Tuesday, April 30, 2013
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!
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!
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!
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
ENJOY!
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
ENJOY!
Friday, April 26, 2013
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!
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?
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