This is one of my favorite finds from a paleo cookbook. I ran with the original recipe and made it my own.
It’s very loose. I’ll give you the basics, tell you what I do, and run from there.
- Nuts (Walnuts or pecans or peanuts or peanut butter or almond butter)
- Sunflower seeds
- unsweetened coconut
- 1 egg
- 1/4 tsp b. soda
- chocolate chips
- 1/4-ish cup maple syrup (or honey)
I use a food processor. I process walnuts or peanuts until I have about a cup of nut butter like substance. If you let the food processor run long enough it gets to be a wet like substance similar to peanut butter. You can use regular old peanut butter and skip the food process nut step.
I then add about a cup or more of sunflower seeds, about 1/2 cup of coconut, and the rest of the ingredients except the chocolate chips. I add those in after by hand. The resulting dough is oily looking but able to be shaped easily.
I spray a muffin tin and this makes about 18-24 “cookies”. I use these in place of a protein bar. I like that they are dense and high in protein. It also hits a bit of the sweet tooth without being super unhealthy. Bake at 350 for about ten minutes. They do brown and puff up a bit when done.
I usually have cookieandkate.com and two paleo cookbooks open with vegetarian chili recipes and I combine them into my vegan chili. My wife kept telling me just to write down my version. So this weekend when my cousins came from out of town and I made my vegan chili (again with three references open) I finally wrote it down.
- 1 onion
- 4 cloves garlic minced
- coconut oil (You can use EVOO or avocado oil- personal preference)
- 1 medium butternut squash (or two bags of frozen B. squash) peeled and cubed OR 1 large sweet potato or both. I’ve done either/or and both.
- 2 cans crushed tomatoes (no added sugar and low sodium)
- 1-2 cups vegetable stock or vegetable broth
- 2 red peppers chopped up
- 1 bunch kale
- 1 15 oz can chickpeas (I love chickpeas, you can use kidney beans or two cans of black beans if you feel a certain type of way toward chickpeas:)
- 1 15 oz can black beans
- 1 tsp cumin
- Chili powder (I use a tablespoon, you can use less if you don’t want it that strong)
- 1 tsp turmeric
- Fresh cilantro
- black pepper to taste- I do probably 1/2 tsp
- 1 tsp oregano
- chili pepper to taste (I do a sprinkle for a little kick)
- Saute onion and garlic in the coconut oil (roughly 2-4 tbsp of oil)
- Add the pepper, sweet potato, squash, and any other veggie you may be drawn to (some times I add mushrooms, but it does change the flavor, zucchini or broccoli is good too)
- After a few minutes add the tomatoes and broth
- Add all the spices, including some chopped fresh cilantro (You can save some for garnish but I never have time for garnish with twins and stuff, so I just throw it all in)
- Let that all heat up for about 10 minutes on medium. When it’s heated through add the beans (rinse them first), then add enough water so the liquid covers all the vegetables and beans.
- I cook covered then for about 30-45 minutes. Until it’s boiling and all the vegetables are soft and cooked through.
- Turn it down to simmer, add the chopped kale, cover let the kale wilt to desired consistency (longer it cooks softer it gets).
- If you have time for garnish you can also put some slices of avocado on top of the servings in bowls
- This soup is amazing the day of and the days after. It does freeze well too.
- I’ve never done it in a slow cooker….I suppose you can, I’d sauté the onion and garlic still first to bring the flavors out, then combine everything in the slow cooker, set to low and cook for 6 hours.
This is just after adding beans and cilantro, it’s already boiled, about to cover and simmer….