Cashew Butter Brownies

Ingredients

1/3 cup spectrum shortening

1/2 cup oats

1 can chickpeas or cannellini beans, drained and rinsed

1/2 cup maple syrup

1/3 cup cocoa

1 teas vanilla

1 teas baking powder

1/2 cup cashew butter mixed with 2 Tbs powdered sugar, set aside for topping

Directions

Mix it all up, except cashew butter mixture, in a food processor until smooth. Spread in lightly oiled 8×8 pan. Swirl onto top the cashew butter mixture. Bake for 20 to 30 minutes at 350.

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Chocolate Chip Oatmeal Cookies

Love this recipe bec/ there is not much oil or shortening needed, and they are a favorite with the kids.

1/3 cup cashew butter

2 Tbs canola oil

1 cup sugar

1/3 cup rice milk

1 cup whole wheat flour

1/2 teas baking soda

1/2 cup salt

1 cup rolled oats

1/2 cup enjoy life choc chips or chunks

Mix everything. Drop onto cookie sheets and bake at 425 for 8 mins; or bake as bars in 8×8 pan for around 15 to 20 mins.

Notes: I often triple the recipe and make both cookies and bars; Also good with min marshmallows added to the bars.

“Peanut Butter” Cookies

Ingredients

2 cups cashew butter

2 cups brown sugar

1 1/3 cup flour

2 teas baking soda

1/2 cup rice milk

1/4 teas salt

optional: chocolate chips or chunks (about half bag)

white sugar to sprinkle on top

Directions:  Mix all except last two ingredients. Then add choc chips if using. Roll into balls. Flatten with fork making criss crosses. Sprinkle white sugar on top. Bake 10 to 12 min at 350.

Or make as cookie bars in 9 x 13 pan. Bake 20 to 30 min at 350.

Cauliflower and Asparagus Soup

Ingredients

2 teas safflower oil

1 small onion, chopped

3 carrots cubed

1 16 oz can cannellini beans, drained and rinsed

5 cups water

3 to 4 cups cut cauliflower and asparagus and carrots

1 teas salt (or more to taste)

Saute oil, onion, and carrots for about 5 minutes. Add beans and water and simmer for about 15 minutes. Add cauliflower, asparagus, and salt, and simmer for 10 more minutes. Cover until ready to serve.

 

Barley Soup

1/4 cup safflower oil
1/2 pound mushrooms, cut into 1/2 in pieces
2 large carrots, chopped
2 large celery sticks, chopped
1 onion, chopped

1/2 cup barley, rinsed
2 Tbs flour
16 oz can white beans, drained and rinsed
8 cups water
1 to 2 tsp salt
1/4 cup chopped fresh parsley

Sautee first set of ingredients for about 15 to 20 min, until soft. Add barley and stir. Add flour and stir. Slowly stir in water. Then add salt and beans. Simmer for about 40 min covered. Add parsley and servie.

Pancakes

I have been making these multiple times per week for over two years. Definitely a favorite! I keep the dry ingredients mixed up in a big container so its as easy as using Bisquick.

1 cup + 2 Tbs flour
1 Tbs sugar
2 teas baking powder
1/4 teas salt
1 cup rice milk
2 Tbs canola oil
chocolate chips (optional for some/mandatory for others)

Mix in a bowl and cook on a griddle sprayed with canola oil. Flip and serve.

Chocolate Biscuits

I get the feeling that my daughter’s main course for school lunch is desert. I can’t blame her. I survived on swiss cake rolls and doritos for lunch growing up. No matter how hungry I was, I just couldn’t stomach a warm moist sandwich. The chickpea chocolate chip cashew butter oatmeal cookies made me feel better about desert for lunch, but her new school discourages nuts. This newly found recipe is the perfect solution and tastes delicious. No one will guess they contain chickpeas!

Ingredients

1/3 cup spectrum shortening

1/2 cup oats

1 can chickpeas, drained and rinsed

1/2 cup maple syrup

1/3 cup cocoa

1 teas vanilla

1 teas baking powder

Directions

Mix it all up in a food processor until smooth. Drop onto cookie sheet lined with parchment paper. Bake for 10 to 12 minutes at 350.

Chickpea Stew

1 Tablespoon safflower or sunflower oil

2 cans chickpeas, drained and rinsed

7 cups water

2 teaspoons salt

2 cups chopped onion

2 medium carrots, sliced or diced

2 potatoes, peeled and diced

Sautee onion with oil until soft. Add vegetables and water. Partially cover and let simmer peacefully another 20 to 30 minutes, stirring occasionally. Serve as a soup/stew or over rice.

Yield: 6 to 8 servings.

Lentil Soup

Lentil Soup*

3 cups dry lentils or two cans lentils, drained and rinsed

7 cups water

2 teaspoons salt

6 to 8 medium cloves garlic, crushed (optional)

2 cups chopped onion

2 stalks celery, chopped (optional)

2 medium carrots, sliced or diced

1 or 2 potatoes, peeled and diced

Place lentils, water and salt in a kettle. Bring to a boil, lower heat to the slowest possible simmer, and cook quietly, partially covered, for 20 to 30 minutes. Or skip this and start with canned lentils.

Add vegetables. Partially cover and let simmer peacefully another 20 to 30 minutes, stirring occasionally.

Yield: 6 to 8 servings.

*adapted from the Moosewood Cookbook