Recipe: Roasted Red Pepper, Corn, and Black Bean Salad

It's that time of year when we're running around like mad getting ready for holidays and sometimes eating healthy goes out the window. My awesome friend Momanine sent over this tasty recipe perfect for potlucks, parties, or just every day meals.

"Here’s a little taste of the harvest, vegan style. Take it with you to holiday parties; make it for dinner or to put over salads. It’s easy to make, healthy and most of all delicious! " ~Momanine

1/4 Cup Fresh basil leaves
2- 15 oz Cans Black beans, cooked, without salt or 2, 15 oz cans
1 - 15 oz Can Sweet corn, whole kernels
1 Tablespoon Olive oil
1 Cup Canned or Jarred Roasted red peppers
1/4 Teaspoon Salt
3 Tablespoons Balsamic vinegar

Dice the roasted red pepper. Add it to a serving bowl along with the black beans, corn, basil, and balsamic vinegar. Let the vinegar sink in for a few minutes if you have the time then add the olive oil and salt to taste. Feel free to add as much fresh basil as you like.

Quick and Healthy Breakfast Cookies

For awhile I was eating Quaker Oatmeal Squares. They seemed like a good quick way to eat breakfast, then I read the nutrition information and the calories and sugars just weren’t worth it. So I thought about the flavors I liked and also the goal to make my breakfast vegan (while not a vegan I prefer to start my day with vegan meals) and found many recipes for Breakfast Cookies. I found two recipes that were a close fit and altered them to fit my tastes. I love the both recipes and find them ideal for breakfast on the go or a snack.

The first recipe I found at Mr. Breakfast.com, the original version can be found here. These are a bit crisp on the outside while a little chewy on the inside.

Vegan Oat Cookies

3 cups oats
2 large bananas
1/4 cup olive oil
1/3 tsp salt or to taste
3/4 cup dates (pitted)
2/3 cup almond slivers
2/3 cup dried cranberries

1. Mix oats and salt. Add olive oil and mix well.
2. In a blender, mix bananas and dates until well blended and smooth.
3. Add banana mixture to the oats and blend well. Add nuts and dried cranberries. Let stand for half an hour.
4. Spray a muffin tin with non-stick spray. Pat mixture into the bottom of each cup, only filling about 1/3-1/2 way (or use cookie cutters on a cookie sheet to get shapes like the heart in the picture).
5. Bake in a preheated 350 degree oven for 12-15 min.


The next original recipe was found at Eat, Drink, and Be Aware. A great blog from a fitness minded foodie. Again I made a few modifications and was pleased with the results. Compared to the Vegan Oat Cookies these are a little more traditional in cookie consistency.


Peanut Butter and Banana Breakfast Cookies

2 large banana pureed in blender
1/2 cup natural peanut butter (unsalted and unsweetened)
1/4 cup agave nectar
1 tsp vanilla
1 cup rolled oats
1/2 cup whole wheat pastry flour
2 tsps ground cinnamon
1/4 tsp baking soda
1/4 cup dried cranberries
1/4 cup flax seeds

Preheat oven to 350 degrees F. Lightly coat two cookie sheets with cooking spray; set aside. In a large bowl, stir together banana, peanut butter, agave nectar, and vanilla. In a small bowl, combine oats, flour, cinnamon, and baking soda. Stir the oat mixture into the banana mixture until combined. Stir in dried fruit and seeds.

I dropped dollops from a serving spoon onto the cookie sheet to make 10 large cookies, size is a matter of preference but will affect baking time. Bake, one sheet at a time, for 14 to 16 minutes or until browned.