Ingredients:

• 2 Tbsp Butter or margarine
• 4 cups gluten free marshmallows
• 2 tsp gluten free vanilla
• 2 cups Arzu Original Flavor
• 1 cup shredded coconut

Directions:

• In a 3 quart saucepan, melt butter over medium heat.
• Add marshmallows and stir until melted.
• Remove from heat, add vanilla.
• Add Arzu and mix well.
• Spoon into a greased 7×11 or 9×9 pan.
• Pat down and cool completely.
• Cut into 1 inch squares. Makes 36 squares.

Per square- Cal 52, Carb 9gm, Sugar 4gm, Fiber 1gm, Fat 1gm, Protein 1gm

• Serving Size- 3 ounces = 5 Tablespoons
• Servings per recipe: 10
• Calories 100
• Fat 5
• Sodium 160
• Carbs. 9
• Fiber 2
• Sugars 2
• Protein 4

• ¼ cup olive oil (or oil of choice)
• ½ cup finely chopped onion
• 1 carrot finely minced (optional)
• 1 leek finely minced (may substitute with additional ½ cup chopped onion)
• 4 toes garlic, minced
• ½ jalapeno, minced (add more or less according to taste)
• 1 teaspoon dry mustard
• ¼ teaspoon nutmeg
• 1 teaspoon savory or thyme
• 1- 14 ounce can artichoke hearts, rinsed, drained and chopped
• 8 ounces frozen spinach (may substitute with fresh spinach)
• 1 cup Original Arzu
• ¾ -1 cup water or gluten free chicken or vegetable stock
• ¾ cup dairy free sour cream (may substitute with non-fat yogurt or sour cream)
• ½ tsp sea salt
• Black pepper to taste
• 2 tablespoon non-dairy parmesan cheese (may substitute with parmesan or Romano cheese)

1. 
   Heat olive oil in 6 quart sauce pan over medium heat. Add chopped onion, carrot and leek. Sauté until onions are transparent.
2. Add minced garlic and jalapenos and cook until soft.
3. Add rinsed artichoke heart pieces and entire package of spinach (including liquid). Cook until all ingredients are heated.
4. Add spices (dry mustard, nutmeg, savory, sea salt, and black pepper).
5. Add the dry Arzu to the spinach mixture. Slowly add water/stock to mixture and blend all ingredients together until creamy. Add additional water if needed.
6. Turn heat down to low and cover pot for 5-10 minutes, stirring occasionally.
7. Add dairy free sour cream and blend well Place in crock-pot on low. Top with non-dairy parmesan cheese if desired.

Crunchy Party Bites sure to be the hit of your next party. Slightly sweet, slightly spicy and very crunchy, guaranteed to please your taste buds too.

2      tablespoons molasses

2      tablespoons honey

2      tablespoons oil (canola, olive, flaxseed oil or butter)

¼      teaspoon cayenne pepper

½     cup crumbled walnuts

½      cup pine nuts

1       cup Arzu Southwest flavor  (2 packages)

Preheat oven to 350*.  Prepare greased mini muffin pan.(or use nonstick mini muffin pan)

Mix and heat oil, honey and molasses in sauce pan.  Remove from heat.

Blend dry ingredients in large glass baking dish.

Pour honey/molasses sauce over dry mixture, stirring to blend all ingredients.

Cook for 5 minutes then stir. Cook for another 5 minutes and stir.

Immediately spoon into greased mini muffin pan.

 Return to the oven for additional 5 minutes. ( total cooking time of 15 minutes)

Remove from oven and cool for 5 minutes,

Press down with teaspoon to compact and hold together.

Cool  completely before removing from pan.

Serve patties topped with sour cream sauce (see below )

Top with chopped chives.

Store dry patties in air tight container for up to 1 week.

Makes 24 Party Bites.

These red lentil balls originate from eastern and south-eastern regions of Turkey. They are easy to make, and are delicious, especially when wrapped in lettuce leaves. Serve warm as a nice vegeterian dish; or cold, as a salad, side dish or appetizer. Do not hesitate to adjust the amount of spices and herbs to your liking (e.g., exclude cumin, add cayenne pepper, etc.).

2 cups water
1 cup red lentils
1/2 cup ARZU Original
1/4 cup olive oil
3 cloves of garlic, minced
1 large onion, chopped finely
1 tablespoon of tomato paste (optional)
1 teaspoon cumin (optional)
1 teaspoon paprika
½ teaspoon salt
1/4 teaspoon black pepper
1/2 cup fresh, chopped flat-leaf parsley
1/2 cup green onions (scallions)

Bring two cups of water to boil in a pot, and add the lentils. Cook in low heat until the water is absorbed, and the lentils are mushy. Turn off the stove, and stir the ARZU into lentils. Let the mixture rest for 15 minutes to allow the ARZU to soften.
In the meantime, fry the finely chopped onion and minced garlic in olive oil until lightly browned. Add tomato paste at the last minute, stir and turn off the stove.

Add the fried onion and garlic into the lentil mixture along with the spices and salt. Lightly knead until the ingredients are mixed. Taste, and adjust salt and spices. Add the parsley and green onions, and lightly knead. Shape the mixture into egg-shaped balls. Sprinkle with paprika, and serve with lettuce leaves.

4-5 Mini Sweet Peppers- washed, cut in half length wise and de-seeded.

Prepare one packet of ARZU Southwest flavor as directed.

Add 1-2 teaspoons olive oil to cooked Arzu.

Spoon warm ARZU into each half of pepper.

Garnish with sliced shallots and cilantro.

May be serve room temperature or heated in the oven. (350* for 5-10 minutes)