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HannaHs Field: Recipes

Mushroom Polenta

Posted on March 16, 2017 with 0 comments
3 T Olive Oil 
1/4 onion
16 oz package of mushrooms
1 C Cornmeal
2 1/2 Cups of water 
2 teaspoons veggie bouillon (veggie base)  we like, "Better then Bouillon"  
3 cloves garlic (minced)  
salt and pepper to taste
-dice and sautee onion in olive oil on medium high for 3 minutes
-slice mushrooms and add to onions & cook for 5 minutes
-add cornmeal and toast for 3 minutes
-add water and veggie base and whisk out lumps 
-Add garlic & salt and pepper to taste 
-This will thicken quick

Peanut Butter Date Cookies

Posted on February 7, 2017 with 0 comments
2 C oats 
1 C  peanut butter (or sunflower butter)
3 T ground flax seeds
1/2 C Maple Syrup
1/2 t salt
18 small dates
1 T sifted cocoa powder
3/4 Cup Almond Milk(soy milk or coconut milk will work too)  
1 t vanilla extract  
-Pit & chop dates & place in a bowl with cocoa, toss until completely coated & set aside
-Mix  remaining ingredients in a large bowl with a rubber spatula
- add dates and mix together
-spoon out and bake at 365 degrees for 15-18 minutes until golden brown

Apple Oat Muffins (gluten free & vegan)

Posted on November 21, 2016 with 0 comments
1 1/2 cups oat flour (can put oats in a food processor & grind till it looks like a flour)
1/2 C Almond Meal
1/4 C maple syrup (or 1/3 C brown sugar)
2 t baking powder
1/2 t. salt
1/2 t. cinnamon
mix above dry ingredients together in a bowl
In mixing bowl mix:

  1 C Apples peeled & chopped
1 C carrots (grated)
3/4 C apple sauce
1/2 C almond milk (soy or rice milk works)
2 T flax seed (ground)
  6 T water
2 T coconut oil 
1 t. vanilla

Mix wet ingredients & add dry ingredients & mix well.  For extra love-add 1/2 C raisins & or 1/2 C dried coconut
Bake 350 degrees for 20 minutes or until toothpick comes out dry.  

Renaissance Cookie Bar Recipe video:

Lentil Mint Patties

Posted on May 13, 2016 with 0 comments
 1 1/2 Cups Red Lentils split 
 1 medium bunch Fresh Mint leaves
2 medium onions
3-4 cloves garlic
3 TBS oil
2 TBS tomato puree
1/3 cups dried Breadcrumbs (can do gluten free or Flax seed for GF)
Salt & pepper to taste
2 TBS flour(can use alternative flour, oat flour(can grind oats in food processor for oat flour)
Heat Oil in pan, add garlic, stir & add onions. Saute for 3 minutes till soft.  Add lentils & cook for 2 minutes.  Add 2 1/2 Cups of water & boil & then turn to low w/ cover on(follow directions for lentils).  When water is absorbed, mash lentils, add tomato puree, mint, breadcrumbs, salt & pepper.  Divide into patties & coat with flour(if you wish) & Fry in oil(bake or grill) & serve with favorite chutney, on top of salad, in a wrap........
-recipe from Simply Vegetarian by Sanjeev Kapoor  

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