Bean Burritos (Crock Pot)

1 can chick peas (drained and rinsed)
1 can black beans (drained and rinsed)
1 28-oz can tomatoes (with juice)
1 cup veggie broth (or water)
1/2 cup wild rice
2 tsp chili powder
1 tsp cumin
1 tsp oregano

Place all ingredients in a crock pot, stir, and place the lid on.

Cook at low for 8-10 hours OR on high for 4-5 hours.

Serve in wraps with cheese, sour cream, salsa, lettuce, etc. OR on nachos with toppings!

A quick, easy dinner to prepare.

Coconut-Curried Sweet Potato Soup

1 onion (cut into large chunks)
1 Tbsp red curry paste (more if you like it spicy)
1 can coconut milk
1 900 mL box veggie broth (PC Organics Veg broth is tastey and economical)
1 bag organic sweet potatoes (Superstore - usually about 5-6 s. pots)

* Open the can of coconut milk and dump it into a large soup pot.

* Turn the element to "High" and add the onion and curry paste.

*  Once it boils reduce the heat and simmer on low for 5-10 minutes.

* Peel and slice (or cube) the sweet potatoes. Add potatoes and vegetable stock to the pot and bring to another boil. Allow to cook (lid on) for about 15-20 minutes (until sweet potatoes are soft).

* Puree the soup in a blender.

* Serve and enjoy.

Cookies

1 c. whole wheat (or spelt) flour

1 tsp. baking soda

½ tsp. allspice

2 tsp. cinnamon

2 tsp. ginger

2 eggs

¼ cup olive oil or melted butter

1 ¼ cup unsweetened applesauce

½ cup honey

2 tsp. vanilla

3 cups oats

¾ c. chopped almonds

½ c. sunflower seeds

1 c. dried fruit (cut up apricots)

chocolate chips

Preheat oven to 350. Combine flour, baking soda, salt, allspice, cinnamon, ginger and stir well. Set aside.

Place eggs, oil, applesauce and sweetener in large bowl and beat well. Add vanilla, oats, almonds and sunflower seeds and stir until well combined. Add flour mixture and stir well. Add dried fruit and chocolate chips and stir.

Drop onto cookie pans and bake apx 15 minutes.

Coconut Ice Cream

1 can coconut milk
1 cup water
1/2 cup raw cashew pieces
1/2 cup honey
1/2 cup pitted dates
2 tsp vanilla
1/4 tsp salt
1 tray ice cubes
water as needed to make 5 cups total mixture


1) Blend ingredients (except ice cubes) in blender until creamy smooth - doesn't feel gritty (approx. 2 mins).
2) Add ice cubes and blend until smooth. Add more water to total 5 cups of mixture.
3) Pour into ice cream maker (OR pour into a shallow pan and freeze). When ready to use, thaw slightly until just soft enough to cut into squares. Place into blender with enough soy milk or water to blend into the consistency of soft ice cream.

Moroccan Yam Burgers (my favourite veggie burgers!)

6 c. grated yams
2 T. chopped garlic
2 T. chopped ginger
1 x 19oz. can chickpeas, rinsed
1 1/2 c. mixed nuts
1/2 c. chopped cilantro
2 t. cumin
1 T. chili powder
1 t. coriander
1/2 t. cinnamon
1 t. pepper
2 T. soy sauce (I use tamari)
2 T. sesame oil
2 eggs, beaten
1/3 c. dry breadcrumbs (I use crushed sesame rye crackers)

Method
1. Grate yams in food processor and place in an extra large bowl.
2. Finely chop garlic and ginger in the food processor. Add half the chickpeas and process until smooth. Add to yams.
3. Mash the rest of the chickpeas and add to yams.
4. Grind nuts in the food processor and add to yams.
5. Add the cilantro and all of the spices to the yams.
6. Add soy sauce and sesame oil to the yams and mix well.
7. Add eggs and bread crumbs to - you guessed it - the yams. Add more bread crumbs if needed.
8. Measure into half-cup portions and form into patties.
9. Saute on medium low for 5 minutes per side. Or, freeze and grill.

* Adapted from the Whitewater Cooks recipe book

Banana Nut Muffins

1 3/4 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 cup finely chopped walnuts

2 eggs
1/4 cup yogurt
2 Tbsp oil
1/4 cup maple syrup
1 Tbsp lemon juice
3 bananas mashed
1/2 cup dried fruit (raisins or cut apricots)

Mix the dry ingredients together in a large bowl. Mix the wet in a separate bowl. Stir wet ingredients into the dry and stir only to moisten. Pour into muffin tins. Bake at 375 for 20 minutes.

Chocolate Chip Cookies

2 cups rolled oats
1 1/3 cup w.w. flour (or spelt)
1/4 tsp sea salt
1 tsp cinnamon
1/4 cup unsweetened shredded coconut
2/3 cup raisins or chopped dried fruit
8 tbsp chocolate chips
2 tsp baking powder
2/3 cup flax meal (not flax seed)
1 cup pure maple syrup
6 Tbsp almond butter (may use cashew, peanut, hemp seed butter)
3 tsp vanilla extract

In a large bowl combine oats, flour, salt, cinnamon, coconut, raisins, chocolate chips and baking powder. In a small bowl whisk together flax meal, maple syrup, almond butter and vanilla. Stir in the wet ingredients into the dry and mix as little as possible (folding works well). Drop small balls onto a cookie sheet and bake at 350 for 13 minutes.

Yields 3 dozen.