Ingredients: Crust: ¾ cup oats ¾ cup almonds or almond flour ¼ cup unsweetened coconut ½ cup medjool dates Pinch of salt 1 Tbsp water Filling: 1 ½ cups raw cashews 1 Tbsp lemon zest ½ cup plus 2 Tbsps maple syrup ½ cup lemon juice ½ cup coconut oil, melted Pinch of salt Topping: … Continue reading Lemon Cheesecake
Crockpot Chili
Ingredients: 1 onion, diced small 1 red bell pepper, diced small 4 cloves garlic 1 cup red lentils 1 cup brown or green lentils 28 oz can crushed tomatoes 2-3 Tbsps chili powder 1 tsp cumin 1 tsp oregano 1 Tbsp Braggs Liquid aminos (or soy sauce) 4 cups water Directions: For best flavor, sauté … Continue reading Crockpot Chili
Carob Fudge
Ingredients: 1 ½ cups carob chips 1 cup peanut butter ½ cup maple syrup 1 cup softened dates, chopped 1 cup walnuts, chopped Directions: Melt carob chips in a double boiler or in the microwave. Once melted, add peanut butter and maple syrup. Stir well, and fold in walnuts and dates. Pour mixture into 8 … Continue reading Carob Fudge
Baba Ghannouj
Ingredients: 1 medium-sized eggplant ¼ cup raw tahini ¼ cup fresh lemon juice 1 scant tsp salt 2 cloves garlic 1 ½ tsps olive oil Directions: Roast eggplant over a grill for 30-40 minutes. Alternatively, place in a hot oven (400 degrees F) and roast for around 45 minutes. Let cool enough to handle and … Continue reading Baba Ghannouj
Tabbouleh
Ingredients: Generous ½ cup fine bulgur wheat 2 ½ cups parsley, chopped ½ cup finely chopped green onions ¼ cup finely chopped mint 1 1/1 to 2 Tbsps olive oil 2 Tbsps lemon juice 1 ½ tsps salt sumac (optional) 2 firm ripe tomatoes, chopped Directions: Soak bulgur wheat in a bowl with cold water … Continue reading Tabbouleh
Koushari
Ingredients: 1 cup rice ½ cup vermicelli pasta 1 cup garbanzos or (1 can rinsed) 1 cup macaroni noodles 1 cup brown lentils 1 cup tomato sauce (store bought or homemade) 5 onions, diced large Directions: Rinse and sort lentils. Cover with 3 cups of water, bring to a boil and simmer until tender. Fry vermicelli … Continue reading Koushari
Vegan Tofu Sticks
Thanks Annie for this great recipe! Ingredients: 1 block extra firm tofu 1/4 cup + 1 Tbsp marinara sauce 2 Tbs + 2 tsp nutritional yeast Dried basil Sliced olives Directions Drain tofu: wrap block of tofu in paper towel. Place cutting board on top of the block of tofu. Apply even pressure to the … Continue reading Vegan Tofu Sticks
Energy Bites
Thank you Gimme Some Oven for this amazing recipe. Ingredients: 1 cup old fashioned oats 2/3 cup toasted coconut flakes 1/2 cup peanut butter 1/2 cup ground flax seed 1/2 cup semisweet chocolate chips (or vegan chocolate chips) 1/3 cup honey or agave nectar 1 Tbs chia seeds (optional) 1 teaspoon vanilla extract Directions: Stir … Continue reading Energy Bites
Apple Nachos
Thank you to Allyson Kramer for this delicious recipe! Ingredients: 3 crispy and slightly tart apples (honey crisp works the best) 1 tsp lemon juice 3 Tbs creamy natural peanut butter 1/4 cup sliced almonds 1/4 cup pecans 1/4 cup flaked unsweetened coconut 1/4 cup vegan carob chips Directions: Thinly slice apples Sprits apples with … Continue reading Apple Nachos
Pie Crust
Ingredients: 1/2 cup unsweetened coconut 1/2 cup raw almonds 2/3 cup flour or 3/4 cup quick oats 1/2 tsp salt 2 Tbs honey (warm and runny) Directions: Place coconut, almonds, flour and salt in food processor. Blend together for about 30 seconds then add honey and blend for 15 seconds. Turn off processor and text … Continue reading Pie Crust
DWTDHixson 