Poha-Oats and Peanut Ladoo

These vegan and gluten-free Poha-Oats and Peanut Ladoos are a delicious and healthy snack option for campers and anyone with dietary restrictions. They are easy to prepare and provide a delightful combination of flavors.

Ingredients:

• 1 cup gluten-free rolled oats
• 1 cup flattened rice poha
• 1/2 cup roasted peanuts, finely ground
• 1/2 cup desiccated coconut
• 1/2 cup maple syrup or agave nectar
• 2 tablespoons coconut oil
• 1/2 teaspoon ground cardamom
• A pinch of salt

Instructions:

In a dry pan, toast the oats and poha over low heat until they turn slightly golden

Remove from heat and let them cool

In a food processor, grind the toasted oats and poha to a coarse powder

In a mixing bowl, combine the ground oats and poha with finely ground roasted peanuts, desiccated coconut, ground cardamom, and a pinch of salt

In a separate microwave-safe bowl, melt the coconut oil

Stir in the maple syrup or agave nectar until well combined

Pour the liquid mixture over the dry ingredients in the mixing bowl

Mix everything thoroughly to form a sticky dough

If the mixture feels too dry, you can add a bit more melted coconut oil

Take small portions of the mixture and roll them into round ladoos balls

Place the ladoos on a parchment-lined tray and refrigerate for 30 minutes to set

Once set, your gluten-free Poha-Oats and Peanut Ladoos are ready to be enjoyed!

Autumn Nachos with Green Goddess Cashew Cheese

With a creamy Green Goddess Cashew Cheese on top, these Autumn Nachos are full of flavors that go with the season. They're a tasty starter or snack for fall get-togethers.

Ingredients:

• 1 small pumpkin, peeled, seeded, and diced
• 1/4 cup peanut butter
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 batch Green Goddess Cashew Cheese see recipe below
• 1 bag tortilla chips
• 1/2 cup black beans, drained and rinsed
• 1/2 cup corn kernels
• 1/4 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeo, thinly sliced

Instructions:

Turn on the oven and heat it up to 400F 200C

Put the diced pumpkin in a large bowl and add the peanut butter, olive oil, salt, and pepper

Toss the pumpkin until it is well covered

Place the pumpkin mix on a baking sheet in a single layer

Place the pumpkin in an oven that has already been heated

Roast it for 25 to 30 minutes, stirring it every so often, until it is soft and slightly caramelized

Next, follow the steps below to make the Green Goddess Cashew Cheese while the pumpkin is roasting

Put the tortilla chips on a big platter to serve

Place the black beans, corn, red onion, cilantro, and jalapeo slices on top of the chips

Put the Green Goddess Cashew Cheese on top of the nachos

Serve right away, with extra cilantro and jalapeo slices on top if you want

Vegan Eggplant Bacon BLT

This is a vegan take on the traditional BLT sandwich. It has fresh lettuce, tomato, and avocado, as well as crispy eggplant slices seasoned with soy sauce, maple syrup, and spices.

Ingredients:

• 1 large eggplant, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 teaspoon liquid smoke
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 4 whole wheat sandwich bread slices
• 2 tablespoons vegan mayonnaise
• 4 lettuce leaves
• 2 ripe tomatoes, sliced
• 1 avocado, sliced
• Salt to taste

Instructions:

Preheat the oven to 375F 190C

In a small bowl, mix together soy sauce, maple syrup, liquid smoke, smoked paprika, garlic powder, and black pepper

Place the eggplant slices on a baking sheet lined with parchment paper

Brush both sides of eggplant slices with the marinade mixture

Bake for 15-20 minutes, flipping halfway through, until the eggplant slices are crispy

Toast the bread slices until lightly browned

Spread vegan mayonnaise on one side of each bread slice

Layer lettuce, tomato, avocado, and eggplant bacon on two slices of bread

Season with salt to taste

Top with the remaining bread slices to form sandwiches

Cut the sandwiches in half diagonally and serve immediately