tag:blogger.com,1999:blog-48523864302170868412024-03-05T16:23:24.407-08:00Halah BakesHalahhttp://www.blogger.com/profile/00371550426553277164noreply@blogger.comBlogger72125tag:blogger.com,1999:blog-4852386430217086841.post-5396114608105536662020-07-14T16:17:00.001-07:002020-07-14T16:17:29.493-07:00Roasted Cumin Biscuits (Zeera Biscuits) - Vegan*<div style="text-align: left;">
<span style="font-family: georgia, times new roman, serif;">These Roasted Cumin Biscuits are well-known in India/Pakistan as Zeera or Jeera Biscuits. These lightly sweet, salty, crunchy, crumbly and crispy biscuits are often served with chai or tea. Dip in your chai . . . drool!</span><br />
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<span style="font-family: georgia, times new roman, serif;">Please note that "biscuits" or "cookies" in India/Pakistan are not as sweet and are meant to be crispy/crunchy . . . so, if you are looking for a softer and more "American-friendly" cookie - - - check out some of my other cookie recipes <a href="https://halahbakes.blogspot.com/search/label/cookies">here</a>.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Ingredients:</span></h4>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 tablespoon cumin seeds</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 cup all purpose flour</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup unsalted butter, melted (if vegan*, sub coconut oil)</span><br />
<span style="font-family: georgia, times new roman, serif;">2 tablespoons granulated sugar</span><br />
<span style="font-family: georgia, times new roman, serif;">1/2 teaspoon salt</span><br />
<span style="font-family: georgia, times new roman, serif;">1 tablespoon water, if required</span><br />
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<b style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Instructions:</span></b></div>
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<i style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></i><i style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif;">Following these instructions exactly will provide the best results.</span></i><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">1. In a pan, dry roast the cumin seeds on a skillet over medium heat until fragrant. This takes about 2 minutes. Set aside.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2. Sift the flour into a large mixing bowl. Stir in the roasted cumin seeds, sugar, and salt.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3. Add in the melted (warm, but not hot) butter to the flour. Mix with your hands and rub the butter throughout the flour. Gently bring the dough together into a ball. If the dough is too dry, you can sprinkle some water into the mixture, but be careful not to add too much.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4. Shape the dough into a disc shape and wrap in saran wrap. Refrigerate the dough for half an hour.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">5. Remove the dough from the refrigerator and place it between 2 pieces of parchment paper. With a rolling pin, roll the dough out to a 1/4 inch thickness. Cut out circles with a cookie cutter or a glass. (I used a 1/4 cup measuring cup as my "cutter"). Transfer the biscuits onto a baking sheet, making sure the biscuits are at least 1 inch apart.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">6. </span><span style="font-family: georgia, "times new roman", serif;">Collect the scraps, form a ball and repeat step #5 until all the scraps are used.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">7. Bake the biscuits for 15-18 minutes at 350 degrees. </span><span style="font-family: georgia, "times new roman", serif;">Let the biscuits cool for at least 5 minutes before moving the biscuits off the baking sheet. </span><span style="font-family: georgia, "times new roman", serif;"> </span><span style="font-family: georgia, "times new roman", serif;">The biscuits will firm up further as they cool. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">8. Cool for at least another 20 minutes before eating. Patience is key!</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">9. Enjoy with chai! Store extra biscuits in an airtight container at room temperature for about a week.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">#halahbakes</span></div>
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Halahhttp://www.blogger.com/profile/00371550426553277164noreply@blogger.com2tag:blogger.com,1999:blog-4852386430217086841.post-78764757129366911472020-07-07T11:26:00.000-07:002020-07-08T06:42:29.767-07:00Korean-Inspired Spicy-Braised Tofu - Dobu Jorim (Vegan)<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">My husband and I had a short 24 hour stop-over in South Korea pre-COVID. We loved the flavors and regretted that our stop-over was so short. After being trapped at home for far too many months now because of COVID, we have made tons of Korean-inspired recipes. This one was by far the easiest and most delicious! </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">This dish comes out savory, spicy, and crunchy. It is best served with rice. Overall, the spices and garnishes are simple, but incredibly flavorful.</span><br />
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;">The hardest part of this recipe is finding Korean Hot Pepper Powder, a flaky and bright-red hot pepper powder that doesn't taste like a typical chili pepper powder. You can find this powder at your local Asian Market. I found mine at H-Mart.</span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Ingredients:</span></h4>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 package extra-firm tofu</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 tablespoons canola oil</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon, crushed garlic</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup onion, diced into small pieces</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 green onions, chopped (set aside a tablespoon for garnish)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 and 1/2 tablespoons soy sauce</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon sugar</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tablespoon hot pepper flakes (found at your local Asian market)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup water</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon toasted sesame oil</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tablespoon toasted sesame seeds</span><br />
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<i style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></i><i style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif;">Following these instructions exactly will provide the best results.</span></i></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br />1. Rinse and drain tofu. Pat dry the tofu.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2. Cut the tofu into bite sized pieces that are 1/4 inch thick. Pat dry the tofu pieces again.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3. In a fry pan, add the canola oil to the pan and heat up the oil over high heat.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4. Add in the tofu piece by piece, making sure none of the pieces touch. Don't move the pieces for about 8 minutes so that the bottoms of the tofu become crunchy. Flip each piece over one by one with a spatula and let the tofu cook for another 8 minutes. Remove each piece of tofu after each piece is crispy and golden brown. Set aside.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">5. In a small bowl, combine the soy sauce, sugar, hot pepper flakes, and water. Set aside.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">6. In the same pan with the leftover oil and over medium high heat, add the chopped onion, garlic, and green onion. Stir until the onion gets golden brown.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">7. Add in the sauce and stir for about 3-4 minutes or until the sauce thickens.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">8. Add the tofu and braise for about 1-2 minutes.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">9. Add the toasted sesame oil and stir.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">10. Transfer the tofu to a serving dish and garnish with the toasted sesame seeds and remaining chopped green onion.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">11. Enjoy right away with warm rice. Store any leftovers in an airtight container in the fridge for up to 5 days.</span><br />
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Halahhttp://www.blogger.com/profile/00371550426553277164noreply@blogger.com0tag:blogger.com,1999:blog-4852386430217086841.post-43691873412251642722020-06-30T08:19:00.000-07:002020-06-30T08:20:40.352-07:00Roasted Sesame Tahini Cookies (Vegan, Gluten Free)<div style="text-align: left;">
<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;">These cookies are slightly sweet, slightly savory, and perfect with some tea or coffee. Coated with roasted sesame seeds, you've got yourself a hit!</span></span><br />
<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;">Easily make soft cookies by baking for 8 minutes, or make these crunchy by baking for 10 minutes. If you aren't vegan, I highly recommend using honey so that you can experience the wonderful combination of honey and tahini. If you are vegan, you can almost match the goodness with some agave syrup. Enjoy!</span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Ingredients:</span></h4>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 and 1/2 cups almond flour</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon baking soda</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/4 teaspoon sea salt</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/3 cup tahini</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/3 cup honey (if vegan: sub agave syrup)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon vanilla</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup roasted sesame seeds</span><br />
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<b style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Instructions:</span></b></div>
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<i style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></i><i style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif;">Following these instructions exactly will provide the best results.</span></i><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><br />1. In a mixing bowl, combine almond flour, baking soda, and salt.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2. Add the tahini, honey, and vanilla. Mix well to form a thick dough.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqn8QYYcps3KDg8S4_oTEpyhM7lYCf0j1J1zO8WH-jC3nc8vnrV1qGZ4jQyAziFQSm2pyc1WWXo9tF-IkxcMTJPSoUrH-XqHTw_88y8ma04VVpzTwiUhcAjS2giD2nBu9xD7GWkC7leYCs/s1600/20200620_183754.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqn8QYYcps3KDg8S4_oTEpyhM7lYCf0j1J1zO8WH-jC3nc8vnrV1qGZ4jQyAziFQSm2pyc1WWXo9tF-IkxcMTJPSoUrH-XqHTw_88y8ma04VVpzTwiUhcAjS2giD2nBu9xD7GWkC7leYCs/s320/20200620_183754.jpg" width="240" /></a><span style="font-family: "georgia" , "times new roman" , serif;">3. Scoop a rounded teaspoon of dough into a ball. Coat the ball in sesame seeds. Repeat.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4. Arrange the sesame seed balls on an ungreased cookie sheet, making sure each cookie is about 2 inches apart. Gently flatten the tops of the balls of dough with your fingers so that the balls become 1/2 inch-thick rounds.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">5. Bake the cookies for 8 minutes at 350 degrees for a softer cookie. Bake the cookies for 10 minutes at 350 degrees for a crispier cookie. (I personally like the softer cookie better, but both are delicious).</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">6. Remove the cookies from the oven and let rest for five minutes. Resist the urge to touch the cookies or, otherwise, they might break! </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">7. Gently remove the cookies from the cookie sheet with a fork or thin spatula.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">8. Enjoy! Store any leftovers in an airtight container in the fridge for about a week (tasting best by warming up in the microwave or oven).</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">#halahbakes</span></div>
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Halahhttp://www.blogger.com/profile/00371550426553277164noreply@blogger.com0tag:blogger.com,1999:blog-4852386430217086841.post-40762526142651632352020-06-20T19:08:00.002-07:002020-06-20T19:08:22.942-07:00Indian Cashew Fudge - Kaju Katli (Vegan*, Gluten Free)<div style="text-align: left;">
<span style="font-family: georgia, times new roman, serif;">I am getting back to my roots today with this recipe for Kaju Katli, or Indian Cashew Fudge. It is delicious, very easy to make, and a total hit! You will only need 5 ingredients and you can easily make this vegan by omitting the ghee or by substituting coconut oil for the ghee. </span><br />
<span style="font-family: georgia, times new roman, serif;"><br /></span>
<span style="font-family: georgia, times new roman, serif;">That said, ghee really enhances the flavor . . . so I highly encourage you to use it if you aren't strictly vegan. </span><br />
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<span style="font-family: georgia, times new roman, serif;">Btw, this recipe doesn't use an oven, but does require upper arm strength. Sometimes you have to earn your desserts. :p</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Ingredients:</span></h4>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 cup whole cashews</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup granulated sugar</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/4 cup water</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon rose water </span><span style="font-family: georgia, "times new roman", serif;"> </span><span style="font-family: georgia, "times new roman", serif;">(you can purchase this at your local Indian, Middle Eastern, or Halal grocer)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon ghee (if vegan*, omit the ghee entirely or sub coconut oil)</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
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<b style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Instructions:</span></b></div>
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<i style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></i><i style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif;">Following these instructions exactly will provide the best results.</span></i><br />
<i style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></i></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1. In a nut/spice grinder, grind the cashews into a fine dry powder. Do not over grind or the mixture will become oily. You can also use a food processor or blender, but you'll end up having small chunks of cashews that you'll have to sieve out. Set aside the dry cashew powder.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2. In a saucepan over medium heat, combine the water, sugar, and rose water. Mix well and until the sugar melts. After the sugar melts, allow the sugar water to boil for about 1-2 minutes before turning down the heat to low.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3. Add in the cashew powder and stir, stir, and stir. You do not want any lumps.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4. Add in the teaspoon of ghee. And, continue to stir, stir, and stir.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">5. Keep stirring for about 15 minutes or until the dough lumps together and leaves the sides of the pan. Your arm should be tired by the end of this. ;) </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">6. Once the dough lumps together and leaves the sides of the pan, remove the saucepan from the heat.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">7. Using the spatula, transfer the hot dough to parchment paper.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">8. Wait about five minutes for the dough to cool down before you touch it by hand, but don't wait too long as you need to knead the dough while it is hot/warm.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">9. Once you can comfortably touch the dough without burning yourself, knead the dough by hand until smooth/shiny. Kneading will take about 4-5 minutes. If your dough looks dry, sprinkle some water on top (but, you probably won't need to if you follow the measurements correctly).</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">10. Roll the dough into a log and place another piece of parchment paper on top of the log. (You will have parchment paper on the bottom and on the top now).</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">11. With a rolling pin, evenly roll the dough to a 1/4 inch thickness.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">12. Cut the dough into 1 inch square or diamond shapes.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">13. Enjoy! If you have any leftovers, store the kaju katli in an airtight container for up to a week.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">#halahbakes</span></div>
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Halahhttp://www.blogger.com/profile/00371550426553277164noreply@blogger.com0tag:blogger.com,1999:blog-4852386430217086841.post-79101948694248538962020-06-11T09:15:00.001-07:002020-08-03T15:23:16.803-07:00One-Bowl Banana Bread with Walnuts (Vegan)<div style="text-align: left;">
<span style="font-family: georgia, "times new roman", serif;">Too many ripe bananas is always a good thing in my opinion. I either chop them up and freeze them for smoothies/ "nice cream" or make. . . banana bread! This recipe is easy, nutty, and perfectly moist with an occasional walnut crunch. You can't really go wrong with this recipe as you are 1. getting rid of those too ripe bananas; 2. making only one bowl dirty (less dishes, hooray!); and, 3. ending up with a delicious loaf to enjoy alone or with your favorite plant butter. </span><br />
<span style="font-family: georgia, "times new roman", serif;"><br /></span>
<span style="font-family: georgia, "times new roman", serif;">Hate walnuts? Omit them or substitute a different nut. Don't be afraid to experiment - sub coconut, raisins, or chocolate chips!</span><br />
<span style="font-family: georgia, "times new roman", serif;"><br /></span>
<span style="font-family: georgia, "times new roman", serif;">Want a healthier version? Check out my <a href="https://halahbakes.blogspot.com/2017/08/no-sugar-no-oil-banana-bread-with.html">No Sugar No Oil Banana Bread with Chopped Apricots</a>. Super delicious, without the guilt!</span><br />
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<h4 style="text-align: left;">
<span style="font-family: georgia, "times new roman", serif;">Ingredients:</span></h4>
<div style="text-align: center;">
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<span style="font-family: georgia, "times new roman", serif;">1 tablespoon flax seed meal</span><br />
<span style="font-family: georgia, "times new roman", serif;">3 tablespoons water</span><br />
<span style="font-family: georgia, "times new roman", serif;">1/3 cup coconut oil, melted</span><br />
<span style="font-family: georgia, "times new roman", serif;">3 overripe bananas, mashed (spottier and riper = better)</span><br />
<span style="font-family: georgia, "times new roman", serif;">1/3 cup brown sugar</span><br />
<span style="font-family: georgia, "times new roman", serif;">1/3 cup granulated </span><span style="font-family: georgia, "times new roman", serif;">sugar</span><br />
<span style="font-family: georgia, "times new roman", serif;">1 teaspoon vanilla extract</span><br />
<span style="font-family: georgia, "times new roman", serif;">1 teaspoon baking soda</span><br />
<span style="font-family: georgia, "times new roman", serif;">1/4 teaspoon salt</span><br />
<span style="font-family: georgia, "times new roman", serif;">1 and 1/2 cups all purpose flour</span><br />
<span style="font-family: georgia, "times new roman", serif;">1/2 cup walnuts, chopped (sub another nut or omit)</span><br />
<span style="font-family: georgia, "times new roman", serif;"><br /></span>
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<b style="text-indent: -0.25in;"><span style="font-family: georgia, "times new roman", serif; font-size: small;">Instructions:</span></b></div>
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<i style="text-indent: -0.25in;"><span style="font-family: georgia, "times new roman", serif;"><br /></span></i><i style="text-indent: -0.25in;"><span style="font-family: georgia, "times new roman", serif;">Following these instructions exactly will provide the best results.</span></i><br />
<i style="text-indent: -0.25in;"><span style="font-family: georgia, "times new roman", serif;"><br /></span></i></div>
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<span style="font-family: georgia, "times new roman", serif;">1. In a bowl, prepare your flax egg by combining the flax seed meal with water. Let sit for five minutes.</span><br />
<span style="font-family: georgia, "times new roman", serif;">2. Add the melted coconut oil, mashed bananas, brown sugar, granulated sugar, vanilla, baking soda, and salt. Mix well.</span><br />
<span style="font-family: georgia, "times new roman", serif;">3. Add the flour in 1/2 cup increments, mixing just enough to blend the ingredients. There is no need to over-mix.</span><br />
<span style="font-family: georgia, "times new roman", serif;">4. Add the chopped walnuts and mix.</span><br />
<span style="font-family: georgia, "times new roman", serif;">5. Pour the batter in a 9x5 greased loaf pan (you can also use parchment paper). </span><br />
<span style="font-family: georgia, "times new roman", serif;">6. Bake at 350 degrees for 60-65 minutes or until a toothpick inserted into the loaf comes out clean.</span><br />
<span style="font-family: georgia, "times new roman", serif;">7. Remove from the oven and allow the loaf to cool for at least 30 minutes, prior to removing from the pan.</span><br />
<span style="font-family: georgia, "times new roman", serif;">8. Remove from the pan and slice with a bread knife.</span><br />
<span style="font-family: georgia, "times new roman", serif;">9. Enjoy alone or with your favorite plant butter! If you have any leftovers, store in an airtight container in the fridge for up to a week.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZlTgFZWVFxnoScJ3upI_dwIsfOwOs-x_bxYK-akLUa59ZPkKK3kyELChr6GDslbVOeU0eRaf5lUmjkXYTSHc6eEhMS8wx7uNtg-Hr2ySJloU3jS1lFYyOifIod_mCil4Rs15EbanN0Ccn/s1600/bananabread2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1423" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZlTgFZWVFxnoScJ3upI_dwIsfOwOs-x_bxYK-akLUa59ZPkKK3kyELChr6GDslbVOeU0eRaf5lUmjkXYTSHc6eEhMS8wx7uNtg-Hr2ySJloU3jS1lFYyOifIod_mCil4Rs15EbanN0Ccn/s320/bananabread2.jpg" width="320" /></a></div>
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<span style="font-family: georgia, "times new roman", serif;"><br /></span><span style="font-family: georgia, "times new roman", serif;">#halahbakes</span></div>
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Halahhttp://www.blogger.com/profile/00371550426553277164noreply@blogger.com0tag:blogger.com,1999:blog-4852386430217086841.post-1298069117665941372020-06-08T09:30:00.000-07:002020-06-08T15:03:01.004-07:00No-Bake Cashew Dream Bars (Vegan, Dairy-Free, Soy-Free)<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">These bars are smooth and sweet with a hint of vanilla and lemon. And, the date-sweetened pecan crust adds just the right amount of crunch. Dreamy, am I right? </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Besides the ingredients, you'll need a food processor/blender, 5X8 dish, and a freezer. No baking required! The hardest part about this recipe is digging in too early -- and there's nothing wrong with that. ;) But, as with many things, patience yields the best result.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1awxfQIbygpfrR32uXMa4n8FFKHg3VFJxIwnEvKGTTcZHRumSyUw9WoixcF5lSGZwFjra6t5qAQ89ekvXJgSOIgZvKo4sGtgHSiJ2YyK6lJvTEiJrA2jgMXIZeBC46gtTC97D6aeC33gH/s1600/cashewbar3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1awxfQIbygpfrR32uXMa4n8FFKHg3VFJxIwnEvKGTTcZHRumSyUw9WoixcF5lSGZwFjra6t5qAQ89ekvXJgSOIgZvKo4sGtgHSiJ2YyK6lJvTEiJrA2jgMXIZeBC46gtTC97D6aeC33gH/s320/cashewbar3.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizBrvFeCPRi3xTLeZATVobDA1Ix-CEO5d5BeeNUowvnM9M5gUWd9Co8G-zqAztY_mjGhE43ivJKgQ7SPEcC8RRYst9H7euGlfqwVJzHY3_-U1eTW1iFj0KVJoXDSRcg5DNbckrDyGaLJCv/s1600/cashewbar2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizBrvFeCPRi3xTLeZATVobDA1Ix-CEO5d5BeeNUowvnM9M5gUWd9Co8G-zqAztY_mjGhE43ivJKgQ7SPEcC8RRYst9H7euGlfqwVJzHY3_-U1eTW1iFj0KVJoXDSRcg5DNbckrDyGaLJCv/s320/cashewbar2.jpg" width="240" /></a><span style="font-family: "georgia" , "times new roman" , serif;">Ingredients:</span></h4>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>For the crust:</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4 pitted dates</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3/4 cup pecan halves</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tablespoon coconut oil</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/8 teaspoon salt</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 teaspoons agave syrup (sub maple syrup)</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Remaining ingredients:</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 cups raw cashews, soaked overnight</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup water (sub coconut milk for extra creaminess)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/3 cup agave syrup (sub maple syrup)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/3 cup coconut oil, melted into liquid form</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i> --Note: do not sub any other type of oil as this is what keeps the bars solid</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/4 cup lemon juice</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 teaspoons vanilla extract</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon lemon zest *optional*</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
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<b style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Instructions:</span></b></div>
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<i style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></i><i style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif;">Following these instructions exactly will provide the best results.</span></i><br />
<i style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></i></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1. Prepare the crust: In a food processor/blender, blend the dates until they are broken down into small pieces. Add in the pecan halves, coconut oil, salt and agave syrup and process until the mixture is sticky (about 30 seconds).</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2. In a 5x8 dish, lined with parchment paper, press the pecan-date crust mixture evenly into the bottom of the lined dish. <i>Note: you could probably pull off no parchment paper, but parchment paper helps keep the crust together upon removal from the dish. </i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3. Place the dish/crust into the freezer to set while working on the next steps.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4. Rinse and drain the soaked cashews.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">5. In a food processor/blender, blend the soaked cashews, water, agave syrup, coconut oil, lemon juice, vanilla extract, and optional lemon zest for 3 to 5 minutes and until the mixture is smooth.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">6. Pour the creamy cashew mixture onto the crust and evenly spread throughout with a spatula. Gently tap the dish against a counter or hard surface for an even smoother top.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">7. Freeze the bars for 4-5 hours.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">8. When you are ready to eat the bars, cut the bars into squares <u>immediately</u> after removing the bars from the freezer.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">9. Remove the number of bars you plan to serve from the dish to a serving dish and allow them to rest at room temperature for 20 minutes (unless you're into the ice cream thing). If you aren't serving all of the bars, place the extra bars in an airtight container (to avoid freezer burn) and refreeze for up to a few weeks.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">10. Serve with your favorite fruits and enjoy! If you have leftover thawed bars, refrigerate the bars in an airtight container for up to 5 days.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">#halahbakes</span></div>
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Halahhttp://www.blogger.com/profile/00371550426553277164noreply@blogger.com0tag:blogger.com,1999:blog-4852386430217086841.post-74222782985511561422020-06-04T15:15:00.000-07:002020-06-04T23:08:54.997-07:00Colorful Chickpea California Rolls (Vegan, Oil-Free)<div class="separator" style="clear: both;">
<span style="font-family: "georgia" , "times new roman" , serif;">These Colorful Chickpea California Rolls make an easy, delicious, and nutritious dinner. They are veggie-packed, tasty, and satisfying! Just like my <a href="https://halahbakes.blogspot.com/2020/05/crispy-tofu-spring-rolls-vegan.html">Crispy Tofu Spring Rolls</a>, this recipe is wonderful for using up leftover veggies in your fridge! Ingredients are limitless. You can put in almost any variety of veggies or easily make these non-vegan (highly recommend cucumber, smoked salmon, and cream cheese). </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Ingredients:</span></h4>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>For the rice:</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 cup sushi rice (Japanese short-grain rice)</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">1 and 1/4 cup water (you may need more)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 tablespoons rice vinegar</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tablespoon soy sauce</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Remaining Ingredients (Sub/Add as you please)</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4-6 Nori Sheets (you can find these at your local Asian market)</span><span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 bell pepper, thinly sliced (your choice of color)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 carrot, thinly sliced</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 cucumber, thinly sliced</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 green onions, thinly sliced</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 cup boiled or canned chickpeas</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 tablespoons sriracha</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 tablespoons mustard</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><i>For serving *optional*</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Soy sauce</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Pickled ginger</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Pickled radish</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Wasabi</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Sesame Seeds</span><br />
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<b style="background-color: white; text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Instructions:</span></b></div>
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<i style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></i><i style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif;">Following these instructions exactly will provide the best results.</span></i></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br />1. Prepare the rice: Start by rinsing and draining the rice three times. Place the rice in a saucepan and add the water so that the water is about a 1/2 inch higher than the rice line. Cook over medium heat until the rice is cooked and the water has evaporated. Remove from heat.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2. While the rice is still warm, add in the rice vinegar and soy sauce. Mix the rice with a fork until the rice is well mixed. It should be sticky. Set aside.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3. Prepare the chickpea filling: In a bowl, mash the chickpeas with a fork. Add in the sriracha and mustard and mix well. Set aside.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqJBqiGrHOYJ2Riu7r7dGUeORJhC-IIZ7DV3s_vWfMyPNVa_frpd8NtQc6w4dQFFa6jsI-JEn33_ax-Y9HzXx3n2-FAoNex8mKwIsc5kt9Z0Krh8e7A-fYOZZVVMZLXY2sZEoiVR4domRp/s1600/Untitled.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="564" data-original-width="696" height="161" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqJBqiGrHOYJ2Riu7r7dGUeORJhC-IIZ7DV3s_vWfMyPNVa_frpd8NtQc6w4dQFFa6jsI-JEn33_ax-Y9HzXx3n2-FAoNex8mKwIsc5kt9Z0Krh8e7A-fYOZZVVMZLXY2sZEoiVR4domRp/s200/Untitled.jpg" width="200" /></a><span style="font-family: "georgia" , "times new roman" , serif;">4. To assemble California rolls, place a nori sheet on a dry surface or plate. The rough side should be facing up and the smooth side should be facing down.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">5. With a spoon, gently spread the sushi rice over the nori, leaving 1 inch at the top of the nori bare. Make sure the layer of sushi rice is thin.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">6. In the bottom third of the nori closest to you, gently spread a tablespoon or two of the chickpea mixture in a straight line. Then, lay a thin slice of bell pepper, carrot, cucumber, and green onion in a straight line over the chickpea mixture.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">7. With dry hands, begin rolling the nori and rice over the vegetables and chickpea mixture. Before continuing rolling, make sure the veggies are compressed fairly tightly within the first roll. Then, continue rolling upwards. Place the final California roll seam-side down. Repeat.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">8. Once you are ready to serve, gently slice the California rolls into 1 inch pieces with a serrated knife (slow saw motions work best).</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">9. Serve the California rolls with the optional soy sauce, pickled ginger, pickled radish, wasabi, and sesame seeds.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">10. Enjoy! Although, these are best eaten fresh, you may store leftover California rolls in an airtight container in the fridge for 1-2 days.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">#halahbakes</span><br />
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<br />Halahhttp://www.blogger.com/profile/00371550426553277164noreply@blogger.com0tag:blogger.com,1999:blog-4852386430217086841.post-47857737945049230172020-05-31T10:20:00.000-07:002020-05-31T10:20:08.508-07:00Rose Orange Blossom Pudding - Mahalabia (Vegan, Dairy-Free)<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">This pudding is a veganized version of the Middle Eastern <a href="https://en.wikipedia.org/wiki/Muhallebi">Muhallebi/ Mahalabia/ Mehalabya</a>! This pudding is usually made with milk and cream so I really challenged myself to find a good alternative. With research, I found that the best alternative milk to use is rice milk as it allows for a creamy texture. I also found that coconut cream added a richness that made this pudding extra delicious!</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">The traditional flavors are usually rose water (my personal favorite) or orange blossom water. Y</span><span style="font-family: "georgia" , "times new roman" , serif;">ou can find both of these waters at your local Middle Eastern, Halal, or Indian grocery store. </span><span style="font-family: "georgia" , "times new roman" , serif;">If you can't find these or aren't a fan of those flavors, you can easily Americanize this by adding in vanilla instead of rose water or orange blossom water. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Ingredients:</span></h4>
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<span style="font-family: "georgia" , "times new roman" , serif;">4 cups rice milk (divided into 1 cup and 3 cups)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3/4 cups granulated sugar</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">8 tablespoons cornstarch</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 can coconut cream</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 cardamom pods *optional*</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tablespoon rose water (<u style="font-weight: bold;">or,</u> sub orange blossom water)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>--Note: both can be found at your local Middle Eastern, Halal, or Indian grocery store</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Nuts, Fruits, Toasted Coconut, Rose Syrup *optional*</span><br />
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<b style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Instructions:</span></b></div>
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<i style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></i><i style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif;">Following these instructions exactly will provide the best results.</span></i><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">1. In a bowl, combine 1 cup of the rice milk with the cornstarch. Mix into a smooth paste. Set aside.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2. In a saucepan, whisk the remaining 3 cups of rice milk, granulated sugar, coconut cream, and optional cardamom pods. Bring this mixture to a boil over medium heat while stirring slowly and consistently.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3. Slowly add in the cornstarch mixture, making sure to stir vigorously.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4. Continue stirring slowly and consistently for 12-15 minutes and until the mixture thickens.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">5. Remove the pudding from the stove and stir in either 1 tablespoon of rose water <b><u>or</u></b> 1 tablespoon of orange blossom water. *I personally enjoy the flavor of rose water more. **Also, don't get carried away with the rose water / orange blossom water...a little goes a long way!</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">6. Divide the pudding into small serving bowls or glasses. Let cool for 15 minutes and top each serving bowl/glass with saran wrap (this prevents a pudding shell from forming on top).</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">7. Refrigerate the pudding for 4+ hours and until set.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">8. Enjoy by serving and eating with nuts, toasted coconut, rose syrup, or your favorite fruit! If you have any leftovers, these are stored well in the fridge, with saran wrap, for up to 3-5 days (as long as there is no fruit on top).</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">#halahbakes</span></div>
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Halahhttp://www.blogger.com/profile/00371550426553277164noreply@blogger.com0tag:blogger.com,1999:blog-4852386430217086841.post-71054687554487734022020-05-29T07:15:00.000-07:002020-06-04T14:47:33.651-07:00Cheater Chocolate Mousse (Vegan)<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">Veganizing a tasty chocolate mousse is actually easier than you thought! You'll need three ingredients, a blender, and refrigerator. That's it. Not only does this chocolate mousse taste delicious with fruits, toasted nuts, and toasted coconut, but it also can be used as a pie filling. Ultimately though, this mousse is so easy to make that it feels like you are cheating on the real chocolate mousse!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN9RvwgT7115fbSKgA871lxOLPgELHst4RucwRxeGmc6QlXlQUBq9FN06vw0G4TbuGLAjyS5bVvwkqbMKtQCKfl7sqohsFGG6xaeZ_29RpYwUJHjYKGqDkX9zGTgGazyl9W-iAKoOhe7Ee/s1600/chocolatemousse1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1476" data-original-width="1014" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN9RvwgT7115fbSKgA871lxOLPgELHst4RucwRxeGmc6QlXlQUBq9FN06vw0G4TbuGLAjyS5bVvwkqbMKtQCKfl7sqohsFGG6xaeZ_29RpYwUJHjYKGqDkX9zGTgGazyl9W-iAKoOhe7Ee/s320/chocolatemousse1.jpg" width="219" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTbBHK6bJyOHRWureKdUuQgIz9xyNdk3d-rGCl7HceNOtoAfVBJRBstJNeTEER5JBUDd32QZslm1zyYZvHYxJgwMXtZGTbxX6FWu9YAT-z1YEP-eiZhgSpj6LZlsf-VTr22NqgHxo5uIxT/s1600/chocolatemousse2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1105" data-original-width="1127" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTbBHK6bJyOHRWureKdUuQgIz9xyNdk3d-rGCl7HceNOtoAfVBJRBstJNeTEER5JBUDd32QZslm1zyYZvHYxJgwMXtZGTbxX6FWu9YAT-z1YEP-eiZhgSpj6LZlsf-VTr22NqgHxo5uIxT/s200/chocolatemousse2.jpg" width="200" /></a><span style="font-family: "georgia" , "times new roman" , serif;">Ingredients:</span></h4>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 package silken tofu at room temperature </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Notes: --</i>it <b><u>MUST</u></b> be silken</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"> --firm silken tofu gives you a thicker mousse</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"> -- soft silken tofu gives you a lighter mousse</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup dairy-free chocolate, melted</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tablespoon agave syrup (or, sub maple syrup)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Nuts, Fruits, Coconut *optional*</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
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<i style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></i><i style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif;">Following these instructions exactly will provide the best results.</span></i><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">1. Drain the room temperature silken tofu and pat dry.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2. In a blender, blend the silken tofu, melted chocolate, and agave syrup until smooth.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3. Pour the mousse into your desired container(s) and refrigerate for at least 2 hours.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4. Decorate the mousse with your favorite toppings like fruits, nuts, or coconut.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">5. Enjoy!</span><span style="font-family: "georgia" , "times new roman" , serif;"> If you have any leftovers, store in the fridge for up to a few days.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil1-Uf4Sw8Is7LMXbkWSxguyJW1jL53o1uuu0P4ubRYJkgp_vf0ikglou9LRHKExP2h6TuQSpnjugOAa-IVHRtU9onsPPBvpqs9lI4NgT1HDj9VF6NBFEQ0cMIZLR1H_JGJu8zg-7jXfOE/s1600/chocolatemousse3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1116" data-original-width="984" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil1-Uf4Sw8Is7LMXbkWSxguyJW1jL53o1uuu0P4ubRYJkgp_vf0ikglou9LRHKExP2h6TuQSpnjugOAa-IVHRtU9onsPPBvpqs9lI4NgT1HDj9VF6NBFEQ0cMIZLR1H_JGJu8zg-7jXfOE/s320/chocolatemousse3.jpg" width="282" /></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">#halahbakes</span></div>
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Halahhttp://www.blogger.com/profile/00371550426553277164noreply@blogger.com0tag:blogger.com,1999:blog-4852386430217086841.post-48974406026254849552020-05-23T16:30:00.000-07:002020-05-23T16:30:23.489-07:00Apricot Orange Crumb Bars - Mabrousheh (Vegan)<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">If you need a fast and quick dessert recipe for a special occasion or holiday (like, Eid!), this recipe is it! Nothing can go wrong with a beautiful crumb top, apricot jam, orange zest, and a lightly sweet pastry dough. Go for it, my friends! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3bod-2jC-CnbW3HhYKDS8NsfPvpUYfA-ZPgGjHKyXrLKNHfextixi7lWmPgTTMsCEifAC0-4Y7Hnk0au9_rx-fJVMrqc1omkNGDWLQ9LT0gF6GMVcLhMlPoo-ZDJrOsP4ughPizkUX6Ez/s1600/20200522_193524.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1417" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3bod-2jC-CnbW3HhYKDS8NsfPvpUYfA-ZPgGjHKyXrLKNHfextixi7lWmPgTTMsCEifAC0-4Y7Hnk0au9_rx-fJVMrqc1omkNGDWLQ9LT0gF6GMVcLhMlPoo-ZDJrOsP4ughPizkUX6Ez/s320/20200522_193524.jpg" width="283" /></a></div>
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<h4 style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">Ingredients:</span></h4>
<div style="text-align: center;">
<div style="text-align: left;">
<span style="font-family: georgia, "times new roman", serif;">1/4 cup granulated sugar</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup coconut oil, melted</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon vanilla</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 teaspoons orange zest</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>1 "Flax Egg"</i></span><br />
<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 tablespoons flax seed meal</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">3 tablespoons water</span></li>
</ul>
<span style="font-family: "georgia" , "times new roman" , serif;">1 and 1/2 cups all purpose flour</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 teaspoons baking powder</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 cup apricot jam (normal or sugar-free)</span><br />
<span style="font-family: georgia, times new roman, serif;">Powdered sugar for sprinkling on top</span><br />
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<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0.0001pt 7.5pt; text-align: center; text-indent: -0.25in;">
<b style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Instructions:</span></b></div>
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<i style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></i><i style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif;">Following these instructions exactly will provide the best results.</span></i><br />
<i style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkVlmutsVha3dxGXhnbAiKRt6rTZK9E_06YquZw4ieM4QUibF2ZPaoT_pd34SLsP5cwEviOy99JwqdDePTIyDnGMLdGdLSu2w-bDwX772BLKZB8AKYzhNYrAJf6-LtsuEoPOx8l0J0udAS/s1600/20200523_135733+%25281%2529.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1024" data-original-width="754" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkVlmutsVha3dxGXhnbAiKRt6rTZK9E_06YquZw4ieM4QUibF2ZPaoT_pd34SLsP5cwEviOy99JwqdDePTIyDnGMLdGdLSu2w-bDwX772BLKZB8AKYzhNYrAJf6-LtsuEoPOx8l0J0udAS/s320/20200523_135733+%25281%2529.jpg" width="235" /></a><span style="font-family: "georgia" , "times new roman" , serif;">1. In a bowl, prepare your flax egg by combining the flax seed meal with water. Let sit for five minutes.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2. In a mixing bowl, mix the sugar, coconut oil, vanilla, orange zest, and flax egg. The mixture should be well beaten.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3. Add the flour and baking powder and mix with your hands or a spatula until a thick dough forms.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4. Roll 1/3 of the dough into a ball, wrap in saran wrap, and freeze for 10 minutes.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">5. On a greased 8x8 pan or an 8x8 pan with parchment paper, spread the remaining 2/3 of the dough evenly throughout the pan. Make sure the dough is spread into a smooth and thin layer. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">6. Spread the apricot jam evenly over the thin layer of dough in the pan. Make sure that the jam does not touch the sides of the pan.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">7. Remove the reserved 1/3 of the dough from the freezer. Evenly grate the dough over the top of the apricot jam so that you get a streusel-like look.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">8. Bake in the oven for 35 minutes at 350 degrees. For the last 5 of those 35 minutes, use the broil function of your oven to ensure that you get a slightly golden crumble on top (watch the bars carefully so that they don't burn!). </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">9. Remove the bars from the oven and let cool for at least 10 minutes. Sprinkle powdered sugar on top of the bars and cut into squares.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">10. Enjoy! If you have any leftovers, store in an airtight container in the fridge for up to 5 days.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">#halahbakes</span></div>
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Halahhttp://www.blogger.com/profile/00371550426553277164noreply@blogger.com0tag:blogger.com,1999:blog-4852386430217086841.post-24000527654373559392020-05-18T12:32:00.000-07:002020-06-04T14:48:55.741-07:00Tahini Date Cookies w/ Pecans (Vegan, Gluten Free)<div style="text-align: left;">
<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;">These outrageously good cookies are my favorite! The combination of nuts, tahini, and dates make these absolutely delicious! Seriously. And the texture? Soft on the inside, slightly crisp on the outside, and bits of pecan crunchiness. DROOL. </span></span><br />
<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;">I can't wait for you to try these out because they 1. are super easy with simple steps; 2. bake within minutes; and 3. taste superb! Best of all, they can be customized! Don't like dates? Substitute chocolate chips. Don't have pecans? Don't add them, or sub another nut.</span></span><br />
<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Stay safe and bake away, friends!</span><br />
<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
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<h4 style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">Ingredients:</span></h4>
<div style="text-align: center;">
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">1 cup old fashioned oats</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup almond flour</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon salt</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon baking soda</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup tahini</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/4 cup maple syrup</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tablespoon vanilla</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup dates, chopped into small pieces</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/4 cup pecans, chopped into small pieces</span><br />
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<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0.0001pt 7.5pt; text-align: center; text-indent: -0.25in;">
<b style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Instructions:</span></b></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0.0001pt 7.5pt; text-align: center; text-indent: -0.25in;">
<div style="text-align: center;">
<i style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></i><i style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif;">Following these instructions exactly will provide the best results.</span></i><br />
<i style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj10L24TjGXVpb-bvoM6e2HYKEig8dmZeb6qdD72oHI_WrRi5xlUfPYEhcb63HlCAmcq7W7S4MdnSJQhnaNmzcIO_8cMKmKFELD7-4HIjCuURWPqkHZUG61bBJPEspS8L8UA1nAO9ehGz0t/s1600/IMG-20200510-WA0014.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj10L24TjGXVpb-bvoM6e2HYKEig8dmZeb6qdD72oHI_WrRi5xlUfPYEhcb63HlCAmcq7W7S4MdnSJQhnaNmzcIO_8cMKmKFELD7-4HIjCuURWPqkHZUG61bBJPEspS8L8UA1nAO9ehGz0t/s400/IMG-20200510-WA0014.jpg" width="300" /></a><span style="font-family: "georgia" , "times new roman" , serif;"><br />1. In a mixing bowl, combine the old fashioned oats, almond flour, salt, and baking soda.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2. Add the tahini, maple syrup, and vanilla. Mix well to form a thick dough.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3. Stir in the chopped dates and pecans.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4. Roll tablespoon sized balls of dough and arrange on an ungreased cookie sheet, making sure each cookie is about 1 inch apart. Gently flatten the tops of the balls of dough with your fingers (not too much, as the cookies will naturally spread).</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">5. Bake for 10-12 minutes at 350 degrees.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">6. Remove the cookies from the oven and let rest for five minutes. Resist the urge to touch the cookies or, otherwise, they might break! </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">7. Gently remove the cookies from the cookie sheet with a fork or thin spatula.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">8. Enjoy! These cookies taste best warm, but you can store any leftovers in an airtight container in the fridge for about a week (tasting best by warming up in the microwave or oven).</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
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<span style="font-family: "georgia" , "times new roman" , serif;">#halahbakes</span></div>
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Halahhttp://www.blogger.com/profile/00371550426553277164noreply@blogger.com0tag:blogger.com,1999:blog-4852386430217086841.post-75604185747007871262020-05-13T12:22:00.000-07:002020-06-04T14:49:40.201-07:00Sweet "Buttermilk" Cornbread (Vegan)<div style="text-align: left;">
<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;">
This recipe is an easy and fast way to some delicious, lightly-sweet, vegan cornbread. Have a slice as a side with dinner or have some for dessert (drizzled with maple syrup). Added plus: learn how to make vegan buttermilk!</span></span><br />
<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
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<h4 style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">Ingredients:</span></h4>
<div style="text-align: center;">
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">1 cup cornmeal</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 cup all purpose flour</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/3 cup sugar</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 teaspoons baking powder</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon baking soda</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon salt</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/3 cup melted coconut oil</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>2 "Flax Eggs"</i></span><br />
<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 tablespoons flax seed meal</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">6 tablespoons water</span></li>
</ul>
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Vegan "Buttermilk" (to prep 10 minutes beforehand)</i></span><br />
<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 and 1/3 cup almond milk (or, other plant based milk)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 tablespoon vinegar (or, lemon juice)</span></li>
</ul>
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<b style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Instructions:</span></b></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0.0001pt 7.5pt; text-align: center; text-indent: -0.25in;">
<div style="text-align: center;">
<i style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></i><i style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif;">Following these instructions exactly will provide the best results.</span></i></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br />1. Make the vegan "buttermilk" by mixing the almond milk and vinegar together. Let sit for at least 10 minutes and set aside.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2. Prepare the flax eggs by combining the 2 tablespoons flax seed meal with 6 tablespoons water. Mix and set aside for at least 5 minutes.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3. In a bowl, combine the cornmeal, all purpose flour, sugar, baking powder, baking soda, and salt.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4. Add in the melted coconut oil, "flax eggs," and vegan "buttermilk." Stir until well combined.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">5. Grease an 8x8 glass pan or metal pan with your choice of oil or tahini.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">6. Pour the cornbread batter into the pan, making sure that the batter is evenly dispersed. Smooth the top with a spatula or butter-knife.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">7. Bake for 25 minutes at 375 degrees (or, until a toothpick inserted in the center comes out clean).</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">8. Let cool slightly before slicing and serving. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">9. Enjoy! Store any leftovers in an airtight container at room temperature for 2-3 days.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
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<span style="font-family: "georgia" , "times new roman" , serif;">#halahbakes</span></div>
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Halahhttp://www.blogger.com/profile/00371550426553277164noreply@blogger.com0tag:blogger.com,1999:blog-4852386430217086841.post-32215219874346434952020-05-10T18:06:00.000-07:002020-05-10T18:06:43.710-07:00Spanakopita (Vegan, Dairy-Free)<span style="font-family: "georgia" , "times new roman" , serif;">Growing up, my sister would make us Spanakopita (or, <a href="https://mysweetgreek.com/news/spanakopita-history-where-did-greek-spinach-pie-come-from/">Greek Spinach and Feta Pie</a>) on special occasions. I loved it, and even ate it when I was allergic to feta cheese. Why care about a skin rash when it tasted so good? :p</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">A couple years back, I became aware that you CAN make Spanakopita vegan AND dairy free. Besides solving my allergy situation, I could also feed this to my vegan dad! </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">This recipe is modeled off of the <a href="https://theveganword.com/vegan-greek-spinach-feta-pie-spanakopita/">Vegan Word's recipe</a>. It required quite a few steps, but it was well worth the time. Try it, fall in love, and repeat!</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Ingredients:</span></h4>
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<span style="font-family: "georgia" , "times new roman" , serif;">10 sheets phyllo pastry</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 tablespoons oil or tahini for brushing the phyllo pastry</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tablespoon oil</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">15 cups fresh spinach (about one large Costco pack), steamed, cooled, and drained (squeeze out any excess amounts of water)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 onion, diced into small pieces</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 cloves garlic, chopped into fine pieces</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 tablespoons fresh dill, chopped</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 tablespoons fresh mint, chopped</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">6 green onions, chopped, making sure the white parts are chopped finely</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon nutmeg</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon salt</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon black pepper</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon ground chili pepper *optional*</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Vegan Feta (<u>to prepare beforehand</u>)</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 pack drained extra firm tofu, crumbled into feta size pieces</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tablespoon miso</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tablespoon rice vinegar</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1.5 tablespoons lemon juice</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tablespoon dried oregano</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tablespoon dried thyme</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 tablespoons nutritional yeast</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 teaspoons tahini</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Vegan Ricotta (to prepare beforehand or while cooking) </i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 pack drained extra firm tofu, pat dried with a towel</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/4 cup cashews</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon lemon juice</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon oil</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 garlic clove</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 tablespoons nutritional yeast</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon salt</span><br />
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<b style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Instructions:</span></b></div>
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<i style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></i><i style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif;">Following these instructions exactly will provide the best results.</span></i></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br />1. Prepare the vegan feta by mixing the miso, rice vinegar, lemon juice, oregano, thyme, nutritional yeast, and tahini in a separate bowl. Gently pour the sauce over the crumbled tofu, mix, and marinate in the fridge for at least 8 hours.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2. Prepare the vegan ricotta, by blending the tofu, cashews, lemon juice, oil, garlic, salt, and nutritional yeast until it forms a thick paste. Set aside.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3. When the cheeses are ready, you can now begin assembling your spanakopita! Start by preheating your oven to 350 degrees and greasing a 9x13 baking pan with oil or tahini.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4. Layer the first phyllo sheet into the tray and brush oil or tahini over the sheet. Layer another phyllo sheet on the top of that and brush again with oil or tahini. Repeat until you have done this for five phyllo sheets.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">5. Bake the five phyllo sheets for 10 minutes in the oven. Then, set aside.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">6. In a fry pan, warm 1 tablespoon of oil. Add the onions and saute until lightly golden brown.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">7. Add the garlic, dill, mint, green onions, nutmeg, salt, pepper, and optional ground chili pepper to the fry pan. Sautee with the onions for about 3 minutes. Then, remove from heat and set aside.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">8. In a large bowl, mix the spinach, fry pan mixture, vegan feta, and vegan ricotta until well combined.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">9. Spread the spinach mixture evenly over the pre-baked phyllo dough layers.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">10. Place a phyllo sheet over the spinach mixture and brush oil or tahini over the sheet. Then, layer another phyllo sheet on top of that and brush again with oil or tahini. Repeat until you have done this for five phyllo sheets.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">11. Cut through the top layers of the phyllo sheets and spinach mixture, making serving size squares. Do <u>not</u> cut through the bottom layers of the pre-baked phyllo sheets. This makes it easy to cut clean pieces prior to serving.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">12. Bake for 15 minutes at 350 degrees, and broil for one to two minutes to get a nice lightly golden brown color on top (watch the spanakopita carefully as ovens all vary)!</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">13. Remove from the oven, and allow to cool for 20 minutes. Cut through the bottom layers of the dough, following the square lines made previously.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">14. Serve and eat while warm or at room temperature.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">15. Store any leftovers in the fridge for 2-3 days, making sure to reheat in an oven prior to serving.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">#halahbakes</span></div>
Halahhttp://www.blogger.com/profile/00371550426553277164noreply@blogger.com0tag:blogger.com,1999:blog-4852386430217086841.post-51059080662575359492020-05-07T16:19:00.000-07:002020-06-04T13:44:46.585-07:00Crispy Tofu Spring Rolls (Vegan)<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">Want a healthy and delicious appetizer for your meal tonight? This recipe is incredibly easy to make and is extremely versatile (aka use up leftover veggies in your fridge!). Make them non-vegan (highly recommend adding panko shrimp!). Or, make them no oil friendly (by skipping the fried tofu step and simply adding thin strips of firm tofu instead.).</span></div>
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<h4 style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">Ingredients:</span></h4>
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<span style="font-family: "georgia" , "times new roman" , serif;">10-12 rice wrappers</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">4 oz rice vermicelli (thin noodles)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 pack extra firm tofu, drained and dried with a towel</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 tablespoons sesame oil (or, sub canola oil)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 bunch cilantro, chopped</span><span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 bunch mint, chopped</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4-5 green onions, sliced into very thin strips</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">15-20 Thai basil leaves (look for this at your local Asian grocery store, or sub American basil)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">15-20 spinach leaves (or, sub another leafy vegetable)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2-3 chopped Serrano peppers into fine pieces *optional*</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup other veggies, sliced into very thin strips (carrots, bell peppers, etc) *optional*</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Sauce</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup peanut butter, creamy (or, sub almond butter)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4 tablespoons hoisin sauce</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 tablespoons rice vinegar</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3-5 tablespoons water (depending on how thick of a dipping sauce you would like)</span><br />
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<b style="background-color: white; text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Instructions:</span></b></div>
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<i style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></i><i style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif;">Following these instructions exactly will provide the best results.</span></i></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br />1. Prepare the vermicelli rice noodles by boiling them</span><span style="font-family: "georgia" , "times new roman" , serif;"> for 3-5 minutes. Drain and set aside. These should be <i>al dente</i> and not soggy.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2. Cut the tofu into thin and small rectangles, making sure to pat dry each strip.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3. In a fry pan, add sesame oil and warm over medium heat. When the oil is hot, add the tofu and fry on all sides until golden brown. This will take about 10 minutes. Remove from fry pan and set aside.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4. To assemble spring rolls, add hot water to a skillet. Keep the skillet on low heat until all spring rolls are assembled.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">5. Prepare the first spring roll, by taking one rice wrapper and carefully soaking it in the hot water for about 5-7 seconds.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">6. Transfer the soaked rice wrapper to a damp surface such as a cutting board or plate. Make sure all edges are not folded over, and that you maintain the original circular shape.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">7. In the bottom third of the wrapper, and a small handful of vermicelli noodles and layer the tofu, cilantro, mint, green onions, Thai basil, spinach, the optional serrano peppers, and the optional other vegetables.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">8. Tuck in the left and right edges. Then, from the bottom, gently roll all the fillings once over, making sure that the fillings stay together. Finally, continue rolling to the end of the wrapper. See <a href="https://www.youtube.com/watch?v=IfI1wMeDXhg">this video</a> if you need a visual!</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">9. Place the spring roll seam side down on a serving platter and cover with a damp paper towel. Repeat steps 4-9, until all your fillings are used.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">10. Serve with the sauce, which is easily prepared by mixing the peanut butter, hoisin sauce, rice vinegar, and water together. Alternatively, you can serve these with a sweet and sour sauce or a hot sauce of your choice.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">11. Enjoy! If you have leftover spring rolls or will not be eating the rolls within the next couple of hours, individually wrap each spring roll in cellophane wrap and store in the fridge.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">#halahbakes</span><br />
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<br />Halahhttp://www.blogger.com/profile/00371550426553277164noreply@blogger.com0tag:blogger.com,1999:blog-4852386430217086841.post-34143038027649881382020-05-04T16:12:00.000-07:002020-05-04T16:14:45.735-07:00Coconut Date Sehri Bars (Vegan, No Oil, Gluten Free)<span style="font-family: "georgia" , "times new roman" , serif;">Oh, coconut-y, date deliciousness! These Coconut Date Sehri bars are flavorful and filling! You don't even need to add chocolate. But . . . chocolate added to the mix? EPIC. Making them requires some refrigeration, so plan to make these the night before breakfast. Hoping you enjoy them as much as I did.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Ingredients:</span></h4>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 and 1/2 cups old fashioned oats</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/3 cup maple syrup, agave syrup, or <a href="http://everyoneeatsright.com/2013/11/13/date-puree-recipe/">date puree</a></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 and 1/2 cups toasted unsweetened coconut</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup mixed nut butter (sub any type of nut butter)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 cup deglet noor dates, soaked in water for 20 minutes</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/4 cup water</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon salt</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 and 1/2 teaspoons vanilla</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/4 cup vegan chocolate chips *optional*</span></div>
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<b style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Instructions:</span></b></div>
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<i style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></i><i style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif;">Following these instructions exactly will provide the best results.</span></i></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br />1. To make the crust, blend the oats on low speed until the oats break into small pieces. Add the maple syrup into the blender until a sticky dough is formed.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2. Press the crust into an 9x5" baking dish (I used a glass dish - but recommend lining your pan with parchment paper if using a metal pan). Bake the crust for 15 minutes at 350 degrees. Remove the crust from the oven and cool.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3. In a blender, combine the soaked and drained dates, nut butter, salt, vanilla, and water until you have a thick paste. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4. Pulse in the toasted coconut.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">5. Spread the mixture on top of the crust base.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">6. Refrigerate the bars for at least four hours.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">7. *Optional* Melt the chocolate chips in a microwave at 30 second intervals until melted.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">8. *Optional* Drizzle the tops of the bars with the melted chocolate. Chill, until the chocolate sets.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">9. Slice the bars and enjoy! Store leftovers in the fridge!</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">#halahbakes</span></div>
Halahhttp://www.blogger.com/profile/00371550426553277164noreply@blogger.com0tag:blogger.com,1999:blog-4852386430217086841.post-72189263892691470372018-12-24T19:50:00.000-08:002018-12-24T19:50:22.253-08:00Creamy Avocado and Chickpea Stuffed Sweet Potatoes (Vegan, No Oil)<span style="font-family: "georgia" , "times new roman" , serif;">Need an easy, delicious, and healthy dinner? Well, here it is!</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">These stuffed sweet potatoes are packed with flavor, loaded with chickpeas, and are awesomely avocadreamy (aka avocado - dreamy! :p get it?)!</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Ingredients:</span></h4>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif8S8xMaL26z013FfnRvplxiLQBYOsVSihfgEbrYhYrqe4OOmMppQM77ggsuln-JGKDfksRzCWqx8j97oia1x3DXRG33-bMQ4qTyn0aa1IqoxXOLpLzYThng5OTMZQ4LC5PFoIto030dO3/s1600/LRM_EXPORT_999173188094469_20181224_164759175.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif8S8xMaL26z013FfnRvplxiLQBYOsVSihfgEbrYhYrqe4OOmMppQM77ggsuln-JGKDfksRzCWqx8j97oia1x3DXRG33-bMQ4qTyn0aa1IqoxXOLpLzYThng5OTMZQ4LC5PFoIto030dO3/s320/LRM_EXPORT_999173188094469_20181224_164759175.jpeg" width="320" /></a><span style="font-family: "georgia" , "times new roman" , serif;">5 large sweet potatoes </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup finely chopped red or white onion</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup finely chopped red bell peppers</span><br />
<span style="font-family: georgia, "times new roman", serif;">1/3 cup chopped green onions</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 to 2 cups boiled or canned chickpeas</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 avocados</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup chopped cilantro</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/4 cup lemon juice</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/4 cup water</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1-4 green chili peppers (according to taste)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tablespoon salt (or, according to taste)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon pepper (or, according to taste) </span><br />
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<i style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></i><i style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif;">Following these instructions exactly will provide the best results.</span></i></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">1. Wash and scrub the sweet potatoes. Then, bake covered at 400 degrees until tender (about 1 hour).</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2. Let the potatoes cool to a working temperature.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3. With a knife, trace and cut a large rectangle in the skin of one side of each potato. Peel off the skin.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4.</span><span style="background-color: white; font-family: "georgia" , "times new roman" , serif; text-indent: -24px;"> With a spoon or fork, scoop 2/3 of the insides of the sweet potato out and into a separate bowl (to be used in the filling). Be gentle as you want to keep the shape of the sweet potato intact. </span><br />
<span style="background-color: white; font-family: "georgia" , "times new roman" , serif; text-indent: -24px;">5.</span><span style="background-color: white; font-family: "georgia" , "times new roman" , serif; text-indent: -24px;"> In the separate bowl, mash the scooped sweet potato.</span><br />
<span style="background-color: white; font-family: "georgia" , "times new roman" , serif; text-indent: -24px;">6. Add in the chopped onion, bell peppers, green onion, and chickpeas. Mix well and set aside.</span><br />
<span style="background-color: white; font-family: "georgia" , "times new roman" , serif; text-indent: -24px;">7. In a blender, blend the avocado, cilantro, lemon juice, water, chili peppers, salt, and pepper until you get a smooth dressing. <i>Note: this should taste salty as this dressing will be used to flavor the rest of the filling.</i></span><br />
<span style="background-color: white; font-family: "georgia" , "times new roman" , serif; text-indent: -24px;">8. Combine the avocado dressing with the other ingredients.</span><br />
<span style="background-color: white; font-family: "georgia" , "times new roman" , serif; text-indent: -24px;">9. Stuff the sweet potatoes with the filling.</span><br />
<span style="background-color: white; font-family: "georgia" , "times new roman" , serif; text-indent: -24px;">10. Serve either at room temperature or heated! </span><br />
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Halahhttp://www.blogger.com/profile/00371550426553277164noreply@blogger.com0tag:blogger.com,1999:blog-4852386430217086841.post-19530365458764742722018-11-12T17:04:00.000-08:002020-06-04T14:48:14.813-07:00Persimmon Bread (Vegan, No Oil, Sweetened with Fruit)<span style="font-family: "georgia" , "times new roman" , serif;">Have you ever tried a <a href="https://greenblender.com/smoothies/7202/difference-between-hachiya-and-fuyu-persimmons">fuyu persimmon</a>? They are sweet and crunchy when they are hard, or pudding like when they are soft. But, my favorite thing to do with persimmons is to bake with them!</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Why create this recipe? Because my dad has persimmon trees in his yard and we had over 300 persimmons to consume! Hopefully, this recipe will come to the aid of persimmon tree owners and persimmon lovers! Your family and friends will gobble this deliciousness right before your eyes!</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">PS This recipe is for TWO loaves of bread, but can easily be halved.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn7r3YAvBVjSsqaD8Tpo0-YS3RZZpg63JI0GKel2BKW0tAQdxI89W7vFqMUUVBKySO8EwAt1zrksNEQIb5aDA1ldZIJUcyh6c43fGlESmHWrwOIhq2VXwOwwN-0DJUWi1-bwvVHB_W5Yjp/s1600/1211-2018-01306991320755263942420.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn7r3YAvBVjSsqaD8Tpo0-YS3RZZpg63JI0GKel2BKW0tAQdxI89W7vFqMUUVBKySO8EwAt1zrksNEQIb5aDA1ldZIJUcyh6c43fGlESmHWrwOIhq2VXwOwwN-0DJUWi1-bwvVHB_W5Yjp/s320/1211-2018-01306991320755263942420.jpeg" width="320" /></a><span style="font-family: "georgia" , "times new roman" , serif;">2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tablespoon vanilla</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 cups ripe fuyu persimmon pureed without peels (around 6 to 8 persimmons)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 to 6 medjool dates *for your preference of additional sweetness*</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3/4 cups almond milk</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 teaspoons baking soda</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/4 teaspoon salt</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/4 cup cinnamon</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 cups all purpose flour</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 cup chopped walnuts</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 cup raisins</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/4 cup oil *optional*</span><br />
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<i style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></i><i style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif;">Following these instructions exactly will provide the best results.</span></i></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br />1. Prepare your flax eggs in a small bowl by combining 2 tablespoons of ground flaxseed with 6 tablespoons of water. Let the mixture sit for about 5 minutes.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2. In a blender or food processor, blend the vanilla, pureed persimmons, and medjool dates until you get a fairly smooth consistency. Set aside.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3. In a large bowl, combine the baking soda, salt, cinnamon, and all purpose flour together.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4.</span><span style="background-color: white; font-family: "georgia" , "times new roman" , serif; text-indent: -24px;"> Add the pureed persimmon mixture, the almond milk, flax eggs, and the optional oil into the flour mixture and mix well so that there are no flour clumps.</span><br />
<span style="background-color: white; font-family: "georgia" , "times new roman" , serif; text-indent: -24px;">5.</span><span style="background-color: white; font-family: "georgia" , "times new roman" , serif; text-indent: -24px;"> Fold in the raisins and chopped walnuts.</span><br />
<span style="background-color: white; font-family: "georgia" , "times new roman" , serif; text-indent: -24px;">6. Divide the batter evenly between two oiled bread loaf pans.</span><br />
<span style="background-color: white; font-family: "georgia" , "times new roman" , serif; text-indent: -24px;">7. Bake for 60 minutes at 350 degrees or until a wooden toothpick inserted into the center of the loaves comes out clean. Cool in the pans for 10 minutes and then turn out to cool further.</span><br />
<span style="background-color: white; font-family: "georgia" , "times new roman" , serif; text-indent: -24px;">8. Slice with a bread knife, and enjoy! Store any leftovers in an airtight container in the fridge.</span><br />
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<span style="background-color: white; font-family: "georgia" , "times new roman" , serif; text-indent: -24px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiokvoaoX9NbEcqlAmoWUpaQEkcCjgjAAG65N4iuNzGBgHXGF2FVctSZTAN-77-ACxK3N-uPd64baE96GglP_40THnPu6rqNnZlDD6ecMKzqH3QYbiZZUfDJRT4TX7zN7ozY4lWGWE9rURw/s1600/1211-2018-01256951320750259654037.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiokvoaoX9NbEcqlAmoWUpaQEkcCjgjAAG65N4iuNzGBgHXGF2FVctSZTAN-77-ACxK3N-uPd64baE96GglP_40THnPu6rqNnZlDD6ecMKzqH3QYbiZZUfDJRT4TX7zN7ozY4lWGWE9rURw/s320/1211-2018-01256951320750259654037.jpeg" width="240" /></a></span></div>
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Halahhttp://www.blogger.com/profile/00371550426553277164noreply@blogger.com0tag:blogger.com,1999:blog-4852386430217086841.post-14792565637397814582018-10-13T17:12:00.002-07:002018-10-13T17:21:56.631-07:00Lemon Blueberry Scones (Vegan)<span style="font-family: "georgia" , "times new roman" , serif;">You can't really go wrong with these lightly sweet scones. By mixing refreshing lemon with pops of blueberry, all your breakfast guests will be gobbling these easy bake, vegan scones! More importantly, you can mess around with the flavors -- ie switch out the lemon for orange and the blueberries for cranberries! Go wild, friends!</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Ingredients:</span></h4>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 cups all purpose flour</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 teaspoons baking powder</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon salt</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon nutmeg</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/3 cup white sugar</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 tablespoons lemon juice</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 teaspoons fresh lemon zest (takes about 1 to 2 lemons)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3/4 cup almond milk (plus a few extra teaspoons if necessary)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 cup fresh blueberries</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><br />1. In a bowl, mix the all purpose flour, baking powder, salt, nutmeg, and sugar together.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2. Stir in the almond milk, lemon juice, and lemon zest using a spatula or your hands. The dough should not be super crumbly, but should be just moist enough to hold together. *Add a teaspoon or two of almond milk if your consistency is still too dry.* But, remember, not to overwork your dough!</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3. Gently mix in your blueberries.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4. Press the dough evenly into a flat circle i</span><span style="font-family: "georgia" , "times new roman" , serif;">n a greased 9 inch cake pan</span><span style="font-family: "georgia" , "times new roman" , serif;">. The dough will be sticky!</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4.</span><span style="background-color: white; font-family: "georgia" , "times new roman" , serif; text-indent: -24px;"> With a knife, cut down the middle of the scones, 5 or 6 times, until you have 8 equal pieces.</span><br />
<span style="background-color: white; font-family: "georgia" , "times new roman" , serif; text-indent: -24px;">5.</span><span style="background-color: white; font-family: "georgia" , "times new roman" , serif; text-indent: -24px;"> Bake the scones for 20 to 25 minutes at 400 degrees. The scones will be ready if the scones pass the toothpick test (Stick a clean toothpick into the middle of the scones: if the toothpick comes out clean, the scones are done!).</span><br />
<span style="background-color: white; font-family: "georgia" , "times new roman" , serif; text-indent: -24px;">6. Let the scones cool completely. Cut the scones into 8 pieces (retrace the cuts you made before the bake) and serve with tea or coffee!</span><br />
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Halahhttp://www.blogger.com/profile/00371550426553277164noreply@blogger.com0tag:blogger.com,1999:blog-4852386430217086841.post-38012163119660875422018-10-05T19:48:00.001-07:002018-10-05T19:48:07.166-07:00Date, Almond, Banana Cookies (Vegan, No Oil, Sweetened with Fruit)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDYslxWN7SoDOsxBlPSdrwAhFfXNaOYTbWNJta7xY8177L72Q8t9JLle6uTVH0ae4kKwo1mrQq4wwsR-f7kHRCC9i8Bx8giL-kGtPjT3vJtSO44kRqSRQ8CGLF73FE2diaO2kLDJeTt-2A/s1600/LRM_EXPORT_20180607_224205.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDYslxWN7SoDOsxBlPSdrwAhFfXNaOYTbWNJta7xY8177L72Q8t9JLle6uTVH0ae4kKwo1mrQq4wwsR-f7kHRCC9i8Bx8giL-kGtPjT3vJtSO44kRqSRQ8CGLF73FE2diaO2kLDJeTt-2A/s320/LRM_EXPORT_20180607_224205.jpg" width="320" /></a><span style="font-family: "georgia" , "times new roman" , serif;">Too many bananas? Tired of banana bread? NO PROBLEM! This recipe is incredibly, easy, tasty, and healthy! With the crunch of sliced almonds and coconut, you can't go wrong with these vegan, no oil, fruit sweetened cookies! And, better yet, you can have cookies for breakfast. ;)</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Ingredients:</span></h4>
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<span style="font-family: georgia, times new roman, serif;">1 cup old fashioned oats</span><br />
<span style="font-family: georgia, times new roman, serif;">1 cup quick oats</span><br />
<span style="font-family: georgia, times new roman, serif;">2 mashed bananas (must be ripe)</span><br />
<span style="font-family: georgia, times new roman, serif;">1/2 cup almond butter</span><br />
<span style="font-family: georgia, times new roman, serif;">1/4 teaspoon salt</span><br />
<span style="font-family: georgia, times new roman, serif;">1/2 teaspoon vanilla extract</span><br />
<span style="font-family: georgia, times new roman, serif;">1/4 cup chopped dates</span><br />
<span style="font-family: georgia, times new roman, serif;">1/4 cup sliced almonds</span><br />
<span style="font-family: georgia, times new roman, serif;">1/4 cup shredded coconut *optional*</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><br />1. In a bowl, mash the bananas with a fork until they become smooth.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2. Stir in the old fashioned oats, quick oats, almond butter, salt, vanilla extract, chopped dates, sliced almonds, and optional coconut with the banana mixture. The dough will be fairly sticky.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3. Shape a heaping tablespoon of cookie dough into a ball like shape and place on a cookie sheet. Press down to flatten the tops of the cookies. (You will not need to worry about these cookies expanding in size).</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4.</span><span style="background-color: white; font-family: "georgia" , "times new roman" , serif; text-indent: -24px;"> Bake the cookies at 350 degrees for 15 minutes. They should be golden when done.</span><br />
<span style="background-color: white; font-family: "georgia" , "times new roman" , serif; text-indent: -24px;">5.</span><span style="background-color: white; font-family: georgia, "times new roman", serif; text-indent: -24px;"> Remove the cookies from the cookie sheet with a fork. Let the cookies cool and enjoy!</span><br />
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<br />Halahhttp://www.blogger.com/profile/00371550426553277164noreply@blogger.com0tag:blogger.com,1999:blog-4852386430217086841.post-27654753481944936132018-06-10T09:33:00.001-07:002018-06-10T09:34:42.049-07:00Cabbage and Carrot Slaw with Almond Miso Dressing (Vegan, No Oil)<span style="font-family: "georgia" , "times new roman" , serif;">This salad is crunchy, refreshing, and (surprise, surprise!) healthy! By combining red cabbage with carrots, cilantro, sesame seeds, and grapes, you get a perfect medley of flavors. But, hello, amazing dressing! With a bit of of miso, rice vinegar, lemon juice, almond butter, and agave syrup (optional), you can wow any salad hater you know!</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">And, of course, I give credit where credit is due. I have modified Dr. Greger's recipe from the How Not to Die Cookbook. For example, Dr. Greger uses tahini where I use almond butter instead. Both are delicious options, so you can't go wrong!</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>For the salad:</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 cups shredded red cabbage</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 cup shredded carrot</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup chopped green onion</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup halved red grapes</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup chopped cilantro</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 tablespoons sesame seeds</span><br />
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<i><span style="font-family: Georgia, Times New Roman, serif;">For the dressing:</span></i><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 cup almond butter</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tablespoons rice vinegar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tablespoons lemon juice</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 teaspoons agave *optional*</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon shredded fresh ginger</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon miso</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br />1. In a large bowl, combine all the salad ingredients.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2. In a smaller bowl, combine all the dressing ingredients.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3. Pour the dressing into the salad and toss thoroughly.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: "georgia" , "times new roman" , serif;">4.</span><span style="background-color: white; text-indent: -24px;"> Let the salad soak up the dressing for at least 30 minutes.</span></span><br />
<span style="background-color: white; font-family: Georgia, Times New Roman, serif; text-indent: -24px;">5. Enjoy!</span><br />
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Halahhttp://www.blogger.com/profile/00371550426553277164noreply@blogger.com0tag:blogger.com,1999:blog-4852386430217086841.post-88275625859056933532018-05-30T13:03:00.000-07:002018-05-30T13:03:42.990-07:00Muddy Buddy Rice Crispies (Vegan, Gluten Free)<span style="font-family: "georgia" , "times new roman" , serif;">This recipe is perfect for children and adults alike! With a hint of peanut butter, loads, of chocolate, and the ooey goodness of vegan marshmallows, what's not to like? With only five ingredients (and, one optional ingredient), you have yourself another EASY, NO BAKE, and TASTY treat.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">6 cups gluten free crisped rice cereal</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 bag <a href="http://dandiesmarshmallows.com/">Dandies</a> vegan marshmallows (total: 10oz of marshmallow)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup peanut butter</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 tablespoons coconut oil</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 cups vegan chocolate</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 cup powdered sugar for dipping, optional</span><br />
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<b style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Instructions:</span></b></div>
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<i style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></i><i style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif;">Following these instructions exactly will provide the best results.</span></i></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br />1. In a large bowl, combine 1 bag of Dandies vegan marshmallows, 1/2 cup peanut butter, 2 tablespoons coconut oil, and 2 cups vegan chocolate. Microwave and stir in 30 second intervals until the mixture is fully melted.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2. Stir in 6 cups of cereal in the melted mixture until the cereal is evenly coated. Do this quickly!</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3. Press the marshmallow and cereal mixture evenly into the bottom of a 9x13 pan. (I use wax paper or parchment paper on the bottom of my pan for easy removal of the treats).</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4.</span><span style="background-color: white; font-family: "georgia" , "times new roman" , serif; text-indent: -24px;"> Cut the treats into 15 or more pieces.</span><br />
<span style="background-color: white; font-family: "georgia" , "times new roman" , serif; text-indent: -24px;">5. Optional: Evenly coat each treat in a bowl filled with powdered sugar.</span><br />
<span style="background-color: white; font-family: "georgia" , "times new roman" , serif; text-indent: -24px;">6. Enjoy!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnhdH7iNEK2Ua2TGrYEZqhaQHDi7gl8m-YkgHkxQULFp_FHO34XQXJEJmyPlWcG6e-YPHhnoLTAgHMMDvtVvKWhZXy52zynekHk64HZcSmnuvjFYPV0ow3yhCJyh3TQ5Lfs_Uu_dU9ClkB/s1600/LRM_EXPORT_20180507_080154.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnhdH7iNEK2Ua2TGrYEZqhaQHDi7gl8m-YkgHkxQULFp_FHO34XQXJEJmyPlWcG6e-YPHhnoLTAgHMMDvtVvKWhZXy52zynekHk64HZcSmnuvjFYPV0ow3yhCJyh3TQ5Lfs_Uu_dU9ClkB/s320/LRM_EXPORT_20180507_080154.jpg" width="320" /></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; font-family: "georgia" , "times new roman" , serif; text-align: center; text-indent: -0.25in;"><br /></span><span style="background-color: white; font-family: "georgia" , "times new roman" , serif; text-align: center; text-indent: -0.25in;">#halahbakes</span></span></div>
Halahhttp://www.blogger.com/profile/00371550426553277164noreply@blogger.com0tag:blogger.com,1999:blog-4852386430217086841.post-90058873325655748372018-04-16T09:52:00.000-07:002018-04-16T09:52:04.806-07:00Coconut Date Magic Bars with Sesame (Vegan, No Oil, Gluten Free)<span style="font-family: "georgia" , "times new roman" , serif;">Magic bars are the best - but, I seriously couldn't imagine them without the ever-famous . . . condensed milk and chocolate. But, then, thankfully, I learned a cool trick for substituting condensed milk from <a href="https://www.feastingonfruit.com/vegan-magic-cookie-bars/">Feasting on Fruit</a>: blend 3 ripe bananas! With this tip, I then decided to sub out the chocolate for dates (because, honestly, dates are WAY better)! Hence, I am now able to share this incredibly tasty layered treat where you can save your evaporated milk and chocolate for a different day!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia7AA6CHviC6WXn76Kfjw0UI4eKkziFxUyk-N3wtnc_Z3Vfln98bXO6rdzEsv21n6A1prEAjjn0V64OwNGqzsW2qNYZ087lFmxBs21iUu3a4aI8JybjCSmO7GC8C1if_uNcIFhyphenhyphenDYMN0qe/s1600/LRM_EXPORT_20180414_185630.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia7AA6CHviC6WXn76Kfjw0UI4eKkziFxUyk-N3wtnc_Z3Vfln98bXO6rdzEsv21n6A1prEAjjn0V64OwNGqzsW2qNYZ087lFmxBs21iUu3a4aI8JybjCSmO7GC8C1if_uNcIFhyphenhyphenDYMN0qe/s320/LRM_EXPORT_20180414_185630.jpg" width="240" /></a><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Ingredients:</span></h4>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 and 1/2 cups old fashioned oats</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/3 cup maple syrup, agave syrup, or <a href="http://everyoneeatsright.com/2013/11/13/date-puree-recipe/">date puree</a></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 ripe bananas</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3/4 cup chopped almonds</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3/4 cup chopped dates</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3/4 cup unsweetened shredded coconut</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup sesame seeds</span></div>
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<b style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Instructions:</span></b></div>
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<i style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></i><i style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif;">Following these instructions exactly will provide the best results.</span></i></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br />1. To make the crust, blend the oats on low speed until the oats break into small pieces. Add the maple syrup into the blender until a sticky dough is formed.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2. Press the crust into an 8x4" baking dish (I used a glass dish - but recommend lining your pan with parchment paper if using a metal pan). Bake the crust for 15 minutes at 350 degrees. Remove the crust from the oven and cool.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3. Blend the bananas until smooth.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4. Pour the banana puree on top of the crust.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">5. Sprinkle the almonds on top of the banana puree, followed by the chopped dates.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">6. Press the almonds and dates into the banana puree so that the banana puree rises up and covers the almonds and dates.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">7. Sprinkle the coconut on top of the banana puree and gently press down - the banana puree does not need to cover the coconut completely, but should cover the coconut partially.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">8. Finally sprinkle the sesame seeds on top of the coconut.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">9. Bake for 40 minutes at 350 degrees.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">10. Cool and then chill the bars in a refrigerator for at least 4 hours.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">11. Slice the bars and enjoy! Store leftovers in the fridge!</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">#halahbakes</span></div>
Halahhttp://www.blogger.com/profile/00371550426553277164noreply@blogger.com1tag:blogger.com,1999:blog-4852386430217086841.post-69935928940605375922018-04-14T18:12:00.004-07:002018-04-14T18:14:49.058-07:00Onion Thyme Quinoa Bread (Vegan, No Oil)<span style="font-family: "georgia" , "times new roman" , serif;">Oh, for the love of quinoa! If you aren't aware, quinoa is a popular <a href="https://www.healthline.com/nutrition/11-proven-benefits-of-quinoa">super food</a> and incredibly versatile!</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">The end result of this recipe is pretty darn tasty. Dip a slice of this bread in spaghetti sauce . . . and my, oh, my! </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Truth be told, I only began experimenting with quinoa flour because my mom bought some months ago and didn't know what to do with it. . .it turns out, you can do a lot. Moreover, you can cheaply <a href="http://powerhungry.com/2012/05/quinoa-flour-101-make-your-own-quinoa-flour/">make your own quinoa flour</a> (with a spice grinder) - and, hey, why not save some bucks?</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHifLY6mVjWSluD_fUHoo5Xg5SXp5ZRfTmQW4gRJcngDzsuVQyrV9X04NNHuRJHeVDdhs__3HcGeyEW3A0gRp0BWsFXTSXjjhxjg2e2DFPoErMaSD3lF3rh8Rm5e7qIcgH8jB8vuGJ0GCm/s1600/LRM_EXPORT_20180414_163540.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHifLY6mVjWSluD_fUHoo5Xg5SXp5ZRfTmQW4gRJcngDzsuVQyrV9X04NNHuRJHeVDdhs__3HcGeyEW3A0gRp0BWsFXTSXjjhxjg2e2DFPoErMaSD3lF3rh8Rm5e7qIcgH8jB8vuGJ0GCm/s320/LRM_EXPORT_20180414_163540.jpg" width="320" /></a><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Ingredients:</span></h4>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 cups quinoa flour</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 cup all purpose flour</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon baking soda</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon baking powder</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3/4 teaspoon salt</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tablespoon thyme</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tablespoon onion powder</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 cups almond milk</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tablespoon vinegar (any type)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Optional Ingredients:</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3/4 teaspoon cayenne pepper (for a spicy bread)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 tablespoons olive oil (for enhanced texture)</span><br />
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<b style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Instructions:</span></b></div>
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<i style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></i><i style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif;">Following these instructions exactly will provide the best results.</span></i></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br />1. In a large bowl, combine the quinoa flour, all purpose flour, baking soda, baking powder, salt, thyme, onion, powder, and cayenne pepper (optional).</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2. In a small to medium bowl, combine the almond milk, vinegar, and oil (optional).</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3. Pour the almond milk and vinegar mixture into the dry ingredients and mix well (there should be no clumps of flour).</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4. Transfer the dough into a greased 8x5" loaf pan. You can also consider using parchment paper in the pan if you prefer to use no oil.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">5. Lightly cover the pan with aluminum foil.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">6. Bake for 30 minutes at 400 degrees with the aluminum foil covering the pan.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">7. Remove the aluminum foil and bake the bread for an additional 30 minutes (totaling 60 minutes of bake time).</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">8. Remove the bread from the oven, let cool, remove from the pan, and slice.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">9. Enjoy and refrigerate any leftover slices in a plastic container in the fridge.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Z1TeT-eW12pbwr6cxPbC0tWHQeUrNOPUcbWY2FRtA5t9-uJxYg-ZwPW0UVdPHh6QlgUo_Ts2q5d_N0QS3LSKSaGBDACcR5TIPb6nEjy3-mCjZ5dyHkro9GZ35s2QUOQINZe4t9qcv0Dk/s1600/LRM_EXPORT_20180414_163501.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Z1TeT-eW12pbwr6cxPbC0tWHQeUrNOPUcbWY2FRtA5t9-uJxYg-ZwPW0UVdPHh6QlgUo_Ts2q5d_N0QS3LSKSaGBDACcR5TIPb6nEjy3-mCjZ5dyHkro9GZ35s2QUOQINZe4t9qcv0Dk/s320/LRM_EXPORT_20180414_163501.jpg" width="320" /></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">#halahbakes</span></div>
Halahhttp://www.blogger.com/profile/00371550426553277164noreply@blogger.com0tag:blogger.com,1999:blog-4852386430217086841.post-63850086907163049162018-03-20T11:31:00.001-07:002018-03-20T11:31:08.054-07:00Ghost Pepper Hummus (Vegan, No Oil)<span style="font-family: "georgia" , "times new roman" , serif;">Spicy? Heck yes! Delicious? Most definitely. Easy? Did you even have to ask?!</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Best of all - you can leave out the ghost peppers or substitute a less spicy pepper and perfect this hummus for your spice tolerance level.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDCfcMN1o_hdbUAkzdymFkjNSSmiL-iI0QcLo_L9tHy-9k7OH7vlqnfIkGWHVpEHvbfmMJoQZs1fUf2YN32McLi2pyHw1yWk96AVW55ToBuGM5YDjLcX3uF4gXHiqBK8v8fVPYCpj1YNCA/s1600/LRM_EXPORT_20180120_120221.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDCfcMN1o_hdbUAkzdymFkjNSSmiL-iI0QcLo_L9tHy-9k7OH7vlqnfIkGWHVpEHvbfmMJoQZs1fUf2YN32McLi2pyHw1yWk96AVW55ToBuGM5YDjLcX3uF4gXHiqBK8v8fVPYCpj1YNCA/s320/LRM_EXPORT_20180120_120221.jpg" width="320" /></a><h4 style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">Ingredients:</span></h4>
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<span style="font-family: "georgia" , "times new roman" , serif;">3 cups boiled or canned chickpeas (I like boiled better!)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon citric acid (you could also sub 2 tablespoons lemon juice)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon sea salt</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 cloves garlic</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 tablespoons sesame seeds</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/3 to 1/2 cup water</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 ghost peppers (or sub any other type of pepper based on your spice tolerance)</span><br />
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<b style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Instructions:</span></b></div>
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<i style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></i><i style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif;">Following these instructions exactly will provide the best results.</span></i></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br />1. In a food processor, combine all of the ingredients (but, only 1/3 cup of water).</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2. Process until the hummus is smooth in texture. If the hummus is not yet creamy in texture, add more water.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3. Adjust ingredients according to taste -although, most people love this without adjustments.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4. Enjoy right away or store in an airtight container in the fridge for up to 5 days.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">#halahbakes</span><br />
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Halahhttp://www.blogger.com/profile/00371550426553277164noreply@blogger.com0tag:blogger.com,1999:blog-4852386430217086841.post-84313725686770278132018-03-09T14:37:00.000-08:002018-03-09T14:37:05.257-08:00Super Creamy Macaroni Salad (Vegan, No Oil)<span style="font-family: "georgia" , "times new roman" , serif;">This is the creamiest vegan macaroni salad I have ever had. And, no mayo! The magic ingredient: silken tofu! This recipe is adapted from <a href="https://minimalistbaker.com/vegan-macaroni-salad/">Minimalist Baker</a> (go check her out!). Oh, p.s., this is INCREDIBLY EASY.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Ingredients:</span></h4>
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<span style="font-family: georgia, times new roman, serif;">4 cups cooked/drained macaroni (white or whole wheat, follow instructions on packet)</span><br />
<span style="font-family: georgia, times new roman, serif;">1 cup diced celery</span><br />
<span style="font-family: georgia, times new roman, serif;">1/2 red bell pepper diced</span><br />
<span style="font-family: georgia, times new roman, serif;">1/2 cup diced purple onion</span><br />
<span style="font-family: georgia, times new roman, serif;">1 12oz packet silken tofu (you must use silken or the recipe won't work!)</span><br />
<span style="font-family: georgia, times new roman, serif;">2-3 tablespoons agave nectar</span><br />
<span style="font-family: georgia, times new roman, serif;">2 tablespoons yellow mustard</span><br />
<span style="font-family: georgia, times new roman, serif;">2 tablespoons rice vinegar</span><br />
<span style="font-family: georgia, times new roman, serif;">3/4 to 1 teaspoon salt</span><br />
<span style="font-family: georgia, times new roman, serif;">1/2 to 1 teaspoon black pepper</span><br />
<span style="font-family: georgia, times new roman, serif;">1/2 to 1 teaspoon garlic powder</span><br />
<span style="font-family: georgia, times new roman, serif;">1/2 teaspoon chili pepper (if desired)</span><br />
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<b style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Instructions:</span></b></div>
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<i style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></i><i style="text-indent: -0.25in;"><span style="font-family: "georgia" , "times new roman" , serif;">Following these instructions exactly will provide the best results.</span></i></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br />1. In a large bowl, combine diced veggies and drained macaroni. Set aside.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2. Using a blender, blend the silken tofu, agave nectar, yellow mustard, rice vinegar, salt, black pepper, garlic powder, and chili pepper (optional) together until smooth and well mixed.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3. Pour the sauce over the macaroni and diced veggies. Stir until the macaroni is well coated.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4. Enjoy right away OR refrigerate for a couple of hours for an even tastier salad (it tastes better if the macaroni has had a chance to sit in the sauce)!</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">5. Store your leftovers in the fridge, if you have any!</span><br />
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Halahhttp://www.blogger.com/profile/00371550426553277164noreply@blogger.com0