"Everything" Granola Bars (Vegetarian)

My first attempt at making granola bars was a few weeks ago. It went so-so - hence why I never blogged about it. The granola turned out and tasted fantastic, but it didn't really work as "bars". I pressed them, let them set, and then removed them from the pan to cut them, at which point, it all fell apart. I was a little disappointed, but it was tasty homemade granola, so I enjoyed it as is, and decided I would try again...sometime...

Time got away from me a little bit, I had other endeavors I wanted to try and honestly, I kind of forgot about them, and got into the habit of buying Herbal Oats granola bars from the farmer's market or The Root Cellar to have for work. Then last week, I picked up a granola bar from the local Uprise Bakery (where we usually get our beloved ciabatta from), and it was the best granola bar I had ever had - seriously - so good. So I saved the label with the ingredients listed on it so I could try again, this time using Uprise's combination of seeds, nuts, and other goodies.

I am happy to say that they not only set and held together, they taste almost just like the granola bars from Uprise. These are a lot cheaper than the $2.50 a pop Uprise granola bars, and I was able to use some local ingredients to make them. And we all know that local ingredients make everything better, right? :-)

I have been enjoying these for my breakfasts at work and Brett has been enjoying them at home - though it seems he is also eating them as snacks too. And Brett isn't a huge nut/seed fan, so his eating them for snacks says a lot about how good they are. I think I might start making my own granola bars for work breakfasts - at least until some California clementines become available. Between the months of November and February, Brett and I almost turn into clementines. I kid you not when I say I was bringing 6-10 to work with me a day and eating them all last year at this time. Now I know clementines are small, but that is a lot of fruit! No wonder I didn't get sick very often last winter!

There I go, off on a tangent again. You would figure I talk people's ears off - Brett yes - but pretty much everyone else gets a fairly mute Jennifer. I guess when I am typing my long-winded nature really shows through. If I wasn't so shy and didn't have such "out there" opinions, I would likely talk it up more, but alas, that is not the case, so you all get to deal with my long-winded typing.

















The local booty legend:
no asterisk = grocery store
+ = The Root Cellar
++ = The Peace Nook
* = farmer's market
** = CSA
*** = Container or Community Garden
**** = the non-profit buying club, Blue Planet or Purcell Mountain Farms

"Everything" Granola Bars

1/2 cup sunflower seeds
1/2 cup sesame seeds
1/2 cup chopped pecans *
1/4 cup pumpkin seeds
1/4 ground flax seeds
1/2 cup regular rolled oats
1/2 cup unsweetened coconut flakes
1/2 cup chocolate chips
1/2 cup dried cranberries
1/2 cup honey *
1 cup smooth natural peanut butter +
1 tsp pure vanilla extract
1/2 tsp salt

Preheat oven to 400.

Layer all the nuts and oats except the sesame seeds on a baking sheet.

Toast for 5 minutes. Shake pan and add sesame seeds.

Toast another 3-5 minutes, keep an eye on them so they don't burn.

Meanwhile, combine honey, peanut butter, vanilla, and salt over low heat in a small sauce pan.

In a large bowl, combine the dry and wet mixtures.

Line an 8x8 pan with parchment paper.

Spread mixture in pan and press down firmly to get the granola to stick together.

Cool completely and cut into squares (ours made about 12).

Store in an air tight container for 3-5 days.

These rocked and have made excellent breakfasts. Yum!

'Til next time.

Sweet Potato and Corn Enchiladas with Sweet and Spicy Enchilada Sauce and Toasted Pepitas

The inspiration for this meal came from Main Squeeze, the vegetarian restaurant here in Columbia. I get their daily specials in my email, as I work near there, and will have lunch there if the special is good (they even deliver - by bike, to the university). This special was vegetarian, so I decided to try making something inspired by it at home, I loved the idea of a sweet potato and corn enchilada.

I didn't think a regular 'ol enchilada sauce would do either. So I got creative, and with a few special ingredients, ended up with a smoky, sweet and spicy enchilada sauce that accented the sweetness of the potatoes and corn quite well.

Without further ado!















Sweet and Spicy Enchilada Sauce
1 can no-salt added tomato sauce
1/4 cup water
1 tbsp white vinegar
1/4 red onion, diced
3 cloves of garlic, minced
4 Chiles Japones, minced (or crushed red pepper flakes)
juice of half a lime
1 tbsp agave
1 tbsp brown sugar (optional)
2 tsp organic cocoa powder
1-2 tbsp dried cilantro
dash cinnamon
cumin
chili powder
cayenne pepper (optional but recommended)
Mexican oregano
salt

Heat the water in a small sauce pan. Add the onions and cook for about 8 minutes. Add the garlic and Chiles Japones and cook for an additional 3-5 minutes.

Add the rest of the ingredients and simmer on low while you prepare the rest of the meal.









































Sweet Potato and Corn Enchiladas with Toasted Pepitas
1 seasoned roasted yam
1/2 cup corn, cooked
1/2 red bell pepper, roasted and sliced
2 serrano peppers, roasted and sliced
1/4 yellow onion, diced
2 cloves garlic, minced

cooked brown rice, warmed
cumin
chili powder
ground coriander
Mexican oregano
cayenne
salt

spicy red enchilada sauce
6 corn tortillas
toasted pepitas (pumpkin seeds, optional)
tofu sour cream
guacamole

NOTE: I roasted the peppers while the sweet potato was cooking and the rice was made ahead of time.

Heat a few tablespoons of water in a small skillet. Add the onions and cook for about 8 minutes. Add the garlic and cook for an additional 3-5 minutes. Drain any excess water and add veggies to the cooked corn.

Once peppers have finished roasted, add the sliced peppers to the cooked corn mixture.

Season the warmed rice.

Make the guacamole and refrigerate until needed.

If using toasted pepitas, heat an unoiled skillet for about two minutes. Add the pepitas and stir frequently, until pepitas slightly browned.

Once potatoes finished, turn oven heat down to 350.

Layer enchilada sauce in the botton of a large baking dish.

Layer a small amount of rice, sweet potatoes, and the corn/veggie mixture inside a warmed corn tortilla. Roll up and transfer to the baking dish.

Top with a bit more enchilada sauce.

Bake uncovered for about 30 minutes.

Top the enchiladas with the toasted pepitas and bake for another 5 minutes.

Serve with guacamole and tofu sour cream.

Yummy, yummy, yummy! I might be getting this Mexican thing down.

I know I'm going to have to tackle empanadas soon, I have so many ideas for fillings, oooooh and I can wait until dried corn husks are available, we're talking tamales! And soon I'll need to try the flautas recipes I've created, and well, there is all sorts of stuff that needs to be tried.

'Til next time!