Banana Oatmeal Raisin Cookies & Scones

Courtesy of Gone Raw http://goneraw.com/recipe/banana-oatmeal-raisin-cookies-scones

Servings: approximately 15 cookies

Ingredients:

Cookie Dough:

• 2 medium (perfectly ripe) bananas
• 4 medjool dates (pitted)
• 2 tbsp maple syrup
• 1/2 tsp coconut oil (extra virgin/cold pressed)
• 1/3 cup raw cashews
• 1/2 plus 1/4 tsp sea salt
• 1/4 tsp vanilla extract
• 1/4 tsp cinnamon
• 1/2 tsp pumpkin pie spice

ALSO:

• 2 cups gluten free raw rolled oats
• AND 1/2 cup raisins

**you'll need a food processor (or high speed blender) and a dehydrator

Preparation:

Use your food processor (or blender) to combine all ingredients above the line (everything except for the oats and raisins).
Transfer to a bowl and mix in the oats well.
Add the raisins, continuing to stir them in.

Making Cookies or Scones:

When you form your cookies, use a spoon to scoop a small amount into your palm, squeeze tightly and roll between palms and get it to form a tight ball. Then press down with palms to form a round patty for cookies, or manipulate the patty to a triangle shape if you'd like to serve it as a scone. Place them on your dehydrator racks at 110 degrees for about 4 hours (flipping after the first two hours, or alternately set the dehydrator even lower, 104 degrees, and allow for more drying time).

These scones may look like they'd be dry as they are oat based, but i promise you when you bite in you'll experience all the moistness that the bananas offer. Everyone loves these right out of the dehydrator while they are still warm.

Ukrainian Kutya, The First Dish of Orthodox Christmas (In Russia)

Courtesy of Supreme Master Television http://www.suprememastertv.com/bbs/board.php?bo_table=vege&wr_id=572&goto_url=&url=link2_0&sca=&page=17#v






INGREDIENTS:
(for 4–6 people)

• 2 cups whole wheat berries soaked overnight (or bulgur wheat)
• 1 cup poppy seeds
• 50 grams maple syrup
• 50 grams raisins
• 1 cup almonds
• 1 cup walnuts
• 1 cup hazelnuts
• Water

Decorations

• Candied fruits
• Apple

PREPARATION: Use 1 portion of wheat for every 2 or 3 portions of boiling water, and we turn on the stove, simmer it for about 1 hour. Soak the poppy seeds in boiling water to remove the bitterness. Drain off the seed, wash it well to remove bitterness. Soak the raisins for 20–30 minutes to let them hydrate and become bigger. Drain off. Roast the almonds until they become a golden color. Remove from pan, put in a bowl. Roast walnuts and hazelnuts, toast them together on low flame, until they became golden in color. Remove from pan, put them together with almonds. Take the raisins and add them to the wheat, stir it a bit. Grind the poppy seeds using the mortar until they are milky, then add them to the wheat. We stir and wait for 5–10 minutes so they are hydrated. Put the mixture of walnults, hazelnuts, and almonds into the mortar and grind well. Then put them into the flour, and mix well. Add in maple syrup. Thes syrup is sweet enough, so we can put less than we would put sugar. Stir well. Turn off heat, and place in the fridge to cool for 2 hours. Garnish: Decorate with colorful candied fruits: with cherries, oranges, pears and apple, etc.

Barbeque Tempeh with Pine Nut Couscous and Cabbage Salad (In English)

Courtesy of Supreme Master Television http://www.suprememastertv.com/bbs/board.php?bo_table=vege&wr_id=574&goto_url=&url=link2_0&sca=&page=16#v

INGREDIENTS:
Cabbage Salad

• 2 cups thinly sliced cabbage


• 1 cup shredded carrots


• 1 tablespoon apple cider vinegar


• 2 teaspoon Bragg's liquid aminos spray or soy sauce


• 1-2 drops sesame oil


• 1-2 tablespoons sesame seeds

Pine Nut Couscous

• 2 cups whole grain couscous


• 2¼ cups boiling water


• 1/3 cup pine nuts


• 1 tablespoon olive oil


• 1 tablespoon organic salt-free seasoning mix


• ½ teaspoon sea salt


• Boiling water

Barbeque Tempeh

• 18-ounce package organic tempeh


• 1/3 cup all-natural vegan barbeque sauce


• 1 tablespoon organic maple syrup


• 1 tablespoon Bragg’s Liquid Aminos or soy sauce

PREPARATION: Cabbage Salad Mix shredded cabbage and shredded carrots, stir that around. For the dressing, add apple cider vinegar, Bragg's Liquid Aminos, or soy sauce, then sesame seeds and sesame oil. Sprinkle those all around, and stir it all together. Pine Nut Couscous Add 2 cups of couscous to our bowl. Then addpine nuts, salt, olive oil, and boiling water. Cover that with a lid, leave for 5 minutes. When it’s ready, just fluff it with a fork. Barbeque Tempeh Heat the pan over medium high heat. Once the pan is nice and hot, take tempeh and crumble it into the pan with a spatula; Use spatula to break up any big pieces. The smaller the pieces, the more crispy it will get. Stir for 5–10 minutes to get nice and brown and crispy. And need to stir it every few minutes to get it even on both sides. Turn off the heat and leave it on the stove. Add barbeque sauce seasoning, maple syrup, Braggs’ Liquid Aminos or soy sauce; Stir that all around until the tempeh is evenly coated. Servings: Put hot Barbeque Tempeh on a bed of Pine Nut Couscous, and surrounded with our Cabbage Salad. Barbeque Tempeh can also be served with quinoa, wild rice pilaf, or in a sliced soft bread roll.