Vegan delights with healthy nuts and no refined sugar. Process nuts into a coarse meal. Add coconut and process until consistent. Add all remaining ingredients and process until thick and creamy. Scoop by tablespoons onto dehydrator sheets and run overnight at 110F. What? No dehydrator?! Use cookie sheets and set oven on lowest setting forContinue reading “Macaroon Mania”
Category Archives: CREATE
Kale & Chickpea Salad
with Roasted Garlic Tahini Dressing Heat oven to 375F. Mix chickpeas with garam masala and oil. Cut top off garlic heads to expose cloves. Brush each with 1 tsp oil and wrap in foil, twisting top together loosely. Set garlic and chickpeas on tray and bake 15 minutes. Stir chickpeas and bake another 15 minutes.Continue reading “Kale & Chickpea Salad”
Veggie Mexican Lasagna
A fantastic alternative to lasagna – great for potlucks! All vegetables and spices are optional – use what you like! Heat oil. Add cumin seeds and darken slightly. When dark, add onion. When soft, add garlic, pepper, and squashes. Mix well, then add cabbage. When softened, add spices and mix well. Stir in sundried tomatoesContinue reading “Veggie Mexican Lasagna”
Acai Bites
Frosty Summer Treat Line cookie sheet with wax paper. Spread yogurt over entire sheet and smooth to an even height. Blend berries, honey, and chia seeds. Swirl with nuts. Sprinkle evenly on top of yogurt. Freeze overnight. Crack into chunks and serve frozen. Stores well in freezer, so keep on hand for a quick, frosty,Continue reading “Acai Bites”
Caribbean Grilled Chicken
Put everything but chicken in a blender and run until smooth. Pound chicken to 1/2″ thickness. Place in shallow container with fitted lid. Pour sauce over chicken, cover and refrigerate several hours. Grill 3-4 minutes per side. Extra sauce can be simmered for 10-15 minutes and used as additional topping. Enjoy!
Broiled Tofu
Crispy outside, moist inside. Simple to make! Press tofu under heavy weight for at least 10 minutes. (I like to press it under the pan I’m about to cook it in.) Drain off liquid. Slice each brick into 3 lengthwise slices, like a deck of cards (see video). Heat broiler. Mix all remaining ingredients inContinue reading “Broiled Tofu”
Stuffed Sweet Potato
Simply sweet and filling. A perfect lunch! I always keep some baked sweet potatoes* on hand (see my sweet potato hummus recipe to find out why!) Simply reheat, top with some cottage cheese (low fat or non-fat, your choice), sprinkle with nuts (toasted** or untoasted, your choice), and craisins. Packed with the perfect mix ofContinue reading “Stuffed Sweet Potato”
Amazing Vegan Chili
Rinse and drain beans. Place in crockpot on high heat. Add bay leaves, chopped tomatoes with juice, okra, tomato paste, and soy sauce. (If you are feeling lazy, skip the rest of the recipe and just add everything else, cover and cook in the crockpot for 1 hour on high or 3 hours on low.)Continue reading “Amazing Vegan Chili”
Pickled Cabbage
The perfect sweet and tangy condiment! Finely shred cabbage and pack into 1 quart glass jar. Combine all other ingredients in saucepan and boil 10 minutes. Pour over cabbage, push down garlic and leaves, and let sit on counter about 4 hours. When completely cool, cover tightly and refrigerate.
Sweet Potato Hummus
Sweet and lemony, packed with nutrients. Scrub sweet potato and prick with fork in multiple places. Bake at 400 for 1.5 hours until very soft. Cool, cut, and place in blender. Rinse and drain chickpeas, then add to blender. Add lemon juice, water, and spices. Blend until mixed. Add olive oil and blend until creamy,Continue reading “Sweet Potato Hummus”
CAROL WING 