So I know it comes and goes, but I am eating really healthy again. And I feel amazing! Thought I would share some of the recipes that I have come across.
Vegan Banana Muffins
4 ripe bananas
1/2 cup brown sugar or pure maple syrup (I used maple syrup)
1/2 cup vegetable oil (Canola)
1 teaspoon cinnamon
1 teaspoon cardamom powder
3/4 teaspoon salt
1 cup whole wheat flour
1 1/2 cup white flour ( I used all wheat flour, 1/2 of it was whole wheat pastry flour)
1 teaspoon baking powder
1 teaspoon baking soda
I added chopped walnuts and raisins.
1. Preheat oven to 350 degrees.
2. Grease or place cups in tin for 12 muffins
3. Mash bananas
4. Add oil, sugar or maple syrup, salt, cinnamon and cardamom and mix.
5. Add flours, baking powder and baking soda and mix.
6. Spoon into muffin tins and bake for 20-25 minutes until muffins are done and slightly browned on top.
Total fat 9.6
Salad of Arugula and Persimmons
from "The New Vegetarian Epicure"
3 good-sized bunches of arugula (I used mixed greens)
1 small head radicchio
1 small bunch water cress
2 medium Fuyu persimmons or a firm pear (I used a red pear that was amazing)
1/2 cup thinly sliced sweet onion (not a big raw onion fan, I used less)
1/2 medium red bell pepper
1 small sweet yellow pepper
1/2 pound Roquefort cheese
1/2 cup walnut pieces
3-4 Tbs. olive oil
2-3 Tbs. balsamic vinegar
salt and pepper to taste
Basically, toss it all together and toss the oil and vinegar on top:) Yummy!
(crock pot recipe)
From the "Fresh from the Vegetarian Slow Cooker"
2 tablespoons olive oil
1 large yellow onion, chopped
1 medium green bell pepper, seeded and chopped
1 celery rib, chopped
2 garlic cloves, minced
15.5 ounce can dark red kidney beans, drained and rinsed
15.5 ounce can black eyed peas, drained and rinsed
(You can use slow cooked beans but I am way to lazy for that, 1 1/2 cups each)
15 ounce can crushed tomatoes
14.5 can diced tomatoes, drained (I didn't drain them)
1 cup water
1 teaspoon file powder (optional, but I used it)
3/4 tsp. dried thyme
1/2 tsp. Old Bay seasoning
salt and freshly ground black pepper
8 ounces vegetarian sausage links, cut into 1-inch pieces
Tabasco sauce (I didn't add)
1. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion, bell pepper, celery and garlic; cover and cook until softened, about 5 minutes.
2. Transfer to a 4 to 6 quart slow cooker. Add the beans, tomatoes, water, file powder, thyme and Old Bay seasoning; season with salt and pepper, cover, and cook on low for 6 to 8 hours. (I did it on high for about 3 hours.)
3. Just before serving time, heat the remaining 1 tablespoon oil in a small skillet over medium heat. Add the sausage link pieces and cook until browned, then add to the jambalaya along with Tabasco sauce to taste.
**If you need your meat, I would think you could add any meat in that last step.Enjoy mixing it up a bit in your kitchen!