Ingredients
1 cup soymilk (I use plain)
1 packet (1 to 1.5 oz) instant oatmeal, ground
1 frozen banana, cut in pieces
1 tsp vanilla extract
frozen strawberries and honey to taste
Mix up with your kick-ass immersion blender and enjoy!
Tuesday, May 24, 2011
Breakfast Smoothie (that happens to be vegan)
Ingredients
1 cup soymilk (I use plain)
1 packet (1 to 1.5 oz) instant oatmeal, ground
1 frozen banana, cut in pieces
1 tsp vanilla extract
frozen strawberries and honey to taste
Mix up with your kick-ass immersion blender and enjoy!
Potato Gnocchi
Ingredients
4-5 medium sized baking potatoes (like Russet)
2 egg yolks, slightly beaten
1 1/2-2 cups flour
Pinch of salt
Preheat oven to 400 degrees
Wash the potatoes and poke holes in them. Bake them on a cookie sheet for 40 minutes or until soft.
Peel the skins from the potatoes while they are just cool enough to work with (should still be warm). Mash them until fine, then fluff them with a fork so that they are not compact.
Add eggs, flour and salt. Mix by hand just until together, making sure not to compact the dough.
Roll out logs of dough to about 1 inch diameter (again, make sure that you are not squishing the dough, it should be pillowy).
Cut into 1 inch sections. Using a fork, depress each side of the gnocchi.
Bring a pot of salted water (1-2 tsp) to a boil. Add gnocchi. Remove it from the pot with a slotted spoon as soon as they start floating.
Cover with some sort of sauce for deliciousness.
(Next time I will try making a sweet potato base. I'll let you know how that goes.)
4-5 medium sized baking potatoes (like Russet)
2 egg yolks, slightly beaten
1 1/2-2 cups flour
Pinch of salt
Preheat oven to 400 degrees
Wash the potatoes and poke holes in them. Bake them on a cookie sheet for 40 minutes or until soft.
Peel the skins from the potatoes while they are just cool enough to work with (should still be warm). Mash them until fine, then fluff them with a fork so that they are not compact.
Add eggs, flour and salt. Mix by hand just until together, making sure not to compact the dough.
Roll out logs of dough to about 1 inch diameter (again, make sure that you are not squishing the dough, it should be pillowy).
Cut into 1 inch sections. Using a fork, depress each side of the gnocchi.
Bring a pot of salted water (1-2 tsp) to a boil. Add gnocchi. Remove it from the pot with a slotted spoon as soon as they start floating.
Cover with some sort of sauce for deliciousness.
Monday, May 23, 2011
Granola
Ingredients
4 cups old fashioned oats
3/4 cups slivered almonds (optional)
3/4 to 1 cup dried cranberries (optional)
3/4 cups honey
1/3 cup oil
2 tsp vanilla extract
1 1/2 tsp cinnamon
1 ripe banana (optional)
Preheat oven to 300 degrees
Mix oats, almonds and cranberries in a large mixing bowl.
In a separate smaller bowl, mix together honey, oil, vanilla and cinnamon. Stir until mixed. Add and mash banana into the wet mixture.
Pour 1/4 of the wet mixture over the oats mixture, and stir until evenly coated. Add 1/4 more, coat evenly, and repeat until wet mixture has evenly coated the oats.
Spread mixture evenly over a greased cookie sheet. Bake in oven for 35 minutes (for mixture without banana) to 40/45 minutes (for mixture with banana), rotating tray every 10 minutes.
Remove from oven (granola will be soft), and let cool on the pan for 10 minutes. Use a spatula to remove granola from the sheet and store in air tight container in the fridge.
Granola pictured is made with almonds and banana.
4 cups old fashioned oats
3/4 cups slivered almonds (optional)
3/4 to 1 cup dried cranberries (optional)
3/4 cups honey
1/3 cup oil
2 tsp vanilla extract
1 1/2 tsp cinnamon
1 ripe banana (optional)
Preheat oven to 300 degrees
Mix oats, almonds and cranberries in a large mixing bowl.
In a separate smaller bowl, mix together honey, oil, vanilla and cinnamon. Stir until mixed. Add and mash banana into the wet mixture.
Pour 1/4 of the wet mixture over the oats mixture, and stir until evenly coated. Add 1/4 more, coat evenly, and repeat until wet mixture has evenly coated the oats.
Spread mixture evenly over a greased cookie sheet. Bake in oven for 35 minutes (for mixture without banana) to 40/45 minutes (for mixture with banana), rotating tray every 10 minutes.
Remove from oven (granola will be soft), and let cool on the pan for 10 minutes. Use a spatula to remove granola from the sheet and store in air tight container in the fridge.
Granola pictured is made with almonds and banana.
Tuesday, May 17, 2011
Brownies with Peanut Butter Chips
Ingredients
Over a double boiler, heat chocolate and butter, stirring constantly until melted
Turn off heat and stir in sugar until mixed
Add vanilla, then eggs one at a time, just until stirred
Mix in flour, just until stirred
Mix in 1 1/2 cups peanut butter chips
Pour in pan and bake for 40-45 minutes, until a toothpick inserted is cleanish. If it seems a little battery still, turn off heat and leave in oven for an additional 10 minutes or whatever. Viola!
- 4 oz unsweetened chocolate baking squares
- 1/2 cup butter
- 1 cup white sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 cup flour
- Peanut butter chips
Over a double boiler, heat chocolate and butter, stirring constantly until melted
Turn off heat and stir in sugar until mixed
Add vanilla, then eggs one at a time, just until stirred
Mix in flour, just until stirred
Mix in 1 1/2 cups peanut butter chips
Pour in pan and bake for 40-45 minutes, until a toothpick inserted is cleanish. If it seems a little battery still, turn off heat and leave in oven for an additional 10 minutes or whatever. Viola!
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