Full recipe: Protein-Packed Quinoa Salad
2 ½ cups cold water, divided
2 cups rolled oats
½ cup raw cashews
2-4 Medjool dates, pitted (or 1 tablespoon agave nectar)
1 teaspoon vanilla extract
½ teaspoon salt
In a high-speed blender, blend 1 cup of water with the cashews until smooth.
Then, add the pitted dates, salt, and vanilla extract and blend until smooth.
Add the rolled oats and the remaining 1 ½ cup of water, and blend until smooth.
Let the mixture sit for 5 minutes before making the first waffle.
Lightly spray PAM or olive oil on the surface of a heated waffle iron and then pour in ⅙ of the mixture.
Bake until the waffle is golden to dark brown, approximately 5 minutes.
Note: due to the ingredients in the batter, each waffle may take a minute or two longer than usual to cook.
Repeat for all 6 waffles and enjoy with optional toppings.
Optional toppings: almond butter, fresh berries, sliced bananas, maple syrup
Ready in about 45 minutes
Makes 6 waffles
Source: Adventist Review, 2 September 2016
15 jumbo pasta shells (preferably whole wheat)
3 cups cooked white beans, drained and rinsed
½ cup unsweetened soy or almond milk
2 teaspoons garlic powder
¼ cup nutritional yeast
1 ½ teaspoons salt
1 ¼ tablespoons lemon juice
½ cup chopped fresh basil
4 cups tomato basil pasta sauce of your favorite kind
½ cup chopped walnuts or pine nuts (optional)
1 tablespoon vegan cheese shreds (optional)
Cook pasta shells to al dente according to package instructions. Cool under cold water and set aside.
Preheat oven to 350°F.
In a food processor add beans, milk, garlic powder, nutritional yeast, salt, and lemon juice. Blend until chunky or smooth depending on desired consistency. Add chopped nuts and basil and pulse a few times.
Spread half of the pasta sauce at the bottom of a casserole dish.
Take each shell and fill with 1-2 tablespoons of bean filling. Place in casserole dish.
Once all shells are filled, drizzle the rest of the pasta sauce over the shells and sprinkle with cheese.
Cover casserole dish with foil and bake for 25-30 minutes.
Ready in about 40 minutes
Makes 7-8 servings
Source: Adventist Review, 13 January 2017