Oh. My. Goodness.
I found a recipe online for flourless cookies, and they are fabulous! They are really easy to make, and fast, so it’s a quick fix to a craving for sweet. And they’re pretty healthy, too! (Garbanzo beans and nut butter….protein! They also provide some iron and potassium. I can justify anything.)
- 1-1/4 cups canned Garbanzo Beans~~ rinse & pat dry (I used one of the aseptic 13.4 oz container found at Whole Foods)
- 2 tsp. Vanilla
- 1/2 cup (generous) Cashew Butter (the recipe called for peanut butter, but I don’t eat peanuts, and made it with my favorite substitute. I think it’s best to use the natural stuff…not the nut butters that have added sugars and other somewhat questionable ingredients)
- 1/4 cup Honey (go local!)
- 1 tsp. Baking Powder
- pinch Salt
- 1 cup chocolate bits (I love chocolate. The recipe called for 1/2 cup, but I doubled, because I can. I also used Ghiradelli 60% Cacao, because the darker the better. Dark chocolate has been shown to improve cardiovascular health. Another justification.)
Combine all ingredients except for chocolate in a blender (or food processor) until smooth. Mix in chocolate bits.
Line a cookie sheet with parchment paper, and glop by large spoonful onto cookie sheet. They don’t really spread or get bigger. ) The recipe says to wet your hands and form them into 1-1/2″ balls, but I’m a lazy baker and choose natural shapes instead.) Press down slightly if you so choose.
Bake in a 350 degree oven for 10-12 minutes.
Try not to devour all of them in one sitting. I dare ya!
One of my favorite things to do with zucchini in the summer, when there is an abundance of it in my garden, is make a salad with other fresh garden veggies.
Summer Zucchini Salad
4 descent sized zucchini, cut into 1 inch quarter rounds. Steam until tender.
While squash is steaming, mix together:
2 cups cherry tomatoes, cut into halves
1 medium onion, diced
1/2 cup chopped cilantro
1/2 cup cooked black beans
When squash is just tender, remove from pot, cool then mix with the rest of the ingredients. Chill for at least an hour before serving.
For a complete vegetarian meal, this goes great with cheese enchiladas and avocado. You can also mix in 1/2 to 1 cup of corn into it for a truly colorful salad.
Eggplant Parmesian is one of my favorite dishes. Unfortunately, if you go to a restaraunt, the dish is usually laden with grease, due to the way they cook it. The eggplant acts like a sponge, and absorbs the oil which it is fried in during the first step. I always left the restaurant with a stomach ache, and stopped ordering this dish when I went out to eat.
I have discovered a better, healthier way to make this dish.
EGGPLANT PARMESIAN (approximately 6 servings)
- 2 large eggplants
- 3 eggs, beaten
- 1/4 cup flour (I use soy, you can use what you prefer)
- 1 cup bread crumbs (or cracker crumbs…I like to use sourdough Wasa Crispbread)
- 1-1/2 quarts Marinara Sauce
- 2 cups mozzarella, shredded
- 1 cup grated parmesian cheese
Preheat oven to 350 degrees.
- Slice eggplant into 1/2 inch rounds. (Optional: Some people think eggplant is bitter. If this is you, sprinkle each slice with salt, let stand 10 minutes, and wipe off juice that results.)
- Place flour, beaten egg, and bread crumbs in 3 separate shallow bowls.
- Coat eggplant slices in flour, then egg, then bread crumbs.
- Place them on a cookie sheet.
- Bake in oven for 35-40 minutes, or until soft when you insert a fork.
- In 13×9 pan, cover bottom of pan with sauce.
- spread egglant to cover entire pan.
- Cover with sauce.
- Add layer of mozzarella.
- Sprinkle parmesian over mozzarella.
- Repeat , ending with cheese on top.
Cover pan with foil, cook for 35-40 minutes. Remove foil, cook for additional 10 minutes so cheese browns slightly.
Remove from oven, let cool slightly before eating.