Almond, Chocolate and Date Torte Recipe (sugar free)

From:  http://www.exclusivelyfood.com.au/2008/06/almond-chocolate-and-date-torte-recipe.html
Serves: Serves about 8
This is sugar free with the exception of the chocolate chips.

1 cup almond
1 cup pitted dates
1 cup mini chocolate chips
4 large egg whites

Preheat oven to 350 degrees

Grease a 8 inch round cake pan. I used a silicone pane for easy removal.

Place almonds in a single layer on a baking tray and bake for seven minutes. Remove from oven and set aside until almonds have cooled to room temperature (about 30 minutes). Alternatively, transfer almonds to a plate or bowl and place them in the freezer for about 15 minutes.

Rinse and drain dates. Dry dates well to avoid making the torte too wet (we lightly press the dates between paper towels). Finely chop dates and place in a medium bowl.

Add chocolate chips to the bowl with the dates.

Process the cooled almonds in the food processor on high speed until the texture is pretty fine or very small chucks - no bigger then chocolate chips.  Add almonds to the bowl with the dates and chocolate.
Stir the dates, chocolate and almonds together until well combined. Separate any clusters of date pieces.

Place egg whites in a large, clean bowl and beat with an electric mixer or electric hand-held beaters on high speed until the egg whites just hold a peak when the beaters are raised.
Sprinkle the date mixture over the egg white mixture. Using a spoon or spatula, gently fold the ingredients together until just combined. Transfer the mixture to the prepared pan and spread evenly.
Bake torte for 45-50 minutes, until the outside is browned, crisp and dry. The inside of the torte will still be moist.

Remove torte from oven, cover pan with greaseproof paper or a clean tea towel, and set aside to cool to room temperature. Once the torte has completely cooled, remove it from the pan and store in an airtight container (in the refrigerator or at room temperature).
The original recipe does serve it with a whipped cream topping.  It looks more showy with it, but I find the taste of this to be wonderful without the extra topping.

Comment

When I mention egg replacer, I am specifically referencing a product called Egg Replacer by EnerG.  It is a powder that is mixed with water.

Pumpkin Pecan Cookies/bars

From:  Whole Foods

makes about 30 cookies

For Bars see the notes at the bottom.

Toasted pecans are the foundation of this spiced oat cookie, sprinkled with cinnamon and cloves and scented with orange juice and zest. These cookies are tough to resist fresh from the oven...so don't. Dig in when they're warm, or store them for snacking later.

Ingredients

2 cups pecans, toasted and cooled
1/2 cup rolled oats
1 cup whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3/4 cup puréed pumpkin
1 tablespoon orange zest (from 2 small oranges)
3/4 cup freshly squeezed orange juice (from 3 small oranges)
2 teaspoons vanilla extract
1 cup chopped, pitted dates

Method

Preheat oven to 375°F. Line two baking sheets with parchment paper. Put pecans and oats in the bowl of a food processor. Pulse until a fine meal forms, about 25 times. Add flour, baking soda, salt, cinnamon and cloves and pulse another 20 times to combine all the ingredients. Transfer to a large mixing bowl.

Add pumpkin, orange zest, orange juice, vanilla extract and dates to the food processor. Blend until a smooth puree forms, scraping the sides down occasionally, about 1 minute. Form a well in the center of the dry ingredients. Scrape the pumpkin mixture into the well and fold all the ingredients together with a large spatula.

Scoop little heaps (about 2 tablespoons) of batter onto the prepared baking sheets, spacing them about 1 1/2 inches apart. Flatten the batter slightly. Bake 20 minutes, until the bottoms are just browned. Remove to a cooling rack and cool slightly before serving. Store in an airtight container.

Nutrition

Per serving (1 cookie): 100 calories (50 from fat), 6g total fat, .5g saturated fat, 0mg cholesterol, 80mg sodium, 11g total carbohydrate (2g dietary fiber, 5g sugar), 2g protein

Pumpkin pecan bars: Because I dislike the length of time it takes to bake out drop cookies, I altered it slightly to make bars. A one stop shop instead of pan after pan. Gotta love that!

Ingredients

2 cups pecans, toasted and cooled
1 cup rolled oats
1/2 cup sorghum flour
2 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 can puréed pumpkin
1 tablespoon orange zest (from 2 small oranges)
3/4 cup freshly squeezed orange juice (from 3 small oranges)
2 teaspoons vanilla extract
6 majool dates or 12 smaller dates

Prepare ingredents just as they mention above. I use a 8x11 pan because I like them really thick. Spray it with cooking oil before putting the batter in. Bake at 375 for 30 min. They will still be slighly soft to the touch when you pull them out. Store in fridge.

Corn and Black Bean Enchilada Cassarole

From: Hy-Vee
Servers: 8

1 yellow onion, diced
1 (15oz) can enchilada sauce
1 (16oz) jar mild salsa
1 (15oz) can black beans, drained rinsed
1 cup frozen or can corn
1 pkg corn tortillas
3 cups Mexican blend shredded cheese (optional)

Preheat oven to 350 degrees.  Put skillet over medium heat.  Add onions and spray with Pam.  Cook until tender.
Stir in enchilada sauce, salsa, beans, and corn.  bring to simmer
Pour 1/3 salsa mixture into the bottom of a greased 9x13 baking dish.  Top with 1/2 corn tortillas and 1 cup of cheese if using.  Top cheese with 1/3 cup salsa mixture and remaining tortillas.  Top with remaining salsa mixture and top with cheese.
Bake uncovered 15-20 min or until cheese is browned.

Slow Cooker Irish Oatmeal

From: Everything Vegan
Servers: 8

4 cups vanilla almond milk
1 3/4 cups steal cut oats
1/2 cup raisins
1/2 cups pure maple syrup
1/4 tsp. ground allspice
1/3 cup chopped pecans

Coat 4 quart slow cooker with cooking spray.  Combine milk, oats, raisins, maple syrup, allspice, and 4 cups water in slow cooker.  Cook on high for 2-4 hours.

Turn off slow cooker.  Add water if needed to get to right consistency.  Add pecans.

Viva Panzanella

Prep/total time: 40 min
Servings: 6

3/4lb Italian bread, cubed (about 8 cups)
21/2 lbs tomatoes (about 8 med chopped)
1 can (15oz) white kidney beans rinsed and drained
1 can (14oz) water packed artichoke hearts, rinsed, drained and quartered
1 cup thinly sliced roasted sweet red peppers
1/2 cup fresh basil leaves, thinly sliced
1/3 cup thinly sliced red onion
1/4 cup Greek olives, sliced

Dressing:
1/4 cup balsamic vinegar
3 Tbsp minced fresh parsley
3 Tbsp. olive oil
3 Tbsp. lemon juice
2 Tbsp white wine vinegar
3 Tbsp minced fresh thyme
oregano to taste
1 garlic clove, minced

1.  Place bread on baking sheet and spray with Pam.  Bake at 450 for 8-10min or until golden brown.  Cool to room temp.
2.  In a large bowl, combine the tomatoes, beans, artichokes, peppers, basil, onion, olives, and bread.
3.  In a small bowl, whisk the dressing ingredients.  Drixxle over salad and toss to coat.  Serve immediately.

Hummus

From:  Becca Bruce

1 can chickpeas (separate liquid and set aside)

2 tablespoons tahini

2 cloves garlic, crushed

2 teaspoons ground cumin

1/3 cup lemon juice

3 tablespoons olive oil

Large pinch of cayenne pepper

1 teaspoon salt

Process all the ingredients until thick

Add enough liquid from the chickpeas until smooth

Add more cayenne pepper to taste

Quinoa Broccoli Pilaf

Serves: 8
From:

http://www.kansascity.com/2011/03/29/2759284/eating-for-life-quinoa-broccoli.html#

Quinoa Broccoli Pilaf
Makes 8 servings (about 4 cups total)
1 cup quinoa
1/2 medium onion, chopped
3 cloves garlic, minced
1 cup vegetable stock
1  1/4 cups water
1/3 cup chopped dry-pack sun-dried tomatoes
2 tablespoons lemon juice
1 teaspoon dried basil leaves
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups chopped broccoli florets,
or frozen chopped broccoli, partially thawed and drained
2 tablespoons minced fresh parsley
2 tablespoons freshly grated Parmesan cheese
2 tablespoons sliced or slivered almonds, toasted

Add onion, garlic, and a little water to frying pan and cook, stirring frequently, until onion is tender.
Stir in stock, water, sun-dried tomatoes, lemon juice, basil, salt and pepper. Cover and heat to a boil.
Stir in quinoa. Cover, reduce heat to low and simmer 10 to 15 minutes, or until thickened and most of the water is absorbed.
Increase heat to medium. Stir in broccoli. Cover and cook 5 to 7 minutes or until broccoli is crisp-tender, stirring occasionally.
Spoon into serving bowl. Garnish with parsley, Parmesan and almonds.