Ok, so I love sweets!
Vegan No-bake Anzac Biscuits
I fell in love with Anzac biscuits while visiting New Zealand
Flourless Pumpkin Pie Cookies
I wonder if they would work with my chocolate hazelnut butter??
Raw Snicker Bars
Sunday, October 23, 2011
Week of October 23rd
Sunday:
Alfredo!!
Monday:
Spinach & Olive Soccatta with input from here
Tuesday:
Sausage with peppers and onions, baked sweet potatoes
Thursday:
veggie pizzas
Alfredo!!
Monday:
Spinach & Olive Soccatta with input from here
Tuesday:
Sausage with peppers and onions, baked sweet potatoes
Thursday:
veggie pizzas
Monday, October 10, 2011
not really dinner, but...
These look yummy
Spiced Almond-flour Pumpkin
from http://www.stevia.net/conversion.html:
12 drops stevia should equal 2 tbsp sugar
from http://www.steviaextractintheraw.com/Conversion-Chart.aspx:
1/4 c stevia-in-the-raw should equal 1/4 c sugar
hmmm, could I replace goat cheese for the cream cheese???
Spiced Almond-flour Pumpkin
from http://www.stevia.net/conversion.html:
12 drops stevia should equal 2 tbsp sugar
from http://www.steviaextractintheraw.com/Conversion-Chart.aspx:
1/4 c stevia-in-the-raw should equal 1/4 c sugar
hmmm, could I replace goat cheese for the cream cheese???
Week of October 10th
Monday
my take on Heather's Quinoa
Tuesday
spaghetti w/ sauce (for EJ & JJ), sauteed veggies for me
Wednesday
cuban rice and beans (will hopefully post the recipe soon)
Thursday
autumnal mush (sounds bad, tastes fantastic!)
my take on Heather's Quinoa
Tuesday
spaghetti w/ sauce (for EJ & JJ), sauteed veggies for me
Wednesday
cuban rice and beans (will hopefully post the recipe soon)
Thursday
autumnal mush (sounds bad, tastes fantastic!)
Thursday, August 25, 2011
Finally made Heather's Quinoa from 101 Cookbooks. Loved it, although I made some changes! Instead of tofu, I used some pan-fried halloumi which added a nice saltiness. Also used frozen spinach instead of kale, as that's what I had on hand. I didn't get much out of the pumpkin seeds, so I don't know that I'd do that again. I used purchased sun-dried tomatoes and they were way to dried! I liked the flavor they added, but not the texture. It took 20 minutes to pull together once the quinoa was cooked! Can't beat that!
Tuesday, July 19, 2011
Sunday, October 10, 2010
Autumnal Mush
We had a yummy meal tonight inspired by a 101 Cookbook recipe which was inspired by a Mark Bittman. I had seen the recipe a while ago but have recently been on a grains kick because I stole my mom's rice cooker. I can't believe I've lived so long without one! This was a tasty, one dish meal. They're not really necessary, but corn muffins may have been a nice addition. In the future, I might use a smaller squash and add kale to the cooker in the "keep warm" mode to let it wilt a bit.
1 cup quinoa
1 medium butternut squash, cut in 3/4" cubes
1 medium apple, cubed
veggie stock (or concentrate and water)
olive oil
sage
salt
adzuki beans, cooked (I started with 1/2 cup dry)
pumpkin seeds
Layer quinoa, squash, and apple in bottom of rice cooker. Add stock or water+concentrate to cover (about 3 cups). Add olive oil, and sage and salt to taste. Cook! When finished, add adzuki beans. Sprinkle pumpkin seeds on each serving.
1 cup quinoa
1 medium butternut squash, cut in 3/4" cubes
1 medium apple, cubed
veggie stock (or concentrate and water)
olive oil
sage
salt
adzuki beans, cooked (I started with 1/2 cup dry)
pumpkin seeds
Layer quinoa, squash, and apple in bottom of rice cooker. Add stock or water+concentrate to cover (about 3 cups). Add olive oil, and sage and salt to taste. Cook! When finished, add adzuki beans. Sprinkle pumpkin seeds on each serving.
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