I made these using this recipe….Apple Roses . They came out delicious and everyone scarfed them down so fast there were no leftovers…can’t wait to make these again!
Vegan Banana Chocolate Chip Blondies
September 30th, 2016 | Posted by in Dessert | Recipes - (0 Comments)
INGREDIENTS:
1- 1/2 cups white whole wheat flour, sifted
2/3 cup organic cane sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup organic soy milk
1/4 cup avocado oil
1 cup mashed banana (roughly 2 medium ripe bananas)
1 tablespoon white distilled vinegar
1 teaspoon vanilla extract
1 -1/2 cups semisweet chocolate chip
DIRECTIONS:
Preheat oven to 350F. Lightly grease an 8×8 square pan.
In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
In another large bowl, whisk together the soymilk, oil, banana, vinegar, and vanilla. Pour over the dry ingredients and mix everything until combined, being careful not to overwork the batter. Stir in 3/4 cup chocolate chips.
Spread the batter into the pan and top with the remaining 3/4 cup chocolate chips. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean (it may have some chocolate on it). Cool completely before cutting and serving.
Stuffed Onion Layers (Osh Piyozi)
September 17th, 2016 | Posted by in Lunch/Dinner | Recipes - (0 Comments)
INGREDIENTS:
Stuffing:
2 lbs Lean Ground Beef
1 bunch Dill, washed, dried, chopped
1 cup Rice, washed
1 medium zucchini, unpeeled and grated finely
Salt & pepper to taste
Base Sauce:
4-5 Large Beefsteak Tomatoes, roughly chopped
2-3 Tbsp Avocado Oil
1/2 tsp sea salt
1/4 tsp finely ground pepper
Main Ingredients:
2 cups dried sour plums,washed
1 can Chickpeas (optional)
10 small oblong yellow onions, boiled & drained (directions follow)
1.5 Liters of Boiling Water or Chicken Stock
DIRECTIONS:
For the stuffing, mix all ingredients in a medium bowl and set aside.
For the Onions: Cut off the butts of the onions and peel them. Slice them vertically ONLY half way through the center and put them in a large pot with water. Bring to a boil and boil on medium low heat for about 20-25 min until you see all the onion layers separate and open like a blooming flower. Drain and set aside in a separate bowl next to the stuffing.
In a 6 quart pot. Add your oil over high heat. When hot, add your chopped tomatoes and stir. Add salt and pepper. Stir again and let simmer for about 5 min on low heat stirring halfway through.
In the meantime, working with one layer at a time. Take one onion layer, add stuffing mixture (about 2 tsp) to one end of it and roll it up like a lasagna roll. Put it seam side down on a plate until you have no more room. Gently trasfer all your stuffed layers onto the tomato base in the pot and sprinkle half of the sour plum and chickpeas (if using) over it. Return to stuff the rest of your layers and then transfer them all to the pot again. Finishing off with the final layering of sour plum and chickpeas. Invert a cermaic plate over the onion layers as a heavy weight to keep the onions from floating up. Pour the boiling water or stock until it covers the edge of the plate. Increase the heat to high. Bring to a boil. Cover and reduce heat to low and cook for 90 min. Remove plate (careful it’s piping hot) and serve. Enjoy!
INGREDIENTS:
2 cups of unbleached all-purpose flour
1 cup cake flour
1 Tbsp baking powder
1 tsp salt
2 cups yogurt (non-fat, full-fat, Greek – they all work)
1-1/2 cups sugar, I use organic evaporated cane sugar
3 eggs, room temperature
4 Tbsp fresh lemon juice
3 Tbsp fresh lemon zest
1/4 cup unsweetened applesauce
1/4 cup avocado oil
1 tsp vanilla extract
1 Tbsp poppy seeds
DIRECTIONS:
Preheat oven to 350ºF. Spray 10” bundt pan with non-stick spray or baking spray.
Using a stand mixer, beat yogurt, sugar, eggs, lemon juice, lemon zest and vanilla. Once fully combined, add applesauce and oil and beat until thoroughly combined.
In a separate large bowl, whisk flours, baking powder and salt.
With mixer on low, add dry ingredients in 2-3 additions, stopping to scrap down sides until well combined. Stir in poppy seeds.
Pour batter in prepared pan and bake 50-55 minutes, or until tester comes out clean. Remove from oven and let stand 10 minutes in the pan.
Place a wire cooling rack over a rimmed cookie sheet. After cake has cooled 10 minutes, invert cake on to the wire rack. Allow cake to cool completely before glazing.
Original recipe adapted from Eat In Eat Out.
Blueberry Cupcakes w/ Lemon Mascarpone Frosting
August 30th, 2016 | Posted by in Dessert | Recipes - (0 Comments)
Hi Everybody! I’ve been trying to post the recipe of these fluffy cupcakes for a while now and just haven’t found the time to do so. Finally, with my daughter home from preschool today, I decided to do it now. The irony! Usually, I wait to post recipes when she’s in school or asleep lol. Anyways, as you all probably know, I have had my fair share of cupcakes from different frostings, crumb texture, flavors, etc….However, I came across a recipe that I was bound to try after tweeking it a bit. I’m a sucker with anything blueberry. Like my recipe, Blueberry Coffee Cake, has the most delicious streusel crust not to mention the sweet & tart bursts of yumminess from the blueberries just make you yearn for seconds! This cupcake recipe gave me and the family the same effect! My sister, Diana, has a very picky palate and described these cupcakes as a tease in a wrapper. Her reaction after having one was “Only 3 delicate bites and it was gone! Why!? I want MORE! These cupcakes remind me of angel food cake with blueberries in it”. So I knew this recipe is a winner. They’re great for hosting a dessert party. Real crowd pleaser….that is if you like blueberries, but I mean, who doesn’t like blueberries!? Unless, of course it’s an allergy issue then I totally understand! In that case you may substitute blueberries for other berries in the recipe. Try it today and let me know how they turn out. Enjoy!
Yields about 18 cupcakes
INGREDIENTS:
Blueberry cupcakes:
1/4 cup (1/2 stick or 57 grams) unsalted butter, room temperature
1/2 cup evaporated cane sugar
2 large eggs
1/3 cup sour cream or nonfat yogurt
1/4 cup unsweetened applesauce
1 tablespoon vanilla extract
1 3/4 cups (175 grams) cake flour
1 -1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cups milk (I use 1% Milkfat)
1 -1/2 cups (340 grams) fresh blueberries, washed and dried
Frosting:
8 oz. container Mascarpone Cheese, room temperature
1/4 cup Heavy Whipping Cream
1 tsp Lemon Extract
1/2 tsp Vanilla Extract
1 Tbsp Lemon Juice
3 Cups Confectioner’s Sugar
DIRECTIONS:
Preheat oven to 350 degrees F (180 degrees C). Line a cupcake pan with baking cups.
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the sour cream or yogurt, applesauce, and vanilla extract. Gradually add in the cake flour, baking powder, baking soda, and salt. Mix in the milk, stirring until batter is uniform and smooth. Stir in the blueberries.
Fill baking cups about 2/3 full (or a little less) and bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven, transfer cupcakes to a cooling rack, and allow to cool to room temperature before frosting.
For Frosting:
Add mascarpone into a stand up mixer with whisk attachment. Whisk mascarpone on medium speed for about a minute. Add powdered sugar a cup at a time until creamy. Add lemon extract and vanilla extract. Set aside. In another mixing bowl. Beat the heavy cream first on medium low for a few seconds then increase speed to medium high until you get a nice whipped cream. Fold in the cream into the mascarpone mixture. Using a frosting piping bag with a star tip attachment pipe on the frosting to the cupcakes and decorate with any sprinkles and a blueberry on top….Happy Indulging!
Original recipe has been adapted from Pastry Affair.
Veggie Lasagna w/ Béchamel Sauce
August 13th, 2016 | Posted by in Lunch/Dinner | Recipes - (0 Comments)
INGREDIENTS:
1 Box of Whole Grain Lasagna Noodles, boiled to directions on the box and set aside
1 Large Eggplant, diced to 1/2″
15 oz. Part Skim Ricotta
10 oz. frozen Chopped Spinach, thawed and drained
3 Cups Shredded Mozzarella (I used 2% Milk)
1/4 Cup Parmesan Cheese, grated
1/2 tsp Dried Oregano
1/2 tsp Dried Basil
1 Sweet Onion, Chopped
1/2 tsp salt, divided
2 Cloves Garlic, minced
1 Zucchini, Diced
2 Portabello Caps, diced
2 Tbsp Avocado Oil
Béchamel Sauce:
4 Tbsp Unsalted Butter
4 Tbsp White Whole Wheat Flour
4 Cups of Milk (I use 1%)
1/4 tsp Nutmeg
1/4 tsp finely ground black pepper
DIRECTIONS:
Heat a large skillet on high heat. Add 1 Tbsp of oil, onions and 1/8 tsp salt. Stir and sauté until almost transluscent (about 10 min on medium heat). Add 1/2 Tbsp of oil, Eggplant, Oregano, Basil and 1/4 tsp salt. Stir and sauté for 10 min. Add another 1/2 Tbsp of oil, mushrooms, and 1/8 tsp of salt. Stir and sauté for another 7 min. Finally add Zucchini. Stir and sauté for an additional 5 min.
To Make The Béchamel Sauce:
Melt Butter in a 8 quart saucepan. Whisk in Flour to create a roux. Slowly whisk in milk until smooth. Bring to a boil and lower the heat to medium low. Keep whisking until thickens (about 10 min). Add Parmesan cheese, Spinach, Nutmeg and pepper. Stir and set aside.
Mix Ricotta and 1.5 cups of Mozzarella.
To Assemble:
Using a large glass Casserole baking dish, grease with cooking spray. Spread béchamel sauce to cover bottom of dish. Layer noodles over the sauce. Spread veggie mixture and spread Ricotta on top. Then more noodles, sauce, veggies and Ricotta. Finish with final layer of noodles, sauce and remaining 1.5 cups of Mozzarella. Spray foil wrap with cooking spray so cheese doesn’t stick while baking. Cover tightly. Bake at 375F for 35 min. Uncover and bake additional 15 min. Let cool for 15 min before serving.
Creamy Honey Balsamic Vinaigrette
August 13th, 2016 | Posted by in Appetizers | Lunch/Dinner | Recipes - (0 Comments)
INGREDIENTS:
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1/4 cup plain Greek yogurt (non-fat is fine)
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon honey
1 garlic clove, minced
1/2 teaspoon dried oregano or Italian seasoning
1/4 teaspoon kosher salt
1/4 tsp Finely Ground Black Pepper
DIRECTIONS:
Combine all of the ingredients in a blender or food processor and blend until smooth, scraping down the sides as needed.
Pour into a jar and refrigerate until needed. The dressing will thicken slightly upon refrigeration and will keep for approximately one week. Enjoy!
Original recipe adapted from Fountain Avenue Kitchen.
Crockpot Chicken Tikka Masala
July 30th, 2016 | Posted by in Indian Cuisine | Lunch/Dinner - (0 Comments)
Cook Time: 4 Hours on High
6-8 Hours on Low
Prep Time: 10 min.
Servings: 4
INGREDIENTS:
1 lb. Boneless, Skinless Chicken Breast or Thighs, cut into bite size chunks
1 sweet onion, minced
2 Tbsp Coconut Oil
3 Cloves Garlic, minced
1 Tbsp fresh grated Ginger
2 tsp Curry Powder
2 tsp Curry Paste (I use Thai Red Curry Paste)
2 Tbsp Garam Masala
1/2-1 tsp Ground Turmeric
1 tsp cayenne Pepper (optional)
1 (14 oz) can Coconut Milk (Light or Regular)
1/2 cup Cultured Coconut Milk Yogurt
1/4 Cup coconut creamer blend*
** scoop out the cream from a can of full fat coconut milk. Blend with 1/4 cup of regular soy milk to create consistency of half & half or heavy cream. Think out with more soy milk to get the desired consistency.
DIRECTIONS:
In a 4 cup measuring cup or medium mixing bowl. Whisk together the yogurt, garlic, ginger, spices, curry paste, coconut milk and cream blend.
Spray your crockpot with cooking spray. Layer the bottom of the pot with onions. Then your chicken, and then pour the masala mixture covering the chicken. Add your coconut oil on top. Cover and cook on high for 4 hours of 6-8 hours on low. Serve over fluffy Basmati and some delicious homemade Naan.
Whole Wheat Naan (Indian Leavened Bread)
July 29th, 2016 | Posted by in Breads | Recipes - (0 Comments)
Yields: 10 Servings
Serving Size: 1 Naan
INGREDIENTS:
2 Cups White Whole Wheat Flour
2 Cups Unbleached All Purpose Flour
1/4 tsp sea salt
1-1/2 tsp baking powder
1 tsp baking soda
1 Tbsp Sugar
1/4 cup hot water (not boiling water, just hot tap water)
3/4 tsp active dry yeast ( I use Red Star)
3/4 Cup warm Milk (may use Soy to make this dairy free)
1 Cup Greek Yogurt or Buttermilk (dairy free: may use a mixture of 1 Tbsp white vinegar and soy milk filled to one cup. Stir and let coagulate/thicken for 10 min)
1/4 cup Avocado oil or melted butter for brushing
DIRECTIONS:
In a medium size bowl, or 4 cup measuring cup, dissolve the sugar in the hot tap water. Add the yeast to the water and stir until it’s dissolved. Let sit for 10 minutes until it begins to froth and rise.
In a stand-up mixer bowl, mix flour, salt, baking powder and baking soda.
When the yeast has risen, add the milk and yogurt and pour it into the flour mixture. Attack the dough hook and let it bring the dough together on number 2 setting just until combined. The dough should be sticky but form a soft ball. Cover the bowl with plastic wrap and let it stand in a warm area for an hour to rise. If not using the dough right away you can refrigerate it overnight.
When ready to cook, have a 10″ cast iron skillet hot and ready. Divide the dough into 10 balls. Roll out each ball into 1/4″ thick. Brush with butter and place on hot skillet with oil/butter side down. Cover with a lid and cook on medium-high for 1 minute. When bubbles form on top flip and cook for another minute. Serve with your favorite Indian Entrée such as the Crockpot Chicken Tikka Masala or any other favorite. Enjoy!
Original Recipe Adapted from Half Baked Harvest.
Yields: 16 squares
INGREDIENTS:
1/4 cup butter, softened (half a stick)
1/4 cup unsweetened applesauce
1/3 cup sugar
1 egg, room temperature (leave it out for 30 min)
1 tsp lemon zest
2 cups White Whole Wheat Flour or AP flour
2 tsp Baking Powder
1/2 tsp Sea Salt
1 tsp vanilla extract
1/2 Cup Lowfat Buttermilk*
2 cups fresh or frozen blueberries**
For the Streusel Topping:
1/3 cup flour
1/3 cup brown sugar
1 tsp ground cinnamon
1/4 cup butter, cold
*Note: If you do not have buttermilk, you can add 1 Tbsp of White Vinegar or Lemon Juice to a measuring cup and fill it up to 1 Cup with Milk. Stir and let it stand for 10 min until it thickens to mimic buttermilk. Now you may use 1/2 cup for this recipe and store the other half for another recipe.
DIRECTIONS:
Heat the oven to 350°F.
Grease an 8 x 8 square baking pan. Set aside.
In a large bowl, beat butter and sugar until light and fluffy. Beat in an egg, then lemon zest and vanilla. In a separate bowl, whisk together flour, baking powder, and salt. Mix the dry ingredients into the wet ingredients in three additions, alternating with a third of the buttermilk at a time, until all of the ingredients are incorporated into the batter. Gently fold in the blueberries. Pour batter into the prepared pan and spread into an even layer. To make the topping, whisk flour, sugar and cinnamon and then cut the butter in using a pastry blender or 2 knives cutting in opposite directions until the bitter resembles course meal. Sprinkle the top of the batter with streusel topping.
Bake for 45-55 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool at least 10 minutes before cutting it into squares.
**If you’re using frozen blueberries, be very careful because they tend to bleed during mixing and baking (purple swirls can be pretty, but purple cake batter is a little unappealing). Let the frozen blueberries thaw thoroughly, drain the liquid, and instead of folding them in, here’s what you should do: spread a thin layer of batter on the bottom of the prepared pan, sprinkle a handful of blueberries over the batter, cover with another thin layer of batter, and repeat until all of the blueberries are embedded in the batter.
STORING: I stored these in an airtight container in the fridge, but streusel topping loses its crunchiness with moisture, so these are definitely best eaten the day of. You can also leave them on the countertop, loosely covered with plastic wrap, for a maximum of two days.
Original recipe was adapted from The Tasty Bite Blog.
