Vegan Chocolate Chip Cookies

 These are the perfect cookies for school parties when you have to make sure you don’t leave anyone out! Gluten, dairy and nut free!

Ingredients:
1/2 c coconut oil
1 1/2 c coconut palm sugar
1 small banana
2 tsp vanilla
2 c oat flour
2/3 c cocoa powder
3/4 tsp baking soda
1/4 tsp salt

Preheat oven to 350.

Combine the first 4 ingredients in a mixer until smooth. Stir in remaining ingredients and beat for 5 minutes until very smooth. Chill for 30 minutes.

Scoop onto a baking sheet and bake 8 minutes. Cool and enjoy.

Makes about 12 cookies.

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Pumpkin Tofu Breakfast Pudding

 
This is from VB6, Mark Bitman had it as a breakfast recipe, it would  make a great dessert too!

Ingredients:
24 oz silken tofu
1 15 oz can pumpkin puree
6 TBSP maple syrup
1 tsp vanilla
1/2 tsp ground cinnamon
1/8 tsp salt
1/2 tsp ground ginger
1/5 tsp nutmeg

Combine in a blender until smooth. Chill for a couple hours.

Serves 4.

Eggplant Meatballs with Tomato Sauce

  This is from VB6 – it is a little time consuming but worth it!

Ingredients:
Tomato Sauce:
2 TBSP olive oil
1 onion, sloced thin
2 TBSP garlic, minced
1 tsp salt
1/2 tsp pepper
Red pepper flakes, to taste
2 – 28 oz cans diced tomatoes
1 c chopped basil

Put oil in a large pot over medium heat, add onions and garlic and cook for 5 minutes until soft. Add remaining ingredients and cook for 30 minutes.

Eggplant Meatballs:
3 TBSP olive oil
1 lb eggplant, cubed with skin
1 tsp salt
1/2 tsp pepper
1 onions sliced thin
1 TBSP garlic, minced
1 c canned white beans
1/4 c fresh parsley, choppped
1 c breadcrumbs
chilli flakes to taste

Preheat oven to 375.

Add 1 TBSP olive oil in a pan, over medium heat, add eggplant, season with salt and pepper, add 1/4 c water and cook until tender, 10 – 15 minutes. Transfer to food processor.

Add 1 TBSP olive oil to pan over medium heat, add onions and garlic and cook it up soft, about 5 minute. 

Add beans, onion mixture, parsley, breadcrumbs, chili flakes to the processor and pulse until combined and chunky. Scoop into 2 inch balls and place on a oiled baking sheet.

Bake 25 – 30 minutes until brown.

   
 

Pulled Pork Tacos

  
Ingredients:
2.5 lb pork shoulder blade roast, lean, all fat removed
6 cloves garlic, minced
1 tsp cumin
2 tsp cayenne pepper
2 garlic powder
1 c chicken broth
2-3 chipotle peppers in adobo sauce, minced
2 bay leaves
Tortillas

Season pork with salt and pepper.

Combine garlic, cumin, garlic powder, adobe and cayenne in a bowl. Rub over pork and place in slow cooker.

Pour chicken broth in the crockpot, add bay leaves and chipotle peppers. Place pork in crock pot and cover. Cook low for 8 hours. After 8 hours, shred pork using two forks and combine well with the juices that accumalated at the bottom. Remove bay leaves and adjust salt and cumin (you will probably need to add more). Let it cook another 15-30 minutes.

Serve with slaw and cheese.

Serves 6 – 8.

Blondies

  
This quick and easy blondies are amazing!

Ingredients:
1 c flour
1/2 tsp baking powder
1/4 tsp salt
1 stick of butter
3/4 c brown sugar
1 egg
2 tsp vanilla
1 c chocolate or white chocolate chips
1 c walnuts

Preheat oven to 350.

Whisk flour, baking powder and salt in a bowl. 

In a microwave safe bowl, melt butter on reduced power. Stir in sugar until combined. Stir in egg and vanilla. Stir in flour until completly combined. Stir in nuts and chips.

Pour into a sprayed 8×8 pan. Bake 15 – 20 minutes until cooked in the center.

Serves 12.

Turkey Panini with Avocado, Spinach and Roasted Red Pepper

  
A quick and healthy sandwich!

Ingredients:
1 avocado, mashed
4 sandwich thins, or bread of your choice
2 c baby spinach
8 slices turkey
4 slices provolone
4 jarred roasted red peppers
Olive oil spray

Spread the avocado mash on 4 slices of bread. Top with remaining ingredients and bread. Press down.

Heat a pan over medium heat, spray with olive oil. Place sandwich in pan and top with a heavy pan. Cook about 5 minutes per side.

Serves 4. 5 WW PP. 

Baked Crab Cakes

  
Baked crab cakes only 140 calories a piece! Serve with a green salad for a quick and easy weeknight meal.

Ingredients:
1/2 c panko
1 large egg
2 tbsp shallots, minced
2 tbsp red pepper, minced
2 tbsp paraley, minced
2 tbsp light mayo
1 tbsp lemon juice
1 tsp hot sauce
1 tsp old bay
Salt and pepper
8 oz crabmeat

Preheat oven to 425.

Combine ingredients in a bowl. Shape into 4 patties and chill 30 min.

Spray a pan well with olive oil. Bake crab cakes for 8 – 10 min per side. Carefully flip.

Serves 2- 4.