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!!