Chewy Cranberry Almond Granola Balls

I love to make these little "balls" for snacks, lunches, trips, etc.  The next four recipes are just some basic recipes.  I change them up ALL the time.  Basically you just want to make sure they aren't too dry or too sticky to be rolled and you're set.  If they seem a little on the sticky side, roll them in puffed cereal, sesame seeds, or coconut.  Use any kind of nut butter, dried fruits, protein powder, flax or wheat germ, etc.  There are so many variations.  Just remember that while these are generally "healthy" ingredients...they are not low calorie and do contain a lot of fat from the nut butters.  Enjoy a few but you probably don't want to sit down and eat half the batch.  Well...you'll want to but try to resist. Quick easy snacks for lunches, traveling, etc.  This is just the basic recipe.  I think I make them differently each time depending on what I have on hand.  Sometimes instead of the granola in this recipe I use oats, another dry cereal or a combination of both.

Chewy Cranberry Almond Granola Balls

1/2 cup almond butter (or other nut butter)
1/2 cup brown rice syrup (honey or agave)
1 1/2 cups granola
1 cup brown rice krispies cereal
1/2 cup dried cranberries (can also use dried apricots, blueberries, cherries, etc.)

Heat almond butter and rice syrup for 1-2 minutes until smooth.  In separate bowl, mix dry ingredients.  Add melted mixture to dry and stir until well mixed.  Form balls by rolling about a tablespoon of mixture firmly between palms.  Store covered in refrigerator.

Chocolate Mudballs

You have to have a chocolate version of these "balls".  I like to use peanut butter because it just goes with chocolate so well but you can always use any nut butter of your choice.

Chocolate Mudballs

1/2 cup natural peanut butter
1/2 cup brown rice syrup (honey or agave)
1 1/2 cups puffed millet or brown rice krispies
1/2 cup oats
1/4 cup wheat germ (or ground flax)
2 Tbsp. powdered cocoa
1/4 cup chocolate chips, optional
unsweetened flaked coconut, optional
sesame seeds, optional

Heat the peanut butter and brown rice syrup until melted.  In a seperate bowl mix cereal, oats, wheat germ, cocoa, and chocolate chips (if using).  Roll into balls using about a tablespoon of mixture.  Roll in coconut or sesame seeds if desired.  Store in refrigerator.

Peanut Butter Protein Balls

And another variation on the "ball" snacks.  Again, you can substitute different nut butters, sweetener, and/or use a different cereal such as brown rice krispies.

Peanut Butter Protein Balls

1 cup natural peanut butter
1/2 cup brown rice syrup (or honey)
1/4 cup. wheat germ or wheat bran
1/4 cup grown flax seed
1/4 cup rice protein powder
1 cup millet puffs, plus additional for rolling if desired

Heat peanut butter and brown rice syrup in a small saucepan.  In a large bowl, combine dry ingredients.  Use just one cup millet puffs.  Add wet ingredients to dry and stir until well combined.  Roll into balls using one tablespoon of mixture per ball.  Roll in a shallow bowl filled with additional puffed millet if desired.  Makes about 24 balls.  Store refrigerated.

Cherry Date-Nut Balls

Another "ball" recipe.  I don't have a picture of this one for some reason but this is the first "ball" recipe I ever made about three years ago.  They are very easy and have no added sweeteners.  The dates sweeten them right up.  This is one of my personal favorites.  I've substituted with other dates I have if I don't have Medjool dates.  Just make sure it's about 1/3 cup.

Cherry Date-Nut Balls

3/4 cup nuts (almonds and walnuts)
1 Tbsp. ground flax seeds
4 large Medjool dates, pitted (about 1/3 cup)
1/3 cup dried cherries
flaked unsweetened coconut (optional)

Grind the nuts in a food processor until they are coarsely chopped. Add the flax seeds and pulse to incorporate. Add the dates and cherries, and process until everything is completely chopped and combined. Pinch a little of the mixture together to see if it sticks together or falls apart. If it's too sticky, add more nuts. If it won't form a ball, add more dates or cherries.  Form into balls about the width of a quarter. If you want, you can roll them in coconut. Makes about 16.

Rice Cereal

Every single Saturday that I can remember my mom made us rice for dinner.  And it was always the same way.  Rice with canned milk, sugar and vanilla.  I think it was something my dad started.  It must have been such a nice and easy break for my mom.  She had seven children and we lived in a very small town.  Mom made every single meal that we ate.  Breakfast, lunch, and dinner.  The only day we ever ate cold cereal was Sunday mornings....occasionally.  We never ate out.  Ever.  The closest "fast food" was a 45 minute drive away.  So Saturday night was rice night.  She cooked up a huge pot and we helped ourselves.  As I got older I always added cinnamon to mine as well.  I always loved it and never got tired of it.  Now I like to eat it for breakfast and my kids also love it.  However, I never have 45 minutes in the morning to cook my rice so whenever I make rice for dinner I always at least double it and sometimes triple the amount I need.  I save the leftovers and reheat them in the morning for breakfast.  Last night I made this Curry Lentils and Rice and made sure I saved some rice for breakfast.  Nowdays I use brown rice instead of white, almond milk instead of canned milk, and a natural sweetener instead of sugar.  It still tastes just as yummy as I remember.  You could always add any other toppings you enjoy such as raisins, apples, coconut, walnuts, etc.  Anything you enjoy on your oatmeal can go on your rice cereal as well.  It's a nice change for breakfast or make it for dinner!  

Rice Cereal

Cooked brown rice
Non-dairy milk of choice-almond, soy, rice, etc.
Vanilla
Cinnamon
Toppings of choice-raisins, apples, walnuts, coconut, cranberries, dried apricots, etc.

Cook brown rice as directed (2:1 water to rice for 45 min.) or reheat leftover brown rice.  I usually just put leftover rice in a saucepan with a little extra water and stir until heated through.  You could also microwave.  Pour milk, vanilla, cinnamon and sweetener over top of warm rice in individual bowls.  Add any other toppings.  Enjoy!

Millet Patties

I wasn't quite sure what to expect when I made these but had to try them.  I loved the bursts of color from the veggies, the lightly crunchy outside and soft inside.  I personally would probably half the amount of thyme next time. {heh, heh}  All in all, they were very mild and tasty and everyone in my family ate them up.  My little 11-month old really loved them.  We liked them with a little bar-b-que sauce on the side.  I served them with some oven roasted sweet potatoes and spinach salad.  I think a tasty salsa or pico de gallo or even Black Bean Avocado Salad would be really good on these, too.  These patties seem to be opposite of most burgers.  They're more of a "base" to add things on top of.  You don't want to put these in a bun that's for sure.  I did notice that the longer they sat the firmer they got.  Right off the griddle they are pretty soft.  And speaking of griddle, I just cooked mine on my griddle instead of in a skillet.  Recipe from Student's Go Vegan Cookbook by Carole Raymond.

Millet Patties

1/2 cup millet
2 cups water
1/8 tsp. salt
1/2 tsp. cumin
1/2 tsp. dried thyme
1 1/2 Tbsp. olive oil
1 small carrot, diced (about 1/4 cup)
1/4 cup diced onion
3 Tbsp. toasted sunflower seeds*
1 Tbsp. cornmeal (I didn't have any ground and didn't feel like getting out my grinder for 1 Tbsp. so I left this out)
1/4 cup fresh parsley (I didn't have fresh so I used a tablespoon of dried.  Fresh would be much prettier!)
salt and pepper to taste

In a dry, heavy-bottomed, 4-quart saucepan, toast the millet on medium-high heat, stirring constantly until it becomes fragrant, for 3-5 minutes (the millet will begin to pop and smell like popcorn).  Carefully pour the water into the pot in a steady stream (heating the water before you add it to the pot reduces splattering).  Bring the pot to a boil, reduce the heat to low.  Add the salt, cumin, and thyme, cover, and cook for 25-30 minutes, or until the water is absorbed.  When the millet is ready, remove the pot from the heat and set aside.

In a medium skillet, heat 1/2 Tbsp. of the olive oil on medium heat.  Add the chopped carrot and onion.  Cook for 3-5 minutes, until the onion is soft and translucent.

Add the sauteed vegetables, sunflower seeds, cornmeal, and parsley to the millet.  Stir to combine.  Add salt and pepper to taste.

When the millet is cool enough to handle, form the mixture into eight 3-inch patties.  (I just used a 1/4 or 1/3 cup measuring cup, scooped it out and then slightly flattened to 3 inches.  Gives you a nice round shape and you don't have to wait for mixture to cool first.)

Wipe out skillet that carrots and onion were cooked in.  Warm the remaining 1 Tbsp. of olive oil in the skillet over medium-high heat.  Add the patties and cook until each side is lightly browned.  Serve hot.

*Note:  In a small, dry skillet, toast the sunflower seeds on medium heat for 3- 5 minutes, stirring frequently, until they become fragrant and begin to pop.  Remove the seeds immediately from the skillet to stop the toasting process.

Spiced Apple-Walnut Muffins

This is a recipe I adapted from the cookbook Vegan Planet.  I double the batch and make them in mini-muffin tins and it makes about 5 dozen.  Great for breakfast, lunches, or snacks.

Spiced Apple-Walnut Muffins

1 large Granny Smith apple, peeled and cored
3/4 cup dairy-free milk
1 Tbsp. flax seeds + 3 Tbsp. water (or egg replacer of your choice)
1/4 cup firmly packed light brown sugar or natural sweetener
3 Tbsp. oil (or unsweetened applesauce)
2 cups unbleached flour (or whole wheat or 1/2 and 1/2)
2 1/2 tsp. baking powder
3/4 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. allspice
1/2 cup chopped walnuts

Preheat oven to 400 degrees.  Lightly oil a muffin pan and set aside.  Grind 1 Tbsp. flax seeds into a powder using a spice/coffee grinder or blender.  Add water and blend until mixture is viscous.  Set aside.

Grate (or finely chop) apple into a large bowl.  Add the milk, flax egg, brown sugar, and oil and blend until smooth.  Set aside.

In a medium-sized bowl, sift together the flour, baking powder, salt, cinnamon, and allspice.  Using a few swift strokes, mix the dry ingredients into the wet ingredients until just blended.  Fold in the walnuts, then transfer the batter to the pan, filling the cups about two-thirds full.

Bake until golden brown and a toothpick inserted in center comes out clean, about 30 minutes.  (12 minutes for mini-muffins.)  Let cool in pan for 5-10 minutes before removing.

Makes 12 muffins

Cranberry Walnut Green Beans

A simple and delicious way to dress up your green beans.  Look for a raspberry vinaigrette without any high fructose corn syrup.  The one I found was also fat free.  If you can't find any, your favorite vinaigrette will work just fine.  (Sorry for the bad picture.  This picture was an afterthought and the bottom of the dish.)

Cranberry Walnut Green Beans

Green Beans, canned (2 cans) or frozen (1 package)
1/2 cup walnuts, chopped
1 Tbsp. honey, optional
1/2 cup dried Cranberries
1/4-1/2 cup Raspberry Vinaigrette

Cook green beans as directed on package.  Drain.  In a separate skillet, roast walnuts on med-high heat, stirring constantly until they start to brown.  Add honey if desired and stir constantly for one minute.  Remove from heat immediately.  Toss cooked green beans with roasted walnuts, dried cranberries, and vinaigrette.  Serve warm.

Energizing Broccoli Dal

This recipe was adapted from an adaptation of a recipe found in Vegan Yum Yum Cookbook.  Don't you just love that about cooking and baking?  Find something you like and make it something you love!  Anything goes.  Anyway, we absolutely loved this!  Pretty much a soup filled with goodness and the most amazing color!  I could not get a good picture of it with my lovely kitchen lighting so if you want to know how pretty the color is you're just going to have to make it yourself!  And I hope you do!  Even my baby went crazy for this!  This makes a very large pot so if you are cooking for just a few then you might want to half the recipe.  However, leftovers are great!

Energizing Broccoli Dal

2 cups red lentils, uncooked (masoor dal)

1 cup sweet onion, chopped finely

2 tsp. ground cumin

2 tbsp extra virgin olive oil

6 cups chopped fresh broccoli (shaved stems and florets)

8 cups vegetable broth or water with bouillon

Kosher salt, to taste 

2 cups almond milk, unsweetened/unflavoured (or milk of choice)

2 tbsp fresh lemon juice + lemon wedges for garnish

1 tsp. red pepper flakes (I left out because of the non-spicy people in my family)

2 tsp. Garam Masala (a spice used in Indian cuisine which consists of cumin, black pepper, cinnamon, cloves, coriander, cardamom)

2 tsp. Turmeric (this is what makes the lovely color people...please don't leave it out!)

Paprika, to garnish, optional

In large soup pot, heat oil over medium heat.  Add uncooked lentils, chopped onion, and cumin.  Cook on low-medium heat until the mixture begins to sizzle.  Be careful not to burn.  The lentils will be slightly softened, but still quite firm.

While this mixture is cooking, take your rinsed broccoli and roughly chop. Use the stems!  Place chopped stems and florets into a food processor and process until very fine.  (I ended up with two food processor bowls full of broccoli!)

Place the broccoli and 8 cups vegetable bouillon into the soup pot with the lentils and onions.  Stir well.  Add salt to taste.  Cover and cook this mixture on low for 20 minutes.  Check to make sure liquid is ok.  Add more water if necessary.

After 20 minutes, add in the almond milk, lemon juice, turmeric, Garam Masala, red pepper flakes, and any additional salt if necessary.  Cook on low for another 10 minutes.  Serve immediately garnished with Paprika and lemon wedges if desired.

"Cold" Oats

And while I'm on the topic of oats (because like I said, we love our oats for breakfast-cooked oats, rolled oats, steel cut oats, raw oats...we eat them all kinds of ways.)  One of our most favorite ways of all is "cold".  Which means uncooked...not cooked and then cold.  Eww!  My mom introduced it to us a couple years ago and we didn't know what we'd been missing.  It's almost like granola but without being baked first I guess.  It's very filling and quick when we're running a little late.  Hmmmm...maybe that's why we're always eating it this way?  Chopping apples is the only prep you have to do.  We don't put ANY sweetener on our cold oats.  I think it would just ruin it.  We like it with raisins (which really sweeten it up), apples, cinnamon (don't skimp!), unsweetened coconut, and chopped walnuts with almond milk or coconut milk the best but we also switch it up with frozen blueberries or dried apricots, etc.  Put at least 1/2 a chopped apple in there!  It's so good!  The only one who can't eat it in our family is the baby...so we just cook his up for him.  Forget cold cereals loaded with sugar.  You've got to try your oats cold!

"Cold" Oats

1/2 cup dry rolled oats (or more)
1/2 apple, diced
raisins
cinnamon
coconut
chopped walnuts
milk

Combine oats and cinnamon.  Stir in other toppings.  Pour on the milk and enjoy!

Creamy Apple Oatmeal

We love to eat oatmeal for breakfast.  We eat it at least 4 days a week but usually more like 6.  Sometimes we have it for lunch and there's nothing better than oatmeal for a snack according to some of my children.  I try to serve it all different ways to keep it exciting.  I recently found an oatmeal recipe that used chia seeds and I love how they work perfectly with the oats and just add to the creaminess.  They're like little capsules of jelly.  If you like apples then you'll love this version!  We like to top ours with unsweetened almond milk.  We don't add any extra sweeteners but you could always serve it with vanilla almond milk to add a little bit of sweetness or top with maple syrup, honey, or your choice of sweetener.

Creamy Apple Oatmeal

1 1/3 cups oats
1 apple, peeled and chopped
2 1/2 cups liquid - milk, water, or combination of both
1 cup unsweetened applesauce
2 Tbsp. chia seeds
1 tsp. cinnamon
1/4 tsp. nutmeg
dash of salt
1 tsp. vanilla
chopped walnuts

Combine everything but vanilla and walnuts in a pot over medium heat.  Stir often.  Cook for about 5-10 minutes or until most of the liquid is absorbed and mixture is thickened.  Stir in vanilla.  Dish into individual servings and top with chopped walnuts and milk, if desired.

Gee Whiz Spread

Here's another "cheese" sauce that is different than others I've tried.  Instead of using nuts like cashews, it uses white beans.  Definitely a lower fat alternative but it does still have tahini in it.  It tastes great and is very filling.  We put ours on baked potatoes the other night.  The recipe called for 1/2 tsp. salt and I decided to use half that amount and...whoa baby...am I ever glad I did.  Next time I'll be reducing it even more and most likely just omitting it altogether.  I was glad I was serving it with potatoes that's for sure!  This sauce can be stirred into pasta, soups, or anything else where a burst of cheesy flavor (and added protein) is needed.  I think it would be great as a dip for veggies or crackers, too!  My kids loved it and I love how they get so excited when Mama makes cheese all by herself!  From the book Raising Vegetarian Children by Joanne Stepaniak and Vesanto Melina which I love!

Gee Whiz Spread

2 cups cooked white beans, drained (15-ounce can)
1/3 cup nutritional yeast flakes
1/4 cup fresh lemon juice
3 Tbsp. tahini or cashew butter
3/4 tsp. paprika
1/2 tsp. prepared yellow mustard
1/2 tsp. salt (if you dare!)
1/4 to 1/2 tsp. onion or garlic powder (optional) - I used 1/4 tsp. of each

Place all ingredients in a food processor* and process until completely smooth.  Chill thoroughly before serving.  Keeps 5-7 days in the refrigerator.  Makes about 2 cups.

*I used my blender and added 1/4 to 1/2 cup of water to help it along.  It was still plenty thick!