Will I totally date myself by revealing I can’t get Boys II Men out of my head today?
Let’s kick 2012 to the curb with a quick review of some recipe highs, one hilarious recipe low. And, of course, a new recipe!
Let’s start on a high note. The readers’ top choices for the year!
In 3rd place, homemade mounds bars. Remember these? Part of my Freaky Friday Halloween series where I gave my favorite candies a makeover. Only 4 ingredients- and sweetened with medjool dates. Yum.
In second place, it’s my vegan and gluten-free cheese garlic crackers. They’re like cheese straws, thanks to the flakiness of almond flour, with the addition of garlic salt and nutritional yeast. They are a little tricky to roll out, but worth the effort.
In first place, my gluten- free flourless peanut butter brownie sweetened with applesauce, medjool dates, and 2 tablespoons of honey. Ha, they’ve got garbanzo beans too. I love them as a snack.
OK, let’s downshift into a low point. He he he.
It’s time for some self-mockery and dehydrated haricot verts, or as I called them, haricot vert “fries”. I stand by my word. They taste great, all nutty and cheesey. But avert your eyes if worms make you squeamish. He he.
And now, I predict the super-star of 2013 will be this simple cheezey nut sprinkle!
With a parmesan-like nuttiness, top your salads, vegetables, and soups or use it like bread crumbs for an effortless dish.
Let’s declare 2013 the year of effortless good health, shall we?
Note: This recipe was shared with the following blog communities: My Meatless Mondays, Melt In Your Mouth Mondays, Make Your Own Monday, Fat Tuesday, Slightly Indulgent Tuesday, Wellness Weekend, Gluten-Free Fridays, Healthy Vegan Friday.
Cheezey Nut Crumbles
From Part-Time Health Nut.com
Serving size: 1 TBSP, Servings: Approx 16, Cook time: 10 minutes
- 1 and 1/2 cups cashews (soaked 2-6 hours in the refrigerator)
- 2 TBSPs extra virgin olive oil
- 2 TBSPs nutritional yeast
- 1 TBSPs garlic powder
- Salt to taste
- Pat cashews dry and pulse in the food processor to a fine meal (about 30 seconds). Don’t over-process and make cashew butter.
- Heat a large skillet over medium heat and add olive oil.
- Lightly brown the cashews (7-10 minutes), breaking up any clumps.
- Add nutritional yeast, garlic powder, and salt to taste. Stir another minute to incorporate flavors.
- Store in the refrigerator.
Nutrition information: Serving Size: 1 Tablespoon, Calories: 95,Carbohydrates: 5.2g, Protein: 2.6g, Fat:7.8g, Fiber: 0.8g