Banana Oat Bites (GF)

Source: Fit Foodie Mama adapted from amyshealthybaking

Makes about 32 small cookies

-1 cup oats (gluten free)
-3/4 cup oat flour (gluten free)
-1.5 tsp baking powder 

-1 egg
-1 mashed ripe banana
-1 tsp vanilla extract
-1/4 cup raw honey
-2T unsweetened applesauce
-1/2 cup mini chocolate chips (optional)

1. Preheat oven to 325. In small bowl mix together oats, oat flour, & baking powder. 

2. In another larger bowl, beat egg. Stir in banana, vanilla, honey, & applesauce. Mix in oat mixture.

3. Place rounded TB-spoonfuls on oiled baking sheets. Bake 12-14 minutes.

Vegan Jambalaya

Source: Veg Kitchen (Nava Atlas)

Ingredients

• 1 cup uncooked brown rice
• 2 tablespoons olive oil, divided
• 14-ounce package Tofurky or Field Roast vegan sausage, any variety
• 1 large onion, chopped
• 3 to 4 cloves garlic, minced
• 4 celery stalks, diced
• 1 medium green or red bell pepper, diced
• 28- to 32-ounce can diced tomatoes, with liquid
• 1 teaspoon each: sweet or smoked paprika, dried oregano, dried basil
• ½ teaspoon dried thyme
• Salt and freshly ground pepper to taste
• Dried hot red pepper flakes or hot sauce to taste

Instructions

1. Bring 2½ cups water to a simmer in a saucepan. Stir in the rice; cover and cook at a gentle, steady simmer until the water is absorbed, about 35 minutes.
2. Slice the sausage links ¼ inch thick. Heat just enough of the oil to lightly coat the bottom of a large, nonstick skillet. Cook the sliced sausages ver medium-high heat, gently turning them until all sides are golden brown. Remove from the heat and set aside until needed.
3. Heat the remaining oil in the same skillet. Add the onion and sauté over medium heat until translucent. Add the garlic, celery, and bell pepper, and continue to sauté until all the vegetables are lightly browned.
4. Add the remaining ingredients except the salt. Bring to a simmer, then cover and simmer gently for 15 to 20 minutes.
5. Combine the skillet mixture with the hot cooked rice and sausage pieces in a large serving bowl and toss together thoroughly.
6. Season to taste with salt (and a bit more cayenne if you’d like a spicier dish) and serve at once.

Baked Blueberry Oatmeal

Source: Vegetarian Times (slightly modified)

3 cups gluten-free rolled oats
1 tsp cinnamon
6 TB brown sugar
1/3 cup sliced almonds
1 large egg
2 cups coconut milk
1/4 cup maple syrup (or honey), plus extra for drizzling
6 oz. fresh blueberries

1. Preheat oven to 375. In medium bowl, mis together oats, cinnamon, brown sugar, & almonds.
2. Beat egg in large bowl until lightly frothy. Whisk in coconut milk & syrup.
3. Pour oat mixture into milk mixture and stir until well combined. Fold in blueberries.
4. Spread mixture into oiled 8 x 8 pan. Bake 25 minutes or until cooked throughout.

Crispy Mac & Cheese Bites

Makes 28 appetizers

1 box macaroni & cheese (6 oz.)-- I like Annie's brand
1 egg, beaten
1-2 cups Panko bread crumbs
olive oil for cooking

1. Make macaroni & cheese according to package directions. Refrigerate at least 1 hour or overnight.
2. Preheat oven to 350. Stir egg into refrigerated mac & cheese until well combined. Spread olive oil on large baking sheet (use more if you'd like more of a fried taste).
3. Place bread crumbs on plate & form mac & cheese into balls, coating in bread crumbs. Put on oiled baking sheet.
4. Bake 10 minutes; turn over & bake 5 minutes more. Enjoy!

Mexican Style Quinoa

Source: cooktoria.com

4 TB butter
1/2 cup chopped bell pepper
2 cups corn kernels
2 cups black beans
5 cups cooked quinoa
2 tsp cumin
1 tsp paprika
2 tsp oregano
10 oz. can enchilada sauce
2 cups shredded cheese

1. Heat butter in a large skillet over medium-high heat. Saute bell pepper for about 3-4 minutes.
2. Reduce the heat to medium and add corn, beans and quinoa to the peppers. Cook , stirring occasionally for a few minutes, and then add the spices, salt and Enchilada sauce. Stir again and taste for the seasonings. Keep cooking for another 5 minutes.
3. Sprinkle the cheese on top of the quinoa and cover the skillet with tight lid. Reduce heat to low and wait for about 2 minutes to allow the cheese to melt.

Loaded Baked Avocado

Makes 2 avocado halves (serves 1-2).

1 avocado, cut in half with pit removed
1/3 cup black beans
1/4 tsp chili powder 
1/4 tsp garlic salt
1/4 cup shredded cheese
1 TB sliced green onion

1 slice cheese

paprika to top

sour cream to top (optional)

1. Preheat oven to 375. Cut slits in avocado halves, crosswise & lengthwise.

2. In bowl combine beans, chili powder, salt, and shredded cheese, & green onion. Scoop into avocado halves where the pit was (filling will overflow).

3. Place 1/2 slice cheese over each avocado & sprinkle with paprika. Place in baking dish.

4. Bake 10 minutes & remove from oven. Turn oven to broil & cook halves until cheese begins to brown. Top with optional sour cream.

Chocolate-Chili Brownies with Cinnamon Whipped Cream

Source: Rachel Ray

Whipped cream by Aimee

• 8 ounces good-quality bittersweet chocolate, broken into pieces
• 1 stick (4 ounces) unsalted butter, cut into pieces, plus extra for greasing the pan
• 1 cup granulated sugar
• 3/4 cup packed dark brown sugar
• 1 1/4 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 1/2 teaspoons chili powder
• pinch cayenne
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs
• 1 cup heavy whipping cream
• 1 TB pure maple syrup
• 1 tsp cinnamon

1. Preheat the oven to 350 degrees . 
2. Place the chocolate and butter in a medium saucepan and melt over low heat, stirring until smooth, about 5 minutes. Remove the chocolate from the heat and whisk in both sugars until smooth.
3. In bowl, combine the flour, cocoa powder, chili powder, baking powder and salt. Whisk the eggs, 1 at a time, into the barely warm chocolate mixture. Add to the flour mixture and stir until smooth. 
4. Spread the brownie mixture into an oiled 13 x 9 pan and bake until set, about 25 minutes. 
5. Meanwhile, make whipped cream: whisk together cream & syrup until mixture starts to thicken. Add cinnamon and whisk until desired consistency. 
6. Let brownies cool 5 minutes after cooking; top with whipped cream.

Colorful Queso Dip

Source: Vegetarian Times (modified by Aimee)

8 oz. extra sharp Cheddar cheese, grated
1 TB arrowroot powder (similar to corn starch)
12 oz. can evaporated milk
4 oz. cream cheese
1 cup fresh salsa
1 bunch green onions, green parts chopped
hot sauce to taste
tortilla chips for dipping

Toss cheese with arrowroot powder in saucepan. Stir in milk & cream cheese and cook over medium-low heat until cheese is melted. Stir in salsa, green onions, & hot sauce and cook until hot. Serve warm with tortilla chips.

Taco Stuffed Peppers

Source: Tasty

6 bell peppers, tops cut off & seeded
1 cup cooked rice
oil for frying
1 cup chopped onion
16 oz. soy crumbles
5 tsp taco seasoning
1 cup corn kernels
1 can (15 oz) black bans, drained & rinsed
1 jar (16 oz) salsa
1 1/2 cups shredded cheese
taco shells for extra filling (optional)
optional toppings: sour cream, chopped green onion, guacamole

1. Preheat oven to 350. If needed, cook rice.
2. Place peppers in baking dish; bake 20 minutes & remove from oven.
3. Meanwhile, heat oil in large skillet; saute onion. Add soy crumbles & cook until unthawed. Add 1/2 cup water & taco seasoning; stir & cook a few minutes.
4. Stir in rice, corn, beans, salsa, & 1 cup cheese. Divide filling among cooked peppers (reserve any extra filling and serve with taco shells). Top with remaining cheese & bake 15 minutes.

Penne with Poblano Chiles, Corn, & Cilantro Cream

\Source: Vegetarian Times

8 oz. penne
1 cup packed fresh cilantro leaves
1 1/2 cups corn kernels
1/2 cup whipping cream
1 clove garlic
1 1/2 tsp ground cumin
oil for frying
2 poblano chiles, seeded & chopped
1 cup sliced onion
crumbled queso fresco to top

1. In large pot, cook penne according to package directions. Drain & return to pot.
2. Puree cilantro, 1/2 cup corn, cream, garlic, & 1/2 tsp cumin in food processor. Set aside.
3. Heat oil in large skillet. Add chiles & onion; saute 10 minutes. Stir in remaining corn & cumin and add to penne.
4. Add cilantro cream to penne mixture & stir until coated. Serve with queso fresco.

Nacho Dip

Source: Oh She Glows (slightly modified)

Ingredients:

1 cup raw cashews
1 cup peeled, chopped carrots
2 tbsp nutritional yeast flakes
2 tbsp lemon juice
1 large clove garlic
1¼ tsp fine grain sea salt
¾ tsp chili powder
½ tsp onion powder
¼-.5 tsp of cayenne pepper (optional)

1 cup chunky marinara sauce

1/2 cup finely chopped sweet onion

1. Place cashews in a medium bowl and soak in water for at least 2 hours. Drain and rinse the soaked cashews. Preheat oven to 400F and lightly grease a casserole dish. Place carrots in a small saucepan and bring to a boil with water. Let carrots cook for 5 minutes and drain. Combine the soaked, drained cashews with cooked carrots, nutritional yeast, lemon juice, garlic, salt, chili powder, onion powder, cayenne pepper and 2/3 cup of water. Blend until silky smooth. This may require you to add in some more water. Pour the ‘cheese’ sauce into a large bowl.

2. Stir the marinara sauce & onion into the cheese sauce until fully combined. Spoon the sauce into casserole dish. Bake (covered) 25 to 30 minutes.

The dip will keep in an airtight container for five days. Reheat leftovers at 400F and serve when that snack craving hits again.