Easy Blender Hummus!

Ingredients 

• 3 Cups Cooked Chickpeas (or 2 15-ounce cans, 1 drained)
• 3/4 to 1 Cup Water or Chickpea Cooking Broth (or the liquid from 1 can of chickpeas)
• 2 to 4 Cloves Garlic, peeled
• 2 Tablespoons Tahini (or 4 tablespoons sesame seeds)
• 2 to 4 Tablespoons Fresh Lemon Juice
• 1/4 to 1 Teaspoon Cumin
• 1/4 Teaspoon Smoked Paprika
• 1/8 to 1/2 Teaspoon Chipotle Chili Powder or Cayenne Pepper
• Salt to Taste

Instructions

1. Place all ingredients except salt in the blender in the order listed and blend with blender according to it capabilities till its all smooth.
2. Stop blender and taste the hummus. Add additional seasonings and salt to taste and blend briefly to combine.
3. Store hummus in a sealed container in the refrigerator. It’s best after it’s had a chance to rest for at least an hour, but use within a week.

Lentil Coconut Curry

1. 

   Didn't have broccoli so added potato instead, was good too
   
   
   
   

   
   

   • 1 Can Coconut Milk 
   • 2 Tablespoons Curry
   • 2 Small Heads Broccoli (and/or other veggies of choice)
   • 1 Can Chickpeas, rinsed and drained
   • ½ Tablespoon Cornstarch Dissolved in 2 Tablespoons Cold Water
   • Optional: Minced Garlic or Onion

INSTRUCTIONS

1. Saute broccoli (and onion/garlic if you're using it) in a tablespoon of oil. After a few minutes, add the coconut milk and let simmer for 5-8 minutes. The broccoli should soften but still be tender-crisp.
2. Add the curry to the pan and whisk it until it combines with the coconut milk. Add the chickpeas.
3. Bring to a slight boil and add the cornstarch. Boil for about a minute, then reduce heat and let cool slightly. Sauce will thicken as the mixture cools.

Sweet Potato & Lentil Stew Over Rice

I served it over rice, very delicious

Serves: 12

Ingredients

• 2 Cans Lentils 
• 3 Large Sweet Potatoes, cut in large dice
• 3 Large Carrots, thinly sliced
• 1 Large Onion, diced
• 3 Tbsp. Olive Oil
• 1 Tbsp. Fresh Grated Ginger
• 1 Heaping Tbsp. Minced Garlic
• 2 Tsp. Ground Cumin Seeds
• ½ Tsp. Allspice
• ½ Tsp. Cinnamon
• ½ Tsp. Turmeric
• 5 Cups Vegetable Broth
• 2 Cups Water
• ⅓ Cup EACH Green, Yellow, Red, and Orange Bell Pepper, diced
• 1 Tbsp Thyme 
• Optional * 2 cups coconut milk * 

Instructions

1. Splash olive oil in large Dutch oven or stock pot.
2. Add onion and garlic and sauté a minute or two.
3. Add cumin, fresh ginger, allspice, cinnamon, carrots and bell peppers.
4. Continue sautéing a few minutes.
5. Add vegetable broth, water, sweet potatoes, turmeric and thyme.
6. Simmer for approximately 30 minutes.
7. Add lentils.
8. Stir to combine and simmer until vegetables are thoroughly cooked--at least 20-30 minutes or so until lentils are tender.
9. Remove from heat.
10. *Stir in coconut milk* and serve.

Coconut Cake

Last 5 minutes added coconut on top to toast 

Ingredients:

(makes 1 large loaf)

• 1 Cup Spelt or White Flour
• 1/4 Tsp Cinnamon
• 1 Tsp Baking Powder
• 1/2 Tsp Salt
• 1/2 Tsp Baking Soda
• 1/4 Cup plus 2 Tbsp Brown Sugar
• 1/8 Tsp Uncut Stevia
• 2 and 1/4 Tsp Pure Vanilla Extract
• 1 Cup (240g) Crushed Pineapple, drained (You can sub ripe banana)
• 1/2 Cup Full-fat Canned Coconut Milk
• optional ingredients: chopped macadamia nuts or walnuts, shredded coconut, rum extract

1. Preheat oven to 350 F. 
2. Combine all wet ingredients. In a separate bowl, combine dry and stir well. Mix dry into wet, but don’t overmix. 
3. Pour into a greased or sprayed loaf pan, and cook for 35-38 minutes.
4. Let cool at least ten minutes before going around the sides with a knife and removing from loaf pan. 
5. As mentioned above, I used a simple glaze of the sugar-free powdered sugar mixed with a little leftover coconut milk. 

No-Bake Peanut Butter Pie

AMAZING WITH CHOCOLATE SAUCE ONTOP!

INGREDIENTS

• 1 1\4 Cup Peanut Butter (280g)
• 3 Medium Bananas (300g) 
• 2 Tsp Pure Vanilla Extract
• 1/8 Tsp Salt
• stevia extract to taste, or 3-4 tbsp powdered sugar, or liquid sweetener (such as pure maple syrup)

DIRECTIONS

1. Blend everything together very well. 
2. Pour into a prepared pie crust or spring form pan depending if you want a crust, and free or cool in the refrigerator 
3. Pie should be kept cold until you eat it.

Vegan Pineapple Pancakes

INGREDIENTS

• 1/3 Cup Flour
• 2 Tbsp Quick Oats
• 1 Tsp Baking Powder
• 1/8 Tsp Salt
• 1 Tbsp Liquid Sweetener of choice (such as pure maple syrup)
• 1/3 Cup Milk of choice, warmed slightly (minus 1 tbsp ) 
• 2 Tsp Olive Oil
• 1/2 Tsp Pure Vanilla Extract
• 4 Pineapple Rings

It would be easier with rings of pineapple but I only had chunky pineapple so  I just pressed those in, still tasted tropical

Directions

1. In a cereal bowl, combine all dry ingredients except pineapple, and stir very well. 
2. In a separate bowl, combine all liquid ingredients.
3. Pour dry into wet, and stir together to form a batter. 
4. Grease a skillet, then turn the heat to medium. Test the heat of your skillet by throwing a few drops of water onto the surface. When the water sizzles, the pan is ready for the pancake batter. 
5. Turn skillet to low-medium and drop about 1/4 of the batter onto the skillet, then spread out and lightly place one pineapple round in the middle, pushing down just a little. Repeat with another pancake.
6. Flip pancakes over when the edges become firm and they are able to be flipped without breaking. Continue cooking until desired doneness is reached.

Makes 4 super-thick pancakes.

Easy Vegan Pizza Crust

Ingredients:

• 2-½ Cups Bread Or All-Purpose Flour
• 1 Tablespoon Yeast
• 1 Teaspoon Salt
• 1-⅓ Cup Very Warm Tap Water
• 2 Tablespoons Olive Oil

Preparation

1. Place 1 cup of flour, yeast and salt in a large bowl and mix to combine. Use bread flour if you have it, but I’ve used all-purpose many, many times and it’s fine.
2. Add 1 1/3 cups very warm tap water and 2 tablespoons olive oil. Mix well. 
3. Add additional flour, about another 1 1/2 cups until dough forms a loose ball. 
4. Knead for 3-5 minutes. Cover and allow dough to rise for about an hour. Rising time is somewhat flexible I use it after 15-30 minutes if I was in a hurry. 
5. Divide dough into four portions.
6. Place each portion on a sprayed pizza pan or cookie sheet and pat out into about a 12-inch circle.
7. If your dough is sticky, add a little extra flour. If it resists stretching, let it rest for a little bit. A minute or two can make a big difference.
8. Preheat your oven to 425 F. Use a fork to poke holes all over the pizza dough. Bake for about 5-9 minutes until crust is set but make sure to remove it from the oven before it begins to brown too much.
9. Add pizza sauce, and desired toppings. Bake for an additional 5-7 minutes. Remove from oven when its cooked to your liking