Best Chip EVER

These tortilla chips have flax. They taste great especially with the Mushroom-Walnut Pate and only 200 calories for 34 chips.

Cornmeal Roasted Brussels Sprouts

8 tbsp peanut oil

1 lb Brussels sprouts

2/3 corn meal

3 tbsp chickpea flour

1 tsp salt

1 tsp cloves

1/2 tsp ground coriander

1/4 tsp ground cumin

1/4 tsp cinnamon

Pinch of cayenne

Lemon wedge (optional)

Wash the sprouts, shake off any excess water, and pat dry lightly with a clean towel. Place the sprouts in a large bowl, sprinkle with a little salt, and dust with 1 tbsp flour tossing to coat every sprout.

In a small bowl, mix together the cornmeal, remaining flour, salt, cloves, coriander, cumin, and cayenne. Pour in 6 tbsp of the oil and mix together with your fingers to form crumbs. Add the sprouts, toss to coat with the oiled crumbs, and press as much of the crumb mixture as possible onto them. It's okay if some of the coating doesn't stick.

Pour the coated sprouts and crumbs into prepared pan and roll them around in the oil. Bake for 25 minutes, until the sprouts are browned and tender. Every 10 minutes turn the sprouts and crumbs with a spatula while baking.

Pile the sprouts on a plate, heap a spoonful of crumbles on top, and squeeze a lemon wedge over the sprouts.

Creamy Spinach Dip

1 (15oz) can or 1 1/2 cups cooked cannellini beans (white kidney beans)

1/4 cup water

1 tbsp lemon juice

1/2 cup salsa

2 lbs fresh spinach, chopped and steamed

1 pkg vegetable soup mix

Mash beans and water together using a potato masher until smooth. Stir in the remaining ingredients and refrigerate for at least 1 hour before serving. 61 calories for serving (serving is 1/10 of recipe)

Walnut-Mushroom Pate - AMAZING!!!

Makes 2.5 cups

3 tbsp olive oil

1 cup diced yellow onion

3 cloves garlic

1 tsp dried thyme

1 tsp dried tarragon

3/4 tsp salt

Freshly ground black pepper

1 lb cremini mushrooms, chopped

1 cup lightly toasted walnuts

3/4 cup cooked cannellini beans (white kidney)

1 tsp balsamic vinegar

Up to 1/4 cup cold vegetable broth

Heat 2 tbsp of the oil in a skillet over medium heat. Add the onions and saute for 3 - 5 minutes until translucent, then add the garlic, thyme, tarragon, salt, and pepper, and cook for another minute. Next, add the mushrooms and cook for 7 minutes until they are very soft.

Meanwhile place the walnuts in a blender and process until very fine.

Add the cooked mushroom mixture to the walnuts in processor, along with the vinegar, beans, and remaining tbsp of oil. Process until smooth, adding the broth 1 tbsp at a time as needed. Puree the ingredients until the pate resembles a smooth, thick, and spreadable paste. Scrap into an airtight container and chill for at least an hour before serving, to allow the flavours to meld.

Serve on thick, crusty bread, or crisp wheat crackers. Or stuff on pita with salad greens for a great lunch.

Broccoli-Millet Croquettes

These are good, good for you and taste great. Non-Vegans will love them too.
Makes 16 Croquettes

(Make Ahead: prepare the millet and broccoli a day in advance. Then you only need about 20 minutes to finish preparing this dish)

1 tbsp olive oil
2 cloves garlic, minced
1 tsp dried tarragon
1/2 tsp red pepper flakes
Several pinches of freshly ground black pepper
1/2 tsp salt
1 cup millet
2 1/2 cups vegetable broth
4 cups broccoli, tops and stalks, chopped very finely into pea-size or smaller pieces

Preheat a pot over medium heat. Saute the garlic in the oil for about 30 seconds. Add the tarragon, red pepper flakes, black pepper, and salt, and mix for a few seconds. Add the millet and stir constantly for about 3 minutes to toast it. It should turn a shade darker.
Add the vegetable broth and cover; bring to a boil. Once the mixture is boiling, lower the heat to a simmer, cover and cook for 10 minutes.
Mix in the chopped broccoli, cover, and cook for about more minutes. Uncover and cook for another 10 minutes, stirring often. Once the water is mostly absorbed, turn off the heat but leave the pot on the stove, covered to continue to cook for another 10 - 15 minutes. At that point, all of the water should be absorbed and the millet should be mushy if you push down on it with a spoon. You are looking for a polenta-like consistency.
Transfer to a mixing bowl and let it cool completely!
Once cooled, tightly form the millet into golf ball size balls. Press them down in your hands to flatten just a bit, then roll the sides between your hands to form tire shaped croquettes.
Heat a thin layer of oil in a large nonstick skillet over medium heat. Cook in batches for 3 - 4 minutes on each side. they should be golden brown. Serve immediately and enjoy. Serve with White Bean Aioli Sauce.

Orgasmic White Bean Aioli

Makes 1 1/2 cups
Great with grilled or roasted vegetables, or on sandwiches, also great on 'burgers'. I served on the Broccoli-Millet Croquettes. So so so so GOOD!
1 (15oz) can navy beans
2 tbsp lemon juice (about a 1/2 lemon)
1/2 tsp salt
Several pinches of freshly ground blanck pepper
1/4 olive oil
6 cloves garlic, chopped

Combine the beans, lemon juice, salt, and pepper and puree until smooth scraping down the sides of the bowl to get everything.
Preheat a small pan over low heat. Cook the garlic in the olive oil for about 3 minutes. You want to gently heat it, not brown it.
Add the garlic and oil to the bean mixture and puree. Taste for salt, pepper, and lemon, and adjust to your liking.
Cover and refrigertate unitl ready to use.

My Favourite Sandwich!

Less than 200 calories.
2 pieces weight watchers whole grain bread, 1/4 avocado, tomoato, lettuce and a bit of veganonaise.
I am addicted to avocado! m m good.