Well, kids I'm on a post-op diet of liquids for 9 more days and need your best soup recipes! The catch? It has to be smooth with no bits or chunks and I have to be able to drink it through a straw. (I don't actually HAVE to drink it through a straw...but it has to fit through one.)
Anything you can think of besides soup would be awesome too...although most savoury things that fit through straws are considered soup, lol. I have also been making smoothies with frozen fruit and rice milk. Yum!
2c unbleached flour (wheat is OK, if you want, just add a little extra maple syrup if the dough looks dry!)
2t baking powder
1/4t baking soda
1.5c chopped walnuts
1/2c canola (or other neutral) oil
3/4c maple syrup
Preheat the oven to 350. Mix the dry ingredients in a big ol bowl. Mix the wet ingredients in a smaller bowl. Pour the wet ingredients into the dry. Knead until everything is well-mixed, then drop spoonfuls onto an ungreased cookiesheet. Bake 10 minutes.
EAT! This cookies disappear almost as soon as they come out of the oven, if you are not careful. Poof!
Makes 18-24 cookies, depending on how generous your spoonfuls are.
1 1/2 cup dried black eyed peas, sorted and rinsed
4 cloves garlic, crushed
6 sprigs fresh thyme
2 sprigs fresh rosemary
1 1/2 tsp salt
4 medium carrots, peeled and cut into 1/2 inch dice
1/2 lb rutabaga, peeded and cut into 1/2 inch dice
1/2 lb parsnips, peeled and cut into 1/2 inch dice
2 Tbs olive oil
1 medium red onion, diced
2 tsp fresh lemon juice
1/4 cup chopped fresh parsley (which I forgot to cut up, whoops)
Preheat oven to 400F. Combine peas with 6 cups water, garlic, thyme and rosemary in saucepan. Cover, bring to a boil and add 1 tsp salt. Reduce heat and simmer, partially covered until peas are tender, about 40 minutes.
Meanwhile, toss carrots, rutabaga and parsnips with 1 Tbs olive oil, 1/2 tsp salt, and black pepper to tase. Spread vegetables on foil covered baking sheet and roast for about 40 minutes. Stir every 15 minutes.
Heat remaining 1 Tbs olive oil in skillet over medium heat. Add onion and cook for about 8 minutes or until soft. Add onions to peas. Stir in roasted vegetables and simmer for 10 minutes, partially covered. Remove herb sprigs, stir in lemon juice, season with salt and pepper to taste. Serve with parsley.
1. Brownies. Whenever I make brownies with coconut milk, they turn out fabulous. They aren't mushy, they aren't cakey, they're like real brownies. The coconut milk weights down the brownies to keep them moist and dense.
2. A while back at an Asian market, I bought some coconut milk desserts, from the frozen food section. I think the pull was the little reusable dishes they came in, but when I originally ate it, I ate it frozen. Actually, they're supposed to be heated up, and when they are, they have an incredible similarity to creme brulee in regards to texture. Taste-wise they are also very similar, but at least for me, i think it's a little too sickly-sweet coconut. Anyways, I think they're made with coconut milk and rice flour. Does anyone know how to prepare this stuff? It is definitely worth vegan experimentation.