1/3 cup peanut butter
1 1/2 Tablespoons tamari
juice of 1 lime (1 1/2 Tablespoons) (or rice vinegar if you don’t have a lime)
2 teaspoons sambal oelek (or Thai sweet chili sauce)
1/4 cup water
1 cup sugar snap peas, chopped
1 cup carrots, sliced
2 cups red and yellow bell pepper, chopped
1 cup cherry or grape tomatoes, halved
2 cups red cabbage, thinly sliced
1 cup cucumber, chopped
1/2 medium avocado, diced
1/4 cup green onions, thinly sliced
Garnish: 1/4 cup chopped peanuts (optional)
Optional: Baked tofu*
Combine all dressing ingredients in a blender, food processor, or by stirring in a bowl. Combine all salad ingredients and top with dressing. Top with peanuts or other nuts (optional) as a garnish and serve.
*For baked tofu: slice 2 packages of firm tofu (non-GMO and/or organic) into blocks and press between 2 towels to squeeze out some of the water. Cut into cubes, toss with olive oil, and bake in the oven at 350 degrees until golden, stirring once or twice.
Baked beans are typically full of sugar. Most brands of baked beans contain about 12g (or 1 tablespoon) of sugar per 1/2 cup serving. In addition, most recipes call for bacon, which is a processed meat (unless you buy uncured bacon). This recipe has neither, making it low in added sugar and free of meat of any kind. The small amount added sugar is in the form of 1 tablespoon of molasses. Molasses is still sugar, and although it contains healthy minerals, let’s be real, you’re not going to get a significant amount of from 1 tablespoon divided by 6-8 servings. With all of the other flavor in this recipe, you won’t miss all the sugar and bacon.
1 tablespoon cooking oil (coconut oil, olive oil, etc)
1 cup yellow onion, diced (about 1 small-medium onion)
1/2 teaspoon garlic powder or 1 clove garlic, minced
2 15-oz cans beans (white or pinto, or 1 of each), rinsed and drained
1 can diced tomatoes, low sodium or no salt added preferred
1 teaspoon paprika
1/2 teaspoon dry mustard or 1 teaspoon prepared mustard
1 tablespoon molasses
1 tablespoon low-sodium tamari or soy sauce
1 tablespoon apple cider vinegar
1/2 cup vegetable broth, or more as needed
Preheat a large saucepan over medium-high heat. Add oil, then onions and cook until soft. Add garlic and cook for 30 seconds. Add remaining ingredients and bring to a simmer. Simmer on low heat for 30-45 minutes. Add more vegetable broth as needed to keep the beans from drying out, until you reach the desired consistency.
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1 can black beans, rinsed well and drained
1/4 cup unsweetened cocoa powder
1/2 cup sugar (raw sugar, coconut sugar, etc.)
3 large eggs
3 tablespoons virgin coconut oil, plus about 1 teaspoon for greasing pan
1-1/2 -to 2 ounces dark chocolate, chopped (or mini chocolate chips)
1 teaspoon vanilla extract
1 teaspoon baking powder
20 drops liquid stevia
Preheat oven to 350 degrees F. Grease an 8×8 baking pan with coconut oil. In a food processor, puree all ingredients except chocolate, until very smooth. Fold in chocolate pieces or chips. Pour into prepared baking pan. Bake 25-30 minutes, until set.
Note – Once baked, I topped the brownies with a light sprinkle of pink Himalayan salt.