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Oatmeal Banana-Carrot Mini Muffins and Snack Loaf

Posted on by Susan Posted in Baking, Recipes | Leave a comment

Just some quick info: With Google Reader coming to an end in the very near future, I just wanted to let you know that you can also Follow my blog with Bloglovin! :)

Back to cooking. I’m finally reunited with my household stuff! We’re still unpacking, but guess what came out of the box first!

Slow cooker, blender, NutriBullet, I missed you!

Obviously I went right to work: Green Smoothies for the win!

I also had leftover carrot pulp from making carrot juice with my NutriBullet and I didn’t want to throw it out, so I decided to create something to nibble on.

I usually give our son a little snack, while I make our breakfasts, so I thought mini muffins would probably work well.

Here’s what I came up with:

Oatmeal Banana Carrot Mini Muffins (dairy-free)

Ingredients:

  • 1/2 – 3/4 cup carrot pulp (about 3 small blended carrots – I squeezed the “juice” and water out for drinking and that’s what was left)
  • 1 medium smashed banana
  • 1 egg
  • 1/4 cup sugar
  • 1/2 cup coconut milk
  • 1 tsp. vanilla extract
  • dash of cinnamon and cardamom
  • 2 Tsp. melted margarine (I used Earth Balance)
  • 1/3 cup whole wheat flour
  • 1 tsp baking powder, blended into flour
  • 1/2 cup steel cut oats (uncooked)

Cook your steel cut oats according to instructions. In the meantime, preheat oven to 375° F. Mix egg, sugar, coconut milk, vanilla and spices together. Add carrot pulp, banana, spices and melted margarine and whisk until well combined. Add flour, baking powder and cooked oats and mix until you have a smooth batter.

From here on, I decided to divide my batter. I scooped some into a greased mini muffin pan and baked them for 15 minutes. I then added some soaked raisins to the rest of the batter and poured it into a greased loaf pan and baked for about 30 – 35 minutes. It didn’t rise at all, so it’s a fairly dense cake. I cut mine into 8 slices and froze 6 of them (along with half of the mini muffins) to enjoy for a quick snack later on.

Do you have any fun food experiments to share lately? Leave a comment to share!

Homemade Flour Tortillas

Posted on by Susan Posted in Recipes | 2 Comments

I had big plans for chicken enchiladas a couple of nights ago, but when I looked in my pantry, I was sad to see that we had zero bread! No toast, no English muffins, no bagels nada. And especially no tortillas.

So what’s a girl to do?

Make her own!

I remembered that one of my cookbooks had a recipe for flour tortillas, so I quickly went and looked it up.

This is so easy, I just have to share it with you!!

I adapted my recipe for a half batch, since I didn’t have enough all-purpose flour and also included a bit of whole wheat flour.

Homemade Whole Wheat Flour Tortillas (adapted from Rutiga Kokboken)

Ingredients (5 small/medium sized tortillas):

  • 1.5 cups or 375 ml flour (I used about 300 ml all purpose and 75 ml whole wheat flour)
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup / 125 ml water or as needed

Mix your dry ingredients. Add the water until you get a thick dough (you may need more or less water, depending on your flour mixture). Divide dough into 5 equal parts. Roll each part out between two sheets of parchment paper with a rolling pin, until you get your desired thickness and size.

Bake each tortilla in a medium-hot non-stick frying pan (no need to add oil or fat) for about half a minute to a minute per side.

Enjoy!

I used mine to make enchiladas with leftover shredded rotisserie chicken, leftover beans, a jar of salsa and cheese.

What is your favourite way to use tortillas?

Would you ever make your own? I will definitely make these again, experimenting with different type of flours, such as spelt, whole wheat (only), or kamut.

Photo Friday Blog Hop

Snowy Plans, Big News and a Recipe {Slow Cooker Cauliflower and Chickpea Curry}

Posted on by Susan Posted in Recipes | 3 Comments

I finally took some time to write up an easy-peasy recipe for you!

But before I get to that, I want to share some BIG NEWS with you all!

Here’s what’s going on:

Usually little guy naptime = blogging time, but this hasn’t been very predictable lately. He’s sleeping as I type this and I’m trying to make use of that little extra chunk of time by catching up on celebrity gossip meal and acticity planning for our family. Tonight’s agenda: Snow!

We’re planning on taking our 16 month-old to dig around in the snow up on Cypress Mountain and hopefully we’re having some hot chocolate in the cafe thereafter. We’re not sure when he will get the next opportunity to play in the snow, because - drumroll – we’re moving to sunny Califonia!

San Diego, to be exact!

If you thought the big news was an announcement for baby #2, sorry if I had to disappoint you. ;)

Anyway, the cat is out of the sack, on to the food.

If you like Indian, have a slow cooker and enjoy veggie dishes, this Cauliflower and Chickpea Curry (*UPDATED RECIPE*) might just be for you.

The biggest task for this dish is to chop up the veggies.

Here’s what you’ll need:

Veggies:

  • 1/2 head of cauliflower, cut into florets
  • 1 can of chickpeas, drained and rinsed well
  • 4 carrots, peeled and chopped into bite-size pieces
  • 4 small (or 2 large) potatoes*, peeled and cut into bite-size pieces
  • 1 cup of peas

Spice Paste:

  • 1 onion, coarsely chopped
  • 3-4 cloves of garlic
  • 1 Tbsp. garam masala
  • 1 tsp. curry powder
  • 1/2 tsp hot chili powder
  • 1 to 2 tsp. vegetable oil

Also:

  • 1 can coconut milk
  • 2 – 3 Tbsp. tomato paste
  • about 2 cups of water (more or less, to completely cover your veggies)

To make the spice paste, put all ingredients into a food processor and blend until smooth. Heat oil in a frying pan and fry the spice paste for a few minutes on medium heat or until your kitchen smells lovely like Indian spices. :)

Put your chopped veggies into the slow cooker and top with the spice paste and tomato paste. Gently stir it all up, pour over the coconut milk and as much water as needed to cover your veggies, and then turn the slow cooker on.

Cook on high for about 2.5 – 3.5 hours. Feel (and by that I mean pick with a fork…) the potatoes to check if the curry is done and it has reached your desired thickness.

Serve with basmati rice or naan bread.

I’m so excited to be using my slow cooker more often these days.

Other favourites of mine are Spicy Black Bean Soup and Rendang Beef Curry.

Spicy, curry, can you spot a theme? Are you a spicy food lover like I am, or do you stick with more neutral flavours?