Healthy Facts – March 2015 Recipes

All recipes are Vegan and Gluten-free

Jolie Gems
Cranberry Walnut Chickpea Salad
Black Bean and Rice Rice Enchiladas

All recipes are Vegan and Gluten-free

Jolie Gems
These classic gluten-free, no processed fat, cookies were named after my daughter Jolie. The millet adds a fun bit of crunch.

1 ½ cup Oat flour
½ cup dried cherries or cranberries
¼ cup slivered almonds
¼ cup sliced almonds
½ cup coconut flakes
½ cup oats, regular rolled or instant as a second choice
¼ cup millet- raw
1 tsp baking powder
1 tsp salt
¾ cup organic cane sugar
½ tsp egg replacer powder
Add:
1 cup vanilla or plain coconut, almond, rice, soy or oat milk
1 tsp almond extract

Preheat oven to 375. Combine the dry ingredients well in a large bowl. Add the almond extract into the milk and stir. Add wet to dry and stir to combine. If the mixture needs a little more moisture, add more milk. Let the mixture sit for 30 minutes prior to baking. Using 2 spoons, or a small scooper, form little clumps (will be sticky) on a prepared cookie sheet and bake for @ 15 minutes at 375.  Makes @ 2 dozen. Best eaten day of baking or right out of the freezer.


Cranberry Walnut Chickpea Salad
This fabulous salad tastes a whole lot like tuna salad, but better, because it’s healthier!

2 15 oz cans garbanzo beans, rinsed and drained
1 cup celery, diced
½ cup organic dried cranberries (chopped fresh or thawed, another option)
½ cup walnuts or pecans, roughly chopped
½ cup green onions, white and green parts, sliced
salt and pepper to taste

Dressing:
1/3 cup Tahini
4 Tbls Apple cider vinegar
2 dates (or use agave or honey as alternatives)
2 Tbls (plus) water, as needed to reach desired consistency.

In a food processor preferred, (or blender) combine the dressing ingredients starting with the 2 Tbls. of water and the dates. Add the tahini last if it is thick to prevent sticking at the blade. Add salt and pepper to taste.

In a medium to large bowl, mash garbanzo beans using a fork or potato masher. Add in celery, cranberries, nuts, scallions, salt & pepper and dressing. Mix well. Serve at room temperature or let chill in the refrigerator. Serve on lettuce, bread, wrapped or simply on a plate!


Black Bean and Rice Enchiladas (serves 4-8)
A crowd-pleasing dinner and made easier with leftover rice

1 Tbls veggie broth, water or oil
1 green bell pepper, chopped
1 onion, chopped
3 cloves garlic, chopped
1 cup zucchini, diced/chopped
1 cup brown rice, cooked
½ cup corn, thawed
1 15 oz. can black beans, rinsed and drained
1 14.5 oz can diced tomatoes and green chilies
¼ cup picante sauce or salsa
1 ½ Tbls chili powder
1 Tbls cumin
1/8 tsp red pepper flakes (optional)
8 (6 inch) flour or corn tortillas (warmed for easy rolling)
1 15 oz can enchilada sauce of choice
1 cup shredded veggie cheese or ½ cup nutritional yeast flakes
3 Tbls fresh cilantro, chopped
¼ cup shredded veggie cheese or shredded cabbage (optional for the top)

Preheat oven to 350. Lightly grease a 9 x 13 “ baking dish. Heat broth, water or oil in a large skillet over medium high heat. Cook and stir onion, green pepper and garlic until tender. Stir in zucchini and cook 5 more minutes. Add in beans, tomatoes, corn, picante sauce, chili powder, cumin and red pepper flakes; bring to a boil. Reduce heat to low and simmer, uncovered, until heated through, about 5 minutes. Fold in rice and 1 cup cheese or nutritional yeast; cook until heated through, about 5 minutes.
Spoon a rounded 1/2 cup bean mixture down the center of each tortilla. Fold sides over filling and roll up. Place enchiladas seam side down in baking dish; spoon enchilada sauce over tortillas. Cover baking dish with aluminum foil.
Bake in preheated oven for 25 minutes. Uncover and sprinkle with cilantro and 1/4 cup cheese. Bake until cheese is melted, 2 to 3 minutes.
Serve immediately. Store leftovers for up to one week in Fridge.

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