Almond Joy Cookies. 1. Pour sweetened condensed coconut milk into measuring cup and add enough almond milk to equal 14 oz.

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Melina Riley
5 years ago
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1 Almnd Jy Ckies lngredients: 7 z sweetened shredded ccnut 7 z unsweetened shredded ccnut 1 &112 cups chclate chips 213 cup chpped almnds z (1 can) sweetened cndensed ccnut milk Almnd milk Directins: 1. Pur sweetened cndensed ccnut milk int measuring cup and add enugh almnd milk t equal 14 z. 2. ln a large bwl cmbine all ingredients tgether untilwell mixed. 3, Scp 2 Tbsp f batter int a ball and place n ckie sheet lined with parchment paper. 4. Bake at 325 degrees F fr 10 t 16 minutes until sme f the ccnut starts t brwn. 5. Once dne place ckies n cling rack. Nte: Cking time willvary depending n the ven. Enjy, Laura Jhnsn Recipe adapted lrm Getinmybelly.cm

2 Almnd Jy Ckies lngredients: 7 z sweetened shredded ccnut 7 z unsweetened shredded ccnut 1 &1/2 cups chclate chips 2/3 cup chpped almnds z (1 can) sweetened cndensed ccnut milk Almnd milk Directins: 1. Pur sweetened cndensed ccnut milk int measuring cup and add enugh almnd milk t equal 14 z. 2. ln a large bwl cmbine all ingredients tgether untilwell mixed. 3. Scp 2 Tbsp f batter int a ball and place n ckie sheet lined with parchment paper. 4. Bake at 325 degrees F fr 10 t 16 minutes until sme f the ccnut starts t brwn. 5. Once dne place ckies n cling rack. Nte: Cking time willvary depending n the ven. Enjy, Laura Jhnsn Recipe adapted frm Getinmybelly.cm

3 Prtbell Penne Pasta Casserle- Vegan Style as revised by Kayne Ferrier frm Allrecipes.cm recipe Ingredients: L-8 z pkg. uncked, gluterr free Penne Pasta Tztsp. dried basil L-B z. can f prtbell mushrms 2 c. Almnd milk, plain Vz c.earth Balance margarine 2 c. vegan Mzzarella,shreded 7/+ c. flur 7+ c. Iw-sdium sy sauce!-1,0 z pkg. frzen Spinach,thawed and chpped chpped 2 garlic clves, minced Directins: Preheat the ver t 350 degrees. Bil the water and ck the pasta fr 10 minutes. Put the thawed spinach in a clander in the sink, add the canned mushrms t drain. Melt the margarine in a saucepan. Mix in flur, garlic, and basil. Gradually add in the mild until thickened. Stir in 1 cup f the shredded cheese until melted. Remve frm the heat. After the pasta is cked, yu will drain the pt ver the spinach and mushrms. Put the pasta and spinach and mushrms back in the large pt. And mix in the cked pasta, mushrms, spinach and sy sauce. Next pur the mixture int a9,.xl4 baking pan and tp with the remaining 1 cup f shredded cheese. Put in the ven and bake fr 20 minutes.

4 FORYOURTABLE Ḻ r z f 2 5 BUTT RNUT SQUASH'MEATLOAF"!/z rup cked blark beans 2 tablespns live il y{ (up plll 1 teaspn diced nin, divided 3 garlic clves, mimed 1 cant, di<ed small 1 celery rib, dited small % green applg dited small 2 teaspns ltalian seasning 2 cuprcked and pureed bufternut squash % cup cked quina 1 tablespn chpped walnuts (Ptinal) 1 beaten egg {r 2 tablespns at flur frvegan ptin) Y1 cup Pank breadcrumbs 2 teaspns 5ea salt ffiansenry 6IAZE 16 cup fiesh tranbenies Y4 cup ket(hup 2tablespnsbrwnsugar teaspl sdn(ha sau(e 1 garlic clve, minced Preheat ven t0 350 F. Place cranbenies n a small baking sheet. Place black bean5 0n anther. Rast bth ingredients fr abut 15 minutes' Warm il in a frying pan ver mediumlw heat; add y4 fip 0ni0n and 3 garlic clves. fuk until nins are tnnslucent, abut 5 minutes. Add car rt and celery and ck fr 5 minutes. Add apple and ltalian seasning, and ck fr 3 minutes. ln a large mixing bwl, cmbine squash, cked veqqies, masted black beans, quina, walnuts, eg"g, pank breadcrumbs and salt. Mix with hands uniil well cmbined.transfer mixture t a parchmeni-lined Fx-5-in(h laf pan, smthing ut with a spatula t remve air bubbls. Prepare the cranberry glaze:?uree the rasted cranbeniet ketthup, brwn sugar, Sriracha sauce and 1 garlic clve until smth' Spn cranbeny glaze ver tp f"meatlaf"until fully cvercd' Bake the laffr 45 minutes' Remve frm ven and let cl fr 5 minutes befre remving frm pan. Makes I servings. Recie created by Jeny James 5t0ne, a v getarian and veqin blgger (F/ryi0ltesstne.rm) wh fcuses n sustainable seasnal eating. z : ilovember 2fi 6 The Cstc Cnnectin 39

5 Dal Mahkni (curried lentils) One large nin, chpped 1 large T fresh ginger, chpped r grated I large T garlic, chpped 1 T cumin seed 1 T criander pwder I T cumin pwder 1 t turmeric Chpped chilies, if desired Salt t taste 2 cups urad dal (r any lentil-type bean) Abut 2 cups chpped tmates In gd-sized fry pan: Saut6e nin, ginger, and garlic in il r brth-abut 5 minutes, until very sft Add spices and stir awhile Add chpped tmates and stir in In large pt: Add dal and abut six cups water (r mre) Add the saut6e mixture Ck ver medium heat fr 2 r 3 hurs r all day in a crck pt Add milk f yur chice fr clr and creaminess Serve in bwls, tpped with chpped cilantr

6 Y= ' **s #.-;;,:::-i: j-,'- i;),": :. seeves a-a I GF i SF I l*16; * ; f can't help mgself,. I haae t includ.e a bu ternat sup in euery ckbk I uyri,te. This recgte is mg new fatsrite, aftd itk e Iittle ed.gv far Tha,nksgiuing. If gu want t g a bit mare traditinal, sldp the eltilies andlirne, and add cinnamnn (r pumpkin pie spice) t taste wi,th q,li,ght d,ri.zzle f maple sgrup. Or if gu dnt went s, suleet, pumplcin-pie-tasti,ng s upt, add rnild ca.*ry pwd,er t taste-ves! Just three ingredients!ka-pw! 1. Preheat ven t 325"F, 2. Slice squash in half lengthwise arrd place cut side dwn n a ckie sheel Bake until frk-tender and skin is starting t brwn (abutso-40 minutes). 3, Once cl enugh t handle, scp ut and discard seeds. Then scp flesh away frm skin and transfer t a blender, wrking in batches ifnecessarsi- 4. Blend squash with brth as necessaqr t achieve a silky smth sup cnsistency. Then blend in green chilies" 5. Reheat the sup n lw n the stvetp if necessarjr. 6. Seasnwithsaltandpepperifdested. Squeeze fresh lime juice ver tp befre serving,. ; bsttsr*ut squnsh e-q c vegeiabic brcrr 1 4-*z car] gr*an chilies i-z iirrrec Fnrrr, Tln.- flq s4kb (s4ir 2I 't33 catrbs O g fat 34g carbhydratea 4.39 ibs. 7ag $gars zug prctein fle.rb rd r(

7 Page 1 f 1..i-- Quina Stuffing with Leeks, Sage, and Sun Dried Tmates Prep Time: 10 minutes Ck Time: 25 minutes Yield: Enugh fr servings A superir substitute fr bread-based stuffing. Dn't make me beg yu t try iil lngredients, 2 cups quina 4 cups unsalted vegetable stck 2 teaspns ksher salt, divided. Freshly-grund black pepper. 2 tablespns live il 2 tablespns unsalted butter (r, use all. live il) 2 fal leeks, the white and tender green diced fresh sage leaves, minced ' 1 teaspn dried thyme (triple the amunt fr fresh, chpped leaves). 4 z sun-dried tmates, chpped int small pieces 4-5 garlic clves, minced. Garnish. 112 cup carsely-chpped flat-leaved parsley lnstructins 1. Put the quina, vegetable stck and 1 teaspn ksher salt int a sauce pt. Bring t a bil ver high heat. Then lwer the heat, cver the pt, and let simmer quietly until all liquidis absrbed minutes. Fluff the grains with a frk. 2. Warm the butter and live il in a large (12-inch) skillet ver medium heat. Add the leeks, herbs, the remaining salt and grinds f black pepper, and saute until the leeks sften and start t brwn - abut 8 minutes. Stir in the tmates and garlic, and let them ck fr just 1 minute. 3. Tip the quina int a large bwl, add the cntents f the skillet, and stir t cmbine. Then transfer the mixture t a baking dish, and garnish with the parsley. lf yu are nt serving the stuffing immediately, let it cl, uncvered, t rm temperature. Theh cver with plastii wrap, and refrigerate fr up t 2 days. Cvered stuffing can be reheated in the micrwave (4 minutes n "high"). [.L'rl,'rg',v.qla49lfict]r!s!ri* Js$ gr,t{l 1Jc{-siirifing-qg!j:ra-!.riii-!ee.xg13q-4!5gn-driegi!nralris-,l Cpyright 2015 by Kevin Lee Jacbs 11ll5DAI6

8 Rasted Red Bell Pepper Hummus lntraductin; Once yu try this hummus yu will never want t buy r eat stre bught hummus again! lt is smth, creamy and has a nice bite when yu add in the red pepper flakes. lf I am making this fr a party I like t duble the recipe s I hpefully have leftvers. lngredients: 1 medium sized garlic clve - peeled {absut'?t,t aspn in size) L% cup rasted red bell pepper'(1 % rasted'red bell pepper) (SEE "ROASTED RED BELL PEPPER" RECIPE) ", ''.., ' 2 cups cked chickpeas {they shuld smash esilv:when yu squeeze them) - :. '," 3 tablespns tahini, ' ''. l tablespn fresh squeezed,lemn.juice, (abut 1 medium sized lemn) l tablespn live il (ptinal) Salt t taste (add lza teasp'n s t at a time until it r:eaches yur desiibd saltilevel). (l like _:'.::: ' ',,1: 1",, abut % teaspn) "1"...,.',', t,- Optinal: t.'.. %t 2teaspns dried r:ed pepper.,seedsfflakes {add.'imunt based n yur desired heat :.,., '' ' i...t ",,. : Directins: 1) ln a small bwlfd prcessr, mince garlic. Then add remaining ingredients. Blend until creamy. Add additinal il if it appears dry. Cmment' lf yu mit the il, add a little mre lemn juice. Seruing Suggestins.'Great fr dipping veggies, crackers r n a sandwich. Yu can make this a day r tw ahead f time. Culinary Expeditin CulinryExpeditin.cm

9 I duble the batch and eat it thrughut the week as a snack r n sandwiches. lf yu duble the batch, use the large bwl f a fd prcessr. Gd snack t take t the beach. Serve at parties with a plate f veggies and crackers surrunding it. Yields/Seruings: Makes 2% cups. Serues five Y, cup servings each. Hw t Stre Leftvers.'Stre in an,a.irtight cntaineir in the refrigeratr fr up t 1 week. Eq u ipm e nt/tls N eeded :. :: l,: t '':': :..''' ttt',,...: :t.:t',' "1. Measuringcups:2,.''...,..:...:: TeaspnmeasuremeRls:Tl,Yzand1..,.'... Tablespn measurements: 1 : ', :. ::::.. Large spn t dish the hummus ut f the fd prcessr ''._.' l: :r' '' Lemn/lime juicer (ptinal) :.. Large spatula fr scraping the hummus frm the sides f the'fd prcessr I' Small bwl fd preessr fitted with a,,metal blade..r. -,.:,:- -:,,t '_.,:.-r,t,l::,1 ::, Small serving bwl t place h*rnmus in when'it is finished r. ' :,,.,'',," t,.. ;.,t,1 Estimated tatal time frm start t'finish:,20 m!1utg9,{exdudes time t rast red peppers and ck chickpeas if yu d thse n yur wn versus buying them already prepared) Preparatin' 20 minutes Cking:0 minutes Fd categaries.' Vegan / Gluten free / Sugar free / Nut Free Culinary Expeditin Cu I i na ry Exp e d iti n. c m

10 Rasted Bell Peppers lntrdudfn: Once yu try this recipe and see just hw easy it is t rast peppers, yu will never buy thse verpriced stre bught rasted peppers again. These g great in s many dishes, such as sandwiches, pastas and salads. lngredients: Bell peppers (as many as yu want and any clrs yu want -red is traditinal but all wrk great) Directins: ' 1) Turn ven n t the Bril setting. 2) Line a baking sheet with aluminum fil (if yu want yur cleanup t be easier). 3) Cut peppers in hatf;-lengthwise, and remve seeds & stem. 4) Place cut side dwn n baking sheet. Push peppers dwn sthey.cllapse in height. This will help t ensure cnsiste,nt briling f the pepp rs, nt just thehighest pints. 5) Place in ven n the tp rack. Ck until pepper skin gets black and bubbles up. Remve frm ven and let cl. 6) Once peppers have cled t the pint yu can tuch them cmfrtably, peel skin ff.,.-, Cmments; I like t rast a few peppers at ne time and then'l stre them in a cntainer in the refrigeratr and add them t my dishes thrugh6ut the week. : Depending n what type f ven yu have, yu'may need t peridically rtate the baking pan t ensure the peppers bubble all ver. Seruing Suggestins,' Put in sandwiches, wraps, pastas, salad, etc. Yields/Seruings: Varies depending n hw many peppers yu rast. Hw t Stre Leftvers; Stre in an airtight cntainer in the refrigeratr fr up t ne week. Culinary Expeditin Culinary Expeditin.cm

11 $FOR} ili{ive I s,,, 4,r0,,r,;i, '1-r'q f :1F,.:'1ef SeUASH ANtr +q,ussf DRI D CI{ERRIES By Dawn Hutchins ibts PANZANELLA with Makes 6 servings Ready ln: 30 minutes INGREDIENTS: 1 nin, chpped 2 cups cubed fresh r frzen squash, such as butternut, kabcha, r calabaza 2 cups fresh rfrzen Brussels spruts 1 pear, cred and chpped Y+ teaspn sea salt Freshly grund black pepper 1 tablespn fresh thyme (r 1 teaspn dried) 1 tablespn fresh rsemary (r I teaspn dried) Juice f % lemn (abut 1 tablespn) 1 thick slice f crusty bread, tasted and cubed Yt cup chpped tasted walnuts I Yur taste buds will dance ver these flavrs and textures: sft, sweet squash, savry seasnings, crunchy walnuts, tarty-chewy cherries and a bite f crisp, tasted bread t cmplement the earthy, nurishing Brussels spruts. A squeeze f lemn t finish gives this dish a tuch f acidity fr a final layer f flavr. lnstructins: 1. Place the nin in a large skillet ver medium high heat and ck until sftened, abut 5 minutes. lf needed t prevent sticking, add a tablespn f water t skillet frm time t time. 2. Add the squash, Brussels spruts, pear, salt, pepper t taste, and 2 tablespns f water. Reduce the heat t medium-lw, cver, and ck fr 10 t 15 minutes, until the vegetables are sft. 3. Add the thyme and rsemary, and stir t cmbine. Add the lemn juice and stir in the tasted bread, walnuts, and dried fruit. 4. Serve immediately. Y+ cup dried cherries

12 Target Recipes Page 1 f1 *, ref I::IP;:: pumpkin spice cream cheese dip byshirtey Fan fr Target TOTAL TIME 10m " 2 cups Reminiscent f pumpkin cheesecake, this autumnaldip can be whipped up in a mere 10 minutes. Serve it with fruit, nuts, crackers r bread, ingredients '10 unces reduced-fat cream cheese, at rm 1 cup pumpkin puree (nt pumpkin pie mix) 1/4 cup plus 2 tablespns packed dark brwn 1 teaspn pumpkin 6iie spice 1/4 ieaspn pure vanilla extract Tasted pecans (ptinal, fr garnish) directins ln a medium bwl, blend the cream cheese and pumpkin puree tgether using an electric mixer. Add the sugar, pumpkin pie spice and vanilla and mix till smth..h aa-/ Qc: I { Q-^ Transfer the mixture t a serving dish and garnish with pecans. Tip: Bringing cream cheese t rm temperature helps make blending easier. Take it ut f the refrigeratr 30 minutes befre using. Lllt2/2A16

13 *\ Chickpea Ratatuitte GLUTEN-FREE + VEGAN Tested and Apprved by S6lemns.cm lle Originat Recipe Surce: Mark Bittman via Vegetarian Times magazine Aprit/May?O13 page 67 YIELDS: { servings INGREDIENTS: r lb. small eggplant, cut int large chunks r lb. Rma tmates, cred and chpped, r (r) Z8-z. can whle tmates, drained and chpped 3/+ lb. zucchini, cut int large chunks t rnedium yellw nin, shced (r% cups) 2 red r yellwbell peppers, cred, seeded, and sliced g clves garlic, peeled and halved r tsp. salt Yq cup live il 3 cups cked r canned chickpeas, rinsed and drained r Ttrsp. chpped fresh thyrne r rsernary, t Vz c:ip chpped fresh basil r parsley 86L, I als added I z" slt,:ed.lresh muslirnrs. STEP T, Preheat ven t 425"F.Cmbine eggplant, tmates, zucchini, nin, bell peppers, garlic, salt and il in large rasting pan. STEP z: Rast!O t {O minutes, r until vegetables are lightly brwned and tender, and srne water has released frm tmates t create a sauce, stirring ccasinally. STEP 3, Stir in chickpeas, and rast $ t IO rninutes rnre, r until chickpeas are heated thrugh. Stir in thyme, and seasn with salt and pepper, if desired. Serve ht, warm, r at rm temperature,

14 ? Vlfheat'Berry Salad lngredients: 1 cup wheat berries 3 cups water rve & 1 red apple, unpeeled and diced 1 green r yellw apple, uhpeeled and diced 1 cup seedless grapes halved r quartered depending n size 'l 12 cup d ried.c;'snberries " it2 cup ahpped walnuts (add just befre serving) Dressing: 112 cup trzen 1A0/" range juice cncentrate, thawed 2 Tbsp fresh squeezed lemn juice 1 tsp cinnamn 1/4 tsp salt 1 Tbsp il (ptinal) Directins: 1. Ck wheat berries in 3 cups f water r mre, until dne but still a bit chewy (-45 minutes) Drain and let cl. 2. Make dressing and whisk until cmbined 3. Add fruit and wheat berries t dressing and mix tgether 4. Add nuts just befre serving. Nte: This salad can be made a day a head f time. Enjy, Laura Jhnsn Recipe adapted frm Taste f Vegetarian, Riverside Fellwship f Seventh-day Adventists, Lwell Ml

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16 "\ I ii.ialy r.egair lersic:i:; i meai iaf ale inade u'iti-: ici'.:,.,'egg-: gr-cunii ::cuiid, T1,ri'], Gr even seitaa. Tiii);e tcfu-:l'srse,irij: be happ;r, t l;-nrg nc ie,ii-i l I'eggie meal anaigues aie ri, this L:af.?l-ris se..'c:y versin *ses cni-r, le*tiis,.;lackrc* -'cheai, q*:ck cris. and..**hite chi:l :;red, rlng'..r'ith a r:iix *f :eascni*gs tci ::ili.:e it ail rr-,r,g!cril:..i,i1k i.:g:i1-1.'11 t/z cup brrrn (green) lentils, rinsed 1 cup veganvegetable stck (see "Plant-Pwered Pantryi' page xii) % cup water l bayleaf % cup bulgur {u-se GF-certified *:br versin) 1 cupwater,biled rt -l t % cup natural kgt,cbup:-l *r.r,3 N t' 1 cup rlled qi quick ats'. (ensure GF-certified fr gluten-free versin) 3 tablespns tamari (use wheatfree fr wheat- r gluten-free trsin) 2 tablespns nutritinal yeast 2 tablespns grund white chia 'qfdar"*\ \*_---, 2 tablespns vegan Wrcestershire sauce {see rfte fr gluten-free versin) 2 tablespns tahini r sun{wer seed butter 2 teaspns blackstrap mlasses /+ teaspn dried thyme la t % teaspn dried regan L teaspn dried basil 7a teaspn grund fennel (ptinal) Freshly grund black pepper TOPPING: 3 t 4 tablespns ketclup-* 1 teaspn.vtegan Wrcestershire -.) sairce (ptiial), r z -- / tbaspns vegan barbecue sauce (ptinal) il: Ti{gIVl EAT iis*af;

Crispy Tofu with Asian Chili Glaze

Crispy Tofu with Asian Chili Glaze Crispy Tfu with Asian Chili Glaze 1 blck extra-firm tfu, pressed 1 large egg 1/2 cup pank breadcrumbs Pepper, t taste Any spices yu desire (ptinal fr seasning pank) Vegetable il Asian Chili Glaze 1/4 cup