with a peeler into 2-3 inch strips
• 3 celery stalks, chopped
• 1 red pepper, thinly sliced
• 2 handfuls of fresh parsley, chopped finely (or use other herb)
• Half a batch of Lightened Up Tahini-Lemon Dressing (or make the full batch and save for later)
• 3-4 tbsp of toasted sesame seeds (or use hemp, sunflower, etc)
• Salt & pepper, to taste ( I used Herbamare)

Instructions

1. Preheat oven to 325F. Toast the seeds for about 8-10 minutes, watching closely. Remove and set aside.
2. Add several cups of water into a kettle and bring to a boil. Lightly rinse the cabbage and slice in half, through the stem. Slice each half, in half again and roughly chop. You’ll want about 6-7 cups.
3. Add chopped cabbage into a strainer in the sink and pour the boiling water over top. Quickly rinse with cold water. This helps soften the cabbage slightly. Roughly dry the cabbage with a hand towel.
4. In a large bowl, mix the chopped celery, pepper, cabbage, shaved carrot, and parsley.
5. Prepare the dressing by whisking all ingredients together in a medium sized bowl. The salad tastes best when the dressing is mixed just before serving, so I suggest you portion out how much salad you will be eating for the meal and then add on your desired amount of dressing & mix well. Wrap up any leftover salad and place in the fridge and do the same with the leftover dressing.

Note: I wasn’t sure if I would like this salad so I didn’t make a crazy amount, but next time I would probably double the salad (and make the original dressing amount) to use up more of the cabbage. I had about 3/4 of the cabbage leftover!

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Greek Garbanzo Bean Salad

Greek Garbanzo Bean Salad 

Ingredients

• 2 cups garbanzo beans
• 1/4 cup extra virgin olive oil
• 1/4 cup brown rice vinegar
• 1/4 cup red onion, minced
• 1 glove garlic
• 3/4 cup celery sliced with leaves
• 1/4 cup red bell pepper finely chopped
• 1 tbsp. fresh basil, chopped or 1/2 tsp dried
• 2 tsp fresh oregano, chopped or 1/4 tsp dried

Instructions

1. Place all ingredients in a mixing bowl and toss well. 
2. Refrigerate and marinate overnight for 8 hours.

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Raisin Oatmeal Muffins (Cooks.com)

Raisin Oatmeal Muffins

Source: Cooks.com.

Paige's Recipes Notes: Sub. gluten free flour (Bobs Red Mill). Add more sweetener. Add coconut, pineapple, walnuts, carrots.

Ingredients

• 1 cup quick cooking oats
• 1 cup buttermilk
• 1 egg
• 1/2 cup brown sugar, packed
• 1/2 cup melted butter or vegetable oil
• 1 cup sifted flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 to 3/4 cup raisins, craisins or currants

Instructions

1. Preheat oven to 400°F degrees.
2. Note: If buttermilk is not on hand, 1/2 cup milk and 1/2 cup sour cream or yogurt may be substituted. Try different flavors of yogurt for new flavor variations!
3. Pour the buttermilk (or other liquid) over oatmeal and allow to soak while mixing the dry ingredients. Add egg and sugar to the oatmeal mixture and combine well.
4. Note: If desired, soak raisins, craisins or currants in 2 tablespoons rum 15 minutes before mixing into batter to plump, refresh and add extra flavor. They can also be heated in water in the microwave for 30 seconds or so for a similar effect.
5. In a medium bowl, combine the dry ingredients and mix together well. Pour in the melted butter or vegetable oil; stir. Add raisins, craisins, currants (or a mixture of these). Combine all ingredients and stir together just until mixed.
6. Bake for 15-20 minutes. Makes 12-14 medium or 6 Texas style muffins.

Submitted by: CM

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Emily's Hummus

Emily's Hummus

Ingredients

• Chickpeas 
• Lemon juice and zest of lemon (half)
• 2 tbsp tahini 
• Garlic (1 clove)
• 1 teaspoon cumin 
• 1 teaspoon coriander

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