Fresh Herb Waffles

Another great chic pea recipe from Clean Eating Magazine

ingredients:
waffle iron
2 cups cooked chic peas
3 cloves garlic
2 eggs or 5 eggs worth of Energy Egg Replacer
1/4 cup chopped red onion
1/4 cup fresh cilantro
1/4 cup fresh parsley or spinach
1 1/2 tsp cumin
1 1/2 tsp ground coriander
pinch of salt
1/4 cup chic pea flour
1 1/2 tsp baking powder

Directions:
Preheat waffle iron.
In a food processor or blender, combine chic peas, garlic, egg replacer, onion, herbs, and spices. Process/blend until almost smooth. Add flour and baking powder, pulse until well mixed.
Mist waffle iron with olive oil cooking spray. Pour batter into waffle iron (about 1/2 cup batter per waffle). Cook until light brown, about 10 minutes. Top with tahini, favorite veggies or other creative sauces.

Apple Dip

From: Clean Eating Magazine

Makes 1 1/4 cups apple dip
Ingredients:
4 pitted dates
1/4 cup raw unsalted cashews
boiling water (enough to cover dates and cashews)
1 cup cooked chic peas
1/4 cup plain almond milk
1/4 tsp pure vanilla extract *or maple flavoring is also delicious
1/4 tsp cinnamon
1 pinch of sea salt
apples for serving

Directions:
Combine dates and cashews in a small heat-proof bowl. Cover dates and cashews with boiling water and set aside for 30 minutes. Drain and transfer to a blender or food processor. Add chic peas, almond milk, vanilla, cinnamon and salt. Blend/process until smooth. Serve with sliced apples. 

Beanless Hummus

ingredients:
3 zucchinis, peeled, chopped
6 T lemon juice
4 cloves garlic
2 tsp paprika
2 tsp sea salt
½ tsp cumin
1 tsp turmeric
2 pinches cayenne pepper
½ cup tahini
1 cup sesame or sunflower seeds, soaked
extra virgin olive oil for drizzle
fresh parsley minced for garnish

directions:
Place all ingredients expect oil and parsley in a blender or food processor and blend till smooth or to desired consistency. Drizzle with oil and garnish with parsley. Use on sandwiches, or as a dip for your favorite chips or veggies.

Flank Steak Roll

Adapted from: The Best of Clean Eating

ingredients:
Olive oil
¼ cup gluten-free bread crumbs
1 T pine nuts or walnuts, toasted (or skip nuts all together)
2 tsp red wine vinegar
2 cloves garlic, minced
½ tsp fine sea salt
¼ tsp red pepper flakes
1 (1 lb) flank steak, trimmed of visible fat
3 oz spinach leaves (about 3 cups)

*use other greens such as chard or arugala

directions:
Preheat oven to 400 degrees. Arrange a rack in a baking pan and coat with cooking spray
In a small bowl, combine bread crumbs, nuts, vinegar, garlic, salt and pepper flakes.

Place steak on a work surface. Holding a sharp knife parallel to the work surface and positioned along one of the longer sides, cut steak almost in half horizontally, so it opens like a book, Spread steak open with the “spine of the book” parallel to you.

Sprinkle bread crumb mixture evenly over steak, leaving a one-inch border along the farthest edge. Arrange spinach on top of bread crumbs. Beginning with the closest edge, roll steak up, gently pressing down on spinach. Rotate steak roll so it’s vertical to you and the tie crosswise at one-inch intervals with kitchen string. Place steak on rack in prepared baking pan and bake until a meat thermometer inserted into the thickest part of the steak reads 150 degrees for medium doneness, about 35 minutes. 130 degrees or about 30 minutes for rare. Transfer steak roll to a cutting board, cover loosely with foil and let rest for 10 minutes. Internal temperature will continue to rise about 160 for medium, 140 for rare.

Remove foil and string and carefully cute steak into half inch slices. Drizzle with juices and serve.

Squash Pie

Adapted from Elana's Pantry.

Squash Pie
2 medium butternut squash, cut in half, seeded
3 tablespoons melted coconut oil
1 T Energy Egg Replacer mixed with 4 T warm water
1 T vanilla extract
1 tsp cinnamon
¼ tsp nutmeg
½ tsp sea salt

Bake squash in the oven at 350° for 40 minutes, until soft
Scoop squash out of skin, discarding skin
Place squash in food processor with oil, egg replacer, vanilla, cinnamon, nutmeg and salt
Puree until smooth and creamy
Place in a 9-inch pie pan or a casserole dish and bake at 350° for 40 minutes

Lentil Joes

I have always disliked sloppy joes, but I can not get enough of this new version. Adapted from Post Punk Kitchen's "Snobby Joes"

ingredients:

1 cup uncooked green or brown lentils
4 cups water
1 tablespoon olive oil
1 medium onion, diced small
1 medium or small zucchini, diced small1 or 2 medium carrots, grated
2 cloves garlic, minced
1 Tablespoons chili powder
2 teaspoons oregano
1 teaspoon salt
16 oz can diced tomatoes and juices 
1/4 cup tomato paste
1 to 3 tablespoons maple syrup 
1 tablespoon yellow mustard

4 to 6 baked potatoes (optional – for serving)

directions:

Put the lentils in a small sauce pot and pour in 4 cups water. Cover and bring to a boil. Once boiling, lower heat and simmer for about 20 minutes, until lentils are soft. Drain and set aside.

About 10 minutes before the lentils are done boiling, preheat a medium soup pot over medium heat. Saute the onion and zucchini in the oil for about 7 minutes, until softened. Add the garlic and saute a minute more.  Add the cooked lentils, grated carrot, the chili powder, oregano and salt and mix. Add the diced tomatoes and paste. Cook for about 10 minutes.

Add the maple syrup and mustard and heat through.Turn the heat off and let sit for about 10 minutes, so that the flavors can meld, or go ahead and eat immediately if you can’t wait. Serve over baked potatoes.

Baked Oatmeal

ingredients:
2 eggs equivalent of Energy Egg Replacer
2 cups applesauce, unsweetened
5 cups, Old Fashioned rolled oats
1 banana, mashed
2 3/4 cups dairy-free milk (rice, almond, coconut, ect) 
1/4 cup flaxseed meal
1 cup of agave, maple syrup or honey
1 tablespoon ground cinnamon
3 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon salt
Optional toppings: raisins, walnuts, chocolate chips


directions:

1. Preheat oven to 350 degrees.
2. Mix egg replacer, vanilla, applesauce, banana and sweetener together in a bowl.
3. Add in oats, salt, baking powder, flax and cinnamon and mix well with wet ingredients.
4. Finally pour in milk and combine.
5. Spray a 12 and 6 capacity muffin tin with cooking spray or use cupcake liners.
   Pour mixture evenly into muffin tin cups.
6. If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter.
7. Bake 30 minutes until a toothpick in center comes out clean. Cool and enjoy or freeze them in gallon freezer bags.