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Archive for the ‘Dessert’ Category

It doesn’t get any easier than this…no bowls to clean…no beaters to lick  clean…A few simple ingredients to whip together in a pan…and it cooks evenly, is super moist, it tastes delicious, and it’s vegan!  Thank YOU Tami Barber for sharing all that is good!  She posted this recipe on my facebook page just before Christmas and I’m kicking myself for not making it sooner!  Especially since all of the ingredients have been readily available in my kitchen :)

Ingredients: 

1 2/3 cups all-purpose flour
1 1/2 teaspoons ground allspice
1 cup firmly packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup water
1/2 cup applesauce
1/3 cup vegetable oil
1 teaspoon vinegar

Directions:

Heat oven to 350°F.

Measure all the dry ingredients (flour, brown sugar, baking soda, allspice, and salt) into the 8-inch UNGREASED square pan. Use a whisk to mix all the dry ingredients together.

Pour the wet ingredients (water, applesauce, oil, and vinegar) into the flour mixture and stir until all the ingredients are thoroughly mixed together, but do not beat or over-mix.

Bake for approximately 35 minutes or until a toothpick or knife inserted in the center of the cake comes out clean. Serve plain or dust with powdered sugar.

 
Anyone have a delicious vegan meal/dessert they’d like to pass on?  I’d be happy to give it a whirl :)
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My husband has such a sweet tooth for terrible food candy!  So when he takes it upon himself to steal one of my “Coconut Cranberry Pecan Balls” while I’m photographing…an instant reflex happens and the next thing I know, I’m slapping his hand like a parent  who’s child is sticking their finger into an uneaten birthday cake…and then I smile and embrace the fact that he’s going toward a healthier option :)

I guess you can say that the author of “Clean Food”, Terry Walters wins again…especially because not only is this recipe good….it’s REALLY easy!  So if your stressing over what to bring to the next Christmas party…look no further :)

Ingredients

1/4 cup shredded dried unsweetened coconut

1 1/2 cups toasted pecans

1 cup dried cranberries

1/2 cup almond butter – I used peanut butter…both work just fine :)

1/2 cup maple syrup

Directions

Place coconut in small bowl and set aside.

In food processor, combine remaining ingredients and process to form a stiff paste or meal.  Form into tablespoon-size balls and roll in coconut to coat.  Serve immediately or store in airtight container for up to 4 days.

I really want to thank all of you for your comments and subscriptions!  I’m blown away…and encouraged…so THANK YOU!  And a big welcome to the blog to my newest subscribers:

Alison Crowe – A girl from Tennessee girl who’s as sweet as the south’s sweet tea!  This past October Alison and Steve picked me up in Nashville and took me to the best restaurant…it had a vegan menu!  Totally made my day YEAR!  Alison, I’m hoping we get to live near each other again…soon!

Shelly Watterson – she made her way on over to my blog via the grommom’s site.  Thanks for venturing out and subscribing Shelly!  Hope to learn more about you!

Shawna Bielman – another friend of the grommom and now a Juice Plus+ Distributor.  The last time I was in Hawaii, we did a Juice Plus+ facial that will at some point be shared on the blog.

Ann Wong – Another “only child” :)  Ann was one of Patton’s instructors.  We adore her!  Congrats on your engagement!  You’re going to be a stunning bride!

Nicole Drake – AKA as “PJ”…not sure if she’ll tell you why :)  Nicole came to Hawaii with me and some other gals for spring break…back in 2002???  Ever since then we’ve had some great laughs and got to be in each others weddings…AWH :)

Lara Olsha – This girl has a kickin’ sugaring studio in Seattle…NEVER again will I ever wax my eyebrows…sugaring is amazing…way better for your skin…maybe I can get Lara to be a guest blogger to talk about it when she has time….HA HA…she’s a busy girl:)  I fear for my eyebrows when I move away from Seattle, I don’t know who I’m going to turn to take control of my ever growing brows…Lara, you’ve created a monster!

Lauren Castro – A fellow military wife I met in Hawaii who just left me the sweetest message about my blog!  Lauren, YOU inspire me…military wife…mother of 2 – one being brand new, and a fitness instructor…while the hubby is deployed!  Bless you friend!  Keeping you and your hubby in my prayers and wishing you a very Merry Christmas!

@mlheitman…….I’m missing your name, but thrilled you’ve stopped by and took the time to subscribe!  If someone sent you, please name drop so I can thank them as well!

BROKEN RECORD TIME

Most of you know I set a goal to get 50 comments on my GIVEAWAY post….Please if you’ve subscribed and haven’t made a comment on the GIVEAWAY post, please do so I can put you in the running for some delicious Juice Plus+ Complete!  There are some Juice Plussers who’ve commented about what they’ve noticed….I haven’t bribed them to do this, they’re just doing exactly what I was doing for 4 years before I finally decided to be a distributor :)  The drawing will be held on Friday December 23rd…but there needs to be 50 comments from people…not including mine :)

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Even though strawberries are out of season, I made this dessert from a really great cook book called Clean Food by Terry Walters.  What I like best about this book is that the recipes are divided into seasons so you are consuming produce at the peak of its season…unless you are like me and have a craving for strawberries in the middle of winter.  This recipe also introduced me to two ingredients that are important in the vegan/vegetarian world…Arrowroot and agar powder.  Arrowroot is a thickener while Agar Powder is used as a gelatin….naturally, they work well when making a pie :)

Did I mention this is gluten free…and really…really…really good?

NUTS OVER STRAWBERRY RHUBARB PIE By Terry Walters

Crust

1 1/4 Cups Almonds

1 1/4 Cups Pecans

1 1/4 Cups Walnuts

1 Cup brown Rice Flour

1/2 Cup Maple Syrup

1/2 Cup Canola Oil

Pinch of Sea Salt

Filling

3/4 Cup Apple Juice

2 TBS Maple Syrup

5 stalks Rhubarb, cut into 1 inch pieces

4 Cups Strawberries, de-stemmed and cut into large chunks

3 TBS arrowroot

1 tsp agar powder or flakes

Preheat oven to 350 Degrees F

PREPARING CRUST

Place all nuts in food processor and pulse until mixture resembles coarse meal.  Add rice flour, syrup, oil, and salt and pulse to combine.  Place 2/3 of mixture in lighly oiled 9-inch pie plate, press down to form crust, and bake 15-20 minutes until lightly browned.  Remove from oven and set aside on wire rack to cool.  Keep the oven on.

PREPARING FILLING

Combine apple juice and maple syrup in large pot over medium heat, bring to boil and reduce to simmer.  Slowly whisk arrowroot and agar.  Cook 2 minutes or until juice thickens.  Add rhubarb and strawberries and cook until rhubard just starts to fall apart.  Remove from heat and cool 2 -3 minutes.

FINISHING

Pour filling into prepared pie crust and sprinkle with remaining nut mixture.  Place in oven and bake 40 minutes.  Remove from oven and set aside 5 -10 minutes to set.  Serve warm.


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