Today seemed like a great day for a slowly cooked soup.
1 large onion cubed
1 large bell pepper cubed
1small head of cabbage chopped
4 or 5 carrots chopped
1 bunch of kale chopped and destemmed
2 tbsp minced garlic
2 cups of vegetable stock
Garlic powder
Garlic salt
Onion powder
Dried basil
Dried oregano
Chili powder
Salt and pepper
Combine all ingredients in a slow cooker on high for 6 hours. Season to taste and enjoy.
These things are so good but you have to keep them frozen or they’ll run and become a puddle.
Notice the food coloring.. didn’t need it.
one
two
three
of course I made this date spread but you can just blend the dates up with a little water. If I can find the recipe I’d be happy to post it, I made this stuff to use up some dates thinking I’d never find a way to use it and I did. Raw Vegan Baby!
press into a pan
minty filling
spread over top and freeze
There are no pictures of the chocolate layer because I did it the next day and forgot to document.
I got all crazy chopping and packing because it softens so quickly.
Direction
Bottom layer: 2 cups walnuts, chopped
2 cup coconut, shredded
1 1/2cup mixed seeds (sesame, pumpkin, sunflower, chia, flax, etc.)
1/2 tsp. salt
1/4 cup + 2 tbsp. cocoa powder
24 soft prunes/ 2 cups packed dates, pits removed or 2 cups date spread
Center: 2 ripe avocados
1/3 cup agave nectar
1/4 tsp. salt
1 tbsp. vanilla
1 tbsp. mint extract
1/2 cup coconut oil
Top: 1 12-16oz bag dark chocolate chips
1/2 cup mashed fruit (banana, applesauce)
In a food processor add the ingredients for the bottom layer. Once a thick paste like batter forms press it into a pan covered with wax or parchment paper. Freeze while you make the center.
In a medium bowl mash or puree the avocado, add agave, salt, vanilla and mint. In a microwave safe bowl melt the coconut oil. Add to avocado mix and blend through. Pour over the bottom layer and coat evenly. Freeze while you make the top layer.
In a microwave safe bowl melt the chocolate. Add the already blended fruit of your fancy. Mix well and pour over the center and place back in the freezer.
Once you decide to cut it, remove from the pan and get chopping. I recommend placing half back in while you chop because it melts FAST!
I got about 48-64. I know that’s a weird range but I’m guessing because I gave away half and some quarters I got about 6 pieces and some I got 8 pieces. Either way these should be small, two bite size pieces.
I made some granola in preparation for our trip to the zoo next week. It was supposed to be granola bars, but in my attempt to reduce the amount of sugar in the recipe it crumbled like granola, so that’s what I have.
It meant well
so many ingredients!!!
he insisted I hold him the whole time we made granola
not a great photo op
oats and rice crispies
nuts, and seeds
dried fruit
fail
the goods:
2/3 cup brown sugar
4 tbsp. rose water syrup (or molasses)
2 tbsp. oj
1 tbsp. cinnamon
1/4 cup maple syrup (honey, agave)
1 tsp. vanilla
2 cups oats
2 cups rice crispies
1/2 cup wheat germ (you could omit)
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1 cup almonds, chopped (I used whole chocolate roasted almonds)
1 cup dried fruit (dried blueberries and crasins in mine)
1/4 cup coconut, shredded
1/4 cup flax seed, milled
Preheat the oven to 325. In a small sauce pan, combine the sugars, vanilla, oj and cinnamon. Cool on low until the sugar dissolves. In a large bowl combine all other ingredients. Pour the sugar over the pre-granola. Mix well. Line a 9×9 baking dish with parchment paper and press mix into the pan. Bake for 25 minutes. This recipe should yield 20 bars. If you want to skip it and make straight up granola; instead of a 9×9 dish use a cookie sheet and spread the granola out evenly. Cook for 15 minutes and then stir. Repeat for about an hour or evenly golden.
I have seen these all over Pinterest and could not resist making one for myself.
He was worried at first
mushrooms and roasted bell pepper
tomato
almost ready
tomato-ed!
I ate some
Direction
1 premade pie crust
1 tomato, sliced
handful of tiny colorful tomatoes
1lrg portabella mushroom
1/2 roasted bell pepper, diced
6 tbsp. mascarpone cheese
2 tbsp. garlic, minced
oil
salt and pepper
Basil, chopped
Preheat the oven to 425. Line a pie pan with the shell, poke small holes and bake in the oven for 10 minutes. In a large bowl combine the mushroom, bell pepper, garlic, salt and pepper and a handful of basil. Pour into the pie shell. Strategically place globs of the cheese around the pie. Arrange the tomatoes on the top so they cover the entire pie. Drizzle with olive oil and bake for 20 minutes. Reduce heat to 350 and bake for another 15 minutes. Allow the pie to cool slightly before cutting.
This is one of my favorites that I make every year. This year I made the jam on the stove top and didn’t worry about digging out the slow cooker.
1 1/4 pints
Recipe:
4 cups rhubarb, chopped
2 cups blueberries
1/2 cup brown sugar
In a large bowl combine all ingredients. Allow to sit overnight.
In a large sauce pan cook the ingredients at medium temperature. Stir often. Once the mix is easily mashed, do so and continue cooking until a jam forms. Place in sterile jars and place in a hot water bath for 15 minutes and allow to rest for 5 before tightening or testing the seal.
As you may know I came into an obscene amount of rhubarb this year. In my best efforts to get rid of it I came up with two more recipes, this is the first.
Cookie poses
I didn’t take pictures of the process, I’m sorry.
One is getting away!!
I got bored while the cookies slowly dehydrated and took some pictures of a flower that my son kind of picked for me.
recipe
1/4 cup chia seeds
2-3 cup rhubarb, chopped
1 tbsp. water
1 cup walnuts, soaked in water overnight
2 bananas
6 prunes
3 cup oats
1 tsp. cinnamon
1 tsp. vanilla
Soak the walnuts in water over night to soften and drain.
Preheat the oven to 250. Take the rhubarb and the water and cook in a medium sauce pan until the rhubarb becomes soft and mashes easily. Cool completely and then add the chia seeds.
In a large mixing bowl, mash the banana and add the vanilla, cinnamon, oats and rhubarb chia mixture. In a food processor blend the walnuts and prunes together until smooth. Add to the mixture and stir in well.
Line a cookie sheet with parchment paper and scoop out a 2 tbsp. size ball onto the sheet. Flatten with the back of a spoon. Repeat for all the batter. At such a low temp in the oven these cookies will be soft and take about 45 minutes or until they are firm on the outside.
happy dehydrating!
I have made one of these before and posted it. They are so simple it hurts.
Blueberry
Mix 2 containers of blueberry Greek yogurt with one tub of whipped cream. Do not over mix
Pour into premade graham cracker pie shell and even the filling.
Garnish with blueberries.
Get creative. Any kind of yogurt you like with any flavor pie shell you desire. This pie is a refrigerator pie. The Greek yogurt certainly makes for a more firm pie, but regular works just as well. This is great for the summer time when fresh berries are in season. Cheap, quick and simple! That’s how I like em!! lol
I will be honest, these things have the texture of pre-chewed food. I however, left them in the refrigerator uncovered for a few days and some of the moisture escaped. They now feel less pre-chewed. Texture aside they are so good for you and taste great.
Zoom in
The sturf
pressed in the pan
cut up
If you cut it into 24 bars they equal out to about 75 calories each. I did the mast for you!
1/2 cup pecans
1 cup peaches, slices
1 cup coconut, shredded
1 cup rolled oats
3 tbsp. chia seeds
1/2 tsp. cinnamon
pinch of salt
Blend in a food processor. I did mine in my blender. It worked but took forever and I had to keep scraping the sides down and mixing it. I got very frustrated.
Press into a parchment or wax paper lined bread pan. Chill for a while and cut and eat. Store in the refrigerator.
I had a little brunch last weekend and these were the appetizer while I made the vegetarian eggs benedict.
Aren’t they beautiful
Getting ready
mash mash mash
adding more things
mix mix mix
bake bake bake
Serve serve serve
Directions
2 bananas, mashed
3/4 cup flour
1/4 cup vegan yogurt, I used plain chia pudding with soy milk in it
1/4 cup walnuts, chopped
1/3 cup brown sugar
1/4 cup olive oil
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. vanilla
pinch of salt
Preheat the oven to 325. Mix all the ingredients together in a bowl. Line a mini muffin tin and scoop the batter to fill 3/4 of the way up. Bake for 20-25 minutes.
This is what they look like with out nuts. 🙂
Toddler Messes and Pretty Dresses 