Bean Dip & Roasted Veggie Open-Faced Sandwiches

Bean Dip & Roasted Veggie Open-Faced Sandwiches

 

Italian Bean Dip
1 can fava/broad beans
1 tsp parsley
1 bay leaf
1 tsp thyme
1 tsp oregano
1/3 red onion
3 garlic cloves
juice of 1 lemon
salt & pepper to taste
2 tbsps. olive oil

Market Fresh Sourdough Bread
-slice thick and bake for 5 minutes with drizzled oil and balsamic vinegar

Roasted Veggies: roast on 350 degrees for approx. 25 minutes

-1 beet, sliced > sprinkled with thyme and salt
2 large carrots, quartered > covered in pepper, balsamic vinegar and chopped ginger
2 red peppers, sliced > with a chopped garlic cloves, oregano and basil
1 head of kale, chopped > sprinkled with smoked paprika, cumin, curry powder and nutritional yeast

Baba Ganoush

2 large eggplants, halved
8 cloves garlic, halved
1 cup tahini
1 lemon, juiced
1 tsp paprika
1 tsp onion powder
1 tsp zaatar (if available)
2 tsp cumin
salt to taste

Bake eggplants in the oven at 350 degrees. Insert halved garlic cloves directly into the open faced eggplant halves. Bake for approx. 15 to 20 minutes or until soft. Let them cool until they are able to be handled. Scrape the garlic eggplant away from the skin and place in a food processor. Add the rest of the ingredients to taste and blend until soft, smooth and fluffy. Adjust the garlic, salt, lemon juice and tahini amounts to your liking. Serve with pita or toasted bread and fresh veggies to dip!

Spicy Squash Soup

 

Spicy Squash Emulsification!

 

1 small acorn squash
1 cup lentils
2 tbsps. ginger
4 cups water
1 jalapeño
1/3 red onion
salt & pepper
spices

Quarter an acorn squash and roast in the oven at 350 degrees. Chop 1/3 red onion and begin to fry in saucepan. Add 2 tbsps. freshly grated ginger and 1 chopped and seeded green jalapeño to the pot. Sauté until soft and then add 4 cups of water and 2 tbsps. powdered vegetable broth. Bring to a boil and add 1 cup of pre-rinsed red lentils. Salt and pepper generously. When lentils are finished, the squash should be baked nicely. Add the soft squash pieces to the soup, excluding the skin. Stir the soup and if possible, use an emulsifier to puree into a smooth consistency. Add other spices of choice such as dried chillies, cumin, coriander seeds, etc.!

Vegan Chocolate Peanut Butter Banana Cookies

Vegan Chocolate Peanut Butter Banana Cookies

 

 

               perfect for an emergency chocolate fix!!!!!!!!!

 

Ingredients:                                                                                     Makes 9 to 12 cookies

1/2 tsp flax seed or flax seed powder

2 tsp coconut oil

2 tsp cinnamon

3 tsp brown or cane sugar

1 tbsp. cocoa powder

1 tbsp. maple syrup

1 very ripe or frozen banana

2 1/2 tbsps. crunchy natural peanut butter

2 tbsps. water or rice/almond/hemp/etc. milk

2 tbsps. quick oats or granola or muesli

1 tbsp. whole wheat flour

1 tbsp. chick pea flour

 

Method:

Mix ingredients together in a bowl. Use a spoon or fork to mash banana and to blend mixture into your vegan cookie batter. Keep adding whole wheat flour until consistency is gooey but not dry and sticky. Lightly grease a baking sheet with oil of your choice and bake on 350 degrees for 15 to 20 minutes, checking on consistency. You may choose to flatten the cookies slightly half way through baking so that ingredients get fully cooked. Serve immediately with tea, milk or coffee!

 

This is a yummy and quick recipe when you need a dose of chocolate or when you want to serve up some simple yet flavourful vegan cookies. Ingredients may be altered or adjusted to accommodate your kitchen! ENJOY!

 

 

 

 



Farmer's Market Rhubarb Scones

 

3 large stocks rhubarb, chopped into one inch chunks
3 cups whole wheat and/or spelt flour 
3 tbsp vegan butter
1/4 cup sugar
1 tsp vanilla extract
1/8 tsp nutmeg
1 1/2 tbsp baking powder
1 tbsp maple syrup
1 cup hemp milk
handful of waluts and sprinples of walnuts for topping! 

bake for 15 minutes at 400 degrees

ENJOY in late summer weather delight!

Raw Summer Salad!

1 cup uncooked spinach

1 small-med sized red beet, shredded

1/3 yellow or orange pepper,vut into strips

fresh chives to taste, chopped

2 tbsps tahini (sesame seed paste - high levels of calcium and protien!)

1 tsp olive oil

Salt & Pepper to taste 

1 tbsp sesame seeds

Coconut Quinoa w/ Veggies & Peanut Sauce!

 1 cup cooked quinoa
-rinse first, boil on medium heat for approx 15 minutes (or until the ancient grain expands!)
***2 parts water to one part quinoa 

 QUINOA

in a frying pan:
1/4 spanish onion, chopped
3/4 cup broccoli, chopped
1/2 orange pepper
1/4 cup fresh coriander/cilantro (garden fresh, mmm!)
ginger/garlic stir fry sauce OR freshly choped garlic and giner to taste 
sprinkling of freshly ground pepper

fry in coconut oil

mix cooked ingredients with quinoa

add 1/2 tomato, chopped

serve hot or cold

yummy with peanut sauce on the side

Om Energy Balls!

Energy Snack for Festival Gatherings! 

A great boost when low on adrenaline, excellent for gifting small amounts in large quantities!   

Recipe for 

Om Energy Balls

1 1/2 cups cooked and cooled quinoa

1 cup almond butter

1/2 cup shredded sweetened coconut 

100g of 100% chocolate nibs

1 tbsp ground flax seed

2 1/2 tbsp maple syrup

1/3 cup hemp seeds/hearts

1 tsp cinnamon

*recipe does not require cooking/baking! mix the contents and form into small palm sized ball-like shapes. let them sit to harden up a little - this process is completed faster if they are separated 1/2 inch and placed in the fridge.

* ingredients in this recipe can easily be substituted for chia seed instead of quinoa, any other kind of vegan butter,  agave nectar instead of maple syrup, raisins instead of pure chocolate. there are a few sites that have some dynamic recipes for energy balls! 

 http://luvwhatyoudo.wordpress.com/2012/03/02/no-bake-quinoa-energy-balls/

 http://www.barbellesathome.com/recipes/chia-balls/

ENJOY and remember to distribute widely!