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.

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.

Quinoa Stir Fry w/Spinach and Walnuts

2 cups quinoa (measured dry)
1/4 c olive oil
1 tsp salt
4 cloves garlic
1 cup diced walnuts
spinach leaves
2 cups cherry tomatoes
1 cup parmesan cheese
fresh basil leaves to garnish

1. Place quinoa in small bowl, add water to cover, swish to rinse.  Pour into mesh strainer and drain well.  Heat oil in medium skillet.  Add quinoa.  Toast, stirring, over medium until golden (about 10 minutes).  2.Add garlic and cook for 1 minute.  Add salt and 2 cups of water. Heat to a boil.  cover and cook over medium low heat until water is absorbed, about 15 minutes.
3. Spread walnuts in small skillet and stir over medium low heat until toasted, about 5 minutes. Set aside.
4. When quinoa is cooed, add spinach and tomatoes to skillet.  stir fry over medium heat until spinach is almost wilted and tomatoes are warmed, about 1 minute.  Stir in walnuts and cheese. Don't overcook.  Garnish with basil.  Serve warm.

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.

Chilean Zucchini Boats with Cilantro Sauce

Large Zucchini
Onion
Oil
Carrots
2 eggs
Parsley
Bread Crumbs

Put a large stock pot of water on to boil.

Cut zucchini in half.  Spoon out the inside leave a thin canoe 1/4 inch thick.  Melon baller works great.  Put in a bowl.  In a skillet add 1 T oil, 1 small diced onion and 2 shredded carrots. Add salt and pepper to taste.  When soft add the Zucchini until cooked through.  Turn off heat.
Beat 2 eggs in a separate bowl. Add a handful of chopped parsley.  To the  zucchini mixture,  stir in approximately 4 T of bread crumbs, 1 T at a time to make a paste of the mixture, not too hard.  Then add the egg.  Stir well. 
Put the zucchini canoes in the boiling water for 2-3 minutes until soft.  Place them on a jelly roll pan.  Stuff with the zucchini mixture.  Sprinkle with bread crumbs. Top with cheese optional.
Bake at 375 until golden brown.  Time varies depending on size. Approx 15 minutes plus.

Cilantro Sauce

1 bunch of cilantro
1 egg
1 T oil
1/4 -1/2 tsp salt
juice from one whole lemon
1 clove garlic
1 yellow wax pepper or anaheim, include seeds
1/2 jalepeno

Place all in blender. Blend until smooth.  Drizzle over zucchini boats.