Raw Chocolate "Birthday Cake"

In food processor:
1C. Walnuts
1 1/2 C. Pecans
1 C. Almonds
3 C. Dates
1t. sea salt

Transfer to large bowl and mix in:
3/4 C. Raw Organic Cocoa
1C. Organic Unsweetened Coconut
1/8C. Agave (optional)
 

Press in a pan or shape into balls.

Quinoa Lentil Burgers

Lentil Burgers

Ingredients:
2 cups cooked lentils (save the liquid)
1 carrot, chopped
1 cup fresh parsley
1/2 tsp dried cilantro
1/2 tsp sea salt
4 Tbsps. lentil cooking liquid (or water)
1/2 cup raw sunflower seeds
1 1/2 - 2 cups cooked quinoa

Directions:

1. Add all ingredients except the sunflower seeds and quinoa to the food processor. Process just until mixed and lumpy. Add in sunflower seeds and process another 30 seconds. Put mixture into a large mixing bowl.
2. Stir quinoa into the mixture until evenly mixed. Form into patties.
3. In a pan, saute 1 tsp. olive oil and cook burgers until browned, a few minutes per side.

Makes approx. 6-8 burgers

Find the original recipe at The Daily Dietribe.
www.thedailydietribe.com

Vegan Thumbprint Cookies

Vegan Thumbprint Cookies

1 ¼ cups spelt flour

1 cup ground oats

1 tsp baking powder

½ tsp salt

1 tbs ground flaxseed

¼ cup canola oil

½ cup agave nectar

½ cup cauliflower puree

Zest of 1 lemon

Low-sugar jam

Mix together the spelt, oats, baking powder, salt, and flaxseed.  Set aside. For the cauliflower puree, put 3/4 – 1 cup fresh or frozen cauliflower with 1 tbs of water into a microwave safe bowl.  Cover and microwave 3-5 minutes til soft.  Puree with an additional tablespoon of water.  It's ok if it doesn't get perfectly smooth. Stir together the cauliflower, canola oil, agave nectar, and lemon zest. Stir the wet ingredients into the dry ingredients. Refrigerate the dough for at least 30 minutes. Preheat the oven to 350 degrees. Shape the dough into half dollar-sized balls, then press onto greased pan with deep thumbprint.  Fill the thumbprints with jam. Bake 16-18 minutes, checking to make sure bottoms are brown but not overdone.  Makes about 30 cookies.

source: http://www.nomeatathlete.com/vegan-thumbprint-cookies/

Blueberry Spelt Muffins from Whole Foods website

Makes 1 dozen

The classic blueberry muffin gets an update with spelt flour and a flavor boost from orange juice and zest.

Ingredients

4 tablespoons (1/2 stick) softened butter or canola oil, plus more for greasing the pan
2/3 cup sugar
1/3 cup unsweetened applesauce
2 eggs
1/2 cup orange juice
2 teaspoons vanilla extract
2 cups spelt flour
2 teaspoons baking powder
1 teaspoon grated orange zest
1/4 teaspoon salt
2 cups fresh blueberries

Method

Preheat oven to 375°F. Butter a 12-cup muffin tin or line with paper muffin liners. In a large bowl, cream together butter or oil and sugar. Stir in applesauce, eggs, orange juice and vanilla.

In a second large bowl, whisk together flour, baking powder, zest and salt. Stir flour mixture into butter-egg mixture until just combined. Gently stir in blueberries. Spoon batter into muffin cups and bake until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes.

Nutrition

Per serving (1 muffin/about 3oz/87g-wt.): 180 calories (50 from fat), 5g total fat, 2.5g saturated fat, 4g protein, 30g total carbohydrate (4g dietary fiber, 14g sugar), 45mg cholesterol, 140mg sodium

*Ten Minute Couscous Soup Recipe - from 101 Cookbook

* have not tried yet

This is a soup that should be made to order, if it sits around the consistency changes and the vegetables get that over-cooked flavor no one likes. I like to use whole wheat couscous, which I've been seeing around more often lately. I also picked up a box of barley couscous the other day - delicious. If all you can find is regular couscous, no problem, that will work as well too. I just try to pick up "whole" versions when given the choice. Use a delicious broth, one you wouldn't mind enjoying a bowl of on its own - I've mentioned before that I like Rapunzel Herb Bouillon with Salt (available at many stores). This soup can easily be made vegan by leaving out the cheese.

7 cups great-tasting vegetable broth
2 or 3 pinches crushed red pepper flakes
3 tablespoons extra virgin olive oil
1 cup whole wheat, barley, or regular couscous
1 1/2 cups broccoli florets, cut into tiny pieces smaller than your thumb
1 1/2 cups cauliflower florets, cut into tiny pieces smaller than your thumb
4 oil-packed sun-dried tomatoes, chopped (opt)
4 green onions, trimmed and thinly sliced
an ounce or two of goat cheese

In a large pot heat the broth, red pepper flakes, and olive oil. When it comes to a boil remove the pot from the heat and stir in the couscous. Wait two minutes and stir in the broccoli and cauliflower. Wait another two minutes - just long enough for the vegetables to loose their raw edge, and ladle into bowls. Top each bowl with some sun-dried tomatoes, green onions, and a bit of goat cheese.

Serves 4-6.

*Spinach and Zucchini Soup Recipe - from 101 Cookbook

* not tried yet

I prefer to use a light tasting vegetable stock here, nothing too overpowering. If you'd like a richer version of this soup feel free to finish the soup with a splash of cream, or a dollop of creme fraiche or plain yogurt in place of the finishing drizzle of olive oil.

3 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
2 medium onions, roughly chopped
big pinch of salt
2 1/2 cups potatoes (2 medium) cut into 1/2-inch cubes
2 1/2 cups zucchini (2 medium), loosely chopped
4 cups vegetable stock
4 cups fresh spinach leaves, loosely packed
1 cup cilantro, loosely chopped
one lemon

In a large, thick-bottomed pot over medium-high heat, add the olive oil. When the oil is hot (but not smoking) add the garlic and onions and saute for a few minutes along with pinch of salt - just until they soften up a bit. Stir in the potatoes and zucchini. Add the stock. Bring to a simmer and cook until potatoes are soft throughout, roughly 10-15 minutes.

Stir in the spinach, and wait for it to wilt, just ten seconds or so. Now stir in the cilantro. Puree with a hand blender until smooth. Whisk in a big squeeze of lemon juice. Now taste, and add more salt if needed. Finish with a drizzle of olive oil and serve.

Serves about 6.

Heather's Quinoa Recipe - from 101 Cookbook

If you don't have the time or inclination to roast cherry tomatoes, substitute some chopped, moist, sun-dried tomatoes. Also, a delicious alternative to the tofu in this recipe might be paneer cheese which can stand up to the heat without losing its form. Vegans can leave out the Parmesan in the pesto and make it more of a basil-nut drizzle - still tasty, and a good fit for this recipe.

a splash of extra-virgin olive oil
a pinch of fine grain sea salt
1 shallot, minced
3 cups cooked quinoa* (or brown rice, or other grain)
1 cup corn, fresh or frozen
1 1/2 cups kale, spinach or other hearty green, finely chopped
2 cups extra-firm nigari tofu, browned in a skillet a bit
1/3 cup pesto
1/3 cup pumpkin seeds, toasted
1/4 cup roasted cherry tomatoes** (or chopped sun-dried tomatoes)

In a big skillet or pot heat the olive oil and salt over medium-high heat. Stir in the shallot and cook for a minute or two. Stir in the quinoa and corn and cook until hot and sizzling. Stir in the kale and then the tofu, cooking until tofu is heated through. Remove the skillet from heat and stir in the pesto and pumpkin seeds. Mix well so the pesto is spread throughout. Turn everything out onto a platter and top with the cherry tomatoes.

Serves 4 - 6.

*Rinse about 2 cups quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa and 4 cups water until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.

** To roast cherry tomatoes: Heat oven to 350F degrees. Cut each tomato in half and arrange in a large oven-proof baking dish. Mix together a big splash of olive oil, a spoonful of brown sugar, and a few pinches of salt - pour this over the tomatoes. Gently toss them a bit, making sure they all get coated, finishing with each tomato facing cut-side up. Place in the oven and bake for 45 mintutes or so, until the tomatoes are shrunken and sweet.