Veggie & Cheese Bites

Created by Susan Nimmo.

Ingredients

  • 1 cup vegetable purée (we've used broccoli, zucchini, and many more!)
  • 1 large egg
  • about 1/2 cup whole wheat bread crumbs (more for very liquid purées and less for those with less liquid)
  • 1/2 cup cheese (often uses Parmesan but any variety works)
  • 1/4 teaspoon onion powder
  • salt and pepper to taste

Directions

  • Preheat oven to 350 degrees F
  • Mix well and form into 1 inch thick patties (about the size of a small cookie)
  • Line baking sheet with parchment paper
  • Cook at 350 for 30 minutes (flipping halfway through) 

Yield: 8-10 bites

Posted on December 14, 2016 .

Roasted Chickpeas

These are tasty, packable, and a great combination of protein and carbohydrate in one little bean. 

Ingredients

  • 1 can (15.5 ounces) chickpeas, rinsed and drained
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 1 teaspoon ground cumin (or italian seasoning, pepper, whatever spices you enjoy)

Directions:

  • Heat oven to 350°F.
  • Toss together all ingredients in a bowl.
  • Pour onto a baking sheet lined with aluminum foil.
  • Bake until crunchy, about 45 minutes; check on them frequently.
  • Makes about 1 cup.

*Recipe originally found on epicurious.com, but now page can no longer be found.

Posted on December 4, 2016 .

Pumpkin Mooncakes

I worked with Alicia (who posted this versatile moon cake recipe on Kade's Kloset) to create a delicious seasonal variety. The pumpkin version of this recipe is below- with the new ingredients added in.  This is a very flexible recipe, so feel free to make changes to your taste.

Ingredients

  • 1 banana
  • 2 eggs
  • 1/2 can pumpkin
  • 1/2 teaspoon pumpkin pie seasoning
  • 1 Tablespoon peanut butter
  • dash salt
The pumpkin mooncake is bottom right #onhertray for Thanksgiving morning!

The pumpkin mooncake is bottom right #onhertray for Thanksgiving morning!

Directions:

Mix all the ingredients together using an immersion blender, a fork or any other mixer. 

Stove Top: Spoon batter onto a hot griddle. When bubbles cover most of batter, carefully flip like a pancake! Yield: about 18 pancake moon cakes.

Bake: Preheat oven to 300 degrees. Fill greased mini-muffin trays with batter. (Tip- if you mixed using a blender, let the batter sit for a few minutes before baking) Add toppings. Bake for around 15 minutes. (I use silicone muffin tins and find they need 20-25 minutes in these). Yield: 12 mini muffin moon cakes.

I usually double the recipe and freeze them in 8 oz mason jars. You can take them out one at a time and use them for months!

Posted on November 24, 2016 .