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Cake Batter Dip

 
Ok, This recipe might sound strange because of the ingredients, but it is ohhhh...soooo....goooood! 
 
I can't take the credit for this one though.  One of my favorite recipe creators (Chocolate Covered Katie http://chocolatecoveredkatie.com/2012/07/12/healthy-cake-batter-cookie-dough-dip/) came up with this one!  However, I tweaked it a little.  I was having a hard time coming up with a thick dip, so I changed it a little for may taste. 
 
I am telling you this girl is a GENIUS (Katie - not me)!  Who can say "no" to ANYTHING with SPRINKLES!  This dip is especially good with little sugar cookies or animal cookies - and I love apples with it, especially tart ones. 
 
The chickpeas might worry you a bit, but I'm telling you this dip is delicious and has a lot of yummy protein for your kids who are hungry for an after school snack!  I also like to use the cake mix to give it an extra cakey taste, but oatmeal is yummy too.
 
P.S.  Good luck trying not to eat this all with just a spoon! 
 
 
Cake Batter Dip
Makes: approx. 3 1/2 cups

Ingredients
3 cups chickpeas or white beans (1 can)
3 tbsp cashew butter or a butter-type spread like Earth Balance
1 tbsp applesauce (or omit and increase cashew butter to 1/4c)
2 1/2 tsp pure vanilla extract
1/8 tsp baking soda (for flavor)
heaping 1/8 tsp salt
3/4 cup xylitol or sugar
1/4 tsp butter extract
1/2 cup quick oats (or ground flax or rolled oats, or even 1/2c cake mix)
optional: sprinkles!

Directions
Drain and rinse beans very well. Blend all ingredients in a food processor until very, very smooth and creamy.  I sprinkle some sprinkles into the dip and pulse quickly a couple of times to sort of stir them in.  I then put it in a bowl and add more sprinkles on top to make it look pretty!

Dip apple slices or crackers or pretzels, spread on a banana or toast or pancakes or cookies, or eat with a spoon!  Anything your heart desires!

Zucchini Bread



Riddle:  What do you do when you have zucchini coming out of your ears?  (Not literally of course!)

Answer:  You make zucchini bread!

I am a sucker for all breads myself, but zucchini bread is like the dessert version. I am also a big fan of banana bread.  When I have a lot of zucchini coming out of my garden I tend to make a bunch of bread and muffins with it.  It makes a healthier snack or a yummy breakfast.  This zucchini bread recipe has a lot of healthy ingredients, except for the sugar.  Maybe someday I will figure out a good substitute for that.  I do like to use organic cane sugar though, so I like to tell myself that isn't so bad.  Also this recipe will make 2 loaves (or I believe 6 mini loaves), so you can eat one now and freeze the rest for later!  YAY!

FYI my neighbor gave me a big shopping bag full of crook neck sqash the other day and I ended up using it in place of zucchini.  I made her a loaf as a thank you and she asked if I'd make her 5 more for her to freeze and give out as christmas gifts!  So something to think about if you have a lot of squash in your garden!

Zucchini Bread
Cook time:  1 hour
Makes:  2 loaves

Ingredients
 
3 Tbsp ground flax seed
½ cup plus 1 Tbsp water
1 20 oz. can crushed pineapple
3 cups flour
2 tsp baking soda
½ tsp cinnamon
1 tsp salt
¾ tsp nutmeg
½ tsp baking powder
2 cups sugar
1 cup applesauce
2 Tbsp vanilla
2 cups shredded zucchini
1 cup chopped nuts (optional)
½ cup raisins (optional)

Directions
Grease and flour 2 loaf pans.
Whisk the flax seed and water together in a small bowl and set aside.
Drain the pineapple.

Combine the dry ingredients in a large bowl.

Beat the sugar, applesauce, vanilla, and flax mixture until blended and thick.
Stir in pineapple and zucchini.  Stir in dry ingredients.  Stir in nuts and raisins if using.

Pour into loaf pans and cook for 1 hour.  Test with a toothpick to check if it is done cooking.



 

Vegan Zuppa Toscana


When I used to go to Olive Garden I would love to order the soup, salad, and bread sticks deal!  All of them were so delicious, I felt like I was getting the best of everything.  PLUS it was unlimited so I could pig out.  (It was so hard not too!)  Of course none of those things are vegan (except for one of the soups) unless you arrange it with your waiter/waitress.  One of my favorite soups I'd order is Zuppa Toscana.  SO NOT VEGAN!!  But it was so delicious.  So...one cool, rainy day I decided I NEEDED this soup and I would "veganize" it.

It has been a while since I've had the original now, but I think this recipe is pretty close.  This version is so yummy, it is by far my favorite soup!  We had it for dinner last night, and everyone went back for seconds (even my picky eater)!  It is a good way to incorporate all the kale from my garden too - which by the way is super good for you!  I don't usually eat soy, but we indulge with this soup, because it just adds so much to the flavor and texture.  You could probably substitute beans if you wanted but it just won't be the same. 



Vegan  Zuppa Toscana
Makes 6-8 servings

Ingredients

14 oz. pkg. Gimme Lean Sausage
¾ tsp crushed red peppers
1 cup diced white onion
2 tsp minced garlic
8 cups water
3 Tbsp No Chicken Bouillon
¼ tsp liquid smoke
1 cup coconut milk (or 1 can to make it extra creamy)
3 medium sized potatoes, thinly sliced
5 Kale leaves (approx 4-5 cups), chopped with stems removed

Directions

Saute sausage, crushed red pepper, onions and garlic until sausage is heated through and onions are soft.

Add the water, No Chicken Bouillon  and liquid smoke.  Cook until boiling and then turn heat down to low and let it simmer.  Add potatoes and cook until soft (approx. 15 minutes depending on how thin potatoes are sliced). 

Add coconut milk and kale and cook until thoroughly heated. 
 

Asian Salad Bowls


Sometimes when I've had a busy day, cooking dinner is one of the last things I feel like doing.  But I don't want us all to have to go without dinner!

A robot like Rosey from the cartoon The Jetsons would be nice.  Probably not going to happen anytime soon (or ever - unless my engineer daughter makes me one)!

So, besides maybe a bowl of cereal (my family would probably protest) I like to try to keep it simple.  So here is a quick and easy dinner for those nights I feel lazy.  It's so delicious and a nice light meal for a summer night too!



Asian Salad Bowls
Serves 4

1/4 cup water
1Tbsp cornstarch
1/2 cup teriyaki sauce (I like to use Kikkoman from the Asian aisle)
2 rounded cups chickpeas
1 8 oz. can water chestnuts, coarsely chopped
Crunchy chow mein noodles
2 carrots, shredded
spring salad mix

Whisk together water and cornstarch in a bowl until smooth.  Stir in teriyaki sauce.  Add chickpeas and water chestnuts, stir to coat.  Marinate for 30 minutes. 

Heat a large skillet over medium heat.  Pour the chickpea mixture into skillet and heat until it is heated through, about 10 minutes.

Serve the hot chickpea mixture over the spring salad, carrots, and chow mein noodles (in that order) in individual bowls.