Saturday, July 31, 2010
And of course hand drawn birds are so fun to create.
Of course you can view these items in my shop. And did I mention free shipping? Ya, a little bird told me....
Thursday, July 29, 2010
- 2 cups lentils, rinsed and looked over
- 6-8 cups of vegetable stock or water
- 1 medium yellow onion
- 2 cups of chopped yellow potatoes
- 2 garlic cloves, chopped or tablespoon of garlic powder
- 3-4 carrots, chopped
- 3-4 celery stalks, chopped
- 1 tablespoon dried basil
- 2 tablespoons dried parsley
- 1-2 bay leaves
- salt and pepper to taste
In a large soup pot pour your water/vegetable stock. Turn stove on high heat. Add rinsed lentils, carrots, garlic, onion, potatoes, herbs and some salt and pepper. Bring to a boil then reduce heat to a simmer (medium-low) and cover for an hour.
Check often to make sure water level is not too low, adding small amounts at a time.
The end result should be a thick and creamy soup, with the lentils being broke down and soft. Taste to make sure it is seasoned the way you like it, adding more salt and pepper if needed.
- Use yellow, creamy potatoes in this soup. I used 5-6 fingerlings - I HIGHLY recommend them! You can also use Yukon gold.
- I used garlic powder instead of whole cloves.
- Add more vegetables for more soup yield. I would have loved to see more vegetables in my soup – next time I will adding double!
Sunday, July 25, 2010
Friday, July 23, 2010
Tuesday, July 20, 2010
Sunday, July 18, 2010
- 3 ripe bananas
- 1/4 cup vegetable oil OR 1/4 vegan butter like Earth Balance
- 1/2 cup organic raw sugar
- 1/2 cup organic brown sugar
- 1 cup unbleached organic white flour and 1 cup organic whole wheat flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tablespoon cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- walnuts or pecans (optional)
Preheat oven to 360 degrees
Cream sugar/oil with sugar. In a separate bowl mash bananas with a potato masher or fork. Add bananas to butter and sugar and mix well.
Now add the dry ingredients to the wet, making sure to scrape the sides and mix well. Stir in nuts at the end if you plan to use them.
Spray cooking spray in a muffin tin and add dollops of batter into each slot – 3/4 of the way full.
Bake for 25 minutes.
Makes 12 muffins.
Friday, July 16, 2010
Wednesday, July 14, 2010
- 1 cup whole wheat flour
- 1 cup non-dairy milk (1 1/4 cups if using flax meal)
- 1/2 teaspoon baking soda
- 2 tablespoons flax meal (optional)
- 1/2 teaspoon baking powder
- 1 tablespoon oil, vegetable
- 1 teaspoon organic raw sugar (optional)
Mix the dry ingredients together, sifting if possible. Add milk, oil and whisk to make batter. Thicken by adding a little more flour, or thin by adding more liquid.
Heat pan on medium heat. Pour desired amount of batter in pan. Once you see bubbles that are starting to pop, flip gently. Cook another minute or so. I found that mine were pretty thick and they needed to cook a tad longer.
Top with syrup, fruit and nuts and enjoy!