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Tuesday, 22 May 2012 12:09
Poptarts
double pie crust (homemade or store bought)
1/4 cup jam
1/2 cup powdered sugar
rice milk
sprinkles (if desired)
Cut pie crust into rectangles. Place 1 tsp. of jam in the center of a rectangle and top with another piece of crust. Crimp all four edges with the spokes of a fork. Repeat until all the pie crust is used. Bake at 425 for 7-8 minutes or until golden. Meanwhile, make glaze by mixing a small amount of rice milk into powdered sugar until it is the consistency of thick syrup. Once poptarts are cool, pour glaze over and decorate with sprinkles if desired.
double pie crust (homemade or store bought)
1/4 cup jam
1/2 cup powdered sugar
rice milk
sprinkles (if desired)
Published in
Breakfast
Tuesday, 15 May 2012 12:34
Our Newest Author
I would like to introduce you to my vegetarian, world-traveling sister, Kayla (our newest author!). Kayla has been to all the continents except Antarctica and is a very adventurous eater. She is a vegetarian and loves to cook creatively. She currently lives and works in Brighton, England as a mechanical engineer. Next stops may include India and/or Australia. She is constantly cooking up something new in the kitchen and so lovingly shares it with me to share with you! I know some of you will love her fresh inspiration particularly with vegan and raw foods.
Published in
News
Saturday, 19 May 2012 12:31
Blueberry Coffee Cake
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup margarine
1 cup sugar
1 egg replacer
1 tsp. vanilla
1/2 cup rice milk
1 cup blueberries (fresh or frozen)
For Topping:
1 cup brown sugar
2/3 cup flour
1 tsp. cinnamon
1/2 cup margarine
Grease a bundt pan. In a medium bowl, combine flour, baking powder, and salt. In a large bowl, beat margarine and sugar until creamy. Beat in egg replacer and vanilla. Add dry ingredients to sugar mixture alternately with rice milk. In a separate medium bowl, combine topping ingredients. Spread 1/2 the batter into the pan. Cover with blueberries and half the toping. Add remaining batter, then remaining topping. Bake at 350 for 55-60 minutes or until golden brown.
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup margarine
1 cup sugar
1 tsp. vanilla
1/2 cup rice milk
1 cup blueberries (fresh or frozen)
For Topping:
1 cup brown sugar
2/3 cup flour
1 tsp. cinnamon
1/2 cup margarine
Published in
Breakfast
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Friday, 18 May 2012 12:29
Cinnamon Sugar Muffins
1 1/2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/3 cup margarine, melted
1/2 cup sugar
1 egg replacer
1/2 cup rice milk
Topping:
1/4 cup sugar
1/4 cup margarine, melted
1 tsp. cinnamon
Combine dry ingredients. Add wet ingredients and stir until combined, but still a little lumpy. Pour into 12 sprayed muffin tins. Bake at 350 for 20-25 minutes or until a toothpick comes out clean. For the topping, mix cinnamon and sugar in a small bowl. Melt margarine in another small bowl. Dip the tops of the warm muffins into the margarine, then in the sugar. Place on a rack to cool.
1 1/2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/3 cup margarine, melted
1/2 cup sugar
1/2 cup rice milk
Topping:
1/4 cup sugar
1/4 cup margarine, melted
1 tsp. cinnamon
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Breakfast
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Sunday, 06 May 2012 20:43
Anzac Biscuits
1 cup flour
1 cup oats
1 cup coconut
3/4 cup brown sugar
1/2 cup margarine
2 tbsp. agave nectar
1 tsp. baking soda
2 tbsp. water
Combine flour, oats, coconut, and brown sugar in a large bowl. Put the margarine, agave, and water in a small saucepan. Stir over medium heat until melted. Stir the baking soda. Pour the butter mixture into the flour mixture and stir until combined. Roll into 1" balls. Place on baking stone. Press with a fork to flatten slightly. Bake at 325 for 10 minutes or until golden brown. Cool on wire rack.
1 cup flour
1 cup oats
1 cup coconut
3/4 cup brown sugar
1/2 cup margarine
2 tbsp. agave nectar
1 tsp. baking soda
2 tbsp. water
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Desserts/Snacks
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Thursday, 03 May 2012 20:11
Sausage Skillet
1 lb. bulk sausage
3 tbsp. oil
4 cups shredded hash browns
1/4 cup onion, chopped
1/2 cup bell pepper, chopped
1 jalapeno pepper, seeded and chopped
1/4 tsp. salt
1/4 tsp. pepper
1 cup shredded cheese (optional)
In a large skillet, brown and crumble sausage. Remove from pan. Add hashbrowns, onions, peppers, salt, and pepper. Cook for about 10 minutes until hashbrowns are lightly browned and tender. Return sausage to skillet and sprinkle with cheese if using. Cover for 2 minutes until cheese is melted.
1 lb. bulk sausage
3 tbsp. oil
4 cups shredded hash browns
1/4 cup onion, chopped
1/2 cup bell pepper, chopped
1 jalapeno pepper, seeded and chopped
1/4 tsp. salt
1/4 tsp. pepper
1 cup shredded cheese (optional)
Published in
Breakfast
Wednesday, 02 May 2012 20:07
Sausage Roll Ups
12 oz. package breakfast sausage links
2 cans crescent rolls
1/2 tsp. cinnamon
2 tbsp. sugar
Prepare sausage according to package directions; drain and set aside. Unroll cresent roll dough. Place cooked sausage onto one end of a dough triangle. Roll dough around sausage and place on a baking stone, seam side down. Repeat with remaining sausage (there will be 4 cresent rolls left over). Mix cinnamon and sugar together. Sprinkle evenly over roll ups. Bake at 375 for 12-15 minutes or until golden brown.
12 oz. package breakfast sausage links
2 cans crescent rolls
1/2 tsp. cinnamon
2 tbsp. sugar
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Breakfast
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Tuesday, 01 May 2012 20:04
Oatmeal Raisin Cookies II
3/4 cup margarine
1 cup brown sugar
1/2 cup sugar
1/4 cup rice milk
1 egg replacer
1 tsp. vanilla
1 cup flour
1 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
3 cups quick oats
1 cup raisins
Combine margarine, brown sugar, sugar, rice milk, egg replacer and vanilla. Beat until light and fluffy. Add flour, cinnamon, baking soda, and
salt to wet ingredients; mix well. Stir in oats and raisins. Drop by spoonfuls onto baking stone. Bake at 350 for 13-15 minutes.
3/4 cup margarine
1 cup brown sugar
1/2 cup sugar
1/4 cup rice milk
1 tsp. vanilla
1 cup flour
1 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
3 cups quick oats
1 cup raisins
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Desserts/Snacks
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Saturday, 28 April 2012 20:40
Oatmeal Coffee Cake
1 1/4 cups boiling water
1 cup quick cooking oats
1/2 cup margarine
3/4 cup brown sugar
3/4 cup sugar
2 egg replacers
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 1/2 cups flour
1/2 cup raisins
Pour the boiling water over the quick oats and let stand for 20 minutes. Spray 9x13 pan. Cream the margarine with the sugars until light. Beat in the egg replacers. Add the oats and vanilla, mixing well. Combine the baking soda, salt, cinnamon, and flour. Mix until combined. Add the raisins to the flour mixture and coat well. Add the dry ingredients to the wet ingredients. Bake at 350 for 25 minutes or until a toothpick comes out clean.
1 1/4 cups boiling water
1 cup quick cooking oats
1/2 cup margarine
3/4 cup brown sugar
3/4 cup sugar
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 1/2 cups flour
1/2 cup raisins
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Breakfast
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Friday, 27 April 2012 20:39
Burrito Bar
1 lb. ground meat
1 packet taco seasoning (or homemade)
8 oz. mushrooms, sliced
1 tsp. liquid smoke (optional)
2 cups cooked quinoa
1 can pinto beans, drained and rinsed
onion
salsa
avocado
lettuce
cheese (optional)
4 burrito size tortillas
Brown ground meat. Add taco seasoning and a couple tablespoons of water to help it absorb. Saute mushrooms in a little bit of oil and add liquid smoke for a smoky flavor. Set up burrito bar with meat, mushrooms, quinoa, pinto beans, onion, salsa, avocado, lettuce, and cheese. Put ingredients in tortillas, wrap up, and enjoy.
1 lb. ground meat
1 packet taco seasoning (or homemade)
8 oz. mushrooms, sliced
1 tsp. liquid smoke (optional)
2 cups cooked quinoa
1 can pinto beans, drained and rinsed
onion
salsa
avocado
lettuce
cheese (optional)
4 burrito size tortillas
Brown ground meat. Add taco seasoning and a couple tablespoons of water to help it absorb. Saute mushrooms in a little bit of oil and add liquid smoke for a smoky flavor. Set up burrito bar with meat, mushrooms, quinoa, pinto beans, onion, salsa, avocado, lettuce, and cheese. Put ingredients in tortillas, wrap up, and enjoy.
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Main Dish
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