July 2nd, 2007

Raw Vegan Brownie Bites

Raw Vegan Brownies. No eggs, no sugar, no chocholat....no kidding??

Yes! These are so wonderful! My non-vegan husband even loves them and asked me to make more! These are 100% toddler approved!! Leo finished one and was saying "More! More!" (I saw brownies in the archives but none like this that I could see...)

how to make themCollapse )

Experience Using Betty Crocker Bake 'n Fill?

I'm thinking of getting one of these to make a birthday cake for my boyfriend.  I am not a master baker by any means, and find that baking small items or cakes in bundt pans works best for me, as i am a frequent victim of  "this cake would be divine if it was not underdone in the middle".  I figured with the shape of the dome-cake i would be less likely to be a victim of this.

Does anyone have any advice or tried-and-true recipes (or both) about baking with the Bake 'n Fill?  Here is a photo of what I'm talking about:

 


If I don't do the dome-cake he is getting a giant pile of frosted and decorated mini donuts.  if my baking "skills" are foiled entirely, i guess just a giant frosted and decorated me.  :/
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Vegan Chicken Salad and Coconut Curry Plaintain-Mango Noodle Salad

Sometimes my cooking experiments turn out well. I can't follow recipes to save my life, so I just make everything up as I go along. Here are two recent ones...

Vegan Chicken SaladCollapse )

Coconut Curry Mango-Plantain Rice Noodle SaladCollapse )

All measurements are approximate, since I don't actually measure anything.

Pesto Fries

Pesto FriesPesto Fries

Pesto Fries:
2 large potatoes
Olive oil 2-3 Tablespoons pesto
Marinara for dipping

Roast the potatoes like normal at about 425 F. When the potatoes are about 5 minutes from done take out and toss with a few tablespoons of pesto to cover them. Place back in the oven for a few minutes for the pesto to cook in.
Remove from the oven and sprinkle with salt and serve warm with a warm bowl of marinara for dipping.</td>
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Mint and Yellow Woodsorrel Balsamic Vinaigrette

It's really strange, I've hated vinegar all my life, but I'm starting to enjoy balsamic. Wacky. :]

I wanted something to complement my "almost all from the yard" salad of baby lettuce, shelled peas, baby zucchini, chives, shredded carrot, and sunflower seeds. This is what I came up with:

Mint and Sweet Clover Balsamic Vinaigrette

makes 1 serving

1 T olive oil
1 T balsamic vinegar
1/2 tsp agave nectar
1/4 tsp salt
4 or 5 leaves fresh mint, finely chopped
1 small bunch yellow woodsorrel leaves, finely chopped
pinch fresh ground black pepper

Blend all in a small cup with a fork, pour over salad, enjoy!

The tang of the woodsorrel and the vinegar combine, and are tempered by the agave nectar, and refreshed by the mint.

Edit: My mistake, what I've always known as "sweet clover" is actually woodsorrel!