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Greek Falafel Salad Bowl

This bowl is a mashup of a greek salad and falafels. I had made a batch of Easy Falafels GF/Vegan. I did not want to serve them the same way, so I did a mashup – Greek salad meets falafels – YUM! It took just minutes to assemble because the Easy Falafels GF/Vegan were already made.

It makes meal planning and assembling easy when you batch cook. Double up on the Easy Falafels and you can make a variety of different meals.

Assemble salad, beginning with the greens as the base. Continue to layer with the ingredients. Drizzle the Creamy Citrus Cilantro Sauce/Dressing.

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Serve. Eat. Enjoy.

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Blender Bread GF/Vegan/Yeast Free

I make Focaccia Bread for my clients every week. I have been thinking of trying it in the blender to cut down the prep time. I had to make a few adjustments, but it turned out beautifully.

Preheat oven to 350 degrees. Line a 9×5 loaf pan with parchment paper.

Add all the ingredients into the blender in order listed. Blend on the smoothie setting (if you have one), or about 50-60 seconds.

Pour batter into prepared loaf pan.

Bake for 65-70 minutes.

Let cool in pan for about 5 minutes, then turn bread out onto a cooling rack to finish cooling. I know it will be hard, but wait for the bread to completely cool. Cutting it too soon can change the texture of the bread.

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Serve. Eat. Enjoy.

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Creamy Citrus & Cilantro Sauce/Dressing

This Creamy Citrus & Cilantro Sauce/Dressing gets its creaminess from cannellini beans and soaked cashews.The brightness comes from the lemon and lime and the earthiness is from the cilantro.

This sauce is a twist on my Creamy Cannellini Sauce. It is a versatile and completely delicious sauce/dressing. I paired it with my Easy Falafels for the picture – YUM!

Combine all the ingredients into a high-speed blender. Blend until smooth and creamy.

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Serve. Eat. Enjoy.

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Glazed Tofu with Asparagus and Brown Rice & Millet Ramen

This meal revolves around my Chinese Brown Sauce.The Chinese Brown Sauce is so versatile. I have used it to make Asian Noodles, Asian Lentil Meatballs and various other ways. For this meal the  tofu and asparagus are glazed with this sauce and are placed on a bed of brown rice and millet ramen – YUM!

  • 1 recipe Chinese Brown Sauce
  • asparagus, bunch, trimmed
  • 4 cakes, brown rice & millet ramen
  • 1 pkg. extra firm tofu, organic, pressed
  • 1 tbsp sesame seeds, garnish
  • cilantro, garnish

Note: To trim the asparagus, take the asparagus by the ends and bend the asparagus. It should snap apart. The bottom of the asparagus where it breaks off is usually tough and woody. It is not very pleasant to eat. I do not use this part. You could save it to make broth if you so choose.

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Cut tofu into 1/2 inch slabs. Place tofu on half of the baking sheet. Glaze the tofu with the Chinese Brown Sauce.  Reserving the other half for the asparagus.

Bake tofu for 20 minutes. Add asparagus to the tofu. Brush the tofu with the Chinese Brown Sauce and drizzle some of the sauce onto the asparagus. Bake for 10 minutes. Remove from oven and set aside until plating.

While the tofu and asparagus are baking in the oven make the brown rice & millet ramen cakes according to the package instructions. Drain ramen.

Note: I like to make my ramen with half water and half vegetable broth. the broth infuses flavor into the noodles.

Layer your plate or bowl with ramen noodles, asparagus and tofu. Drizzle some Chinese Brown Sauce on the top.

Garnish with sesame seeds and cilantro.

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Serve. Eat. Enjoy.

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Tropical Snack Loaf

This Tropical Snack Loaf is a cross between a bread and a cake. It is a twist on my Lemon Macadamia Loaf.

I had made up some mango paste for something I had made for a client, and I had some leftover. This Tropical Snack Loaf was perfect for the Mango Paste. The Mango Paste is part of what makes this snack loaf tropical. Plus, a little coconut cream. Mango and coconut, what a perfect combination.

Wet Ingredients:

  • 3/4 c coconut cream
  • 3/4 c Almond Milk, unsweetened, vanilla
  • 3/4 c Mango Paste
  • 1 1/2 tsp pure vanilla extract

Preheat oven to 325 degrees. Line a 9x 5 loaf pan with parchment paper.

Combine all the wet ingredients in a medium bowl, and set aside.

Dry Ingredients:

Whisk together all the dry ingredients in a large bowl.

Add the wet ingredients to the dry ingredients. Stir until the ingredients are well combined.

Spoon in the dough/batter into the prepared loaf pan. Bake for 55-60 minutes, until the loaf is golden and evenly browned on top. A toothpick inserted into the center of the loaf should come out clean.

Let cool in the pan for 15 minutes. After 15 minutes remove loaf from pan and let completely cool on a rack.

Icing:

Combine all the ingredients into a high-speed blender. Set aside for at least 20 minutes to let the cashews soften. Blend the ingredients together until creamy and the icing is easy to drizzle on the loaf.

Share. Eat. Enjoy.

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Blackberry Chocolate Hazelnut Bites

I had intended to make my Raspberry Chocolate Hazelnut Bites, but found that I was out of raspberries. However, I did have some blackberries so I decided to give it a whirl. I do like to experiment with different fruits and flavors when I make snack bites. This one was a happy success.

Food Processor:

Combine all the food processor ingredients into the food processor. Process until smooth and creamy. Transfer the mixture to a large bowl.

Note: You can make your own oat flour by grinding oats in a food processor or spice grinder.

Stir-ins:

  • 1 1/2 c GF rolled oats
  • 1/2 c chocolate chips, chopped

Stir in the oats and chocolate chips into the blackberry mixture. The dough should be stiff. Roll the dough  into walnut size balls. Freeze the bites for about 30 minutes to firm up.

They can be store in the freezer or the refrigerator in a sealable container.

This recipe makes about 24 bites.

Share. Eat. Enjoy.

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Peanut Sauce

I make this Peanut Sauce every week. That is no joke. It is my favorite Asian sauce. It is great for Peanut Noodles or as a dipping sauce for Spring Rolls. For some unknown reason I have never posted this sauce all on its own. It definitely deserves a post of it own, because it is so good.

  • 1 c water
  • 2 tbsp ginger, fresh, minced
  • 1 tbsp garlic, minced
  • 1/4 c peanut butter
  • 3 tbsp coconut aminos
  • 2 tbsp Date Paste

Combine all the ingredients into a saucepan. Cook the sauce over medium heat until it has thickened, about 5-10 minutes.

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Store in a sealable container in the refrigerator or freezer.

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JB’s Asian Lentil Meatballs

We love the Lentil Meatballs. I adapted the recipe for JB so they could have some too. This is an Asian version that is just – WOW!

First Blend:

Combine eggplant, mushrooms, JB’s All-Purpose Blend , pecans and oat flour into a food processor. Process until the ingredients are well incorporated.

Second Blend:

Add lentil, coconut aminos, GF All-Purpose Flour Blend and GF oats to the food processor. Process until all the ingredients from the first blend and the second blend are completely combined.

Refrigerate for 30-60 minutes for the ingredients to firm up.

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone mat.

Form the lentil mixture into walnut size balls. This recipe makes about 36-42 lentil balls. Place the lentil balls onto the prepared baking sheet.

Bake for 10 minutes. Turn lentil balls over and bake for an additional 5 minutes.

Make 1-2 recipes of the Chinese Brown Sauce to coat Asian Lentil Meatballs.

Serve with brown rice and Chinese Brown Sauce.

Garnish:

  • cilantro, garnish
  • sesame seeds

Note: These would make great appetizers, potluck dish, or even for game day.

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Serve. Eat. Enjoy.

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Roasted Vegetables with Spinach Pesto

I had some carrots and parsnips in the crisper drawer that needed to be used. Also, I had some baby potatoes that needed to be used. Out of necessity that is how I came up with this meal.

These veggies will be great for a base for a bowl. Just add some beans and greens and you are all set. By using two sheet pans of veggies I will have a big start on quite a few meals for the week.

  • 1 pound carrots, cleaned, chopped
  • 8 oz. parsnips, cleaned, chopped
  • 24 oz. baby potatoes, cleaned, chopped
  • All-Purpose Seasoning
  • 1-1 1/2 c chickpeas, cooked, drained, rinsed
  • Spinach Pesto

Preheat oven to 400 degrees. Line baking sheets (I used two) with a silicone mat/parchment paper .

Place carrots and parsnips on one baking sheet. Sprinkle All-Purpose Seasoning on top of the carrots and parsnips. Place baby potatoes on the other baking sheet, and sprinkle All-Purpose Seasoning on the potatoes.

Roast the vegetables for 20 minutes. After 20 minutes, stir all the vegetables and chick for doneness. Continue to roast from 10-20 minutes. the vegetables should be fork tender.

When the vegetables are done transfer them to a large bowl. Add the chickpeas to the veggies. Pour Spinach Pesto over the vegetables and stir so that all the vegetable are coated.

Serve as is or add some greens and non-starchy veggies.

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Serve. Eat. Enjoy.

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Warm Asian Quinoa Salad

This Warm Asian Quinoa Salad was so simple to put together because I had everything already made. I had done some batch cooking sometime ago and had quinoa in the freezer. Also, I had an Asian vegetable mix in the freezer and my Chinese Brown Sauce in the refrigerator. That is basically how I came up with the salad. It pays in time saved to batch cook.

Cook vegetables according to package directions. Warm quinoa, and Chinese Brown Sauce.

Combine all of the ingredients in a large bowl. Stir until the ingredients are well incorporated.

Note: This salad is also good served cold or at room temperature.

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Serve. Eat. Enjoy.

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