Best Vegan Chocolate Chip Cookies Ever~

These are pretty ridiculous! I intended to make them chocolate chip chocolate dipped cookies (maybe I'll freeze and do later) but my daughter wasn't having it in her sling in the hot kitchen.....Little man says these are his fav of all time! Enjoy~

1 cup unbleached all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 cup unrefined sugar
1/4 tsp sea salt
1/4 tsp blackstrap molasses
1 - 1 1/2 tsp pure vanilla extract
1/3 cup pure maple syrup
1/4 cup organic canola oil (a little generous 1/4 cup)
1/3 cup non-dairy chocolate chips (I used the huge ones "Enjoy life" brand)

Preheat oven to 350°F (176°C).
In a bowl, sift in the flour, baking powder, and baking soda.
Add the sugar and salt, and stir until well combined.
In a separate bowl, combine the maple syrup with the molasses and vanilla, then stir in the oil until well combined.
Add the wet mixture to the dry, along with the chocolate chips, and stir through until just well combined (do not overmix).
Place large spoonfuls of the batter on a baking sheet lined with parchment paper and flatten a little.
Bake for 11 minutes, until just golden (if you bake for much longer, they will dry out).
Let cool on the sheet for no more than 1 minute (again, to prevent drying), then transfer to a cooling rack.
Makes 8-10 large cookies.

New baby - no time....

Another vegan baby y'all.....I've been a tad busy since the birth of our little darling last week. She arrived in the birthing tub in our living room after only 2 1/2 hours of labor! (and I thought her brother came quick after only 5!). All 9 lbs!! 20" of her are perfect! Vegan babies come quick...The midwives couldn't believe her weight and I still can't. She looks just like her brother and like him, will be helping me out with recipes in no time.
In the meantime I'm sending you over to this site for a few good ones......

http://blog.fatfreevegan.com/

*~~Chocolate Chip Ice Cream---Vegan style~~*

So if you've ever had Luna and Larry's vegan ice cream (made with coconut milk) you know it's just INSANELY good...Well I tried to replicate today since we bought an ice cream maker yesterday (kinda feel like I've been re-born!). It turned out really good - not as good as L&L's but still super good and I'm saving a bit by not spending $7 a pint. I'm looking forward to trying almond or soy milk next time to see how it turns out. Enjoy~

Ingredients:
-2 cups milk-of-choice or nondairy creamer or coconut milk (we used coconut milk- full fat not low!)
-1/4 cup agave or maple syrup, (heard brown sugar is also good)
-1/8 tsp salt
-1/2 - 1 tsp pure vanilla extract
-vegan chocolate chips (we used a handful of "enjoy life" and chopped them up really small
Instructions:
Mix all ingredients in a bowl. Then transfer to your pre-frozen ice cream maker and churn away! (ours took 15 min. and it went fast b/c little one was so into it ;) Check manufacturers instructions as each maker is apparently different.
We had it right after we were done churning (soft serve) and after it had chilled several hours. It's MUCH better IMO after it chills awhile.

~~~Vegan Pumpkin Bread~~~

Batman said he wanted halloween food this morning and Mama decided he then must have pumpkin bread. It's good, it's easy and it's November food. It's definitely kid approved! Enjoy~

Ingredients

1 c flour
¾ c whole wheat flour
1 c dark brown sugar
1 tsp baking soda
½ tsp baking powder
½ tsp salt
½ tsp nutmeg
½ tsp cinnamon
½ tsp allspice
¼ tsp cloves
1 c pumpkin purée
½ c oil
3 Tbsp maple syrup
3 Tbsp water
½ c chopped walnuts or pepitas


Instructions

Preheat oven to 350°F.
Grease and flour a loaf pan.
In a large bowl, mix together flours, sugar, soda, baking powder, salt, and spices.
In a small bowl, whisk together pumpkin, oil, syrup, and water.
Add wet mixture to dry; combine until just moistened.
Fold in nuts.
Pour into prepared pan and bake 40-50 minutes or until top is browned and a toothpick inserted in the center comes out clean.
Let cool 20 minutes; use a butter knife to gently loosen bread from sides of pan, then invert onto a cooling rack.

Curried Cashews

Totally and completely addictive (and I don't even particularly like curry!). I cut recipe in half but kinda wish I hadn't....Enjoy~

INGREDIENTS
6 tablespoons lemon juice
6 tablespoons curry powder
4 teaspoons kosher salt
6 cups unsalted cashews


PREPARATION
Position racks in the upper and lower thirds of oven; preheat to 250°F.
Whisk lemon juice, curry powder and salt in a large bowl. Add cashews; toss to coat.
Divide between 2 large rimmed baking sheets; spread in an even layer.
Bake, stirring every 15 minutes, until dry, about 45 minutes.
Let cool completely. Store in an airtight container for up to three weeks.

~Maple Walnut Brownies~

I like these for kids, mainly because they're not super-sweet. Plus they take about 5 min to make. Enjoy~

Ingredients:
1 1/3 c. flour
1/3 c. cocoa
1 1/2 tsp. baking powder
3/4 c. maple syrup
1/2 tsp. salt
1/4 c. water
1/3 c. oil (canola worked well)
2 tsp. vanilla
1/2 c. chopped walnuts

Directions:
Preheat oven to 350.

Sift together flour, cocoa, salt and baking powder.

Add maple syrup, vanilla, water, oil and walnuts.

Mix together gently.

Spoon into a lightly oiled 8x8 pan and bake 25-30 min.


From cookbook "How It All Vegan" by Sarah Kramer

~~Easy Thai Vegetable Green Curry (Served with Rose Rice Pistachios & Lime)~~

Once again the lovely genius at: http://mouthwateringvegan.com brings it. This is so good, will curb any thai food cravings you may have (like me!) and not nearly as complex as it may look upon first scan. Enjoy~

Serves 4 (Not really. Next time we'll double for a good amount of leftovers).
INGREDIENTS
sesame oil for gentle frying
2 spring onions, finely chopped
2 cloves garlic, finely chopped
2 zucchini (courgettes), roughly chopped
1 sweet potato, roughly chopped
10 mushrooms, sliced
1 small red pepper, roughly chopped
1 inch piece of ginger, finely chopped
½ tsp galangal powder (optional)
2 cups (500 mL) coconut milk
2 tsp Thai green curry paste
1 cup broccoli florets (pre-steamed)
1 Tbsp teriyaki sauce
salt to taste
1 tsp agave nectar, or maple syrup
1 tsp raw sesame seeds (for garnishing)


METHOD
In a saucepan, pour a little sesame oil, and fry your courgettes until slightly golden, turning them around as you do so. You may wish to bake them on a baking tray, and brush with sesame oil on both sides, if you wish to avoid frying them. Set aside.
Next, in another saucepan, fry the mushrooms for a few minutes until they yield their juices, then, when cooked, spoon onto the courgettes.
Using the same empty saucepan, fry the sweet potato until a little golden on both sides, then add the onion, ginger and garlic, and continue to mix. At this point, stir in the green curry paste, and then add the coconut milk. Lower the heat, and allow the potatoes to soften – check this with a fork.
Now add the pre-steamed broccoli florets, the red pepper, and the remaining ingredients.
Simmer for 15 minutes, and then serve.

Rose Rice Pistachios & Lime
(We never used the rose water(don't even know what that is)and it was still fab!)
INGREDIENTS
basmati rice, boiled according to instructions (I used 2 cups rice)
1 Tbsp rose water
the zest of 1 lime
a handful of non-salted pistachio nuts
METHOD
Just boil and drain the rice, rinse with tepid or cold water, then garnish with the remaining ingredients. Serve with curry dish or alone.

Udon Noodles w/ Tofu ~

Darling husband -aka dh (he thought that stood for dick head....?? ;) can't cook so much (he was raised in the midwest- poor thing). Every blue moon, he attempts something completely new and I can't help but think it's really sweet when he does. I present to you a quick, easy tofu dish that we all really liked! Enjoy~

Ingredients:

1 Pkg. Udon Noodles, cooked according to directions on pkg. (approx. 2 bundles of noodles, add more if desired)
2-3 Tbsp Olive oil
2-3 Tbsp. Soy sauce (or to taste)
Organic sprouted tofu (pre-pressed for 15-20 min, drain excess water every few min.)
1 carrot, matchstick sliced
1/2 yellow or white onion, sliced thin
1/3 bundle of green onion
1/2-3/4 c. purple cabbage

Cook tofu in olive oil 5-10 min. Then add noodles, carrot, onion, cabbage and soy sauce. Once it's all cooked add green onions. Voila~

*****No-Bake Strawberry Pie with Chocolate Chunks*****

I got this from "The Joy of Vegan Baking" (Colleen Patrick-Goudreau's fabulous book!) and it's really good. It was a big hit! Little one helped me make it and was so proud of himself - as he should be! Enjoy!

Ingredients:


4 c. ripe strawberries, sliced
1 No-Bake Pecan Crust (see below)
1 c. ripe strawberries, whole
5 pitted dates, soaked 10 min in warm water and drained
2 tsp. fresh lemon juice
Non-dairy dark chocolate chunks, preferably from a good, organic, fair-trade bar

No-Bake Pecan Crust:

2 c. raw pecans or almonds (I prefer almonds, although I haven't tried half almonds, half pecans yet. I found using just pecans was way too strong and pecany)
3/4 - 1 c. pitted dates, preferably medjool
1/4 tsp. sea salt
Canola oil for greasing pan

**Place nuts in food processor and grind them until they are a course meal. Add dates and salt and process until thoroughly combined. Press the mixture into a non-stick or lightly oiled 8-9" pan

Directions:

Arrange the sliced strawberries on top of prepared crust and set aside. In a food processor combine the whole strawberries, with the 5 soaked dates (drained) and lemon juice. Puree until smooth. Pour this mixture over the top of the slice strawberries. Arrange the chocolate chunks, if using, on top of the sauce and refrig 1 hour before serving.

From "The Joy of Vegan Baking" by Colleen Patrick-Goudreau (best dessert cookbook ever!)

Sweet Potato and Lentil Burritos

Soooo good and super easy. PERFECT for kids! Little darling loved them! I got this recipe from an old Mothering magazine and it's a keeper. Enjoy!

Ingredients:

4 large sweet potatoes
1 Tbsp cumin
2 tsp. chili powder
salt to taste
6 large whole-wheat tortillas
2 c. cooked lentils
1 c. salsa
2 c. daiya cheese, shredded

Roast sweet potatoes for 1 hour at 425. Remove from oven (leaving oven on). When potatoes have cooled enough to handle, peel and mash.. Add cumin, chili powder, and pinch of salt; mix well and set aside.

Spread down middle of tortilla, a few Tbsp of sweet potato mixture and a few Tbsp cooked lentils. Add 1 Tbsp salsa and sprinkle of cheese to taste. Roll up bottom third of tortilla, fold in sides, then roll up tortilla rest of the way. Place burritos in oiled baking dish. Repeat with remaining tortillas, making sure to pack burritos tightly together in dish. Sprinkle any remaining cheese over tops of burritos and bake 10 min until cheese is melted.

Tropical Tapioca Pudding

I got this from "The Conscious Cook" by Tal Ronnen and I think I've put this up before. It's really good and not as complicated to make as it looks, I promise. Enjoy~

For pudding:
2 - 13 1/2 oz cans of coconut milk (not light)
3/4 can filtered water
1/2 c. small pearl tapioca (not instant)
1/2 tsp. sea salt
1/2 c. granulated suger (or agave)
1 tsp. vanilla bean paste or extract


Fruit (choose one or two - i don't know how all would taste but it would be worth a try):
2 large ripe bananas (diced)
1 ripe mango (diced)
1-1/2 c. pineapple
1-1/2 c pomegranante seeds
1 lrg persimmon
3-4 kiwis


1.) Combine milk, water, tapioca and salt into medium saucepan. Bring to a boil over med-high heat.

2.) Stir in sugar or agave then reduce to med-low and bring to a gentle simmer. Stir frequently until pudding has thickened and tapioca pearls are translucent. About 20-25 min.

3.) Remove from heat and stir in vanilla. Fold in fruit and let cool for 15 min. Spoon in serving bowls and serve warm or chilled at least 2 hours. Garnish with more fruit.

From Tal Ronnen's "The Conscious Cook"

Raw Chocolate Coconut Bars

2 c. unsweetened coconut flakes
1 c. cocoa powder
1/2 - 3/4 c. agave (depending on how sweet you like them)
1/2 c. nut butter (of your choice)
1/3 c. coconut oil
pinch of sea salt


Pulse all ingredients in a food processor until it becomes a brownie like consistency. Form into squares and set on baking sheet in frig. Keep refrigerated. Enjoy~

Savory Tofu Sauce

I was introduced to this sauce when I worked at "The Spot" in Hermosa Beach when I was in my early 20's. It is one of the best I've ever tasted at you can put it on top of everything (burritos, tacos, potatoes, veggies/rice and beans). Of course it's even better at the restaurant because they do something magical to it that I just don't know about. Enjoy~

Savory Sauce from "The Spot"

3/4 c. Almond or Safflower oil
3/4 c. water (I usually add a little more
1/4 c. Braggs Liquid Aminos
1/8 c. brewers yeast flakes
1/4 tsp. kelp powder
1/4 tsp spike seasoning
1/4 tsp basil
1/8 tsp. granulated garlic
1 1/2 tsp lemon juice
1 1/2 tsp. Tamari
1 pkg. firm tofu, rinsed well (16 oz.)

* I often don't have the kelp powder or the Spike and it still turns out great. The cookbook was written a while back so I don't think the normal size for tofu is 16 oz anymore so I just adjust it by adding a little less of everything else.

Lemon Poppy "Cheesecake"

This woman has the most incredible recipes on her site: mouthwateringvegan.com (where I got the chocolate coconut bars for fathers day). Everything she posts looks insanely good and although I haven't yet tried to make this, I trust it's divine. Enjoy~

***~Vegan Quesadilla's with Spinach and Zucchini~***

God, i love my child. The other day, while grocery shopping at Whole Foods, this went down...
Almost 4 year old son-"So cows milk comes from mommy cows but what body part?"
Mom- "Well, the 'breasts' of the female cow."
Almost 4 year old- "So people drink cows breast milk?"
Mom-"Yep."
Almost 4 year old-"That's disgusting!!" (loud enough that two customers turned around)
Mom-"I agree with you."
Almost 4 year old-"And it's stealing. You shouldn't steal."
Mom-"That's true too."

He's been mulling this around in his head for many, many months and it's so adorable to see him piece it all together so easily. Of course, I think he got his impressive streak from my side of the family with all the lawyers, judges, and rebels.....

So in the spirit of stickin it to the man ie: the horrific dairy industry and celebrating really cool, compassionate companies like DAIYA and Follow Your Heart, my hubby created this recipe in about, ummmm - 2 minutes. I don't know what's going on with Daiya cheese and this sell-out they seem to be having but it's been at least 75% off for the past two weeks so I've been buying them out every time I do a Whole Foods run. My massive appreciation for this non-dairy cheese continues. I present to you some really awesome, easy vegan quesadillas........

.....Enjoy~


Ingredients:
Organic Trader Joe's or Whole Foods Tortillas
Daiya cheese
Organic Refried beans
Organic zucchini (about 1 small zucchini)
Organic frozen spinach
Avocados/or guacamole and or salsa (optional)

(Served two adults and 1 child)

Directions:
Sauté the frozen spinach, zucchini and any other veggies you want to throw in or you have laying around you want to use up. Sauté until done or all water from spinach is gone. Set aside.
Slice daiya or spread on top of one of the tortillas. Spread refried beans over another tortilla, add sauteed veggies onto cheese side tortilla and fry in pan. Place lid on top to melt cheese faster. Top with guacamole or salsa~

~~Bountiful Coconut Chocolate Bar~~

got this from the ever-so-awesome mouthwateringvegan.com and made them for fathers day b/c the hubby has a thing for chocolate and coconut. they were really good, just remember to heat up the chocolate again after it's been sitting and before you pour the last bit over the top. enjoy~


Note : You will need a Tupperware container (approx 5.5 x 4 inches), and to line its base with greaseproof paper (i used a small 5x4 container, doesn't really matter as long as you have a container that will mold bars into appropriate size for you.)

INGREDIENTS FOR THE CHOCOLATE
7 oz of good quality vegan chocolate
a pinch of salt
1 heaped tsp coconut oil

INGREDIENTS FOR THE FILLING
1½ cups shredded coconut
1 Tbsp white vegan sugar
1½ Tbsp coconut oil
4 Tbsp (60 mL) water


METHOD -First place your chocolate ingredients together in a glass bowl, and microwave until melted – a minute or so on full should do the job. Otherwise the bain marie method will do (see http://en.wikipedia.org/wiki/Bain-marie
-Then place the coconut oil in a small saucepan, and heat gently until melted. -Then add the dessicated coconut, sugar and water. Mix for a couple of minutes, then remove and set aside to cool.
-Next, pour a few spoons of the chocolate in the base of the tupperware bowl (therefore sitting on top of the greaseproof paper base). -Now place in the freezer to solidify – 20 minutes or so should do the trick.
-Remove from freezer, and spoon the coconut filling on top of the chocolate base, and place in the freezer for a further 15 minutes. -Warm up on stovetop the remaining chocolate.
-Remove from freezer, and pour the remaining chocolate on top of the coconut filling – and once again, place in the freezer for a further 20 minutes.
-When it is solid, but not frozen, remove from freezer, and turn upside down. -Remove the greaseproof paper, and cut into your desired shapes. -Keep in an airtight container, and consume within 3 days.

All recipes, content & design © Miriam Sorrell mouthwateringvegan.com 2010 These are free recipes for your pleasure

Vegan Buttermilk Biscuits

I got help this morning from my two dudes trying out a vegan biscuit recipe i found online, that turned out really good. This little boy of ours is at home in the kitch and loves being in charge, telling us what to do. I should give birth to this baby in my belly in the kitchen (just like my last) and see if they won't be the next vegan chefs to take over the world....we could use a few more;) this recipe took minutes; it's super easy. Of course monkey see, monkey do and all the "craving" talk i've been doing these last few months he's now saying, "I crave__________" and while mixing and rolling he says, "Oh man, I'm craving these biscuits!" Least it's a good craving.....Enjoy~ "Buttermilk" Biscuits

2 cups self-rising flour (sifted) (I subbed 2 cups all purpose flour, 3 teaspoons baking powder, 1 teaspoon salt)
¼ cup shortening (I used spectrum vegan shortening and it worked great)
¾ cup "buttermilk" (soymilk + vinegar)

Preheat oven to 400 degrees.
Place sifted flour into bowl, add shortening and use pastry blender or fork to cut shortening into small particles.
Add "buttermilk" a little at a time until a medium-soft dough is formed. (More may be needed if dough is too hard.)
Turn out onto floured surface, and dust with more flour. Pat with hands to form ball. For flat biscuits, roll out and cut. For tall biscuits, fold dough in half and pat down about 3 or 4 times then roll out and cut. Place in pan with edges touching.
Bake at 400 degrees for 10 – 13 minutes (depending on oven mine took 18 min.and I flipped them after 13) or until golden brown.

BBQ Tempeh Sandwiches topped w/ multicolor slaw

This was really good but super spicy for the little ones. Maybe cut the chipotle a tad if you don't like too spicy. I got this recipe from thekindlife.com and they got it from PETA.

Servings: 6
Ingredients
BBQ Tempeh:


1 lb. tempeh

1/2 cup(s) of soy sauce

1/2 cup(s) of apple cider vinegar

1/2 cup(s) of maple syrup

1/2 cup(s) of olive oil

2 tsp. chipotle powder

1 tsp. dried thyme

1 tsp. sweet paprika

1 tsp. cumin
6 kaiser rolls, sliced in half




Multicolor Slaw:


1 cup(s) shredded green cabbage

1 cup(s) shredded red cabbage

1/4 cup(s) finely diced onions

2 tbsp. vegan mayonnaise (try Vegenaise)

1 tbsp. apple cider vinegar

1/4 tsp. celery salt,
sea salt and pepper, to taste






Steps


Preheat the oven to 450ºF. Cut the tempeh in half lengthwise, then cut the 2 slabs in half widthwise (as if you were slicing a roll), creating 4 squares that are nearly identical in size.
Next, cut the tempeh into smaller strips, about 1 by 3 inches. Arrange in a single layer in a 2- to 3-inch-deep baking dish and set aside.
Whisk together all the remaining ingredients. Pour over the tempeh, coating evenly. Cover tightly with aluminum foil and bake for 45 minutes. Remove the aluminum foil and bake, uncovered, for an additional 10 minutes. Remove from the oven and set aside.
In a medium-size bowl, combine the cabbage, onions, vegan mayonnaise, and vinegar. Mix until well combined. Add the celery salt, salt, and pepper. Keep in mind that the tempeh will be both spicy and slightly salty! Cover and store in the fridge until ready to assemble the sandwiches.

Lightly toast the rolls. Pile as much of the tempeh as you'd like onto one half of each roll. Top with some of the slaw, add the other half of the roll, and enjoy.

Dan Piraro = Comic GENIUS!

Egg Replacements Cheat-sheet

Great Vegan Blog!

this lady does it better than me. she's got everything, check it out! http://www.vegiehead.com/breakfasts-snacks--smoothies.html

Vegan Thin Mints

A hint of mint sends the classic chocolate wafer into delicious overdrive, making everyone crazy for these cookies year after year.

This veganized rendition of the epitomical Girl Scout cookie has a sweet secret: its base is a brownie recipe.

Makes 18 to 24 cookies

What You Need:

For the cookies:
1/2 cup all-purpose flour, plus more for flouring surfaces
1/4 cup whole-wheat flour
1/4 cup rice flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking soda
3/4 cup vegan margarine
1/2 teaspoon applesauce
5 tablespoons almond milk
1 teaspoon vanilla
1/2 teaspoon peppermint extract

For the mint-chocolate coating:
1 10-ounce bag vegan chocolate chips
1/4 teaspoon peppermint extract

What You Do:

Preheat oven to 350 degrees. In a mixing bowl, add flours, cocoa powder, salt, and baking soda, and whisk together.
In a medium bowl, add margarine, applesauce, almond milk, vanilla, and peppermint extract. Blend until smooth and add to flour mixture. With an electric hand mixer, mix until batter forms pebbles. Using your hands, form dough into a ball.
On a floured surface with a roller, roll out dough to 1/4-inch thickness. With a cookie or biscuit cutter, cut out cookies in circular shapes. Place on cookie sheet covered in aluminum foil and bake for 10 to 15 minutes or until cookies are solid in the center. Remove cookies and place on wire cooling rack.
To make mint-chocolate coating, in a microwave-safe dish, add all chocolate chips and melt (about 2 minutes on high heat) in microwave. Add peppermint extract and stir. Dip cookies into chocolate, using a spoon to coat them thoroughly. Place finished cookies on parchment and refrigerate for 2 hours or until chocolate is fully dry.

No-Meat Philly Cheesesteak

Lookie here, philly cheese steak without the colon cancer, heart-attacks, diabetes, etc. etc. etc! oh hells yes!


"With over a whopping 1000 calories, the classic Philly cheesesteak is a definite diet disaster! Author and health food guru Kathy Freston knows her no-meat cheesesteak passes a taste test that matches the original. The only difference? Her vegan version will help you shed pounds, not pack them on!" - From Dr Oz website

Ingredients
Serves 2

2 tbsp olive oil
1 small onion, cut in half vertically and thinly sliced
1 green pepper, sliced
1 red pepper, sliced
2 cloves garlic, minced or pressed
1 (12 oz) package seitan, finely chopped
1 tsp vegan Worcestershire sauce
1 tsp garlic powder
1/4 tsp freshly ground pepper
4 slices vegan provolone cheese (if not available, use vegan mozzarella), torn into strips
2 whole wheat sandwich thins
1 cup vegan marinara sauce (optional)

Directions
Heat 1 tsp olive oil in a large skillet over medium heat. Sauté the onion and peppers for 3 minutes, stirring occasionally. Cover and reduce the heat to low for 5 minutes, or until the onion becomes soft and translucent. Uncover and increase to medium-high heat. Add the remaining tablespoon of oil, the garlic cloves, and chopped seitan. Make sure all the water is pressed out of the seitan before cooking to keep oil from splattering.

Pour the Worcestershire sauce, garlic powder and pepper over the seitan while constantly stirring it. Cook for approximately 4 minutes or until the seitan starts to turn golden. Lay the cheese on top of the seitan mixture and reduce the heat to low. When the cheese is melted, pile onto the sandwich thins and top with marinara sauce if desired.

Banana Ice cream - vegan and raw! YUM!

2 1/2 frozen bananas (chopped! i recommend chopping prior to freezing)
2 tablespoons water - i used a lot more maybe 1/2 cup (or almond milk)
optional add-ins: a Chunk of dark chocolate, a handful of almonds, a few tbs of almond butter, etc. - get creative.

good tips on how to food process (i don't have a vita mix yet :( http://www.choosingraw.com/banana-soft-serve/

Needs to be consumed immediately. Serves 2-3

Black Bean Soup & Skillet Cornbread

Ingredients:

1 tablespoon olive oil
1 large onion, chopped
1 stalk celery, chopped
2 carrots, chopped
4 cloves garlic, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 pinch black pepper
4 cups vegetable broth
4 (15 ounce) cans black beans
1 (15 ounce) can whole kernel corn
1 (14.5 ounce) can crushed tomatoes

Directions

Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.


Skillet Cornbread


Ingredients:
1 1/2 cups cornmeal
1 1/2 cup unbleached all-purpose flour
3 1/2 teaspoon baking powder
1/4 cup canola or safflower oil
1 tablespoons maple syrup or agave
2 1/4 cups soymilk or water
1 teaspoon salt

Directions:

Preheat oven to 400. Put oiled 10" iron skillet in oven to heat. Mix dry ingredients well, stir in milk and oil. Pour into hot skillet and bake about 30 min on the top shelf.

***for mexican cornbread add to batter: 1 small onion, chopped; 2 cups corn, 2 tsp. chili powder.

Avocado pesto pasta!

from: chloe coscarelli, chef and winner of food networks, "cupcake wars", TOTALLY kid approved. piggy scarfed two bowls. hubby didn't like it, i did ;)

Ingredients
1 pound linguine
1 bunch fresh basil, reserve some leaves for garnish
1/2 cup pine nuts
2 avocados, pitted and peeled
2 tablespoons lemon juice
3 cloves garlic
1/2 cup olive oil
Sea salt
Freshly ground black pepper
1 cup halved cherry tomatoes or sliced sun-dried tomatoes (optional)

Preparation:
Bring a large pot of heavily salted water to a boil. Add linguine and cook according to package directions. Drain and set aside.

Meanwhile, make the pesto by combining basil, pine nuts, avocados, lemon juice, garlic and oil in a food processor. Process until smooth. Season generously with salt and pepper.
Toss pasta with pesto. For an extra touch of color and flavor, top pasta with cherry or sun-dried tomatoes. Divide pasta among serving bowls and garnish each serving with a basil leaf.

Serving Size:
Serves four to six

Dark Chocolate Mousse

What's up with the avocados you say??? Surprise, surprise. This is Chocolate mousse that's actually good for you!


2 Large Hass Avocados, cubed (about 2 cups)
1/2 Cup Maple Syrup
2 Tablespoons Organic Coconut oil (optional)
2-4 Tablespoons of Organic or Granulated Sugar (or Agave. I used agave and it was delich)
Splash of Water
1-2 Tablespoons Vanilla Extract
1 teaspoon Balsamic Vinegar (I used white vinegar)
1 Cup Cocoa Powder (un-sweetened)

Add all ingredients except Cocoa Powder into a food processor or blender, pulse until smooth. Add Cocoa Powder to Avocado mixture and blend until smooth. (I added water, because it was too thick for a blender to mix.) Taste, and add more sugar if too bitter and blend.
Refrigerate in a tighly sealed container for up to a week.

Number of Servings: 4

Fennel!!!!

Why is it that I'm in my mid 30's and I've never tasted fennel? (the bulbs anyway)...I am seriously addicted and it's a really good addiction to have because it it's super high in vit c, has anti cancer properties, is high in folate and potassium. Just good stuff all around. You can eat raw, (although I haven't tried yet) steam, bake or fry. I fried tonight and baked the other and both ways propelled this newfound love...Don't discard the dill looking leaves as you can put them on the top of fennel after it's done cooking. The steams I'm sure there is something magical you can do with them that I'm not sure of....

~~~Fennel~~~

Baked method:
Preheat oven to 400.
Take fennel bulbs (thick base of stalk), cut off stalks, halve bulbs lengthwise, then cut lengthwise in 1-inch thick pieces. Rub olive oil over each piece and place on cookie sheet. Sprinkle balsamic vinegar over the tops. Cook for 45 min or so until done (should be somewhat soft in middle).

Pan fried method:
Cut up the same way throw in pan toss with olive olive and vinegar and fry, turning halfway for about 10-15 min.

Salt and pepper to taste.