Mediterranean Whole Wheat Pasta Salad

Mediterranean Whole Wheat Pasta Salad

Source: Better Bites from wholekidsfoundation.org.

Paige's Recipe Notes: Easy.

Ingredients

• 12 oz 365 Everyday Value Organic Whole Wheat Elbows or Penne
• 4 oz fresh baby spinach
• 1 (15-oz) can garbanzo beans, drained and rinsed
• 1 cup halved cherry tomatoes
• 1/2 cup pitted Kalamata or black olives, chopped (optional)
• 3 TB lemon juice
• 1 TB extra-virgin olive oil
• Salt and ground black pepper, to taste
• Crumbled feta (optional) 

Instructions

1. Cook whole wheat pasta in a large pot of water until al dente, 8 to 10 minutes, then drain in a colander and rinse with cold water. 
2. In a large bowl, toss the pasta with remaining ingredients. 

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Confetti Quinoa

Confetti Quinoa

Ingredients

• 2 Tbs. lime-infused olive oil (or 2 Tbs. olive oil + juice of 1 lime)
• 2 cloves garlic, minced
• 1 cup quinoa
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup chopped orange or yellow peppers
• 1 cup vegetable broth
• 1 1/2 cups grape tomatoes, sliced in half
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 1 avocado, halved, seeded, peeled and diced
• 2 Tbs. chopped fresh cilantro leaves
• 1 cup crumbled queso blanco cheese

Instructions

1. Heat oil in a large pan over medium heat. Add garlic and cook, stirring frequently, until fragrant, about 1 to 2 minutes. Add quinoa and stir until lightly toasted, about 5 minutes. Add the black beans and peppers, stirring until peppers are soft. 
2. Pour vegetable broth into the pan and bring to a boil, then reduce heat and add tomatoes, season with lime juice (if using), cumin, salt and pepper to taste. Cover and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, cilantro, and cheese. 

Prep time: 15 minutes. Cook time: About 30 minutes. Serves four to five. 

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Unprocessed Recipes (Chef AJ)

Unprocessed Recipes

Source: Unprocessed: How to Achieve Vibrant Health and Your Ideal Weight by Chef AJ.

Paige's Recipe Notes: Salt free, oil free, sugar free recipes.

Lentil Tacos

Ingredients

• 1 cup chopped onion
• 1 garlic clove, minced
• 1 cup dry lentils, rinsed
• 1 Tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon oregano
• 14 ounces water
• 1 cup salt-free salsa
• Salt-free seasoning, to taste

Instructions

1. Put everything in the crock pot and cook on high for 8-12 hours, stirring occasionally and adding water as needed. This taco filling can be used anywhere you would normally use a meat taco filling, such as in taco shells and on salads. 

Quick Sun Dried Tomato Marinara

Ingredients

• 1 cup oil-free sun dried tomatoes, soaked in water
• 3-4 fresh Roma tomatoes (approximately 12 ounces)
• 1 red bell pepper, seeded (approximately 8 ounces)
• 1-2 cloves garlic, peeeled
• 3-4 pitted dates
• 1 shallot (approximately 1 ounce) or red onion equivalent 
• 1 Tablespoon sun-dried tomato powder
• 3-4 fresh basil leaves

Instructions

1. In a blender, blend all ingredients until smooth. If you prefer a chunkier consistency, use a food processor fitted with the "S" blade and process all ingredients until desired consistency is reached. Serve over your favorite healthy noodles such as those made from rice, tofu, sea vegetables or zucchini. To make zucchini noodles, peel zucchini and then make noodles using a Spiralizer, Saladacco or vegetable peeler. 

Chef's Note: If you have a high-powered blender, you can make this sauce hot right in the blender.

Aunt Melony's Caesar Salad Dressing

Ingredients

• 2 cups water
• 1x15-ounce can cannellini beans, drained and rinsed
• 3 cloves garlic
• 3/4 cup lemon juice
• 4 Tablespoons low sodium miso
• 6 Tablespoons nutritional yeast
• 1 Tablespoon rice vinegar
• 1/2 teaspoon xanthan gum

Instructions

1. Place all ingredients in blender and blend until smooth. Add xanthan gum and blend again briefly. 

Chef's Note: This dressing is delicious on baked potatoes and steamed veggies.

Ginger Slaw

Ingredients

Slaw:

• 2 cups shredded carrots
• 2 cups shredded purple cabbage
• 2 cups jicama (cut into long thin strips)
• Cilantro and pumpkin seeds for garnish (optional)

Dressing:

• 1/2 cup orange juice
• Juice of one lime, plus zest
• 1/2 ounce fresh ginger, pressed

Instructions

1. Combine vegetables in a large bowl. Whisk dressing ingredients together and pour over vegetables. Garnish with cilantro and/or pumpkin seeds if desired. 

Sweet Potato Soup with Cannelini Beans and Rainbow Chard

You can also make this soup with butternut squash or white potatoes in place of the sweet potatoes. 

Ingredients

• 8 cups water or low sodium vegetable broth
• 2 Tablespoons sun-dried tomato powder
• 2 leeks (approximately 6 ounces), thinly sliced
• 2-3 large sweet potatoes (2 pounds), peeled and cut into uniform cubes
• 2 cans cannellini beans, rinsed and drained
• 1 pound rainbow chard, chopped
• 1/4 cup fresh squeezed lemon juice (with zest from lemons) 

Instructions

1. In a large soup pot, bring the water or vegetable broth to a boil. Reduce heat to medium and add the leeks. Cook for about 8 minutes until soft. Add diced sweet potatoes and cook another 8-10 minutes until tender. Add the beans and cook for an additional 2 minutes. Remove soup pot from heat and stir in chard so that it wilts. Stir in lemon juice and sun-dried tomato powder. Sprinkle chopped Italian parsley on top, if desired, and garnish with a fresh lemon twist. The preparation for this soup can be done in advance. You can have the leeks sliced, the sweet potatoes diced, the beans rinsed, the chard chopped, the juice squeezed and the water measured out. Then it takes only 20 minutes to cook it. This recipe can easily be doubled. 

Chef's Note: With the bright orange sweet potatoes, white beans, and rainbow colored chard, this is a very pretty soup. But if you can't find rainbow chard, feel free to substitute Swiss chard or any greens such as collards, spinach or kale. 

Fruity Quinoa

Ingredients

• 1/2 cup quinoa
• 1 cup orange juice
• 1/2 teaspoon cinnamon
• 1 teaspoon alcohol-free vanilla
• 2 Tablespoons currants or unsweetened dried cranberries

Instructions

1. Place quinoa, orange juice, cinnamon and vanilla in a sauce pan and bring to a boil. Reduce to a simmer, cover, and cook 10-15 minutes, until all of the liquid is absorbed. Stir in dried fruit.

Holiday Baked Yams

Ingredients

• 4 large yams, peeled and diced
• 2 ripe pears, peeled and diced
• 1 cup unsweetened dried cranberries
• 1/2 cup fresh orange juice
• 1 Tablespoon alcohol-free vanilla

Instructions

1. Preheat oven to 350 degrees F. Mix all ingredients together and place in a baking dish that has a lid. Cover and bake for one hour (or until soft). You should easily be able to pierce the yams with a fork.

Maple Glazed Brussels Sprouts

Ingredients

• 1 and 1/2 pound Brussels spouts
• 1/4 cup finely minced shallot
• 1/4 cup maple syrup
• 1 Tablespoon Dijon mustard
• 1 Tablespoon low sodium tamari
• 1 Tablespoon arrowroot powder
• Finely diced red bell pepper (optional)
• Chopped candied walnuts or spiced pecans (optional) 

Instructions

1. Cut off stems from Brussels sprouts and then cut in half. Cook for 2 minutes in boiling water. Drain and rinse in cold water. (This step can be done in advance.) In a heavy nonstick sauce pan, sauté shallots in vegetable broth or water for 2-3 minutes. Add Brussels sprouts and sauté for 4 minutes longer. Whisk together maple syrup, tamari, Dijon mustard and arrowroot. Pour over vegetables and cook 2 minutes longer until sauce is thickened. Garnish with red bell pepper or nuts, if desired. 

Chef's Note: If you don't want to use maple syrup, use date syrup and add 1/4 to 1/2 teaspoon of maple extract. 

Pineapple Unfried Rice

Ingredients

• 1 large can crushed unsweetened pineapple, drained (save the juice for sautéing without oil)
• 1 cup green peas
• 1 bunch scallions
• 1 red bell pepper, diced fine
• 4 ounces pea pods, sliced
• 1 bunch cilantro leaves, chopped
• 4 cups cooked brown rice, chilled
• 1/2 cup low sodium tamari  

Instructions

1. Heat 1/2 cup of the pineapple juice in a wok or non-stick skillet over medium-high heat. Add peppers and scallions and sauté 2-3 minutes. Add peas, pea pods and rice and cook for another 2-3 minutes. Add pineapple and tamari and cook for another minute or so. If mixture becomes too dry, add more pineapple juice as you are sautéing. Remove from heat, stir in cilantro, and serve. 

Chef's Note: For a spectacular presentation, serve in a hollowed out fresh pineapple half.

Quinoa Salad with Currants and Pistachios

Ingredients

• 1-16 ounce box of quinoa, cooked and cooled
• 1 cup lime juice and zest from limes (approximately 8)
• 1 ounce finely chopped scallions
• 1/2 ounce finely chopped Italian parsley
• 1/2 ounce finely chopped mint
• 2 cups currants
• 8 ounces raw pistachios

Instructions

1. Prepare quinoa according to the directions on the package. Place in large bowl and allow to cool. Juice and zest limes. Pour over quinoa. Add remaining ingredients and mix well. Chill. 

Chef's Note: Add pomegranate seeds when in season. Try substituting orange juice and zest for the lime, or unsweetened cherries for the currants. 

Spanish "Rice"

Ingredients

• 1 head of orange cauliflower
• 4 green onions, diced
• 2 tomatoes, diced
• 1 orange bell pepper, diced
• 2 Tablespoons fresh lemon juice
• 1/2 cup chopped cilantro
• 2 avocados, mashed
• 1 Tablespoon paprika
• 1 teaspoon chili powder
• 1 jalapeño pepper, diced (optional)

Instructions

1. In a food processor fitted with the grating blade, grate the cauliflower. Mix in the remainder of the ingredients by hand. 

Chef's Note: If you can't find an orange cauliflower, a white one is fine. If you want your dish less spicy, omit the seeds from the jalapeño. Make sure you wear gloves when cutting hot peppers and never touch your eyes!

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Shop in Season

What's In Season 

by Kayla Currier

October | November | December

FROM THE LAND

Arugula

Avocado

Basil

Beets

Bell Pepper

Bok Choy

Broccoli

Cabbage

Carambola

Cauliflower

Celery

Chard

Chiles

Cilantro

Collards

Cucumber

Dragonfruit

Eggplant

Fennel

Grapefruit

Green Beans

Guava

Kale

Lettuce

Limes

Mangoes

Mushroom

Okra

Onions

Oranges

Papaya

Passion Fruit

Peanuts

Peppers

Pumpkins

Radishes

Snap Beans

Squash

Swiss Chard

Sweet Corn

Tangelos

Tangerines

Tomatillos

Tomatoes

Zucchini

FROM THE SEA

Amberjack (Yellowtail) 

Blue Crab

Clams

Grouper (Black/Red)

Mullet

Oysters

Permit

Shrimp

Snapper

Snook

Spiny Lobster

Stone Crab

Triggerfish

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Black Bean Chicken Quinoa Chili

Black Bean Chicken Quinoa Chili

Source: Gaby Dalkin, BHG Contributing Food & Lifestyle Editor.

Paige's Recipe Notes: Sub turkey.

Ingredients

• 1 tablespoon olive oil
• 1 large red onion, roughly chopped
• 4 garlic cloves, roughly chopped
• 2 tablespoons chili powder
• 1 chipotle chili in adobo (roughly chopped), plus 2 teaspoons adobo sauce
• 1/2 teaspoon ground cumin
• 1 pound ground chicken
• 1/2 teaspoon kosher salt
• 3 cups chicken stock
• 1 14.5-ounce can diced tomatoes with green chilis
• 1 15-ounce can BUSH'S Black Chili Beans undrained
• 1/2 cup dried quinoa
• 1/2 cup frozen corn
• 1 lime, juiced

Instructions

1. Heat the oil in a large, heavy-bottom Ducth oven over medium heat.
2. Add the onion and saute until softened, about five minutes. Add the garlic and continue to saute for 60 seconds. Add the chili powder, chipotle chili, adobo sauce, and cumin, and stir into the onion mixture. 
3. Next, add the ground chicken, raise the heat to high and cook, breaking up the chicken with a spoon, until the chicken is no longer pink. Season with salt. 
4. Add the stock, tomatoes, BUSH'S Black Chili Beans, and quinoa and bring the mixture to a boil, stirring to combine. 
5. Reduce the heat to a gentle simmer and cook for 10-15 minutes until the quinoa is fully cooked and the mixture has slightly thickened. 
6. Stir in the frozen corn and juice from 1 lime. Remove the chili from the heat and season with additional salt or lime juice as needed. 

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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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Coconut Curried Pumpkin Soup with Naan Toast (Intelligent Gourmet)

Coconut Curried Pumpkin Soup with Naan Toast

Source: Intelligent Gourmet.

Naan

1. Brush naan with olive oil on both sides, and toast in the oven at 400 degrees for 10 minutes.

Soup Ingredients

• 2 tsp olive oil
• 3 cloves garlic
• 1" fresh ginger, diced
• 1 shallot, diced
• 2 carrots, chopped
• 1/4th cup brown sugar, or honey to taste
• 4 tsp curry powder
• 1 tsp cinnamon
• 1 15oz can pumpkin puree
• 3 cups vegetable broth
• 1 cup coconut milk
• salt and pepper to taste

Instructions

1. In a large soup pot, heat first 5 ingredients until sizzling and lightly browning. Add curry powder and cinnamon, stirring until fragrant. Then add your brown sugar or honey, pumpkin puree, vegetable broth and coconut milk. Using an immersion blender, blend all ingredients carefully (don't spatter!), and finally, add salt and pepper to taste.
2. Serve in small "taster" bowls, garnishing with a slice of toasted naan, and maybe sprinkle some fresh cilantro or parsley on top for color.

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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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Chopped Broccoli Salad with Tahini Soy Dressing (Marla Meridith)

Chopped Broccoli Salad with Tahini Soy Dressing

Source: Marla Meridith.

Makes about 6 servings.

Notes
This salad is lightly dressed. Add more soy & tahini if you want more flavor.

Ingredients

• 1 bunch fresh Broccoli, chopped into bite sized pieces (about 5-6 cups).
• 1 large Carrot, peeled, diced small
• 1 cup Red Cabbage, diced small
• 3 tablespoons Tahini paste
• 3 tablespoons Soy Sauce or Gluten Free Tamari
• 1 tablespoon Mustard Seed
• a pinch of Garlic Powder
• a pinch of Black Pepper
• a pinch ground Ginger
• 1 tablespoon minced Dried Onion
• a handful of chopped fresh Cilantro (reserve some for garnish)
• 1 Avocado, diced small
• a splash of Lemon Juice to prevent avocado browning

Ingredients

1. Prepare a large bowl of ice water. Bring a large pot of salted water to a rolling boil. Add broccoli, reduce heat to medium high and blanch for 2-3 minutes (depending on how crisp you want it.) Immediately drain the broccoli and submerge it in ice water to halt cooking. Remove broccoli from water and chop into small bite sized pieces.
2. In a small bowl whisk together tahini, soy sauce, mustard seed, garlic powder, black pepper and ginger. Gently mix the veggies (excluding avocado) together with dressing. Cut up the avocado and toss with lemon juice. Add minced dried onion and avocado tossing gently and combining thoroughly.

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Tahini Dressing (Food Babe)

Tahini Dressing

Source: Food Babe.

Prep time: 5 mins
Total time: 5 mins

Serves: 10 - 12

Ingredients

• Juice of one large lemon
• 1 garlic clove minced
• ½ cup water
• ½ cup raw tahini
• 1 tsp maple syrup or honey
• 1 tbsp and 1 tsp apple cider vinegar
• 1 and ½ tsp tamari soy sauce
• 1 tsp coriander powder
• 1 tsp cumin
• 2 tbsp hempseed oil or olive oil
• ¼ tsp sea salt
• 1 tbsp raw sesame seeds

Instructions

1. Combine lemon juice, garlic and water into a blender and puree for 15 - 30 seconds
2. Add all remaining ingredients and puree again until smooth

Notes
Stays fresh in the fridge for one week. ***Please buy all organic ingredients if possible***

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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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Creamy Thai "Peanut" Dressing (Detoxinista)

Creamy Thai "Peanut" Dressing

Source: Detoxinista.

Serves: 4

Adapted from Once Upon a Chef.

Ingredients

• 1/4 cup sunflower seed butter
• 1 tablespoon raw apple cider vinegar
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon tamari, soy sauce, or coconut aminos
• 3 tablespoons honey (use maple syrup for vegan version)
• 2 garlic cloves, minced
• 1-inch knob of fresh ginger, peeled and chopped
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup water, or more for a thinner consistency

Instructions

1. Combine all of the ingredients in a high-speed blender, and blend until completely smooth. Add more water, if a thinner consistency is desired, then serve over your favorite salad ingredients, including sliced red pepper, shredded cabbage or romaine, fresh cilantro, and some sunflower seeds for crunch.

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Tat's Homemade Granola

Tat's Homemade Granola

Ingredients

• 2 cups rolled oats
• almonds 
• other nuts and seeds
• chiaseeds
• dried fruit
• coconut oil
• cinnamon
• coconut flakes
• honey

Instructions

1. 2 cups rolled oats, throw in almonds, other nuts and seeds, chiaseeds, some dried fruit and then mix it all with your hands and mash in the coconut oil 
2. And cinnamon and coconut flakes lol watever u want really - honey 
3. And then bake at like 350 for 20 mins mixing half way thru

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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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Tat's Ginger Dressing

Tat's Ginger Dressing

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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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Roasted Butternut Squash Soup (oilfreevegan)

Roasted Butternut Squash Soup

Source: oilfreevegan.

Ingredients

• 1 large white onion chopped
• 2 stalks of celery chopped
• 4 cloves of garlic
• 1 quart RVS (Roasted Vegetable Stock)
• 2 cups unsweetened almond milk
• 1 1/2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1 teaspoon garlic granules

Instructions

1. Dry saute the onion and celery in a non stick skillet.  When it begins to stick, use a little Stock or water to keep it from sticking.  In your stock pot, add all of the ingredients except the almond milk and bring to a boil.
2. Reduce and simmer for 1/2 hour.  When it's done, remove from the heat and blend using an immersion blender, Vitamix or blender.  To be safe you can let this cool before blending. 
3. Once you get the consistency you desire, thin it out with the almond milk and stir it in to blend.  Re-heat and adjust for salt and pepper.  Start with 3/4 teaspoon of salt and 1/2 teaspoon of crushed black pepper.

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Maria's Chocolate Buttermilk Sheet Cake

Maria's Chocolate Buttermilk Sheet Cake

Ingredients

• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter
• 1/2 cup unsweetened cocoa powder
• 2 eggs
• 1/2 cup buttermilk or sour milk 
• 1 1/2 teaspoons vanilla
• 1 recipe chocolate buttermilk frosting

Instructions

1. Grease a 15x10x1-inch or 13x9x2-inch baking pan; set aside. In a medium bowl, stir together flour, sugar, baking soda, and salt; set aside. 
2. In a medium saucepan combine butter, cocoa powder, and 1 cup water. Bring mixture just to boiling, stirring constantly. Remove from heat. Add the cocoa mixture to flour mixture and beat with an electric mixer on medium to high speed until thoroughly combined. Add eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan. 
3. Bake in a 350 F oven about 25 minutes for the 15x10-inch pan, 35 minutes for the 13x9x2-inch pan, or until a wooden toothpick comes out clean. 
4. Pour warm Chocolate-Buttermilk Frosting over the warm cake, spreading evenly. Place cake in pan on wire rack; cool thoroughly. 
5. Chocolate-Buttermilk Frosting: In a medium saucepan combine 1/4 (?) cup butter or margarine, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk. Bring to boiling. Remove from heat. Add 2 1/4 cups sifted powdered sugar and 1/2 teaspoon vanilla. Beat until smooth. If desired, stir in 3/4 cup coarsely chopped pecans. 
6. Chocolate-Cinnamon Sheet Cake: Prepare as above, except add 1 teaspoon ground cinnamon to the flour mixture.

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