Ingredients:
1/3 cup of slow cooked oats or almond flour
1 cp of all natural almond butter
¼ cup chocolate plant based protein powder
¼ cups of honey
1/3 cup of water
½ cups of dark chocolate/cocoa nibs or coconut for extra texture
Directions:
Mix all the ingredients and freeze for 3 hours before serving. Cut them in small pieces or roll into small bowls.
*Quantity: For a baking sheet 11.5x17”
Ingredients
· 1 Packet Dry Yeast
· 1 Pinch of Salt
· 2 Cups Water
· ¾ Cup Olive Oil
· 1 tbsp. Vanilla Extract
· 5 ½ Cups Flower
· 1 Cup Soaked Raisins
· 11-12 Medium Apples (Shredded and Drained a Little)
· 1 tsp. Cinnamon Powder
· 3 tsp. Bread Crumbs
Directions
· In a large bowl mix; yeast, salt, water, oil, vanilla extract, flower. This should be done until the dough is no longer sticky. Divide the dough in half
· Take your first half of dough and roll it flat and place in a baking pan. (It is recommended to line the backing pan with wax paper.)
· Spread the bread crumbs on top of it along with the shredded apples, raisins, and cinnamon.
· Take your second half of the dough and roll like with the first half and now place it on top.
· Place the apple pie in the stove at 410-215 Fahrenheit for about 20-30 min or until golden brown
Ingredients
For the crust:
▪ 1½ cup rolled oats
▪ ½ cup almond flour
▪ ½ cup raw almonds
▪ ¼ tsp. salt
▪ 3 Tbsp. brown rice syrup*
▪ 2 Tbsp. coconut oil, melted
For the filling:
▪ 1 cup dates, pitted and roughly chopped
▪ ¼ cup unsweetened cocoa powder
▪ 2 - 4 Tbsp. water**
Instructions
1 Line an 8x8 baking pan with a sheet of aluminum foil, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
2 In a food processor, process oats, almond flour, almonds, and salt until the oats and almonds have broken down and the mixture resembles a rough crumble. Add brown rice syrup and coconut oil, and continue processing until all the ingredients are well incorporated and the dough begins to stick together.
3 Reserving ½ cup of the oat mixture, transfer the remaining dough into your prepared baking pan, using your fingers or a spatula to ensure that it is pressed down firmly and evenly.
4 To make the filling, add the dates, cocoa powder, and water to the now empty food processor, and process until the dates have broken down into a paste. Stop and scrape down the sides of the bowl as needed, and add a splash of water if the mixture is being stubborn. You don't want to add too much, though, since you want the paste to be quite thick.
When you're happy with the consistency, transfer the date fudge to the baking pan and use a spatula that's been sprayed with cooking spray to spread it evenly over the oat mixture. Sprinkle the reserved dough over the top and gently press it down with your fingers. Refrigerate for at least 1 hour before cutting into bars. Store bars in an airtight container in the fridge.
· Curly Parsley - 4 bunches
· Tomatoes - 3 large, finely chopped
· Mint Leaves - 1 small bunch, leaves only finely sliced
· Green Onions - 2, finely sliced
· Red Onions – 1 large, finely chopped
· Quinoa - 1 cup
· Red Onion - ½ small, finely chopped
· Fresh Lemon Juice - 2 large lemons
· Garlic clove – 1 piece pressed
· Extra Virgin Olive Oil - ¼ cup
· Salt - 2 tsp or to taste
· Freshly Cracked Black Pepper - to taste
* Optional: Add 1 can of chickpeas for more protein
* Optional: To make the original Tabbouleh salad substitute quinoa for bulgur (Fine Cracked Wheat) – 1/3 cup
1. **Pre-wash the parsley the night before, discard most of the stems, lay flatly on towel or paper towels in small bunches, turning once, to fully dry.
2. Bring quinoa, salt, and water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender about 15 minutes. Turn off heat and let stand, covered, for 5 minutes. Fluff with a fork. Transfer to a large bowl and refrigerate to cool.
3. Finely and gently chop the dry parsley using a sharp knife and add to a large bowl.
4. Add sliced mint leaves, green onions, red onion, garlic & chopped tomatoes.
5. Add the lemon juice, olive oil, salt & pepper then mix all the ingredients thoroughly.
6. Taste check and adjust the lemon, salt and pepper if needed.
7. Serve immediately. The salad can also be scooped with romaine lettuce leaves.
*Makes 6 to 8 (main course) servings
· 1 medium onion, finely chopped
· 1 teaspoon coconut oil (optional)
· 2 garlic cloves, finely chopped
· 1 teaspoon ground cumin
· 1 teaspoon turmeric
· 1 teaspoon salt
· 2 cups water
· 1 1/2 cups dried red lentils (10 oz)
· 2 (13- to 14-oz) can unsweetened coconut milk
· 1 lb potatoes (2 medium), cut into 1/4-inch dice
· 1 cup loosely packed fresh cilantro sprigs
· 1 large diced carrot
1. Sauté onion in oil or in vegetable broth in a 3 1/2- to 4-quart heavy pot over moderate heat, stirring occasionally, until edges are golden, about 6 minutes.
2. Add garlic and cook, stirring, 1 minute.
3. Add cumin, salt, cilantro, turmeric, and cook, stirring, 1 minute.
4. Stir in water, lentils, and coconut milk, then simmer, covered, stirring occasionally, 5 minutes.
5. Stir in potatoes and carrots and simmer, covered, until lentils, carrots and potatoes are tender, about 20 minutes.
*Makes 1 Large Roast
· 2 cups vital wheat gluten
· ½ cup nutritional yeast
· ¼ cup chickpea flour
· 1 tbsp poultry seasoning
· 1 tbsp granulated onion or onion powder
· 1 tsp fine sea salt
· ½ tsp ground white pepper
· 2 cups cool water
· 1 tbsp olive oil
· 1 tbsp soy sauce
1. In a large bowl, mix together the vital wheat gluten, nutritional yeast flakes, chickpea flour, poultry seasoning, granulated onion, salt and white pepper.
2. In a large measuring cup, whisk together the water, olive oil, soy sauce and gently stir into the dry ingredients. Stir just until ingredients are mixed.
3. Shape the dough into a roast shape and wrap in a damp tea towel or double layer of damped cheese-cloth, tying the ends with cotton twine.
4. Fill the bottom of a steamer with water and heat until simmering.
5. Place the roast in the steamer, cover and steam for 45-50 minutes or until firm to the touch. If a steamer is unavailable to you, you can place a small collapsible steamer insert in a large stock pot, with simmering water underneath.
6. You may also wrap the roast in a large piece of aluminum foil, twisting the ends to seal. Although you want to wrap it well, don’t cover in too many layers of foil or else the steam wont be able to penetrate the roast. If steaming the roast in foil, steam for 60 minutes, open foil, and steam again for an additional 5 minutes. The roast should be fairly firm to the touch.
7. Uncover the steamer and let stand for 5 minutes.
8. Carefully remove the roast from the steamer to a cutting board. Unwrap. Let the roast cool on the board and refrigerate in a covered container until ready to use.
