Chocolate Chip Cookies

Ingredients 1 cup butter, softened 1 cup white sugar 1 cup packed brown sugar 2 eggs 2 teaspoons vanilla extract 3 cups all-purpose flour 1 teaspoon baking soda 2 teaspoons hot water 1/2 teaspoon salt 2 cups semisweet chocolate chips 1 cup chopped walnuts Directions Preheat oven to 350 degrees F (175 degrees C). Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Flaxseed muffins

Ingredients:

• 1 cup white flour
• 1/2 cup whole-wheat flour
• 1/2 cup flaxseed meal (process flaxseeds in a coffee grinder)
• 1/2 cup quick oats
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup egg substitute (or two eggs)
• 1 cup buttermilk
• 4 tbsp honey
• 2/3 cup raisins

Directions: Mix all dry ingredients (except the raisins) in a large bowl. Combine liquid ingredients in a separate bowl. Stir liquid ingredients into the dry ingredients all at once. Add raisins. Stir until thoroughly moistened but lumpy. Fill muffin tins, lined with paper or foil cups, to about 2/3 full. Bake at 400°F for 20 to 25 minutes.
Serve with jam.

Per serving (one muffin): 165 calories, 3 g total fat, 6 g protein, 30 g carbohydrates, 3 g of fiber.



*from Runner's World

Banana Bread

Banana Bread Recipe

• Prep time: 5 minutes
• Cook time: 1 hour

INGREDIENTS

• 3 or 4 ripe bananas, smashed
• 1/3 cup melted butter
• 1 cup sugar (can easily reduce to 3/4 cup)
• 1 egg, beaten
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups of all-purpose flour

METHOD

No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

Yield: Makes one loaf.

Roasted Tomato-Fennel Pasta with Pine Nuts and Capers

Ingredients 

• 2-2 1/2 TBS olive oil
• 3 1/2-4 cups fresh roma tomatoes (about 1 1/2 lbs)
• 1 large bulb fennel
• 4 large cloves garlic
• 1 1/2 TBS balsamic vinegar
• 3/4-1 tsp sea salt
• freshly ground black pepper
• 1 tsp dried oregano
• 1/2 - 3/4 lb dry pasta(can be replaced with one cup of quinoa)
• 2-3 TBS pine nuts
• 2 TBS capers
• 1/2 cup basil, torn or thinly sliced
• 1-3 TBS olive oil

Directions 

1. Preheat oven to 400 degrees. On a baking sheet lined with parchment paper, toss together 2 – 2 1/2 TBS oil, tomatoes, fennel, garlic, vinegar, salt, pepper, and oregano. Roast for 40-45 min, tossing once or twice, until tomatoes soft and fennel is golden in spots. During the last 10-15 minutes of roasting, cook pasta according to the package directions. When the pasta is almost done, remove 1/2 cup of pasta water and reserve. Remove veggies from oven. Drain pasta and toss in roasted veggies. If pasta seems dry, add some reserved pasta water, 1 TBS at a time. Just before serving, toss in pine nuts, capers and fresh basil and oil if more is desired. Test for seasoning and serve.
   
   From Eat, drink & be vegan

Acorn Squash Stuffed with Quonia

Ingredients:

2 acorn squash
1 tbsp olive oil
1 cup cooked quinoa
1 small yellow onion, chopped

2 tbsp maple syrup
2 chopped apples
1/2 cup of raisins
1/2 cup of currants

Directions:

Preheat oven to 400 degrees F.

Slice the acorn squash in half, from the tip to the bottom. Using a spoon, scoop out the seeds and discard. Place the 4 pieces on a baking sheet. Brush each top with olive oil. Season with salt and pepper. Place the squash in the oven and let it roast for 45 minutes.

Remove squash from the oven once the insides of the squash is fork tender.

In a large skillet add the olive oil over medium high heat. Saute the onion for about 7 minutes until they are translucent. Add apples and sautee for a few minutes. Add 2 tablespoons of maple syrup. Add raisins and currants. Sautee for a few more minutes. Remove skillet from heat.

Add the cooked quinoa. Toss together.

Place several scoops of the quinoa mixture in each of the squash.  Place the squash back into the oven for about 15 minutes.

Remove from oven and serve immediately.

Vegan Pancakes

Ingredients

• 1 1/4 cups all-purpose flour
• 2 tablespoons white sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup water
• 1/4 cup vanilla almond milk
• 1 tablespoon oil
• 1.5 mashed bananas (optional)

Directions

1. Sift the flour, sugar, baking powder, and salt into a large bowl. Whisk the water and oil together in a small bowl. Make a well in the center of the dry ingredients, and pour in the wet. Stir just until blended; mixture will be lumpy. Add bananas, if desired.
2. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

Pan Fried Quinoa Patties

Ingredients

• 2 1/2 cups/12 oz/340 g cooked quinoa, at room temperature
• 4 large eggs, beaten
• 1/2 teaspoon fine-grain sea salt
• 1/3 cup/.5 oz /15 g finely chopped fresh chives
• 1 yellow or white onion, finely chopped
• 1/3 cup/.5 oz/15 g freshly grated Parmesan or Gruyère cheese
• 3 cloves garlic, finely chopped
• 1 cup/3.5 oz /100 g whole grain bread crumbs, plus more if needed
• Water, if needed
• 1 tablespoon extra-virgin olive oil or clarified butter

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preparation

Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, and garlic. Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. At this point, you should have a mixture you can easily form into twelve 1-inch/2.5cm thick patties. I err on the very moist side because it makes for a not-overly-dry patty, but you can add more bread crumbs, a bit at a time, to firm up the mixture, if need be. Conversely, a bit more beaten egg or water can be used to moisten the mixture.

Heat the oil in a large, heavy skillet over medium-low heat, add 6 patties, if they'll fit with some room between each, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned. Turn up the heat if there is no browning after 10 minutes and continue to cook until the patties are browned. Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Alternatively, the quinoa mixture keeps nicely in the refrigerator for a few days; you can cook patties to order, if you prefer.

Read More http://www.epicurious.com/recipes/food/views/Little-Quinoa-Patties-365029#ixzz1caKhq8yO