What Are You Craving For?
Latest Post

Black Eyed Sweet Potato Sliders

Name: Black Eyed Sweet Potato Sliders

Active Time: 20 mins
Total Time: 45 mins
Yield: makes 15 sliders or 8 large burgers


  • 3 cups black eyes peas (I used 1 bag, frozen)
  • 1 1/2 cups sweet potato, mashed
  • 1-2 Tbsp tahini
  • spices/seasonings:
  • 1 tsp salt (add 1/4 tsp at a time to taste)
  • 3/4+ tsp spices (your choice! I used Penzey's Cajun seasoning + 4/S spicy salt)
  • a few dashes fine black pepper
  • 2+ Tbsp nutritional yeast
  • 1-2 tsp oil (if baking, fold the oil into the patty mixture, if sauteing add the oil to the pan.
  • spicy mustard + vegan mayo
  • thinly sliced red onion
  • micro greens
  • vegan sesame slider buns (Trader Joe's)
  • avocado, tomato, other sprouts/lettuce (optional)

Special Equipment:  large mixing bowl, potato masher,

  • Bake, peel and mash your sweet potato. Add to large mixing bowl.
  • Cook your black eyes peas - I steamed mine. Add to large bowl along with the remaining patty ingredients.
  • Using a large fork or potato masher - mash the contents of the bowl.
  • If baking, heat oven to 350 degrees. If using stove top - heat 1 tsp oil in large saute or grill pan.
  • Form slider patties - about golf ball sized scoops of mixture. Baking: 350 degrees for 15 minutes for sliders. Larger burgers take about 22 minutes. For saute: cook about 3 minutes on each side - you want the outside to be toasty brown while the inside stays moist yet heated through.
  • Assembly: toast burger buns. Add a slather of vegan mayo and or spicy mustard. Add burger, thin red onion, optional avocado and tomato and micro greens - or another form of lettuce of sprout.
  • Serve warm!

credits to kblog.lunchboxbunch.com

Vegan Plum Muffins Recipe

Name: Vegan Plum Muffins Recipe

Active Time: 20 mins
Total Time: 45 mins
Yield: Serves

  • 3/4 cup/170 grams spelt flour
  • 1/4 cup/ 58 grams light brown sugar
  • Pinch salt
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1 tbsp flaxseed meal
  • 1/2 cup/115 grams coconut milk (or soy milk)
  • 1/2 tsp cider vinegar
  • 1 tsp vanilla extract
  • 1 1/2 peeled chopped plums

Special Equipment:  oven, muffin tin, large bowl, cooling rack, airtight container

  • Pre-heat the oven to 200 degrees Celsius/400 degrees Fahrenheit.Place the muffin cases in a muffin tin.
  • Mix the flaxseed meal with 3 tablespoons of water. Set aside for at least 10 minutes or until it becomes glue like.
  • Combine the flour, baking powder, bicarbonate of soda, salt and sugar in a large bowl.
  • Put the coconut milk, vanilla extract and cider vinegar in smaller bowl.
  • Wash and halve the plums and remove stone. Carefully peel and chop into medium sized pieces.
  • Pour the milk mixture and soaked flaxseed into the dry ingredients and carefully mix. Lightly fold in the chopped plums. Remember not to overwork the batter.
  • Divide the batter between the muffin cases – you should get up to eight small muffins – and place in oven. Bake for 20 minutes. Insert a skewer into the centre of one of the muffins, if it comes out clean they are ready.
  • Allow to cool in the muffin tin for 10 minutes and then transfer each muffin to a cooling rack. Can be eaten warm or cold and will keep for several days in an airtight container.

credits to MarcusSamuelsson

Maple Apple Upside Down Cake Recipe

Name: Maple Apple Upside Down Cake Recipe

Active Time: 20 mins
Total Time: 45 mins
Yield: Serves 4


For the Apples
  • 2 1/2 cups diced Apples, keep skin on
  • 2 teaspoons unrefined Coconut Oil
  • pinch of fine Sea Salt
  • pinch of ground Cinnamon
  • 2 tbsp Water
  • 1/4 cup pure Maple Syrup
For the Cake
  • 1 cup Whole Wheat Pastry Flour
  • 1/2 cup Spelt Flour
  • 1/2 cup Almond Meal
  • 1/4 teaspoon of fine Sea Salt
  • 2 1/2 teaspoons Baking Powder
  • 1 teaspoon Stevia Powder(or sweeten to taste)
  • 1 teaspoon pure Vanilla Extract
  • 1 large Egg, whisked
  • 1 cup fat free Milk
  • Cooking Spray

Special Equipment:  non stick skillet, medium bowl, 8x2 inch round pan, parchment paper, spatula


To Make Apples:
  • Heat coconut oil in a medium non stick skillet over medium high heat. Add apples, water and a pinch of salt and cinnamon. Stir occasionally and cook for about 8 minutes until apples are soft and fragrant.
  • Remove from heat, stir in maple syrup and let apples cool in a separate bowl.
To Make Cake:
  • Pre heat oven to 350F with the rack in the middle. Prepare a 8x2 inch round pan with parchment paper.
  • In a medium bowl whisk together all the dry ingredients. In a separate bowl whisk together the wet ingredients. Gently combine the wet and dry together to form the cake batter.
  • Put apples in the pan first in a single layer. Make sure they coat the bottom of the pan well. Carefully smooth the cake batter over the maple apple mixture. Try to keep the apples from moving around too much. Bake for about 25 minutes or until a toothpick comes out clean. Let cake cool for a few minutes.
  • To remove from pan: put a large dinner plate over the cake pan. Hold it tight and flip the cake over. It should slide out easily. If it sticks carefully use a spatula to loosen up the sides.

credits to MarcusSamuelsson

Seasonal Vegetables with Quinoa and Lemon Tahini Dressing

Name: Seasonal Vegetables with Quinoa and Lemon Tahini Dressing

Active Time: 20 mins
Total Time: 45 mins
Yield: Serves 4

  • 2 teaspoons extra-virgin olive oil
  • ¼ cup finely chopped white onion
  • 1 clove garlic, peeled and finely chopped
  • 1 cup uncooked quinoa, rinsed
  • 2 cups vegetable broth or water
  • ¼ teaspoon salt
  • 1 tablespoon chopped fresh cilantro, Italian parsley or basil
  • Seasonal vegetables of your choice
  • Extra-virgin olive oil
Tahini sauce:
  • ½ cup tahini
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons plus 1 teaspoon fresh lemon juice
  • 1 garlic cloves, finely chopped
  • 1 teaspoon tamari or low sodium soy sauce
  • Pinch of smoked paprika or cayenne pepper
  • ¾ cup water

Special Equipment:  saucepan, blender or food processor,

  • Cook quinoa: Place olive oil in a saucepan over medium heat. Add onion and garlic and sauté until translucent. Add quinoa. Add broth or water along with the salt and bring to a boil. Reduce to a simmer. Cover and cook 15 minutes or until quinoa is tender and liquid is evaporated. Stir in chopped herbs.
  • While quinoa cooks, prepare vegetables: Slice the vegetables into pieces large enough to grill. Brush with olive oil. Grill vegetables in a grill pan or sauté in a pan on your stove until just cooked through.
  • Make tahini sauce: Place all ingredients in a blender or food processor. Blend until combined. Use immediately or store in the refrigerator for later use. (Makes 1 ½ cups.)
  • Place quinoa in a serving dish and top with the grilled vegetables. Drizzle with some of the tahini lemon sauce and serve.

credits to JSOnline

Zucchini Cake

Name: Zucchini Cake

Active Time: 20 mins
Total Time: 45 mins
Yield: Serves 20-24

  • 2 cups shredded zucchini
  • 2 cups sugar
  • 1 cup canola oil
  • 4 eggs
  • 2-1/2 cups all-purpose flour
  • 1-1/2 teaspoons ground Tone's® Ground Cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup chopped walnuts, optional
  • 1 package (3 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 1 tablespoon 2% milk
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar
  • Additional chopped walnuts, optional

Special Equipment:
  • oven, baking pan, small bowl

  • In a large bowl, beat the zucchini, sugar, oil and eggs until well blended. Combine the flour, cinnamon, salt, baking powder and baking soda; gradually beat into zucchini mixture until blended. Fold in walnuts if desired.
  • Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool.
  • For frosting, in a small bowl, beat the cream cheese, butter, milk and vanilla until smooth. Add confectioners' sugar and mix well. Frost cake. Sprinkle with nuts if desired. Store in the refrigerator. Yield: 20-24 servings.

credits to tasteofhome.com/recipes/zucchini-cake-2

Nutrition Information (per serving):
1 serving (1 piece) equals 275 calories, 13 g fat (3 g saturated fat), 45 mg cholesterol, 174 mg sodium, 37 g carbohydrate, 1 g fiber, 3 g protein.

A.B.E. Sandwich

Name: A.B.E. Sandwich (Like a B.L.T., but not. Roasted asparagus, bacon and egg)

Active Time: 10 mins
Total Time: 15 mins
Yield: Serves 2

  • 12 thin asparagus spears, bottoms trimmed
  • 1 tablespoon olive oil
  • Coarse salt
  • 6 tablespoons mayonnaise
  • 1-2 teaspoons sriracha sauce
  • 2 8-inch pieces of baguette cut horizontally and toasted
  • 2 slices really good bacon, cooked and drained of excess grease
  • 1 hard boiled egg, chopped
  • Coarse salt
  • ½ cup washed and dried baby arugula

Special Equipment:

  • Heat oven to 425 degrees.
  • Place the asparagus on a baking tray with sides. Drizzle with the olive oil and sprinkle with the salt. Shake pan gently to distribute. Place in the oven and cook for about five minutes, until crisp tender.
  • In a small bowl, combine the mayonnaise with the sriracha sauce.  Generously spread the sauce over both insides of the bread.
  • Place a slice of bacon on each bottom slice of bread. Top with the roasted asparagus. Sprinkle with the chopped egg and salt. Divide the arugula between the two sandwiches. Cover with the tops, cut each 8-inch sandwich in half and serve.

credits to opb.org

Cook's Notes:
Sometimes a sandwich deserves the attention you might give a traditional entrée. This is one of those times.

Egg-Topped Garlic Asparagus

Name: Egg-Topped Garlic Asparagus

Active Time: 15 mins
Total Time: 20 mins
Yield: Serves 2

  • 1-2 tablespoons good quality olive oil
  • 20 thin asparagus spears, bottoms trimmed
  • 1 clove minced garlic
  • 2 large eggs
  • Coarse salt
  • Coarse black pepper
  • 2 tablespoons shaved Parmesan
  • 2 tablespoons bread crumbs, toasted*

Special Equipment:

  • Place the olive oil in a large skillet and heat on medium. Add the asparagus and sauté for 3-4 minutes. Add the minced garlic and continue to cook for a minute or two. Divide the asparagus between two plates and keep warm.
  • With the heat on medium, place the two eggs in the same pan and cook until the white is no longer opaque and the yolk is set. While cooking, sprinkle with the salt and pepper.
  • Place an egg on top of each pile of asparagus and sprinkle with the shaved Parmesan and breadcrumbs.
* Place the breadcrumbs in a nonstick skillet over low to medium heat and stir for a minute or two till golden brown.

credits to opb.org

Cook's Notes:
  • Simple and delicious, in this recipe the tender egg contrasts perfectly with the crunch of the asparagus. If you are so inclined, lay a paper-thin slice of prosciutto or country ham over the asparagus before placing the egg on top. (For a gluten-free version, leave out the breadcrumbs.) 

Buried Alive! Cupcakes

Name: Buried Alive! Cupcakes

Active Time: 20 mins
Total Time: 30 mins
Yield: Makes 4 regular sized cupcakes

  • 8oz/240g digestive biscuits (like McVities)
  • 4oz/120g unsalted butter
  • 2 tablespoons golden syrup
  • Medium sized bar of very dark chocolate (70% cocoa solids at least)
  • Chocolate powder to dust on top (I used Max Brenner Hot Chocolate powder)

Special Equipment:
  • oven, rolling pin, cupcake pans

  • Put the biscuits into a plastic bag or similar and whack repeatedly with a rolling pin. You want some very fine crumbs and some bite sized pieces. Some will also break up a bit more with the stirring so don't bash them up too much.
  • Melt the butter and syrup together in a pan and break up the chocolate and put that straight into the butter/syrup. You don't need to worry about heating it over water or anything as long as you don't have the heat up too high because the butter and the syrup will prevent it burning.
  • Once it's all melted together into a smooth, silky sauce add the crushed digestives and stir them in until it's all well mixed. The little crumbs should soak up the chocolate sauce while the larger bits get coated with it. You may not need all the biscuits but you want it so that there is hardly any obvious chocolate sauce, but the biscuits are still glistening and coated with the sauce.
  • Finally pour the biscuit mixture into a cupcake pans. The aim isn't to crush the biscuits but to pack it all together so that the chocolate sauce bonds the whole lot together. Then put it into the fridge to cool. Once it's mostly cool, but not completely, insert cut off arm (yes doesn't that sound gruesome). It needs to be just warm enough for the arm to go in but not so warm the arm falls over). Return it to the fridge until it's completely cold. Once it is cold it will keep perfectly and refuse to fall to bits even with the most vigorous throwing around as it is carted to wherever you want it.

credits to notquitenigella.com

Buried Alive! Cupcakes
Reviewed by Summer Walsh
Rating: 4.5
Our Friends: Top Cocktail Recipes | Forensic Online Courses | Futuristic Architecture
Copyright © 2011. Table Dasher - All Rights Reserved
Template Created by Creating Website Published by Mas Template
Proudly powered by Blogger