Very Berry Banana Cookies--Little Morsels of Vegan Goodness

Lest you think that 22 days eating vegan (for my 28-Day Engine 2 Challenge) means I have not been enjoying food, think again. I have been happily munching away at some great meals and even a few delicious little treats. I came across these Very Berry Banana Cookies in "The Part-Time Vegan: 201 Yummy Recipes That Put the Fun in Flexitarian" by vegan food blogger Cherise Grifoni (www.yourveganzombie.blogspot.com), and knew I had to make them. There is room in any eating plan, vegan or not, for these little morsels of goodness.

Note: I made a few very minor changes based on what I had on hand and personal preference which are in red below.

Grifoni says, "A sweet and unfamiliar treat. The combination of blueberry preserves, dried blueberries, cranberries, and the pinch of cinnamon will have you smacking your lips and coming back for seconds and thirds."

Very Berry Banana Cookies

"The Part-Time Vegan" by Cherise Grifoni

(Makes about 1 dozen cookies--or two dozen if you make them smaller like I did)

1 3/4 cups whole wheat flour (I used white whole wheat flour)

1 tsp baking powder

1/4 tsp salt

1/4 tsp cinnamon

1/2 cup blueberry preserves (I used an all-natural, no added sugar fruit spread)

1/2 cup almond milk

3/4 cup rolled oats

1 medium banana

1/2 cup dried cranberries

1/4 cup dried blueberries

raw almonds for topping (I used sliced almonds)

Preheat oven to 350 degrees F.

Combine the flour, baking powder, salt, cinnamon, preserves, and almond milk in a bowl. Mix well. Mix the oats in. Add the banana into the batter by mashing it up with a fork. Fold in the dried cranberries and blueberries.

Roll into 1 1/2" balls (I rolled them into about 3/4" balls) and place them on a well greased cookie sheet (I used parchment paper). Press an almond (or some almond slices) into the center of each little cookie. Cook for about 22 minutes (I cooked the smaller cookies about 17 minutes). Keep checking on them to make certain the bottoms don't burn and the middles aren't mushy!

Notes/Results: Yum! These are an oat-cake like cookie--moist, dense, and with great fruit flavor. I love that there is no oil in them and no added sugar--perfect for enjoying on my challenge. The preserves and fruit keep them just slightly sweet, but sweet enough to be a treat. As mentioned, I made them about half the size specified and doing the math with the ingredients, each cookie comes in at about 80 calories. Not bad for a fiber-filled, healthy little treat. I took some to my challenge "support group" meeting and some to another meeting today with people not doing a vegan challenge, and they were equally enjoyed by both groups. I will definitely make these again.

Fresh Kahuku Corn, Kale & Cannellini Bean Chowder (You Won't Know It's Vegan!) for Souper (Soup, Salad & Sammie) Sundays

I was craving fresh, sweet kahuku corn from the farmers market and I wanted it in something hearty and creamy like a corn chowder. The challenge was to make it creamy and decadent while still vegan and compliant with the Engine 2 Challenge I am taking part in.

By using non-dairy milk and nutritional yeast, it keeps its chowdery feel and the potatoes and cannellini beans add to the creaminess. Freshly picked lacinato (aka dinosaur or Tuscan) kale caught my eye at another booth, so I added a bunch for color and nutrients.

Fresh Corn, Kale and Cannellini Bean Chowder

by Deb, Kahakai Kitchen

(Makes 8 Servings)

1 medium onion, diced
2 medium carrots, chopped into small pices
2 cloves garlic, minced
2 cups potatoes, chopped into small pieces
1 Tbsp thyme
1 pinch crushed red pepper flakes, optional
4 cups low sodium vegetable broth
2 Tbsp flour (I used white wheat flour)
2 cups milk alternative (I used a combination of almond and coconut milk)
1/2 cup nutritional yeast
3 heaping cups corn kernels cut off cob or 24 oz frozen corn
2 (14 oz) cans no salt or low-sodium cannellini beans
1 bunch kale, center stem removed and chopped into thin slices
salt and black pepper to taste

Heat a large stock pot over med-high heat. When hot, add onion, carrot and garlic and stir until softened, about 5 minutes. Add potato, thyme, crushed red pepper and vegetable broth, bringing to a boil. Reduce heat, cover and simmer about 15-20 minutes or until vegetables are cooked through.

In a medium bowl, whisk together milk alternative and flour until smooth. Add to the stock pot along with the nutritional yeast and stir until blended. Add the corn, beans and kale and cook for about 5-7 minutes more, until kale is tender. Season with salt and black pepper to taste.


Notes/Results: A winner--full of good texture and fresh spring flavor. The nutritional yeast gives it a "cheesy" edge that adds to the creamy chowder feel. The potato and carrot are soft without being mushy and the corn retains its crispness. Thyme pairs well with the veggies and the crushed red pepper (optional) gives it a slight kick at the end which contrasts with the slight sweetness from the corn and carrot. I was using up packs of non-dairy milk in my fridge so I used a combination of unsweetened almond milk and unsweetened coconut milk but soy or other alternative milk would work just as well. The chowder reheats well--just do it low and slow and don't boil.

A healthier chowder without all the saturated fat but you wouldn't guess it was non-dairy. With a couple of slices of whole grain bread, also from the farmers market, it made a hearty but not heavy comfort-food dinner. I will make this again.

Let's take a look into the Souper Sunday Kitchen and see what's cooking there.

Janet from The Taste Space has a bright Orange Beet Soup to share and says, "Simple ingredients layer to create a nice, light, flavourful soup. Beet is at its core, but it is sweet from the layers of orange and carrots. The dill add another dimension with a nod to the Eastern European pairing of beet and dill, and the red miso creates that subtle complexity. This soup is great warm and chilled. Chilled, it is a refreshing and bright starter and if I had a high-powered blender, this would make this the ultimate savoury summer drink (my immersion blender left a bit of pulp, which is fine for something labelled as soup)."

Reeni from Cinnamon Spice & Everything Nice found a creative and delicious use of gnocchi, this Gnocchi, Sausage and Spinach Soup. She says, "This is my favorite way to eat gnocchi; swimming in a basil-infused broth with bits of spicy sausage, roasted red peppers and fresh baby spinach leaves. I prefer eating my gnocchi in soup rather than on a plate smothered in sauce. Not because I don't like them that way. Even when they're light and airy like clouds they expand later so I feel as if I swallowed a rock. A large, heavy one. Eating them in this creamy soup means I can enjoy a few and still save room for other ingredients."

Sharon (The Travel Cook) from Brainfood is back with a vibrant Strawberry Soup and says, "The USDA recommends including berries in your overall fruit intake at least 3-4 times per week. This cool refreshing soup can help you get your recommended servings. Legend has it that in provincial France, strawberries were regarded as an aphrodisiac. Newlyweds were always served a cold strawberry soup. Hmmm! If love makes the world go round then everyone should try this cool spring and summer version of Strawberry Soup."

Heather of girlichef went for a trifecta of dishes this week (you can see her salad and sandwich below). Her soup entry is this hearty Tuscan Bean Soup, inspired by the Food n' Flix pick "Under the Tuscan Sun." She says, "This particular bowl is garlicky, creamy, and laced with sunny herbs...total comfort that satisfies that yearning...warming me from my insides out. Happy food to brighten even the dreariest of days."

Pam from Sidewalk Shoes has a sunny Carrot Salad to share and says, "Last week, I showed you my easy-peasy baked ham that I made for Easter. This week, I am highlighting my two side dishes. You might be thinking, “Really, she is just now getting around to posting her Easter eats?!” Yes. I am. ... I wanted something quick and easy, that I could make the day before and not have to worry about it on Easter. Enter, this carrot salad, from The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution by Alice Waters. It was everything I wanted it to be: quick and easy, with simple, clean flavors."

Janet from The Taste Space also made a spring salad, this Asparagus, Strawberry and Basil Salad with Mosto Cotto and says,"I held out for Ontario asparagus. It also announced its entry by being on sale (wahoo!). I did not hold out for Ontario strawberries. The Californian ones were on sale, too, and perfectly ripe after I left them on my counter for a few days. Right now, after chowing down on this salad, I don’t care that I didn’t eat local. This was springtime in a bowl, with a dash of summer from the strawberries."

girlichef also made this Avocado, Salmon and Cucumber Salad, and says, "Suddenly I look down and realize that my thighs and waist need shrinking. And it's not just the obvious "appearance" aspect. I feel tired and rundown and just plain "ick". I (try to) give myself a kick in the butt (literally) and throw on my too-tight pants and get my uncomfortable butt outside and moving. Walks and bikes and rollerblading are the things that make me feel human again. Throw some healthy foods into the mix, and my pants are fitting better in no time...my head is clearer...my eyes are brighter and my tail is bushier. This is an excellent meal to add to your healthy repertoire..."

Graziana from Erbe in Cucina has a sandwich stuffed with salad, these Cannellini Beans Greek Salad (with Chicken Souvlaki), and says, "I was waiting for some free time at home to prepare homemade skewers (or souvlaki, in this case, since it's a Greek recipe). It is not a long job, but it requires that little bit of serenity that is often missing during the days of work, especially when dealing with a restless baby. I chose a recipe of chicken flavored with honey, lemon and aromatic herbs, and I served it on pita bread, with Greek salad and feta cheese."

girlichef's final entry this week are these unique Crispy Pambazos and she says, "The pambazo (a type of Mexican sandwich) takes its name from the bread it is traditionally made with ...Pan Basso. Since the bread is "tougher", it holds up well to the bath it takes in a salsa made of chiles (traditionally Guajillos). An honest to goodness Pambazo is made by dipping the bread in a chile sauce...all of the bread...bathed in salsa...then it is split down the middle and filled with a filling of papas con chorizo (potatoes and chorizo) and then lettuce, queso fresco, crema and cilantro are piled on top of that. It is one big, glorious mess. "

It's always a treat to have my friend Foodycat join in on Souper Sundays. Here with a Shooter's Sandwich, (check out the full description on her post) she says, "With this 'sandwich' a man may travel from Land's End to Quaker Oats, and snap his fingers at both." T. Earle Welby, The Dinner Knell, 1932, quoted in Elizabeth David, Summer Cooking, 1955.I made this one with a couple of venison tail fillets and a potato and rosemary loaf. Absolutely divine."



A wonderful week with a great variety of delicious dishes. Thanks to everyone who joined in. If you have a soup, salad or sandwich that you would like to share, just click on the Souper Sundays logo on the side bar for all of the details.

Have a happy, healthy week,

Jamie's Classic Tomato Spaghetti (With a Few Changes): Healthy, Vegan Pasta Goodness

It's Plenty-o-Pasta week at I Heart Cooking Clubs which meant I had to find a Jamie Oliver recipe that was compliant or could be adapted for the Engine 2 Diet Challenge (vegan/no-oil). There were only a few recipes in my books and online that didn't rely on some kind of animal product or cheese as the star ingredient although none were wowing me. I finally decided to try his Classic Tomato Spaghetti--removing the olive oil and Parmesan and adding a few extra touches to keep it interesting.

Extra garlic and a little cinnamon keep the sauce full of flavor, baby spinach packs in some added nutrients, and with the addition of my beloved capers and a sprinkling of toasted pine nuts, the Parmesan wasn't missed at all. My changes/additions are in red below.

Classic Tomato Spaghetti Sauce

Adapted from "Jamie's Food Revolution"

(Serves 4-6)

2 cloves of garlic (used 4 cloves)
1 fresh red chili (pinch crushed red pepper flakes)
1 bunch of fresh basil
sea salt and freshly ground black pepper
1 lb dried spaghetti (used quinoa linguine)
olive oil (omitted)
1 (14 oz) can of chopped tomatoes (used a box of my fave Pomi Chopped Tomatoes)
4 oz Parmesan cheese (omitted)
(added 1 tsp ground cinnamon)
(added 2 cups baby spinach)
(added 2 Tbsp capers)
(added 2 Tbsp toasted pine nuts)

To prepare your pasta:
Peel and finely slice garlic. Finely slice chili (halve and seed it first if you don’t want the sauce too hot). Pick basil leaves off the stalks and put to one side. Finely chop the stalks.

To cook your pasta:
Bring a large pot of salted water to a boil, add the spaghetti and cook according to the package instructions. Meanwhile, put a large saucepan on a medium heat and add two good lugs of olive oil. Add the garlic, chili and basil stalks and give them a stir. When the garlic begins to brown slightly, add most of the basil leaves and the canned tomatoes. Turn the heat up high and stir for a minute. Season with salt and pepper. Drain the spaghetti in a colander, then transfer it to the pan of sauce and stir well. Taste and add more salt and pepper, if you think it needs it.

To serve your pasta:
Remove from heat. Roughly tear over the remaining basil leaves and grate over some Parmesan.


Notes/Results: Really delicious--I was surprised how much flavor this dish had and how good it was. The sauce was nicely spicy (I thought I had a chili in my veggie drawer but when I realized I didn't, I added a good pinch of dried red chili pepper flakes), and the cinnamon gave it a rich complexity. I used quinoa pasta--eats pretty much like regular pasta in texture put with over twice the fiber. The capers added a great salty-tangy kick and the pine nuts provided a little crunch. When I reheated the leftovers, I stirred in some nutritional yeast which also added to the dish and gave it a nice "cheesy" element. This was a very quick and low-effort dish to make--under 20 minutes total, doing all the prep as the pasta cooked. Engine 2 Challenge aside, I will happily make this healthy pasta dish again.

You can check out plenty-o-pasta at IHCC by going to the post and following the links.

Rotini with Chickpeas and Kale in a Creamy, "Cheesy" Hummus Sauce: Healthy Vegan Pasta

I'm halfway through the 28-Day Engine 2 Challenge I undertook with a group at Whole Foods, and it actually has been pretty easy sticking to what is fundamentally a vegan diet, with the added complication of no oil (or at least very limited oil). I have good energy, feel "lighter" overall and I have dropped 5 pounds as of today. Not too shabby. It's fun to get together with the "support group" on Monday nights and compare notes. The group has dropped in number from the first week. I'm not sure if people have given up the challenge (wimps!) or just aren't making the meetings--but the group that is left is dedicated and in it to win it. "Winning it" in this case means sticking to the challenge plan for the whole 28 days.

Cravings-wise, overall I am still wanting comfort food and I am not craving too much that I can't have on the plan (it's important to focus more on all the yummy food I can have). I have had occasional cravings for sushi and cheese (not at the same time of course!) ;-) The other night I came home tired from a long day and in need of something comforting and quick to make. I wanted pasta and I really wanted a cheesy-creamy sauce to top it with. Needing to improvise, I hit the fridge and pantry for inspiration. I had made the oil-free Healthy Homemade Hummus in the E2 Diet book (pumped up with more spice) and decided to use it as the base for a creamy sauce. To cover the "cheesy" part, I pulled out one of my new favorite things--nutritional yeast. I have been sprinkling these nutty, cheesy flakes on salads, tostadas, pizza, etc. the past couple of weeks and thought it would be perfect to blend into the hummus, then thinned to a good sauce consistency with some almond milk.

With a can of chickpeas and a couple of cups of chopped frozen kale, it made a very tasty sauce that hit the spot. Served over multigrain pasta, it was a filling and healthy dinner that felt like something decadent.

Rotini with Chickpeas and Kale in a Creamy "Cheesy" Hummus Sauce

By Deb, Kahakai Kitchen

(Makes about 4 Servings)

1 cup hummus (prepared or homemade or see recipe below)

1/2 cup almond milk, plus extra for thinning

1/3 cup nutritional yeast

1 can low-sodium chickpeas, rinsed and drained

2 cups chopped kale (I used frozen chopped Kale from Whole Foods)

1/2 lb whole grain rotini or other pasta of choice

Prepare pasta according to package directions and set aside.

Meanwhile, heat a medium sauce pan over medium-high heat. Add hummus and almond milk to pan and whisk until smooth. Add nutritional yeast and continue to whisk until blended and smooth, adding additional almond milk as needed to get sauce to the right creamy consistency. Add chickpeas and kale and heat through.

-------

Healthy Homemade Hummus
"The Engine 2 Diet" by Rip Esselstyn
(Makes about 2 cups)

1 can chickpeas
2 cloves garlic, chopped (I doubled this amount)
2-3 Tbsp fresh lemon juice 1 tsp Braggs Liquid Aminos or low-sodium tamari
3 Tbsp water or vegetable broth

(1 heaping tsp ground cumin)

(1 pinch cayenne)

Blend all ingredients into a thick paste, using a small amount of water as necessary to achieve desired consistency.


Notes/Results: It might sound a little odd but this was really pretty perfect. Since my hummus was flavorful and slightly spicy, it made for a great sauce and the nutritional yeast added just the right feeling/taste to make me not miss cheese at all. The chick peas added good hearty texture and the kale is a tasty way to work some nutrient-packed greens in. I happily ate it the first night and reheated the leftovers over the next few days, enjoying every bite. I think another batch will end up back on the dinner rotation this week. A definite make-again recipe.

Note: Nutritional yeast, which can be purchased in most natural foods stores, has 45 calories per (2 Tablespoon) serving, it's low in fat, sodium and sugar and has 4 grams of fiber. It's a good source of protein and magnesium, and a very good source of dietary fiber, B-12, B-6, zinc, and other minerals.

Have you discovered the glories of (or tried) nutritional yeast yet? ;-)

I'm sending this healthy pasta dish to Presto Pasta Nights, founded by Ruth and hosted this week by Jacqueline of Tinned Tomatoes. Jacqueline will be rounding up a big bunch of wonderful pasta recipes on her blog Friday so stop by and check them out.

Aloha,

Quick & Easy Vegan Thai Tomato Soup for Souper (Soup, Salad & Sammie) Sundays

Friday, I had some allergy testing done and with the rainy, stormy weather we've been having the past week, the doctor's office and especially the exam rooms were freezing. Stuck in there for a couple of hours, much of it clad in a paper top, I couldn't seem to get warmed up afterward and even drove home with my car heater on. Needing something to warm me up fast, my thoughts turned to this extremely quick and easy Thai Tomato Soup.


This is actually a repeat soup--it appeared here a year ago but it has appeared at my table multiple times since then. Made in my VitaMix blender in about 10 minutes, it is an excellent go-to soup when I want something warming, creamy and filling as quick as possible. The Thai flavors jazz up the soup and the coconut milk gives it the creamy decadent taste I crave but without dairy. Making it with a little low-sodium tamari instead of fish sauce kept it compliant with the "plant strong" diet I am following as part of the Engine 2 Diet 28-Day Challenge that I am doing.

10-Minute Thai Creamy Tomato Soup
by Deb, Kahakai Kitchen
(About 3 cups)

1 box of Pomi diced tomatoes, strained off about 1/2 the juice
1/2 cup lite coconut milk
2 lemon grass stalks, outer skins removed and chopped
3 kaffir lime leaves, chopped
juice of 1 lime
2 tsp low-sodium tamari or soy sauce
1 tsp sambal oelek (red chili paste)
dash black pepper
2 Tbsp chopped fresh cilantro and extra lime wedges for garnish

Put all ingredients into a Vitamix or high-speed blender and blend on high for about 4 minutes until steam starts to rise from lid. Serve immediately garnished with a tablespoon of chopped cilantro and a lime wedge.

If you don't have a Vitamix or high power / high speed blender, you can make a similar soup (it will just take a bit longer) by thoroughly blending all of the ingredients except the coconut milk in a blender until smooth, then heating it in a pot over medium-high heat until hot, turn down to simmer, stir in coconut milk and heat through.


Notes/Results: Flavorful and lightly spicy, this soup never fails to make me feel cozy and satisfied. I often add roasted red pepper but I was out of the jarred kind and in too much of a hurry to warm up to roast my own. To make it more of a meal, serve with a salad, summer rolls, rice crackers or a bowl of brown rice.

Now lets take a look at who is here for Souper Sundays this week.

Ahkeela from Torview Toronto is back this week making the most of spring's asparagus with a creamy Asparagus Potato Soup (in the coolest soup bowls that I am now coveting). ;-) Ahkeela says, "It is a very easy flavourful soup with a lovely texture. I usually make this soup for dinner and it goes well with bread and it is filling soup."

Roz from la bella vita has Ina Garten's Creamy Cucumber Salad with Fresh Dill to share and says, "Her recipe is different than most traditional recipes in that she uses hothouse cucumbers and yogurt to create a "lighter and sweeter" flavor, rather than mayonnaise and/or buttermilk. There is also no sugar in this, which you might want to add if you like. One of the noticeable differences unique to her recipe that really makes a huge difference is that she drains the excess liquid from both the cucumbers and the yogurt. This produces a more silky, creamy sauce that is far less runny!"

Denny of Oh Taste and See... made Tabbouleh and says it, "is a very popular salad from the Middle East/Arab regions. The actual Arabic word meaning ‘a little spicy’, this salad is typically made from bulgur wheat, combined with herbs, tomatoes and dressed with a simple olive oil, lemon juice vinigarette. ... The lemon juice perks up the flavors of the vegetables and makes it a refreshing dish. It tastes better as it sits, which makes this a great salad for taking along in picincs etc. Healthy and tasty."

Michelle from Ms. Enplace tried Jamie Oliver's Summer Chickpea Salad and says, "We had feta cheese and red onion leftover from some Greek meatballs. And I often seem to have chickpeas (or chicken pebbles as The Boy calls them) in the pantry. The mint and basil came from my garden. Unfortunately I had to buy cherry tomatoes because mine aren't quite ripe yet. We all thought this was a nice, light, seasonal salad...one we'd make again."

Janet from The Taste Space made both a salad and a sandwich this week. About her salad, this Chickpea Salad with Mexican Mango Dressing she says, "I adapted it from My New Roots, where chickpeas are tossed with crispy carrots, crunchy red bell pepper, hidden slivered spinach and fresh cilantro in a creamy, zippy dressing made from pureed mango and lime juice. Feel free to use any assortment of crunchy vegetables and your favourite green for the salad. Don’t skip the cilantro, though."

Janet's sandwich is this healthy Romaine Wrap with Hummus, Almonds and Prunes. She says, "I used the Romaine leaves as a base, topped it with a lemony-miso hummus, sprinkled some flax seeds overtop and added some almonds and prunes. Rolled it up and devoured. It worked wonderfully together, with both a mix of textures, but also complementary flavours. It was too good not to share with you, even if all I had were travel photos."

Joanne of Eats Well With Others made Marcus Samuelsson's Vegetable Pitas with Lemon Tahini Sauce and says, "He is a genius at combining flavors in new and incredibly exciting ways. In this case, taking an Indian-spiced veggie-rich pita filling and pairing it with a lemon-tahini sauce that is infused with chives. (Chives?!?!? Who would think of such a thing! But it's good. Really good.) Thereby combining Indian, Middle Eastern, and American flavors all in one dish! It truly makes for an incredibly healthy and tasty lunch. Especially when served with a homemade whole wheat pita." Congrats to Joanne who will be writing a weekly post for Samuelsson's blog!

Danielle from Cooking for My Peace of Mind made this Tuscan-Style Chicken Sandwich and says, "Super easy....waaaaay yummy! It even says so in the cookbook. In MY writing. This is one of those little Pillsbury Slow Cooker mini-cookbooks from 2004. Not only did I write "YUM" at the top of the page but I made notes at the bottom for me to try in the future. And had not made this sandwich since. Which was really dumb cuz it really is good. Last weekend when I made my Sourdough Ciabatta.....thank God I remembered this recipe! It was perfect! Rustic, filling, yet fresh and flavorful....and and....just plain......YUM!'

A nice little round up of some truly tasty dishes. Thanks to everyone who joined in this week. If you have a soup, salad or sandwich recipe that you would like to share, just click on the Souper Sundays logo on the side bar for all of the details.

Happy Mother's Day to all the moms out there, and a happy, healthy week to all of you!

Mushroom Stroganoff (Low-Fat & Vegan So You Can Eat More!)

Mushrooms are one of my favorite foods, I love their earthy meatiness and how hearty and satisfying they are, especially paired with whole wheat pasta. This Mushroom Stroganoff comes from "The Engine 2 Diet" by Rip Esselstyn, the book that the 28 Day Challenge I am doing is based on. I added some chopped kale near the end of the cooking time to get some extra nutrient-packed leafy greens into my day. A vegan dish with no oil and limited fat--but enough flavor to make you feel like you are eating something decadent.

Mushroom Stroganoff
"The Engine 2 Diet"
(Serves 3 to 4)

1 large yellow onion, chopped
8 oz crimini or other wild mushrooms, sliced (I used crimini and shitake)
8 oz white mushrooms, sliced
4 cloves garlic, minced
4 Tbsp whole wheat flour
3 Tbsp balsamic vinegar
1/2 cup milk substitute (I used almond milk)
thyme to taste
16 oz cooked whole wheat fettuccine noodles (I used rotini)

(2 cups chopped kale)

(sea salt and black pepper to taste)

Cook the onion in a nonstick skillet on high heat for 3 minutes. Add the sliced mushrooms and garlic, then cook until the mushrooms begin to release their juices. Sprinkle the flour over the mushrooms. Stir continuously with a whisk or wooden spoon until the flour is evenly dissolved. Add the vinegar and milk substitute, stirring constantly until the sauce thickens. Add thyme to taste. Serve warm over cooked noodles.

Notes/Results: This dish hit the spot for me because of how meaty and substantial it is. I did find it needed a touch of salt and black pepper to bring out the flavors along with the balsamic and garlic. Whole Foods has these great bags of chopped greens in the frozen foods section that so are easy to toss into soups, sauces, smoothies, etc., and tossing them into the sauce at the end was a nice touch. I would make this again.

***Giveaway Winner***

I finally had a chance to draw a winner at random for my giveaway of a copy of "The Kitchen Daughter" by Jael McHenry. (No picture of the drawing though due to my crazy week.)

And the winner is...

Libby of The Allergic Kid!

In her comment about her favorite comfort food Libby said, "The traditional family recipe that means the most to me is probably Swedish rosettes, which my family has been making in this country since they got off the boat in the 1880's. Each year during the holidays, I get a little closer to perfecting a version that's safe for my son's food allergies. Maybe this December..."

Congrats Libby! Email me with your address and I will have the publisher send out your copy.

I am so happy Friday is here. It has been a long, crazy week. I am looking forward to some downtime this weekend to get around and see what everyone has been posting.

Happy Weekend!

Jamie's Oatmeal with Banana & Cinnamon (+ Other Good Stuff) to Start Your Day Out Right

I'm still going "plant strong" this second week of the Engine 2 Challenge (28 days of eating what is essentially a vegan diet with a few modifications). I am trying my best to stick to the plan and succeeding so far, but the "no oil" component on top of everything else makes it a bit challenging to find an easy match in Jamie's Oliver's recipes. This is why I ended up with his Oatmeal with Bananas and Cinnamon for our Mum's the Word theme at I Heart Cooking Clubs. Maybe it's not the most exciting thing to make for mom, but mine actually does happen to like oatmeal, and this one is all gussied up with different flavors and ingredients.

I have never actually been a big fan of oatmeal (it's a texture thing), but I am learning to appreciate it and even like it--as long as I have plenty of stir-ins and toppings. In addition to the bananas and cinnamon in the title, Jamie's recipe has poppy seeds and toasted sliced almonds and I added vanilla and some golden raisins (tossed in while the oatmeal cooks so they plump up perfectly). Cooked in almond milk, it aligned perfectly with my eating plan and made a hearty, healthy breakfast.

My changes/additions are in red below.

Oatmeal with Banana & Cinnamon (& Other Good Stuff)
adapted from "Jamie's Food Revolution" pg 300-301
(Serves 4)

2 cups quick-cook oats (not instant)
3 cups milk or water (I used unsweetened almond milk)
sea salt
2 ripe bananas, finely sliced

1/2 tsp ground cinnamon
2 Tbsp poppy seeds
2-4 Tbsp maple syrup or runny honey, or to taste
a small handful of toasted sliced almonds or unsweetened shredded coconut

(1 tsp vanilla)

(1/4 cup golden raisins)

Place the oats and the milk or water in a saucepan with a small pinch of sea salt (and golden raisins) and put it on a medium heat. Bring to a steady simmer for 5-6 minutes, stirring as often as you can to give you a smooth, creamy oatmeal. While it's blipping away in the pan, prepare the other ingredients. 1 or 2 minutes before the oatmeal is ready, add your flavoring. If you like your oatmeal runnier, simply stir in a splash more milk or water until you've got the consistency you're after.


Notes/Results: Nourishing and a good way to start the day--you can feel all the healthy ingredients giving you a boost. I liked the slight crunch from the poppy seeds and the creaminess of the bananas. I love golden raisins--they are a little treat when you get one in a bite and they fit well with Jamie's ingredients. I kept my oatmeal on the dry side (it works better for me texturally) ;-) All in all, pretty tasty and an incentive to try some of Jamie's other oatmeal flavor combinations.

You can check out what the other IHCC participants are cooking up for themselves or their "mums" by going to the post and following the links.

***Giveaway Update****

I am working with tight deadlines on a couple of projects this week and didn't get a chance to draw a winner for my giveaway of "The Kitchen Daughter" yet--but I promise to be back soon with the winner.