3/3/16

Chickpea Cutlets




2 cans chickpeas, drained and rinsed
1/2 cup walnuts
1 T ground flax seeds, mixed with 3 T warm water
2 T tehina
2 T lemon juice
2 cups cooked rice
1/2 cup flour
1 tsp garlic powder
1 tsp salt
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp paprika
1/4 tsp rubbed sage
cornflake crumbs to coat (about 1 cup)
  • Preheat oven to 375
  • Process chickpeas and walnuts in food processor 
  • Mix well with remaining ingredients
  • Refrigerate batter for a few hours or overnight
  • Roll batter into about 22 balls and flatten into cutlet-shaped patties
  • Place crumbs on a plate and press cutlets into cornflake crumbs, coating both sides.
  • Bake on large baking sheet for 30 minutes
  • Flip and bake for 10-15 more minutes

9/11/15

Healthy Chocolate Fudge!


1/2 cup mini choc chips
1/2 cup cocoa powder
1/2 cup nutbutter
1/2 packed cup madjool dates (8-10)
1/4 cup applesauce
1/4 cup almond milk
1 T vanilla
1/4 tsp salt
2 T maple syrup
1/2 cup chopped walnuts + more for topping


  • Place all ingredients except walnuts in blender
  • Blend until as smooth as possible
  • Mix in walnuts
  • Pour into an 8x8 square pan and smooth out the top
  • Sprinkle chopped walnuts on top (optional)
  • Freeze or refrigerate overnight and cut into squares



5/5/15

Low Fat Cornbread (egg-free, oil-free, gluten-free)


2 cups finely ground cornmeal
2 tsp baking powder
1/8 tsp salt
1 1/2 cups non-dairy milk
1/4 cup applesauce
2 T agave
1 Flaxseed egg

  • Preheat oven to 375
  • Combine all ingredients
  • Mix well
  • Pour into 8x8 or 9x9 square pan
  • Bake 25-30 minutes, until toothpick comes out clean

Creamy African Sweet Potato Stew


2 large onions, sliced into half rings
3 carrots, diced
4 stalks celery, diced
6 cloves garlic, minced
3 sweet potatoes, cubed
2 cups vegetable broth
1 cup water
1 28 oz can diced tomatoes (no salt added)
2 T onion soup mix
1 tsp salt, or to taste
1/4 tsp black pepper
2 T peanut butter or sunbutter
1 cup almond milk, or lite coconut milk
1 15 oz can chickpeas, drained and rinsed
2 cups frozen chopped spinach

  • Combine all ingredients in a large pot
  • Bring to a boil
  • Simmer for 30 min- 1 hour, until sweet potatoes are soft

5/1/15

Gourmet Green Beans


2 1/2- 3 lbs green beans, trimmed
1 lb cremini mushrooms, sliced
6 cloves garlic, minced
3 T soy sauce
1 T agave
black pepper, to taste
1/3 cup chopped walnuts, or dry-toasted slivered almonds
juice and zest of 1 small lemon or 2 T lemon juice
  • Boil green beans for 15 minutes, drain, and set aside
  • Saute mushrooms in soy sauce, until little liquid is left
  • Add garlic, agave, and black pepper and continue to heat
  • When there is almost no liquid left, add nuts
  • Continue to heat for about three minutes, stirring constantly
  • Add green beans and lemon juice, mixing until evenly coated

Amazing, Cholestrol-free, Low-Fat Potato Kugel


8-10 medium-sized yukon gold potatoes, grated with shredding blade
2 potatoes, chopped with chopping blade
2 onions, grated
4 flax seed eggs- (golden flax seeds work better than the dark ones in this recipe)
1 tsp salt
1/2 tsp black pepper

  • Preheat oven to 375
  • Combine all ingredients and mix well
  • Pour into a 9x13 pyrex dish, or the like
  • Smooth out the top
  • Bake for 1 hour and 15 minutes
  • Broil for another 5-8 minutes to crisp the top



Healthy Coleslaw


1 14 oz bag classic coleslaw mix
1 red pepper, diced
1/2 cup thinly sliced green onion
1/2 cup cashew mayo
1/4 tsp black pepper
3/4 tsp salt
1 tsp onion powder
2 T apple cider vinegar
1 T agave

  • Combine coleslaw, pepper, and green onion in a large bowl
  • Mix the remaining ingredients in a separate bowl, until smooth
  • Pour dressing over coleslaw mixture and toss to coat