Archive | September, 2012

Brownies!

30 Sep

I’m making brownies for friends and family tonight. Last time I made brownies I didn’t have the right ingredients so it didn’t come out very good. They were just ok. This time I bought cake mix and a 15oz can of pumpkin and that’s all I needed. Well I did add 1/4 cup water.
This recipe is like the weight watchers chocolate cupcakes. I used gluten free cake mix from Bob’s Red Mill. They use garbanzo bean flour, potato starch, tapioca starch, and other flours. I’ll let you know how they go over tonight in the comments.
One of the best things about baking vegan brownies is batter that is 100% safe to lick off the spoon!

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Product Review: Amy’s Light and Lean Spaghetti Italiano

11 Sep

 

Tonight, I decided to try a vegan microwaveable dinner by Amy’s. For 240 calories, the Spaghetti Italiano has a nice blend of veggies, pasta, and vegan meatballs. I wish they sold the meatballs separately because these are the best I have tried so far, and I feel like I could consider myself a vegan meatball connoisseur. Meatballs are one of the few meat-based items I miss, but these seem to be a pretty good alternative!

~Kate

One of my favorite meals

4 Sep

Dominex makes AMAZING bread eggplant cutlets that I love to use every now and then for an easy vegan Eggplant Parmesan.

 

I like to pan-fry the cutlets in a very small amount of olive oil and then sprinkle some Daiya Mozzarella cheese on top. Add some quinoa, sauteed onions and peppers, and a little marinara sauce. YUM!

~Kate

Beer Bread, Pasta Sauce, and Granola Bars

3 Sep

I recently purchased “Every Day Happy Herbivore” and LOVE everything I have made so far! Here are a few of the things I made today:

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Beer bread using Shipyard’s Pumpkinhead to give it a little bit of a pumpkin-y flavor

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Creamy Sun-dried Tomato Pasta Sauce with quinoa pasta. DELICIOUS!

Chocolate Peanut Butter Granola Bars

Pita Bread

2 Sep

I made pita bread for the first time today. They came out great, all but one puffed up perfectly, and my defected one still tasted great.

I got the recipe from Pinterest. The author says it it important that the dough be rolled evenly to ensure proper puff  levels. Mine here were about 1/4 of an inch. I made a few large ones for dinner and some small ones to snack on.

It was really fun watching them puff up in the oven.

I will be making these again because they come out really good and they were super easy.

Pretty much all you do is make a simple dough of yeast, water, salt and flour, roll into small discs, les sit for 35 minutes and pop them in the oven for 10 minutes. The simplicity is beautiful!

-Kerri