Healthy Facts - September 2014 - Healthy and Delicious Vegan Recipes

Healthy Facts - September Recipes 2014 Crispy Kale Chips (Salad) (Vegan, Raw(if salad) gluten free) 4 cups kale (not the flat kind), torn into pieces Sauce: ½ cup raw cashews, soaked 4-8 hours, drained 3 Tbls. Roasted red pepper or pimiento 3 Tbls. Soy, coconut, or almond milk etc. 1 ½ Tbls. Lemon juice 1 Tbls. Nutritional yeast 1 tsp. agave 1 tsp. oil ½ tsp. EACH: sea salt, onion powder, garlic powder Line 2 baking sheets with parchment paper. Wash and dry leaves BEFORE tearing off the stem, then tear into pieces. Blend sauce ingredients in blender for a couple minutes. In a large mixing bowl, hand massage sauce into kale. Serve as a salad! or bake at 170-200 degrees for 4-6 hours, or until dried. Cool completely and store in an airtight container. Brownie Bites (Vegan, gluten free, easily made -raw) 1 cup quick oats 1 cup peanut butter (choose one that is peanuts and salt only) 1 cup medjool dates should be plump and soft, pitted & packed to measure - @ 12 4 Tbls. Cocoa powder 2 tsp. vanilla 4 Tbls. Pecans or other nuts (opt.) 2 Tbls. Cacao nibs (opt.) 2 Tbls. Almond milk (or any preferred type) In a Food Processor, blend 1st 5 ingredients to crumbly, pulsing and scraping down as needed. Add chopped nuts and nibs if using. Add milk last and process or mix until a big ball can be formed. (Add more milk if needed) Using a small melon baller or scoop, form into balls and store in fridge or freezer. Makes several dozen. Braised Vegetables with Couscous (Vegan) 1 tsp. coconut oil 1 cup of each, sliced: onions, carrots, celery and zucchini 1 cup dried couscous (or millet or quinoa, etc) 1 can organic garbanzo beans, rinsed and drained ¼ cup currants 2 sqaures or Tbls. of instant veggie broth/seasoning mix of choice 1 ½ tsp. paprika 1 ½ tsp. ground cumin Salt and pepper to taste Add oil to a large skillet set on high heat. Add onions, celery and carrots and cook, stirring frequently until onions are lightly browned or semi-soft. Read package directions to cook couscous or other grain. For couscous, using a second small pot, boil 2 cups water, add concentrated bullion, stir in couscous, take off heat, let sit for 5 minutes and fluff with fork. Back to the large skillet: Add zucchini, chick-peas/garbanzos, 1 ½ cups water, currants and seasonings. Reduce heat to medium low and cook until carrots are tender. To serve: arrange couscous on plate and top with veggie mixture. Easy Veggie Burritos (vegan, gluten free) 1 pkg. tortillas of choice 2 cups assorted cut up veggies of choice 1 small bunch or handful fresh cilantro 1 can organic pinto beans, rinsed and drained 1 cup salsa of choice ¼ cup natural black olives, sliced Combine beans, salsa and cilantro in a food processor and blend to combine. Spread mixture on a warmed tortilla, fill with steamed veggies of choice and olives. Roll up and eat or roll and bake later with extra sauce on top. More info: www.vegangal.com