So I am posting 2 recipes this week...the first one is this super yummy cookie recipe that people were asking for and they're really easy to make...they definitely satisfy the sweet tooth craving! My husband says they don't really qualify as cookies, but I disagree!

Pecan Spice Delight Cookies

• 1 1/2 cups pecans
• 1/2 cup unsweetened, shredded dried coconut
• Pinch Himalayan crystal salt
• 1/2 teaspoon ginger powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon vanilla extract
• 1/2 cup raisins
• 10 dates, pitted

Process all of the ingredients, except for the raisins and dates, in a food processor fitted with the S-blade, until coarsely ground. Add the raisins and dates and continue processing until the mixture begins to stick together when pressed between your fingers. Roll and form into desired shapes and sizes.

The second one I'm posting is a vegan entree...it's from Eat, Drink, Be Vegan; which I've been getting a lot of really good recipes out of lately.

Walnut, White Bean & Spinach Phyllo Rolls

Ingredients:

2 ½ tbsp freshly squeezed lemon juice

2 tbsp tamari

2 medium cloves of garlic, chopped

¼ tsp sea salt

Freshly ground black pepper, to taste

3 cups (packed) fresh spinach, roughly chopped

½ cup (packed) fresh basil leaves

1 tsp fresh thyme (omit if you don’t have fresh)

½ cup whole walnuts, toasted

1 can cannellini beans (14oz) drained and rinsed

¼ cup to 1/3 cup toasted walnuts, lightly crushed or chopped

½ cup roasted red peppers, drained, patted dried and chopped

15 – 18 sheets phyllo pastry

3 tbsp olive oil (to brush on phyllo)

Directions:

In a food processor, combine lemon juice, tamari, garlic, salt and pepper and puree. Add spinach, basil, thyme, whole walnuts, and half the beans and pulse, keeping some texture. Remove the blade from the processor and stir in crushed or chopped walnuts, remaining beans and roasted red pepper.

Preheat oven to 375 degrees. Line a baking dish with parchment paper.

Place a lightly dampened dish towel over phyllo sheets to keep them moist. Lightly brush the top of 1 sheet with oil. Stack another sheet on top, and brush with oil. Top with 3^rd sheet, so not brush with oil.

Spread 1/3 – ½ cup of the filling down the centre of the sheet, leaving 1 – 2 inches (2 ½ - 5cm) space from edges. Fold edge over the filling and roll up, tucking sides in as you go. Brush tops and sides with oil and place in baking dish.

Repeat the process until all the filling is used, making 5-6 rolls, leave a small space between each roll, so they don’t stick.

Bake for 24 – 28 min, until golden brown.

I drizzled this with a balsamic reduction...yummy!!

Enjoy!

Wendy