Ask And You Shall Receive (5 New Recipes)

by Lauren on September 25, 2011

When you speak, I listen.

Many of you commented that you would like to see more recipes on here, so with that…here are a handful of things I’ve been making this past weekend.

First, Honey Glazed Pomegranate Salad → incase you missed this one.  Sweet honey glazed grilled scallops over a phenomenal bed of greens.  The highlight meal of my weekend.


Salted Pumpkin Banana Pancakes

(for one)

  • 1/2 C Kodiak Pancake Mix (or any other mix you have on hand)
  • 1/2 C Almond Milk
  • 1/4 C Canned Pumpkin
  • Cinnamon
  • Pumpkin Pie Spice
  • Sea Salt

Mix all ingredients in a large bowl.  Pour batter evenly into two large pancakes on a hot grilled and cook for 5 min on each side.

Toppings: Sliced Banana, Pumpkin Butter, Sunflower Seed Butter, Pumpkin Seeds, Pumpkin Granola, Maple Syrup, Sea Salt

Something about adding a pinch of sea salt makes these pancakes incredible.



Kale Salad with Creamy Lemon Basil Tahini Sauce

  •  2 Cups Organic Kale (rinsed and chopped, stems discarded)
  • Radish
  • Tomatoes
  • Carrots
  • Chic Peas
  • Edamame
  • Lemon Basil Tahini Dressing (see below)
Place kale in a large bowl and pour 2 T of dressing on the leaves.  Massage the kale with your hands for about 2 min. Add vegetables and remaining ingredients.

Creamy Lemon Basil Tahini Dressing

  •  1/4 C Tahini
  • 1/4 C Raw Cashews
  • 1/4 C Nutritional Yeast
  • 1 T Dijon Mustard
  • 1 T Lemon Juice
  • 1 C fresh torn basil
  • 2 T Apple Cider Vinegar
Process all ingredients in a food processor until creamy.


Sweet Potato Black Bean Chili

  • 2 Large Sweet Potatoes (peeled and diced)
  • 1 Small Onion
  • 2 T Minced Garlic
  • 1 Red Bell Pepper
  • 1 Yellow Bell Pepper
  • 1 Green Bell Pepper
  • 3 T Chili Powder
  • 2 tsp Cumin
  • 2 tsp Cayenne Pepper
  • 2 tsp Dried Oregano
  • 2 tsp Dried Basil
  • Salt and Pepper
  • 1 14oz Can Fired Roasted Diced Tomatoes
  • 1 14oz Can Vegetable Broth
  • 1 14oz Can Crushed Tomatoes
  • 2 14oz Cans of Black Beans
Sautee onion, potatoes and garlic in a large soup pot until tender (about 7 min). Season with salt and pepper and remaining spices. Add peppers and let cook for another 5 minutes.  Add remaining ingredients.  Simmer uncovered for 40-45 min or until potatoes are tender.
One of my favorite chili recipes!  I also paired this with some delicious and easy pumpkin cornbread.  I simply take a box of cornbread mix and add canned pumpkin instead of the oil and eggs.  It’s some of the best cornbread you will ever eat!
Mine went crumbled on top of the bowl.
Last but not least….


Raw Vegan Coconut Date Bars

(adapted from Oh She Glows)

  • 1.5 cups whole raw almonds
  • 1.5 cups regular oats
  • 1/2 tsp kosher salt
  • 10 Medjool dates, pitted and roughly chopped
  • 1/4 C Unsweetened Coconut
  • 1/4 cup coconut oil


Date filling:

  • 25 Medjool dates, pitted and roughly chopped (~2.5 cups)
  • 1/2 cup water

In a food processor, process the almond, salt, and oats until a fine crumble forms. Add in the dates and coconut and process until crumbly again. Melt the coconut oil and add to the mixture and process until sticky.  Remove from processor, set aside 3/4 cup of the mixture for later, and press the rest of the mixture very firmly and evenly into an 8×8 pan.

2. Process the pitted and roughly chopped dates and water in the food processor until a paste forms.  Scoop out the date mixture onto the crust and gently spread with the back of a wet spatula until even.

3. Sprinkle on the 3/4 cup of mixture you set aside and gently press down with fingers. Refrigerate in the fridge until firm for at least 1 hour, preferably overnight. Cut into squares and serve. Store in the fridge or freezer.

These are dangerously delicious!  For just having 6 ingredients, I can’t get over how decadent they taste.
Hope you enjoyed the recipes.  Let me know if you try any of them. :)
Fill in the blank.  The BEST thing I made/ate this weekend was ___________________!!! 
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