Posts by admin:
- 1 2/3 cup all-purpose flour
- 1/2 cup Coconut Palm Sugar
- 1/2 cup organic cane sugar
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup cold water
- 1/3 cup unsweetened applesauce
- 1 Tablespoon apple cider vinegar
- 2 teaspoons pure vanilla extract
- 6 ounces Ghiradelli Dark Chocolate 60% Cacao
- 1/3 cup chopped walnuts
- 1 cup mini vegan marshmallows
- 6 Tablespoons Saucy Mama Champagne Honey Mustard
- 1 cup fresh grapefruit, peeled and without inner skin
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon Herb Seasoning Salt
- 1/2 teaspoon ground black pepper
- 1 medium butternut squash (about 4 cups)
- 4 apples, peeled and cored (about 2 cups)
- 1/2 cup Saucy Mama’s Champagne Honey Mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground teaspoon black pepper
- 8 La Tortilla High Fiber, Low Carb Tortillas
- 3/4 cup crumbled blue cheese
- 1-2 cups shredded lettuce
- Tarragon Lemon
- Dijon
- Smoky Garlic
- Champagne and Honey
- Chipotle
- Suzie’s Yellow mustard
- 2/3 cups Panko Breadcrumbs
- 1/2 cup All Natural Saucy Mama’s® Smoky Garlic Mustard
- 1 1/2 Tablespoons olive oil
- 1 package Nasoya Tofu Plus, extra firm
- 1/2 teaspoon Herbamare Herb Seasoning Salt
- 1/2 tablespoon dried parsley
- 1/4 teaspoon black pepper
Rocky Road Bars {vegan)
February 29th, 2012
Desserts are my favorite to make. I have to try really hard not to make too many decadent desserts in order not to have daily temptations but sometimes we just want something good besides a nice ripe banana. Ya know?
When I saw this recipe for Gooey Rocky Road Bars made by Kristina @Whipped, I knew I had to make them ASAP. I had all the ingredients and it looked very uncomplicated.
Since I am keeping up with portion control and calories I decided to lighten the recipe a little more. I chose to use coconut palm sugar and applesauce instead of straight sugar and vegetable oil.
I used Special Dark cocoa powder and dark chocolate chips instead of semi-sweet for a deeper and richer flavor. The original recipe said it would take 20-25 minutes to bake but the recipe took 45-50 minutes to bake.
It was a big torture smelling these bake for such a long time. Ryan kept asking whether they were done already.
I let them cool for 10-15 minutes. Ryan asked if he could dig in. I mean seriously folks. These looked and smelled delicious.
Ryan bit into one of them and devoured them in a bit. He looked at me and said that this was probably one of my best desserts yet. Says a lot coming from my husband…
Thanks Kristina for the inspiration and for the delicious recipe.
People…..you must make these at once and report back.
REMINDER: If you have not entered my Saucy Mama Gourmet Mustard Giveaway, check it out and enter for a chance to win three different bottles.
If you would, do you mind voting for my recipes? If you liked my tofu strips then go vote for me please. I would appreciate it a lot. I would bake you these if I could too!
Rocky Road Bars
by Noelle Kelly
Prep Time: 15 minutes
Cook Time: 45-50 minutes
Keywords: dessert soy-free vegan chocolate brownies
Ingredients (12 bars)
Instructions
Preheat oven to 350 degrees and position a rack in the lower third of the oven. Spray a 9×9 glass pan with non-stick pan.
Combine flour, sugars, cocoa, and salt in a large bowl and mix with a whisk.
In a small bowl, combine water, applesauce, vinegar, and vanilla. Pour liquid over flour mixture and mix with the whisk until just smooth.
Add half the chocolate chips and stir to incorporate.
Scrape batter into prepared pan and smooth evenly. Sprinkle marshmallows, chocolate chips and walnuts and gently press into mixture leaving tips exposed.
Bake for 45 minutes until knife comes out with bits of gooey crumbles. Let brownies cool for 10 minutes and slice into 12 brownies.
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Tangy Grapefruit Dressing (oil-free)
February 28th, 2012
This is my third and last recipe using one of Saucy Mama’s gourmet mustards. I wish I had had more time to create more recipes but seeing as I received my condiments a little later than everyone else I think I tried my best. It has also been a bit of a challenge to be in the kitchen for that long with a 4 month old.
This weekend Julianne helped me in the kitchen. I find she is starting to enjoy sitting in her Bumbo and watching me cook and prepare meals. She is not real keen lying on her back so why not include her in my kitchen adventures? Here she is:
Even though I like getting my daily dose of olive oil, Ryan and I have been watching our fat intake. I decided to make a fruity and oil-free dressing that would be enjoyable.
I had several grapefruits we have been enjoying for breakfast but then why should they just be for breakfast? I used my immersion blender and tried out different ingredient combinations until I came up with the following. It is really not complicated at all. The only thing you would need to do is to to peel the grapefruit’s inner skin. Here is a tutorial for those that have never done this: How to peel a grapefruit
The result was a smooth tangy, slightly sweet, and savory dressing. I made a large 2 cup green salad and added 3 Tablespoons of the dressing and ate it with my Crunchy Smoky Mustard Tofu Strips. Ryan gave this recipe a two thumbs up!
On top of this, the recipe is low-calorie for sure!
Tangy Grapefruit Dressing (oil-free)
by Noelle Kelly
Prep Time: 15 minutes
Keywords: blender dressing vegan
Ingredients (6 servings (3 Tablespoons a serving)
Instructions
Add ingredients in a food processor and blend until smooth. Refrigerate before serving on salad on serve immediately. Good for 3 days.
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Champagne Honey Roasted Apples and Squash Wraps
February 27th, 2012
Here is another entry for the Skinny Mama Mustard contest.
I enjoy a quick lunch and I am finding that I have to have foods prepared so I can grab and eat while I work and take care of our little girl.
I created this recipe based on this fact. Roasted butternut squash is one of my favorite eats so I combined that with apples and roasted it with a bit of olive oil and Saucy Mama’s Champagne Honey Mustard.
Yes….it was good!
I used La Tortilla Factory Wraps that are low-cal and low-carb. It was my first time using this wrap and even though they were not my favorite I knew I could get used to the flavor. I mean a girl has got to have some wraps in this world!
After I roasted the squash and apples I added them to one tortilla and topped it with blue cheese crumbles or feta cheese crumbles and then add shredded lettuce. I wrapped them up and devoured it. It was very enjoyable and I cannot wait to make this again.
After I roasted the squash and apples I added them to one tortilla and topped it with blue cheese crumbles or feta cheese crumbles and then add shredded lettuce. I wrapped them up and devoured it. It was very enjoyable and I cannot wait to make this again.
You should give this a try. It is super savory and meatless which is even better! To make vegan used fermented tofu crumbles if wanted.
Each wrap is only 170 calories!
Each wrap is only 170 calories!
Make sure to enter my giveaway on THIS POST to have a chance to win THREE bottles of gourmet mustard.
Champagne Honey Roasted Apples and Squash Wraps
by Noelle Kelly
Prep Time: 20 minutes
Cook Time: 45 minutes
Keywords: roast lunch vegetarian low-carb mustard apples butternut squash
Ingredients (8 wraps)
Instructions
Preheat oven to 400 degrees Fahrenheit.
In a large bowl, add the cubed butternut squash and apples along with the mustard, spices, and olive oil.
Spread the mixture evenly on a parchment-lined cookie sheet and cook for 40 minutes.
Five minutes before the roasted veggies are finished, warm the tortillas and chop some lettuce.
Assembly
Take one wrap and add 3-4 Tablespoons of the roasted mixture. Add 2 Tablespoons of blue cheese and lots of shredded lettuce and wrap tightly and eat.
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Crunchy Smoky Mustard Tofu Strips and Saucy Mama Giveaway
February 23rd, 2012A few weeks ago I was emailed by the folks at Barhyte Specialty Foods asking me whether I would like to be involved in a recipe contest called Skinny Mama using their line of Saucy Mama gourmet mustards. I do not know how they knew but one of my favorite condiments is mustard and even better just plain old yellow mustard at that.
I looked at the list of gourmet mustard that the company was going to send me and I immediately signed up. Who doesn’t like a challenge? Here is the list:
Once I knew I had to start creating recipes, the ideas started flowing. What should I make first? Since I was back to eating tofu, I thought I would try my hand at making a faux fish stick using pressed tofu.
I decided to press it overnight and then I decided to slice it up and marinate it with a little oil and the Smoky Garlic Mustard.
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Then I let it marinate for half a day and then I prepared the seasoned breadcrumbs and dipped the tofu strips and placed them on a baking sheet.
I baked them, flipping them at a half way point and cooked them until lightly browned and crunchy.
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| Saucy Mama |
I would use more smoky garlic mustard for dipping sauce or you can make a big green salad to go with it like I did. I will be sharing a unique oil-free dressing tomorrow!
Crunchy Smoky Mustard Tofu Strips
by Noelle Kelly
Prep Time: 4-6 hours
Cook Time: 40 minutes
Keywords: bake press tofu lunch entree appetizer low-carb vegan tofu
Ingredients (12 strips)
Instructions
Press tofu overnight in a tofu press or with tofu wrapped in several sheets of paper towels, weighted down by books.
The next morning, slice the tofu in 12 slices. In a casserole dish, place the tofu strips with olive oil and mustard. Marinate for 4 hours.
Preheat oven to 400 degrees F. Place a parchment paper on baking sheet.
In a shallow dish, add the breadcrumbs, salt, pepper, parsley.
Take each tofu strip and coat in breadcrumbs. Place each strip on a baking sheet. Bake for 20 minutes on one side. Flip each strip on the opposite side and cook for another 20 minutes.
Accompany with green salad with tangy grapefruit dressing (recipe to come)
Giveaway: The folks at Barhyte Specialty Foods want to give some delicious Saucy Mama mustard to a lucky reader.
Leave a comment letting me know which mustard you would like to try.
The winner will be announced on March 5th. If you get a chance, vote for this recipe on the Facebook page too!
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Mori-Nu Tofu winner
February 21st, 2012
Hi everyone! Thank you to everyone who entered the Mori-Nu contest. I hope you all were inspired to go out and purchase these tofu packs and pudding mixes. I need to stock up on the chocolate pudding for sure!
Random Number Generator picked the following entry:
Tanya @Eating Kale
“Actually, I love making chocolate pudding with tofu!! I’d love to try some baked tofu recipes though. Never heard of their packaged pudding mixes….very cool!“
Stay tuned for the next giveaway!
