PEANUT BUTTER OAT CAKES

PEANUT BUTTER OAT CAKES

 

HEART SHAPED PEANUT BUTTER OAT CAKES

Preparation time: 20 minutes

Yield:  2-dozen small rounds

1-1/2-cups whole Oatmeal

1/2-cup whole-wheat flour

1/4-teaspoon salt

1/4-baking powder

1-tablespoon maple syrup

1/4-cup peanut butter

1/2-cup water

In a mixing bowl combine the oatmeal, flour, salt, and baking powder. 

Mix together the maple syrup, peanut butter, and water. 

Add the wet to the dry. 

Roll out the dough on a floured surface to 1/4-inch thin. 

Cut into any size round, squares, rectangles, or cut with cookie cutters.

Place on an oiled sheet pan and bake at 325 degrees for 30 minuets. 

Freeze extras and grab for a quick easy breakfast on the run. 

OAT CAKES

OAT CAKE

Preparation time: 20 minutes

Yield:  2-dozen small rounds

1-1/2-cups whole Oatmeal

1/2-cup whole-wheat flour

1/4-teaspoon salt

1/4-baking powder

1-tablespoon maple syrup

1/4-cup coconut oil

1/2-cup water

In a mixing bowl combine the oatmeal, flour, salt, and baking powder. 

Heat the coconut oil in the microwave for 30 seconds if it's not liquid.  Mix together the maple syrup, oil and water. 

Add the wet to the dry. 

Roll out the dough on a floured surface to 1/4-inch thin. 

Cut into any size rounds, squares, rectangles, or cut out shapes. 

Place on an oiled sheet pan and bake at 325 degrees for 30 minuets. 

Use as a non-sweet biscuit to munch on or as an hors d'oeuvres base.  Freeze extras to grab for breakfast on the go. 

BREAD AND BEAN SOUP

BREAD AND BEAN SOUP

1/4-cup olive oil

1-cup chopped onion

1-cup chopped celery

1 grated carrot

4-cups chopped kale (one bunch)

2 bay leaves

2 sprigs rosemary

4-cups chopped fresh or canned chopped tomatoes

7-cups water

3-unsalted vegan bullion cubes

2-cups cooked or canned beans (cannellini, chick pea, navy)

4 slices of whole-wheat bread torn into chunks

salt and pepper to taste

Heat oil in the bottom of a pressure cooker.  Sauté onion, celery, carrot, kale, and add bay and rosemary. 

Add tomatoes, water, and bullion cubes. 

Bring up to pressure for 3 minutes.  Remove from heat and run water over lid for early release. 

Put the pot back on the heat and bring up to boil.  Add beans and bread and simmer for 5 minuets. Remove bay leaf and rosemary sprig before serving. 

Serve some and freeze some to pull out for a fast one bowl meal. 

PASTA AND BEAN SOUP

PASTA AND BEAN SOUP

1/4-cup olive oil

1-cup chopped onion

1-cup chopped celery

1 grated carrot

2 bay leaves

2 sprigs rosemary

2-cups chopped fresh or canned chopped tomatoes

7-cups water

3-unsalted vegan bullion cubes

2-cups cooked or canned beans (cannellini, chick pea, navy)

1-cup pasta (your choice)

salt and pepper to taste

Heat oil in the bottom of a pressure cooker.  Sauté onion, celery, carrot, and add bay and rosemary. 

Add tomatoes, water, and bullion cubes. 

Bring up to pressure for 3 minutes.  Remove from heat and run water over lid for early release. 

Put pot back on the heat and bring up to boil.  Add beans, pasta, and simmer for twenty minuets.  Remove bay leaf and rosemary sprig, and add salt and pepper before serving. 

Serve some and freeze some to pull out for a fast one bowl meal.