Pumpkin Chickpea Chocolate Chip Cookies

Lemon and Basil

Use a food processor-
2c garbonzo beans pureed in food processor (I have done pinto beans also)

Then add all the following to the food processor-

• 1 cup pumpkin puree
• ¼ cup natural peanut butter or any other butter
• 1/4 cup honey
• 1/4c xylitol
• 1/4c coconut sugar
• 2 tablespoons flax meal
• 1 tsp vanilla extract
• 1 tsp allspice
• ¾ tsp baking powder
• ½ tsp baking soda
• ½ tsp ground ginger
• ½ tsp salt
• chocolate chips

Then fold in chocolate chips and refrigerate for at least 1 hour (longer is fine).  i found out, If you don't refrigerate them, when they are cooked they will spread out.  Just spread them farther out apart from each other.
Sounds crazy but they aren't that good right out of the oven b/c the base is beans (so they have a beany/grainy texture), they are best if you put them in the fridge and eat them cold

375 degrees 18-20 minutes 

3/2/15 Variations-
I used pinto beans instead
1/4 c honey and 1/4c stevia
Left out flax, b/c I forgot

next time add 1/2-3/4c cacao or 1/2-3/4c cocoa to the mixture to make double choco cookies

White Bean Chili

White Bean Chili, click here for Original Recipe

saute onion (for 20 min on low) and garlic
3 stalks of chopped celery
1 can of tomatoes
2 c garbonzo beans (or small white beans)
I had frozen leftover Costa Vida salad Dressing  I put in place of chilies and tomatillos

• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground coriander seed
• 1/4 teaspoon ground cumin
• salt and pepper
• chopped spinach  and Corn 
• (add the last 5 min)

Saute onion and garlic in pan.  Add everything else to crockpot.  Could be frozen

4/14/15 one time I made it with ground beef and I loved how it turned out.  the contrast between the white beans and the dark meat was great.  I also added chopped spinach which added great nutrition and contrast.

Serve with shredded cheese, chopped tomatoes, avocado and tortilla chips.

Thai-Style Coconut Chicken

Click here for Original Recipe

If I have chicken I like to season it with an all purpose spice mixture and oil then cook on broil for at least 15-20 min, turning it to brown both sides.  Makes the inside of the chicken so tender.

With or without chicken Veggies I use-
broccoli
snap peas
carrots
squash
sliced peppers
green beans
turnips

1 tablespoon vegetable oil                                                                                                                        
I had a thai paste (Simply Asia-Thai Kitchen) and some of ginger and lime                                           1 chopped onion, sauteed for 20 plus minutes                                                                                           1-3 clove garlic, finely chopped                                                                                                                 1  can (about 14 oz) coconut milk (not cream of coconut)                                                                     1/2c-1c sweetened or regular coconut                                                                                                   1 medium green bell pepper, cut into 1-inch cubes                                                                                 1 medium tomato, chopped (3/4 cup)                                                                                                       1tablespoon chopped fresh basil leaves

Hot cooked jasmine or white rice, if desired                                    
In nonstick wok or 12-inch nonstick skillet, heat oil over high heat. Add chicken; stir-fry 2 to 3 minutes or until chicken is no longer pink in center. Add lime peel, gingerroot, garlic, chilies and cilantro; stir-fry 1 minute.

Pour coconut milk over chicken. Stir in brown sugar, salt, soy sauce, pea pods and bell pepper. Reduce heat to medium. Simmer uncovered 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir into tomato.

Spoon into shallow serving bowls; top with basil. Serve with rice.

1/11/16 I browned onions, added cubed turnips to browned onions, sauted sliced celery, garlic, used chicken broth instead of coconut milk, sliced green beans (add last 5min, b/c I like it crisp tender), Last 5 min- added 1/4c sour cream/cream cheese to make is a little richer/creamier, canned chicken.

Oven Steak Fries

Our Best Bites

6 potatoes (cut length wise into thin strips or wedges)
oil
season salt

For ORIGINAL FRIES, also add:

1/2 tsp. cumin

1 tsp. chili powder

1 tsp. Kosher salt

1/2 tsp. freshly ground black pepper

For GARLIC PEPPER FRIES, also add:

1/2 tsp. freshly-ground black pepper

2 1/4 tsp. garlic salt

1/4 tsp. parsley

Preheat oven to 400. Mix desired spices in a medium bowl. Add olive oil and combine well.

Cut potatoes into 8 wedges each.

Add potato wedges to seasonings and toss to coat.

Lightly crumple some aluminum foil and place on a baking sheet. Spray with cooking spray and then arrange potato wedges on foil. This makes cleanup easy because your potatoes won’t stick and it will also ensures they’re cooked evenly.

I bake the potatoes with aluminum foil to make it easier to clean up. Preheat oven to 400 for 40 min, or 450 for quicker cooking.  I like them to be crispy and brown.
Serve with ketchup, fry sauce, Ranch dressing, honey mustard, barbecue sauce, 

Fry Sauce

1/4 c. ketchup
1/4 c. mayonnaise (NOT Miracle Whip! Tried it once in a pinch and it was beyond horrible!)

Some times I like to add some of the garlic ranch packet to spice up the fry sauce.

French Onion Soup

Adapted from Two recipes Bonappetit and Foodnetwork

This process caramelizes the onions-
3 onions with oil and little butter
saute on medium for 40-60 min (stirring every 5-10min)

4 c water
1-2T chicken boullion
1T apple cider vinegar
Boil on high 5 min

Add thyme, bay leaves, parsley
garlic

Simmer 30 plus minutes

This link help to show how to  Carmelize onions

I served with salad and attempted homemade french bread recipes-  Steamy Kitchen and All recipes (need to practice that one more)

Overnight Pumpkin French Toast

Original recipe click Overnight French toast

1/2 loaf of Whole wheat bread cut in small chunks
4 eggs
1 1/2c pureed flax, pumpkin and sunflower seeds (mix with milk and pumpkin let sit for 10min)
2 cup pumpkin puree
2 1/2c powdered milk plus lemon juice to culture
4 tablespoons brown sugar (or a mixture of coconut sugar, honey, xylitol)
1 1/2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon salt
1 tablespoon vanilla
butter or oil spray for greasing pan

Mix in bowl and put in 9x13 pan, Let sit in fridge all night.

In morning add the topping
Crumb Topping
1/4 cup packed brown sugar (or a mixture of coconut sugar, honey, xylitol)
1/4 cup white sugar (or a mixture of coconut sugar, honey, xylitol)
2 tablespoons flour
1/2 teaspoon pumpkin pie spice
1/4 teaspoon cinnamon
2 tablespoons cold butter

 350 degrees, Uncover pan and sprinkle crumb topping evenly over the top.  Bake for 45-55 minutes, until puffed and golden all over.

Navajo Tacos

For Original recipe visit Homemade scones

Scones:

2 tablespoons yeast

1/2 cup warm water

(mix the above ingredients and let sit for 10min, then  mix the rest of the ingredients in a separate bowl)

1/2 cup butter, oil or margarine, softened

1 teaspoon salt

1/4 cup sugar

2 cups warm water

2 eggs

7-8 cups flour (half whole wheat and half white)

1 c pureed flax, pumpkin seed, sunflower seed mixture

combine the butter, salt, sugar, water, eggs , flax mixture, and 4 cups of the flour.  Add rest of flour and let sit for 30 or more minutes to raise.  Then roll out and cut into sections to fry in a little oil on stove top.

I made extra scones and froze them for a later dinner 

Top with chili ( another chili recipe ), cheese, olives, tomatoes, avocado, lettuce, plain yogurt.

i used the leftover Butternut Squash Chili Recipe and put on top of the scone

Here is another recipe for yeastless scones Pioneer Woman

Butternut Squash and Turkey Chili

for the original recipe go to Butternut and Turkey Chili

olive oil

1 onion

4 cloves of garlic

1 lb ground turkey (or omit)

1 lb butternut squash

1-2c chicken broth

1 can of diced tomatoes

1 can small red beans

1 can garbonzo beans (chickpeas)

1T oregano

3 bay leaves

1 T chili powder

1 can of corn (put in the last 10 min of cooking)

When you serve- Add 1 chopped tomato, avocados would be really yummy, cheese, plain yogurt (as sour cream), either tortilla chips or corn bread.

Can freeze some for another dinner- for nachoes, navajo tacos, serve on top of potatoes, or just traditional chili

Coconut Curry butternut squash soup

For original recipe click- Coconut Curry Squash Soup

(amys notes) I cook the whole butternut squash without cutting it or piercing it- 350 for 1 1/2 hours

36 ounces peeled, seeded butternut squash, cubed
4 teaspoons extra-virgin olive oil, divided
1/2 teaspoon kosher salt, plus more for seasoning
1 cup chopped onion
3 cups chicken stock (or vegetable stock for a vegan soup)
3 tablespoons + 1 teaspoon red curry paste
1 1/2 tablespoons freshly squeezed lime juice
1 13.5-ounce can lite coconut milk
1/4 cup cilantro leaves, chopped
1/4 cup shredded coconut
Sriracha sauce to taste (didn't have)

Instructions:

Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. Place the cubed butternut squash onto the lined baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with kosher salt and toss to combine. Roast for 35 minutes or until tender and starting to brown.

While the squash is roasting heat the remaining teaspoon of oil in a large pot over medium heat. When hot, add the onion and cook, stirring frequently, until tender (about 5 minutes). Add the stock, roasted squash, and curry paste and bring to a boil. Cover and reduce heat. Simmer for 15 minutes.

Remove from heat. Add the coconut milk and lime juice. Blend until smooth, either by using an immersible stick blender or in batches in a countertop blender. Ladle into bowls and season with a sprinkling of salt, chopped cilantro, shredded coconut, additional lime wedges, and a squirt of Sriracha sauce (if desired). Serve immediately.

veggie packed minestrone soup

Originally from Our best bites

Ingredients
1 1/2 tablespoons olive oil
1 small/medium onion, chopped
1 large carrot, thinly sliced
1-2 stalks celery, diced
1 small zucchini
4-5 cloves garlic, minced or pressed
1 cup frozen french cut green beans
2 15-ounce cans red kidney beans, drained and rinsed
2 15-ounce cans white beans like Great Northern or Canalini
1 14-ounce can diced tomatoes, drained
1 1/2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
32 ounces vegetable broth (that’s 4 cups)
3 cups hot water
1/2 cup ditalini or other small shell pasta
4 cups loosely packed fresh spinach leaves
2-3 tablespoons fresh minced parsley
Instructions:
Heat a large stock pot to medium high heat.  Add olive oil to coat bottom of pan.  Add onions, carrot, and celery.  Saute 4-5 minutes, until onions start to look translucent.  Add zucchini and garlic and cook for 2-3 minutes longer, stirring until garlic is fragrant.  Add green beans, kidney and white beans, tomatoes, and seasonings and stir to combine.  Add broth and water and bring soup to a simmer.  Cover pot and simmer on low for 20-25 minutes, until carrots and celery are tender.  Add pasta and cook until pasta is soft, 8-10 minutes.  (Add additional vegetable broth or water if you feel you need it for preferred consistency.)  Remove pot from heat and stir in spinach and parsley.  Season with additional salt and pepper to taste.

(amy's notes)
I started the soup in the morning and simmered with-
water, boullion, tomatoes, garlic, sauteed onion, beans, thyme, parsley, basil, oregano, salt and pepper

Then 20 min before it was dinner time I added-
carrots, cauliflower, celery, corn, pasta(used cous-cous instead), spinach

I actually followed the original recipe this time
-but I did add cauliflower, squash

Pumpkin Chocolate chip Muffins

Original recipe- Pumpkin Chocolate Chip Muffins

Mixed up the night before then cooked in the morning

Wet-
3 c pureed pumpkin, or squash, carrots
4 eggs
 2 T vanilla
1 C nut butter

Dry
1/4c brown sugar
1 c coconut sugar
1/2c xylitol
2-3t cinnamon
1t ginger
1 t salt
2 t baking soda
2 t baking pdr
3 scoops whey protein drink mix
2 c wheat flour
2 C oats
1/2c flax
3/4c corn meal
chocolate chips

I like to fill the muffin tins full to the top so the muffins are rounded and full when cooked.   Made 24 muffins, I like to make extra and freeze them.
350 for 17 mintues

6/8/15 instead of using the dry sugars (coconut, brown, xylitol) I used 1c honey and 1/4c  molasses.

4/19/17 I made these muffins from a dry pancake mix

Multi-grain Waffles

Multi-grain Waffles   (click this link for original recipe)

the highlighted areas are amy's additions

I like to make these in bulk then freeze the waffles.

Mix liquid and dry ingredients in separate bowls.

• Liquid Ingredients-
• triple size       Original recipe size
• (3)                1 egg, room temperature
• (4.5c)           1 1/2 cup milk (great with buttermilk or non dairy beverage of choice) (I used powdered milk)
•                     2 Tbsp. orange juice (I forgot to put in)
• (3t)              1 tsp. vanilla extract
• (1/2c, 1T)      3 Tbsp. melted coconut oil  (I forgot to put in)
• (1/4c. 2T)      2 Tbsp. flaxmeal (I put my dry pureed mixture of flax, pumpkin, and sunflower seed in a 1/2c of water or milk and let sit for 10min, it gets thicker)
• (1.5c)      1/2 cup almond meal (I didn't have, so I put in oat bran and cornmeal and peanut/almond butter)
•   ( I added 2 bananas this wasn't  in the original recipe but, just b/c I had them, not necessary)
• 28oz            canned pumpkin
• 
  
• Dry Ingredients-
• (1.5c)      1/2 cup plus 1 Tbsp. white whole wheat flour
• (1.5c)     1/2 cup oat flour (I used oats)
• (1/4c. 2T)    2 Tbsp. muscavado or brown sugar (or coconut sugar, xylitol or honey)
• 1/2t or more   ginger
• (1 T)            dash of cinnamon
• (1/4c. 2T)    2 tsp. baking powder
• (1.5t)      1/2 tsp. sea salt
• 3 scoops of vanilla protein powder

Turned out suprisingly light and airy.  I thought they would be heavy and dense.  We all liked them
I like to top them with plain yogurt, granola, fresh fruit (bananas, pineapple, mandarin oranges) and syrup
I've made this recipe two times and both turned out really excellent. The first time without the canned pumpkin and the second time I added the pumpkin and increased the oat and wheat flour to 2 c each, flax 3/4c and increased other ingredients some.

Fudgy Flourless brownies

http://mywholefoodlife.com/2014/03/02/fudgy-flourless-brownies/

Ingredients

• 2 cups shredded zucchini
• 1 cup macadamia butter (I used almond)
• 1 flax egg (I used an egg )
• 1/3 cup maple syrup (I used honey)
• 2 tsp vanilla extract
• 1 cup chocolate chips (forgot them :)
• 3 T cocoa powder
• 1 tsp baking powder (forgot :)

Instructions

• Preheat oven to 350.
• In a food processor, combine all the ingredients and mix well.
• Pour the batter into a parchment lined pan. I used an 8x8 glass baking dish. ( I put in muffin tins and it made 11 muffins) 
• Bake for 45 minutes.
• Let the brownies cool completely before removing them from the pan.
• Store them in an airtight container in the fridge.
• They should last 1 week in the fridge.
• You can also freeze them.

A few things to note: These brownies will almost seem like they are underdone. Once they have finished cooking,let them cool completely and put them in the fridge and they will firm up nicely. I used macadamia nut butter because I like the buttery texture and taste of it. If you want to use it, just take 2 cups raw macadamia nuts and blend them in the a blender or food processor. I used my Blendtec with the twister jar and it took only 2 minutes. You can also sub another nut butter if you wish. Store these in the fridge in an airtight container. I like to put a layer of parchment paper in between each brownie, so they don't stick together.

(amy says, wowy wow that was really good)

Costa vida salad

This blog has the rice, chicken, beans, and  tomatillo dressing. Delicious!!!

Original recipe  Cooking with Mandy

Rice:
4c water
2 cloves of garlic
2t of chicken bouillon
Boil for a minute, then add 2c of brown rice, cook 40 min, then add 1-2t lime juice, 1/2c cilantro

Black Beans:
soak over nite
cook in crockpot for 3-4 hours
Then add 1-2 cloves of garlic, 1t cumin, 1/2c tomatoes/or salsa/or tomato sauce, salt, add right b4 you serve cilantro

I love to make the dressing, beans, and rice in bulk then freeze and pull out when I need it

Tomatillo Salad Dressing
From Mandy

3 fresh quartered tomatillos (or La Victoria-Mild green salsa)
juice of 1 lime
1/2 cup buttermilk
1/2 cup mayonnaise (can subsititute plain yogurt)
1/2 cup sour cream (not totally necessary)
1 pkg. ranch buttermilk dressing mix
1/2 bunch of fresh cilantro
4 green onions, cut into chunks
2 cloves garlic, crushed
1/2 tsp salt
1/4 tsp cayenne pepper
4 tsp sugar

With the lime i like to cut off the peel and cut it in half and put it in the blender.Combine all ingredients in a blender; mix well. Refrigerate for at least an hour before serving.

Serve with Costa Vida Salad or Chicken Taquitos

One blogger said instead of tomatillos you can substitute- Green Salsa, La Victoria-Mild (pictured) is completely mild, whereas Herdez is much more spicy. I prefer La Victoria, as I get all of the flavor of the tomatillos but I control the level of heat with the hot sauce.

Peach Granola Bars

dry ingredients-
6 c oats
3/4c oat bran
1c almonds (or any nut)
1 1/2t salt
1 1/2t ginger
1-2 T cinnamon
wet ingredients- (let sit for 5-10min)
4 chopped peaches
1c. of pureed flax, pumpkin seeds, sunflower seeds
2 bananas (microwave for 40 sec to smoosh it more)
1/2 c honey and 1/2c coconut sugar
1 t vanilla
optional add chocolate

You can toast (375 for 10 min) the oats and nuts before you mix them together.
Or just skip that and just mix the dry and wet ingredients separately then add together. Spread on a large cookie baking sheet.
Bake 350 for about 25 minutes. If you’d like a crunchier top, put the pan under the broiler for a minute or two, watching carefully to make sure they don’t burn.
Remove from oven and allow to cool for at least 15 minutes.
They were nice and chewy, but they didn't stay together in bars.  Maybe try freezing them or adding eggs or more flax


Adapted from-
http://blog.fatfreevegan.com/2013/08/peach-oatmeal-bars.html
http://peachesplease.com/chewy-peach-granola-bars/

Almond French Toast

A.  Almond French Toast (freeze extra for quicker breakfast)
http://eatcleaner.com/all-recipes/mareyas-triple-berry-stuffed-french-toast-on-san-diego-6

Ingredients:

Serves 2

• 1/2 Cup slivered blanched almonds (no skin)
• 1 Cup water (optional in place of water- add pureed pumpkin/carrots/sweet potatoes/peaches/applesauce/banana to make more nutrient dense)
• 1/2 teaspoon cinnamon
• 1/2 teaspoon stevia powder
• 1/2 teaspoon pure vanilla extract
• Pinch of sea salt
• 4 pieces Ezekiel 4:9 Sprouted Cinnamon Raisin Bread
• 1 tablespoon raw coconut oil

(tripled recipe) amy revised
1 1/2 c almonds (I browned them on stove)
3 c pumpkin
1 banana
1 T cinnamon, 1t ginger
vanilla

Put almonds, pumpkin and 1/4c water in blender.  Blend for 5 min, then add the rest of the ingredients.  In sauce pan add- 1 c water or 1 c pineapple juice, 1/4c sugar, 1/2t cinnamon, and sliced peaches cook slightly. Serve on top of French toast with yogurt

Filling and Topping

• 2 tablespoons Blue Isle Blueberry Mediterranean Yogurt Spread
• 2 squares dark chocolate (70% cocoa or more)
• 1 Cup mixed berries: strawberries, blueberries and raspberries, washed with EAT CLEANER Fruit + Vegetable Wash
• 2 teaspoons shaved unsweetened coconut flake

1) In a blender, combine almonds, water, cinnamon, stevia, vanilla and sea salt until liquefied. Let stand for about 5 minutes.

2) Pour mixture into a bowl. Dip bread until well saturated but not soggy. Carefully remove so bread doesn’t fall apart.

3) Over medium high heat, melt coconut oil on a griddle or a flat sauté pan. Cook bread on both sides until golden brown.

4) Assemble stuffed French toast as follows: Place a piece of bread on a plate, add 1 tablespoon Blue Isle Blueberry Mediterranean Yogurt Spread, 1 tablespoon mixed berries, 1 square dark chocolate chopped into pieces. Top with one more slice of bread and a few spoons of berries and a teaspoon of coconut.

I love to top with any type of crunchy granola!  It adds great dimension.

Serves great with Chopped Apples

Pumpkin Granola Bars

Pumpkin Granola Bars

Ingredients

• 2 1/2 cups gluten free rolled oats
• 1/2 cup pumpkin
• 1/4 cup unsweetened applesauce
• 1/3 cup maple syrup
• 1/2 heaping tsp of cinnamon
• 1/4 tsp ginger
• 1/4 tsp cloves
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/2 tsp vanilla extract

Instructions

• Preheat oven to 350. 
• Mix all the dry ingredients together in one bowl. 
• Mix wet into another. 
• Combine wet to dry really well so all the oats get coated. 
• Line a baking pan with parchment paper.  I used an odd sized pan, but an 8X8 or 9X9 pan would work well.  Give yourself enough of the paper so it sticks out the sides.  This will make the bars easier to pull out and cut with a pizza cutter. 
• Using the extra paper, press the bars with your palms so they are packed well and evenly flat.
• Bake in the oven for about 20-25 minutes.  Let the bars cool completely before cutting.

Store in an airtight container separated by parchment paper. They should keep for about two weeks. Enjoy!

(freeze extra for quicker snacks)

http://mywholefoodlife.com/2012/11/16/pumpkin-granola-bars/

Nutrient dense Breakfast or Snack Bars

22 different types of breakfast bars

http://mywholefoodlife.com/2013/08/31/22-healthy-snack-bar-recipes-perfect-for-lunchboxes/

other additions that could be added- sesame seeds, sunflower seeds, flax seed meal, hemp seeds, raisins almonds, walnuts, wheat germ, finely chopped/pureed dates, shredded coconut

(freeze extra for quick snacks)

Traditional or Vegan Hawaiian Haystacks

TWO versions- VEGAN with Cashews and Traditional broth

Hawaiian Haystacks

Cooked Brown Rice could use quinoa if you want
Your choice of toppings like:

Peas
Tomatoes
Green/Red Peppers
Green Onions
Pineapple
Celery
Pimentos
Avocados
Slivered Almonds
Olives
Chow Mein Noodles
Shredded Coconut
shredded cheddar cheese
mandarin oranges 

(1) Vegan Cheezy/cashew  Sauce from Vegan

1 ½ C. Cashews, raw, unsalted
½ -1 c. water
1-2T lemon juice
1-2 t. salt
2-3T Nutritional Yeast
1 t. minced garlic

Add all to food processor and blend until smooth.

(2) Or Traditional chicken sauce-

Double     Original Recipe

4T            2 T butter/oil

1              1/2 chopped onion (I did add some chopped green tops of celery too)

1/4c         2-3T stir in flour

2c            1c of broth and/or milk

1              1/4-1/2t  garlic powder or 3 garlic cloves

salt and pepper

I had leftover cooked chicken

In the morning, I like to cut the veggie toppings and prepare the sauce. Then 40 min before dinner I cook the rice

For the Sauce- Brown the onion with the butter, add in flour and mix till all incorporated. whisk in the broth and/or milk, garlic. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. If you are using leftover cooked chicken, add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5-8 minutes.

Pour mixture into crockpot to keep warm till you serve it.

I make extra of this sauce so I can freeze some for a easier preparation  for a future dinner in a month.

Cowboy Caviar

1 can drained black beans
1 can drained great northern or black eyed peas
I can drained corn
2 Garlic cloves or garlic powder
1 tomato, chopped (could use canned if needed)
avocado
little oil and little vinegar (all I had was apple cider vinegar but others work too)
1/4 of a red onion, chopped (or any onion really)
salt and pepper
 

I had a seasoning mixture called SPIKE (like seasoned salt but a little healthier)

Easy and fast dip!
Serve with chips, or on a baked potato, or on a salad, or in a quesadilla! Tell me what else it goes on!
I also put it on a breakfast burrito! ohhhh so yummy

Megumi Greek Salad

4-5 roma tomatoes (cut in bigger chunks)
half a cucumber  (cut in bigger chunks)
1/4 purple onion (sliced and diced smaller)
3/4c plain couscous (cook before add to salad)
1 can of chick peas (drained)

Sauce-
3 T lemon juice
1 1/2T olive oil
1 clove of garlic
oregano (to taste)
salt and pepper
Feta cheese

Veggie Pizza

1/2 onion chopped
1/2 red pepper
handful of mushrooms
garlic
basil
pizza sauce
pizza dough
avocado
spinach- cut

Saute chopped onion for 10-15min
Add
      chopped red pepper, mushrooms
      3 garlic cloves or garlic powder
     1t basil
Saute 3-5min

Cook 475 pizza dough 5-8 min to get it more crispy
Pour on sauce, cheese and all the veggies on pizza dough, spinach, salt and pepper
Cook 475 for 10-13 min.

Add avocado right before you serve it.

Cucumber and tomato salad

1 cucumber
1 tomato
apple cider vinegar
olive oil
salt and pepper

Chop cucumber and tomato and mix in the rest.  Tadahhh so easy

Potato, Carrot, Pea Curry

1 onion
5 small potatoes
5 small carrots
1 1/2c frozen peas add to last 5min of cooking
1c garbonzo beans
5-7 garlic cloves
2t tumeric
1/2t mustard seeds (or just just plain liquid mustard)
1/2t garam masala
1/2t ginger
1 t curry powder
Mayo to make the sauce creamier or could use any type of nut butter
salt and pepper


1. saute onion (15min)
2. dice potatoes and boil in separate pot
3. slice carrots and saute with onion after onion is brown, add garlic after carrots are soft, add potatoes after they are soft.
4. add seasonings and garbonzo beans.  I needed to add some (1-2c) of the potato water, I like to have some extra sauce with my curry.
5. Add frozen peas

Serve with rice and if you wana do more work.  Make naan

PS next time I will chop the potatoes up smaller

(freeze extra for quick dinners)

Baingan Bharta, Roasted Eggplant Dish

Baingan Bharta (freeze extra for quicker dinners)
INGREDIENTS

2 pounds eggplant

2 tablespoons lime juice

2 to 3 tablespoons vegetable oil

1 medium onion, peeled and chopped

3 cloves garlic, peeled and finely chopped

1 fresh hot green chile like a jalapeño, or more to taste, thinly sliced (discard seeds for less heat)

1 pound fresh tomatoes, chopped

1/2 teaspoon turmeric

1 teaspoon kosher salt or to taste

1/2 cup chopped cilantro, thin stems included

2 teaspoons garam masala

PREPARATION

1.Prick the eggplant with a thin-blade knife. Grill over or next to very high heat, turning as necessary until the skin is blackened and the eggplant collapses. Or broil, or roast on a heated cast-iron pan in the hottest possible oven. It will take about 20 minutes.

2.When the eggplant is cool enough to handle, peel (this will be easy) and trim away the hard stem. Chop or mash in a bowl, with lime juice.

3.Heat the oil in a skillet over medium-high heat; add the onion. Cook, stirring often, until the onion is golden brown, about 10 minutes. Add the garlic and chiles and cook for another minute. Add the tomato, turmeric and salt. Cook until the tomato is soft, 5 minutes or so.

4.Stir in the eggplant purée and cook, stirring, 3 to 5 minutes. Stir in the cilantro and garam masala and turn off the heat. Serve hot with warm chapati bread or pita, or over rice.

YIELD 4 servings

Ringad Bataka Nu Shaak, Potatoes with Eggplant

http://www.veganricha.com/2012/03/ringad-bataka-nu-shaak-eggplants.html

Ingredients:

1 onion and few cloves of garlic

8 small brinjals/small eggplants (cut into 4 pieces each)

6 small potatoes (cut into 4 pieces each)

1c frozen peas

1c chickpeas

1 Tbsp extra virgin olive oil

1/2 tsp mustard seeds

1/4 tsp hing(asafoetida)

1/4 tsp turmeric powder

1/2 tsp chilli powder or to taste

1 tsp cumin-coriander powder

1 tsp salt

2 tsp besan(chickpea flour)

1/2 Tbsp peanut or almond powder (a little coarse) or ground sunflower seeds if you want to avoid nuts.

1 Tbsp cilantro leaves

Method:

-Heat up the oil on a medium flame and add the mustard seeds

-Once the mustard seeds splutter, reduce the flame to low and then add in the hing, turmeric, chilli powder, coriander-cumin powder.

-Mix well and cook for about a minute.

-Add the potatoes and mix well so that all the potatoes are covered with the masalas/spices.

-Add the brinjals/eggplants, chickpeas and mix well. 

-Add the salt and mix well.

-Cover and cook on low flame for about 1/2 hr or till the potatoes are done. The brinjals will become soft so no need to check if they're done. Stir once in between. 

-Add frozen peas

-Add the chickpea flour and the peanut powder and mix well. Cook for a minute.

-Turn off the stove and add the cilantro.

-Serve with Roti/Chapati/Puri Indian flat bread and Daal.

-This can be used later on as a stuffing inside a grilled sandwich with some onions, bell peppers, and Daiya cheese!

Tortilla Soup

(w/ or w/o chicken) Gluten free kitchen

1 large onion (chopped and sauteed)

3-4 garlic cloves
1 can of chicken or 2 cooked breasts
1 can chopped tomatoes (or canned tomato)
1 can corn
1-2 cans of beans, drain liquid (a mixture of whatever you want, red beans, kidney, great northern, black, pinto, garbonzo)
1c  water
2T chkn boullion
1T oregano, chili powder and garlic powder (or more)
1t cumin
1/2 t paprika
1- 4oz can of green chilies (or dash cayenne) or pasadilla pepper
last 5min I add chop spinach or kale

Cook it all! I put in crockpot in morning then it was ready for din

To serve on top-
chop tomatoes and
cilantro,
sour cream/plain yogurt,
crushed tortilla chips,
cheese,
avocado
Lime

Instead of purchased chips, I have bought the small corn tortillas and cut them in thin strips and saute on the stove top and sprinkle with season salt