Oatnuts - The HEALTHIEST Donut in the WORLD!

I'm sure everyone is familiar with the phrase "You can't have your cake and eat it, too!"  These little circles of heaven defy that logic.  I promise these are the best tasting donuts you'll ever have!  They taste sinfully delicious.  In all my years of Healthy Vegan hacking you could always 'taste the healthy' on a baked good.  I came to acquire a taste for the healthy, these make you feel like you are being bad.  

Of course, these are flour based products, which equates to some processing.  For those of us who are McDougall over achievers or just want to celebrate some Maximum Weight-Loss goals with a great treat that won't reverse your course, but certainly tastes like it does, these are perfection! 

Peanut Butter Oatnuts

Ingredients :

DRY BOWL

• 1/2 cup Pastry Flour
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 3 T Tapioca Starch
• 1/4 tsp Cinnamon
• 1/8 tsp Sea Salt
• 1 cup Quick Oats
• 4-5 T Betty Lou's Just Great Powdered Peanut Butter

WET BOWL 

• 1/2 cup Unsweetened Apple Sauce
•  1 T Brown Sugar 
• 3 T Maple Syrup (overflowing.. if you like it sweeter:)
• 1 tsp Vanilla Extract
• 1/2 T Apple Cider Vinegar

Peanut Butter Icing:
2 T powdered sugar
2 T  Betty Lou's Just Great Powdered Peanut Butter
1 tsp water
1/4 teaspoon vanilla extract
–plus water as needed

Instructions

1. Purchase a Nonstick Donut Pan Preheat oven to 350F.
2. Combine the "Dry" Ingredients in a large mixing bowl, Mix.  Combine "Wet" Ingredients in a small mixing bowl, Mix.  Combine "Wet" Bowl into the "Dry" Bowl, Gently mix until completely combined. 
3. Bake for about 10 minutes, until tops look slightly crispy and very lightly browned. 
4. When the Oatnuts are cooling, make icing.  Drizzle the icing over Oatnut :)

 

 

Feed Body & Soul Restaurant in Venice, CA

1239 Abbot Kinney Blvd

Los Angeles, CA 90291

(310) 450-5550

http://www.feedbodyandsoul.com/

No-Oil Roasted Veggies over herbed Quinoa with Basil Tofu Sauce (aka Farmers Market Grain Bowl)

I have to say my experience here was exceptional, honestly beyond exceptional.  Its a gorgeous place with attentive service and strong drinks.  They went over and above to make my veggies and quinoa stand out with delectable herb flavoring.  I had to ask the chef what he put in them because I swore it tasted like butter, but they don't use any dairy there.   It was Chervil.  I had to google it.  Brilliant.  Their Basil Tofu Sauce is also Oil-Free and AMAZING!  Feed will definitely become a regular night out for us.  Make a reservation because its packed with beautiful people.

I copied this little bit off their website because its refreshing and if every restaurant followed this simple train of thought what a wonderful world it would be;

"Feed’s mission is based on quality ingredients, simple preparation, a comfortable atmosphere, and a service experience that supports our principles of a modern & clean lifestyle. We care about the health of our guests, our local community, and the global community as a whole."

Thank you Feed!  

Fat Free Red Enchilada Euphoria

If you're an enchilada lover like me, you will love these!! They are super simple and great for a quick large meal or leftovers the next day!  I like to serve them with Near East Spanish Rice Pilaf Mix, fast and simple is my style!

Low-Fat Red Enchiladas Euphoria

Ingredients:

• 12  soft fresh corn tortillas
• 1 cup salsa
• 2 packets Frontera Enchilada Sauce
• 1 can Pinto Beans
• 1 can Black or Kidney Beans
• 1 cup fresh spinach, chopped
• 1/2 cup Upton's Chorizo Seitan
• 1/2 bell pepper
• toppings: bell pepper, tomato, cilantro

* Make your own sauce:

• 1 8oz can tomato sauce 
• 2 garlic cloves, minced
• 1 tbsp chili powder
• 1/2 tsp chipotle
• 1/2 tsp ground cumin
• 1 1/2 cup veggie broth
• fresh pepper to taste
• 2 tbsp cornstarch (mixed with 1/4 cup cold water)

Sauce Directions:  Place all the ingredients except cornstarch mixture in a small saucepan.  Bring to a boil, reduce the heat, cover and simmer for 20 minutes.  Add the cornstarch mixture.  Cook, stirring, until thickened. 


Directions:

Preheat oven to 350 degrees.

Mix the beans, salsa, bell pepper, spinach, and Chorizo (blend it food processor for smaller pieces) in a medium bowl.

Heat fresh tortillas in a Tortilla Warmer

Spread a small amount of Enchilada sauce in the bottom of the pan.

 
Spread a good portion of bean mixture down the center of the warm tortilla.

Roll up and place, seam side sown.  Repeat until all the tortillas are filled.

 
Pour the rest of the sauce over the tortillas (I only used one packet of sauce on mine pictured, needed two).

  
Cover with parchment paper, then cover with foil, wrapping edges tightly.

Bake for 30 minutes.

Top with fresh tomato, peppers, and cilantro