Cauliflower ‘Bread’ Sticks - To-die-for mock bread-sticks made with cauliflower that are low in calories, carbs and fat….RECIPE
1 head cauliflower, large (7” - 8” wide)
1/4 cup egg whites
1/2 cup + 3/4 cup (for topping, optional) Mozzarella/Tex Mex cheese, shredded
1 tsp Italian herb seasoning or any dried herbs like rosemary, basil, parsley
1/4 tsp freshly ground black pepper
Pinch of salt
Marinara sauce for dipping
reblogging because I was talking about this yesterday.
Gotta try thisssss
Vegan One Pot Pasta Round Up
A good chart to show hold long your vegetables, fruit and… other stuff would stay fresh for. Brought to you by visual.ly, a place with a TON of infographics, maybe the biggest on the web.
Good to know!!
reblogged so I can find it again
I made Apple Maple Pulled Pork and Roasted Apple and Butternut Squash Soup.
Recipe to follow soon.
Bobotie - South-African Curry
There are many variations of this recipe, this is mine. It is very easy to make and so very delicious.
2 Tbsp Vegetable Oil
2 Onions (chopped)
2 Garlic Cloves (minced)
2 Bread Slices
2 lb Ground Beef (lean)
1½ Cups Seedless Sultana Raisins
2 Apples (chopped)
10 Dried Apricots (chopped)
2 tsp Cinnamon
¼ tsp Nutmeg
1 tsp Tumeric
2 Tbsp Curry Powder
2 tsp Salt
1 Tbsp Apricot Jam
2 Tbsp Chutney
380 ml Milk
2 Bay Leaves
1 tsp Tumeric
4 Eggs (beaten)
1. Preheat oven to 360.
2. Soak bread in milk (just enough to saturate).
3. Sautee onion and garlic in vegetable oil at medium heat until onions are translucent.
4. Combine sauce ingredients: cinnamon, nutmeg, tumeric, curry powder, salt, apricot jam and chutney and add to pan.
5. Add ground beef to pan and brown it.
6. Add strained bread to pan and stir well.
7. Add beaten eggs and stir well.
8. Add raisins, apples and apricots to pan, stir well.
9. Pour into a large casserole dish.
10. Combine milk, tumeric and eggs and pour over beef mixture.
11. Place two bay leaves on top.
12. Bake for 1 hour, until egg topping sets and turns golden brown (should not be runny).
13. Serve over yellow rice (add 2 tsp tumeric, 2 tsp cinnamon and a handful of raisins to pot before cooking rice).
Coconut Banana Bread
1/2 cup Vegetable Oil
1 cup Sugar
1 tsp Vanilla Extract
1 tsp Almond Extract
2 1/2 cups All-Purpose Flour
1 1/2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
3 Medium overripe bananas, mashed (about 1 cup)
1 cup Coconut Milk
1 cup Unsweetened Flaked or Shredded Coconut
Preheat the oven to 350°F.
1. Lightly grease a 9 by 5-inch loaf pan and set aside.
2. In a medium sized bowl mix the oil and sugar using a large spoon. Add the eggs, one at a time, beating after each addition. Stir in the vanilla and almond extract.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
4. In a separate bowl, stir together the mashed banana and the coconut milk.
5. Gradually combine the dry ingredients, the oil mixture and the banana mixture into a large bowl, alternating wet ingredients and dry ingredients. Start and end with the dry mixture. Mix until just combined. Stir in the flaked coconut.
6. Pour the batter to the prepared baking pan.
7. Bake for 1 hour – 1 hour and 15 minutes, until a toothpick inserted in the center of the loaf comes out clean, make sure to try several spots.
8. Allow to cool, slice and enjoy!
You could also add some chocolate or carob chips for something different, and you could try substituting the oil with 1 cup of Apple Sauce or Prune Baby Food - it will taste pretty much the same.
Adapted from and inspired by this recipe.