Coconut, Banana, and Mango Smoothie

I love having a smoothie every morning.  It's fun to change them up with the seasons. I was craving coconut today, so this was on the menu.

Serves 4-6

2 bananas
2 mangos, peeled, seeded and chopped
1 navel orange, peeled and segmented
2 cups coconut milk
1 tablespoon raw honey

In a blender, combine all ingredients.  Blend well.

Enjoy!

Tempeh Tacos

Tacos are so versatile; you can put just about anything inside. These Tempeh Tacos, replace a meat filling, with a similar, much healthier and much tastier version. This is a good one for any carnivore!

Tempeh filling:

2 tablespoons olive oil
1 8 oz. package tempeh, crumbled
1 onion, chopped
2 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon chipotle powder
1 teaspoon sea salt, or to taste
1 cup kidney beans, cooked
1/2 cup water

For the tacos, your choice:
Flour tortillas (soft shells), warmed
Corn tortillas (hard shells), cooked according to package directions
Lettuce, chopped and whole leaves for lettuce wraps
Tomato, chopped
Onion, chopped
Shredded Cheese
Sour cream
Jalapeños, sliced
Olives, sliced
Cilantro, chopped
Salsa

To make the filling:

Heat a heavy-bottomed sauté pan over medium heat. Add the olive oil and allow to heat though. Add the onions, garlic, and tempeh. Sauté for a minute. Add the chili powder, ground cumin, oregano, chipotle and sea salt. Sauté a few minutes. Add the water and kidney beans, stirring often. Add more water if the tempeh is too dry.  Sauté for about 15 minutes. Taste, adding more sea salt or spice, to taste.  Transfer to a bowl for serving.  Set out all ingredients for everyone to make their own tacos.

Enjoy!

Oatmeal Raisin Cookies

This is my great-grandmother's recipe. The lemon zest was her secret ingredient and it's a must! These cookies remind me of her, along with tapioca pudding and playing jacks.

Makes about 36 cookies.

3/4 cup butter
1 cup brown sugar
1 egg
Zest if 1 lemon
1 teaspoon vanilla extract
1 cup flour
1 teaspoon cinnamon
3/4 teaspoon sea salt
1/2 teaspoon baking powder
2 cups rolled oats
3/4 cup raisins

In the bowl of a stand mixer or by hand, cream the butter and sugar together.  Add the egg, lemon zest, and vanilla. Mix well.

In a separate bowl, combine the flour, cinnamon, sea salt, and baking powder.  Add to the creamed ingredients and mix well. Add the oatmeal and raisins and stir.

Drop by the tablespoon onto a parchment lined cookie sheet. Bake in a preheated 350 degree oven for about 12-15 minutes.

Enjoy!

Green Thai Veggie Curry

This is a fast and easy Green Thai Curry with ingredients that are easy to find. It's a crowd pleaser in our home.

Serves 6

2 scallions
Bunch of cilantro, stems and leaves
2-3 cloves garlic
Thumb size piece of ginger
1 tablespoon tamari or soy sauce
1 green chili
1/2 teaspoon coriander seeds
1 teaspoon sugar
2 tablespoons toasted sesame oil
2 cans coconut milk
Veggies of your choice, pick a few:
Onion
Sweet potatoes
Potatoes
Carrots
Cauliflower
Corn
Kale
Spinach
Peas
Garnish, optional:
Chopped cilantro
Diced banana
Shredded coconut
Rice, for serving, optional

In a high-speed blender, combine the scallions, cilantro, garlic, ginger, tamari, the chili, coriander seeds, and sugar.  Set aside.

Heat a heavy-bottomed sauté pan over medium heat.  Add the toasted sesame oil. Pour in the Green Thai Curry Paste and sauté for a few minutes. Roughly chop any veggies you are using and add them to the pan. Add the coconut milk. Simmer, stirring occasionally until the veggies are cooked. Serve over rice if desired.

Garnish as desired. My kids like extra banana and coconut on top; I like cilantro.

Enjoy!

Macaroni and "Cheese"

This Mac and "Cheese" is loaded with veggies-and no one will ever know! I brought this to a gathering at a friend's house for everyone to eat. Someone's 15-year-old daughter told her mom it was the best mac and cheese she'd ever had and wanted her to ask me for the recipe.  She couldn't believe there was no dairy at all!  She said her daughter wouldn't eat veggies!  Well, now she did. This is my kids' favorite, too. This vegan dish can also be made gluten free.

Serves 6-10

1/3 cup butter substitute, such as Earth Balance, or butter if you'd like
1 large shallot, chopped
3 medium potatoes such as Yukon Golds, peeled and chopped
1 large carrot, peeled and chopped
1 medium onion, peeled and chopped
1/4 cup cashews
1 large clove garlic, chopped
1 teaspoon Dijon mustard
1 tablespoon Worcestershire sauce
Juice from 1 lemon
1/4 teaspoon paprika
1/4 teaspoon dry mustard
1/4 teaspoon freshly ground nutmeg
Pinch of cayenne or to taste
1/4 teaspoon freshly ground black pepper
1 teaspoon sea salt
1 package fusilli or elbow pasta of your choice, brown rice pasta works well

In a small saucepan, combine the shallot, potatoes, carrots, and onion with just enough water to cover. Bring to a boil and cook just until all veggies are tender. Do not drain!

Cook the pasta in salted water, drain, and set aside.

Meanwhile, in a high-speed blender, blend the "butter", cashews, garlic, Dijon mustard, Worcestershire sauce, lemon juice, sea salt, pepper, paprika, dry mustard, nutmeg, and cayenne. Blend well and leave in the blender.

When the veggies are tender, add them to the blender ALONG WITH THEIR WATER they were cooked in and blend until smooth.  Add more sea salt to taste.

Combine the veggie "cheese" and pasta.  Pour into a 9 x 13 baking dish. Top with more paprika, or smoked paprika if desired.

Bake in a preheated 350 degree oven for about 20 minutes.

Enjoy!

Peanut Butter Banana Bread

This is the best banana bread ever!

5 large, very ripe bananas
1 1/4 cups brown sugar
1/2 cup butter, softened
1 egg
1 tablespoon cinnamon
2 teaspoons vanilla extract
1/4 cup half and half
2 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
1/2 c peanut butter chips
1/2 c peanuts

Preheat oven to 350 degrees.  Butter and flour a bread pan or an 8 x 8 pan. Set aside.

Smoosh the bananas with your fingers until mashed. Set the bananas aside. Place the brown sugar and butter into the bowl of a stand mixer, and mix on medium speed until light and fluffy. Add the mashed bananas into the bowl of the brown sugar mixture. On medium speed, beat in the bananas, egg, cinnamon, vanilla extract, and half and half until the mixture is well combined. Switch the mixer to low speed, and beat in the flour, baking soda, baking powder, and sea salt just until the batter is smooth, about 1 minute. Stir in the peanut butter chips and peanuts.  Spread the batter into the prepared loaf pan.

Bake in the oven until the bread is set and lightly browned on top, about 40 minutes or until a toothpick inserted in the center comes out clean.

Enjoy!

Simple Biscuits with Coconut Oil

Makes 8 large biscuits

3 cups flour, plus more for dusting
1 1/2 tablespoons baking powder
1 1/2 teaspoons sea salt
1/2 cup coconut oil
1 cup hot water

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Set aside.

In the bowl of a stand mixer, or by hand, combine the flour, baking powder, and sea salt. Mix well.

In a separate bowl, combine the HOT water and coconut oil. Allow the coconut oil to break up and melt some so that it will mix well with the flour. Once broken up and melty, add to the flour mixture. Combine JUST until the dough comes together. If it is too dry, add a bit more water.

Dust the counter with flour. Place the dough on it. Flip it, so that there is a bit of flour on each side. Gently roll the dough out to about 1" thick or so. Using a biscuit cutter, or glass, cut into biscuits and place on the parchment lined cookie sheet. Brush the top of each biscuit with some melted coconut oil and sprinkle with more sea salt, or sugar, if desired.

Bake for about 12-15 minutes, until golden brown.  Let stand a few minutes before serving.

Enjoy!