Cranberry Coconut Protein Bars ~Au Naturel~

There are so many protein bars that have all these weird, fake additives in them, which I'm really not a huge fan of. As a vegetarian, though, its really important to get as much protein as possible, and any help you can get is welcome. Unlike many other recipes that have "protein powder" or other funky stuff, I use vital wheat gluten to add protein. This stuff is really amazing if you've never used it before. 1/4 cup has 23g of protein- unheard of!! You should be able to get this at whole foods or other natural food stores, probably in the baking aisle. And after making my date raisin syrup i had all this extra soft date and raisin meat that gets strained out, so I figured I'd just whip up some awesome protein bars! This is kind of a basic recipe and the ways of flavoring these are pretty much limitless. Plus, in each serving of this recipe (i divided it into 12 bars) there is 10 grams of protein and 3 grams of fiber. Healthy, cost effective, and delicious!

Date Raisin Syrup

I had stumbled across a recipe for "date syrup" a while back, but the directions were sort of unclear. I decided to just give it a shot though and the results were great. This stuff tastes almost caramel-y..it would be really good on ice cream, or in oatmeal, or..on pretty much anything! Yum! I think its a great substitute for other natural sweeteners. (If you want to know what to do with the leftover fruit, check out my cranberry coconut protein bars!)

Black Bean Brownies

I'm really into incorporating beans into my diet in any way that I can. I love them-- I don't think any bean has ever passed my lips that I haven't loved (except canned green beans, but that hardly counts). Hell, I'd eat them straight out of the can. So when I first heard about the idea of black bean brownies I was most certainly intrigued. It took me a while to get around to trying them, but last night presented the perfect opportunity. One can of black beans left, vegetable soup already made for dinner...perfect opportunity to make a bean-y dessert! And of course they turned out de-licious. They're really dense, and moist. Though the sort of lack the butteriness of regular brownies,  it is certainly made up for by the fudginess and awesome texture. Also, unlike regular brownies, they are definitely way better after they sit out and cool for the night rather than straight out of the oven.  So here is my first foray into the world of black bean brownies!

Sauteed Portobello with Romano Roasted Red Pepper Sauce

So obviously for Christmas dinner I, and my other vegetarian counterparts, are not enjoying the show-stopping roast. Instead of this, I decided to make a nice, meaty and filling portobello mushroom cap. In order to jazz it up a little, I decided to roast up a red pepper (see below post) and make a nice pureed pepper and romano sauce. The sweetness and saltiness of the sauce really play well on the earthiness of the mushroom. So, here it is, the main course of my Christmas dinner. Yum Yum!

Roasted Red Peppers

Roasted red peppers are one of those foods that go great in so many dishes. In sandwiches, pastas, soups, sauces, salads, with cheeses, and so many other things. They are also deceptively easy to make. Instead of paying $5 for a little jar in the store, whip up a bunch and store them immersed  by olive oil in a mason jar in the fridge to have on hand.

Holiday Roundup: Gingerbread Biscotti

Here is one of the most successful recipes I made this year. I'm slightly obsessed with gingerbread/ holiday spices, so I decided to bake up some gingerbread biscotti-- a nice, crunchy and hearty cookie. People who didn't purportedly like biscotti even liked this recipe. Hands down its awesome!

Holiday Roundup: Candied Orange Peel

Alright so here is part deux of my holiday baking roundup: candied orange peel. Before about two years ago, I had no idea that one could really eat the peel of the orange. I found it to be bitter and yucky and really only used for its zest in large baking recipes (my mom always used to make orange and black pepper biscotti at Christmas..they were awesome and packed full of zest!). But, imagine yourself in Paris, in one of their numerous street farmers markets. You stumble upon a little nut and dried fruit vendor, and see all the traditionals-- raisins, almonds, hazelnuts, apricots...but wait- whats this, candied orange peel? Well that was me two years ago..obviously I had to buy some and try it. Turns out it is delicious. And, upon further research, orange peel is actually phenomenal for you. Orange peel is anti-inflammatory, anti-bacterial, anti-microbial anti-carcinogenic, and in traditional Chinese medicine has been said to "reduce accumulation" in the body (think about that one). So while orange peel is gross and bitter raw, I made a festive candied version to munch on over the holidays.