Muhammara (Middle Eastern Vegan Roasted Red Pepper Dip)

This recipe is loosely based on the one on p.99 of the cookbook Vegan Fire & Spice.

Ingredients:
16oz jar of roasted red peppers (in water)
15.5oz can red kidney beans (Beans are not usually in Muhammara, but I just threw these in. It's really tasty! Omit if you want.)
3/4 cup walnuts
2 garlic cloves, halved
3 tablespoons olive oil
3 tablespoons fresh lemon juice
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 small bunch of italian flat leaf parsley

Directions:
Throw all the above ingredients into a food processor and process until smooth.
Enjoy with pita. Mmmm.

Cranberry Orange Nut Muffins (vegan)

Recipe from Vegan Brunch p.162 (These just might be the best muffins I've ever tasted, let alone baked myself!!!)

Ingredients
2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

1 cup fresh orange juice
1/2 cup canola oil
2 tablespoons orange zest
2 teaspoons pure vanilla extract
1/4 teaspoon pure almond extract

1 1/2 cups fresh cranberries, roughly chopped or pulsed in a food processor
1 cup pecans or walnuts, roughly chopped (i used walnuts)

Instructions:
Preheat oven to 375F. Line muffin tin with paper muffin cups.
In a large mixing bowl, mix together flour, sugar, salt, baking powder, and baking soda. Make a well in the center and add orange juice, oil, zest, and extracts.
Mix until all dry ingredients are moistened. Add nuts and cranberries about half way through mixing.
Fill the muffin cups 3/4 of the way full and bake for 23 to 27 minutes, until muffins are lightly browned on top and a toothpick comes out clean.
When cool enough to handle, transfer the muffins to a baking rack to cool completely.
Enjoy warm with some vegan butter. Mmm.

MAKES 12 MUFFINS.

Key Lime Pie (Easy Lowfat Recipe - No eggs!)

Image from: http://www.myrecipes.com/recipes/gallery/0,28548,1728688_1738994_1586296,00.html
(Mine looks exactly like this but I'm a bad photographer! haha.)

1 9-inch graham cracker crust pie shell
1/3 cup cold water
1 envelope unflavored gelatin
4-5 regular limes (or 20-22 key limes)
1 can (14oz.) fat free sweetened condensed milk
1 ½ cups plain fat free yogurt

1. Add water and gelatin to pot, let stand 2 min to soften, cook on low to dissolve, stirring. Remove from heat.
2. Grate 2 tsps zest of lime and squeeze ½ cup juice. Whisk lime zest, juice, condensed milk, and yogurt together in a bowl. Whisk in gelatin mixture.
3. Spoon filling into crust. Cover and refrigerate at least 2 hours.

4. Garnish with whipped cream, if desired, before enjoying. Yum!

Nutrition:
235 calories, 7g protein, 42g carbs, 5g fat (1g saturated), 0g fiber, 6mg cholesterol, 185mg sodium

NOTE: I think next time, I'm going to cut this in individual pieces, put a popsicle stick in each one, dip each slice in chocolate, and freeze 'em. MU HA HA Frozen key lime pie, dipped in chocolate, on a stick! Hells yes!