Tuesday, April 30, 2013


Here is a good chunk of watermelon to have with lunch!

The Wild Thing About Extra Firm Tofu Scramble

Since it was cool this morning, I mowed the front and mowed the back. Vacuum, laundry..you know the routine. I became very, very hungry. Had a block of super firm tofu and tortillas. Made myself a breakfast burrito! The wild thing about making super/extra firm tofu scramble, you can use any ingredient!! Today, I used onions, red bell pepper, poblano pepper, spinach, cumin, garlic, turmeric, smoked paprika, nutritional yeast and soy sauce! Oh yea...left over pinto beans on the side! Mix it up and experiment with different ingredients and sauces! Don't be afraid!

Monday, April 29, 2013

Coconut Bliss Banana Ice-Cream

It was pretty warm out today and doing yard work......I just became overheated. Ice-cream has been on my mind... especially coconut. Here is a really delicious ice-cream recipe!

Coconut Bliss Banana Ice-Cream

2 large over ripe cut up frozen bananas
3/4 c. vanilla coconut milk
2 oz. unsweetened dairy free chocolate bar, grated
1/2 c. shredded sweet coconut (can use unsweetened)
1/4 c. chopped walnuts

-Put the frozen banana chunks and coconut milk in a food processor. Pulse a few times then blend until smooth.
-When done, put in a freezer proof container. Stir in the chocolate shavings, coconut and walnuts.
-Ready to eat or freeze!

Can't tell you how much this makes, I was anxious to eat some!

Sunday, April 28, 2013

Hot Penne Artichoke Toss

A can of artichokes, a package of white button mushrooms, red bell pepper and fire roasted tomatoes. Hmmm   Pulled out a box of whole grain penne pasta and WALA!

Hot Penne Artichoke Toss

8 oz or 3 cups dry whole grain penne
1- 8 oz package of white button mushrooms, sliced
1/2 large onion thinly sliced
1 red bell pepper seeded and thinly sliced
1-14 oz can artichoke hearts, drained, rinsed and quartered
1-14 oz can fire roasted diced tomatoes
3 garlic cloves minced
1 TBSP fresh oregano or 1 tbs. dry oregano
5 large sweet basil leafs rolled length wise and thinly sliced or 1 tbs.dry sweet basil
Salt & pepper (optional)

-Cook penne according to box directions and drain.
-In a large non-stick skillet on medium heat, saute the mushrooms and onions for approx 5 minutes
-Add the red bell pepper and cook for another 2 minutes, stirring frequently.
-Add artichokes, tomatoes, garlic, oregano and basil. Cook for another 5 minutes.
-Turn off heat and toss in the cooked penne and combine well.
-Season with salt and pepper.

Serve it up!

Saturday, April 27, 2013

Lemony Rice Pancakes with Marion Berry Sauce

Try this again...what inspired me for this recipe was a episode on the show "Portlandia". Couple went out to get these famous Marion berry pancakes. Well, here is my version......

Lemony Rice Pancakes with Marion Berry Sauce

Marion Berry Sauce  Makes about 1/3 c.
1 C. frozen Marion berries
1/4 c. turbinado sugar

-In a medium saucepan on low heat, bring berries and sugar to a simmer.Stir and smash the berries and sugar.  Let simmer for approx 3-5 minutes until slightly thicken.

Note: You can skip this next step if you don't mind the seeds in the sauce.
-Take a fine wire mesh basket over a bowl and dump the berries in the mesh basket. Gently smear the berries around the basket and the sauce will drip down in the bowl. This will take approx. 15 minutes. The mesh will catch all the seeds. Then lift the mesh basket and wipe underneath with a spatula to get the rest of the sauce.

Lemon Rice Pancakes....makes appox. 8-10 pancakes 
1 1/4 c. rice flour
1 tsp. baking powder
1 tsp. baking soda
2 dashes of nutmeg
1 c. soy milk
1 TBSP. maple syrup
1 lemon

-In a large bowl, combine the rice flour, baking powder, baking soda and nutmeg.
-In a small bowl, whisk the soy milk and maple syrup.
-Zest the lemon and add to the dry ingredients. Then juice the lemon and add to the milk mixture.
- Pour the milk mixture into the dry ingredients. Stir until combined. Let sit for a few minutes
-Heat a non-stick skillet on medium heat. Lightly spray with a non-stick cooking spray.
-Pour a 1/4 c. measurement of the pancake batter into the skillet and cook until slightly risen ..approx 45 seconds.
-Gently scoot your spatula under and flip.
-Repeat process until batter is done.

All ranges are slightly different. I always do a test pancake.

Top the cakes with the sauce and indulge!

Apple Raisin Oatmeal

I know...it sounds a little old fashion but it's really good! A good way to start your morning...a big old bowl!

Apple Raisin Oatmeal

1 c. soy milk or any other non-diary to your likings
1/2 c. old fashion oatmeal
1 1/2 TBSP. raisins
1 tsp. pure vanilla extract
1/8 tsp. cinnamon
dash ground nutmeg
dash ground cloves
pinch of salt
1 TBSP. dry sweetner (I like turbinado or brown sugar)
1/2 c. diced apples
walnuts (optional)

-Mix together the milk, oatmeal, raisins, vanilla, spices and salt in a microwave proof bowl. Microwave for 6 minutes.
-When done microwaving, remove and stir in the dry sweetener and apples.
-Let sit for 3-5 minutes to slightly cool and thicken.
- Pour in your favorite breakfast bowl and top with walnuts


Friday, April 26, 2013

Salad or Tortilla?

How do you prefer your fillings? Wrapped in a tortilla or loose on a plate?

Thursday, April 25, 2013

Stuffed Sweet Potato & Quinoa

I had this sweet potato laying around in cupboard and it was time to use it...plus lunch was getting closer.
There was some quinoa left over from my muffins so I decided to mix it up with sweet potato. Lunch was very delicious! This would also make a good side dish!

Stuffed Sweet Potato & Quinoa

1 medium sweet potato
1/2 c. cooked quinoa
1 TBSP nutritional yeast (if you don't have this ingredient..still good without!)
1 TBSP pure maple syrup
1 TBSP non-dairy milk (I used soy)
Pecans for sprinkling....optional

Pre-heat oven to 425 degrees.

-Wrap the sweet potato in foil and bake for 50 minutes to 1 hour until tender.
-When done bake, unwrap potato and cut lengthwise.
-Gently scoop out the inside without tearing the flesh.
-In a large bowl, mash the sweet potato well. Add remaining ingredients and combine. Sprinkle top with pecans.
-Equally stuff the potato skins on a baking sheet. Put back in the oven and bake for another 15-20 minutes.
-Take out of oven and let cool before indulging yourself!

I sprinkled one of mine with nutritional yeast!

Chickpea Cookie Dough Dip

Are you wanting to a spoonful or even a bowl off cookie dough but worried about uncooked ingredients?? Here is a recipe that will please!

Chickpea Cookie Dough Dip

1 15 oz. can chickpeas, drained and rinsed
2 TBSP. natural peanut butter
2 TBSP. pure maple syrup
2 tsp. pure vanilla extract
good pinch of salt
dash of cinnamon (optional)
1/4 - 1/2 c. favorite non-dairy chocolate chips

-Put all ingredients in a food processor down to the cinnamon. -Blend until smooth.
-Put in a covered container and stir in the chocolate chips. Start eating or store in refrigerator.

Wednesday, April 24, 2013

Soaking the Beans

I am planning ahead for tomorrow!  The pinto beans are soaking today and will be in the crock-pot tomorrow! What can I be making? What do you enjoy to make with pinto beans?

Tuesday, April 23, 2013

Spinach Stuffed Pasta Shells

There's not really a story behind this recipe. I was hungry for the pasta shells so I made them for dinner! 

Spinach Stuffed Pasta Shells
Recipe makes 12 stuffed shells

1 12 oz.  Mori Nu silken tofu, firm
1 box large pasta shells, 14 needed
1 10 oz. frozen chopped spinach, thawed & squeezed dry
1 TBSP Italian seasoning
1 TBSP nutritional yeast
1 TBSP lemon juice
5 fresh sweet basil leaves, minced
1/4 tsp. garlic powder
1/4 tsp. extra fine sea salt
Your favorite homemade or store bought pasta sauce

Preheat oven to 350 degrees. Coat a 8 x 11 1/2 baking dish with non-stick cooking spray.

-Drain the tofu in between paper towels or between dish towels until there's no longer moisture getting soaked up. If you have something heavy to put on top, this will help squeeze out the moisture. This will take approx. 15 minutes.
-Boil 14 pasta shells according to directions. In case a couple do tear, you have extra. Drain the shells and run under cool water where you can handle them.
-In a large bowl crumble the tofu. Add the remaining ingredients down to the sea salt and combine well.
-Spread a layer of pasta sauce over the bottom of the prepared baking dish.
-Stuff 12 shells equally. (or 14 if they didn't tear)
-Lay the shells in the baking dish and cover the tops with more pasta sauce.
-Cover with foil and bake for 30 minutes.
-Uncover and bake another 5 minutes.
Let cool for a few minutes and serve! You can top it off with some ground up cashews!!!!

Strawberry Quinoa Muffins

Did you know that quinao is a complete protein which includes all 9 essential amino acids? It's well-endowed with the amino acid lysine which is essential for tissue growth and repair. There are different varieties of quinoa as in the whole seed, quinoa flour and quinoa pasta. You can use quinoa in so many different ways too!  Alright....on to the recipe.

Strawberry Quinoa Muffins
Makes 1 dozen

Dry ingredients
2 c. cooked quinoa
1 c. whole wheat pastry flour
1/3 c. turbinado sugar (can use brown sugar)
3/4 tsp. baking powder
1/2 tsp. extra fine sea salt
1 tsp. lemon zest

Wet ingredients
1/3 c. soy milk (or any other non-diary milk)
1/4 c. apple sauce
1 tsp. pure vanilla extract
3/4 c. fresh strawberries, diced

Preheat oven to 350 degrees. Line a muffin tin with non stick cupcake papers or mist with a non-stick spray.

-In a large bowl, whisk flour, sugar baking powder, salt and lemon zest. 
-Add the quinoa to the dry ingredients and combine.
-In a seperate bowl, whisk the soy milk, vanilla, and applesauce.
-Add the wet ingredients to the quinoa mixture.
-Fold in strawberries.
-Divide the batter into each muffin cup.
-Bake for 30-35 minutes or until toothpick comes out clean. Let cool.

Mango Coconut Rice Bowl

I was pretty hungry this morning so I opened my refrigerator and threw this together! Left over brown rice, canned coconut milk and a mango! Sprinkle with a little cardamon and your set. You can swap the mango with another fresh fruit like banana, pineapple or blueberries.

Mango Coconut Rice Bowl

1/2 c. cooked brown rice
2 TBSP canned coconut milk
1 mango, diced
sprinkle of cardamon

In a bowl, layer your rice, coconut milk, dice mango and cardamon. Eat away!

Monday, April 22, 2013

Smucker's Natural Peanut Butter

Have you ever read the ingredient label on peanut butters?? What's this, what's that...and why hydrogenated oils? Who wants that stuff in their peanut butter.  There for a while, we were making our own  peanut butter with dry roasted peanuts. But this was costing a little more than anticipated. Then I came across Smucker's Natural Peanut Butter at Target. Ingredients: Peanuts, contains 1% or less of salt!  Made without hydrogenated oils, and it tells you right of the front..in the green -upper left on the jar. YIPEE   Our household enjoys this brand tremendously.  Try Natural! (I am not getting anything from Smucker's for the review)

Cinnamon Roll Smoothie

Do you want the cinnamon roll experience without going through all the work of making them. Here is a smoothie that will help satisfy your buds without all the extra calories and fat.

Cinnamon Roll Smoothie

1 cut up frozen banana
1 c. soy milk
1/2 tsp. cinnamon
1/2 tsp. pure vanilla extract
1/4 c. old fashion oats
1 TBSP pure maple syrup
1-2 drops of butter rum oil (optional)

Mix all together in a blender until smooth. Pour into your favorite glass and enjoy!

Happy Earth Day

Happy Earth Day to everyone!

Saturday, April 20, 2013

Meat-LESS Ball Sub

"Who ever heard of a meat-less ball sub?"  I have....l made it.... kid approved!!  My little one wants these all the time now! Well next time I will make extra balls and store them!!  Very easy to make.

Meat-LESS Ball Sub
Makes 9 balls -3 subs

1 c. cooked brown rice
1/2 c. cooked lentils
1/2 c. onions finely diced
1 c.  white mushrooms finely diced
3 garlic cloves minced
1 1/2 tsp. Italian seasoning
1 tsp. oregano
2 tsp. vegan worcestershire sauce
1 tsp. soy sauce
1 tsp. flour
1/4 tsp. extra fine sea salt
dash  of smoked paprika
hoagie buns
your favorite marinara sauce
fresh mushrooms
fresh basil leaves

-In a large bowl, combine the rice and lentils.
-In a non-stick skillet on medium heat, cook the onion and mushrooms for 3 minutes.
-Add the garlic to the mushroom/onion mixture for another minute.
-Turn off heat and add Italian seasoning and the oregano.
-Combine the mushroom/onion mixture to rice & lentils.
-Add remaining ingredients down to the paprika and combine.

Preheat oven 325. Foil a cookie sheet and spray with a non-stick cooking spray.

-Now, you can either use your hands to make the balls or you can use a 1 1/2 tablespoon cookie scoop.  The scoop worked best for me. Pack your balls tight in the scoop and lay spaced on cookie sheet.
-Bake for 15-20 minutes or until firm to the touch.
-Remove the balls from the cookie sheet and keep warm.
-Using the same cookie sheet, heat up your hoagie buns in the oven for a minute or two.
-Pull the buns out of the oven and layer each one with marinara sauce on the bottom half of the hoagie buns, then 3 balls in a row on the sauce, more marinara sauce over the balls, and then a layer of mushrooms.
-Put back into the oven and bake for 3 minutes or until bread is slightly crispy.
-Remove from oven and top with fresh basil leaves.


Friday, April 19, 2013

No Bake Chocolate Drops

When I was a kid, my grandma use to make these cookies called 'Unbaked Chocolate Cookies' which contained butter, milk and white and/or brown sugar along with other ingredients. I loved them. But since switching over to a "healthier" lifestyle, I have not made them....until now. I "VEGANIZED" them.  Here is my version of the cookies. I call them----

No Bake Chocolate Drops
These make 9 cookies

1/2 c. turbinado sugar
1/4 c. soy milk
1 TBSP carob powder or cocoa
1/2 tsp. pure vanilla extract
1/8 tsp. cherry oil (optional)
1 c. old fashion oatmeal
1/2 c. shredded coconut
pinch of extra fine sea salt

-Combine sugar, soy milk and carob powder in a sauce pan. Stir and bring to a boil for 2 minutes or until sugar is melted.
-Turn off heat and add the remaining ingredients. Mix well and drop onto wax paper 9 equal portions.
-Let the cookies cool and slightly harden. Can put into refrigerator to speed up the process.

Edamame Soup

Just a few simple ingredients and you dinner! It's so easy and simple...this could be a "emergency" meal.
Note: If you like, add more carrots or another potato.

Edamame Soup

1 leek greens removed, rinsed well and chopped
3 medium carrots peeled & sliced
1 medium potato scrubbed & diced
1 10 oz bag frozen shelled edamame
1 32 oz carton of veggie broth
salt & pepper to taste

In a medium sauce pan, line the bottom with a thin layer or water. Simmer the leeks for 3 minutes. Add the remaining ingredients. Bring to a boil and turn down to simmer for 15-20 minutes. Turn off heat and take a potato masher and mash half the soup or blend half the soup in a blender. This will make the soup richer. Season with salt and pepper.

Soybean are very adaptable, so they can be processed in a variety of different ways. Edamame, tofu, tempeh, soynuts, soy flour, soymilk, miso, and dried ready to eat. 

Thursday, April 18, 2013

Not a "B" a CLT with Avocado Spread

Came across this recipe for faux bacon. But get this...it's made out of coconut. That's right... wild but really good. I picked up a bag of coconut strips from Trader Joe's thinking I was going to make this coconut bacon. (originally for cupcakes) REMEMBER...read the whole recipe first. I needed  3 + cups but I only had about 1 cup. So instead, I compromised and divided the recipe by thirds. There was plenty. I think it was slightly over baked...but still good! Here is my version of the CLT (coconut, lettuce and tomato).
NOTE: You will want to make your coconut bacon first. This will take about 20 minutes. Link is below for the ingredients and recipe.

CLT with Avocado Spread

2 slices of your favorite bread, toasted
sliced tomato
lettuce & spinach

Avocado Spread

1/2 ripe avocado, pitted and scooped
2 tsp. dijon mustard
1/2 tsp. lime juice

Mix all your ingredients in a bowl and smash with a fork or potato masher until creamy.

Coconut Bacon


-On both slices of bread, spread a nice thick layer of the Avocado Spread.
-Take the coconut bacon and gently push in the spread on one piece of bread.. Helps hold it in place.
-Top with tomato, lettuce & spinach.


Apple Peachy Pie Smoothie

There for awhile, I was drinking smoothies in the morning, exercising and eating a healthy delicious salad at lunch. I was toning up, feeling good and doing great. Somehow I have been slacking. I need to get back on track again! So starting this morning, I made myself a pretty good smoothie. I call it Apple Peachy Pie Smoothie.

Apple Peachy Pie Smoothie

1 1/4 c. apple juice
1 cut up frozen banana
1 c. frozen peaches
1/4 c. oatmeal
1/4 tsp. pure vanilla extract
1/2 tsp. cinnamon
dash of nutmeg

Combine all ingredients in a blender. Blend until smooth! 

Wednesday, April 17, 2013

Collection of Cookbook

Here's my collection of vegan/plant based/vegetarian books. I have about another 2 1/2 dozen of other cookbooks in another cupboard. Do I have enough..I don't think so!!! I collect cookbooks..yea!

Tuesday, April 16, 2013

Banana Nut Muffin Oatmeal

Just this weekend my husband made oatmeal with chunks of bananas and it gave me a great idea! How about banana nut oatmeal!!! So I made up some this morning and it taste more like a muffin...I ate the whole batch. Now I am about to explode!! I had vanilla coconut milk left to use up which made this recipe excellent.

Banana Nut Muffin Oatmeal

1 c. vanilla coconut milk
1/2 c. old fashion oatmeal
1/2 tsp. pure vanilla extract
1 small or medium banana, peeled and diced
dash of cinnamon
dash of salt
2-3 tsp. dry sweetener, your choice
1/4 c. chopped walnuts

In a microwave proof bowl, combine the milk, oatmeal, vanilla, banana, cinnamon and salt. Microwave for
6 minutes. Stir in the sweetener and let set for 5 minutes. Serve in your favorite bowl and top with walnuts!

NOTE: This is much healthier than your average muffin!

Monday, April 15, 2013

Picture of My Vegan "Cheese Steak".

Who says you can't have a cheese steak when you go vegan...I did!  It's not full of fat and juicy grease...it's better!

What food shows have you not seen?

Check this this link. Shows regarding food. I have seen some of them but would like to see more!


Sunday, April 14, 2013

Coconut & Peach Muffins

Out on a whim, I bought a bag of frozen peaches. My reasoning was to either make a crisp, cobbler, smoothie or even these muffins. HMMM Turned out pretty darn good if I may say so myself!!

Coconut Peach Muffins

Preheat oven 350 degrees. Spray a muffin tin with non-stick cooking spray.

2 c. whole wheat pastry flour
1/4 c. turbinado sugar or brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
dash of nutmeg
1/4 tsp. extra fine sea salt
1/4 c. sweet coconut
1 cup diced frozen peaches
1 c. vanilla coconut milk
1/4 c. applesauce
1/2 tsp. pure almond extract
1/2 tsp. pure vanilla extract

1/2 tsp. cinnamon
1 TBSP turbinado sugar

-In a large bowl, whisk all the dry ingredients down to the coconut. Gently fold in frozen peaches until coated.
-In a small bowl, combine all the wet ingredients.
-Fold the wet ingredients into the dry ingredients.
-Divide evenly into the 12 muffin tins. (If you want a taller muffin, divide into 10 muffin tins)
-For the topping, combine the cinnamon and sugar and divide between each.

Bake for 25-30 minutes or until toothpick test is clean.

Saturday, April 13, 2013

Chocolate Mug Cake & Spice Mug Cake

Do you have sweet tooth? I certainly do, but I don't want to make a whole cake because we will eat it all in one night! That's where a mug cake comes in handy to satisfy us!  Just a few simple ingredients that you probably have in your cupboard!

Chocolate Mug Cake With Chocolate Peanut Butter Drizzle

4 TBSP whole wheat pastry flour
1/2 tsp. baking powder
1 tsp. carob powder or cocoa
pinch of salt
1 dash of cinnamon (optional for Mexican Chocolate Mug Cake)
3 TBSP chocolate hemp milk or any non-dairy chocolate milk
1 tsp. extra virgin coconut oil or applesauce
1-2 tsp. your favorite sweetener
1/4 tsp. vanilla
1 TBSP non-dairy chocolate chips
1 tsp. natural peanut butter

-Mix all dry ingredients in a small bowl. Mix all wet ingredients into the dry. Stir until combined.
-Pour into a microwave proof mug. Microwave for 40-60 seconds. Remove from microwave.
-In small microwave bowl, combine the chocolate chips and peanut butter. Microwave for 30-45 seconds or until melted.
-Drizzle or just dump the chocolate peanut mix over the chocolate mug cake. Top with your favorite non-dairy whip cream.  ENJOY!

Spice Mug Cake

4 TBSP whole wheat pastry flour
1/2 tsp. baking powder
2 dashes of nutmeg
1 dash of cloves
1 dash of cinnamon plus extra for sprinkling
pinch of salt
3 TBSP  low fat soy milk or any non-dairy milk
1 tsp. extra virgin coconut oil or applesauce
1-2 tsp. your favorite sweetener
1/2 tsp. vanilla

-Mix all dry ingredients in a small bowl. Mix all wet ingredients into the dry. Stir until combined.
-Pour into a microwave proof mug. Microwave for 40-60 seconds. Remove from microwave.
Top with your favorite non-dairy whip cream and sprinkle with cinnamon. ENJOY!

Nothing Fancy...just a couple of oranges.

What's for breakfast? Just 2 oranges...that's it for now. I'm not even going to post a picture because we all know what's an orange. (it's a fruit)  Simple is just as good. Enjoy yours!

Friday, April 12, 2013

Emergency Backup Plan!

It's that time of the day!! What's for lunch? What's for dinner?  Do you have a back up plan? I always keep frozen mixed veggies, corn and peas. Also a box of quick barley, and cans of tomatoes on hand. Why do I keep these stocked? To make barley soup!  There is a recipe on the back of the Quaker box. (with my alterations) I throw it all in a pot and in no time...have Veggie Barley Soup!
What's your back up plan???

Thursday, April 11, 2013

Open face Mushroom Veggie Cheese Sandwich

What's for lunch?? I threw this together and it was awesome! I even surprised myself! Actually it's not REAL cheese. Faux cheese of course...but I love the stuff. Can't get any better than this!

Open Face Mushroom Veggie Cheese Sandwich

Cheese sauce (recipe makes more than need)
1 1/4 c. lite soy milk
1/2 c. nutritional yeast
3/4 tbs. onion powder
3/4 tbs. garlic powder
1/4 tbs. cumin
1 1/2 TB whole wheat or white flour
1/4 tsp. turmeric
1/8 tsp. smoked paprika
pinch of extra fine sea salt

-Whisk all ingredients together in a medium saucepan. Bring to a simmer. Whisk until it starts to thicken.  Keep whisking the sauce on low heat for about another minute and turn off heat. This will thicken more when cools.   Note: Use the extra sauce for chips, burritos, tacos, top of casseroles, and more sandwiches!

Mushroom Veggie Mix
1 10 oz pkg. sliced baby bella mushrooms
1/2 c. chopped onions
1/4 c. diced red bell pepper
2 hand fulls of baby spinach
salt & pepper

-In a non-stick skillet on medium heat, saute the mushrooms and onions for 5 minutes. Add red bell pepper and stir for 1 minute. Turn off heat and add the spinach. Mix until the spinach starts to wilt.

Get your favorite bread and toast it. Spread a good spoonful of the cheese sauce all over the slice of bread. Top with the Mushroom Veggie Mix. Take a couple more good spoonfuls of sauce and top it off!

Marion Coconut Lemon..or whatever these are!

Have you ever watched the "Portlandia"? It's a funny show with different skits and reoccurring characters. Love it! One of the skits inspired me to use marion berries. There was a new restaurant and the rave was about their marion berry pancakes. HMMM  Instead of making pancakes, I decided to make scones but I have these!  Not every recipe comes out as planned! ha  Are these like a cookie, a flat bar, or what? These are suppose to be scones. They went in looking like scones...but not coming out. Oops. I did coat them with a lemon glaze topped with coconut and a lemon zest. No big deal, but here they are!! (These are actually really good)

Wednesday, April 10, 2013

Please bear with me...

I am still designing this blog. Hopefully finding the right format for you and me.

Thank you for your patience.

Tuesday, April 9, 2013

Banana Strawberry Chocolate Chip Bars

Another banana recipe.  Over ripe bananas, strawberries, an chips..I could throw something together. And guess what, it worked!

Banana Strawberry Chocolate Chip Bars

1 c. old fashion oatmeal
1 c. whole wheat pastry flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. extra fine sea salt
good dash of cinnamon
1/2 c. diced strawberries

2 large over ripe mashed bananas 
1/4 c. turbinado sugar
1 tsp. pure vanilla extract
1 TBSP. pure maple syrup
1/2 c. non dairy chocolate chips

Preheat oven 350 degrees. Spray a 6" x 10" pan with non-stick cooking spray.

-Whisk oatmeal through cinnamon in a medium bowl. Gently stir in strawberries to coat.
-In a large bowl, whisk together the banana, sugar, vanilla, and maple syrup. 
-Add dry ingredients into the wet ingredients and gently stir a couple times. Add chocolate chips and stir until blended.
-Spread evenly into the prepared baking dish.

Bake for 25- 30 minutes or until toothpick comes out clean.

New To Me...Brown Rice & Sprouted Grain Tortillas

Went to Natural Grocers today and picked some brown rice tortillas and sprouted grain tortillas along with seitan. I have made seitan before but have not tried these tortillas.  The brown rice tortillas are wheat and gluten free. The sprouted grain tortillas are 100% flourless and are made out of sprouted wheat, sesame seeds, sprouted soybeans, sprouted barley, sprouted millet, sprouted lentils, sprouted spelt, which are all organic, plus sea salt and filtered water. You can't get any more natural than this. You can use seitan instead of beef strips. So my plans are this week is to make seitan & veggie wraps!

Chocolate Cherry Smoothie or Shake!

I was craving something cherry, and chocolate. How about a smoothie this morning...or a shake? Either way..I'm going to get it! A good breakfast..right?? Especially when you add spinach to the mix!

Chocolate Cherry Smoothie

1 1/4 c. non-dairy milk
1 cut up frozen banana
1 c. pitted frozen tart cherries
1 hand full of baby spinach
2 tsp. carob powder
1/4 tsp. pure almond extract
1 TBSP pure maple syrup

Put all in blender and run until smooth. Pour into your favorite glass and top with non-dairy chocolate shavings...yummy.

Monday, April 8, 2013

New Drink Holder!

Went to Bed Bath & Beyond today looking for a specific item but instead walked out with this cool tumbler!
How many times has this happened to you?? I knew what size I wanted but which design!! Took me approx. 10 minutes to decide. It's not like I can't buy another one...or the one I did buy will be with me forever.  I had to share...I really, really like dragonflies too, along with butterflies.

Another Meatless Day!

Meatless Monday! Do you try to go meatless? On dinner's menu, I will be serving Pinto Bean Stew with Jalepeno-Corn Dumlings! A recipe I found in the April issue of Eating Well. It will be needing a few adjustments..we'll make it work.  My tummy is growling just thinking about it. Maybe because I didn't have breakfast yet..which now I have to skip  because it's now lunch time!  Open the refrig. and have leftovers!!

Sunday, April 7, 2013

Quinoa Not So Stroganoff

No beef needed for this dish!  Stroganoff - noun 'A dish in which the central ingredient, typically strips of beef, is cooked in a sauce containing sour cream.' That bypassed this kitchen a long time ago. Quinoa- (pronounced keenwa)  is a tiny grain no bigger than a mustard seed. It's a complete protein grain and it supplies all the essential amino acids in a balanced pattern. The pasta I purchased has the ingredients organic corn flour & organic quinoa flour. And gluten free!  Note: You need to soak the cashews in water for 2 hrs. before starting.

Quinoa Not So Stroganoff

1 8 oz box quinoa elbows
1/4 c. veggie broth
1 small onion chopped
4 medium-large carrots peeled & diced
1 10 oz pkg. white mushrooms (or any other you prefer)
1 1/2 c. frozen peas thawed
1 6 oz pkg. baby spinach

1 c. raw cashews soaked in water for 2 hrs. to soften them up.
1 garlic clove
1 1/4 c. water
1 TBSP  lemon juice
1/2 tsp. salt
2 good dashes of nutmeg

salt & pepper (optional)
peanuts (optional)

-Cook the quinoa pasta according to instructions and drain.
-Line the bottom of a skillet with the veggie broth. Saute the onions, carrots, and mushrooms until carrots are   almost fork tender. Add the peas and spinach. Stir to combine until spinach is slightly wilted. Turn off heat.
-Drain the cashews. In a blender, add the cashews, garlic, water, lemon juice, salt, and 2 good dashes of nutmeg. Blend until smooth.
-Add the cashew sauce and the pasta to the veggie mixture. Stir until combined.

Serve it up, top with peanuts & enjoy!!!

Still have bananas!

Still have bananas....made some banana doughnuts and mini muffins!! Why not have one of each!!

Blueberry Spinach Oatmeal

What's in your breakfast bowl this morning?? My husband made blueberry spinach oatmeal! It sounds eww but my daughter love's it! Oats deliver a source of dietary fiber and other nutrients. Plus it's 100% whole grain. Blueberries are very good in vitamin C, Magnesia, and dietary fiber, they deliver powerful antioxidant protection from the cellular damage caused by free-radicals. I cup of blueberries only contain 81 calories!

Blueberry Spinach Oatmeal

3/4 c. old fashion oats
1 c. water
1 handful spinach
1 c. blueberries
nuts, sweetener optional

Mix oats and water in a microwave proof dish. Microwave for 3 minutes. Stir in spinach and blueberries and microwave for another 2 minutes. Remove from microwave and let cool for a few minutes.

Crazy mixture but really good!

Saturday, April 6, 2013

Angie's Popcorn Sweet & Salty

Have any one you tried Angie's Classic Sweet & Salty Popcorn? Found it at Target. Not too bad . It's Certified Gluten Free, Non GMO verified, no artificial, anything, whole grain, cholesterol free, Vegan, Kosher, no trans fat  and no high fructose corn syrup. Granted...it has sunflower oil, but once in awhile for a treat..it's satisfying!

Planning for the veggie Garden!

It's been a very windy day today and I am about done with my yard work. Now the fun part begins....PLANNING FOR MY GARDEN!!! Yea...can't wait to get my seed and plants in that ground. On the list this year we will be planting sweet corn, peas, broccoli, lettuce, tomatoes, kale, spinach, and a few other unknown things. Can't wait......Yippy Skippy!

Friday, April 5, 2013

Quinoa Veggie Not So Sloppy Joe's

Some people think that plant based vegans eat only leafy salads! TOTALLY NOT TRUE!  We can eat hearty too! Like this recipe I am about to share. Quinoa Veggie Not So Sloppy Joe's!!

Quinoa Veggie Not So Sloppy Joe's

1 c. quinoa, rinsed
3/4 c. ketchup
1 1/2 c. water
1 TBSP soy sauce

1 TBPS turbinado sugar (or brown sugar)
1 tsp. cumin
1/2 tsp. garlic powder
1 tsp. yellow mustard

1/4 c. veggie broth
1/2 red bell pepper seeded & diced
1 green bell pepper seeded & diced
2 carrots peeled and sliced
1/2 medium onion diced

-Combine the quinoa, ketchup, water, and soy sauce in a medium saucepan. Bring to a boil and turn heat to low. Cover and simmer for approx. 20 minutes stirring occasionally. Add more water if it starts to stick. Turn off heat and add the sugar, cumin, garlic powder and mustard. Mix until combined.

-In a non-stick skillet, line the bottom with veggie broth. Add the peppers, carrots and onions. Cook on medium heat until onions are translucent and veggies slightly tender. Add the quinoa mixture to the skillet and stir all together.

Grab your favorite buns, top it off and chow away!

Banana Foster Muffins

Like I mentioned earlier..I bought a bunch of bananas very cheap. Ok...what can I do besides freeze them..bake, bake, and freeze more! So I came up with this little recipe some time ago. Seems a little time consuming...just a tad, but worth it if you can spare a few extra minutes. This recipes goes in steps..

Banana Foster Muffins
Makes 10 muffins

Banana mixture
2 over ripe medium bananas, peeled and smashed..should equal about 1 cup
1/4 c. turbinado sugar (can use brown sugar)
1/4 c. vanilla coconut milk (can use regular)
2 tsp. pure vanilla extract

Dry Ingredients
1 c. whole wheat pastry flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. extra fine sea salt
1/4 tsp. cinnamon
1/8 tsp. cloves
1/8 tsp. nutmeg
1/8 tsp. ginger

Wet Ingredients
1/2 c. vanilla coconut milk. (can use regular)
1 tsp. apple cider vinegar or regular vinegar

Preheat oven to 350. Spray oil in a regular size muffin tin. (I like canola spray).

Step 1: Banana Mixture
-Heat a non-stick skillet on medium heat. Add bananas, sugar, and coconut milk. Bring to a slow simmer.  Stir occasionally for 5 minutes.  It will be fragrant.  Turn off heat and add vanilla.

Step 2: Dry Ingredients
-In a large bowl, whisk all dry ingredients.

Step 3: Wet Ingredients
-In a small bowl or cup, mix wet ingredients.

Step 4: 
-Add the banana mixture and the wet ingredients into the dry ingredients. Gently stir until incorporated. (don't get crazy and stir too hard or fast. You will end up with tough muffins!)
-Evenly distribute in the muffin tin. Bake for 15-18 minutes or until toothpick comes out clean.

Cool slightly and enjoy!

Avocado & Mango Smoothie

Who wants a martini in the morning..or at least think you are having one! How about a Avocado-Mango smoothie?
Avocado in a smoothie is actually quite delicious! Avocados contain vitamin K, fiber, potassium and are full of vitamin E. Even though the majority calories come from fat, about two-thirds of the fats contain heart healthy monounsaturated fats.

Avocado-Mango Smoothie

1 c. coconut water
1/2 medium avocado, pit removed and scooped
1 tsp. lime juice
1 cold or frozen cubed mango (pitted)
ground raw cashews...optional

Mix all ingredients in a blender until smooth! Pour into your favorite martini glass, top with ground cashews and enjoy!

Tuesday, April 2, 2013

Simple Banana Ice-Cream

Since I bought a lot of bananas on sale...I am making a lot of yummy banana items. Tonight, my daughter wanted ice-cream. Let's make some! Bananas contain more potassium than most fruits. They are also a good source of vitamin B6!

Simple Banana Ice-cream

2 medium or large cut up frozen bananas
1/4 c. soy creamer
1/2 c. vanilla oat milk...can use any other vanilla non-dairy milk (if you don't have soy creamer, add another 1/4 c. of the non-dairy milk...you want to equal 3/4 cup)

-Mix all together in a food processor or a high powered blender.

Eat it now or store in a freezer proof container.
We mixed in sprinkles and shaved chocolate from her chocolate Easter rabbit! You can also add nuts and peanut butter! HMMMM

Big Bowl Taco Salad

What are you having for lunch? A big bowl taco salad here! I like to make it filling by a lot of leafy greens!

Big Bowl Taco Salad

A big bowl
2-3 big handfuls of your favorite leafy greens
1/2 c. black beans drained and rinsed
1/2 red bell pepper seeded and chopped
1/2 avocado sliced
1/4 c. salsa

Fill your bowl with leafy greens..much as you will eat. Top with beans, peppers, avocado, salsa and cilantro.

Pina Colada Smoothie

Who wants a pina colada this morning? Or a pina colada smoothie! 

Pina Colada Smoothie

1 c. vanilla coconut milk 
1/4 c. canned light coconut milk
1 - cut up frozen banana
1/2 c. fresh pineapple (or more to your liking)

Mix all in a blender until smooth! Alcohol optional!

New Milk Man in Town!

You need to see this very funny video!  Love it!

Monday, April 1, 2013

Thanks for the pineapples and cutter!

My aunt Joyce brought me over 2 pineapples and a pineapple cutter for Easter! How nice..love fresh pineapple! I haven't seen a cutter like this one..but hey..let's give it a try. Cut the top off, position the pineapple cutter, start turning clockwise and gently push. Wala...rings of pineapple! HMMMM