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Dark Chocolate Cherry and Chia Energy Bars

2 cups rolled oats
½ cup chia seeds
¼ cup chopped dark chocolate
¼ cup raw pepitas
1 cup peanut butter, sunflower seed butter, or other nut butter (I used sunflower seed butter)
½ cup honey
1 teaspoon vanilla
¼ teaspoon salt
¼ cup dried tart cherries (I used dried cranberries)

Directions In a large bowl, mix together the oats, chia seeds, dark chocolate, and pepitas. Stir to combine. In a separate bowl, mix together the nut/seed butter, honey, vanilla, and the salt. Stir until smooth. Pour the butter and honey mixture over the oat mix and stir until evenly coated. Then stir in the cherries. On a baking sheet using a 2-3″ cookie cutter, press the energy bar mix into the cutter and press firmly. Continue until the mixture is gone. Place the energy bars in the refrigerator until firm and then transfer to an airtight container and store in the refrigerator.

Great recipe for Fall and Apple time

Missi’s Vegan Apple Brownies

1/2 cup non-hydrogenated margarine (I like earth balance)
1 cup sugar
1/4 cup unsweetened applesauce
2 medium apples, pared, cored and chopped fine (My favorites for this are Macintosh or Granny Smith)
1/2 cup chopped walnuts
1 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon

1. Preheat oven to 350
2. Cream margarine. Gradually add sugar. Add applesauce and mix until creamy
3. Mix in apples and walnuts
4. In seperate bowl, combine flour, baking powder, baking soda, salt, & cinnamon.
5. Stir dry ingredients lightly into apple mixture.
6. Turn into greased 7×11 pan and bake for 40 minutes.
7. Place on wire rack and cool, cut into bars.

*I like to double this recipe and use a 13×11 pan. Cooking time may vary slightly.

One of my favorites

Vegan Peanut Butter Cookies

1 3/4 cups unbleached all-purposed flour
3/4 tsp baking soda
3/4 tsp salt
1 1/2 tsp Ener-G Egg Replacer (equivalent of 1 egg)
2 Tbls water
1 1/4 cups firmly packed brown sugar
3/4 cup natural peanut butter, smooth or crunchy
1/2 cup non-hydrogenated, nondairy butter
3 Tbls nondairy milk
1 Tbls vanilla extract
1/2 cup groud peanuts (optional)
1/2 cup nondairy chocolate chips (optional)

1. Preheat oven to 375
2. In a small bowl, combine flour, baking soda, & salt. Set aside.
3. Whip the egg replacer and water together in a blender or food processor, until thick & creamy
4. In large bowl combine brown sugar, peanut butter, butter, milk, & vanilla.
5. Beat at medium speed with electric mixer until well blended.
6. Drop by Tbls 2” apart onto ungreased cookie sheet. Flatten slightly in a criss-cross pattern with tines of a fork
7. Bake for 10-12 minutes, or until set and just beginning to brown. Do not overbake.
8. Remove from oven, let cookies cool on sheet for 3-5min before removing to cool on wire rack.
Yield: 2 dozen

Mock Tuna Salad

30oz/2 cans Chickpeas (garbanzo beans)
1/2 cup finely chopped celery
1/2 cup finely chopped dill pickles (I have used sweet or dill relish before)
1/2 cup finely diced red onion (optional, if I feel like onion I put slices on a sandwich instead)
3/4 cup vegannaise (most grocery stores carry this in refrigerated/natural food section)
1/2 Tbl lemon juice
Salt and pepper to taste
Approximately 1 1/2 tsp Dulse flakes can add more or less to your taste. (seaweed flakes by Nori or there may be other brands)

1. Mash chickpeas with potato masher
2. Add remaining ingredients; stir to combine
3. Serve on fresh, whole grain bread with tomato, lettuce and onion if you left it out. Also makes a yummy dip with favorite crackers.
*Note: I cut this recipe in half if I’m making it for myself.




Fruit Flies
Use a cup or I use a small mason jar, something sturdy that won’t tip easily. (I did this many times before I chose a mason jar)
Put a small amount of dish soap in container, add a few drops of water and swirl to combine, add apple cider vinegar(cheap stuff)to half way point. Place on counter near fruit or where you have seen fruit flies. Change as needed. (I do at least weekly) More if you catch a lot.