Valentine’s Day on the GROW Method

It's that time of year again! Celebrate Valentine's Day with tasty sweets that also hold the keys to the GROW method. Share with co-workers, sibling, friends or loved ones. There is something sweet for everyone you love. The following recipes include Less Dairy/Meat, Eat Seasonal, Support Local Farmers, and Energy Efficiency (or no energy at all). 

Vegan Chocolate Chip Cookies

Sweet Vegan Recipes, Vegan Festival

• 1 cup softened vegan margarine
• 1 1/2 cups light brown sugar
• 1 tsp baking soda
• 1 tsp vanilla extract
• 8-oz vegan semi-sweet chocolate chips
• 1 1/2 cups flour
• 1 1/2 cup quick oats
• 1 tsp salt
• 2 Ener-G eggs

Mix dry ingredients in a bowl, including Ener-G powder. Add the margarine and the water from “effs” and mix with a hand blender. Dribble vanilla over mixed ingredients and mix again. Dough should stick together but not be too wet; it should hold its shape when formed into a ball. If too dry, add a teaspoon of water’ if too wet, add 1/4 cup flour or oats. Add chocolate chips and fold in by hand or with mixer. Using a spoon, form balls of dough and place on cookie sheet about 2 inches apart. Bake at 350 F for 8-10 minutes. Let cookies cool on a sheet.

Chewy Vegan Brownies

Sweet Vegan Recipes, Vegan Festival

• 1 cup sugar
• 1/3 cup water
• 1/3 cup unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/4 cup canola oil
• 1 cup flour
• 1 T ground flax seed
• 1/8 tsp salt

Mix sugar, water, and oil until blended, then add in the dry ingredients and mix well. Pour into an oiled 6 by 9 pan and bake at 350 F for 25-30 minutes.

Chocolate Trail Mix

Better Homes, February 2013

• 1 cup granola
• 1 cup salted pretzel sticks, coarsely crushed
• 1 cup vegan semisweet chocolate pieces
• 1 1/2 cups dried cranberries
• 1 cup cocoa-covered almonds
• 1 cup dried cherries
• 1/2 cup freeze-dried raspberries

Line baking sheets with waxed paper; set aside. In a small bowl place granola, in another bowl place pretzels. Melt chocolate pieces in the microwave for 30 second intervals and stirring in between. Pour half of melted chocolate over granola and half over pretzels. Turn the contents of each bowl out onto the prepared baking sheets. Separate the chocolate-coated pieces into small chunks. Let stand at room temperature until set. Break or chop chocolate-coated granola and pretzels into bite-size morsels. In a large bowl, combine chocolate-covered pieces, dried cranberries, almonds and dried cherries. Add dried raspberries before serving. Can last 3 days in air tight container at room temp.

Moroccan Spiced Orange Dessert

Liz Brown, Cooking Light

·  2 1/2 cups orange sections, cut into 1/2-inch pieces (about 6)

·  1/4 cup slivered almonds

·  2 1/2 tablespoons chopped pitted dates (about 4)

·  1 tablespoon powdered sugar

·  1 tablespoon fresh lemon juice 

·  1/4 teaspoon ground cinnamon

·  Ground cinnamon (optional)

·  Grated orange rind (optional)

Combine first 6 ingredients in medium bowl. Cover and chill for 20 minutes. Garnish with cinnamon and orange rind.

Dessert Nachos

Adam Farag, Chicago Oxfam Action Corps

·         1 apple chopped

·         1 pear chopped

·         1/2 cup chopped nuts (of your choice)

·         1/2 cup rolled oats

·         Vegan Chocolate chips (optional)

·         Honey (for drizzling)

·         Cinnamon

·         Tortillas or unsalted tortilla chips.

Combine chopped apple and pear in a bowl. Add nuts, oats, cinnamon and vegan chocolate chips for taste. Mix well. Evenly spread mixture onto tortilla. Drizzle honey as desired. Roll tortilla and serve. If using tortilla chips, spread evenly on a plate. Carefully spread mixture onto chips and drizzle honey as desired.

No Bake Cookies from Favorite Recipes For Our Friends
Uploaded by Monica H at www.lickthebowlgood.blogspot.com

• 2 cups sugar
• 1 stick oleo, margarine or butter (I used butter)
• 3 Tbsp. cocoa powder
• 1/2 cup milk
• 1/2 cup crunchy peanut butter
• 1 tsp. vanilla extract
• 3 cups oatmeal (old fashioned rolled oats, not instant)

Mix the sugar, butter, cocoa, and milk in a medium saucepan.* Boil for 1 minute. Add the peanut butter and vanilla. Mix quickly until peanut butter melts, then add the oatmeal and mix till well blended. Drop spoonfuls on tin foil, wax paper or parchment. Allow to set and cool completely.
Makes 2 dozen 3-inch cookies.

Compiled by Megan Nakra