Bev's Recipe Collection

• 3 medium carrots, diced
• 1 large sweet onion, diced
• 5 T olive oil
• 4 t minced garlic
• 2 1/2 t cumin
• 1 1/2 t thyme
• 1 t turmeric
• 1 t ground coriander
• 3/4 t salt
• 1/8 t cinnamon
• 1/8 t cayenne
• 1/8 t black pepper
• 1/8 t ginger
• 1/16 t ground nutmeg
• 1 1/2 pounds dried lentils, rinsed
• 1 (15-ounce) can tomato sauce + 1/2 can tomato sauce
• 9 C chicken or vegetable broth
• 7 1/2 C baby spinach (about 7 1/2 ounces)

In a large pot, saute carrots and onion in olive oil until softened (about 5 minutes). Add the spices and cook until fragrant (about 1 minute). Add the lentils, tomato sauce, and broth. Bring to a simmer. Cover and reduce the heat to maintain a gentle simmer, stirring occasionally. Cook just until the lentils are tender (20 minutes or so). Remove from heat and stir in the spinach until wilted. Serve immediately.

Optional: Omit spinach and serve over quinoa.

• 9 bell peppers
• olive oil
• 6 garlic cloves, minced
• 1 medium jalapeno, finely diced
• 6 green onion, chopped
• 3/4 C cilantro, chopped
• 1 T lime zest
• 1/4 C lime juice
• 1 t cumin
• 1 t coriander
• 1 1/2 t salt
• 3/4 t cayenne
• 3 cans black beans, drained and rinsed
• corn kernels, any amount (canned or frozen) (Just run water over the frozen corn.)
• cheddar cheese, grated
• avocado slices or guacamole for serving
• tortilla chips

Slice the peppers in half lengthwise, remove the seeds and membranes, and place on a parchment-lined baking sheet cut side up. Drizzle with olive oil. Sprinkle with salt and pepper. Bake for 10 minutes at 450 degrees. Discard any liquid that pools inside the peppers. Set the peppers aside.

In a large bowl, mix 1/4 C olive oil and other ingredients through cayenne. Fold in the black beans and corn. Fill the peppers with this mixture. Top with cheese and bake at 450 degrees for 10-15 minutes. (10 minutes in convection oven.) Serve with the avocado slices and tortilla chips.

adapted from: Costco Connection, January, 2024

Ingredients:

• 6 C rolled oats
• 1 C almonds, coarsely chopped
• 1/2 C shredded coconut
• 1/2 C sunflower seeds
• 1/8 t salt
• 4 ripe bananas, broken into smaller pieces
• 6 T coconut oil, room temperature (or softened slightly if too hard)
• 6 T maple syrup (or honey)
• 1/2 t vanilla

Combine the oats, almonds, coconut, sunflower seeds, and salt in a large bowl. In a food processor, blend the bananas, coconut oil, maple syrup, and vanilla until completely smooth.  Add the banana mixture to the oat mixture. Spread the granola evenly on baking sheets. Bake at 400 degrees for about 20 minutes, stirring once in the middle. This granola will remain moist. Allow to cool completely. Store in an airtight container in the refrigerator.

Adapted from Green Kitchen Stories

• 2 large ripe bananas
• 1/3 cup peanut butter
• 2/3 cup applesauce
• 1 teaspoon vanilla
• 1 1/2 cups oats
• 1/2 nuts, raisins, coconut, and/or chocolate chips

Mash bananas and peanut butter together in a bowl. Stir in applesauce and vanilla, then remaining ingredients. Let sit 10 minutes before dropping cookies on a baking stone. Bake at 325 degrees for 20 minutes, or until firm. Leave cookies on stone for 5 minutes before transferring them to a cooling rack. Enjoy at any temperature.

Makes 32 cookies

Thank you, Nancy, for sharing this recipe!

• 1 1/2 t turmeric
• 1 1/2 t cumin
• 1 1/2 t cinnamon
• 1 t salt
• 1 t coriander
• 1 t cardamom
• 1/2 t sweet paprika
• 1/4 t pepper
• 1 large head cauliflower, cut into small florets
• 10 medium-sized carrots, peeled and cut into 1/2″ pieces
• olive oil
• 2 medium sweet onions, chopped
• 9 garlic cloves
• 3 15-oz cans chickpeas, drained and rinsed
• 3 15-oz cans diced tomatoes
• fresh parsley

Preheat the oven to 475 degrees.

Mix the spices in a small bowl.

Place the cauliflower florets and carrot pieces on a large baking sheet covered with parchment paper. Drizzle or spritz generously with olive oil. Sprinkle half of the spice mixture over the veggies, then toss.

Bake for 20 minutes. Remove from heat and set aside. (Turn the oven off.)

Heat 1/4 C olive oil in a large stock pot on medium. Add onions and saute for 3 minutes, then add the garlic and the remaining spices. Cook for 2-3 more minutes, stirring constantly.

Add the chickpeas and tomatoes. Stir in the veggies. Bring everything to a boil, then reduce to medium-low, cover part way and cook for another 20 minutes. Stir occasionally, adding a little water if needed.

Remove from heat and transfer to serving bowls. Garnish with fresh parsley. Enjoy over couscous or quinoa.

adapted from themediterraneandish.com

These bars are high in iron!

• 1/4 cup quinoa, uncooked
• 1/2 cup almonds
• 1/2 cup pumpkin seeds
• 1/4 cup coconut oil
• 1/2 cup molasses
• 1 tablespoon cinnamon
• 1/2 teaspoon nutmeg
• 1 15 oz. can pumpkin puree
• 1/4 cup semi-sweet chocolate chips (optional)

Cook quinoa as package directs. Meanwhile, roast almonds at 350 degrees until aromatic (about three minutes). Put almonds and pumpkin seeds into a food processor. Grind well. Add coconut oil and process, then add the cooked quinoa and process well. Add molasses, cinnamon, nutmeg, and pumpkin puree. When mixture is smoothly blended, stir in the chocolate chips (if desired) and pulse twice. Pour into a greased 10 1/2″ cast-iron skillet. Bake at 300 degrees for 90 min, or until a knife poked into the center comes out clean. Cut when cool.

Combine all ingredients in a food processor and blend. Press mixture evenly into a 8″x 8″ baking dish.

• 1 cup peanut butter
• 3 medium ripe bananas
• 2 tsp vanilla extract
• 1/8 tsp  salt
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup

Combine all filling ingredient in a food processor and blend well. Pour over prepared crust and freeze until firm.

Topping:

• 1/3 cup almond butter (I used this recipe)
• 1/2 cup semi-sweet chocolate chips
• 1 1/2 tsp coconut oil

Melt chocolate with coconut oil on low heat. Combine with almond butter. Spread evenly over frozen filling. Store in the freezer. Thaw for about 15 minutes before serving.

adapted from www.chocolatecoveredkatie.com

• 1 onion, chopped
• 2 stalks celery, finely chopped
• 2 Tbs olive oil
• 2 (15 oz) cans kidney beans, drained
• 2 (15 oz) cans pinto beans, drained
• 1 (15 oz) can black beans, drained
• 1 (15 oz) tomato sauce
• 1/4 cup soy sauce
• 2 Tbs apple cider vinegar
• 1 T chili powder
• 2 tsp garlic powder
• 2 tsp oregano
• 1 tsp salt
• 1/2 tsp pepper

Saute the chopped onion and celery in a skillet with oil until tender. Add remaining ingredients and cook over medium heat until warmed to serve. Serve over bread.

adapted from A Couple Cooks

The secret ingredient in this cake is cauliflower, but you’d never guess it. It’s rich and moist like brownies and topped off with Reese Fudge Frosting. We love it!

Cake:

2 cups loosely-packed frozen cauliflower, thawed completely (not cooked)
2/3 cups sucanat (or brown sugar)
2/3 cups almond milk (I used vanilla)
1 Tbs vanilla extract
3/4 cup mini chocolate chips
3/4 cup whole wheat flour (or almond flour)
1/4 cup cocoa powder
2 Tbs ground flax seed (this will help the cake to rise)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

In a food processor, combine the thawed cauliflower, sucanat, milk, vanilla, and chocolate chips. Process until smooth with no lumps. (This will take a few minutes.) In a separate bowl, whisk the flour, cocoa, ground flaxseed, baking powder, baking soda, and salt. Stir the pureed chocolate mixture into the flour mixture just until combined. (Don’t over mix.) Pour into a greased 8″ x 8″ baking dish. Bake at 350 degrees for 35 minutes. (It should still be soft to touch.) Let cool; frost if desired. Store in the refrigerator.

Reese Fudge Frosting:

1/4 cup peanut butter
2 Tbs cocoa powder
8 tsp maple syrup (or 2 1/2 Tbs)
2 tsp almond milk (or more depending on how thick your peanut butter is)
3/4 tsp vanilla extract

Blend until smooth. Spread on cooled cake.

recipe adapted from Chocolate Covered Katie

We absolutely love these, and they are soooo quick and easy to make!

1 cup creamy peanut butter
1/2 cup coconut oil
1 cup chocolate chips
2 cups rolled oats
1 cup flaked (or shredded) coconut
1/2 cup chopped walnuts (or raisins or other nuts)
1 tsp vanilla

Heat the peanut butter and coconut oil until slightly warmed and smooth. Remove from heat and stir in the chocolate chips until melted. Stir in the remaining ingredients. Line a 9″ by 13″ pan with parchment paper. Pour the mixture into the pan and place in the freezer till hardened. Cut into squares and store in the freezer. Enjoy! 🙂

Adapted from Money Saving Mom