Coconut Leek and Asparagus Quiche

Emily and I hosted a brunch about a month ago and this was the perfect way to round out the meal. I was so busy running around that I didn't really get a good picture, but this is by far the best quiche I have ever made. Yes, it is work. And yes, it is worth it. The coconut milk (sorry Dad!) really deepens the flavor and balances out the flavors of the leeks. This is definitely on the list to make again. Adapted from simplysogood.

Ingredients

1 single pastry pie crust (I use the one on the King Arthur Flour website)
1 can coconut milk + enough regular milk to make 2 cups (you could also just use 1 c whole milk +1 c cream)
7-8 egg yolks (we used 7 and it was fine)
1/2 tsp salt
pinch of nutmeg
pepper to taste
olive oil
1 1/2 TBS fresh parsley (can use dried, just reduce)
1/3 C freshly grated Parmesan (we used fontina)
1 leek, white and light green parts only (can use more)
5-6 asparagus spears, sliced, leaving the tops whole for decoration

Bake crust in quiche pan (pie dish) at 375 for 15 minutes, until a light golden brown. You may want to poke holes in it before baking so it doesn't bubble.

Wash leeks. Heat oil in a frying pan. Saute leeks until softened. Spread onto cooled crust. Sprinkle asparagus slices over the top as well 2 TBS of cheese.

In a medium bowl, combine coconut milk, eggs, salt, pepper, nutmeg and parsley. Pour into crust. Sprinkle remaining cheese over top and place asparagus tips in a decorative design.

Bake at 350 for about 30 minutes or until custard sets and doesn't jiggle when shaken. Cool for 10-15 minutes before serving.

Coconut Corn Chowder

This is another recipe I am sure Dad may not like, but I still think its delicious. I think the coconut milk makes it taste a little fresher and not as heavy as some chowders are. Because it's a relatively easy and quick recipe, we make it quite a bit. This is also adapted from Robin Robertson's book "Quick-Fix Vegan."

Ingredients
1 onion, chopped
1-2 cloves garlic, minced
2 tsp freshly zested ginger
2-3 Russet potatoes, chopped
1 14 oz can tomatoes with chilies
4 C vegetable broth
3 C fresh or frozen corn kernels
salt & pepper to taste
1 12 oz can coconut milk
3 TBS cilantro

Place onions in a pot with a small amount of water. Boil until onions are transparent. Stir in ginger, garlic, potatoes tomatoes and vegetable broth and bring to a boil. Reduce to medium and simmer until potatoes are done. Add corn and coconut milk and heat until warm. Stir in cilantro and serve. May serve with sriracha on top if desired.

Machu Picchu (Steamed Veggies with Quinoa and Chili Cashew Cream Sauce)

Last year for her birthday, Emily wanted to go to a restaurant in Salt Lake called Cafe Supernatural. It was so so good! The food was so fresh and while it was pretty simple, it was still delicious. We ordered two dishes: the Machu Picchu and the Mesa Azul. The Mesa Azul consisted of a couple of blue corn winter squash tamales with pumpkin seed mole and a side of greens. I am still trying to figure out how to make that one. The other was vegetables with quinoa and a cashew cream sauce. Really good. We decided we wanted to try to make it at home, and came up with this recipe after adapting some of the recipes we saw for cashew cream sauces on the internet. Just because it's simple doesn't mean it isn't good. Try it!

Cashew Cream Sauce
1 1/2 C raw cashews, soaked in water for a few hours
juice of 1 lime
1 t chili powder
1 1/2 C vegetable broth (I used bouillon and water)
salt to taste

Drain water from cashews. Blend all ingredients for sauce until smooth. Transfer to small sauce pot and cook over medium heat until thickened. Stir the sauce while warming to prevent it from burning. Adjust seasoning to taste.

Vegetables and quinoa
Assorted Steamed Vegetables: We used a couple carrots, a couple summer squash (zucchini and yellow), 3 or 4 sliced potatoes, and some cauliflower. We steamed each veggie individually.
3 or 4 C cooked quinoa (2 c uncooked quinoa and 4 c water brought to a boil. Cook on low for about 20 minutes or until water is absorbed. Let rest for a few minutes before serving.)

To Serve: In a bowl, top quinoa with steamed vegetables. Pour cashew cream sauce over the top of vegetables. Eat and enjoy!

Asian Quinoa Salad

Ok, so I know it looks like all I do is make desserts based on my recent track record of posts, but in reality, I generally am a pretty healthy eater. My roommate and I sign up for Bountiful Baskets each week, and by the end of the week, we are somehow out of all the fruits and vegetables we got at the beginning of the week. Anyway, a few weeks ago, someone gave us 4 cucumbers. Add that to the 3 we already had, and that felt like a lot of cucumbers. I don't really like cucumbers, so I was trying to find a recipe to use them, without making them the feature flavor. I ran across this recipe and decided to try it. It was perfect. The dressing hid the cucumbers well, and there were so many good vegetables in it. The flavors came together just right. This is definitely a keeper. Slightly adapted from twopeasandtheirpod.com.

1 1/2 cup quinoa
3 cups water
2 cup chopped red cabbage
1 cup shelled and cooked edamame
1 red bell pepper, chopped
3/4 cup shredded carrots
1 cup diced cucumber

For the dressing:
1/4 cup soy sauce or tamari sauce
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
2 tablespoons chopped green onion
1/4 cup chopped cilantro
1 tablespoon sesame seeds
1/4 teaspoon grated ginger
1/8 teaspoon red pepper flakes
Salt and black pepper, to taste

Combine water and quinoa  in a saucepan and bring to a boil. Reduce to a simmer and place a lid on pan. Let cook for about 15-20 minutes, or until water has been absorbed. Turn off heat, remove lid, and fluff up quinoa with a fork.
Add quinoa to the remainder of the salad ingredients. Combine dressing ingredients in a small bowl and whisk to combine. Pour over salad. May serve immediately or refrigerate. 

Lemon Herb Quinoa with Green Peas and Basil

Emily and I made this for the first time last August. We took it with us when we went up to the raspberry festival at Bear Lake. It was so good! We had been walking around all day, we were hot, tired and hungry. This filled us up quick, was so refreshing, and easy to eat. The original recipe comes from the Food 52 website.

1 c quinoa
2 c water
1 c green peas
1/4 basil, finely chopped
1/4 c hemp seeds
2 TBS olive oil
2 TBS lemon juice
2 teas lemon juice
1 teas maple syrup
1/4 salt
Pepper to taste

Bring quinoa and water to a boil. Reduce and simmer for about 15 minutes, or until water is absorbed and quinoa is done. Let sit for about 5 minutes.
Combine quinoa, peas, basil and hemp seeds. In another bowl, whisk together remaining ingredients. Pour over quinoa mixture, and stir to combine. Eat!

Daniel's Chili

We had this at Emily's parent's house when we went up a couple months ago. I think it might be one of my favorite meals eat. It takes a little prep work, but it makes a lot, and you feel really good about what you are eating. Plus, it fills you up really well. I've heard it's good with a baked potato or rice, but I think it is delicious on its own. Try it!

1 onion, chopped
3 zucchini, grated

Terrible picture. Delicious food.  

3 carrots grated
3 cloves of garlic, minced
8 oz mushrooms, chopped
3 bell peppers (assorted colors)
2 Tbs better than bouillon
2 32 oz cans stewed tomatoes
1 16 oz can diced tomatoes
2 c kidney beans
2 c black beans
2 c garbanzo beans
2 c corn
1-2 small can green chili peppers
2 tsp cumin
2 tsp oregano
2 tbs cocoa powder
1/4 c chili powder

Combine onions, garlic, mushrooms, zucchini, carrots, bell peppers and chili peppers and 2 c water. Bring to a boil and cook until soft.
Meanwhile, combine tomatoes, bouillon, and spices in blender. Blend smooth. Pour over vegetables. Add diced tomatoes. Cook on medium another 20 minutes. Add beans and corn and heat through. Serve.

Spaghetti Squash and Asparagus with Coconut Sauce

We made this for lunches this week. I started with a few recipes but, it evolved to this. The sauce was so good! I think next time I make it, I'll try it on pasta.


Sauce
Zest of a lime
2 tablespoons lime juice
1 clove garlic, minced (about 1 teaspoon)
1/2 teaspoon crushed red pepper flakes
1 tablespoon coconut 
1/4 teaspoon powdered ginger
1/2 teaspoon rice vinegar
dash of cayenne pepper (optional)
1/4 cup coconut milk

Combine all ingredients in a food processor or blender. Process until combined.  
On 350, bake a spaghetti squash for 45 min to an hour, until done. Meanwhile, steam about a cup of asparagus. Scrape out the inside of spaghetti squash and separate strains into a bowl. Add asparagus and 3-4 TBS of pine nuts. Pour sauce over and stir to combine. Add salt and pepper as desired. May serve with rice.

Autumn Millet Bake

The original recipe for this came from Mark Bittman. I changed it up a bit because I didn't have some of the ingredients on hand. This has made a perfect breakfast the past few days. If you are looking for a delicious change of pace for breakfast, I'd recommend this. 

2 Tbs extra virgin olive oil, plus oil for the dish
3/4 cup millet
1 medium butternut or other winter squash or 1 small pumpkin, peeled seeded and cut into 1-inch cubes
1 cup fresh cranberries
Salt and freshly ground pepper
1 Tbs cinnamon (the original recipe calls for 1 teaspoon dried sage)
2 Tbs maple syrup or honey
1-2 cup vegetable stock or water, warmed (could use milk or cream here)
1/4 cup pumpkin seeds or coarsely chopped hazelnuts

Preheat the oven to 375F and grease a 9x13-inch baking dish with olive oil.

Put 2 tablespoons of the oil in a small skillet over medium-high heat. When hot, add the millet and cook, stirring frequently, until fragrant and golden, about 3 minutes. Spread in the bottom of the prepared baking dish.

Scatter the squash or pumpkin cubes and the cranberries on top of the millet. Sprinkle with salt and pepper and the sage and drizzle with syrup. Carefully pour the warmed stock over all. Cover tightly with foil and bake without disturbing, for 45 minutes.

Carefully uncover and turn the oven to 400F. As discreetly as possible, sneak a taste and adjust the seasoning. If it looks too dry, add a spoonful or two of water or stock. The millet should be close to being cooked through at this point, if not you need to add liquid and keep it moist and cooking. Sprinkle the pumpkin seeds on top, and return the dish to the oven. Bake until the mixture bubbles and the top is browned, another 10 minutes or so. Serve piping hot or at room temperature.

Serves 4 to 6.

African Vegetable Curry

I made this a couple weeks ago. It was the perfect week night meal. It didn't really take a lot of effort, but the flavor was great. The recipe came from naturallyella, but I adapted it a fair amount. 
1 large russet potato 
1 red pepper
1 small red onion
2 tablespoon olive oil
5 clove garlic
3-4 tablespoon curry
2 teaspoon cinnamon
¼ teaspoon salt
1 teaspoon cumin
1 teaspoon clove

1 head cauliflower

pinch corriander, tumeric, and paprika
2 cans garbanzo beans, drained and rinsed
zucchini
2 cup vegetable broth

In a large skillet or stock pot, add 1 tablespoon of olive oil and heat of medium heat. Add onions and saute until translucent, about five minutes. Add cauliflower, potato and pepper, continue to cook until cauliflower begins to soften- another five minutes..
While vegetables cook, in a small sauce pan combine remaining olive oil, garlic, and spices. Heat and whisk until sauce is warm and combined. Add spice mixture, beans, zucchini, and vegetable broth to vegetables. Continue to cook uncovered for 25-30 minutes, stirring occasionally. Liquid will reduce by half and vegetables will be cooked through. Remove from heat and serve over rice.

Sweet Potato and Spinach Soup

I really liked this soup. It has a completely different flavor than most things I eat because of the peanut butter, soy sauce and ginger. I adapted this recipe from Robin Robertson's "Quick Fix Vegan." 

2 tsp. vegetable oil
1 yellow onion, chopped
1 large sweet potato, diced
1 TBS grated fresh ginger
2 tsp. ground coriander
1/4 tsp. cayenne pepper
1 (14-oz.) can diced tomatoes
2 TB. soy sauce
1/3 cup peanut butter
4 cups vegetable broth
Salt and freshly ground black pepper
1 1/2 cups milk (I used almond milk)
4 cups baby spinach
1/4 cup chopped peanuts (optional)

Heat the oil (or broth) in a large pot over medium heat. Add the onion and sweet potato. Cover and cook until softened, 5 minutes. Stir in the ginger, coriander, and 1/4 teaspoon cayenne or to taste. Add the tomatoes and soy sauce.

In a small bowl, combine, the peanut butter with 1 cup of the broth, stirring until smooth. Stir the peanut butter mixture into the soup, then add the remaining broth and season to taste with salt and pepper. Bring to a boil, reduce the heat to low, and simmer until the vegetables are tender, 10 to 15 minutes,

Stir in the nondairy milk and spinach and cook until the spinach is wilted, about 3 minutes. Serve hot, sprinkled with the chopped peanuts.

Lemon Ginger Yellow Split Pea Soup

I don't think I have ever had split pea soup and really liked it. Not that I think they are bad, they just weren't really good. Except this one. Seriously. I genuinely love this soup. Most of my meals have started to taste pretty similar lately, but this one is completely different. So good. And healthy. Yep. It's a keeper. I adapted it from The Tastespace.

1 tsp whole coriander seed, crushed, or 1 teaspoon ground coriander
1 tbsp coconut oil (could use any cooking oil)
2-3 carrots, peeled and chopped
1 onion, chopped
4-5 garlic cloves, chopped
2-inch-long ginger root, peeled and grated (about 2 tbsp)
2 cups yellow split peas, picked over and rinsed
6-8 cups water/vegetable stock
1 tsp bouillon (I was using water so this helped add a little depth)
2 tsp rosemary
2 bay leaf
1 tsp lemon zest
3-4 tbsp fresh lemon juice 

Toast coriander for about 1 minute over medium-high heat, until fragrant. Add oil. When hot, add carrots, garlic, onion and ginger. Reduce heat to medium and saute until vegetables are softened (about 5 minutes.) Add water, split peas, rosemary, bay leaves and bouillon. Season with salt and pepper. Bring soup to a boil. Cover and reduce heat to low and allow to simmer for about an hour to two hours until peas are falling apart (my soup took about 90 minutes for the peas to cook.) Remove from heat and remove bay leaves. Stir in lemon zest and juice. Serve.

Also, here is a picture of the blanket I made for Emily. Mom asked me to post it here, so here it is:

Lindsey's Amazing European Soup

I remember when I lived with Linds, back in the first few years she made this great soup from her mission... it was creamy and full of flavor! Two weeks ago when I had some friends come to Logan, I made this so we could have it for dinner and then left overs after snowshoeing. Everyone loved it, so I thought I'd place it here for you guys too!

1 Onion
1/2 c Butter
2 Stalks of Celery
2 Carrots (I used at least three)
1 1/2 c potatoes (about 2-3)
4 Leaks
(or substitute with 1-2 Yams)
7 c Water
2 Bay Leaves
1/2 t Thyme
Parsley
1 c of Cream (I have also used whole milk, which works just as good)

Cut up the onion and soften until clear in the butter (in the bottom of the pot you will be making your soup in). Add the other vegetables - after cutting them up and pealing them if needed (they can be bigger chunks).  Add the water, bay leaves, thyme, and parsley. Boil for 30 minutes, after which the vegetables should be soft. Remove bay leaves. Blend till pureed and return to pot. (Blending may take a good 3-4 rounds). Add the cream and rewarm. Be sure to season with salt and pepper. If there is not enough salt, it will NOT taste good! But this is the perfect soup on a cold day! This pairs nicely with Katie's recipe for Bread. I have a similar recipe which makes three loaves and is stored in the fridge.

Curried Rice and Chickpea Salad

This has become a staple in my recipe library over the past year. It doesn't take a whole lot of effort to throw together and the flavor is great. I've taken it to a few potlucks and it always disappears pretty quickly. I got the recipe out of Robin Robertson's "Quick-Fix Vegan: Healthy, Homestyle Meals in 30 Minutes or Less" Cookbook.

1 ripe mango, cut into bit sized chunks
3 cups cooked rice (I used a wild rice blend here, but I like brown basmati too)
1½ cups home-cooked chickpeas or 1 can, rinsed
1 red bell pepper, cut into ¼-inch dice
¼ cup minced scallions
⅓ cup golden raisins (I used dried currents)
⅓ cup toasted peanuts (I used almonds)
2 Tbsp chopped fresh parsley or cilantro
2 Tbsp vegetable oil
2 Tbsp mango juice
1 Tbsp rice vinegar
1 Tbsp curry powder
1 tsp sugar
1 tsp salt
freshly ground black pepper to taste

Combine mango, rice, chickpeas, bell pepper, scallions, raisins, peanuts and parsley or cilantro in large bowl.   Mix remaining ingredients in a small bowl. Pour dressing over salad and stir to combine.

Stuffed Acorn Squash

This was pretty simple to make, but I was surprised at how good it turned out to be. It has pretty simple flavors, but it tastes like the flavors of fall. My squash was pretty big, so each half is big enough for a full meal for me, though I think it would make a good side dish as well.

2 acorn squash
1 1/2 cups wild rice
Juice of 2 oranges and zest
1/3 cup dried apricots or cranberries
1/3 cup chopped almonds
1 tsp ground ginger
2 tsp cinnamon
salt and pepper to taste

Cut squash in halves and clean out insides. Salt and pepper if desired. Bake at 350 for about 30 minutes. Meanwhile, cook rice with 3 cups of water, about 20 minutes until water is gone and rice is tender. Combine rice, dried fruit, almonds, ginger and cinnamon. Add zest of both oranges, and juice of 1 1/2 of the oranges. Add salt and pepper and stir to combine. Once squash is out of the oven, squeeze remaining half of orange over squash. Fill the cavity of the squash with rice mixture. Return squash to the oven and bake for 25 minutes. Take out of oven and serve.

Easy Sweet Potato Coconut Curry

I got the original recipe for this from veganeatsblog.com, but I made a few changes. I like curry, but sometimes the flavor is a little stronger than I like. I think this turned out to be a pretty good balance of flavors. You should try it.

3 tablespoons canola oil
1 cup onion, diced
2 cloves garlic, minced
2 tablespoons ginger, finely grated or minced
2 carrots, peeled and sliced diagonally into coins
½ teaspoon mustard seeds (optional)
2 medium or large sweet potatoes, peeled and cut into bite-sized chunks
2 medium-sized potatoes, peeled and cut into chunks
1 red bell pepper, chopped
2 tablespoons + 1 teaspoon tamari (or other good quality soy sauce)
1¼ teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon turmeric
Pinch cayenne (more if you want it spicy)
Sea salt, to taste
2-3 cups water
2 cups cooked chickpeas (or 1 can, drained and rinsed)
1 cup coconut milk
1 tablespoon sugar
Juice of one lime juice
1 cup peas
Cilantro, for garnish (optional)
2-3 cups cooked rice

1. In a stockpot or large saucepan, heat the oil over medium heat. Add the onion, garlic, ginger, carrots, and mustard seeds. Sauté for 6 to 8 minutes, stirring frequently.
2. Stir in the sweet potatoes, potatoes, red pepper, tamari, curry powder, cumin, coriander, turmeric, cayenne, and a good pinch of salt. Sauté together for about 2 minutes, stirring often.
3. Add the water and bring to a boil. Once boiling, turn heat down to medium-low and cover. Simmer until the root vegetables are tender, about 35 to 45 minutes.
4. Uncover and stir in the chickpeas, coconut milk, and sugar. Heat through while stirring for about 1 minute so that the sugar dissolves.
5. Turn heat off and stir in the lime juice. If needed, season to taste with a pinch more salt. Garnish with chopped cilantro and serve with rice.

Millet with Asparagus and Oranges

1 c millet
4 tbs olive oil
1 clove garlic, minced
2 oranges, cut in supremes
5 tbs orange juice
2 c boiling water
3-4 tbs toaste walnuts, hazelnuts or pinenuts
1 c asparagus cut into 1 in pieces, steamed
2 tbs fresh basil, minced
2 tbs balsamic vinegar
salt to taste
2-3 tbs hemp seeds (optional)

   Place 1 tbs of oil in 2 qt sauce pan over medium high heat. Add millet and cook, stirring often for 3-5 minutes until seeds turn slightly darker and produce fragrant aroma. Stir in garlic and cook for another minute. Add 1 tbs of orange juice and the boiling water. Reduce heat to a simmer and cook 25-30 minutes until water is absorbed and millet is tender. Transfer to large bowl and set aside. In a small bowl, whisk together remaining oil and orange juice. Add balsamic vinegar, basil and salt. Add asparagus, nuts, oranges, and hemp seeds to the millet. Fold in dressing to combine and serve. Serves 6-8.

Black Bean, Sweet Potato and Quinoa Chili

I found this recipe on The Kitchn a few weeks ago. Since finding it, I think Emily and I have made it at least three times. So easy and so good too!

1 tablespoon olive oil
1 onion, chopped
5 garlic cloves, chopped
1 1/2 tablespoons chili powder
1 tablespoon ground coriander
1 14.5-ounce can fire-roasted tomatoes
1/2 pound dried black beans, rinsed well
1 chipotle chile from a can in adobo, minced (I used a little chipotle chile powder instead)
1 teaspoon dried oregano
2 teaspoons kosher salt + more to taste
1 1/2 cups sweet potatoes (2-3 small), cut in 1/2-inch cubes
1/4 cup quinoa, rinsed and drained
sour cream, to top (optional)
green onions, chopped, to top (optional)
fresh cilantro, chopped, to top (optional)

Heat the oil in heavy large pot over medium heat. Add the onion and cook until soft and beginning to brown, 6-7 minutes. Add garlic, chili powder, and coriander and stir. Cook together for 1 minute.

Stir in the tomatoes with their juices, beans, chipotle pepper, and oregano. Add 5 cups of water and bring to a boil. Reduce heat to low, cover with lid slightly ajar and simmer until beans are flavorful and tender, anywhere from 2 - 4 hours (depending on the age of your beans).

After 1 1/2 hours of cooking, add the sweet potatoes, quinoa, and salt. Place the pot's lid back on slightly ajar and allow to simmer on low heat until the beans are soft and the sweet potatoes and quinoa are cooked through. Add more water if the chili becomes too thick. Season to taste with salt and pepper. Serve with sour cream, cilantro, and green onion.

Barley and Chickpea Salad

Ingredients
6 c water
1 1/2 c uncooked pearl barley*
1 can chickpeas, rinsed
2 bell peppers, diced (any color)
1 avocado diced
4 c mixed greens
basil to taste
lemon or lime juice to taste

Bring water and barley to a boil on stove. Reduce heat and cook for 40 minutes. Add bell peppers and chickpeas and cook for 5 more minutes until softened and barley is completely cooked. Remove from heat. Combine the cooked mixture with the fresh basil, mixed greens and avocado. Add lemon or lime juice to taste.

* You could use any whole grain, but you would need to adjust the water accordingly.

Chana Masala

I got the original recipe from the website kalewithlove.com, but I added and change things a fair amount because I didn't like the acidity level of it.  I think it turned out pretty good after that.

Ingredients   
2 cups chickpeas
1 tablespoon safflower oil or olive oil 
1 pound washed baby spinach 
1 cooked sweet potato, peeled and mashed 
2 washed tomatoes, crushed. 
1/4 cup chopped mushrooms
2 teaspoon cinnamon 
1/2 teaspoon chili powder (I used chipotle chili powder, but you could use whatever) 
3 garlic cloves, diced.  
1/4 teaspoon red pepper flakes  
1 tablespoon balsamic vinegar 
Juice of 1 lemon.

Directions:
1. Place skillet on the stove over medium heat. Add small amount of the oil and the spinach. Cover and stir occasionally, for about 2-3 minutes, until leaves are just wilted. Remove cooked spinach to a plate and set aside for later.
2. In skillet, still over medium heat, add remaining oil plus the garlic and red pepper flakes. Allow to cook for 2 minutes until garlic starts to golden.
3. Add the mashed sweet potato, crushed tomatoes, balsamic vinegar, chickpeas, mushrooms, cinnamon and chili powder . Cook until the chickpeas are fully tender and the sauce is sizzling.
4. Mix in the sautéed spinach and lemon juice. Turn off heat and serve immediately. Serves 6

Lemon Coconut Bars (Homemade Larabars)

My roommate made these about a month ago. I made them again today. This isn't the greatest picture, but I promise these are actually really good. Unless you are Dad and you hate coconut. But otherwise...

1 C almonds
1 1/2 C pitted semi-soft dates
1/4 t salt
zest of 1 lemon or lime
1 T lemon or lime juice
1 cup dried shredded unsweetened coconut

Chop nuts into small pieces. Use some of the nut powder to "flour" the pan to help keep from sticking. Add remaining ingredients and process until well mixed. Press into a 9x9 pan and chill for until firm. Cut into bars or squares. They will keep in the fridge for about a week and in the freezer for several months.

You can pretty much use whatever nuts or seeds you want. Same with the dried fruit. This seems to be the type of recipe you can just change based on what you have on hand, as long as you keep the portions about the same.