I was in need of something sweet. That usually calls for larabar balls unless its a special occasion. I convinced myself “Wednesday” was not a special occasion. So larabar balls it is.

I want chocolate. I always want chocolate, but there is no chocolate to be found in my house at the moment, so I had to pick something else….peanut butter came to mind.
I looked online to see if there were others who had made peanut butter larabars. There were, but they were just dates and peanuts. I did not think this would be enough. I thought there would be actual peanut butter in my recipe, but I tasted this mixture, and sure enough, it did not taste like peanut butter cookies. So I added peanut butter, salt and vanilla. Et voila! Tastes like peanut butter cookies! In minutes and without any refined sugar. I’m sold. I think you will be too.

Please note, I rarely measure, so adjust as needed to get the taste and consistency that works for you, rather than relying solely on measurements.

1 cup dates, whole pitted
1 cup peanuts, maybe a bit more*
1/4 cup peanut butter
1/2 tsp vanilla
1/8 tsp salt

You can leave out the salt if you use regular peanut butter. Mine is 100% peanuts and nothing more.

Disclaimer: I have never had a peanut butter cookie dough Larabar. I just made these to taste like peanut butter cookies!

Thow everything in a food processor and pulse until well mixed and peanuts are chopped to your liking. Scrape sides as needed. Then, judging by taste and texture adjust the recipe. If it is too dry add more dates (if sweetness is also needed) or peanut butter or water. If too sticky, add more peanuts. Some of the stickiness will go away in the fridge. Roll into balls and store in the fridge. You could press into bars and wrap in wax paper, but I’ve never tried this. I like little bites. Enjoy.

Buzzed monkey protein shake

1/4 cup almond milk
scoop chocolate protein powder
chocolate syrup* or cocoa for a chocolate boost
1 tbsp peanut (or almond) butter
1 small ripe banana
2 tbsp of cold strong coffee (I use about 1tbsp istant coffee disolved in this much water).

Blend! (perfect in my imitation bullet). I serve over ice because I like it cold, but not thick with ice chunks. Mmmm! Seriously, I would have another, right now!

Sour cream and onion kale chips. O…m….g! So good. I have not had sour cream and onion anything in years. As soon as I mixed up the dressing (or what should you call it?) I said aloud. “That smells just like sour cream and onion.”

I will not reprint the recipe as I did not change it, except to add more onion as they didn’t taste much after baking.

I used the oven method and 50-60 minutes at 200F was enough do use your lowest temperature and watch for burning.

Head on over to One Green Planet for sour cream and onion kale chips

I will update with pics and such but as I said… They did not make it that far. Instead, I thought you needed the recipe. Now.

I wanted to make coleslaw with my final quarter of a cabbage (wow $2 goes a long way! I made cabbage rolls, hot and sour cabbage soup, added some to a mixed salad and finally this…) Not only am I going to give you a money saving recipe, I am going to give you three variations.

The first variation is the one I made. I was in the middle of a Tone It Up 7 day slim down to detox so I couldn’t have the creamy and sweet version I’ve known all my life which contains mayo and brown sugar (among other things). I decided on curry.

I also didn’t use oil since it was the slimdown but feel free to add that and make more of a vinagrette, if you are not on this plan.

Version 1 : Lemony Curry Coleslaw

1/4 head of cabbage, chopped or grated
1 carrot julienned or grated
1/2 onion sliced

2 tbsp lemon juice
1/4 tsp turmeric
1/4 tsp curry
1/4 tsp cumin
1/4 tsp coriander
1/4 tsp cinnamon
feel free to add salt and pepper to taste
1 tbsp oil if not on slim down

Combine the veggies in a large bowl. Combine the remaining dressing ingredients in a small bowl and whisk together with a fork.

I did not toss my salad with the dressing but rather drizzled it lightly as I wanted to taste the cabbage and not just curry flavour. Shake before serving (if you are not serving it all at once).

This is appropriate for the slim down and all phases of the tone it up plan and makes a great part of M3 or M5

As I ate this for my meal 3 with humms and celery to round out the meal, provide a bit of protein and give me a break from the curry, I was inspired to make version 2. I also ate it frequently with lemon kale. Very good. Try this too.

Version 2 : Creamy Curry Coleslaw

As above, but double the dressing ingredients above and add 3-4 Tbsp tahini or hummus mixed with water to thin it out (choose homemade to minimize salt and additives and make it salt and oil free)

I recommend salt free and oil free hummus to make this suitable for every day in the toning plan (and actually slim down worthy – just not every day I would think).

Version 3 : All out Creamy Coleslaw

As above but feel free to use full fat hummus if desired and add the salt. Add in coconut milk instead of water to thin out the hummus. Add sunflower seeds or chopped peanuts. I think flax seeds would also be awesome.

This is suitable for the maintenance phase of the TIU plan or a treat if your are in the toning phase

I made my first tofu scramble. I wondered how it would taste like eggs by adding seasonings that I did not add to eggs. A few things contributed to its success as a breakfast scramble rather than feeling like regular stir fried tofu.

First, crumble the tofu, don’t cut it. Second, turmeric makes it yellow. These two things trick the eyes and don’t underestimate their role in our perception of taste. Finally, tomatoes. Tomatoes are definitely not something I put into a stir fry and that stewed or fried really say breakfast. If you don’t like tomatoes try to find what you really love in an omelet that might not be in a stir fry. And don’t use soy sauce. I think that should go without saying, but I did see a recipe that used it.

You could also bet your hands on some black sea salt. It has a sulphur taste that mimics the taste of eggs yolks. I haven’t tried it and this scramble was still a success.

This is my scramble but feel free to adjust seasonings and veggies as desired and available.

Amethyst Jean’s Tofu Scramble

Ingredients
1 block firm tofu, drained
1 red pepper
1/2 pound mushrooms *
1/2 pint tomatoes
About 1/2 tsp or more, each: salt, pepper, garlic powder, thyme, turmeric, cumin
About 1/4 tsp or more, each: paprika, cayenne, cardamom
(spices are approximate as I started with 1/4 tsp and then added to taste it could be even more like 1/2 – 1 tsp as tofu is so bland)

*(I pre-sautéed the mushrooms but you could probable do at the same time just take longer for all the liquid to evaporate.)

Directions
1. Crumble the tofu into heated frying pan
2. Combine spices with a bit of water, to help coat the tofu. Add to the tofu and toss to coat
3. Cook to evaporate the water then add the veggies and cook to heat (and evaporate any more liquid)

Ps sorry to keep changing the theme as I am trying to find what is me and my blog at the moment and it takes a while living in it before I decide that it does or does not suit me. I will try to stcik with this one.

I fell in love with this dish and the restaurant that makes it (so positive! And everything vegan and gluten-free). I knew right away that I would have to recreate it.

Please forgive the confusing nature of this recipe. I have put the entire dish and overview at the beginning with the recipes required to make it after. I hope this is easy enough to follow.

Goddess Bowl
Serves 4

1 recipe orange ginger tofu (below)
1 recipe lime cashew cream sauce (below)
1 bunch kale
Squeeze of lemon
Sprinkle of coarse salt
Splash of olive oil (I never measure. These are for the kale)
2 carrots, julienned
1+ beets, julienned
Sprinkle of sesame seeds
1/2 c uncooked quinoa cooked per directions

1. prepare the tofu the night or morning before
2. cook the quinoa (when you’re ready to eat (I like this and the tofu hot with the cold salad. You can eat it all cold.)
3. cook the tofu
4. prepare the cashew cream
5. massage the kale
6. assemble the dish

Massage the kale: With your hands rub the kale with the oil, lemon, and salt. This will break down the cellular walls and make it liked cooked and also take away the bitterness. I like my raw kale so I don’t take it to that wilty like-cooked state. You will see the kale change, good.

Assembling: Serve 1/4 each tofu, quinoa, kale, cashew cream. Top with carrots and beets. Sprinkle with sesame seeds.

Orange ginger tofu

1 pkg firm tofu, pressed
Juice and zest of 2 oranges
1 inch piece of ginger grated (1/8-1/2 tsp jarred, to taste)
2 cloves garlic, minced
1 tbsp sesame oil (I usually skip)
Hot sauce to taste
Edit ***pretty sure I put tamari in here too. Maybe 1 tsp***

1. Drain and press the tofu (drier means more marinade will soak up. Don’t rush this
2. Make the marinade. Combine remaining ingredients.
3. Let marinade at least morning till dinner.
4. Dry fry in a non-stick pan until golden and carmelized on all sides.

While the tofu is cooking make the cashew sauce.

Cashew cream sauce (lime-ginger)

1/2 c cashews soaked (I only soak from the time I start cooking quinoa and tofu. They are soft. They don’t need all day)
1 tsp or more lime juice (use this if bottled, more if fresh)
1 tsp tamari (or soy sauce if gluten is not a problem)
2 cloves garlic, minced
1/8 tsp fresh ginger, grated
Water as needed to reach desired consistency

Blend all together in a blender.

Notes:

• I forgot the sesame seeds as you can see in the picture
• This time the beet I used is so large I didn’t even use it all. I normally use one. If you love beets, use more. If you don’t love them, still use one small. I don’t like beets but I love them in this dish!
• the cashew cream makes this. I forgot it once. It was not the same. Do not forget this.

I found it a little under sweet and ended up making 2 adjustments before the final product, which still has less sugar than usual, I think.

My mom’s consisted of apples, oats, flour, butter, cinnamon and sugar, so I went from there.

Amanda’s gf vegan apple crisp

10 small-medium apples, cored and sliced
2 tbsp gluten-free all purpose (gf ap) flour*
2 tbsp brown sugar
1/2 tsp cinnamon

topping
1/2 cup rolled oats
1/2 cup almond flour
2-4 Tbsp brown sugar
2 Tbsp gf ap flour
2 Tbsp coconut oil*
1 tsp cinnamon
1/2 tsp maple syrup*
1/2 tsp agave syrup
1/4 cup pecans, chopped (optional)*

1. Preheat oven to 350F.
2. Toss chopped apples in flour, sugar and cinnamon of first part. Place in 9 inch square pan
3. Mix together topping ingredients with fingertips until coconut oil is worked into dry ingredients.
4. Place topping over apples and bake 45-60 min. Watch for burning and bubbling over.

*Notes:

1. I Used Bob’s Red Mill. Use whatever flour you prefer. I like to have a starch in there. This helps thicken the “syrup” created by the apples’ juice. You could use just a starch.

2. Try the pecans, it’s a nice flavour addition and it’s got omega 3s.

3. I chose not to use margarine in the topping. I have found that I don’t like margarine cooked/baked. If you do, go ahead. Coconut oil should be solid (room temperature)

3. I thought almond flour would taste better than all gf ap flour. If you love your gf ap flour, by all means use only it in the topping.

5. The maple and agave syrup came our of discovering that the crumble was not sweet enough. I use the agave to stretch the maple. Feel free to use all maple. (or agave, but maple is really the taste we want) Try putting it right in or drizzle on in the last 5 minutes, like I did. I think the maple flavour is complementary, so keep it and use the lower end of the sugar measurement if you want less sweetness.

6. I used about 3 Tbsp brown sugar in my topping, plus the syrup. But I was just sprinkling with a spoon to taste and not measuring.

7. I’m pretty bad about measuring, in general. All measurements are approximate. I’m pretty good at my visual estimations, if that is any assurance. Trust your instincts and your palate. Let me know if something different worked for you.

Leftover beans (garbanzo), minestrone soup, Indian spiced sweet potato chickpea, lentil soup, oatmeal. I think. Darn why didn’t I write stuff down.

Because I had this picture to remind me what I added (but not to what I added it, duh)

That’s cumin, ginger, garlic, cayenne and vegetarian “chicken” stock powder.
I was really proud of my ability to make my leftovers into something else. It really is easy. Just throw them in the processor with oats or breadcrumbs and appropriate seasonings and you have a burger. That’s why I didn’t write it down. (But still….)

Garlic, onion powder, vegetarian soup base (chicken style), paprika, turmeric

Leftover sauce and beans plus some mushrooms, zucchini, herbs….

Leftover cashew ricotta stuffed into cannelloni

Et Voila.

…

I used: cashew cheese (from lasagna), tomato sauce (from cabbage rolls), tomatoes, tomato paste, beans, mushrooms, zucchini, ready to make cannelloni noodles. Herbs. Total new cost $1.65.

I’m sorry there is no recipe but I didn’t measure and it’s pretty well a throw all the stuff in the pot. Cheese in the pasta. Cover with sauce. Bake. Exciting, I know. Well it was, considering all I usually do with leftovers is eat the same thing for a week straight. Now I’ve made something new instead.

Trust your gut. Have fun.

See also Clean out the fridge burgers for more inspiration