2-Minute Chocolate Chip and Pecan Cookie

Ingredients

  • 1 rounded tablespoon vegan butter
  • 2 tablespoons soft brown sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon pecan nuts, lightly chopped or crumbled by hand
  • 4 tablespoons plain (all-purpose) flour
  • 1 tablespoon dark chocolate chips

Directions

  1. In a microwave-safe bowl, spoon in the vegan butter and melt in an 850W microwave for 30 seconds.
  2. Stir in the brown sugar, vanilla extract, pecan nuts, and plain flour into the melted vegan butter to form a dough, then stir through the chocolate chips.
  3. Spoon the mixture as a single cookie onto a microwave-safe plate, then microwave for 1 minute 30 seconds until cooked.

Tips: Many supermarkets sell dark chocolate chips that are accidentally vegan. If you don’t have any to hand, chop up two squares of a dark chocolate bar to use in place of the chocolate chips.

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Greek Chicken Stuffed Zucchini

Ingredients

  • 3 zucchini, halved lengthwise
  • 2 tbsp. extra-virgin olive oil
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 2 c. cooked shredded chicken
  • 1 tsp. dried oregano
  • Kosher salt
  • Freshly ground black pepper
  • 1 (15-oz.) can chickpeas
  • 1/2 c. halved cherry tomatoes
  • 1/2 c. halved kalamata olives
  • 1 c. crumbled feta cheese
  • 1/2 lemon
  • 3/4 c. finely chopped cucumber
  • Chopped fresh dill sprigs, for serving

Tuscan Lemon Muffins

Ingredients

  • 7.9 ounces all-purpose flour (1 3/4 cups)
  • 3/4 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup part-skim ricotta cheese
  • 1/2 cup water
  • 1/4 cup olive oil
  • 1 tablespoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1 large egg, lightly beaten
  • Cooking spray
  • 2 tablespoons turbinado sugar

Peanut Butter–Banana Bread

Ingredients

Bread:
  • 1 1/2 cups mashed ripe banana
  • 1/3 cup plain fat-free yogurt
  • 1/3 cup creamy peanut butter
  • 3 tablespoons butter, melted
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 6.75 ounces all-purpose flour (about 1 1/2 cups)
  • 1/4 cup ground flaxseed
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 2 tablespoons chopped dry-roasted peanuts
  • Cooking spray
Glaze:
  • 1/3 cup powdered sugar
  • 1 tablespoon 1% low-fat milk
  • 1 tablespoon creamy peanut butter

Fog Cutter

Ingredients

  • 1/4 cup fresh orange juice
  • 3 tablespoons (1 1/2 ounces) white rum
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon (1/2 ounce) dry gin
  • 1 tablespoon (1/2 ounce) brandy
  • 1 tablespoon Toasted Orgeat Syrup
  • 1 tablespoon (1/2 ounce) Amontillado sherry
  • Mint sprig
  • Garnish: orchid blossom, fresh orange slice

Directions

  1. Combine the orange juice, rum, lemon juice, gin, brandy, and syrup in a cocktail shaker filled with ice. Cover and shake vigorously until chilled, about 30 seconds. Strain into a highball glass filled with ice. Top with sherry. Gently slap mint sprig against your wrist to release oils, and place mint sprig in glass. Garnish, if desired.

Apple Walnut Stuffed Pork Roast

Ingredients

  • 5 tablespoons butter
  • 1 apple – peeled, cored, and chopped
  • 1 small onion, chopped
  • 1 celery stalk, diced
  • 1/2 cup chopped walnuts
  • 1 cup unsweetened applesauce
  • 1 1/2 cups water
  • 5 cups coarse dry breadcrumbs
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • Kosher salt and fresh ground pepper to taste
  • 1 (3 pound) boneless rolled pork loin roast

Cherry Cashew Miso Ice Cream

Ingredients

  • Cashew Miso Base
  • 1 cup fresh medjool dates
  • 1 cup creamy cashew butter
  • 1 tbsp vanilla extract
  • 1 1/4 cups almond milk
  • 1/2 tbsp light miso (plus more to taste)
  • 1/4 tsp salt
  • Cherry Swirl
  • 3/4 cup sweet cherries, de-pitted
  • 1 tsp maple syrup (or to taste)
  • 1 tsp lemon juice
  • Water to thin
  • Optional toppings: dairy free chocolate chips, cherries, cacao nibs