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Maple Pecan Blondies

Here’s a blondie recipe that I have made many times!  Mine are never as gooey as Gemma’s and that’s probably because I over-bake them. I should keep a better eye on them next time. I like to brown the butter first but it’s not necessary. Enjoy!  Maple Pecan Blondies Makes 9-12 servings Original recipe from Bigger Bolder Baking Ingredients ¾ cup butter, melted or browned 1¼ cups dark brown sugar ½ cup maple syrup 1 large egg  2 teaspoons vanilla 1/2 teaspoon salt 2 cups all-purpose flour ¼ teaspoon baking soda I ¼ cups pecans, toasted and chopped  Directions   Preheat the oven to 350°F. Grease and line a 9x13” baking pan with parchment. Gemma used 8x8 but I like my bars thinner. Whisk together the butter, brown sugar, maple syrup, egg, vanilla, and salt. Stir in the flour and baking soda just until combined.  Stir in the pecans. Pour mixture into prepared pan and bake for 30-35 minutes. They middle should be slightly jiggly but they still taste yummy if you over-bake them. Allow to co
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Vegan Macaroni with Chickpeas and Kale

This is too easy. I'm always looking for quick things that I can make to bring to work for lunch. This is something I whipped up this morning using left-over pasta. The measurements don't have to be exact, just put whatever you want in the pot.

 If you're not vegan, you can use regular parmesan on top. Other leafy greens would probably work just as well in this recipe, but kale is my favourite. No matter what you use, be sure to rinse it well. Leafy greens are sandy. You could also add olives or chopped tomatoes to make this dish even more exciting.

Vegan Macaroni with Chickpeas and Kale
Makes 1 serving

 Ingredients
  • 1 tablespoon oil
  • ¼ cup sliced onion
  • 1 clove garlic, minced
  • 4 cups chopped kale
  • ½ teaspoon black pepper
  • ¼ teaspoon Himalayan salt
  • 2 tablespoons fresh lemon juice
  • 2/3 cup cooked pasta (I used brown rice elbows)
  • 1/3 cup chickpeas (cooked or canned, no need to rinse)
  • 1 teaspoon extra virgin olive oil
  • nutritional yeast or vegan parmesan (optional)
Directions
  1. Over medium heat, cook your onion in the oil until it turns golden. It will take a few minutes, be sure to stir regularly so the onion doesn't burn.
  2. Stir in the garlic and cook for just a minute. Mix in your kale stirring regularly so it doesn't stick to the pot and burn. Mine still had a bit of water on it from washing which helped it not stick to the pot. Cook this until the kale is wilted to your liking.
  3. Stir in the pepper, salt and lemon juice. Add the pasta and chickpeas and cook until heated through (only for a minute).
  4. Toss with olive oil and nutritional yeast or parm before serving.

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