Chipotle Lime Quinoa Salad

Adapted from my favorite, Chef Chloe!

Dressing:
2 TB olive oil
2 TB apple cider vinegar
2 TB agave
1/4 c lime juice

Blend until smooth.

Saute:
1 can black beans
1 clove garlic, minced
1/4 tsp chipotle (this can be hard to find, I finally tracked it down at Whole Foods)
1/2 tsp salt

Saute briefly then set aside to cool.

Combine:
1 head romaine lettuce, chopped
1 package grape or cherry tomatoes, halved
2 avocados, diced
1 cup quinoa, cooked
2 TB fresh chopped cilantro

Mix it all together and enjoy!

Breakfast Cookies (Vegan)

These are a modified version of Chef Chloe's Yoga Cookies.  I call them breakfast cookies because they have so much yummy stuff in them I figure they are good enough for breakfast. :)

Dry:
1 cup all purpose flour
1/2 cup whole wheat pastry flour
1/2 tsp salt
1 tsp cinnamon
1 1/2 cups rolled oats

Wet:
1/4 cup canola oil (or coconut oil)
3/4 cup applesauce
1/2 cup agave or maple syrup
1 tablespoon vanilla

Goodies:
1/2 cup shredded coconut
1/2 cup raisins
1/2 cups chopped walnuts
1/2 cups mini choc chips

Mix dry ingredients together.  Then mix wet and then combine.  Add goodies.  Batter will be sticky. Make small cookies (about 1 or 1 1/2 tablespoons batter) on parchment paper and bake at 350 for 12-14 minutes.  These keep very well in the freezer and you can eat them straight from the freezer!

Vegan Loaf #3

3/4 cups walnuts
3/4 package Trader Joe's Lentils
3/4 package Trader Joe's organic brown rice (microwaved!)

Mix together to a paste in Cuisinart.

Saute:
Chopped onions
Chopped celery
Chopped carrots
Sliced mushrooms
Fresh Thyme
garlic, minced

Add half this mixture to cuisinart.

In a bowl, mix together paste with remainder of brown rice, lentils and veggie mix. Add 1/2 jar of rinsed sundried tomatoes.

Add chopped onions, salt and pepper.
Add 1/4 cup flour
Add 1/2 breadcrumbs.

Mix together and press into sprayed bread pans.  Bake at 350 for 30-40 minutes.

Baked Oatmeal

I veganized this from Heidi Swanson's Super Natural Everyday

Spray 8 x8 baking dish with spray oil.

1-2  sliced banana, layered over bottom of pan.
Frozen blueberries (or berry of your choice)
chopped dates or raisins, sprinkled among bananas

Pour over the top a mixture of:
2 cups rolled oats
1/2 cup walnuts
1 tsp baking powder
1 1/2 ground cinnamon
1/2 teaspoon sea salt


Whisk together:
2 cups soy milk or other milk substitute
1/3 cup maple syrup
2 tsp vanilla extract
3/4 c applesauce

Pour wet mixture over oat mixture.  Top with more blueberries.  Cover with saran wrap and refrigerate over night.  Bake at 375 for 35- 40 min.

WW points: 5 pts for 1/6 without nuts.  7 pts with nuts.

Avacado Pesto (Vegan)

1 box of basil leaves from Trader Joe's
1 ripe avacado
3 cloves of peeled garlic
1/2 half a lemon's worth of juice

Blend in cuisinart and coat over cooked whole wheat pasta and halved cherry tomatoes.  Add parmesan cheese on top for vegetarian option.

Honey Whole Wheat Bread (bread machine)

1 1/8 cup water
1/3 cup  honey
2 TB applesauce
1 tsp salt
2 TB flaxseed meal
3/4 cup all purpose flour
2 1/4 cup whole wheat flour
1 3/4 tsp dry active yeast

This is for a 1.5 lb loaf, I usually set it to medium crust.

Veggie Paella

From Vegetarian Times website

1 red bell pepper, chopped
6 green onions, sliced
3 cups veggie broth
3 cloves garlic, minced
1 tap crumbled saffron threads
1 cup short-grain white rice
3 cups broccoli florets
1 cup frozen baby peas
1 cup halved grape or cherry tomatoes
12 pitted green olives, 12 pitted black olives
1 lemon, wedges
1/4 cup chopped parsley

Saute red pepper and green onions. Stir in broth, garlic and saffron. Bring to boil and simmer 10 min.
Sprinkle in broccoli and peas, tomatoes and olives. Cover and cook 8 min. Garnish with lemon and parsley.