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Coffee ice cubes in almond milk.
(Source: veganlove)
Just Some Herbivore.
DAVEGAN: Food for Thought: South Indian Rice with Lentils (Bisi Bele Bhath)
“The traditional preparation of this dish involves the use of spicy masala, toor dal (a type of lentil that I wasn’t able to find at the grocery store) and vegetables. Spices like nutmeg, curry leaves and tamarind pulp (another ingredient that’s hard to find so I replaced it with date syrup)…
(Source: healthfulpursuit.com)
peanut butter sandwich cookies
If you liked Nutter Butter as a kid, this cookie is a grown-up version of it. This Cook’s Illustrated recipe showcases delicious, unprocessed peanut butter flavor and pairs it with a nice crunchy texture. We went through a whole carton of whole milk (gasp) eating up these cookies. These are the best peanut butter cookies I’ve ever had!
Adapted from the March/April 2012 issue of Cook’s Illustrated.
ingredients
cookies
raw peanuts, 1.25 cups, toasted and cooled
flour, 0.75 cup
baking soda, 1 teaspoon
salt, 0.5 teaspoon
unsalted butter, 3 tablespoons, melted
creamy peanut butter, 0.5 cup, with salt
sugar, 0.5 cup
light brown sugar, 0.5 cup
whole milk, 3 tablespoons
egg, 1 whole, largefilling
creamy peanut butter, 0.75 cup, with salt
unsalted butter, 3 tablespoons
confectioner’s sugar, 1 cup, aka powdered sugarpreparation
1 Move oven racks to the 1/3 and 2/3 levels in the oven, then preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
2 With a food processor or a magic bullet, bring the peanuts to a fine chop, about 10 pulses.
3 Whisk dry ingredients - flour, baking soda, and salt - together in a bowl.
4 In a separate, larger bowl, whisk together the butter, peanut butter, sugar, brown sugar, milk, and egg. Combine the contents from the first bowl of dry ingredients into this larger bowl. Then mix in the peanuts.
5 With a tablespoon or equivalent scoop, measure out 12 mounds on each cookie sheet. Space them out evenly, and then flatten to a 2-inch diameter with a wet palm.
6 Bake the cookies for about 8 minutes, then switch the rack positions of the cookie sheets and bake for another 8 minutes. Cookies should be firm to touch and golden brown.
7 Let the cookies cool on the cookie sheet for about 5 minutes, then transfer them to cooking racks and allow them to cool for about 30 minutes.
8 For the filling, soften the peanut butter and melt the butter together in the microwave for about 30-40 seconds. Stir to combine, and then stir in the powdered sugar.
9 With the filling still warm, assemble the cookies by placing 1 tablespoon of filling into the center of 12 of the cookies. Press together with a second cookie to evenly spread out the filling until it reaches the edges. The filling should set for at least an hour prior to serving. Cookies will keep for 3 days in an airtight container.
Creamy Chocolate Peanut Butter Pudding
Serves 2-3
Ingredients:
- 1 Large Ripe Avocado
- 1/3 cup Natural Creamy Peanut Butter
- 1/3 cup Agave
- 1/2 cup Cocoa Powder
- 1/4 cup Almond Milk
- 1 teaspoon Pure Vanilla Extract
- Dash of Pink Salt
- Optional: Liquid Stevia to taste
Directions:
- In a food processor or with a hand mixer, combine the ripe avocado and peanut butter until very smooth. Add the agave and mix well.
- Add the almond milk and cocoa powder. You can add a bit more almond milk or cocoa powder to reach your desired consistency. Mix until smooth.
- Add vanilla, salt and stevia if desired. The peanut butter makes this pudding a little less sweet and a bit more rich than our other chocolate pudding recipe. If you have a strong sweet tooth, I recommend adding a couple drops.
- Continue mixing the pudding until all ingredients are well combined and you have a perfectly creamy pudding. Chill in the fridge for 30 minutes or enjoy immediately!
Sweet Potato Veggie Burgers (makes 7-8 large patties)
2 cans cannellini white beans, drained
1 large sweet potato, baked/peeled/mashed (about 2 cups)
2 Tbsp tahini
2 tsp maple or agave syrup
1 tsp lemon pepper seasoning OR Cajun seasoning (or another fave spice!)
1/4 cup wheat flour
additional seasoning (whatever you have on hand)
salt to taste if needed
plentiful Panko crumbs
safflower oil for pan
For building the burgers:
avocado
Dijon mustard
grain buns
romaine lettuce
onion
olive oil
pepper
- Bake sweet potato. Peel, place in large mixing bowl. Add drained beans to mixing bowl. Mash beans and potato together. Mash in seasoning, flour and any additional seasoning. Your mixture will be quite soft and moist. But you should be able to form a patty.
- Add more flour or a scoop of breadcrumbs - or dry rice to thicken the mixture if needed. Heat 1 Tbsp safflower oil in a pan over high heat. Form a patty from mixture and coat in Panko crumbs. Thick coating. Then drop the patty in the pan.
- Repeat until the pan is filled. Cook until browned on both sides. You could also bake. If baking, use less Panko.Transfer cooked patties to paper towel. Cool for a few minutes.Serve on toasted bun with lots of toppings.
Apples
Apples have been a power food since the Garden of Eden. They’re low in calories, rich in fiber, and a source of boron, a mineral your mind may require for mental alertness and your body uses to maintain sufficient levels of calcium.Apricots
Tart yet sweet, apricots are a storehouse of beta-carotene, a nutrient that helps protect against many types of cancer. Three raw apricots or ten dried halves will give you your daily quota of this nutrient.Avocados
Here’s one creamy food that can help lower your cholesterol – by as much as 9 to 43 percent, according to one study. Avocados are also rich in potassium and magnesium, two minerals your muscles rely on.Bananas
The banana is the world’s best natural, low-fat source of Vitamin B6, a nutrient that helps make antibodies to fight disease. Eat just one banana, and you have taken in one-third of the U.S. Recommended daily allowance of B6.Nectarines
Bet you wouldn’t think of the nectarine when asked to name a fiber-rich fruit. Yet a single nectarine has even more fiber than a whole banana. Nectarines are also an excellent source of vitamin A and potassium.Oranges
Sure, orange is synonymous with vitamin C. But did you know it’s also a source of calcium? A medium size orange gives you as much calcium as an ounce of Brie, though it has 30 fever calories and none of the sodium.Peaches
Keen on peaches? Well that’s peachy keen because this source of vitamins A and C will satisfy your sweet tooth without overloading you with fat. Pick fresh peaches over canned to get the maximum fiber benefit from this fruit.Grapefruit
This fruit is a good source of vitamin C. A medium size grapefruit contains 50 percent more vitamin C than the Recommended Dietary Allowance. Try flavoring it with cinnamon instead of sugar.Prunes
If you’ve never eaten a prune, you’re in for a moving experience. Prunes are nature’s best-tasting laxative. They conain a great deal of fiber, making them great for lowering your blood cholesterol level as well.Watermelon
Heaven can be had for just 152 calories a slice. But don’t dismiss watermelon as a mere taste-pleaser. The vitamin C content of this juicy melon may help protect you against cancer of the esophagus and stomach.Strawberries
Say “fiber” and you immediately think of heavy foods such as bran, right ? Well, strawberries contain fiber too, the soluble kind that slows digestion of foods so you feel full longer. Count for them for vitamin C, too.Honeydew Melon
Fragrant and inviting, this juicy melon packs a vitamin C wallop. You can also count on it for potassium, a mineral you need in sufficient amounts to keep your muscle from cramping. Let your sweet tooth indulge.Pomegranates
They are very powerful anti-oxidants. They are very rich sources of vitamin C, vitamin B, calcium and phosphorus. These nutrients and other minerals present in pomegranates help in the prevention of many diseases.
