White Blondies

15 oz white beans
2 tablespoons flour
2 tablespoons strawberry preserves
2 tablespoons tahini
2 tablespoons maple syrup
1 teaspoon vanilla
Dash of salt

Blend with food processor
Pour into glass baking dish
Bake 375 degrees for 20-25 minutes
Top should brown slightly
Sit at room temperature for a couple of hours or refrigerate to harden

Sent from my iPad

Posted in Uncategorized

Zucchini Noodles with White Lentil Sauce – Blue Zones


Sent using ShareThis

Sent from my iPad

Posted in Uncategorized

Red Bean and Sweet Potato Hash Recipe


Sent using ShareThis

Sent from my iPad

Posted in Uncategorized

A recipe you might like: Banana Almond Granola

Sent from my iPad

Begin forwarded message:

From: Teresa Bobicz <bobiczt>
Date: June 22, 2017 at 7:09:47 AM EDT
To: bobiczt
Subject: A recipe you might like: Banana Almond Granola

Hi, I thought you might like this recipe from Forks Over Knives – The Recipes:

Banana Almond Granola


  • 8 cups rolled oats
  • 2 cups dates
  • 2 ripe bananas
  • 1 tsp almond extract
  • 1 tsp salt
  • 1 cup almonds


  • Preheat the oven to 275°F.
  • Add the oats to a large bowl and set aside. Line two 13 × 18-inch baking sheets with parchment paper.
  • Place the dates in a medium saucepan with 1 cup of water and bring to a boil. Cook over medium heat for 10 minutes. Add more water if needed to keep the dates from sticking to the pan.
  • Remove from the heat and add the mixture to a blender with the bananas, almond extract, and salt. Process until smooth and creamy.
  • Add the date mixture to the oats and mix well. Divide the granola between the two prepared baking sheets and spread out evenly.
  • Bake for 40 to 50 minutes, stirring every 10 minutes, until the granola is crispy. Remove from the oven and let cool before adding the slivered almonds (if using). (The cereal will get even crispier as it cools.) Store the granola in an airtight container.


Forks Over Knives – The Recipes contains over 160 whole-food, plant-based recipes, with new recipes added every week! Download it now on the App Store

Sent from my iPad

Posted in Uncategorized

14 June, 2017 11:41

How to Use Aquafaba

It’s pretty simple: Drain a can of chickpeas (or reserve the cooking water from cooking the beans), and use the liquid in place of egg or egg whites in your recipe.

“A good rule of thumb is to use one tablespoon of aquafaba for one egg yolk, two tablespoons for one egg white or three tablespoons for one whole egg,” says Dr. Ruder. Your aquafaba should be the consistency of egg whites. If not, you can reduce it on the stove to thicken it.

The excitement over aquafaba has also spawned a Facebook group with over 50,000 members, where they record their successes and failures of using the unique cooking liquid.

According to the Aquafaba website, the liquid contains approximately three to five calories per tablespoon of aquafaba and one gram protein. “It’s primarily made of starches, proteins and other plant solids that have migrated from the legumes into the water,” says Dr. Ruder.

Electronic Mail is not secure, may not be read every day, and should not be used for urgent or sensitive issues

Posted in Uncategorized

11 Non-Sugar Vegan Dessert Recipes















Electronic Mail is not secure, may not be read every day, and should not be used for urgent or sensitive issues

Posted in Uncategorized

Seva Taco Salad

Taco Salad
Romaine, corn, salsa, black beans, sweet potatoes,
avocado, Chihuahua cheese, sour cream, pumpkin seeds,
corn chips, tomatillo salsa verde 13
Order without sour cream and substitute Daiya to be vegan

Posted in Uncategorized