1 cup walnuts
1 cup pumpkin seeds
1 cup sunflower seeds
2 cups macadamia nuts, chopped
2 cups shredded coconut
4 cups chocolate chips
1/2 cup peanut butter
1/2 cup maple syrup
1 cup Earth Balance margarine
Preheat oven to 350. Mix the first 6 ingredients together. Melt the peanut butter, maple syrup and Earth Balance over low heat. Set aside and let cool 5 minutes, then add to the nut and seed mixture. Mix well and place in lightly oiled 12 x 8 baking dish and press down firmly. Bake 20 minutes (rotate after 10 minutes). Let set in fridge for 3- 4 hours before serving.
1/2 cup vegan margarine ( I use Earth Balance)
3/4 cup crunchy, all natural peanut butter
3/4 cup crushed graham crackers (it takes about 10 full crackers, crush them into crumbs)
1/4 cup granulated sweetener
1 cup chocolate chips or carob chips
1/4 cup soy, rice or nut milk
1/4 cup chopped nuts
Line 12 muffin cups with paper liners. Melt the margarine in saucepan over medium heat. Add peanut butter, graham crackers and sweetener. Fill muffin cups with mixture evenly (it will only fill about half full). Combine chocolate chips and milk and melt over medium heat. Spoon evenly over peanut butter mixture. Top with chopped nuts. Let set in fridge for about 2 hours before serving.
1 cup vegetable broth or water
3 cups drained cooked or canned beans (your choice of any kind)
1/2 teaspoon crushed garlic
4 cups chopped fresh kale, stems and center ribs removed, lightly packed
1 teaspoon olive oil
salt, to taste
black pepper, to taste
Tabasco sauce, to taste
Combine beans, broth or water, and garlic in a large saucepan. Place chopped kale on top of beans and bring to a boil. Cover, reduce heat to low, and simmer until kale is tender, about 15 to 20 minutes. Remove from heat and stir in oil, salt, black pepper, and Tabasco sauce to taste.
1 package soba noodles
1 package tempeh (cut into 1 inch cubes)
grapeseed oil
sea salt
black pepper
4-5 minced scallions
1/2 c natural pnt butter, creamy
1/4 c apple cider vinegar
1/4 c honey or maple syrup
1/4 c tamari or soy sauce
1 or 2 cloves garlic, chopped
1 inch piece ginger, choppped
1 tblspn hot pepper sesame oil
1 pinch cayenne pepper
1 c water
Cook soba noodles as per box directions. In skillet, add 1 or 2 inches oil on med heat. Add diced tempeh and cook until golden brown on each side. Remove from pan and place on paper towel to soak up excess oil. Drain soba noodles, place in large bowl and mix with tempeh. In blender puree peanut butter, apple cider vinegar, maple syrup, tamari, ginger, garlic, sesame oil, cayenne and water (use water as needed to get desired consistency). Pour over noodles and garnish with scallions.
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