WALNUT SHORTIES COOKIE

WALNUT SHORTIES COOKIE

9-inch square pan

Preheat oven to 350 degrees 

Preparation time: 10 minutes

Yield: 32 cookies

1/4- cup oil

2/3-cup maple syrup

1/4-teaspoon salt

1-teaspoon vanilla extract

2-cups whole-wheat pastry flour

1 1/2-cups walnuts, smashed

In a standing mixing bowl, mix together the oil, maple syrup, and extract.

In another bowl, whisk together the salt, flour, and nuts. 

Add the dry to the wet. Mix until uniform.

Press the dough in an oiled 9-inch-square pan with a spoon.  Cut into 32 equal parts before baking.  

Bake at 350 degrees for 30 minutes or until lightly golden.  Cool and cut again. The cookies should cut apart easily.  

                       WALNUT CINNAMON GRANOLA 

Oil a baking sheet                                       

Preheat oven to 350 degrees 

Preparation time: 10 minutes
Yield: 24 servings

6-cups rolled oats or quick oats

1-cup whole-wheat flour

1-cup nuts, smashed               

1-cup sunflower seeds            

1/4-cup sesame seeds

3-teaspoons cinnamon

1/4-cup coconut oil

2/3-cup maple syrup 

1/2-cup water  

In the standing mixing bowl, combine all the dry ingredients.  

Add the oil, maple syrup, and water and mix until uniform. More moisture makes the granola clump up which I like since I also eat it for a dry snack.  Less moisture makes the granola finer.  

Spread the mixture out on a baking sheets.  Bake at 350 degrees for 35 minutes or until golden.  Stir half way through and rotate the baking pan. 

After the granola is baked add 1 cup of any of the dried fruit as an option.  Store the granola in a plastic bag in the refrigerator.  

MUSHROOM GREEN PEA ALFRED FETTUCCINI

MUSHROOM GREEN PEA ALFRED FETTUCCINI

Preparation time: 30 minutes

Yield: 8 servings

Sauce

1 1/2 -cups cashew pieces

3 1/2-cups water 

2-tablespoons four

4-teaspoons chicken-like seasoning

1-teaspoon salt

Blenderize the sauce ingredients.  

Pour into a pot stirring until the sauce thickens.  

Veggies

1-tablespoon oil

1-pound of sliced mushrooms

1-cup of frozen peas

In a skillet, heat the oil than add the mushrooms stirring until browned then add the peas.

Pasta

1-pound fettuccini

Following the instructions on the pasta, cook until al dente. 

Drain pasta then combine the ingredients.   

PINTO BEANS FOR SOFT TACOS

PINTO BEANS FOR SOFT TACOS

Preparation time: 30 minutes

Yield: 24 soft tacos

Beans

1-pound bag of pinto beans

1-onion, chopped

1-kombu leaf

1-teaspoon oregano

Soak beans overnight. 

Drain and rinse the beans. 

In a slow cooker, add all the ingredients with enough water to cover.

Follow the directions of your slow cooker and cook until beans are soft.  

Remove lid and cook until extra liquid evaporate.

Stir and mash the beans until a paste-like consistency. 

Extra bean can be frozen.  

Soft Tacos

1-pack of corn tortillas

1-tomato, diced

2-cups chopped lettuce

3-green onions, chopped

1 avocado, chopped

salsa

Zap tortillas in wet paper towels until soft.  

Add pinto bean, salsa, tomato, onions, avocado and lettuce to soften tortillas.  Fold over and enjoy.