5 Large Sweet Potatoes, peeled and boiled until soft (about 20min)
3/4 Cups Milk ( any kind of brand will work including non dairy. )
3 Tbsp Butter (Vegan spread or coconut oil works well too)
1/2 tsp sea salt
1/2 tsp ground cinnamon
1/4 tsp nutmeg
2-1/2 Cups Mini Marshmallows
DIRECTIONS:
When potatoes are done. Drain and mash them. Add all ingredients except marshmallows. Stir well to combine. Using a 9×13 casserole baking dish. Spread your sweet potato mixture evenly and coat with marshmallows into an even layer. Broil on low for about 2-4 min. Keeping an eye on it to make sure it doesn’t burn.
So ever have trouble figuring out an appetizer that everyone including people who dislike veggies will enjoy? Let’s just say, your troubles are over! Thanx to this yummy recipe! It’s packed with nutrients that your guests will thank you for!
INGREDIENTS:
2 medium zucchini
1 medium potato (I like it better with sweet potato)
1 carrot
2 large eggs + 2 egg whites
1/2-3/4 cups white whole wheat flour until consistency of pancake batter is reached.
salt & pepper to taste
INGREDIENTS:
I grate all veggies in my food processor. Then add eggs, flour, salt and pepper and pulse until I reach a creamy consistency.
place on parchment paper using a medium sized cookie sheet. Bake for 400 and bake about 20-30 min depending on ur oven . Once baked cool off lift up don’t worry if it will be stuck to parchment paper I just turn it around use the ugly side as the inside of the roll.
**separately mince garlic and dill. add mayo. mix. Spread over the zucchini cake and roll. Then once rolled, spread some more of the garlic dill mixture on the top.
Prep Time: 30 minutes Cook Time: about 15 to 17 minutes
Total Time: 4+ hours or overnight, for rising
INGREDIENTS:
Dough:
3 1/4 cups Flour (I used White Whole Wheat Flour from Trader Joe’s), or as needed
1/4 cup cane or coconut sugar
2 Tbsp pumpkin pie spice
2 -1/4 tsp instant active dry yeast (one 1/4-ounce packet, I use Red Star Platinum)
pinch salt, to taste
1/2 cup vegan butter
1/2 cup Trader Joe’s Plain Cultured Cashew Beverage
1/2 cup organic pumpkin puree
1 large egg, lightly whisked
Filling:
4 tablespoons vegan butter or coconut oil (if using butter it has to be very soft – let it sit out while dough is rising)
1 cup light brown sugar, packed
2 Tbsp ground cinnamon
Cream Cheese Glaze:
4 ounces vegan cream cheese, room temperature – let it sit out on the second rise or while rolls bake.
1-1/2 cups confectioners’ sugar
pinch sea salt, optional and to taste (helps balance the sweetness)
about 3 Tbsp unsweetened plant based milk
DIRECTIONS:
1. Dough – To the bowl of a stand mixer fitted with the dough hook (or use a large mixing bowl and wooden spoon and your hands), add 3 1/4 cups flour, sugar, pumpkin pie spice, yeast, salt; set aside.
2. In 2-cup glass measuring cup or microwave-safe bowl, add the butter and heat to melt, about 1 minute on high power.
3. Add buttermilk and pumpkin to melted butter and warm, about 45 seconds on high power in the microwave. (Based on the type of yeast used, temperatures will vary. Red Star Platinum yeast calls for warmer temperatures than most, 120 to 130F; other brands and yeast call for much lower temperatures, about 95 to 105F. Heat the mixture according to manufacturer’s recommendations on the packaging. Taking the temperature with a digital thermometer is highly recommended, but if you’re not, make sure the milk is warm, not hot. Err on the cooler rather than hotter side so you don’t kill the yeast.) If the milk separates or gets a little funny looking after being warmed, whisk it to smooth it out.
4. Add butter-buttermilk-pumpkin mixture to the dry ingredients in mixing bowl.
5. In a small bowl, crack and lightly whisk the egg, and add egg to mixing bowl.
6. Turn mixer on low speed and allow it to knead dough for about 7 minutes (about 7 to 10 minutes by hand using a wooden spoon and then switching to your hands). 3 1/4 cups of flour and 7 minutes is perfect for me, but if after 5 minutes your dough is very sloppy, wet, and won’t come together, add up to 1/4 cup flour, or as needed until it does come together. However, the more flour added, the denser and heavier the rolls will be; wetter dough is preferred to overly dry. If dough is dry or crumbly, drizzle in buttermilk until it comes together.
7. Remove dough from the mixing bowl, spray a large bowl with cooking spray, place the dough in the bowl, and flip it over once so it’s lightly oiled on both top and bottom.
8. Cover bowl with plasticwrap (spray it with cooking spray in case dough rises high enough to touch it) and place bowl in a warm, draft-free place to rise for about 2 to 2 1/2 hours, or doubled in size. I keep my bowl inside a powered-off oven that I preheated for 1 minute to 400F, then it’s powered off. Do not, repeat do not, keep the oven on. The pre-heated, warm oven creates a nice 85F-ish environment, ideal for yeast. If your rising spot is cold, rising will likely take longer than 2 1/2 hours.
9. While dough rises, line a 9×13-inch aluminum pan with aluminum foil, spray with cooking spray; set aside.
10. Rolling Out the Dough – After dough has doubled in size, punch it down. Turn dough out onto a Silpat or floured countertop. With a rolling pin, roll it out to about 26-by-13-inches. Use the 13-inch side of the 9-x13 pan to eyeball it, no need use a ruler.
11. Filling – Using an offset spatula, evenly spread butter over dough, leaving a 1/2-inch bare margin.
12. Evenly sprinkle the brown sugar and then the cinnamon over the top, and lightly pat it down with your fingertips to help it adhere.
13. Slicing the Dough – Starting with a long edge (the 26-inch side), roll the dough into a tightly wound log, with the seam side down.
14. Using a knife, make small hash marks about 1 to 1 1/2 inches apart (yields 20 to 24 rolls); or make bigger rolls and yield 12 to 16. Hash marks create less guesswork once you start slicing and things get messier and harder to eyeball where to slice; the hash marks are nice place-markers.
15. Use plain, unwaxed dental floss to slice the rolls. I highly recommend slicing the rolls with floss, not knives. Floss does not squish or compact the log like knives do.
16. Arrange the rolls in the prepared pan (I made 5 rows of 4 or 5 rolls across, and not all rows have same number of rolls; crowding is okay). Cover with clean kitchen towel.
17. Make Straight Through – Let rise in a warm, draft-free place until the rolls have nearly doubled in size, about 1 hour.
18.Or…Make as Overnight Rolls – Don’t let rolls rise after they’ve been sliced and placed in covered pan. Place pan in refrigerator for up to 16 hours. Before baking, let the rolls rise at room temperature until they have nearly doubled in size, about 1 hour.
19. Baking -For either version, bake at 375F for about 15 to 17 minutes, or until lightly golden on top and cooked through (ovens, dough, and climates vary and so will baking duration, but 1 to 2 minutes matters in this recipe). Watch rolls like a hawk and don’t overbake or they won’t taste nearly as good. At 15 1/2 minutes my rolls were barely done and on the doughy side but I prefer this because it reminds me of Cinnabons; if you like less doughy rolls, bake longer.
20. Cream Cheese Glaze – In a medium bowl, add cream cheese, confectioners’ sugar, optional salt, 3 tablespoons milk, and whisk or beat with a handheld electric mixer until smooth and combined. Add milk as needed until desired consistency is reached.
21. Evenly pour glaze over rolls, lightly spreading with a spatula as necessary.
22. Serve immediately. Rolls are best warm and fresh, but will keep airtight at room temp for up to 4 days; reheat in microwave for about 5 seconds to re-soften or as desired. I am comfortable keeping glazed rolls at room temp and do not recommend storing them in the fridge because they will dry out. Rolls can be made and baked to completion, and then frozen for up to 6 months; unthaw and glaze immediately prior to serving. I recommend baking them from start to finish and then freezing, rather than trying to freeze unbaked dough, if you want to make in bulk in advance.
This was my first time making rice pudding and I wanted to make it with some fiber, but also not too much so that my daughter doesn’t have bloating, and flatulence due to a high fiber content. Children ages 3- 5 can only have about 11 grams per day. Anything more than that can discomfort their GI tract. So what I did was use half parboiled brown rice and half regular white medium grain rice.
INGREDIENTS:
1/4 cup washed parboiled whole grain rice (I use Unlce Ben’s)
1/4 cup washed white rice
2-1/4 Cups Organic Whole Milk
1 Tbsp of Organic Butter
1 Tbsp turbinado sugar or 100% maple syrup (if you like it sweeter you may add more )
1 tsp vanilla extract
DIRECTIONS:
In a heavy duty sauce pan. Combine the rice, sugar, butter and milk and stir. Bring to a slow boil. Reduce the heat to low and simmer stirring every 2 minutes for 45 minutes until the consistency becomes thick and rice becomes very tender. Turn off heat and stir in your vanilla. Serve with a dust of Ceylon Cinnamon and a pinch of Nutmeg for warmth. Enjoy!
Hey everyone! Hope your weekend is going well….so many people have asked me for my fool proof stuffed peppers recipe and I just never got around to posting the recipe. My sister, Diana has perfected this recipe since my Mother gave it to her years ago. Diana has now passed it down to me and I made it as-is for the first few times-which was finger lickin good… and then with time I added a couple of ingredients to make it my own. Here it is…..hope you all enjoy it as much as we do. Happy Cooking!
INGREDIENTS:
2 lbs Extra Lean Ground Beef
1/4 Cup Parboiled Brown Rice (I use Uncle Bens), washed and drained
3/4 Cups Medium Grain Fancy White Rice (I use Kokuho Yellow), washed and drained
1 bunch of Fresh Dill, finely chopped
1 large zuchinni, unpeeled and grated
4 large Italian Green Bell Peppers; washed, ribbed and seeded
7 small to medium orange, yellow, & red bell peppers; washed, ribbed & seeded
4 Large Beefsteak Tomatoes (or any large tomatoes will do), chopped
3 Tbsp Avocado oil
Salt & pepper
1 tsp coriander
1/2 can Chickpeas (optional)
1-1/2 Cups of Sour, unripe plums (alcha), washed in boiling water until water is clean
6 cups Boiling Water
DIRECTIONS:
In a large bowl mix your ground meat, dill, rice, zucchini, coriander, salt and pepper. Set aside to rest for 10 minutes.
In the meantime, heat oil in 6 quart pot. Add tomatoes and sauté for about 5 minutes on medium high heat. Add some salt to taste. Let simmer for an additional 5 minutes on very low heat.
Before stuffing your peppers, lightly sprinkle some salt in the cavity. Stuff with ground beef mixture packing tightly to the top and leveling off with your fingers.
Sprinkle 3/4 cups of your sour plums on top of the tomatoes in the pot. Start layering the stuffed peppers on top. After layering, sprinkle the rest of the sour plums on top on the peppers and pour your boiling water all way to the top of the peppers. Peppers should peek out of the water about an inch. Bring to a boil on high heat. Then cover lid tightly and let simmer on very low heat for 2 hours. Checking every hour if it needs more boiling water.
2 medium Vidalia sweet onions, minced well or grated
1/2 cup fresh chopped Parsley or 3 Tbsp Dried
2 tsp ground turmeric
3 tsp coriander, divided
1 tbsp paprika
1/2 tsp ground cumin
Salt and pepper to taste
Cooking spray
1 Cup Tricolor Bell Peppers, julienned
1 tbsp Tomato Paste
1 cup Chicken Stock or Broth
DIRECTIONS: Heat oven to 400F. Mix your ground meats with all spices in a bowl with your hands until well combined. Set aside to let it rest for 10 minutes. Meanwhile, prepare a baking sheet lined with parchment paper or foil and grease with cooking spray.
Form your kabobs about 4 oz. each. I used a kitchen scale to get them all the same size. I got 11 Kabobs. Spray your kabobs with some cooking spray before baking. Bake for 10 minutes. In the meantime sauté your peppers in some cooking spray Once they soften just a bit (about 3 minutes on medium heat) add stock and tomato paste. Season to taste with salt, pepper and the rest of the coriander. Stir and let simmer for 5 minutes on medium low heat.
When kabobs are done in the oven. Transfer them into the sauce pan with the pepper mixture and let simmer on low heat for an additional 10 minutes.
Serve with any side of veggies and carb that you like. I served with a side of Brown Rice medley and Roasted Cauliflower.
1 cup dark chocolate chunks or chips (I did half mini semi sweet chocolate chips and half dark chocolate chunks)
INGREDIENTS:
Heat oven to 375 degrees. Line cookie sheets with parchment paper sheets (or lightly grease the cookie sheet with cooking spray if you don’t have parchment paper). In the bowl of a stand mixer with paddle attachment combine pumpkin, sugar, oil, applesauce, vanilla and egg. Mix until well combined.
In a separate bowl, whisk together the flour, baking powder, cinnamon and salt. In another small bowl, dissolve the baking soda with the milk. Add both the dry flour mixture and the wet baking soda mixture to the pumpkin mixture. Mix well until incorporated.
Add in the chocolate chips and stir until evenly combined.
Using a small cookie scoop(medium scoop is equal to 1 tablespoon), drop mounds of the cookie dough on the prepared cookie sheets.
Bake for 10 to 12 minutes. Allow the cookies to cool for slightly before removing to a wire rack to cool completely.
It’s Pumpkin season!!!!! I mean who doesn’t love the warm flavors of everything Pumpkin?…..from pumpkin spice lattes, to pumpkin pies, pancakes, scones, cookies…..oh I can just go on forever listing the yummiest edibles with this star ingredient. Fortunately, I have put together this recipe last minute for my fellow Phi Upsilon Omicron members at Queens College. Turned out to be a success!
They’re very moist and chewy in texture. Just the perfect little morsels of yumminess! Give this recipe a try today! Be sure to tag me in your posts and let me know what you think of the recipe. Happy Baking!
INGREDIENTS:
Yeild: about 30 mini muffins
Serving size: 1 muffin
-2 & 1/4 cups Rolled Oats (I used Trader Joe’s Organic Toasted Old Fashioned Rolled Oats)
-1 cup pumpkin puree (I use organic)
-1/2 cup pure maple syrup
-2 Large eggs
-1 Tbsp vanilla extract
-3 Tbsp Coconut Oil (melted)
-1/4 cup unsweetened almond milk or Ripple Vanilla Milk (also Unsweetened)
-1 tsp baking powder
-1/2 tsp baking soda
-1/4 tsp salt
-1 tsp cinnamon or pumpkin pie spice
-1/4 tsp nutmeg
-1/2 cup mini dark chocolate chips (or whichever you like) + plus more for topping
-cooking spray for muffin tins (I use TJ’s Coconut Oil Spray)
-24 mini muffin tin
DIRECTIONS:
Preheat the oven to 350°F and then grease with cooking spray or line a muffin tin for first 24 muffins. You will need to reuse the tin again for remaining batter.
Place the oats in the food processor and blend for about 30 seconds, or until you get smaller crumbs of the oats to resemble whole wheat flour. Next, add the remaining ingredients except the chocolate chips. Blend until smooth and combined. Fold in your chocolate chips.
Using a small cookie scoop or 1 Tbsp measuring spoonful fill muffin tin. Top with more chocolate chips. Bake in the oven for 12-15 minutes, until light golden brown. Insert tester until it comes out clean. Let cool 10 min before transferring onto cooling rack. Enjoy.
INGREDIENTS:
1 (15 oz. ) can Organic Chickpeas/Garbanzo Beans, rinsed & drained
1/4 cup Fresh Organic Parsley
2 cloves Organic Garlic
1 Large Organic Egg
1/2 Cup Organic Fat free Greek Yogurt
2 Tbsp Organic Low Fat Milk
1/2 tsp sea salt
1/4 tsp black pepper
1/2 tsp Smoked Paprika
1/2 tsp ground cumin
1/4 cup white whole wheat flour
2 Tbsp avocado oil for pan frying
DIRECTIONS:
Place chickpeas and parsley in food processor. Pulse to coarsely grind, not until smooth but with no whole chickpeas remaining.
Add the remaining ingredients except for the olive oil and process into a smooth, creamy mixture, scraping sides with a spatula as needed. Don’t over-process – stop processing as soon as mixture is smooth.
Heat 2 Tbsp of oil in a large skillet over medium heat. Drop the batter onto the skillet, about ¼ cup per cake. I measure with a 4-tablespoon ice cream scoop.
Fry on medium heat, about 5 minutes on each side, until deep golden-brown.
