baked falafel

Baked Falafel
Makes about 21 balls

1 15 ounce can garbanzo beans
1 small onion, finely chopped
2-3 garlic cloves, finely chopped
3 tablespoons fresh parsley, chopped
1 tablespoon fresh cilantro, chopped
1 teaspoon lemon juice
1 teaspoon olive oil
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon dried red pepper flakes
2 tablespoons flour
1 teaspoon baking powder
Salt and pepper to taste

Preheat oven to 375 degrees. Drain and rinse the garbanzo beans. Put in a medium sized bowl and smash with a fork. Add the rest of the ingredients and mix well. Form into small balls, about 1 1/2″ in diameter and slightly flatten. Place onto an oiled baking pan.

Bake for 15 minutes on each side, until nicely browned (since it’s baked, only the part actually touching the pan will be browned and crispy).

Serve with mini pita pockets, hummus, tahini sauce, tomatoes, lettuce and/or cucumber.

www.chowvegan.com

Decadent Almond Bars

TOTALLY DREAMY & DECADENT ALMOND BAR
Adapted from Live Food Bar
2 cups raw almonds
2 cups almond butter (I like it crunchy)
1/2- 1 cups agave nectar
2 cups coconut butter – make sure you get organic butter that actually tastes like coconuts. Some coconut butters don’t really taste like coconuts.
1 tbsp cinnamon
2 tbsp shredded coconut or 1 cup rice crisps
Pulse almonds in a mixer until finely chopped, mix all ingredients in bowl and then press into pan. Cool in fridge. Make sure to grease the pan first.

healthy vegan brownies

1 Can Chick Peas, drained

.25 C.up Nut butter (I LOVE CASHEW butter in this one!)

.25 Cup Maple/Brown Rice/Agave Syrup

Blend Above ingredients together (the canned beans have salt in them, so you don’t need to add any to the mix)

Add to this mix, one VERY RIPE banana…

Mix in….

Then blend in about 3 TABLESPOONS cocoa powder, a dash of vanilla extract, and a tsp of nutmeg.

Blend again….

finally, fold in just .25 Cup INSTANT oats…

Place in sprayed 8 X 8 Pan, and cook in preheated 350 degree oven for 30 minutes

HINT: COOL AND THEN FREEZE THESE to make easier to cut (they’ll be fudgy, and if too fudgy and you like cakey ones, add more oats, or a little flour).

Whole Wheat Sandwich Bread

Honey Whole Wheat Bread
Stouts' recipe found via Two Peas and their Pod

3 cups whole wheat flour
1 T vital wheat gluten (find it at Whole Foods, Bob's Red Mill, King Arthur, etc.)
2 packets of yeast (I used rapid rise)
2 1/2 cups warm water

In a large mixing bowl (preferably a KitchenAid), add the 3 cups flour, wheat gluten, and yeast. Stir. Add in warm water and stir until combined. Let sit for 10 minutes.

1/3 cup canola oil
1/3 cup honey
1 1/2 T lemon juice
1 T salt
3 1/2-4 cups whole wheat flour

Mix the oil, honey, lemon juice, and salt in a small bowl. Add to flour mixture after the 10 minutes. Mix until combined. Add in the additional flour and mix. Now knead the dough for ten minutes with the dough hook. When it is done divide the dough into two loaves. Make sure they are even. Shape them into loaf form. Place the dough into 2 loaf pans that have been sprayed with cooking spray. Cover with a clean towel and let rise for 30 minutes.

Preheat the oven to 350 degrees. After the loaves have risen, bake them for 30 minutes. They should be golden brown. Let cool before slicing, if you can wait:) You can freeze one of the loaves if you wish.

Devilled Avocado

Deviled Avocado
vegan, makes three halves

2 large avocados
1 cup Vegan Cole Slaw
2 cloves garlic, finely chopped
fresh black pepper
3 tsp Spicy Dijon mustard
1 lemon, juiced
Toasted Pistachios
Paprika
rosemary (for "horns")
sea salt

Prep Avocados:
Wash and dry well.
Slice each in half.
Remove pits, gently.
Keep three halves as "serving halves".
With the fourth avocado half: Dice the avocado flesh. Splash with lemon juice and a pinch of salt. Set aside.
Remaining 3 serving avocado halves:
Enlarge the natural hole in the avocado by scooping out about 1 Tbsp of avocado from each half.
Add scooped avocado to small bowl.

Add to small bowl:
Add Cole slaw, Dijon mustard, garlic, a few grinds of fresh black pepper, 1 Tbsp lemon juice and 1 Tbsp of pistachios.
Mix well.
Fold in the diced avocado that you set aside.

Assemble:
Scoop 3 Tbsp of avocado mixture into each avocado serving half.
Garnish with 2-4 pistachios.
Grind a bit of fresh pepper.
Sprinkle a dash of paprika.
Stick two rosemary "devil horns" in the top.

For best taste, serve immediately.
If necessary, chill until ready to serve.
*Tip: Brush serving avocado with lemon juice to stop from browning.
Mix well.

http://kblog.lunchboxbunch.com

Corn & Cashew Chowder (can make raw)

RECIPE
Makes 4 servings. Adapted from Ani Phyo's original, with less oil and salt.

INGREDIENTS

Note: This recipe uses 450 g (1 lb, or 3-1/4 cups) of yellow corn kernels in total, either fresh or frozen. If using fresh kernels, this is equivalent to 4 large ears. If you're a raw foodist, please keep in mind that frozen corn is blanched, not raw.

For the chowder
Quantity Alternate Measures Item
68 g 2-3/8 oz (1/2 cup) Cashews, preferably raw, plus
water for soaking (soaking is optional)
312 g 11 oz (2-1/4 cups) Yellow corn kernels
473 g 16-3/4 oz (2 cups) Water
60 ml 4 tbsp Extra virgin olive oil
1 small 1 small Garlic clove
5 ml 1 tsp Kosher salt

For garnish
138 g 5 oz (1 cup) Yellow corn kernels
To taste To taste Cilantro leaves
To taste To taste Freshly-ground black pepper
EQUIPMENT

Weighing scale and/or measuring cups
Measuring spoons
Small bowl, for soaking cashews
Knife and cutting board
Blender
Pepper mill
Strainer (optional)
INSTRUCTIONS

If you don't own a high-powered blender, it's recommended that you place the cashews in a small bowl, cover them with water, and let them soak overnight.
If you're using fresh corn, take off their husks, remove the silk, then use a knife to cut the kernels off the cob. If you're using frozen corn kernels, let them thaw before putting them in the blender.
To prepare the cilantro for garnish, pull or slice the leaves off the stems, then chop roughly with a knife (video).
If you've soaked the cashews, take them out of the bowl and put them into the blender.
Peel the skin off the garlic clove, then place it and the remaining ingredients from under the chowder heading (corn, water, oil, and salt) into the blender.
Turn on the blender and puree this mixture until smooth. For an even smoother texture, you may want to pour the puree through a strainer.
Divide the puree into four bowls.
Divide each of the garnish ingredients into four portions.
Into each bowl, place one portion of the garnish corn and then sprinkle with cilantro leaves and ground peppers.
VARIATIONS

Parsley, either the curly- or flat-leafed variety, can be used instead of cilantro.
If you're not a strict raw foodist, this recipe will likely work well with grilled corn.

Feeding the cows with papa

photos taken by katrina forstbauer

Make your own Nutella, healthier & cheaper!

This really is a quick and easy recipe that doesn't involve many ingredients. The batch I made fit perfectly into a small 1/2 pint mason jar. Feel free to double the recipe, since it WILL go fast.

Nutella ::steph chows:: style
1/2 cup roasted hazelnuts
2 Tbs cocoa powder
3 Tbs maple syrup
2 tsp vanilla extract

Roast hazelnuts whole in a 350 degree oven for 10 minutes. Let cool a bit and remove skins by rubbing them between a dish towel or your hands. Grind nuts in a food processor until they form into a thick butter. Add remaining ingredients and process until smooth.

Spoon into a jar with a tight fitting lid and refrigerate.

http://stephchows.blogspot.com

Peanut Butter Cup Cookies!!

Peanut Butter Cup Cookies
Adapted from recipe in Real Simple magazine, October 2009.
Makes about 30 cookies
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup dark brown sugar
1/2 cup granulated sugar
1/4 cup peanut butter
1 large egg
1 teaspoon vanilla extract
about 16 regular-sized Reese’s Peanut Butter Cups, coarsely chopped
Directions
Heat oven to 350 degrees.
Line 2 cookie sheets with parchment paper.
Whisk together the flour, baking soda and salt in a large bowl.
Beat the butter and sugars until creamy with an electric mixer. Add the egg, vanilla and peanut butter and beat to combine.
Gradually add the flour mixture and mix until just incorporated.
Fold in the chopped peanut butter cups.
Drop tablespoon-size balls of dough 2 inches apart onto the parchment lined cookie sheets.
Bake until light brown around the edges, about 10-12 minutes.
Transfer to baking rack and cool.
Store in an airtight container for up to 3 days.

Frittata with Tender Tuscan Kale & Potatoes

FRITTATA WITH TENDER TUSCAN KALE AND POTATOES
a frittata for one

2 eggs
2 tblsp parmesan, freshly grated
a handful of broccoletti of Tuscan kale
1 small potato, peeled and diced
chili pepper, optional
garlic, whole or chopped
salt
extra-virgin olive oil

- Whisk egg and parmesan quickly.
- Start cooking the potato in olive oil together with the garlic and chili pepper. When it begins to soften, add the kale, salt and a little water.
- Let it cook until tender, then add the eggs.
- Fry on both sides and serve immediately.

http://lucullian.blogspot.com

Quinoa & Vegetable Stuffed Portobello

Quinoa and Vegetables Stuffed Portobello Recipe:

The ingredients listed here are the ones pictured, but hey can be easily substituted. Use rice or barley instead of quinoa, different veggies, add nuts and other dried fruits that you like. Whatever type of grain you choose to use, be sure it is fully cooked (leftovers are great).


You will need:

portobello mushrooms

olive oil

chopped onions ( 2 tablespoons per mushroom)

chopped garlic (use 1 per mushroom)

chopped carrots (1/2 carrot per mushroom)

kale, stalk removed (1 leaf per mushroom)

cooked red quinoa

raisins

Preheat oven to 350 degrees.

Remove mushroom stalks and chop it. Set aside. Remove gills from mushrooms and brush each mushroom with olive oil all around. Season well with salt and pepper. Set aside.

In a skillet, heat some olive oil and cook onions until translucent adding the garlic on the last minute. Add the chopped mushroom stalks and chopped carrots, cook until mushrooms are browned, add kale and a tablespoon of water to help cook it. Add the quinoa and raisins and cook until warmed. Season with salt and pepper.

Spoon quinoa mixture inside the mushrooms, pressing down to pack as much filling as possible. Transfer to a baking sheet and cook for about 30 minutes. Serve warm.

Enjoy it!

www.pinkbites.com

no bake chocolate peanut butter oatmeal bars

No Bake Chocolate Peanut Butter Oatmeal Bars
Adapted from allrecipes.com

Ingredients:

3/4 cup butter
1/2 cup packed brown sugar
1 teaspoon vanilla extract
3 cups quick cooking oats
1 cup semi-sweet chocolate chips
1/2 cup peanut butter (smooth or chunky)
1. Melt butter in a large sauce pan over low heat. Stir in brown sugar, vanilla, and oats. Cook for 3 to 4 minutes. Press half of mixture in to the bottom of a buttered 8 x 8 dish.

2. In a microwave safe bowl, microwave the chocolate and peanut butter, stirring every 30 seconds until melted and blended. Pour the chocolate peanut butter mixture over the crust, reserving a couple of spoonfuls to drizzle over the top.

3. Sprinkle the remaining oat mixture over the chocolate and peanut butter, pressing gently to form a crust. Drizzle the remaining chocolate and peanut butter over the top of the bars.

4. Refrigerate for 3 hours before cutting and serving.

www.bunsinmyoven.com

Garlicky Oven Fries

Garlicky Oven Fries
Adapted from: Lottie + Doof

8 garlic cloves, minced
6 tbsp extra virgin olive oil
3 russet potatoes (about 8oz each), each cut into 12 wedges
3 tbsp cornstarch/cornflour
1 1/2 tsp coarse sea salt
1 1/2 tsp freshly ground black pepper
½ tsp garlic powder
1/4 tsp cayenne pepper

Preheat oven to 225°C/475° F.
Combine the garlic and oil in a large bowl, warming it until the garlic is fragrant, about 1 minute.
Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to the baking dish, coating it well.
Add the potatoes to the bowl with the garlic mixture and toss to coat. Wrap tightly in plastic wrap and microwave on high power until the potatoes are translucent around the edges, 3 to 6 minutes, shaking the bowl to redistribute the potatoes halfway through cooking.
Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat.
Arrange the potatoes in a single layer on the prepared baking sheet and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes.
Serve with ketchup, mayo or sour cream.

www.purplefoodie.com