Eggless Almond Biscotti

These traditional almond biscotti are satisfying and not overly sweet. They go great with coffee and after every bite you'll be saying mm mm mmm!

Ingredients:
1.5 cups unbleached all purpose flour
Pinch of salt
0.5 tbsp baking powder
1/2 cup sugar
2 tbsp honey
4 tbsp vegetable oil
3/4 tsp vanilla extract
3/4 cup of Almonds (coarsely blended in blender or pre-sliced)
pinch of fresh nutmeg
(5-6 tbsp) Couple tablespoons of water (you have to keep adding until you have a sticky but formable dough)
Directions:
Preheat the oven to 350 degrees. Sift the flour, salt, and baking powder together. Add the sugar, honey, oil, vanilla extract, nutmeg, almonds, and water to the dry mix and combine. Knead the dough until it can stay intact. On a sheet-pan (greased or lined with parchment paper) place the dough and form a rectangle not too thin (about 1/2 inch thick). Put in the oven for about 20 minutes or until golden brown around the edges. Then take the biscotti out and let cool. Slice evenly and place back in oven for about 10 minutes on each side or until golden brown. (Dip in melted chocolate if desired!)

Eggless Coconut and Walnut brownies

I love to bake but eating eggs is not apart of my diet. These brownies are moist and perfect for your sweet tooth. They are not too sweet, though! Chocolate lovers could simply omit the coconut flakes and use cocoa powder and/or chocolate chunks. I was sitting at home while I realized that there is a coconut sitting on my dining room table. The coconut became my inspiration to make these brownies. They turned out great and so yummy! Share them with your family, friends and neighbors and they will love the different approach to traditional brownies.

Ingredients:
2 cups of unbleached all purpose flour
1 cup white sugar
3/4 cup brown sugar
1 teaspoon baking powder
1 teaspoon salt
1 cup water
3/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup coconut flakes (fresh or frozen)
1/4 cup chopped walnuts

Directions:
Preheat the oven to 350 degrees F. In a bowl, sift the flour with white sugar, brown sugar, baking powder, and salt. Add the coconut flakes and walnuts. Add the oil and vanilla extract to the dry mix. Slowly incorporate the water until a batter that is not too thick and not too thin. (Between cookie and cake like batter!). Mix until everything is well blended. Pour the batter into a 9 by 13 inch pan. Bake for 25 to 30 minutes until the edges are slighty golden. (***Sticking a toothpick in will not work for brownies! you have to just bake for 25 minutes until edges are golden brown or else they will be tough***) Let them cool for about 15 minutes and cut into squares. Sift some confectioners sugar and/or coconut flakes on top for garnish. Enjoy!

Easy Chickpea Appetizer

This chickpea appetizer is easy and great to make for a dinner party. The fresh roma tomatoes perfectly balance the hearty taste of the spread. Chickpeas are a great source of iron and protein, which is something that many vegetarians lack in their diet. This dish is a great way to use chickpeas in an appealing way!

Ingredients:
1 sheet of frozen puff pastry
Extra Virgin Olive Oil
1 can of chickpeas, drained and washed
1/2 teaspoon ground cumin
1 tsp fresh lemon juice
2-3 dashes of hot sauce
pinch of paprika
salt and pepper to taste
fresh mozzarella, cut into thin small squares
1 fresh roma tomato
thyme sprigs, chopped finely

Directions: While the puff pastry is thawing according to package directions, prepare the chickpea spread. Either mash using a masher or use a food processor. I mashed the chickpeas by hand because I like the texture. So, mash the chickpeas, oil, cumin, lemon juice, hot sauce, paprika, salt and pepper together. Adjust the salt according to taste. Chop the roma tomato, mozzarella, and thyme and set aside. Let the chickpea spread sit and also preheat the oven to 350 degrees until the pastry is done thawing. Then, cut the puff pastry into squares of any size you prefer. Spread the chickpea 'filling' on each square and sprinkle the thyme leaves on. Place the squares on a sheet pan and put in oven for 15-20 minutes or until slight golden around edges. After taking the appetizer out of the oven, place a mozzarella slice and roma tomato on each one. Serve immediately while still hot and crispy.

Oxo Good Grips Smooth Potato Masher   (works for the chickpeas as well!)

Garbanzo Salad

This light and cool salad can even be eaten as lunch! You will feel satisfied because it is delicious and flavorful.

Ingredients:
Extra Virgin Olive Oil
2 tbsp: dijon mustard
1 tsp: lemon juice
1 tsp: capers (chopped)
parsley
baby spinach leaves
drained 15 oz can of garbanzo beans (chickpeas)
grape tomatoes (cut in half)
1 small cucumber (chopped)
half of a small red onion (chopped or sliced)
Mozzarella cheese cubed (optional)
salt to taste
pepper to taste

Directions:
Make the dressing by combining the mustard, lemon juice, salt and pepper. Emulsify this with the extra virgin olive oil. Add the capers, parsley, chopped spinach leaves, garbanzo beans, cucumber, grape tomatoes,red onion, and mozzarella cheese. Toss and adjust the salt accordingly. Enjoy (the longer it sits in the refrigerator, the better it tastes!

Open faced panini with fresh sweet tomatoes and pesto

A bite of this open faced sandwich will make you feel as if you are sitting in Italy on a warm sunny day enjoying your lunch!

Ingredients: (for one sandwich)
extra virgin olive oil
Pita bread
1 tbsp: Pesto (homemade or store bought; ingredients for making homemade in 'pesto pasta salad' recipe)
5-6: spinach leaves
2-3: fresh mozzarella slices
2: sundried tomatoes (chopped finely)
4-5: grape tomatoes (sliced)

Directions:
Grill pita bread on a greased (with olive oil) indoor grill (use skillet if no grill). Then put the pita bread on a dish and spread the pesto on top. Lay the spinach leaves and mozzarella slices on. Add the sundried tomatoes and grape tomatoes. Buon appetito!

Cuisinart GR-3 Griddler Jr 3-in-1 Nonstick Countertop Grill

Black bean Soup

This black bean soup is rich and delicious. With a hint of mexican and italian, you will surely enjoy this recipe! This soup is healthy and full of nutrients.

Ingredients:
extra virgin olive oil
1 small onion (finely chopped)
salt to taste
pinch of black pepper
1 tsp fenugreek leaves
2 bay leaves
3 cloves garlic (finely chopped)
1 15oz can of black beans
2 tbsp: lime juice
3 tbsp of your favorite salsa or pico de gallo
2 tbsp pesto
2-3 dashes hot sauce
2 cups water
1 cup vegetable broth
grape tomatoes
chopped cilantro
sour cream

Directions:
In a deep pot add the olive oil and onion. Saute for about 3-4 minutes. Add the salt, pepper, fenugreek leaves, bay leaves, and garlic. Saute for another minute or two. Add the drained and smashed black beans.( Just smash with your hands as you add it in). Add the stock and water, lime juice, salsa, pesto and hot sauce. Adjust salt according to taste. Cook for about 20-25 minutes. The liquidity will greatly reduce as the soup cooks. Serve hot and garnish with sour cream, chopped grape tomatoes, and cilantro.

Pulao (basmati rice recipe)

As a vegetarian, I find that Indian recipes should be treasured. This recipe is traditional and the authenticity of the basmati rice is maintained. Pulao is a dish that gives importance to the rice itself. This is why I use less vegetables in this recipe. This recipe displays the simplicity and flavor of Indian food at once.

Ingredients:
1 cup: Basmati rice
2 tbsp: Ghee (indian clarified butter), or just use butter
1 tsp: Cumin
1 tbsp: Raisins (optional)
2 tbsp: chopped cashews
3-4 tbsp: chopped green peppers
3 tbsp: shredded carrot
3 tbsp: peas

Directions:
To cook rice:
Boil 4 cups of water and add salt. Add 1 cup of basmati rice and boil for about 20 minutes. After 20 minutes, check rice and continue to cook (if it is not done) until the rice is soft and tender.
For the pulao:
In a skillet add the ghee (or butter), cumin, raisins, and chopped cashews. Cook for a minute. Add salt and pepper to taste. Then add the green pepper, shredded carrot, and peas and cook for about 3-4 minutes. Add rice and combine. Serve immediately while still warm. Cuisinart 622-20 Chef's Classic Nonstick Hard-Anodized 8-Inch Open Skillet

Strawberry juice

Got a bunch of strawberries and don't really feel like eating them? I had this dilemma today and this juice was the solution! This light and refreshing Strawberry juice is a great alternative to calorie-packed soda.

Ingredients:
~1cups: whole strawberries
1.5 cups: sparkling water
1/2 cup: ice cubes
1 tbsp: honey
1-2: tbsp fresh lemon juice
~3/4 cup: artificial sweetener or sugar (can adjust sweetness. to your preference)

Directions: blend all the ingredients together in a blender. Adjust the sweetness and liquidity to your preference.

Pancakes Galore!

I woke up one day and was just sick of eating the same old cardboard cereal and boring oatmeal. I came up with these amazing pancakes because I was not a fan of jam! As a nut lover, I had to include them in the pancakes. They add texture to the otherwise monotonous traditional pancakes. The raspberry jam is an excellent alternative to syrup or butter, especially if you use sugar-free. Heres the recipe =)

Ingredients:
1 cup: Pancake mix (of your preference)
3/4 cup milk
1tbsp extra virgin olive oil
pinch of baking powder
3-4 tbsp: chopped dry nuts (I use almonds,cashews, and pistachios)
seed less red raspberry jam (or any other jam of your preference)

Directions:
Heat a flat skillet (medium to low heat). Meanwhile, combine the pancake mix, milk, oil, baking powder, and nuts thoroughly. DO NOT over mix because that will make the batter tough and you wont have light pancakes. Add oil to the skillet. Pour batter using a ladle and when there are bubbles and a slightly golden edge on the pancake, flip and check underneath after a minute or so. Place pancake on a dish and spread the raspberry jam on top. Enjoy!

What did you make today?

I made a very easy and flavorful italian pasta salad. Perfect for the coming of spring tomorrow!

Recipe: Pesto pasta salad
(use whole wheat pasta for healthier meal)
2 cups: Pasta
2-4 tbsp: Pesto(basil, pine nuts,olive oil, garlic,black pepper,salt, parmesan cheese)-- can buy from store!!
1/2 cup:grape tomatoes
1-2 tbsp:sundried tomatoes(chopped)
1 tsp capers
2tbsp: fresh lemon juice
mozzarella cheese cut in cubes (can omit for healthier meal)
fresh basil(for garnish)

Directions: Cook pasta according to directions. Drain and place pasta in a bowl. Add the pesto(blend all ingredients until medium thickness; add more olive oil if necessary), grape tomatoes, sundried tomatoes, capers, lemon juice, capers, and mozzarella cheese. Add salt according to taste while still hot. Mix and garnish with basil chiffonade. Enjoy warm or cold!