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ROASTED CHICKPEAS By Elisabeth Monaghan, Denver VOICE Managing Editor SWEDISH MEAT LOAF SUPPER By Raelene Johnson, Denver VOICE Vendor INGREDIENTS: While gathering the recipes submitted for this issue, I noticed a couple of them have chickpeas/garbanzo beans among the ingredients – which inspired me to share this recipe for roasted chickpeas. They’re great on salads, as a garnish for soup, and as a healthy snack. INGREDIENTS: ☐ 1 15 oz. can of chickpeas (preferably no salt) ☐ ¼ c extra virgin olive oil ☐ ¼ t Sea salt ☐ ¼ t spices of your choice (If you prefer spicy, use a pinch of chili powder. For sweet chickpeas, use ¼ t sugar & ¼ t cinnamon) STEPS: 1. Preheat oven to 425°F. 2. Rinse the chickpeas & lay them out on a sheet pan. Pat dry. 3. Mix the olive oil, salt, and spices in a small bowl. 4. Drizzle the olive oil over the chickpeas. 5. Once the chickpeas are coated, spoon them onto a baking sheet & spread evenly. 6. Bake for 30 minutes or until crunchy. 7. Remove the roasted chickpeas & let them cool. INGREDIENTS: Meat Loaf ☐ I can (4 oz) mushroom (pieces & stems) drained & fi nely chopped ☐ ½ c onion, fi nely chopped ☐ ¼ c fresh parsley, snipped ☐ 1 c fresh rye or white bread crumbs (about 2 slices bread) ☐ 2/3 c milk ☐ 1 egg ☐ ¼ t salt, ¼ t black ground pepper, ¼ t ground nutmeg or allspice ☐ 1 lb lean (90%) ground beef ☐ 1 lb lean ground pork Noodles & Cream Gravy ☐ 1 package (12 oz) uncooked egg noodles ☐ 1 jar (12 oz) mushroom or beef gravy ☐ 2 T milk ☐ ¼ c sour cream ☐ ½ T Earth Balance vegan “butter” ☐ 1 T lemon juice ☐ 1 t vanilla extract ☐ ½ c unsweetened vegan coconut yogurt (SO Delicious is a good brand for this) ☐ ½ c creamy peanut butter ☐ ¼ t baking powder ☐ ½ t sea salt ☐ ¼ c cane sugar ☐ 1 ½ T - 2 ½ T all-purpose fl our ☐ ½ t baking soda ☐ ½ c vegan chocolate chips STEPS: 1. Preheat oven to 350°F. 2. Mix the fi rst group of ingredients in a mixing bowl, then add the second group. Mix thoroughly. 3. Place the mixing bowl in the refrigerator for 10 minutes to cool. 4. After 10 minutes, roll the cookies out. 5. Using a scoop spoon or your hands, place the dough at least two inches apart on a baking tray. 6. Bake the cookies for 15 to 20 minutes or until desired doneness. SWEET POTATO PIE, A NUTRITIOUS HOLIDAY DESSERT By Albert Bland, Denver VOICE Vendor INGREDIENTS: ☐ 3 raw sweet potatoes ☐ 1 graham cracker pie crust ☐ ½ stick butter ☐ 1 egg ☐ 1 t cinnamon ☐ 1 t nutmeg ☐ ¾ c dark brown sugar ☐ ¾ c 2% milk STEPS: 1. Preheat oven to 350°F – 400°F degrees. 2. Peel the hull of sweet potatoes & chop them into half or quarter-sized pieces. 3. Place in a midsize pot. Fill the pot 2/3 full with water. 4. Place the pot on the stovetop & bring the water to a boil. 5. Once the potatoes are soft, strain the water from the pot. 6. Add the butter until it’s melted, then stir the potatoes & butter until it becomes until it is a smooth consistency. 7. Remove from heat. 8. Add the egg, nutmeg, cinnamon, brown sugar & milk. 9. Stir until the mixture is fl uffy. 10. Pour the mixture into the pie crust. 11. Bake the pie in the oven for an hour or until the top of the pie is slightly crisp. 12. Let cool. STEPS: 1. Preheat oven to 350°F. 2. For the meatloaf, fi nely chop mushroom & onion 3. Transfer to 2-quart mixing bowl 4. Add parsley, bread crumbs, milk, egg & seasoning to mixing bowl. Mix well 5. Crumble ground beef & pork into mixing bowl & mix lightly but thoroughly 6. Place into a loaf-shaped pan 7. Bake 1 hr & 15 min – to 1 hr & 20 min, until meat is no longer pink. (Use meat thermometer to make sure the loaf has reached 160°F.) 8. Remove the meatloaf & let it stand for 10 min 9. Meanwhile, boil the noodles until done then drain them. Whisk in sour cream & remove from heat. Cut meat loaf crosswise in half & serve with the noodles. 7. Let cool. 8. Make sure no one saw you make these, fake sleep, and then, when they’re not watching, eat the cookies. PZZZZZZ COOKIES By Rea Brown, Denver VOICE Vendor THIBODEAUX’S BLUEBERRY CRUNCH By Charles Spring, Denver VOICE Vendor INGREDIENTS: ☐ 2 ½ c fresh blueberries ☐ 1 ½ c sugar ☐ ½ c black walnuts ☐ 2 eggs ☐ 1 c fl our ☐ ½ c melted margarine STEPS: 1. Preheat oven to 125°F. 2. Spread the berries evenly in 10-inch pie plate/pan. 3. Sprinkle ½ cup of sugar, along with the black walnuts, over the berries. 4. In a medium bowl, combine 1 cup of sugar with the eggs, fl our, & melted margarine. 5. Blend well and pour over berries & nuts. 6. Bake for 45 minutes at 325°F. 7. Let cool for 2 minutes & serve warm with ice cream of your choice. (Best with vanilla ice cream.) December 2024 DENVER VOICE 5

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