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Charlie's Cran-Apple Granola
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7 c. quick oats
1 c. sliced almonds
1 c. chopped dried apples
1 c. dried cranberries
1 banana
1 c. pitted dates
1/3 Sucanat or Turbinado sugar
1/4 c. canola oil
1 Tbsp. vanilla extract
3/4 c. water
1 1/2 tsp. salt
1. Place dry ingredients in a large bowl.
2. Blend banana, dates, sugar, oil, vanilla, water and salt in blender until smooth and pour over dry ingredients
3. Using a plastic glove, mix both mixtures together with your hand. When thoroughly mixed, spread out on two cookie sheets covered with parchment paper or spray with oil spray.
4. Bake for two hours at 125°, with the oven setting on “warm”, stirring every thirty minutes, or leave in oven overnight on warm setting. Store in airtight container.
Yield: 12 cups
Barbara Watson
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3 c. rolled oats
3/4 c. raisins or chopped dates
1/2 c. coconut, unsweetened
1 tsp. salt
4 1/2 c. water
1 c. blueberries, fresh or frozen
1. Mix all ingredients in oil-sprayed 13 x 9-inch pan.
2. Bake uncovered at 350° for about 1 hour.
Barbara Watson
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1 small onion
1/2 green bell pepper
1/2 yellow bell pepper
1/2 red bell pepper
14 oz. fresh, firm tofu
2 tsp. chicken-style seasoning
1/4 tsp. turmeric
1 1/2 tsp. olive oil or 1 Tbsp. water
2 tsp. parsley flakes salt to taste
1. Peel and slice onion in half, then into thin slices. Cut peppers into 2 x 1/2-inch strips. Slice tofu into 1/4 x 1-inch cubes.
2. Sauté onions and peppers in oil or steam in water for 3 minutes.
3. Add tofu and seasonings and stir to coat. Cover and steam for 5 more minutes.
Yield: 4 servings
Barbara Watson
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1 lb. dry beans (2 1/2 c.)
9 c. water
1 - 2 tsp. salt, or to taste
2 tsp. onion powder
1/2 tsp. garlic powder
1. Sort beans on a dry dish towel, removing shriveled or discolored beans, as well as any foreign matter.
2. Wash beans in colander and place in a crock pot. Cook on low overnight or on high for 5 hours.
3. Add salt and other seasoning after beans are cooked.
Yield: 8 cups
Barbara Watson
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1/4 c. raw sunflower seeds
1/4 c. Tahini
3 Tbsp. fresh onion in chunks
3/4 tsp. salt
2 tsp. parsley flakes
3/4 c. water
4 Tbsp. lemon juice
1 large clove garlic
1/2 tsp. dill weed
1. Combine all ingredients except dill weed and parsley flakes in a blender and blend until smooth.
2. Add herbs and blend again for about 5 seconds.
Yield: about 1 2/3 cups
Fresh lemon juice is best when it comes to salad dressings, especially this one.
Barbara Watson
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6 c. Romaine lettuce, torn
1 avocado, diced
1 16-oz can black beans, drained
1 c. corn, canned, fresh or frozen
2 c. diced tomatoes, canned or fresh
1 cucumber, diced
1/2 c. onion, chopped or cut into rings
1 recipe Mexi-Texi Ranch Dressing
1/2 c. fresh cilantro, chopped
1. Place 1 1/2 c. of the lettuce on individual plates. Top each salad with 1/3 c. Mexi-Texi Ranch Dressing.
2. Layer with black beans, avocado, corn, tomatoes, cucumber, and onion. Sprinkle each salad with 2 tablespoons cilantro.
3. Serve with corn chips.
Yield: 4 large salads
Barbara Watson
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1 1/2 c. chopped tomatoes, fresh or canned
1 tsp. lemon juice
1 1/2 tsp. cumin or to taste
1/2 tsp. paprika
2 tsp. onion, finely chopped
1/4 tsp. salt
1 small garlic clove, pressed
1 1/2 tsp. sweet basil
1 Tbsp. chopped cilantro
1. Combine all ingredients in a blender, then pulse briefly, leaving vegetables chunky.
2. Taste and adjust salt, as it will vary according to the tomatoes used.
Yield: 2 cups
Barbara Watson
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1 c. Salsa
1 c. Ranch Dressing
1. Combine Salsa and Ranch Dressing in a bowl and mix well.
2. Layer in the Southwestern salad or use on tossed salad.
Yield: 2 cups
Barbara Watson
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1/2 c. unpopped popcorn
1/4 c. natural peanut butter
1/4 c. maple syrup
1 Tbsp. black strap molasses
1/4 tsp. salt
1. Preheat oven to 200 degrees.
2. Pop popcorn from a hot air popper into a large bowl.
3. In a saucepan, combine peanut butter, black strap molasses, maple syrup and salt. Regular molasses will work if black strap is unavailable.
4. Bring the "caramel" to a boil and stir constantly while it boils for 20 seconds. Immediately pour it over the popcorn and stir well to coat.
5. Bake for 45 minutes. Allow to cool, then place it in a plastic bag or airtight container.
Barbara Watson
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