Two Recipes To Enjoy

Our Homemade Sloppy Joes:
1 tsp olive oil
2 c. chopped mushrooms
1 c. diced onion
1/2 c. diced green bell pepper
1/4 c. diced celery (optional)
1/2 c. diced carrots
2 cloves minced garlic
2 c. textured soy protein, crumbled firm tofu, or 1 can lentils, drained
2-4 Tb Ketchup
1 Tb red wine vinegar or apple cider vinegar
1 Tb Worcestershire sauce
1 - 2 Tb dried oregano
1/4 tsp black pepper
1/2 tsp salt
1/4 - 1/2 tsp cayenne pepper
1 (8 oz) can no-salt-added tomato sauce

Heat oil in a large skillet over med-high heat. Add onions and bell peppers and saute until tender. Add remaining ingredients. Bring to a boil, cover, reduce heat, and simmer 15 minutes. Serve on toasted whole wheat buns or bread slices. Makes 6-8 servings.

Granola No-Coconut Cookies
These are like a breakfast cookie - slightly chewy and slightly soft, like a muffin-scone.3 c. granola
1 1/2 c. whole wheat flour
1/2 c. white whole wheat flour
1/4 c. brown sugar
1 tsp baking soda
1/2 tsp salt
2 Tb flax meal
1 tsp cinnamon
2/3 - 3/4 c. shredded carrots
1 Tb coconut extract
1 1/2 c. unsweetened almond milk or soy milk
1/4 c. safflower or canola oil
1/2 c. agave nectar
3 Tb chocolate chips (optional)
nuts (optional)

Preheat oven to 325 degrees F. In a large bowl, combine granola, flour, brown sugar, baking soda, salt, flax meal, and cinnamon. Then add in carrots.

In a small bowl, combine coconut extract, milk, oil, and agave nectar. Add to the flour mixture. Add any optional ingredients, then mix until well blended.

Drop spoonfuls 1-2 inches apart on a cookie sheet that has been sprayed with cooking spray. Bake for 10-12 minutes. May need to cover with foil. Makes 15-20 cookies.