March 2007 ~ colormegreenanewer

Saturday, March 24, 2007

Apple Bran Muffins

Posted on 8:18 AM by Unknown

Homemade applesauce:
1 apple, cored and diced
1/4 cup water
1 tsp lemon juice
1 tbsp brown sugar or honey
1 tbsp cinnamon

Combine ingredients in a saucepan and let simmer for 20-30 minutes, stirring occasionally, until apples are tender and mushy. Using a fork, mash the apples into sauce. For smoother applesauce, peel the apples before cooking.

Muffins:
3/4 cup whole wheat flour
3/4 cup oat bran
1/3 cup brown sugar
1 tbsp baking powder
1 tbsp cinnamon
1/4 cup egg beaters (= 1 egg)
1/3 cup soy milk
1/2 cup homemade applesauce
1 apple, cored and diced

Preheat oven to 400 degrees. Mix all ingredients together in a bowl. Grease muffin tins with non-stick cooking spray such as Pam. Fill muffin tins and sprinkle brown sugar and cinnamon over the tops. Bake for 18-20 minutes. Makes 12 muffins.

Thursday, March 22, 2007

Potato and Leek Soup

Posted on 5:33 PM by Unknown

white and pale green part of two large leeks, split lengthwise, washed well, and chopped
1 tbsp olive oil
salt
pepper
1 1/2 cups water
1 cup chicken broth
2 large potatoes, cut in 1/2-inch pieces
1 tbsp fresh parsley, minced

In large saucepan, cook the leeks in olive oil with salt and pepper to taste, covered, over moderately low heat, stirring occasionally, for 8 to 10 minutes, or until they are softened but not browned. Add the water, the broth, and the potatoes, and simmer the mixture, covered, for 20 minutes, or until the potatoes are tender. In a blender, puree half the soup, stir the pure into the remaining soup with the parsley, and season the soup with salt and pepper. Serves 2 generously.

Posted in Eats: Gluten Free, Eats: Soups n Stews, Eats: Vegetarian, Eats: Veggies | No comments

Peanut Sauce Stirfry

Posted on 5:18 PM by Unknown

1/2 cup brown rice
1 cup water

1 green bell pepper
2 carrots
1 small onion or 1/2 large onion
1 head of broccoli
1/3 package extra firm tofu

Peanut sauce:
3 tbsp peanut butter
1 tbsp soy sauce
1 tsbp sesame oil
1/2 cup hot water
1 clove garlic, minced
crushed red pepper
salt
pepper

In a small pot, combine rice and water. Bring to boil, and then lower to simmer. Let simmer for approximately 50 minutes, stirring occasionally, until all water has been absorbed.

Coursely chop all vegetables. Cut tofu into 1-inch cubes. Coat the bottom of a pan with non-stick cooking spray and sautee vegetables and tofu at low heat for 10 minutes.

Combine all ingredients for the sauce in a blender and blend until the sauce has the consistency of a thick liquid.

When the rice and vegetables are done, plate rice and vegetables, and pour sauce as desired over the dish. Serves 2.

Posted in Eats: Gluten Free, Eats: Grains, Eats: Vegetarian, Eats: Veggies | No comments

Saturday, March 3, 2007

Coconut M&M Cookies

Posted on 6:34 PM by Unknown

1 cup Soy Garden or Earth Balance (in place of butter)
1 cup brown sugar
1/4 cup Egg Beaters (in place of 1 egg)
1 tsp vanilla
2 cups whole wheat flour
1/2 tsp baking soda
dash of salt
1 12-ounce package of M&Ms (regular or mini baking size)
1/2 cup coconut flakes

Preheat oven to 350°F. In large bowl cream butter and sugar. Beat in egg and vanilla. Add flour, baking soda, and salt and mix into creamed mixture. Stir in M&M'S and coconut. Drop by heaping tablespoonfuls about 2 inches apart onto ungreased cookie sheets. Bake 10 to 13 minutes or until edges are lightly browned and centers are still soft. Let cool before eating. Makes about 3 dozen cookies.

Posted in Eats: Baked Goods and Desserts | No comments