Even if you’re not #vegan, don’t skip this recipe. I bet you’ll find it’s worth a try, especially if you love chocolate as much as I do.
It was so good, I’ve made it twice. The first time I used only five ingredients:
*Sweet potato, one cup cooked and mashed *Nut butter (I used almond), 1/2 cup *Maple syrup, 1/3 cup *Vanilla, one teaspoon *Cocoa, 1/3 cup
Blend all ingredients by hand or in a food processor. Spread in a pie plate or small square baking dish.
Bake at 350 degrees for about twenty minutes. Let sit until completely cool. If you have the time, the flavors get even better if it’s refrigerated or even frozen. I cut them into bite-sized pieces ‘cos it’s really rich.
The results were a bit dense, so the next time, I added 1/2 cup flour, and that made all the difference. I used regular white flour, but it would be so easy to blend some oats for oat flour, so that’s definitely an option.
YUM. Delicious AND healthy!
P.S. This recipe isn’t overly sweet, so if you want to add more maple syrup or even a LITTLE sugar, go ahead. I thought it was perfect without any additional sweetener, but I’m a choco-holic.
Last weekend was my monthly refrigerator cleaning project and I thought I’d toss everything I could into a pot and create some sort of soup.
The good news is I have a scrumptious pot of healthy soup to last a few days; the bad news is that now empty refrigerator and a need to hit the grocery store.
Here’s what I found to work with: -Mushrooms -Red Pepper -Carrots -Celery -Onion -Broccoli -Fresh chard and garden herbs -Tofu
I first cubed and marinated the tofu in a little olive oil and Italian herbs with spicy dried red peppers.
I didn’t have any Better Than Bouillon (vegan) which is too bad as it’s amazing, and I didn’t have homemade stock, so I pan roasted the veggies in a couple of tablespoons of olive oil for a long time to develop fond on the bottom of the pan.
FYI: Fond are the brown particles found at the bottom of pans after browning vegetables. It adds flavor and moisture to a dish.
When I saw all those yummy little brown bits, I added a bit of water to make it easy to scrape up, then I added the marinated tofu, along with one large can of San Marzano tomatoes and one can of water.
FYI: I like to use the best Italian tomatoes because I think it really makes a flavor difference, especially when they’re the star of the show.
I added one scant teaspoon sugar and sea salt/pepper to taste along with these garden herbs:
Thyme, bay leaves, sage, oregano, and a lot of basil, saving some to sprinkle on just before serving.
Such vibrant colors! Simmered for about 45 minutes, pulled out the stems of the herbs as the leaves had fallen away as it cooked.
Before serving, I used my immersion blender to make the texture velvety and creamy.
The Angel Kids always request my homemade ice cream when they visit but that usually involves ingredients I personally don’t like to use or eat, although I do it for them.
Feeling sorry for the chunk of body part that was chopped off a couple days ago, I thought that a bowl of chocolate ice cream would make me feel much better.
I didn’t want to go to the store and buy vegan ice cream loaded with all kinds of chemicals and other ingredients that help it replicate dairy ice cream and I’m allergic to coconut which is the mainstay for most vegan ice cream, so I decided to make my own.
I had an unopened container of almond milk from the kids’ recent visit and decided to do a little experimenting.
The result was SO satisfying. It actually tastes very similar to a fudgesicle and that’s not a bad thing.
It’s not super creamy but it’s very chocolate-y and yummy. Substituting one cup of full fat coconut milk for one cup of almond milk or a little corn syrup would provide a much smoother texture but all I really cared about was the chocolate. If I make it again, I will add a couple tablespoons of maple syrup, but this is a quick and easy recipe.
I think this is a great recipe to use for homemade popsicle molds. I didn’t, but you could add mini chocolate chips or berries and that would be yummy, too.
It’s fun to experiment and I’m never sorry if I fail because I’ll try something different next time, but this was a success.
PS If you’re counting, I don’t consider vanilla to be an ingredient!
Since we’re in a seemingly neverending spiral of virus mutations, the unvaccinated, and overworked healthcare professionals, I’m still trying to limit my exposure to PEOPLE. Not that it’s too difficult for me as I’m solitary by nature, but it’s still kind of annoying.
Instead of doing what was normal practice in the old days, I didn’t run out and make that one purchase. Resourceful me decided to bake my own crackers. I haven’t done that in years and it’s so easy, I wonder why it took me this long to remember that! An added plus is no wasted plastic or containers, so I’m helping the environment too…
Tips: I substituted 1/2 cup buckwheat flour for all purpose flour. Next time I won’t do that because buckwheat is such a strong flavor. While it’s lovely in pancakes and soba noodles, it’s a bit too much here.
On the other hand, I gotta say that the smell of the herbs in the oven was so fragrant! It perfumed the entire house. I used all the herbs I have in the garden, but you can add whatever you like, including poppy seeds, sunflower seeds, sesame seeds. **Roll extremely thin for crispiest crackers. I didn’t cut them in perfect shapes or use a pizza cutter because I was too lazy and wanted them done in a hurry, but I kind of like the rustic look.
All that rain we had yesterday made it literally impossible NOT to bake, so I did.
We had about 1 1/2 inches of rain and our strongest winds were 45+ mph. Stores closed in our little village because of power outages and streets were flooded.
My friend’s lime tree exploded with limes last week, so now I have about fifty limes as a result of her generosity. I juiced A LOT OF THEM and froze in ice cube trays. These are the juicy sweet Mexican limes that are so amazing in margaritas and guacamole. LImes + tequila = heaven.
I created this recipe after reading tons of similar ones on the internet.
After the worst of the storm passed, it was still windy but FREEZING. A hot mug of fragrant ginger tea was just what I needed along with a couple slices of yummy Ginger-Lime bread.
It came out soo moist and tender, I definitely recommend and will make again and again.
This turned out to be a drizzly and dreary Sunday morning, perfect for my famous buckwheat pancakes.
I had a couple very ripe bananas, so I figured that would be a great flavor enhancer but I didn’t have any liquid (just juice and wine haha) and didn’t feel like going to the store.
In vegan recipes, nut/oat milk is interchageable with cow’s milk and eggs aren’t really necessary. I didn’t have any plant milk but I did have raw almonds.
I’ve never made my own “milk” but this seemed like a good time to try. It’s super super easy. I was thinking of separating this into two posts and I still might, but since the recipe for vegan pancakes needed plant milk, I combined them.
First, soak about one cup of almonds in bowl with four cups of water. The recipes recommend soaking for a minimum of four hours to overnight, but I’m impatient so I only waited a couple of hours.
Pour all of it into a high powered blender. This is when you can add a bit of salt or vanilla if you wish. Blend until it’s creamy and smooth.
Use a nutbag or strainer to separate the nuts from the liquid. I didn’t have a nutbag so I used a doublemesh strainer and then I squeezed the last bit of liquid with my very clean hand.
Cover and store in refrigerator. Definitely save the leftover pulp for baking.
Chill and enjoy!
VeganBanana Buckwheat Pancakes
Preheat griddle or pan
2 very ripe bananas 1 cup almond (plant) milk 2 tablespoons vegetable oil 1 tablespoon brown sugar or agave 1 teaspoon vanilla Pinch sea salt (optional) Mash the bananas with a fork. Add milk, oil, sugar, vanillla. To the liquid ingredients, add all at once 1/2 cup all purpose or whole wheat flour 1/2 cup buckwheat flour 2 teaspoons baking powder.
Stir by hand until combined. Don’t overmix or pancakes won’t be fluffy.
When the griddle is hot, use a small amount of vegan butter to coat the surface. Ladle the batter and watch for bubbles on the surface of the pancake.
When air bubbles start to rise to the surface at the center of the pancake, flip the pancake. Cook for another 1-2 minutes, or until nicely browned.
Serve with organic maple syrup or agave or jam. YUM. Super moist and fluffy!
My doctor totally depressed me cos she told me her husband’s best friend just died from Covid-19 and because she’s on the frontlines treating patients, she cautioned me to be extra careful and stay home and away from people.
I decided it was a great day to make another version of my favorite hearty and healthy soup.
Lentil Tofu Veggie Soup
Ingredients: *Carrots, 3 large *Celery, 2-3 stalks including leaves *Tofu, whole package *Lentils,1.5 cups *Kale, 2 cups *Broccoli, half head *Canned organic tomatoes, 28 ounce can *Bay leaves and other garden herbs
–Heat a couple tablespoons of oil in a large pot. –Add roughly chopped carrots and celery. I don’t like onions so I didn’t add them, but go ahead and chop up half an onion if you like them. –When they’re nicely browned and have released a lot of flavor, add dried lentils and six cups of water along with a couple bay leaves.
–Bring to a boil and turn down to simmer. –Add bite-sized pieces of broccoli and tofu along with chopped kale. –Simmer for about an hour, stir every once in a while. Add more water as needed. –Add a large can of diced tomatoes in juice and any herbs to taste. –I picked sage and oregano and thyme from the garden. –Add 1/2 teaspoon pepper, red pepper flakes, and salt (optional).
–Serve in a large bowl with freshly chopped cilantro and basil. I’ve been lucky enough to have beautiful lettuce this season, so I picked a few fresh leaves for a salad to accompany this delicious soup.
Sometimes I make a crusty French bread but I didn’t feel like it because I’m sad about almost losing our precious democracy but I might make vegan biscuits tomorrow cos I’ll eat this soup for a few days.
I don’t care how you pronounce it, but I need to share my secret love for potatoes and there’s a recipe at the end.
Specifically, the much maligned WHITE potato: simple, sturdy, earthy.
On the last day of my most recent visit to the Angels, sadly, a very long time ago, DIL thoughtfully made a special going home dinner for me, all from scratch by the way, which made it even more wonderful.
There was vegan lasagna with a side of roasted potatoes and apple crumble. The lasagna was made with chard and kale from the garden and was SO VERY YUMMY and healthy.
Apparently (and rightly so) she thought I didn’t eat white potatoes because for the longest time, I would scowl at anything white: white rice, white flour, white sugar, white potatoes–as the source of empty calories, zero nutrition, and a great friend of diabetes. Not too healthy.
From the oven there emanated a most delicious perfume. I asked DIL what I was smelling and she said, “It’s roasted potatoes but you don’t have to eat them. I know you don’t like white potatoes.”
Not so fast, DIL.
I want to not like them, but I’m addicted to French fries (has anyone ever seen me hoard them? It’s not a pretty sight.) I actually dearly love white potatoes, but I try NOT to eat them and have some semblance of self control, like I say I don’t eat chocolate, only because I have no off switch. Once I start eating chocolate, I can’t stop. I don’t ever have any around because of my lack of restraint, which is also the reason why I buy Halloween candy like Skittles and other stuff I don’t like so I won’t be tempted.
OK, enough of the sidebar; back to the story of the roast potatoes.
Dinner was ready and we were setting the table. I was actually STARVING and had most likely once again forgotten to eat for the entire day.
DIL handed me a bowl of roasted potatoes and before they even reached the dining room table, I had eaten EVERY SINGLE ONE.
I brought the empty bowl into the kitchen and asked DIL where I could get seconds. She took one look at me and the empty bowl and started laughing.
“That was a sharing bowl! Did you eat all of them?”
“Well, yes, oops, sorry! I didn’t know they were for sharing!”
“T, Grandma ate ALL the potatoes!”
“YOU DID? HEY DAD, GRANDMA ATE ALL THE POTATOES IN THE SHARING BOWL! SHE REALLY DID!”
I hadn’t tasted anything so delicious in FOREVER; OMG they were so good, I’ve been thinking about them ever since I came home.
And by the way, I had never heard of the term “sharing bowl” before that day. It must be a British thing, as DIL is from the UK.
I finally broke down and bought two WHITE IDAHO potatoes and since it’s a bit rainy today and not devil hot, I’ll attempt a recreation of DILs heavenly dish. I’m even going to add salt and that’s also something I rarely do.
They tasted pretty yummy, but to be honest, not quite as good as DILs, but maybe that’s because it’s such a treat for me to have someone else cook, ‘cos I usually have that job.