Snack Recipes

Directions

1. Preheat your oven to 400 degrees.
2. Make sure your chickpeas are very, very dry. Place them in a cast iron skillet with the oil and sprinkle with salt. Roll to coat thoroughly.
3. Place in the oven for 40 minutes. Half way through stir the chickpeas around to ensure even browning.
4. After the chickpeas have been removed, add your spices. Let the chickpeas cool completely before storing in a container to ensure they stay crisp.

Directions

1. In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher. Optional: add nuts (almonds, walnuts, etc.).

Tip: If you don’t have time to make your own applesauce, buy a large glass container of applesauce. This will reduce your plastic waste. Then, you will also have a glass container to reuse later. If you like to add things to your yogurt, you could have a jar of dried fruit in your cabinet, and can feed 4 servings.

Variations: Add more cinnamon, grated ginger, nutmeg, and dried fruit.

Directions

1. Line a 9x13-inch baking pan with parchment paper.
2. Blend quinoa, dates, honey, applesauce, coconut, sunflower seeds, coconut oil, and vanilla together in a food processor until smooth. Add enough of the oats to fill the processor bowl and and blend until combined.
3. Stir the quinoa mixture with the remaining oats, flax seed, protein powder, sesame seeds, chia seeds, and salt in a large bowl until mixture is able to hold it's shape without sticking to you hands. Press mixture firmly into prepared baking pan and refrigerate until chilled, at least 1 hour.

Instructions

1. Dissolve yeast and sugar in warm water and set aside for about 10 minutes, until yeast becomes foamy.
2. Combine 2 cups white flour, whole wheat flour, salt and, if using, citric acid and ginger.
3. When the yeast is ready, stir it and the sourdough starter into the flour mixture. Add more flour as needed to make a stiff dough.
4. Turn dough out onto a generously floured work surface and knead by hand for about 7 minutes, until the dough is smooth and elastic.
5. Form a ball. Grease the bowl with olive oil. Place dough ball in the bowl and turn ride side up to coat the entire ball in oil. Place a bowl over the bowl and set bowl aside, preferably in a warm spot in the kitchen. Let the dough rise for about an hour and a half, or until nearly doubled in size.
6. Preheat oven to 475°F and grease two cookie sheets.
7. Divide dough into 12 equal portions. Roll each portion into a rope, about 18 inches long and then twist into a pretzel shape. Lightly press the ends of the rope into the pretzel.
8. Bring water to a boil in a pot and dissolve the baking soda. Drop in pretzels one or two at a time and boil for about a minute. Drain and transfer to a baking sheet.
9. Sprinkle pretzels with salt. (You can also sprinkle them for cinnamon and sugar in lieu of salt.) Bake for 12 minutes or until golden brown. Remove from the oven and cool on a rack.

Directions

1. Add salt and coconut oil to a 4-quart pot.

2. Melt coconut oil on medium-high heat.

3. Add popcorn kernels to pot and cover pot with lid.

4. Shake the pot occasionally. Once the kernels begin to pop, they finish after a minute or two.

Variations: If you wish to add any other flavoring such as garlic or cheese, now would be the time to do so.

Directions

1. Mix all of the cereals, pretzels, crackers, nuts, and seeds into a large mixing bowl
2. Melt butter in the microwave (you can use vegan buttery spread if you need)
3. Add sugar and spices, stir well.
4. Pour over cereal and other ingredients, stir well.
5. Spread out onto a rimmed baking sheet, and bake at 250 degrees for about 45 minutes, stirring occasionally

Directions

1. Pour milk and cream into cold/cool Pressure Cooker cooking pot. Cover with IP Lid or Glass Lid. Close the Pressure Valve, if desired.

2. Push Yogurt button and then the Adjust button, until it says "boil." After 10 minutes, remove lid, remove milk skin and whisk milk.

3. Mix together sugar and Gelatine and set aside.

4. When Beep is heard, open lid. Remove milk film. Whisk and take temperature. If the temperature is not 180 degrees, repeat last step.

5. When 180 degrees is reached, add 1 cup of the 180-183 degree Milk to the bowl of Sugar and Gelatine and Whisk until completely dissolved. Pour the mixture into the pot of Hot Milk and Whisk, until fully incorporated.

6. Remove cooking pot and place in kitchen sink full of cold water. Cool down to 105 degrees, whisking often. Remove any milk skin. Cool down should take about 5 minutes

7. In a measuring cup, mix together starter and honey. Temper starter by adding 6 Tablespoons warm milk to starter mix and whisk until smooth. Pour Starter Mixture into cooking pot and Whisk to combine.

8. Place cooking pot back into the Instant Pot and cover with IP Lid or Glass Lid.

9. Press Yogurt button. The display screen should say 8:00 (hit again or Adjust until it says 8:00). Adjust time down to 6:00. Make sure display says "Normal," not "Less." The program will end after 6 hours.

10. When Cycle ends, open the lid and give it a quick Whisk. Taste and add more sugar if a sweeter taste is desired. Grab your Mason Jars or Storage Containers and divide up the Yogurt. Place them in the refrigerator for at least 8-10 to allow time for the Yogurt to properly set.

Directions:

1. With a sharp knife, cut thin slices of potato.
2. Place the potato slices onto a piece of parchment paper and sprinkle with salt (On both sides).
3. Cover the potato slices with a few drops of olive oil.
4. Put the parchment paper onto a microwavable tray or plate.
5. Place the potato slices into the microwave, and microwave for 2 minutes.
6. Flip the potato slices after two minutes, and microwave for 2 more minutes.
7. Take the potato slices out and place in a bowl, or on a plate.
8. Enjoy!

Solar-Baked Kale Chips

Ingredients

• 1 bunch kale, flat or curly works
• 1 to 2 tbsp olive oil
• 1/4 to 1/2 salt

Directions

1. Remove tough stems from kale and cut into bite-size pieces.

2. Wash kale and spin to dry. I place my greens in a homemade cloth produce bag, take it outside and whirl it around to dry the greens. It works! I’m not a big fan of bulky gadgets like salad spinners that take up too much of my precious tiny kitchen space and break easily. A cloth bag works well and you can simply toss it into the fridge with any greens you don’t use immediately, after shaking any excess water off the bag.

3. In a large bowl, toss the kale with the olive oil and salt. Go easy on the oil and salt if you have a small bunch of kale! My first chips were WAY too salty. I crumbled and sprinkled them into egg salad with no added salt. Food waste averted!

I find it best to mix these with your hands in order to coat the kale evenly with the oil. I wanted to get a shot of that, but couldn’t quite manage it with my oily hands. Sometimes I wish I had a sous chef/photographer…

4. Distribute kale on ungreased cookie sheets and place them in the dehydrator. Situate the box in direct sunlight. These cook in about an hour at 200°F. If you use a solar cooker or dehydrator for a recipe that requires several hours to cook, you occasionally must rotate the device so it sits in direct sunlight (depending on the oven’s design).

5. If you don't have a dehydrator, just set your oven to around 200°F and bake them for an hour or until crisp.