Tag: healthy eating

Vegan Oat Chocolate Chip Cookies

September 21, 2022

Easy 5 Ingredient Recipe That’s Ready In 15 to 20 Minutes

KITCHEN TOOLS: Large mixing bowl, cookie sheet

INGREDIENTS
  • 3 very ripe bananas
  • 1⁄3 cup oil
  • 2 cups quick cooking oats
  • 1⁄2 cup chocolate chips
  • 1 teaspoon vanilla extract
  • cooking spray or oil
  • Substitution: Replace chocolate chips with raisins, chopped walnuts or pecans.
  • Option: If dough is too dry, add some plant based milk.

INSTRUCTIONS
  • Preheat oven to 350 degrees F.
  • In a large mixing bowl mash bananas until smooth.
  • Stir in oil, oats, chocolate chips, and vanilla extract.
  • Lightly oil a cookie sheet.
  • Spoon about 2 tablespoons of cookie mixture onto the cookie sheet.
  • Bake for 15-20 minutes.
  • Recipe makes 24 cookies.

Walnut Molasses Bran Muffins Recipe

September 14, 2022
An Easy Recipe That’s Ready In 12 to 15 Minutes

KITCHEN TOOLS: 2 large mixing bowls, 12 cup muffin tin, 12 paper muffin cups (optional)

INGREDIENTS
  • 1 cup wheat bran
  • 1 1/2 cups whole wheat flour
  • 1/2 cup raisins
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup milk
  • 1//2 cup molasses
  • 3/4 cup applesauce
  • 1/4 cup chopped walnuts
  • 2 tablespoons oil
  • 2 beaten eggs

INSTRUCTIONS
  • Preheat oven to 400 degrees F.
  • In a large mixing bowl combine bran, flour, baking powder, and baking soda.
  • Stir in nuts and raisins. Set dry mixture aside.
  • In a separate bowl combine all moist ingredients.
  • Add moist ingredients to dry ingredients.
  • Stir mixture until moistened.
  • Spoon batter into oiled muffin tin or paper muffin cups.
  • Bake for 12 to 15 minutes.
  • Recipe makes 12 muffins.

Vegan Recipe: Black Lentil Vinaigrette Dressing

January 23, 2022
INGREDIENTS
  • 1/2 Cup Uncooked Black Lentils, Rinsed
  • 3 Cups Water
  • 1 Tablespoon Fresh Garlic, Minced
  • 2 Tablespoons Shallot, Peeled and Chopped
  • 2 Tablespoons Stone Ground Mustard
  • 4 Fluid Ounces Sherry Vinegar
  • 1/4 Cup Fresh Parsley, Chopped
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Black Pepper
  • 12 Fluid Ounces Olive Oil
INSTRUCTIONS
  • In a heavy bottom pot add lentils, garlic and water. Bring to a boil and quickly lowe to simmer.
  • Cook approximately 50 minutes, until lentils become tender.
  • Remove from heat and allow mixture to completely cool. Set aside.
  • While lentil mixture is cooling, prepare the dressing.
  • In a food processor., add shallots, mustard, vinegar, salt and pepper.
  • Puree dressing mixture for 30 seconds.
  • With motor running, add oil in a quick, steady stream. Add parsely.
  • Remove dressing from processor, and combine with lentils. Mix well.

Vegan Recipe: Baked Coconut Lentils

January 23, 2022
INGREDIENTS
  • 1 Tablespoon Coconut Oil
  • 1 Yellow Onion, Chopped
  • 1 Teaspoon Ground Ginger
  • 1 Teaspoon Tumeric
  • 1 Pound Dried Organic Black Lentils, Rinsed
  • 1 Cup Pitted Dates, Chopped
  • 1 Tablespoon Tamari Sauce
  • 1/2 Cup Shredded Coconut
  • 1/2 Cup Chopped Cilantro
INSTRUCTIONS
  • In a large saucepan, heat oil over medium heat. Add onion and cook until softened and beginning to brown (about 8 minutes). Stir in ginger and tumeric and cook 1 minute.
  • Add 6 cups water, drained lentils and dates, and bring to a boil. Reduce heat to medium-low and simmer 30 minutes.
  • Preheat oven into 350 degrees F. Stir in tamari sauce and transfer lentils to a greased 2-quart baking dish or casserole. Cover and bake 30 minutes, then uncover, top with coconut, and bake 15 to 20 minutes longer ,or until lentils are tender and coconut is golden. Garnish with cilantro before serving.
  • Serves 8
  • Nutrition: Black Lentils are high in fiber and protein. Also known as Beluga lentils, they are fast cooking and do not require presoaking.