Lindsey's Recipe Page

Chocolate Peanut Butter Cups (Vegan)
from The Kind Diet by Alicia Silverstone  

Ingredients 

• 1/2 cup Earth Balance Butter
• 3/4 cup crunchy peanut butter (preferably unsweetened & unsalted)
• 3/4 cup graham cracker crumbs (about 10 graham cracker squares)
• 1/4 cup maple sugar or other granulated sugar
• 1 cup grain-sweetened, non-dairy chocolate or carob chips
• 1/4 cup soy, rice, or nut milk
• 1/4 cup chopped pecans, almonds, or peanuts

Directions
Line a 12-cup muffin tin with paper liners.  Set aside.  Melt butter in a small saucepan over medium heat.  Stir in peanut butter, graham cracker crumbs, and maple sugar and mix well.  Remove the mixture from the heat.
Evenly divide the mixture (approximately 2 tablespoons per cup) among the muffin cups.  Combine the chocolate and milk in another pan.  Stir over medium heat until the chocolate has melted. 
Spoon the chocolate evenly over the peanut butter mixture.  Top with chopped nuts.  Place in refrigerator to set for at least 2 hours before serving.

(Makes 12)

Falafel Balls (Vegan)

from Skinny Bitch in the Kitch by Rory Freedman and Kim Barnouin


Ingredients

• 1 (15-16 ounce) can garbanzo beans, drained & rinsed
• 1/2 onion, coarsely chopped
• 2 tablespoons vegan, whole wheat panko bread crumbs or whole wheat bread crumbs
• 2 tablespoons chickpea (garbonzo) flour or whole wheat pastry flour
• 2 tablespoons coarsely chopped Italian parsley
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon pepper

Directions
Preheat oven to 350 F.

In food processor, combine the , garbanzo beans, onion, panko, flour, parsley, cumin, coriander, pepper, 2 cloves of garlic, and 1/2 teaspoon of the salt.  Pulse, scraping the sides of the bowl as necessary, to form a course paste.  Shape the paste into 12 to 14 golf ball-sized rounds.  Flatten the balls about 3/4 inch thick and transfer to a rimmed baking sheet.  Brush both sides of each ball with the coconut or safflower oil and bake for 45 minutes, turning halfway through, until nicely browned.  Set aside to cool.  Balls are ready to eat with humus or can be made into sandwiches.

To make sandwiches....
Add the following ingredients to previous ingredient list:

• 2-4 cloves garlic
• 1/2 to 3/4 teaspoon fine sea salt, plus more for sprinkling
• 2 tablespoons (approximate) refined coconut oil, melted, or safflower oil
• 1 lemon
• 6 tablespoons tahini
• 1/4 cup water
• 3 tablespoons extra virgin olive oil
• 1/4 teaspoon paprika

 Meanwhile, juice the lemon. In a small bowl, whisk together the tahini, water, olive oil, paprika, lemon juice, and ¼ teaspoon salt. Press or finely mince the remaining 2 cloves of garlic and whisk into the tahini sauce. Set aside until ready to serve, or refrigerate for up to a week.

To assemble the sandwiches, cut about 1-inch off the top of each pita, forming a pocket. Add falafel, lettuce, tomatoe, cucumber, and pickle, dividing evenly. Drizzle each sandwich with about a tablespoon of tahini and pass the rest at the table.

(Makes 6 sandwiches)


Gingery Quinoa Salad with Apples, Peas, & Coconut (Vegan/Gluten Free)

from Vegetarian Times magazine March 2010 issue

Ingredients

• 1/3 cup chopped almonds
• 2 tsp vegetable oil
• 1/3 cup chopped onion
• 2 tablespoons minced, fresh ginger
• 1 cup quinoa
• 1 1/2 cups beet-carrot or carrot juice
• 1 cup frozen peas
• 1 medium, organic apple - diced
• 1/3 cup unsweetened, shredded coconut

Directions
Toast almonds in sauce pan over medium heat 3-5 minutes, or until fragrant and beginning to brown, stirring often. Cool.

Wipe out saucepan; add oil and onion. Saute onion 2-3 minutes, or until translucent, stirring occasionally.
Stir in ginger, quinoa, and juice, and season with salt and pepper, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 15-20 minutes, or until all liquid is absorbed.

Remove from heat, and scatter peas over cooked quinoa. Cover, and let stand 10 minutes, until peas are thawed.

Stir apple, coconut, and almonds into salad. Serve warm or at room temperature.
(Serves 6)