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Finnley’s Homemade Teething Biscuits

16 Jan

Finnley loves herself some teething buscuits. Our sweet girl would munch on those things all day and night if we let her (we don’t of course lol).  So, I thought I should start making some homemade ones, so I know exactly what goes into that precious tummy of hers.

I looked around on the web, but I didn’t really find what I was looking for, so I just sort of made one up from a bunch of different things I read.  I wanted to use a bean flour because of the added protien and fiber. I also have a bunch of left over organic infant oatmeal cereal that I needed to use up, seeing as how our lil one is onto eating big girl oatmeal now. (They grow up so fast…sniffle, sniffle)

I highly recommend using your own homemade apple juice for this recipe, and for all your juice needs if you can. No matter what the label says (all natural, organic, no sugar added, etc.) it still does not have the nutritional value of freshly juiced organic fruit.

Homemade Teething Biscuits

1 cup homemade apple juice (or pear  juice would work well too)

1 1/4 cups Garbanzo bean flour or whole wheat flour

1 cup uncooked organic infant rice cereal or oatmeal cereal mix

1 tbsp of melted earth balance or coconut butter (to coat the top of the cookie)

1 tsp of vanilla

Cinnamon

Nutmeg

 

 

 

 

 

 

 

 

 

 

 

DIRECTIONS:

1. Preheat oven to 350

2. Mix baby rice, fresh homemade apple juice, 1 & 1/4 cup of bean flour, vanilla, cinnamon, and nutmeg in a mixing bowl.

3. Your dough should be firm and easy to shape, if it is on the sticky side more flour is needed.

4. Roll your dough out on a floured surface and cut into desired shapes. Grease up your cookie cuter before you begin to avoid sticking.

5. Using a pastry brush, coat the top of the biscuit with melted butter.

6. Bake for 20-30 minutes on a greased baking tray until lightly golden brown. Cool completely and store in an air tight container.

*If you want a sweeter biscuit,(because these are not really sweet at all) you could always add a little agave sweetener with your butter and coat the cookie with that.

 

xo Amanda

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Vegan Banana Chocolate Chip Cookies

14 Jan

Well my husband ate the last of the eggs for breakfast this morning, so when it came time to making the cookies I was so desperately craving, I had to improvise a little. I usually cook with eggs for certain desserts, such as really amazing chocolate chip cookies. It’s the dairy that I really try to avoid. Today there we no eggs to be had, so I reached for that ever-aging nanner sitting in our fruit bowl, and went to work.

For my super delicious choc. chip cookies that I always make (from the back of the trader joe’s choc. chips bag) I use eggs like the recipe calls for, and then sub the milk and butter for coconut milk and coconut butter. Oh they are heavenly!  Anyway, the Vegan Banana Chocolate Chip Cookies are pretty darn tasty too!  They were just the warm chocolaty cookie I was looking for on this chilly Saturday afternoon. 🙂  Enjoy!

 

Ingredients:
1 large banana
1/2 cup Earth Balance Or Coconut Butter
1/4 cup brown sugar
2 cups flour
1 tsp salt
1 tsp baking powder
1 tsp vanilla
1/2 c. chocolate chips
1/2 oats

 

Directions:

1. Preheat Oven to 350

2. Cream butter and bananas together in a mixer and add sugar.

3. In a separate bowl mix together salt, flour, oats, and baking powder. then mix in with butter mixture.

4. Mix in vanilla and chocolate chips. ( if you find your dough is to stiff, add a little “milk.” I had to add some coconut milk to mine. It really depends on your banana.)

5. Drop and shape cookies on a greased cookie sheet. Bake for 15 minutes.

6. Gobble them up!  MMMMMM

Happy Saturday! 

xo Amanda

Mocha Chocolate Chip Vegan Muffins

23 Dec

I have been wanting to make this Mocha Chocolate Chip Muffin recipe for a while now.  I have been looking for a reason to use my little instant coffee starbucks packets before they expire, and not to mention I LOVE chocolate chip muffins. Since my hubby started his CHRISTmas break from work, I thought it would be a perfect time to make them. This way I won’t be stuck with them in the house all day long without supervision. Baked goods tend to disapear quite rapidly when left in my care 🙂 He and I both thought they were mighty tasty!  E suggested that next time I put some icing on them and disguise them as cupcakes, which you very well could do. They would be delicious either way you present them!  Now let me warn you, these little babies are RICH. They basically taste like a semi-sweet chocolate bar, which is why they only lasted two days in my house! YUM!

This recipe is from the amazing cookbook Vegan With a Vengeance by Isa Chandra Moscowitz, but I actually found it on The Second Lunch blog. You should check out the site.

Vegan Mocha Chocolate Chip Muffins 
from the cook book ‘Vegan With a Vengeance
by Isa Chandra Moscowitz

Ingredients:

1 1/2 cups all purpose flour
3/4 cups sugar
1/4 cup cocoa powder
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons instant coffee powder (or 2 Via Starbucks Packets*)
1 cup soy milk
1/2 cup canola oil
3 tablespoons soy yogurt*
1 teaspoon vanilla extract
1/2 cup chocolate chips (I added a little more hee hee)

Directions:

(Makes 12 muffins)

1. Preheat the oven to 375 degrees. Line tin with cupcake liners.

2. Sift together dry ingredients separately : flour, sugar, cocoa powder, baking powder, and salt. Then add the instant coffee powder or in my case Starbucks Via Packets.

3. In a separate bowl, whisk together  wet ingredients : soy milk, oil, yogurt, and vanilla. Pour the wet ingredients into the dry, and whisk until moistened. Mix in the chocolate chips.

4. Fill the muffin cups three-quarters full. Bake 18 to 20 minutes, or until a toothpick or knife inserted into the center of one comes out clean.

**SIDE NOTE: If you don’t have instant coffee,  you can just add more cocoa powder and make it extra chocolately. Also if you want to make regular muffins (not vegan) just use regular milk instead of soy and an egg instead of the soy yogurt.

Enjoy

 

I used two medium roast packets because that is what I had.

If you try a different flavor I would love to

hear how they turn out. I think I will

use a stronger blend next time.

Ready to bake up some delicious

chocolately goodness!

I added a little powdered sugar for
a festive look.
Spectacular!

xoxo Amanda

Tortilla Soup with Avocado

5 Dec

As the season brings a chill in the air I like to bring soup to the table. I am a big fan of soups. I always have been, but I have come along way from Campbell’s chicken and stars being my favorite ha ha. Soups are so versatile.  I love that you can taste as you go and make alterations even at the very last second before you serve up a steamy hot bowl. You don’t really need specific directions for soups. You can fly by the seat of your pants and still make a magnificent meal!  This tortilla soup is one of my favorite creations. I love the creamy avocado mixed with the tomato base. The cilantro gives it a nice bite and the tortilla chips are the perfect salty crunch the soup needs to make it on my list of favorite soups.

Ingredients:

16 oz organic tomato soup

1/2 cup vegetable broth or water

1 can organic black beans

1 can organic sweet corn

1/2 cup chopped onion

1 tbsp minced garlic

1 cup chopped cilantro plus a few tsps for garnish

1 large avocado chopped into cubes

Tortilla chips ( I like to use sweet potato tortilla chips)

Season to taste with : Cumin, Salt, Pepper, Carne Asada or Chilli Seasoning, and the secret ingredient…

a few dashies of sweet BBQ Seasoning  like STUBBS BBQ Rub

Directions:

1.) Combine all ingredients in a large pot (EXCEPT tortilla chips,

Avocado, and extra cilantro for garnish)

2.) Cook on medium heat until onions are soft.

3.) Have a taste of your soup to see if you need any added seasoning.

When you have the perfect marriage of flavors

toss in your avocado cubes.

4.) Serve your tasty soup topped with totilla chips and cilantro.

(Food Should Taste Good Sweet Potato tortilla

chips are my favorite for this soup!)

Mmm Chunky Goodness!

Vegan Bean and Veggie Mini Burgers

18 Nov
MMmm I LOVE me some burgers! However now that I am a no meat gal, I had to venture into the unknown (unknown for me) world of veggie burgers! Let me tell ya, this recipe really gave me my fix! I think I like all the stuff that you  put on a regular  burger more than a burger itself. I like to stack all kinds of goodies on that bun and bite down with a big crunch! Pickles,onions, lettuce, tomatoes, coleslaw mmm-mmm it’s all GOOD!  I have to say, one thing I wouldn’t think to put on a regular burger is a mango, but it is stinking delish on this bean and veggie burger! It has an Asian flare to it, thanks to the ginger and cilantro. The  mango gives the perfect sweet tang to compliment this savory veggie patty!
Ingredients
  • 2 cups cooked kidney beans (see below)
  • 1 cup steamed jasmine or basmati rice
  • 1/2 cup shredded carrot
  • 1/3 cup shredded broccoli
  • 2 tbsps grated ginger
  • 2 tbsps finely chopped fresh cilantro
  • 2 tbsps broth from cooked beans
  • 1 tbsp vegetable oil
  • 12 small whole-wheat rolls, split
  • Garnishes:  lettuce, mango, red onion, and cilantro (The Mango is a must) 🙂
 
Cooked Kidney Beans
  • 2 cups water
  • 2 cans kidney beans
  • 1 tbsp garlic
  • 1/2 cup chopped onion
  • Salt
  • Pepper
  • All Purpose Seasoning
Directions:
1.) Cook your kidney beans until tender and make sure to save some of the seasoned broth for later.
2.) Meanwhile combine your shredded carrots,broccoli, ginger, broth, and chopped cilantro into a bowl.
3.) Toss two cups cooked kidney beans into your food processor
and pulse a few times. Then add in rice
and pulse to combine.
4.) Stir kidney beans and rice mixture in with chopped broccoli,
ginger, carrots, and cilantro. Form into small round 3 inch patties
and cook in a frying pan over medium heat.
About 3 Minutes on each side.
(It really looks a similar to ground beef huh!?)
5.) Once the patties are browned on each side they are ready to be served up on a
toasty bun with all the fixin’s!
Don’t forget the mango!
Cool Beans ;0)

Beet and Pear Juice

15 Nov

Now I know you are probably thinking, “Beet juice… Gross!!” but it is oh so tasty when you add the right ingredients! It’s actually my favorite juice I have made so far! My Husband was a little leery about the beet situation, but turns out he likes it! This is coming from a guy who gives a suspicious glare to anything remotely green or leafy on his plate! He won’t even eat salad! Yeah, crazy I know! 🙂 SO my point being if my botanophobic (fear of plants ha ha) husband can drink this so can you! 

A little about beets:

Beet juice is amazingly good for you! It’s best known as a blood purifier and blood builder that helps make new red blood cells. It has also been discovered to improve blood structure and cures diseases of the circulatory system, large intestine, and digestive system. This healthy juice also has been known to dissolve stones in the liver, kidneys, and bladder. Beets have been found to increase the body`s production of glutathione, which helps the body detoxify cancer-causing poisons. The list goes on-and-on! This is one serious veggie! So lift your beet juice glass, and drink to your glutathione production! lol

Ingredients:

1 beet

2 Pears

2 1/2 cups baby carrots

1 sweet apple

Directions:

1.) Give all your veggies and fruits a good scrub.

2.) Core your apple and pears. Then chop them into the correct size to fit your juicer.

3.) For the beet, I know you can just throw the thing in there, skin and all, but it

looked like a dirty garden creature more than a veggie I would want to eat. ha ha.

It made me feel better to take some of the hideous skin off.

Caught Red-Handed! lol

4.) Now all your fruits and veggie go into the juicer!

Enjoy your healthy, delicious Beet and Pear juice!

One for me, One for you!

You might NOT want to wear your favorite white shirt while drinking this!

Oh, I forgot one very important ingredient…

Bendy Straws!! Hee Hee

Homemade Applesauce

14 Nov

This recipe is so easy I almost feel silly posting it! Here I was,calling my Mom, pen and paper in hand, ready to write down ALL the ingredients for this COMPLICATED recipe. Come to find out, even the most dim-witted ninny-head  could make there own applesauce! I don’t think you are dim-witted or a ninny-head, so your homemade applesauce will be MAARRvelous!! Also this is a great dish to make for a baby’s first food! Finnley loves this applesauce, and there are no added preservatives or flavors like you find in the store!

Ingredients:

Apples ( I used Honey Crisp apples, but any sweet apple will do.)

Water

Optional:

Cinnamon

Sweetener of your choice (brown Sugar, Agave, ect.)

Directions:

1.) Wash, peel, core, and chop apples.

I like to keep the peels on mine, but most

ladies and gents like their applesauce, all peels aside.

2.) Throw your chopped apples in a pot, and fill it a quarter of the way

with water. The water line should be almost even with the apples.

(a little less water than apples)

3.) Cover and simmer your apples on medium to low heat until they are soft, usually about 15-20 minutes.

4.) When your apples are nice and soft, uncover and continue to simmer until you cook off  some of the excess liquid.

You can start to smush your apples during this process to form a more applesauce-like texture.

5.) When you have achieved your ideal applesauce consistency,

you can add sugar and any spices you wish.

I would give it a try before you add anything though, because I didn’t need anything added to my A sauce.

I added just a touch of cinnamon for looks and called it a day!  

A delicious day 🙂

Finnley was drooling at the thought of another bite of my homemade applesauce! Ha Ha