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.