OCF Flame (small).jpgOrthodox Christian Fellowship

2017 College

Lenten

Cookbook

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Black Bean Tacos with “Easier-Than-Guac” pg 15

Fast fasting recipes for everyone!

Table of Contents

Guide to difficulty Levels:

1= Dorm-room easy

2= Pretty easy, but you probably need a kitchen

3= Medium, may require some prep

4= This takes some time and effort, plan accordingly!

Breakfast

Markayla’s Favorite Overnight Oats

Variations on Toast

Brenda Comfort’s Orange Juice Pancakes

Orange Juice Syrup

Oana’s Favorite Smoothie

Variations on Smoothies

Crock Pot Banana Oatmeal

Breakfast Polenta

Breakfast Burrito

Lunch & Dinner

Soups

Mushroom Pho

Markayla’s Coconut Black Bean Stew

Chunky Five-Bean Chili

Turkish Lentil Soup

Coconut Cauliflower Stew

Christina’s Black Bean Soup

Brenda Comfort’s Gypsy Soup

No-Pasta Minestrone

Salads

Sesame Kale Noodle Salad

Edamame Rice Bowl

Pad Thai Salad

Quinoa, Corn, and Edamame Salad

Monastery Cabbage

Sushi Bowl in a Mason Jar

Endless Pasta Salad

Sandwiches & Wraps

Hummus-Caramelized Onion Sandwich

Portobello and Pepper Melt

BBQ Black Bean Hot Dogs

Hummus Veggie Wrap

Brenda Comfort’s Oatmeal Burgers

PB & P Sandwich

Avocado Toast

Black Bean Cumin Tacos

Black Bean Tacos with “Easier-Than-Guac”

Pasta, Rice & Quinoa

Papou’s Spinach and Rice

Markayla’s Favorite Coconut Quinoa & Lentils (or chickpeas)

"The-Archbishop-Is-Coming" Shrimp & Rice

Orzo Comfort Dish

Easy Veggie Stir-Fry

Roasted Red Pepper & Tomato Pasta

Soba Noodles & Snap Pea

Tahini & Sun-Dried Tomato Pasta

One-Pot Puttanesca

Crock Pot Rice and Beans

Other Stuff

“Taco” Stuffed Sweet Potatoes

Sweet & Spicy Asian Tofu

Crock Pot Roasted Veggies

Chickpea Scramble with Zucchini & Thyme

Snacks & Dessert

Savory

Kale Chips

Hummus

Pesto Dip

Guatemalan Black Beans

Guacamole

Sweet

Cookie Dough (yes, really)

Brownies

The BEST Easy Vegan Protein Cookies

Mamalakis Banana Bread

Chocolate-Banana Nice Cream

No Bake Peanut Butter & Coconut Balls

Monastery Oatmeal-Chocolate Bars

Presbytera Petrides Chocolate Cake

Breakfast

Markayla’s Favorite Overnight Oats

serves 1

Difficulty Level:  1

  • ½ cup oats
  • 1 cup almond/coconut/nut milk
  • 3-5 Tbsp cocoa powder
  • 3-5 Tbsp powdered peanut butter
  • 4 Tbsp chia seeds
  • Optional mix-ins: dried fruit, chopped dates, carob chips, coconut shavings

Directions:

  1. Place all ingredients in a mason jar and give it a good shake.
  2. LET SIT OVERNIGHT! You will be glad in the morning when you’re not scrambling to make breakfast.

Variations on Toast

serves 1

Difficulty Level: 1

What could be easier than morning toast? Try these toppings to change things up!

  • Maple syrup
  • Cinnamon sugar
  • Coconut shavings and fresh raspberries or blueberries
  • Jelly
  • Almond/peanut butter, honey & banana slices


Brenda Comfort’s Orange Juice Pancakes

serves 5-6

Difficulty Level: 3

  • 1 cup white flour*
  • 1 ¼ cup wheat flour**
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ -½ tsp cinnamon
  •  tsp nutmeg
  •  tsp ground cloves
  • 2 cups orange juice

Directions:

  1. Combine flour, baking powder, baking soda, spices, and salt.
  2. Add orange juice and mix until mostly incorporated. Don’t overdo it.
  3. Heat griddle or pan on high, add vegetable oil and reduce heat to medium. Drop spoonfuls of batter onto griddle.
  4. Flip when the tops bubble.

* For a Gluten Free option, use one package of Bob’s Mill GF Pancake Mix, and double the spices and double the OJ.

**Wheat flour makes these pancakes very filling. If that’s not your style, just substitute white flour for wheat.

Orange Juice Syrup

serves 5-6

Difficulty Level: 2

  •  2 cups OJ
  • 1⅓ cups sugar

Directions:

Combine OJ and sugar in a pan and bring to a boil. Reduce heat and let simmer for 20 minutes.

Oana’s Favorite Smoothie

serves 1

Difficulty Level: 1

  • 1 large banana
  • 2 Tbsp peanut butter
  • 1 cup baby spinach
  • 6 frozen strawberries
  • 1 ½  cups unsweetened almond milk
  • 1 Tbsp chia or flaxseeds

Directions:

Blend everything together and enjoy as a yummy breakfast or post-workout snack.

Variations on Smoothies

serves 1

Difficulty Level: 1

Make sure your smoothies are balanced by adding fat and protein for satiety and carbs (with fiber) for sustained energy. For a great smoothie try some of the following:

  • Berries, citrus, banana, mango, other fruit add flavor and sweetness. Add them frozen to avoid having to use ice.
  • Spinach, kale, or other leafy greens add vitamins and fiber, but will have a more pronounced taste
  • Almond milk or other milk alternatives will smooth out the a thick smoothie and add protein.
  • Add a Tbsp of a fat source to keep you full. Try coconut oil, nut butter, flaxseed, or chia seed.
  • Add protein powder for extra energy. (I like Vega, a soy protein powder)

Crock Pot Banana Oatmeal

serves 4

Difficulty Level: 2

  • 2 mashed bananas
  • 3 cups of water
  • 1 cup of oats
  • ½ tsp of cinnamon, if desired
  • ¼ cup of brown sugar, if desired

Directions:

  1. Spray the inside of the Crock Pot with nonstick spray.
  2. Mix everything together.
  3. Plug in and cook on low for 6-8 hours.
  4. Great topped with almond milk, berries, or nuts!

Breakfast Polenta

serves 4

Difficulty Level: 2

  • 4 cups water
  • ½ tsp salt
  • 1 cup polenta
  • 1 Tbsp vegan margarine, such as Earth Balance (optional)
  • 8-12 strawberries, sliced
  • 4-6 basil leaves, torn
  • Maple syrup

Directions:

  1. Bring water and salt to a boil.
  2. Slowly stir in polenta with a whisk or wooden spoon.
  3. Reduce heat and simmer until all liquid is absorbed, stirring frequently, about 10-15 minutes.
  4. If desired, stir in vegan margarine.
  5. Split between four bowls and top with strawberry slices, basil, and a drizzle of maple syrup.

Breakfast Burrito

serves 1

Difficulty Level: 4

  • ¾ cup white rice, rinsed and drained
  • 1 ½ cups water
  • ¼ tsp salt
  • ½ lime, juiced (1 Tbsp)
  • ¼ cup fresh cilantro, chopped
  • 4 small red potatoes
  • ½ red onion
  • 1-2 Tbsp vegan butter (or 15-30 ml olive oil)
  • ¼ tsp each of salt and pepper
  • 1 cup cooked black beans
  • ¼ tsp each ground cumin, garlic powder, and chili powder
  • ¼ Avocado
  • 1 cup purple cabbage, green cabbage, or radish (thinly sliced)
  • 1 jalapeno, seeded, thinly sliced
  • Pinch of salt and pepper
  • 2 large flour tortillas
  • Extra avocado slices (optional)
  • Salsa (optional)

Directions:

  1. Start by adding the rice, water, and salt to a saucepan and bringing it to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes or until all of the water is absorbed and the rise if fluffy. Remove from heat and set aside.
  2. As the rice is cooking, heat a large metal or cast-iron skillet over medium heat.
  3. Wash and chop potatoes into bite-size pieces.
  4. Slice the onion into 1/4-inch rings.
  5. Once the skillet is hot, add the vegan butter. Swirl to coat. Add the potatoes to one half of the pan and the onions to the remaining half. Season with the salt and pepper, cover, and let cook for 4-5 minutes on one side.
  6. Flip/toss to brown on the other side for 4-5 minutes, or until golden brown. Remove from the heat and set aside.
  7. Add the beans to a small saucepan over medium heat and season with the cumin, garlic powder, and chili powder. When bubbly, reduce the heat to low to keep warm.
  8. To make the slaw, mash together the avocado and lime juice, then add the cabbage and jalapeno and toss to combine. Season with a pinch of salt and set aside.
  9. To the cooked rice, add the lime juice and cilantro. Toss with a fork to combine.
  10. To soften the tortillas, wrap in a damp towel and warm in the microwave for 30 seconds, (or in a 350 degree F oven (176 degrees C) for 1-2 minutes.
  11. Add the fillings in any order, followed by sliced avocado and salsa (or hot sauce, if desired).

Lunch & Dinner

Soups

Mushroom Pho

serves 2

Difficulty Level: 4

  • 2 ½ cups low-sodium vegetable broth
  • 2 green onions, thinly sliced
  • ½ Tbsp fresh ginger, peeled and grated
  • Salt to taste
  • ¾  Tbsp olive oil
  • 2 ounces shiitake mushrooms, tough stems removed
  • ¾  Tbsp hoisin sauce
  • 2 tsp sesame oil
  • 7 ounces rice noodles, cooked according to package instructions
  • 4 ounces bean sprouts
  • 1 jalapeño peppers, thinly sliced
  • Fresh cilantro, basil, lime wedges, hoisin sauce, and chili garlic sauce or sriracha for serving

Directions:

  1. In a large pot, combine the vegetable broth, green onion, grated ginger, and salt. Bring to a full boil, then reduce the heat and simmer for 15 minutes.
  2. While the broth is cooking, warm the olive oil in a large skillet over medium heat. Add the mushrooms and sauté for about 6 minutes, or until tender, stirring frequently.
  3. Stir in the hoisin and sesame oil and cook until the sauce thickens and coats the mushrooms, about 1 minute more. Remove from heat.
  4. Divide the rice noodles between two bowls, then fill each bowl with the ginger broth. Add bean sprouts, sliced jalapeños, shiitake mushrooms, fresh basil, and cilantro and serve with lime wedges, hoisin, and chili garlic sauce.

Markayla’s Coconut Black Bean Stew

serves 4

Difficulty Level: 2

  • ¾ cup dry quinoa
  • 2 cans black beans
  • 1 can chopped/diced tomatoes
  • 1 can coconut milk (full fat is recommended but reduced fat will work)
  • 2 bay leaves
  • 1 tsp salt
  • 2 tsp cumin
  • 2 tsp garlic powder

Directions:

  1. In a large pot, cook quinoa according to package instructions.
  2. Once cooked, turn heat to medium and add the beans, tomatoes, coconut milk, bay leaves, and spices.
  3. Let simmer uncovered for 20 minutes, until flavors develop.
  4. You’re encouraged to try other add-ins-- this stew is a phenomenal base but also incredibly delicious on its own.  

Chunky Five-Bean Chili

serves 4-6

Difficulty Level: 3

  • 2 Tbsp olive oil
  • 1 ½ cups chopped onion
  • 1 green pepper, cored, seeded, and chopped
  • 1 red or yellow pepper, cored, seeded, and chopped
  • 3 cloves garlic, minced
  • 1 Tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp oregano
  • ½ tsp dried basil
  • Dash of cayenne pepper
  • 2 cans (14-oz each) vegetable broth
  • 1 can (28-oz) stewed tomatoes
  • 2 Tbsp dijon mustard
  • 1 Tbsp worcestershire sauce
  • 1 can (15-oz) pinto beans, rinsed and drained
  • 1 can (15-oz) black beans, rinsed and drained
  • 1 can (15-oz) kidney beans, rinsed and drained
  • 1 can (15-oz) white cannellini beans, rinsed and drained
  • ½ cup chopped fresh parsley

Directions:

  1. Heat the olive oil in a large pot over medium heat.
  2. Add onions, bell peppers, and garlic, and saute until slightly softened about 5 minutes.
  3. Add the chili powder, cumin, salt, pepper, oregano, basil, and cayenne and cook 2 minutes longer, stirring constantly to evenly coat the vegetables with the spices.
  4. Stir in the broth, tomatoes, mustard, worcestershire and bring to a boil.
  5. Cover, reduce heat to low and simmer 20 minutes.
  6. Add the beans and parsley and cook until the beans are heated through, about 10 minutes longer.

Turkish Lentil Soup

serves 4-6

Difficulty Level: 2

  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 1 Tbsp oil to saute
  • 1 cup rinsed red lentils
  • 4 cups vegetable broth or water
  • ½ tsp cumin
  • Salt and pepper to taste
  • Lemon wedges
  • Fresh mint leaves (optional)

Directions:

  1. Heat oil over med-high heat. Saute the onion and carrot in oil until softened.
  2. Add red lentils and vegetable broth/water.
  3. Season with cumin, salt, and pepper.
  4. Simmer for about 20 minutes
  5. Puree or mash lentils for a creamier texture (not required, but how I like it).
  6. Serve with lemon and, if you want, fresh mint on top


Coconut Cauliflower Stew

serves 2-4

Difficulty Level: 4

Recipe from Dr. Mark Hyman

  • 1 Tbsp coconut oil
  • ½ tsp cumin seeds (or just cumin powder if you want to skip the seed toasting step)
  • ½ medium onion, finely chopped
  • 1 ½ ripe tomatoes, finely chopped
  • ½ medium head cauliflower, stemmed and cut into bite-size florets
  • ½ jalapeno, stemmed, seeded, chopped
  • ½ can full-fat, unsweetened coconut milk
  • ½ cup chopped kale
  • 1 Tbsp chopped cilantro
  • 1 ½ tsp cumin powder
  • 1 ½ tsp coriander powder
  • 1 tsp ginger paste
  • ½ tsp turmeric powder
  • ½ tsp sea salt

Directions:

  1. In a medium stock pot, heat the coconut oil for 30 seconds on medium heat.
  2. Add the cumin seeds and stir until they start to sputter. Then add the onions and cook for another minute, and then, add the tomatoes, stir and cook for a few more minutes until the tomatoes soften.
  3. Add the rest of the ingredients and stir together. Cover the pan and simmer for about 15 minutes, stirring every 5 minutes to keep from burning.
  4. Ladle the soup into serving bowls and enjoy!

Christinas Black Bean Soup

serves 4-6

Difficulty Level: 3

  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 2 garlic cloves, minced
  • 2 tsp oil
  • 2 cans black beans, rinsed
  • 1 small can diced green chiles
  • 1 can diced tomatoes
  • 4 cups vegetable broth/water
  • 2 tsp cumin
  • 1 ½ tsp dried oregano
  • Salt to taste
  • Dash of hot sauce
  • Your choice: black pepper, chili powder, and/or cayenne pepper for spice
  • Corn chips for serving
  • Avocado for serving

Directions:

  1. Heat oil over med-high heat and saute onion, carrot, and garlic.
  2. Add beans, chiles, tomatoes, and vegetable broth/water.
  3. Season with salt, cumin, dried oregano, hot sauce, and your choice of pepper.
  4. Simmer for about 20 minutes.
  5. Top with corn chips and/or avocado slices.


Brenda Comfort’s Gypsy Soup

serves 6

Difficulty: 4

  • 1-2 onions, diced
  • 2 cloves garlic, minced
  • 1-2 tsp cumin
  • 1 tsp salt
  • ½ tsp pepper
  • 28-oz can diced tomatoes w/basil and garlic
  • 4 cups of vegetable broth or water
  • 2 cans garbanzo beans
  • 2 sweet potatoes, peeled and diced

Directions:

  1. Sauté onions until translucent in coconut oil (or boil in a little bit of water).
  2. Add cumin and garlic. Sauté a few more minutes.
  3. Add diced tomatoes, broth or water, drained and rinsed garbanzos, and diced sweet potatoes.
  4. Cook for 15-25 minutes, or until the sweet potatoes are tender.
  5. Add pepper and salt.


No-Pasta Minestrone

serves 4-6

Difficulty Level: 4

  • 1 lb dry navy beans
  • ½ cup olive or vegetable oil
  • 1 large onion, chopped
  • 1 large clove garlic, minced
  • 1 (8-oz) can tomato sauce
  • 2 stalks celery, chopped
  • 2 carrots, sliced
  • 2 qt water
  • ½ tsp minced fresh parsley or dill
  • Salt and pepper

Directions:

  1. Wash and sort beans; soak overnight in cold water.
  2. Drain. Combine oil, onions, garlic, tomato sauce, celery, carrots, and water with drained beans in a large pot.
  3. Add desired herbs.
  4. Cook over medium heat about 2 ½ hours or until beans are tender.
  5. Add salt and pepper the last 20 minutes of cooking.


Salads

Sesame Kale Noodle Salad

serves 1

Difficulty Level: 2

Recipe from Women’s Health Magazine

  • ¼ avocado
  • 1 Tbsp white miso paste
  • ½ garlic clove
  • 2 tsp lemon juice
  • ½ tsp coconut oil
  • ⅓ cup warm water
  • 1 cup cooked buckwheat noodles
  • ½ cup cooked, shelled edamame
  • 1 ½ cups stemmed, chopped kale

Directions:

  1. Combine avocado, miso paste, garlic, lemon juice, coconut oil, and water in a blender.  Blend until smooth.
  2. Toss with the kale, noodles, and edamame!
  3. Season with salt and pepper.

Edamame Rice Bowl

serves 1-2

Difficulty Level: 2

  • ¾ cup cooked brown rice
  • ½ cup cooked shelled edamame
  • ¼ sliced avocado
  • ¼ cup shredded carrot
  • ¼ cup sliced roasted red pepper
  • ¼ cup diced cucumber
  • 2 tsp vegan mayo (like avocado mayo)
  • 2 tsp rice vinegar
  • 1 tsp soy sauce

Directions:

Combine all ingredients into a mason jar and give it a good shake! Alternatively, combine in a large bowl.

Pad Thai Salad

serves 1-2

Difficulty Level: 2

Recipe from Women’s Health Magazine

  • 1 ½ Tbsp peanut butter
  • 1 Tbsp rice vinegar
  • 2 tsp lime juice
  • 2 tsp toasted sesame oil
  • 1 tsp soy sauce
  • ½ tsp sriracha
  • ½ tsp grated ginger
  • ½ tsp chopped garlic
  • 3 Tbsp water
  • 1 head purple cabbage, chopped
  • 1 cup kale, finely chopped
  • 2/3 cup canned chickpeas, drained
  • ½ cup red bell pepper, chopped
  • ¼ cup shredded carrots

Directions:

  1. In a mason jar or bowl, shake or beat together peanut butter, rice vinegar, lime juice, sesame oil, soy sauce, sriracha, ginger, garlic, and water.
  2. Combine the cabbage, kale, chickpeas, bell peppers, and shredded carrots.
  3. Pour ½ cup of the dressing over the slaw. Save the rest for later on in the week.
  4. Season with salt and pepper.


Quinoa, Corn, and Edamame Salad

serves 2

Difficulty Level: 3

  • 2 cups frozen shelled edamame
  • 1 cup frozen corn
  • 1 cup cooked, cooled quinoa (leftover is great)
  • 1 green onion, sliced (just green parts)
  • ½ red sweet bell pepper, diced
  • 2 Tbsp finely chopped fresh cilantro
  • 1½ Tbsp olive oil
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp fresh lime juice
  • ¼ tsp salt
  • ¼ tsp chili powder
  • ¼ tsp dried thyme
  • ⅛ tsp fresh ground black pepper
  • dash of cayenne

Directions:

  1. Boil the edamame and the corn, just until tender. Drain very well and cool completely.
  2. In a large bowl, combine the edamame, corn, quinoa, green onion, red pepper and cilantro.
  3. In a small bowl, whisk together the olive oil, lemon juice, lime juice, salt, chili powder, black pepper, thyme and cayenne until emulsified. Drizzle mixture over salad mixture and toss to coat.
  4. Cover and chill for at least two hours.

Monastery Cabbage

serves 4

Difficulty Level: 1

This is good for leaving in the fridge and eating over the course of a few days.

  • 1 package of coleslaw blend (Christina recommends Trader Joe’s Cruciferous Crunch Blend)
  • 2 parts oil
  • 1 part red or white wine vinegar
  • Salt to taste

Directions:

  1. Coat Coleslaw blend (cabbage/carrots) with oil and vinegar.
  2. Season with salt.

Sushi Bowl in a Mason Jar

serves 1

Difficulty Level: 2

Recipe from Spoon University

  • ¾ cooked brown rice
  • 4 sheets seasoned seaweed, chopped
  • 1 Tbsp rice vinegar
  • 1 Tbsp soy sauce
  • ¼ cup cucumber matchsticks
  • ½ cup edamame
  • ¼ cup shredded carrot
  • ½ cup imitation crab (optional)

Directions:

Place all ingredients into Mason jar and give it a good shake! Alternatively, mix in a large bowl.


Endless Pasta Salad

serves 6-8

Difficulty Level: 3

Double the recipe for a potluck or OCF dinner and everyone will be happy!

  • 1 16-oz box bow tie pasta
  • 2 medium red, yellow, or orange bell peppers, sliced thin or 6-8 sweet mini peppers sliced thin
  • ½ cup thinly sliced sun-dried tomatoes packed in oil, drained
  • 4 Tbsp basil leaves, sliced
  • ⅓ cup Italian salad dressing
  • ½ lemon, squeezed

Directions:

  1. Cook pasta as instructed. Drain and rinse with cool water.
  2. Toss all ingredients together and refrigerate.

Sandwiches & Wraps

Hummus-Caramelized Onion Sandwich

serves 2

Difficulty Level: 3

  • 1 loaf ciabatta
  • 1 15-oz can chickpeas, drained and rinsed
  • 2 roasted garlic cloves
  • 2 Tbsp lemon juice
  • 2 Tbsp olive oil
  • ½ tsp cumin
  • ½ tsp smoked paprika
  • ¼ tsp salt
  • 3 Tbsp sunflower seeds (optional)
  • ⅓ cup onions, diced
  • 1 Tbsp coconut oil

Directions:

  1. To make hummus, add chickpeas, roasted garlic, lemon juice, cumin, smoked paprika, salt, sunflower seeds, and oil to a food processor and blend until smooth. Add water a Tbsp at a time if the hummus isn’t smooth enough.
  2. Caramelize onions by tossing onions into a pan with a Tbsp of coconut oil.  Cook over med-low heat until they turn golden and smell toasty!
  3. Slice ciabatta in half and toast.
  4. Spread hummus on both sides of bread, and add caramelized onions.


Portobello and Pepper Melt

serves 1

Difficulty Level: 2

  • 1 large portobello cap
  • 1 tsp coconut oil
  • 2 slices whole wheat bread
  • 2 more tsp coconut oil
  • 1 slice vegan cheese
  • 4 pieces roasted red pepper

Directions:

  1. Grill the portobello cap, brushed with 1 tsp coconut oil.
  2. Warm bread slices, brushed with 2 tsp coconut oil.
  3. Flip bread and place cheese on one slice.
  4. Add portobello and red pepper.

BBQ Black Bean Hot Dogs

serves 2-4

Difficulty Level: 1

  • 1 can black beans, rinsed
  • Your favorite BBQ sauce (measure this to your liking)
  • 1 package hot dog buns
  • Toppings of your choice such as: pickles, relish, mustard, ketchup

Directions:

  1. Mix 1 can rinsed black beans with your favorite BBQ sauce.
  2. Heat 'em up (the microwave is acceptable).
  3. Serve in hot dog buns with your fav toppings (we usually do pickles and mustard).


Hummus Veggie Wrap

serves 1

Difficulty Level: 1

  • Hummus
  • Veggies, such as:
  • Cucumber
  • Lettuce
  • Spinach
  • Tomato
  • Onion
  • Bell peppers
  • Balsamic dressing
  • Tortilla

Directions:

  1. Spread hummus on tortilla.
  2. Fill with sliced veggies.
  3. Drizzle with balsamic dressing.
  4. Wrap up and enjoy! Also great in a panini press.

Brenda Comfort’s Oatmeal Burgers

serves 4

Difficulty Level: 3

  • 2 cups cooked oatmeal, cold
  • 1 raw potato, grated
  • 1 onion, minced
  • 2 cups bread crumbs
  • 1 tsp salt
  • 1 tsp Italian seasoning
  • 1/2 tsp pepper

Directions:

  1. Mix all ingredients together.
  2. Form into patties
  3. Heat cast iron skillet or grill pan. Add oil to the pan and reduce heat.
  4. Brown patties on both sides.
  5. Serve burgers with burger stuff: buns, condiments, onions, lettuce, pickles, etc.

PB & P Sandwich

serves 1

Difficulty Level: 1

  • 2 slices bread*
  • 2 Tbsp peanut butter
  • 6-10 bread & butter pickle slices
  • 1-2 tsp maple syrup

Directions:

  1. Spread peanut butter on both slices of bread.
  2. Add pickles and maple syrup.

*Best on a hearty, seedy bread. Yes, it sounds weird. It is also amazing.

Avocado Toast

serves 1

Difficulty Level: 1

  • 1-2 pieces bread*
  • ½ avocado, sliced
  • 1 tomato, sliced
  • Salt
  • Lemon juice

Directions:

  1. Make toast (you can do this, right?).
  2. Cover with slices of avocado and tomato.
  3. Top with salt and lemon juice (red chili flakes or hot peppers are also good).

*Good on wheat or sourdough bread.


Black Bean Cumin Tacos

serves 1

Difficulty Level: 3

  • ½ cup yellow bell pepper, chopped
  • ½ cups sliced zucchini
  • ½ cup canned black beans, rinsed and drained
  • ¼ tsp garlic powder
  • ¼ tsp chili powder
  • ⅛ tsp cumin
  • 2 Tbsp warm water
  • ½ cup sliced purple cabbage
  • ¼ cup chopped mango
  • 1 Tbsp chopped red onion
  • 1 Tbsp roughly chopped cilantro
  • 1/2 tsp coconut oil, melted
  • 1 tsp lime juice
  • Avocado and corn tortillas, to serve
  • Vegan cheese (optional, I like Daiya)

Directions:

  1. In a medium skillet over med-high heat, cook the bell pepper.
  2. Add sliced zucchini and cook until soft, 5 minutes. Add the black beans and spices.
  3.  Add 2 Tbsp warm water and reduce heat, cook until hot while stirring, about 3 minutes.
  4. In a bowl, combine the purple cabbage, chopped mango, red onion cilantro, coconut oil, lime juice, and salt.
  5.  Serve with sliced avocado on corn tortillas!
  6. Garnish with vegan cheese if you like.

Black Bean Tacos with “Easier-Than-Guac”

serves 2-4

Difficulty Level: 1

Black Bean Mix

  • 1 can black beans, drained & rinsed
  • ¾ c salsa
  • Dash of salt

“Easier-Than-Guac”

  • 1 avocado
  • 1 tbsp lime juice
  • ¼ tsp salt

Tacos

  • Tortillas
  • 1-2 tomatoes, diced
  • Shredded lettuce
  • Salsa, if desired

Directions:

  1. Mix Black Bean Mix ingredients together and microwave 2-3 minutes.
  2. Meanwhile, mash “Easier-Than-Guac” ingredients together with a fork.
  3. Build your tacos with a little of everything.

 


Pasta, Rice & Quinoa

Papou’s Spinach and Rice

serves 2-3

Difficulty Level: 2

  • 1 16-0z box vegetable stock
  • 2 medium sized bags frozen chopped spinach
  • 2 cans fire-roasted tomatoes (1 can with garlic, 1 can plain)
  • 3 yellow onions, sliced
  • 2 Tbsp vegetable oil
  • ½ - ¾ cup white rice
  • Juice of 3 lemons
  • Garlic salt
  • Lemon Pepper
  • Salt

Directions:

  1. Saute onions in vegetable oil.
  2. Combine all ingredients (except rice) in a Crock Pot in the morning.
  3. About 2-3 hours before serving, add rice and a little extra water.


Markayla’s Favorite Coconut Quinoa & Lentils (or chickpeas)

serves 4

Difficulty Level: 4

Recipe adapted from Christina Ramirez

  • 1 ½  cups dry quinoa
  • 1 ½ cup unsweetened coconut milk
  • ½ cup water
  • 1 ½ cups cooked lentils or chickpeas
  • 1 Tbsp olive oil or coconut oil
  • 1 Tbsp soy sauce
  • ½ red onion, chopped
  • 1 ½ cups mushrooms, chopped
  • 2 cups fresh spinach, chopped
  • 1 tsp garlic powder
  • 1 Tbsp curry powder
  • 1 tsp turmeric
  • 1 tsp chili powder

Directions:

  1. Heat oil over medium heat. Add red onions.
  2. In a separate pot, combine dry quinoa, coconut milk, and water. Cover and simmer on medium heat for 10-13 minutes or until quinoa is soft and fluffy. Stir as needed.
  3. Add the mushrooms and lentils to the onion skillet. Stir in soy sauce. After a few minutes, add fresh spinach. Remove from heat and stir until spinach is fully wilted.
  4. When quinoa is cooked, stir in garlic powder, curry powder, turmeric, and chili powder. Allow to cool for a few minutes.
  5. Serve lentils and veggies on top of the quinoa or combine all of it into a pot. Enjoy!

"The-Archbishop-Is-Coming" Shrimp & Rice

serves 4

Difficulty Level: 3

Inspired by HCHC

  • 1 lb (21-30) peeled and deveined shrimp
  • ½ c olive or vegetable oil
  • 2 tsp garlic powder
  • 1 Tbsp dry dill
  • ¼ tsp salt
  • 1 lemon, juiced
  • 1 cup rice
  • 1 ¼ cups water

Directions:

  1. In a medium bowl, coat peeled, deveined shrimp in oil, garlic powder, dill, and salt.
  2. Rinse rice and bring water to a boil.
  3. When water is boiling, add in rice, stir once, cover, and reduce heat to low. Cook for 15 minutes.
  4. Cook shrimp on a med-high stove for about 2 minutes each side.
  5. Coat them with tons of lemon juice.
  6. Serve over rice with extra lemon slices, if desired.

Orzo Comfort Dish

serves 3-4

Difficulty Level: 3

  • ¼ vegetable oil
  • ½ chopped onion
  • 1 cup celery, sliced
  • 2 Garlic cloves
  • 1 cup dried orzo
  • 1 cup baby spinach
  • 1 16-oz can red kidney beans, rinsed
  • Salt and pepper

Directions:

  1. Heat ¼ cup vegetable oil in a large skillet over medium heat.
  2. Add onions, celery, and garlic cloves and cook until transparent.
  3. Cook 1 cup orzo accordingly to package directions. During the last two minutes of cooking, add 1 cup of baby spinach.
  4. Drain well in a colander.
  5. Add this mixture to the large skillet.
  6. Also add kidney beans, salt, and pepper to the skillet and mix together gently.
  7. Serve with salad and bread.


Easy Veggie Stir-Fry

serves 4

Difficulty Level: 3

  • 8 oz capellini (or any other kind of long-noodle pasta)
  • 1 tsp salt
  • 3 Tbsp coconut oil
  • ¼ red onion, diced
  • 2 cloves garlic, minced
  • 3 carrots, chopped
  • 2 cup vegetable stock
  • ½ roasted red pepper, chopped
  • 1 cup broccoli, frozen
  • 3 Tbsp low-sodium soy sauce
  • Sriracha, to taste

Directions:

  1. Bring a large pot of water to boil. Add salt and two Tbsp coconut oil.
  2. Once boiling, add capellini and cook according to package directions.
  3. Heat one Tbsp olive oil over medium high heat in a frying pan or wok. Add onions and garlic. Cook until fragrant, about 3-4 minutes.
  4. Add carrots and vegetable stock, and cook for 5-6 minutes, until carrots are nearly cooked and vegetable stock has reduced.
  5. Add chopped roasted red peppers, and cook for about 1 minute.
  6. Add broccoli and cook for another 3 minutes. If using raw broccoli (instead of frozen), add broccoli when you add the carrots.
  7. Add cooked pasta to pan. Add soy sauce and Sriracha, and stir.
  8. Serve and enjoy.

 

 

Roasted Red Pepper & Tomato Pasta

serves 2

Difficulty Level: 3

  • 8 oz Capellini (or any other kind of long-noodle pasta)
  • 1 tsp salt
  • 2 Tbsp coconut oil
  • 5 roasted Roma tomatoes, in their juices
  • ½ roasted red pepper
  • ¼ roasted red onion
  • 2 cloves roasted garlic
  • Salt and pepper, to taste

Directions:

  1. Bring a medium pot of water to boil. Add salt and two Tbsp coconut oil. Once boiling, add Capellini and cook according to package directions.
  2. Chop roasted tomatoes, red pepper, onions and garlic.
  3. Add chopped vegetables to a frying pan, and heat over medium for 5-6 minutes, until juices have reduced slightly.
  4. Add cooked pasta to the roasted vegetables, and stir.
  5.  Add salt and pepper, serve and enjoy.

 

 


Soba Noodles & Snap Pea

serves 2

Difficulty Level: 4

  • 2 ounces soba noodles or spaghetti noodles of choice
  • 2/3 cups frozen organic edamame
  • 1 cup sugar snap peas or snow peas
  • 2  medium-sized carrots, peeled
  • ⅙  cup chopped fresh cilantro (about 2 handfuls)
  • 2 Tbsp sesame seeds

For the sauce

  • 2 Tbsp reduced-sodium tamari or soy sauce
  • 1 ½ tsp quality peanut oil or extra-virgin olive oil
  • 1 ½ tsp lime juice
  • 1 tsp toasted sesame oil
  • 1 tsp honey or agave nectar
  • 1 tsp white miso
  • 1 ½ tsp freshly grated ginger
  • ⅓  tsp chili garlic sauce or sriracha

Directions:

  1. Use a chef's knife to slice the peas in half lengthwise (or just roughly chop them). Slice the carrots into long, thin strips with a julienne peeler or slice them into ribbons with a vegetable peeler.
  2. To make the sauce: whisk together the ingredients in a small bowl until emulsified. Set aside.
  3. Bring two pots of water to a boil. In the meantime, add sesame seeds to a small pan. Toast for about 4 to 5 minutes over med-low heat, shaking the pan frequently to prevent burning, until the seeds are turning golden and starting to make popping noises.
  4. Once the pots of water are boiling: In one pot, cook the soba noodles according to package directions, then drain and briefly rinse under cool water. Cook the frozen edamame in the other pot until warmed through (about 4 to 6 minutes) but before draining, toss the halved peas into the boiling edamame water and cook for an additional 20 seconds. Drain.
  5. Combine the soba noodles, edamame, snap peas and carrots in a serving bowl. Pour in the dressing and toss with salad servers. Toss in the chopped cilantro and toasted sesame seeds. Serve.

Tahini & Sun-Dried Tomato Pasta 

serves 1

Difficulty Level: 2

Recipe from Spoon University

  • 4 oz precooked pasta (I like spaghetti for this)
  • 1 cup broccoli
  • 1 large tomato
  • ½ cup fresh basil
  • 4-6 sun-dried tomato halves
  • 1-2 Tbsp tahini
  • 1/2 lemon or lime, juiced
  • 1 clove of garlic (optional)
  • hemp seeds, to top (optional)

Directions:

  1. Make dressing by blending all the ingredients (except pasta) and pour over the pasta.
  2. Gently massage together. Sprinkle with hemp seeds for a protein boost.

One-Pot Puttanesca

serves 2

Difficulty Level: 3

  • 6 oz whole wheat spaghetti (you should not substitute for this; see notes)
  • 1 oz sliced black olives (up to 4 oz for olive lovers)
  • ½ of a 14-oz can artichoke hearts, rinsed, drained, and chopped
  • ⅓  cup cooked chickpeas
  • 1 Tbsp capers
  • ½ large white or yellow onion, minced
  • 1 clove garlic, minced
  • ½ 14-oz can diced tomatoes, low sodium or no salt added
  • 1 Tbsp dried oregano
  • 1 tsp dried basil
  • ½ tsp dried thyme
  • ½ tsp red pepper flakes (reduce to ¼ tsp. if sensitive to heat)
  • ½ tsp ground black pepper (reduce to ¼ tsp if freshly ground)
  • salt
  • 1 ½  vegetable broth, low sodium or no salt added

Directions:

  1. (Optional step). If you have a few extra minutes, warm a tsp or so of olive oil in the pan, and then add the onions and garlic, stirring occasionally until just starting to turn golden. Add a splash of broth to loosen up the onion and garlic before proceeding to the next step as written.
  2. Add the pasta to a large, deep skillet, breaking in half if needed (a saucepan may also work)
  3. Add the rest of the ingredients, minus the broth, to the pan on top of the pasta Pour the vegetable broth over everything.
  4. Cover the pan and bring to a boil. Reduce to a steady simmer (medium to medium-low heat) and, keeping covered and stirring occasionally, cook for 8-10 more minutes, or until pasta is done through.

Crock Pot Rice and Beans

serves 4-6

Difficulty: 1

  • 2 cans of black beans, drained
  • ¾ cups uncooked rice
  • 1 ½ cups of water
  • 1 jar of salsa
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • Salt & pepper

Directions:

  1. Spray inside of Crock Pot.
  2. Throw everything in and mix.
  3. Cook on low for 6 - 8 hours, or until all water is absorbed. Makes a great filling for burritos!

Other Stuff

“Taco” Stuffed Sweet Potatoes

serves 2

Difficulty Level: 2

Recipe from Emily Cooper

  • 2 medium sweet potatoes
  • 1 cup cooked black beans
  • 1 tsp cumin
  • 1 tsp chili powder
  • ¼ cup chopped green onion
  • 1 tsp lime juice
  • chopped tomatoes, sliced avocado, hot sauce, salsa, or any other desired toppings

Directions:

  1. Wash potatoes and pierce with a fork.
  2. Wrap in a damp paper towel, and cook in microwave for 8-10 minutes, or until cooked through.
  3. Let cool slightly, cut each potato in half and scoop out flesh, leaving enough to keep skin intact. Set aside.
  4. Combine sweet potato, black beans, cumin, chili powder, and lime juice. Heat until heated through, about 5 minutes.
  5. Transfer sweet potato mixture into sweet potato skins.
  6. Top with desired toppings and serve.

Sweet & Spicy Asian Tofu

serves 2

Difficulty Level: 3

  • 7 oz extra firm tofu
  • 1 Tbsp high-heat oil
  • cooking spray
  • 1 clove garlic, minced
  • 3 cups assorted stir-fry vegetables
  • ⅔ cup brown rice, cooked

For the sauce

  • 3 Tbsp sweet chili sauce (such as Mae Ploy )
  • 2 Tbsp Sriracha hot sauce
  • 2 tsp soy sauce

Directions:

  1. An hour before cooking, wrap the tofu in paper towels and place between two plates to help press out the liquid. I like to change the paper towels once. Slice the tofu into even cubes.
  2. Heat the oil in a non-stick pan over med-high heat. Once it's hot, add the tofu cubes and allow them to pan fry until golden on one side and then use tongs to turn the pieces. Brown at least 4 sides for the best texture.
  3. Set the tofu aside and if the pan is no longer oily, add some cooking spray. Saute the garlic and vegetables over med-high heat with a bit of salt. I prefer my veggies slightly crunchy.
  4. Stir together the sauce ingredients.
  5. Serve the tofu and vegetables with the sauce over brown rice.

Crock Pot Roasted Veggies

serves 3-4

Difficulty Level: 2

  • 2 bell peppers
  • 2 large zucchinis
  • 2 sweet potatoes
  • Any other root vegetables, really
  • One head of garlic (or less if you don’t like garlic)
  • 2 Tbsp olive oil
  • 1 tsp Italian seasoning
  • Salt & pepper

Directions:

  1. Spray inside of crockpot with nonstick spray.
  2. Cut the bell peppers into large slices, the zucchini into thick slices, and the sweet potatoes into large chunks.
  3. Coat them in the oil and seasoning.
  4. Cook on high for 3 hours, stirring every once in awhile.


Chickpea Scramble with Zucchini & Thyme

serves 2-3

Difficulty Level: 2

  • 1 cup cooked chickpeas, drained
  • ½ cup vegetable broth or tomatoes blended
  • ¼ cup onions, chopped
  • ½ cup zucchini, diced (or mushrooms or peppers)
  • 1 Tbsp fresh thyme, finely chopped (or a pinch of dried thyme)
  • 1 tsp olive oil
  • Salt and pepper to taste

Directions:

  1. Blend the chickpeas in a blender until almost smooth, with slight chunks.
  2. Heat a medium sized pan over medium-high heat and add oil. Once warm, add the onions and saute until translucent. Then add the zucchini and cook about 5 minutes until the vegetables begin to brown. As the vegetables cook, season with salt, pepper, and thyme and stir until incorporated.
  3. Pu the chickpea mixture over the vegetables and stir with a wooden spoon. Add vegetable broth or tomato sauce blend. Cook for about 5-10 minutes. Once some of the liquid from the tomatoes or vegetable broth has evaporated and there is not too much liquid, your scramble is complete.

Snacks & Dessert

Savory

Kale Chips

serves 2-4

Difficulty Level: 2

  • Pre-cut kale or kale leaves ripped up into chips
  • Olive oil
  • Seasoning (I use salt and garlic powder)

Directions:

  1. Coat kale in oil and seasoning.
  2. Bake at 350 degrees until crispy.

Hummus

serve 4-6

Difficulty Level: 2

  • 1 (15-oz) can chickpeas or 1 ½ cups cooked chickpeas
  • ¼ cup fresh lemon juice (1 large lemon)
  • ¼ cup well-stirred tahini
  • 1 small garlic clove, minced
  • ½ tsp ground cumin
  • Salt to taste
  • 2-3 Tbsp water
  • Dash ground paprika, for serving

Directions:

  1. Put all items in blender except water.  Blend.
  2. Use water to thin the consistency after the first blending.

Pesto Dip

serves 4

Difficulty Level: 2

This makes a great dip for veggies, spread for sandwiches/wraps, and a good substitute for cheese if you make pizza or pasta.

  • 1 cup fresh basil
  • ¼ cup walnuts
  • ¼ cup pine nuts
  • 1-2 cloves minced garlic
  • Oil until consistency is liquid
  • Salt to taste
  • 8-oz firm tofu (optional)

Directions:

  1. In a food processor mix basil, walnuts, pine nuts, and garlic.
  2. Add in oil until it reaches a liquid consistency.
  3. Season with salt.
  4. At this point, you can use the pesto as it is.
  5. If you want, add 8 oz firm tofu (drained) to food processor to create a creamy dip.

Guatemalan Black Beans

serves 2-4

Difficulty Level: 1

Inspired by the Hogar Rafael Ayau

  • 1 can black beans, drained
  • ½ tsp salt
  • Water

Directions

  1. Blend beans and salt in a blender. Slowly add water to reach desired consistency (thinner than refried beans).
  2. Heat beans through and enjoy!

Guacamole

serves 4-6

Difficulty Level: 2

  • 4 medium avocados, cubed
  • 2 small tomatoes, diced
  • 1 small red onion, diced
  • 1 4-oz can diced green chilis
  • ½ tsp salt
  • ½ tsp garlic powder
  • Dash or two of hot sauce
  • ½ lime, juiced

Directions:

  1. Add cubed avocados to a large bowl and mash with a potato masher or fork.
  2. Add the remaining ingredients and mix with a fork.
  3. Taste and adjust seasoning, if desired.


Sweet

Cookie Dough (yes, really)

serves 1-2

Difficulty Level: 1

  • 1 can of chickpeas
  • 2 Tbsp peanut butter
  • ½-1 ripe banana
  • 2 Tbsp agave (optional)
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/4 cup carob chips
  • Water or almond milk, if desired

Directions:

  1. Put all items in a blender.  Yes, it’s that easy.
  2. If it’s too thick, add in water or almond milk, 1 Tbsp at a time.

Brownies

serves 8-12

Difficulty Level: 2 

  • 1 box brownie mix
  • 1 15-oz can black beans

Directions:

  1. Drain the can of beans and then add water to fill the can.
  2. Put the beans and water in the blender. Blend until a smooth consistency.
  3. Add beans to the brownie mix.
  4. Stir well and then place in a pan and bake as instructed on the brownie box.


The BEST Easy Vegan Protein Cookies

serves 2-3

Difficulty Level: 3

They’re literally incredible.  I have no idea how much it serves.  That is up to you, friends. Add some mashed banana if you’re feeling adventurous.

  • 1 can garbanzo beans
  • 2 tsp vanilla extract
  • ½ cup + 2 Tbsp natural peanut butter
  • ¼ cup maple syrup
  • 1 tsp baking powder
  • pinch of salt
  • 3/4 cup vegan chocolate chips or carob chips

Directions:

  1. Preheat your oven to 350 degrees.
  2. Line baking sheet with parchment paper.
  3. Combine all the ingredients in a food processor except for the chocolate chips, blend until smooth.
  4. Add chocolate chips.
  5. With wet hands, form into 1½ balls. Take a fork and gentle press down to make ridges and more round shape (wet fork in between so it doesn’t stick).
  6. Bake for about 15 minutes (or more if you like them crispy). Store in the fridge, they taste excellent cold!


Mamalakis Banana Bread 

serves 8-12

Difficulty Level: 3 

Recipe from Kassiani Mamalakis

Wet

  • 3-4 very ripe bananas
  • ¾ cup vegetable oil
  • 1 Tbsp apple cider vinegar
  • 1 tsp vanilla
  • 1 cup cold water

Dry

  • 3 cups flour
  • 2 cups sugar
  • 1 tsp salt
  • 1 ½ tsp baking soda
  • ⅓ cup chocolate chips (optional)

Directions:

  1. Preheat oven to 350 degrees.
  2. Lightly grease 2 loaf pans, 2 muffin pans, or a 9x13 pan.
  3. In a medium bowl, mash bananas with a fork.
  4. Add all other wet ingredients.
  5. In a second bowl, mix together all dry ingredients, except chocolate chips.
  6. Mix wet ingredients into dry.
  7. Add chocolate chips, if desired.
  8. Pour into baking dishes and bake until knife comes out clean.*

*Cooking time varies based on the type of pan you use. Muffin tins go the quickest at about 25-30 minutes, and one large pan may take up to 1 hour.


Chocolate-Banana Nice Cream

serves 2-3

Difficulty Level: 1

  • 3-4 frozen bananas*
  • 1 Tbsp cocoa powder
  • Almond milk or water, if needed

Directions:

  1. Blend ingredients together in a  blender.
  2. If mixture is too thick, add a little almond milk/water.
  3. Top with your favorite ice cream toppings.

*Make sure you slice your bananas before you freeze them or else your blender will hate you.

No Bake Peanut Butter & Coconut Balls

serves 4-6

Difficulty Level: 1

  • ¾ cup peanut butter
  • ¾ cup unsweetened coconut
  • ¾ cup rolled oats
  • ¼ cup ground flaxseeds
  • ¼ cup dark chocolate chips
  • ¼ cup maple syrup or honey

Directions:

  1. In a large bowl mix the coconut, rolled oats, flax seeds, and chocolate chips.
  2. In a medium bowl, mix the peanut butter and maple syrup/honey.
  3. Pour the wet ingredients over the dry ingredients and fold together until they’re fully incorporated.
  4. Scoop the mixture in your hands, and roll into bites.
  5. Refrigerate for about 30 min and enjoy!

Monastery Oatmeal-Chocolate Bars

serves 4-6

Difficulty: 3

Wet

  • ½ cup oil (canola or melted coconut)
  •  cup brown sugar
  • ¼ cup water
  • 1 tsp vanilla

Dry

  • 1 cup flour
  • 1 cup oats
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp cinnamon
  • 1 tsp allspice
  • ½ cup chocolate chips

Directions:

  1. Preheat oven to 350 degrees.
  2. In a medium bowl, mix wet ingredients.
  3. In a separate bowl, mix dry ingredients, except for chocolate chips.
  4. Mix wet ingredients into dry.
  5. Pour into prepared 9x9 cake pan and top with chocolate chips.
  6. Bake for 30 minutes. Let cool slightly before cutting into squares.


Presbytera Petrides Chocolate Cake

serves 10-12

Difficulty: 3

Recipe from Presbytera Christen Petrides

Wet

  • 2 cups sugar
  • ¾ cup vegetable oil
  • 2 cups water
  • 3 tsp vanilla

Dry

  • 3 cups flour
  • 2 tsp baking soda
  • 6 Tbsp cocoa powder
  • 1 tsp salt

Directions:

  1. Preheat oven to 350 degrees.
  2. Lightly grease a 9x13 baking pan or 2 8- or 9-in rounds.
  3. In a medium bowl, mix wet ingredients.
  4. In a separate bowl, mix dry ingredients.
  5. Mix wet ingredients into dry ingredients.*
  6. Bake for approximately 30-45 minutes or until a knife comes out clean.

*At this point, you can add in any additions you’d like such as chocolate chips, coconut flakes, nuts, or dried cherries.