Raspberry-Granola Pancakes

Raspberry-Granola Pancakes

RECIPE DEVELOPMENT

VEGETARIAN
Makes 12 pancakes

 

1 cup flour 

2 tbsp granulated sugar

1½ tbsp baking powder

½ tsp salt

1 cup milk 

1 large egg

⅓ cup Once Again Organic Lightly Sweetened Sunflower Seed Butter

2 tbsp butter, melted 

1 tsp vanilla extract 

½ pint fresh raspberries, chopped

1 cup vanilla granola, without dried fruit or nuts

Pan spray


Whisk together the flour, sugar, baking powder, and salt in a bowl. Whisk together the milk, egg, sunflower seed butter, butter, and vanilla in a separate bowl. Add the wet ingredients to the dry ingredients, stirring just enough to combine. Gently fold in the raspberries and granola. Break up any large pieces of granola before adding. The batter will be thick. Heat a nonstick pan or griddle over medium-low heat. The pan should not be very hot or the fruit will burn before the pancakes are cooked. Spray the pan with pan spray. Add scant ¼ cups of batter to the warm pan, spreading the batter slightly with the back of a spoon. Cook slowly until the edges are dry and the bottom is deep golden brown. Flip, flatten gently with a spatula, and continue cooking until the other side is deep golden brown. Serve immediately with maple syrup. Enjoy! 

 

NUTRIENTS PER SERVING (12 servings): CALORIES: 153, TOTAL FAT: 6.1g, SAT. FAT: 1.8g, CHOLESTEROL: 21.0mg, SODIUM: 337mg, CARBS: 21g, FIBER: 2.4g, SUGARS: 5.3g, PROTEIN: 4.5g.

Superfood Green Smoothie

Superfood Green Smoothie

RECIPE DEVELOPMENT

VEGETARIAN  |  GLUTEN-FREE  |  DAIRY-FREE

Serves 1

 

Wow, does this one pack in a ton of nutrition in a glass! The balance of carbohydrates from the banana, fat from the avocado, and protein from the almond butter will keep you fueled up for hours. This smoothie is also positively loaded with health power. Kale is rich in vitamin K and antioxidants such as vitamins A and C. Potassium-rich bananas help fuel the brain and keep muscles functioning optimally. Avocados are a good source of fiber and heart-healthy unsaturated fats, including omega-3 fatty acids. Flax seeds are also rich in omega-3 fatty acids and fiber, and almonds are rich in vitamin E, a powerful antioxidant known for protecting heart health. Better still, the sweetness from the juice, banana and honey helps balance out the flavors so you just might be able to sneak those green veggies into your kids!

 

1 packed cup baby kale (about 2 generous handfuls)

¾ cup orange juice 

1 small banana 

½ of a ripe avocado

1 tbsp ground flax seeds 

1 tbsp Once Again Organic Lightly Toasted Creamy Almond Butter

2 tsp Once Again Killer Bee Honey 

3 ice cubes 

 

Place kale and orange juice in a blender and purée for 2 minutes. Add remaining ingredients and purée until smooth. Serve immediately in a chilled glass. Enjoy!

Note: It is best to use baby kale in smoothies. Standard blenders have a tough time breaking down kale completely, so unless you are one of the lucky ones with a Vitamix*, stick with baby kale for a smooth smoothie. Baby spinach can be substituted.

* Vitamix is a trademark of Vita-Mix Corporation.

NUTRIENTS PER SERVING (1 serving): CALORIES: 505, TOTAL FAT: 25.2g, SAT. FAT: 2.8g, CHOLESTEROL: 0mg, SODIUM: 28.1mg, CARBS: 70.4g, FIBER: 13.4g, SUGARS: 41.7g, PROTEIN: 10.3g.

Mediterranean Veggie Burgers

Mediterranean Veggie Burgers

RECIPE DEVELOPMENT

VEGETARIAN

Serves 6

 

2 (15 oz) cans low sodium garbanzo beans, drained

1/3 cup Once Again Organic Tahini

1 cup panko breadcrumbs

1 large egg

½ cup chopped frozen spinach, defrosted

½ cup sliced green onions

¼ cup chopped flat leaf cilantro

2 tbsp fresh lemon juice

2 tbsp olive oil

2 garlic cloves, peeled and minced

1 tsp ground cumin 

½ tsp ground coriander

1 ½ tsp kosher salt

½ cup chopped roasted red peppers 

½ cup crumbled feta cheese

¼ cup chopped black olives 

Pan spray

Preheat the oven to 400°F. Place the garbanzo beans, tahini, breadcrumbs, egg, spinach, onions, cilantro, lemon juice, olive oil, garlic, cumin, coriander, and salt in a food processor. Pulse until the garbanzo beans are mostly smooth. Do not over process – a few chunks are fine. Scoop the mix into a bowl and fold in the roasted red peppers, feta, and olives. Spray a cookie sheet well with the pan spray. Shape the mix into 6 equally sized patties, flattening slightly, and place on the cookie sheet. Bake the burgers in the oven for 20 minutes. Use a spatula to flip the burgers and continue to cook for an additional 20 minutes, until golden brown. Serve on a toasted burger bun with lettuce, tomato, and tzatziki sauce, if desired. May also be served with Once Again Tahini-Lemon Dressing & Dipping Sauce. Enjoy!

NUTRIENTS PER SERVING (6 servings): CALORIES: 329, TOTAL FAT: 18.5g, SAT. FAT: 3.7g, CHOLESTEROL: 42.0mg, SODIUM: 760mg, CARBS: 30.7g, FIBER: 8.1g, SUGARS: 1.2g, PROTEIN: 14.4g.

Tahini Lemon Dressing & Dipping Sauce

Tahini Lemon Dressing & Dipping Sauce

RECIPE DEVELOPMENT

VEGETARIAN  |  GLUTEN-FREE

Yield: about 1½ to 2 cups

 

½ cup Once Again Organic Tahini

½ cup low fat or fat-free Greek yogurt

½ cup water, more depending upon desired consistency

3 tbsp extra virgin olive oil

3 tbsp fresh lemon juice 

1 garlic clove, peeled and chopped

¼ tsp ground cumin

¼ tsp paprika

½ tsp salt

Place ingredients in a blender and purée until smooth. Start with half cup of water and add more if a thinner consistency is desired. Refrigerate any extra dressing for up to 1 week.  Enjoy! 

 NUTRIENTS PER SERVING (8 servings): CALORIES: 144, TOTAL FAT: 13.6g, SAT. FAT: 1.7g, CHOLESTEROL: 0mg, SODIUM: 152mg, CARBS: 3.1g, FIBER: 2.1g, SUGARS: 0.5g, PROTEIN: 4.3g.

Vegan Vegloaf

Vegan Vegloaf

RECIPE DEVELOPMENT

VEGAN

Serves 8

 

1 cup lentils

1 cup cooked brown rice

1 cup rolled oats

½ cup Once Again Organic Cashew Butter

½ cup tomato sauce 

1 cup finely chopped mushrooms

½ cup grated carrot 

½ cup diced red bell pepper 

½ cup minced onion 

2 garlic cloves, peeled/minced

1 tbsp soy sauce 

1 tsp kosher salt 

½ cup ketchup

 

Preheat the oven to 350°F. Cook the lentils in boiling water until very tender. Drain well. Place half of the lentils in a stand mixer fitted with a paddle attachment. Reserve the remaining lentils for later. Whip the lentils at high speed until puréed. Add the remaining ingredients except for the reserved lentils and ketchup. Mix at medium speed until combined. Fold in the whole lentils. Spray a loaf pan well with pan spray. Spoon the lentil mixture into the pan. Tap the pan on the counter to settle the mixture, then smooth the top with a spatula. Bake for 30 minutes. Remove from the oven and top with the ketchup. Return to the oven and bake for 45 minutes more, until the center of the loaf is set. Remove from the oven and let stand for 10 minutes before turning out onto a cutting board to slice. Enjoy!

 

NUTRIENTS PER SERVING (8 servings): CALORIES: 221, TOTAL FAT: 8.7g, SAT. FAT: 1.3g, CHOLESTEROL: 0mg, SODIUM: 482mg, CARBS: 30.3g, FIBER: 4.8g, SUGARS: 6.2g, PROTEIN: 7.3g.

Rocky Bars

Rocky Bars

RECIPE DEVELOPMENT

VEGETARIAN  |  DAIRY-FREE  |  EGG-FREE  |  GLUTEN-FREE (with gluten-free certified oats)

Makes 12 bars

 

3 cups rolled oats

1 cup dried cherries 

1 cup dried apricots 

¾ cup Once Again Lightly Sweetened Sunflower Seed Butter

¾ cup Once Again Killer Bee Honey 

3 tbsp water

1 tsp vanilla

½ tsp kosher salt 

½ cup sunflower seeds

 

Preheat the oven to 350°F. Place 1 cup of oats in a food processor with the cherries, apricots, sunflower seed butter, honey, water, vanilla and salt. Pulse until the fruit is finely chopped. The mixture will be very thick. If necessary, add another tablespoon of water. Place the remaining 2 cups of oats in a bowl with the fruit mixture and sunflower seeds. Knead with your hands until thoroughly combined. Line a 13x9 inch pan with foil. Spray lightly with pan spray. Spoon the oat mixture into the pan; then use a slightly wet hand to press the granola down firmly to the corners. Bake for 20 minutes. Remove from the oven and let stand for 1 hour. Lift out the foil to remove the bars from the pan, then peel off the foil, and slice into even pieces. Enjoy!

TIP: Any combination of dried fruit and nuts or seeds will work, so use what you have on hand—try cranberries or dates for the fruit and almonds or pistachios instead of sunflower seeds. 

 

NUTRIENTS PER SERVING (12 servings): CALORIES: 318, TOTAL FAT: 11.2g, SAT. FAT: 1.0g, CHOLESTEROL: 0mg, SODIUM: 97mg, CARBS: 51.7g, FIBER: 5.4g, SUGARS: 31.4g, PROTEIN: 6.7g.

Curried-Cashew Cauliflower

Curried-Cashew Cauliflower

RECIPE DEVELOPMENT

VEGAN  |  GLUTEN-FREE  |  DAIRY-FREE

Serves 6 

 

1 head cauliflower, cut into large florets 

½ cup Once Again Organic Cashew Butter

2 tbsp olive oil 

2 tbsp curry powder

¼ tsp kosher salt 

½ cup salted cashews, roughly chopped

 

Preheat the broiler. The rack should be in the top portion of the oven so the cauliflower is 3 to 4 inches away from the heat while cooking. Whisk together the cashew butter, curry powder, olive oil, and salt. Toss the cauliflower and chopped cashews in the curry mixture. Spread out the cauliflower in a single layer on a cookie sheet. Roast the cauliflower under the broiler for 8 to 10 minutes, until just tender when pierced, and golden brown. Check halfway through and flip with a spatula if necessary. Remove from the oven, and serve immediately. Enjoy! 

NUTRIENTS PER SERVING (6 servings): CALORIES: 257, TOTAL FAT: 20.3g, SAT. FAT: 3.4g, CHOLESTEROL: 0mg, SODIUM: 129mg, CARBS: 16g, FIBER: 4.1g, SUGARS: 2.0g, PROTEIN: 6.6g.

 

Cashew Mango "Lassi" Smoothie

Cashew Mango "Lassi" Smoothie

RECIPE DEVELOPMENT

VEGAN  |  GLUTEN-FREE

Serves 1 

 

A lassi is a yogurt-based drink popular in India and Pakistan. This version is dairy-free to keep it vegan so it gets its creaminess from creamed coconut instead. For many years, coconut was thought to be an unhealthy food because of its high fat content. Research in recent years has shown, however, that the fat in coconut is unique and provides many health benefits—studies have even shown that regular consumption of coconut oil can actually reduce cholesterol levels and help maintain a healthy weight. 

 

1 cup diced mango (about 1 small mango)

1 small banana 

¼ cup orange juice 

1 tbsp Once Again Organic Cashew Butter

1 tbsp fresh lime juice 

1 tsp lime zest 

1 tsp agave 

1 tsp creamed coconut 

3 ice cubes 

 

Place all ingredients in a blender and purée until smooth. Serve immediately in a chilled glass. Enjoy!

 

NUTRIENTS PER SERVING (1 serving): CALORIES: 400, TOTAL FAT: 14.5g, SAT. FAT: 6.8g, CHOLESTEROL: 0mg, SODIUM: 9mg, CARBS: 70g, FIBER: 7.9g, SUGARS: 49.4g, PROTEIN: 5.1g.

Cashew Turtle Brownies

Miso-Honey Glazed Salmon

Miso-Honey Glazed Salmon

RECIPE DEVELOPMENT

DAIRY-FREE

Serves 6

 

6 salmon portions, 6 oz each 

¼ cup Once Again Killer Bee Honey 

¼ cup white miso paste

2 tbsp fresh orange juice

1 tbsp rice vinegar 

2 tsp soy sauce 

 

Preheat the broiler. The rack should be in the middle of the oven so the salmon is about 6 to 8 inches away from the heat while cooking. Whisk together the honey, miso paste, orange juice, soy sauce and rice vinegar. Place the salmon in an oven-safe dish. Cover well with the glaze. Roast the salmon under the broiler for 10–12 minutes, until the salmon is cooked through and the glaze is lightly caramelized. Use a pastry brush to baste the salmon with the reduced glaze from the bottom of the dish about halfway through cooking. Remove from the oven and serve immediately. Enjoy!

 

NUTRIENTS PER SERVING (6 servings): CALORIES: 360, TOTAL FAT: 14.0g, SAT. FAT: 2.3g, CHOLESTEROL: 120.7mg, SODIUM: 225mg, CARBS: 12.8g, FIBER: 0.1g, SUGARS: 12.4g, PROTEIN: 43.6g.

 

 

Spinach-Cashew Pesto

Spinach-Cashew Pesto

RECIPE DEVELOPMENT

VEGAN  |  GLUTEN-FREE

Serves 6

 

2 cups baby spinach, packed

½ cup chopped scallions

¼ cup Once Again Organic Cashew Butter

¼ cup salted cashews 

2 garlic cloves, peeled

2 tbsp olive oil 

2 tbsp fresh lemon juice 

½ tsp kosher salt 

 

Place all ingredients except for the spinach in a food processor. Pulse to combine. Add the spinach and pulse to desired consistency. Cover and refrigerate if not using immediately. Enjoy!

 

TIP: This thick sauce is excellent with fish or chicken, spread on sandwiches, or with vegetables and toasted pita for dipping. If you desire a pourable sauce, add a few tablespoons of water when processing, and season to taste. 

NUTRIENTS PER SERVING (6 servings): CALORIES: 141, TOTAL FAT: 12.2g, SAT. FAT: 2.0g, CHOLESTEROL: 0mg, SODIUM: 144mg, CARBS: 6.6g, FIBER: 1.1g, SUGARS: 1.3g, PROTEIN: 2.8g.

 

Spicy Thai Peanut Noodles

Spicy Thai Peanut Noodles

RECIPE DEVELOPMENT

VEGETARIAN  |  DAIRY-FREE

Serves 4 

 

Ingredients: 

½ cup Once Again Organic Peanut Butter

½ cup fresh cilantro, chopped

¼ cup warm water 

¼ cup sweet chili sauce 

¼ cup fresh lime juice 

2 tbsp rice vinegar 

1 tbsp dark brown sugar

1 tbsp fresh ginger, peeled and minced

2 tsp soy sauce 

2 tsp sesame oil 

2 tsp Sriracha Hot Chili Sauce

1 clove garlic, chopped

 

1 8 oz box or bag Pad Thai rice noodles

 

1 cup carrots, julienned or shredded

1 cup red bell peppers, julienned

1 cup snow peas, julienned

2 tbsp vegetable oil 

1 lime, wedged

 

Place the peanut butter, cilantro, water, sweet chili sauce, lime juice, rice vinegar, sugar, ginger, soy sauce, sesame oil, hot chili sauce and garlic in a blender. Purée until smooth. Set aside. Heat the vegetable oil over medium high heat. Add the vegetables, season lightly if desired, and sauté for 3–4 minutes, until vegetables have softened but still maintain some crunch. Set aside. Cook the noodles in simmering salted water for 1–2 minutes. Rice noodles cook very quickly. Drain the noodles and place back in the pot. Toss with the peanut sauce. To serve, arrange the noodles in a shallow bowl or on a plate. Top with a large scoop of the vegetables. Garnish with a lime wedge. Enjoy!

NUTRIENTS PER SERVING (4 servings): CALORIES: 544, TOTAL FAT: 24.3g, SAT. FAT: 4.9g, CHOLESTEROL: 0mg, SODIUM: 486mg, CARBS: 72.7g, FIBER: 5.9g, SUGARS: 18.4g, PROTEIN: 12.9g.

 

Trail Mix Cookies

Trail Mix Cookies

RECIPE DEVELOPMENT

VEGETARIAN  |  GLUTEN-FREE  |  DAIRY-FREE

Yield: 2½ dozen

 

1 cup Once Again Organic Lightly Sweetened Sunflower Seed Butter

1 cup sweetened coconut flakes

½ cup semi-sweet chocolate chips

½ cup packed dark brown sugar

½ cup dried cranberries

½ cup dates, chopped

¼ cup sunflower seeds

¼ cup maple syrup

1 large egg

½ tsp vanilla

½ tsp baking soda

¼ tsp salt

 

Preheat the oven to 350⁰F. Place all of the ingredients together in the bowl of a stand mixer. Mix on medium speed until the ingredients are well incorporated. Drop generous tablespoons of dough onto a parchment-lined cookie sheet. Bake for 12-14 minutes until cookies are set, but still soft. Remove from the oven and let cool on the cookie sheet.  Enjoy!

NUTRIENTS PER SERVING (30 servings): CALORIES: 115, TOTAL FAT: 6.1g, SAT. FAT: 1.7g, CHOLESTEROL: 6.2mg, SODIUM: 80mg, CARBS: 15.9g, FIBER: 1.5g, SUGARS: 12.0g, PROTEIN: 2.0g.