This recipe comes from our friends in Norridgewock. Ingredients: 1/4 c carob powder 1/4 c honey, mix with the carob 1/2 c peanut butter 1/4 c coconut,unsweetened 1/4 cup sunflower seed meal 1 tsp vanilla 1/4 c non-dairy chocolate bits or raisins Directions: Mix together, form into balls and roll in coconut.
Present this simply elegant soup to commence a special meal. Cookbook: Super Market Vegan by Donna Klein Ingredients: 2 lb of fresh cooked asparagus 3 1/2 cup vegetable broth Sea salt and black pepper to taste 1 cup coconut milk Pinch of nutmeg Directions: In a blender place 1/2 of asparagus and some broth and blend … [Read more…]
The longer you let this soup sit the spicier it will get. If you think you can’t eat this in one sitting, use half the amount of red pepper flakes you would normally use and when you reheat the soup add the other half. You can also substitute butternut squash or sweet potato. Ingredients: 2 cup … [Read more…]
This mixture could also be used as part of a fruit parfait. Ingredients: 1/2 cup cooked quinoa 1/2 cup almond meal 1 cup old fashioned oats 1/2 tsp cinnamon 1/2 tsp baking soda 1/3 cup raw almond butter 1/2 cup unsweetened coconut 1 egg replacer 1/3 cup mashed banana 1/2 tsp vanilla 1/2 cup dried … [Read more…]
These are tasty little morsels for a quick snack. Ingredients: 4 cups of unsweetened coconut 1 cup of pecan meal 1 cup brown rice syrup 1/4 cup of non-dairy chocolate chips Directions: Mix all the ingredients together and let rest for 1 hour. Form into balls. Store in the refrigerator in a sealed container.