
Most grocery store food products have a ton of preservatives, chemicals and animal products so I became a smarter consumer and chef - vowing to make the majority of our meals from scratch (even burger buns!).
At Christmas, my sis gave me a copy of Chloe Coscarelli's Chloe's Kitchen book. That really kicked my vegan cooking skills into high gear. Last night, I made her "Best-Ever Mac-n-Cheese". It's a very simple recipe with mmmmm-mmmmmmm cheesy goodness! I added some smoky tempeh (about 1/2 package) and topped it with broccoli. The "cheese" flavor comes from nutritional yeast. For a gluten-free option, I used brown rice pasta.
Here's the final product (enough for hubby and I for multiple meals!):
These Pumpkin Oat muffins have become a staple for hubby and I. The basic recipe is from Dreena Burton's Let Them Eat Vegan. She calls for equal parts Spelt and Oat flour. Depending on what I have around the house, I have also used Quinoa and Whole-Wheat flour. For gluten-free options, any non-wheat based flour will work but I have noticed the quinoa flour increases the density of the muffins a bit. This recipe has a little too much oil in my opinion - 3 T of neutral oil. I substitute 2 T of delicious pumpkin butter that I pick up at a local farm (it's non-fat!) and only use 1 T of grapeseed oil in the entire recipe. I can make about 48 mini-muffins from one batch!
These were a great treat following an amazing Sunday morning trail un. One of our Galloway pace group leaders, Elizabeth, (did I mention she's an awesome running partner too?!?) has been joining me about once a week on this local trail. With nearly 1,400 ft of climbing, almost all in the first 2.6 miles, parts of it can be a little brutal but we're making progress with our pace and leg strength! The fog made for some spectacular views yesterday:
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Elizabeth in the final steps of our run on the Chumash trail. |
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