No-Bake Chocolate Peanut Butter Cookies

Can't bear to start your oven on a hot summer day, but you are really craving cookies? Don't have a lot of time nor do you want much of a mess to clean up? Then these are the perfect cookies for you.  They are richly chocolaty with a great peanut butter taste, not to mention super easy to make. Enjoy!


Ingredients
3 T butter 
1/4 cup soy milk (or milk of choice)
1/3 cup granulated sugar
2 heaping tablespoons cocoa
1/2 cup semi-sweet or dark chocolate chips 
1/4 cup peanut butter (I prefer all-natural peanut butter)
1 1/4 cups old fashioned or quick-cooking oats (not instant)
2 TBS oat bran


Directions
Melt the butter on the stove or in the microwave. Add the peanut butter and stir until incorporated. Remove the pan from the heat and allow the mixture to cool slightly (you don't want to fully melt the chocolate chips). Add the sugar, cocoa and milk and stir well. Stir in the chocolate chips, the oats and oat bran. Stir until thoroughly combined.


With wet hands or a mini ice cream scoop, place little balls of the mixture on a wax paper lined plate or pan. Refrigerate for thirty minutes or until hard.


Makes about 18 large (TBS-size) cookies. 


Adapted from: http://www.eatliverun.com/no-bake-chocolate-peanut-butter-cookies/

Black Bean Burgers

These burgers are full of flavor and oh, so healthy (not to mention easy and inexpensive). Even my husband, the Mid-West raised, meat and potatoes guy, enjoyed these. I served them along with chipotle sweet potato fries and a side salad. Enjoy!


Ingredients

1 TBS cooking oil, such as canola
2 1/2 cups canned black beans, rinsed and drained

2/3 cup finely chopped fresh cilantro
1/3 cup corn kernels (frozen or fresh)
1 large scallion, finely chopped

1/4 cup panko (Japanese breadcrumbs)

2 teaspoons ground cumin

1 teaspoon dried oregano
1/2 ground chipotle (recommend Penzey's)

1/2 teaspoon salt

1 large egg white (or 3 TBS milk of choice - soy, almond, etc.)

For Serving: 

Mango Chutney
Lettuce
Avocado, sliced
Whole-Wheat Buns

Directions

Heat the oil in a large non-stick pan over medium high heat.

Place black beans in a medium bowl; mash with a potato masher or pastry blender. Stir in the cilantro and the next 9 ingredients (through egg white). Shape bean mixture into 3 to 4 (1/2-inch-thick) patties. Cook patties in the hot skillet for about 20 minutes, carefully turning once.


Serve burgers on whole-wheat buns with lettuce, a large dollop of mango chutney and a slice of avocado. 

Adapted from: http://www.myrecipes.com/recipe/black-bean-burgers-with-mango-salsa-10000001973642/

Raw Chocolate Coconut Brownies

OK, so I really enjoyed the raw other raw brownies that I recently blogged about so I tried another version. This recipe, as stated, yielded brownies that were a bit drier and not as chocolately as the other recipe, though I love the addition of the coconut. Therefore, I have noted a few recommended changes to really make these brownies yummy.


Ingredients
1/2 cup raw almonds and/or walnuts (I used a combination)
1/4 cup unsweetened shredded coconut
1 cup Medjool dates, pitted (bump this up to 1 1/4 to 1 1/2 cups)
1/4 cup cacao (bump this up to 1/3 to 1/2 depending on how chocolately you want them)
1/4 tsp salt



Directions
Place nuts in a food processor and blend on high until they are finely ground. Add the coconut, cacao and salt. Pulse to combine. 


Add the dates one at a time through the feed tube of the food processor while it is running. You should end up with is a mix that appears rather like cake crumbs, but that when pressed, will easily stick together. 


Press the mixture into a lined cake pan or mold. Place in the refrigerator until ready to serve. Store in an airtight container. 


Original recipe: http://fooddoodles.com/2012/05/16/raw-vegan-coconut-brownies/

Tempeh Vegetable Stir-Fry (Vegan)

Super healthy and quick, this stir-fry is great for Meatless Mondays. If you like some heat to your stir-fry, add some chopped jalapeno peppers or a few dashes of cayenne pepper. Enjoy!


Ingredients
1/3 cup low-sodium soy sauce or tamari
4 teaspoons dry sherry
2 teaspoons sugar
1/2 teaspoon cornstarch
2 teaspoons dark sesame oil
1 (8-ounce) package tempeh, cut into 1/2-inch cubes
1 1/2 cups broccoli florets
1 cup (1/8-inch-thick) diagonally sliced carrot
1/2 cup diced red bell pepper
1 cup thinly sliced shiitake mushroom caps (about 3 ounces)
1 teaspoon minced peeled fresh ginger
2 garlic cloves, minced
2 cups fresh bean sprouts
1/2 cup (1-inch) sliced green onions
Cooked brown or jasmine rice for serving


Directions
Combine first 4 ingredients in a small bowl; set aside. 


Heat oil in a large nonstick skillet or wok over medium-high heat until hot. Add tempeh; stir-fry 3 minutes or until light brown. Add broccoli, carrot, and bell pepper; stir-fry 2 minutes. Add mushrooms, ginger, and garlic; stir-fry 1 minute. 


Stir soy sauce mixture into tempeh mixture; bring to a boil. Stir in sprouts and green onions. Serve over cooked rice. 


Serves 4. 


Original recipe from: http://www.myrecipes.com/recipe/tempeh-vegetable-stir-fry-10000000640240/

Raw Brownies (vegan, wheat-free)

As this was my first attempt at making a raw, vegan, wheat-free brownie I was a bit hesitant. However, these brownies are amazing!  Sweet, salty, and chocolaty...oh, and healthy too;-)  Enjoy! 

Ingredients
2 cups whole walnuts
2 ½ cups Medjool dates, pitted
1 cup raw cacao (do not use regular cocoa powder)
1 cup raw unsalted almonds, roughly chopped (optional)
¼ tsp. sea salt

Directions
Place walnuts in food processor and blend on high until the nuts are finely ground.

Add the cacao and salt. Pulse to combine. 

Add the dates one at a time through the feed tube of the food processor while it is running. What you should end up with is a mix that appears rather like cake crumbs, but that when pressed, will easily stick together (if the mixture does not hold together well, add more dates). 

In a large bowl (or the pan you plan on putting the brownies in), combine the walnut-cacao mix with the chopped almonds (optional). Press into a lined cake pan or mold. Place in freezer or fridge until ready to serve (it is easier to cut these when they are cold). Store in an airtight container. 

Recipe from: http://mynewroots.blogspot.com/2011/04/raw-brownie.html and shared with me by http://kimberlyelizabethmaynard.wordpress.com/

Roasted Tomatoes, Squash and Potatoes

Roasting vegetables is a great way to bring out their full flavor. If you are looking for a way to get more vegetable into your diet (or into your kids;-) I highly recommend this recipe. Enjoy!


Ingredients
2 tablespoons extra-virgin olive oil
1 onion, thinly sliced
1 large clove of garlic, minced
2 tomatoes, sliced 1/4-inch thick
2 medium yellow summer squash, sliced 1/4-inch thick (you can use zucchini if preferred)
1 medium Yukon Gold potato, sliced 1/4-inch thick
Coarse salt and freshly ground pepper
1 tsp dried thyme 
2 tablespoons freshly grated Parmesan (optional)


Directions
Heat oven to 375 degrees. Heat oil over medium and cook onion and garlic until tender and lightly golden, 6 to 8 minutes.


Arrange the onion on the bottom of a 9-by-13-inch baking dish that has been sprayed with oil or cooking spray. Overlap tomato, squash, and potato on top of the onion. Season with salt and pepper, sprinkle with thyme and Parmesan (optional), and drizzle the remaining tablespoon of oil.


Bake covered for 30 minutes. Uncover and bake until golden, 30-40 minutes more.


Serves 4. 


Adapted from: http://www.wholeliving.com/144897/baked-tomatoes-squash-and-potatoes

Pork Piccata

I really like the combination of lemon juice and capers - salty and tangy. Enjoy!

Ingredients

1/4 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 1/4 lbs. pork tenderloin, sliced into 1/4-inch thick patties (or thin-cut pork chops)

1 tablespoon olive oil

3 cloves garlic, minced

1 cup dry white wine

1 cup low-sodium chicken broth

3 tablespoons fresh lemon juice

2 tablespoons drained capers

Directions

Combine the flour and 1/4 teaspoon each of salt and pepper in a sealable plastic bag. Place the pork in the bag and shake until well-coated.

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Working in two batches, cook the pork until it is browned on both sides, 1 to 2 minutes per side. Transfer the meat to a plate. Add the garlic to the same skillet cooking for 2-3 minutes (until just starting to turn golden), then add the wine and cook 4-5 minutes or until the wine is reduced by about half.

Add the chicken broth, lemon juice, capers, and remaining salt and pepper to the wine and cook until the mixture has reduced slightly, an additional 3 to 4 minutes. Return the pork to the skillet and heat until the sauce thickens and the meat is cooked to medium doneness, about 3 minutes.

Adapted from: http://alyssastwobites.blogspot.com/2009/10/pork-piccata-with-spinach-and-garlic.html