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Recipes
Quinoa Coconut Granola Bars
By TAMMY-6
Preheat oven to 350 degrees F
- For a tastier treat, we took:
- 1 cup uncooked quinoa
- 1 cup oats
- 1/2 cups coconut
- 1 cup combination of nuts and dried fruit (I used just pecans in the pictures above)
- 1/4 tsp salt
- 1/2 cup peanut butter
- 3/4 cup honey
- 1 TBL canola oil
- 3 TBL Brown Sugar
- 1 cup semi-sweet chocolate chips
- 1 TBL oil
One Pot Wonder Tomato Basil Pasta
By TAMMY-6
Place pasta, tomatoes, onion, garlic, basil, in a large stock pot
- 12 ounces linguine pasta
- 1 can (15 ounces) diced tomatoes with liquid
- 1 large sweet onion, cut in julienne strips
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes
- 2 teaspoons dried oregano leaves
- 2 large sprigs basil, chopped
- 4 1/2 cups vegetable broth (regular broth and NOT low sodium)
- 2 tablespoons extra virgin olive oil
- Parmesan cheese for garnish
3 Ingredient No-Bake Peanut Butter Bars
By TAMMY-6
Put peanut butter and honey in a heavy saucepan and heat on low until thoroughly combined and becomes a liquid cons...
- natural peanut butter - 1 cup
- honey - 1 cup
- old fashioned oatmeal - 3 cups
Easy Vegetable Soup
By TAMMY-6
Chop the carrots, pepper, celery, and onions in a food processor
- 6 cups low-sodium vegetable broth
- 28 ounce jar organic strained tomatoes
- 28 ounces diced tomatoes (I used Muir Glen No Salt Fire Roasted Tomatoes.)
- 1 can pinto beans
- 1 can cannellini beans
- 4 cups coleslaw mix
- 2 or 3 onions
- 10 carrots
- 6 stalks celery
- 1 red or green pepper, seeded
- 1/2 cups salsa (I used Trader Joe's no-salt Fire Roasted Tomato Salsa.)
- 1/4 tsp garlic powder
- 1/4 tsp pepper
- 1/2 tsp red pepper flakes
- 1 tsp dried basil
- 2 tsp dried oregano
- 1 Tbsp Vegizest or other soup seasoning
- 5 dashes hot sauce (I used Trader Joe's no-salt Chili Pepper Sauce.)
- 1/2 cup water
Coconut Tapioca Pudding with Toasted Coconut Chips – Gluten-free, Vegan + Refined Sugar-free
By TAMMY-6
- 2 cups almond milk, divided
- 1/3 cup tapioca pearls
- 1 cup coconut milk
- 1/4 cup maple syrup (or agave syrup – you could also use honey if you aren’t vegan)
- 1 teaspoon vanilla extract
- 1 teaspoon tapioca starch with 1 tablespoon water mixed in
- 1/4 teaspoon sea salt
- Toasted coconut chips for garnish
SWEET MEXICAN CORN CAKE
By TAMMY-6
In a medium bowl beat butter until it is creamy
- 1/2 cup butter, softened
- 1/3 cup masa harina
- 1/4 cup water
- 1-1/2 cups frozen whole-kernel corn, thawed
- 1/4 cup cornmeal
- 1/3 cup white sugar
- 2 tablespoons heavy whipping cream
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
Pumpkin Fruit Bowl
By TAMMY-6
In a small glass Pyrex, mix pumpkin, vanilla, and cinnamon together
- 1/2 can of unsweetened pumpkin puree
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/4 cup frozen pineapple
- 1/4 cup frozen blackberries
Red Pepper Hummus Recipe
By TAMMY-6
Directions Roast Peppers Move an oven rack so that it is about 5 inches from the broiler
- 2 whole red bell peppers (substitute about 3/4 cup chopped jarred roasted red peppers)
- One 15-ounce can (425 grams) chickpeas, also called garbanzo beans
- 1/4 cup (59 ml) fresh lemon juice, about 1 large lemon
- 1/4 cup (59 ml) tahini
- Half of a large garlic clove, minced
- 2 tablespoons olive oil, plus more for serving
- 1/2 teaspoon ground cumin
- Pinch cayenne pepper (optional)
- 1/2 to 1 teaspoon kosher salt, depending on taste
Raw Vegan Eggnog
By TAMMY-6
This Vegan friendly Eggnog is delicious, warming, smooth, sweet and satisfying all at once
- 1 cup pecans
- 3 cups water
- 1 cup dates
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 2 teaspoons vanilla extract
Maple Pumpkin Blondies with Pumpkin Pie Frosting
By TAMMY-6
For the Blondies: Preheat the oven to 350 degrees Fahrenheit and line a 9" brownie pan with parchment paper both wa...
- 497 g (one 15oz can + 1/4 cup) 100% Pure Pumpkin Puree
- 14 g (1 tbs) Grapeseed Oil (or any other neutral oil)
- 1/2 tsp Stevia Extract
- 1/2 tsp Butter Extract
- 48 g (1/3 cup) Pure Maple Sugar
- 1 tsp Cinnamon
- 160 g (1 cup) Brown Rice Flour
- 120 g (1 cup) Oat Flour
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 120 g (1 cup) Powdered Erythritol
- 1/4 tsp Apple Pie Spice (or pumpkin pie spice, I just despise ginger)
- 61 g (1/4 cup) 100% Pure Pumpkin Puree