Spicy Black Bean Cakes

Spicy Black Bean Cakes

with avo

Ingredients
 

1 tablespoon olive oil
1/4 cup red bell pepper, seeded and diced
1/2 cup yellow corn kernels (canned, frozen, or fresh)
1 jalapeño pepper, seeded and minced
2 teaspoons ground cumin
1 garlic clove, minced
One 15-ounce can black beans, rinsed and drained well
1/2 cup cornmeal
1 large egg, lightly beaten
2 tablespoons fresh cilantro, minced
2 teaspoons hot sauce
3/4 teaspoon salt
Vegetable oil, for the skillet

1. In a medium skillet over moderately high heat, heat the olive oil. When the oil is hot, add the bell pepper, corn kernels, jalapeño, and cumin and mix together. Cook for 2 to 3 minutes until the vegetables become translucent. Add the garlic on top of vegetable mixture and cook until fragrant, about 1 minute more.

Lettuce Wraps with Peanut Sauce

Lettuce Wraps

Ingredients

 

Sauce:

1 teaspoon canola oil

1 tablespoon minced shallot

1/3 cup water

2 tablespoons creamy peanut butter

4 teaspoons hoisin sauce (or alternative)

1/8 teaspoon crushed red pepper

1 tablespoon fresh lime juice

 

Filling:

1 (14-ounce) package extra-firm tofu, drained and crumbled

1 tablespoon dark sesame oil

6 thinly sliced green onions (about 2/3 cup), divided

1/2 cup plus 2 tablespoons chopped fresh cilantro, divided

3 tablespoons lower-sodium soy sauce

1 teaspoon grated fresh ginger

2 teaspoons sugar

1/2 teaspoon Sriracha (hot chile sauce, such as Huy Fong)

1 cup matchstick-cut cucumbers

1 cup matchstick-cut carrots

2 cups hot cooked sticky rice

 

8 Bibb lettuce leaves

 

Preparation

1. 1. To prepare sauce, heat a small saucepan over medium heat. Add canola oil to pan; swirl to coat. Add shallot, and sauté for 2 minutes. Add 1/3 cup water and next 3 ingredients (through red pepper), and stir with a whisk. Bring to a boil; cook 1 minute. Remove from heat; stir in lime juice.
2. 2. To prepare filling, spread crumbled tofu in a single layer on several layers of paper towels; cover with additional paper towels. Let stand 20 minutes, pressing down occasionally.
3. 3. Heat a large nonstick skillet over medium-high heat. Add sesame oil to pan; swirl to coat. Add 1/3 cup green onions; sauté 1 minute. Add tofu; sauté for 4 minutes, stirring occasionally. Add 2 tablespoons cilantro, soy sauce, ginger, sugar, and Sriracha; sauté 1 minute. Remove from heat; stir in cucumbers, carrots, and remaining green onions.
4. 4. Spoon 1/4 cup rice into each lettuce leaf. Top with about 1/2 cup tofu mixture; sprinkle with 1 tablespoon cilantro. Serve with sauce.

Homemade Taco Seasoning

Homemade Taco Seasoning

from5dollardinners.com

 

Ingredients

1 part chili powder

1 part ground cumin

1 part garlic powder

1 part onion powder

1/4 – 1/2 part crushed red pepper

Chickpea Cookie Dough

Chickpea Cookie Dough

from fitsugar.com

Ingredients:

1 can of chickpeas drained, well rinsed and peeled

¼ cup peanut (or any nut) butter
¼ cup maple syrup
1 tsp vanilla extract

Blend until very smooth in food processor or blender

Once blended add ½ cup chocolate chips – mix with spoon

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Try not to eat the whole batch in one sitting!

Banana Blueberry pancakes

Banana Blueberry Pancakes

from ohsheglows.com

Ingredients:

• 1/2 cup spelt (rice?) flour
• 1/2 tsp cinnamon
• tiny pinch sea salt
• 1 tsp baking powder (I use aluminum-free)
• 1/2 c unsweetened almond milk (or milk of your choice)

Syrup + filling:

• Pure maple syrup
• Peanut butter
• Jam
• Unsweet. coconut
• Cacao nibs
• Sliced banana
• Blueberries
• Raspberries

 

Directions: Mix all dry ingredients together the night before and place in container. In the morning, heat a skillet on medium while mixing the batter. Add the milk to dry ingredients and stir well. Spray the skillet with non stick oil and spoon the batter onto the skillet on med-low temperature. Flip pancakes when bubbles pop and cook other side. Layer with sliced banana, peanut butter, jam, and other toppings as you wish!

Makes 4 baby pancakes.

No-Bake Date Squares (GF)

Vegan Date Squares

from ohsheglows.com

 

No Bake Vegan Date Squares

Crust:

• 1.5 cups whole raw almonds
• 1.5 cups regular oats (for Gluten-free, use GF oats)
• 1/2 tsp kosher salt
• 10 Medjool dates, pitted and roughly chopped
• 1/4 cup coconut oil

 

Date filling:

• 25 Medjool dates, pitted and roughly chopped (~2.5 cups)
• 1/2 cup water

 

Directions:

1. Line a square pan (I used 8in x 8 in) with two pieces of parchment paper going opposite ways. In a food processor, process the almond, salt, and oats until a fine crumble forms. Now add in the dates and process until crumbly again. Melt the coconut oil and add to the mixture and process until sticky. You can add a tiny bit more oil if the dough is too dry. I didn’t need to though! Remove from processor, set aside 3/4 cup of the mixture for later, and press the rest of the mixture very firmly and evenly into the pan.

2. Grab your pitted and roughly chopped dates and water and process in the food processor until a paste forms. You will have to stop and scrape down the sides of the bowl often. You can add a tiny bit more water if needed, but you want the paste quite thick. Scoop out the date mixture onto the crust and gently spread with the back of a wet spatula until even.

3. Sprinkle on the 3/4 cup of mixture you set aside and gently press down with fingers. Refrigerate in the fridge until firm for at least 1 hour, preferably overnight. Cut into squares and serve. Store in the fridge or freezer.

 

Roasted Beet Salad with Goat Cheese & Arugula

Roasted Beet Salad with Goat Cheese & Arugula

 

Ingredients:
3 red beets, peeled, roasted and diced
1 firm Bosc or D'Anjou pear, diced
1 tablespoon lemon juice 4 ounces crumbled Gorgonzola or mild blue cheese
¼ cup extra-virgin olive oil
1 tablespoon honey
¼ cup balsamic vinegar
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 teaspoons Dijon mustard
1 large shallot, peeled and chopped
4 ounces of mixed lettuce, washed
2 ounces arugula, washed
1 seedless tangerine, peeled
⅓ cup walnuts, halved, optional

Wash the beets, leave them wet, and wrap each one in foil. Arrange beets in roasting pan or on baking sheet; bake 90 minutes or until tender. Test by opening the foil and poking with a thin knife.
Note: I often make my beets ahead of time, or make more beets than I need, then dice and refrigerate so I can make more salad later.

Leave beets covered and allow to cool on a plate.
Dice beets and pear pieces, and toss with lemon juice in a small bowl.
In a separate bowl, combine oil, vinegar, honey, dijon mustard, shallot, salt, and pepper. Whisk these together until blended.

Make sure beets and pears are at room temperature.
Place roughly chopped greens and arugula in a bowl.
Top with pears, beets, tangerine slices, and cheese, and drizzle with vinaigrette. Add walnuts as desired.