Trying almond instead of peanut butter

Recently, we stopped buying peanut butter... for the time being. Almond butter, unlike peanut butter, tends to be *slightly* healthier for a number of reasons. But before just quoting them off the cuff, I'm looking for a great article to post in the comments for you so you can see for yourself. It's nothing diet shattering, just slight. Plus, we love that raw taste of almond butter. We're trying it out for now. We'll see how it goes:)

So, last night I wanted veggies and rice with peanut sauce. I took the typical peanut sauce recipe and changed up the ingredients a tad bit to work with what I had on-hand. And it came out GREAT! So here it is...
Byrdy's Steamed Veggies and Brown Rice with Almond Sauce

INGREDIENTS - makes 2 servings:
Broccoli
Cauliflower
Baby carrots (or large whole carrots sliced)
3 tablespoons almond butter
2.5-3 teaspoons sugar (adjust to taste)
2.5 teaspoons Minced Garlic (i usually used canned)
1 tablespoon water
1 Tablespoon Low Sodium Soy Sauce
1 1/4 teaspoons rice wine vinegar
1 tablespoon chopped fresh cilantro
Brown Rice

DIRECTIONS:
- steam chopped cauliflower, broccoli, and carrots just until slightly tender. I still like a decent crunch so I tend to go shorter on the steamer time.
- Cook brown rice according to directions on box.
- In a small bowl (or mini food processor), combine almond butter, garlic and sugar. Mix well.
- Add in the soy sauce, water, vinegar, and cilantro. Mix or pulse until smooth.

Layer rice, some sauce, veggies and more sauce over veggies. And there you have it! A heathy, colorful, very easy and tasty meal!

I LOVE avocados

Obsessed, I say. I buy 2-3 a week just to put them on salads, sandwiches AND to make guacamole (my fave use for avocados). Usually when I make guacamole, it's the typical Chipotle-style guac - red onion, cilantro, garlic, salt/pepper, avocado, lime juice - but tonight I was making veggie burritos with brown rice, black beans, tomatoes, green onion, yellow onion, yellow pepper, and guac. I had to get creative w/out cilantro and red onion...but I didn't really want that taste anyway. I wanted something fresh and a little more natural tasting. And as it happens often, I just looked at what I had and threw it together, tasting often until I had the EXACT flavor I was looking for. So, here you have it. My version of guac. Simple Guac but it was SOOOOO good. (btw, I'm sure there's a recipe in the world like this. If you find one, please share so I can compare and vary mine!)

- 2 avocados chopped
- 1 inch slice of a whole yellow onion, diced
- About 1/4 cup green onion
- 1 small vine ripened tomato (could be roma or cherry) seeded and diced
- Roughly 1/2 tsp of salt but please salt to taste...everyone likes a different amount.

Mash all these ingredients together in a bowl until combine. It will be chunky...but if you'd prefer it smoother, mash with a fork until you get the desired consistency.

And, the final product:)

Vegan Pumpkin Cookies

In the next couple weeks, I'll be going more in-depth about vegan cooking and baking, standard ingredient swaps and some related health facts, but in the mean time, I wanted to post this great little recipe I tried out tonight. It's not the BEST recipe I have ever had but it's the best recipe I've made! I'm still searching so please feel free to share!

These make a nice light and fluffy cookie to enjoy:)

MY ADAPTATION OF THE ORIGINAL RECIPE (shown below):

• 2 1/4 cups all-purpose flour
• 1/4 cup oat bran
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegan margarine, softened
• 1 1/2 cups canned pumpkin from Whole Foods (1 can)
• 2 tablespoon unsweetened organic applesauce
• 1 1/4 teaspoon vanilla extract

PREHEAT oven to 350 degrees F.

Beat sugar and vegan margarine or butter in large mixer bowl until well blended.

Beat in pumpkin, applesauce and vanilla extract until smooth.

In a medium bowl, COMBINE flours, baking soda, baking powder, cinnamon, nutmeg, ginger, clove and salt.

Gradually beat dry mixture in to wet.

Drop by rounded tablespoon onto prepared baking sheets.

BAKE for 10-14 minutes or until edges are firm.

Cool on baking sheets for 2 minutes;

remove to wire racks to cool completely.

Vegan Old-Fashioned Soft Pumpkin Cookies 

(makes 24 large or 48 small cookies)

35 min | 20 min prep

24 -48 cookies

• 2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegan margarine, softened
• 2 cups Libby's canned pumpkin
• 1 tablespoon applesauce
• 1 teaspoon vanilla extract

1. PREHEAT oven to 350 degrees F.
2. Grease baking sheets.
3. COMBINE flours, baking soda, baking powder, cinnamon, nutmeg, ginger, clove and salt in medium bowl.
4. Beat sugar and vegan margarine or butter in large mixer bowl until well blended.
5. Beat in pumpkin, applesauce and vanilla extract until smooth.
6. Gradually beat in flour mixture.
7. Drop by rounded tablespoon onto prepared baking sheets.
8. BAKE for 15 to 18 minutes or until edges are firm.
9. Cool on baking sheets for 2 minutes;
10. remove to wire racks to cool completely.
11. Drizzle glaze over cookies.
12. FOR GLAZE: COMBINE 2 cups sifted powdered sugar, 3 tablespoons soymilk, 1 tablespoon melted vegan butter or margarine and 1 teaspoon vanilla extract in small bowl until smooth.