Posts by admin:
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1/3 cup dark chocolate chips
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1/3 milk or semi-sweet chocolate chips
- 1 1/2 cups fresh rhubarb, diced
- 3/4 cup raw sugar
- 1/2 cup water
- 1 Tablespoon orange zest
- 1 teaspoon ground cinnamon
- 1 1/2 cups whole wheat white flour
- 1/2 cup mesquite powder or flour (Navitas Naturals)*
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- pinch of salt
- 2 flax "eggs" (2 Tablespoons flax seed meal + 6 Tablespoons warm water)
- 1 6-ounce So Delicious Greek-Style vanilla yogurt (or you could use what is in stores)
- 1/4 cup So Delicious Coconut milk
- 1/2 cup Earth Balance margarine, melted
- 1 cup raw sugar
- 1 teaspoon vanilla extract
- *If you do not have mesquite, just use 2 cups of flour
- 3/4 cup rhubarb compote
- 1/2 cup pecans, chopped
- 1/4 cup raw sugar
- 1/2 cup pecans, chopped
- 1/4 cup raw sugar
- 1/4 teaspoon cinnamon
- In a medium pot, add all ingredients over medium heat and cook rhubarb for 30 minutes, or until the rhubarb is mushy and cooked.
- Mix well. Set aside.
- Mix well. Set aside.
- Preheat oven to 350 degrees Fahrenheit.
- Prepare your flax "eggs" and set aside for 5 minutes. Mix the melted Earth Balance with the raw sugar and add the flax "eggs" and the vanilla and mix well.
- Sift the flour and mesquite in a medium bowl and add the baking flour, soda, and salt.
- Add the wet ingredients to the dry ingredients in addition to the coconut yogurt and milk.
- Fold ingredients until well mixed.
- Divide the batter and pour into a greased 9x9 glass dish.
- Add filling on top of the batter and cover with the remaining batter.
- Sprinkle with the topping and bake for 45-55 minutes, until the center comes out clean.
Secret Recipe Club–Part 2–Triple Chocolate Cookies
August 17th, 2011
May I start with a bit of pregnancy woes? I actually have been feeling pretty good lately except for really uncomfortable back pain after a night’s rest. Not even my body pillow has been a comfort. I take that back I HAVE been using it again the last 2 nights with better results.
Yesterday was pretty rough though because I feel like my tummy is feeling more uncomfortable even when I sit. I thought I started my day eating well yesterday with a yummy bowl of homemade spiced applesauce but that was only the beginning of the most uncomfortable day of nausea, indigestion (acid reflux), and some vomiting…. sorry but it just did not let up.
I thought perhaps I needed protein which I was planning to eat after I ate my fruit, but it was really required or else I was going to get sick. I ate my scramble and even after that I did not feel well. I wondered it is had to do with the fact I forgot to take my pre-natal vitamin last night before going to bed but that did not seem to be the issue.
Lunch time came around and I knew I had to eat something but I could only muster drinking a smoothie. THAT was not nice on my tummy either. I got sick an hour later.
It was later in the evening I realized I was not feeling my baby girl move higher up in my tummy as I have been the last few months. I always wondered what it felt like to feel the baby shift and I believe that is what she had been doing. I now can feel the movement of the baby in my lower abdomen, which feels real strange.
Can anyone attest to how I was feeling and whether it is connected with the baby shifting?
Either way, today is another day and I am not feeling the same way I was yesterday, so thank GOD I can eat a little better and a little more today.
Today’s post features a second part to the Secret Recipe Club. Unfortunately there was one blogger that backed out at the last minute and left an orphaned blogger without being featured! I would feel pretty crummy if someone just felt like no longer cooking something from my site AT the LAST minute. Either way, I was one of many that volunteered to cook something from Connor’s Cooking blog.
It was hard to choose something, but I totally knew I wanted to make something sweet. I chose to make a cookie recipe with three types of chocolate. Am I speaking anyone’s language?
I veganized the recipe using flax seed meal for the egg and coconut oil instead of the vegetable oil. It smelled really great as they baked and they proved to be nice and tasty too! It took a total of 10 minutes to prepare and 12 minutes to bake a batch! How can you NOT like this cookie recipe?
Thanks Connor for posting a yummy cookie recipe!
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Roasted Cauliflower with Garlic and Mint (Wraps Included)
August 15th, 2011
This weekend has proven to be full of activities and non-stop cleaning and organizing. I am paying for it dearly with my back pain but nothing that a yoga ball and lower back massages can’t cure! Right honey????
I am so excited to post today because it is my first entry since signing up to be part of the Secret Recipe Club, which is a monthly blog event hosted by Amanda at Amanda’s Cookin’. We are assigned a certain blog and we can choose to cook or bake anything from their site. How fun is that? It is perfect for me because I definitely have needed inspiration for cooking since getting pregnant!
The recipe I am showcasing today comes from the Healthy Green Kitchen. I have been familiar with Winnie who keeps up a beautiful site with wonderful recipes, tips, and photography. If you have a chance to peruse her site make sure to read about her tips on nutrition, wellness, kitchen gardening, and green living. I love to know that I am getting information from a naturopath!
When I was looking through her recipes, it was very hard to choose until I finally came across a lovely recipe for cauliflower.
Cauliflower is such a forgotten vegetable in my opinion. I mean, Ryan and I both agree we do not like eating it raw, but I often make a Mediterranean recipe that I rotate in and out or menu plan. When I saw this new recipe I knew I was going to love it.
Now truth be told, I had an errand to run so I left the cooking and preparation to Ryan. I came home smelling the aroma of roasting cauliflower. It was really cute seeing Ryan go outside and pick some fresh mint and cut it up to add to this recipe.
Now I made this part of our lunch on Sunday. Ryan was busy eating leftovers but he wanted to tasted his cooking. I, on the other hand, made this dish part of my lunch. How so?
I drizzled tahini sauce over the cauliflower salad, I then took a piece of pita, added some hummus and piled on the cauliflower. What a great veggie sandwich friends! It was very pleasant and satisfying. If you get a chance you must make this a regular recipe in YOUR home too! Thanks Winnie for a delicious recipe.
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Farmhouse Veggie Burger
August 12th, 2011
This morning I woke RAVENOUSLY hungry. After making dinner last night and hardly having any appetite for it, I knew I would be VERY hungry when I woke up this morning.
I woke up for a potty break at 5am. Got back into bed and realized I was hungry. Should I get a snack or make an early breakfast? Nah, I dozed off again.
I woke up at 7am and stared into Ryan’s eyes until he opened them. I pouted and told him I was hungry! He was surprised and asked me if I was usually hungry upon waking up. He knew that answer. Of course not, but today was a whole different scenario.
We promptly dressed and since I had purchased a Groupon a few weeks ago, I knew I wanted to use it for a popular breakfast place in town. Hunger was satisfied and the baby girl was happy too!
Well, I hope you do not think that last night’s dinner was the culprit because it was not. On my menu plan, I had listed a veggie burger as dinner for the night so I knew what was coming. I think I stressed too much about other things I need to do.
I have been reading other mommy blogger’s posts about nesting, anxiety, and making sure everything was ready for when baby came along. I am really trying not to be in this stage. I made a HUGE to-do list just so I did not have tons of things running through my mind. Did it work? Some.
I am having to run to God even more often for comfort, direction, and peace of mind. Ryan is also awesome about reminding to take one day at a time. Hey, I am just glad I still feel like cooking, or more rather, that I am BACK to feeling like cooking.
How did I come across last night’s entree? Thanks again to Lisa @ MidwestVeg for the inspiration because she tends to find the yummiest recipes. The original recipe is prepared at The Farm Cafe in Oregon. They were featured in Food Network for their yummy selections, so you know it has to be good!
Ever grow tired of the grain-based or bean-based veggie burgers in restaurants or recipes you make at home? Well, I don’t technically, but I like variety. When I saw this veggie burger was all about eggplant, I jumped all over it.
Eggplant is such a unique nightshade vegetable with a spongey texture and bitter taste if not cooked correctly. They have lots of antioxidants, are high in fiber and is very low in calories. Who can beat that?
It took a total of 30 minutes to prepare the patties with a little refrigeration and then I cooked them on a non-stick skillet. Now the trick to this dinner option was KNOWING that Ryan was going to like them. Eggplant is not one of his favorite vegetables so I have to make sure I find interesting recipes for him to embrace. Good news? Yes, he liked them alot!
This veggie burger is going to be a regular in this house because it is so quick and delicious and can even be eaten on its own without a bun too! I added some sriracha vegan mayo, caramelized onions, and BBQ sauce to mine and it was DELICIOUS! Try them this weekend. You will not be disappointed.
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Blueberry Yogurt Smoothie and Oatmeal
August 10th, 2011
Wow, I feel like I have had a LONG weekend since I am just now getting back to an entry this morning. Is it Saturday? My days feel all turned around!
Good news to report! After having gone almost all summer without singing I finally got to sing this past Sunday at a local church. I had noticed, since being pregnant, that my breath support is different or rather it takes more effort to support. I get out of breath more easily singing the hymns at church so when I was asked to sing this past Sunday I was a bit hesitant. I know, I know. I was not paralyzed, but I wanted to be able to sing with just as good technique as before being pregnant.
I loved singing! It had lovely high notes and I had no trouble breathing or keeping it supported. I was just sweating because it seemed like I was doing a mini workout. GO figure! Ha ha ha. I sing another solo this coming Sunday so I am looking forward to it. How about exposing your little one to music? This is a great way! 🙂
We returned from a mini business trip to Pennsylvania last night. I decided last minute to accompany my husband on an 8 hour road trip to Penn State where he was presenting a topic at a music conference. Let me tell you how I no longer can do road trips. We stopped every 2 hours for stretch / potty breaks and I also switched from lying in the back seat with pillows to sitting up front with Ryan. All in all it was ok until the way back last night. I am glad I went but it is a total new ball game.
I came home to open a nice gift from my MIL. How cute are these? I could not keep from holding them up and imagining my little girl in them….sigh…she will be here soon.
Okay so before we get to the recipe of the day I want to announce the immersion blender winner. Here is what random.org picked.
Carol C. @gram122 won the immerson blender! Please contact me as soon as you can! Thank you all for your yummy soup recipes. I can’t wait to try them starting this fall!!
When I woke up this morning I craved blueberries so I decided to make a smoothie. Not only did I want a smoothie but I wanted oatmeal too. I find that breakfast has become the most important meal because it is when I most feel like cooking and most feel like eating. How about that?
This is a 2-in-1 breakfast. You can have the smoothie by itself or you can have half the smoothie and blueberry smoothie oatmeal.
I had a So Delicious Coconut Greek-style yogurt left to try from my samples and decided to add it to my smoothie. Did you know it has 6 different types of live cultures? Yum! I decided to try a spoonful before adding it to the smoothie and boy was it creamy!
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Vegan Breakfast Rhubarb Coffee Cake
August 5th, 2011
Sometimes it is okay not to have anything planned. It looks like we will be doing leftovers around here. There has been a lot of corn in our week and well, I guess we will finish off the week with it!
We are looking at going to the Buy Michigan Now event in Northville, MI which is a weekend celebration of Michigan-based businesses and Michigan-made products. How neat is that? I feel it is important to know what your state produces and try as hard to support it.
Besides that, it will be the regular weekend, doing laundry and making more room in our duplex for baby.
I finally used all the rhubarb I had to make a coffee cake. It was VERY hard trying to decide what to make with this delightful vegetable. It has a lot of fiber and is very healthy so I tried to make a healthy recipe.
I recently was sent some samples from So Delicious to try their NEW Greek-style coconut yogurt. I received raspberry, blueberry and the vanilla flavor. It was real creamy, thick and VERY delicious, very different than the yogurts they have on the shelf right now.
These are not on the shelf yet but I can’t wait to get my hands on the plain yogurt so I can make tzatziki sauce or other sauces make with dairy. I took advantage of using the vanilla yogurt in my coffee cake to substitute for the sour cream it asked for. Did it work? Of course!!!
I also was sent some samples from Navitas Naturals and I finally put my Mesquite powder to use.
Ingredients
Instructions
