peanut butter cookies

A quick and easy peanut butter cookie.

1/4 c powdered peanut butter
1/4 c brown sugar
1/4 c white sugar
1/4 c ground golden flax seed
1/2 c chunky peanut butter
1/4 c water

Preheat oven to 375F. Mix all ingredients to make a very sticky dough. Put by spoonfuls on a parchment paper lined cookie sheet. Flatten slightly with fingers or back of spoon. Bake 15 minutes or until bottoms are lightly browned. Makes about 12.

Banana Coconut Muffins

These tasty muffins are full of whole grain, they are also gluten free.

1/2c sugar
3/4 c coconut flour
3/4 c brown rice flour
1/2 c tapioca flour
2 tsp baking powder
1/2 tsp cinnamon
1/4 c golden flax meal
2 ripe bananas
1/4 c oil (I used light olive)
1 1/3 coconut milk
abt 1/3 c flaked coconut or chopped dried fruit
Mix flax meal and coconut milk in measuring cup or small bowl. Mix sugar, coconut flour, brown rice flour, tapioca flour, baking powder and cinnamon in a large bowl. Mash bananas and add along with oil. Mix in coconut milk/flax mixture. Beat well (a mixer is helpful). Put into 12 muffin papers or greased muffin tin. Bake at 400F for 20 minutes.

Chocolate Smoothie

A lovely chocolate smoothie with loads of good for you nutrients. In one cup 6.6g of protein, 4.9g of fiber, 150mg of calcium, and 2.8mg of iron. All for about 188 calories. (Data computed from USDA nutrient database, plus nutrition facts on my jar of powdered peanut butter.) Powdered peanut butter, the only slightly odd ingredient, can be found online or in some health food stores. I used PB2, a brand out of Georgia.

¼ c coco
4-6 T sugar
2c unsweetened coconut milk
1 carrot
1 ½ c fresh spinach (45 grams)
4 oz tofu
¼ c powdered peanut butter (4T)
1 frozen banana
Put everything in the blender and blend. For best results add the powders after the spinach, so they don't get stuck on the bottom. Makes about 4 cups.

White bean and pasta soup

A lovely very thick soup (based on this one). Best served with bread and olive oil.

abt 2T olive oil
2 long sprigs rosemary
1T thyme
2 bay leaves
dash red pepper flakes
1 onion, chopped
1-2 carrots, chopped
3-4 ribs celery, chopped
2 (15oz) cans white beans, drained
1T minced garlic
3T nutritional yeast
 1T salt (or less)
7c water
8-10oz orzo pasta

Put olive oil in soup pot. Add rosemary, thyme, bay leaves (broken in half), red pepper, onion, carrots, and celery. In separate bow stir together water, garlic, yeast, and salt. Stir constantly over high heat until onion is clear and beginning to brown. Add water mixture and beans. Bring to boil and add pasta. Reduce heat slightly and cook 8-10 minutes, until pasta is tender. Remove from heat and serve.

Really good beans and tortillas

This dish was totally inspired by little frozen bean and green chilli burritos. I decided I would have to recreate them. This isn't exactly a recreation, but it is amazingly yummy.

3c pinto beans, sorted and rinsed
1T nutritional yeast
1tsp dried oregano
1T salt
homemade flour tortillas  (I used this recipe)
salsa verde
onions, cillantro, diced tomatoes, or other toppings as desired

Put beans in a large pot with yeast and oregano and cover with about an inch of water. Bring to a boil and turn off heat. Cover and let soak about 1 hour. Return beans to a gentle boil, adding water if needed to keep barely covered. Simmer about 1 hour, until tender, stirring every 10-15 minutes. Add salt and stir. Serve on tortillas with salsa verde.

Note on tortillas: I found that if I did not cover the tortillas when letting them rest it was not necessary to flour the rolling pin or board. This is a huge time saver. Also there is no need to repeatedly divide the dough in half, just pinching off a large lump (perhaps 2 walnuts worth) at a time was sufficient.

carrot muffins

These muffins are very sweet, like cupcakes. When measuring the carrots, smash them into the measuring cup to eliminate empty space. The tops will deflate when cooling, giving a flat top.

3c cooked carrots
2c flour
1 1/2c sugar
1c oil
1T baking powder
1/4c water
1c raisins, optional

Preheat oven to 350. Blend carrots and oil in a blender or food processor until smooth, scraping down side frequently. Stir together flour, sugar and baking powder. Mix carrot puree into flour mixture. Stir in raisins, if desired. Bake in well oiled muffin pans for about 25 minutes, until a toothpick comes out with only a trace of the muffins. Allow to cool a few minutes before removing from pan. Makes about 21 muffins.

Two Cup Beans

These easy crock-pot beans are a great accompaniment to cornbread. Like many beans, they are even better the next day. Use a medium or mild salsa unless you want really, really hot beans.

2c pinto beans, sorted and rinsed
2c vegetable broth
2c water
2c salsa
2t dried oregano
2t cumin

Stir all ingredients together in a crock-pot. Cook on high 4 1/2 to 5 hours or until beans are soft and sauce begins to be thick Stir well and serve. Stir one or twice during cooking to avoid scorching.

Simple Thai Salad

A simple and easy salad to accompany a Thai, or other meal. I had mine today with Thai pot stickers and pad thai. As a testament to its greatness, it was eaten before I could take a picture. This salad is also a great way to use up the center of a head of lettuce after the outer leaves are used for sandwiches.

1/2 head iceberg lettuce (outer leaves removed ok)
1/4c chopped mint
1/3c sweet thai chilli sauce

Slice the lettuce into 1/2 inch (1cm) slices. Sprinkle with mint and drizzle with chilli sauce. Eat.

Utah Brownies

These simple and inexpensive brownies are the perfect mix of fudge and cake. I named them after another brownie I used to make in Utah, but have never been able to make again (the altitude must have contributed to the texture).

1 c flour
1c sugar
1/3c coco powder
1/2tsp baking powder
1/4tsp salt
1/2c oil
1/2c water
1/2tsp vanilla extract

Preheat oven to 350F. Mix dry ingredients, then stir in wet. Place in greased 8x8 glass pan and bake for 30 minutes or until a toothpick comes out only holding a crumb. Cook 15 minutes before cutting.

Easy No Salt Added Hummus

This easy low sodium recipe does not call for sesame seed paste, you could add a tablespoon if you wish.
1c dry chick peas
4c water
4T lemon juice
4 cloves garlic (or to taste)
2T olive oil

Put chick peas and water in crock-pot. Cook on high 3-4 hours until very soft. Put drained peas in food processor or blender along with remaining ingredients. Process until smooth. If necessary, thin with a little of the cooking water.

Almond Thumbprint Cookies

Fill this bite-sized treat with your favorite jam or jelly, or do without the jam for an exquisite almond cookie.

Thumbprint Cookies, the front with blackberry jam, the rear with plum jam.

1c shorting, vegan margarine, or your favorite solid fat
1c sugar
1/3c almond milk
2 1/2c flour
ground or finely chopped almonds (about 2/3c)
jam or jelly.

Cream fat and sugar together. Add almond milk and mix. Stir in flour and beat until smooth and dough clings together. Roll into  1 in. balls. Roll in ground almonds and place on cookie sheet. Press each ball down with your thumb, leaving a small impression. Fill impression with a small amount of jam. Bake at 350 for 14 minutes, or until bottom just begins to turn golden. Cool for a few minutes before removing from cookie sheet. Makes about 40.

Hot chocolate

This version of the classic drink is richer and more intensely chocolate flavored than most others.
1T coco
2T granulated sugar
1c rice milk

Mix coco and sugar. Add rice milk and heat. Beat until slightly frothy. Serves one. Larger batches may be made in a saucepan on the stove, stir while heating.

Pesto

Pesto can be used as an appetizer on toast, a spread on a sandwich, or to dress pasta.

4c packed fresh basil leaves
4 cloves garlic, coarsely chopped
1c whole almonds
1 1/4c olive oil
1tsp salt
1tsp pepper

in large food processor pulse garlic and almonds until the size of crumbs. Add basil and pulse until cut into small pieces. With food processor running, slowly pour the olive oil in. Continue to process for several minutes, stopping frequently to scrape down sides and under blades. When pesto is a smooth and homogenous paste, you are done. Use immediately, refrigerate for a day or two or freeze.

To freeze pesto, pack in small airtight containers, about 1/4 cup. Top with a thin film of olive oil to prevent discoloration. Freeze up to 6 months. Let defrost on counter or in refrigerator.

To serve with pasta use 1/4 cup pesto with 12-16 oz pasta, cooked and drained. Serve warm.

Dinner Cake

This easy and fast "Cake" is perfect for picky eaters who don't touch fruit or vegetables.

2c flour
4tsp baking powder
2 carrots, grated
1c applesauce
1/2 c brown sugar
abt 1/3c creamy peanut butter.

Heat oven to 350F. Mix dry ingredients, then add wet. If batter is too thick add a little water. Stir until smooth. Pour into greased 5x7 casserole and bake 40 minutes or until toothpick comes out clean.

Tostadas

This easy dish takes a small amount of advance planning.

1 1/2c dry pinto beans
6-8 corn tortillas
vegetable oil
salt
garlic powder

toppings: lettuce, diced tomato, avocado, diced onion, cilantro, etc.

put beans in a large pot with enough water to cover by about 1/2 inch. Bring to a boil and turn off heat. Let sit one hour. Return beans to boiling and add additional water if needed to keep beans covered. Boil, covered, over medium heat for an hour to an hour and a half, stirring occasional. Beans are done when soft and break easily. Season to taste with salt and garlic powder. Mash beans.

Meanwhile cut toppings and pour vegetable oil to depth of one inch into frying pan or pot large enough to hold a tortilla. heat oil over medium high heat. Oil is hot enough when small piece of tortilla bubbles vigorously when added to oil. Cook tortillas, one at at time, until crisp and beginning to turn golden. Drain on paper towels. Spread beans on tortilla and top with desired toppings.

Banana Poppy Seed Cake

2c flour
1 1/2c sugar
1T backing powder
1T poppy seeds
3 well mashed bananas, about 1 1/2c
1c oil
1/2c water

Preheat oven to 350°F. Mix dry ingredients with fork. Add banana and oil, mix. Add water and mix until batter is smooth (some small banana lumps will remain). Pour into ungreased 8" square cake pan and bake for 40-50 minutes, until toothpick inserted near center comes out clean.

Chocolate bunt cake

2c flour
1c coco
1c granulated sugar
1c brown sugar
1T baking powder
1t baking soda
1c oil
1c applesauce
1c hot water


preheat oven to 350°F. Mix dry ingredients. Add oil and applesauce and mix well. Slowly add water and mix for 1-2 minutes. Bake in well greased bunt pan about 45 minutes or until done. 24 moderate servings.

pineapple fried rice

2c white rice
1c raw cashews
1tsp yellow curry powder
1/3c oil
1 20oz can pineapple tidbits in juice
salt and pepper

mix oil, rice, cashews, and curry powder in large stock pot. Stir continuously over high heat until rice just begins to brown. Stir in pineapple and juice and 3 1/2c water. Cover and cook on low heat 20-25 minutes until water is evaporated. Salt and pepper to taste, fluff with spoon and serve. Serves 6-8.

Easy baked yams

These seriously delicious yams are so easy that you don't have an excuse to not make them.

 2 yams
1 c apple juice
Wash and peel yams. Slice thickly and layer in pie plate or casserole. Add apple juice and bake at 350F about one hour or until tender.

Pozole

Pozole is a Mexican soup with hominy and fresh vegetables. The unusual amount of garlic in this recipe is characteristic and does not overpower the dish.

10oz sliced mushrooms
10-12 clove garlic
1-2T chili powder
2-3c hominy

Puree garlic with a small amount of water. Put garlic and mushrooms in a medium saucepan with enough water to cover by 1in (2.5cm). Bring to a boil and simmer for 1 hour, adding water as needed. Add chili powder, hominy, and 1tsp salt. Simmer another 30 minutes. To serve top with sliced radishes, cilantro, lime wedges, and cabbage.