Banana-Pecan Amaranth

from Naturally Ella

Ingredients:

• ½ cup amaranth
• 1 cup water
• ⅛ teaspoon salt
• ¼ cup pecan pieces
• 1 tablespoon walnut oil
• 1-2 tablespoons maple syrup*
• ½ teaspoon cinnamon
• 2 bananas
• Milk (whole, almond, or coconut), to serve

Directions:

1. Soak Amaranth over night (if possible.)
2. Drain and rinse amaranth. Combine with one cup water and salt. Bring amaranth to a boil, and reduce to a simmer (all the way to low.) Cover and let simmer for 15 minutes. Remove from heat and let sit for 10 more minutes to thicken amaranth. Add a bit of milk/water to thin the texture out if desired.
3. Add pecans to a dry skillet and toast over medium-low heat, stir often. Toast until fragrant, 2-3 minutes. Remove from skillet and set aside.
4. Heat walnut oil, maple syrup, and cinnamon over medium-low heat. Cut bananas in ½” slices and add to skillet, cook until bananas are extremely tender and maple syrup has absorbed into the slices.
5. To serve, stir together ¾ of the bananas and amaranth. Pour into bowls and top with remaining bananas, pecans, and a drizzle of milk.

Pumpkin Pie Amaranth Porridge

Pumpkin Pie Amaranth Porridge
from My New Roots 
Serves 2

Ingredients:

½ cup amaranth, soaked if possible (minimum 8 hours)
1 cup coconut milk, or water (you may need more if using un-soaked grains)
 1/3 cup pumpkin puree (preferably fresh, or canned)
pinch of sea salt
 pinch of: cinnamon, ginger, nutmeg, clove (or substitute all with pumpkin pie spice)
1/3 vanilla bean pod maple syrup to taste
1/3 cup coconut flakes, toasted

Directions:

1. Soak amaranth for as long as possible, 8 hours minimum, 24 hours is optimal.
 2. Drain and rinse amaranth. Combine with coconut milk, pumpkin puree, sea salt, spices, and vanilla bean (seeds scraped, and empty bean pod). Bring to a boil, reduce to simmer, stirring often to prevent scorching on the bottom. Simmer on lowest heat for 15 minutes with the lid on (watch to see if liquid level becomes too low. If so, add a little extra coconut milk or water) Turn heat off, and let sit for 10 minutes with the lid on to thicken.
3. Sweeten with maple syrup to taste (1-2 tablespoons). Serve. Drizzle with coconut milk, sprinkle with coconut flakes.

Pumpkin Pie Coconut Ice Cream

Pumpkin Pie Coconut Ice Cream
 
Ingredients:

15 ounce can coconut milk
2 cups soy milk
1 level cup pumpkin puree
1 cup sucanant
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Directions:

1. Mix all ingredients in a blender until smooth.  
2. Pour into ice maker. 
3. Wait until the ice cream is firm - this step is the hardest.
4. Enjoy.  

zucchini melts

Zucchini Melts
adapted from Dancing Carrots


Ingredients:


1 T olive oil
2 medium zucchinis, cubed
1 pinch red pepper flakes
salt & pepper to taste
1 cup marinara sauce
1 1/2-2 cups shredded mozzarella cheese
Whole wheat "french bread"


Directions:


1. Preheat oven to 400 degrees F.
2. Heat olive oil in skillet over medium heat. Fry the zucchini in oil until browned and slightly tender. Season with red pepper flakes, salt and pepper, and stir in the marinara sauce. Cook and stir until the sauce is heated through.
3. Slice french bread into slices and bake for about 5 minutes or until they are toasted. Remove from oven.
3. Spoon generous amounts of the zucchini mixture onto each slice of french bread. Top with a generous amount of mozzarella cheese.
4. Bake for 5-7 minutes in oven or until cheese is melted and bubbly.

Flinchie Pancakes

1 cup whole wheat flour
1 good for you egg
1 cup milk (we use vanilla soy)

Mix all of your ingredients in a blender until smooth. Pour batter (about 1/4 cup at a time) onto a hot, prepared griddle and bake until the flinches are lightly browned on both sides.

I Lost My Ham Fried Rice...

I Lost My Ham Fried Rice

4 eggs from a healthy chicken
1 tablespoon olive oil
1-1/2 cups cold cooked brown rice
1-1/3 cups diced fully cooked ham (optional)
1-1/2 teaspoons garlic powder
1/4 teaspoon ground ginger
Dash pepper
2 dashes chili powder
1 tablespoon liquid aminos
frozen peas
1 small onion
4-5 large carrots

1. Saute onion in olive oil. Once the onion is translucent, add carrots. Cook carrots until they are soft and tender. Add spices, rice, liquid aminos, and peas.

2. In a separate bowl, mix eggs. Pour egg mixture over rice and veggies. Cook until eggs are done.

3. Eat. Eat. Eat.

Chip Soup - Pumpkin Black Bean Style

Chip Soup - Pumpkin Black Bean Style

3 (15 ounce) cans of black beans, rinsed and drained
1 (16 ounce) can of diced tomatoes
1/4 cup olive oil/earth balance
1 1/4 cup chopped onions
4 cloves of garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
4 cups vegetable broth


Saute onion, garlic, and olive oil until onions are translucent. Add salt, black pepper, vegetable broth, black beans, and diced tomatoes. Cook until warm. Carefully transfer to blender in small batch and blend until smooth.