Mmmm yay for cherry season and the farmers market. As usual I got over ambitious at the farmers market this weekend and bought too much fruit that combined with my parents coming up with their own contributions created a dire situation... The solution? FRUIT CRISPS! This is my favorite one from the week. I hope you enjoy it!
Ingredients:
1 1/2 cups cherries
2 large peaches
1 cup brown sugar (Note: You could easily double the sugar in this recipe if you prefer things sweeter.)
2 tsps apple pie seasoning (This stuff if the best addition to your spice rack EVER! If you don't have any yet cinnamon is a good replacement.)
3 tbsp vegan butter
2 tbsp soymilk
6 tbsps flour (I used whole wheat pastry flour but I'm sure all purpose would do the trick)
1 1/2 cups quick oats
Directions:
1. Set the oven to pre-heat at 350 degrees
2. While your waiting pit the cherries.... Or if you're feeling super lazy don't and just leave a bowl for seeds on the table when you serve this... hehe
3. Dice the peaches up
4. Mix the cherries, peaches, 3 tbsp of flour, 1 tsp apple pie seasoning and 1/2 cup of the brown sugar up and put them in your pan. I used an 8 X 8 pan but I doubt the exact size matters too much
5. In a bowl mix up the butter, soymilk, remaining 3 tbsps of flour, remaining 1 tsp of apple pie seasoning, oats and last 1/2 cup of brown sugar.
6. Crumble the mixture of oats on top of your fruit.
7. Bake for 25 minutes or until the top looks crisp enough.
This surprisingly not only tastes good right out of the oven but even better the next day out of the fridge. Yum!
Thursday, July 30, 2009
Tuesday, July 21, 2009
Brussel Sprouts
Stop making faces! They're really good. I promise!
Ingredients:
1.5 lbs brussel sprouts cleaned and quartered
1 can cannelini beans (aka white kidney beans)
1 red bell pepper all chopped up
1-2 tbsp olive oil
1-2 spring onions or 1/2 a medium purple onion all diced up
1 clove garlic grated up
Salt and fresh ground black pepper to taste
Optional: crushed red pepper flakes
1. Preheat your oven to 350 F
2. While the ovens preheating chop those brussel sprouts and mix them up with the olive oil, salt, black pepper, garlic, crushed red pepper and onion. Spread this mixture out over a cookie sheet and bake for 10 minutes.
3. Use the ten minutes to chop up the bell pepper and rinse out the beans from the can. Mix the chopped bell pepper and cannelini beans up and pour them over the brussel sprouts once the 10 minutes are up.
4. Bake for another 10-20 minutes or until the brussel sprouts and bell peppers are brown around the edges.
5. Once they've cooled mix everything up in a big bowl.
I love these so much I usually just eat them as a meal with out much accompaniment however, I bet they'd be lovely with some Italian bread or as a side to any meal.
Ingredients:
1.5 lbs brussel sprouts cleaned and quartered
1 can cannelini beans (aka white kidney beans)
1 red bell pepper all chopped up
1-2 tbsp olive oil
1-2 spring onions or 1/2 a medium purple onion all diced up
1 clove garlic grated up
Salt and fresh ground black pepper to taste
Optional: crushed red pepper flakes
1. Preheat your oven to 350 F
2. While the ovens preheating chop those brussel sprouts and mix them up with the olive oil, salt, black pepper, garlic, crushed red pepper and onion. Spread this mixture out over a cookie sheet and bake for 10 minutes.
3. Use the ten minutes to chop up the bell pepper and rinse out the beans from the can. Mix the chopped bell pepper and cannelini beans up and pour them over the brussel sprouts once the 10 minutes are up.
4. Bake for another 10-20 minutes or until the brussel sprouts and bell peppers are brown around the edges.
5. Once they've cooled mix everything up in a big bowl.
I love these so much I usually just eat them as a meal with out much accompaniment however, I bet they'd be lovely with some Italian bread or as a side to any meal.
Sweet Potatos, Spinach & Beans
2-3 medium sweet potato's - boiled, peeled, and chopped into bite sized cubes
1 cup canned black beans
1 cup canned kidney beans
1 pound fresh spinach chopped (or frozen)
1 medium tomato chopped up
1/2 a medium onion diced
1 clove garlic grated
1/2 tsp fresh grated ginger
crushed red pepper and salt to taste
pinch of turmeric
1/2 tbsp cumin
1/2 tbsp ground coriander seed
1 tbsp olive oil
1. Heat up your olive oil on high heat
2. Once it's hot throw in the garlic, onion, ginger and crushed red pepper
3. Once the onions brown turn the heat down to medium and throw in the beans and let them cook for about 2-3 minutes before putting in the spinach.
4. Once the spinach has started to wilt down throw in the sweet potato's and tomato.
5. Add your spices and salt
I like using this as a filling for sandwiches. Mmm. Try serving it with a mixture of ketchup and fresh ground black pepper. Yum! Plus, it freezes well so you can save whatever you don't use for a lazy day.
1 cup canned black beans
1 cup canned kidney beans
1 pound fresh spinach chopped (or frozen)
1 medium tomato chopped up
1/2 a medium onion diced
1 clove garlic grated
1/2 tsp fresh grated ginger
crushed red pepper and salt to taste
pinch of turmeric
1/2 tbsp cumin
1/2 tbsp ground coriander seed
1 tbsp olive oil
1. Heat up your olive oil on high heat
2. Once it's hot throw in the garlic, onion, ginger and crushed red pepper
3. Once the onions brown turn the heat down to medium and throw in the beans and let them cook for about 2-3 minutes before putting in the spinach.
4. Once the spinach has started to wilt down throw in the sweet potato's and tomato.
5. Add your spices and salt
I like using this as a filling for sandwiches. Mmm. Try serving it with a mixture of ketchup and fresh ground black pepper. Yum! Plus, it freezes well so you can save whatever you don't use for a lazy day.
Saturday, May 16, 2009
Cilantro-Lime Sauce
I make this and freeze it every few months because it’s SUPER convenient. Then whenever I make rice I stir in a few spoonfuls, squeeze in lime juice, throw in a bit of salt and YUM I have lime-cilantro rice! So, easy!
Ingredients:
1 bunch of cilantro roughly chopped
2-3 spring onions
2-3 tbsp lime juice
Directions:
Put your ingredients in your food processors/magic bullet/whatever and blend into a thick sauce. Tada!
I usually use this with brown rice that I toss together with some veggies and stuff (peas, bell peppers, and garlic and onions sautéed in olive oil…) But, I’ve definitely used it with just plain old white rice with good results. Use your imagination. Oh, and the rice tends to go pretty well with stir fry... hence this was posted on the same days as the stir fry sauce recipes.
Ingredients:
1 bunch of cilantro roughly chopped
2-3 spring onions
2-3 tbsp lime juice
Directions:
Put your ingredients in your food processors/magic bullet/whatever and blend into a thick sauce. Tada!
I usually use this with brown rice that I toss together with some veggies and stuff (peas, bell peppers, and garlic and onions sautéed in olive oil…) But, I’ve definitely used it with just plain old white rice with good results. Use your imagination. Oh, and the rice tends to go pretty well with stir fry... hence this was posted on the same days as the stir fry sauce recipes.
Sauces for Stir-Fry
My latest cooking adventures have been limited more than usual by time because of school. So, I've been making a lot of REALLY quick stir fry dinners. The other day I forgot to buy stir-fry sauce so I tried making my own.... and I've been experimenting with different things ever since! I usually cook my veggies to desired mushiness/crispness and then throw the sauce in during the last few minutes
Here are a few of my favorites:
Peanut Sauce:
4 tbsp soy sauce
4 tbsp honey roasted peanut butter (or 3 tbsp peanut butter and 1 tbsp honey)
3 tbsp rice vinegar (or apple cider vinegar)
1 tbsp water
Garlic, Crushed red pepper and Ginger to taste (If you're using dried stuff you can mix it in with the sauce otherwise saute them in oil before throwing your veggies in.)
Directions:
1. Melt peanut butter in the microwave until it's mixable
2. Mix everything together
Brown Sauce:
1/3 cup soy sauce
1/2 cup honey
1/3 cup apple cider
Garlic, Crushed red pepper and Ginger to taste (If you're using dried stuff you can mix it in with the sauce otherwise saute them in oil before throwing your veggies in.)
Directions:
1. Melt the honey in the microwave till it's mixable
2. Stir everything together.
Note: This makes a lot of sauce so pour it in slowly to assess how much you actually need.
Here are a few of my favorites:
Peanut Sauce:
4 tbsp soy sauce
4 tbsp honey roasted peanut butter (or 3 tbsp peanut butter and 1 tbsp honey)
3 tbsp rice vinegar (or apple cider vinegar)
1 tbsp water
Garlic, Crushed red pepper and Ginger to taste (If you're using dried stuff you can mix it in with the sauce otherwise saute them in oil before throwing your veggies in.)
Directions:
1. Melt peanut butter in the microwave until it's mixable
2. Mix everything together
Brown Sauce:
1/3 cup soy sauce
1/2 cup honey
1/3 cup apple cider
Garlic, Crushed red pepper and Ginger to taste (If you're using dried stuff you can mix it in with the sauce otherwise saute them in oil before throwing your veggies in.)
Directions:
1. Melt the honey in the microwave till it's mixable
2. Stir everything together.
Note: This makes a lot of sauce so pour it in slowly to assess how much you actually need.
Sunday, March 29, 2009
Tortilla Bowls!
I had these at a friends place the other day and had to make them! So easy and waaaay healthier than their fried counterparts. As I said earlier they go great with the black beans down below. You'll need at least two oven safe bowls of different sizes to do this.
Ingredients:
Tortillas
Olive oil
Directions:
1. Take a tortilla and rinse it under cold water for just a few seconds.
2. Brush olive oil on both sides of the tortilla
3. Squish the tortilla into the bigger of the two bowls so it's lining the sides and then put the smaller bowl on top. (Basically your trying to make the tortilla take the shape of a bowl)
4. Bake at 350 degrees for 8-10 minutes.
5. Let cool then fill with yummy things and enjoy!
Ingredients:
Tortillas
Olive oil
Directions:
1. Take a tortilla and rinse it under cold water for just a few seconds.
2. Brush olive oil on both sides of the tortilla
3. Squish the tortilla into the bigger of the two bowls so it's lining the sides and then put the smaller bowl on top. (Basically your trying to make the tortilla take the shape of a bowl)
4. Bake at 350 degrees for 8-10 minutes.
5. Let cool then fill with yummy things and enjoy!
Black Beans
I just switched from canned beans to dried ones and I like this recipe because I can let it cook in my crock pot while I'm at school/the gym/taking over the world... Plus, people tell me dried beans are healthier!
Ingredients:
2 cups dry black beans
5 cups cold water
1/2 a medium purple onion minced
1-2 cloves garlic minced
1 stick of celery minced
1/2 tsp dried oregano
1/4 cup chopped cilantro
Juice from 1 lime
3 ripe tomatoes minced
1 tbsp olive oil
1/2 tsp cumin
1 tsp red chilli powder
Salt to taste
Directions:
1. Heat up olive oil in a small pan
2. Brown up the garlic, onion and celery
3. Let the mixture COOL down.
4. Put the mixture, the black beans, the salt, oregano, cumin, chilli powder and cold water in your crock pot. If you don't have time to let the mixture completely cool down put in a few ice cubes to make sure the water is cold.
5. Let the beans soak over night.
6. Stir in the tomatoes and turn on your crock pot on high for 6 hours.
7. Once the beans are cooked add the cilantro and lime and let sit for 30-45 minutes to let the beans thicken up.
I like to serve these in baked tortilla bowls with salad and guacamole. (Check later this week for a recipe for the bowls!)
Ingredients:
2 cups dry black beans
5 cups cold water
1/2 a medium purple onion minced
1-2 cloves garlic minced
1 stick of celery minced
1/2 tsp dried oregano
1/4 cup chopped cilantro
Juice from 1 lime
3 ripe tomatoes minced
1 tbsp olive oil
1/2 tsp cumin
1 tsp red chilli powder
Salt to taste
Directions:
1. Heat up olive oil in a small pan
2. Brown up the garlic, onion and celery
3. Let the mixture COOL down.
4. Put the mixture, the black beans, the salt, oregano, cumin, chilli powder and cold water in your crock pot. If you don't have time to let the mixture completely cool down put in a few ice cubes to make sure the water is cold.
5. Let the beans soak over night.
6. Stir in the tomatoes and turn on your crock pot on high for 6 hours.
7. Once the beans are cooked add the cilantro and lime and let sit for 30-45 minutes to let the beans thicken up.
I like to serve these in baked tortilla bowls with salad and guacamole. (Check later this week for a recipe for the bowls!)
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