Banana Oat Bars

INGREDIENTS

2 1/2 cups old fashioned oats (make into course flour in blender) (gluten free, if desired)
2tbks. Flaxseed mill 

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 - 2 teaspoon cinnamon
1/3 cup soy milk

3 large ripe bananas

2 teaspoons pure vanilla extract (gluten free, if desired)

1/2 cup unsweetened applesauce -substitute some additional banana

1/8 cup honey (agave nectar or maple syrup if vegan) 

1/2 cup dark raisins

1/2cup chopped walnuts

INSTRUCTIONS

Preheat oven to 350 degrees F. Spray 9x9 inch baking pan with nonstick cooking spray.

To make oat flour: Place oats into blender or food processor and blend for 1 minute until oatmeal resembles coarse flour. Transfer oat flour medium bowl; whisk in baking powder, baking soda, salt and cinnamon; set aside

Place bananas, vanilla, applesauce, and honey into blender; blend 1-2 minutes or until smooth and creamy. Add to oat flour mixture and mix until just combined.

Gently fold in raisins and walnuts.  Pour batter into prepared pan, spreading evenly with rubber spatula. 

Bake for 15 minutes or until knife inserted into center comes out clean or with just a few crumbs attached. Cool 10-15 minutes on cooling rack.

Confetti Bean Salad

A very simple and quick cold salad to serve with grilled summer meals, or all by itself.  Travels well, so would work great for pot lucks and mason jar salad.

I Can of Black Beans -rinse/drain

1 frozen or fresh corn

Add as many of the following according to your preferences:

Bell pepper - whatever you have.  I like mixing colors for a festive look.

Sweet Onion

Halved cherry or chopped whole tomato 

Celery

Thinly sliced carrots

Cucumber

1 or 2TBL. chopped parsley, cilantro or basil if desired

Dressing: Vinegar, Olive Oil, Salt, Pepper, Garlic powder, touch of sugar

Toss and taste.  Adjust seasoning. 

Chill and enjoy!

Spice Organizing

Finally my spice cupboard is organized!   I bought these small baskets from the dollar store and sorted and labeled the jar tops.  Now I can just grab the basket and quickly find the jar I am looking for without frustration.

You can make your labels neater.  I am just happy that I can read them without my glasses!  

Vegan Green Onion Dip

 With the holidays right around the corner, this recipe from Whole Foods looks very promising.  Serve with fresh veggies , of course, but I can't wait to try it on a baked potato!  

1 block firm tofu

2 TBL. Lemon juice

2 tsp. Apple Cider Vinegar 

2 tsp. Agave

2 tsp. Olive Oil

2 green onions white and green parts diced

2 TBL onion powder

2 tsp. garlic powder

Salt and pepper

Place tofu and liquid ingredients and process till smooth. Add the remaining ingredients  and pulse 5 to 10 times to combine.

Best if chilled 2 hours or longer.  

Chickpea Noodle Soup

2 TBL Olive Oil
1 Yellow Onion diced
3 Carrots cut into rounds
3 Celery Ribs sliced

1 Large clove garlic or 3 small cloves finely chopped.
10 Cups of boiling water (approximately)
3 tubes of vegetarian broth concentrate or both of your choice
1 Small bunch of Parsley finely chopped
2 basil leaves (optional) finely sliced
2 large dried  sage leaves crumpled, or fresh in season

1 Plum tomatoes cubed (optional)

Handful of frozen chopped spinach (optional)

One can of drained, rinsed chickpeas
Salt and Pepper

*A pinch of this and a dash of that!  Lately I have been adding a bit of dry oregano and some poultry season.  

In a heavy soup pot - add oil and sauté onion, celery, and carrots until onions are translucent. 

Add garlic and saute for about 60 seconds. Pour in hot water and add veggie broth concentrate or bouillon and chickpeas. Bring up to a boil and reduce to simmer.  Add chopped herbs and spinach to the pot. Season with salt and pepper cook until all vegetables are soft.  Adjust for seasoning, turn off heat and add your favorite cooked soup noodles. Mmmm, Mmmm...really good!

Baked Cranberry Apple Walnut Oatmeal

Have you tried any of my vegan baked oatmeal recipes?  It's pretty hard to mess up baked oatmeal, so lately I have been experimenting with additional ingredients.  Today I added chopped apple, applesauce, walnuts and fresh chopped cranberries.  It is so good I can't stop eating it!  Good thing it is so healthy!

Baked Banana Bread Oatmeal

8 servings

Another day, another baked oatmeal.  This tastes like banana bread!  Great recipe for using over-ripe bananas.  

1  1/2 teaspoons cinnamon

1 teaspoon baking powder

1/2 teaspoon salt

2TBL flaxseed meal

1/ 8 cup maple syrup

1  1/2 cups vanilla soy milk or almond milk

1/2 cup water

2 Large ripe bananas - mashed with fork

2 1/2 cups old-fashioned oats

1/2 cup raisins

1. Preheat oven to 350 degrees F. Coat an 8 by 8 baking dish with cooking spray and set aside.

2. In a large bowl, combine  cinnamon, baking powder, and salt and flaxseed meal.  Add milk, water and bananas and combine. 

3. Stir in raisins and oats

4. Cover dish with foil and bake for 30 minutes, uncover and bake an  additional  15 minutes or until oatmeal is golden brown and set. Remove fromoven and serve warm.  Also good to snack on cold or gently warm in the microwave.  Refrigerate the leftovers.

                                    www.myfitnesspal.com

 

Bananas have been getting a bad rap lately.  This is a good article explaining why they really are good for you.  

http://healthimpactnews.com/2013/why-bananas-are-good-for-weight-loss-and-immunity/

Cherry Tomato Arrabiata

Makes 2 generous servings

It's getting colder and I will soon miss going to the garden to gather ingredients for this dinner.  Simple,  fresh, quick and delicious. 

3 cups  cherry tomatoes washed, stems removed 

1 -2 TBL olive oil

4 -5 cloves of garlic, minced

Fresh Basil cut into ribbons

Fresh Parsley chopped

1/2  (approximate) teaspoon of each of the following dried spices:

         Basil, Oregano, Red Pepper Flakes. Italian Seasoning

Salt and pepper 

6 oz. thin whole wheat spaghetti 

            CorningWare Grab-it P-150  

         

Fill bottom of large deep frying pan or pot with cherry tomatoes and olive oil, cover and cook on medium high stirring occasionally.  

When tomatoes start to burst, mashed them with potato masher.  

Add chopped garlic and all spices, some salt and pepper and most of chopped parsley to tomatoes.  Turn down heat a bit and continue to cook about 10 more minutes.  

Turn off heat, add cooked pasta, all the fresh basil and remaining minced parsley and toss.  Add some pasta water if needed.   Serve with big bowl of salad tossed with wine vinegar and olive oil. 

  

       Without Pasta - Half of recipe

             www.myfitnesspal.com

Baked Apple Cinnamon Oatmeal

Baked Oatmeal!  Where have  you been all my life!  Seriously delicious and heart healthy!  Would make a great portable breakfast for adults as well a kids on the go, anywhere - anytime!  

8 servings

ingredients:

1/4 cup light brown sugar

1  1/2 teaspoons cinnamon

1 teaspoon baking powder

1/2 teaspoon salt

2TBL flaxseed meal

1  1/2 cups vanilla soy milk or almond milk

1/2 cup water

1/2 cup applesauce

2 cups old-fashioned oats

1/2 cup raisins

2 medium apple, peeled, cored and diced small

1. Preheat oven to 350 degrees F. Coat an 8 by 8 baking dish with cooking spray and set aside.

2. In a large bowl, combine  brown sugar, cinnamon, baking powder, and salt and flaxseed meal.  Add milk, water and applesauce and combine. 

3. Stir in raisens, oats and chopped apple. 

4. Cover dish with foil and bake for 30 minutes, uncover and bake an  additional  15 minutes or until oatmeal is golden brown and set. Remove fromoven and serve warm. Add additional toppings to baked oatmeal, if desired. 

Ran the recipe through  MyFitnessPal app.  Here is a screen shot.

     MyFitnessPal

Baked Pumpkin Pie Oatmeal

Serves: 6-8

Ingredients

• 1 (15 oz.) can pumpkin purée 
• 1/4 cup brown sugar
• 1/2 tsp pumpkin pie spice 
• 1 1/2 tsp cinnamon
• 2 TBL flaxseed meal mixed with 1/4 cup water
• ½ tsp salt 
• ¾ tsp baking powder
• 1½ cup vanilla soy or almond milk
• 2½ cups dry old-fashioned oats

Instructions

1. Preheat the oven to 350 degrees. In a large bowl, whisk together the pumpkin purée, brown sugar, pumpkin pie spice, cinnamon, salt, and baking powder until smooth. Whisk in the flaxseed water mixture and the milk.
2. Mix the dry oats into the pumpkin mixture. Coat an 8×8 (or similar sized) baking dish with non-stick spray. Pour in the pumpkin oat mixture. Cover with foil and bake in the preheated oven for 45 minutes, removing the foil after the first 30 minutes.
3. Serve hot right out of the oven or refrigerate until ready to serve. Can be eaten cold or reheated. Top with milk, maple syrup, whipped cream, nuts or vanilla soy ice cream