Absolutely evil instant espresso fudge brownie-cakes

Okay, these are nearly instant.  But why are they absolutely evil?  They are addictive.  Imagine that you can have a fresh baked brownie any time you want?  Instantly?  With no measuring and very little cleanup?  And all-natural ingredients?  This is THE ultimate mug cake.  The friends and family with whom I have shared the recipe resent me for sharing it with them, as these brownies so easy to prepare and so delicious that they just keep making them again and again!

You will need:

• 4-5 rounded spoonfuls of a high quality brownie mix (such as Ghirardelli)
• 1 spoonful of a milk or yogurt of choice (1 used almond milk)
• 1/2 spoonful of instant coffee (or to taste)

1. Stir everything together in a cute little mug.
2. Microwave for 60 minutes, or until mostly baked.
3. Enjoy right away!  It's gooey!

This is AMAZING topped with vanilla ice cream.  If you do this, microwave with the ice cream on top for 5-10 extra seconds for melty bliss.

Red lentil dal

 This traditional Indian lentil dish is warm and comforting.  Thanks to the lovely Anupy Singla, I have learned that it is possible - easy, in fact - to cook delicious, healthy vegetarian and vegan Indian food in the slow cooker!  This dal is a staple now in my home - I make it at least once a week and enjoy it every time!  To make your own red lentil dal, you will need:

• 1-1 1/2 cups split red lentils
• 1-2 teaspons dal masala (I recommend MDH brand ambhar dal masala; different brands have very different spice combinations and tastes - a masala is a mixture; you can buy this in a huge quantity at pretty much any Indian market for about $1 as well as online, via the link)
• 1-2 teaspoons turmeric
• 2-3 teaspoons whole cumin seeds
• 1 tablespoon oil (I used coconut, which is particularly delicious with this dal, but olive oil, etc. also works - no need to buy coconut oil specifically for this recipe!)
• Salt to taste
• Cilantro (optional) for garnish.

1. Sort and wash lentils, and add them to the slow cooker along with the spices and oil.
2. Add water so the lentils and water have a volume ratio of approximately 3 or 4 parts water to every one part lentils.
3. Make sure your slow cooker is between 2/3 and 3/4 full, if not, add lentils, etc. accordingly!  (I used a really small 1.5 quart cooker, which is why the volumes of everything here are small).
4. Turn on the cooker and let everything simmer until the lentils have disintegrated.
5. Taste and add more salt if necessary.
6. Garnish with cilantro.
7. Enjoy!

This post is part of Allergy Free Wednesdays.

Peanut Butter Protein Balls

The three ingredient, gluten-free and vegan alternative to the standard protein bar.

These babies are delicious and super easy to make.  They're also healthier and cheaper than the store bought varieties (e.g. PowerBar balls).  You will need:

• Peanut butter (I used chunky pb)
• Jelly or jam of choice (I used Polaner sugar free blackberry)
• Protein powder of choice (I used an unsweetened vanilla-flavored soy protein powder)

1. Microwave the pb for 30 seconds or so, so it's soft and workable.
2. Add in the other ingredients and mix until a consistent dough forms.  You'll want to use approximately equal volumes of everything to get started.
3. Adjust the dough as needed-if it's too wet, add more protein powder, and if you wish it were sweeter, add a bit more jam.
4. Roll into balls.
5. Enjoy!

You can make these into hearts for Valentine's Day by squishing two smaller balls together.

These balls have a really nice texture.  Use chunky pb if you like to see bits of nuts in your bar, as in this picture.

If you liked this recipe, you may also enjoy our no-bake shortbread cookies, peanut butter muffin flats, and peanut butter pudding!
These balls were inspired by Jessica at Chockohlawtay.
This post is part of Allergy Free Wednesdays.

Indian Fusion Veggie Meatball Wrap

This sandwich wrap was surprisingly delicious, and it helped me use up a lot of leftovers from the fridge in some innovative ways.  To make it you will need:

• 1 tomato wrap
• Spicy yogurt sauce
• A few veggie meatballs (I used Morningstar Farms meatballs)
• A few pieces of curried eggplant (or other Indian-style vegetable--I'll be posting some curry recipes over the next few weeks)
• Fresh or dried mint

1. Put a layer of yogurt sauce down the middle of the tomato wrap.
2. Add the remaining ingredients.
3. Roll up the wrap.
4. Enjoy!

Creamy Spicy Indian-style Sauce

This sauce has a nice spicy kick.  It goes really well on sandwiches and on savory dishes.  It's also high protein, fat free, low calorie, low carb, gluten-free, yada yada.  Make it!

You will need:

• Indian spices (I used a pinch of ready made sambhar powder from an Indian grocer, but curry powder, garam masala, etc. would probably do)
• Plain yogurt of choice (I used fat-free Greek)

1. Mix the yogurt and spices.
2. Enjoy with your favorite sandwich or savory dish.

Low Calorie Vegan Mocha

I prefer this mocha to the Starbucks variety.  It's cheaper and it avoids the all the unnecessary sugars found in store-bought drinks!  When made with the recommended ingredients below, the drink has no sugar, 6 grams of fiber, and 60 calories.  You will need:

• 1 cup unsweetend almond milk (I used original Almond Breeze)
• 2 tablespoons unsweetened cocoa powder, or to taste (I used Hershey's special dark)
• 1 teaspoon instant coffee
• sweetener to taste (I used 1 packet of stevia)

1. Heat almond milk in mug in the microwave for 90 seconds on high or until milk is hot.
2. Add dry ingredients and stir until dissolved.
3. Enjoy!

Creamy Curried Cauliflower Soup

This creamy, savory soup is a great way to use up some leftover curried cauliflower (recipe coming soon!).  You will need:

• Curried cauliflower or cauliflower and potatoes (recipe coming soon; any aloo gobi from an Indian restaurant will also do!)
• Milk or unsweetened nut milk (I used Almond Breeze)

1. Blend cauliflower and nutmilk together.
2. Enjoy hot or cold!