Description
Blogger Andie Mitchell shares a delicious and nutritious vegetarian (and dairy free) treat everyone will love – Chewy Coconut Pecan Granola Bars with Cranberries!
Ingredients
- 1/2 cup pecan pieces
- 2 cups old fashioned rolled oats
- 1 cup crispy rice cereal
- 1/2 cup dried cranberries
- 1/3 cup unsweetened coconut flakes
- 1/3 cup coconut oil
- 1/3 cup honey
- 1/4 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 325F. Line a 9-inch square baking pan with foil. Spray the foil with cooking oil spray.
- In a large bowl, combine the pecan pieces, oats, cereal, cranberries, and coconut flakes.
- In a small saucepan, heat the coconut oil, honey, brown sugar, vanilla, and salt over medium heat until the coconut oil is melted and the sugar has dissolved.
- Pour the honey mixture over the oat mixture and stir well to coat all of the dry ingredients.
- Transfer the granola mixture to the prepared pan and use a rubber spatula to firmly press the mixture into the pan. Moisten your fingers with water and press again to really pack the bars down (this will help prevent them from crumbling later).
- Bake for 10 minutes. Remove the pan from the oven and use a rubber spatula to pack the mixture down once more. Bake for an additional 7 minutes. Let cool on a wire rack, then refrigerate for at least 2 hours.
- Cut into 12 bars.
- Bars will keep for 5-7 days in an airtight container at room temperature, but they hold their shape better if stored in the refrigerator!
Description
Blogger Liz Moody shares a fun, flavorful spin on an all-time party favorite, Vegetarian Spiced Pecan Taquitos.
Ingredients
- 2 cups pecan pieces, finely chopped
- 1 tablespoon olive oil and more to brush tortillas
- 3 cups fresh or frozen cauliflower rice
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/4 cup tomato paste
- 3/4 cup water
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon fine grain sea salt
- 3 cups shredded cheddar
- 20 small corn tortillas
- Salsa, sour cream, or other condiments of choice
Instructions
- Preheat oven to 425F.
- In a skillet over medium heat, warm with a drizzle of olive oil.
- Add the cauliflower rice and sauté until brown at edges, about 5 minutes.
- Add the chopped pecan pieces, chili powder, and cumin and toast until fragrant, 1-2 minutes.
- Add tomato paste, water, garlic powder, onion powder, and salt, and stir until well combined and warmed through.
- Warm tortillas in the oven until pliable, about 30 seconds.
- Add a thin line of pecan mixture down one side of the tortilla, followed by a sprinkle of cheese.
- Roll tightly and place seam-side down on a parchment-lined baking sheet.
- Brush with olive or avocado oil to lightly coat the side facing up and bake for 15-20 minutes, until golden at edges.
- Serve with salsa, sour cream, or condiments of choice.
Description
Pop these peppers into your Instant Pot (or your oven) for a quick and flavorful weeknight dinner. Pecans serve as a plant-based protein taking vegetarian stuffed peppers to the next level. Spicy quinoa and black beans mixed with zesty pecan pieces, tomatoes and corn combine for a delicious meal for the whole family.
Ingredients
- 1 cup cooked quinoa
- 1 1/2 cups (1-15 ounce can) cooked black beans
- 1 cup frozen corn kernels
- 2/3 cup raw pecan pieces
- 1 to 2 tablespoons taco seasoning
- 2 cups fire roasted tomatoes
- 1/2 yellow onion, diced
- 1/2 cup chopped fresh cilantro, plus more for garnish
- 4 multicolor bell peppers
- 1 ripe avocado, diced (for garnish)
- 1 lime, sliced (for garnish)
- 2 radishes, sliced (for garnish, optional)
Instructions
- In a large bowl, stir together the quinoa, beans, corn, pecan pieces, taco seasoning, tomatoes, onion, and cilantro.
- Cut the tops off the peppers and use a spoon to scrape out the seeds and veins. Fill the hollowed peppers with the filling.
- If making in the Instant Pot: Pour 1 cup of water into the Instant Pot liner. Fit with the trivet or large steamer basket. Place the peppers onto the trivet. Lock the lid, with valve sealing. Select manual/pressure cook (high) and set for 5 minutes. When the cook time is finishes, naturally release the pressure for 5 minutes before manually releasing any remaining pressure. Carefully remove the lid and ensure the peppers are fork-tender. If making in the oven: Place peppers into a casserole dish, cover with foil, and bake at 350F for 30 minutes, or until peppers are tender.
- Remove the peppers and enjoy warm topped with avocado, lime, radish slices, and fresh cilantro.
Description
Here’s a fun spin on a holiday staple! With cheddar and ricotta cheeses, sour cream and cavatappi noodles, this macaroni and cheese is extra creamy, extra creative and extra delicious. Sprinkle with a mixture of blended pecans and cheddar cheese to add a crunchy finish to this family favorite dish.
Ingredients
- 1/2 cup raw pecan pieces
- 8 ounces cavatappi pasta
- 1 tablespoon butter
- 8 ounce block of cheddar cheese
- 15 ounces part skim ricotta cheese
- 4 tablespoons sour cream
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 large egg, lightly beaten
- 2 to 4 tablespoons pasta cooking water
Instructions
- Preheat oven to 375F.
- Cook cavatappi in salted boiling water. Drain, reserving ½ cup pasta cooking water. Return pasta to cooking pot and stir in butter.
- While pasta is cooking, shred cheddar cheese on a box grater.
- Using a food processor, combine ¼ cup of shredded cheese with pecans. Process until a coarse breadcrumb consistency.
- Add remaining cheddar cheese, ricotta, sour cream, salt and pepper to the warm pasta. Stir until thoroughly combined. Add egg, stir. Add 2 to 4 tablespoons pasta water to loosen mixture, stir until smooth.
- Pour into a buttered 9-inch square or round casserole dish and top evenly with pecan/cheddar topping.
- Bake for 30 minutes.
