Wednesday, December 8, 2010

Carrot Cake Cookies


makes about 24

1 cup (packed) pitted medjool dates
1 cup chopped walnuts
1/2 cup old fashioned oats
2 small carrots, peeled and roughly chopped
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/2 cup dried unsweetened coconut (for rolling)

Combine all ingredients (except coconut) in a food processor and pulse until mixed but not smooth. Taste and add more spices according to your tastes.

From Cate's World Kitchen (

Spread the coconut on a plate

Moisten your hands so the mixture doesn’t stick. Pick up about 2 tsp at a time and roll into a ball between your hands. Roll in coconut and flatten slightly, then place on a plate. Repeat with remaining dough, then chill for at least an hour.

Monday, December 6, 2010

Vegan Corn Muffins

•1 1/2 c. cornmeal
•3/4 c. whole wheat pastry flour
•1 t. baking powder
•1/2 t. baking soda
•2 T. oil (I used olive oil, but canola would also work)
•1/4 c. unsweetened applesauce
•2 T. maple syrup or agave
•1 c. soy milk
•1 t. apple cider vinegar
•1/2 t. salt
Preheat oven to 350.

Combine soy milk and vinegar in a small dish an set aside.

In a large bowl combine all dry ingredients and mix well.

Add oil, applesauce and maple syrup or agave to milk mixture.

Pour wet ingredients into dry and stir until just combined. Do NOT overmix.

Spray a muffin tin with non-stick cooking spray. Fill muffin wells with batter (should make about 10 muffins). Bake for 17-20 minutes or until a toothpick inserted into a muffin comes out clean.

From Peas and Thank You (

Friday, December 3, 2010

Peanut Butter Chocolate Chip Banana Bread


•3 medium ripe bananas
•1/4 cup unsweetened apple sauce
•1/4 cup canola oil
•1/2 cup sucanat (or organic cane sugar)
•1 tablespoon molasses
•1 cup peanut flour
•1 cup all-purpose flour
•3/4 teaspoon baking soda
•1 teaspoon ground cinnamon
•1/4 teaspoon ground nutmeg
•1/2 teaspoon kosher salt
•3/4 cup chocolate chips

To Prepare: Start by peeling and mashing the ripe bananas in a medium mixing bowl. Once mashed, add the sucanat (or sugar), molasses, canola oil, and applesauce.

Whisk until well combined!

In a separate bowl, combine the peanut flour, all purpose flour, baking soda, cinnamon, nutmeg, and salt.

Combine the wet and dry ingredients until just combined, and then fold in the chocolate chips. If you’d prefer a different type of chip (white chocolate, butterscotch, mmm), or nuts or dried fruit – you can fold that in now too.

From The Front Burner (

Thursday, December 2, 2010

Easy Green Curry

- 2 tbsp, oil
- 1 shallot, diced
- 2 garlic cloves, minced
- 1" piece of ginger, minced
- 2 medium sweet potatoes, peeled and diced
- 1 head broccoli, cut into small florets
- 1/4 cup water, plus more as needed
- green curry paste, to taste
- 1 tsp soy sauce
- 1 cup black beans, rinsed and drained
- 1/4 cup coconut milk, or more as desired
- salt and pepper to taste

1. Heat oil in a wok or frying pan over medium heat. Saute shallot, garlic, and ginger for a few mins, until fragrant and lightly browned. Add sweet potato and fry for 5 mins.
2. Add broccoli and cook for about 15 mins, adding splashed of water as needed to help stem/cook the veggies and keep them from sticking to the pan.
3. Add curry paste, along with 1/4 cup of water and mix well. Add soy sauce and beans and cook for about 5 mins, making sure the veggies are now fully cooked.
4. Add coconut milk, season to taste, and serve.

From Vegan Dad (

Indian-Style Potatoes and Spinach

- 2 tbsp oil
- 1 tsp mustard seeds
- 1 large onion, halved and sliced
- 2 cloves of garlic, chopped
- 1" piece of ginger, minced
- 4 large Yukon gold potatoes, cubed
- 1/2 cup water (more if needed)
- 1 tsp chili powder
- salt to taste
- 2 handfuls baby spinach

1. Heat oil over medium heat. Add mustard seeds and fry until they begin to pop and splutter. Add onion, garlic and ginger and fry for 5-7 mins, until translucent.
2. Add potatoes, water, chili powder, and salt and mix well. Add a little more water, if needed, to make a nice sauce. Reduce heat, cover, and cook for 12-15 mins, or until potatoes are cooked. Stir occasionally.
3. When potatoes are cooked, add spinach to the pan. Cover and cook for a few mins until spinach wilts but is still a nice vibrant green.

From Vegan Dad (

Tuesday, November 30, 2010

Sweet Potato + Lentil Salad

Serves 4

2 medium sweet potatoes, chopped
1 tbsp coconut oil, or olive oil
Salt + pepper to taste
2 cups broth
1 cup lentils
1 cup cooked wheatberries (optional)
1/4 cup chopped walnuts
3 cups trimmed green beans
2 apples
1 tbsp butter
1 cup chopped chicken or turkey (optional)

1 tbsp maple syrup
1 tbsp cranberry mustard, or regular dijon
1 tbsp Garlic Gold oil, or olive oil
1 tbsp black cherry balsamic, or regular balsamic
Salt + pepper to taste

Chop potatoes and toss in coconut oil, salt and pepper. Roast at 400* for 35 minutes, or until soft pillows. Meanwhile, cook lentils in broth. Stir in wheatberries near end, if using. Heat large pan and toast chopped walnuts until fragrant. Add 1 tbsp butter and sauté green beans and apples until tender. Toss all ingredients together. Shake dressing into a jar and toss salad. Top with chicken or turkey if desired.

From Kath Eats Real Food (

Friday, November 19, 2010

Apple Cinnamon Cranberry Quinoa

Ingredients: (serves 4)

•1 cup dry red or white quinoa
•1 medium apple, diced
•1 cinnamon stick
•3/4 cup orange juice
•1 cup water
•1/3 cup dried cranberries
•1/3 cup pepitas (pumpkin seeds)
•salt to taste

To Prepare: I personally prefer to use red quinoa more than white because I think it’s a bit nuttier and chewier, but you are more than welcome to use whatever you prefer. Rinse the quinoa over a fine mesh strainer to make sure all the bitter residue is removed.

Add the quinoa, apple, and cinnamon stick to a sauce pan over medium-high heat.

Pour the orange juice and water in, and stir to combine.

Cook covered for 20-25 minutes, or until the moisture is absorbed and the quinoa is tender. You might want to remove the lid in the last 5 minutes or so to cook the rest of the moisture out.

Remove the cinnamon stick, and add the dried cranberries and pepitas.

Add salt to taste.

From The Front Burner (