Category Archives: Food

My Daughter In London Today @ Peggy Porschen Cakes!

Vegan/Vegetarian Side Dish

What helped me lose 30 lbs?? Eating well!

Eating healthy was instrumental in helping me to lose 30 lbs! Meals like this are very low in Sodium, Dietary Fiber, protein, Thiamine, Iron, Magnesium, Phosphorous and vitamin K.

This is a shredded cauliflower blend (with carrots, broccoli) and edamame.  I put this over lettuce, and add an entire sliced avocado and balsamic vinegar.  I also enjoy this as a side dish with a serving of pinto beans.

This would also be fantastic over a baked potato with butter, or baked firm tofu, or as a side dish with a meat dinner.

How do I make it?

  • 1 16oz. package of pre-shred cauliflower/carrot/broccoli mix
  • 1/2 cup fresh or frozen edamame
  • 2 Tbsp olive oil
  • 1 diced garlic clove
  • Medium size frying pan

Turn stove burner on high.  Heat up the olive oil. First toss in garlic, then toss in bag of cauliflower blend. Turn heat down to med/high, stir in the edamame. Stir entire time, so food doesn’t burn.  Let mixture cook for 1 minute, then turn off the heat and cover.  At this point you could add cheese or a flavored sauce such as teriyaki, sweet/sour, whatever strikes your fancy! (Salt and pepper to taste.) Texture should be firm, slightly crunchy and NOT mushy.

Enjoy and stay healthy! xoxo

 

 

 

Pumpkin Spice Monkey Bread-By Bees Adventures!

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http://beesadventures.wordpress.com/2013/10/16/pumpkin-spice-monkey-bread-with-caramel-glaze/

I found this amazing recipe on “beesadventures” blog! Easy to make, fun to eat!!

Pumpkin Spice Monkey Bread with Caramel Glaze

Yield: 1 bundt pan

Prep Time: 60 minutes | Bake Time: 20 – 25 minutes

Dough Ingredients

  • 3/4 cup Lactaid milk (soy milk would work fine too)
  • 1/4 cup vegan margarine or lactose-free butter (Becel or Fleischmann’s are my favorites)
  • 1 egg
  • 1/4 cup warm water (between 100 to 105 degrees Farenheit)
  • 2 1/4 teaspoons dry active yeast
  • 3 1/4 cups all-purpose flour
  • 1/4 cup white sugar
  • 1/2 teaspoon salt

Filling Ingredients

  • 1 cup brown sugar, packed (if you want to make brown sugar yourself, see the recipe below)
  • 1 tablespoon ground Pumpkin Spice
  • 1/2 cup vegan margarine or lactose-free butter, softened

Glaze Ingredients

  • 1/4 cup water
  • 1/2 cup sugar
  • 1/2 cup lactose-free whipping cream
  • 1 tbsp vegan margarine or lactose-free butter, softened

Monkey Bread Preparation

  1. Heat the milk in a small saucepan until it is warm to the touch, then remove from heat. Mix in margarine; stir until melted. Leave to cool.
  2. Heat water to 100 – 105 degrees Farenheit. Add yeast; stir. Let sit for 5 minutes to activate yeast. Mixture will look foamy on top when yeast has activated.
  3. In the bowl of your stand mixer with the dough hook attachment, combine 2 1/4 cup flour, sugar and salt; mix well.
  4. Add egg to cooled milk mixture and mix well.
  5. Add activated yeast and milk mixture to dry ingredients. Mix until dough comes together in a sticky ball.
  6. Add the remaining flour, 1/4 cup at a time, kneading well after each addition until dough is soft and smooth but still a bit sticky.
  7. Cover the dough with a damp cloth and let rest for 10 minutes.
  8. In a small bowl, mix together brown sugar, pumpkin spice and softened margarine.
  9. Tear small, pieces of dough and roll into balls. Toss each into the sugar mixture until coated, then place in a greased baking pan.
  10. Cover baking dish and let rise in a warm place for 20 minutes. If you’d like to cook these at a later time, refrigerate or freeze covered and let pan sit at room temperature for 30 minutes before cooking. Don’t be concerned if rolls do not rise too much.
  11. Preheat oven to 350 degrees Farenheit when ready to bake.
  12. Bake in the preheated oven for 20-25 minutes, or until browned. Let cool for 10 minutes before turning out on a serving dish.
  13. Serve warm, drizzled with glaze. Glaze recipe follows below.

(Adapted from 90-Minute Cinnamon Rolls at Chinese Grandma)

Caramel Glaze Preparation

  1. Pour the water into a saucepan then pour the sugar in a pile in the middle of the water. Turn the heat to medium-high heat and begin cooking without stirring. The sugar will dissolve in the water and begin to boil.
  2. When the sugar begins to lightly brown, gently swirl the pan until all of the sugar is a deep golden brown.
  3. Carefully pour in the cream and add the butter. Whisk until smooth.

(Adapted from Chef Michael Smith’s Caramel Sauce at Food Network)

PLEASE LEAVE ME COMMENTS!

Cucumber & Avocado Sandwich with a Cream Cheese & Dill Spread

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Many non-vegetarian people people that we veggie people don’t like food. Or sometimes they think that we don’t eat yummy & fantastic things, so wrong…..

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Spread the cream cheese/dill spread.

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Add thinly sliced fresh, crisp cucumber slices. A sprinkle of black pepper and salt, to taste.

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Layer on top the slightly firm avo’s. It can be a bit messy, so I don’t cut the sandwich.

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EAT!

Cream Cheese Spread:
1 tub of whipped cream cheese
1/2 tsp dill
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Put both in a bowl and mix well. Then it’s ready to spread!

You could also add sprouts or lettuce 🙂

Spaghetti in Browned Butter and Myzithra Cheese

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What you will need:

Spaghetti-16 oz box/package
Basil-fresh, chopped, 1/2 cup
Garlic-crushed, 1/2 teaspoon
Butter-1 stick (1/2 cup)
Myzithra cheese-grated, 4 oz

Cook one 16 oz. package of spaghetti, follow directions on box.   Drain, put back in pot, set aside.

To brown the butter and add cheese takes only about 5 minutes.  In a white frying pan place 1 stick (or half a cup) of butter. Don’t use margarine or butter substitutes. Keep heat on medium heat, stirring constantly. It takes only a couple of minutes, you will start to see the butter turn brown. Once a medium brown, take off heat. Add 1/2 teaspoon crushed garlic, and 1/2 cup chopped fresh basil, pour over pasta. Stir, mix thoroughly. Last step, pour all 4 oz of cheese into pot, toss pasta. Serve and enjoy!

A nice soft roll or French bread would be nice with this. I would also serve a fresh vegetable on the side. 🙂

Peanut Butter Cookie

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Hands-down the best cookie I’ve ever had in my life!

1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup peanut butter. I used chunky
3/4 cup white sugar
1/2 cup firmly packed light brown sugar
1 egg, room temperature
1 tablespoon milk (I used half-and-half)
1 teaspoon vanilla extract

Set aside a small bowl with 1/4 cup white sugar, for sprinkling.

Preheat oven to 350 F, no need to grease cookie sheet. I lined pan with wax paper.

Add all dry ingredients, mix as you go. Add remaining ingredients. I use my hands to mix the dough well, I prefer hands versus a mixer.

Form 1″ balls of dough, then roll in the white sugar, then place on cookie sheet. Bake 8-10 min, or until the cookie is slightly firm to the touch. Remove from cookie sheet, allow to cool.

Try not to eat ALL the cookies at once! Yes, they are that good, at least to me 🙂

Super Moist Cookie

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High in fiber and delicious!

Here’s the info so you can make them as well…..

1 cup unbleached white flour
2 cups unprocessed wheat bran (I used “Hodgson Mill”, purchased on Amazon.com)
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 cup white sugar
2 eggs, well beaten
1/2 cup molasses
1/2 cup milk
1/2 cup (1 stick) butter, melted

Preheat oven to 400 F. Grease baking sheet, sift flour once, add baking soda, spices, sugar. Add wheat bran and mix well. Combine eggs, molasses, milk and butter; add to wheat bran mixture. Beat well. Dough will be quite sticky. Drop by tablespoonfuls onto baking sheet, 2″ apart. Bake 6-8 minutes. The cookie will be slightly firm when baked to doness. Don’t over bake, or the cookie will be dry. 😦

Have with a nice cup of coffee and enjoy! 🙂

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