Soft Vegan Ginger Cookies

Hmmmm, cookies with no eggs, no wheat, no butter or oil, and no dairy... it can't be done! That was my first thought when I found this original recipe from Happy Herbivore. But as it turns out, you absolutely CAN! And let me just say that these little cookies are mighty delicious. With only 65 calories and 2 grams of fiber a piece, I think I'll go ahead and eat five or six of them thank you very much!Soft Vegan Ginger Cookies

2 c. oats (processed into flour using a blender)

2/3 c. ground flaxseed

2 T. cornstarch

2 t. baking soda

1 t. cinnamon

1 t. ground ginger

1/2 t. ground cloves

1/2 t. salt

1/2 c. refried beans (make sure the only ingredients are water, beans, and salt)

1/2 c. molasses
1/4 c. unsweetened applesauce

1/4 c. packed brown sugar

Combine all ingredients in a mixing bowl. If batter seems too runny, add some more flaxseed.

Use a cookie scoop to drop onto a greased cookie sheet.Bake at 350 F for 8-10 minutes. Cookies might seem underbaked, but that's good! They tend to dry out as they cool.Well, maybe I'm weird, but I actually really like these cookies. It's always fun to try new things and if you're vegan or have a vegan friend, these would be the perfect little treat to share. Enjoy!

Triple Pepper Salad

I really love bell peppers. This recipe combines sweet, crunchy peppers with juicy tomatoes, beans, and creamy avocados. It's such a dynamic salad!

Triple Pepper Salad

2 c. chopped peppers (any color combo will work)

1 c. halved cherry tomatoes

4 green onions, sliced

1 (14 oz.) can beans, drained (I used great northern)

1 avocado, cubed

1/4 c. oil

1 T. lime juice

1 t. garlic powder

1/2 t. cumin

pinch chipotle chile pepper (or more if you like heat)

salt & pepper to taste

Combine all ingredients. For best flavor, refrigerate 2 hours (or more) before serving. Enjoy!

Healthy Pizza Dip

I recently saw this recipe on Pinterest and I just had to try it. It's super easy!!!! After a few little adaptations, we ended up this delicious and healthy dip that is great with crackers or veggies.Healthy Pizza Dip

1 (14 oz.) can garbanzo beans

1/2 c. marinara sauce (any brand will do)

1/2 c. water

2 T. oil

3 t. garlic powder

1 & 1/2 t. onion powder

1 t. dried basil

salt to taste

Blend all ingredients in a food processor or blender.

So easy, so good, and so healthy. Score. Enjoy!

Amazing Bean Brownies

Happy Valentine's Day! Here is a fun treat for your valentine. 'But, beans in brownies?' you may ask. Yes, indeed, and they're actually VERY good. This recipe is adapted from 101 Cookbooks. The texture reminds me of flourless chocolate cake. After I make a batch, I like to cut them up and store them in the freezer. I don't feel quite as guilty eating these brownies because they have some extra fiber...right? What the heck. I'll use any excuse to eat brownies!Amazing Bean Brownies

4 oz. unsweetened chocolate

1 c. (2 sticks) butter

1 (14 oz.) can black or kidney beans, drained

1/2 c. walnuts

1 t. vanilla

1/4 t. salt

4 eggs

1 c. agave (or sugar or honey)

Melt chocolate and butter together. Set aside.

In a food processor, puree beans and walnuts until mixture is somewhat smooth.Add chocolate mixture, vanilla, salt, eggs, and agave. Puree about 2 minutes more until it makes a smooth batter.Pour into a greased 9x13" pan.Bake at 325 F for 30-40 minutes.Cool completely and then refrigerate for a few hours until firm. Cut into squares.I am super excited about this recipe. It's fun and different and a little healthy. I used dark kidney beans but I plan on experimenting with other varieties. Enjoy!

Bean & Bacon Soup

Canned bean with bacon soup was my favorite when I was little. A few years ago I was really in the mood for some but we didn't have any. So I made my own! This is the recipe that was born:

Bean & Bacon Soup

1/2 lb. bacon, cooked and crumbled (you can use turkey bacon or regular)

1 (14 oz.) can chicken broth

1/2 c. chopped onion (optional)

1 1/2 (15 oz.) cans refried beans

2 c. frozen corn (or 1 can, drained)

1 t. onion powder

1 t. garlic powder

sprinkle of pepper

grated cheese for garnish

In a pot, combine broth and onion. Bring to a simmer.

Stir in refried beans.

Add corn, onion powder, garlic powder, pepper, and most of the crumbled bacon (reserve some for garnish, if desired.) Cook on medium-low for about 20 minutes, stirring often.

Serve with cheese and crumbled bacon for garnish.

Yum! I am a big fan of hearty soup. Enjoy!

Smothered Burrito Bake

This recipe is great for when you're short on time. Especially because you can use frozen burritos instead of making your own to save even more time!

Smothered Burrito Bake

1 (10 oz.) can cream of chicken soup

1/2 c. sour cream or plain yogurt

1 (12 oz.) can chicken breast meat, drained

1 (8 oz.) can tomato sauce

1 t. onion powder

1 t. garlic powder

7-8 tortillas

2 (15 oz.) cans refried beans

2 c. (or more) grated cheese

Combine cream of chicken soup, sour cream, chicken, tomato sauce, and powders in a saucepan. Heat over medium until well combined and warm. Set aside.

Spread some refried beans in each tortilla and fold into a burrito.

Spread a little sauce over the bottom of a 9x13" pan.

Arrange burritos in pan.

Smother with the rest of the sauce.

Sprinkle with cheese.

Bake at 350 F for about 30 minutes.

This feeds our family of four for about three days, which I love!

Enjoy!

Harvest Chili

Football season is the perfect time to break out a nice bowl of chili! This recipe is a little different than most chili recipes because it has a lot more yummy fall veggies and TONS of flavor! This will be a new favorite around our house!

The original recipe from H.E.A.B. uses almond butter, but I opted to use this sunflower seed butter. I also changed a few other things and it was amazing. Thanks to Heather and CD for this wonderful recipe!Harvest Chili

2 T. butter

3 celery stalks, chopped

2 carrots, chopped

2 c. zucchini, chopped

1 T. dried minced onion

1 t. garlic powder, heaping

1/2 lb. lean ground beef

1 (15 oz.) can diced tomatoes

1 (15 oz.) can beans, drained and rinsed

2 T. sunflower seed butter, heaping

1/8 t. cumin

1/8 t. cayenne pepper

salt to taste

In a large pot, melt butter.

Add veggies, onion and garlic powder and saute until zucchini is tender. Then add beef.
Brown meat with veggies, stirring frequently.
Add tomatoes, beans, sunflower seed butter, cumin, cayenne pepper and salt to taste. Mix well and simmer for about 10 minutes.

Serve with grated cheese.

If you don't have sunflower seed butter, I'm sure you could use any nut butter that you want. After all, the original calls for almond butter. Anyway, this was the perfect meal and I will certainly be making it again! Thanks again, Heather! Enjoy!

Chocolate Chip Cookie Balls

The past few days I've been craving chocolate chip cookies but I wanted to try a healthier recipe. I found a recipe online from Jessica Seinfeld's Deceptively Delicious (a cookbook that I would LOVE someday.) Anyway, I made a few changes to the original and TA-DA:

Warm, tasty, healthy-ish chocolate chip cookies. We call them cookie balls at our house because they are more dome-shaped than a traditional cookie. The secret ingredient...wait for it...
chickpeas! I'm not even kidding. They actually have a very delicious flavor in these cookies. And keep in mind they are cookies so they still have butter and sugar, but they're not just empty calories because they actually have some nutrition in them. Good deal!

Chocolate Chip Cookie Balls

1 (15 oz.) can chickpeas, drained

1 c. brown sugar

1 stick butter

2 egg whites*

1 t. vanilla

1 t. baking soda

1/4 t. salt (optional)

2 c. whole wheat flour

1/2 c. oats

2 c. chocolate chips**

*You could use 1 whole egg, or 4 T. liquid egg whites

**Use 2 c. of whatever you want: nuts, dried fruit, m&m's, PB chips, (you get the idea...)

In a large mixing bowl, mash chickpeas.

Add brown sugar, butter, egg whites, vanilla, baking soda, and salt. Continue mashing.
Add flour and oats and mix.
Fold in chocolate chips until well distributed.
Scoop cookies onto an ungreased cookie sheet with a cookie scoop and bake at 350 F for 10-12 minutes. Watch carefully (it's better to undercook these cookies than to overbake.)

These cookies really hit the spot! And with higher protein and fiber than regular cookies (thanks to the chickpeas and whole wheat flour) I don't feel quite as guilty eating them or giving them to my kids. I might try adding some cocoa next time for Double Chocolate Cookie Balls. Enjoy!

Hummus

I've never been a big fan of store-bought hummus. I've tried different flavors and brands and they just don't taste right to me. So I made my own a few days ago and I loved it! It's much cheaper and you can make any flavor you like.

Hummus
1 (15 oz.) can chickpeas/garbanzo beans, drained
1/4 c. olive oil
1/4 c. tahini (I used roasted and salted)
garlic powder
1/4 c. water

In a food processor, combine all ingredients and process until smooth. Add more water if needed. Store in the fridge.

Hummus is great as a dip or in place of mayo in things like deviled eggs or on sandwiches. Experiment and enjoy!

Four Bean Salad

Can I just say that I love beans? I do! This reicpe combines several kinds of beans for a tasty salad.

Four Bean Salad
1 (15 oz.) can black beans
1 (15 oz.) can kidney beans
1 (15 oz.) can garbanzo beans
1 (15 oz.) can grean beans
1/4 c. vinegar
1 T. sugar
2 T. oil

2 t. onion powder

1 t. garlic powder
1/2 t. celery seed
1/2 t. dry mustard


Drain and rinse all beans and then combine in a large bowl. For dressing, stir together remaining ingredients, pour over bean mixture, and mix. Cover and chill for 4 to 24 hours.

Corn Salsa

Summer is my favorite time of year. I love the warm weather, the long days, and I especially love the food! This recipe is perfect for those warm summer evenings in the backyard. It's full of fresh flavors and yummy veggies! What's fun about this recipe is that it can be served with corn chips as salsa, or served with a fork as a salad. Personally, I love it both ways!

One of the main ingredients is beans. Beans are a wonderful food that are very nutrient dense, high in protein, fiber, and antioxidants. (Click here to learn more.) This recipe is a great way to add more beans to your diet. Corn Salsa (or Salad)

3 ears raw corn, cut from cob
1 (15 oz.) can black beans
1 (15 oz.) can kidney beans
1 (15 oz.) can great northern beans
1/2 c. cilantro, chopped
4 green onions, chopped
4 roma tomatoes, chopped
4 cloves garlic, minced
2 avocados, chopped
salt & pepper to taste

Drain and rinse beans. Mix all ingredients in a large bowl and serve.

This recipe makes a very large batch. It can be refrigerated for 3-5 days. I hope you enjoy this recipe as much as I do!