Recipe: Vegetable Walnut Spread

The following recipe is kid approved!  Try it and let me know what you think. It's an awesome substitute for a tuna or chicken salad and oh-so-good for you!  The recipe and pictures can be found on the Hallelujah Acres website.

Ingredients

Vegetable Ingredients

• ½ large red bell pepper minced (remove seeds and stem)
• 1 cup minced purple onion
• 1 carrot, peeled, ground into tiny pieces with the S blade of the food processor
• ¾ cup broccoli, chopped fine with the S blade of the food processor

 

Spread Ingredients

• 2-4 Tbsp water, only as needed
• 4 Tbsp lemon juice
• 2 cups walnuts soaked overnight, soak water discarded
• ¾ tsp salt
• ¾ tsp dried dill weed
• 1-2 Tbsp ground flax seeds (for binding)

Directions

1. Place vegetable ingredients in a bowl.
2. In food processor, add walnuts, 2 Tbsp water, dill weed, salt and lemon juice. Blend until creamy, adding more water only if needed.
3. As walnut mixture blends, stop the processor several times to push down the mixture that has crept up the sides of the bowl using a spoon or spatula.
4. Pour walnut mixture into the vegetable mixture. Stir well.
5. Ensure the mixture can spread on sandwich bread without falling apart.
6. To insure binding, add 1 Tbsp ground flax seed and mix well.

© Adorning Grace 2012

Recipe: Black Bean Burgers

Since we first attempted to adopt the principles of the Hallelujah Acres raw vegan lifestyle back in early '08, we have tried to cut back on our consumption of meat and processed food and increase our consumption of plant based food sources, preferable raw.  There have been times when we've done really well (and felt great!) and other periods where fresh produce was extremely hard to come by as well as expensive and so it fell by the wayside.  These days we enjoy a happy medium.  I consume far less meat than the rest of my family and my consumption of raw foods and juices vary immensely from week to week.  Sometimes the junk food just calls my name! ~smile~

So, while I am nowhere near where I'd like to be on this journey, I am always on the lookout for healthy meatless recipes that my family will enjoy.  Perhaps your family will too!   Here is one of our family's favorite meatless meals, black bean burgers!  These do not have the consistency of a hamburger; they are much softer.  However, my children love them!  Sometimes we enjoy them without the bun, "fried" in a pan with just a little olive oil.  Either way, they are delish!

recipe from Hallelujah Acres

Ingredients

1 tablespoon Extra Virgin Olive Oil
1 small onion (coarsely chopped)
1 medium red pepper (chopped)
4 medium cloves of garlic (minced)
1/2 teaspoon cumin
1/4 teaspoon turmeric
1 1/2 cups cooked or canned organic black beans (drained)
1 cup cooked brown basmati rice
2 cups fresh whole wheat bread crumbs
Hot pepper sauce to taste (optional)
Also optional is adding 1 tablespoon of Ketchup (from Rhonda's Recipe book)
1 1/2 teaspoon Celtic Sea Salt

Directions

Heat 1 tablespoon of olive oil over medium heat. Add onion, red pepper, and garlic. Cook while stirring frequently until soft and onions are translucent. Stir in cumin, turmeric, and cook for an additional minute. In a food processor, combine beans, rice and onion/pepper/garlic mixture. Transfer to a large bowl. Add breadcrumbs and mix well. Season with salt and hot pepper if desired. Flatten 1/4 cup amounts of mix into patties and they are ready for the outdoor grill. Cook about 3-5 minutes each side. Makes 8 burgers.

Recipe: Pumpkin Spice Latte

Fall is in the air and there isn't a much better place on earth to enjoy God's creation than northern NH.  The leaves are beautiful, the air is crisp and the smell of wood stoves and pine are abundant.  

This time of year always sends me in search of new recipes that include pumpkins or apples (or both!).  I'm re-posting one of our favorite recipes for Pumpkin Spice Latte, (from the Allrecipes.com).  Enjoy!

INGREDIENTS (Nutrition)

• 3 cups hot whole milk
• 4 teaspoons white sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon pumpkin pie spice OR: 1/4 tsp cinnamon, 1/8 tsp cloves, 1/8 tsp nutmeg, and a tiny pinch of ground ginger
• 6 ounces double-strength brewed coffee
• 3 tablespoons sweetened whipped cream
• 3 pinches pumpkin pie spice

DIRECTIONS

1. Combine the hot milk, sugar, vanilla extract, and pumpkin pie spice in a blender; blend until frothy. Pour the mixture into 3 coffee mugs to about 2/3 full. Pour 2 ounces coffee into each mug. Garnish each mug with whipped topping and pumpkin pie spice.