I don’t keep an online food journal like a lot of bloggers out there, but I thought it would be fun to post some meals and tasty recipes once a week. I love seeing pictures and getting new ideas from everyone’s food choices. Thanks for sharing. Below are some eats from our week.
Banana Maple Granola
Recipe adapted from Country Life, my favorite vegan cookbook.
In bowl combine 7 cups rolled oats, 1 cup unsweetened shredded coconut, 1/2 cup chopped walnuts. Blend 3 bananas, 1/2 cup maple syrup, and 1/2 cup raw cashews in blender until creamy. Pour into dry ingredients and stir together. Spread on parchment lined cookies sheets. Bake at 300 degrees for 40 minutes, stirring after 20. Reduce temp. to 225 degrees and bake until dry (1 to 2 hours) stirring occasionally. After cooled, add raisins or dried fruit of choice.
This mid-day meal was a winner, and will definitely be repeated soon! It included a bell pepper (Thank you Sammie) stuffed with raw mac & cheese (Thank you Gina) and 2 slices of Ezekiel cinnamon raisin toast. One was topped with Laughing Cow Light Swiss and Trader Joe’s Strawberry Preserves and the other topped with 2 tsp of Naturally Nutty’s Vanilla Almond Butter and warm gooey carob chips (Thank you Erin)!
Y’all, my homemade Greek Yogurt from last week turned out to be so good that I simply had to make another batch. The actual process isn’t bad. There is just a lot of waiting involved. Therefore, I doubled the recipe, and I think I’m going to continue to make it myself. The key is to get another batch started a few days before running out of my current supply. This week, I used skim milk instead of 2%. Because my heat lamp method was a bit of a fire hazard, I attempted incubating the yogurt in the oven with the door left ajar. The yogurt is supposed to stay at 110 degrees for 15 hours. Turns out, my oven was too warm, even with the door open. So, now I basically have a huge pot of custard because I more or less baked it. Soooo tasty though. I wonder if I could substitute Eggnog for the milk? Hmm, new experiment for next week?
I stopped by Whole Foods to grab some ingredients for tonight’s dinner, and of course left with a few more items than planned. Although I told myself I could not buy the Sunshine burgers until I finished our Costco box of Morningstar Farm patties, I couldn’t resist. I’ve only heard good things about these veggie burgers and had to try them. Bonus: they are soy free! My stomach doesn’t like soy so much, and I’m excited to try them. Plus, I couldn’t resist this new cereal. Cereals at our house have two requirements. The grams of sugar cannot be higher than grams of fiber, and I like them to contain some protein. Well, Annie’s Cocoa & Vanilla Bunnies did not meet either requirement…but, what the hell? It had chocolate! So, in the basket it went. Judging by the half eaten box and the fact that it has been in our house less than 12 hours, I would say it was a wise purchase
One of Chris’s favorite dinners…
For the recipe, combine 1 lb bison with 1/2 cup Parmesan cheese, 1/2 cup cooked grain or breadcrumbs (I actually used ground walnuts in this batch), 1/2 cup chopped fresh or canned mushrooms, 1/2 cup minced onion, and 1 egg white. Plus some salt and peppa. Roll into balls and place in a crock-pot. Add one can of cream of mushroom soup (I like Amy’s) combined with chicken or beef broth to thin. Cook on low for 8- 10 hours or high for 5-6. Healthy, delicious, and your kitchen will smell amazing!
What were your favorite eats of the week?
P.S. Anyone know how to get pomegranate juice stains off the kitchen wall?
P.P.S. Leave a comment here, and Mizfit will donate 10 cents to Safeplace, a local domestic violence shelter. Leave a comment here, and Hangry Pants will donate 5 cents towards food for the Rhode Island Community Food Bank.
Stop by Banana Cabana for a chance to win a Jamba Juice gift card.