Author: PatagoniaLlami

I came out with this recipe the other day while making an olive oil carrot cake. I had a cup of shredded carrots left and thought of making healthy cookies. I was going to use whole wheat flour but then thought “why not make them REALLY healthy?” and thats where the quinoa comes in. These cookies are gluten free, sugar free, vegan and full of good-for-you ingredients.

Feel free to use a cup of whole wheat flour or oat flour instead of the quinoa/flax/oat mixture. —chefpandita

Directions

1. Mix quinoa and flaxseeds, grind in a blender until it has coarse meal consistency. I tried using a mini food processor but the quinoa seeds are too small and after pulsing they remained intact. The blender was perfect. Feel free to use quinoa flour, I can barely find quinoa here so I had to make my own. Same with the oat flour, I put the oats in the blender until it had flour consistency [please note the recipe calls for oat flour and whole oats].
2. Mix quinoa, flax seeds, oat flour, oat germ, whole oats, baking powder, salt, pecans, cinnamon and shredded coconut.
3. In a separate bowl, mix honey, olive oil, ginger and carrots.
4. Mix dry and wet ingredients with a spatula.
5. Use a cookie scoop to make even sized cookies, put them 1 inch apart from each other.
6. Flatten the cookies with your fingers to give them cookie shape.
7. Bake at 250F for 15-20 min. I let a batch in the oven for 30 minutes and they had toasted flavor and firmer consistency.
8. Enjoy!

Directions

1. In a large pot, heat oil over medium heat. Add onions, and cook until soft and translucent, stirring frequently, for about 5 minutes.
2. Add garlic, chili powder, cocoa powder, cumin, and oregano. Cook for 2 minutes.
3. Add black beans, vegetable broth, diced tomatoes, and sweet potatoes; season with salt & pepper. Raise heat to bring to a boil, and add quinoa.
4. Turn heat down to low, and continue cooking for about 20 minutes, or until quinoa is cooked through, stirring every 5 minutes. Add additional salt & pepper to taste.
5. Serve topped with avocado and chopped cilantro, or other desired garnishes.

An amazing gluten free and vegan loaf that is full of protein, flavor and endless options!

You can subsitute the flax egg for 1 real egg; the almond milk for cows and the gluten free flour for whichever your prefer.

*This recipe really “produces”! And do not let the ingredient list intimidate you. This recipe is SUPER SIMPLE!! —LaVegetalFetiche

Directions

1. Grind the seeds/grains (you can use whatever you have,
   switch it up, just make sure it is both seeds and grains, for nutritional value.
   
2. Preheat the oven to 350F.
3. Mix all the flours with other dry ingredients a large bowl.
4. Put the flax seed meal, coconut oil, and water in a small saucepan.
   Bring to a boil and let simmer until the flax seed is very glutinous.
   Pour into the bowl with the other ingredients.
   
5. Add agave nectar and 1 cup of almond milk. Add more milk if needed.
   
6. Stir thoroughly to blend.
7. “Grease” a standard-sized bread pan with coconut oil, and pour the ingredients into it.
   I use an glass oval-shaped baking dish, that is about 9×9
8. Bake at 350 F until done, and an inserted knife or pick pulls out clean, about 1 hour.
   (Cover with a sheet of aluminum foil if the top is browning too fast and the center of the bread hasn’t cooked thoroughly.)
   
9. Additionally:
   You can add anything from your favorite herb to fresh fruit.
   I added rosemary to the my last one I made,
   but I think I want to get some fresh or frozen cranberries this weekend and try that.
   And mango or apricot would be good too, I could just see the fruit getting all syrupy…
   

This past weekend I decided it would be a nice treat to bake a batch for book club. But a few distractions like texting and TV watching while baking led me to use only half of the shortening I would normally use. I realized, after it was too late, that my dough was quite different than it normally is, but decided to roll the dice and bake it anyways. I was left with a baking sheet of these thin and crispy cookies that my fellow book clubbers couldn’t keep their hands off!

Just another reminder that some mistakes aren’t mistakes at all, but rather a new opportunity (or recipe) presenting itself.

This recipe is gluten free, dairy free, egg free, soy free, peanut free, tree nut free, corn free, legume free, and vegan. —Kait Turshen

Directions

1. Preheat oven to 350 degrees and line two cookie sheets with parchment paper.
2. In a small mixing bowl, combine water and flaxseed. Whisk well and set aside for a minimum of 5 minutes. This will serve as your “egg” in the recipe.
3. In a large mixing bowl, beat sugars, shortening, flaxseed mixture, and vanilla until creamy. Gradually add flour, baking soda, and salt until well blended. Stir in chocolate chips. Chill dough for 1 hour.
4. Drop heaping tablespoon-size balls of dough, approximately 1 ½ oz.-2 oz., evenly spaced apart on lined baking sheets, 6 cookies per sheet.
5. Bake 15 minutes or until cookies are crispy around the edges. Remove from oven and let cool on baking sheet 3-4 minutes. Transfer to a wire rack for remainder of cooling. Store cookies in an airtight container at room temperature or freeze.

Directions

1. Sauté the bacon and onion in the oil until soft. Add the lentils, give them a good stir, then pour in the sherry. Let it sizzle briefly, then pour in the stock and cook until the lentils are done.
2. Stir in the kale and thyme leaves and cook for a minute or two, or until the kale is just wilted. Serve with crusty bread.

Directions

1. Heat olive oil in large pan to medium high heat. Add onions, shallot and garlic and cook, stirring frequently, until slightly browned but not burned or pate will be bitter
2. While onions are browning, chop mushrooms making sure to remove the stems of the shiitake and gills of the portabellos. Add mushrooms and thyme to pan and cook until softened, about 10 minutes.
3. Add vinegar, salt, pepper, chilli flakes and stir. Set aside.
4. in a food processor pulse walnuts until finely ground. Add tofu, mushroom mixture and lemon juice. Puree until it becomes a smooth consistency.
5. Taste for salt and adjust seasoning at this point. Drizzle in truffle oil and puree again until incorporated. Transfer mixture to a serving bowl and chill for 4-5 hours. Serve on toast points or water crackers with a drizzle of aged balsamic.

Directions

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside. In a large bowl, toss the broccoli, cauliflower, avocado oil and garlic together- then spread it in a single layer onto the lined baking sheet. Bake for 30 minutes, tossing occassionally.
2. Meanwhile, in a large bowl, whisk together all of the sauce ingredients until smooth.
3. Chop the dates and mince the dill.
4. Add the roasted cauliflower and broccoli back into the large bowl, add the sauce, dates, dill, and toasted pumpkin seeds and toss to combine. Be sure to coat all of the cauliflower and broccoli with the sauce. Serve and garnish with more fresh dill and toasted pumpkin seeds if desired.