Pecan Protein Balls

INGREDIENTS:

1/4 cup vegan protein powder

1/4 cup chopped nuts

1/4 cup pecan butter

1 Tablespoon water (if needed)

1 teaspoon cinnamon

½ teaspoon flaky sea salt

INSTRUCTIONS:

Combine all ingredients and mix thoroughly..

Roll the mixture (with your hands) into 1 tbsp sized balls. It should make about 8. If the dough is too crumbly add a few drops of water.

Eat right away or store in an airtight container at room temp for 3-4 days. For longer storage, store in an airtight container in the fridge for 1-2 week or in the freezer for 2-3 months

PECAN BUTTER

2 cups pecans

Roast in air fryer for 5 minutes at 300°F or roast in a dry skillet for 4-8 minutes until fragrant.

Let pecans cool.

Once cooled, blend pecans in a food processor or high powered blender. Stop to scrape the side often and don't let the pecans get too warm. If they get too warm the oil will separate from there butter. This will take several minutes and the pecans will look dry and crumbly at first.

Store in an airtight container in the refrigerator for up to 1 month.

You could add salt and/or cinnamon to this if not using to make pecan protein balls.

Makes 3/4 cup (6 oz).

Phil's Au Gratin Potatoes

• 3 Tbsp butter
• 3 Tbsp flour
• 1/2 Tbsp parsley, finely chopped
• 1/2 Tbsp garlic, minced
• 1 1/2 cups milk
• salt
• pepper
• 8-10 medium yellow/red potatoes, sliced
• 1 cup peas
• 2 1/2 cups cheddar cheese, grated
• 1/2 cup Swiss cheese, grated
• 1/2 tsp chilli pepper

Preheat oven to 350°F.

In a 3qt pan, melt butter on medium-low heat. When butter is melted, add flour and whisk for 2 min or until flour is lightly browned. Next, add the garlic and parsley to the roux and stir just to combine. Add the milk and bring to a simmer whisking continuously. The sauce should thicken. Remove sauce from the heat and then mix in 1 1/2 cups cheddar and 1/2 cup Swiss cheeses adding slowly to avoid clumps. Salt and pepper to taste. Add peas to the sauce.

In a 8x8" glass casserole dish, pour just enough sauce to coat the bottom of the dish. 

Slice potatoes thinly, about 1/8" thick, and layer them in the dish. Alternate one layer of sauce to coat and then a layer of sliced potatoes. There should be about 5 layers of potatoes.

Pour remaining sauce on the top and then cover with the remaining 1 cup of cheddar cheese.

Bake at 350°F for 80-90 minutes or until the the potatoes are fork tender and the cheese on top is browned.

Eggless Pumpkin Bread

 

• 1 3/4 cup flour
• 2 tsps baking powder
• 1/4 tsp baking soda
• 2/3 cup sugar
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/8 tsp clove
• 1/2 tsp ginger
• 1/8 tsp nutmeg
• 2 dollops sour cream or greek yogurt (a dollop is a heaping tablespoon)
• 1 cup pumpkin puree
• 1/4 cup melted butter, cooled
• 1/2 cup chopped walnuts

Sift together the flour, baking powder, baking soda, and salt.
In a separate bow,l mix the sugar, nuts, sour cream, pumpkin, and melted butter.
Add the dry ingredients to the pumpkin mixture and mix until just combined.
Spoon the batter into a lightly grease and floured 8x4" loaf pan. I use a glass loaf pan for all my quick breads so that the crust doesn't get too dark.
Bake at 350°F for 1 hour or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 5 minutes and then turn out onto a wire rack to finish cooling.