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Carb Light Living's Peanut Butter Flax Seed Cookies
Simple to make, delicious, nutrition packed! Recipe found on Carb Light Living.
Ingredients:
- 2 cup peanut butter
- 2 eggs, beaten
- 2 cups splenda
- 2 heaping tbsp. ground flaxseed
Directions:
- Preheat oven to 350 degrees
- Mix peanut butter, egg and splenda together
- Stir in ground flaxseed
- Shape dough into 2 inch balls - about a heaping teaspoon, then roll
- Flatten cookie by using a fork in a crisscross pattern
- Bake for 8-10 minutes
Nutrition Info:
| Servings Per Recipe: 24 |
| Amount Per Serving – 1 cookie |
| Calories: 75 Carb: 5 g |
| Total Fat: 7 g |
| Cholesterol: 13.2 mg |
| Sodium: 91.1 mg |
| Total Carbs: 5 g |
| Dietary Fiber: 1 g |
| Protein: 4 g Potassium: 11 g |
| Carb Light Living™ Carbs: 5 g |
| Weight Watchers Points: 3 |
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Szechuan Pan Fried Tofu with Spicy Black Bean Sauce
Ingredients
- 1-pound block of extra-firm tofu
- 1 tablespoon grated garlic
- 1 tablespoon grated fresh ginger
- 3 tablespoons Chinese fermented black beans paste
- 1 tablespoon chili paste or crushed red pepper
- 11/2 cups water
- 4 tablespoons soy sauce
- 3 tablespoons Sherry (dry or sweet)
- 1 tablespoon maple syrup
- 2 teaspoons cider vinegar
- 1 1/2 tablespoons cornstarch
- vegetable oil
- 2 cups fresh broccoli (cut in bite sized pieces)
- 1 cup red bell pepper, julienned
Directions
Rinse the tofu, then cut crosswise into 4 slices. Put
slices between towels, put a cutting board on top, and weight it with a can or canister and let drain while making
the sauce.
For the liquid portion of the sauce, stir together the
water, soy sauce, Sherry, maple syrup, vinegar, and the cornstarch until
the cornstarch is evenly suspended.
Place a thin layer of oil over moderately high heat until hot but
not smoking. Stir-fry the seasonings until fragrant, less than a minute.
Stir the cornstarch mixture and add it to the pan, bringing it to a boil and simmer till thickened.
Heat oil over high heat until hot but not smoking. Fry the slices on all sides
turning them only when the undersides are golden and crisp.Give the tofu one last flip on a paper towel to sop up any
stray oil and reheat the sauce.
Add broccoli and red pepper to the pan you just removed the tofu from,
give it another turn of the pan of oil, and do a quick stir fry until
they begin to caramelize at the edges, but are still vibrant and crisp.
Place tofu center on a serving plate, surround with the veggies and
spoon some sauce over the tofu. Serve the remaining sauce in a pitcher
at the table.
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From The Oneida Indian Nation website.
Three Sisters Stew
1 TBS garlic, crushed
2 pickled jalapeno chili, finely chopped
4 cups yellow summer squash, sliced (about 1 pound)
4 cups zucchini, cut into l inch pieces (about 2 medium)
4 cups butternut squash, peeled and cubed (about 1 large)
3 cups green beans, cut into l inch pieces (about 1 pound)
1 can white hominy, undrained
2 16-ounce cans kidney beans, undrained
1 28- ounce can crushed tomatoes with basil
14-ounces water
2 tsp cumin
2 TBS cilantro paste (available in tubes in produce section)
Directions
I like it easy, guys, chop everything up, put it in the pot, cook until squash and green beans are tender. Delicious!
Serves 9 generously
Calories: 244
Carbs: 41g
Fat: 2g
Protein: 11g
Fiber: 11g
Potassium: 871g
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From Whole Foods Markets Recipes
Kenyan kale and tomatoes
6 cups - raw chopped Kale4 med Tomatoes chopped
2 Onions chopped
1 lg Jalepeno Pepper chopped
8 pkg True Lemon - Crystallized Lemon
1 cup Water
Chop all veggies and put in pot, add water and put on lid, cook till kale is tender & it's nice and soupy.
As a meal (1/2 of recipe):
Calories: 193
Fat: 2
Carbs: 41
Protein: 10
Fiber: 9
Potassium: 1640
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From The Post Punk Kitchen
Really great flavorful seitan recipe. I did change it from adding veggie broth to the dough to just water, it's too salty otherwise. Only takes 10 minutes to make, then 5 minutes to cook. The original makes 3 pieces, I tripled it here so you can freeze it. This is one of the very best seitan recipes I've ever tried, and the texture is good, too, with the advice given on cooking.
Ingredients:
Patties:
3 c - Vital Wheat Gluten
9 T - Nutritional Yeast Flakes
1.5 c - Water
3/4 c - Bragg - Liquid Aminos
6 T - Lemon juice
3 T - Oil - Olive
6 cloves crushed or grated Garlic
Simmering Broth: (not included in calories because it's not enough impact on recipe)
For the simmering broth:
4 cups vegetable broth
4 cups water
1/4 cup soy sauce
Directions:
Fill a stock pot with the water, broth and soy sauce, cover and bring to a boil.
In the mean time, in a large bowl mix together gluten and yeast. In a smaller bowl mix together broth, soy sauce, lemon juice, olive oil and garlic. Pour the wet into the dry and combine with a wooden spoon until most of the moisture has absorbed and partially clumped up with the dry ingredients. Use your hands and knead for about 3 minutes, until it’s an elastic dough. Divide into 3 equal pieces with a knife and then knead those pieces in your hand just to stretch them out a bit. Let rest until the broth has come to a full boil.
Once boiling, lower the heat to a simmer. Add the gluten pieces and partially cover pot so that steam can escape. Let simmer for 45 minutes, turning occasionally. Turn the heat off and take the lid off, let sit for 15 minutes.
Remove from broth and place in a strainer until it is cool enough to handle. Slice and use as desired.
| Calories | - | 252 | Carbs | - 14 Fat | - 6 Protein | - 39 Fiber | - 3 Potassium - 234 |
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From Dreena's Vegan Blog:
Three-Bean Curry Tomato Soup
This soup is a must for curry enthusiasts! It’s straight-forward to make, and combines three kinds of healthful beans with vivid curry seasonings (without too much heat!). Serve with a cooked grain or some whole-grain bread for a complete meal.
Recipe from Vive le Vegan!
1/2 tbsp olive oil (or other oil of choice)
1 1/2 - 2 cups chopped onion
1 - 1 1/2 cups chopped celery
1 cup chopped carrot
1⁄4 tsp sea salt
freshly ground black pepper to taste
1 tbsp mustard seeds
1 - 1 1⁄2 tbsp mild curry powder or paste (or more for extra heat)
1⁄2 tsp ground ginger (or 1/2 tbsp fresh)
1 tsp ground fennel
1⁄2 tsp ground cardamom (don't skip! adds beautiful flavor!)
1⁄4 tsp ground cinnamon
1 28-oz can diced tomatoes
2 cups cooked chickpeas
2 cups cooked black beans
1 cup dry red lentils
2 cups vegetable stock
3 - 3 1⁄2 cups water
2 bay leaves
1/2 - 1 tsp pure maple syrup or other sweetener
In a large pot over medium heat, heat the oil. Add the celery, onion, carrot, salt, and pepper, and stir through. Add the mustard seeds, curry paste, ginger, fennel, cardamom, and cinnamon. Stir through, cover, and let cook for 6-8 minutes. Add the remaining ingredients. Stir through and increase heat to high to bring to a boil. Reduce heat to low, cover, and let simmer for 15-20 minutes. For a thinner consistency, add a little extra water. Remove bay leaves, and season to taste with additional sea salt and black pepper. *Soup even better the next day! :)
Makes 8 or more servings.
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