Banana Oatmeal Cookies

From The Book of Whole Grains by Marlene Anne Bumgarner.

1/2 c nuts
1/2 c honey
1/2 c oil
1 egg (see Disclaimer)
2 large bananas
1 3/4 c rolled oats
1 1/2 c whole wheat flour
1 t salt
1/4 t ground nutmeg
3/4 t cinnamon

Grind nuts or chop them finely.  Mix honey, oil, egg, and bananas.  Add to the nuts and mix well.  Stir together flour, salt, and spices.  Combine with the rest of the ingredients to make a relatively stiff batter.  If too thick to spoon out easily, add a few teaspoonfuls of fruit juice; if too thin, add more flour.

Drop by teaspoonfuls onto a lightly oiled cookie sheet.  Bake at 400 F about 15 minutes. Makes about 4 dozen cookies.

Blueberry Buckle

I'm not sure where this recipe came from so as soon as I find out I will give proper credit.  This is a simple dish that can be both a yummy breakfast or dessert.

2/3 c steel-cut oats
1/2 c fresh blueberries
1 T slivered almonds
1/2 t cinnamon
1/2 c water
Optional: honey, stevia, or raw sugar (to taste)

Preheat oven to 350 degrees. Combine all ingredients in a small glass baking dish.  Mix well. Bake for 20 minutes (or microwave on high for 1 1/2 minutes).  Allow to cool slightly before serving.  Makes 2 servings.

Quinoa Tabbouleh

From allrecipes.com by SYNEVA B.

I stuffed whole wheat pita bread halves with this tabbouleh and it made a filling meal.

• 2 cups water
• 1 cup quinoa
• 1 pinch salt
• 1/4 cup olive oil
• 1/2 teaspoon sea salt
• 1/4 cup lemon juice
• 3 tomatoes, diced
• 1 cucumber, diced
• 2 bunches green onions, diced
• 2 carrots, grated
• 1 cup fresh parsley, chopped

Directions

1. In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
2. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.

Blueberry Banana Pie Vegan Overnight Oats

This recipe came from Angela Liddon's blog Oh She Glows.  She has other variations of vegan overnight oats that I plan on trying because this was good.

Inspired by Super Natural Every Day’s Baked Oatmeal.
Yield: 4-6 servings
Ingredients:

• 2 cups rolled oats
• 2 cups non-dairy milk
• 1/3 cup pure maple syrup
• 3 tbsp chia seeds
• 1 tsp ground cinnamon
• 2 small bananas, peeled & chopped
• 1-1.5 cups fresh blueberries
• 1/2 cup chopped walnuts
• Pinch of salt
• 1 tsp vanilla
• Homemade Granola sprinkled on top before serving

Directions: Mix in a casserole dish and place in fridge overnight. In the morning, give it a stir and enjoy cold with a sprinkle of granola on top. Keeps in the fridge for 2-3 days.

Peanut Butter Banana Chocolate Chunk Cookies

From http://fooddoodles.com by Heidi

Recipe slightly adapted from Kitchen Karate
Makes about 2 1/2 dozen small cookies

• 3 large ripe bananas
• 1/2 C peanut butter
• 3 tbsp coconut oil(or substitute any flavorless oil like canola)
• 1 tsp vanilla
• 1-2 tbsp maple syrup
• 2 C old fashioned rolled oats(certified gluten-free if necessary)
• 1/3 C shredded coconut
• 1 tsp baking powder
• 1/4 tsp cinnamon
• 1/2 tsp salt
• 1/2 C chocolate chips
• up to 1/2 C other add ins(dried fruit, nuts, or more chocolate chips) Optional

Preheat your oven to 350 degrees.  Mash the bananas in a large bowl and combine with peanut butter, liquified oil, maple syrup, and vanilla.  In a separate bowl mix the dry ingredients and then add to the banana mixture and mix well.  Add in the chocolate chips and anything else you want to add in and stir just till everything is evenly dispersed.
Line a baking sheet with parchment paper and drop cookies by spoonfuls 1″ apart.  Bake for 12-14 minutes just till set.  I baked mine till the edges of the oats on top turned golden.
Make sure they’re completely cool before putting them in an airtight container.  I’d even recommend leaving them on the counter for a couple hours because the bananas in them will make them soft if they’re covered too soon.

Refried Beans Without the Refry

From allrecipes.com, by CHEFCLAUDE

• 1 onion, peeled and halved
• 3 cups dry pinto beans, rinsed
• 1/2 fresh jalapeno pepper, seeded and chopped
• 2 tablespoons minced garlic
• 5 teaspoons salt
• 1 3/4 teaspoons fresh ground black pepper
• 1/8 teaspoon ground cumin, optional
• 9 cups water

1. Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
2. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

Veggie Pot Pie

Ah comfort food.  I didn't have time to get out my wheat grinder to make flour when I put the rest of it together so I made a white flour pizza crust which was pretty tasty.  Next time I'll go whole wheat though.  The cream sauce in this is, well, delightfully creamy.

1/2 Large Onion (sweet or yellow) Chopped
1 Red Bell Pepper, chopped
1 Yellow Bell Pepper, chopped
2-3 carrots, diced small
2-3 cloves garlic, minced
1 cup fresh broccoli cut in smaller pieces
1 cup frozen peas
1 cup frozen corn
12 oz. diced fresh mushrooms
2-3 Large Kale leaves, chopped in very small pieces (optional)
1-2 Potatoes, pealed and slightly undercooked
Basic Cream Sauce (see recipe below)
2 Whole Wheat pizza doughs (see recipe below)

DIRECTIONS
Sauté onion, bell peppers and carrots in water until tender.  Add broccoli, frozen peas and corn, mushrooms, chopped Kale and cooked potato.

*You can easily substitute other vegetables or different amounts of vegetables in the recipe- depending on what you have on hand.

When all the veggies are cooked, add the cream sauce (see recipe below) and mix together.  Bring the sauce to a boil to thicken.  Remove from heat.  Place half the mixture in a pie tin (I use round cake pans- they hold more.  If you fill the pans too much- they will spill over in the oven).
Then place a rolled out pizza dough on top of the mixture.  Shape the edges like a pie.  Fit the dough to the pan and poke a few holes in the top of the dough.  Repeat for other half of the mixture (recipe makes 2 pot pies).  Cook at 425 degrees for 13 minutes.  Let cool before serving- the longer it cools the better.  I actually prefer this as a leftover.

You can put the entire recipe in a 9 by 13 pan and cook for about 20 minutes (until golden brown on top)

Basic Cream Sauce
1 1/2 cups raw cashew nuts
3 cups water
1 teaspoon salt or more to taste
3 teaspoons onion powder
2-3 tablespoons Chicken or Chicken-Like Paste (paste usually makes better flavor)
1 teaspoon garlic powder
2 tablespoons cornstarch, flour, or Clear Jel

Place all ingredients in blender and blend on high for about 2 minutes until smooth.  Make sure mixture is smooth- not gritty. A high powered blender is optimal, i.e. Vita-mix.
When the mixture is smooth pour it into the pan with sautéed veggies. (Most of the time I add another cup and a half of water to make this cream sauce, but with this pot pie recipe- I do not add the extra water because I want it extra thick).

Whole Wheat Pizza Dough (make sure it sits for at least 10 minutes)
1 3/4 cup whole wheat flour
1 package quick-rising yeast, such as Fleischmann's RapidRise
3/4 teaspoon salt
1/4 teaspoon sugar
1/2 - 2/3 cup hot water (120-130 F)
2 teaspoons olive oil

To Make: Combine whole-wheat flour, yeast, salt and sugar in a food processor; pulse to mix.  Combine hot water and oil in a measuring cup.  With the motor running, gradually pour in enough of the liquid until the mixture forms a sticky ball.  The dough should be quite soft.  If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour.  Process until the dough forms a ball, then process for 1 minute to knead.
Transfer dough to a lightly floured surface.  Spray a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough.  Let the dough rest for 10 to 20 minutes before rolling.
This dough will keep in a plastic bag coated with cooking spray in the refrigerator for up to 2 days.

Nut Burgers

From allrecipes.com by Jade_

I absolutely love the nut burger served up at My Father's Place in McCall, Idaho, so when I saw this recipe that looked pretty close I had to try it out. It was a winner for me and next time I'll top the burgers with sauteed onions and mushrooms just like they do in McCall. Oh, and maybe even add some oven roasted sweet potato fries to the side...mmmmm!

• 1/2 cup finely chopped walnuts
• 1/2 cup unsalted sunflower seeds
• 1 cup canned chickpeas, drained
• 1/4 cup diced red onion
• 1 beaten egg
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon fresh ground black pepper
• 1 tablespoon salt-free herb seasoning blend
• 2 tablespoons olive oil
• 2 slices mild Cheddar cheese
• 1 pita bread round
• 1/4 cup prepared Ranch salad dressing
• 2 leaves romaine lettuce
• 1 medium tomato, thinly sliced
• 1/2 avocado - peeled, pitted and sliced

Place walnuts and sunflower seeds in a dry skillet over medium heat. Cook, stirring occasionally until lightly toasted and fragrant, about 5 minutes.

In a medium bowl, mash garbanzo beans with a fork, or chop in a food processor. Stir in the onion, egg, parsley, and toasted nuts. Season with pepper and seasoning blend, and mix well.

Heat olive oil in a skillet over medium heat. Divide the bean mixture into 2 patties, and fry in the hot oil for about 3 minutes on each side, or until well browned and heated through. Place a slice of cheese over each patty, and remove from heat.

Place the pita round in the same dry skillet the nuts were in, and heat for about 1 minute on each side. Cut the round in half, spread ranch dressing inside of each, and line the pockets with romaine leaves. Place a cheesy patty into each one, and top with sliced tomato and avocado. Serve with tortilla or potato chips.

Pineapple Ice Cream

From Micah Miller, ice-cream maker and cook extraordinaire.

2 cans coconut milk (13.5 oz each)

1 can crushed pineapple in 100% juice (20 oz)

3/4 cup agave

1/2 tsp. lemon extract

1/2 tsp. vanilla extract

Puree pinapple in blender until almost smooth. Add the other ingredients and blend together. Freeze in ice cream freezer until frozen.

This recipe will make a little more than can fit into one small, countertop Cuisinart freezer.

Palak Daal

From 101cookbooks.com by Anamika. (Daal = lentils)

1 cup / 6.5 oz / 185 g white urid or urad daal, picked over and rinsed
6 cups / 1.5 liters water, plus more if necessary
1/2 pound spinach, washed and finely chopped
1 tablespoon ginger, peeled and finely chopped
1/2 teaspoon turmeric
2 medium green chile peppers, minced
2 tomatoes, chopped
1/2 teaspoon salt
2 tablespoons butter
1/2 teaspoon cumin seeds
1 teaspoon pure red chile powder
a pinch of asafetida, optional
more salt to taste
juice of 1/2 a lemon
1/4 cup cilantro, chopped

In a large pot over medium-high heat combine the daal and water. Bring to a boil, then add the spinach, ginger, turmeric, 3/4 of the green chiles, and all of the tomatoes. Reduce the heat, and simmer for 1 1/2 to 2 hours or until the lentils are extremely soft. You may need to add a bit more water during the cooking process to keep the lentils soupy. After an hour and a half, stir in the salt.
In a separate pan, heat the butter and cumin and fry until the cumin seeds start to pop. Now add the red chile powder (and asafetida if you're using it) and fry for another 30 seconds. Taste and add more asafetida if you like. Add this butter mixture to the lentils and allow to cook for another five minutes. Taste, and season with more salt if needed. I also enjoyed a touch of lemon juice added at this point. Serve topped with the cilantro and the remaining green chiles.
Serves 4-6 with rice or roti.
Prep time: 20 min - Cook time: 120 min

Tasty Lentil Tacos

From allrecipes.com, submitted by Michelle Thomas. These are good, I've made this recipe several times, and the lentil part freezes well too.

1 c chopped onion
1 garlic clove, minced
1 t canola oil
1 c dried lentils, rinsed
1 T chili powder
2 t ground cumin
1 t dried oregano
2 1/2 c chicken broth (or vegetable broth to make it strictly vegan)
1 c salsa
12 taco shells
1 1/2 c shredded lettuce
1 c chopped fresh tomato
1 1/2 c shredded cheddar cheese
6 T fat free sour cream

In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.

Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream.