Dawes Cookies – Vegan Recipe

My son named these cookies, because they have a little bit of everything (for the Dawes fans). I’ve been on a cookie tear, trying to come up with recipes that are delicious, but healthy enough that I can grab one for breakfast – when I don’t usually want to eat – and not feel bad about it. These fit that bill. Ingredients 2 tsp vanilla flavoring 3 mashed overripe bananas 2 T tahini or peanut butter 3 T almond or soy milk 1 cup whole wheat pastry flour (can sub with gluten free all purpose) 1 ½ cups oats (either … Continue reading

Black Bean and Quinoa Stuffed Cubanelle Peppers

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This was a quick dinner with the canned beans and tomatoes. You can certainly make it more luxe with some homemade beans and freshly diced tomatoes and hot peppers! Ingredients 1 diced and sautéed onion 1 can black beans 2 cups cooked quinoa 1 can Rotel tomatoes with chile peppers Salt and pepper to taste 10 cubanelle peppers Process Remove ends from peppers and seed. Mix sautéed onion, black beans, quinoa, rotel, salt and pepper. Stuff cubanelles with quinoa and bean mix. Bake at 350* for 30-45 minutes. Makes 5 servings. Nutrition (main): 250 calories 65 grams carbohydrates 14 grams protein 300 grams … Continue reading

Vegan Apple Breakfast Cookies

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Need a cookie for breakfast? Sometimes I do. These are delicious and have very little in them to feel guilty about. Ingredients 2 mashed bananas 2 cups smooth peanut butter ½ cup agave 1 cup raisins 3 cups chopped apples 2 cups oats 1 ½  cups wheat flour 1 ½  t. baking soda 1 T. cinnamon ½ t. salt Process Mix first 3 ingredients until smooth. Combine all dry ingredients and then add in the wet mixture. Stir to thoroughly combine. Add additional flour if needed to reduce stickiness until dough can be dropped onto baking sheet in large balls … Continue reading