This one's for the veggies out there! I am a fan of greek yogurt and raw milk but there is none of that found here. I abandoned all animal products to make my version of zucchini bread. Now, it's really carrot bread because I had no zucchini. Plus, carrots are high in Beta-carotene! (That's how I got my red hair, tehehe.) SO, I baked up a classic with a little spin. No oil, no dairy, but a whole lotta love. Cliche? Yeah but who cares?
Better-Carrotene Bread (get it?)
3 T flax meal mixed with 1/2 C plus 1 T water (this replaces the eggs)
1 C applesauce, no sugar added (replaces oil)
2 C grated, organic with the peel, carrots (about 6)
3/4 C stevia or sugar in the raw
1 C ww flour
1C organic, unbleach all purpose flour
1C oats
1 T cinnamon
1 t Baking Soda
1 t salt
1 t vanilla
1/3 c chopped pecans
1/2 c dried cranberries
1. Oven @ 350
2. In a large bowl whisk togeth flours, oats, cinn, soda, and salt.
3. In a med bowl mix togeth the rest of the ingredients besides the cranberries and pecans. Once combined add the wet ingredients to the dry then fold in cranberries and pecans.
4. Line a 9x13 inch baking pan with parchment. Spread the batter into the pan, it will be thick.
5. Bake for 20-25 min or until set. Enjoy!
:)
Monday, April 9, 2012
Mexi-CAN
Say goodbye to boring tacos and bean burritos, well at least upgrade them. On a whim I made a tomatillo (spelling? I'm a little slow once in and while.) salsa. It is sweet and spicy, like me, hah? Anyway, this pureed mix of veggies will amp up any mexican dish! I also made a veggie n' buffalo stew to ladle over sweet potatoes along with my salsa! ENJOY. (that's an order)
Tomatillo-Apple Salsa
about 10 tomatillos, husked, washed and chopped into 1/4s
1/4 red onion, chopped
2 jalapenos, chopped
4 cloves garlic, peeled
s&p, just a sprinklin'
LARGE handful of cilantro
juice of 1 lime
1/2 apple, chopped
1/4 water
1. Oven @ 500
2. In a baking dish or sheet tray, toss tomatillos, onion, jalp, garlic, and s&p togeth. Roast 20ish minutes until soft and slightly charred.
3. Remove from oven and cool 10 min. Then place ALL ingredients into a blender. (I use a vitamix bc they are obviously rad). Add more water if needed. Puree until desired consitincey, I like mine kind of chunky.
Veggie n' Buffalo Stew
3/4 lb ground bison, you can use any ground meat (this is a good choice bc you norm buy it from local farmers, so it is grass fed and no fillers)
3 cups of random, chopped veggies.. tonight I used mushrooms, bell peppers, leeks, and corn.
1 can roasted tomatoes, no salt added
1 can low sodium, organic chick broth
3 T cumin
2 T paprika
s&p to taste
2 t oregano
1 T granulated garlic
1. Brown the bison in a dutch oven or deeper pan then stir in your seasonings and tomatoes and chick borth, reduce the heat to low and add in veggies.
2. Cover and simmer for about 30 min, but you can let it hang as long as you want.
3. I serve this over sweet potatoes which I bake at 400 for about 45 min. Top w salsa and maybe some more cilantro and def some avocado!
Hope you love :)
Tomatillo-Apple Salsa
about 10 tomatillos, husked, washed and chopped into 1/4s
1/4 red onion, chopped
2 jalapenos, chopped
4 cloves garlic, peeled
s&p, just a sprinklin'
LARGE handful of cilantro
juice of 1 lime
1/2 apple, chopped
1/4 water
1. Oven @ 500
2. In a baking dish or sheet tray, toss tomatillos, onion, jalp, garlic, and s&p togeth. Roast 20ish minutes until soft and slightly charred.
3. Remove from oven and cool 10 min. Then place ALL ingredients into a blender. (I use a vitamix bc they are obviously rad). Add more water if needed. Puree until desired consitincey, I like mine kind of chunky.
Veggie n' Buffalo Stew
3/4 lb ground bison, you can use any ground meat (this is a good choice bc you norm buy it from local farmers, so it is grass fed and no fillers)
3 cups of random, chopped veggies.. tonight I used mushrooms, bell peppers, leeks, and corn.
1 can roasted tomatoes, no salt added
1 can low sodium, organic chick broth
3 T cumin
2 T paprika
s&p to taste
2 t oregano
1 T granulated garlic
1. Brown the bison in a dutch oven or deeper pan then stir in your seasonings and tomatoes and chick borth, reduce the heat to low and add in veggies.
2. Cover and simmer for about 30 min, but you can let it hang as long as you want.
3. I serve this over sweet potatoes which I bake at 400 for about 45 min. Top w salsa and maybe some more cilantro and def some avocado!
Hope you love :)
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