Optional cilantro, green onions, and cashews for topping
Prepare the tofu by adding the liquid aminos and placing the cubes on a foil lined baking sheet in the toaster oven or regular oven at 350○ F for about 10 minutes. Then flip the tofu over and bake for another 10 minutes.
While the tofu is cooking, sauté the onion in a tablespoon or 2 of water in a large pot over medium high heat until soft and translucent.
Add in garlic, mushrooms, potatoes, carrots, bell pepper, and milk. Stir together and cook for a couple of minutes.
Add in the curry paste, lime juice, ginger, curry powder, coriander, cumin and sea salt.
Let the food continue to simmer until the potatoes are tender, but not mushy.
Right before serving, mix in the tofu.
Serve topped with cilantro, green onions, and cashews with a side of brown rice.
Cookies for breakfast! Or anytime 😊 So simple and healthy. Also a very forgiving recipe- hard to mess up! I have seen similar recipes with only bananas and oats, but I like adding in a few extra things for flavor. Customize the way you prefer.
A tip- these cookies not only freeze well, I actually like eating them semi-frozen (strange, I know)! Great on a hot day.
Makes about 40 regular size cookies
5 cups oats
¼ tsp salt (optional)
1 tsp baking soda
1 tsp cinnamon (optional)
4 very ripe bananas
6 tbsp almond butter (or other nut butter)
2 tbsp ground flax meal mixed with 3 tbsp water (optional, but helps with binding)
1 tsp vanilla (optional)
Optional 1 to 2 tbsp date sugar
Optional add-ins include up to 1/2 cup of: vegan chocolate chunks/chips, cacao nibs*, nuts, raisins, other dried fruit, etc. I used a few of tablespoons of vegan dark chocolate and cacao nibs this time.
*Note: Cacao nibs are crushed cacao beans. They are like nature’s chocolate chips without sugar or artificial flavors added. They are rich, flavorful, and have a decent amount of nutrients, fiber, and protein. Very good for adding to cookies, topping smoothies, or in oatmeal. Be aware though, they can be a little too bitter for some people (especially those that don’t like dark chocolate), and a little goes a long way.
Preheat oven to 375 F, and line a large baking sheet with parchment paper.
Add the oats to a food processor and pulse briefly a few times. You want some oat flour, but you also want some larger pieces for texture.
Put the partially ground oats into a large bowl, and mix in the baking soda, salt, and cinnamon.
Put the ripe bananas to the food processer, and blend until smooth.
Add the almond butter, flax/water mixture, and vanilla to the bananas, and blend until well mixed.
Pour the liquid ingredients into the oat mixture, and mix everything together.
7. Mix in any optional add-ins.
8. Scoop the dough onto the parchment paper using a cookie scoop or a spoon, and flatten each cookie slightly so they aren’t too rounded. You will probably have to make a couple of rounds of cookies if they won’t all fit on the cookie sheet.
9. Bake for 13 minutes, and let cool before eating. These cookies are great for on-the-go!
Creamy pie that is sweet, but not overly sweet, with a rich chocolate flavor. No one will believe it’s actually good for you! Inspired by blog posts from Carrie on Living and Produce on Parade.
Ingredients for 1 pie, about 8-10 slices
½ cup almonds
½ cup unsweetened coconut flakes
½ cups rolled oats
¼ cup unsweetened cocoa powder
3 Tbsp date sugar (or other natural sweetener)
2 tbsp ground flax seed
1 tbsp cornstarch or tapioca starch
¼ tsp sea salt
2 tbsp applesauce
2 tbsp unsweetened non-dairy milk
12 oz silken tofu (extra firm recommended)
1 ½ cup pitted dates*
1 tsp vanilla extract
½ cup unsweetened cocoa powder
1/3 cup natural peanut butter
¼ cup unsweetened non-dairy milk
½ tsp xanthan gum (optional- for texture)
* To prepare the dates for the filling, I recommend placing them in a (microwave safe) bowl, covering with water, and microwaving for 1 to 2 minutes to help soften them and help with processing (drain water before adding to recipe).
Preheat oven to 350 F, and lightly grease a 9 inch pie plate.
Add all the dry crust ingredients to a food processor until finely ground. Add in the applesauce and milk.
Press the dough into the pie plate and bake for 15 minutes.
Rinse/clean out your food processor.
Add all filling ingredients to it, and process until smooth.
Pour filling into the prepared crust, and smooth out the top, and bake for 22 to 25 minutes.