What do you think? https://pin.it/y3hfz27jyz7zpm
What do you think? https://pin.it/y3hfz27jyz7zpm
It took forever just to create the GIF file composed of all the images in the recipe. The recipe will be coming up very soon. They are the best bran muffins I’ve ever made and amazingly they have no Dairy and are classified as vegan! They have the flavors of organic unsweetened coconut, dried cranberries, and for the liquid, cold french press coffee made with really high-quality coffee that was chilled in the fridge, and it was made with a homemade whole wheat baking mix, Vegan egg, and some Earth Balance vegan butter spread.
Definitely be looking forward to eating these every morning with my morning coffee!
This is what the recipe began as.
I added about 1/3 cup dried cranberries
One and a 1/2 cups Raisin Bran
Three fourth cup cold french press coffee
1/3 cup granulated sugar
2 tablespoons Earth Balance vegan spread
1 Vegan egg
1/2 teaspoon cinnamon
2 tablespoons unsweetened organic coconut
The Buttermilk Baking Mix is on the site but I will print it again.
4 cups whole wheat flour
1/3 cup each wheat germ, oat bran and nonfat dry milk
1/4 cup canola oil or extra virgin olive oil
2 tablespoons baking powder
1 tablespoon baking soda
1 teaspoon salt
What I did to make this dish was I cook the pasta and drained it using a mesh strainer.
Before I added the pasta to the Bowl it was going into, I out of the parmesan and the garlic to the empty bowl, and then top that with a hot steaming cooked pasta and then top that with the Earth Balance vegan spread.
The heat from the pasta melts the vegan spread instantly. I just stirred with a spoon very gently so I didn’t break up the pasta.
After that I just topped it with a little bit of the Italian seasoning.
That’s the dish and it was awesome.
I was amazed to see that the garlic mellowed in the dish and it wasn’t as strong as I thought it would be just adding it raw like that.
It was definitely was the highlight of my day made me think God I was live you have taste buds!
- 1 lb (cooked and drained then weighed on a good quality kitchen scale )Bob’s Red Mill 13 bean soup mix
- One 4 ounce can Starkist tuna with oil and a mega 3 fatty acids, undrained. 100% wild caught
- 4 roasted garlic cloves, minced finely
- 2 to 4 tablespoons of my homemade Herbes de Provence Vinaigrette on site
- The sprinkling of good quality red wine vinegar
- Tiny bit of garlic salt
- fresh parsley or a lesser amount of dried parsley to taste
- Simply just mix all the ingredients in a large bowl and Serv is a main course for vegetarian entree.
- I did something kind of strange but it sure was good and Spoon some of the bean salad into a wide mouth taco shell that I had warmth in my convection oven.
Polly’s Herbes de Provence vinaigrette
Mix all ingredients and mix well and store in a cruet.
This recipes is bit different, but the sauce was so damn good I was liking the spoon! The leftover sauce you can spoon over enchiladas, tacos, and then the other kind of Mexican and or Southwestern dish you like. You’ll have close to a quart Mason Jar full after assembling the pie.
It’s a great way to use up leftovers in your fridge- which motivated me to make this today.
You can vary this a whole bunch of ways by changing the cheeses you use and you could also sub in grilled marinated chicken for the ground turkey, if it floated your boat!
Recipe and images by Paulette “Polly” Motzko.
Copyright August 16th 2018. 5:20 p.m.
I am still learning how Pinterest works and I don’t know how to send messages to people yet, or even if you can. I tried to write something to her, but it didn’t go through and wouldn’t print in the comment box. I wanted to compliment her on her phenomenal recipes and also for following every single one of my boards on Pinterest!!!! I’ve never seen anyone do that; it’s really pretty cool.
She and I have a lot in common and I will be following what she’s cooking in her part of the world, giving her credit all the way, when I share a fabulous recipe from her.
Text by Paulette “Polly” Motzko.
Recipe by Sarleit Gauthie.
August 15th, 2018. 4:26 a.m.
A delightful, dainty cup cake that has the added bonus of being fat free.
Serve on a platter or in a pretty bowl with hot tea or coffee.
Once all of the flour is very gently folded into the egg white mixture, then put it into your desired cupcake pans.
Or you can bake the batter in a standard angel food cake pan or loaf pan.
You’ll simply have to alter the time you bake the cake, according to the size of the pan you make it in -naturally
I baked mine at 325 degrees for 20 minutes, and very gently open the oven door then checked with a toothpick. If it comes out clean the center, then the cake is done and then moved to cool.
Raspberry Angel Food Cake
Next time I’m going to try some sugar-free Torani syrup in mine to make some raspberry angel food cakes, by putting a few pumps of sugar-free raspberry Torani in the whipped angel food cake batter. I can also try some peach ones too and once the cakes are done I can put some fresh peaches on top.
Stories are never ending in my kitchen!