Rice Nut loaf

Rice Nut loaf
3 cups cooked white rice , green rice or brown
1 cup finely chopped fresh Italian (flat-leaf) parsley
3/4 cup nondairy cheddar cheese shreds (we used Daiya brand)
1/3 cup chopped white onion cone #2
1/4 cup chopped green bell pepper
1 clove garlic, minced
1 cup finely chopped hazelnuts
1 cup chopped almonds or brazil nuts
2 tablespoons chia or flax seed ground
3 tablespoons water
1 cup almond milk
3 T. Oil
1 1/2 teaspoons salt
1/2 teaspoon seasoned salt
1/2 teaspoon freshly ground black pepper
Juice and grated zest of 1 lemon
1/8 teaspoon paprika (for garnish)
Preheat oven to 350 degrees. Coat  Bake and roast pan 9-by-13-inch baking dish with oil
In a large mixing bowl, combine cooked rice, nuts,parsley, nondairy cheese, onion, bell pepper and garlic. In a separate bowl, whisk together flax and 3 tablespoons water. Then whisk in coconut milk, oil, salt, seasoned salt, black pepper, Accent (if using), lemon juice and zest. Add to the rice mixture and toss until well mixed.Transfer to the baking dish, sprinkle top with paprika, and bake for 45 minutes, or until it's bubbly and as firm as a soft custard

Kettle Corn

Kettle Corn
Cover bottom of EOC skillet with un popped pop corn. Turn to 450f and allow to pop until it stops.
Turn off heat
Add 2 Tbs Each of
Earth Balance or Sunflower oil and
And maple syrup
Salt to taste
The trick - 2tsp rum or sherry or 1/2 tsp rum flavoring (optional)
Stir, let sit and serve hot, warm or cold.

Holiday Chocolate Mousse

Holiday Chocolate Mousse
1 12 oz bag semi-sweet chocolate chips
1 can coconut milk (not “lite”)
1/2 cup dried cranberries
1/2 cup raw walnuts
1 tsp. orange zest
1 tsp cinnamon

Melt chips and blend in Vita-mix with coconut milk, zest and cinnamon.
Pour in dish, add cranberries and walnuts. Chill 1 hour in freezer or at least 3 hours in fridge.
Great to dip fruit into! recipe by Kai Bravo

Pumpkin Cake Cookies

Pumpkin Cake Cookies
1/2 cup melted coconut oil or room temperature earth balance butter
1/2 cup pumpkin purée or fresh pumpkin
1/2 cup fine cane sugar

1 teaspoon vanilla
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 slightly heaping cup raw pecans or raw pecan pieces
2 cups whole wheat pastry flour or gluten free flour
1/2 cup powdered sugar

1.      Preheat oven to 350 degrees Fahrenheit. Line a saladmaster cookie sheet with parchment paper.

2.      Lightly toast the pecans in a skillet over medium-low heat, stirring frequently, under they are nice and fragrant. Remove from heat. finely chop the pecans. In a large bowl, beat the coconut oil or butter, pumpkin purée, cane sugar, vanilla, cinnamon, ginger, allspice and salt until light and fluffy. Using your hands, shape the dough into 1-inch balls. Place the cookies on the baking sheet, leaving about 1 1/2-inch space around each cookie (the cookies will not expand in size).

3.      Bake for 14 to 15 minutes, until the bottoms of cookies are lightly browned. Let the cookies cool for 5 minutes on the baking sheet. Pour the powdered sugar into a small bowl and roll the warm cookies liberally to coat in powdered sugar. Taste, and if the cookies aren’t quite sweet enough to delight, give them another roll in powdered sugar. Let the cookies cool on a wire rack.