Sunday, March 23, 2014

Mango Chutney Corn Muffins with Ginger Mango Butter

I wanted to make something different and something I haven't heard of before. I saw a jar of mango chutney on the shelf at the store and thought..'Why not put some mango chutney in with corn muffins?' It gives the muffins a nice sweet kick! Top off the warm muffins with some Ginger Mango Butter!

Mango Chutney Corn Muffins

1 c. yellow corn meal
1 c. whole wheat pastry flour
2 tsp. baking powder
pinch salt
1/2 c. prepared mango chutney
1/2 c. non-dairy milk
3 TBSP. applesauce
2 TBSP. pure maple syrup

Heat oven to 350 degrees. Line a cupcake pan with 10 cupcake liners.

-In a large bowl, whisk all the dry ingredients together.
-Add the wet ingredients. Stir until combined
-Equally distribute the batter into the prepared cups.
-Bake for 20 minutes or until toothpick comes out clean.
-When cooled, store in a airtight container

In the meantime, make the Ginger Mango Butter.

Ginger Mango Butter

1 c. chopped mango, fresh or frozen, thawed
1 TBSP. powder sugar
1 tsp. corn starch
1/4 tsp. ground ginger
pinch salt

-Mix all ingredients in a food processor until smooth.
-Store unused portions in the refrigerator.

Friday, March 21, 2014

Not just Asparagus Soup

There's more than just asparagus in this soup....why not add carrots and potatoes too! 

Not Just Asparagus Soup

1 lb or 1 bunch asparagus
1 c. shredded or diced carrots
2 gold potatoes, diced
3 green onions, whites & greens chopped
1/4 c. soy creamer
1/2 c. vegetable broth
1 garlic clove
1-1/2 c. reserved cooking water
few dashes of nutmeg
salt & pepper to taste

-Snap off the woody part on the asparagus and discard. Remove the tops and set aside. Cut the rest remaining asparagus into 1" pieces.
-Bring a pot of water to a boil. Add the asparagus and low boil for approx. 5 minutes.
-Add the carrots and potatoes. Boil until potatoes are fork tender.
-Add the asparagus tips and boil 1 more minute.
-Drain, reserving 1-1/2 c. water.
-In a blender, add the vegetables, green onions, soy creamer, veggie broth, garlic, 1 c.of reserved water and nutmeg.
-Blend until smooth. Add more reserved water or broth if you want a thinner soup.
-Season with salt and pepper and serve!

Sunday, March 16, 2014

BYOBB translates into....


St. Patty's Day Green Smoothie!

It's green, delicious & healthy!

St. Patty's Day Green Smoothie

1 c. frozen mango chunks
1 - 1 1/2 c. coconut water
1 handful baby spinach
1/4 tsp. ground ginger

-Put all ingredients in a blender. Blend until smooth!

Pour in your favorite glass (I used a jar) and drink up!!

Tuesday, February 25, 2014


The name of the soup was inspired by my daughter!


3 c. water
1 large onion, chopped (approx. 2 cups)
4 celery stalks, sliced (approx 1 cup)
1 large bay leaf
1 large red potato, diced
1 15-oz. can chickpeas, rinsed & drained
1 c. elbow quinoa pasta
1 TBSP. chives, chopped (optional)
3 tsp. ground sage (not the powder type)
1 1/2 tsp. thyme
1/2 tsp. marjoram
1 c. non-dairy creamer (I use soy) or non-dairy milk
2 TBSP. cornstarch, or another thickener
2 green onions, whites & greens chopped

-In a large pot add the water, onion, celery and bay leaf. Bring to a boil. Turn down and simmer for 3-5 minutes.
-Add the potatoes and chickpeas.Simmer for 5 more minutes.
-Stir in the pasta and cook until pasta is al dente.
-Add the chives, sage, thyme, and marjoram.
-In a small bowl, whisk together the creamer and cornstarch. Slowly stir in the soup.
-Simmer until soup thickens, approx.3 minutes.
-Stir in green onions.

The longer the soup sits, the more flavorful it becomes!

Monday, February 17, 2014

Cherry Chocolate Pudding

Made this delicious cherry chocolate pudding yesterday! My daughter loves it just at much as I do!!

Cherry Chocolate Pudding

2 large avocados, pitted & scooped
3/4 - 1 c. frozen cherries, chopped
1/3 c. non-dairy chocolate chips (I like using Enjoy Life)
3 TBSP. pure maple syrup
1 TBSP. cocoa
1 TBSP. almond milk
2 tsp. pure almond extract
1 tsp. pure vanilla extract
1/2 tsp. extra fine sea salt
1/4 tsp. cinnamon

-Put all in a food processor and run until smooth. May need to push down the sides after a minute.

Sunday, February 16, 2014

Adzuki Beans

Have you ate Adzuki beans lateley? I am throwing some in the crock-pot today! Nutritional facts: 3 TBSP. dry.. fiber--16%, Iron--8%, and protein--7%! Of course I won't eat them dry but a little bit cooked goes a long way!

Wednesday, February 5, 2014

Mixed Fruit Corn Bread

The tofu makes this cornbread moist! If you don't have dried mixed fruit, you can use either dried apples, peaches or apricots.

Mixed Fruit Corn Bread

1 c. diced dried mixed fruit
2 c. yellow cornmeal
1/3 c. turbinado sugar
2 tsp. baking powder
1 tsp. extra fine sea salt
1 12-oz. pkg. Mori-Nu soft silken tofu, drained
3/4 c. soy milk
3 TBSP. applesauce

Preheat oven to 350 degrees. Light spray a 7" x 11" baking dish with non-stick cooking spray.

-Soak the diced dried fruit in hot water for 15 minutes. Drain.
-In a large bowl, mix together the cornmeal, sugar, baking powder, and salt.
-Add the dried fruit to the cornmeal mixture. Stir to coat.
-In a another bowl, whisk together the tofu, soy milk and applesauce.
-Add the wet ingredients into the dry ingredients. Combine well.
-Spread evenly into the prepared baking dish.
-Bake for 50 minutes or until toothpick comes out clean.

Sunday, February 2, 2014

Ate a lot of lasagna!

Should I be embarrassed to say that I ate 2 large pieces of my spinach-mushroom lasagna?

Before the oven!

Saturday, February 1, 2014

Black Garlic Dip

Do you want a different dip to serve at your Super Bowl party? Make this black garlic dip for the fans!

Black Garlic Dip

1 pkg. Mori-Nu firm silken tofu, drained
2 black garlic cloves
1 scallion, white & green roughly chopped
1 tsp. dijon mustard
1/4-1/2 tsp. extra fine sea salt to taste

-Put all ingredients in a food processor and blend until smooth.
-Store in a airtight container in the refrigerator.

Letting the dip sit for a few hours in the refrigerator will blend the flavors even more!

Serve the dip with crackers and/or veggies!