The 30-Minute Vegan - Mark Reinfeld [35]
MAKES 2½ CUPS
1 cup pecans
1 cup macadamia nuts
¼ cup grain-sweetened dark chocolate chips
¼ cup raisins or currants
Pinch of sea salt
1. Chop and toast the nuts. You may wish to use a food processor to coarsely chop the pecans and macadamia nuts, and toast according to instructions on page 90.
2. After the pecans and macadamia nuts have thoroughly cooled, mix them together with the chocolate chips, raisins, and salt. Stir ’em up and enjoy.
Quicker and Easier
One of the best quick and easy snacks is apple slices, celery sticks, or banana slices with almond butter or your favorite nut butter. Adventurous souls can also sprinkle on a little cinnamon.
POWER-PACKED ENERGY BAR
Energy bars are big business these days. There are countless varieties on the market, each touting different claims. Here is a down-home version, courtesy of Jessyka Murray (Jennifer’s sister), which is sure to provide a burst of energy.
MAKES 12 BARS
1 cup almonds
1 cup pecans or macadamia nuts
1 cup sunflower seeds
1 cup dried cranberries
½ cup dried shredded coconut
1 cup agave nectar
1 tablespoon coconut oil
1 tablespoon carob powder
1 teaspoon vanilla extract
½ teaspoon sea salt
1. Preheat the oven to 350°F and oil a 9 x 13-inch baking pan well. Grind the nuts into small pieces, using a food processor. Transfer to a mixing bowl with the seeds, dried fruit, and shredded coconut, and mix together.
2. Combine the agave, coconut oil, carob powder, vanilla, and salt in a small mixing bowl, and whisk until all of the lumps disappear. Pour the wet ingredients into the nut mixture and stir together with a rubber spatula until all is well coated.
3. Press into the prepared baking pan and bake for 15 minutes. Allow to cool for 10 minutes before cutting into twelve bars.
If You Have More Time
♥ For a live version, replace the agave nectar with 2 cups of pitted dates and reduce the sunflower seeds and cranberries to ½ cup each. Process the dates along with the nuts at the beginning of the recipe. Follow the rest of the recipe above except instead of baking, form twelve individual bars, place on a baking pan, and refrigerate for 30 minutes or longer.
For the ultimate energy bar, add 1 tablespoon of spirulina powder, 1 teaspoon of maca powder, and ¼ cup cacao nibs in with the dry ingredients and proceed with the recipe.
GRILLED PEANUT BUTTER AND JELLY
Who needs another peanut butter and jelly recipe? You will be pleasantly surprised how grilling transports this old favorite to the next level of tasty goodness! The secret to an epic Grilled PB&J is in the slow cooking which allows time for the middle to heat up. The way the warm peanut butter melts in your mouth next to the gooey fruit jelly is an unparalleled culinary achievement. Along with the crispy, buttery bread, you may find yourself heating up the skillet with great frequency. We highly recommend strawberry jam and crunchy peanut butter but we know we’re stepping on some toes here.
SERVES 2
4 pieces bread of choice
Peanut butter
Sugar-free fruit preserves
Vegan butter or oil
1. Assemble the sandwich with your desired amount of fillings. We highly recommend generous quantities. Spread the vegan butter lightly on the outside of the bread.
2. In a skillet over medium-low heat, slowly brown both sides of the bread. Keep the heat rather low or the filling won’t get hot and gooey enough before the bread toasts.
Variations
• Feel free to add your favorite fruits, nuts, seeds, and so on to the filling. Some of our favorites are: sliced bananas, chopped walnuts, cacao nibs, or chocolate chips—all great ways to have fun with this lunchtime classic!
PITA TRIANGLE TEA SANDWICHES