I like to soak and cook my own chickpeas, but for a faster prep-time canned fit the bill just fine.
3 Cans Garbanzo Beans – drained and rinsed.
1 Tablespoon Chili Powder
1 Tablespoon Garlic Powder
3 Tablespoons Soy Sauce
Start by mixing your spices in a large ziplock baggie.
Next add your soy sauce and mix until your spices are dissolved.
Finally add your chickpeas to the bag, and toss until evenly coated.
Bake at 350F for about 30 minutes, give or take.
My wife likes to pull these early, when they are very reminiscent of a savory roasted chestnut. I like to leave them in until they are brown and crunchy like a fat-free corn-nut. Either way, we are always sad to see the end of this snack.
1 1/2 Cups Sweet White Sorghum Flour
1/2 Cup Brown Rice Flour
1 1/3 Cup Cocoa Powder
2 Teaspoons Baking Powder
2 Teaspoons Baking Soda
2 Cups Prune Syrup (See recipe under sauces)
2 Tablespoons Vanilla Extract
2 Cups Soy Milk
1/4 Cup Egg Replacer Mixed in 3/4 Cup Water
1/2 to 1 Cup Apple Sauce
Mix flours, cocoa powder, baking powder and baking soda together, and set aside.
In a separate bowl mix, soy milk, vanilla extract and prune syrup.
In yet a third bowl, whip egg-replacer until quite foamy, then add it to the liquid bowl and mix all the liquid ingredients together.
Finally mix the wet into the dry ingredients.
If your mix is too thick, and I think it will be, add 1/2 cup of apple sauce. If it is still too thick add another 1/2 cup apple sauce. This adds moisture that stays after the back, without watering down the “sweet” of the brownie.
Spoon into a silicon baking dish.
Bake at 350 for 30 minutes (or until the brownies push back)
These brownies are vegan, fat-free and whole grain! (Yes sweet white sorghum flour is a whole grain flour) The prune syrup gives them just the right amount of “gooey” to make you feel way more guilty than you should.
1/2 Cup Brown Rice Flour
1/2 Cup Oat Bran
1/4 Cup Arrowroot Powder
1/4 Cup Ground Flax Seed
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/4 Cup Raisins
3/4 Cup Soy Milk
1/2 Cup Prune Syrup (See Recipe Under “Sauces”)
Preheat the oven to 375 degrees Fahrenheit.
In a large mixing bowl, mix your dry ingredients.
In a medium mixing bowl mix the remaining ingredients, combining the liquids thoroughly.
Pour the liquid ingredients over the dry, and quickly mix until just blended.
Just fill the cups in a silicon muffin pan (requires no oil or spray) and bake for 20 minutes. (Give or take)
These high-fiber muffins make a satisfying “quick fix” breakfast as you head out the door, and they stay with you all the way until lunch. The prune syrup helps this recipe keep its moisture and adds that sinful gooey texture that we all know shouldn’t be part of a bran muffin. This time however, there’s no guilt.
1/2 cup Agave Nectar
1 lb Prunes
1/2 cup water
Place prunes and agave nectar in food processor and process until nearly smooth. Slowly pour in water. You may need to scrape the sides and process further to get a smooth, thick syrup.
This isn’t a recipe for a meal. This is a recipe for an ingredient you will use in baking recipes. By using prune syrup instead of butter, you cut the calories in many baked goods in half, reduce fat by 85% and cholesterol to zero. Use half the amount of the butter or shortening called for, or 3/4 the amount of oil called for in a baking recipe.
2 Cups Frozen Blueberries
2 Cups Pomegranate Juice
2 Cups (packed) Fresh Baby Leaf Spinach
Put all ingredients in a powerful blender (Like a VitaMix for example)
Blend for 90 seconds or until smooth. You can do this in a regular blender, but the VitaMix pulverizes those pesky seeds into atoms. (Well…not atoms really, but so small as to not be noticed..) This smoothie has the most powerful anti-oxidants combined with the chlorophyll, minerals and vitamins of spinach. This is the best breakfast on the go!
1 Cup Vanilla Soy Milk (Or Silk Nog if it’s in season)
2 Cups Water
1 Tablespoon Agave Nectar (Unless you used Silk Nog)
1 Tablespoon Nutritional Yeast (Not bread yeast!)
1 Cup Cashews
1 Teaspoon Cinnammon
3 Tablespoons Corn Starch
3 Tablespoons Ground Flax
1 Teaspoon Pumpkin Spice
1 Tablespoon Vanilla Extract
Blend cashews with water until creamy. Add soy milk and blend again. Add the rest of the ingredients and either blend or mix well. Batter stale bread (*I use Gluten Free Millet Bread for this as it seems to come stale right from the store!) and brown on a non-stick griddle.
Garnish with fruit. Yum.
This is more of a breakfast treat than a healthy staple, but a great way to stay on the vegan path when relatives are visiting.
1 Cup Dry Dates
2 Cups Water
3 Teaspoons Coriander
3 Teaspoons Cinnamon
1 Cup Rice Milk
1 Cup Old Fashioned or Steel Cut oats
1 Cup Blueberries
1 Cup Raisins
1 Cup Ground Flax Seed
Chop dates in a food processor and slowly add rice milk. You will not get a smooth consistency, but you will get close. Soaking the dates in the rice milk overnight helps but I rarely do this myself.
Place your date/rice milk mixture, water, coriander and cinnamon in a pot to boil.
Add oats, flax and raisins to the boil and turn heat down to a simmer. Simmer for about 15 minutes. You may need to add more rice milk to reach your preferred consistency. Add blueberries, mix and serve.
This is one of my more complex recipes, but you will be surprised where oatmeal can take you. This exotic oat dish has a distinctive eastern flavor that is sure to satisfy anyone’s morning sweet-tooth.