Peanut Butter Pong Balls

My kids liked these.  I loved them.  Not too sweet but sweet enough to kick a craving.

Ingredients:

1/2 cup walnuts

1/2 cup chopped pitted dates

1/2 cup almonds

1/2 cup pure maple syrup

1/4-1/2 cup Peanut butter or Almond Butter(depends on how much PB flavor you want, add more to taste)

1/2 cup finely shredded coconut(plus more for rolling)

3/4 cup oats

2-3 TB Carob Chips(or chocolate chips)

1 tsp. Vanilla

Directions:

1. Gather your ingredients,

2. Using a food processor or high speed blender, add walnut and process until chunky crumbs.

3. Then add dates, and process until chunky crumbs again.

4. Next add almonds and carob chips, and process again. You don’t want it to be fine crumbs, you want it a little chunky. Not HUGE chunks though.

5. Then add maple syrup, PB or AB, and vanilla, and process until combined.

6. Next add coconut and oats, and process until chunky and combined.

7. Roll into balls. Mixture will be sticky.

8. You can roll them out plain, or roll in coconut.

Peanut Mmmm Sauce

I couldn't stop eating it I loved this so much!
I put it over steamed vegetables with chickpeas and rice.  It would be amazing with noodles and vegetables.

Peanut Mmmm Sauce:  from www.peasandthankyou.com

• 1/2 c. light coconut milk
• 1/2 c. fire-roasted tomatoes in juice (i.e. Muir Glen Organic Fire Roasted Tomatoes)
• 1/4 c. natural peanut butter
• 3 T. reduced sodium soy sauce
• juice of 1 lime
• 2 t.. minced ginger
• 1 t. minced garlic
• 1 T. agave or maple syrup or 1 packet of stevia
• sriracha to taste (optional)

Place all of the above in blender and puree.  I heated it on medium stirring frequently until hot.

MMMM Sauce from Mama Pea

This recipe is from www.peasandthankyou.com

We serve it over vegetables, rice, potatoes, pasta.....

Mmmm Sauce - LOVE THIS RECIPE!

Inspired by Café Yumm’s Yumm Sauce and this recipe

Makes 1 1/2 cups

• 1/4 c. canola oil (or oil of your choice)
• 1/4 c. almonds
• 1/3 c. water
• 1/4 c. chickpeas, drained and rinsed
• 1/4 c. nutritional yeast
• 2 1/2 T. lemon juice
• 1 t. minced garlic
• 1/4 t. salt
• 3/4 t. curry powder
• 1/2 t. dried oregano
• 1/2 t. dried cilantro

Note: this recipe could easily be doubled and leftovers will keep covered in the fridge for 7-10 days

In a high speed blender or food processor, combine oil, almonds, water and chickpeas.  Blend until relatively smooth.

Add remaining ingredients and blend until smooth.

Transfer to a small bowl and refrigerate until serving.

Nutritionally speaking, this sauce is in the same ballpark as hummus or salad dressing, but with a little more protein and vitamin B12, and a whole lot more totally craveable flavor.

If your sauce is too thick, or thickens up overnight in the fridge, just add a touch more water so you can drizzle it.

And trust me, you’ll want to drizzle it.  On everything.

This recipe is non dairy and is from Dreena Burton.  She has a great cookbook, Eat Drink and Be Vegan.

Egg-Nog Ice Cream

2 1/2 cups non-dairy egg nog (brand of choice, I use “So Nice”)

3/4 cup + 2 tbsp regular (not light) coconut milk (using cream on top)

1/2 cup raw cashews

2/3 cup unrefined granulated sugar (see note)

1/2 tsp pure vanilla extract

1/8 tsp sea salt

1/8 tsp freshly grated nutmeg

1/2 tsp guar gum (optional, see note)

In a blender, add all ingredients and puree until very, very smooth, scraping down sides of blender as needed (see note).  Transfer mixture to an ice-cream maker (following directions of specific model), and churn until mixture is soft-serve consistency.  

African Peanut Stew

1 T olive oil
1 1/2 cup finely chopped yellow or red onion (abt 2 medium)
1 1/4 c finely chopped red/yellow/green pepper (1 large)
1/2 c chopped celery (abt 2 stalks)
3 garlic cloves
2 T minced fresh ginger
1 T curry powder
1 15 oz can diced tomatoes, drained
1 bay leaf
4 cups vegetable or chicken broth
1 large sweet potato or 2 potatoes cut into 1/2 inch pieces
1 1/2 cups edamame or sweet peas
1/4 cup peanut butter
1/4 cup cilantro
2 cups diced spinach or other greens
1/2 tsp salt
Coarsely ground pepper

Heat oil in pan over medium.  Add onion, pepper, carrot and celery.  Saute until soft about 5 minutes.  Add garlic, ginger and curry powder.  Saute one minute.  Add tomatoes and bay leaf.  Cook uncovered about three minutes.    Add broth and sweet potatoes.  Bring to a boil.  Reduce heat and and simmer about 8 minutes.  Add edamame and peanut butter.  Stir to combine.  Add cilantro and spinach.  Cook until thoroughly heated and spinach wilts, about 2 minutes.  Season with salt and pepper.  Serves 8.

Black Bean and Sweet Corn Quinoa

Submitted by Mindy ~ The Sisters Cafe

1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
3/4 cup uncooked quinoa
1 1/2 cups chicken or vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup frozen sweet white corn
1 (15 ounce) can black beans, drained and rinsed
1/2 cup cilantro, chopped

In a medium pot, heat the olive oil over medium heat.  When shimmering and hot, add the onions and saute for 4-5 minutes, stirring often.  Add the garlic and stir for a minute or two until the garlic is fragrant, being careful not to burn the garlic.

Add the quinoa and cover with broth.  Stir in cumin, cayenne pepper, salt and pepper.  Bring the mixture to a boil.  Cover, reduce heat and let simmer for 20 minutes (or until the liquid is absorbed). 

Stir in the frozen corn and black beans.  Cover and let the pot sit off the heat until the corn and beans are heated through, about 5-6 minutes.  Stir in cilantro.  Serve warm or chilled - it is delicious both ways!

Creamy Tomato Soup

2 T butter or coconut oil
2 onion chopped
4 lbs tomatoes or 64 oz diced tomatoes
4 carrots chopped
4 c chicken or vegetable stock
4 T fresh parsley or 2 T parsley
1 tsp thyme
1/3 c cream or milk or coconut milk

Melt the butter and add onion.  Cook for 5 minutes until soft.  Stir in the tomatoes, carrots, stock, parley and tym.  Bring to boil and simmer for 15 - 20 minutes.  Puree in blender.  Return to pan and add cream or coconut milk.

Mock Sour Cream aka Tofu Sour Cream

1 12 ounce box silken soft tofu
1/2 cup raw cashew nuts
1 T lemon juice
1 tsp salt
1 tsp onion powder
2 green onions diced or 2 T snipped chives

Place all ingredients in blender, except onions or chives.  Blend for at least one minute until silky smooth.
Add the green onions or chives. Thickens as chilled or serve immediately.
MMMM!

Oven Roasted Vegetables

2 medium potatoes + 2 sweet potatoes


OR

4 medium potatoes, cut into medium cubes

1/2 large red or yellow onion, cut into medium cubes

2 large carrots cut into sticks

1/2 pound fresh or Costco frozen green beans

3 cloves garlic, crushed or minced

3 fresh rosemary sprigs, or 1/2 tsp dried rosemary

3 Tb olive oil

Salt and pepper to taste



Put all in a large bolw and mix til evenly coated with olive oil. Place in jelly roll pan in one even layer.

Roast in preheated oven for 20 to 25 minutes at 450. Lower heat to 375 for another 15 to 20 minutes or until vegetables are tender.

Remove rosemary sprigs. Makes 6 to 8 servings.