Peanut butter granola

 Easy and especially nice for snacking.

INGREDIENTS:

Dry ingrediients

1 and 1/2 cup rolled oats

1/4 cup roasted unsalted peanuts, chopped

1/4 teaspoon cinnamon

Optional: dash of salt--don't use if using salted peanut butter

Wet ingredients

1/6 cup peanut butter plus 1 tablespoon (for a total of 3 and 2/3 tablespoons--sometimes I add a tad more)

1/8 cup maple syrup

1/2 teaspoon vanilla

Directions 

Preheat oven 320F

Mix dry ingredients in mixing bowl

Mix wet ingredients in a pot on the stove heating until mixed well.

Add the wet to the dry ingredients.

Place ingredients in a parchment lined baking pan and cook about 25 minutes, turning the granola at the 1/2 way point. 

Let cool thoroughly before storing. It will harden more as it cools.

Roasted chickpeas, potatoes, cauliflower with a tahini based sauce

 1 can chickpeas, drained, rinsed (about 15 ounces)

3 cups mini potatoes, quartered (or whatever kind of potatoes you want )

1 head cauliflower broken into flowerets 

1 tab olive oil (optional, but I did use)

1 lemon juiced

1 tablespoon cornstarch

2 tablespoons paprika (I didn't use this much---just sprinkled mine)

1 tsp cumin

1 tsp salt (I just sprinkled some)

Sauce ingredients listed separately below.

Preheat oven to 400 F

Place chickpeas, potatoes and cauliflower in a parchment lined baking pan. Add the rest of the above ingredients and mix /toss well. Bake for 45 to 60 minutes or longer---you want things tender and somewhat crisp---do to your liking---You toss the veggies at the 1/2 way point to get them to roast evenly.    When done serve with the sauce below.

Tahini dressing:

1/2 cup tahini

2 minced garlic cloves

1  1emon squeezed

1 teaspoon maple syrup

1/2 teaspoon paprika

3 tablespoons of water---or enough to get the consistency you desire.

Mix the dressing. You can serve the dressing on the plate and then top with the roasted veggie/bean mixture.

Veggie ground

 Go to this link for directions: https://youtu.be/lDuy_NqW_mQ?si=P89lKmtioTbcx_NS

Vanilla mug cake vegan gf

 I just wanted something quick to go with strawberries. This took 50 seconds in my microwave.

4 tablespoons of King Author measure for measure gf flour (gf oat flour might taste better in this recipe)

1 & 1/2 tablespoons ( or up to two) of date sugar or regular 

1/4 teaspoons baking powder 

3 tablespoons plant milk ( me soy)

1 tablespoon applesauce or oil

1 teaspoon of vanilla

Option a few dairy free dark chocolate chips

Mix in a mug ( I used my 3&1/2 inch mug. My sized mug takes 50 seconds in microwave.

Chickpea cauliflower masala

 Nice crockpot dish- I like the flavors. 4 servings

Note: crockpots vary in cooking times. I used my smaller crockpot.

1 large cauliflower head, cut into florets 

1 can of drained and rinsed chickpeas

1 large onion chopped finely 

3 cloves garlic, minced 

1 inch ginger, grated

1 can diced fire roasted tomatoes 

1 can lite coconut milk ( or regular)

2 teaspoons garam masala 

1 teaspoon turmeric powder 

1 teaspoon cumin seeds( not powdered)

Salt to taste

Directions 

1. Sauté onion for a few minutes and then add garlic and ginger— cooking until onions translucent. Place in crockpot.

2. Add diced tomatoes and the spices, mixing well.

3. Add the cauliflower, chickpeas, and coconut milk. Stir well. 

4. Cover and cook on low for 4 hours or until cauliflower is done to your liking.

5. Serve with rice or flatbread.

Note to self— not sure how long mine actually took since I had it on high for 30 minutes at first. I like my cauliflower on the crispy side.

Silken tofu scramble

 I wanted to try a silken version of tofu scramble/ so here is a link: https://sarahsvegankitchen.com/recipes/soft-tofu-scramble/#recipe

It uses16 ounces of tofu, veggies of your choice, garlic powder, onion powder, turmeric, nutritional yeast, black salt if desired or regular salt and pepper. Optional vegan cheese. Go to link for directions.