Algerian Stuffed Dates

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Ingredients:

• 24 medjool dates about 1 pound
• 2 drops green food coloring
• 2/3 cup marzipan almond paste
• 2 teaspoons powdered sugar

Steps:

• Cut a lengthwise slit down the center but not through each date; remove seeds
• Sprinkle food coloring over marzipan if desired; gently knead 4 to 5 times or until color is incorporated into marzipan
• Divide marzipan mixture evenly among dates; stuff into slits
• Sprinkle with powdered sugar

Aloha Delight Salad

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Ingredients:

• 1 orange
• 3 firm ripe mangoes
• 3 bananas
• 8 ounces pineapple chunks or one small pineapple
• 1/4 cup unsweetened coconut shredded
• 1/4 cup walnuts chopped
• 1/2 cup dates pieces
• 3 tablespoons honey
• 1/3 cup lemon juice

Steps:

• Peel
• section
• and dice orange
• Peel
• pit
• and slice mangoes
• Peel bananas and slice into 1/4 rounds
• Drain pineapple
• saving the juice
• Put all the fruit in a large bowl
• Add coconut
• walnuts
• and date pieces
• With a fork
• whip honey
• lemon juice
• and 1/4 cup pineapple juice together in a bowl and drizzle over fruit

Artichoke and Pine Nut Pesto

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Ingredients:

• 1 cup artichoke heart cooked canned would be fine and roughly chopped
• 1/8 cup raw pine nuts
• 1/4 cup extra virgin olive oil
• 1 small garlic clove peeled and minced
• 1/3 cup parmesan cheese finely grated
• coarse salt a pinch just a little since the parmesan is salty you can always add more salt when finished
• fresh ground black pepper a few grinds
• 1 -2 teaspoon fresh tarragon leaves thinly sliced use as much as you would like to tasteI like 1 t

Steps:

• Pulse the first 7 ingredients together in a food processor Stir in the tarragon and season to taste with more salt and pepper if needed
• Enjoy

Aunt Stella's Ice Box Cookies

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Ingredients:

• 1 cup brown sugar
• 1 1/2 cups fat or 3/4 cup butter or margarine 3/4 cup crisco
• 3 eggs beaten
• 2 teaspoons vanilla
• 1 1/4 cups nuts chopped
• 1 cup sugar
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon orange extract
• 4 cups flour

Steps:

• Beat fat and sugars until creamy; add eggs and vanilla and beat until well mixed
• Add remaining ingredients and mix well
• Divide dough into two long rolls and place in a narrow pan in the freezer to chill overnight
• Pre-heat oven to 375F
• Slice very thin and bake on an ungreased cookie sheet at 375F for 8-10 minutes
• Remove from pan to cool

Baker's Angel Flake Coconut Macaroons

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Ingredients:

• 1 14 ounce package sweetened coconut 5 1/3 cups
• 2/3 cup sugar
• 6 tablespoons flour
• 1/4 teaspoon salt
• 4 egg whites
• 1 teaspoon almond extract

Steps:

• Mix coconut sugar flour and salt in a large bowl Stir in egg whites not whipped and almond extract until well blended Drop by tablespoonful onto greased and floured cookie sheets
• Bake 325F for 20 minutes or until edges of cookies are golden brown Immediately remove from cookie sheets to wire racks Cool completely

Banana and Pecan Fudge Loaf

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Ingredients:

• 2 ripe bananas mashed 8 oz peeled weight
• 2 medium eggs beaten
• 3 1/2 ounces butter melted
• 4 ounces toffee yogurt
• 3 1/2 ounces light muscovado sugar
• 7 1/8 ounces self-rising flour
• 1/2 teaspoon baking powder
• 3 1/2 ounces pecans roughly chopped
• 5 1/4 ounces toffee pieces roughly chopped Werthers chewy candy

Steps:

• Heat the oven to 160C/fan 320F 140C/gas 284F
• Butter and line the base of a loaf pan
• Mix together the bananas eggs butter toffee yogurt and sugar until well combined
• Sift the flour and baking powder together and fold into the mixture then fold in three-quarters of the pecan nuts and half the toffees
• Spoon the mixture into the pan and level the top
• Sprinkle on the remaining nuts and toffees
• Bake for 50-55 mins until the loaf is risen and feels springy
• Cool in the pan then remove and peel off the lining
• Will keep wrapped in an airtight container for up to 3-4 days
• Use wetted scissors to make it easier to cut the toffees

Banana Bread With Coconut Rum

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Ingredients:

• 1/4 cup coconut oil
• 1/2 cup sucanat
• 1/2 cup xylitol sugar substitute see note
• 1 egg
• 1/4 cup Malibu rum or 1/4 cup coconut rum
• 2 bananas mashed
• 2 cups whole wheat flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt

Steps:

• Preheat oven to 350F
• Mix oil and sweeteners until creamed
• Add the egg
• Add Malibu and bananas and mix well
• Mix flour
• soda
• and salt together
• Add the dry ingredients to the wet mixture
• and mix only until moistened
• Pour batter into a greased loaf pan Spread evenly
• Bake for 1 hour
• until a tester toothpick or thin knife blade comes out clean After cooling for 10 min
• remove from pan and cool on a rack
• A note on Xylitol Xylitol is a great option for people who want to cut calories it has 40% less calories than sugar It is not an artificial sweetener; it is what gives berries their sweet taste It doesnt cause a sugar rush It also helps fight calories Xylitol may be used as a 11 substitute for sugar However
• Xylitol is EXTREMELY TOXIC FOR YOUR PETS
• so please do not share Xylitol treats with your furry friends

Butterhorns Aka Rugelach / Rugulach / Snails / Schnecken

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Ingredients:

• 1 cup butter at room temp
• 8 ounces cream cheese at room temp
• 2 teaspoons granulated sugar
• 2 cups flour
• 1 egg white beaten with
• 1 tablespoon water for glazing
• granulated sugar for sprinkling
• 1 cup walnuts or 1 cup pecans finely chopped
• 1/2 cup brown sugar firmly packed
• 1 teaspoon cinnamon

Steps:

• Cream butter
• cream cheese
• and sugar until soft
• Sift in the flour and mix to make a soft dough
• Divide dough into 4 equal balls
• flatten each one and wrap in wax paper
• Refrigerate for at least 30 minutes
• Make the filling by mixing all ingredients in a small bowl
• Preheat oven to 375
• Working with one disk of dough at a time
• roll thinly on a lightly floured surface into a circle
• about 9 in diameter
• Brush the surface with the egg white glaze and sprinkle the dough with 1/4 of the filling
• Slice the dough with a sharp knife or pizza cutter into quarters and then each quarter into 4 equal sections
• to form 16 triangles
• Starting from the base of each triangle
• roll up to form spirals
• You can curve them into crescents if you like
• Continue with the other 3 disks of dough
• Place on baking sheets and brush with egg white glaze
• Sprinkle lightly with granulated sugar
• Bake until just golden
• about 10 minutes
• For 32 extra large butterhorns
• divide the dough in half instead of fourths and roll each disk into a 12 inch circle and use half the filling
• Continue as above but bake for 15-20 minutes

Butternut Pumpkin Soup With Ginger and Coconut

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Ingredients:

• 600 g diced butternut pumpkin You'll need a 1 kg pumpkin
• 1 large onion chopped
• 1 tablespoon oil
• 2 teaspoons minced garlic
• 2 tablespoons grated or minced gingerroot I used the bottled type
• 400 ml vegetable stock good quality
• 150 ml coconut milk
• 1 tablespoon lemon juice
• 1 tablespoon tomato paste
• 1 teaspoon sugar

Steps:

• Saute pumpkin garlic ginger and onion lightly in vegetable oil
• Add stock it should just cover the pumpkin Bring to boil and cook gently for 15 minutes
• Let cool slightly and puree in blender or food processor or use your stick blender straight in the pot
• Return to heat add coconut cream lemon juice tomato paste and sugar
• Simmer another five minutes
• Season to taste with salt and pepper
• Serve with lots of fresh crusty bread

Cashew Milk Raw Foods

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Ingredients:

• 3/4 cup cashews raw
• 2 cups water
• 3 dates

Steps:

• Blend it all in the blender til it looks smooth
• Store in refridgerator Probably should consume within 4 days

Cashew Sugar Cookies

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Ingredients:

• 1 1/4 cups flour
• 1/2 cup ground lightly salted cashews or 1/2 cup ground almonds
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/2 cup vegan butter or 1/2 cup margarine
• granulated sugar topping or coarse sugar topping
• whole cashews topping about 42 nuts or blanched whole almond toasted topping about 42 nuts

Steps:

• Go ahead and toast the whole cashews or almonds if not already done Place on shallow baking pan and bake for 5-10 minutes at 350F until light golden brown stirring if needed
• In a medium bowl combine flour ground nuts the 1/4 cup granulated sugar and the brown sugar Cut in the margarine with a pastry blender until it forms fine crumbs Form the mixture into a ball and knead gently until smooth
• On a lightly floured surface roll dough until 1/4 inch thick Using a 1 1/2 inch cookie cutter cut into desired shapes Place 1 inch apar on ungreased cookie sheet Sprinkle with additional sugar and press a whole nut in the center of each cookie
• Bake in a 375F oven for 8 to 10 minutes or until lightly browned Transfer to wire rack amp; cool

Chocolate Nut Crunch

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Ingredients:

• 1/2 cup butter
• 3/4 cup firmly packed brown sugar
• 1 cup chocolate chips
• 1/2 cup finely chopped walnuts

Steps:

• Mix butter and sugar in saucepan
• Bring to a boil
• Boil 4 minutes stirring constantly
• Pour into buttered 8x8in pan
• Sprinkle with chocolate chips
• Cover and let stand for 2 minutes
• Spread chocolate
• Sprinkle with nuts

Chocolate-Peanut Butter Dream Bars

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Ingredients:

• 3/4 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• 3 tablespoons unsalted butter melted
• 1 18 1/4 ounce box brownie mix
• 1/4 cup water
• 1/3 cup oil
• 3 eggs
• 1/2 cup chopped dry roasted peanuts
• 4 ounces cream cheese softened
• 1/2 cup creamy peanut butter
• 1/2 cup confectioners' sugar
• 3 tablespoons milk
• 1 1/2 cups heavy cream
• 1 tablespoon light corn syrup
• 3/4 cup semi-sweet chocolate chips
• whipped cream chopped peanuts chocolate-peanut butter candies and caramel sauce to garnish

Steps:

• Heat oven to 350F
• Spray a 9-inch square baking pan with nonstick cooking spray Line pan with foil
• allowing sides to overhang; spray foil
• In small bowl
• combine graham cracker crumbs and granulated sugar
• Mix in melted butter
• Press crumb mixture into prepared pan
• Bake until golden
• about 5 to 7 minutes
• Cool on wire rack
• Prepare brownie mix according to package directions for cakelike brownies adding 1/4 cup water
• 1/3 cup oil and 3 eggs
• Fold in chopped nuts
• Pour batter into crust-lined pan
• Return to 350F oven; bake until brownie is just set and a toothpick inserted in center comes out clean
• 30 to 35 minutes
• Cool completely in pan on a wire rack
• With electric mixer in medium bowl
• beat cream cheese until smooth
• Add peanut butter and confectioners sugar; beat until just blended it will look lumpy
• Add milk; beat lightly to loosen mixture
• In separate bowl
• whip 1 cup of the cream and gently fold into peanut butter mixture
• Spread mousse evenly over cooled brownie
• Refrigerate 1 hour
• Heat remaining 1/2 cup cream in a small saucepan over medium heat until just boiling
• Remove from heat; add corn syrup and chocolate chips
• Cover and let stand 5 minutes
• Stir until smooth
• Pour glaze over chilled mousse and spread to cover completely
• Return to refrigerator for at least 1 hour
• Run a small knife around inside of pan and lift out brownie
• Heat knife under hot running water and trim edges
• Slice brownie
• rinsing knife after each cut
• into 5 strips about 1-1/2 inches wide
• Cut each strip into 5 pieces about 1-1/2 inches square
• Transfer to a serving plate and garnish with whipped cream
• nuts
• candy and caramel sauce

Coconut Jelly

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Ingredients:

• 4 teaspoons agar-agar powder or 4 tablespoons agar-agar flakes
• 2 14 ounce cans coconut milk
• 2 cups water
• 1 teaspoon vanilla
• 1/2 cup sugar

Steps:

• Bring water to a boil
• Mix agar agar with cold water before adding to boiling water
• Mix agar agar solution in boiling water
• Let cook for 5 minutes
• Add sugar and cook till dissolved
• Add coconut milk and vanilla
• Cook 5 minutes
• Pour in dish and cool in refrigerator
• It will form two layer a clear layer and a white layer

Cold Asparagus with Pecans

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Ingredients:

• 1 1/2 lbs fresh asparagus as young and tender as possible
• 3/4 cup finely chopped pecans
• 2 tablespoons vegetable oil
• 1/4 cup cider vinegar
• 1/4 cup soy sauce
• 1 teaspoon sugar
• ground black pepper

Steps:

• Trim the asparagus and cook in boiling water for 6-7 minutes or until barely tender and still bright green; drain and rinse under cold water then drain again
• Arrange in 1 or 2 layers in an oblong serving dish
• Mix the pecans with the oil vinegar soy sauce and sugar; pour over the asparagus lifting the stalks so that the mixture penetrates to the bottom
• Sprinkle with pepper
• Serve chilled
• This dish can be made up to 36 hours ahead of serving time

Easy Sticky Toffee, Apple and Cognac Pudding

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Ingredients:

• 200 g stoned dates
• 100 g shelled walnuts or 100 g shelled pecans
• 2 dessert apples peeled cored chopped
• 3 tablespoons golden syrup
• 4 tablespoons cognac
• 100 g butter cut into cubes
• 2 eggs beaten
• 140 g soft brown sugar
• 170 g self-raising flour
• 1 teaspoon bicarbonate of soda
• 180 g soft brown sugar
• 100 g butter
• 6 tablespoons double cream
• 50 g walnuts roughly chopped or 50 g pecans

Steps:

• Heat oven to 160C or 320F
• Whizz up the dates in a food processor until chopped up a little and then add the walnuts or pecans apple golden syrup amp; cognac Pulse a few times until coarsely chopped amp; mixed together but still chunky
• Add the butter eggs amp; sugar amp; pulse a few times to combine
• Finally add the flour amp; bicarbonate of soda amp; keep pulsing until everything comes together amp; is mixed well
• Butter a 15 litre pudding basin amp; tip in all the mixture
• Smooth and level the top amp; bake in the pre-heated oven for 1 hr 20 mins or 1 hr 30 mins or until a skewer inserted comes out almost clean
• While the pudding is baking make the toffee sauce; tip the sugar into a saucepan and add the butter amp; the cream Bring to a rapid boil amp; then simmer until the sugar is dissolved amp; the mixture has thickened amp; is caramel in colour
• To serve turn out the pudding and place the walnuts or pecans over the top of the pudding amp; pour over the toffee sauce; place pudding under a grill and cook until the sauce is bubbling
• Serve with Ice Cream Creme fraiche or Chantilly Cream
• FREEZER
• Make the pudding ahead of time and freeze in the pudding container for up to 1 month To reheat defrost amp; cook in the microwave for 8-10 minutes on mediumMake the toffee sauce and serve as before

Egg and Apple Bruschetta

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Ingredients:

• 3 teaspoons extra virgin olive oil
• 1 -2 garlic clove minced
• 12 slices French bread baguette-style
• 3 hard-cooked eggs chopped
• 3/4 cup tart apple shredded
• 2 tablespoons walnuts chopped toasted
• 2 tablespoons bleu cheese salad dressing

Steps:

• Preheat oven to 450 degrees F
• Stir together oil amp; garlic then using a pastry brush brush one side of each bread slice with the oil mixture
• Place bread slices on a baking sheet amp; bake about 10 minutes or until tops of bread slices are golden brown
• Meanwhile in medium bowl toss together eggs apple walnuts amp; salad dressing
• Top each toasted bread slice with some of the egg mixture then serve immediately

Fresh Pineapple Fruit Salad

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Ingredients:

• 1 whole pineapple
• 1 papaya peeled seeded and cut in chunks
• 1/4 lb seedless grapes
• 1 apple peeled cored and cut into chunks
• 1/4 cup pecans
• 1 banana sliced
• 1/4 cup lime juice
• 1 lime quartered as garnish

Steps:

• Cut pineapple lengthwise into quarters
• Cut away and discard core
• Remove pineapple flesh by carefully cutting between it and the outer skin of pineapple to use the shell for a salad bowl
• Cut pineapple into chunks and combine with remaining ingredients except lime wedges in a bowl
• Gently toss and chill if desired
• Serve fruit salad in a pineapple shell topped with lime garnish

Great Big Oatmeal Cookies That are Both Great and Big

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Ingredients:

• 1 1/2 cups flaked coconut
• 3 cups rolled oats
• 1 3/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter I used 1/2 a cup of each or 1 cup margarine softened I used 1/2 a cup of each
• 1 3/4 cups dark brown sugar packed
• 2 eggs
• 1 teaspoon vanilla
• 1/4 cup milk

Steps:

• Preheat oven to 350F
• Spread the coconut and oats out on a large baking sheet - two sheets work better
• Bake for 10 minutes or until lightly browned and toasted
• stirring often
• While the coconut and oats cool
• mix the flour
• baking soda and salt
• Cream the butter and sugar together in a separate
• large
• bowl at medium speed for one minute
• Add the eggs and vanilla to the butter mixture and beat until mixed; beat in the milk
• Stir in the flour
• then stir in the coconut and oats
• I thought the dough looked pretty sticky
• so at this point I put it in the refrigerator for an hour Its not something thats called for in the original recipe
• but I recommend it since it worked very well for me
• Drop dough in 1/4 cup amounts
• 3 inches apart
• onto greased baking sheets I used an ice cream scoop for this filled so the scoop was rounded
• but not heaping
• and it worked perfectly
• Bake for 12 minutes
• or until they are set and lightly browned
• Let the cookies cool on the cookie sheets for one minute before transfering to a rack to finish cooling

Hazelnut Brown Butter Sauce

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Ingredients:

• 1/4 cup butter
• 1/3 cup hazelnuts lightly toasted and chopped
• 1/2 cup white wine

Steps:

• In a small saucepan brown the butter over medium heat until it is nutty-smelling and golden-brown
• Add the wine and hazelnuts and let reduce slightly
• Serve over pasta or other dish of your choice

Honey Graham Peanut Butter Crunchies

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Ingredients:

• 2 cups peanut butter chips
• 2 tablespoons shortening
• 1 1/2 cups coarsely crushed pretzels
• 1 cup Honey Graham cereal
• 1/2 cup slivered almonds

Steps:

• Line cookie sheet with wax paper
• Combine peanut butter chips with shortening in medium microwavable bowl
• Microwave on high for 1 1/2 minutes
• Stir only for a few seconds
• If needed microwave about 15 additional seconds to melt mixture; stir well Chips should be completely melted and mix should be smooth
• Stir into mixture crushed pretzels almonds and cereal; combine well
• Drop by spoonfuls onto wax paper
• Let cool for approx 1/2 hour until firm and cooled off

Hot Millet Salad

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Ingredients:

• 1 cup millet organic if possible
• 2 cups water
• 3 tablespoons onions
• 1 garlic clove
• 1 tablespoon olive oil approximately
• 1 red pepper chopped
• 1/2 cup parsley chopped
• 3 tablespoons almonds Tamari roasted chopped in halves
• 1 tomatoes chopped
• 1 1/2 tablespoons jalapenos diced
• 2 tablespoons lemon juice fresh
• salt to taste

Steps:

• Fry onion and garlic in oil until tender Add millet Cook three minutes stirring well Add two cups of water bring to a boil then lower heat to medium-low and cook covered for 25 minutes until tender
• While millet cooks chop other ingredients
• When millet is finished cooking turn off heat and add chopped ingredients to the pot Stir well
• Serve on two big plates and sqeeze lemon juice liberally on top Enjoy

Kindness Cake

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Ingredients:

• 1 cup butter softened
• 1 1/2 cups white sugar
• 3 large eggs
• 1 tablespoon freshly grated orange rind
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups buttermilk
• 1 1/4 cups chopped pitted dates
• 1 cup cranberries fresh or frozen
• 1 cup chopped almonds
• 2 tablespoons butter softened
• 2 cups icing sugar sift through a sieve after measuring to remove lumps
• 2 tablespoons orange juice

Steps:

• Preheat oven to 350 degrees F; line 2 8x4 loaf pans with parchment paper and set aside
• In a mixing bowl beat butter with sugar until mixture is fluffy
• Next beat in eggs 1 at a time then stir in orange rind
• In a separate mixing bowl combine flour baking soda and powder and salt
• Stir dry mixture into butter mixture alternately with buttermilk dry buttermilk dry buttermilk finally dry
• Into this batter stir in dates cranberries and almonds just until combined
• Scrape batter into the two prepared loaf pans and bake in the centre of preheated oven until a tester comes out clean about 75 minutes
• Turn out onto cooling racks and cool completely
• You could now wrap cakes in heavyduty foil and freeze for up to one month if you wish
• To make icing beat butter with just 1/4 cup of the icing sugar then beat in orange juice
• Beat in remaining sugar until icing is smooth
• Spread icing over tops of both cakes

Lemon Coconut Cake

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Ingredients:

• 1/2 cup butter at room temp
• 1 cup granulated sugar
• 1/2 cup shredded coconut
• 3 egg yolks reserve whites
• 1 tablespoon baking powder
• 1 1/2 cups flour
• 1 cup milk
• 2/3 cup freshly squeezed lemon juice
• 1 cup granulated sugar
• 1 tablespoon cornstarch
• 2 large eggs beaten
• 1/2 cup butter at room temp
• 1 cup shredded coconut divided
• 3 egg whites
• 1/4 cup granulated sugar

Steps:

• Preheat oven to 350 degrees
• Butter a 9x13 baking pan and set aside
• In a large bowl cream together the butter and sugar until light and fluffy
• Beat in the coconut and egg yolks
• Combine the baking powder and flour in a small bowl
• Add to egg mixture in 3 batches alternating with the milk
• Pour into the prepared baking pan and bake for 25 minutes
• Test with a toothpick and if done remove from oven
• Set on a wire rack to cool
• Combine the lemon juice sugar cornstarch eggs and butter in a heavy double broiler
• Heat and stir for 5 minutes until thickened
• Pour onto warm cake
• Sprinkle 1/2 of the coconut on top of the filling
• Beat the whites in a medium bowl until soft peaks form
• Gradually beat in sugar until dissolved
• Spread over coconut layer
• Sprinkle second amount of coconut over top
• Bake for 12 minutes or until the coconut and whites are lightly browned
• Cool on the wire rack for 15 minutes
• Place in the fridge for 1 hour or better yet all day or overnight
• Cut when cooled

Lemon Nut Bread

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Ingredients:

• 3/4 cup margarine or 3/4 cup butter softened
• 1 1/4 cups sugar
• 3 eggs
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup milk
• 1/3 cup lemon juice
• 3/4 cup chopped pecans
• 2 teaspoons grated fresh lemon rind

Steps:

• Preheat oven to 350 degrees
• Cream margarine and sugar until light and fluffy
• Blend in eggs
• Add combined dry ingredients to creamed mixture
• alternating with milk and juice
• mixing well after each addition
• Stir in nuts and rind
• Pour into greased and floured 9x5 loaf pan
• Bake at 350 degrees for 1 hour and 20 minutes
• or until toothpick inserted comes out fairly clean
• Cool 5 minutes
• then remove from pan

Lemony Light Waldorf Salad

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Ingredients:

• 1/2 cup raw honey or 1/2 cup agave nectar
• 1 lemon juice of
• 1/4 cup tahini
• 4 cups mixed baby lettuces and spring greens
• 2 red apples chopped
• 3 celery ribs diced
• 2 cups red grapes
• 1 cup walnuts

Steps:

• Combine honey lemon and tahini in large mixing bowl and whisk together until well incorporated
• Place remaining ingredients in bowl and mix gently until everything is coated with dressing
• Transfer to salad plates and dust with cinnamon

Maple-Pecan Granola

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Ingredients:

• 2 cups oats
• 1/2 cup pecan pieces
• 1/2 cup maple syrup
• 1/4 cup packed brown sugar
• 2 tablespoons canola oil
• 1/8 teaspoon salt
• cooking spray

Steps:

• Preheat oven to 300 degrees
• Combine oats and next 5 ingredients; spread on a large jelly roll pan coated with cooking spray
• Bake for 1 hour stirring every 15 minutes
• Cool completely

Maple, Walnut amp; Flax Pancakes

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Ingredients:

• 1 cup all-purpose flour or 1/2 cup whole wheat pastry flour and 1/2 cup all-purpose flour
• 1/4 cup flax seed meal
• 1/4 cup finely chopped walnuts
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups reduced-fat buttermilk can substitute 1/2 yogurt and 1/2 milk
• 1/4 cup pure maple syrup
• 1 large egg
• 1 tablespoon vegetable oil or more

Steps:

• Whisk flour flax seed meal walnuts baking powder baking soda and salt in medium bowl to blend Whisk buttermilk 1/4 cup maple syrup and egg in another medium bowl Add buttermilk mixture to dry ingredients and whisk just until incorporated
• Brush large nonstick skillet lightly with vegetable oil and heat over medium heat Working in batches add batter to skillet by scant 1/4 cupfuls Cook until bubbles appear on surface of pancakes and undersides are golden brown about 2 minutes Turn pancakes over and cook until golden on bottom about 2 minutes Brush skillet lightly with vegetable oil as needed before adding each batch
• Transfer pancakes to plates Serve with additional maple syrup or jam

Natural Cereal Bars

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Ingredients:

• 1 cup almond butter
• 1 cup brown rice syrup
• 3 cups Puffed Kashi
• 1/2 cup natures path organic smart all-bran cereal
• 1/3 cup quinoa
• 3/4 cup walnuts chopped
• 1/4 cup sunflower seeds raw
• 1/4 cup pumpkin seeds raw
• 1/2 dried apricot
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon

Steps:

• prepare 13x9 in pan w cooking spray
• heat almond butter and brown rice syrup in large pot on low until bubbles form add vanilla
• meanwhile mix together all dry ingredients in large bowl
• add dry ingredients to pot stirring well incorporating all ingredients
• add mixture to prepared pan pressing evenly
• place in fridge to set
• cut into approx 32 bars

Nut Butter Breakfast or Anytime Cookies

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Ingredients:

• 1/2 cup oat flour
• 1/2 cup whole wheat flour
• 2 tablespoons sugar optional if your nut butter is not sweetened
• 1 pinch salt
• 1 cup chocolate almond butter or other nut butter of choice
• 2 -3 tablespoons yogurt vegans use a non-dairy version or applesauce

Steps:

• Combine flours sugar and salt if using in a large bowl
• Using your fingers knead in nut butter and if your dough is not sticking together yet add the yogurt or applesauce until it comes together as a thick dough
• Form into thick cookies I made six large ones and bake at 350 F/180 C for 10 minutes Remove to a wire rack to cool
• Enjoy

Orange Spice Granola

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Ingredients:

• 1 8 ounce container rolled oats
• 1 1/3 cups sliced almonds
• 4 ounces whole raw cashews
• 1/2 cup dark brown sugar
• 1 teaspoon finely grated orange zest
• 1 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 10 tablespoons butter
• 1/3 cup maple syrup
• 1 tablespoon maple syrup

Steps:

• Preheat oven to 350 degrees F Line a baking pan with parchment paper and set aside Combine oats almonds cashews sugar orange zest cinnamon and nutmeg in a large bowl and mix well Melt the butter over low heat in a small saucepan and stir in the maple syrup Pour the butter mixture over the granola and toss to coat evenly Spread the granola in an even layer on the prepared baking pan and bake until cashews are golden and oats are crisp -- 15 to 20 minutes Cool and store in an airtight container for 1 week or refrigerated for up to 1 month

Otai

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Ingredients:

• 1 pineapple
• 1/4 medium watermelon
• 1 coconut fresh
• 2 tablespoons sugar more to taste
• 1 cup water

Steps:

• Grate the pineapple into a large container
• Finely chop the watermelon or scrape the melon and the juice into the pineapple
• Sprinkle with sugar
• Add the fresh coconut flesh directly to the fruit or by making a rich coconut cream from the grated coconut and adding the cream to the fruit juices
• Dilute with the water
• Chill and serve

Pecan Tassies

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Ingredients:

• 1/2 cup pecans coarsely chopped
• 3/4 cup brown sugar
• 1 1/2 tablespoons butter melted
• 1 egg
• 1 teaspoon vanilla
• 1 dash salt

Steps:

• Preheat oven to 350F
• Mix all filling ingredients together well
• Using a teaspoon
• carefully distribute filling mixture into pastry-lined muffin cups
• Fill each pastry cup 3/4s of the way full
• The amount needed does vary because there is no standard to the size of mini-muffin cups mine are just about the smallest Ive seen and I use about a 3/4 tsp of filling per tassie
• Bake for 20-25 minutes
• Immediately
• and very carefully using the tip of a pointed knife
• gently knudge out each tassie out of its cup and transfer to a rack to cool
• If they cool in the pan too long
• they are more difficult to remove
• Your first couple may break those are the ones I eat on the spot- the rewards of making them
• but you will soon learn just the right move to remove them perfectly

Pineapple, Banana and Coconut Smoothie

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Ingredients:

• 1 whole pineapple peeled cored and roughly chopped
• 2 bananas peeled and roughly chopped
• 1/2 cup coconut milk
• 1/2 apple peeled cored and roughly chopped

Steps:

• Put all the ingredients in a food processor and blend until smooth
• Press through a sieve getting as much pulp through as possible to thicken the smoothie
• Serve over ice and enjoy

Roasted Vegetables With Tomato Coconut Sauce

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Ingredients:

• 4 potatoes peeled and quartered
• 1 pumpkin cut into wedges and peeled
• 4 zucchini halved lengthways
• 12 baby onions peeled
• cooking spray
• 1/3 cup chopped unsalted peanuts
• 1/3 cup chopped mint
• 390 g pimento pepper drained
• 400 g diced tomatoes
• 1/4 cup black bean sauce
• 140 ml coconut cream

Steps:

• Preheat oven to 200 Degrees C 400 Degrees F
• Place vegetables on a large baking tray sprayed with oil
• Bake 45 minutes until tender turning every so often
• Meanwhile combine all sauce ingredients and blend with a food processor or blender
• Heat in a saucepan
• Spoon over cooked vegetables and sprinkle with mints and nuts

Soft Goat's Cheese Salad With Pecans

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Ingredients:

• 3 ounces mixed salad greens of your choice
• 1 ounce chopped fresh herb chervil and chives
• 3 ounces goat cheese
• 1 ounce pecans roughly chopped
• 1 teaspoon diijon mustard
• 4 tablespoons red wine vinegar
• 8 tablespoons olive oil
• 1 pinch salt and pepper

Steps:

• Cover a plate with the salad mix
• scatter with herbs if using
• drizzle with a little vinaigrette and dot with the goats cheese over the top
• Put the pecans in a grill pan and toast under a hot grill pan for 1-2 minutes until they smell delicious and are lightly browned Watch them carefully
• as they burn quickly
• Remove the pecans from the heat as soon as theyre ready and toss over the top of the salad and serve at once

Spicy Fried Tofu with Peppers and Cashews

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Ingredients:

• 1 lb firm tofu
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 2 teaspoons sucanat
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 cup cashews
• 2 tablespoons peanut oil
• 2 cups red peppers de-stemmedde-seededcut into quarters lengthwiseand julienned
• 1 cup oranges or 1 cup yellow pepper de-stemmedde-seededcut into quarters lengthwiseand julienned
• 1 cup green pepper destemmeddeseededcut into quarters lengthwiseand julienned
• 1 cup green onion thinly sliced
• 2 jalapenos de-stemmedde-seededand diced

Steps:

• Cut the block of tofu in half lengthwise
• Turn each half cut-side down on the board and cut through the outer edge of the block of tofu 3 times to yield 4 tofu cutlets from each half
• This means that the block of tofu will yield 8 tofu cutlets
• On a large cookie sheet place a clean lint-free towel or a layer of natural unbleached paper towels then all of the tofu cutlets in a single layer followed by another layer of toweling and finally place another large cookie sheet on top
• Place several large cans or something very heavy on top of the cookie sheet and leave tofu to sit for 1 hour
• This process is known as cutting tofu into cutlets and pressing; it makes the texture of the tofu much firmer
• In a small bowl place the cumin coriander Sucanat salt garlic powder paprika and cayenne pepper; stir well to combine and then set aside
• Cut the pressed tofu into 1/2-inch cubes and transfer them to a bowl
• Sprinkle the tofu with the reserved spice blend toss well to evenly coat the tofu cubes and set aside
• In a dry wok or large non-stick skillet place the cashews and cook for 3-4 minutes or until lightly toasted and fragrant
• Remove the cashews from the wok and set them aside to cool
• In the same wok heat the peanut oil add the cubes of tofu and stir-fry for 5-7 minute or until crispy and lightly browned on all sides
• Remove the tofu cubes from the wok with a slotted spoon and set them aside
• In the same wok stir-fry the red orange and green peppers for 2 minutes
• Add the green onion and jalapenos and stir-fry an additional 2 minutes
• Roughly chop the toasted cashews add them and the cooked tofu to the wok and stir fry an additional 1 minute
• Transfer to a large platter or bowl for service

Sweet Carrot Pumpkin Bars

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Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 large egg
• 1 large egg white
• 1 cup brown sugar packed
• 1/2 cup canned pumpkin
• 2 tablespoons canola oil
• 2 tablespoons margarine melted
• 1 grated orange rind of
• 1 teaspoon vanilla extract
• 1/2 cup grated carrot
• 1/2 cup raisins
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts

Steps:

• Preheat oven to 350 degrees F
• Combine flour
• baking powder
• baking soda
• cinnamon
• and salt
• In a separate bowl
• beat egg and egg white until foamy Beat in sugar
• pumpkin
• oil
• margarine
• orange peel
• and vanilla extract until smooth
• Add flour mixture to egg mixture
• and stir by hand until almost combined Stir in carrots
• raisins
• cranberries
• and nuts just until blended
• Spread batter into 8 X 8 pan coated with cooking spray Bake 30 to 35 minutes
• until top springs back when lightly touched Cool in pan on rack
• Makes 1 dozen

The quot; Who Needs Clif Bars?quot; Bar

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Ingredients:

• 1 cup pecans
• 1 1/2 cups raisins or other sticky dried fruit apricots also work great
• 1 egg
• orange zest lots
• cinnamon

Steps:

• Preheat the oven to 350F
• Grind the pecans into a flour-like powder using a food processor Pour into a medium bowl and set aside
• Process the dried fruit in the same way
• in the food processor-- make sure the pieces are good and small This might take awhile If using dried apricots instead
• it might help to slice them in half before adding them to the food processor When finished
• add to the bowl with the pecan flour Add cinnamon and orange zest to taste
• Add the egg to the mix
• and work it into the pecans and raisins with your hands You want the mixture to be drier than cookie dough usually is-- just barely holding together The stickiness of the dried fruit will help the mixture stay in clumps
• Spray a cookie sheet with non-stick spray
• or use butter Shape your bars out of the mixture-- I usually aim for bars which are about 2 x 4 inches x 3/8-inch thick
• Bake for about 15 minutes
• though watch the edges of the bars-- they can get toasty When the center of each bar is somewhat firm to the touch
• remove from the oven and place on a rack to cool

Vegan Pizza Cheeze, Mozzarella Style

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Ingredients:

• 05 14 ounce package firm tofu
• 1/2 cup slivered almonds
• 1 tablespoon canola oil
• 1/2 tablespoon red wine vinegar
• 1/2 tablespoon lemon juice
• 1/2 tablespoon onion salt
• 1/2 tablespoon sugar
• 1/2 cup rice milk can use soy milk

Steps:

• Place all ingredients into a blender and blend until smooth Pour on top of pizza and bake

Vegetarian Pemmican Bars

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Ingredients:

• 1/2 cup raisins
• 1/2 cup dried dates pitted
• 1/2 cup dried fig stems removed
• 1/2 cup whole almond
• 1/2 cup cashews
• 1/2 cup walnut pieces
• 1/2 cup pecan pieces
• 1/2 cup toasted wheat germ
• 1/2 cup wheat bran
• 1 tablespoon flax seed ground
• 1/2 cup whole wheat flour
• 1/2 cup nonfat dry milk powder
• 1/2 cup honey

Steps:

• Chop all the fruit
• nuts and ground flax seed
• and mix together Mix the dry ingredients together and add to the fruit and nut mixture
• a little at a time
• alternately with honey Add just enough waterabout 1/2 cup to moisten Press into a buttered 8 loaf pan
• Bake in a 375F oven for 30 minutes Cool in pan on wire rack When its cooled
• remove from pan
• slice into bars
• Bars can be transferred to a freezer container or bag and frozen for up to 3 months To remove bars easily from the pan
• line pan with foil and grease foil with butter Enjoy
• Makes 16

Veggie Burgers Low Fat and Low Cholesterol

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Ingredients:

• 115 g mushrooms finely chopped
• 1 small onion chopped
• 1 small courgette chopped
• 1 carrot chopped
• 25 g unsalted peanuts or 25 g cashew nuts
• 2 cups fresh breadcrumbs
• 2 tablespoons fresh parsley chopped
• 1 teaspoon yeast extract
• salt and black pepper
• flour for shaping

Steps:

• Cook the mushrooms in a non stick frying pan without oil stirring for 8-10 minutes to drive off all the moisture
• Whizz together the onion courgette carrot and nuts in a processor until they are beginning to bind together
• Stir in the mushrooms breadcrumbs parsley yeast extract and seasoning to taste Shape into burgers with lightly floured hands and chill
• Cook the burgers in a non stick frying pan with very little oil or under a hot grill for about 8-10 minutes turning once until they are cooked and golden brown

Walnut Spread

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Ingredients:

• 2 cups cooked garbanzo beans or 2 cups cannellini beans to cup liquid reserved
• 1 cup chopped walnuts
• 1 cup basil leaves
• 3 tablespoons olive oil
• 5 teaspoons lemon juice
• 1/2 teaspoon salt
• pepper
• 1 pinch cayenne
• sundried tomato flour tortillas or jalapeno flour tortilla
• olive oil

Steps:

• In a blender or food processor combine beans and 4 tablespoons of reserved liquid and the rest of the ingredients except the tortillas and olive oil
• Cover and blend until nearly smooth
• Add a little more liquid if mixture seems stiff
• Lightly oil a cookie sheet or two
• Preheat oven to 375 degrees
• Cut the tortillas into 8-10 wedges and brush with olive oil
• Bake on the cookie sheets for about 5-8 minutes or just until lightly colored and crisp
• Serve the spread with the tortillas and some celery carrot sticks and scallions for dipping