Directions: Blend everything (except coconut) in a blender until desired consistency. Pour into a bowl and stir in coconut.
Press into an 8x8 pan and store in fridge. Each day these bars tend to get more flavorful. My favorite food processor is theKitchenAid 7-Cup Food Processor. For blenders, I use both the Vitamix Blender and Ninja Master Prep Professional Blender Estimated Nutritional Value per bar based on 12 bars: Calories 179, Total Fat 9.1g, Cholesterol 0mg, Sodium 15mg, Carbs 24g, Fiber 4.1g, Sugars 18g, Protein 4.3g
Ask, and you will receive; seek, and you will find; knock, and the door will be opened to you. Matthew 7:7 (GNT)
Ingredients: 1 cup chopped walnuts 2 cups dates blended with 1/4 cup instant coffee and 1/4-1/2 cup water (depending on how dry the dates are) 1 cup Unsweetened Shredded Coconut(I use Bob's Red Mill) 1 cup chopped pecans 1/2 cup vegan chocolate chips 1/3 cup Hershey's Unsweetened Cocoa Powder 1 tsp Coffee Extract 2 Tbsp dried mint
Directions: Blend dates, instant coffee and water until smooth. Mix everything together in a bowl until combined. Press into an 8x8 pan. I keep in the fridge. My favorite food processor is theKitchenAid 7-Cup Food Processor. For blenders, I use both the Vitamix Blender and Ninja Master Prep Professional Blender Estimated Nutritional Value per bar based on 16 bars: Calories 209, Total Fat 13g, Cholesterol 1mg, Sodium 7mg, Carbs 23.4g, Fiber 4.2g, Sugars 17.5g, Protein 4g
He has set the right time for everything. He has given us a desire to know the future, but never gives us the satisfaction of fully understanding what he does. Ecclesiastes 3:11 (GNT)
I really like the flavor of the sweet potatoes in this dish. I think the next time I make it, I will use all sweet potato and no white. You can also use any bean that you like, rather than the kidney beans.
Ingredients:
6 cups zucchini, sliced 1 onion, chopped 1 bell pepper, chopped 1 can corn including the liquid 1 can diced tomatoes 1 can kidney beans, drained and rinsed 2 Tbsp dried parsley 1 8oz can tomato sauce 1 Tbsp Italian seasoning 1 heaping cup celery, chopped 4 heaping cups sliced potatoes (I used both white and sweet) 1 cup vegetable broth 1 Tbsp Bragg Liquid Aminos 1 tsp basil 1/8 tsp cayenne pepper 1 heaping tsp minced jar garlic 1/4 tsp cumin 2 Tbsp Nutritional Yeast Flakes Directions: Mix all ingredients together in a bowl. Place mixture in a dutch oven (covered), and cook at 350 degrees for 60-90 minutes. I cooked mine for about 90 mins because I like my vegetables REALLy well cooked and soft. Estimated Nutritional Value per serving based on 12 servings: Calories 138, Total Fat 1.3g, Cholesterol 1mg, Sodium 437mg, Carbs 36.2g, Fiber 5.9g, Sugars 6.2g, Protein 6.5g He will be great and will be called the Son of the Most High. The Lord God will give him the throne of his father David, and he will reign over Jacob's descendants forever; his kingdom will never end. Luke 1:32-33 (NIV)
1/4 cup brown rice vinegar 1 tsp minced jar garlic 1 tsp ginger 1 tsp crushed red pepper 1 onion, chopped 1 red bell pepper, chopped 2 stalks celery, chopped 1 Tbsp dried cilantro 1 tsp Bragg Liquid Aminos 1 can black beans, drained and rinsed 2 cups cooked quinoa 1 Tbsp dried parsley 1-1/2 tsp basil Directions: Mix everything together in a bowl - serve immediately or after it has been in the fridge. I thought it tasted better after it had been refrigerated first. Estimated Nutritional Value per serving based on 8 servings: Calories 210, Total Fat 2.8g, Cholesterol 0mg, Sodium 251mg, Carbs 38.2g, Fiber 6.1g, Sugars 1.7g, Protein 9.1g For even the Son of Man did not come to be served, but to serve, and to give his life as a ransom for many. Mark 10:45 (NIV)
This recipe was adapted from a recipe in The Joy of Muffins Cookbook . I REALLY like this cookbook - there are a lot of GREAT muffin recipes in it. But the recipes are not vegan, low fat, or gluten-free, so I am trying to go through the cookbook and convert the recipes to vegan, low fat, and gluten-free versions of the muffins. Of course I need to also add things like cocoa powder and/or vegan chocolate chips !!!! I LOVE chocolate !!!!!
Ingredients:
3/4 cup Brown Rice Flour 1/2 cup Millet Flour 3/4 cup Tapioca Starch 2 tsp baking powder 1/2 tsp baking soda 1 heaping tsp cinnamon 1/4 tsp ginger 3/4 tsp allspice 1/2 cup Sucanat(or brown sugar) 1/2 cup vegan chocolate chips 1/2 cup chopped walnuts (optional) -------- 1 cup applesauce 2 Tbsp almond milk 2 medium to large very ripe bananas, mashed Directions: Mix applesauce, almond milk and mashed bananas in one bowl. Mix the dry ingredients in another bowl. Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are moistened. Pour into muffin pan and bake at 375 degrees for about 25 minutes or until toothpick inserted in the center comes out clean. I like using the silicone bakeware for my muffins. The muffins come out so easily and I don't need to grease the pan. My favorites are: Casabella Silicone Standard Muffin Pan, Casabella Silicone Large Muffin Pan,Casabella Jumbo Muffin Cups. The OXO Large Scoopis GREAT for scooping out batter into the muffin pan. It is MUCH neater than when I used a spoon to scoop the batter into the pan - I no longer get batter all over the muffin pan !!! Estimated Nutritional Value per muffin based on 12 muffins: Calories 186, Total Fat 3.3g, Cholesterol 2mg, Sodium 62mg, Carbs 38g, Fiber 2.2g, Sugars 14.4g, Protein 2.3g He will wipe away every tear from their eyes, and there will be no more death, sadness, crying, or pain, because all the old ways are gone. Revelation 21:4 (NCV)
I wasn't sure how these muffins would turn out...originally they were too dry so I added 1/4 cup of almond milk, then I thought they might be too wet. The batter looked pretty thin when I put it in the muffin pan. I was pleasantly surprised when I tasted them ... I thought they were REALLY good and had a nice texture. This recipe was adapted from a recipe in The Joy of Muffins Cookbook . I REALLY like this cookbook - there are a lot of GREAT muffin recipes in it. But the recipes are not vegan, low fat, or gluten-free, so I am trying to go through the cookbook and convert the recipes to vegan, low fat, and gluten-free versions of the muffins. Of course I need to also add things like cocoa powder and vegan chocolate chips !!!! I am SUCH a chocoholic !!!!!
Ingredients:
3/4 cup Brown Rice Flour 1/2 cup Millet Flour 3/4 cup
Sweet White Rice Flour 2 tsp baking powder 1/2 tsp baking soda 1 Tbsp Hershey's Unsweetened Cocoa Powder 1 heaping tsp cinnamon 1/2 tsp ground cloves (heaping 1/2 tsp) 1/2 cup Sucanat(or brown sugar) 1/2 cup vegan chocolate chips 1/2 cup chopped walnuts (optional) -------- 1 cup applesauce 1/4 cup almond milk 2 medium to large very ripe bananas, mashed Directions: Mix applesauce, almond milk and mashed bananas in one bowl. Mix the dry ingredients in another bowl. Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are moistened. Pour into muffin pan and bake at 375 degrees for about 25 minutes or until toothpick inserted in the center comes out clean.
Estimated Nutritional Value per muffin based on 12 muffins: Calories 186, Total Fat 4.1g, Cholesterol 2mg, Sodium 62mg, Carbs 35.9g, Fiber 2.3g, Sugars 14.4g, Protein 2.9g Give thanks to the God of gods. His love continues forever. Psalm 136:2 (NCV)
