Okay my friends, I eat oatmeal a lot for breakfast and have never thought to make it like this next recipe. I recently discovered the web site www.thevegan8.com and love every thing I have made so far. Check out her website
You gotta try this oatmeal:
Cinnamon Roll Spice Oatmeal
Ingredients:
* 1 1/2 cups old fashioned oats (not instant)
* 2 1/4 cups water (I use 3 cups since I dont soak mine)
* 1/4 tsp fine sea salt
* 1 1/2 tsp cinnamon
* 1/4 tsp ground ginger (add 1/2 tsp for a more spicy flavor)
* 1/8 tsp allspice
* 3 Tblsp pure maple syrup
* 1/2 tsp vanilla
* 2-4 Tblsp pecan halves
Optional Icing: (I have not made this yet)
* 1 Tblsp melted liquid coconut butter
* 1 Tblsp warm "lite" canned coconut milk
* 1/2 tsp fresh lemon juice
* 1/2 Tblsp pure maple syrup
Instructions:
(she recommends soaking your oats the night before, I tried this but I did not like it, go to her web site to read more on that)
Add to a medium pot the water, salt, cinnamon, ginger, allspice, and maple syrup. Stir well and turn the heat to high. Once boiling, turn to simmer and cover. Cook for about 5 to 8 minutes or to desired consistency (mine are done sooner cuz of the oats I use-like in 2 to 3 minutes and no mine are not instant) I stir mine constantly so they dont burn on the bottom.
Stir in the vanilla.
Add pecans and drizzle some optional "icing" on top. Taste and add more sweetener or spice if you desire ( I usually add more maple syrup as I have a sweet tooth)
This stuff is so yummy and a fun new way to eat oatmeal!
Saturday, August 24, 2019
Best Vegan Ranch Dressing from the Vegan 8
Alright my friends, I have been following my niece (Stephanie Moore) on instagram at glowgethealthy and she has helped me become more healthy. She uses recipes from www.thevegan8.com and loved them, so I went to that site and began making her recipes, and I have fallen in love with them! So I want to keep them all here in my recipe file, my first favorite is this homemade Ranch Dressing, I really love it and take it to work in little snack size cups and dip my spinach and carrots in it, also I use it as a spread in making wraps for lacey's lunch. I make this fresh once a week, if you have a large family, double it.
Best Vegan Ranch Dressing by Brandi Doming
* 1/2 cup raw unsalted cashews
* 1/2 cup non dairy unsweetened plain yogurt (she uses SoDelicious coconut, I can't always find this in the store so I have used Fage unsweetened plain yogurt and it doesn't hurt my stomach like other dairy yogurts do)
* 1/4 cup canned "lite" coconut milk, shaken or stirred first (You can buy these cans of coconut milk in the Asian aisle at your grocery store, usually about $1.80 a can)
*1 1/2 Tblsp white distilled vinegar
* 1 tsp onion powder
* 1 tsp garlic powder
* 1/4 tsp dry mustard
* 3/4 tsp fine sea salt
* 1/2 tsp dried dill (you will put this in last)
(she mentions that you can change up the flavor by adding 2 Tblsp of fine diced chopped olives, or chopped green chiles, or chopped pickled jalapenos - be creative and have fun, I have not done this yet though)
Instructions:
If you do not have a high powered blender like a Blend Tec or Vitamix then you will need to soak your cashews overnight in a bowl of water, otherwise your dressing will be gritty. Drain the cashews, rinse, and proceed:
Add all of the ingredients except the dill to a blender and process for a couple of minutes, stopping to scrape down the sides until completely smooth. The dressing will be on the runny side but will thicken up a lot in the fridge. Pour the dressing into a container and stir in the dried dill.
Store in the fridge for a couple of hours to chill and thicken before using (I use mine right away it so yummy)
It will thicken up a lot , like a dip, so give it a good stir before you use it and you can thin it out with a tad of water and an extra splash of vinegar if needed. This stays good for one week in your refrigerator.
This stuff is so yummy! And so so easy to make!
Best Vegan Ranch Dressing by Brandi Doming
* 1/2 cup raw unsalted cashews
* 1/2 cup non dairy unsweetened plain yogurt (she uses SoDelicious coconut, I can't always find this in the store so I have used Fage unsweetened plain yogurt and it doesn't hurt my stomach like other dairy yogurts do)
* 1/4 cup canned "lite" coconut milk, shaken or stirred first (You can buy these cans of coconut milk in the Asian aisle at your grocery store, usually about $1.80 a can)
*1 1/2 Tblsp white distilled vinegar
* 1 tsp onion powder
* 1 tsp garlic powder
* 1/4 tsp dry mustard
* 3/4 tsp fine sea salt
* 1/2 tsp dried dill (you will put this in last)
(she mentions that you can change up the flavor by adding 2 Tblsp of fine diced chopped olives, or chopped green chiles, or chopped pickled jalapenos - be creative and have fun, I have not done this yet though)
Instructions:
If you do not have a high powered blender like a Blend Tec or Vitamix then you will need to soak your cashews overnight in a bowl of water, otherwise your dressing will be gritty. Drain the cashews, rinse, and proceed:
Add all of the ingredients except the dill to a blender and process for a couple of minutes, stopping to scrape down the sides until completely smooth. The dressing will be on the runny side but will thicken up a lot in the fridge. Pour the dressing into a container and stir in the dried dill.
Store in the fridge for a couple of hours to chill and thicken before using (I use mine right away it so yummy)
It will thicken up a lot , like a dip, so give it a good stir before you use it and you can thin it out with a tad of water and an extra splash of vinegar if needed. This stays good for one week in your refrigerator.
This stuff is so yummy! And so so easy to make!
Friday, April 19, 2019
Magic Marshmallow Crescent Rolls aka Easter Tomb Rolls
I learned this recipe when I was in Junior High and it was one of my favorites, and now it is used at Easter Time called Easter Morning Rolls to teach children how the tomb is empty when they look for Jesus Christ, (the marshmallow melts and the rolls look empty inside) It is fun for kids and delicious!
Magic Marshmallow Crescent Rolls aka Easter Rolls
Ingredients
1 12 oz package refrigerated crescent rolls
1/4 cup sugar
1 Tblsp ground cinnamon
8 large marshmallows
1/4 cup butter, melted
Instructions
Separate rolls into 8 triangles. Combine sugar and cinnamon. Dip each marshmallow into butter, roll in cinnamon sugar mixture and place on triangle. Pinch dough around marshmallow, sealing all edges. Make sure to seal well or all the marshmallow will escape.
Dip tops of dough into remaining butter and cinnamon sugar Place with sugar side up in greased muffins cups. It helps to use jumbo muffin tins so that the juice doesn't overflow.
Bake at 375 for 10 to 15 min or until rolls are golden brown. Allow to cool slightly then eat warm.
The Easter symbolism goes as follows for teaching children:
Large marshmallows - Body of Jesus
Melted Butter - Oils for embalming
Cinnamon and Sugar mix- Spices used to anoint Christ's body
Crescent Roll - the wrapping of Jesus' body or the tomb
Oven - the tomb
Cavity in bun - the empty tomb or the empty cloths
This is such a fun activity for children to help make!
Enjoy!
Magic Marshmallow Crescent Rolls aka Easter Rolls
Ingredients
1 12 oz package refrigerated crescent rolls
1/4 cup sugar
1 Tblsp ground cinnamon
8 large marshmallows
1/4 cup butter, melted
Instructions
Separate rolls into 8 triangles. Combine sugar and cinnamon. Dip each marshmallow into butter, roll in cinnamon sugar mixture and place on triangle. Pinch dough around marshmallow, sealing all edges. Make sure to seal well or all the marshmallow will escape.
Dip tops of dough into remaining butter and cinnamon sugar Place with sugar side up in greased muffins cups. It helps to use jumbo muffin tins so that the juice doesn't overflow.
Bake at 375 for 10 to 15 min or until rolls are golden brown. Allow to cool slightly then eat warm.
The Easter symbolism goes as follows for teaching children:
Large marshmallows - Body of Jesus
Melted Butter - Oils for embalming
Cinnamon and Sugar mix- Spices used to anoint Christ's body
Crescent Roll - the wrapping of Jesus' body or the tomb
Oven - the tomb
Cavity in bun - the empty tomb or the empty cloths
This is such a fun activity for children to help make!
Enjoy!
Wednesday, April 17, 2019
Molten Lava Cakes
I got this recipe from Christy, she said she has made it several times and it is very very delicious! I haven't made it yet, but plan to, so I am posting this recipe as I already know it is delicious and she said it is easy to make. Win Win to me!!
Molten Lava Cakes - Paula Deen
yields 6 cakes, level easy, total time: 44 min
Ingredients:
6 (1 ounce) squares bittersweet chocolate
2 (1 ounce) squares semisweet chocolate
10 Tblsp butter (1 1/4 stick)
1/2 cup all purpose flour
1 1/2 cups confectioners sugar
3 large eggs
3 egg yolks
1 tsp vanilla extract
2 Tblsp orange liqueur (can leave out if don't have)
Directions:
Preheat oven to 425 degrees
Grease 6 6 ounce custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.
Molten Lava Cakes - Paula Deen
yields 6 cakes, level easy, total time: 44 min
Ingredients:
6 (1 ounce) squares bittersweet chocolate
2 (1 ounce) squares semisweet chocolate
10 Tblsp butter (1 1/4 stick)
1/2 cup all purpose flour
1 1/2 cups confectioners sugar
3 large eggs
3 egg yolks
1 tsp vanilla extract
2 Tblsp orange liqueur (can leave out if don't have)
Directions:
Preheat oven to 425 degrees
Grease 6 6 ounce custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.
Tuesday, April 9, 2019
Delicious Chocolate Protein Smoothie
Lacey and I decided to try and eat less sugar, like no cookies, cakes, candy. But we can have sugar in fruits and some foods, so...in order to satisfy our sweet tooth we found this drink that totally makes us happy after we eat dinner . We are so full and satisfied that we don't crave any cookies, cake, or candy! I found this at Mels Kitchen Cafe, love her blog!
Delicious Chocolate Protein Smoothie-Mels Kitchen Cafe
Ingredients:
1 cup almond milk (or kefir)
1/4 to 1/3 cup unsalted cashews (If you only have salted cashews then rinse them under water well)
1/3 to 1/2 cup packed spinach (I use more)
1 heaping tablespoon cocoa powder (I have cacao powder and used that)
1 scoop of protein powder (or more)
10 to 15 frozen cherries
1 frozen banana (frozen in pieces)
Add the ingredients in order listed to a high powered blender and process until smooth (I use my blend tek)
You CAN NOT taste any spinach at all, it is awesome.
and tonight I made this and added some healthy peanut butter to it and it was yummy. The first time I made it I did not have cherries so I used frozen strawberries and it was so good!
I think I will drink this every day!
PS go to mels kitchen cafe website and she offers tips on how she makes this smoothie!
Enjoy your day!
Delicious Chocolate Protein Smoothie-Mels Kitchen Cafe
Ingredients:
1 cup almond milk (or kefir)
1/4 to 1/3 cup unsalted cashews (If you only have salted cashews then rinse them under water well)
1/3 to 1/2 cup packed spinach (I use more)
1 heaping tablespoon cocoa powder (I have cacao powder and used that)
1 scoop of protein powder (or more)
10 to 15 frozen cherries
1 frozen banana (frozen in pieces)
Add the ingredients in order listed to a high powered blender and process until smooth (I use my blend tek)
You CAN NOT taste any spinach at all, it is awesome.
and tonight I made this and added some healthy peanut butter to it and it was yummy. The first time I made it I did not have cherries so I used frozen strawberries and it was so good!
I think I will drink this every day!
PS go to mels kitchen cafe website and she offers tips on how she makes this smoothie!
Enjoy your day!
Monday, April 8, 2019
Fried Riced Cauliflower
I bought a bag of frozen riced cauliflower and on the back of the bag was a recipe we tried and enjoyed.
Fried Rice Cauliflower
2 bags (24 oz) Riced Cauliflower
2 Tblsp sesame oil
1/2 cup frozen carrots
2 garlic cloves, minced
1 cup frozen edamame
2 beaten eggs
3 Tblsp low sodium soy sauce (or tamari)
6 green onions, minced
1/4 tsp ground ginger
In a skillet, heat 2 Tblsp sesame oil in a non stick skillet. Once hot, cook riced cauliflower, carrots, edamame, garlic, and ground ginger over medium high heat for 5 minutes. Then, turn heat down to low and add the eggs. Stir gently and continuously until eggs are cooked. Stir in the soy cause and green onions before serving.
(we halved the recipe and it turned out delicious, we didn't have the ginger so I am not sure what it tastes like with the ginger, but want to try that next time!)
Enjoy!
Fried Rice Cauliflower
2 bags (24 oz) Riced Cauliflower
2 Tblsp sesame oil
1/2 cup frozen carrots
2 garlic cloves, minced
1 cup frozen edamame
2 beaten eggs
3 Tblsp low sodium soy sauce (or tamari)
6 green onions, minced
1/4 tsp ground ginger
In a skillet, heat 2 Tblsp sesame oil in a non stick skillet. Once hot, cook riced cauliflower, carrots, edamame, garlic, and ground ginger over medium high heat for 5 minutes. Then, turn heat down to low and add the eggs. Stir gently and continuously until eggs are cooked. Stir in the soy cause and green onions before serving.
(we halved the recipe and it turned out delicious, we didn't have the ginger so I am not sure what it tastes like with the ginger, but want to try that next time!)
Enjoy!
Tuesday, March 5, 2019
Cheddar Bay Biscuits
So Lacey is taking Home Ec class at the Junior High and they made these today and she said they were so yummy so we made some tonight when I got home from work and they are sooo yummy, worthy to put on my favorite recipes!
Cheddar Bay Biscuits
(we halved the recipe and it made 10 biscuits since there were only 2 of us)
This recipe makes 20 biscuits:
3 1/2 cups flour
2 Tblsp sugar
2 Tblsp baking powder
1 T garlic powder
pinch of salt
3/4 cup butter
3 cups cheese
1 cup milk
Topping:
1/4 cup plus 2 Tblsp butter
2 Tblsp parsley
1 t garlic powder
Preheat oven to 450 degrees.
line a cookie sheet with foil and spray it (I just used our sil pat which works wonders for fluffy biscuits)
In mixing bowl combine all dry ingredients (flour, sugar, baking powder, salt)
Also combine your cheese.
Cut your butter into thick chunks, add the thick chunks to the dry ingredient mixture. Use a pastry blender to cut in the butter into your dry ingredients (you will end up with pea size crumbs) (I actually softened my butter for about 11 sec in microwave and then I just use my hands to mix it into pea size crumbs)
Once the butter is cut in, add your milk. With a fork slowly stir the ingredients until the flour is moistened. Once you have a dough that can form biscuit forms, you are done.
Scoop out the biscuit forms and place on greased pan. It won't look like a round ball, rather it will be a messy round form of dough.
Place in oven and cook for 10 to 12 min
While in oven cooking, melt the butter for the Topping in the microwave . Add garlic to this melted butter. When biscuits are done, pour this mixture over the top of each biscuit and then sprinkle with parsley on top
Enjoy!
these really where very yummy! especially right out of the oven and warm and the cheese all gooey! yum yum yum!
Cheddar Bay Biscuits
(we halved the recipe and it made 10 biscuits since there were only 2 of us)
This recipe makes 20 biscuits:
3 1/2 cups flour
2 Tblsp sugar
2 Tblsp baking powder
1 T garlic powder
pinch of salt
3/4 cup butter
3 cups cheese
1 cup milk
Topping:
1/4 cup plus 2 Tblsp butter
2 Tblsp parsley
1 t garlic powder
Preheat oven to 450 degrees.
line a cookie sheet with foil and spray it (I just used our sil pat which works wonders for fluffy biscuits)
In mixing bowl combine all dry ingredients (flour, sugar, baking powder, salt)
Also combine your cheese.
Cut your butter into thick chunks, add the thick chunks to the dry ingredient mixture. Use a pastry blender to cut in the butter into your dry ingredients (you will end up with pea size crumbs) (I actually softened my butter for about 11 sec in microwave and then I just use my hands to mix it into pea size crumbs)
Once the butter is cut in, add your milk. With a fork slowly stir the ingredients until the flour is moistened. Once you have a dough that can form biscuit forms, you are done.
Scoop out the biscuit forms and place on greased pan. It won't look like a round ball, rather it will be a messy round form of dough.
Place in oven and cook for 10 to 12 min
While in oven cooking, melt the butter for the Topping in the microwave . Add garlic to this melted butter. When biscuits are done, pour this mixture over the top of each biscuit and then sprinkle with parsley on top
Enjoy!
these really where very yummy! especially right out of the oven and warm and the cheese all gooey! yum yum yum!
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