Chili Cakes

What to do with all that leftover veggie chili? Make chili cakes of course! My kids adored these!

Chili Cakes

3-4 cups leftover veggie chili
2-3 cups cooked brown rice
6-10 ritz crackers, saltines or a cup or so of bread crumbs

Place chili and rice in food processor or blender and pulse to a pasty consistency. You want it thinner than cookie dough, but thicker than pancake batter. Add crackers or breadcrumbs as needed to get the desired consistency.
On a hot griddle or skillet (about 375 degrees or medium high), sprayed with cooking spray, spoon a medium to large scoop of your paste and flatten/spread to about 1/2 inch thick and a few inches round. Then you just cook 'em like little pancakes! I used my large griddle and did 8 or so at a time. Check them every once in a while for doneness- if you can't easily get your spatula under them, then they aren't ready to flip yet. They should be slightly blackened on each side when they are done (takes about 3-4 minutes on each side depending on griddle heat). Repeat until chili paste is gone.
Eat alone as finger food or topped with salsa, sour cream, guacamole, pico de gallo or dipped in ranch dressing.
Serve with a colorful green salad and enjoy!

Veggie Chili

I can't believe I haven't posted this recipe before! It is a winter/fall staple in our house.

Veggie Chili

1-2 tbs olive oil or coconut oil
1/2 large white or yellow onion, diced
1 large carrot, grated
4 baby bella mushrooms, grated
1/2 large red pepper, diced
3-4 cloves garlic, pressed or micrograted
2 15 oz cans diced tomatoes
1 15 oz can tomato sauce
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can garbanzo beans, rinsed and drained
(bean types can be substituted for each other if you don't have one kind or another)
1-2 Tbsp chili powder (to taste)
1-2 tsp cumin (to taste)
approx 2 tbsp agave or pure maple syrup
approx 1-2 cups fresh spinach, chopped
1- 1/2 cups frozen corn kernels
Sea salt and freshly ground pepper to taste

In large pot, heat oil to medium high heat
add onion, mushroom, carrot, and red pepper and saute until veggies soften. Add pressed garlic and saute for a minute longer. Turn heat down to medium and add all remaining ingredients except spinach and corn. Bring to a simmer, stirring occasionally and then turn heat to low. Stir in spinach and corn and let simmer for a minute or two. Salt and pepper to taste.
Serve with yummy bread and a colorful green salad and enjoy!

Truly Vegan Potato Salad

I searched high and low for a good vegan potato salad recipe. All of them called for vegenaise- I am not so fond of many vegan substitutes. I know some like them, but in imitating the real thing, I feel like I automatically have expectations that won't be met! So I created my own recipe. It turned out SO yummy! I love it anyway. My husband (who is not a fan of mustard or dill) did admit that it was at least okay. Our guests seemed to enjoy it as well. It has hints of classic potato salad flavor, with a light, flavorful dressing.
Truly Vegan Potato Salad


Water for boiling
16-18 red potatoes, washed and cubed
approx 3 cups fresh or frozen green beans
3/4 cup shredded carrots (one large carrot did it for me)
approx 1/8-1/4 red onion, sliced thinly or finely diced (depending on preference)
3-4 Tbsp prepared yellow mustard
3 Tbsp lemon juice
2 Tbsp raw agave nectar
2-3 large cloves garlic, pressed
1 tsp white vinegar
1-2 Tbsp dried parsley (fresh would be awesome)
1-2 tsp dried dillweed
1/2 tsp smoked paprika
1 tsp dried basil
Approx 1 cup olive oil
Sea salt and freshly ground black pepper to taste

In large pot, bring salted water to boil and add potatoes. Cook until potatoes are only slightly firm (not too soft or they'll fall apart in your salad). Drain and rinse in cold water. Spread on paper towel to cool and dry. Salt them lightly while they cool. In smaller pot with lid, place about 1-2 cups of water and your green beans. Cover and turn on high. Steam until lightly cooked- approx 3-4 minutes after water boils. Remove from heat, drain and run under cool water. Salt and set aside.
In medium mixing bowl, whisk together mustard, lemon juice, agave, vinegar, garlic and seasonings. Then slowly pour in olive oil while whisking briskly to emulsify dressing. In large bowl, combine potatoes, green beans, carrots, onions and dressing, mixing gently to coat well. Add salt and pepper to taste. Serve chilled and enjoy!

Spinach Cashew Pesto

Sorry I've been slacking for a while! So much has been going on! I will try to catch up with great recipes in the coming weeks, but for now I'll start with a marvelous pesto that is awesome with pasta, as a dip, or however else you want to use it!
Most pesto sauces call for walnuts or pine nuts, but since I'm more apt to use what I have on hand, this one is made with raw cashews. It is easy and oh, so tasty.

Spinach Cashew Pesto

approx 4 cups fresh, clean spinach
approx 1/2-3/4 cup raw cashews
3 medium/large cloves garlic
approx 1 1/2 -2 Tbsp dried basil (if you have fresh basil- use it!!)
1 tsp dried parsley
1/2 tsp salt
extra virgin olive oil

In food processor place all ingredients except for olive oil. Pulse until chopped, then begin adding olive oil a drizzle at a time while processor is running until desired consistency is reached. Thicker is desirable for a chip or cracker dip or spread. Thinner is great for pasta sauce.
You can add parmesan cheese if desired, but I kept this one clean and healthy.

Delicious with pita chips, on sandwiches, pasta- get creative!

Enjoy!

Creamy Vegan Coconut Ice Cream

I am constantly amazed at the decadence that can be enjoyed healthfully!!
This one came from the combined efforts of my sister-in-law and mother-in-law. SO delicious!
I am going to have to go buy myself an ice cream maker.
We doubled this recipe and it fed 20 people!

Creamy Vegan Coconut Ice Cream

2 15 oz cans coconut milk
15 oz rice milk
1/2 cup raw agave
1 tsp vanilla

Pour all ingredients into a large bowl and mix well, then follow your ice cream maker instructions. It's that easy! Thanks Misha and Joyce!

Toppings and Add-in possibilities:
Strawberries, Bananas, cocoa powder, blueberries, raspberries, peaches. - get creative!

Enjoy!

Veggie Coconut Korma and Naan

A marvelous Naan recipe inspired some Indian creativity and it turned out lick-the-plate divine!

Veggie Coconut Korma

10 medium red potatoes, peeled and coarsely chopped
approx 1 1/2-2 cups chopped carrots
3-4 tbsp olive or coconut oil
1/2 small white or yellow onion, diced
2-3tbsp cinnamon
2-3 tbsp curry powder
1-2 tbsp cumin
2 14 0z cans coconut milk
1 small-medium head cauliflower, coarsely chopped
approx 1 1/2 cups frozen green peas.
generous amount of sea salt to taste
freshly ground black pepper to taste

Steam potatoes and carrots in steamer or rice cooker steam basket until tender.
In large pot, heat oil over medium heat. Add onions and saute until soft. Add cinnamon, curry and cumin and stir well for 1 minute. Add coconut milk. Stir well, bring to a simmer reduce heat to medium low. Add cauliflower and peas, cover pot and let simmer until cauliflower is tender but not too soft- stir occasionally. Add steamed potatoes and carrots. Combine well and add salt and pepper to taste. Let simmer uncovered for at least 5 minutes to allow flavors to combine and permeate veggies. Adjust seasoning amounts if needed.
Serve over cooked brown rice and with fresh naan and enjoy!

Fresh Pillowy Naan
(based on the Artisan Bread in 5 Minutes a day book)
For this recipe I clarified my own butter in place of ghee. To do this, place a stick of butter (1/2 cup) in a skillet on low heat until it melts and separates. Pour through strainer into glass container or scoop solids off top. The clear liquid is what you will use to cook the naan in.

1 1/2 cups lukewarm water
1 tbsp yeast
1 tbsp sea salt
3 1/4 cups flour (I used half whole wheat, half unbleached all purpose)

Combine ingredients in large bowl until incorporated-no need to knead. Cover with kitchen towel and place in a warm place for at least 30-40 minutes (up to 3 hours). In cast iron skillet, heat clarified butter over medium heat. With floured hands and working with a floured surface, pull off a tennis-ball sized piece of dough. Flatten and work into a thin circle (1/16 to 1/4 inch thick), sprinkle with sea salt and place in hot ghee. Cover with lid and let cook for 2 1/2 minutes. Turn over with tongs and cook for 2 1/2 more minutes.
Repeat for as many naan as needed. Add ghee to skillet as needed.
Cover (not air tight) and refrigerate any leftover dough for up to 2 weeks.
Dough can be made ahead of time and refrigerated after rising.
3 naan fed our little family of 5 well.

Enjoy!!

Lemon Garlic Pasta Salad

This recipe just shouts spring! It turned out really delicious and the only cooking involved is boiling noodles.


Lemon Garlic Pasta Salad

12 -15 oz Whole wheat noodles- I used Hodgson Mills Organic Whole Wheat Penne with Milled Flax Seed
Water for boiling
2 cups chopped broccoli florettes
2-3 diced roma tomatoes or 4-5 campari tomatoes
approx 1/2 cup diced yellow pepper (or sliced mini peppers)
approx 1/2 cup diced red pepper (or sliced mini)
1-2 cups chopped baby bella mushrooms
1/2-1 cup diced seedless cucumber
approx 1/2 15 oz can black olives, sliced

Dressing
1/2-3/4 cup lemon juice
3 Tbsp agave nectar
1 tsp prepared yellow mustard
1/2- 3/4 cup olive oil
4 medium sized garlic cloves, minced or micrograted
1/2 tsp sea salt
1/2 -1 tsp dried parsley
1/4-1/2 tsp dried basil (this would be so good with fresh!)
freshly ground black pepper to taste

Cook pasta according to directions. Run under cold water until no longer warm. Drain well.
In small bowl, place dressing ingredients, whisking olive oil in gradually to emulsify.
In large bowl place vegetables and cold pasta. Cover with dressing mix, tossing to coat well.
Serve and enjoy!
Optional: sprinkle with shredded mozzarella cheese

Marvelous Taco Salad

I've done a few different taco salad blends, but this one took the prize!

Marvelous Taco Salad

2-3 ripe avocados, diced
3 roma tomatoes seeded and diced
approx 1/4-1/2 cup diced onion (I mixed yellow and red.)
1/4 red pepper, finely diced
2 cloves garlic, minced
approx 3/4- 1 cup corn kernels
1 can black beans, rinsed and drained
3-4 tbsp lemon or lime juice
sea salt to taste

Flour tortillas
1/4-1/2 cup olive oil

Fresh flat leaf or baby spinach
romaine lettuce, washed and shredded
baby carrots, chopped
broccoli, chopped into small pieces
shredded mozzarella cheese (optional)

In a large bowl, combine first 9 ingredients. Stir well.

In large skillet, heat olive oil over medium heat. One at a time, brown tortillas in olive oil on both sides until golden and crisp.

Build taco salads per plate starting with crisped tortilla, spinach and lettuce, broccoli, carrots, avocado mixture and top with a sprinkling of cheese.
Delicious!!

My kids liked a little natural ranch on top. It think the avocado mixture does a beautiful job doubling as a dressing!

Enjoy!

Crispy Stacks

I couldn't think of a great name for these, so Crispy Stacks will have to do. This is a completely plant-based recipe. It reminds me of an omelet and hash brown breakfast without the eggs and cheese! They turned out really yummy!

Crispy Stacks

1/4-1/2 cup olive oil
6-8 red potatoes
Sea salt
Freshly ground black pepper
Garlic powder (optional)
paprika (optional)

2-3 tbsp olive oil
1/4 large yellow or white onion
1-2 cloves garlic, minced
approx 1 cup fresh broccoli, chopped into smallish pieces (about 1/2-3/4 inch)
1 red pepper, diced
about 6 baby bella mushroom, chopped
approx 1/2 - 1 cup frozen corn kernels
approx 1-2 cups fresh flat leaf spinach, chopped well
sea salt to taste

Wash potatoes and shred or grate them. The food processor is your friend if you have one, if not, by hand will give you a good workout! Let shreds rest for 5-10 minutes. In large skillet, heat oil over medium heat. Squeeze out excess liquid from shreds and press into palm-sized patties. Place them in the oil (I do 4 at a time), press down with spatula and season the one side. When edges are golden brown and crispy, flip and season again. When both sides are golden crispy, remove to paper toweled plate and repeat until shreds are all cooked.

In separate skillet, heat 2-3 tbsp olive oil over medium low heat. Saute onions until they are soft. Add everything else except spinach and saute until cooked through, but still brightly colored. Stir in chopped spinach and allow to wilt. Salt to taste.
Serve veggie saute over hash brown patties.
Enjoy!

Healthy Fudge

Oh yes. It's true. Awesome, melt-in-your-mouth chocolatey goodness with so very little guilt and so very little work! Why? Because coconut oil is so good for you and agave is a saint as far as sweeteners go. This is still dessert, but so much happier than a sugar rush!

Healthy Fudge

1 1/2 cups coconut oil
1 1/4 cups agave
1 cup organic cocoa powder
1/2 tsp sea salt or real salt
1/8 scraped out vanilla bean or 1 tsp vanilla extract (could substitute peppermint extract just for fun!)

Liquefy coconut oil by setting jar or measuring cup in hot water. Place all ingredients in blender and mix well (it doesn't take much).
Pour into glass baking dish and spread evenly with spatula. Let set up at cool room temperature or in fridge. Cut into candy-sized pieces and enjoy. Store in refrigerator for up to 12 months.

A little finishing idea from my mother-in-law makes this into delectable truffles!
*Roll your fudge squares into little balls and roll them in cocoa powder for a deliciously lovely presentation.

** New experiments! This is SO good rolled in crushed almonds or cinnamon or both!

Easy Quinoa Casserole

If you toss the quinoa in the rice cooker ahead of time, this one whips up pretty fast. I knew it was a keeper when my 4 year old called dibs on the leftovers before dinner was even over! This is definitely a new favorite! It is vegetarian, but can be made vegan by omitting the mozzarella or substituting soy cheese.

Easy Quinoa Casserole

2-3 cups cooked quinoa (don't forget to rinse before you cook)
2-3 tbs olive oil
1/4 white or yellow onion, diced
3-4 large cloves garlic, minced
6-8 baby bella mushrooms, cut in half and sliced
1 red pepper, seeded and diced
1 1/2-2 cups frozen corn kernels
approx 4 semi-loosely packed cups fresh flat leaf or baby spinach
1 can diced tomatoes
approx 3/4-1 cup shredded mozzarella cheese
Sea salt to taste

Preheat oven to 400 degrees F.
In large skillet, heat oil to medium heat, add onions, garlic, mushrooms, corn and red pepper. Saute until onions are soft. Add spinach and cover pan until spinach wilts a little and is easier to stir. Stir occasionally and keep covered until spinach wilts all the way down. Add can of tomatoes with juices and heat through (1-2 minutes). Add sea salt to taste.
In prepared casserole dish (I used an 11x7 Pyrex), spread about half of the quinoa to cover the bottom of the dish. Sprinkle with sea salt and a thin layer of cheese. Spread entire vegetable saute mixture (with liquid from pan) evenly over the quinoa layer, then top with remaining quinoa and cheese. Bake uncovered for about 15 minutes until cheese is melty.
Serve warm and enjoy!
SO YUM!

MMMmmmmm Paella!

We went Spanish tonight! In honor of two of my brothers who served missions there, a lovely Shrimp Paella. This could also be vegan/vegetarian by skipping the shrimp. Delish!
Pre-cook your rice ahead of time, and this becomes a quick meal as well.

Delicious Paella

1/4 cup olive oil (and a little more for drizzling)
1/2 white or yellow onion, diced
4 cloves of garlic, mashed and minced
approx 10-15 spears asparagus, chopped in 2-3 inch segments
approx 1/2 cup diced red peppers
approx 1/2 cup diced yellow peppers
approx 2-3 cups frozen pre-cooked, de-veined, tail-off shrimp, defrosted
juice of 1/2 lemon
1 1/2 cups frozen corn kernels
1 can diced tomatoes
approx 3 cups pre-cooked brown rice
1 tbsp dried parsley flakes
Sea salt to taste (about 2 tbsp)

Pre-cook brown rice according to package instructions. Defrost frozen shrimp in warm water bath.

In large skillet bring olive oil to medium heat. Add onions and garlic and saute until onions start to soften. Add asparagus and continue to saute for 2-3 more minutes before adding the peppers. Saute for a few more minutes to allow the peppers to soften. Add shrimp, some sea salt and lemon juice. Stir frequently until shrimp is heated through (4-5 minutes). Add corn and diced tomatoes. Mix in well. Add in brown rice and stir well to allow rice to soak up some of the juices. Season with parsley and a generous sprinkling of sea salt. Drizzle a little extra olive oil and stir in. Once everything is well incorporated and heated through, serve and enjoy!

Veg n' Mash Pie

This is kind of a variation on the Veggie Shepherd Pie. My family loved it!
I used what I had (we were getting down to the dregs- time to go grocery shopping!), but you can add carrots, broccoli, whatever.
This sounds long and complicated, but really everything can be going at once and it doesn't take that long.

Veg n' Mash Pie

2 tbsp coconut oil or olive oil
1/4 large onion, diced
1 yam or sweet potato, thinly sliced
1/3 cup vegetable broth
approx 2 cups frozen green beans
approx 1 1/2 cups frozen corn

6-8 large red potatoes, mostly peeled and diced
3-4 garlic cloves
Water for boiling
sea salt
approx 1/2 cup vegetable broth
2 tbsp butter or vegan margarine

Gravy:
approx 1 1/2 cup vegetable broth
approx 1 cup rice milk or soy milk (or a mix)
1 tbs sea salt
1-2 tsp vegan chicken base or chicken boullion
1/2 tsp garlic powder
1/2 tsp fresh ground black pepper
1 tsp bouquet garni herbs (sage, thyme, basil)
3 tbsp corn starch
1/4 cup water

Preheat oven to 375 degrees.
In large skillet heat oil over medium heat and saute onions. Add yam slices (and sliced carrots and broccoli if you are using them) and 1/3 cup vegetable broth. Cover and let simmer/steam until yams are mostly soft. Add corn and green beans just long enough to defrost and heat them. While your yams are steaming, bring a large pot of water to boil. Add potatoes, garlic cloves (smashed a bit) and salt. Boil until potatoes are soft. Drain out water. Add broth, milk, butter and salt to potatoes in the pot and mash them well.
For the gravy:
In a small pot, place vegetable broth and rice/soy milk and and seasonings. Bring to a low boil. In a small jar or cup with lid, place 1/4 cup water and cornstarch and shake it up. Whisk in to boiling liquids, turn down heat to low and simmer for approximately 5 minutes.

Put it all together:
In baking dish place sauteed/steamed veggies, cover them with gravy and spread mashed potatoes to cover the top. Place in oven for 20 minutes. Remove from oven, let cool a bit and ENJOY!

Potato Corn Chowder

It is soup season for sure. Besides that, I am still digging into my Artisan Bread in 5 Minutes a Day book, and hearty bread just begs for a cozy soup to go with it.

Potato Corn Chowder

2 tbsp olive oil or butter
1/4 large sweet onion, diced
approx 2 cups frozen corn kernels
6 cloves garlic, minced
approx 1/3 cup grated carrots (about 5-6 baby carrots)
3-4 tsp sea salt (to taste)
1/2 tsp pepper
approx 2 cups vegetable stock/broth
approx 1/2 cup soy milk or rice milk
approx 1 1/2 cups water
8-10 large red potatoes, peeled and diced
approx 2 cups chopped broccoli
3/4 cup water
salt

Heat oil or butter at medium heat in bottom of large pot. Saute onion for about 5 minutes, then add corn. Saute for 5 more minutes, then add garlic and grated carrots. Salt and pepper the cooking veggies and stir well. Add liquids to pot, then add potatoes. Bring to a boil, then cover and reduce heat to a simmer. Once potatoes are soft, remove about 2-3 cups of soup and cream in blender, then add back to pot.
In separate small pot, place broccoli, 3/4 cup water and dash of salt. Cover and heat on medium high heat stirring occasionally until broccoli is steamed to preference. Add broccoli to the soup in the large pot, stir well.
Serve with yummy bread and enjoy!

Russian Schi- Cabbage Soup

This is my interpretation of Schi- or Russian Cabbage Soup. (Apparently winter has me thinking Russian!) I served it with a delicious crusty loaf from Artisan Bread in Five Minutes a Day. (This is a book I highly recommend getting.)
It turned out even better than expected! Perfect for a cold January night.

Russian Schi- Cabbage Soup

3-4 tbsp olive oil (you can add a tbsp of butter to it for flavor)
1/4 large sweet white onion, diced
approx. 1 - 1 1/2 cup chopped carrots
approx. 4-5 large mushrooms, chopped
3-4 cloves garlic, minced
1/2 head cabbage, shredded
4-5 large-ish red potatoes (other types would work as well), diced in rather small cubes
1 15 oz can diced tomatoes
approx 24 oz vegetable stock
approx 1-2 cups water
1 tsp dried parsley
1 1/2 tsp dried oregano
1-2 tsp dried basil
approx 2-3 tbsp sea salt (to taste)
1/2 tsp freshly ground black pepper

Heat oil in bottom of large stock pot over medium heat. Add onions and carrots, saute until mostly soft. Add garlic, mushrooms, potatoes and cabbage. Stir and saute until cabbage wilts and begins to brown. Add tomatoes (with juice), vegetable stock, water and seasonings and bring to simmer over medium high heat. Once it comes to a low boil, reduce heat to low, cover and simmer until potatoes are soft (about 10 minutes). Serve with fresh bread and enjoy!

Crispy Potato Pirozhky

I meant to make pelmeni- Russian dumplings. But once I was done, my husband decided they were more like little pirozhky (little Russian pocket pies). So that is what I'll call them. Whatever they are, they are really yummy. I made way too much filling for one dinner, but one package of wonton round wrappers does way more than one dinner anyway. I guess I could make more and freeze them.

Crispy Potato Pirozhky

12 red potatoes (any kind would work), roughly peeled and diced
3-4 cloves garlic
1/2 onion finely diced
2 tbsp butter or vegan margarine
1/4- 1/4 red pepper, finely diced
about 6 baby carrots, grated
about 1/4 cup vegetable broth or water
about 1 tsp paprika
about 2 tsp real salt or sea salt
freshly ground black pepper to taste
Azuyama round wonton wrappers/pasta round
about 1/2-1 cup vegetable or olive oil

Place potatoes and garlic in large pot of salted water. Bring to a boil. Boil until potatoes are soft and break apart easily. In the meantime, melt butter in a large skillet over medium heat. Saute onion, peppers and carrots until soft. Reduce heat to medium low.
Drain water from potatoes. Pour them into skillet with onion mix, add broth and seasonings and mash it all together well. Remove from heat.
Take a round and brush the edges lightly with water. Place about 1 tsp- 1 tbsp in the center of the wrapper, fold top and bottom edge up to met and press together to seal. (Should make a crescent-shaped, pot sticker-like dumpling.) Repeat until filling is gone. (I stopped at 25- it fed 2 adults and 3 littles well.) Clean out your skillet. Place oil in the bottom of skillet and heat over medium to medium-high heat. Carefully place the pirozhky in the oil and turn them as they brown until all sides are crisp and golden. Remove them as they are done and drain on paper towel.
I served these with the Baby Bella Green Beans. Delish!
Enjoy!

Asian Sesame Dressing

We had leftovers for Christmas dinner. Lame. I know. But I cooked a feast last night and a feast this morning and after traveling to my parents house and back in a storm and cleaning up after Christmas Morning, the though of whipping up something new was far too daunting. My kids chose leftover Pasta with Spinach Garlic Cream Sauce (recipe coming soon). My husband chose leftover roasted veggies, mashed potatoes and balsamic honey salmon. And after all the holiday junk food, I chose a lovely colorful green salad with and lot of avocado sliced on top, a little crumble of leftover salmon, and a generous sprinkle of ground flax. But the only dressing I had in the fridge was Ranch- and that did not go with my salad mood! Necessity is the mother of invention right?

Asian Sesame Dressing

1/2 cup olive oil
1/2 cup rice vinegar or sushi vinegar
1/2-1 tsp sesame oil
1-2 tbsp agave
1 tbsp garlic powder
1/2 tsp powdered ginger
approx 1/2 tsp wasabe paste (optional)

Put it all in a bottle and shake it up baby! Couldn't be much easier!

Breakfast Cookies

Per the holiday season, I've been getting requests lately for healthy dessert recipes. Our family doesn't have desserts that often so I knew this would take some experimenting, but my first experiment turned from intended decadent dessert, to cookies so healthy my kids have been eating them for breakfast! When sleepy mommy is trying to feed the baby, sending the kids off to grab a cookie or 3 for breakfast is awesome! I'll be making another batch for my husband to eat during the drive to work on cold mornings (When smoothies are just too cold!).

Breakfast Cookies

1 apple (of the sweet variety- jonagold, gala, fuji), peeled and finely diced
1/2 cup water
3-4 tbsp coconut oil
2 tbsp cinnamon
1-2 tsp nutmeg
1/2-1 tsp ground clove
1 banana, mashed
approx 6 dates, pitted and diced
1-2 tbsp agave nectar
3-4 tbsp ground flax seed
2 cups rolled oats
1 tsp baking soda
1 1/2 cups whole wheat flour
1/2 tsp sea salt
approx 3/4 cup raisins
approx 3/4 cup chopped almonds (optional)

Place water, coconut oil, diced apple, cinnamon, nutmeg and clove in a small pot on stove top and bring to a simmer over medium heat for about 3 minutes. Add mashed banana and dates and let simmer over medium-low heat, stirring occasionally for another 3-5 minutes. Remove from heat and add agave.
Preheat oven to 350 degrees F.
In mixing bowl, combine flax seed, oats, baking soda, flour and sea salt. Mix together. Add fruit mixture to dry ingredients in bowl, along with raisins and almonds. Mix well, adding more water if needed.
Roll golf ball sized scoops and place on greased cookie sheet. Press down into cookie shape. Bake at 350 F for 15 minutes.

Delicious Quinoa Tabouleh

This year my family decided to have a Middle Eastern evening for a more authentic Christmas experience. It was awesome. We all lounged around on blankets around the food, dressed in galabeas and robes. We enjoyed hot lentil soup, dates, almonds, grapes, boiled eggs, hummus with pita bread, and I volunteered to bring the tabouleh. Taboubeh (tab-oo-lee) is a very light and fresh tasting salad made traditionally with bulghar wheat. I chose to make it even lighter by using quinoa. (I love quinoa.) I made a huge batch- that fed 20 people generously, so I am going to cut it in half for this recipe.

Delicious Quinoa Tabouleh

1 1/2 cups quinoa, rinsed in hot water
3 1/2 cups water
1 medium/small bunch parsley, finely chopped, stems discarded
2 tbsp fresh mint (or 1 1/2 tbsp dried)
1 medium-large cucumber seeded and chopped
(if you leave the peel on, wash it well- the peel is where the vitamins are!)
approx 1- 1 1/2 cups grape tomatoes, quartered
1/2 medium onion, finely diced
3 large cloves garlic, minced
1/2 cup olive oil
1/2 cup lemon juice
Sea salt to taste (about 2 tbsp)

Place water in rice cooker or pot. If in rice cooker, add quinoa and a little salt and set to cook. If in pot, bring salted water to boil, add quinoa, cover, turn to low heat and cook for approx 15-20 minutes until water is absorbed.
Transfer cooked quinoa into a large bowl and let cool.
Once cool, add parsley, mint, cucumber, tomatoes and onion. Mix well. Combine olive oil, lemon juice, garlic and sea salt in a bowl or magic bullet and whisk or blend. Pour over quinoa and vegetables and mix well. Cover and refrigerate for at least two hours. Serve cold.
For presentation, I lined my serving bowl with romaine lettuce.
Enjoy!

We had baklava for dessert... YUM!

Sweet Simmered Black Beans and Green Chile Brown Rice

I love restaurants like Cafe Rio, Bajio, Costa Vida, etc. Before I cut back on the meat and basically became a pescatarian, I had perfected a marvelous sweet pork/chicken recipe for salads, tacos and burritos. These beans serve as a substitute for the shredded meat. I don't miss it too much. The rice compliments them beautifully. I used the rice in the burritos or salad with the beans.
They can be used in burritos, salads, tacos, or served on their own.

Sweet Simmered Black Beans

1 can diced tomatoes
1 can petite diced tomatoes (you can just do two cans of whichever tomatoes you have)
1/2 large sweet onion
4-5 cloves garlic
juice of 1-2 limes
3 cans black beans, rinsed and drained
approx 1/3-1/2 cup agave
approx 3 tsp sea salt
approx 1/2 tsp ground cumin
approx 1/2- 1 tsp chili powder
(optional) 1 cup frozen or fresh corn kernels

Place 1 can of diced tomatoes including juice in food processor or blender with onion, garlic, salt and lime juice.
In medium pot, saucepan or crockpot, combine tomato mix, can of petite diced tomatoes, beans and remaining ingredients, bring to a simmer and cook on low heat at least until warm, stirring occasionally (if on stovetop), or for at least 1-2 hours (if in crockpot). The longer it simmers, the better- the flavors will combine and the beans will soak them in.


Green Chile Brown Rice

2 cups brown rice
3 cups water
2 cups vegetable broth
2 cans mild green chiles
2-3 tsp sea salt
1 tsp cumin
1 tbsp garlic powder
1 tsp chili powder
1/3 cup agave


Place all ingredient in rice cooker and follow cooker instructions. Fluff with fork.

Combine beans and rice together in whole wheat tortilla for healthy, yummy burritos served with colorful salad.

For an amazing salad:
Crisp up tortilla in a little olive oil in a skillet, then place on plate, layer rice, beans, salad greens and colorful veg mix, top with favorite dressing (I like lighthouse ranch) or salsa and enjoy!