A couple more recipes

Here's a vegan variation of the Barefoot Contessa's granola bar recipe:

* 2 cups old-fashioned oatmeal
* 1 cup sliced almonds
* 1 cup shredded coconut, loosely packed
* 1/2 cup toasted wheat germ
* 3 tablespoons olive oil
* 2/3 cup honey
* 1/3 cup maple syrup
* 1 1/2 teaspoons pure vanilla extract
* 1/2 cup chopped pitted dates
* 1/2 cup chopped dried apricots
* 1/2 cup dried cranberries
Preheat the oven to 350 degrees F. Line an 8 by 12-inch baking dish with parchment paper.

Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.

Reduce the oven temperature to 300 degrees F.

Place the olive oil, honey, maple syrup, and vanilla in a small saucepan and heat over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.

Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.


Vegan Lentil Vegetable Soup (look for a variation of this to come soon using a slow cooker to prepare...)

1 medium onion - chopped.
3-5 cloves garlic - coarsely chopped
2 cups chopped carrots and celery
2 cups champagne lentils
1 medium leak - rinsed of hiding dirt, chopped.
4 cups filtered water
5-6 sprigs fresh thyme
1 tsp cumin

Saute the onion and garlic in ~2 TBS water until translucent, but not browned. Add the rest of the water and all of the other ingredients except the champagne lentils. Boil for 25 minutes. Reduce heat to a simmer, add the lentils and simmer for 20 minutes.