Orzo with Shrimp, Feta Cheese

From:  http://www.epicurious.com/recipes/food/views/Orzo-with-Shrimp-Feta-Cheese-and-White-Wine-107904

• 8 ounces orzo (rice-shaped pasta)
• 6 tablespoons olive oil
• 1 cup crumbled feta cheese
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons plus 1/4 cup chopped fresh basil

• 1 pound uncooked medium shrimp, peeled, deveined
• 2 garlic cloves, chopped
• 1 14 1/2-ounce can diced tomatoes in juice
• 1/2 cup vegetable stock
• 2 teaspoons dried oregano
• 1/2 teaspoon dried crushed red pepper

Preheat oven to 400°F. Brush 11x7-inch glass baking dish with oil. Cook orzo according to package directions. Drain well and return orzo to same pot. Add 2 tablespoons olive oil, 1/4 cup feta cheese, Parmesan cheese, and 2 tablespoons basil; stir to blend. Arrange orzo mixture in prepared dish.

Heat 2 tablespoons oil in large skillet over medium-high heat. Add shrimp and sauté until slightly pink, about 2 minutes (shrimp will not be cooked through). Arrange shrimp atop orzo. Add remaining 2 tablespoons oil to same skillet. Add garlic and sauté over medium-high heat 30 seconds. Add tomatoes with juice; cook 1 minute. Stir in stock, oregano, crushed red pepper, and remaining 1/4 cup basil. Simmer uncovered until reduced to thick sauce consistency, stirring occasionally, about 2 minutes. Season sauce to taste with salt and pepper; spoon over shrimp. Bake orzo until heated through, about 10 minutes. Sprinkle with remaining 3/4 cup feta cheese and serve.

Chocolate Peanut Butter Energy Bars

Makes: 24 bars
From:  Health Magazine

1/2 cup oat flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
10 Majool dates -
1/2 cup creamy or crunchy peanut butter
2 eggs worth of egg replacer - already mixed with water
2 TBSP olive oil
1 tsp vanilla extract
1 1/2 cups rolled oats
1/2 cup peanuts
1/2 cup semisweet chocolate chips

1.  Preheat oven to 350.  Spray a 13x9 inch baking pan with cooking spray.  Soak dates in warm water for 10 min, and the chop in food processor until small pieces or paste.

2.  In a small bowl.  Whisk together flour, baking soda, and cinnamon.  In a large bowl, beat dates, peanut butter until well combined.  Beat in egg replacer, oil, and vanilla.  Stir in flour mixture.  Add oats, peanuts, and chocolate chips.  Stir to combine.

3.  Spread evenly in prepared pan.  Bake 20-25 min until lightly browned and firm to the touch.  Cool completely in pan on wire rack.

{raw} mini triple chocolate cream cake recipe

From:  http://www.pure2raw.com/2012/02/raw-triple-chocolate-cheesecake-recipe/
Servers: 12 mini cheesecakes or one large 8 or 9 inch cake  (I made the 9inch shape, and it was very thin.)

ingredients:
pecan chocolate crust:

• 1 cup pecan meal (just ground up pecans, can use any nut meal of liking)
• 3-4 medjool dates (or 2-3 tbsp maple syrup)
• 1/2 cup cacao powder (cocoa powder)
• pinch sea salt
• 1 teaspoon vanilla

directions:
place all ingredients into a food processor (can do in a blender) and pulse till combined. you want the crust to slightly stick together.
grab your mini cheesecake pan and scoop your pecan chocolate crust into your pan. press down with fingers to firmly place the crust into pan.
set aside as you make your filling.

chocolate filling:

• 2 cups cashew, pieces
• 1/2 cup vegetable oil
• 1/2 cup maple syrup
• 1/2 cup water
• 2 teaspoons vanilla
• 3/4 cup raw cacao powder (or cocoa powder)

directions:
soak cashews for about 10- 15 minutes (optional) then rinse well. place cashews into blender with maple syrup, vanilla, and water. blend for a little bit to get it creamy.
next add in your cacao powder and oil. blend till creamy. you may have to scrape down the sides a few times. just keep blending till it is nice and smooth.

once chocolate filling is blended begin scooping your filling into your mini cheesecake pans. fill them to the top. set the chocolate cream cakes into your freezer to set for a few hours before removing from pan.  you may enjoy this chocolate dessert as is or you may add on more chocolate and pecans. (I found this to be very rich, and oh so good!)

Chocolate Chip Cookie Dough Balls

From:  http://www.loveveggiesandyoga.com/2009/10/raw-vegan-chocolate-chip-cookie-dough.html
Makes: around 17 balls

2/3 c raw cashews
1/3 c oats
1-2 Tbsp Maple Syrup
1 Tsp Vanilla Extract
1/4 c Chocolate Chips

Take Oats & Cashews and get ready to Blend until you have a flour.
Add the Maple, & Vanilla Extract
Blend Again
Add the Chocolate Chips
Stir them
Roll Into Chocolate Chip Cookie Dough Balls

Chocolate Avocado Buttercream

From:  http://www.passion4eating.com/2010/02/no-butter-chocolate-buttercream-frosting/

Chocolate Avocado Buttercream

• 1 medium, ripe avocado
• 1/4 cup cocoa powder
• 12 dates or 2/3 cup powdered sugar
• tiny pinch of salt
• small splash of vanilla

Put dates in hot water for about 10 min to soften.  Make sure to remove seed.  Put in food procssor to get it as close to a paste as possible.  Scoop out the avocado flesh, rough dice it and put into food processor or blender.  Here I used a mini food processor.  Add the cocoa powder, dates or half the powdered sugar, tiny pinch of salt and a little splash of vanilla.  Blend, scrape down sides and blend again.  Taste, add more sugar if you want, blend again.  Taste, again, adjust seasoning like more cocoa if you want a stronger hit.

Warm Spinach Feta and Orzo Salad

servers:  4
From: http://www.grouprecipes.com/18487/warm-spinach-feta-and-orzo-salad.html
Ingredients

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• 1/4 cup orzo (rice-shaped pasta)
• 2 tablespoons crumbled feta cheese
• 2 teaspoons extra-virgin olive oil
• 2 teaspoons balsamic vinegar
• Freshly ground black pepper
• 3 cups baby spinach leaves (no stems)
• 2 tablespoons chopped red onion

• In a small saucepan, combine 2 cups water with 1/4 teaspoon salt.
• Bring to a boil over medium-high heat.
• Add the orzo and cook until al dente, about 7 minutes.
• Meanwhile, combine the feta, olive oil, vinegar, a large pinch of salt, and pepper to taste in a medium bowl.
• Drain the orzo through a strainer (not a colander—some of the orzo may escape through the holes!) and add to the bowl.
• Gently stir to coat the orzo with the dressing.
• Add the spinach, onion and toss once more.

Baked Fish Packets with Broccoli and Squash

Servers: 4
From: http://www.wholefoodsmarket.com/recipes/1634

4 (4-ounce) fillets of fish (cod, halibut, salmon, snapper, sea bass, etc.)
1 large sliced yellow squash
1 large sliced zuccini

2 large carrots pealed and sliced

2 cups small broccoli florets
3 cloves garlic, finely chopped
4 tablespoons olive oil
Salt and pepper to taste
4 sprigs fresh herbs, such as oregano, thyme, rosemary or basil
1 small shallot, finely chopped
Juice of 1 lemon

Method

Preheat oven to 400°F. Cut foil into four 12-inch squares and arrange them on a work surface. Fold each piece in half to form a crease down the middle.

Divide squash, zuccini, and carrots between the squares, arranging it just to the right of each crease. Top squash with broccoli and garlic, then drizzle with olive oil and sprinkle with salt and pepper. Arrange one fillet on top of each pile of vegetables, then season fillets with salt and pepper. Top each fillet with an herb sprig and some of the chopped shallots.

Drizzle lemon juice over fillets, then wrap up each square of paper or foil to form a sealed pouch. Transfer pouches to a baking sheet and bake until the fish is cooked through, about 20 minutes. Set aside to let cool for 3 to 4 minutes, then cut pouches open and serve immediately.

Pear salad

From: Health.com
servers: 4

10 cups mixed baby lettuce
2 red Bartlett or other red skinned pears
1/4 cup walnut halves, toasted and roughly chopped
3 tablespoons walnut oil
1 tablespoon red wine vinegar
1 tablespoon water
1 teaspoon Dijon mustard
a pinch of sugar
a little black pepper
seeds from a pomegranate

Place lettuce, pear wedges, and walnuts in a bowl; In a separate bowl whisk oil, vinegar, water, mustard, sugar, and pepper; Dress salad; Top with pomegranate seeds.

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.