tag:blogger.com,1999:blog-44228705426366166932024-03-23T03:17:34.380-07:00The Wooden Spoon DiariesWelcome to the Wooden Spoon Diarieshttp://www.blogger.com/profile/00386785381491188980noreply@blogger.comBlogger538125tag:blogger.com,1999:blog-4422870542636616693.post-83441318027968930542024-03-16T13:50:00.000-07:002024-03-16T13:50:59.677-07:00Chocolate Cherry Dessert Smoothie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhntFUUD570_qU0q0e6YWvyVmzH2facEkWAqmtmo-jCAMfzbCi2jKPUo7TWNZlXGJQsaOtlEb02Ba0vNcrxqTyZkRgap-0uOebBIUUQT6rown7NCVFptx6P3vHQpfSsijL0GfLoy74wrQQZ7wR0HgCri6YK83QpT49VE3Ssrin17oinkikXIFX9mMkjTk4/s4032/Cherry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="412" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhntFUUD570_qU0q0e6YWvyVmzH2facEkWAqmtmo-jCAMfzbCi2jKPUo7TWNZlXGJQsaOtlEb02Ba0vNcrxqTyZkRgap-0uOebBIUUQT6rown7NCVFptx6P3vHQpfSsijL0GfLoy74wrQQZ7wR0HgCri6YK83QpT49VE3Ssrin17oinkikXIFX9mMkjTk4/w309-h412/Cherry.jpg" width="309" /></a></div><br /><p>I have always loved the combination of cherries and chocolate. I was craving something sweet, chocolatey, yet healthy, this afternoon, so I whipped this up. Ooh it's so yummy! All my fruit was frozen which made the smoothie so thick I had to eat it with a spoon (which really made it feel like dessert). </p><p>Do you keep your spinach in the freezer? I have been doing this for years. I buy a big container of fresh spinach and then pop it in the freezer....I love the texture this gives my smoothies. </p><p><b>Ingredients:</b></p><p>1 cup of plant milk (I used oat, but a creamy almond or soy would also be good)</p><p>1 Tbl cacao powder</p><p>1 large frozen banana</p><p>1 cup frozen cherries</p><p>1/2 cup frozen raspberries </p><p>2 handfuls of spinach</p><p>1 pitted date</p><p>1 Tbl hemp seed, optional</p><p>1 Tbl cacoa nibs, for garnish, optional</p><p><b>Directions:</b></p><p>Pour the plant milk in the bottom of a high speed blender. Add the rest of the ingredients through the hemp seed. Blend through at least two cycles to get it creamy (I blended mine three times - I also add three ice cubes). Pour into a glass and sprinkle with raw cocoa nibs, if you like, for some added texture. Enjoy! </p>Welcome to the Wooden Spoon Diarieshttp://www.blogger.com/profile/00386785381491188980noreply@blogger.com0tag:blogger.com,1999:blog-4422870542636616693.post-44877927510788679142024-03-04T09:35:00.000-08:002024-03-04T09:35:52.596-08:00Warming Hot Cacao <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYmlvA7t3NmJO5OCLFN10DHl1iUh28iZargup_TOTuM2uyN-XaXP66r-pT2cs4guxoBwSzKjOIVV-_gaS2f5A3nh2BhBrgVsNmzd8pbojyc8PKf6YaXbl4OKe1O_kXPiibvqbeGAA_I7O7_bYF4SrsDu6yy0V1f7YTbwtgJy9YzOr8qtI3BjF0YOZXC_E/s3160/Cacao.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2786" data-original-width="3160" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYmlvA7t3NmJO5OCLFN10DHl1iUh28iZargup_TOTuM2uyN-XaXP66r-pT2cs4guxoBwSzKjOIVV-_gaS2f5A3nh2BhBrgVsNmzd8pbojyc8PKf6YaXbl4OKe1O_kXPiibvqbeGAA_I7O7_bYF4SrsDu6yy0V1f7YTbwtgJy9YzOr8qtI3BjF0YOZXC_E/w353-h311/Cacao.jpg" width="353" /></a></div><br /><p>This vegan hot cacao is a great alternative to regular hot chocolate. This drink is warming, velvety, and subtly sweet. My friend, Shanna, has been raving about this delicious drink for some time now and I finally tried it for myself. Now I'm hooked! It is the perfect after-dinner treat when I'm craving something chocolatey. </p><p><b>Ingredients: </b></p><p>1 1/2 cup of plant milk (I use almond or oat milk)</p><p>1 heaping Tbl of raw cacao powder</p><p>1 Tbl pure maple syrup</p><p>1/2 tsp vanilla extract</p><p>1/2 tsp of ground cinnamon</p><p>a pinch of salt, optional</p><p><b>Directions: </b></p><p>Thoroughly whisk all ingredients in a saucepan over low heat OR in a large mug. If using a saucepan, let come to a simmer, remove from heat and ladle into a mug. Alternatively, if using a mug, place the mug in the microwave for one minute. Check to see if it's heated to your liking. If it's not, give it another 30 seconds in the microwave. </p><p>Enjoy!</p>Welcome to the Wooden Spoon Diarieshttp://www.blogger.com/profile/00386785381491188980noreply@blogger.com0tag:blogger.com,1999:blog-4422870542636616693.post-1002375953196269242024-02-22T10:37:00.000-08:002024-02-22T10:37:49.827-08:00Ultimate Vegan Black Bean Veggie Burger<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1WUllESUSjfhvbtLvcPWzfXaq1ZYwR_R9snh9Lhe7CTz8Tp4K6KkMlJ281pmSJRHPergjxzh-SQMRHhR3IBaJDzbBodo_WpE9COzAGpWRHqoruP3VJOFGhsGTkEbZqvCAWAiz8ADIWW2lS_Ma8P1_ES4pU0rzRWZM6UK_We-HeASEyCVPi1hAuYECB-g/s3095/IMG_3741.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2440" data-original-width="3095" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1WUllESUSjfhvbtLvcPWzfXaq1ZYwR_R9snh9Lhe7CTz8Tp4K6KkMlJ281pmSJRHPergjxzh-SQMRHhR3IBaJDzbBodo_WpE9COzAGpWRHqoruP3VJOFGhsGTkEbZqvCAWAiz8ADIWW2lS_Ma8P1_ES4pU0rzRWZM6UK_We-HeASEyCVPi1hAuYECB-g/w348-h274/IMG_3741.jpeg" width="348" /></a></div><br /><p></p><p>I'm not gonna lie, these black bean burgers were involved....quite a few steps to get to the end product, but truly so worth the hard work. They tasted amazing, my family LOVED them, and they were NOT mushy (which is the issue I have with most homemade veggie burgers)....they held their shape and cooked up beautifully. I did a little research before making these on how to get a black bean burger that isn't mushy. After researching I found that one way is to dry roast your canned beans in the oven before blending them. The other trick was adding in chopped cashews for an excellent overall texture. Now for the binder (which is important because to make these vegan, we cannot use eggs)....I took a chance on this, but I used applesauce AND a flax "egg" in place of an egg....and it worked out great. One other tip, if you want to skip the bun, this burger is just as tasty on top of a beautiful salad. </p><p>Please enjoy these incredibly healthy, bursting with fiber and flavor, black bean burgers! Serve with sweet potato fries and a smoothie or side salad. </p><p><b>Ingredients</b> (this recipe makes 8 patties. You can freeze any uncooked extras by wrapping in parchment paper and placing in a ziplock bag. They should keep in the freezer for a couple of months) </p><ul class="font-serif leading-7 text-fok-navy-500" style="border: 0px solid rgb(229, 231, 235); box-sizing: inherit; caret-color: rgb(0, 36, 62); color: #00243e; font-family: var(--font-lora,Lora),"Times New Roman",Times,Baskerville,Georgia,serif; font-size: 18px; letter-spacing: 0.36px; line-height: 1.78; list-style: none; margin: 0px; padding: 0px;"><li class="mb-2.5 text-base lg:text-lg" style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(229, 231, 235); box-sizing: inherit; font-size: 1.125rem; line-height: 1.75rem; margin-bottom: 0.625rem;"><span style="font-family: var(--font-lora,Lora),"Times New Roman",Times,Baskerville,Georgia,serif; font-size: 1.125rem; letter-spacing: 0.36px;">2 15-ounce can black beans, drained and rinsed</span></li><li class="mb-2.5 text-base lg:text-lg" style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(229, 231, 235); box-sizing: inherit; font-size: 1.125rem; line-height: 1.75rem; margin-bottom: 0.625rem;"><span style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(229, 231, 235); box-sizing: inherit;">2 Tbl flaxmeal + 3 Tbl water</span></li><li class="mb-2.5 text-base lg:text-lg" style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(229, 231, 235); box-sizing: inherit; font-size: 1.125rem; line-height: 1.75rem; margin-bottom: 0.625rem;"><span style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(229, 231, 235); box-sizing: inherit;">2 Tbl olive oil OR water (for sautéing)</span></li><li class="mb-2.5 text-base lg:text-lg" style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(229, 231, 235); box-sizing: inherit; font-size: 1.125rem; line-height: 1.75rem; margin-bottom: 0.625rem;"><span style="font-family: var(--font-lora,Lora),"Times New Roman",Times,Baskerville,Georgia,serif; font-size: 1.125rem; letter-spacing: 0.36px;">1 medium onion, diced</span></li><li class="mb-2.5 text-base lg:text-lg" style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(229, 231, 235); box-sizing: inherit; font-size: 1.125rem; line-height: 1.75rem; margin-bottom: 0.625rem;"><span style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(229, 231, 235); box-sizing: inherit;">1 large red bell pepper, minced </span></li><li class="mb-2.5 text-base lg:text-lg" style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(229, 231, 235); box-sizing: inherit; font-size: 1.125rem; line-height: 1.75rem; margin-bottom: 0.625rem;"><span style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(229, 231, 235); box-sizing: inherit;">3 garlic cloves, minced</span></li><li class="mb-2.5 text-base lg:text-lg" style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(229, 231, 235); box-sizing: inherit; font-size: 1.125rem; line-height: 1.75rem; margin-bottom: 0.625rem;"><span style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(229, 231, 235); box-sizing: inherit;">3/4 cup cashews, chopped </span></li><li class="mb-2.5 text-base lg:text-lg" style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(229, 231, 235); box-sizing: inherit; font-size: 1.125rem; line-height: 1.75rem; margin-bottom: 0.625rem;"><span style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(229, 231, 235); box-sizing: inherit;">3/4 cup panko crumbs </span></li><li class="mb-2.5 text-base lg:text-lg" style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(229, 231, 235); box-sizing: inherit; font-size: 1.125rem; line-height: 1.75rem; margin-bottom: 0.625rem;"><span style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(229, 231, 235); box-sizing: inherit;">3/4 cup <i>cooked</i> brown rice</span></li><li class="mb-2.5 text-base lg:text-lg" style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(229, 231, 235); box-sizing: inherit; font-size: 1.125rem; line-height: 1.75rem; margin-bottom: 0.625rem;"><span style="font-family: var(--font-lora,Lora),"Times New Roman",Times,Baskerville,Georgia,serif; font-size: 1.125rem; letter-spacing: 0.36px;">1 tsp paprika </span></li><li class="mb-2.5 text-base lg:text-lg" style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(229, 231, 235); box-sizing: inherit; font-size: 1.125rem; line-height: 1.75rem; margin-bottom: 0.625rem;"><span style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(229, 231, 235); box-sizing: inherit;">1 tsp chili powder</span></li><li class="mb-2.5 text-base lg:text-lg" style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(229, 231, 235); box-sizing: inherit; font-size: 1.125rem; line-height: 1.75rem; margin-bottom: 0.625rem;"><span style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(229, 231, 235); box-sizing: inherit;">1 Tbl coconut aminos (or sub tamari or soy sauce)</span></li><li class="mb-2.5 text-base lg:text-lg" style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(229, 231, 235); box-sizing: inherit; font-size: 1.125rem; line-height: 1.75rem; margin-bottom: 0.625rem;"><span style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(229, 231, 235); box-sizing: inherit;">1/3 cup applesauce</span></li><li class="mb-2.5 text-base lg:text-lg" style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(229, 231, 235); box-sizing: inherit; font-size: 1.125rem; line-height: 1.75rem; margin-bottom: 0.625rem;"><span style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(229, 231, 235); box-sizing: inherit;">1/4 cup vegenaise </span></li><li class="mb-2.5 text-base lg:text-lg" style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(229, 231, 235); box-sizing: inherit; font-size: 1.125rem; line-height: 1.75rem; margin-bottom: 0.625rem;"><span style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(229, 231, 235); box-sizing: inherit;">1 Tbl Dijon</span></li><li class="mb-2.5 text-base lg:text-lg" style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(229, 231, 235); box-sizing: inherit; font-size: 1.125rem; line-height: 1.75rem; margin-bottom: 0.625rem;"><span style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(229, 231, 235); box-sizing: inherit;">Salt & pepper to taste</span></li><li class="mb-2.5 text-base lg:text-lg" style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(229, 231, 235); box-sizing: inherit; font-size: 1.125rem; line-height: 1.75rem; margin-bottom: 0.625rem;"><span style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(229, 231, 235); box-sizing: inherit;">Hamburger buns</span></li><li class="mb-2.5 text-base lg:text-lg" style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(229, 231, 235); box-sizing: inherit; font-size: 1.125rem; line-height: 1.75rem; margin-bottom: 0.625rem;"><span style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(229, 231, 235); box-sizing: inherit;">1 Tbl oil for cooking patties on the stovetop </span></li><li class="mb-2.5 text-base lg:text-lg" style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(229, 231, 235); box-sizing: inherit; font-size: 1.125rem; line-height: 1.75rem; margin-bottom: 0.625rem;"><span style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(229, 231, 235); box-sizing: inherit;"><u>Toppings Suggestions:</u></span></li><li class="mb-2.5 text-base lg:text-lg" style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(229, 231, 235); box-sizing: inherit; font-size: 1.125rem; line-height: 1.75rem; margin-bottom: 0.625rem;"><span style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(229, 231, 235); box-sizing: inherit;">Tomato</span></li><li class="mb-2.5 text-base lg:text-lg" style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(229, 231, 235); box-sizing: inherit; font-size: 1.125rem; line-height: 1.75rem; margin-bottom: 0.625rem;">Lettuce</li><li class="mb-2.5 text-base lg:text-lg" style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(229, 231, 235); box-sizing: inherit; font-size: 1.125rem; line-height: 1.75rem; margin-bottom: 0.625rem;">Relish or pickles</li><li class="mb-2.5 text-base lg:text-lg" style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(229, 231, 235); box-sizing: inherit; font-size: 1.125rem; line-height: 1.75rem; margin-bottom: 0.625rem;">Vegan cheese</li><li class="mb-2.5 text-base lg:text-lg" style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(229, 231, 235); box-sizing: inherit; font-size: 1.125rem; line-height: 1.75rem; margin-bottom: 0.625rem;">Vegenaise </li><li class="mb-2.5 text-base lg:text-lg" style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(229, 231, 235); box-sizing: inherit; font-size: 1.125rem; line-height: 1.75rem; margin-bottom: 0.625rem;">Vegan aioli sauce</li><li class="mb-2.5 text-base lg:text-lg" style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(229, 231, 235); box-sizing: inherit; font-size: 1.125rem; line-height: 1.75rem; margin-bottom: 0.625rem;">Sliced red onions</li></ul><div><span style="color: #00243e; font-family: Lora, Times New Roman, Times, Baskerville, Georgia, serif; font-size: medium;"><span style="caret-color: rgb(0, 36, 62); letter-spacing: 0.36px;">Avocado </span></span></div><div><span style="color: #00243e; font-family: Lora, Times New Roman, Times, Baskerville, Georgia, serif; font-size: medium;"><span style="caret-color: rgb(0, 36, 62); letter-spacing: 0.36px;"><br /></span></span></div><div><span style="color: #00243e; font-family: Lora, Times New Roman, Times, Baskerville, Georgia, serif; font-size: medium;"><span style="caret-color: rgb(0, 36, 62); letter-spacing: 0.36px;"><b>Directions: </b></span></span></div><div><span style="color: #00243e; font-family: Lora, Times New Roman, Times, Baskerville, Georgia, serif; font-size: medium;"><span style="caret-color: rgb(0, 36, 62); letter-spacing: 0.36px;"><br /></span></span></div><div><span style="color: #00243e; font-family: Lora, Times New Roman, Times, Baskerville, Georgia, serif; font-size: medium;"><span style="letter-spacing: 0.36px;">Preheat oven to 350F</span></span></div><div><span style="color: #00243e; font-family: Lora, Times New Roman, Times, Baskerville, Georgia, serif; font-size: medium;"><span style="letter-spacing: 0.36px;"><br /></span></span></div><div><span style="color: #00243e; font-family: Lora, Times New Roman, Times, Baskerville, Georgia, serif; font-size: medium;"><span style="letter-spacing: 0.36px;">Drain the black beans, then spread them out on a parchment lined baking sheet. Roast for 20-25 minutes until beans are split and slightly dried out. Once cooled, place beans in a food processor and pulse about 8 times to break the beans down. Set aside. </span></span></div><div><span style="color: #00243e; font-family: Lora, Times New Roman, Times, Baskerville, Georgia, serif; font-size: medium;"><span style="letter-spacing: 0.36px;"><br /></span></span></div><div><span style="color: #00243e; font-family: Lora, Times New Roman, Times, Baskerville, Georgia, serif; font-size: medium;"><span style="letter-spacing: 0.36px;">Make the flax egg by mixing 2 Tbl flaxseed with 3 Tbl water in a small dish. Set aside for a few minutes to allow it to firm up. </span></span></div><div><span style="color: #00243e; font-family: Lora, Times New Roman, Times, Baskerville, Georgia, serif; font-size: medium;"><span style="letter-spacing: 0.36px;"><br /></span></span></div><div><span style="color: #00243e; font-family: Lora, Times New Roman, Times, Baskerville, Georgia, serif; font-size: medium;"><span style="letter-spacing: 0.36px;">Heat 2 Tbl of oil (or 2 Tbl water if you are water sautéing your veggies, which is what I did) in a medium pan over medium low heat. Add chopped onions and minced bell pepper and sauté for 8 -10 minutes, until veggies are soft. If the pan gets dry, add 1 Tbl of water at a time to prevent sticking. Just before adding garlic add one Tbl of water to the pan and sauté for another two to three minutes, being </span><span style="caret-color: rgb(0, 36, 62); letter-spacing: 0.36px;">careful that the garlic doesn't burn. </span></span></div><div><span style="color: #00243e; font-family: Lora, Times New Roman, Times, Baskerville, Georgia, serif; font-size: medium;"><span style="caret-color: rgb(0, 36, 62); letter-spacing: 0.36px;"><br /></span></span></div><div><span style="color: #00243e; font-family: Lora, Times New Roman, Times, Baskerville, Georgia, serif; font-size: medium;"><span style="caret-color: rgb(0, 36, 62); letter-spacing: 0.36px;">I used the food processor to break down the cashews. I pulsed them about 6 or 7 times. </span></span></div><div><span style="color: #00243e; font-family: Lora, Times New Roman, Times, Baskerville, Georgia, serif; font-size: medium;"><span style="caret-color: rgb(0, 36, 62); letter-spacing: 0.36px;"><br /></span></span></div><div><span style="color: #00243e; font-family: Lora, Times New Roman, Times, Baskerville, Georgia, serif; font-size: medium;"><span style="letter-spacing: 0.36px;">Mix the chopped cashews with the cooked onion/bell pepper/garlic mixture, and chopped black beans. Add the panko, cooked brown rice, chili powder and paprika; stir to combine. Salt and pepper to taste.</span></span></div><div><span style="color: #00243e; font-family: Lora, Times New Roman, Times, Baskerville, Georgia, serif; font-size: medium;"><span style="letter-spacing: 0.36px;"><br /></span></span></div><div><span style="color: #00243e; font-family: Lora, Times New Roman, Times, Baskerville, Georgia, serif; font-size: medium;"><span style="letter-spacing: 0.36px;">In a small bowl mix together coconut aminos, applesauce, vegenaise, Dijon and prepared flax egg together. Pour this wet mixture into the bean/onion mixture and combine all ingredients. </span></span></div><div><span style="color: #00243e; font-family: Lora, Times New Roman, Times, Baskerville, Georgia, serif; font-size: medium;"><span style="letter-spacing: 0.36px;"><br /></span></span></div><div><span style="color: #00243e; font-family: Lora, Times New Roman, Times, Baskerville, Georgia, serif; font-size: medium;"><span style="letter-spacing: 0.36px;">I used a approx. a 1/3 cup scoop to make each patty. Scoop out black bean mixture into your hands and form (you want these to be about the size of your buns). If your hands get too sticky, rinse them with a little bit of water to keep the mixtures from sticking to your hands. Place the patties in the fridge for at least 15 minutes before cooking. I made mine in the morning and then kept them in the fridge all day before cooking at dinner. </span></span></div><div><span style="color: #00243e; font-family: Lora, Times New Roman, Times, Baskerville, Georgia, serif; font-size: medium;"><span style="letter-spacing: 0.36px;"><br /></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTVJoY0F8v4Kyvn7AESffuhLajFTUzTaDPfkrDLM47DvjE1pfATk7sG0-KP-DOxVXVMOgNJT03lTb4rAPp0gvfHmZCfd_Gc9rdZdLujKBSww2oHXjCYq-HUGkQpKGa4MtskCbX874-WB98_E6cFfE-DrHHGwyYos_st8QtK-7DitfoHek7-Mshxya4o84/s2923/IMG_3740.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2850" data-original-width="2923" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTVJoY0F8v4Kyvn7AESffuhLajFTUzTaDPfkrDLM47DvjE1pfATk7sG0-KP-DOxVXVMOgNJT03lTb4rAPp0gvfHmZCfd_Gc9rdZdLujKBSww2oHXjCYq-HUGkQpKGa4MtskCbX874-WB98_E6cFfE-DrHHGwyYos_st8QtK-7DitfoHek7-Mshxya4o84/w367-h358/IMG_3740.jpeg" width="367" /></a></div><br /><div><span style="font-size: medium;">When ready to cook, heat 1 Tbl oil in a large skillet over medium low heat; distribute oil so it covers the whole surface. Once hot add four patties at a time. Cook about 5 minutes on each side. You might need to add a little bit more oil to the pan before flipping to the other side. If you want to add vegan cheese (or cheese) do so after the second flip. If the cheese still needs more melting after your burger is cooked, remove pan from heat and put a cover over the top - this should allow the cheese to fully melt. </span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">Add topping of your choice and enjoy! </span></div>Welcome to the Wooden Spoon Diarieshttp://www.blogger.com/profile/00386785381491188980noreply@blogger.com0tag:blogger.com,1999:blog-4422870542636616693.post-76227824070081905402024-02-01T10:18:00.000-08:002024-02-01T11:48:17.524-08:00Apple Dessert "Nachos"<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNQHvuq4irCRUFIyW05NkIxdjvoA69c7hG5rcqeUOcNNp2I4HXS1C7Byw7zM8xc-Xr5adHq5a9OWAUYbIzEriS2wEZBa7PXO2AtbLtHFWc_nWMNECUwuGkNzcI3jA2QspCjLe6PYbzrDkFxwNyjG50zeRYZ6Ew1BCd4Me36OejwZXbUTz2k9Lvoc1o_4s/s4003/IMG_3547.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2782" data-original-width="4003" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNQHvuq4irCRUFIyW05NkIxdjvoA69c7hG5rcqeUOcNNp2I4HXS1C7Byw7zM8xc-Xr5adHq5a9OWAUYbIzEriS2wEZBa7PXO2AtbLtHFWc_nWMNECUwuGkNzcI3jA2QspCjLe6PYbzrDkFxwNyjG50zeRYZ6Ew1BCd4Me36OejwZXbUTz2k9Lvoc1o_4s/w418-h290/IMG_3547.jpeg" width="418" /></a></div><br /><p>This was such a yummy, healthy dessert! It would make a great snack or party appetizer, too! There really isn't a recipe.....just toppings suggestions. Enjoy! </p><p><b>Ingredients (serves one):</b></p><p>Your favorite apple, I always use Honeycrisp, sliced thin</p><p>1 - 2 Tbl of peanut butter OR almond butter OR sunbutter </p><p>shredded coconut flakes, I use unsweetened</p><p>mini chocolate chips, I use Enjoy Life</p><p>chopped dates</p><p>sprinkle of cinnamon </p><p>sliced almonds OR crushed walnuts OR chopped pecans </p><p><b>Directions:</b></p><p>Arrange thinly sliced apples on a plate or platter. Evenly drizzle the nut butter of your choice over the apples. Sprinkle with desired toppings and eat! </p>Welcome to the Wooden Spoon Diarieshttp://www.blogger.com/profile/00386785381491188980noreply@blogger.com0tag:blogger.com,1999:blog-4422870542636616693.post-63128489106999327332024-01-26T10:56:00.000-08:002024-01-26T10:59:37.971-08:00Healthy Vegan Carrot Banana Muffins<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3XO9e1deTK97exrid3TpXrWUkUrwZFxcD6aNZmhgkDHHxZPQQp5ObyN29kmFAp7p0lCoxNAoB-PoWycLp8CPtGdKO9SdYOEA1_imAvZoOIQt6FnYXUXpeCg-OgnaobDnyNZyy1o1QIgB9ZKiARt2b_y76VMIDgIJqEr6cKTaNTG8VFeuiBjQ12lkQy-4/s3024/IMG_3399.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2573" data-original-width="3024" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3XO9e1deTK97exrid3TpXrWUkUrwZFxcD6aNZmhgkDHHxZPQQp5ObyN29kmFAp7p0lCoxNAoB-PoWycLp8CPtGdKO9SdYOEA1_imAvZoOIQt6FnYXUXpeCg-OgnaobDnyNZyy1o1QIgB9ZKiARt2b_y76VMIDgIJqEr6cKTaNTG8VFeuiBjQ12lkQy-4/w369-h313/IMG_3399.jpeg" width="369" /></a></div><br />Looking for a no oil, no refined sugar, no eggs, healthy muffin that actually tastes good? Look no further....For the last year, I have been trying to create a tasty, healthy muffin....it hasn't been easy! I have had a lot of fails - mostly due to texture issues (almond meal and oat flour have made for some mushy muffins for me). This time I had very good results using whole wheat pastry flour. It is mildly sweet, moist (not mushy) and yep, no dairy, no oil! I think the carrots, very ripe bananas and applesauce are the combo of veggies and fruit I was searching for to bring the whole muffin together. I am really pleased with the outcome. I ate this last night for dessert (also great for breakfast and a snack) with a hot cup of ginger/tumeric tea with oat milk (<a href="http://thewoodenspoondiaries.blogspot.com/2024/01/creamy-oat-milk-ginger-turmeric-milk.html" target="_blank">click here for that recipe</a>). The combo was amazing on a very cold winter evening. <div><p><b>Ingredients (Makes 12 muffins):</b></p><p>2 Tbl flax meal + 3 Tbl water</p><p>1 3/4 whole wheat pastry flour (can sub all-purpose flour)</p><p>1 tsp baking soda</p><p>1/4 tsp salt</p><p>1 tsp cinnamon</p><p>1 cup of very ripe mashed bananas (2 large or 3 small)</p><p>1/2 cup unsweetened applesauce</p><p>1/3 cup plant milk (I used oat milk)</p><p>1/3 cup pure maple syrup</p><p>2 tsp vanilla extract</p><p>1 cup shredded carrots (about two medium carrots)</p><p>1/2 cup chopped walnuts or chocolate chips or raisins, optional (I just used walnuts)</p><p><b>Directions:</b></p><p>Preheat oven to 350F</p><p>Make the flax "egg" by mixing 2 Tbl flax meal and 3 Tbl water in a small bowl. Stir and set aside to thicken. </p><p>Mix whole wheat pastry flour, baking soda, salt and cinnamon together in a bowl. In another bowl mash the very ripe bananas. Add in the applesauce, plant milk, maple syrup and vanilla extract. Add flour mixture to banana mixture and stir till combined. Fold in the carrots and walnuts, if using. </p><p>Scoop about 1/3 cup of batter into lined muffin tins. Bake for 22 to 24 minutes, until muffins "spring back" when touched. </p><p>Let cool in the tin. Transfer to a container once cooled. Enjoy for breakfast, a snack or a healthy after dinner dessert.</p></div>Welcome to the Wooden Spoon Diarieshttp://www.blogger.com/profile/00386785381491188980noreply@blogger.com0tag:blogger.com,1999:blog-4422870542636616693.post-17340077584748862122024-01-17T13:23:00.000-08:002024-01-17T13:23:22.430-08:00Creamy Oat Milk Ginger Turmeric Milk<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVsgKP_Y9F7ebR_NjuvtFBRA1Lvut2ZBTw5m0_1OBiAWDjV08at4o59Xhn-fSsW8eQ9sUuKApjyA2lfo0BZQg_3VYkQYKzSdbWKcDcWblyTjh3uNooJPHt4RcI55hokO8iIaz7d3ZHhNnnGALgEVy_NPxU6lJh1CbKBby-bs9sUSf-wl4bBkrDYRPLtBI/s3478/Ginger%20Oat%20Milk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3478" data-original-width="2748" height="378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVsgKP_Y9F7ebR_NjuvtFBRA1Lvut2ZBTw5m0_1OBiAWDjV08at4o59Xhn-fSsW8eQ9sUuKApjyA2lfo0BZQg_3VYkQYKzSdbWKcDcWblyTjh3uNooJPHt4RcI55hokO8iIaz7d3ZHhNnnGALgEVy_NPxU6lJh1CbKBby-bs9sUSf-wl4bBkrDYRPLtBI/w299-h378/Ginger%20Oat%20Milk.jpg" width="299" /></a></div><br /><p>This delicious oat milk ginger tea has been such a wonderful part of my evenings this winter, I decided it was time to share the recipe. It is a great tea to have before bed because it is caffeine free, a little sweet and very warming. Enjoy!</p><p><b>Ingredients for one cup tea:</b> </p><p>1 1/2 cups of water</p><p>1 ginger & turmeric herbal tea bag (I like Trader Joe's)</p><p>1 cup oat milk (or your favorite plant milk)</p><p>1/2 tsp cinnamon</p><p><u>smallest</u> pinch of cardamon, optional</p><p><u>smallest</u> pinch of cloves, optional</p><p>1 tsp vanilla</p><p>1 to 2 tsp of pure maple syrup (depending on how sweet you like it)</p><p><b>Directions:</b></p><p>Put all ingredients in a small pot on the stove over low heat. Heat until it just comes to a simmer. Remove from heat and let the tea steep for a few minutes. Once the tea is at a comfortable drinking temperature, remove the tea bag, ladle into your favorite mug and enjoy. </p>Welcome to the Wooden Spoon Diarieshttp://www.blogger.com/profile/00386785381491188980noreply@blogger.com0tag:blogger.com,1999:blog-4422870542636616693.post-99622465894511652024-01-04T13:05:00.000-08:002024-01-04T13:16:31.426-08:00Green Love Smoothie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqISWa_7tFQ2hKie8SVKTDvss8rlO7Xu_gcIKxtE8ux_19TJtShKmK3qS9nC3QXFF5WOHV3EXTD9peK7qZdyDA9W_Hh84OaMbORHg7PR6UBSpwiDuVDVu7HCa9NeB6nFayG-b1I-hSy00Dma3r_sYLGR255O2D0aSuyRMi0beXOcvPHAMTaEbiDwNSnXA/s4032/Green.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="364" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqISWa_7tFQ2hKie8SVKTDvss8rlO7Xu_gcIKxtE8ux_19TJtShKmK3qS9nC3QXFF5WOHV3EXTD9peK7qZdyDA9W_Hh84OaMbORHg7PR6UBSpwiDuVDVu7HCa9NeB6nFayG-b1I-hSy00Dma3r_sYLGR255O2D0aSuyRMi0beXOcvPHAMTaEbiDwNSnXA/w273-h364/Green.jpg" width="273" /></a></div><br /><p>This green smoothie is packed with health and vitality! It might not be for the smoothie newbie, however, as the sheer volume of veggies could be overwhelming to someone who likes a sweeter fruit based smoothie. My husband and I have been drinking this every day for the past week and we think it's just delicious. A great way to get in your greens. Enjoy!</p><p><b>Ingredients:</b></p><p>2 large kale leaves, inner stem removed</p><p>GIANT handful of fresh spinach </p><p>1 to 2 ripe bananas, (preferably frozen) an extra banana will make it sweeter</p><p>1 cup mango, frozen</p><p>1 to 2 large celery stalks, depending on how you can handle the flavor</p><p>1 large pear, green or brown (keep the skin on)</p><p>10 fresh mint leaves</p><p>1 inch nub of ginger, peeled </p><p>juice of one lime</p><p>a few ice cubes, optional</p><p>About 2 cups of water</p><p><b>Directions: </b></p><p>Blend all ingredients in a high power blender. I use a Vitamix and always blend it through two smoothie cycles because I like it very well blended. If there is too much for just one, share! Or you can pour the extra into a mason jar with a tight fitting lid and drink the rest the following day. I do this all the time and am always so happy to have a ready-made smoothie waiting for me in the fridge the following day! Enjoy!</p>Welcome to the Wooden Spoon Diarieshttp://www.blogger.com/profile/00386785381491188980noreply@blogger.com0tag:blogger.com,1999:blog-4422870542636616693.post-44553962061998878472023-12-30T13:10:00.000-08:002023-12-30T13:10:49.898-08:00Baked Oatmeal with Cinnamon Apples & Walnuts (Vegan)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Jo8xa-0UJPIegbVmpSJBi_kuqpC7T1_Dwr8QLvop_sNY-imz8iEGiNj6AmnkB2mZOMEE05EHLSzQE1ltDEr85rZ74HB8La_QRRAGDni-i-7Wc-QyV-jW-WVl27AzISV_6taTj2KMEbeT0BcfiqiJLb-BBaASutYoiXB_s1jPb-6p4Wan67B58sBD418/s3592/IMG_3287.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3592" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Jo8xa-0UJPIegbVmpSJBi_kuqpC7T1_Dwr8QLvop_sNY-imz8iEGiNj6AmnkB2mZOMEE05EHLSzQE1ltDEr85rZ74HB8La_QRRAGDni-i-7Wc-QyV-jW-WVl27AzISV_6taTj2KMEbeT0BcfiqiJLb-BBaASutYoiXB_s1jPb-6p4Wan67B58sBD418/w379-h318/IMG_3287.jpeg" width="379" /></a></div><br /><p>This might be my most baked recipe of 2023. I make it every few weeks, eat one serving out of the oven, then freeze the rest in individual portions. I eat it for breakfast or lunch all through the week. It makes for a quick, delicious, healthy meal that is completely satisfying and filling. After baking I drizzle on about a tablespoon of pure maple syrup then top with frozen wild blueberries, fresh blackberries and sliced strawberries. You can add freshly cut apples, diced pears, sprinkle on more walnuts, almonds, a scoop of peanut butter or almond butter, honey, hemp seeds....the combinations are endless. </p><p><b><span style="font-size: medium;">Ingredients:</span></b></p><div class="wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-7588-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before" data-recipe="7588" data-servings="9" data-slot-rendered-recipe="true" style="box-sizing: border-box; counter-reset: wprm-advanced-list-counter 0; overflow: visible !important;"><div class="wprm-recipe-ingredient-group" style="box-sizing: border-box;"><ul class="wprm-recipe-ingredients" style="box-sizing: border-box; margin-block: 0px; margin: 0px !important; padding-inline-start: 0px; padding: 0px !important;"><li class="wprm-recipe-ingredient" data-uid="0" style="box-sizing: border-box; font-family: inherit; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: none; margin-bottom: 7px; margin-left: 32px !important; margin-right: 0px !important; margin-top: 0px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tablespoons</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"><a class="wprm-recipe-ingredient-link" data-geniuslink="http://buy.geni.us/Proxy.ashx?TSID=16936&GR_URL=http%3A%2F%2Famzn.to%2F2eO82x9&dtb=1" href="http://amzn.to/2eO82x9" rel="nofollow" style="box-sizing: border-box; color: #437f34; transition: none !important;" target="_blank">g</a>round flax seeds</span></li><li class="wprm-recipe-ingredient" data-uid="2" style="box-sizing: border-box; font-family: inherit; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: none; margin-bottom: 7px; margin-left: 32px !important; margin-right: 0px !important; margin-top: 0px !important; padding: 0px !important; position: relative;"><span class="wprm-checkbox-container" style="box-sizing: border-box; display: inline-block; left: -32px; line-height: 0.9em; margin-left: -16px; position: absolute; top: 0.25em;"><input aria-label=" 6 tablespoons water" class="wprm-checkbox" id="wprm-checkbox-5" style="background-color: white; border-color: rgb(238, 238, 238); border-radius: 0px; border-style: solid; border-width: 1px; color: #515555; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; font-weight: 300; line-height: 1.625; margin: 0px !important; opacity: 0; padding: 0px; width: 16px !important;" type="checkbox" /><label class="wprm-checkbox-label" for="wprm-checkbox-5" style="box-sizing: border-box; display: inline !important; left: 0px; margin: 0px !important; padding-left: 26px; position: relative;"><span class="sr-only screen-reader-text wprm-screen-reader-text" style="border: 0px; box-sizing: border-box; clip-path: inset(50%); clip: rect(1px, 1px, 1px, 1px); height: 1px; margin: -1px; overflow-wrap: normal !important; overflow: hidden; padding: 0px; position: absolute; width: 1px;">▢ </span></label></span>5 Tbl <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">water</span></li><li class="wprm-recipe-ingredient" data-uid="4" style="box-sizing: border-box; font-family: inherit; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: none; margin-bottom: 7px; margin-left: 32px !important; margin-right: 0px !important; margin-top: 0px !important; padding: 0px !important; position: relative;"><span class="wprm-checkbox-container" style="box-sizing: border-box; display: inline-block; left: -32px; line-height: 0.9em; margin-left: -16px; position: absolute; top: 0.25em;"><input aria-label=" 3 cups [adjustable](300g)[/adjustable] rolled oats (gluten free oats, if needed)" class="wprm-checkbox" id="wprm-checkbox-6" style="background-color: white; border-color: rgb(238, 238, 238); border-radius: 0px; border-style: solid; border-width: 1px; color: #515555; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; font-weight: 300; line-height: 1.625; margin: 0px !important; opacity: 0; padding: 0px; width: 16px !important;" type="checkbox" /><label class="wprm-checkbox-label" for="wprm-checkbox-6" style="box-sizing: border-box; display: inline !important; left: 0px; margin: 0px !important; padding-left: 26px; position: relative;"><span class="sr-only screen-reader-text wprm-screen-reader-text" style="border: 0px; box-sizing: border-box; clip-path: inset(50%); clip: rect(1px, 1px, 1px, 1px); height: 1px; margin: -1px; overflow-wrap: normal !important; overflow: hidden; padding: 0px; position: absolute; width: 1px;">▢ </span></label></span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">3</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cups rolled oats</span></li><li class="wprm-recipe-ingredient" data-uid="4" style="box-sizing: border-box; font-family: inherit; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: none; margin-bottom: 7px; margin-left: 32px !important; margin-right: 0px !important; margin-top: 0px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">2 Tbl chia seeds</span></li><li class="wprm-recipe-ingredient" data-uid="4" style="box-sizing: border-box; font-family: inherit; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: none; margin-bottom: 7px; margin-left: 32px !important; margin-right: 0px !important; margin-top: 0px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">2 Tbl hemp seeds</span></li><li class="wprm-recipe-ingredient" data-uid="6" style="box-sizing: border-box; font-family: inherit; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: none; margin-bottom: 7px; margin-left: 32px !important; margin-right: 0px !important; margin-top: 0px !important; padding: 0px !important; position: relative;"><span class="wprm-checkbox-container" style="box-sizing: border-box; display: inline-block; left: -32px; line-height: 0.9em; margin-left: -16px; position: absolute; top: 0.25em;"><input aria-label=" 1 teaspoon baking powder" class="wprm-checkbox" id="wprm-checkbox-7" style="background-color: white; border-color: rgb(238, 238, 238); border-radius: 0px; border-style: solid; border-width: 1px; color: #515555; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; font-weight: 300; line-height: 1.625; margin: 0px !important; opacity: 0; padding: 0px; width: 16px !important;" type="checkbox" /><label class="wprm-checkbox-label" for="wprm-checkbox-7" style="box-sizing: border-box; display: inline !important; left: 0px; margin: 0px !important; padding-left: 26px; position: relative;"><span class="sr-only screen-reader-text wprm-screen-reader-text" style="border: 0px; box-sizing: border-box; clip-path: inset(50%); clip: rect(1px, 1px, 1px, 1px); height: 1px; margin: -1px; overflow-wrap: normal !important; overflow: hidden; padding: 0px; position: absolute; width: 1px;">▢ </span></label></span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">teaspoon</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">baking powder</span></li><li class="wprm-recipe-ingredient" data-uid="8" style="box-sizing: border-box; font-family: inherit; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: none; margin-bottom: 7px; margin-left: 32px !important; margin-right: 0px !important; margin-top: 0px !important; padding: 0px !important; position: relative;"><span class="wprm-checkbox-container" style="box-sizing: border-box; display: inline-block; left: -32px; line-height: 0.9em; margin-left: -16px; position: absolute; top: 0.25em;"><input aria-label=" ¼ teaspoon salt" class="wprm-checkbox" id="wprm-checkbox-8" style="background-color: white; border-color: rgb(238, 238, 238); border-radius: 0px; border-style: solid; border-width: 1px; color: #515555; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; font-weight: 300; line-height: 1.625; margin: 0px !important; opacity: 0; padding: 0px; width: 16px !important;" type="checkbox" /><label class="wprm-checkbox-label" for="wprm-checkbox-8" style="box-sizing: border-box; display: inline !important; left: 0px; margin: 0px !important; padding-left: 26px; position: relative;"><span class="sr-only screen-reader-text wprm-screen-reader-text" style="border: 0px; box-sizing: border-box; clip-path: inset(50%); clip: rect(1px, 1px, 1px, 1px); height: 1px; margin: -1px; overflow-wrap: normal !important; overflow: hidden; padding: 0px; position: absolute; width: 1px;">▢ </span></label></span>1/4 <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">teaspoon</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"><a class="wprm-recipe-ingredient-link" data-geniuslink="http://buy.geni.us/Proxy.ashx?TSID=16936&GR_URL=http%3A%2F%2Famzn.to%2F2GnoQ7w&dtb=1" href="http://amzn.to/2GnoQ7w" rel="nofollow" style="box-sizing: border-box; color: #437f34; transition: none !important;" target="_blank">salt</a></span></li><li class="wprm-recipe-ingredient" data-uid="10" style="box-sizing: border-box; font-family: inherit; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: none; margin-bottom: 7px; margin-left: 32px !important; margin-right: 0px !important; margin-top: 0px !important; padding: 0px !important; position: relative;"><span class="wprm-checkbox-container" style="box-sizing: border-box; display: inline-block; left: -32px; line-height: 0.9em; margin-left: -16px; position: absolute; top: 0.25em;"><input aria-label=" 1 ½ teaspoons ground cinnamon" class="wprm-checkbox" id="wprm-checkbox-9" style="background-color: white; border-color: rgb(238, 238, 238); border-radius: 0px; border-style: solid; border-width: 1px; color: #515555; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; font-weight: 300; line-height: 1.625; margin: 0px !important; opacity: 0; padding: 0px; width: 16px !important;" type="checkbox" /><label class="wprm-checkbox-label" for="wprm-checkbox-9" style="box-sizing: border-box; display: inline !important; left: 0px; margin: 0px !important; padding-left: 26px; position: relative;"><span class="sr-only screen-reader-text wprm-screen-reader-text" style="border: 0px; box-sizing: border-box; clip-path: inset(50%); clip: rect(1px, 1px, 1px, 1px); height: 1px; margin: -1px; overflow-wrap: normal !important; overflow: hidden; padding: 0px; position: absolute; width: 1px;">▢ </span></label></span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1 1/2 </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">teaspoons</span> ground cinnamon</li><li class="wprm-recipe-ingredient" data-uid="12" style="box-sizing: border-box; font-family: inherit; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: none; margin-bottom: 7px; margin-left: 32px !important; margin-right: 0px !important; margin-top: 0px !important; padding: 0px !important; position: relative;"><span class="wprm-checkbox-container" style="box-sizing: border-box; display: inline-block; left: -32px; line-height: 0.9em; margin-left: -16px; position: absolute; top: 0.25em;"><input aria-label=" ¼ teaspoon ground nutmeg" class="wprm-checkbox" id="wprm-checkbox-10" style="background-color: white; border-color: rgb(238, 238, 238); border-radius: 0px; border-style: solid; border-width: 1px; color: #515555; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; font-weight: 300; line-height: 1.625; margin: 0px !important; opacity: 0; padding: 0px; width: 16px !important;" type="checkbox" /><label class="wprm-checkbox-label" for="wprm-checkbox-10" style="box-sizing: border-box; display: inline !important; left: 0px; margin: 0px !important; padding-left: 26px; position: relative;"><span class="sr-only screen-reader-text wprm-screen-reader-text" style="border: 0px; box-sizing: border-box; clip-path: inset(50%); clip: rect(1px, 1px, 1px, 1px); height: 1px; margin: -1px; overflow-wrap: normal !important; overflow: hidden; padding: 0px; position: absolute; width: 1px;">▢ </span></label></span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">1/4 teaspoon</span> ground nutmeg</li><li class="wprm-recipe-ingredient" data-uid="12" style="box-sizing: border-box; font-family: inherit; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: none; margin-bottom: 7px; margin-left: 32px !important; margin-right: 0px !important; margin-top: 0px !important; padding: 0px !important; position: relative;">1/4 tsp ground ginger</li><li class="wprm-recipe-ingredient" data-uid="14" style="box-sizing: border-box; font-family: inherit; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: none; margin-bottom: 7px; margin-left: 32px !important; margin-right: 0px !important; margin-top: 0px !important; padding: 0px !important; position: relative;"><span class="wprm-checkbox-container" style="box-sizing: border-box; display: inline-block; left: -32px; line-height: 0.9em; margin-left: -16px; position: absolute; top: 0.25em;"><input aria-label=" 1 ¼ cup [adjustable](300ml)[/adjustable] unsweetened dairy-free milk" class="wprm-checkbox" id="wprm-checkbox-11" style="background-color: white; border-color: rgb(238, 238, 238); border-radius: 0px; border-style: solid; border-width: 1px; color: #515555; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; font-weight: 300; line-height: 1.625; margin: 0px !important; opacity: 0; padding: 0px; width: 16px !important;" type="checkbox" /><label class="wprm-checkbox-label" for="wprm-checkbox-11" style="box-sizing: border-box; display: inline !important; left: 0px; margin: 0px !important; padding-left: 26px; position: relative;"><span class="sr-only screen-reader-text wprm-screen-reader-text" style="border: 0px; box-sizing: border-box; clip-path: inset(50%); clip: rect(1px, 1px, 1px, 1px); height: 1px; margin: -1px; overflow-wrap: normal !important; overflow: hidden; padding: 0px; position: absolute; width: 1px;">▢ </span></label></span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1 1/4 </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cup </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">unsweetened plant-based milk (I use almond milk)</span></li><li class="wprm-recipe-ingredient" data-uid="16" style="box-sizing: border-box; font-family: inherit; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: none; margin-bottom: 7px; margin-left: 32px !important; margin-right: 0px !important; margin-top: 0px !important; padding: 0px !important; position: relative;"><span class="wprm-checkbox-container" style="box-sizing: border-box; display: inline-block; left: -32px; line-height: 0.9em; margin-left: -16px; position: absolute; top: 0.25em;"><input aria-label=" ¾ cup [adjustable](185g)[/adjustable] unsweetened, plain applesauce" class="wprm-checkbox" id="wprm-checkbox-12" style="background-color: white; border-color: rgb(238, 238, 238); border-radius: 0px; border-style: solid; border-width: 1px; color: #515555; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; font-weight: 300; line-height: 1.625; margin: 0px !important; opacity: 0; padding: 0px; width: 16px !important;" type="checkbox" /><label class="wprm-checkbox-label" for="wprm-checkbox-12" style="box-sizing: border-box; display: inline !important; left: 0px; margin: 0px !important; padding-left: 26px; position: relative;"><span class="sr-only screen-reader-text wprm-screen-reader-text" style="border: 0px; box-sizing: border-box; clip-path: inset(50%); clip: rect(1px, 1px, 1px, 1px); height: 1px; margin: -1px; overflow-wrap: normal !important; overflow: hidden; padding: 0px; position: absolute; width: 1px;">▢ </span></label></span>3/4 cup <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">unsweetened, plain applesauce</span></li><li class="wprm-recipe-ingredient" data-uid="18" style="box-sizing: border-box; font-family: inherit; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: none; margin-bottom: 7px; margin-left: 32px !important; margin-right: 0px !important; margin-top: 0px !important; padding: 0px !important; position: relative;"><span class="wprm-checkbox-container" style="box-sizing: border-box; display: inline-block; left: -32px; line-height: 0.9em; margin-left: -16px; position: absolute; top: 0.25em;"><input aria-label=" ¼ cup [adjustable](60ml)[/adjustable] pure maple syrup" class="wprm-checkbox" id="wprm-checkbox-13" style="background-color: white; border-color: rgb(238, 238, 238); border-radius: 0px; border-style: solid; border-width: 1px; color: #515555; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; font-weight: 300; line-height: 1.625; margin: 0px !important; opacity: 0; padding: 0px; width: 16px !important;" type="checkbox" /><label class="wprm-checkbox-label" for="wprm-checkbox-13" style="box-sizing: border-box; display: inline !important; left: 0px; margin: 0px !important; padding-left: 26px; position: relative;"><span class="sr-only screen-reader-text wprm-screen-reader-text" style="border: 0px; box-sizing: border-box; clip-path: inset(50%); clip: rect(1px, 1px, 1px, 1px); height: 1px; margin: -1px; overflow-wrap: normal !important; overflow: hidden; padding: 0px; position: absolute; width: 1px;">▢ </span></label></span>1/4 <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cup pure maple syrup</span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"></span></li><li class="wprm-recipe-ingredient" data-uid="20" style="box-sizing: border-box; font-family: inherit; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: none; margin-bottom: 7px; margin-left: 32px !important; margin-right: 0px !important; margin-top: 0px !important; padding: 0px !important; position: relative;"><span class="wprm-checkbox-container" style="box-sizing: border-box; display: inline-block; left: -32px; line-height: 0.9em; margin-left: -16px; position: absolute; top: 0.25em;"><input aria-label=" 1 teaspoon vanilla extract" class="wprm-checkbox" id="wprm-checkbox-14" style="background-color: white; border-color: rgb(238, 238, 238); border-radius: 0px; border-style: solid; border-width: 1px; color: #515555; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; font-weight: 300; line-height: 1.625; margin: 0px !important; opacity: 0; padding: 0px; width: 16px !important;" type="checkbox" /><label class="wprm-checkbox-label" for="wprm-checkbox-14" style="box-sizing: border-box; display: inline !important; left: 0px; margin: 0px !important; padding-left: 26px; position: relative;"><span class="sr-only screen-reader-text wprm-screen-reader-text" style="border: 0px; box-sizing: border-box; clip-path: inset(50%); clip: rect(1px, 1px, 1px, 1px); height: 1px; margin: -1px; overflow-wrap: normal !important; overflow: hidden; padding: 0px; position: absolute; width: 1px;">▢ </span></label></span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">teaspoon vanilla extract</span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"></span></li><li class="wprm-recipe-ingredient" data-uid="22" style="box-sizing: border-box; font-family: inherit; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: none; margin-bottom: 7px; margin-left: 32px !important; margin-right: 0px !important; margin-top: 0px !important; padding: 0px !important; position: relative;"><span class="wprm-checkbox-container" style="box-sizing: border-box; display: inline-block; left: -32px; line-height: 0.9em; margin-left: -16px; position: absolute; top: 0.25em;"><input aria-label=" 1 ¼ cups chopped apples, peeled and cored (approximately 1 large apple or 2 small)" class="wprm-checkbox" id="wprm-checkbox-15" style="background-color: white; border-color: rgb(238, 238, 238); border-radius: 0px; border-style: solid; border-width: 1px; color: #515555; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; font-weight: 300; line-height: 1.625; margin: 0px !important; opacity: 0; padding: 0px; width: 16px !important;" type="checkbox" /><label class="wprm-checkbox-label" for="wprm-checkbox-15" style="box-sizing: border-box; display: inline !important; left: 0px; margin: 0px !important; padding-left: 26px; position: relative;"><span class="sr-only screen-reader-text wprm-screen-reader-text" style="border: 0px; box-sizing: border-box; clip-path: inset(50%); clip: rect(1px, 1px, 1px, 1px); height: 1px; margin: -1px; overflow-wrap: normal !important; overflow: hidden; padding: 0px; position: absolute; width: 1px;">▢ </span></label></span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1 large apple, diced (I use Honeycrisp)</span></li><li class="wprm-recipe-ingredient" data-uid="24" style="box-sizing: border-box; font-family: inherit; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: none; margin-bottom: 7px; margin-left: 32px !important; margin-right: 0px !important; margin-top: 0px !important; padding: 0px !important; position: relative;"><span class="wprm-checkbox-container" style="box-sizing: border-box; display: inline-block; left: -32px; line-height: 0.9em; margin-left: -16px; position: absolute; top: 0.25em;"><input aria-label=" ⅓ cup [adjustable](43g)[/adjustable] raisins (optional)" class="wprm-checkbox" id="wprm-checkbox-16" style="background-color: white; border-color: rgb(238, 238, 238); border-radius: 0px; border-style: solid; border-width: 1px; color: #515555; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; font-weight: 300; line-height: 1.625; margin: 0px !important; opacity: 0; padding: 0px; width: 16px !important;" type="checkbox" /><label class="wprm-checkbox-label" for="wprm-checkbox-16" style="box-sizing: border-box; display: inline !important; left: 0px; margin: 0px !important; padding-left: 26px; position: relative;"><span class="sr-only screen-reader-text wprm-screen-reader-text" style="border: 0px; box-sizing: border-box; clip-path: inset(50%); clip: rect(1px, 1px, 1px, 1px); height: 1px; margin: -1px; overflow-wrap: normal !important; overflow: hidden; padding: 0px; position: absolute; width: 1px;">▢ </span></label></span>1/3 <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cup dried fruit (I like cherries, but you can you Craisins or raisins), optional but amazing</span></li><li class="wprm-recipe-ingredient" data-uid="26" style="box-sizing: border-box; font-family: inherit; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: none; margin-bottom: 7px; margin-left: 32px !important; margin-right: 0px !important; margin-top: 0px !important; padding: 0px !important; position: relative;"><span class="wprm-checkbox-container" style="box-sizing: border-box; display: inline-block; left: -32px; line-height: 0.9em; margin-left: -16px; position: absolute; top: 0.25em;"><input aria-label=" ⅓ cup chopped walnuts or pecans (optional)" class="wprm-checkbox" id="wprm-checkbox-17" style="background-color: white; border-color: rgb(238, 238, 238); border-radius: 0px; border-style: solid; border-width: 1px; color: #515555; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; font-weight: 300; line-height: 1.625; margin: 0px !important; opacity: 0; padding: 0px; width: 16px !important;" type="checkbox" /><label class="wprm-checkbox-label" for="wprm-checkbox-17" style="box-sizing: border-box; display: inline !important; left: 0px; margin: 0px !important; padding-left: 26px; position: relative;"><span class="sr-only screen-reader-text wprm-screen-reader-text" style="border: 0px; box-sizing: border-box; clip-path: inset(50%); clip: rect(1px, 1px, 1px, 1px); height: 1px; margin: -1px; overflow-wrap: normal !important; overflow: hidden; padding: 0px; position: absolute; width: 1px;">▢ </span></label></span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">1/2 cup</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">chopped nuts (I use a mix of walnuts, hazelnuts and almonds), optional but delicious</span></li></ul><div><span style="font-size: medium;"><b><br /></b></span></div><div><span style="font-size: medium;"><b>Directions:</b></span> </div><div><br /></div><div>Preheat oven to 350F</div><div><br /></div><div>Grease a 8X8 baking dish with a little coconut oil.</div><div><br /></div><div>Make your flax eggs by whisking together ground flax seeds and 5 tablespoons of water. Set aside for about 10 minutes while it thickens. </div><div><br /></div><div>In a large bowl mix together the oats, chia seeds, hemp seeds, baking powder, salt, cinnamon, nutmeg and ginger. </div><div><br /></div><div>In a medium bowl mix together the flax egg mixture, applesauce, maple syrup, non-dairy milk and vanilla. Mix the wet ingredients into the dry ingredients to combine. Fold in the diced apples and dried fruit and nuts, if using. </div><div><br /></div><div>Pour the oat mixtures into the prepared pan. Use the back of a spoon to smooth out the top. </div><div><br /></div><div>Bake for 45 - 50 minutes until cooked through. Let sit in pan for 10 mins before serving. </div><div><br /></div><div>At this point you can serve the baked oatmeal or let it cool completely to freeze individual portions of it.*</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0_Fp_5vUWQ2sEZo9b_XDt6Xg6hCgTeIEbsD2wrTTGwbI7xGayAqSrZh3P4CvJdBnQ12mcJzBS62zjseR-haoRKkUgqU3yW6IEtxQSQGeNDD4YtT26yNuHVlTkE5OwCIX3SIPIaUWDF4EtDrQJq-CMiritaFE5sMtUp5FcpiK00pVvofpPJgG-t18OScM/s2992/IMG_3284.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2934" data-original-width="2992" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0_Fp_5vUWQ2sEZo9b_XDt6Xg6hCgTeIEbsD2wrTTGwbI7xGayAqSrZh3P4CvJdBnQ12mcJzBS62zjseR-haoRKkUgqU3yW6IEtxQSQGeNDD4YtT26yNuHVlTkE5OwCIX3SIPIaUWDF4EtDrQJq-CMiritaFE5sMtUp5FcpiK00pVvofpPJgG-t18OScM/w346-h340/IMG_3284.jpeg" width="346" /></a></div><br /><div><br /></div><div>*I love to freeze this oatmeal in squares (I wrap each serving in plastic wrap first and then foil). I pull out frozen portions and reheat in the oven on 350 for 20 minutes. This makes such an easy breakfast or lunch. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKlM5_7fP_WnXsR8myaNqK1LggDOjdlkENBbtNW7oLOcV3OwdLy2IjeYVCMdPb32ThL8up7VzhsuFkiap3xVIb5oVBcy5ICynP25G5A9lXgxMLyp9ldpdGcQxKedpK7NqTYsCn0om7oDEnNL5YrSgiEYB8N1c4-GIgoPTrLKOVoAs7Sj5TdHHEexKiiSo/s2600/IMG_3285.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2600" data-original-width="2413" height="357" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKlM5_7fP_WnXsR8myaNqK1LggDOjdlkENBbtNW7oLOcV3OwdLy2IjeYVCMdPb32ThL8up7VzhsuFkiap3xVIb5oVBcy5ICynP25G5A9lXgxMLyp9ldpdGcQxKedpK7NqTYsCn0om7oDEnNL5YrSgiEYB8N1c4-GIgoPTrLKOVoAs7Sj5TdHHEexKiiSo/w331-h357/IMG_3285.jpeg" width="331" /></a></div></div></div><div class="wprm-recipe-instructions-container wprm-recipe-7588-instructions-container wprm-block-text-normal" data-recipe="7588" data-slot-rendered-recipe="true" style="box-sizing: border-box; counter-reset: wprm-advanced-list-counter 0;"><div class="wprm-recipe-instruction-group" style="box-sizing: border-box; font-family: -apple-system, system-ui, BlinkMacSystemFont, "Segoe UI", Helvetica, Arial, sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol"; font-size: 19px; letter-spacing: 0.3px;"><ul class="wprm-recipe-instructions" style="box-sizing: border-box; margin-block: 0px; margin: 0px !important; padding-inline-start: 0px; padding: 0px !important;"></ul></div></div>Welcome to the Wooden Spoon Diarieshttp://www.blogger.com/profile/00386785381491188980noreply@blogger.com0tag:blogger.com,1999:blog-4422870542636616693.post-66475176332182671772023-11-30T14:34:00.000-08:002023-11-30T14:34:52.585-08:00Stanley Tucci's Pasta e Fagioli <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn8Rc6nH08-ev8Y6PYj9QHCPzZRTwjQL7S33DWx-poLDyE1_NkYZ5CVOfO_sP29FCDw_IsKe47tuEvcajwonWZ4skN77FrDRhjAM6z_eUn0kBYSYdrG3kAehvY7Qe9FyngdU60e_3H9xH8jU-cDMg9_Y2d3_yFhq5x2y6jYNGXuWjmqenNoFwKtEn6zYQ/s3171/IMG_2674.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3171" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn8Rc6nH08-ev8Y6PYj9QHCPzZRTwjQL7S33DWx-poLDyE1_NkYZ5CVOfO_sP29FCDw_IsKe47tuEvcajwonWZ4skN77FrDRhjAM6z_eUn0kBYSYdrG3kAehvY7Qe9FyngdU60e_3H9xH8jU-cDMg9_Y2d3_yFhq5x2y6jYNGXuWjmqenNoFwKtEn6zYQ/w344-h328/IMG_2674.jpeg" width="344" /></a></div><p></p><p><span style="font-family: inherit;">Oh my goodness, this dish is just unbelievably good! I have made it three times in the last three weeks. It is filling, full of flavor, and easy to whip up on crisp Sunday afternoon. Serve it with a small side salad and a loaf of crusty bread and you are all set to go. </span></p><p><span style="font-family: inherit;">I found this recipe on <a href="https://www.allrecipes.com/stanley-tuccis-pasta-fagioli-recipe-8382967" target="_blank">Allrecipes.com. </a> It is adapted from Stanley Tucci's family recipe that he has shared with the world in his cookbook. </span></p><p><span style="font-family: inherit;">Hope you enjoy this meal as much as my family does!</span></p><p><span style="font-family: inherit;"><b>Ingredients: </b></span></p><ul class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_1-0-28" style="box-sizing: border-box; caret-color: rgba(0, 0, 0, 0.95); color: rgba(0, 0, 0, 0.95); counter-reset: section 0; line-height: 1.75rem; list-style: none; margin: 1.25rem 0px 1.25rem 1rem; padding: 0px; text-underline-offset: 0.25rem;"><li style="box-sizing: border-box; list-style: none; margin: 0px 0px 1rem 0.8125rem; padding: 0px;"><span style="font-family: inherit;">2 tablespoon extra-virgin olive oil</span></li><li style="box-sizing: border-box; list-style: none; margin: 0px 0px 1rem 0.8125rem; padding: 0px;"><span style="font-family: inherit;">1 medium onion, diced </span></li><li style="box-sizing: border-box; list-style: none; margin: 0px 0px 1rem 0.8125rem; padding: 0px;"><span style="font-family: inherit;">2 cloves garlic, chopped </span></li><li style="box-sizing: border-box; list-style: none; margin: 0px 0px 1rem 0.8125rem; padding: 0px;"><span style="font-family: inherit;">2 (15 1/2-ounce) cans cannellini beans, drained, and rinsed </span></li><li style="box-sizing: border-box; list-style: none; margin: 0px 0px 1rem 0.8125rem; padding: 0px;"><span style="font-family: inherit;">3 cups low-sodium chicken broth or vegetable broth </span></li><li style="box-sizing: border-box; list-style: none; margin: 0px 0px 1rem 0.8125rem; padding: 0px;"><span style="font-family: inherit;">2 1/2 (about one 24-ounce jar) marinara sauce </span></li><li style="box-sizing: border-box; list-style: none; margin: 0px 0px 1rem 0.8125rem; padding: 0px;"><span style="font-family: inherit;">1 Parmesan rind plus 1/2 cup grated Parmesan for serving</span></li><li style="box-sizing: border-box; list-style: none; margin: 0px 0px 1rem 0.8125rem; padding: 0px;"><span style="font-family: inherit;">6 cups stemmed, chopped Tuscan kale</span></li><li style="box-sizing: border-box; list-style: none; margin: 0px 0px 1rem 0.8125rem; padding: 0px;"><span style="font-family: inherit;">1 pound small pasta, such as ditalini</span></li><li style="box-sizing: border-box; list-style: none; margin: 0px 0px 1rem 0.8125rem; padding: 0px;"><span style="font-family: inherit;">1 tablespoon red wine vinegar</span></li><li style="box-sizing: border-box; list-style: none; margin: 0px 0px 1rem 0.8125rem; padding: 0px;"><span style="font-family: inherit;">salt and black pepper, to taste</span></li><li style="box-sizing: border-box; list-style: none; margin: 0px 0px 1rem 0.8125rem; padding: 0px;"><span style="font-family: inherit;">crushed red pepper, to taste</span></li></ul><div><span style="caret-color: rgba(0, 0, 0, 0.95); color: rgba(0, 0, 0, 0.95);"><b><span style="font-family: inherit;">Directions: </span></b></span></div><ul class="comp mntl-sc-block mntl-sc-block-html" style="box-sizing: border-box; caret-color: rgba(0, 0, 0, 0.95); color: rgba(0, 0, 0, 0.95); counter-reset: section 0; line-height: 1.75rem; list-style: none; margin: 1.25rem 0px 1.25rem 1rem; padding: 0px; text-underline-offset: 0.25rem;"><li style="box-sizing: border-box; list-style: none; margin: 0px 0px 1rem 0.8125rem; padding: 0px;"><span style="font-family: inherit;">Heat oil in a large pot set over medium-low heat. Add onion and garlic and cook, stirring often, until onion and garlic are softened, about 8 minutes.</span></li><li style="box-sizing: border-box; list-style: none; margin: 0px 0px 1rem 0.8125rem; padding: 0px;"><span style="font-family: inherit;">Add beans, broth, marinara, and Parmesan rind. Increase heat to a simmer and cook, stirring often, for 15 minutes.</span></li><li style="box-sizing: border-box; list-style: none; margin: 0px 0px 1rem 0.8125rem; padding: 0px;"><span style="font-family: inherit;">Meanwhile, bring 2 quarts of water to a boil in a large pot. Season with 2 teaspoons salt. Add kale and cook until tender, about 3 minutes. Use tongs to transfer kale to the soup, reserving blanching water. Return water to a boil, add pasta, and cook following package directions. Drain pasta and portion among serving bowls.</span></li><li style="box-sizing: border-box; list-style: none; margin: 0px 0px 1rem 0.8125rem; padding: 0px;"><span style="font-family: inherit;">Stir vinegar into the soup and season to taste with salt and pepper then ladle over pasta. Garnish with grated Parmesan and crushed red pepper, if using.</span></li></ul><div class="comp mntl-sc-block mntl-sc-block-adslot mntl-block" id="mntl-sc-block_1-0-29" style="-webkit-text-stroke-width: 0px; box-sizing: border-box; caret-color: rgba(0, 0, 0, 0.95); color: rgba(0, 0, 0, 0.95); font-style: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: auto; padding: 0px; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"></div><p><br /></p>Welcome to the Wooden Spoon Diarieshttp://www.blogger.com/profile/00386785381491188980noreply@blogger.com0tag:blogger.com,1999:blog-4422870542636616693.post-40814547818701941442023-10-24T17:57:00.000-07:002023-10-24T17:57:21.141-07:00Cannellini Beans with Balsamic Onions<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgVIDoDs4CwLzmQvQrRj62gwRAfoxcjbf1-azs1JtR6GhylUh4LQVTJ27-jVMSadA2KEqhaM6rtZcfDsZVpN9uP_NIKyCpyDaPAFYH-g38yF-qHaCGTKjPtNh-rALP2m8zsdWaXje5pL8Xq9x8pxdC5qbdZaXk0BTg2mb7XjySHf4-iWqWZX7pBhbDQk7w" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2970" data-original-width="3081" height="288" src="https://blogger.googleusercontent.com/img/a/AVvXsEgVIDoDs4CwLzmQvQrRj62gwRAfoxcjbf1-azs1JtR6GhylUh4LQVTJ27-jVMSadA2KEqhaM6rtZcfDsZVpN9uP_NIKyCpyDaPAFYH-g38yF-qHaCGTKjPtNh-rALP2m8zsdWaXje5pL8Xq9x8pxdC5qbdZaXk0BTg2mb7XjySHf4-iWqWZX7pBhbDQk7w=w299-h288" width="299" /></a></div><br />This delicious meal from<a href="https://www.lazycatkitchen.com/cannellini-beans-rosemary-balsamic-onions/#recipe-start"> Lazy Cat Kitchen</a> was the perfect dish to serve on a crisp, fall evening. It was so flavorful; the crusty bread paired well with the creamy beans and the balsamic onions - it was perfection! I will make it again and again in the chilly months to follow. Not to mention the whole meal came together in about twenty minutes - incredibly easy. I served this with a side salad and of course, warm crusty bread. This meal fed four of us, but please note my family is made up of small appetites. So if you need to feed more than four people or there are some bigger appetites in the family, you may want to double this recipe. Also, if you eat meat, you can sub out the vegan sausages for regular.<p></p><p>I recently discovered this vegan blog called <a href="https://www.lazycatkitchen.com/cannellini-beans-rosemary-balsamic-onions/" target="_blank">Lazy Cat Kitchen</a>. Everything I have made from this blogger has been pure gold (she has beautiful pictures, too). This recipe is certainly included in that. I keep going to her blog week after week for inspiration. </p><p>Here is <a href="https://www.lazycatkitchen.com/cannellini-beans-rosemary-balsamic-onions/">Lazy Cat Kitchen's </a>recipe word for word:</p><p><b>Ingredients:</b></p><ul style="box-sizing: inherit; font-family: Lora, serif; font-size: 16px; line-height: 32px; list-style: outside; margin: 0px; min-height: 0px; min-width: 0px; padding-left: 16px;"><li style="box-sizing: inherit; min-height: 0px; min-width: 0px; padding-left: 2px;">2-3 tbsp / 30-45 ml olive oil, divided</li><li style="box-sizing: inherit; min-height: 0px; min-width: 0px; padding-left: 2px;">1 small onion, finely diced</li><li style="box-sizing: inherit; min-height: 0px; min-width: 0px; padding-left: 2px;">4 garlic* cloves, finely diced</li><li style="box-sizing: inherit; min-height: 0px; min-width: 0px; padding-left: 2px;">3 x 400 g / 14 oz cans of cannellini beans*</li><li style="box-sizing: inherit; min-height: 0px; min-width: 0px; padding-left: 2px;">240 ml / 1 cup soy (or other) milk</li><li style="box-sizing: inherit; min-height: 0px; min-width: 0px; padding-left: 2px;">salt and black pepper, to taste</li><li style="box-sizing: inherit; min-height: 0px; min-width: 0px; padding-left: 2px;">½ cup shop-bought onion chutney </li><li style="box-sizing: inherit; min-height: 0px; min-width: 0px; padding-left: 2px;">2 tbsp / 30 ml quality balsamic</li><li style="box-sizing: inherit; min-height: 0px; min-width: 0px; padding-left: 2px;">2 tsp / 10 ml maple syrup</li><li style="box-sizing: inherit; min-height: 0px; min-width: 0px; padding-left: 2px;">4 vegan sausages* (optional)</li></ul><p style="box-sizing: inherit; font-size: 16px; font-weight: 600; margin-bottom: 1em; min-height: 0px; min-width: 0px;"><span style="font-family: inherit;">Rosemary Oil:</span></p><ul style="box-sizing: inherit; font-family: Lora, serif; font-size: 16px; line-height: 32px; list-style: outside; margin: 0px; min-height: 0px; min-width: 0px; padding-left: 16px;"><li style="box-sizing: inherit; min-height: 0px; min-width: 0px; padding-left: 2px;">80 ml / 1/3 cup extra virgin olive oil</li><li style="box-sizing: inherit; min-height: 0px; min-width: 0px; padding-left: 2px;">8 g / 0.3 oz rosemary leaves (from 4 sprigs)</li></ul><div><span style="font-family: Lora, serif;"><b><br /></b></span></div><div><span style="font-family: Lora, serif;"><b><span style="font-size: medium;">Directions:</span> </b></span></div><div><span style="font-family: Lora, serif;"><br /></span></div><div><ol style="box-sizing: inherit; counter-reset: item 0; font-family: Lora, serif; font-size: 16px; line-height: 36px; list-style: none; margin: 0px; min-height: 0px; min-width: 0px; padding-left: 0px;"><li style="align-items: baseline; box-sizing: inherit; counter-increment: item 1; display: flex; line-height: 24px; min-height: 0px; min-width: 0px;">Heat up two tablespoons of oil in a large frying pan, add diced onion and 5-10 minutes later garlic. Sauté on low-medium heat, stirring frequently, until softened and fragrant but not browned.</li><li style="align-items: baseline; box-sizing: inherit; counter-increment: item 1; display: flex; line-height: 24px; min-height: 0px; min-width: 0px;"><br /></li><li style="align-items: baseline; box-sizing: inherit; counter-increment: item 1; display: flex; line-height: 24px; min-height: 0px; min-width: 0px;">Season with salt and pepper, then add drained beans (squash a portion of the beans with a fork for a creamier texture) and soy milk. Season again.</li><li style="align-items: baseline; box-sizing: inherit; counter-increment: item 1; display: flex; line-height: 24px; min-height: 0px; min-width: 0px;"><br /></li><li style="align-items: baseline; box-sizing: inherit; counter-increment: item 1; display: flex; line-height: 24px; min-height: 0px; min-width: 0px;">Simmer on low-medium heat, stirring frequently, until creamy and thickened.</li><li style="align-items: baseline; box-sizing: inherit; counter-increment: item 1; display: flex; line-height: 24px; min-height: 0px; min-width: 0px;">While the beans are simmering, heat up 1 tsp of olive oil in a heavy skillet. Slice vegan sausages on the diagonal into 1.25 cm / ½” pieces and pan-fry it until lightly charred on all sides.</li><li style="align-items: baseline; box-sizing: inherit; counter-increment: item 1; display: flex; line-height: 24px; min-height: 0px; min-width: 0px;"><br /></li><li style="align-items: baseline; box-sizing: inherit; counter-increment: item 1; display: flex; line-height: 24px; min-height: 0px; min-width: 0px;">Once sausages are done, remove them from the pan. Add onion chutney, balsamic vinegar and maple syrup to the pan. Season well and simmer for a few minutes until thickened and caramelize.</li><li style="align-items: baseline; box-sizing: inherit; counter-increment: item 1; display: flex; line-height: 24px; min-height: 0px; min-width: 0px;"><br /></li><li style="align-items: baseline; box-sizing: inherit; counter-increment: item 1; display: flex; line-height: 24px; min-height: 0px; min-width: 0px;">Divide hot beans between bowls. Top with fried sausages, a spoonful of onion chutney sauce and a drizzle of rosemary oil. Enjoy with a slice of crusty bread.</li></ol><div><br /></div></div><div><b>Rosemary Oil:</b></div><div><br /></div><div><ol style="box-sizing: inherit; counter-reset: item 0; font-family: Lora, serif; font-size: 16px; line-height: 36px; list-style: none; margin: 0px; min-height: 0px; min-width: 0px; padding-left: 0px;"><li style="align-items: baseline; box-sizing: inherit; counter-increment: item 1; display: flex; line-height: 24px; min-height: 0px; min-width: 0px;">Pick rosemary leaves, cut the hard ends off and chop the leaves into very fine pieces using a herb cutter, sharp knife or a mini food chopper.</li><li style="align-items: baseline; box-sizing: inherit; counter-increment: item 1; display: flex; line-height: 24px; min-height: 0px; min-width: 0px;"><br /></li><li style="align-items: baseline; box-sizing: inherit; counter-increment: item 1; display: flex; line-height: 24px; min-height: 0px; min-width: 0px;">Heat up olive oil in a small pot until the oil has small ripples on the surface, then take off the heat and throw all of the chopped rosemary in - rosemary should sizzle as it hits the oil but it should not turn brown (this means the oil is too hot - test with only a couple of pieces of rosemary to be sure first). </li><li style="align-items: baseline; box-sizing: inherit; counter-increment: item 1; display: flex; line-height: 24px; min-height: 0px; min-width: 0px;"><br /></li><li style="align-items: baseline; box-sizing: inherit; counter-increment: item 1; display: flex; line-height: 24px; min-height: 0px; min-width: 0px;"><div style="text-align: justify;">Transfer to a small jar, and keep on the kitchen counter – use to top cooked beans, soups, pasta and hummus etc.</div></li></ol></div>Welcome to the Wooden Spoon Diarieshttp://www.blogger.com/profile/00386785381491188980noreply@blogger.com0tag:blogger.com,1999:blog-4422870542636616693.post-18929754415622872732023-09-07T09:27:00.001-07:002023-09-07T09:27:25.149-07:00Vegan Sausage and Peppers Sandwich with Spicy Mustard Sauce<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggjyIT30qqucbzEGoEWV6i-zj7QEJBoj9XRTpX735iofvh5f0J6JI90hmEw4mTctfoiI9IOaIp-rGmN2W9BAJb2pq_KQ9rqNlxXY3-LYJiWQpmGRdDB9YN5tPL68K8eP11uNV1njgYSQuahN4abzao4BpaHXupg8BM7aWDE6dRHRotn1t9XXa6kVYBYgg/s4032/IMG_1787.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggjyIT30qqucbzEGoEWV6i-zj7QEJBoj9XRTpX735iofvh5f0J6JI90hmEw4mTctfoiI9IOaIp-rGmN2W9BAJb2pq_KQ9rqNlxXY3-LYJiWQpmGRdDB9YN5tPL68K8eP11uNV1njgYSQuahN4abzao4BpaHXupg8BM7aWDE6dRHRotn1t9XXa6kVYBYgg/w360-h271/IMG_1787.jpeg" width="360" /></a></div><br />This was a yummy weeknight meal that came together quickly. I made the sauce the day before because I had the time - having the sauce ready made mealtime even easier. Serve it with chips or fries and a side salad or smoothie.<b> </b>Enjoy!<p></p><p><b>Ingredients:</b></p><p>4 vegan sausages (we like Beyond Meat Original Brats)</p><p>4 soft hoagie rolls, split</p><p>1 onion, sliced thin</p><p>2 bell peppers, sliced thin, any color</p><p>4 slices of provolone or havarti OR vegan cheese (I like Violife), optional </p><p>1 Tbl olive oil</p><p><b>Sauce:</b></p><p>3 Tbl ketchup</p><p>2 Tbl Dijon mustard</p><p>2 Tbl water</p><p>1 Tbl honey</p><p>1/2 tsp dried basil</p><p>1/2 tsp dried oregano</p><p>1/2 tsp dried parsley</p><p>1/2 tsp garlic powder </p><p>1/4 tsp onion powder</p><p>pinch of red pepper flakes, optional </p><p><b>Directions:</b></p><p>Add olive oil to a pan oven low-medium heat, depending on your burner. Add sliced onions and sauté for 10 minutes or so, stirring only every four or five minutes. Add thinly sliced bell peppers and continue sautéing for another 10 minutes or so. Turn the heat down to low if the onions begin to burn. </p><p>While the onions and peppers are cooking, make the sausages and the sauce. </p><p>Cook the sausages according to directions on the package (I split mine in half down the middle length wise so they were crisp all over). </p><p>For the sauce - whisk everything together and set aside. </p><p>Toast the split rolls in the oven, if desired. If using cheese add a slice or two to each split roll and continue toasting until the cheese is just melted. Now assemble the sandwiches by adding the bell peppers, onions and sausages. Drizzle with the sauce. Serve with a side salad, and fries or chips. Enjoy! </p>Welcome to the Wooden Spoon Diarieshttp://www.blogger.com/profile/00386785381491188980noreply@blogger.com0tag:blogger.com,1999:blog-4422870542636616693.post-30662904674877291132023-09-04T09:20:00.000-07:002023-09-04T09:20:34.868-07:00Hibiscus Thyme Tea<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFNvzUF_LgCguvrqe0e7q_N_zLCS3c7KJ0k6-FyOJT0cil6hop9Y7DKppnRQ4gE_JWJhs6OlZpCyccr-xzCDwJWdGOhK8bc6bJewfYsjB-Y3_GJzHOOHPUm3AARfO5m2IR8SCCS-DwsrlqDEW7i2hw6tydzm1EvRZIJoaBRVX8p_zEbSlsrDWA_qtQEJA/s4032/Tea.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFNvzUF_LgCguvrqe0e7q_N_zLCS3c7KJ0k6-FyOJT0cil6hop9Y7DKppnRQ4gE_JWJhs6OlZpCyccr-xzCDwJWdGOhK8bc6bJewfYsjB-Y3_GJzHOOHPUm3AARfO5m2IR8SCCS-DwsrlqDEW7i2hw6tydzm1EvRZIJoaBRVX8p_zEbSlsrDWA_qtQEJA/w273-h316/Tea.jpg" width="273" /></a></div><p>This tea is so refreshing and delicious. I have been making it all summer long. It is so simple and is full of anti-oxidants and anti-inflammatory properties from the thyme, hibiscus tea and raw honey. The freshly squeezed orange juice kicks up the vitamin C and enhances the sweetness. I love this tea so much and truly believe I will be making it even in the cooler months to come. Enjoy!</p><p><b><i>Ingredients:</i></b></p><p>Large mason jar</p><p>Purified water</p><p>2 bags of hibiscus tea (I like Traditional Medicinals) </p><p>5-10 fresh thyme sprigs </p><p>2 Tbl of honey, raw and local if you can</p><p>2 oranges, juiced</p><p><b><i>Directions:</i></b></p><p>Fill 1/3 of a mason jar with hot water (do not fill the whole jar with boiling water as it could crack the glass). Put the honey in the hot water to dissolve it and then add the tea bags and thyme. Let this sit for a few minutes so the tea steeps. Fill the rest of the jar with room temp water. Add the juice from two oranges. Place the lid on top, swirl and put in the fridge. I usually leave this tea in the fridge for a couple hours to let all the ingredients come together. Pour into a glass of ice over a strainer and enjoy! </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnLrQdqYnClQ2KX4yP7ZK9XWWaWPkdI0mfrDanfLMX3OQHuJMLZZeMbCu07X23c8IgkcWbds_GdhDZJnZBdCMVFHg3xi8wMIVp5OBumScIOVi85NJxBPWbFvMTadZCn8q2WzomvpRMfM08VecS2qwpslsDx_B-6pv0vKuTHCCtmEewV6Umsz9vnuyippo/s4032/hibiscus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="361" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnLrQdqYnClQ2KX4yP7ZK9XWWaWPkdI0mfrDanfLMX3OQHuJMLZZeMbCu07X23c8IgkcWbds_GdhDZJnZBdCMVFHg3xi8wMIVp5OBumScIOVi85NJxBPWbFvMTadZCn8q2WzomvpRMfM08VecS2qwpslsDx_B-6pv0vKuTHCCtmEewV6Umsz9vnuyippo/w271-h361/hibiscus.jpg" width="271" /></a></div>Welcome to the Wooden Spoon Diarieshttp://www.blogger.com/profile/00386785381491188980noreply@blogger.com0tag:blogger.com,1999:blog-4422870542636616693.post-54284835597744655052023-08-20T14:26:00.000-07:002023-08-20T14:26:11.984-07:00Heirloom Tomato Gazpacho <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdgQLzlaq__2ZRZORGVjd9_c99ES2Y0hIpHLhN0PXYTZKQ9pMojXpuUAbhPu-23oOvDxwt-eNS1R2pJmVeGMgVuFeOHxabPmes7UYy3mgWMnZlxhD4Pi4HEJWWHImCWyVLR4M61nj1pUr2_G5ex5GQSTy0Sf6_iiF0QW94tl0vnqzE8FUDnTtmmL7WqDc/s3024/gazpacho.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2621" data-original-width="3024" height="314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdgQLzlaq__2ZRZORGVjd9_c99ES2Y0hIpHLhN0PXYTZKQ9pMojXpuUAbhPu-23oOvDxwt-eNS1R2pJmVeGMgVuFeOHxabPmes7UYy3mgWMnZlxhD4Pi4HEJWWHImCWyVLR4M61nj1pUr2_G5ex5GQSTy0Sf6_iiF0QW94tl0vnqzE8FUDnTtmmL7WqDc/w363-h314/gazpacho.jpg" width="363" /></a></div><p>This chilled soup may be the best gazpacho I have ever eaten! It is full of seasonal flavor especially now that heirloom tomatoes are at their peak taste of the summer. This recipe is just delicious and comes together quickly in a high speed blender. I recommend chilling in the fridge before eating. When I saw this recipe online I knew I had to make it ASAP. It comes from the incredible blog <a href="https://thehealthyapple.com/category/recipes/" target="_blank">The Tasty Apple</a>. </p><p>Here is the <a href="https://thehealthyapple.com" target="_blank">blogger's</a> recipe word for word:</p><p><b>INGREDIENTS</b></p><p>4 large heirloom tomatoes, quartered</p><p>1 large cucumber, peeled and diced</p><p>1 small shallot, peeled and minced</p><p>1 large garlic cloves, peeled</p><p>3 Tablespoons extra-virgin olive oil, plus more for garnish</p><p>1½ teaspoons chili powder</p><p>1¼ teaspoon sea salt</p><p>½ teaspoon apple cider vinegar</p><p>¼ teaspoon freshly ground black pepper</p><p>Handful of fresh basil leaves</p><p>Aleppo pepper, optional, for garnish</p><p><b>METHOD</b></p><p>Place all ingredients in a high-speed blender. Puree until silky smooth and</p><p>creamy. Pour into serving bowls and drizzle with additional olive oil and pepper,</p><p>if desired. Serve immediately.</p><p>Store leftovers in a sealed glass container in the refrigerator for up to 3 days.</p>Welcome to the Wooden Spoon Diarieshttp://www.blogger.com/profile/00386785381491188980noreply@blogger.com0tag:blogger.com,1999:blog-4422870542636616693.post-34496642460734440422023-07-25T19:29:00.000-07:002023-07-25T19:29:29.174-07:00Sesame Crunch Salad with Mandarin Oranges <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlp1Mr_T7Yg2P4RjJhH7V7us6V9i-a5LZAcXOdWflqKSVaP7_9Sz3CXB-biFJK0hrR6I0kVjjDzPgsSCQGTcSsIDT4KT5DSfnhflxCTky94-XG328bAOJ8Tr2VvfkgJK0dL2TIvaiW7nO-6nSE4jFvAW92FNbBadI9sGIgvEetguOQP6s3VUmz30uzuDk/s2980/IMG_1126.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2980" data-original-width="2960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlp1Mr_T7Yg2P4RjJhH7V7us6V9i-a5LZAcXOdWflqKSVaP7_9Sz3CXB-biFJK0hrR6I0kVjjDzPgsSCQGTcSsIDT4KT5DSfnhflxCTky94-XG328bAOJ8Tr2VvfkgJK0dL2TIvaiW7nO-6nSE4jFvAW92FNbBadI9sGIgvEetguOQP6s3VUmz30uzuDk/s320/IMG_1126.jpeg" width="318" /></a></div><br />This salad is all about the dressing! It is sweet and tangy; it's delicious and takes about five minutes to throw together. There are a lot of ingredients in this salad, true. But it's mostly just raw vegetables...so grab a good knife and start chopping. If you want to add protein, baked tofu or shredded chicken work nicely. To save time I used pre-baked marinated tofu. You could also grab a rotisserie chicken. I haven't tried this, but I think you could put everything into a burrito sized tortilla to turn this salad into a wrap. Enjoy!<p></p><p><b><span style="font-size: medium;">Ingredients:</span></b></p><p><i>I'm not listing quantities - make this salad as big or as small as you like....the dressing is enough for about five large dinner salads, in my opinion. </i></p><p>Chopped romaine lettuce</p><p>Brown rice, cooked and chilled (I used left over rice - so easy!)</p><p>Cucumbers, chopped</p><p>Carrots, shredded</p><p>Green onion, chopped</p><p>Raw button mushrooms, cleaned and sliced</p><p>Red onion, sliced thin</p><p>Green bell pepper, sliced thin or chopped</p><p>Mandarin oranges, canned and drained <i>(one can is enough for ~ 4 large salads)</i></p><p>Alfalfa sprouts, rinsed and patted dry</p><p>Sliced almonds</p><p>Ramen noodles, <i>(I used one package for four salads - threw out the spice packet - just crushed the noodles into pieces and sprinkled over the salad just before serving)</i></p><p>Ripe avocado, sliced</p><p>Baked tofu, optional, sliced</p><p>Cooked chicken, optional, shredded</p><p><b><span style="font-size: medium;">Dressing:</span></b></p><p>1/2 cup olive oil</p><p>1 Tbl sesame oil</p><p>2 Tbl fresh squeezed orange juice (about 1 whole orange - or use juice from canned mandarins)</p><p>2 Tbl coconut aminos OR soy sauce (I used coconut aminos)</p><p>1 Tbl raw honey</p><p>3 Tbl rice vinegar</p><p>1/2 tsp garlic powder</p><p>1 Tbl sesame seeds</p><p><b><span style="font-size: medium;">Instructions:</span></b></p><p>Put all dressing ingredients in a mason jar. Shake well. Set aside. </p><p>Add all salad ingredients to a bowl from romaine down to green bell pepper. Toss with as much or as little dressing as you like. Scoop salad into bowls. Top with mandarin oranges, sliced almonds, crushed ramen pieces and any of the other optional ingredients you might be serving. Enjoy!</p>Welcome to the Wooden Spoon Diarieshttp://www.blogger.com/profile/00386785381491188980noreply@blogger.com0tag:blogger.com,1999:blog-4422870542636616693.post-71971588370671555062023-01-29T19:38:00.002-08:002023-01-29T19:38:52.475-08:00Spiced Honey Yogurt with Citrus & Pistachios<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWoRytDQAkDfs8Buv9Hahbqn0_32HMfljP8eYzQT36UE21r4pIQs41n3VokOuuLj-pZSsckYEt8z6GNmPEJ3TdKZ3ZTxtnWTPTvQqWc0YCotmruZqRnZKi4hIZLf5m9l1vipi3wmgMWKTtvdfHqagDzKFF5WfQqHy6NaO9x0arb63i2MCXKNnZuIHW/s4032/yogurt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWoRytDQAkDfs8Buv9Hahbqn0_32HMfljP8eYzQT36UE21r4pIQs41n3VokOuuLj-pZSsckYEt8z6GNmPEJ3TdKZ3ZTxtnWTPTvQqWc0YCotmruZqRnZKi4hIZLf5m9l1vipi3wmgMWKTtvdfHqagDzKFF5WfQqHy6NaO9x0arb63i2MCXKNnZuIHW/w292-h360/yogurt.jpg" width="292" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I made this the other day when I was craving something tart and refreshing. I wasn't sure how citrus would pair with creamy yogurt, but it was a delicious surprise. Also, I liked the spices so much I am now putting cinnamon in my yogurt every time I make myself a parfait (which is often). The pistachios were also a great addition to this healthy snack. Enjoy! </div><div><br /></div><b>Ingredients:</b><br /><p>1 cup thick, plain Greek yogurt</p><p>1 Tbp honey or maple syrup</p><p>1/8 tsp cinnamon</p><p>1/8 tsp ginger, or even less </p><p>1/8 tsp cardamom (optional), or even less</p><p>1 orange, (I used a Cara Cara), peeled, all pith removed, cut into small pieces</p><p>1 container of segmented grapefruits, I like Del Monte - No Sugar Added (found in the refrigerated section of the produce department)</p><p>2 Tbl pistachios, chopped</p><p>2 Tbl pomegranate seeds, (I also buy these ready to eat in a container found in the refrigerated section of the produce department)</p><p>1 Tbl hemp seeds, optional</p><p>Directions:</p><p>In a medium sized bowl mix Greek yogurt with honey, cinnamon, ginger and cardamom, if using. Place spiced yogurt in a pretty bowl (yes, you are worth it) and add oranges, grapefruits, pomegranate seeds, pistachios and hemp seeds, if using, on top. If you like, add another pinch of cinnamon. Enjoy! </p>Welcome to the Wooden Spoon Diarieshttp://www.blogger.com/profile/00386785381491188980noreply@blogger.com0tag:blogger.com,1999:blog-4422870542636616693.post-45192465911976703072023-01-17T05:31:00.002-08:002023-01-17T05:31:44.540-08:00Spiced Sweet Potato Fries with Honey Mustard Dipping Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiERyZlXQDRfj2Ct5IvkzXBU9RdwKvAZqGc-aPa0cEB5250jJJhiJxz4WV0xc_WPUCwK4XEWiJoC7JUpjbI2DB_B3li9BmHMnmXyaNU7YwiclmhNh0tWRs9gMUyAhU4mVlZRpM80yCrF-ObS35gf9sIewhl6aOLMTT0GBRm-Eu_KKM15ZNNqVi5jm_t/s3062/Sweet%20Potatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2770" data-original-width="3062" height="355" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiERyZlXQDRfj2Ct5IvkzXBU9RdwKvAZqGc-aPa0cEB5250jJJhiJxz4WV0xc_WPUCwK4XEWiJoC7JUpjbI2DB_B3li9BmHMnmXyaNU7YwiclmhNh0tWRs9gMUyAhU4mVlZRpM80yCrF-ObS35gf9sIewhl6aOLMTT0GBRm-Eu_KKM15ZNNqVi5jm_t/w426-h355/Sweet%20Potatoes.jpg" width="426" /></a></div><p>These roasted sweet potato fries are just delicious. All the spices give them maximum flavor. The dipping sauce took me about 5 minutes to throw together and oh my goodness, it takes the fries to another level of yum! Serve these with burgers or sandwiches. They would be incredible on top of a huge dinner salad - and you can use the dipping sauce as the dressing! Enjoy!</p><p><b>Ingredients:</b></p><p>2 medium/large sweet potatoes, peeled and cut into medium-thick fries</p><p>3 Tbl olive oil</p><p>2 tsp arrowroot power OR cornstarch</p><p>1/2 tsp onion powder</p><p>2 tsp garlic powder</p><p>1/2 tsp cinnamon</p><p>2 tsp smoked paprika</p><p>1 tsp dried parsley</p><p>1/2 tsp dried basil</p><p>1/4 tsp pepper</p><p>1 tsp salt (and more to taste)</p><p><i>honey mustard dipping sauce:</i></p><p>2 Tbl tahini</p><p>2 Tbl Dijon mustard</p><p>2 heaping Tbl honey</p><p>juice of one lemon</p><p>1 Tbl water</p><p><b>Directions:</b></p><p>Preheat oven to 425F</p><p>Line a baking tray with parchment paper</p><p>Peel and cut the sweet potatoes into medium/thick fries. If you have the time, soak the sweet potatoes in room temperature water for 30 min (up to an hour) to draw out the starch (this will give a crispier fry). If you don't have the time, it's okay....proceed. </p><p>While the potatoes are soaking make the spice mixture and the dipping sauce. For the spice mixture add arrowroot powder through salt to a small bowl. Mix. Set aside. </p><p>For the dipping sauce combine tahini, dijon, honey, lemon juice and water in a bowl. Mix until smooth and creamy. Set aside. </p><p>About 10 minutes before the potatoes are ready for roasting, slide the prepared baking pan into the oven to get it nice and hot. This is another step to ensuring your fries come out crispy. </p><p>Drain the potatoes and pat them dry with a clean kitchen cloth. Put them in a large mixing bowl and drizzle with 3 Tbl of olive oil. Use your hands to toss the potatoes with the oil, making sure they are evenly coated. Slowly add the spice mixture and toss to coat. </p><p>Remove hot pan from the oven and add the potatoes one by one to the pan so they are in two even lines. Return pan to the oven and roast for 15 - 20 minutes. At this point, use tongs to flip over each sweet potato. Continue roasting for another 15 - 20 minutes. Now it's up to you on how crispy you like your potatoes. Just keep your eye on them because you don't want them to burn. </p><p>Let the sweet potatoes cool off for 5 minutes or so. Try one and if you think they need more salt, go for it. Plate them with the dipping sauce on the side. These go great with burgers or a sandwich. They would also be delicious on top of a beautiful salad (and you can use the dipping sauce as the dressing). Enjoy! </p>Welcome to the Wooden Spoon Diarieshttp://www.blogger.com/profile/00386785381491188980noreply@blogger.com0tag:blogger.com,1999:blog-4422870542636616693.post-1861167841639298562023-01-10T13:41:00.000-08:002023-01-10T13:41:06.512-08:00Roasted Sweet Potato Sandwich with Goat Cheese & Walnuts<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtk_aTcqqFhDq_4REBq5LMCDdGcb3ODMZ5PP_hwL238gUsEKX8BTYRG6yAxHmKZWePd1Lkg9BHcPNKdob7wHQ1sQxW8IAEPNUTrQhSCM55rt13HCGWXavP_v1gz1RAEw4rTvvc37JoCzKrGrEWDPjq4BuBatU8lAPtgHRYbaemYu1PDTCM-aQ3mF3D/s3235/beet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2806" data-original-width="3235" height="329" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtk_aTcqqFhDq_4REBq5LMCDdGcb3ODMZ5PP_hwL238gUsEKX8BTYRG6yAxHmKZWePd1Lkg9BHcPNKdob7wHQ1sQxW8IAEPNUTrQhSCM55rt13HCGWXavP_v1gz1RAEw4rTvvc37JoCzKrGrEWDPjq4BuBatU8lAPtgHRYbaemYu1PDTCM-aQ3mF3D/w379-h329/beet.jpg" width="379" /></a></div><p>This unique, vegetarian sandwich is really quite delicious. The flavors and textures compliment each other nicely. I love the crunch from the walnuts, the sweetness from the dried cherries, and the creaminess from the goat cheese. I absolutely love roasted sweet potatoes. I cut mine fairly thin so that they get a little crispy around the edges as they roast. The crisp lettuce, earthy beets, and crusty, toasted bread all give this sandwich a great taste and texture. Serve with potato chips, and either a smoothie/salad/soup. Easy weeknight dinner. Enjoy!</p><p>This recipe makes approximately 3 large sandwiches.</p><p><b>Ingredients:</b></p><p>Loaf of good, crusty bread, cut into sandwich slices (toasted or not, your preference)</p><p>1 sweet potato, peeled and sliced into thin rounds (about 1/4" thick)</p><p>Drizzle of olive oil and salt & pepper for roasting sweet potatoes</p><p>1 or 2 beets, cut into thin slices (I buy "Love Beets" already peeled and ready to eat <found in the refrigerated vegetable section at the grocery store>. You can also peel and roast beets or use canned beets.)</p><p>butter lettuce or spring mix</p><p>6 oz plain or flavored goat cheese (I like Vermont Creamery brand), room temperature</p><p>handful of dried cherries or Craisins, roughly chopped</p><p>handful of walnuts, chopped</p><p><b>Directions:</b></p><p>Preheat oven to 425F</p><p>Place sliced sweet potatoes on a foil lined baking sheet. Drizzle with a tablespoon or two of olive oil and season with salt and pepper. Roast sweet potatoes for 20 minutes. Flip the potatoes and roast for another 7 to 10 minutes. When finished set aside. </p><p>While potatoes are roasted make the goat cheese mixture. In a medium size bowl mix the room temperature goat cheese, dried cherries and walnuts until smooth. </p><p>Toast bread, if desired. </p><p>Assemble the sandwiches by spreading a spoonful of goat cheese mixture onto each slice of bread (so each sandwich will have goat cheese on both inside slices). Layer with roasted sweet potatoes, sliced beets, and lettuce. Season with a little salt and pepper if you like. Cut sandwich in half. Serve with a side salad or soup or a fruit smoothie. Add your favorite chips and a pickle. Enjoy! </p>Welcome to the Wooden Spoon Diarieshttp://www.blogger.com/profile/00386785381491188980noreply@blogger.com0tag:blogger.com,1999:blog-4422870542636616693.post-42290723850737119622022-12-03T14:10:00.000-08:002022-12-03T14:10:04.168-08:00The Ultimate Egg, Apple & Jam Bagel Sandwich <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF2FainjWf2hU5Xe5pfS4sq0O2bcZpYfHhULJY0-Y5OPIl2Q9gRauz1aCyt4PzbbUq60-prfrhIPRA5EFGQgSAbiVBIQ1to9wnlmTXCKLOACRXPchMS7K0lK9SrBuKlQsrdvpUVRo-aeIl-wN8akLuRDf6Es7SBRrZet7LkR89H_zqeJWnVYWVi-dS/s1872/bagel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1766" data-original-width="1872" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF2FainjWf2hU5Xe5pfS4sq0O2bcZpYfHhULJY0-Y5OPIl2Q9gRauz1aCyt4PzbbUq60-prfrhIPRA5EFGQgSAbiVBIQ1to9wnlmTXCKLOACRXPchMS7K0lK9SrBuKlQsrdvpUVRo-aeIl-wN8akLuRDf6Es7SBRrZet7LkR89H_zqeJWnVYWVi-dS/w342-h323/bagel.jpg" width="342" /></a></div><p>My friend and I used to make this sandwich for our families all the time, but over the years we forgot about it.....the other day I remembered this crazy bagel sandwich and had to call my friend to ask her what was on it...I remembered the cheese, egg, jam....but I knew there was something else that makes you think, "really, this is going to taste good?" She knew immediately - apple and sautéed onions! Yes! We were both excited to bring this recipe back for an easy, quick and flavorful weeknight dinner that the whole family enjoys! </p><p>It seems like such an odd combination, but it works! The result is a balance of sweet and savory ... there is just so much flavor .... very tasty! </p><p>The addition of bacon is just another level of flavor.... if you don't eat meat, you can use coconut bacon or omit. I think a slice of ham (sautéed in a pan on both sides) would be a great add, as well. </p><p>I like Everything Bagels...but any bagel will do.</p><p>I am not going to list measurements....just use one egg, one slice of cheese, a few apple slices, a forkful of sautéed onions etc. per bagel. You can't go wrong here. Enjoy! </p><p><b>Ingredients:</b></p><p>Bagels, sliced and lightly toasted just before assembling sandwich</p><p>olive oil for sautéing onions</p><p>onion, sliced thin (one onion per three sandwiches is about right)</p><p>apple (I like honey crisp, pink lady or jazz), sliced thin (one apple is enough for about three sandwiches)</p><p>eggs, we like ours fried over hard, but if you like the yolk runny, go for it</p><p>bacon, ham or vegan "bacon", optional </p><p>cheese, sliced (I like Cooper Sharp or cheddar)</p><p>strawberry or fig jam </p><p><b>Directions: </b></p><p>Add a glug of olive oil to a pan set to low heat. Saute onions, with a pinch of salt, for about 15 minutes or until soft. </p><p>While the onions are cooking you can cook your fried eggs in a separate pan, slice the apple, cook the bacon (if using), and toast the bagels. </p><p>Assemble the sandwich by spreading strawberry or fig jam on top and bottom of the bagel. Add the cooked egg, cheese, sautéed onions, apple slices, and bacon (if using). Serve with a simple mixed green salad and chips. Enjoy!</p>Welcome to the Wooden Spoon Diarieshttp://www.blogger.com/profile/00386785381491188980noreply@blogger.com0tag:blogger.com,1999:blog-4422870542636616693.post-20694016903225733522022-06-12T18:07:00.000-07:002022-06-12T18:07:41.073-07:00Folded Tortilla Breakfast Pocket<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOa5qJTUqPRZDMDAg_MjEyoeQcxcpfBlQH8qqxykuapNmvVsGAIpJUnlZUKHQKfNK0_CNQsT-5XlnfRbwbWXMNHxHgJ7oYn_InbK032B1ftVQNMHfJxDblra2DrWp0ze7iYPQ79L2OqYDkOf1lnGp3IN7Ex2y93GMUm5CbkxNpoiCSPmUZDIIH2nzR/s3652/Meal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2933" data-original-width="3652" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOa5qJTUqPRZDMDAg_MjEyoeQcxcpfBlQH8qqxykuapNmvVsGAIpJUnlZUKHQKfNK0_CNQsT-5XlnfRbwbWXMNHxHgJ7oYn_InbK032B1ftVQNMHfJxDblra2DrWp0ze7iYPQ79L2OqYDkOf1lnGp3IN7Ex2y93GMUm5CbkxNpoiCSPmUZDIIH2nzR/w377-h302/Meal.jpg" width="377" /></a></div><p>This folded tortilla pocket recipe has become popular on social media. I have been treating myself to this quick breakfast (or lunch) a couple times a week. Once you get into the groove of making these tortilla wraps they are really simple. You can add whatever you want - the combinations are endless and every person you are cooking for can customize their wrap to their tastes. I always add an egg (I make a simple one egg, salt & pepper omelet) and cheese....but the rest of the ingredients I just use what I have in the fridge. This particular wrap had coconut bacon and avocado slices in it....but I have made it with hash browns and beyond sausage and that was delicious as well. You can add hot sauce or use sautéed onions or peppers; if you eat meat try real or turkey bacon or sausage links. Honestly anything you can fit into one quarter of the tortilla, go for it. Just don't forget the cheese (vegan cheese if you like) and egg. Enjoy!</p><p><b>Ingredients Basics: </b></p><p>1 medium to large tortilla</p><p>Butter</p><p>Cooked egg, (fried, scrambled or an omelet) </p><p>Cheese or vegan cheese</p><p><b>Choose any of the following to complete your wrap</b> (these are all just ideas - do whatever you like, it'll taste great):</p><p>Cooked bacon (real, turkey, coconut, tempeh)</p><p>Cooked sausage (links, patty, ground, Beyond)</p><p>Cooked hash browns</p><p>Sliced ripe avocado</p><p>Sautéed onions</p><p>Bell pepper, sliced</p><p>Chopped cherry tomatoes</p><p>Serve with salsa, hot sauce, guacamole </p><p><b>Directions:</b></p><p>1. Start with a large tortilla. Use a knife to cut a slice from the center of the tortilla to the bottom. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtZKuCeZ2jmFNClSHyzVx90qGxAU6YiBJaVDdFH0KeBxJ-ciGH-m2pN92zsIedeyroIBhz62vdicsEso7Yg2iuztAJ9XffQBVasj_al0xbaO47s99CnAIlDEePj3STeCu7Z1Qs_3n4IekiHbkKTBBpo8KYif5G3GjQNTVM3wLQzLDEhOCcdPOuj3Qt/s3420/tortilla.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2984" data-original-width="3420" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtZKuCeZ2jmFNClSHyzVx90qGxAU6YiBJaVDdFH0KeBxJ-ciGH-m2pN92zsIedeyroIBhz62vdicsEso7Yg2iuztAJ9XffQBVasj_al0xbaO47s99CnAIlDEePj3STeCu7Z1Qs_3n4IekiHbkKTBBpo8KYif5G3GjQNTVM3wLQzLDEhOCcdPOuj3Qt/w349-h304/tortilla.jpg" width="349" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>2. Fill each quarter with your favorite ingredients, but make sure you use some type of melty cheese and also a cooked egg. <div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcqAEg6jE4dGkjjoqA1DIusUBrj6dwSaigG5PknIMkPqQzRQNOUckcKBv3btG1YmMWOEwB097kNAB-uyK8HykJvbUon8UsmiNrzgDg8NUEJ4hbVG-3nDkcm5boZExMD978d6iRcVNq1nuBvWBfqma-mnpvgdY0ih0spquiWkcpbwpTHmTagCtMQpGe/s3652/Meal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2933" data-original-width="3652" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcqAEg6jE4dGkjjoqA1DIusUBrj6dwSaigG5PknIMkPqQzRQNOUckcKBv3btG1YmMWOEwB097kNAB-uyK8HykJvbUon8UsmiNrzgDg8NUEJ4hbVG-3nDkcm5boZExMD978d6iRcVNq1nuBvWBfqma-mnpvgdY0ih0spquiWkcpbwpTHmTagCtMQpGe/w369-h296/Meal.jpg" width="369" /></a></div><br /><div><br /><p>3. Carefully fold the tortilla into thirds, then half, then quarters until it is all folded up into a cute little pocket. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQtAmzKyZUoE9kKr2fk5ZKRYO-ju8Wu_rp4EpPipcdNOpNBOZY4P3qiQl72rZMrHQ098fIvOB6jFTI3fEsAH4NgSWBnGjX237azERzXl0K2xm8FcS0TCdvmSupa82yROVHckZSQ7w5HKICshW3mJ3qjj9k1G--X_YZCVGrozhJbMyf8WJQqIG92-dd/s4032/quarter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQtAmzKyZUoE9kKr2fk5ZKRYO-ju8Wu_rp4EpPipcdNOpNBOZY4P3qiQl72rZMrHQ098fIvOB6jFTI3fEsAH4NgSWBnGjX237azERzXl0K2xm8FcS0TCdvmSupa82yROVHckZSQ7w5HKICshW3mJ3qjj9k1G--X_YZCVGrozhJbMyf8WJQqIG92-dd/w348-h261/quarter.jpg" width="348" /></a></div><div><br /></div>4. It's coming together!<br /><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtpmYZdgDjNhofZdZa4Wx1CwJH-b0yy0_UlbQ_2q8uULWRJiN-Bc5C1ztsVssQ6JlSM-82ssQgRF4GtQuP_ipnVf8x1iQqXwulsSe38vHn6Nehdyib5HdQTvtaP12lWiLW2UVu66pE7tLgccmv44zkY_M75RO8RPLu2StHkjIlYQ4y-OaBZWLB0JhC/s4032/half.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtpmYZdgDjNhofZdZa4Wx1CwJH-b0yy0_UlbQ_2q8uULWRJiN-Bc5C1ztsVssQ6JlSM-82ssQgRF4GtQuP_ipnVf8x1iQqXwulsSe38vHn6Nehdyib5HdQTvtaP12lWiLW2UVu66pE7tLgccmv44zkY_M75RO8RPLu2StHkjIlYQ4y-OaBZWLB0JhC/w353-h265/half.jpg" width="353" /></a></div><br /><p>5. It is now ready to cook!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIHLBU8N7oIFKHoJ4LtV8Jg68xbcWL9EQwtj7YXB5L7DclpO81RWqhmwVeqH71Bfz8Wy3LzSdypI4ias2RNhnF5e1CoZI_cG7AGz1dF9KonnXwPuNQidVK0tcS0CvZDN6B4xDf7tjrgnAwrT0QNZympCrTimhVaINzsrE3OdsxH8NYb0xWLYNUe_oQ/s4032/folded.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIHLBU8N7oIFKHoJ4LtV8Jg68xbcWL9EQwtj7YXB5L7DclpO81RWqhmwVeqH71Bfz8Wy3LzSdypI4ias2RNhnF5e1CoZI_cG7AGz1dF9KonnXwPuNQidVK0tcS0CvZDN6B4xDf7tjrgnAwrT0QNZympCrTimhVaINzsrE3OdsxH8NYb0xWLYNUe_oQ/w359-h269/folded.jpg" width="359" /></a></div><br /><p>6. Melt a pat of butter into a frying pan, just like you would to make a quesadilla or grilled cheese. Now place the pocket into the hot butter and cook until the side is browned and crispy, just a couple of minutes. Flip the pocket to the other side and do the same. Once the cheese has melted and the two sides are lightly browned, this little meal is ready to eat. Serve with hot sauce, salsa, guacamole or eat it like I do with nothing at all, because it is truly good enough on its own. </p><p>Another tip I want to share when making these pockets is make a few extra and wrap them in foil. Place in the refrigerator. Now you have breakfast or lunch ready for the next day. You can just pop the wrapped pocket into a warm oven. These are great for mornings when you are pressed for time. Enjoy!</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW-4p2-w1OLD7FzeygwpwVTBuHvl-BAPaltl7udcArYsvPocR979-faaUdHxgI1bnxXTaQ5tskGPfnDHfaBsOb4goiW3GDnxi9gKOawsK0O_AdiKW2kdJR_UEbBkD6KE-WtVkjAA6R0ULOfF35ZhSU-VsttBC1904Ab-1P6T0zFetcnm1LncNtvs_b/s3927/Eat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2996" data-original-width="3927" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW-4p2-w1OLD7FzeygwpwVTBuHvl-BAPaltl7udcArYsvPocR979-faaUdHxgI1bnxXTaQ5tskGPfnDHfaBsOb4goiW3GDnxi9gKOawsK0O_AdiKW2kdJR_UEbBkD6KE-WtVkjAA6R0ULOfF35ZhSU-VsttBC1904Ab-1P6T0zFetcnm1LncNtvs_b/w374-h281/Eat.jpg" width="374" /></a></div></div></div>Welcome to the Wooden Spoon Diarieshttp://www.blogger.com/profile/00386785381491188980noreply@blogger.com0tag:blogger.com,1999:blog-4422870542636616693.post-53539932219493506172022-04-06T11:31:00.002-07:002022-04-06T11:35:10.074-07:00Roasted Butternut Squash & Mushroom Salad with Ricotta <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGWY4qyjX3iVbZYelMeGAfrzdIdEHx6jYUTh0OJpg0CrH4Qygwl3RtRyaonV2vqyPpDYGerfqg6ZqIK3c_YysoEW-9BoHYx8KKKnRfck3d4i9bHPK5WzIjdRSgCU6T7GAao59H94Q_zj5meVExbVWSThofMlSTNbg96IW7tNvGxRFSXiashgiUAXb2/s4032/Salad.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGWY4qyjX3iVbZYelMeGAfrzdIdEHx6jYUTh0OJpg0CrH4Qygwl3RtRyaonV2vqyPpDYGerfqg6ZqIK3c_YysoEW-9BoHYx8KKKnRfck3d4i9bHPK5WzIjdRSgCU6T7GAao59H94Q_zj5meVExbVWSThofMlSTNbg96IW7tNvGxRFSXiashgiUAXb2/w369-h296/Salad.jpg" width="369" /></a></div><br /><p>This salad is just delicious. The flavors are certainly fall/winter....but it is currently still cold and blustery on the east coast, so I'm not worrying too much about seasonal foods at the moment. You will notice I don't have any measurements listed....you really do not need to measure when it comes to this salad- just use how much or little of what you like and I promise it will come together beautifully. </p><p>I served this salad for dinner with avocado toast on the side. Would also make a wonderful lunch. It was perfect. Enjoy! </p><p><b>Ingredients:</b></p><p>Medley of your favorite mushrooms, sliced (I used Oyster, Shitake, and King Trumpet that all came in mushroom medley I bought at Whole Foods). Baby Bellos are another favorite of mine. (about 3 cups)</p><p>Butternut squash, peeled, seeded and cut into small pieces (about 1 cup)</p><p>1 Shallot, sliced</p><p>Olive oil</p><p>Butter</p><p>Cooked farro (optional)</p><p>Arugula</p><p>Ricotta cheese, full fat</p><p>Walnuts, crushed</p><p>*Your choice of vinaigrette dressing, I made my own simple dressing with olive oil, pure maple syrup, champagne vinegar, dijon and salt & pepper. </p><p><b>Directions:</b></p><p>Preheat oven to 400F</p><p>Make farro, if using, according to directions. Set aside. </p><p>Toss the butternut squash with a bit of olive oil and sprinkle with salt and pepper. Roast for about 20 minutes, check on it at 15 and toss. </p><p>Melt a pat or two of butter in a large skillet over low heat. Add the sliced mushrooms and sliced shallots to the pan. Sauté (without touching) for five minutes - this allows for the mushrooms to caramelize and brown. Stir and cook for about five minutes longer, stirring every minute or so. </p><p>To plate:</p><p>Spoon ricotta cheese on to the bottom of a plate - spread evenly on the plate. I would say two large tablespoons per serving, but do what you like. Salads have no rules. </p><p>Put a large handful of arugula on top of the cheese, and then add a couple spoonfuls of farro on top. Next add the sauteed mushrooms & shallots and roasted butternut squash. Sprinkle walnuts on top. Drizzle with vinaigrette. Add a little salt and pepper. Enjoy! </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbdNqJPh8ZsqD03hjA1rqndvj-5YtNgvZKL-4KALBDzVm8mMtIFBzn5LCOwmJROCNtX9K3vNuQX2UPYoapIrN3chXerxzbfuqZd_tsHzNikhXq6w9C68Y6RQS9TvLTLiROuBLdRoeD1F7WDkNjFdODREr1aOoEAjEmudoX1mo7dsQCMRn-2BB6ASQo/s4032/Mushrooms.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbdNqJPh8ZsqD03hjA1rqndvj-5YtNgvZKL-4KALBDzVm8mMtIFBzn5LCOwmJROCNtX9K3vNuQX2UPYoapIrN3chXerxzbfuqZd_tsHzNikhXq6w9C68Y6RQS9TvLTLiROuBLdRoeD1F7WDkNjFdODREr1aOoEAjEmudoX1mo7dsQCMRn-2BB6ASQo/w373-h280/Mushrooms.jpg" width="373" /></a></div>Welcome to the Wooden Spoon Diarieshttp://www.blogger.com/profile/00386785381491188980noreply@blogger.com0tag:blogger.com,1999:blog-4422870542636616693.post-53771304575666989472022-02-15T18:17:00.003-08:002022-02-15T18:25:50.732-08:00Burrata Toast with Roasted Brussels Sprouts<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg6Tz41c7Xb7B6WUOTS8XD-UpIeKo2nJ-H5GZnQBSCbjjstcDFk_ndLY97Onbj1xlCMr_5U4FxdYX92TAsXTmWHyVT2oA6FDi5WFHmxFjbPD_Ckwm1mOaP4N1pUX-NvW76Qs0_weUz8fq3hedpNtUavG9By3UD5gS6J0JAMPVTiD1C5Rr9EcPuglxc-=s3830" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3830" height="338" src="https://blogger.googleusercontent.com/img/a/AVvXsEg6Tz41c7Xb7B6WUOTS8XD-UpIeKo2nJ-H5GZnQBSCbjjstcDFk_ndLY97Onbj1xlCMr_5U4FxdYX92TAsXTmWHyVT2oA6FDi5WFHmxFjbPD_Ckwm1mOaP4N1pUX-NvW76Qs0_weUz8fq3hedpNtUavG9By3UD5gS6J0JAMPVTiD1C5Rr9EcPuglxc-=w427-h338" width="427" /></a></div><p>I made this quick open sandwich for dinner tonight for my husband and myself. It. Was. Delicious! We each ate two pieces. This recipe is easily doubled or tripled to feed more. I think it would make an excellent lunch or brunch, as well. Don't skimp on the honey drizzle right before serving. Enjoy! </p><p><b>Ingredients:</b></p><p>4 slices good quality sourdough or country bread, toasted (I love <i>Trader Joe's San Francisco Style Sourdough</i> loaf)</p><p>4 cups of cleaned, trimmed and sliced Brussels sprouts</p><p>1 Tbl olive oil</p><p>8 oz fresh Burrata cheese round, divided into fourths</p><p>2 Tbl of honey, plus more for drizzling</p><p>1/4 cup fresh basil leaves, chiffonade</p><p>2 Tbl of your herb of mint, chiffonade </p><p>1/4 cup crushed hazelnuts or walnuts</p><p>Salt & pepper, to taste </p><p><b>Instructions:</b></p><p>Preheat oven to 425F</p><p>Place sliced Brussels sprouts on a lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss. Bake for 15-18 minutes. I like mine fairly crispy, so check after 15 minutes to see if you want to roast longer. While Brussels are roasting put 2 Tbl of honey in a bowl. As soon as you take the Brussels out of the oven, add to the bowl with honey and toss to coat. </p><p>To assemble the toast, spread 1/4 of the Burrata cheese on top of each slice of bread. Divide the honey-ed Brussels sprouts evenly between each piece of toast. Top with basil and mint. Sprinkle on nuts. If you like (and I definitely do!) drizzle honey on top of each piece of toast. Serve immediately. Enjoy! </p>Welcome to the Wooden Spoon Diarieshttp://www.blogger.com/profile/00386785381491188980noreply@blogger.com0tag:blogger.com,1999:blog-4422870542636616693.post-35522410046086094142021-11-28T19:23:00.002-08:002021-11-28T19:27:20.242-08:00Holiday Salad with Roasted Grapes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi59cdh3KKKt3EpJ5jarEcp8__lcTFW0w7Ph-tcCKVYKoi7_o3FSfGjyUcvFvl8ceEP-PdDCyd0UCQ_lw7nUg4WZZyjVmopxeyuWqP36JfrQaGoo6rpplcXNFQPf6pb-QCBNDVQhj_ey8g/s2048/Salad.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi59cdh3KKKt3EpJ5jarEcp8__lcTFW0w7Ph-tcCKVYKoi7_o3FSfGjyUcvFvl8ceEP-PdDCyd0UCQ_lw7nUg4WZZyjVmopxeyuWqP36JfrQaGoo6rpplcXNFQPf6pb-QCBNDVQhj_ey8g/w438-h346/Salad.jpeg" width="438" /></a></div><p>I made this holiday salad for Thanksgiving this year. It was just delicious. The roasted sweet potatoes, hearty kale, and sweet pomegranate seeds definitely showcase the fall flavors, but it's the addition of the roasted grapes that takes this salad to another level of yum. Serve this salad for any special occasion this season and everyone who eats it will be very happy you did. All the extra steps are entirely worth the finished dish. </p><p>This is a large salad and makes enough for at least 8 people, maybe more, depending on your serving size. </p><p>Enjoy! </p><p><b>Salad Ingredients:</b></p><p>2 cups seedless red grapes, sliced in half</p><p>Large sweet potato, peeled and cubed</p><p>1 15oz can chickpeas, drained and rinsed</p><p>Olive oil and salt & pepper for roasting</p><p>2 heads of romaine, cleaned and chopped</p><p>5 kale leaves, stems removed, sliced thin</p><p>1/2 cup pomegranate seeds</p><p>1/3 cup sunflower seeds</p><p>1 cup farro, cooked</p><p>1/2 cup crumbled goat cheese</p><p><b>Dressing Ingredients:</b></p><p>1/2 cup olive oil</p><p>1/3 cup white wine or apple cider vinegar</p><p>1 Tbl lemon juice</p><p>2 tsp Dijon mustard</p><p>2 Tbl honey</p><p>1/2 tsp garlic powder</p><p>salt & pepper, to taste</p><p><b>Directions:</b></p><p>Preheat oven to 425F</p><p>There are three different ingredients you will be roasting for this salad. So if you have a double oven turn both ovens on to save yourself a little time. Get out three sheet pans, line with parchment or foil, and get your olive oil, salt and pepper ready. Let's start with the grapes! </p><p>Slice grapes in half and place on lined cookie sheet. Drizzle with 1/2 tsp of olive oil. Sprinkle with a pinch of salt (and I do mean a pinch - maybe 1/4 tsp). Use hands to toss and spread spread grapes evenly on pan. Roast for 10-12 minutes. Remove from oven and let grapes cool. If desired, pinch skins off the grapes once cooled. </p><p>Toss peeled and cubed sweet potatoes with a drizzle of olive oil, about 2 tsp. on a lined cookie sheet. Sprinkle with salt and pepper. Roast for 15 minutes. Check on potatoes and give them a couple of turns with a spoon. Roast for another 10 minutes, check on them again and toss. Continue to cook for 5 minutes at a time until potatoes are crispy and to your taste. Less time for softer potatoes and more time for crispier potatoes. Let potatoes cool completely before adding to the salad. </p><p>Finally, let's roast the chickpeas. Evenly spread the chickpeas on the lined cookie sheet. Toss with 2 tsp of olive oil and sprinkle with salt and pepper. Roast chickpeas for 18-22 minutes until desired crispness. Let cool before adding to salad. </p><p>Cook farro according to directions on box. If you don't have farro you can substitute quinoa or brown rice. Let cool before adding to salad. </p><p>To make dressing add all dressing ingredients to a blender and mix until combined. Taste dressing. If you think it needs more salt, add a bit of salt....if you think it needs to be sweeter, add a little more honey. Not enough acidic bite? Add a splash more lemon juice or vinegar. This is your dressing....make it to your taste. </p><p>To assemble the salad add chopped romaine, thinly sliced kale, roasted chickpeas, roasted sweet potatoes, sunflower seeds, pomegranate seeds, and farro to a large salad bowl. Toss. Gingerly sprinkle the roasted grapes on top. Dress salad. Top with crumbled goat cheese. Serve and enjoy!</p>Welcome to the Wooden Spoon Diarieshttp://www.blogger.com/profile/00386785381491188980noreply@blogger.com0tag:blogger.com,1999:blog-4422870542636616693.post-75567169588592114212021-09-28T05:50:00.003-07:002021-09-28T06:01:16.728-07:00One Pot Lemon Pasta<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHMnf1VADQkv4cnR1viskdScRp_d9-1hoOztbujCv3-g65h1yo-S56Bl4ctLvCsgXOm60LtHDHA2ZMJ0ko5UPp60a5PvlSayF63v_ogmFYDZh2qIDTnJa7xiS2wMJvJX-oeaqWr3LQ6K4/s4032/Pasta.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHMnf1VADQkv4cnR1viskdScRp_d9-1hoOztbujCv3-g65h1yo-S56Bl4ctLvCsgXOm60LtHDHA2ZMJ0ko5UPp60a5PvlSayF63v_ogmFYDZh2qIDTnJa7xiS2wMJvJX-oeaqWr3LQ6K4/w295-h358/Pasta.jpg" width="295" /></a></div><p>This recipe was inspired by a recipe I saw on Instagram. As I made the original I realized it needed some tweaks to make it work for my family. I added a bit more liquid to the pot, more spices, more lemon, Parm and vegan sausage. It was absolutely delicious and got a huge thumbs up from the family. I love how the pasta cooked in the sauce and I didn't have to cook it separately. It made for a very easy Sunday night dinner. I served with a side of crusty bread and I was very heavy handed on the super healthy micro-greens. This made three large servings, could stretch to four smaller servings. </p><p>Enjoy!</p><p>Ingredients:</p><p>4 Tbl olive oil, divided</p><p>1 yellow onion, skins removed and diced </p><p>4 cloves of garlic, skins removed and minced</p><p>1/2 tsp chili pepper flakes</p><p>1 tsp salt</p><p>1 tsp pepper</p><p>2 cups water or broth, divided </p><p>1 15oz can of full fat coconut milk</p><p>2 lemons, zest & juice, divided</p><p>12 oz rigatoni </p><p>Micro-greens of your choosing, I used arugula micro-greens</p><p>3-4 links of chicken or plant-based sausage (I like Beyond Sausage) cooked and sliced</p><p>Parmesan for serving</p><p>Directions:</p><p>Heat 2 Tbl of olive oil in a large pot over medium heat. Add onions and cook for 8 minutes, stirring often. If onions stick to the pan or start to get brown, add a Tbl of water to deglaze the pan. I had to do this twice during cooking. Add garlic and cook for just one minute more, stirring the whole time. Add the pepper flakes, salt, pepper, one cup of water or broth, the whole can of coconut milk, all the lemon zest and juice from only one lemon. Add the dry pasta and give a good stir. Cook, uncovered, over medium low to medium heat until the pasta is al dente. I would say I cooked the pasta for about 15 minutes. After 7 minutes or so, add the second cup of water/broth. You want the water and coconut milk to eventually become a sauce....this dish will not be super "saucy" ....most of the liquid will absorb as the pasta cooks. </p><p>When the pasta is cooked to your liking, add the remaining 2 Tbl of olive oil and juice of the second lemon and stir. Taste pasta and add more salt and pepper if needed. </p><p>Scoop into pasta bowls and serve with Parmesan, micro-greens, and sausage/vegan sausage. </p><p>Enjoy!!!</p>Welcome to the Wooden Spoon Diarieshttp://www.blogger.com/profile/00386785381491188980noreply@blogger.com0tag:blogger.com,1999:blog-4422870542636616693.post-91722050078628986032021-08-23T13:06:00.003-07:002021-08-31T06:11:54.963-07:00Creamy Feta Tomato Bake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHIyCzLYC6v7jDB6BVcOPm1JTnrE0mF0iqNlQaV9mFvq7YYbnIeQmnAmZc4Eqs8vZw2p1y9pBYnoFjBXF1OYFGSSTMLtaUk1O2CXhZhYRNm2eAB_gov2LmtmD2GA37FA6Lk3I4PS9s7ng/s3969/Feta+4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3969" data-original-width="3024" height="352" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHIyCzLYC6v7jDB6BVcOPm1JTnrE0mF0iqNlQaV9mFvq7YYbnIeQmnAmZc4Eqs8vZw2p1y9pBYnoFjBXF1OYFGSSTMLtaUk1O2CXhZhYRNm2eAB_gov2LmtmD2GA37FA6Lk3I4PS9s7ng/w291-h352/Feta+4.jpg" width="291" /></a></div><br /><p>I love this meal so much. It is absolutely delicious and comes together so easily on a weeknight. You may have seen this feta pasta bake recipe gain popularity on social media earlier this year. Of course I tried it and thought it was great. But then I decided to put my own spin on it by adding sliced onions and chickpeas to make it more filling. I think sliced chicken or veggie sausage (I like Beyond Sausage) would be an excellent addition if you also wanted to add some protein. Enjoy!</p><p><b>Ingredients:</b></p><p>1 8oz block of feta</p><p>1 pint cherry tomatoes, sliced in half</p><p>1 cup red onion, thinly sliced</p><p>3 cloves of garlic, peeled and chopped</p><p>1 15oz can chickpeas, drained and rinsed</p><p>3 Tbl olive oil, divided </p><p>1/2 cup fresh basil</p><p>1 pound pasta, I like orecchiette</p><p>1/2 cup reserved pasta water</p><p>Salt & pepper</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjinIXBcm2mHZ9oFmV4xzKyhOOiRJbJvOmTg4vN-t6lRqIqK1XsRDnqgoZoEJtQEHGqOWOlDIyrgS1QNOKyfZOrrgznBYBAk_DH4gusKQPhOZPt0KMDYGgPw7kFxa0qnE13U9aCYUNOpdg/s3307/Feta+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3307" data-original-width="3005" height="339" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjinIXBcm2mHZ9oFmV4xzKyhOOiRJbJvOmTg4vN-t6lRqIqK1XsRDnqgoZoEJtQEHGqOWOlDIyrgS1QNOKyfZOrrgznBYBAk_DH4gusKQPhOZPt0KMDYGgPw7kFxa0qnE13U9aCYUNOpdg/w347-h339/Feta+1.jpg" width="347" /></a></div><b>Directions:</b><br /><p>Preheat oven to 425F</p><p>Lightly oil the bottom and sides of a 9X13 oven safe dish. Place the block feta in the center of the baking dish. Arrange the halved cherry tomatoes, sliced onions, chopped garlic, and chickpeas all around the feta. Drizzle 2 Tbl olive oil over the top. Gently toss olive oil with veggies and chickpeas, leaving the feta in place in the middle. Evenly sprinkle sliced basil over the top of all ingredients. Season with salt and pepper. Place in preheated oven and bake for 30-35 minutes. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIbFxxi_d48Mz84AFKjgypqhOa5zJJvbEbQytbe_AAAanzZ62DeFrc7lt_owVtHDHdfBO8HDsszAS8emfgu4yC7iIkbUysRw_lNrTZpFUWBxSJpoPWirloMki4D5CWgOjTd0ZfUROL7Pk/s4026/Feta+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2882" data-original-width="4026" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIbFxxi_d48Mz84AFKjgypqhOa5zJJvbEbQytbe_AAAanzZ62DeFrc7lt_owVtHDHdfBO8HDsszAS8emfgu4yC7iIkbUysRw_lNrTZpFUWBxSJpoPWirloMki4D5CWgOjTd0ZfUROL7Pk/w342-h245/Feta+2.jpg" width="342" /></a></div><br /><p>While the feta mixture is baking, cook the pasta according to the directions on the package. Just before draining the pasta scoop out a cup or so of the pasta water. I always use a big coffee mug to do this because it has a handle and is safe in the boiling water. Set the pasta water aside and drain pasta. Put the pasta back into the pot and drizzle with remaining Tbl of olive oil to keep from sticking. </p><p>Take the feta bake out of the oven when the tomatoes look soft and everything has started to brown a bit. Carefully, while everything is still hot, mix the feta with all the veggies and chickpeas. The mixture will get thick and creamy. If you want to thin the mixture out a bit use some of the pasta water. I usually use about a 1/2 cup of the pasta water to get the desired consistency. </p><p>Combine the cooked pasta with the feta mixture and serve immediately. Enjoy with a good, crusty loaf of bread and a side salad. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSJtBMm6IFHpCPUDKXb3N5XbLdgdBTpgxW2-yrZrZzZS6NjNKG3l5tjWTBduM7kZb8oppndWnOCcaarYAxWboSNaFcSDf8Aqnk9qGKMmkkIvRzp7-ZaLhpUs0XNkSuBBAK7BU2fWm35no/s3142/Feta+3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2357" data-original-width="3142" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSJtBMm6IFHpCPUDKXb3N5XbLdgdBTpgxW2-yrZrZzZS6NjNKG3l5tjWTBduM7kZb8oppndWnOCcaarYAxWboSNaFcSDf8Aqnk9qGKMmkkIvRzp7-ZaLhpUs0XNkSuBBAK7BU2fWm35no/w343-h257/Feta+3.jpg" width="343" /></a></div>Welcome to the Wooden Spoon Diarieshttp://www.blogger.com/profile/00386785381491188980noreply@blogger.com0tag:blogger.com,1999:blog-4422870542636616693.post-87809536126050426852021-02-12T08:38:00.003-08:002021-02-12T08:44:36.432-08:00Pineapple Banana Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUnoQSmIgE8D-OsYXcI3nbYKaucx5uYrHsNW99uc3CECccBguLrIhodyWPQcAjgcghzcxFTPJRrYBIwdyBKsq-4yfItxMccwhyVb4QysmM5PZqI8lqmx0W9OW-2HeKY2fDHgWPCp8u5bE/s2048/Pineapple+Bread.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1993" height="377" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUnoQSmIgE8D-OsYXcI3nbYKaucx5uYrHsNW99uc3CECccBguLrIhodyWPQcAjgcghzcxFTPJRrYBIwdyBKsq-4yfItxMccwhyVb4QysmM5PZqI8lqmx0W9OW-2HeKY2fDHgWPCp8u5bE/w367-h377/Pineapple+Bread.jpg" width="367" /></a></div><br /><p>This bread definitely falls in the dessert category for me. It is moist, perfectly sweet and just a delicious twist on your typical banana bread. It also makes a yummy breakfast. Enjoy!</p><p><b>Ingredients:</b></p><p>1 cup mashed bananas, about 2 large or 3 small</p><p>8oz can of crushed pineapple (don't drain)</p><p>1/2 cup coconut oil, melted</p><p>2 eggs, lightly beaten</p><p>3/4 cup brown sugar</p><p>1/4 cup sugar</p><p>1/4 cup canned coconut milk (I used the thick solid part)</p><p>1 tsp vanilla</p><p>2 cups all purpose flour</p><p>1/2 tsp salt</p><p>1/2 tsp cinnamon</p><p>1 tsp baking soda</p><p>1 tsp baking powder</p><p><i>Topping:</i></p><p>3 Tbl unsweetened shredded coconut</p><p>2 Tbl brown sugar</p><p><b>Directions:</b></p><p>Preheat the oven to 350F</p><p>Mash bananas in a large mixing bowl. Add crushed pineapple to bananas and continue to mash and combine. Add melted coconut oil and stir. Add eggs, one at a time, stir to combine. Add both sugars, stir. Add canned coconut milk and vanilla, stir. </p><p>In a separate bowl combine all dry ingredients - flour, salt, cinnamon, soda and powder. Whisk together. Add dry ingredients to wet ingredients and stir until combined. </p><p>Pour batter into a greased loaf pan. Make the topping by combining shredded coconut and brown sugar together in a small bowl. Sprinkle topping evenly on top of the batter. Use your fingertips or the back of a spoon to very gently press the topping into the batter. </p><p>Bake for approximately 55 min. Insert a toothpick into the center to check on doneness. Remove from oven and let cool for 30 minutes in the pan before turning out and slicing. Enjoy! </p>Welcome to the Wooden Spoon Diarieshttp://www.blogger.com/profile/00386785381491188980noreply@blogger.com2