Thursday, June 21, 2012
Banana Ice Cream and Magic Shell
Yummy topped with berries or what kid doesn't love magic shell? :)
Homemade Magic Shell
- 1 cup coconut oil
- ½ cup cocoa powder
- ¼ cup honey (or your choice of sweetener)
- 2 teaspoons vanilla
- pinch of sea salt
In a saucepan, melt all ingredients slowly over low heat until smooth.
Allow to cool to room temperature before pouring over ice cream. Store in
a pint jar in your cupboard. It may become hard when you store it, but simply
warm it in the microwave or in a pan of warm water before using.
Broccoli Quinoa Casserole
(This is a big hit at my house. I make my own cream soup and eliminate the mayo.)
Wednesday, June 20, 2012
Carrot Bran Muffins
1 1/2 cups whole wheat flour
1/2 c wheat germ
1/2 c bran
1 T cinnamon
1 t baking soda
1 t baking powder
1 t nutmeg
1/2 t allspice
1/2 t salt
2/3 c orange juice
2/3 c honey or maple syrup
1/2 c vegetable oil (I used EVOO and it worked fine)
1/4 c plain yogurt
1/2 c grated carrots (about 3)
1/2 c raisins (optional)
1. Heat oven to 350. Grease muffin cups or line with paper liners.
2. In a mixing bowl, combine the dry ingredients and stir.
3. In another bowl, combine the wet ingredients and stir.
4. Add dry ingredients to the wet and stir.
5. Spoon batter into muffin tins.
6. Bake for 20-25 minutes or until toothpick comes out clean.
7. Let cook for 5-10 minutes before removing from tin.
These are very moist and my little one loves them. They are a little too "hot" for us, so I will cut out the allspice and decrease the nutmeg. This is an easy recipe to make substitutions. I also sometimes add grated zucchini. If I don't have wheat germ, no biggie. Once I didn't have bran or bran flakes, so I used some "Grapenuts" cereal and that worked fine.
*The Jumbo Vegetarian Cookbook
1/2 c wheat germ
1/2 c bran
1 T cinnamon
1 t baking soda
1 t baking powder
1 t nutmeg
1/2 t allspice
1/2 t salt
2/3 c orange juice
2/3 c honey or maple syrup
1/2 c vegetable oil (I used EVOO and it worked fine)
1/4 c plain yogurt
1/2 c grated carrots (about 3)
1/2 c raisins (optional)
1. Heat oven to 350. Grease muffin cups or line with paper liners.
2. In a mixing bowl, combine the dry ingredients and stir.
3. In another bowl, combine the wet ingredients and stir.
4. Add dry ingredients to the wet and stir.
5. Spoon batter into muffin tins.
6. Bake for 20-25 minutes or until toothpick comes out clean.
7. Let cook for 5-10 minutes before removing from tin.
These are very moist and my little one loves them. They are a little too "hot" for us, so I will cut out the allspice and decrease the nutmeg. This is an easy recipe to make substitutions. I also sometimes add grated zucchini. If I don't have wheat germ, no biggie. Once I didn't have bran or bran flakes, so I used some "Grapenuts" cereal and that worked fine.
*The Jumbo Vegetarian Cookbook
Vegan French Toast
1/2 c applesauce
1/2 c orange juice
dash cinnamon or nutmeg
1 T margarine (I used EVOO spray)
4 slices whole wheat bread (I used whole grain)
1. In a shallow bowl, combine the applesauce and orange juice. Add a spring of cinnamon (or nutmeg) and stir until well blended.
2. Melt margarine in nonstick pan over medium heat. While the pan in heating, spoon some of the applesauce mixture over one side of the bread. When the pan is hot, place the bread in the pan with the spread side down. Cook for 2 minutes or until golden brown.
3. Spread more applesauce mixture on the top of the bread and turn with a spatula. Cook the other side for 2 minutes or until golden brown. Remove toast from pan.
Serve with maple syrup or jam. (I sprinkled lightly with powdered sugar.)
*The Jumbo Vegetarian Cookbook
1/2 c orange juice
dash cinnamon or nutmeg
1 T margarine (I used EVOO spray)
4 slices whole wheat bread (I used whole grain)
1. In a shallow bowl, combine the applesauce and orange juice. Add a spring of cinnamon (or nutmeg) and stir until well blended.
2. Melt margarine in nonstick pan over medium heat. While the pan in heating, spoon some of the applesauce mixture over one side of the bread. When the pan is hot, place the bread in the pan with the spread side down. Cook for 2 minutes or until golden brown.
3. Spread more applesauce mixture on the top of the bread and turn with a spatula. Cook the other side for 2 minutes or until golden brown. Remove toast from pan.
Serve with maple syrup or jam. (I sprinkled lightly with powdered sugar.)
*The Jumbo Vegetarian Cookbook
Tuesday, June 19, 2012
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