No Bake Chocolate Oatmeal Cookies: Vegan, Gluten Free, Soy Free

Recipe from www.thesweetlifeonline.com

These are really very simple and having tested them on myself and my own children I can honestly say that you will like them, too!

These do contain sugar.... however. you can make a healthier sugar choice (stevia, unrefined cane, etc etc).   If you aren't a fan of any form of sugar than you can use any substitute you normally work with.

Ingredients:
1 cup unrefined cane sugar (or stevia or healthy sweetener of choice)
1/2 cup non-dairy milk (I used unflavored coconut milk)
1/2 cup soy-free Earth Balance (located in butter section in most grocery stores)
1/2 cup cocoa powder
1 tsp vanilla extract
1 1/2 cup Gluten Free oats (I used Bobs Red Mill brand)

Preparation:
In a medium-sized sauce pan mix together sugar, non-dairy milk, Earth Balance and cocoa over medium high heat and bring to boil.  Boil for 2 minutes (not less) and remove from heat.

Mix in oats and vanilla until well combined.

I poured the mixture onto a wax-paper lined cookie sheet to cool in the fridge.  After about an hour of cooling I rolled the mixture into spoon-sized round cookies and then refrigerated until more firm.

Store in air-tight container in the fridge.

Easy Mushroom and Zucchini Soup

1 large zucchini -- thinly sliced (not diced... you want them in thin circles)

1 box mushrooms (any kind you like -- I used sliced white) -- the ones I used already came sliced

2 large carrots -- peeled and sliced

1 sweet onion - diced

2 celery stalks - sliced

1 can unsalted diced tomatoes

2 cloves garlic

4 cups gluten free veggie broth

1 cup water

1 tsp dried parsley (or fresh parsley)

white pepper to taste

sea salt to taste

olive oil -- about 2 TBSP

butter of choice -- as much as you want

sautee onion and garlic in olive oil and butter until tender

add in celery and continue sautee for a few minutes

add in carrots and continue sautee for a few minutes

add in mushrooms and continue sautee for a few minutes

add spices (white pepper, parsley, sea salt) -- evenly mix into veggies

add diced tomatoes 

add broth

bring all to a boil

once boiling add in zucchini slices

boil for a few minutes

reduce to simmer and let simmer for about 20 minutes uncovered

remove from heat --- and then cover -- and let sit for 10 minutes

EAT!!

Volcano Rice Spring Vegetable Risotto

This is one of those recipes I'm going to have as a staple for snacking or to reheat as a side.   
It has an amazing, fresh flavor and is full of such good things.... I love that I didn't make risotto from a box!

Note:  This is a simple recipe to put together BUT it does require you to be "active" in the preparation the entire time... chopping first, then adding and stirring, adding and stirring, etc.

*use organic or at least as-close-to-local ingredients that you can*

Please Read entire post 1st --- "what to use" comes first then "what to do" follows after first photo....

What to use:
1 Quart Gluten-Free Organic Veggie Broth
5 Cups Water
1/2 bunch organic asparagus -- cleaned, trimmed at ends, and cut into 1/2 inch pieces
2 TBSP olive oil
1 Cup finely chopped onion
2 cloves garlic - finely chopped (I used my all-time favorite Garlic Zoom)
2 Cups uncooked Volcano rice (brand is "Lotus Foods") -- you can use an organic brown rice, too
2 Carrots, peeled, trimmed at ends and chopped
2 Zucchini, trimmed at ends and chopped
1/2 Cup fresh or frozen then thawed peas
2/3 Cup Grated Parmesan Cheese
1 Tablespoon Earth Balance (soy free) -- or organic butter
Sea Salt and Ground Pepper to taste

What to do:

1st pot....
Bring broth and water to a boil in a medium pot.  Add chopped asparagus and simmer until just tender, about 2 to 3 minutes.   Using a slotted spoon, transfer asparagus to a bowl of ice water until the asparagus is well-chilled.   Then drain and set asparagus aside.

Continue to simmer the broth/water mixture -- add cover to keep the steam in.

Now onto the 2nd pot....
Heat Olive Oil in a separate, medium-sized pot.
**Add Onion
**Add Garlic
Stir occasionally, until onion and garlic are softened, about 5 minutes.

Add 2 Cups of Rice and stir into mixture until rice is toasted and fragrant, about 5 minutes

2nd pot (continued)... adding in the bulk of ingredients...(ADDING AND STIRRING)
**Add 1 Cup of Broth/Water mixture and cook, stirring constantly and adjusting heat if needed to maintain simmer, until liquid is almost absorbed

REPEAT PROCESS, adding about 1/2 cup of the Broth/Water mixture each time, until rice is just beginning to get tender -- about 25 minutes of this repetitive process

Add carrots and continue process with broth/water mixture

When rice is just al dente and carrots are just tender, add zucchini and cook 5 minutes more (add more broth/water if needed)

Stir peas and asparagus into rice and cook until hot throughout -- 2-3 minutes more

Add cheese, butter (or Earth Balance), salt and pepper and stir to combine

If you like, add just a bit more of broth/water mixture depending on the risotto consistency you like

YOU ARE DONE, NOW EAT IT ALL UP AND PREPARE TO EXPERIENCE BLISS!

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