I have made some food for my Oasis group that I absolutely love so I wanted to pass it along to you. You will love them all.
This first recipe I got from FatFreeVegan and yummy!!
Pineapple Coffee Cake
1 cup quick or whole oats (not instant)
1 cup whole wheat flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons water
1 tablespoon white or cider vinegar
1 cup crushed pineapple packed in pineapple juice, undrained
1/2 cup unsweetened applesauce
2 tablespoons coarse sugar, such as demerara or raw sugar
1/2 teaspoon cinnamon
Preheat the oven to 350 F. Lightly spray or wipe the bottom and sides of a 8 X 8-inch glass baking pan with oil or cooking spray. (You may use metal, but the baking time will vary.)
Put the oats into a blender and grind until they are fine. Stir a couple of times to make sure that they're uniformly ground.
Mix the oat flour with the other dry ingredients. Mix the wet ingredients in a separate bowl. Add the wet ingredients to dry and stir until moistened and completely combined, but don't over mix. Pour into the prepared pan (batter will be thick). Mix together the sugar and cinnamon topping, and sprinkle it over the top.
Bake for 30-40 minutes, until a toothpick inserted in the middle comes out clean. Allow to cool for at least 15 minutes. Eat and celebrate!
Makes about 9 pieces. Each piece contains: 155 Calories (kcal); 1 g Total Fat; (4% calories from fat); 3 g Protein; 36 g Carbohydrate; 0 mg Cholesterol; 299 mg Sodium; 3 g Fiber
This second recipe I got from my Aunt Dawn and its addictive!! I tweaked the recipe a bit from her original but either one is amazing...
1/4 cup apple cider vinegar
1/4 cup sugar
Boil together until sugar melts. Cool. Add 1/4 cup canola oil.
1 can black beans or pinto beans - drained
1 can black eyed peas - drained
1 can whole kernel corn - drained
1 can whole kernel corn - drained
1 orange bell pepper - finely chopped
1 cup finely chopped celery
1/2 cup finely chopped red onion
1 medium size jar chopped pimentos - drained
1 handful finely chopped fresh parsley
1 tsp cilantro
black pepper to taste
Pour marinade over veggies 2-24 hours ahead of time. Chill.
This one I got from Semi-Homemade and as always I changed it just a bit. By adding peas it changes up the guacamole a bit but man is it good!
1/2 cup red onion, finely chopped
2 cups frozen no-salt added petite peas, thawed
1/4 cup water
2 tablespoons lemon juice
1-ounce seasoning mix (my mix: paprika, cumin, garlic, chili powder, cayenne pepper, cilantro & pepper)
1 teaspoon chopped garlic - it wasn't in this time but I would put it in if I had it
1 can Rotel tomatoes and green chilies, drained
1 Florida avocado, diced
In a medium saucepan combine onions, peas, water, lemon juice, guacamole seasoning, and garlic. Cook for 10 minutes until ingredients are soft. Remove from heat and let cool. Pour cooled pea mixture into a large bowl. Add avocado and canned tomatoes - mash with a fork or potato masher. Mix until blended.
This recipe is a mix of a few humus recipes and a few additions that I thought would be good... and was I ever right. Yumm-o!
3 cloves garlic
1 can chickpeas
6 ounces roasted red bell peppers
1 chipotle pepper in adobo
1/3 cup parsley
3 tablespoons chopped cilantro leaves
1 teaspoon paprika
1 teaspoon freshly cracked black pepper
1 teaspoon salt-free garlic herb powder
Juice of 1 lemon
1/4 cup extra-virgin olive oil
Drain chickpeas. In blender or food processor, blend all but the olive oil. When smooth, drizzle in olive oil until you have the consistency that you want. Chill for at least 1 hour.
You can thank me later. :)