No-Marshmallow Peanut Butter Rice Crisp Treats This recipe is dairy-, gluten- and soy-free and vegetarian. Serves 6–8 ¼ cup honey ½ cup creamy peanut butter ¼ teaspoon sea salt ¼ teaspoon arrowroot powder 3 cups brown rice crisps ¼ cup chocolate chips (optional) Grease an 8- by 8-inch baking dish with olive oil spray or coconut oil. In a large pot over medium-low heat, combine honey, peanut butter, sea salt and arrowroot powder. Stir until consistency thins and becomes slightly runny. Pour in brown rice crisps and stir vigorously to coat. Place mixture into baking dish. Use spatula to press it down and smooth it out. Allow to rest for 30 minutes, preferably in the refrigerator. Serve individually from the pan, or precut and plate to enjoy. Optional: Melt ¼ cup chocolate chips and use a spatula to drizzle over the squares before serving.
Vegan Pesto Chickpea Wraps This recipe is dairy-, gluten- and soy-free. Serves 2–3
1 can chickpeas, drained and rinsed 1–2 garlic clove(s) ¼ cup olive oil ¼ teaspoon black pepper ¼ teaspoon cayenne 3 tablespoons raw cashews 3 tablespoons nutritional yeast ¼ teaspoon sea salt 1 cup fresh basil 1 tablespoon lemon juice ½ medium red onion, thinly sliced 1 cup cherry tomatoes, halved Soft tortillas of choice Small handful of sprouts Drain and rinse chickpeas. Use paper or clean towels to dry them as much as possible so pesto will stick. Place in large bowl. Set aside. In a food processor, add garlic, 2 tablespoons olive oil, pepper, cayenne and cashews. Process until smooth. Add nutritional yeast and salt. Process to combine. Add basil and 2 tablespoons olive oil and process again. Finally, add lemon juice and process one last time. Mix pesto with chickpeas. Slice red onion and tomatoes and mix with pesto-coated chickpeas. Spoon chickpea mixture into tortillas. Top with crunchy sprouts. Wrap and enjoy. edibleIndy.com
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