1c creamy peanut butter
2/3c brown sugar, packed
1 teaspoon vanilla extract
2 large eggs*
3/4c GF rolled oats
1/2t baking soda
1/2c chocolate chips, dairy-free if needed
1/2c unsweetened coconut flakes
1/2c dried cranberries
1/2c slivered or chopped almond
1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. I have also used glass casserole dishes in a pinch and they worked great.
2. In small bowl mix together the oats and baking soda; set aside.
3. In a large bowl mix together peanut butter, brown sugar, eggs and vanilla until smooth. Mix in dry ingredients with a wooden spoon, then gently fold in chocolate chips, coconut, cranberries, and almonds.
4. Roll cookies into 2-inch dough balls and place 2 inches apart on the prepared baking sheet. BARELY flatten the top of the cookie with your hand.
5. Bake cookies for 9-12 minutes and remove when edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven. Cool for 5 minutes on the cookie sheet then transfer to a wire rack to cool completely.
6. Sprinkle each cookie with flakey sea salt (optional). Makes 16-20 cookies.
* This can be made without eggs. If making vegan do not use an egg alternative.
3 sweet potatoes
1/4 chopped red onion
1/2 chopped red bell pepper
1/2c mayonnaise (use vegan mayo if needed)
1T lemon juice
2t curry powder (or more less to taste)
3T chopped parsley
Peel sweet potatoes and cut into 1-inch cubes. Boil until soft, drain and chill. Mix remaining ingredients together and toss with sweet potatoes. Chill for 1 hour.
This kitchari recipe is tridoshic, but is particularly good for Pitta types. The cilantro and coconut add to the cooling qualities that Pitta needs. Do you know your dosha?
Serves 2 people for a day.
1c split yellow mung dal
1c white basmati rice
3T ghee or coconut oil*
1/2t turmeric powder
1-1/2″ piece of fresh ginger, peeled and chopped
2T unsweetened shredded coconut
1 handful of chopped fresh silantro
1/2c water (for blender
1. Pick over rice and mung dal. Rinse well. Soak dal for a few hours, if you have the time.
2. Prepare veggies. Cut into smallish pieces and steam.
3. Place ginger, coconut, cilantro, and the 1/2c water into a food processor or blender. Blend till liquefied.
4. Heat ghee or oil on medium in a large saucepan and added blended items, turmeric and salt. Stir well.
5. Mix in rice, dal, and 4c of water. Bring to a boil. Boil uncovered for 5 min. Lightly cover and simmer for 25-30 min adding more water if needed until the dal and rice are tender.
6. Add prepared veggies during the last 10-15 min of covered cooking or steam and serve on the side.
Started HERE with the Simple Veganista. Came up with this…
1 1/2c raw cashews
water – enough to soak or boil
1/2-1c coconut milk
1T lemon juice
1T nutritional yeast
3/4t garlic powder
1/4t onion powder
salt – to taste
1. Soak cashews for 2-3hrs. Add enough water to cover them by a couple inches. They will pump. OR boil them, which I tend to do because I forget to soak. This only takes about 15 minutes. Strain out all the water.
2. In a food processor add cashews, 1/2c coconut milk, and remaining ingredients. Blend.
3. Scrape down sides, add more milk, blend. Repeat till you get your desired consistency.
How this lasagna was put together:
1. Follow box instructions.
2. Add 1 egg to ricotta cheese above + whatever seasonings you like and even some frozen chopped spinach.
3. Use Daiya mozzarella cheese…sparingly.
1 – 15oz can pumpkin
1 – can sweetened condensed coconut milk (11 oz, unless you can find 14oz)
1t ground cinnamon
1/2t ground ginger
1/2t ground nutmeg
1 unbaked pie crust
– use this recipe or substitute GF vanilla wafers.
– I don’t bake. 🙂
1. Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
2. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
2 medium or 1 large sweet yellow onion, cut into strips or diced
4-6 servings of white or brown rice (make to package directions)
1 or 2 packages Aidelle’s Caramelized Onion GF Chicken Meatballs
– crush them with your hands IN the package
– depends on how much meat you want, I prefer one
8-16oz frozen chopped spinach (optional)
1-2T minced garlic or 1t garlic powder (optional)
1. In large sautee pan on med/low add EVOO, onions, salt and cook down. This will take 30-40 minutes. To keep them from burning set to low if needed.
-You can not have too many onions and you want them to be nice and brown/caramelized. Add more EVOO if needed.
– If adding minced garlic or garlic powder, add in the last 10 minutes.
2. Add meatballs and spinach (it has no flavor, but makes it so much better for you). Stir to coat everything. Cover and simmer for 5 min.
3. Add precooked rice. Stir well to coat, even adding more EVOO to keep it from being super dry, cover and let simmer for 10 minutes.
– I will make a double batch and freeze 1/2 for a future dinner.
– Aidelle’s meatballs can be hard to find. Only place locally is Family Fare.