Recipes

{Recipe} Oatmeal-Raisin Cookies

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While working on my review for the Rabbit Food Cookbook blog tour I came across the recipe for Oatmeal-Chocolate Chip Cookies however I didn’t have any chocolate chips.  To top it off although the recipe is already fairly healthy (especially compared to most cookie recipes) and I love the use of natural sweeteners, there was still a little too much oil in the recipe for me.  I decided to swap out some of the oil for applesauce and the chocolate chips for raisins. Below is my variation on the recipe.

Oatmeal-Raisin Cookies with Cream Cheese Filling
Adapted From Rabbit Food Cookbook 

Ingredients:
1/4 cup canola oil
1/4 cup unsweetened applesauce
1/2 cup maple syrup
1 tablespoon water
1 tablespoon vanilla extract
1 cup whole wheat pastry flour
1/8 teaspoon salt
1 teaspoon baking soda
3/4 cup old fashioned rolled oats
3/4 cup unsweetened shredded coconut
1/2 cup raisins

Cream cheese filing: 2 oz vegan cream cheese mixed with 2 tablespoons agave.

Directions:
Preheat Oven to 325F. Line a rimmed baking sheet with parchment paper.

Mix wet ingredients (oil through vanilla) in a small bowl. In a large bowl mix together the remaining ingredients, except raisins.

Add the wet to the dry and mix until combined. Fold in the raisins.

Using a cookie scoop or tablespoon measure, scoop the cookies onto the baking sheet and bake for 10-12 minutes. Allow to cool for 5 minutes on the baking sheet and then move to a wire rack to cool completely.

Once cooled spread a layer of cream cheese filling on the bottom of one cookie and then top with another to create a sandwich. Store in an airtight container in the refrigerator for up to one week.

{Recipe}: Apple Banana Muffins

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Last night I was in the mood to do some baking so I made oatmeal raisin cookies sweetened with maple syrup, raisins and applesauce, Agave Trailmix Cookies from Vegan Cookies Invade your Cookie Jar  and a new Banana muffin recipe I’ve been working on.  This muffin is tasty and filled with dates, bananas and apples and sweetened with a little agave. I also made a sweetened vegan  cream cheese to top these tasty muffins.  You can find the printable recipe over here.


{Recipe} Chickpea-Butternut Squash Curry

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This weekend we had a relaxed and laid back time. We strolled by the lake, did a little shopping, cooked, cleaned and brewed beer. I had a butternut squash on my counter taunting me to figure out something to make with it. The husband wanted squash soup but I was feeling something more chunky so we compromised with a Curried Chickpea-Butternut Stew.

Curried Chickpea-Butternut Stew
  • 1 large butternut squash, peeled and diced in 1/2 inch cubes
  • 1 tablespoon canola oil
  • 1 large sweet onion, diced
  • 3 large carrots, sliced
  • 2 garlic cloves, minced
  • 1/2 cup vegetable broth
  • 1 15oz can coconut milk
  • 2 tablespoons madras curry powder
  • 1/4 teaspoon turmeric
  • 1 teaspoon ume vinegar
  • 1/2 teaspoon chili flakes
  • 2.5 cups chickpeas
  • salt and pepper to taste
  • 2 slices of galangal (or ginger -slightly different flavor)
  • 1 stick of lemongrass (optional)
Directions:
Preheat oven to 350F. Line a baking sheet with parchment paper and place the butternut squash on the sheet.  Season with salt and pepper and bake for 25-30 minutes until fork soft. (Do this while you prepare the stew).
In a medium heavy bottom soup pot heat the oil over medium-high heat.  Add the onions and saute for 5-7 minutes until they are softened. Stir in the carrots and cook for 5 more minutes.  Add the garlic and cook for 1 minute.
Add in the remaining ingredients; stir to combine.  Bring to a simmer and cook for 10 minutes.  Stir in the squash and cook for 5-10 more minutes.  Season with salt and pepper to taste.

{Recipe}: Sesame Tofu Scramble

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On Saturday I made a big brunch for the Hubz and my parents. We had a variety of items on the menu including a sesame tofu scramble, inspired by one of my favorite breakfast spots in Burlington Magnoila Bistro. Magnolia’s sesame tofu scram includes carrots, asparagus, onions and garlic blended together with sesame oil and seeds. Neil always adds avocado to his, perfect addition, so I also added it to my version and it was delicious.

Sesame Tofu Scramble

Ingredients

  • 1 tablespoon canola oil
  • 1 block extra firm tofu, crumbled
  • 1 small onion, diced
  • 5 button mushrooms, sliced
  • 3 garlic cloves, minced
  • 2-3 tablespoons tamari
  • 1 teaspoon sesame oil
  • 2 cups baby spinach
  • 1 avocado, sliced
  • 1 tablespoon sesame seeds
  • Salt and pepper to taste (I like to use white pepper)
Directions:
In heat the oil in a medium saute pan over medium-high heat and add the onion and mushrooms; cook 5-7 minutes until soft.  Stir in the tofu and garlic and cook for 2 minutes.  Mix in the tamari and sesame oil and saute for 5 minutes.  Add in the baby spinach and saute until wilted.  Add in the avocado and sesame seeds and saute for 2-3 minutes.  Taste and season with salt and pepper if necessary.

Quick, Cheap and Easy Meal

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Today I am doing a Living Healthy on A Budget workshop and in preparation for the workshop I decided to make a quick, cheap and easy meal of chickpea-quinoa salad, tofu and squash with tahini sauce. What I loved about this meal was how easy it came together and how little work it was for me. It is also packed with nutrition and uber tasty.

Chickpea Quinoa Salad 

  • Prep Time: 10 minutes
  • Cook Time: 15-20 minutes
  • Servings: 4 (as en entree); 6-8 (as a side)
  • Cost per serving:~ $1.75 (Entree); ~$0.85-1.16 (side)

Ingredients:

  • 1 cup  organic quinoa, rinsed +2 cups water
  • 1/4 cup organic scallions, sliced
  • 1 small onion, diced
  • 1/2 bunch organic fresh parsley, chopped
  • 2 cups cooked or canned organic chickpeas, rinsed and drained
  • Juice of one lemon
  • 2 tablespoons extra virgin olive oil
  • Salt and Pepper, to taste

Directions:

  1. Add quinoa and water to a medium saucepan and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes or until liquid is absorbed.  Let stand 5 minutes.
  2. While the quinoa cools combine remaining ingredients in a bowl.  Add quinoa and stir to combine.  Season with salt and pepper to taste.

Roasted Delicata Squash

  • Prep Time: 5 minutes plus oven heating
  • Cook Time: 20-30 minutes
  • Servings: 4 (as a side)
  • Cost per serving: $0.63
Ingredients:
  • 1 medium delicata squash; washed, halved, seeds removed and sliced into half moons
  • salt and pepper, taste

Directions:

  1. Pre-heat an oven to 350F.  Line a rimmed baking sheet with parchment paper
  2. Place the delicata squash slices on the baking sheet and season with salt and pepper. Bake for 20-30 minutes until fork tender.

Baked Tofu

  • Prep Time: 2 minutes plus oven heating
  • Cook Time: 25 minutes
  • Servings: 4 (as a side)
  • Cost per serving: $0.55
Ingredients:
  • 1 block extra firm organic tofu, drained and cut into 4 large triangles
  • 2 tablespoons organic shoyu

Directions:

  1. Pre-heat an oven to 350F.
  2. Place the tofu in an 8×8 baking dish, prick with a fork and evenly our over the shoyu.
  3. Bake for 25 minutes, flipping after 15 minutes.

Tahini Sauce

  • Prep Time: 5-10 minutes
  • Servings: 4 (as a side)
  • Cost per serving: ~$0.60
Ingredients:
  • 1/2 cup organic chickpeas, rinsed and drained
  • 2 tablespoons tahini
  • 2 tablespoons nutritional yeast
  • Juice of 1 lemon
  • 3 tablespoons water, add more water if you would like a thiner consistency
  • salt and pepper to taste

Directions:

  1. Place in a blender or food processer and process until smooth.

Total Cost Per Serving: $2.63

(4 complete meals plus 2 extra sides of chickpea-quinoa salad)

Recipe: Giant Beans in Tomato Oregano Sauce

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Last week during my Eating for Energy workshop a few participants got to talking about their favorite beans and one gentleman said how much he loved to make his beans in his slow cooker.  I thought that this sounded like a really great idea and decided to try it out myself.  I picked up these giant organic dried fava beans at the market on Saturday and decided to make a dish inspired by this dish Neil and I had a few years ago at a tasty Greek restaurant in Ft. Lauderdale, Florida.  The dish was made with giant white fava beans and had a tomato sauce with spices.  My recreation may not have been authentic but it sure was tasty!

Giant Beans in Tomato Oregano Sauce

Ingredients

Yields 6-8 Servings

  • 1.5 cups dried fava beans
  • 2 cups water plus more for soaking
  • 1-28oz can of crushed tomatoes
  • 2-3 garlic, sliced
  • 1 large onion, sliced
  • 1 teaspoon dried oregano
  • salt and pepper to taste
Soak the fava beans for 8-12 hours, changing the water once. Once they a finished soaking drain and rinse; place in a slow cooker with the 2 cups of water and the crushed tomatoes.  Cover and turn onto low for 6 hours.  After 6 hours, add the garlic, onion, oregano, salt and pepper; stir and cover and allow to slow cook for 2 more hours or until the beans are tender.  Serve with your favorite whole grain or with whole wheat pita.